I have just finished my new book Breakaway Living and I would like to give you all the opportunity to get hold of a copy.  It is due out in print before Christmas this year but until then I am offering it as a free electronic download on my site www.BreakawayLiving.com  This is what the book is all about:

Everybody knows how hard it is to get ahead these days.  Ordinary people like you and I are continually frustrated in our attempts to reach our goals.  It just isn’t fair. 

Breakaway Living gives us a strategy that tilts the playing field back in our favour.  It will totally change the way you think about competition and as a result it will revolutionise how you play the game (whether you game is business, sport, music, Asian cooking or whatever).  Breakaway Living isn’t easy and it won’t work over night but it will work.  It provides the tools and the inspiration for ordinary people like us to achieve extraordinary goals. 

If this interests you, please head over now to www.BreakawayLiving.com

On this site you will see a box at the right where you can put your name and email address to sign up for my fortnightly email newsletter.  This entitles you to a free PDF copy of the book which will arrive at the same time as the next newsletter issue (as of today the next one is due 6th November 2008). 

If you just want to get a hold of the book and don’t want the newsletter, you can sign up and then easily unsubscribe when you get the book.  But I would encourage you to at least have a look at the first issue of the newsletter.  It includes articles and examples that directly relate to the book so I think you will find it valuable.

If you don’t like to read books on the screen, feel free to print it off (but it is pretty big) or check it out on Amazon in about a month.

Thanks for everything and I hope to catch up with you all around the net

Tom O’Leary 

www.breakawayLiving.com

Post from: Blisstree

Breakaway Living book giveaway

Some things will stay the same, but others will be changing for the better.  You can still expect a regular flow of recipes, techniques and reviews that will make you want to eat your computer screen.  If you subscribe to Noodles and Rice by RSS (and I really recommend that you do) you will still be delivered the latest in a very long series of posts ranging from way back in May 2005.  Every week her writing will entertain, educate and inspire your culinary adventures.

But Raquel is also bringing a whole new perspective to the art and science of Asian cooking.  Raquel is Filipino and is currently living with her young family in New Zealand.  Her passion for cooking began when she was a newly wed and naturally she started off with Filipino food but since then she has expanded her repertoire to include all sorts of Asian cuisine. 

She has promised to let us watch over her shoulder as she cooks up her mother’s tried and tested home recipes.  She will be working through her own favourite traditional and new Asian cooking.   She will be giving Noodles and Rice her personal touch as she shares with us the recipes that remind her of her old home as well as the ones that are so well received in her new Kiwi home.  And if that is not enough, she will be giving us all the chance to contribute our insights, suggestions or recommendations.  What more could an Asian food addict hope for.

We can all look forward to a lot more variety as Raquel will be writing about everything from Appetizers to desserts, from Chinese to Vietnamese, from Beef to veges and everything in between.  Hang onto your wok and sharpen up those knives because I think Noodles and Rice is in for a whole lot of fun.

 Please join me in welcoming Raquel on board and make sure you keep the comment box running red hot.

Post from: Blisstree

Introducing Raquel

1)  A great new writer is ready to take over Noodles and Rice at the start of November (give or take a few days).  I will introduce them to you soon, but for now you can start guessing what their speciality is ( hint: Japan is only one of the countries that feature noodles and rice in their food). 

2) I hope tomorrow to post a link to my latest writing project with directions as to how you can get a free pre-release electronic copy of my new book (due out in print before Christmas 2008).  It has very little to do with Noodles or Rice but I think that many of you will still be glad you checked it out.

 Stay tuned and I look forward to these next couple of days.

