Saturday, December 26, 2009
Enjoy the recipe and as usual, all ingredients can be found at your local Asian Supermarket.
Happy Holidays and All the best!
DAIKON SALAD WITH UME DRESSING
For the Dressing:
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar
2 teaspoons ground black pepper
1 tablespoon black sesame seeds
1 tablespoon mayonaise
1 teaspoon lemon juice
For the Salad:
1/4 cup grated daikon
1 teaspoons minced umeboshi
1 cup shaved daikon
1/4 cup pea shoots
4 cups mixed greens
2 cups coined carrots
1/4 cup shredded seaweed
1. MAKE THE DRESSING:Mix all of dressing ingredients and add to the shaved daikon and ume boshi. Mix and chill.
2. COMPOSING THE SALAD:Put mixed greens in individual bowls. Add shaved daikon and carrots. Place pea shoots, bonito flakes and seaweed on top. Spoon over dressing mixture and sprinkle with additional sesame seeds. Serve immediately.
Friday, December 18, 2009
• Every Monday of the week is a discount day for Senior (10% OFF)
Tuesday, October 6, 2009
I never knew all these years washing my rice that the water could be so beneficial to my skincare. Here her tutorial:
Rice Water for Healthy Skin
Enjoy and have a wonderful day!
Tuesday, July 21, 2009
Tuesday, July 7, 2009
Preparation: 10 mins Cooking: 15 mins
Here is what you need:
- 1 tbsp desiccated coconut
- 1 tbsp vegetable oil
- 400g chicken breast cubed
- 2 tbsp Patak's Jalfrezi Paste
- 1/2 large red chilli, deseeded and thinly sliced
- 2 spring onions, sliced diagonally
- 1 red pepper, sliced
- 1 tomato, chopped
- 1 tbsp fresh cilantro, chopped
- sugar, to taste
- salt, to taste
- Place the coconut in a large frying pan over a medium heat, cook for 1 - 2 minutes, shaking the pan to keep the coconut moving until it turns a light toasted brown. Tip into a bowl and set aside.
- Add the oil to the pan, and add the spring onions. Cook for 2 minutes.
- Add the Patak's Jalfrezi Paste. Sprinkle in a little water if the paste begins to stick.
- After 2 minutes add the tomatoes and peppers and a few tablespoons of water. Allow the tomatoes to break down.
- Add the chicken. Allow to cook for 5 minutes and check the chicken is cooked through. Check the seasoning and adjust the salt and sugar if required.
- Garnish with the red chilli and toasted coconut and sprinkle with the coriander.
- Serve with plain basmati rice.
Wednesday, June 24, 2009
Sunday, June 21, 2009
Print and present to the cashier. Have a wonderful start to the summer!
PAOLA FRUIT SYRUPS ... BLACK CURRANT, SOUR CHERRY, RASPBERRY SYRUPS, MATJAS HERRING, MASLO, FLAKI, BORSCH SOUP, SOS, HORSRADISH, BEETS, JAMS, VEGETA SEASONING, GINGER BREAD, DELIJIC, CRACKERS, CANDIES ... MORE
SPIRAL -THIN -SQUARE NOODLES, PAPRIKA, HOT PEPPERS , GOULASH, MUSTARDS ... MORE
WINE LEAVES, DOLMADAKIA STUFFED WINE LEAVES, KALAMATA OLIVE & OLIVE OIL, BACLAVA, OUZU & CINNAMON CANDIES ... MORE
PASTA, TOMATOES, CANNED BEANS, ANCHOVIES, BACALAO, SAVOIARDI, DELICIOUS BISCUITS... MORE
AJVAR, PLUM BUTTER JAM, ROSEHIP JAM, PICKLE YELLOW & RED PEPPER , ROASRED RED PEPPER, DJUVEC, PEFFERONI HOT PEPPER, GOULASH, SUDZUK, ARGETA, CHICKEN LIVER SPREAD, VEGETA ...
RICE COOKERS, RAMEN, UDON, SOMEN, MOCHI, MISO, MACHA POWDER, GREEN TEA, GENMAI CHA, SUSHI RICE & SUSHI INGREDIENTS, SASHIMI TUNA, SALMON, FISH CAKE, TEMPURA, RICE BAG, TAKUWAN, MISO, CURRY, TAMARI SOYA SAUCE, LOW SODIUM , WHEAT FREE SOYSAUCE
JASMINE RICE $15.98 / 17.6 lbs(8kg), BROWN JASMINE RICE, RED RICE, BLACK GLUTINOUS RICE, TOM YUM,PAD THAI, FISH SAUCE, SWEET CHILI SAUCE ...
