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<pre>Hi folks,
This might sound dumb and maybe it has been discussed before or is
available somewhere. Appreciate on your advice.

I am now trying to use Olive Oil for Chinese cooking at home. We are
used to groundnut oil, corn oil, and lately the Canola oil [stopped
this after reading the discussions on this list. (^^)] There's limited
types of Olive Oil in Singapore and what is available, I suppose they
are meant for western cooking, particularly, Italian and perhaps,
Mediterranean.

I want to use Olive Oil to stir fry vegetables, or fry a fish or cook
soya-sauce chicken. I read some Olive Oil labels and came across some
information about Extra Virgin Olive Oil, Pure Olive Oil, etc., some
of which are for salads and some for cooking. Appreciate any advice on
applications. (^^)


Cheers!


Victor Yue
email: yuess@singnet.com.sg
URL: http://web.singnet.com.sg/~yuess
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<pre>*This message was transferred with a trial version of CommuniGate(tm) Pro*

Alle 23.46 Saturday 12/08/2000 +0800, Victor Yue ha mandato a Marco questo
messaggio:


>Hi folks,
>This might sound dumb and maybe it has been discussed before or is
>available somewhere. Appreciate on your advice.

Well, at least you ask... this means you're not so dumb as you think


>I am now trying to use Olive Oil for Chinese cooking at home.

With the ExtraVirgin Oil you don't miss the hit!
It's a bit more expensive, but you don't need to eat a litre every day.
To make a salad using EVOO instead of common olive oil it's only 0.15 US$
more...

Bye!

Marco Bernardini
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<pre>Dear Victa

We only use extravirgin olive oil for all cooking, salads and eating on
bread. We also use extravirgin olive Oil for stirfry vegetables, lamb,
chicken and fish. Just use it in the same way as other oils. Place
several tablespoonfuls in the Wok. Increase the temperature till near
boiling add spives, pepper, salt then the meat or vegetables. Olive oil
does not burn as easily as some other oils. Also the inside cooking
temperature of the food is about 80C-100C whereas the outside reaches
high tempeartures creating a type of skin.

A simple Mediterranean- Chinese combination is to put olive oil in the
wok, bring up to temperature and throw in salt cracked pepper and
cauliflower pieces (not too big). Stirfry until the cauliflower reaches
a yellow-brown colour then while in the Wok add lemon or balsamic
vinegar. It alsmosts tastes like Greekstyle squid. Eat this with fresh
crusty bread and a Greek salad (Tomatoes, Cucumber, white onion, olive
oil, kalmata olives and Fetta Cheese.

Before I go I now recall having stirfry with olive oil in ana Chinse
Restaurant in Florence. So I suppose when in Florence do as the
Florentines do.

I hope this helps.

Stan Kailis

Ps if you want more authentic olive recipes you need to get my Table
Olive Workbook from our Table Olive Workshop 2000 If you wish to get a
copy email me your postal address.

Stan
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<pre>Selamat Pagi Victor,
There's someone from the nic of the woods I used to come from. Having
grown up in Singapore but been living in New Zealand for a while, we
still cook asian dishes along with other styles of cooking. In the
last few years we have switched over from general vegetable oils to
Olive Oil even with our asian cooking and find that it tastes great.

Besides Olive Oil is far better for you and it also does not break
down as easily in higher heat compared to other oils. This is
particularly the case for deep frying stuff. You should be able to
get Extra Virgin Olive Oil in the supermarket cheaply enough for
every day cooking. I think I saw some there when I was visiting last
year.

From a user to a grower I will be, and early next year will be
planting my own olive trees quite near Wellington. A former
Singaporean city boy going bush!

Cheers
Godfrey
------------------------------------------
Godfrey Fernandez
godfrey@cat-it.co.nz

Catalyst IT Limited
PO Box 10-225
Level 22, Morrison Kent House,
105 The Terrace, Wellington,
New Zealand

Ph: 64 4 499-2267 Fax: 64 4 499-5596
Cell: 021 707 813
-------------------------------------------
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<pre>Selamat Pagi Godfrey, and hi folks,
Thank you for your response to my "dumb" question. I am now greatly
encouraged to do more stir-fry with olive oil. (^^)

Maybe sometime in the future, I could end up being an olive grower.
(^^) Just a dream, at least at this moment.

Thanks once again. Terima Kasih!


Victor Yue
----- Original Message -----
From: "Godfrey Fernandez" <godfrey@cat-it.co.nz>
To: <OliveOil@egroups.com>
Sent: Monday, August 14, 2000 5:50 AM
Subject: Re: [OliveOil] RFI: Types of Olive Oil


Selamat Pagi Victor,
There's someone from the nic of the woods I used to come from. Having
grown up in Singapore but been living in New Zealand for a while, we
still cook asian dishes along with other styles of cooking. In the
last few years we have switched over from general vegetable oils to
Olive Oil even with our asian cooking and find that it tastes great.

Besides Olive Oil is far better for you and it also does not break
down as easily in higher heat compared to other oils. This is
particularly the case for deep frying stuff. You should be able to
get Extra Virgin Olive Oil in the supermarket cheaply enough for
every day cooking. I think I saw some there when I was visiting last
year.

From a user to a grower I will be, and early next year will be
planting my own olive trees quite near Wellington. A former
Singaporean city boy going bush!

Cheers
Godfrey
------------------------------------------
Godfrey Fernandez
godfrey@cat-it.co.nz

Catalyst IT Limited
PO Box 10-225
Level 22, Morrison Kent House,
105 The Terrace, Wellington,
New Zealand

Ph: 64 4 499-2267 Fax: 64 4 499-5596
Cell: 021 707 813
-------------------------------------------
</pre>
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