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From a series of recipes by Xali: Seared Tuna with Asian Slaw Sesame & Naz’s sesame Dressing

<p dir="ltr">Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause.</p> <p dir="ltr">Created by Northern Rivers resident Naz de Bono,  Xali is a daily personalised program that provides workouts, recipes, education and support to women based on the 4 pillars of Move, Eat, Learn &amp; Connect. Xali creates recommendations for women bursting with energy but also provides options for the days when they want to pull back.  </p> <p dir="ltr">As women experience biological changes, the way they exercise needs to be adapted. A shift in hormones means women have a higher risk of injury and Naz has created a library of workouts with this in mind.</p> <p dir="ltr">Seared Tuna with Asian Slaw &amp; Naz's Sesame Dressing.</p> <p dir="ltr">Serves 1</p> <p dir="ltr">Ingredients:</p> <p dir="ltr">● ¼ whole red capsicum, finely sliced</p> <p dir="ltr">● ½ cup wombok or white cabbage, shredded</p> <p dir="ltr">● ½ cup sprouts, assorted</p> <p dir="ltr">● 1 whole spring onion, finely sliced</p> <p dir="ltr">● ½ tsp peanut oil</p> <p dir="ltr">● 1 whole tuna fish steaks (about 160g each, about 2cm thick)</p> <p dir="ltr">● ⅛ tsp salt</p> <p dir="ltr">● ⅛ tsp cracked black pepper</p> <p dir="ltr">● 1 tbsp Naz’s sesame dressing</p> <p dir="ltr">● 1 tsp pickled ginger, shredded</p> <p dir="ltr">● ½ tsp sesame seeds, white</p> <p dir="ltr">● ⅛ whole nori seaweed sheet, very finely shredded</p> <p dir="ltr">Method:</p> <p dir="ltr">1. In a medium bowl, place red capsicum, wombok or white cabbage, sprouts of your choice and spring onions.</p> <p dir="ltr">2. Heat a grill pan over medium-high heat. Brush both sides of tuna with oil, season, and cook until medium rare, about 3-5 minutes either side, depending on your preference.</p> <p dir="ltr">3. Remove tuna from the pan, allow it to cool enough so you can break up the fish in your hands.</p> <p dir="ltr">4. Transfer the cooked tuna to the bowl with the salad, then toss with Naz’s Sesame Dressing the place into a serving bowl. Top with pickled ginger, white sesame seeds and very finely shredded nori seaweed.</p> <p dir="ltr">Naz's Sesame Dressing.</p> <p dir="ltr">Everyone always asks for this one, so here it is! The toasted sesame oil really gives it a unique and more-ish flavour! Having a big batch of this on hand assures more delicious salads and avoid any premade nasty dressings and sauces! Keep it in your cupboard, take it to work but be careful all your friends will want some! Naz.</p> <p dir="ltr"><strong>Yields:</strong> about 300 ml</p> <p dir="ltr"><strong>Serving size: </strong>about 10 ml per person</p> <p dir="ltr">Ingredients:</p> <p dir="ltr">● 125ml sesame oil, toasted</p> <p dir="ltr">● 10ml apple cider vinegar</p> <p dir="ltr">● 7 ½ ml tamari</p> <p dir="ltr">● 1 garlic clove, to taste</p> <p dir="ltr">● ½ tsp chilli flakes</p> <p dir="ltr">● ⅛ tsp salt, to taste</p> <p dir="ltr">● ⅛ tsp cracked black pepper, to taste</p> <p dir="ltr"><strong>Method:</strong></p> <p dir="ltr">1. Add all the ingredients into a blender and blend on high for 1 minute.</p> <p dir="ltr">2. Pour over your fresh salads, steam vegetables or use as a marinade.</p> <p><span id="docs-internal-guid-a170747b-7fff-dfca-867d-9b2d6b67ba61"></span></p> <p dir="ltr">3. Store back in a sealed bottle out of direct sunlight or chill. Use within 7 days.</p> <p dir="ltr"><em>Image: Supplied</em></p>

Food & Wine

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"Stop Asian Hate": The Project under fire over "racist" joke

