XO Seafood Fried Rice

We all had third helpings. That's how yummy this spicy seafood fried rice was.

Ingredients :

- Seafood : yabbies (or prawn) deshelled.
I added leftover oyster omelette to add flavour to the stir fry.

For recipe, please refer to : http://homecooksecrets.blogspot.com/2009/10/oyster-egg-pancake-chaozhou-style.html

- Vegetables : asparagus spears, carrot, mushroom.

- Egg, diced onion (optional)

- Seasoning : soy sauce, salt, pepper, oyster sauce and XO sauce (preferably Lee Kum Kee as it is more concentrated and packed with dried scallops and shrimp with no fishy after taste). Sambal chilli and roast chilli paste can be added for a more spicy version.

- Garnishing : spring onion, cucumber, garlic and onion crisps.

To Cook :

1. Heat oil and fry garlic and shallots. Remove and drain. Do not burn.

2. Fry prawn and asparagus. Add XO sauce and mix well.

3. Mix warmed rice with salt.

4. Fry omelette separately and set aside. Add to the rice when ready.

5. Dish up and serve with garnishing.

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Kaohsiung Food Show - preview of Taiwanese food

The Kaoshiung Food Show is coming to Sydney in early November!

Taiwan is a matured industrialised economy which has built a reputation for quality control of its products. It has captured many exotic tastes from southern Chinese provincial foods in convenient packaging. Many are available in grocery stores all over the world for seasoned foodies and the adventurous.

Here's a sneak preview of some interesting foods from their website which look tasty and titillating. You may want to check out the Kaoshiung food fair when it comes to Sydney and tour of the world. Very handy for home cooks which love to replicate traditional dishes at home with minimal preparation and fuss.

http://www.foodkh.com.tw/en_US/index.html

Aloe Vera paste for vegetables.
XO scallop sauce.
Spicy sauce for noodles.
BBQ / Teppanyaki marinade.
Golden sesame paste.

Red Soy sauce.

Black bean sauce.

Tea leaves.

Taiwanese companies also have product line of sauces for European cuisines. Many Taiwanese have either studied or worked in other countries.

E.g., Italian pasta sauce, peanut butter, garlic mince for bread.

Yummy ...

Registration is required for entry. You may have to show trade or professional credentials. For more information contact : sydney@taitra.org.tw

Food Brighter Vision - halt macular degeneration - Greens, Fish, Nuts, Goji, Flowers

Macular degeneration (MD) affects one in seven persons over the age of 50 in Australia. While the reduction of vision is gradual, it can lead to blindness if not arrested in time.

Younger mypoic teens and adults are not spared. Macular endema which has simlar symptoms to MD can cause vision impairment if they persist to ignore or put up with the symptoms.

The good news is : the risk of developing MD and losing vision can be reduced if one follows a diet that is rich in certain classes of foods.

1. Fish oil
2. Green leafy vegetables
3. Nuts
4. Fresh fruits
5. Lucetin, zeaxanthin and carocarotenoids

Refrain from taking food laden with saturated fats (that includes margarine).

And most importantly, abandon smoking and sedantary lifestyle.
Ensure adequate protection of the eyes and face from sunlight and glare.

What the eye medical specialist and researchers recommend

* The views of opthamologists and consultants whom I've consulted.

* Information as shown on Australian TV Channel 7 two months ago featuring research findings and interviews with medical experts and patients.

Rather than dictate what and how much to eat, it is much easier to make slight modifications to our habits to improve eye health.

INCREASE INTAKE :

Spinach and silver beet are rich sources of lutein. It is important to diversify types of vegetable intake and include some green leafy vegetables at least twice a week.

Steam sweet corn is especially good for protection against M.D. It is a much better substitute to instant noodles or snacking on cookies.

Eat more : multigrains, muesli, oat bran, wheat germ and nuts.
Brazil nuts are said to be most beneficial for macular health. Almonds and cashew are good too.

Traditional herbal and Chinese remedies

Goji berries (枸杞子 Chinese wolfberries or Fructus Lycii) contains antioxidant compounds including zeaxanthin. Cone cells that affect the clarity of central vision, have a high concentration of zeaxanthin.

In TCM, goji is considered a tonic for the kidney which is believed to have a direct impact on eye conditions.

RECIPE

1. Put dried chrystanthemum flowers into a stainless steel tea ball.

2. Wash under running tap water for a few seconds. Tilt and drain the water away but do not open the teaball. Place gently into a tea pot.

