Cutting edge shopping

I am looking to buy the lightweight and ultra-sharp ceramic 7-inch professional chef's knife (FK-180 BK), made by Kyocera, Japan. I have heard only good things about this knife.

Kyocera Revolution Series 7-inch Professional Chef's Knife, Black Blade

According to the product description, "impervious to acids, juices, oils, and salts, this fine ceramic knife leaves no metallic taste or odor and helps to maintain the freshness of fruit and vegetables. The razor-sharp blade retains its original sharpness 10 times longer than steel knives. Because the ceramic blade is so light, no artificial weight is added to the handle. This creates an extremely balanced, lightweight tool that reduces fatigue during repetitive cutting tasks."

What more could I wish for in a chef's knife?

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Getting saucy

This is a quick and easy recipe for Chinese-style sweet and sour sauce, that is traditionally poured over fried seafood, chicken or pork, but can also be used as a dipping sauce.

Ingredients:

• 2 tablespoons rice vinegar
• 4 tablespoons brown sugar
• 2 tablespoons light soy sauce
• 2 tablespoons tomato ketchup
• 1 green pepper, cut small
• 1 small can of chopped, drained pineapple
• Pineapple juice, drained from can
• 2 teaspoons cornstarch
• 4 teaspoons water

Method:

• Mix the pineapple juice, rice vinegar, brown sugar, soy sauce and ketchup in a saucepan and bring to a boil, stirring frequently
• Separately, blend the cornstarch in water and keep aside
• When sauce starts bubbling, lower the heat and slowly add the cornstarch paste, stirring continuously until the mixture has thickened
• Add the green pepper and the pineapple

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"Let's go for Thai!"

My best friend and I went to the Golden Siam Thai Restaurant, which is located in the basement of the Citygate Outlets shopping mall, in Tung Chung.

It was past 2 pm, and we were completely famished. So, it took us only moments to scan the menu's fairly large selection and order:

• Yellow chicken curry for HK$68
• Spicy green papaya salad for HK$58
• Baby cabbage with salted fish for HK$48
• Thai fragrant steamed rice for HK$20 (2 bowls)
• Hot black tea for HK$4 (2 glasses)
• The service charge was a standard 10%

The waitress took our orders politely and the food was delivered promptly.

Yellow chicken curry is spicy, savoury, fragrant and creamy. I have eaten the dish at this restaurant several times before, so I was expecting it to be as gratifying. But it was not to be. It had noticeably less salt, chili and spices. There were no hints at all of the coriander, galangal, lemongrass and fish sauce. It seemed as if the chef had resorted to using your average supermarket curry powder. I missed the tender, sauteed onions that I was accustomed to. In the end, the well-cooked poultry and the melt-in-your-mouth potatoes just could not repair the damage done. Still, it didn't stop me from finishing all the food on my plate.

The spicy green papaya salad more than made up for the disappointment. Topped with roasted peanuts and minute dried shrimp, it was deliciously colourful, crunchy, and perfectly limey, salty, hot and sweet. Not to be missed!

The baby cabbage had a naturally sweet tone, so combined with its crunchy bite, the light soya sauce, and the right balance of salted fish, it made for a satisfying dish.

Service was reasonably attentive... our tea glasses were refilled before they were half empty.

Thanks to the spicy green papaya salad, I am not giving up on Golden Siam Thai Restaurant yet.

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Tired of manual can openers that just don't work?

When my Moulinex electric can opener died and departed for heaven, I looked everywhere for a replacement that would open cans as smoothly, leaving no crude edges that could result in nasty cuts. But alas, I was compelled to use, with utter displeasure, a cheap butterfly can opener.

Then I chanced upon the One Touch Can Opener.

The One Touch Can Opener is a unique, hands-free can opener, originally aimed at transforming the lives of the growing number of senior people or anyone with weak or infirm hands, later proved to be effective for anyone.

Upon learning that the One Touch Can Opener had been selected as one of the best and coolest products of the 21st Century by BusinessWeek and IDEA, the International Design Excellence Award, I determined to invest $14.49 in the white model.

The One Touch Can Opener opens round cans of all sizes in seconds, with, as its name suggests, just one touch. It is convenient, safe and easy to use. The food contents don't splatter during operation. It automatically switches off after opening a can. And, as with my old Moulinex, you can safely pick up the lid... it is completely smooth and safe to handle. The 2 AA battery-operated appliance will open over 100 cans before needing a new set of batteries, and it stores conveniently in a drawer when not in use.

For its attractive design, fair price, quiet functioning, and the fact that it opens cans without leaving sharp edges on lids, I give the One Touch Can Opener 5 stars.

The One Touch Can Opener is exactly what I had been looking for!

If you are looking for a can opener for the same reasons as me, consider investing in the One Touch Can Opener. You will be happy you did!

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Masala Chai... A heavenly brew

Yesterday, I was chatting with friends at Starbucks, when the subject of authentic Masala Chai came up.

Masala Chai is a wonderful, immensely satisfying hot Indian beverage, that is as popular in India as coffee is in the United States of America.

When you are especially feeling low or sickly, a cup of freshly brewed Masala Chai can do wonders for the soul.

Although you can buy ready made Masala Chai blends from supermarkets, brewing your own cuppa is quick and gratifying, and the results are so much superior.

Each ingredient imparts subtle flavour changes and together provide the perfect combination of taste and health. Black tea is naturally refreshing and is rich in antioxidants. The cinnamon, cloves and pepper are warming, and the cardamom and ginger assist natural digestion.

