2018 Website Links for NZ Mandarin Pages Food Column's Published Articles 新西兰华页食品专栏登载的文章网站链接

050  Published Date: Dec  21st, 2018. Mandarin Pages

049  Published Date: Dec 15th, 2018. Mandarin Pages

048  Published Date: Dec 7th, 2018. Mandarin Pages

047  Published Date: Nov 23rd, 18. Mandarin Pages

046  Published Date: Nov 23rd, 18. Mandarin Pages

045  Published Date: Nov 16th, 18. Mandarin Pages

044  Published Date: Nov 3rd, 2018. Mandarin Pages

043  Published Date: Oct.  25th, 2018. Mandarin Pages

042  Published Date: Oct.  18th, 2018. Mandarin Pages

041  Published Date: Oct  12th, 2018. Mandarin Pages

https://mp.weixin.qq.com/s/na6J6TxNuj4DnDnNXo7W8w

040  Published Date: Oct  6th, 2018. Mandarin Pages

039  Published Date: Sept 28th, 2018

https://mp.weixin.qq.com/mp/profile_ext?action=home&__biz=MzU5OTY4NjY5OQ==&scene=124#wechat_redirect

http://chefsarawak.blogspot.com/2018/09/row-your-gastronomical-boat-to-thailand.html

038  Published Date: Sept. 22nd, 2018

http://www.mpages.co.nz/bs_index!huaye!huaye_html!newspaper.do?p4=2018-09-22

037   Published Date: Sept 15th, 2018

https://mp.weixin.qq.com/s/_xAKsjrHQ2mHKaX6yZ8OiA

036  Published Date: Sept 7th, 2018

http://www.mpages.co.nz/bs_index!huaye!huaye_html!newspaper.do?p4=2018-09-07

035  Published Date: Sept 1st, 2018

http://www.mpages.co.nz/bs_index!huaye!huaye_html!newspaper.do?p4=

Enter date Sept 1st and page a14

034  Published Date: August 25th, 2018

http://www.mpages.co.nz/bs_index!huaye!huaye_html!newspaper.do?p4=

033  Published Date: August 18th, 2018

http://www.mpages.co.nz/bs_index!huaye!huaye_html!newspaper.do?p4=

032  Published Date: August 9th, 2018

http://www.mpages.co.nz/bs_index!huaye!huaye_html!newspaper.do?p4=2018-08-09#

Enter Date August 9th, 2018 and Page a07

031  Published Date: August 2nd, 2018


http://www.mpages.co.nz/bs_index!huaye!huaye_html!newspaper.do?p4=2018-08-02

030  Published Date: July 26th, 2018

http://www.mpages.co.nz/bs_index!huaye!huaye_html!newspaper.do?p4=

029  Published Date: July 20th, 2018

028  Published Date: June 28th, 2018

http://www.mpages.co.nz/bs_index!huaye!huaye_html!newspaper.do?p4=2018-06-28#

027  Published Date: June 20th, 2018

https://mp.weixin.qq.com/s/iydKDFswIvBxXKeOkeTLYQ

026  Published Date: June 15th, 2018

https://mp.weixin.qq.com/s/uY72E8Qoxd8AtWkLPSnNGw

025  Published Date: June 1st, 2018

https://mp.weixin.qq.com/s/dtMZIbb7l63RrHn2yEG3kA

024  Published Date: May 25th, 2018

https://mp.weixin.qq.com/s/3ix-vsoXkWdJ047D_3GTGg

 023  Published Date: May 18th, 2018

https://mp.weixin.qq.com/s/FKrzyFHevoPJHC5AEVIHRQ

022  Published Date: May 10th, 2018

021  Published Date: May 3rd, 2018

https://mp.weixin.qq.com/s/Cu1aO2vzzMXT89KPxWx8VA

020  Published Date: April 26th, 2018

https://mp.weixin.qq.com/s/3KnCSi8AB1yM66HIgLHX-Q

019  Published Date: April 19th, 2018

Published Date: April 18th, 2018

http://mp.weixin.qq.com/s/uTmQB9NfUQD7s_2-VXwnTg

018  Published Date: April 12th, 2018

017  Published Date: April 11th, 2018

http://mp.weixin.qq.com/s/ZdKZcgvLoFbZO8tjgMTG5A

016  Published Date: April 5th, 2018

http://mp.weixin.qq.com/s/ROekPPvIUVs4u4szvAvUWw

015  Published Date: March 31st, 2018

http://mp.weixin.qq.com/s/jCTnXRXseIGbrmv5fGwPJA

014  Published Date: March 22nd, 2018

http://mp.weixin.qq.com/s/e6JYtSsCcqC-1lAsqI7MLA

013  Published Date: March 15th, 2018

http://mp.weixin.qq.com/s/ROekPPvIUVs4u4szvAvUWw

012  Published Date: March 9th, 2018

011  Published Date: March 2nd, 2018

010  Published Date: Feb 17th, 2018

009 Published Date: Feb. 8th, 2018

008  Published Date: Jan 25th, 2018

http://mp.weixin.qq.com/s/CU2jqSF7Ln2iiUGXIE18Iw

A PART-TIME CHEF WITH OTHER PART-TIME JOBS

Could it be at the end of the day she would be jobless like a man with two or three wives and none of them would love him?