<p>The Project has come under fire, receiving a wave of backlash over a “racist” joke that was aimed at a member of South Korean boyband, BTS.</p> <p>An online backlash spurred by the band’s loyal army of fans led the hashtag “Stop Asian Hate” to trend on Twitter after a segment aired on Sunday night that used manipulative editing to suggest one of the band members had Covid-19 while attending the Grammys.</p> <p>It showed the group being asked by Grammys host Trevor Noah how they were feeling, to which they replied, “great”. The segment then showed footage of band member Kim “V” Tae-hyung miming into his hand, over which the show dubbed coughing sounds and cartoonish Covid-19 particles coming out of his mouth.</p> <p>“K-Pop sensation BTS dropped in, dismissing their very recent battles with Covid-19,” Project host Chrissie Swan narrated over the segment.</p> <p>One of the band members had tested positive for Covid-19 on March 27, but was cleared to play at the Grammys after quarantining and returning a negative test.</p> <p>BTS fans were up in arms over the segment, which they took to suggest Covid was spread more by Asian people.</p> <p>“Wtf – we’re Asian doesn’t mean we spread COVID,” one fan said.</p> <p>An Australian-based fan group for Tae-hyung encouraged its almost 6500 followers to file a formal complaint against the show.</p> <p>“A popular Australian show has resorted to cheap, derogatory editing &amp; racism in the name of comedy,” it said.</p> <p>“Racism is never funny in any situation. We condemn these microaggressions being demonstrated towards Asian artists &amp; demand a takedown of the post &amp; a formal apology.”</p> <p><em>Image: Getty / Network 10</em></p>

News

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Asian countries do aged care differently - here’s what we can learn from them

<p>Unlike in Western countries like Australia, traditional Asian cultures place a heavy emphasis on filial piety — the expectation children will support their parents in old age.</p> <p>Historically, filial piety played an important role when families were large, pension schemes unavailable and life expectancy was around 50 years old.</p> <p>Today, however, families in east and southeast Asia are much smaller, divorce rates and rates of non-marriage are increasing, and fewer adult children are living with their parents. These demographic shifts are nowhere more apparent than in China, Hong Kong, Japan, Singapore, South Korea and Taiwan.</p> <p>Also, people are living much longer. By 2030, the <a href="https://www.un.org/en/development/desa/population/publications/pdf/ageing/WPA2015_Highlights.pdf">UN estimates</a> 60% of the world’s older population (60+) will reside in Asia.</p> <p><strong>Families can only do so much</strong></p> <p>In the midst of these demographic and cultural changes, Asian governments continue to promote the idea families should be primarily responsible for the care of older family members.</p> <p>But for many adult children, the pressures to fulfil the demands of filial piety are immense. Those who are unable to provide care because of work demands or their own family responsibilities often find it emotionally difficult to put their parents or grandparents in institutional care.</p> <p>Research has shown even hiring a live-in domestic worker is associated with <a href="https://pubmed.ncbi.nlm.nih.gov/23723433/">negative self-esteem among adult children</a>. Care-giving for older parents can therefore become a harrowing journey requiring time, money and in-depth knowledge of the health and social care systems.</p> <p>Because of these challenges — as well as the rapidly ageing populations in many Asian countries — we are being forced to think creatively about how to improve community care for older people who don’t have around-the-clock family support.</p> <p>Asian countries are at the forefront of this research out of necessity. But many of these strategies can easily transfer to other parts of the world — and in some cases already are — despite any cultural differences that may exist.</p> <p><strong>Why integrated care is the way forward</strong></p> <p>The average Singaporean born in 2020 can expect to live 84.7 years, the <a href="https://www.singstat.gov.sg/find-data/search-by-theme/population/death-and-life-expectancy/latest-data">fifth-longest life expectancy in the world</a>. By 2030, approximately <a href="https://www.population.sg/articles/older-singaporeans-to-double-by-2030">one-quarter</a> of the population will be aged 65 and above.</p> <p>At present, the mandatory retirement age in Singapore is 62. The old-age dependency ratio — the number of working-age people available to support one older person — has decreased from 13 in 1970 to four in 2020.</p> <p>This is why the Singaporean government has made it a priority to come up with new solutions for aged care.</p> <p>One solution is the provision of <a href="https://www.racp.edu.au/docs/default-source/advocacy-library/integrated-care-physicians-supporting-better-patient-outcomes-discussion-paper.pdf">integrated care</a>.</p> <p>Like many developed economies, aged care in Singapore has become increasingly fragmented. Today, an older person typically has specialists for each organ and may visit a general practitioner, a doctor in a polyclinic, a hospital or a traditional healer over the course of a year. None of these health records are integrated.</p> <p>Thus, older people are seen as a sum of parts — and this not only affects the efficacy of their care, but also their quality of life.</p> <p>The World Health Organisation has recognised the limitations of this kind of fragmented care and last year launched the <a href="https://www.who.int/ageing/health-systems/icope/en/">Integrated Care for Older People framework</a> for countries dealing with rapidly ageing populations. This framework promotes people-centred and integrated health services for older persons via a seamless network of families, communities and health care institutions.</p> <p>In its ideal form, integrated care allows older people to “<a href="https://www.nia.nih.gov/health/aging-place-growing-older-home">age in place</a>”, that is in their own homes. Older people can have their health and social care needs satisfied without having to be institutionalised, which decreases the need for government spending on institutional aged care.</p> <p><a href="https://link.springer.com/chapter/10.1007/978-94-017-9331-5_5">Previous</a> <a href="https://academic.oup.com/gerontologist/article-abstract/59/3/401/5230750">research</a> has shown older adults who “age in place” are happier and have a higher quality of life than those in institutions.</p> <p>In order to achieve an integrated care system, there has to be an alignment of goals across players in the health and social care systems.</p> <p>In Singapore, this ethos has taken hold in the last decade. In 2009, the government established an <a href="https://www.aic.sg/">Agency for Integrated Care (AIC)</a>, which acts as a central repository of information for older adults and provides them with referrals and placements with health and social services.</p> <p>For example, older people can contact the AIC to obtain referrals for things like dementia day care or rehabilitation services.</p> <p>The idea is to provide older people with the medical and social support when they need it, but not to take them out of their communities.</p> <p><strong>Bringing nurses to residents in their communities</strong></p> <p>At the same time, community health and social care services are being ramped up and new models of care are being tested in order to achieve a truly integrated care system.</p> <p>One example of a new model of care that is being piloted is a program called <a href="https://www.duke-nus.edu.sg/care/research/research-detail/lists/listsProvider3/evaluation-studies/an-evaluation-of-the-care-close-to-home-programme-(c2h)-assessing-the-impacts-of-home-personal-care-services-on-low-income-older-adults-in-singapore#:%7E:text=The%20Care%20Close%20to%20Home%20(C2H)%20programme%20supports%20vulnerable%20older,psychosocial%20support%20for%20enrolled%20clients.">Care Close to Home</a> (C2H). In this model, a registered nurse and health care assistants are situated in communities and provide health and social care to residents living in the area during weekdays.</p> <p>Residents are encouraged to seek help from the C2H team if, for example, they have an asthma attack or a non-serious fall. In most cases, the nurse can manage the situation.</p> <p>Again, the goal of this system is to manage people’s health and social care needs at home to reduce frequent hospitalisations and entry into nursing homes.</p> <p>The importance of these kinds of community health and social care services is recognised at the government level in other countries, too.</p> <p>China, for example, is currently <a href="https://www.who.int/bulletin/volumes/96/12/18-214908/en/">experimenting</a> with different models of community health services to achieve an integrated care system. Japan has <a href="https://www.ijic.org/articles/10.5334/ijic.2451/">invested heavily</a> in the training of geriatricians and the development of community care services.</p> <p>In the next decade, the models of health and social care for older adults must be re-imagined like this to support ageing populations.</p> <p>Integrated care is the way forward — this is the best solution for maintaining a high quality of life among older adults. We can no longer rely on the family as the primary support system for older adults.</p> <p><em>Written by <a href="https://theconversation.com/profiles/angelique-chan-1166917">Angelique Chan</a>, National University of Singapore. Republished with permission <a href="https://theconversation.com/asian-countries-do-aged-care-differently-heres-what-we-can-learn-from-them-148089">of The Conversation.</a> </em></p>

