Posts Tagged ‘obese’

Sweet Mandarin Cookery School for 14-16 year olds – Irlam Youth Forum Centre

January 15, 2009
Teenage students are mesmerized by Lisa's knife skills as they watch the demonstration

Teenage students are mesmerized by Lisa’s knife skills as they watch the demonstration

 

Three teenagers learning to cook Chinese dim sum at the Sweet Mandarin Chinese Cookery School with Lisa Tse

Three teenagers learning to cook Chinese dim sum at the Sweet Mandarin Chinese Cookery School with Lisa Tse

Lisa teaching 14-16 year olds at Irlam Youth Forum Centre how to cook Chinese dim sum and cuisine.

Lisa teaching 14-16 year olds at Irlam Youth Forum Centre how to cook Chinese dim sum and cuisine.

SCHOOLS VISITS – FOOD TECHNOLOGY 
DIM SUM MASTERCLASS
Sweet  Mandarin Cookery Courses – Workshops / Demonstrations

Lisa Tse has been visiting schools around the North West, USA, Asia and Carribean teaching Year 7 – 13 the art of making dim sum and the history of dim sum during the food technology classes.

Explained Lisa Tse, co-owner of Sweet Mandarin with her sisters Helen and Janet: “We are really excited to be working with schools. We’ve put together a workshop that will give the students hands-on experience of how to make authentic dim sums and learn a bit about Chinese culture and food. The students will also end the workshop with a fruit origami.

Said Fay Flatt (Arts Officer at Irlam & Cadishead, Irlam Youth Forum Centre): “When my students heard about the opportunity to train with Lisa Tse from the Sweet Mandarin Cookery School they were so excited. Lisa is an excellent teacher and mesmerized the students”

One of the students reported that “learning how to cook dim sum and understanding about Chinese food was brilliant. I wish every food technology class was taught by Lisa.”

INVITE LISA TSE TO YOUR SCHOOL

– Learn the art of dim sum
– Learn Chinese Culture and food
– Learn Chinese New Year food and traditions
– Assembly Guest Speaker – Motivational Talk
– Prize Giving Guest Speaker – Motivational Talk

To book Lisa Tse please email lisa@sweetmandarin.com

COSTS

Email us for more details
Payment must be settled before or on the day. Please make cheques payable to Lisa Tse

– Maximum class size is 15.
– Ingredients need to be provided for the class ( full list will be provided)
– Expenses must be covered also.

Chinese Cookery School – Sweet Mandarin Is Proud of Her Students and Vice Versa

January 15, 2009

group“As family meals seems to have become pushed aside by a barrage of ubiquitous fast food and drive-thru restaurants, Lisa Tse of Sweet Mandarin emerges with a welcoming food philosophy of cooking healthy delicious meals and gathering the family back to the table. Operating from her modern wok fired restaurant, Sweet Mandarin in the Northern Quarter, Manchester, Lisa Tse continues a popular series of cooking classes that seek inspiration from a bevy of local world-class producers. The masterclass may well begin a session with a literal and culinary trip to the Silk Road learning how dim sum was created before actually learning the secrets of making dim sum. There was also some delightful party tricks to take back to the home kitchen. From the hands-on task of preparing the produce, learning knife skills, calculating the food budget and wok technique, a number of succulent stir fries and Chinese dishes were miraculously russled up during the masterclass.”

Patrick Swayze – A Fighter Against Cancer – A Dish to Remember (Thanks Mum)

January 7, 2009

patrick-swayzeRemember Your First dance. Your First love. The time of your life. And that famous phrase “No-one puts baby in a corner”?  Heart-throb, actor Patrick Swayze, the Dirty Dancing star has told of his fear as he battles pancreatic cancer.

“Yeah, I’m scared. Yeah, I’m angry. Yeah, I’m (asking), ‘Why me? You can bet that I’m going through hell, and I’ve only seen the beginning of it.”

But the Dirty Dancing star said he would beat the cancer: “Watch me! You watch what I pull off!”