3. Sprinkle 2 teaspoons washed goji berries into the bottom of the teapot.

4. Bring distilled water to the boil in a kettle.

5. Pour boiled water into the teapot and let the flowers steep for at least five minutes. The hot water will plump the goji berries which will exude a light fragrance that blends harmoniously with the flower scent.

6. When slightly cooled, pour into tea cup and enjoy.

Honeysuckle flowers are said to be good too but I have yet to research on this remedy.

I followed this chrysanthemum goji tea regimen for two weeks on a daily basis (in addition to adhering strictly to the above five classes of foods and the dos and don'ts). Without any active medical treatment safe for moisturising eyedrops, I had to rely on whatever dietary remedies at my disposal. Fortunately, I was certified to have recovered completely after six weeks by a renowned opthamologist. Of course, this is only a personal experience and may not work for everyone.

If you have symptoms of centre vision blurring, please consult a medical practioner or optometrist as soon as possible and seek more specialised expertise if necessary. Patients with positive prognosis normally take 3 to 4 weeks for complete recovery. Others may take longer or conditions may even deteriorate.

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Different types of wanton, dumplings, wrappers - Shanghai wanton huntun recipe

Cooking dumpling soup for the family is fun, easy and economical.

Small dumplings called "wan ton" in Cantonese and "hun dun" in Shanghai and Beijing may look and sound similar these delicious morsels are quite different, each vying for the top spot.

Larger dumplings are called "gow gee" (in Cantonese) or "jiaozi" (Mandarin) with more filling enveloped in slightly larger round shaped wrappers.

The first main difference between the northern and southern dumplings is in the wrappers (skin, crepe). Cantonese wrappers typically contain egg and alkaline (hence appear yellow in colour). Northern Chinese use plain wheat flour wrappers which do not have any strong taste.

Filling for Wanton
Minced pork
Chopped prawns (deshell and devein)
Waterchestnut (alternatively, use yam bean)
Chinese parsley (coriander)
Seasoning : salt, soy sauce, pepper, oyster sauce (reduce the amount of sauces if deep frying to avoid burning easily)

Filling for Huntun
Pork mince
Chopped prawn

"River Door" small white green vegetable (Kong Moon Pak Choy)OR
Long yellow Chinese cabbage

(Vegetables have to be chopped finely, dry fried with garlic and drained)

[ Proportion of pork, prawn and vegetable should be 3 : 1 : 2 ]

Green shallot (chop finely)
Ginger : slice thinly
Egg
Sesame oil
Seasoning : soy sauce, salt, pepper.

Mix the meat and prawn well, then add vegetables and continue stirring. Add the egg and combine well.

* The same huntun filling can be used for wrapping Fuzhou "yanpi" - a dry paper like skin made from flour and minced pork.

Wrapping : there are basically two methods
Put a little filling (should not cover more than 1/5 of the wrapper).
(1) either bundle and press to seal.
(2) or fold, roll and tuck in towards the back.

To Cook

1. Boil good quality chicken stock.

2. Add a few drops of vegetable or sesame oil so that dumplings do not stick.

3. Gently place prepared dumplings into the soup. Once the dumplings float to the top of the soup and turns transluscent, lower the heat and simmer for another 2 minutes. Be sure to cook the meat well.

* Note : Hundun can be panfried but rarely deep fried. This is different from "guotie" or pot stickers which is made from a floured dough with different types of filling.

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Special Potato Salad with generous helping of greens

Ingredients for Potato Salad

4 medium sized potatoes
1 brown onion : peeled and chopped finely
Green Shallots (1 or 2 stalks) - sliced finely
Mustard powder : ½ tsp
Mayonnaise : 2 TBS
Vinegar or lemon juice (2 tsp)
Chives (English) - cut into 2 mm length
Parsley – chopped finely (can be substituted with dried parsley flakes)
Salt and pepper to taste
Optional : 2 pieces of ham or bacon



1. Bring potatoes to the boil gradually in a saucepan of water. Do not overcook the spuds. Drain, cool slightly, peel and cut into cubes.
2. Fry onion in olive oil till fragrant.
3. If using ham and bacon, fry till cooked and lightly brown.
4. Mix mayonnaise, vinegar (or lemon juice), salt and pepper.
5. Add potato to fried onion, then mix with the creamed salad dressing.
6. Sprinkle ham/bacon, parsley, green shallots. Toss and mix well.

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