MILAGROSA RICE, LONGANISA, TOCINO, TINAPA, TUYU, SARDINE, CENTURY TUNA, TALAPIA, MILK FISH, GALUNGUN, ALAMANG, BAGAOONG, PATIS, SOY SAUCE, BANANA SAUCE, LECHEON SAUCE, COCONUT VINEGAR, SUGARCANE VINEGAR, PALM VINEGAR, CANTON, BIHON, PALABOK, SKYFLAKE BISCUITS, GROWER PEANUT, HOPIA, BALUT, PANDASAL ... MORE
SPRING ROLL, SPRING ROLL DIPPING SAUCE & PEANUT SPRING ROLL DIPPING SAUCE, SAIGON STYLE STY-FRY & MARINADE SAUCE, CHAR-BROIL LEMONGRASS MARINADED MEAT, BEEF BALL, LEMONGRASS PORK BALL, RICE VERMICELLI, RICE PAPER, SEASONING FOR PHO - BEEF NOODLE SOUP recipe, BEEF STEW, HUE SPICY BEEF NOODLE, HOT & SOUR SOUP ...
HOT PEPEER PASTE, SWEET POTATO NOODLE, RICE CAKE, DUMPLINGS, SEAWEED, UDON, SOMEN
WHITE, RED, GREEN, OOLONG TEA, BODISLIM TEA, GINGER TEA, LUNG, KIDNEY, LIVER FLUSH TEA ...MORE
CHORIZO, TORTILLAS, BEANS, SALSA , VALENTINA SAUCE, JABANERO SAUCE, JALAPENOS, SERRANO PEPPER, HARMONY, MOLE, TOSTADA
MASECA CORN FLOUR, RICE FLOUR,TORTILLAS, TAMALES, PUPUSAS, FRIJOLES FRITO, QUESO, MANTAQUILLA, PAN DULCE, SEMITAS
LIZANO SALSA SAUCE,
PARAGUAY & ARGENTINA
YERBA MATE TEA
RICE FLOUR, BROWN RICE FLOUR, SOYA FLOUR, POTATO FLAKE
Monday, April 27, 2009
Wednesday, April 8, 2009
Wednesday, March 11, 2009
As seen on our tv commerical we are happy to provide you our simple and easy Dumpling recipe:
What do you need?
1.1lbs ground pork
1/2 cup chopped green onions
1 cup chopped chinese cabbage (Siu Choy) (blanched)
1/2 cup carrots finely minced or grated
1 tbsp minced garlic
1 tsp minced ginger
1 tbsp soy sauce 1 tbsp sesame oil
salt and pepper to taste
in-store dumpling wrappers (thaw 2hrs before combining ingredients)
Now what to do?
1. Combine all ingredients and mix altogether. Let sit for about 20 minutes so that the meat gets the full flavour.
2. Now take a mini-spoon full of meat and place in the middle of the wrapper.
3. Either damp the wrapper's edges with water or egg white.
4. Fold and press together. Either crimp the edges together or use a fork and pinch.
How to cook them?
1. Heat wok or pan and add 2tsp oil.
2. Fry the dumplings until golden brown on bottom (and sides if you wish).
3. Then add 1/2 cup water and cover and let steam. Turn heat down to medium. Add more water if wok dries out.
How to enjoy them?
Enjoy your self-made dumplings with Dumpling sauce or make your own!
What you will need:
1/2 cup soy sauce
1/4 cup vinegar
2 tbsp mirin
1 tbsp sesame oil
1 tsp sugar
1 tbsp minced onion
1 tsp minced ginger 1 tsp minced garlic
1 tsp minced green pepper (add dried or fresh chilli if you want it spicy!)
1. Combine all sauce ingredients
Now enjoy your self made dumplings with self-made sauce!
Please share with us your experience and pictures!
Sunday, March 8, 2009
We also carry a large selection of European Chocolate -- dark to yoghurt with chilli or just plain milk or nougat.
Come to your One Stop Shop!
Tuesday, February 3, 2009
Oolong is semi-fermented. It is grown specially in the southern regions of China like Taiwan, Guangdong and Fujian. One of the most famous tea regions in Fujina is Anxi. This is where one of the founders of our website originted from. His father was a tea farmer from Anxi. There are 11 main types of Oolong.
1. Tie Kuan Yin
2. Taiwan Oolong
3. Oolong with orange pekoe
4. Anxi Oolong
5. Japanese processed Oolong
6. Teochew Oolong
7. Yunnan Oolong
8. Sweetened processed oolong tea only availabe in Singapore and Malaysia
9. Infused Fragrant Oolong tea
10. Kinmen or Jin Men Oolong
11. Virgin Fujian Oolong tea leaves
Japanese too love Oolong tea. They buy them in prepared containers and these are processed tea. Oolong is also a favourite drink amongst Southeast Asians. Very often, the tea is consumed together with Cantonese style dim sum or Hokkien/TeoChew style Bak kut teh (a dish of pork stewed with spices like pepper, cloves, nutmeg etc.).