By NZChefSi@ChefSarawak

I heard my sisters grumbled over the Viber at the end of November last year, “There is such a dude that we are willing to pay her air-tickets and all the traveling expenses and worse still, we have to beg her to come for the family reunion for the past 12 months!”

Eventually, the brainiest sister finally could convince me with a good reason, she said, “Come on, your passport will be expired soon, this is the best opportunity for you to renew your passport while attending the family reunion, one bird two stones!”

When I returned Auckland yesterday, the immigration officer couldn’t understand why I had changed a new passport that would be expired in May 2019. Actually, it only valid if I travel between now to November. But if I want to apply for an American visa, this new passport will lest me from many hassles as well.

The minute I returned to Auckland, my Beijing house guest enthusiastically told me that she has found me a chef job which a while back she strongly discouraged me said that a chef job would be too rough for me after she saw how my trial out jobs were all being unpaid. But in this special case due to a friend of her son needs a chef for his fast food outlet. She was very optimistic, she told me not to mention that I had worked for a Chinese restaurant before, I asked her, “Do you think anyone would employ me just because you described to your son's friend like I am a magician?” I went with her reluctantly to the interview, all because it’s hard for her,  the boss is the friend of her son, it’s hard for me, my experience told me it’s better for me to work only for a total stranger instead of for someone who is somewhere related to one of my friends or one of my ex-classmates, family members or relatives.

But I never regretted to attend the interview, because I found out one of the main reasons why I couldn’t get a chef job in Auckland even I am a PR. This Chinese guy told me, “I employ a mother with two toddlers at home, she only works in the earliest shift.” But he couldn’t employ a person like me who requested a part-time job similarly but I have to teach piano. He told me, “I won’t allow this happened, western chefs, will strictly not allow this situation happened as well.”  No wonder my friends all told me that I was being too honest, I learned that being honest doesn’t land me a job in the chef industry where I have not  meet yet an equal standing chef who could resonate with me, although my western and religious education taught me to be honest, then I have forgotten New Zealand is an atheist country, money is people’s god, it hints me that some people here may tango very well with foreigners coming from the socialist background who are also atheist.

I remember when I was running two music schools before, I encouraged all my employed piano teachers to teach their neighborhood kids at home, I told them as long as they didn’t work for another music school I would allow them to teach and actually earned much more money at home, but I could offer them better prospects like helping them to acquire teaching diplomas and keep exposing and upgrading them with workshops, masterclasses or even retreats to be trained as a better piano teacher. Of course, they were some staffs ran off with the students to open their new music schools, there are unethical people all over the world, but I counted on those who were honest and we are friends still after I dissolved the business.

Most people can’t digest a piano teacher also works as a chef or a chef also works as a piano teacher, I always wonder is it because they can’t handle two different jobs discretely and efficiently that’s why they think everyone can’t handle it? Well, I understand why, when some people can’t even make their own fingers to listen to their commands, I can’t blame their one-dimensional dexterity and mentality.

Most people don’t allow an unestablished person to run two or three business, yet ironically, they would admire a rich entrepreneur who runs every kind of businesses. If a boss or a chef is open- minded and big heart enough, why he minds his employer who could earn at least two times more hourly wage from her other part-time profession yet willing to take a minimum salary job to crouch in a kitchen where she could hear FUCK often? Honestly, I love cooking, negativities and lies BS to me by chef after chef… I treated that either as rubbish or compost. I believe one later day I will be able to meet a mentor who can resonate with me and will take me under his wings to further enhance my culinary interest, experience and skills.

CHRISTMAS TURKEY WITH AN ASIAN TASTE

No brining, don’t require a big storage space in a fridge, don’t have the traditional stuffing or herbal aroma that you may not appreciate!

Note: Or you can follow this link to get another recipe of mine with western style stuffing but with Asian taste. http://mp.weixin.qq.com/s/ElWAXtagtkogCAN9GNdUlg

By NZChefSi@ChefSarawak

There are many Asian who were educated in western countries or Asian-Christians would choose to celebrate their Christmas with a big roasted turkey placed on their dining table, once a year they would follow the traditional western way to roast their turkey, often I was told they didn't like the typical western style stuffing and herbs.

The following recipe with instruction is an alternative way to give my Asian readers a choice to roast their Christmas turkey with an  Asian taste, but without forgetting to mix some of the best western "compatible" ingredients and cooking techniques as well.

