Tam Dao Bear Sanctuary – 14 bears – 10 bear bile farms – 4 days – 1 incredible rescue team

GREAT THINGS ARE HAPPENING IN VIETNAM

Vietnam Animal Asia Rescue Team CILEZVfWcAAhfkL

Nestled in the mountain jungles of Tam Dao national park is Animal Asia’s bear sanctuary. Here you can see the most beautiful Moon bears which are native to Vietnam. Each bear has a sad story tell, years and years kept in a tiny cage unable to move around, fed on gruel, and kept for bear bile extraction. Some bears are caged as cubs and never released, many are kept caged for up to 30 years. Most farmed bears are starved and dehydrated, and suffer from multiple diseases. Fortunately the Vietnamese government has outlawed bear farming and slowly the authorities are negotiating their release to Animal Asia’s sanctuary,

Animals Asia will begin the mass evacuation of captive bears from Vietnam’s Quang Ninh province – on Tuesday 23rd June, with at least 14 bears to be freed from the illegal bile trade.
The 14 moon bears are presently spread out over 10 farms in the region, which is home to World Heritage site Halong Bay. Animals Asia’s expects the rescue to continue for four days, concluding on Friday 26th.
Animals Asia’s Vietnam Director Tuan Bendixsen said:
“We’ve been working since 2007 to end bear bile farming in Halong Bay – pushing year after year to educate tourists against the use of bear bile and working with the local authorities to build a relationship. That has intensified since late last year when we started pushing hard for a remit to rescue these long-suffering animals. We are relieved that the first large scale transfer of bears can now finally take place.

FROM THISebbf_home_304x160.1a00231ee896ee0be2d1e32a9adb51eb

TO THIS ourwor-endbearbilefarming-sanctuaries-vietnamesanctuarty-banner.cfc43686593cd03628122be418cfae13

You can follow the latest rescue live over the next 4 days http://bit.ly/h2hTimeline

You can visit the rescued bears living in bear paradise at the sanctuary https://www.animalsasia.org/intl/our-work/end-bear-bile-farming/what-we-do/bear-sanctuaries/vietnam-bear-sanctuary/vietnam-bear-sanctuary.html

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Asian Noir

 

Read Darren Gall’s beautifully considered article on the perfect wine to pair with Asian, Vietnamese and Cambodian cuisine:

Asian Noir published on Urban Flavours

tumblr_ml3tfdiJb01r8zvzyo1_1280-2-612x220“A cleaved chunk of greasy pork, bobbing up and down, its final throws in a warm sea of noodles, spices, herbs and don’t ask what. A large porcelain bowl -chipped and cracked and stained with a drunken soy calligraphy, relics of a thousand dishes past…………… http://www.urban-flavours.com/2013/09/asian-noir

Rigatoni al Granchio – Recipe

Rigatoni sugo granchi

This recipe celebrates all that is delicious about crab. The combined sweetness of the crab and tomatoes is a great flavour match for the fresh, aniseedy kick of the fennel.

 

olive oil
2 large fennel bulbs
4 cloves of garlic, finely sliced
1 bunch of flat-leaf parsley, stalks finely chopped
1 tsp dried chilli flakes
½ teaspoon fennel seeds
2 lemons
2 x 400g tins of chopped tomatoes
250 g cherry tomatoes, on the vine
500 g rigatoni, dried or fresh
250 g undressed brown crabmeat, from sustainable sources
250 g white crabmeat, from sustainable sources

 

Place a frying pan over a medium heat and add a good glug of olive oil. Peel and finely chop the outer layers of the fennel. Set the leafy tops and inner hearts aside to make a salad later. Add the chopped fennel and garlic to the pan and cook for 2–3 minutes, or until soft.

Add the parsley stalks, chilli flakes, cinnamon and fennel seeds to the pan and fry for 2–3 minutes. Finely grate in the zest from your 2 lemons (reserve the lemons) and add the tinned tomatoes. Sit the cherry tomatoes, vines and all, on top to poach. Cover, reduce the heat to low and leave to simmer for 15 minutes.

