Archive for August, 2010

This one is my favorite.

Ingredients: (for 4-6, makes about 20 omelette purses)

Free range eggs 12

Mince pork 250 g

Spanish onion 1, diced

Large Potato 1

Shallot 4 pieces

Garlic 1 clove, minced


1. Peel potato and shred it finely. Season shredded potato with sea salt and stand aside to let it sweat.

2. Mix mince pork, diced onion and garlic. Season mixture with 1 tablespoon of soy sauce, 1 teaspoon of salt and 1 teaspoon of sugar. Mix well.

3. Beat 12 eggs thoroughly. Add to it diced shallot, 2 teaspoon of soy sauce, 2 teaspoon of salt.

4. Squeeze the water out from the shredded potato. Add potato to egg batter.

5. Heat fry pan with some duck fat or ghee, fry mince pork mixture slightly till 80% cooked. Let pork mince cool a little. Add the pre-cooked pork mince to the egg batter and mix well.

6. Heat clean fry pan with fat on low to medium heat, use a soup ladle to ladle  egg batter onto fry pan to make a pancake shape. When egg batter is firmly cooked, fold it in half to make a “money purse”. Continue to shallow fry for another minute until cooked. Make omelette purse one by one until all egg batter is used. Check and adjust heat frequently to avoid burning.

Served with a plate of vegetable, you have a complete meal with adequate protein from the pork/eggs and not excessive  carbohydrate from the potato.


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What Is In Season?

Check out this link for the availability of seasonal fruit and vegetables

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I had a huge “fix” with a dose of fresh food recently during a family trip to Shanghai, China.

In Australia, we go to shopping centers and supermarkets to get our daily supply of food. In China, people still maintain the habit of going to a wet market to buy their grocery and meat. A small version of the Paddy’s, there is one of these markets in almost every neighborhood. Every morning before dawn, local farmers would bring their produce into the city and set up stores in these wet markets.

Make sure you got your own shopping bag/s ready when you went to wet markets (as no trolley or large plastic bags available) and prepared for a crazy ride! A pair of gumboots would be perfect as the floor was wet everywhere!  And by the way you must get there very early in the morning if you wanted to buy the freshest food.

The vegetable and fruit section was usually in the centre of the market with tightly packed stores full of drop dead gorgeous green stuff: vegetable leaves were standing up right, crisp, drew dripping and only hours after being cut from their roots; cucumbers still had the tiny little spikes on them so sharp that you might be stung if not careful (if by now you had no idea what I was talking about then you had not seen fresh cucumbers before – the spikes on a cucumber softened and disappeared very quickly usually hours after being removed from its stem); many roots brought soil with them. So within minutes my shopping bag was full of goodies that I dreamt of for years.

The seafood section was the wettest part of the market as almost all spices were still alive in huge containers splashing and splattering. I wanted to buy a piece of fish head (from a big fish of course) to make soup. The fish lady picked a piece from the wooden chopping board (no plastic chopping board thanks) that was already cleaned and put it under my nose for me to see if I was happy with it. Right at that moment the fish head opened its mouth and took a breath! I screamed and nearly dropped everything. I mumbled to the fish lady “yes, this piece will do, very fresh…” while subconsciously removing myself from the table.

The last section would be the meat and poultry section. Live chickens could be picked and slaughtered right at the spot (not to worry I meant to say in a place behind the store, not visible to the public as the whole market was PG rated). Whole carcasses of pig were hung above the wooden chopping table and you need to know what part or cut of the meat you wanted to buy. For me it was like “sorry, I want to make a stir fry dish, which cut should I get?” But that risked being sold the most expensive part!

We cooked a huge feast using all the ingredients brought from the market and they did taste very differently from the chilled or frozen counterparts. Taste aside, food hygiene aside, I wondered how much more welcoming and healing it was for the body to receive the live nutrients that came in their original states?

We now know for a fact that fresh food,  apart from the presence of  solid molecules of nutrients, also contains that less known, mysterious component called “life energy”, or  to be more precise, the “biophoton emission” . Dr Fritz-Albert Popp, a German biophysicist first discovered that every living thing emits tiny currents of light in 1974. These light currents are composed of biophotons (photons are light molecules without mass). Cells and living systems communicate with each other through these photons that act as information carrying vehicles. Biophoton emission forms the “Biofield” (biological energy field) that is critical for life.  Photosynthesis is the nature’s way to gather solar energy into biophoton energy.  Human beings need to maintain their photon energy by eating photon rich food. But biophoton emission dissipates rapidly after food leaves its original living system, it is no wonder that in processed food, frozen food, or food that has been stored for a long time, biophoton emission is greatly reduced.

“Food milage” is a word used to measure how long food has traveled from the  field to the table to determine its carbon footprint. I think the word can also be used to determine  how fresh the food is when we buy it. The aim is to buy food that has a food milage as short as possible to maximize our photon intake.

These are some practical ways to choose food with better vitality.

1. To avoid buying processed food.

2. To buy food from local farmers. Avoid food that has traveled from another country.

3. To buy food that is in season, eg banana is a summer fruit and should not be available in winter.

4. Best of all, to grow your own. Start off with herbs as they take up very little space and herbs tend to have higher concentration of photon energy than other food.

May the life force be with you!

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