Post from: Blisstree

Changes at Noodles and Rice

I was hoping for a great recipe for my first post here at Noodles and Rice and I think I have found it.  Last night a friend dropped by with some fish from her home town and proceeded to cook it for us.  In literally less than 5 minutes she came, cooked and left leaving the fish simmering on the stove. I don’t know what the recipe should be called but I have decided to name it Okuyama Lightning Fish to remember the chef, the style and the ingredient.  This dish is not only very fast but exceptionally good.  Ours was made with what looked like red sea brim but I think it would be just as good with any mild fish.  At home in Australia I would be trying it with Morwong or bream or perhaps big steaks of snapper.  Try whatever you have and I don’t think you will be disappointed.  Here  is the recipe:

• 1 cup water
• 1 large knob of fresh or frozen ginger 
• 1 medium sized fish or large pieces
• 1 cup cheap sake
• 1/2 cup soy sauce
• up to a tablespoon of brown sugar

In a fry pan or wok, sitting on medium heat, put about a cup of water and some really roughly cut ginger.  Drop in the fish, either whole or in large pieces.  Add the sake and soy and then add just enough brown sugar to make it taste perfect.  Place a piece of foil over the lot as a loose lid and let it simmer for about 15 minutes.  By that time the liquid will have reduced a bit and you can check if the fish is cooked.  If so, lay it on a bed of rice and serve with some fresh vegetables.  The fish tastes superb and the rice absorbs all of the wonderful sauce.  Try some of the chunks of ginger as well.  They are not to every one’s taste but if you like ginger you’ll love these.

If you’re looking for an express meal, and you have the ingredients handy, give it a shot.  I don’t think you will be able to look a fish in the eye again without thinking of this recipe.  Thanks Mrs Okuyama!  

Post from: Blisstree

My favourite Japanese Recipe

Now it all depends on your pronunciation but as far as I am concerned this is pronounced Sewage ( the substances leaving your house going down your sewer) curry.  It is a restaurant in Asahikawa, Hokkaido and I am sure that it is great.  Unfortunately I couldn’t get my head past the sewage image and so I declined to try it out.  Maybe it is time for a new name for the restaurant or maybe it is just me.

Post from: Blisstree

Would you eat here?

Yesterday’s little mystery was, of course, long leaves of konbu kelp drying in the sun.  Small boats head out from the shore with one or a few old men and a rake or plow like tool.  They drag up the plants up from the ocean floor and when they are loaded they head back in.  When they arrive a small group of (usually) old women drag out the plants, separate the leaves and spread them out to dry in the sun and wind.  After a while the slimy fat leaves end up as you would find them in the shop – thin, dry and rigid.  When I see all of the work involved I  really appreciate the food that I eat more.  Especially when it is hard physical work in a difficult environment.  Konbu is such a simple ingredient but there is so much involved in getting it into my kitchen.

Post from: Blisstree

Konbu the answer

Walking throught he streets of sleepy little Wakanai on the northern tip of Hokkaido I stumbled apon this scene.  Not just this but about a kilometre of similar situations and it took me a while to work out what was going on.  Can you work it out?

Post from: Blisstree

Wakanai mystery

Check this guy out.  That is real stamina. 

I am proud to say that this is me finishing off a tray of crab legs along with my share of a tray of prawns.  Hokkaido is loaded with seafood and none better than in Wakanai way up on the northern tip. 

It seems like everyone up there is involved in fishing or at least supplying those that are involved in fishing.  As winter approaches I imagine that they are just about to wrap up their fishing season now as it has already started to snow up in Hokkaido.  It is a long cold winter for them up there.  Sitting around a kotatsu table with nothing but a mountain of frozen seafood to keep them busy. 

Post from: Blisstree

Crab crazy

This is the finished product resulting from my box of Hyderabadi Biryani  mix.  It was way too good.  Unfortunately my photo looks terrible.  I think I missed out on all of the chicken and my family must have kept that quiet.

Chicken that was marinated in a curry paste and then cooked with a bunch of spices for a half hour.  Then all this was mixed in with cooked rice (I used Japanese rice) and then simmered for a few minutes.

If anyone can find this brand of mix I would recommend them.  This is the third I have tried (all purchased in India) and they have all been exceptional.  The brand is Kitchens of India and they are made in Kolkata but I am not sure if they are available elsewhere.

Post from: Blisstree

Hyderabadi Biryani

Post from: Blisstree

Indian Lemon Curd