No time to blog.. *sad face*

Whyyyyy?

Well as most of you already know we have a few events happening in Perth, Western Australia in October.

You can taste Jumplings free at these locations:

1) 1st October - Perth royal show - 1pm to 4pm - Pork and Chicken
2) 2nd October - The good grocer - 10am to 1pm - Duck and Chicken
3) 8th October - Perth royal show - 9.30am to 12.30pm - Pork and Chicken
4) 9th October - The herdsman Churchlands - 10am to 1pm - Duck and Chicken
5) 15th October - Mullaloo IGA - 10am to 1pm - Duck and Chicken- CANCELLED
6) 22nd October - Brooklyn Fresh Piazza - 10am to 1pm - Duck and Chicken

After each event I will try to post pictures and a write up for it. Just finding out the reactions from people and how people reacted to our brand. I believe we are not just a food manufacturing but also a marketing (albeit small) machine. *emoticon smiley face here*

Instead of a one show and then just forget about it, I will be trying to arrange that we attend the sites that sell our products on a continual basis, with the permission from the relevant people.

Yes I won't have my weekends but that is not important at the moment there will be plenty of time to weekend when I get older.

Thanks all.

How to cook Jumplings

Pan frying video for Jumplings (gyoza )

It is really easy to cook Jumplings.  I have a video here that explains the steps to cooking it traditionally.

The pan frying method is the easiest and has the best results.  The pan fried bottom is a really important component to the overall experience of eating a Jumpling.

If the video does not work for you please let me know.

Other methods of cooking Jumplings can be found below:

Steaming the Jumplings

1. Frozen Jumplings should be placed on an oiled perforated tray.
2. Oil should be either brushed or sprayed on the surface of the Jumplings.
3. Steam the Jumplings for 7 minutes at 100 degrees.
4. (Highly recommended) Place the Jumplings on an oiled hot grill (or fry pan) and brown them.

Boiling the Jumplings (There maybe a slight flavour loss using this method)

1. Boil half a pot of hot water.
2. Carefully put the frozen Jumplings in the boiling water.
3. Wait until all the Jumplings are floating. (4-5 minutes)
4. (Highly recommended) Place the Jumplings on an oiled hot grill (or fry pan) and brown them.

If you have any problems cooking the Jumplings please leave me a message.

Clam O Clam

This clam dish is one of my daughters favorite. 

Flavour goals
It isn't really hard to get right this one, the clams just give it the the bang in the broth.

Warning:
Because there is tumeric in this recipe if you have a white table like I do, you will have yellow spots all over the table.  This can be easily removed by using jiff. This is not a paid commercial :-D lol.

Ingredients:

• Clams 1Kg
• 4 Cloves garlic
• Tumeric
• Dried parsley
• 500 mls Chicken stock
• 2 x Carrot
• Spring onions 2 stalks
• Half an Onion
• Bok Choy
• Olive oil
• Soy Sauce 
• Black pepper

 Cooking utensils:

• A pot that does not scratch
• Wooden spoon

Preparation:

• Chop the onions, garlic and spring onions
• Cube the carrots
• Wash the Bok Choy
• Clean the clams

Cooking:

1. Add about 3 to 4 tablespoon of olive oil to the pot and wait for it to heat up on high fire.
2. Once it is hot pour in the garlic, onions, half of the spring onions and carrots.
3. Wait till the fragrance of the mixture releases then cook it off on medium high fire for about one or two minutes.
4. Add tumeric (about half a teaspoon more if you like) and about 1 tablespoon of dried parsley
5. Cook it for another minute or so till the Tumeric has yellowed the onions
6. Pour in the chicken stock and stir, put it on high fire until the stock boils.
7. When the stock boils put 2 tablespoon of soy sauce in the broth.
8. Crack some pepper into the broth.
9. Slowly pour in the clams into the broth now.
10. Cover the pot and leave on the stove for about 8-10 minutes (medium high fire).
11. Stir on occasion once all the clams have opened, put in the Bok Choy and cook for another 1 - 2 minutes.

Eating:
This feeds 2 Roy's so it would mean it would probably feed 3 mortals

Pour in a big bowl and garnish with the rest of the spring onions.

Serve it immediately because leaving it on the stove would mean that the clams would over cook making them a bit tough and not so nice to chew.  The broth is really tasty.

Questions and answers:  

1. Can I use mussels with this recipe? Yes.
2. Can I just make the soup without the clams? Yes.
3. Can I add coriander to the soup? Yes.
4. Why didn't you garnish the top with coriander? Because my coriander garden is dead.
5. Why didn't you add salt? The clams release the salt from the sea don't add salt because it will unbalance the saltiness.
6. If I am a mortal and I can finish 1 Kg does that mean I am better than you Roy? Yes, very likely.