]]> http://www.youlinchng.com/japanese-food/japanese-bento-box-recipes-for-kids/feed 0 http://www.youlinchng.com/exhibition/an-exhibition-of-new-paintings-by-deric-ch%e2%80%99ng http://www.youlinchng.com/exhibition/an-exhibition-of-new-paintings-by-deric-ch%e2%80%99ng#comments Fri, 12 Nov 2010 05:46:05 +0000 youlin http://www.youlinchng.com/?p=1184 ‘London, the Visit’

An exhibition of new paintings by Deric Ch’ng

Private View: Friday 26^th of November 2010 – 6.00 pm to 11.00 pm

Exhibition runs from: Friday 26^th of November – Thursday 2^nd 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 2^ndof December: 10.00am to 5.00pm

Deric Ch’ng, an emerging British artist launches his new series of paintings ‘London, The Visit’ from 26^th of November to the 2^nd 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 info@redgategallery.co.uk, or feel free to call the gallery on 020 7326 0993.

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.

c) Explain why the incidence of heart disease is lower in the Mediterranean?

Based on scientific research, Mediterranean diet has played a significant role in lowering the incidence of cardiovascular disorder in the Mediterranean region.  This type of diet enables you to choose a lot of healthy foods.  It also promotes a holistic approach for enjoying better health.

d) Is exercise still required if one is following a Mediterranean diet?

Exercise is always essential no matter what type of diet you follow.  The best thing about the Mediterranean diet is that it encourages daily regular exercises as part of the holistic approach to achieve a healthy lifestyle.  When this type of diet was introduced in the sixties, exercise and physical activities were already part of the culture of the Mediterranean people.  For your minimum exercise needs, you have to take a daily one-hour walk and weekly full body exercise.

e)  What is the difference between Low Carb and Mediterranean diets?

One of the most striking differences between Low Carb and Mediterranean diets is protein content.  Mediterranean diet has low protein content.  With this type of diet, you will only consume 15 percent calories from the protein component.

f) People noticed that wine is an important part of Mediterranean diet. What is the recommended daily wine consumption?

It is highly recommended to consume low to moderate amounts of wine daily.  Usually, men should get approximately 5 percent calories from wine while women should get 2.5 calories from wine consumption.

g) Final word of advice

The Mediterranean lifestyle is most effective when including a range of root vegetables, foods high in omega-3 acids, and vegetable oils such as flaxseed or canola. Along with fruits, breads, and cereals, these foods may lower your risk for cardiovascular disease.

About the Author – Eva B. Alexander writes for the <a href=”http://mediterraneandiet.org.uk/”>mediterranean diet menu</a>  blog, her personal hobby website focused Mediterranean diet healthy eating tips to live better and longer.

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.

Okinawan Taste Of  Home Recipe – Rafute:

Ingredient: (4 servings):

- 1kg pork belly
- 100g fresh ginger, peeled and cut into thick slices
- 2 cups dashi
- 3/4 cups sake
- 1/4 cup mirin
- 1/3 cup brown sugar
- 1/2 cup low sodium soy sauce

Preparations:

- Cut the pork belly into bite-sized cubes. Blanch the pork cubes with boiling water in a large pot to remove any excess oil. Drain and set aside.

- Mix ginger, dashi, sake mirin, brown sugar, soy sauce in a heavy based saucepan, stir over high heat until the sugar is dissolved.

- Add the pork and return to the boil, then reduce to a simmer and cook, turning occasionally for one hour or until the pork cubes are tender. When the sauce reduced to slightly syrupy glaze, stop the heat.

- Arrange the pork cubes in serving dish. Pour over the remaining sauce and serve with little mustard on the side, if you like.

Today,there are more and more people getting interested with Japanese recipes. Why?  Because they aren’t only taste good, but they are also comparatively healthier than their American counterparts. So, if you have always think of trying Japanese food but find that taking raw meat is a bit repulsive, now below are Japanese recipes that you might wish to try out.

Yakitori (焼き鳥)

Main dish: Yakitori
This is the popular Japanese recipes especially among the children because of its sweet sauce.

Ingredients:
-    Chicken parts such as thigh meat or liver
-    Negi *
-    4 tablespoons of Japanese Soy Sauce
-    Japanese cooking wine or Japanese Sake
-    3 tablespoons of sugar
-    Honey-    Bamboo skewers

*Substitute Negi with leeks or green onion if not available

Preparation:

1.    Cut and divide the chicken into small cubes size about 2 to 3 centimeters.
2.    In a saucepan, pour in all the liquid ingredients and mix with sugar then simmer with low hear. Wait until the sugar is completely melted.
3.    Marinate the chicken with the sauce and set aside for about 30 minutes. 4.    Cut the Negi into 3 centimeters long while waiting for the marinade to seep in.
5.    When the chicken gets ready, alternately skewer chicken with leeks.
6.    Grill to perfection. Be careful not to burn them.

Gomaae (胡麻和え)

Side Dish: Gomaae
This spinach based Japanese recipes complements Yakitori.

Ingredients:

-    Fresh Spinach
-    2 tablespoons sugar
-    1 tablespoon of Japanese Rice Wine
-    2 tablespoons of ground sesame seeds
-    2 tablespoons of Miso (Soybean paste)

Preparation:

1.    Blanch the spinach.
2.    Dry out the leaves by patting them with dry kitchen cloth or paper towel.
3.    Once dry, cut them approximately 3 centimeters long.
4.    Mix with other ingredients in a different container.
5.    Toss the spinach to the mixture and serve.