Caring

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To Vietnam and back: Asian seafood journey dubbed "crazy"

<p>A surprised Coles customer has taken her voice to Facebook after discovering something interesting about her seafood. Avid shopper Bronwyn read the small print on a packet of Coles Australian Whiting Mini Fillets, only to discover that the fish was “filleted in Vietnam” despite being made in Australia from at least 95% Australian ingredients.</p> <p>She questioned why Australian fish is sent all the way to Vietnam to be prepared, only to be sent back to Australia.</p> <p>“Could someone please explain why this is necessary, to transport Australian fish thousands of kilometres to Vietnam to be filleted?” asked Bronwyn.</p> <p>“I bought these yesterday noting the Australian Whiting and 95% Aussie ingredients ... Then have just noticed the filleting in Vietnam.</p> <p>“Not so keen to eat them now. Fresh, I think maybe not. No way of knowing how old they might actually be!”</p> <p>A Coles spokesperson explained to<span> </span>7News<span> </span>that the fish has met its “country of origin” obligations with the products packaging.</p> <p>“All Coles Own Brand seafood including seafood available at the deli, canned Own Brand tuna in the grocery aisle and frozen Own Brand products such as fish fingers have been responsibly sourced since 2015,” the spokesperson said.</p> <p>“This product uses Australian whiting, which is filleted overseas, but is then crumbed and processed back in Australia.</p> <p>“In line with our Country of Origin obligations, this is clearly labelled on the front of the pack.</p> <p>“As always, customers who are unhappy with a Coles Brand product can return it to any store for a full refund.”</p> <p>Learning this information has put Bronwyn off, saying that the realisation was “crazy”.</p> <p>“Crazy isn’t it?” responded Bronwyn to Facebook users in disbelief at the new information.</p> <p>“But how old is the fish now, lol? And how many times has it been frozen?”</p> <p>Photo credits: <a rel="noopener" href="https://7news.com.au/lifestyle/food/its-crazy-coles-shoppers-outrage-over-new-asian-seafood-scandal-c-1071915" target="_blank">7news</a></p>

