Wednesday, 13 February 2013

Consumerism

When I was studying in high school, I was taught consumerism. The teacher was talking about the definition and how to protect the consumer. By that time, he mentioned that consumers should have the rights
1) to inform; and
2) to choose.

He illustrated the loophole in packaging and product information in Hong Kong. He took an example of instant noodle with chicken flavour. The design was instant noodle with two pieces of chicken. Upon purchase of the instant noodle, we could not complain about no chicken was packed with noodle. It was no misrepresentation in Hong Kong. However, complaint could be lodged against misrepresentation in most foreign countries. He told us that consumerism in Hong Kong was illusion.

In 90s, I travelled Sweden and found the cost of living standard in Sweden was very high to compare with HK and UK. As a backpacker, every single penny was vital. Needless to say, I went to the supermarket to choose the cheapest canned baked beans to fill up my stomach. Net price comparison was not easy while various pack size and different net weight were available. When I looked into the price tag carefully, it also mentioned the price per kilogram. Yeah, it's quick to identify the cheapest one and to check out at the cashier. It was the first time I found the consumer could have better information to facilitate decision-making.

"Choice is available in Hong Kong." Is it fallacy? During economic downturn, we were experiencing deflation. According to the Consumer Council, the selling price in supermarket was not in line with deflation. Could it be the result of price-rigging among main supermarkets?

In 80s, supermarkets were running by different market players such as consortia, partners and individuals. When the consortia adopted cut-throat price, influxes of consumers bought the goods from the main supermarket chains. Eventuallly, small and medium supermarkets closed down. Obviously, the market structure changed, i.e., from perfect competition turned into duopoly. Once the consumers realised that low-price strategy was history, they were no chance to switch into the small or medium supermarket.

Imagine that there are some grocery shops/small supermarkets are available. Would you support them? Let them have sustainability and to continue the operation.





Sunday, 10 February 2013

栗子牛肝菌炆麵筋 (純素) Chestnut, porcini with min kan stew (Vegan)

農曆年初一傳統上會吃素,今日介紹一個素食炆餸。

6-8人份量
準備時間: 40-50分鐘

材料:
煮熟栗子 300-400克
麵筋 160克/4兩 
牛肝菌 30克 (推薦牌子:Tropical Wholefoods)
薑 2片

調味料:
磨豉醬 1-1.5湯匙
水 2杯

做法:
1牛肝菌用水浸15-20分鐘。
2麵筋汆水,瀝乾備用。
3燒熱油鑊,爆香薑及牛肝菌,加入麵筋及熟栗子炒均。
4加入調味料,慢火炆20 -30分鐘。

注意:含麩質﹑堅果﹑黃豆。
栗子含高澱粉質,糖尿病患者宜控制食量。
高血壓﹑心臟病﹑腎病﹑糖尿病患者宜選用不添加糖的磨豉醬以免吸收過多鹽份。


Traditionally, vegetrain dish is the popular cuisine in the first day of Chinese New Year.  The following recipe is suitable for vegan.

Servings: 6 - 8
Preparation time: 40 - 50 minutes

Ingredients:
300 - 400g cooked chestnut
160g Min Kan
30g porcini (Brand:Tropical Wholefoods)
2 slices of ginger

Seasoning:
1 - 1.5 tbsp ground bean sauce
2 cups of water

Method:
1) Soak the porcini into water for 15 - 20 minutes.
2) Blanch the min kan and drain. 
3) Heat wok and stir fry ginger, porcini.  Gradually, add min kan and chestnut and stir fry for a while.
4) Add seasoning and to simmer for 20 - 30 minutes.

P.S: contain gluten, tree nut, soy.
Chestnuts are mainly made of starch. Limit intake for diabetic.
It is advisable to use no sugar added ground bean sauce for whose people who are suffered from hypertension, heart diesease, renal problem and diabetes.


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