Finally Revealed – A Touch Of YouLin’s Japanese Kitchen
Bento Box Recipes For Kids
‘London, the Visit’
An exhibition of new paintings by Deric Ch’ng
Private View: Friday 26th of November 2010 – 6.00 pm to 11.00 pm
Exhibition runs from: Friday 26th of November – Thursday 2nd of December 2010
Gallery Opening Hours: Mon, Tues, Wed, Fri: 11.00 am to 6.30 pm – Sat: 12.30pm – 5.00
Last day of Exhibition: Thursday 2ndof December: 10.00am to 5.00pm
Deric Ch’ng, an emerging British artist launches his new series of paintings ‘London, The Visit’ from 26th of November to the 2nd December 2010 at Red Gate Gallery. This forthcoming exhibition will feature a new body of eighteen works, which all have London as the main theme.
Originally from Malaysia, the artist enjoyed a flourishing carrier from the age of twenty. His works were shown at the ‘Penang State Art Gallery’ and the ‘Pesta’ open art show between 1991 and 1998. Additionally, the artist also was chosen to partake in the Winter Show at the Feren Art Gallery, Hull (UK), in 2000 to 2004.
In 2006, after graduating as an architect, Deric Ch’ng moved to London. Relocating to the capital allowed him to take a new perspective to his work. He felt that this move rekindled a freshness and playfulness of that akin to a tourist, enabling him to explore popular scenes and translating them with his own unique personal approach, never losing sight of his Eastern upbringing. His paintings include the London Eye, Westminster Abbey, Tower Bridge, Camden Town, China Town and many other familiar sights.
Deric Ch’ng’s style combines the formality and rigor of his native culture, yet his works display a very Western contemporary edge. His new and often witty observations, which feature in the forthcoming solo show, are a progression from his previous loose, fluid water colours.Incorporating a rich and varied spectrum of colour, as well as layers of montage pieces within his work, permits the forming of these unique paintings. Deric uses luxurious, earthy colours, featuring the passionate Red derived from his Eastern background. He says “Chinese people are always fascinated by red because it represents luck, auspiciousness, signifying reunion, health, happiness, harmony, peace and prosperity”.Deric’s work evokes inspiration and harmony. He is available for commissions in the private, public and corporate sectors. Please, have a further look at www.wix.com/dericchng/artist.
To RSVP or for more information regarding this event please e-mail firstname.lastname@example.org, or feel free to call the gallery on 020 7326 0993.
a) Many people say that Mediterranean diet is high in fat. Is it still possible for people to lose weight if they follow the Mediterranean diet?
It is a known fact that Mediterranean diet is high in fat. However, these are made from monounsaturated and polyunsaturated fats which important for your body. They are healthy fats compared to the saturated fats found in a typical American diet. It should be pointed also that fat is not the determining factor for weight loss. It is calorie consumption that determines optimum weight loss and management. So you should lower your calorie consumption to get the full healthy benefits of Mediterranean diet.
b) In simple terms, what is the principal difference between the American diet and the Mediterranean diet?
Americans consume high numbers of red meat, poultry, eggs, and dairy, while the Mediterranean includes very little. The diet also differs from the typical American diet through its dependence on fruits, vegetables, nuts, seeds, olive oil, beans, breads, cereals, and potatoes.
Aside from embracing rice as a staple, Okinawan food is completely different from Japanese food. Okinawan taste of home recipes tends toward thicker and spicier flavors than Japanese food recipes. It is more heavily influenced by Chinese culinary ways and techniques from China since The Ryukyu Kingdom in fourteenth century.
Pork is the cornerstone in Okinawa cuisine, such as beef is with Americans. Okinawans apply each part of pig, from pig’s ear, pig’s tripe to pig’s feet in their daily cooking. Rafute is a melting tender and succulent braised pork belly. This great Okinawa taste of home recipe is well recognized by the western palate. The pork is broiled, cooled and then slowly cooked to achieve tenderness and to eliminate fat. It is slowly simmered in a detachable combination of brown sugar, sake, soy sauce until it is melt-in-the-mouth tender. Continue reading →
Bizarre Japanese Food If there is one thing that stands out in the Japanese culture, it is their inclination or fascination for the inordinate. Japanese are detailed and self-conscious about details and concept of uniqueness, therefore, whether in day-to-day life, more so in fashion and food – eccentricity is commonly a dominant attribute. There are some bizarre Japanese foods which are likely not so familiar to a non-Japanese family. But the oddity of these foods should not intimidate a first-timer as it must be thought that Japanese food are very healthy and delicious. Most often, people view in cooking show the very skillful and cute preparation of Japanese food. Thus, if the preparation is important to them, taste should be more important. One of the many bizarre Japanese foods is a healthy dish called nattoï¼ˆç´è±†ï¼‰. It is a soybean-based food which is characterized by its very sticky, very gooey appearance. Without knowing its taste and health value, any non-regular patron of Japanese food would discard the dish especially that it does not look appetizing ,in addition, it has a pungent smell. Continue reading →