Dim Sim Story

A small but enthusiastic band of dim sim makers gathered at Earthcare to set the tone for the start of the year.

Ling in her intro gave a message about portion sizes and how that is a way for us not to overeat. We can get used to bigger portions and if we reduce them we will still get all the nutrition we need and avoid waste. As ling says ‘often my eyes are bigger than my tummy’! And that is a trick with the dim sims they look a bit small but they are filling.

The garden tour by Eric revealed a host of delights. Sweet corn taller than a man, beans ready to climb up Joseph’s trellis; water chestnuts reaching skywards in a tub; blue wrens darting happily about. Looks like the warmer climate is making a difference to the avocado tree, this year it has a mass of fruit.

Dim Sim time, relaxed happy working together, getting to know each other. No one rushing to leave, just being here now. Soon enough enticing aromas float out the door, ending up with a gourmet display.

A discussion over our meal. A whole system journey the topic. Imagining a healthy planet in one hundred years from now 2113, and looking at the planet now 2013, quite sick. The question being what decision did each person make in 2013 that changed the direction and created the healthy future? Answers; taking responsibility, for the world to have peace everyone to have peace within (inspired by Vadana Shiva), looking after oneself so that you are healthy and happy and not a drain on society… What would your answer be?

Paw Paw news

Update on enjoying paw paw in a fresh way. Squeeze some lime juice over the paw paw before you pop it in your mouth. Even do that on your box of cut paw paw that you are taking to work with you.

Taro Cake     Mini Spring Rolls
Vege Nut Cake
Gallery

Taro Cake

Ingredients

• taro 1/2 kilo
• 1/3 cup peanuts
• 1 cup of rice flour. Note for every ½ kilo of taro use 1 cup of rice flour.
• 4 tablespoons soy sauce
• 1 level teaspoon pepper
• 1/3 cup parsley
• 1 cup water
• 3 tablespoons of olive oil

Method

• peel the taro, grate into a mixing bowl
• add the flour to the grated tofu and mix well
• add the finely chopped parsley, pepper, oil, soy sauce, water and the ground peanuts to the bowl mix well
• steam the taro mixture for 1/2 an hour

The taro may now be served. The mix can be made into a shape on a serving plate.

Alternatively you can slice up the taro and pan fry until brown before serving.

Mini Spring Rolls

Ingredients

• Broccoli 1 large head
• 1 onion
• 1/2 cup of veg ham roll
• Shiitake mushrooms five of
• Pepper 1/3 teaspoon
• Soy sauce 2 tablespoons
• 1 table spoon chilli paste
• 3 table spoons of oil

Method

• Soak the mushrooms for 20 minutes, rinse and wash, then finely chop.
• Finely chop the cabbage, set aside
• finely chop the onion
• Finely chop the veg ham roll
• In a fry pan, add the oil and fry the onions and mushroom till soft, add the veg ham and fry for five minutes.
• Add the broccoli, pepper, chilli paste and soy sauce
• Put the mixture in a bowl and let it cool before wrapping.

Wrapping Spring Rolls

How to treat the spring roll wrap: once the packet is opened the wraps should be covered with a damp cloth to stop them drying out. So, while wrapping just pop a cloth over the waiting pile of wrap skins.

The Wrapping

NOTE: you must wait until the fillings are cool. If you try to wrap when they are hot the skin will fall apart.

Place a wrap skin onto the table. Spoon one tablespoon of the mixture into one corner of the wrap which is closest to you. Pick up that corner of the wrap and roll over with the mixture. Take the left corner and the right corner and fold into the middle. Dip your finger into a bowl of water and dab your wet finger onto the final corner. This will seal the wrap. Bring this final corner into the middle and lightly press down to seal with The rest of the wrap.

Cooking the spring rolls by shallow frying

Place 1/2 cup of oil into a shallow pan and heat until hot. Fry until they are brown and crispy and serve.

A Bevy of Dumplings

We are going to prepare three different kinds of dumplings with three different fillings. Firstly prepare all the three fillings, then we will do the packaging.

Optional: you may want to serve with dumpling sauce, like sweet chilli or chilli or soy sauce.

Ingredients filling number one

• 2 medium cucumbers.
• 1/3 teaspoon of pepper.
• 1 300g box of silky tofu
• 3 tablespoons soy sauce

Method

• Slice the Cucumber into four longways slices, take out the seeds and then slice them thinly crossways. Place in a bowl. Add pepper.
• empty the tofu onto your open hand to drain off the water. Put the tofu into a bowl.
• add the pepper, soy sauce.

Ingredients filling number two

• 1/2 kg of garlic chives (something delightfully green like; chocko vine tendrils, finely chopped cabbage etc)
• Mushroom roll or veg ham roll 1/2 cup
• 1/3 teaspoon pepper
• 2 tablespoon soy sauce
• 2 tablespoons oil

Method

• Wash and finely chop the garlic chives
• Place them lovingly into a bowl
• Add the soy sauce and pepper and the garlic chives to the bowl and mix.
• Dice the roll into small cute pieces. Drizzle the oil into a pan and lightly fry the mushroom roll pieces until browned.
• Add the rest of the mixture from the bowl to the fry pan.
• Fry for a couple a minutes. Set aside to cool and be ready to wrap.

Ingredients filling number three

• 3 cups of cabbage
• 1 carrot medium
• 1/2 cup mushroom ham
• 1 bunch of parsley
• 1/3 teaspoon of pepper
• 2 tablespoons soy sauce
• 2 tablespoons oil

Method

• Finely chop the cabbage
• finely chop the carrot, mushroom ham, parsley.
• Place the oil into a pan and lightly fry the mushroom roll
• until browned. Add the soy sauce and pepper and the cabbage and carrot and the pretty parsley. Fry for a couple a minutes. Set aside to cool ready to wrap.

The wrapping of the dumplings

– have a bowl of water standing by

Take a sheet of wrap place on the table. Spoon a tablespoon of the cooled mixture into the middle of the sheet. Dampen one corner with a finger, pick up this corner and its opposite corner and pinch them together. Form this pinched corners seal the edges down to the other corners. Bring those outer corners together and pinch them together.

Cooking the dumpling by shallow frying

Place a tablespoon of oil into a shallow pan and heat until hot. Fry until they are brown without turning. add 1/3 cup of water around the outside of the pan and cover with the lid. Cook for another three minutes.

Cooking by steaming

Place a couple of cups of water in the steamer. When the water is boiling place the dumpling in the steam tray of the pot. Steam for fifteen minutes and then serve with the dips.

Vege Nut Cake

Ingredients

• One cup of mixed nuts
• Basil 1 handful
• 3 tablespoons of chives
• 1 cup of bread crumbs
• ½ cup of shredded coconut
• 2 certified organic free range happy eggs
• 2 cucumbers
• 1/3 tea spoon of chilli powder

Method

• Finely grind the nuts in a mortar and pestle place in a mixing bowl
• Finely chop the basil and the chives add to the bowl
• Add the shredded coconut, bread crumbs and the eggs
• Add the chilli and soy sauce into the bowl.
• 1/3 cup of water and 1 tablespoon of oil are added as well.
• Mix well
• Take a scoop of mixture and roll into a ball in the palm of your hand. Then slightly flatten the ball.
• Pan fry until brown serve with diced cucumber

Gallery