Newbie from Hong Kong – Starting Tomorrow 2019.03.12

This topic contains 1 reply, has 3 voices, and was last updated by fasting_me 5 years, 8 months ago.

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PYhk

4:53 am
11 Mar 19
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I had read a Chinese translated “the 5:2 fast diet” book from Hong Kong Library and decided trying 5:2 fast diet myself. Hope I could find some diet meal suggestions on fast day from here that would suit living style and food culture in Hong Kong, thank you!

Brambleberry

9:10 pm
11 Mar 19
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Hi PYhk, lots of people on the 5:2 or 4:3 here. Am finding it great, as long as I remember that slow and steady is the way for me. Best of luck.

fasting_me

2:23 pm
18 Mar 19
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Welcome to Fasting, PYhk. I find that Fasting fits into many cuisines and lifestyles.
Stirfrying is a good way to prepare a Fast Meal, as long as you cut down on the oil. I have adapted several Asian meals for Fasting. In an Asian market, I found Pork Dumplings at 84 calories each. By steaming them with Bok Choy or other vegetables, one has a filling meal.
Using a bamboo steamer to cook fish and vegetables would be another idea.

Here is my recipe for Wonton Soup.

Wonton Soup: 257 calories 34 g fat 0.9 g fiber 23.7 g protein 29 g carbs 25 mg Calcium PB Cantonese wonton soup can be your’s, easily and without the extra salt or MSG. I prepared the entire batch of filling, then stuffed and poached all 26 wontons. Frozen, they will be the ‘instant’ source of future meals.
Filling: 4 oz ground pork 4 oz chicken meat ½ tsp cornstarch ¾ tsp sugar 1 tsp sesame oil ¼ tsp white pepper + ¾ tsp salt + 1 Tbsp water 1 Tbsp sherry 4 oz shrimp, chopped to the size of green peas
Combine all ingredients except the shrimp in the bowl of a food processor and mince to a paste. Stir in the shrimp. Refrigerate until ready to fill the wontons. TIP: Can be made the day before.
Wontons: wonton skins are small squares of egg-roll wrappers,
5 wonton skins per bowl of soup 26 skins for the entire batch
Put 4-6 wonton skins on a cutting board. Moisten two edges of one of the squares. Place 1 Tbsp of filling on the square, fold over to make a triangle, and pinch the sides together. Set aside until ready to poach them.
Poaching filled wontons: Bring a pan of water to boil. Depending on the diameter of the pan, add wontons 4-5 at a time. They will sink to the bottom of the pan. When they float to the surface [in 4-5 minutes], fish them out and put on a tea towel to drain.
To finish the soup: 1.5 cups delicious chicken stock 1.5 oz cabbage in strips 5 wontons 1 Tbsp sliced scallion
Heat the stock to a simmer and add the cabbage. Cover and simmer until the cabbage is cooked. Put 5 poached wontons in the bowl, add the stock and cabbage, sprinkle with scallion. Pass the soy sauce.