International Travel

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Asian countries brace for second surge of coronavirus

<p>As Europe and the United States reel from their first waves of the coronavirus pandemic, Asian countries who have flattened their infection curves brace for signs of a second surge.</p> <p>The governments of Singapore, South Korea and Taiwan are reportedly implementing new containment measures after seeing <a href="https://www.thedailybeast.com/coronavirus-cases-resurge-in-asia-crushing-hopes-that-disease-was-contained">rises in the number of new cases after weeks of declines</a>.</p> <p>According to Ben Cowling, an epidemiologist at the University of Hong Kong, these countries had been able to contain the spread of the virus throughout February following reports of community infections brought by cases from China. However, the pandemic then went transnational, increasing the threat of imported infections as citizens and permanent residents return to their home countries.</p> <p>“At the end of February and early March we started to get more imported cases from Europe. Hong Kong got a lot from Europe, the US, and other parts of the world, and Taiwan got a lot from the US,” Cowling told <em><a href="https://www.wired.com/story/the-asian-countries-that-beat-covid-19-have-to-do-it-again/">Wired</a></em>.</p> <p>He previously told <em><a href="https://www.msn.com/en-au/news/coronavirus/asian-countries-fear-coronavirus-resurgence-i-am-nervous/ar-BB12CoZS?li=AAgfYrC">CBS News</a> </em>that countries around the world might “get into a nasty cycle” of implementing repeated lockdowns every two or three months.</p> <p>“Coronavirus is not going away. We’re not going to eliminate it. We’re going to have to face the prospect that it is always going to be around, but hopefully in small numbers until we can identify an effective treatment or vaccine.”</p> <p>Dr Jerome Kim said cases of viral reactivation, where people who fully recovered from COVID-19 have since tested positive again, have been found in South Korea, China and other countries. However, he emphasised tests need to be carried out to evaluate testing sensitivities or confirm if the coronavirus found a way to evade detection.</p> <p>“I am nervous,” Dr Kim told <em>CBS News</em>. “What I hope is that what we see instead are little blips, so it’s like putting out a fire. You know that there are going to be embers that are glowing or smoking. You want to stamp those out before the fire starts again.”</p>

International Travel

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Woolworths employee “aggressively removes" Asian shopper over coronavirus fears

<p>A Woolworths shopper has claimed a staff member “aggressively” demanded that customers of Asian appearance to leave the store over fears they were infected with coronavirus.</p> <p>A woman took to Twitter to reveal that her friend had witnessed the disturbing event take place at a Woolworths store in Port Hedland, in Western Australia’s Pilbara region, on Friday.</p> <p>The supermarket was informed of the incident, and it was claimed that the staff member celebrated after she removed the shopper from the store.</p> <p>“What happens if a member of your staff aggressively removes a shopper of Asian descent from your store and prevents other Asians then regales the tale as if they are a hero preventing coronavirus to other customers?” tweeted the woman.</p> <p>Afterwards, she updated the post to explain that she had also faced discrimination due to her Asian appearance.</p> <p>“I get sideways glances and looks of nervousness if I’m out in public without my husband these days. I have never been to China. I worry what if my allergies play up and what will happen or if something triggers my asthma. I shouldn’t have to,” she said.</p> <p>Others labelled the Woolworths employees alleged behaviour as “unacceptable”, “awful” and “really disgusting”.</p> <p>“That’s awful. I’m so sorry this is happening. People can be terrible,” wrote one person.</p> <p>Speaking to<span> </span><a rel="noopener noreferrer" href="https://au.news.yahoo.com/woolworths-employee-kicked-asian-customer-out-of-supermarket-over-coronavirus-fears-020043272.html" target="_blank"><em>Yahoo News Australia</em></a>, a spokesperson from Woolworths said it wanted “everyone to feel welcome in our stores and sincerely regret this wasn’t the case on this occasion”.</p> <p>“We have spoken to the customer who brought this matter to our attention and apologised for this unacceptable behaviour,” said the spokesperson.</p> <p>“We’re conducting a full investigation into the incident and will take appropriate action to address it in line with our workplace policies.”</p>

Food & Wine

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5 laws that only exist in Asia