Patrick, you were my hero during my teenage years when I sprouted an afro perm, pastel huge glasses and a tracksuit. I will be praying for you and writing a series of recipes to help you battle cancer.

Pancreatic cancer is a malignant tumour of the pancreas.  Each year in America, about 37,680 individuals are diagnosed with this condition and 34,290 die from the disease. In Europe more than 60,000 are diagnosed each year.

to-do-list-cancer

FIGHT CANCER WITH FOOD

The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn’t a single element in a particular food that does all the work. The best thing to do is eat a variety of foods. The following foods have the ability to help stave off cancer cell growth or reduce tumour size.

 

 

The recipe I want to share with you today is one of our rustic home cooked favourites – Tomato Soup – also helps you to dethaw as we approach -10 degrees celcius in freezing Manchester. (Don’t forget if you don’t want to venture out, we do home deliveries – order online www.sweetmandarin.com)

Tomato Soup

Why Tomato Soup Is Good:

Canned tomato soup provides a concentration of vitamins C, K and A, along with the antioxidant lycopene, found to be protective against a growing list of cancers including colon, breast, lung and pancreatic cancer.

Tomatoes contain lycopene, an antioxidantthat attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also contain vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, red peppers also contain thsese substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Isreal have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer.

Why Red Tomatoes Are Green:

Organic tomatoes (even canned ones) are the greener choice when making soup. These tomatoes are grown on healthy soil without the use of harmful synthetic pesticides, toxic runoff and using agricultural practices that help sustain the land for future generations.

Mum’s Tomato Soup

Serves 6 to 8

  • 1 tablespoons butter
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped (about 3/4 cup)
  • 1 large carrot, shredded
  • 4 cups vegetable or chicken stock
  • 2 (28-ounce) cans organic crushed or chopped tomatoes
  • 3/4 cup cream or milk
  • Salt and freshly ground pepper
  • 2 tablespoons finely chopped parsley

1. Heat the butter and the oil in a large, heavy-bottomed pot over medium heat. Add the garlic, onion and carrot and cook, sweating the juicy goodness from this base and continuously stir for 3 minutes. Add the stock and tomatoes and bring to a simmer. Cook uncovered, about 35 to 40 minutes, until the soup begins to thicken.

2.  Cool the soup to room temperature (if in a hurry add four ice cubes). Process the soup in batches in a blender or food processor. Pulse until soup is pureed. Return to the pot and bring to a simmer. Stir in the cream/milk and parsley. Season to taste with salt and pepper and serve.

Brad Pitt and Angelina Jolie enjoy Sushi

January 6, 2009

Actress Angelina Jolie and actor Brad Pitt  inside at the 13th ANNUAL CRITICS' CHOICE AWARDS at the Santa Monica Civic Auditorium on January 7, 2008 in Santa Monica, California.

The celebrities like Brad Pitt and Angelina Jolie love sushi. I love sushi too. Its a wonderful meal or snack and the plating of sushi screams art meets freshness. Oh and its extremely healthy – although pregnant women should avoid raw fish during pregnancy.  The below suggested recipe is suitable for all – its the California roll and a huge favourite of my corporate clients at Sweet Mandarin – who love a sprinkling of sushi for their corporate outside catering events.

 

 

History of the California Roll

During the 1970s, a smart unknown California chef, Ichiro Mashita, a sushi chef at the Tokyo Kaikan, Los Angeles, realizing that many Americans did not like the though of eating raw fish, created the now famous California Roll, made with crab, avocado, and cucumbers. Since then, American sushi chefs have created many variations with unique names such as Spider Roll, Philadelphia Roll, and Rainbow roll. However, if you are holidaying in Japan – most restaurants have never heard of the California Roll.

I love sushi. Making sushi at home is easy to do. Ingredients and equipment can be found at Japanese and Asian foods stores as well as at most large food or grocery stores. Its a popular dish for our corporate clients whom we cater for with our outside catering. Sushi making does requires a small amount of initial practice. Don’t be afraid to try!

