| I've cut my meat and fish consumption by a | | | | quite chicken stock but it's really surprising how a |
| significant amount since the start of this year. | | | | few sheets of kelp can lend so much flavour to a |
| This didn't come about as some great seeing the | | | | liquid. Resist the temptation to get the powdered |
| light or by a desire to feel smug. I just got sick of | | | | stock version - it's full of MSG, salt and other |
| eating meat. But I do hope that my contribution - | | | | undesirables. |
| or lack of it - to the meat-eating universe is doing | | | | Thai sweet chilli sauce |
| the earth and oceans some good. | | | | OK, this is the cheat item. It may not be very |
| Some kitchen items I have found extremely | | | | healthy - as it contains a lot of sugar. But it'll add |
| useful | | | | that nice touch and make bland dishes taste a bit |
| These ingredients, most of them available in | | | | nicer. It's especially good for sandwiches. Many |
| supermarkets or specialist shops, help to make | | | | companies make this but Mae Ploy is a good one. |
| otherwise unspectacular dishes bit less boring and | | | | Daikon and vegetable stew Garam masala flavour |
| can make good vegetarian dishes great. Try | | | | Serves 2 |
| them out and your shift to eating less meat may | | | | Ingredients |
| be more enjoyable. | | | | * A small/medium sized daikon raddish/mooli |
| Soy sauce | | | | peeled and cut into 1/2 inch cubes |
| The Asian staple that's in so many dishes | | | | * 2 medium Carrots cut into 1/2 inch cubes |
| nowadays. The dark salty and malty liquid can be | | | | * Cabbage cut coarsely |
| used in place of salt in many recipes. A dash in | | | | * 1 small onion sliced thinly |
| soup or vegetable fryups and stews makes a | | | | * 1 medium Zucchini cut into cubes |
| difference. But do beware if you are watching | | | | * 3 cloves Garlic crushed or minced finely |
| your sodium intake; there is considerable amount | | | | * 1 1/2 tsp mustard seeds |
| of salt in soy sauce. Also, watch out for those | | | | * 1tbsp Garam masala |
| containing Monosodium Glutamate (MSG). There | | | | * 1 cup water |
| are many styles and brands to choose from. My | | | | * 1/2 tsp turmeric |
| favourite is Yamasa Japanese soy sauce for its | | | | * Salt to taste |
| versatility and I'm told it's brewed near my home | | | | * 1/2tsp sugar (optional) |
| on the West Coast. | | | | Cooking method |
| Garam masala | | | | * Add water and daikon to a pot/pan and heat |
| A mixture of powdered spices not just for | | | | over high heat. When it comes to a boil, lower |
| curries but it can be used in marinade, batter | | | | heat and simmer for five minutes. |
| mixes and slipped into sauces. You will find it at | | | | * In a small frying pan, fry the onion and garlic |
| most shops that sell Indian spices and seasonings. | | | | over medium heat until onions are browned. Add |
| Chinese black vinegar | | | | mustard seeds, garam masala and turmeric. Stir |
| Less sour than ordinary white vinegar, Chinese | | | | for a minute being careful not to burn the |
| black vinegar has a very complicated flavour. It | | | | mixture. |
| will add a smoky flavour to your favourite | | | | * Add the onion/spice mixture to the daikon. |
| vegetable dishes and sauces. I found the one with | | | | * Raise the heat, add carrots and cabbage and |
| the red label made by Kong Yen is reminiscent of | | | | when mixture is boiling, lower heat again, cover |
| Worcestershire sauce and a splash of it is great | | | | with lid and simmer for five minutes. |
| for root vegetables and salad dressings. | | | | * Add zucchini and simmer for another five |
| Kelp (konbu in Japanese) | | | | minutes or until the vegetables are soft. If you |
| You'll find packets of dried kelp in most Asian | | | | prefer a thicker sauce, mix a teaspoon of corn |
| specialty stores. Dried kelp can be soaked for 30 | | | | flour or similar thickener in a small quantity of |
| minutes or more to extract that savouriness that | | | | water and add to stew. |
| you need for soups and stocks. Soak the kelp | | | | * Add salt to taste. Sugar can be added to |
| sheets and bring the liquid to a boil and voila, stock | | | | balance out the flavour. |
| for your favourite soup and stew recipes. It's not | | | | * Serve with rice or bread. |