<p><span style="font-weight: 400;">To westerners, laws in Asia are downright wacky. However, they exist for important reasons – even if they are considered outdated and unnecessary. </span></p> <p><span style="font-weight: 400;">Here’s a roundup of the strangest head-scratching laws that have only ever existed in Asian countries. </span></p> <p><strong>1. Look after your elders – or else!</strong></p> <p><span style="font-weight: 400;">In China, there is a law that requires grown children to visit their parents, which was enacted in 2013. </span></p> <p><span style="font-weight: 400;">Under the </span><span style="font-weight: 400;">Elderly Rights Law, </span><span style="font-weight: 400;">older parents must have their “spiritual needs” met and cared for and adults must “never neglect or snub elderly people.”</span></p> <p><strong>2. No money on the ground</strong></p> <p><span style="font-weight: 400;">In Thailand, it is considered so offensive to step on money that it is illegal. In this Asian country it is taken as a form of disrespect towards the king, lèse-majesté, since the money features a picture of the royal. </span></p> <p><strong>3. No games for kids</strong></p> <p><span style="font-weight: 400;">Under </span><span style="font-weight: 400;">Cinderella Law, </span><span style="font-weight: 400;">children under the age of 16 are prohibited from playing online games between midnight and 6 am in South Korea. </span></p> <p><span style="font-weight: 400;">This regulation was made to tackle the increasing video game addiction. However, sneaky children can forgo this rule by logging into their parent’s online account or even play offline. </span></p> <p><strong>4. The whole family will be punished</strong></p> <p><span style="font-weight: 400;">North Korea reportedly has a seriously disturbing law in place which is dubbed as </span><span style="font-weight: 400;">Three Generations of Punishment</span><span style="font-weight: 400;">. This means if one person was to break the law, a whole family can face trial and be convicted to work in a prison camp for their family member’s crime. </span></p> <p><strong>5. Don’t dress up as a woman</strong></p> <p><span style="font-weight: 400;">In Malaysia, they have anti-trans laws which makes it illegal to “impersonate a woman.”</span></p> <p><span style="font-weight: 400;">This rule is considered harassment of Muslim trans woman, according to </span><a href="https://www.hrw.org/report/2014/09/24/im-scared-be-woman/human-rights-abuses-against-transgender-people-malaysia"><span style="font-weight: 400;">Human Rights Watch.</span></a></p>

Legal

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Tasty Japanese crumbed chicken with Asian slaw

<p><span style="font-weight: 400;">Want a taste of Japanese crumbed chicken mid week? It’s easier to make than you think! </span></p> <p><strong>Difficulty</strong>: <span style="font-weight: 400;">easy</span></p> <p><strong>Cooking time</strong>: <span style="font-weight: 400;">less than 15 minutes</span></p> <p><strong>Serves</strong>: 4</p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 chicken breast fillets thinly sliced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 eggs</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Splash of milk</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Japanese bread crumbs</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Japanese mayonnaise</span></li> </ul> <p><strong>For the salad</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">Green cabbage</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Red cabbage</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Coriander</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Avocado</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Toasted nori</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Sesame</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Sliced shallots</span></li> </ul> <p><strong>Mayonnaise dressing</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">Japanese mayonnaise</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Few drops of sesame oil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Squeeze of lime juice</span></li> </ul> <p><strong>Method</strong></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Firstly, crumb the chicken.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Make an egg wash, by combining the eggs with milk, and beating. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Line up the flour, egg wash and bowl of Japanese bread crumbs in a row. Dust the thin chicken first in flour, then egg, then crumbs. Set aside. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">To make the mayonnaise dressing, put all ingredients in a bowl and mix together with a whisk. Set aside. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">To make the salad, thinly slice the cabbages, shallots and avocado, and toss together with nori, sesame, coriander leaves. Dress with mayonnaise. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Fry off the chicken in batches in a mix of vegetable oil and butter, until golden brown. This should take approximately 3-4 minutes. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Blot the excess oil by placing the chicken on paper towels. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Place the chicken on a plate, dress with the salad.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe courtesy of </span><a href="https://kitchen.nine.com.au/recipes/japanese-crumbed-chicken-with-asian-slaw-salad-recipe/fc764edf-eed2-46e9-8d29-cea504e941dd"><span style="font-weight: 400;">Nine Kitchen.</span></a></em></p>

Food & Wine

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Chinese hot pot with Asian greens and chilli-garlic oil