Here is how you can make a your very own Masala Chai from scratch.

Ingredients:

• 1.5 cups water
• 2 cups full milk
• 4 tbsp. black tea, preferably Darjeeling tea or Assamese tea
• 6 green cardamom pods
• 2 cinnamon sticks, broken into little pieces
• 10 cloves
• 1 tsp. whole black peppercorns
• 1.5" fresh ginger root, thinly sliced
• 6 tbsp. granulated brown sugar

Method:

• Freshness of spices is paramount for the best tasting Masala Chai, so grind the cardamom, cinnamon, cloves, pepper and ginger with a mortar and pestle or a spice grinder until fine
• Add the ground spice mixture to the water and bring to a boil for 2 minutes
• Then add the tea and sugar and boil for 3 minutes
• Reduce heat to medium and stir in the milk
• Simmer gently for 10 minutes to thoroughly infuse flavours, stirring occasionally to quell the foam
• Remove from heat, but allow to sit, covered snugly, for another 5 minutes
• Strain the delectable concoction into small cups

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Woohoo! It's Chicken Vindaloo!

Indian cuisine draws from a 4,000-year-old chronology. It is difficult to conceive that one would be unfamiliar with curry. Such is the popularity of the intensely colourful and delicious world of Indian cuisine today.

In the West, Chicken Vindaloo is probably the most popular Indian non-vegetarian dish after Biryani. The "Vindaloo" method of cooking is primarily a sizzling hot "sweet and sour" style, originating from Goa, located on the west coast of India, in the region known as the Konkan.

Following is a recipe for Chicken Vindaloo.

Ingredients:

• 500 gms. boneless chicken, cut into pieces
• 240 gms. tomato puree
• 150 gms. sliced potatoes
• 2 tsp. whole cumin seeds
• 1 tsp. black peppercorns
• 1 tsp. cardamom seeds
• 3 sticks cinnamon
• 1 1/2 tsp. whole black mustard seeds
• 1 tsp. whole fenugreek seeds
• 5 tbsp. vinegar
• 1 tsp. salt
• 1 tsp. cayenne pepper
• 1 tsp. light brown sugar
• 10 tbsp. vegetable oil
• 2 large onions, cut into half rings
• 6 tbsp. water
• 8-10 garlic cloves, coarsely chopped
• 1 tbsp. grounded coriander seeds
• 1/2 tsp. turmeric powder

Method:

• In a grinder, grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together
• In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside
• Heat oil in a pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown
• Remove onions and put them in a blender. Add 3 tbsp. water to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste
• Put the ginger and garlic in a blender. Add the remainder 3 tbsp. water and blend until you have a smooth paste
• Heat the remaining oil in a pan over medium heat
• When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds
• Add the chicken, and brown lightly
• Now add the vindaloo paste, tomato puree and potatoes to the chicken in the pan. Stir and bring to a slight boil
• Cover the pan, reduce heat to low, and simmer for about an hour, or until chicken and potatoes are tender
• Serve over rice

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Solid Shanghainese fare

I had an affordably priced lunch at Shanghai Cuisine, in Tung Chung, this afternoon.

I ordered:

• Pan-fried pork dumplings; 4 pieces for HK$18

• Steamed pork dumplings in spicy chili sauce; 6 pieces for HK$18

• Salty soya milk for an additional HK$2; actual cost is HK$10

The food was comforting.

The spicy dumplings were especially juicy and lip-smacking. I may try to replicate them at home, provided that I can get my hands on an authentic recipe.

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Let's begin with some Thai-rrific food

Thai cuisine is adaptable, innovative and dynamic. The best Thai culinary employs the freshest ingredients available to conceive the unique Thai taste. Thai taste can be characterised as the exercise of all 5 flavors: spicy, sweet, salty, bitter and sour. Only Thai cuisine brings out all of these flavors to play together harmoniously in a meal.

Here is a recipe for Kaeng Khua Sapparod Goong or Shrimps Curry with Pineapple.

Keep in mind that this preparation can get a little too sweet from the use of ripe pineapples, so the use of fresh, medium ripe pineapples are recommended. They are a little sour, but when cooked, become sweet.

Instead of shrimps, you may use other meats, such as chicken, pork, beef or mussels.

Ingredients:

• 2 tbsp. vegetable oil
• 2 tbsp. red curry paste
• 1 cup coconut milk
• 2-3 gms. medium size shrimps
• 2 tbsp. fish sauce
• 2 tsp. sugar palm
• 1 cup pineapple, peeled and cubed

Method:

• Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot, and then add the red curry paste to the oil
• Lower the heat to medium, so as not to burn the curry paste. Should the paste become lumpy and difficult to spread and stir-fry, add two tablespoons coconut milk
• Cook the paste for about 5 minutes
• Add coconut milk and blend well. Now bring the sauce back to a boil
• Once the curry sauce is boiling, add the shrimps and quickly season the curry with fish sauce and sugar palm
• When the shrimps are almost cooked, add the pineapple and mix well
• The curry should be fairly thick, almost the same consistency of white sauce
• Spoon this curry into a bowl and serve with hot streamed rice

Tips:

If you are unable to find kaeng khua curry paste, red curry paste is a good substitute. Should your curry be too runny when finished, spoon out the prawns and pineapple and cook the curry sauce until thick. Cream can be used to replace coconut milk, but you will not get the coconut aroma in your curry. Again, this dish should be eaten with steamed rice.

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