Chinese New Year Dinner

Our family members in Winnipeg had the first dinner together in the Chinese New Year of Tiger last night.

I cooked the following menu:

Chicken and Dried Conch Soup

Lo Hei
A Chinese New Year festival food of Malaysians of Chinese origin symbolizing good fortune

Stir-fried Shrimp with Snap Peas, Water Chestnut and Lily Bulb

Steamed Chicken with Spicy Sesame Sauce

New Year Vegetarian Delight

Stuffed Bamboo Fungus

Braised Pork Feet with Preserved Red Bean Curb


Coconut and Cream Corn Cake

Prebiotic-soy Combination May Boost Heart Health

Consumption of a soy-food based diet, providing soy protein and isoflavones in combination with 10 grams per day of oligofructose-enriched inulin led to significant reductions in levels of LDL-cholesterol, according to results of a small randomised controlled crossover study published in Metabolism.

The LDL reductions were only observed when soy and prebiotics were co-ingested, an observation that suggests “the provision of fermentable substrates may be one means to increase the effectiveness of soy foods as part of a dietary strategy for cardiovascular disease risk reduction”, wrote the researchers led by David Jenkins from the University of Toronto.


Prebiotics are non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system which are beneficial to the health of the body.

Top 10 Foods Containing Prebiotics Fibre by Weight

Raw Chicory Root 		64.6% 
Raw Jerusalem Artichoke 	31.5% 
Raw Dandelion Greens 		24.3% 
Raw Garlic 			17.5% 
Raw Leek 			11.7% 
Raw Onion 			8.6% 
Cooked Onion 			5% 
Raw Asparagus 			5% 
Raw Wheat Bran 			5% 
Whole Wheat Flour, Cooked 	4.8% 
Raw Banana 			1% 

Adding Rosemary to Beef Decreases Cancer-Causing Agents

The addition of rosemary extract to ground beef actually reduces cancer-causing agents that can form upon cooking, according to a recent study in the Journal of Food Science, published by the Institute of Food Technologists.

Heterocyclic amines (HCAs) are mutagenic compounds that form when meat and fish are cooked at high temperatures—especially meats that are grilled, pan-fried, broiled, or barbecued. The National Toxicology Program of the U.S. Department of Health and Human Services categorizes HCAs as human carcinogens that can increase the risk of certain types of cancers.


Chocolate May Lower Stroke Risk

As if people need another reason to love chocolate, here it is: Eating a little bit of chocolate each week may not only lower the risk of having a stroke, it may also decrease the odds of dying from one.

A new review of recent research on chocolate and stroke risk found at least two large studies are suggestive of the health benefits of chocolate in lowering the risk of stroke. The results will be presented in April at the annual meeting of the American Academy of Neurology in Toronto.


My Food

Lemon Chicken