<p>Stave off the winter chill with this tasty Chinese hot pot. With an added hit of chilli, it's sure to keep you warm on a cold night!</p> <p><strong>Ingredients:</strong></p> <ul> <li>½ brown onion</li> <li>1 knob ginger</li> <li>4 cloves garlic</li> <li>½ long red chilli</li> <li>2 spring onions</li> <li>1 tbsp sesame seeds</li> <li>2 tbsp olive oil</li> <li>1 tsp sesame oil</li> <li>300g pork mince</li> <li>1tsp Chinese five spice</li> <li>1 cube chicken stock</li> <li>3 cups boiling water</li> <li>1 ½ tbsp salt-reduced soy sauce</li> <li>70g baby spinach leaves (handful)</li> <li>300g ramen noodles</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Bring a medium saucepan of salted water to the boil. Finely slice the brown onion. Peel and finely grate the ginger. Peel and crush the garlic. Finely slice the long red chilli (remove the seeds if you don’t like heat). Finely slice the spring onion.</li> <li>Heat a large saucepan over a medium-high heat. Add the sesame seeds and toast, stirring, for 3 minutes, or until golden. Remove from the pan and set aside. Add ¼ of the olive oil, the sesame oil and the pork mince and cook, breaking up with a wooden spoon, for 5 minutes, or until browned. Remove from the pan and set aside. Toasting sesame seeds before adding them as a garnish to the hot pot boosts flavour and adds extra crunch.</li> <li>Add ¼ of the olive oil and the brown onion to the same pan on medium-high heat and cook for 5 minutes, or until softened. Add the ginger, ¼ of the garlic and the Chinese five spice. Cook for 1-2 minutes, or until fragrant. Add the crumbled chicken stock cube, boiling water and salt-reduced soy sauce. Simmer for about 3 minutes to allow the flavours to infuse.</li> <li>Meanwhile, heat a small saucepan over a medium heat. Add the long red chilli, the remaining garlic and the remaining olive oil and cook for 4 minutes, or until the chilli and garlic are soft and fragrant.</li> <li>Add the ramen noodles to the saucepan of boiling water and cook for 3 minutes or until soft. Drain and rinse under cold water. Add the drained noodles and the baby spinach leaves to the broth and season to taste with salt and pepper.</li> <li>Divide the noodles, baby spinach leaves and broth between bowls and top with Chinese pork. Sprinkle with sesame seeds and spring onion. Drizzle over the chilli-garlic oil (if using).</li> </ol> <p><em>Recipe supplied by <a href="http://www.dpbolvw.net/click-8340400-12931890">HelloFresh</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/chinese-hot-pot-with-asian-greens-and-chilli-garlic-oil.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Slow-cooked pork belly with Asian flavours

<p>Slow-cooking pork belly creates a super tasty treat – its high fat content makes it rich and incredibly succulent.</p> <p>This dish can be cooked a day or two ahead: let the pork cool in the cooking liquid then remove to a flat plate or tray, cover and refrigerate. Slice the meat and let it come to room temperature before grilling.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4-6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1.25-1.5kg piece or pieces of pork belly (bones removed)</li> <li>1 tablespoon peanut oil</li> <li>1 tablespoon sesame oil</li> <li>2 medium cinnamon sticks</li> <li>3 whole star anise</li> <li>1 thumb ginger, peeled and finely sliced</li> <li>3 cloves garlic, peeled and finely sliced</li> <li>200ml orange juice</li> <li>¼ cup brown sugar, plus 1-2 tablespoons extra for gravy </li> <li>¼ cup soy sauce</li> <li>2 tablespoons rice vinegar</li> <li>1 tablespoon sweet chilli sauce</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Heat oven to 150°C. If the pork skin hasn't already been scored, do this with a very sharp knife, in lines about a finger-width apart. </li> <li>Heat peanut and sesame oils in a flameproof casserole large enough to hold the pork snugly. Sear pork on both sides, finishing with the pork skin side up.</li> <li>Combine remaining ingredients in a bowl or large jug. Pour over and around pork. The liquid should come at least two-thirds of the way up the meat – if necessary add water.</li> <li>Place a piece of baking paper inside casserole over pork and cover with casserole lid. Place in the oven and cook 3 hours until pork is very soft. (This dish can also be cooked on the stove top at a gentle simmer for 3 hours.)</li> <li>Carefully remove pork from juices and allow to rest 15 minutes then pat skin dry with a paper towel. Place pork skin side up under a pre-heated grill until the skin starts to crackle. </li> <li>To reduce the cooking liquid for serving as a gravy, pour it through a sieve into a small saucepan, adding an extra 1-2 tablespoons brown sugar, and simmer, stirring until sugar dissolves. Cook until reduced and thickened slightly. For a thicker sauce, add a little cornflour. </li> <li>Serve pork with the gravy and garnished with chopped spring onions and coriander leaves if desired.</li> </ol> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Manja Wachsmuth.</em></p>

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Nashi, grape and fennel slaw