Wondering what to try in new year days?
How about trying colorful Osechi-ryori （御節料理）during New Year days.

Traditionally, rice cake soup (Zōni 雑煮) is served on 1st January to celebrate the New Year in Japan. Zōni (雑煮), a soup of mochi rice cakes, the recipe for the soup differs from region to region. Eastern Japan new year soup is in clear broth wheareas in western Japan miso broth is used to prepared the Zōni.

Tokyo-Style New Year’s Soup

Ingredients: (4 servings)

150g chicken thighs, cut into small pieces
1 tsp sake
5cm length white radish (daikon), peeled sliced into rounds then quartered
1/4 carrot, peeled and cut into shpes with vegetables cutter
2 fresh shiitake mushrooms, stem discarded, shallow cuts made on caps to form desired pattern
8 slices naruto fish paste cake
4 rice cakes

Dashi:
1 litre water
12cm piece konbu (dried kelp)
30g bonito flakes

Seasoning:
1 tbsp sake
1/2 tsp salt
1/2 tsp soy sauce

Garnish:
1 small bunch trefoil (mitsuba), cut into 2cm lengths
1 yuzu rind, cut into fine strips

Preparations:

Prepare dashi. Put water and kelp into a sauce pan and leave for 30 minutes. Place over medium heat and when small bubbles appear from bottom, remove kepl.
When water is boiling, add bonito flakes, then reduce heat and simmer for a few seconds. Remove from heat, then leave until bonito flakes sink to the bottom of saucepan. Strain stock and discard solids.
Marinate chicken with sake for about 10 minutes.
Pour dashi into a pot and bring to a boil. Add chicken, radish, carrot, mushrooms and fish cake. Simmer for about 10 miuntes.
While soup is boiling, grill rice cakes in a preheated oven at 200 C or toaster for 5 ~ 10 minutes until slightly puffy and light brown in colour.
Mix seasoning ingredients together and stir into soup. Remove from heat.
Place a grilled or toasted rice cake into each individual serving bowl and ladle soup over. Garnish with trefoil and yuzu rind. Serve hot.

Tokyo-Style New Year’s Zoni Soup

Santa Clause is coming to town!!

Hi, Everybody, Merry Chirstmas!!

Merry Christmas Greeting from youlinchng.com

Most Japanese families would have a Christmas tree and now it is becoming very common to have lights on the outside of houses as you would see in the USA. While Christmas is not a national holiday in Japan, more and more people are taking up traditions such as decorating their home, giving presents to friends and celebrating the event with a special meal.

The traditional Japanese Christmas food is the Christmas cake, tori no karaage, teriyaki chicken, chirashizushi and so on.

Japanese Christmas Strawberries Cake

Japanese will celebrate Christmas during the Christmas eve and the main food to eat is Christmas cake. It is usually made of sponge cake, strawberries and whipped cream.

Christmas Cake
For sponge cake:
- 1/3 cup all purpose flour
- 1/3 cup sugar
- 1/4 tsp baking powder
- 3 eggs
- 1 1/2 tbsp cup butter

For whipping cream:
- 2 cups heavy cream
- 4 tbsp sugar
- 12 pieces whole strawberry

Preparations: (makes 4 servings)

- Spread some batter inside of a round cake pan and place baking wax paper. (*8 inches round pan.)
- Put eggs and sugar in a bowl and whisk very well.
- Place the bowl over hot water in another large bowl and whist further.
- When the egg mixture becomes light yellow, shift flour and baking powder together and add to the bowl.
- Add melted butter in the bowl and mix gently.
- Preheat the oven to 350F.
- Pour the batter in the pan and bake in the preheated oven for 25-35 min.
- Remove the cake from the pan and cool it on a rack.
- Cut the cake in half horizontally.
- Mix heavy cream and sugar in a bowl.
- Whip the cream well.
- Slice 8 pieces of strawberries into thin pieces.
- Take the half of the whipped cream and mix the sliced strawberries.
- Place the cream on top of a round cake slice.
- Place another cake slice on top of the cream.
- Spread the rest of the whipped cream on top and around the cake.
- Decorate the cake with strawberries and other fruits (if desired).

Tori no Karaage

Karaage means deep-fried meat or seafood in Japanese-style. Japanese fried chicken is called tori no karaage. This crispy chicken dish is absolutely delicious. It is popular with children and adults alike.

Tori no karaage recipe

- 500g chicken thighs, cut into 1 1/2 inch pieces
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 2 tsp ginger juice
- 5 tbsp potato starch or corn starch for coating
- Vegetables oil for deep-frying
- Lemon wedges

Preparations: (makes 4 servings)

- Pierce chicken thighs with a metal or bamboo skewer several times to enable meat to fully absorb seasoning. Place them in a large bowl.
- Add soy sauce, mirin, sake and ginger juice to chicken and mix well. Set aside for 15 minutes.
- Drain marinated chicken and pat dry thoroughly with kitchen paper.
- Coat with potato starch, shaking off any excess, then deep fry in a small batches in hot oil at 350F for 5 ~ 7 minutes until brown or crisp. Drain on kitchen paper.
- Transfer to a serving plate and serve hot with lemon wedges on the side.
Japanese Christmas food recipes