Think. Cook. Save Cooking Fun Day!

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(Hong Kong, 29th May, 2014) “Think. Cook. Save”, a Health and Food Education program launched by Go.Asia, Alvina Cookery and Towngas Cooking Centre, hosted a cooking demonstration as part of their Health and Food Education Campaign today at Towngas Cooking Centre and announced the results of a survey they had conducted.

Celebrities, including former Commissioner of Police Mr Dick Lee, famous artist Egg Cheng, children’s show hosts Helen Tam, Harry Wong, children’s songwriter Purple Lee, and Alvina Cookery founder Alvina Chan, took part together with nine mini masterchefs to express their enthusiastic support towards this meaningful program. Reinforcing the concept of ‘Igniting the Passion of Cooking’, Alvina encouraged home cooking and strengthened the guests’ understanding of food preparation by teaching them how to make some healthy and easy dishes.

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In May this year, “Think. Cook. Save” Health and Food Education Campaign commissioned Croton Consultant Limited to conduct a survey about ‘Food Knowledge, Cooking Skills & Cherishing Food’ with 510 interviewees. According to the results, 64% of the interviewees take note of food labels when they buy food; yet 64% of them cannot comprehend half of the content on food packaging. In terms of cooking skills, over 80% (82.91%) of the interviewees have cooked, but half (50.1%) of them think preparing a meal is a difficult task. Regarding food saving, 42.44% of the interviewees do not use cooking ingredients to their fullest, and almost all (99.21%) think that teaching children to treasure food is essential.

Miss Beatrice Chan, Co-Founder of“Think. Cook. Save” Health and Food Education Campaign and Director of Strategic Development of Go. Asia, stated that: ‘Hongkongers rely heavily on processed food; however, they do not understand half of the food labels. This suggests that we can never be up to date with the rapid increase in the variety of chemical additives in processed food. On the other hand, it also reflects that we lack basic relevant food knowledge. Additionally, cooking can be easy and not time-consuming at all; even children can master simple cooking skills. Neighbouring countries have already been providing diet education to children for years, teaching them food knowledge and basic cooking skills, so there is absolutely no reason for Hong Kong to lag behind.’

Ms. Alvina Chan, another co-Founder of the “Think. Cook. Save” Health and Food Education Campaign and founder of Alvina Cookery, said: ‘It is vital to realise that a healthy body is the required foundation for our children to learn, develop and shine. Therefore, we must educate our children how to take good care of their body by choosing the right food to consume starting from childhood. Furthermore, food & health education is also a tool to train our next generation on self-sufficiency and responsibility. I hope this book will provide the foundation for food & health education by simplifying what healthy diet means, providing a structure for early childhood home education and leveraging cooking as a family bonding with love!”

Partner of “Think. Cook. Save” Health and Food Education Campaign, representative of Towngas Cooking Centre, Miss Vivien Kan (Retail Business Development Manager) went on to explain that ‘children’s education on using eco-friendly energy and healthy method on cooking is a crucial part of the “Think. Cook. Save” campaign. We hope that children will share their acquired knowledge with family members, passing on the torch to benefit more people.’

To further promote the “Think. Cook. Save” concept, “Think. Cook. Save” will publish a healthy diet guide, the “Think. Cook. Save Education Kit”, in order to systematically educate children on healthy diets. The guide will target parents, teachers and those who are interested in learning more about food and healthy diet. The book will be sold at Towngas Cooking Centre and all major bookstores. All profit will be used to promote local food and health education.

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About “Think.Cook.Save”
The concept of “Think.Cook.Save” aims to promote healthy eating and the cherishing of food resources amongst the younger generation through interactive activities and cooking demonstrations. The FOOD concept is introduced, so as to provide a guideline on designing a nutritious meal, including the allocation of grains, organic vegetables and fruit, omega fatty acids and water. Approximately 70 school visits will be arranged in the first year to talk about health and food and to demonstrate some basic easy cooking technique to students.