<p>This slaw combines the crunch of fennel and walnuts with the soft textures of nashi pears. This slaw is the perfect side to a chicken or duck dinner.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1 lemon, juiced</li> <li>2 nashi pears, cores removed, thinly sliced</li> <li>2 fennel bulbs, finely sliced, plus 2 tablespoons chopped fennel fronds</li> <li>2 stalks celery, finely chopped</li> <li>2 spring onions, finely sliced</li> <li>½ cup roughly chopped parsley</li> <li>100g seedless red grapes, halved</li> <li>50g walnuts, toasted and roughly chopped</li> </ul> <p><em>Dressing:</em></p> <ul> <li>1 tablespoon lemon juice</li> <li>1 tablespoon mirin</li> <li>1½ tablespoons olive oil</li> <li>½ teaspoon sesame oil</li> <li>1 teaspoon Dijon mustard</li> <li>1 teaspoon honey</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Place lemon juice in a bowl with chilled water and add the nashi and fennel bulb straight after slicing to prevent browning.  </p> <p>2. Combine dressing ingredients, season to taste and set aside.  </p> <p>3. When ready to serve, drain nashi and fennel and gently toss together with the dressing and all the other slaw ingredients except the toasted nuts. Arrange on a platter or in a bowl then scatter with the nuts.</p> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a> Image credit: Manja Wachsmuth via Stuff.co.nz.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

Food & Wine

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Teriyaki chicken with miso slaw

<p>This Japanese-style weeknight winner is a great alternative to takeaways.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 heaped tablespoon brown sugar</li> <li>50ml cooking sake</li> <li>50ml soy sauce, plus 1 teaspoon extra</li> <li>4 skinless, boneless chicken thighs</li> <li>Flour for dusting</li> <li>1 tablespoon olive oil, plus 1 teaspoon extra</li> <li>2 green cabbage leaves, finely shredded</li> <li>1 small carrot, peeled, cut into matchsticks</li> <li>1 spring onion, finely sliced, plus extra to serve</li> <li>2 tablespoons sesame seeds</li> <li>1 teaspoon miso paste</li> <li>1 teaspoon rice wine vinegar</li> <li>Steamed brown rice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Put the sugar, sake, 50ml soy sauce and 50ml water in a saucepan. Bring to the boil, then reduce the heat and simmer for about 10 minutes or until the sauce has reduced by about a quarter and is starting to thicken.</li> <li>Meanwhile, dust the chicken in flour and heat 1 tablespoon of the oil in a frying pan over medium heat. Add the chicken and brown on both sides before adding the sake mix. Cover and cook for 10 minutes. Uncover and cook for a further 3 minutes or until the chicken is cooked and the liquid has reduced to a sticky sauce. </li> <li>While the chicken is cooking, combine the cabbage, carrot, spring onion and sesame seeds in a bowl. Whisk together the miso, vinegar, remaining soy sauce and remaining oil, then pour over the slaw.</li> <li>Remove the chicken from the pan, reserving the sauce. Rest for 5 minutes before slicing across the grain. Top with spring onions and drizzle with the sauce. Serve with rice and slaw.</li> </ol> <p>Tell us in the comments below, what’s your favourite Japanese dish?</p> <p><em>Written by Emma Boyd. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/kung-pao-chicken/"><em><span style="text-decoration: underline;"><strong>Kung pao chicken</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/beef-noodles-edamame-mushroom/"><span style="text-decoration: underline;"><em><strong>Beef and noodles with edamame and mushroom</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/miso-soup/"><strong><em><span style="text-decoration: underline;">Miso soup</span></em></strong></a></p>

Food & Wine

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Blackbean pork stir fry with cashew nuts

<p>We all love a bit of Chinese takeaway, but did you know making it at home can be even easier? This simple, delicious recipe is so good, you’ll be throwing away those takeout menus the second you’re done!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>600 g pork stir fry strips</li> <li>2 tbsp. oil</li> <li>200 ml black bean sauce</li> <li>1 bunch broccolini</li> <li>100 g snap peas</li> <li>1 bunch baby buk choy, sliced</li> <li>4 spring onions, sliced</li> <li>50 g roasted cashew nuts</li> <li>Steamed rice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat 1 tablespoon of oil in a large non-stick work and brown pork stirfry strips over a high heat a few at a time. Remove and keep warm.</li> <li>Heat the remaining oil over a high heat and stir the prepared vegetables for 2-3 minutes, remove and set aside.</li> <li>Return the pork strips to the wok and stir through the black bean sauce. Bring to the boil stirring; add the vegetable and stirfry for 2 minutes. </li> <li>Serve hot garnished with cashew nuts and steamed rice.</li> </ol> <p>Notes: black bean sauce may be replaced with your favourite Asian sauce e.g. satay, oyster or Hoisin.</p> <p><em>Recipe courtesy of <span style="text-decoration: underline;"><strong><a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank">Australian Pork.</a></strong></span></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/chinese-beef-and-noodle-stir-fry/"><span style="text-decoration: underline;"><em><strong>Chinese beef and noodle stir-fry</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/"><span style="text-decoration: underline;"><em><strong>Prawn and tofu stir-fry</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/02/vegetarian-stir-fry/"><span style="text-decoration: underline;"><em><strong>Vegetarian stir fry</strong></em></span></a></p>