Japanese people like to drink Oolong cha tea. It is especially so during the summer as they believed that this oolong tea actually soothes the body during the heaty months of the summer. Most of the oolong tea found in Japan are imported from China. Oolong tea is fermented and most of it comes from Fujian Province. They are also sometimes panfried
In Africa, black tea is sometimes drunk with mint leaves. In the west and in Singapore, they are drunk with milk and sugar. Chinese innovation have resulted in a new type of delicacy - Black tea eggs. Lovers of this dish say that black tea eggs taste better than tea eggs cooked with Chinese tea leaves. You be the judge.
Scented tea is excellent for people who are not used to the strong taste of tea and is excellent accompaniment for meals. They are also drunk often with light meals like dim sum. It is also a habit for many Chinese to add a sugar cube or two to enhance the taste.
White tea is only grown in China and no where else. It is produced in the province of Fujian. Fujian is the main tea growing region in China as its climate is suitable for cultivating such tea. The history of tea cultivation in Fujian is long and one of the founders of this website is a direct descendent of Fujian tea growing civilization. The other well-known tea produced in this region is Oolong tea.
The tea leaves of white tea is unique in its shape. When you open the container you will see many white tea leaves in the shape of eye brows. That is why they are often described as eye brow tea leaves by the Chinese. This applies to most but not all white tea leaves.
Compressed tea is classified according to the type of tea that it originated from. For example, if Pu Er tea is compressed then it is called compressed Pu Er tea. Alternatively, it can be known by its generic name Compressed black tea as Pu Er is a form of black tea. Sometimes, Pu Er can be spelled as Puer.
The Chinese have been ginseng tea for their health for thousands of years and they were followed suit by Koreans. Thus, you can often find Korean, Chinese ginsengs in any of the Chinese medicine shops. However, of recent years (i.e. in this century), it was discovered that the weather and soil conditions of US and Canada were suitable for growing ginseng. As a result, there has been great exports of such ginseng to China or overseas Chinese communities as well as Korea.
Ginseng has multiple benefits according to Chinese medicine. It could bring heatiness down for example. Heatiness is caused by hot weather, stress or spicy food. Its symptons could be sore throat, rashes etc. There are many other purposes of drinking ginseng tea.
The principle ingredients of American ginseng tea are panax quinquefolium, herba lysimachiae, radix glycyrrhizae. Usually half of the contents would be the first item and the latter two items would usually be mixed in almost equal proportions. American ginseng is gown in North America, mostly found in the temperate belts of North America in states such as Wisconsin. American ginseng is also sometimes referred to as quinquefolium.
Experts in Chinese medicine recommend that it should be drunk daily or whenever one is feeling unwell. However, it should only be a secondary boost to health and not used as a primary form of cure for any illnesses, particularly serious ones. It should be used for maintaining health and not curing diseases or illnesses.
It is made from a bamboo species that grows in Hokkaido or the north part of the Japan. It is called the Kuma Saza tea. It is green in colour and is known to be alkaline and rich in amino acids and vitamins.
It is a good tea for those who are having digestion problems or for those who drink a lot of alcohol and want to cleanse their livers. It is light in taste and many have said that it taste a little like green tea but lighter in taste.
There is a tea that is special to the Hakkas in China (Or Ke Jia in Hanyu Pinyin). It is called Lei Cha. It is basically tea that is mixed with beans (called mame in Japanese), kidney beans as well as various other herbs to form an interesting infusion tea. They usually served it in a cup with a chopstick and you can use the chopstick to stir the ingredients in the cup for maximum taste.
Hakkas are northern Chinese who have migrated southwards to the hilly lands in the south due to constant warfare in the north. They have settled down in the hills and through sheer hard work cultivated padi fields, tea as well as other agricultural products.
Green tea in Asia is almost as popular as coffee is in the West. Japanese, Chinese and Taiwanese green teas are filled with polyphenols which phytochemicals that are almost as 100 times as powerful as the antioxidant found in Vitamin C. Tea's polyphenols is primarily known as catechins that prevents the uncontrollable growth of new blood vessels. This, many believe,help to stop cancer by preventing newly-emerging tumors from growing by robbing them of their sustenance for growth. Catechins can also stop DNA deformations caused by carcinogens or cancer-causing substance from coming up in the first place.
