ASIAN DEMAND BEHIND SHARK DEPLETION

SYDNEY

ASIAN DEMAND FOR SHARK'S FIN SOUP IS PUSHING THE ANIMAL'S POPULATION IN THE WILD TO NEW LOWS, THE AUSTRALIAN GOVERNMENT AND WILDLIFE TRADE MONITORING GROUP SAID IN A REPORT RELEASED YESTERDAY.

THE REPORT FOUND THAT WHILE MORE THAN ONE-FIFTH OF SHARKS SPCIES WERE THREATENED WITH EXTINCTION, A LACK OF GOVERNMENT CONTROL ON OVERFISHING AND THE PROBLEM OF ILLEGAL FISHING WERE FURTHER DEPLETING THE ANIMALS NUMBER.

"THE STATUS OF SHARKS STOCKS CONTINUES TO DETERIOTE," IT SAID, ADDING THAT THE PREDATORS WERE PARTICULARLY VULNERABLE TO OVERFISHING BECAUSE THEY PRODUCED FEW YOUNG AND MATURE SLOWLY.

PRAWN NOODLE

WHITE THICK RICE VEMECELLI
COOKED PORK MEAT CUT IN STRIPS
WHOLE PRAWN WITH SHELLS
BEAN SPROUTS
VERY GOOD PORK STOCK

TO PREPARE THE PORK STOCK
COOK A KNUCKLE OF PORK IN WATER, ADD SALT, UNTIL TENDER
REMOVE FROM STOCK AND PLACE PORK IN CHILLER TO BECOME FIRM, IT EASY TO CUT
NICELY

FRY THE RICE VEMECELLI ( THICK BEE HOON)
IN PORK FAT OR COOKING OIL
ADD BEAN SPROUTS AND CARRY ON FRYING
AND PORK STOCK
COVER WITH LID UNTIL THE BEE HOON BECOME STICKY
ADD PRAWNS AND OTHER INGREDIENTS
COOK A LITTLE LONGER, CHECK SEASONING
READY TO SERVE

HOR FUN ( THE OLD FASHION WAY)

BUY THE HOR FUN FROM THE MARKET STALL

SLICE PORK LIVER, SLICE PORK, PRAWNS WITHOUT SHELLS, SOTONGS CUT LARGE PIECES, AND CHAI SIM CUT IN SERVING SIZE

HEAT A WOK IN VERY HIGH FLAME UNTIL YOU SEE SMOKE
PUT HALF LADDLE COOKING OIL TO COAT THE WOK WITH OIL
POUR THE OIL BACK TO THE OIL CONTAINER
PUT THE WOK BACK ON THE FLAME AGAIN IN HIGH FLAME
PUT THE HOR FUN INTO THE WOK AND COOK UNTIL IT'S BROWN
ADD A LITTLE DARK SOY SAUCE, AND LITTLE LIGHT SOY SAUCE
NOW IS EASY TO BROWN THE HOR FUN
WHEN IS NICE AND BROWN REMOVE HOR FUN FROM WOK

HEAT THE WOK AGAIN
ADD A LITTLE COOKING OIL
ADD CHOPPED SHALLOTS AND GARLIC
BEFORE THE GARLIC TURN BROWN
ADD OYSTERS SAUCE
ADD PORK AND ALL OTHER INGREDIENTS
ADD A LITTLE DARK SOY SAUCE, AND LIGHT SOY SAUCE
THEN ADD THE PORK STOCK( OR USE THE CHICKEN CUBE,MAYBE PLAIN WATER WILL DO)
THICKEN THE SAUCE WITH CORNFLOUR AND WATER
THEN PUT THE HOR FUN INTO THE SAUCE

(NON PORK EATER CAN COOK WITH BEEF, CHICKEN, OR SEAFOOD, COOKING IS UP
TO YOUR TASTE BUDS)

Cooking with wine

SEAFOOD STEW WITH WHITE WINE

IN A SAUTE' PAN
HEAT THE PAN AND ADD OLIVE OIL
ADD ONIONS CUT INTO LARGE CUBES, GLOVES GARLIC WHOLE
COOK UNTIL ONION TURN BROWN
ADD QUATER TOMATOES, LARGE PIECES OF CAPCIUM, RED, GREEN AND YELLOW
ADD WHITE WINE TO THE VEGETABLE ( CAN ALSO USE WATER INSTEAD)
SEASON WITH SALT AND HERBS (THYMES AND OREGANO)

IN THE MEANTIME PANFRIED SEAFOOD SEASON WITH THYMES, AND OREGANO
MARINATED WITH OLIVE OIL, AND SEASONED WITH SALT
SQUIDS WHOLE
WHOLE FISHS
LARGE PRAWNS
HALF CRABS
MUSSELS
SCALLOPS

POUR THE VEGETABLES ON THE SEAFOOD TO COMPLETE THE COOKING
A FEW MINUTES OF COOKING,
THE SEAFOOD STEW IS READY TO SERVE

Yoghurt to cook curried mutton

Cut muttons in large cube
Marinate with garram masala tomato diced and yoghurt,and diced onion, and season with salt
Sit over-night in a chiller
Remove from chiller and coat the meat with flour
Cook in a sauce pan until the meat turn brown
Cook all sides of the meat until all are brown
Cover with lid and in low flame cook until tender
Add yoghurt, cook in low heat, until it thicken
Care must be taken, the yoghurt can break if the heat is high
Ready to serve