You can use the techniques for making the California Rolls to make other variations with different fillings as sushi rolls are extremely versatile and you can make endless varieties. Think of a sushi roll as a sandwich and it’s sure to get your imagination rolling as to what to fill it with.

california-roll

Ingredients:

  • 4 cups sushi rice
  • 4 sheets of nori (dried seaweed)
  • 1 avocado
  • 3/4 cup crab meat
  • 2 tbsp mayonnaise
  • 1/2 tsp salt

Preparation:

Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.

Makes 4 rolls

Oprah’s Ten Weight Loss Recipes – No. 9 Finger Lickin Good Spare Ribs – By The Sweet Mandarin Cookery School

January 5, 2009

200901_omag_cover_2208This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com .

spare-ribs

SPARERIBS WITH HOISIN SAUCE

Serves 4 to 6.

 

INGREDIENTS:

           2 pounds spareribs

           3 tablespoons light soy sauce

           3 tablespoons hoisin sauce

           3 tablespoons ketchup

           2 tablespoons Chinese rice wine or dry sherry

           1 tablespoon brown sugar

           2 garlic cloves, finely chopped

           2 tablespoons honey

           1/4 cup boiling water

PREPARATION:

Cut the spareribs apart into 1-inch pieces. Place in a shallow glass baking dish.

 

Combine the light soy sauce, hoisin sauce, ketchup, rice wine or sherry, brown sugar, and the chopped garlic.

Pour over the spareribs. Cover and marinate overnight in the refrigerator, turning occasionally to make sure the ribs are thoroughly coated.

 

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, set oven to either 175 degrees Celsius). Dissolve the honey in the boiling water.

 

Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast the pork for 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius). Brush the spareribs several times with the honey and water mixture during roasting. Remove and cool.

 

Spareribs can be cooked ahead of time and refrigerated or frozen. (Thaw frozen pork in the refrigerator or microwave. Use refrigerated pork within 4 days. Reheat frozen or refrigerated pork before serving).

 

Nutritional Breakdown per serving (based on 6 servings) – 328 calories (kcal), 22 g Total Fat (10 g monounsaturated, 8 g saturated , 2 g polyunsaturated), 17 g Protein, 13 g Carbohydrate, 73 mg Cholesterol, 805 mg Sodium

Note: Using low-sodium soy sauce reduces the sodium count to 590 mg (25 percent of daily total).

Best wishes and Sweet Dishes to You and Your Family

Lisa

Note to Oprah – I know you love your fried chicken – but try this as a healthy alternative – and as a treat for your diet.

Oprah’s Ten Weight Loss Recipes – No. 8 The Chicken Stock to Warm Your Heart – By The Sweet Mandarin Cookery School

January 5, 2009

200901_omag_cover_2207This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com

 

Best wishes and Sweet Dishes to You and Your Family

Lisa

chicken-stock

CHICKEN STOCK

Makes about 10 cups.

 

INGREDIENTS:

           3 pounds chicken pieces (backs, necks, or wings)

           12 cups cold water

           3 slices fresh ginger

           Salt, to taste

PREPARATION:

Rinse the chicken pieces under running water. Place in a large pot with 12 cups water (or enough to cover).

Add the ginger. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.

Add salt to taste.

Cover, reduce the heat and simmer for 2 hours.

 

Chicken Stock is simple to prepare, relatively cheap, nutritious, and easily digested. Chicken stock can be used as a soup is a good food for winter convalescents. Sipping warm soup can also clear the sinuses because of the steam ventilating into the nasal passages, serving as a natural decongestant, which also relieves cold and flu symptoms. Last, but not least, scientists found that the particular blend of nutrients and vitamins in traditional chicken soup can slow the activity of certain white blood cells. This may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness.

Oprah’s Ten Weight Loss Recipes – No. 6 Beansprouts and Chinese Chives – By The Sweet Mandarin Cookery School

January 4, 2009
200901_omag_cover_2205This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com .
Best wishes and Sweet Dishes to You and Your Family

Lisa

 

 

bsprout

Bean sprouts and Chinese Chives

 This dish calls for Chinese chives, which have a lighter, more “oniony” flavour. Beansprouts are delicious, healthy and ideal for yang (warm bodied people) as these are yin foods. (Dear Reader – Please refer to my earlier post on Yin and Yang balancing of foods.)