Food & Wine

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Kung pao chicken

<p>This is classic gutsy Sichuanese stuff. I love the different textures and flavours in this – the crunch of the water chestnuts, the hint of fresh ginger and spring onion, and the sharpness of the chilli. Chicken thigh is much more tender and flavourful than breast; it is also more forgiving when cooked. Good woks are cheap and plentiful in Asian supermarkets. Dahua and Tai Ping in Auckland and Chinatown Market in Christchurch are three of my favourite spots for all things Chinese.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g chicken thighs, skinless and boneless</li> <li>1 tbsp. light soy sauce</li> <li>3 tbsp. Shaoxing rice wine</li> <li>3 tbsp. sesame oil</li> <li>2 tsp. cornflour</li> <li>3 cloves garlic, finely chopped</li> <li>Sesame oil</li> <li>100g water chestnuts, sliced</li> <li>1 carrot, thinly sliced</li> <li>3 tbsp. oil</li> <li>½ tsp. salt</li> <li>120g unsalted peanuts, roasted</li> <li>1 spring onion, chopped</li> <li>1 tbsp. ginger, chopped</li> <li>1 tsp. Chinese chilli sauce</li> <li>1 tsp. Sichuan peppercorns</li> <li>1 tbsp. sugar</li> <li>1 tsp. Chinkiang vinegar (black rice vinegar)</li> <li>1 tbsp. chilli paste</li> <li>3 heads bok choy, washed and pulled apart</li> <li>Jasmine rice, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Cut the chicken into small 3-4cm pieces. Combine the chopped chicken with the soy sauce, rice wine, sesame oil and cornflour in a bowl and leave to marinade for 20 minutes or so.</li> <li>Bring the wok to a very high heat. Add some sesame oil and let it heat. Add the marinated chook and let it fry quickly, moving it around the wok. After several minutes of cooking, follow with everything else in quick succession, except the bok choy, and stir around until the chicken is cooked. Add the bok choy and stir around for another minute or two until it has wilted a bit. You want a bit of lovely fresh crunch to it, so it won't need long.</li> <li>Serve with jasmine rice. It really needs very little else, with the exception perhaps of a nice cool beer to deal with the heat.</li> </ol> <p>What’s your favourite Chinese dish? Tell us about it in the comments below!</p> <p><em>Written by Sam Mannering. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/chinese-beef-and-noodle-stir-fry/"><strong><em><span style="text-decoration: underline;">Chinese beef and noodle stir-fry</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/five-spice-pork-salad/"><span style="text-decoration: underline;"><em><strong>Five-spice pork salad with fresh plum dressing</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/pork-and-prawn-dumpling-soup/"><span style="text-decoration: underline;"><em><strong>Pork and prawn dumpling soup</strong></em></span></a></p>

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Grilled salmon with apple, lime and yogurt slaw

<p>Spruce up your favourite fish with this delicious apple, lime and yogurt slaw. Served with soba noodles for an Asian twist, this delicious dish will definitely make its way into your regular rotation.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>¼ red cabbage, finely shredded</li> <li>1 Granny Smith apple, cut into julienne strips</li> <li>75g snow peas, trimmed and cut into julienne strips</li> <li>2 tablespoons chopped coriander leaves</li> <li>1 cup reduced fat natural yogurt</li> <li>1 teaspoon finely grated lime rind</li> <li>2 teaspoon lime juice</li> <li>4 x 140g pieces Atlantic salmon fillets</li> <li>1 teaspoon sesame oil</li> <li>200g buckwheat soba noodles, cooked and chilled, for serving</li> <li>2 teaspoons toasted sesame seeds</li> <li>8 sprigs coriander, extra</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Combine cabbage, apple, snow peas and coriander in a large bowl.</li> <li>Mix yogurt, lime rind and juice in a small bowl to make a dressing. Pour two thirds of the dressing over the salad and gently toss to combine.</li> <li>Coat salmon in sesame oil and cook skin side down in a hot frypan for 4-5 minutes. Turn and cook for a further 3 minutes until almost cooked through.</li> <li>Divide soba noodles between 4 serving plates, top with salmon and coleslaw, drizzle with remaining dressing, sprinkle with sesame seeds and top with extra coriander.</li> </ol> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><strong><span style="text-decoration: underline;">visit their site for more delicious food ideas.</span></strong></a></em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/seared-salmon-with-scallops-and-minted-pea-paste/"><strong><em><span style="text-decoration: underline;">Seared salmon with scallops and minted pea paste</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/how-to-make-the-perfect-coleslaw/"><strong><span style="text-decoration: underline;">How to make the perfect coleslaw</span></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/how-to-cook-the-perfect-crispy-skin-salmon/"><strong><em><span style="text-decoration: underline;">How to cook the perfect crispy skin salmon</span></em></strong></a></p>

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