All posts in Health
Adelaide Central Market – My Plant-Based Cooking Journey continues
My Plant-Based cooking is now available from the Adelaide Central Market. Stall number 11 is located on the Eastern Roadway from the Gouger Street entrance. It is nicely decked-out in my favorites colors of pink and purple. Much credit to my husband Stephen for playing a major role in providing...
Read moreSIMPLY SARJ at STALL 11 MENU
Simply Sarj Plant-Based Menu POT LUCK lunch special (gluten free) – 2 Bain Marie meals plus boiled rice. Comprising of seasonal vegetables cooked with lentils/chickpeas etc $12 with topped Salad $14 Cabbage and Mushroom Dumpling/s Raviolo – (boiled/steamed) minimum 3 pcs with soy sauce $6 Add $2 extra...
Read moreContestant on The Chefs’ Line Season 2 – Indian Cuisine – SBS Cooking Show
Being a contestant on the second series of The Chefs’ Line was both challenging and exciting! I recommend it to anyone who thinks they have food they want to share with a wider audience. This weekly show showcases what multicultural Australia is all about; through each contestants’ own food journey. If...
Read moreSarj cooking at Bowden Plant4
My journey to publish my book My Recipe for Cultural Interchange and then turning it into a video documentary 6NORTH by filming in Japan, South Korea (Busan), China, Vietnam, Malaysia and Singapore in 16 days has been both challenging and rewarding. 6NORTH documents a ‘host mother’s’ journey to visit international students...
Read moreREFLECTION 2014/2015
Wishing you a great New Year 2015 filled with Happiness, Health and Prosperity! We can only hope that this year improves after such a shockingly awful start with those dreadful bush-fires and their after-effects on people, animals and the land; which reminds me of my segment on bush-fires in my book. I...
Read moreMy Home-Made sauces – OGG – Hot Sambal Relish – ‘Peanut-Free Satay’
Lamb Kofta. 500g minced lamb, 100g my OGG sauce that already has onion, ginger, garlic and salt. Mix well then wrap the meat around a skewer or simply use the non usable part of the Lemon grass stalks that you would normally throw out because the best part of lemon...
Read moreMerry Christmas and A Very Happy New Year 2014
I would like to take this opportunity to wish you all, my family, friends and especially my loyal readers, a Very Merry Christmas and a safe and Happy New Year. It has been a while since my last post. Somehow life has a way of keeping you busy especially during...
Read moreHot Sambal Blachan
My 4th product Simply Sarj 'Hot Sambal Blachan' is truly remarkable in it's flavour. In one of the two sambal varieties, it contains shrimp paste (Blachan), while the other is suitable for vegetarians. It can be used for famous Malaysian/Singapore/Indonesian dishes such as Sambal Ikan Bilis (as pictured), Mee Goreng...
Read moreHot Sambal Relish
You may have seen some TV shows where contestants are told to make their own Sambal from scratch. It is a lengthy process and quite hard work, and not as easy as it is sometimes portrayed. Traditionally the ingredients are ground with a mortar and pestle, today that work can...
Read moreMy Latest Host Family/Homestay Experience Part 2
I hope you enjoyed Part 1 here’s Part 2. Just recently I said goodbye to my Japanese student who came to live with us for a week. This study tour from Japan was a small group and the group of students were hand-picked to represent in the best Japanese students...
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