Serves 2 – 3

 

INGREDIENTS:

1 sprig of flowering garlic chives or scallions.

3 cups (about 5 1/2 ounces) mung bean sprouts

3 tablespoons oil for stir-frying

1 tablespoon finely chopped ginger

2 teaspoons light soy sauce

1/4 teaspoon sugar

 

PREPARATION:

  1. Wash and drain the mung bean sprouts.
  2. Wash and drain the chives, and cut into strips about the same length as the bean sprouts.
  3. Add 1 tablespoon oil to a preheated wok.
  4. When the oil is hot, add the minced ginger and stir briefly until aromatic (about 15 seconds). Add the mung bean sprouts and stir-fry until they change colour (about 1 minute), then add the chives, soy sauce and sugar.
  5. Stir-fry for about another 1 – 2 minutes, until the chives have just turned limp, taking care not to overcook the bean sprouts.

Oprah’s Ten Weight Loss Recipes – No. 3 Egg Drop Soup – By The Sweet Mandarin Cookery School

January 4, 2009

200901_omag_cover_2203This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com .

Best wishes and Sweet Dishes to You and Your Family

Lisa

egg-drop-soup

EGG DROP SOUP

 

The basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; I’ve included a few variations below. Serves 3 to 4.

Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out.

 

INGREDIENTS:

           4 cups chicken broth or stock

           2 eggs, lightly beaten

           1 -2 spring onions finely sliced

           Salt to taste

           A few drops of sesame oil (optional)

PREPARATION:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the salt, and the sesame oil if using. Cook for about another minute.

Very slowly pour in the beaten eggs in a steady stream.

To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

  Garnish with spring onion and serve.

 

Nutritional Breakdown – 4 servings

Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg Sodium

 

Egg Drop Soup Variations

These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.

**1/2 cup frozen peas (defrosted).

**1/2 cup sweetcorn and finely diced chicken breast meat (cooked) – this makes Chicken and Sweetcorn Soup.

**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.

 

Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 – 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.

 

Oprah’s Ten Weight Loss Recipes – No.2 Garlic Butter Steamed Fish – By The Sweet Mandarin Cookery School

January 4, 2009

200901_omag_cover_2202This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com .

Best wishes and Sweet Dishes to You and Your Family

Lisa

steamed-fish-garlic

STEAMED FISH WITH GARLIC BUTTER

 

Serves 3 – 4

 

INGREDIENTS:

           4 fish fillets, about 4 – 6 ounces each

           2 tablespoons Chinese rice wine or dry sherry

           1/4 teaspoon salt

           2 garlic cloves, finely chopped

           2 tablespoons butter

 

PREPARATION:

Prepare the wok for steaming. Rinse the fish fillets and pat dry with paper towels. Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10 – 15 minutes). 

Separately, in a small pan, melt the butter, adding the chopped garlic and salt –mix until garlic goes golden brown. Take off the heat.

Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket. Pour the garlic butter mixture over the fish.

Serve hot with steamed leafy greens.

 

Nutritional Breakdown for Steamed Fish (based on 4 servings of 6 ounces fish each) Each serving contains: Calories 157, 3 g Carbohydrates, 31 g Protein, 2 g Total Fat, 73 mg Cholesterol, trace dietary Fibre, 232 mg Sodium, 774 mg Potassium.

 

Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer. Garlic is also useful to treat a common cold, and help regulate blood levels

 

Butter in moderation is allowed.

Oprah’s Ten Weight Loss Recipes – No.1 – Mabel’s Claypot – By Sweet Mandarin Cookery School

January 4, 2009

200901_omag_cover_2201

 

This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com .

Best wishes and Sweet Dishes to You and Your Family

Lisa

 

mae-claypot

Instead of meat try ordering the tofu – it is made of soybeans, high in protein and not too high in fat and calories – it soaks up the flavor of the foods that it is cooked with. Avoid dishes using fried tofu.