Think : To acquire the basics of food knowledge and learn what a healthy diet is
Cook : Cooking is fun & easy
Save : Treasure your food: in other words, be grateful and be good stewards of the environment

琳琳:香煎三文魚柳配自家製照燒醬 Alvina: Salmon with Homemade Teriyaki Sauce

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材料 INGREDIENTS
三文魚柳1塊(約1寸厚) 150克 1 piece of 150g salmon fillet (approximately 1 inch thick)
橄欖油 Olive oil
鹽、胡椒粉 少許 Salt and pepper
新鮮檸檬 1個 1 fresh lemon
自家製照燒醬 Homemade Teriyaki Sauce
生抽 1湯匙 1 tablespoons light soya sauce
老抽 1湯匙 1 tablespoon of dark soya sauce
水 2湯匙 2 tablespoon of water
蔗糖 1湯匙 1 tablespoon of brown sugar
生薑 (切微粒) 1湯匙 1 teaspoon grated fresh ginger

做法 METHOD
1.用鹽和胡椒粉醃三文魚柳。在平底鍋加入橄欖油以中火慢煎三文魚,每邊約 3-5 分鐘。
Season salmon fillet with salt and pepper. In a pan, add olive oil, pan fry the salmon each side for 3-5 minutes.

2.把所有的照燒醬材料加進一個小鍋裡,煮至稠身或略起焦糖 (煮沸後大概1分鐘 )。
In a small pot, mix in all the Teriyaki Sauce ingredients. Boil until thicken or until the sugar slightly caramelized (approximately 1 minute after boiling).

3.把煮好的照燒醬均勻地掃於已煎好的三文魚柳上。
Plate the salmon. Brush the Teriyaki Sauce on top of the salmon.

4.最後灑上檸檬汁,配以糙米飯及你喜歡的蔬菜,如白菜、菜心等一起享用。
Squeeze over lemon juice and serve immediately with Brown Rice and your preferred vegetables such as Pak Choi or Choi Sum.

Special thanks: Alvina Chan@Alvina Cookery 

琳琳:香煎(或蒸)三文魚柳配番茄沙沙醬 Alvina: Pan-fried (or Steamed) Salmon with Tomato Salsa

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材料 INGREDIENTS
三文魚柳  1塊 (約100克) 1 piece of 100g salmon fillet
番茄 1個 1 tomato
乾蔥 1粒 1 shallots
羅勒葉或芫荽 1片或1棵 1 stalk of basil or coriander leaves
檸檬 半個 (榨汁) half a lemon juice
蜂蜜 ½ 茶匙 ½ teaspoon of honey
橄欖油 適量 Olive oil
鹽和胡椒 適量 Salt and pepper

做法 METHOD
1.用鹽和胡椒粉醃三文魚柳 。在平底鍋加入橄欖油以中火慢煎三文魚, 每邊約 3-5 分鐘。
Season salmon fillet with salt and pepper. In a pan, add olive oil, pan fry the salmon each for 3-5 minutes.
註:三文魚也可用蒸法處理。蒸魚方法:在鍋裡注入水煮沸,放入蒸架,把三文魚柳放在碟上,並放在鍋中蒸架上然後蓋好,蒸6-8分鐘。注意:三文魚必須於水煮沸後才放入鍋內蒸,如發現鍋裡水乾,請務必注入沸水。
Note: If you wish to steam the fish: Boil hot water in a pot or wok. Place steam rack inside the wok. Place the salmon on a plate and put the plate on top of the steam rack. Cover. Steam for 6-8 minutes. Note: Only put the plate in after the water is boiled. Always only refill with hot water.

2.番茄切粒。乾蔥切成幼條。用手撕開羅勒或芫荽。然後把這三種材料混合在一起並以鹽調味。
Cut the tomato into small cubes and thinly slice the shallots. Tear the Basils and Coriander Leaves. Mix these three ingredients together. Season with salt.

3.把蜜糖,檸檬汁和橄欖油混合並倒入櫻桃番茄。即成番茄沙沙醬。
Mix the honey, lemon juice and olive oil. Pour into the tomatoes to make tomato salsa.

4.把煮熟的三文魚柳放上碟,然後把番茄沙沙醬均勻塗於三文魚柳上,配糙米飯和西蘭花一起享用。
Plate the cooked salmon, spoon the tomato salsa on top. Serve with Brown Rice and Broccoli.

Special thanks: Alvina Chan@Alvina Cookery 
Image source: supervalu