Thai Vegetarian Shrimp Satay

The skewer is made up of vegetarian shrimp, mushroom and lemongrass and served with home-made satay sauce.

Dietary Fibre May Keep You Healthier for Longer

Increased dietary intakes of fibre are associated with lower risks of dying from cardiovascular, infectious, and respiratory diseases, suggests data from the US National Cancer Institute.

The highest intakes of fiber – equivalent to about 30 grams per day for men and 25 grams for women – were associated with a reduction in the risk of dying from cardiovascular, infectious, and respiratory diseases of up to 60 percent, according to findings published in the Archives of Internal Medicine .

“Interestingly, our study found that dietary fiber intake, especially from grains, was inversely associated with the risk of death from infectious and respiratory diseases,” wrote researchers.

“Inflammation, a predominant pathphysiologic response in many infectious and respiratory diseases, has been suggested to contribute the progression of these diseases [and] studies have shown that dietary fibre has anti-inflammatory properties:

“The anti-inflammatory properties of dietary fibre could explain, in part, significant inverse associations of dietary fibre intake with infectious and respiratory diseases as well as with CVD death,” they added.

Read more ….

A Pork Chop Recipe from My Clippings

Ingredients

300 g boneless pork chop
2 tbsp water
2 cloves minced garlic
6 shallots
2 stalks lemongrass
1 tsp minced ginger
2 sprigs Thai basil (optional)
3 tsp oil

Pork Marinade

1 tbsp Shaoxing wine
2 tsp cornstarch
2 tsp light soy sauce

Sauce

1 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 tsp dark soy sauce
1 tsp sugar
1/8 tsp salt

Method

1. Trim fat around pork chop. Make some cuts along the edges so the pork chop will not roll up when cooked.
2. Put pork in a Ziploc bag. Add garlic and 2 tbsp water. Coat the garlic evenly on the pork. Refrigerate for at least 2 hours.
3. Chop the soft part of the lemongrass. Thinly slice shallot.
4. Take pork out from refrigerator. Remove garlic and water. Add marinade and coat evenly. Set aside for about 30 minutes, turning once during the period.
5. Heat a non-stick pan and add 2 tsp oil. Pan-fried pork on both sides until golden and fully cooked. Remove and cut into bite-size pieces.
6. Add 1 tsp oil to pan. Sauté shallot until translucent. Add lemongrass and ginger. Stir-fry until fragrant.
7. Add sauce ingredients and cook until sauce boils. Return pork to pan. Toss to combine. Serve hot.

Source: Hong Kong magazine