1. Thawing - Place your frozen turkey (don't open its plastic bag) on a tray, place on the lowest tier of your fridge for 24 -36 hours depending on a turkey's size. (Make sure your defrost it at 1 to 4C)

2. Ingredients for marinating sauce: 10 cloves Garlic, 3 Onions, 50g Ginger, 2 large dried Shitake mushroom (soaked and chopped), 2 tbsp Black vinegar, 3 tbsp Soy sauce,  50g Leek (chopped), 50g Scallion (Chopped), 1 Lemongrass (Chopped), Salt (Depend on the size of a turkey, 1 tbsp for every 2 Kg), 1 tsp 5 Spice powder, 1/2 tsp ground Cloves, 1/2 Ground Cinamon, 30g Cilantro (Chopped. If you don't like the smell change it to basil), 30g Parsley (Chopped), 50g Celery (Chopped), 50g Dill or fennel leaves, 1 carrot (Grated), 1 tsp ground Black pepper, 1 tsp Korean fermented chili flakes, 5 tbsp Extra virgin black sesame oil, 3 flakes Anchovy, 10 Olive (pitless), 5 bay leaves, 5 slices Lemon, 2 Kaffir lime leaves, 300ml White grape wine, good grade rice wine or beer.

3. To make the marinating sauce - In a wok, toasted all the dried spices until aromatic. Add all ingredients to a blender, blend until a thin puree-like sauce, check seasoning.

4. Wash your turkey, tie the legs and tug its wings behind. Place the turkey in a big plastic bag. Pour the marinating sauce on the turkey, cover the whole turkey. Tie the plastic bag tightly. Place on a baking tray and store on the lowest tier of a fridge, keep it there for 24 hours before roasting (Make sure your turkey must be stored between 1 to 4 degree Celsius).

5. Ingredients for turkey stuffing (Stuffing is the filling insert into a turkey's tummy): 250g Sushi rice, sweet rice or  your choice of rice, 50g Shallot (Brunoise), 3 cloves Garlic, 10 Water chestnuts (fresh or dried), 20g Dried Logan (dehydrated, brunoise), 2 tbsp Minced Shitake mushroom, 1 tbsp Dark soy sauce, 1 tsp Miso paste, 1 fillet Anchovy (Mashed), 3 stripes Bacon (Lardon), 100g Fresh Pork fat (brunoise), 3 Your choice of sausage (Brunoise), 1 tsp Wine vinegar, 150ml Reduce pork bone stock, 1/4 tsp White pepper powder, 1/2 tsp 5 Spice powder, 2 tbsp Minced Vietnamese mint, 1 tsp Ginger juice, 1 tbsp Lemongrass juice, 100ml White rice wine (Deglaze), 2 tbsp Sesame oil.

6. Soak the rice for 4 hours. Drain and spread on a baking tray, air dry it. In a wok fry the pork fat and bacon until crunchy, then fry the shallot and garlic until light brown, add anchovy, all the spices, and sausage, then mushroom, deglaze with ginger juice, lemongrass juice, then wine. Then add the rice, keep stirring and add the stock gradually for around 5 minutes, then add soy sauce, miso paste, water chestnuts, and herbs. Lastly, check the seasoning and fold in sesame oil, remember don't cook the rice. Let the rice cools down.

6. Before roasting the turkey, rinse your turkey with cold water, then pour boiling water to the turkey skin, pack dry the skin with napkins, brush it with olive oil mixed with sesame oil, salt, and vinegar. Insert the stuffing into the turkey cavity then sealed it with toothpicks.

7. Sieve the marinating sauce, pour the liquid into a large roasting pan (don't add too much if it is too salty), add 4 onions (cut into quarters), 200g Daikon (Cut in chunks), 200g Burdock roots 9Cut in chunks), 200g Sweet potato 9cut in chunks), 200g Potato (cut in chunks), 5 stalks whole scallions. Put the rack on, place the turkey on top of it. Place into a 180C preheated oven, fill up the roasting pan with unsalted pork bone/chicken stock (Remember to keep adding the stock every 30 minutes to prevent the roasting pan from drying, this will also ensure a moist turkey). Continuously basting the turkey with the flavored oil for two hours, then use the roasting pan liquid to baste the turkey in every 15 minutes for another hour until it is cooked (turn off simmering heat can still further roast the turkey for another 20 to 30 minutes depending on if it is winter or summer). Usually, a medium size turkey (4 -5kg) may be cooked for 3 hours, then let the residue heat cooked it to well-done.

8. Gravy: Traditionally cranberry sauce is used to accompany carved turkey meat. You can reduce 200ml white wine to half, then add the roasting pan jus to it (check seasoning before you add to the reduced wine to make sure it is not too salty), check seasoning, thicken with cold butter cubes (Monte).