Meanwhile, cook the pasta according to packet instructions.

While the pasta and sauce are cooking away, crack on with the salad. Push the reserved fennel hearts and one of the zested lemons through the thinnest slicing attachment on your food processor – or use a mandolin (or a knife). Tip into a bowl and season with a good pinch of salt and pepper. Add the reserved fennel tops and gently toss with your fingers. Put aside until you’re ready to serve.

Check the tomato sauce – it should look rich and glossy and the tomatoes should be soft and squashy. Carefully pick out and discard the vine, leaving the tomatoes in the pan. Gently stir in the brown crabmeat and let it heat up.

Drain the pasta, reserving a cupful of cooking water, then gently fold it through the ragù with the white crabmeat, adding a little of the reserved pasta water to loosen the sauce if needed. Serve the pasta on a lovely big platter with the fennel salad bang on top so you can mix and toss the two together as you serve. Chop the remaining lemon into wedges and serve on the side for squeezing over. The mix of flavours is a knockout!

BUON APPETITO!!!!

Recipe – Sarde in Saor – an antipasto with fresh sardines

One of my favourite Italian antipasti, perfect for an aperitif is sarde in saor – fried fresh sardine fillets marinated in softly cooked white onions, usually with vinegar, raisins and pine nuts, all preferably prepared the day before serving. sarde-in-saor-feature-101

The sharpness of the vinegar wakens the tastebuds, while the sweetness of the odd raisin here or there and the creamy nuttiness of the pine nuts balances the sourness. It is the ultimate sweet and sour, or agrodolce, dish.

Sarde in Saor
12 fresh sardines, cleaned, heads and backbone removed and butterflied
Flour for dusting
Vegetable, seed or olive oil for frying
Some white wine
a handful of raisins
1 white onion
250 ml of white wine vinegar
1 clove, ground or crushed
1 tsp coriander seeds, ground or crushed
freshly ground black pepper
a handful of pine nuts
Dust the sardine fillets in flour and deep fry in plenty of oil until golden and crisp. Season with salt and set aside on some paper towel to drain until needed.
Soak the raisins in some white wine to soften them. Meanwhile, slice the white onion finely and saute gently in some olive oil until they are transparent, then add the vinegar, pepper and spices. Let it cook for a few minutes then remove from heat.
In a small terrine or deep dish, place a layer of sardines, top them with some of the onions, some of the raisins (drained) and pine nuts, and continue layering until the sardines are used up, then top with a layer of onions, raisins, pine nuts and finish with the vinegar sauce poured over the top. Cover with plastic wrap and allow to marinate at least 24 hours before serving.
Serve as part of an antipasto, together with a selection of olives and crostini. These are best eaten at room temperature, removing from the fridge a couple of hours beforehand.

Recipe – Saltinbocca Alla Romana – Veal escalopes wrapped with prosciutto, sage & lemon

To celebrate September’s food tour to Lazio, we have chosen one of the special dishes from the menu:piatto-pronto-bicchieri-tovagliolo-azzurro_dettaglio_ricette_slider_grande3

SALTINBOCCA This classic Italian recipe for veal means ‘jump in the mouth’ – serve it with crusty bread to soak up the delicious pan juices. Buon appetito.

Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour. ( flour seasoned with black pepper and a pinch of salt) Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and crusty bread.

Ingredients

3 veal escalopes, about 150g each
6 sage leaves
6 slices prosciutto
50g plain flour, seasoned
splash olive oil
small knobs of butter
200ml marsala wine
juice ½ lemon

A culinary tour of Italy here in Hanoi

 

From Liguria to Molise, from appetizers to dolce, Il Faro will take you on a sweeping gastronomic tour. The Culinary tour is a triumph of the most delicious traditional Italian recipes.

 

This month July 2014 Il Faro is celebrating 4 regions in Italy.

MENU SUMMER

 

LIGURIA

From the 7th to the 13th July.

SARDEGNA

From the 14th to the 20th July.

CAMPANIA

From the 21st to the 27th July.

MOLISE

From the 28th of July to the 3rd of August.