CookSmart (15th Issue) Page3

Words from the Editor

When leaves start to fall, we miss the steaming hot rice in clay pots. Apart from the traditional versions with preserved meat, “beef and sunny-side-up”, and “chicken with shittake mushrooms”, in the market there are also newcomers like “white eel in black bean sauce” and “sliced pork in shrimp paste”. Everything is so tempting about clay pot meals: the warming hot rice, the aromatic soya sauce, the crunchy scorched rice… But do you realise the health risks behind all these delicacies? In this issue of CookSmart, dietitians comment on the most common clay pot meals; they even tell you how to create your own healthy versions!