 

MABEL’S CLAYPOT TOFU

 

This is a family favourite of my mother, Mabel. It evokes home cooking at its best and will draw you to the warmth of the family table after tasting this delicious and nutritious dish. The story behind this dish stems from when my mother was only a child of seven and immigrated to the UK. She felt so home sick and hated the rainy cold weather, the fact that she couldn’t speak of word of English and had no friends. Her mother made her this dish, and it immediately transported her back to the warm climate of Hong Kong to a place where she felt safe and secure. This claypot was her comfort dish – her comfort food – and helped her transition to a new world.

 

INGREDIENTS:

•           1 packet of firm Tofu

•           1 1/2 teaspoons (7 mL) dark soy sauce

•           1 ½  teaspoons (7 mL) Chinese rice vinegar

•           1/4 teaspoon (1 mL) salt

•           ¼ teaspoon (1 mL) sugar

•           3/4 cup (187.5 mL) chicken or vegetable stock

•           1 teaspoon (5 mL) cornstarch mixed

•           2 tablespoons (25 mL) water

•           1 tablespoon (15 mL) vegetable oil

•           1 tablespoon (15 mL) sesame oil

•           2 spring onions sliced in one inch pieces

•           2 baby bok choy, cut into rough squares

•           Quarter Chinese sausage (lap cheung) finely sliced – or replace with salami (optional – don’t add if vegetarian)

•           1/2 onion, sliced.

•           1 tablespoon (15 mL) grated ginger

•           1 teaspoon (5 mL) garlic

•           1 large shallot, chopped

•           5 Chinese mushrooms from can or if dried, soak until soft

•           2 sprigs cilantro

•           2 cups (500 mL) jasmine rice

 

PREPARATION:

 

1. Pre-heat oven to 360–375˚F

(180–190˚C or Gas Mark 4–5).

2. Soak mushrooms in hot water for one hour (alternatively use ready-to-cook tinned

Chinese mushrooms).

3. Cut tofu into bite-sized pieces.

4. Mix the marinade ingredients (salt, sugar, Chinese rice wine and corn starch) in a large

bowl, add the tofu pieces and stir gently.

5. Cover and refrigerate for at least one hour.

6. Place wok on high heat. Add the oil, stir in the ginger and garlic, and cook until golden.

7. Drain the tofu (reserve the marinade). Stir-fry the tofu until it’s cooked through.

8. Add spring onions, mushrooms, lap cheung and bok choy. Stir-fry for three minutes until the vegetables soften slightly.

9. Add soy sauce, sesame oil, sugar, and salt.

10. Add chicken /vegetable broth and marinade and bring to a boil.

11. Add cornstarch mixture and mix well until consistency thickens.

12. Switch off heat. Pour the tofu, vegetables and stock into a clay pot.

13. Cover and place the pot in the oven.

14. Bake for 5-10 mins until mixture is bubbling.

15. Serve with fragrant jasmine rice.

 

NUTRITIONAL VALUE 

Each serving includes:  Calories 269, 26 g Carbohydrates, 21 g Protein, 10 g Fat, 1 g Saturated Fat, 50 mg Cholesterol, 4 g Fibre, 330 mg Sodium, 420 mg Potassium. An excellent source of vitamin A, vitamin C, and niacin. A good source of fibre, vitamin E, vitamin B-6 and folacin.

 

Chinese Black Mushrooms – No need to visit the Chinese pharmacist for these – you’ll find bins of Chinese black mushrooms packed to overflowing in any Chinese grocery store. Used in soups stir-fries and braised dishes, they are thought to be helpful in lowering blood pressure.

 

Ginger – Besides being appreciated for its distinct flavor and ability to diffuse other strong odors, ginger has long been used as a digestive aid. Thought to get rid of air in the body, it is used to treat both stomach acidity and motion sickness. In China, women customarily drink a mixture of ginger cooked in wine and sesame oil shortly after giving birth.


To learn more about the Sweet Mandarin Cookery School – www.sweetmandarin.com To book your place on the course or to order specific detox menus – email Lisa Tse on sweetmandarin@gmail.com