MISS MANGO TREE 2018: UNDER THE SEA

 by: MisS VictoriA DaviD

The management of the Mango Tree Thai Restaurant in London, United Kingdom will transform its place at 46 Grosvenor Pl, Belgravia SW1X 7EQ into a magical deep ocean semblance. A concept which will spruce-up the interiors of the restaurant using this year's “Under the Sea” theme. It will present to all spectators and invited guests a make-believe mise en scène of disguise mermaid impressions; spellbind prop bubbles; improvised clams and many more mesmerising set ups. More importantly, on the 02^nd of September it will highlight the appearances of my fellow transgender women, either as confidently beautiful candidates or vibrant members of the crowd, to this most awaited annual prestigious beauty pageant.  

This year's Miss Mango Tree with the theme, “Under the Sea”, we will see 7 wilful participants emerge on an elevated centre stage. On the night of the event, which will start from 19:00 until late, the candidates will stupefy your eyes with their visionary and resourceful costumes; will make you gasp or carouse by their healthy and toned physiques; will inspire you with their composure in long gowns and will impress you with their wit & intelligence. The veiled question is, who will be the triumphant successor of Miss Mango Tree 2017, Miss Alessandra Mae?

 MISS MANGO TREE OUT OF THIS WORLD 2017

If you are a passionate admirer of transgender women and/or receptive supporter of the LGBTQIA+ (Lesbian, Gay, Bisexual, Transgender, Queer or Questioning, Intersex and Asexual) community and would like to experience another non-prejudice colourful festivity in the heart of London, this event will mostly befit you. Who knows, you will be able to meet new friends (as the clock keeps ticking) and share common interests about life in the long run. 

You still have 3 more weeks to think about attending Miss Mango Tree 2018 and if you would like to know more helpful information you can message directly Sine Kliangsin on, https://www.facebook.com/atikarn.kliangsin. On the other hand, if you are now 100% percent convinced to go to “Under the Sea” then all you require is an advance ticket on the 02^nd of September 2018, just simply navigate http://www.mangotree.org.uk aand look for the “BUY ONLINE TICKETS HERE”.

*Images Courtesy of Sine Kliangsin

REDUCED SODIUM SALT (WE'RE NOT COMMON)

by: MisS VictoriA DaviD

We do use salt in our dishes but not the common one, to be specific, salt with less sodium content!

One of the ingredients in cooking that we usually sprinkle to balance the taste of our dishes is the oldest food seasoning called, salt. A mineral that is composed primarily of sodium chloride which is very important in the preservation of food. However, the reduced sodium salt consists of potassium chloride which does not increase blood pressure as with the common salt.

We all know for a fact that salt is produced in three forms such as unrefined salt (sea salt), refined salt (table salt) and iodized salt. But now there is also reduced sodium salt, so which of the four are you using in your kitchen?

QUEEN VICTORIA'S MUSSEL MEAT PASTA SAUCE

by: MisS VictoriA DaviD

There are instant pasta sauce that are easy to prepare, if wanted. They are usually available in supermarkets either in canned or in bottled containers.

Most children will like spaghetti if the sauce is tasty and sweet. Am I right my dear mga pamangkin (nephews/nieces) and apo (grandchildren)?

This sauce is mixed with vegetables that add sweetness to the usual ingredients, which will please children's taste buds. It also goes further!

Ingredients:

• 400 grams of mussel meat
• 1 medium-sized onions, finely chopped
• 1 medium-sized bell pepper (red/yellow), finely chopped 
• 3 cloves of garlic, crashed and choppped
• a pinch of mixed herbs and 1 teaspoonful of basil
• 1 large-sized carrot (Organic is the best), grated
• 1 canned of chopped tomato
• 1 beef stock cube
• salt and pepper to taste
• 1 tsp. of mustard sauce
• a good squeezed of Tomato Purée or Paste
• sliced raw spring onions/parsley 

 Cooking Procedure:

1. Fry the mussel meat on a moderate flame for 10 minutes or until golden brown. Stirring occasionally.
2. When the meat is cooked, place it into a bowl and set aside.
3. Fry the onion on a moderate flame for 5 minutes or until it is translucent in colour. Place it on top of the meat. Just set aside the 3 of them.
4. Fry the garlic on a moderate flame for a few moments. Add the fried onion, cooked meat, bell pepper and sprinkle some mixed herbs and basil. Stir and mix all well.
5. Add the grated carrot and the canned chopped tomato. Stir and cover for 5 minutes.
6. On a low flame, add the beef stock cube, salt and pepper in the mixture. Leave it for another 3 minutes.
7. Stir everything well in the pan before adding the mustard sauce. Stir again and mix all of the ingredients well. Cover for 5 minute (on a low flame).
8. Add the tomato purée and basil. Mix all well again.
9. Cover and simmer it for a minimum of 8-10 minutes on a low flame, to bring out the flavours.
10.  Garnish it with sliced raw spring onions or parsley before serving (optional).

Enjoy the flavour of heart of the sea with your cooked organic pasta!

*Try minced lamb for a tasty change