GENEVA - Chinese and international health experts will meet in Beijing next month to discuss strengthening food safety rules, the head of the World Health Organization said on Thursday.

The Sept. 12-13 talks, which WHO officials said had been planned for a year, follow a string of embarrassing product recalls in China, which has been plagued by safety problems with toothpaste, tires, seafood and toys.

“I’m happy to note that there will be an upcoming meeting in Beijing on food safety issues in September,” WHO Director-General Margaret Chan told a news conference mainly devoted to WHO’s annual report on infectious diseases. “The government of China is committed to improving their system.”

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Ingredients:

1 medium-sized bangus or milkfish (about 800 grams)
1 tbsp. soy sauce
1 tbsp. calamansi or lemon juice
1/8 tsp. pepper pinch of salt
1/4 cup water
2 tbsp. cooking oil
2 cloves garlic, crushed
1 onion, finely chopped
1/3 cup tomatoes, finely chopped
1 tsp. salt
1/8 tsp. pepper
1 tbsp. butter or margarine
1/3 cup peas, drained
1/4 cup raisins
1/4 cup potatoes, diced finely then fried
2 eggs, beaten
1/2 cup flour
1/2 cup cooking oil

Procedure:

Clean fish. Pound to soften. Slit back to open and remove backbone. Scrape meat with a spoon or knife. Keep skin in 1 piece. Soak skin in mixture of calamansi juice, soy sauce and pepper. Set aside. Boil bangus (milkfish) flesh with pinch of salt and 1/4 cup water, until color changes. Set aside. Drain. Pick bones. Fry garlic, onions and tomatoes in hot oil. Add fish and season. Cook 5 minutes. Remove from fire. Put in margarine, peas, raisin, fried potatoes, and eggs. Mix thoroughly. Stuff fish skin with mixture and sew opening. Dredge in flour and fry until brown. Arrange on a platter, garnish with kinchay, or Chinese celery, tomatoes, and slices of lemon.

Ingredients:

2 cups sugar
2 cups light corn syrup
1 tablespoon butter
1 cup freshly grated Parmesan cheese (3 oz.)
1 (8.5 oz.) can cream of coconut
6 tablespoons all-purpose flour
1 whole egg
8 egg yolks
1 cup heavy cream or whipping cream, whipped
1/2 cup toasted silvered almonds

Procedure:

Generously grease a 1-1/2 quart casserole; set aside. Stir sugar and syrup in a medium saucepan to combine. Attach a candy thermometer to side of pan. Without stirring, simmer over low heat until mixture reaches 300 deg. F (150 deg. C) on thermometer. Mixture will be a light caramel color and separate into brittle threads when dropped from a spoon into water. Remove from heat. Stir in butter until melted. Preheat oven to 350 deg. F (175 deg. C). In a small bowl, combine cream of coconut and flour to make a smooth paste. Stir into syrup until blended. In the same small bowl, beat whole egg and egg yolks. Stir 1/2 cup of the syrup mixture into eggs. Stirring vigorously, slowly pour egg mixture into syrup mixture until blended. Pour into prepared casserole. Place casserole in a slightly larger baking dish. Pour water 1 to 1-1/2 inches deep into outer dish. Bake about 40 minutes in preheated oven until a knife inserted in center comes out clean. Cool slightly. Refrigerate until cold, about 1 hour. To serve, invert casserole onto a platter; remove casserole. Spoon dollops of whipped cream on top of flan. Make peaks by pulling cream upward with the back of a metal spoon. Sprinkle with silvered almonds. Make 8 to 10 servings.

Variation:

Substitute 2 cups crushed, sweetened strawberries, raspberries or blackberries for whipped cream.

Ingredients:

1/2 kg. fresh shrimps (medium size)
1/4 cup tomatoes, chopped
10 pcs. camias
1 bunch kangkong
1/4 cup onions, sliced
3 cups rice water
1 tsp. salt
1 tsp. monosodium glutamate

Procedure:

Fry chopped tomatoes and sliced onions. Add the camias and cook till camias are soft and mushy. Add rice water. Let boil. When boiling, add shrimps. Season with salt and monosodium glutamate. Drop in kangkong and cook 2 minutes more. Makes 6 servings.