Chinese scientists believe that green tea daily dosages help to bring about lower probablities of cancer in the oesophagus, stomach and liver. Japanese scientists show that drinking up to ten cups or more in one day on a daily basis may also cut down the risks of heart and coronary diseases. Some have even suggested that merely gargling the green in the mouth may stop bacteria from gathering in the teeth cavities. Experiments with lab animals yielded the result of lower incidences of skin cancer when green tea was applied to their epidermal layer. The results are still inconclusive for black tea but some suspect that they can be the same in terms of results.
Wednesday, January 28, 2009
Ying Yang Rice (serves 4)
* 1 1/2 cup cooked white rice (heat in microwave)
* 2 eggs
* 10 jumbo shrimp, peeled and de-veined
* 2 chicken breast, cut into bite-size pieces ( I like it in strips)
* 1/3 cup green peas
* 1 medium tomato, sliced
* 1 small onion, sliced
* 1 1/2 teaspoon sugar
* 1 1/2 teaspoon salt
* 1 1/2 teaspoon cornstarch
* 1 tablespoon vegetable oil
* 1/3 cup ketchup
* vegetable oil, for stir frying
* sugar, to taste
- Separate egg yolks and egg whites.
- Combine chicken with sugar, salt, corn starch, and vegetable oil. Set aside.
- Heat wok with 1 tablespoon oil and a sprinkle of salt.
- Add rice and break it apart with spatula after heated in the microwave.
- When it has heated through, add the egg yolk and mix in well until egg is cooked.
- Place rice on serving deep-dish (platter), preferably one with high sides to contain the rice and toppings when done.
- Heat 1/2 teaspoon of oil in wok. Stir fry peas for about 30 seconds, remove and set aside.
- Heat 1 teaspoon of oil in wok. Add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not shrivel up.
- Pour in egg whites and sauce solution of water and corn starch, mix well.
- When it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a Yin Yang symbol with a slight curve in the center of the rice. Rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt.
- Add onions and cook for about 1 minute, add sliced chicken and stir well.
- When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
- Add ketchup and mix thoroughly. Adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes.
- When done, spoon over the other half of the rice, filling in the curve of the other half.
And yes we carry all items in stock!
642- 13th Street North
Come in and find out!
Saturday, January 24, 2009
Lucky Chinese New Year symbols are an important part of celebrating the Spring Festival. For it marks the start of spring and a perfect time to have your New Year wishes come true.
And what better way to usher in happiness, prosperity and health than to enjoy "auspicious food" with family and friends?
Here are the Top 8 auspicious food symbols for Chinese New Year.
These delicious dishes are served during the reunion dinner on Chinese New Year's eve with family members.
Top 8 Auspicious Food Symbols for Chinese New Year
1. Hot Pot
A steaming hot pot (or Chinese fondue) with meat, seafood and vegetables is a must. The Chinese word as for Hot Pot means “prosperous and booming.”
Another must-have dish if you want to experience abundance in the New Year.
Fish is the most popular dish served during Chinese New Year. In Chinese the word for fish has the same sound as “surplus” and “abundance.” Typically, a whole fish is served on Chinese New Year’s Eve for the reunion dinner. Usually the fish is steamed. It is a good omen to leave the bones and head and tail intact. It symbolizes surplus, abundance and a good beginning and end in the new year. Fish is best served whole.
Eat shrimp for overall happiness and well-being.
4. Boiled Dumplings
A Chinese New Year tradition is eating boiled dumplings. They are shaped like gold ingots.
The Chinese word for dumplings means the hour of transition into the New Year. In northern China, dumplings filled with meat are eaten on Chinese New Year’s eve to usher in good luck and wealth in the New Year. Sometimes a coin is placed in one of the dumplings. Whoever bites on it will have plenty of wealth in the new year.
When dumplings and yellow noodles are cooked together they mean “golden threads through gold ingots.” In the eastern cities of China, like Shanghai, Hangzhou and Suzhou, egg dumplings are eaten as they look like gold ingots.
The word for oyster is similar to the word which means “good things.” In southern China, oysters are served with thin rice noodles.
6. Green vegetables
Typical New Year’s menus include plenty of green vegetables. They are believed to be good for close family ties.
7. Sticky Rice Cake
Eating these steamed cakes made of rice flour and topped with red dates has the meaning of attaining greater prosperity and rank in the new year.
Often referred to as "longevity noodles,” they offer a wish for good fortune, good luck, prosperity, longevity, happiness and abundance, which are central to the Chinese way of life. Even more so during Chinese New Year!
And yes we do carry all of these items! So print the 12% off voucher and redeem while all quantities last!
Chuc Mung Nam Moi -- Happy New Years -- Gong Hey Fat Choi ---