My Recipe

Pad Thai


1/2 pack (8 oz) -Thai dried rice stick (medium size)
3 oz – Shredded pork or chicken
4 oz – Medium frozen shell-on shrimp
2 – Large egg
3 oz – Beansprout
2 stalks – Green onion (1-1/2″ length)
1 to 2 pieces – Thai bird or finger chilli (thinly sliced )
3 to 4 sprigs – Cilantro
2 tsp – Roasted ground peanut
1 tsp – Minced garlic


2 Tbsp – Fish sauce
2-1/2 to 3 Tbsp – Tomato paste
3 Tbsp – White vinegar
2 Tbsp – Sugar
3 Tbsp – Water


  1. Soak dried noodle in cold water for at least 1 hour. Drain.
  2. Defrost, peel and devein shrimp. Dry with paper towel and cut shrimp into smaller pieces.
  3. Fry beaten egg in 3/4 tsp oil until set. Cool and cut into thin shreds.
  4. Heat wok. Add 3 Tbsp oil and saute garlic until fragrant. Add shredded pork or chicken and stir-fry until no longer pink. Add shrimp. Toss until shrimp turns red. Add in drained noodle, beansprout, seasoning and green onion. Keep tossing until noodle is cooked through. Return egg to wok and toss well. Remove to serving platter and sprinkle chopped cilantro, sliced chilli, and roasted ground peanut over noodle. Serve hot.

Note: Beansprout can be added as a garnish instead of cooking it together with the noodle.


Early Intake of Fibre Lowers Lifetime Heart Disease Risk

A new study from Northwestern Medicine shows a high-fibre diet could be a critical heart-healthy lifestyle change young and middle-aged adults can make. The study found adults between 20 and 59 years old with the highest fibre intake had a significantly lower estimated lifetime risk for cardiovascular disease compared to those with the lowest fibre intake.

This is the first known study to show the influence of fibre consumption on the lifetime risk for cardiovascular disease.

A high-fibre diet falls into the American Heart Association’s recommendation of 25 grams of dietary fibre or more a day. One should strive to get this daily fiber intake from whole foods, not processed fibre bars, supplements and drinks.


Hearty But Not Heavy Vegetarian Meal


2.2 lb (1 kg) tube cooked polenta
3 tbsp (45 mL) grated Parmesan
6 oz (170 g) pkg sliced portobello mushrooms
2 tbsp (30 mL) each butter and olive oil
Generous pinches of salt, pepper, dried sage and rosemary leaves
2 to 3 cups (500 to 750 mL) spicy tomato pasta sauce
1/4 cup (50 mL) chopped fresh parsley


  1. Place oven rack in top third of oven and preheat broiler. Slice 6 rounds, each about 1/2 in. (1 cm) thick, from tube of polenta. Wrap and refrigerate or freeze remainder for another use. Place rounds on a lightly oiled baking sheet and sprinkle with half the cheese. Broil until light golden, 7 to 8 min.
  2. Meanwhile, if mushroom slices are thick, slice in half lengthwise. Slice all mushrooms into bite-size pieces. Heat butter with oil in a large non-stick frying pan over medium-high heat. Add mushrooms and sprinkle with seasonings. Stir often until tender, 3 to 5 min. Pour 2 cups (500 mL) pasta sauce into pan. Add more if you want it saucier. Stir often until hot. Stir in parsley. Overlap 2 polenta rounds on each plate. Top with sauce, then remaining cheese.

Nutrients per serving of 1/3 portion

399 calories, 23 g fat, 40 g carbohydrates, 3 g fibre, 9 g protein

Source: Chatelaine

Modernist Cuisine

Nathan Myhrvold didn’t just go to school; he worked on the quantum theory of gravity with Stephen Hawking. He didn’t just get a job; he became Microsoft’s first chief technology officer. As a hobbiest, he didn’t just get into grilling; he rocked several top prizes in the World Championship of Barbecue.

So it’s unsurprising that when Myhrvold decided to write a cookbook, he didn’t just write a cookbook.

He outfitted his kitchen laboratory with hundreds of thousands of dollars’ of whiz-bang equipment, including a centrifuge, freeze-driers, humidity-controlled smokers and special evaporators. He brought together dozens of people, including top chefs, and spent the next three years turning slabs of meat into pincushions for digital thermometers and cutting expensive cookery in half to demonstrate how it works.

The result is the 2,438-page, six-volume, 46-pound, $625 Modernist Cuisine: The Art and Science of Cooking.

Below is the menu in pictures of the dinner they served at one of the book presentation event.


Goat Milk Ricotta and Peas

fresh ricotta, cen­trifuged pea puree layers, essential oil

Geoduck Vongole

centrifuged broth

Caramelized Carrot Soup

pressure-cooked with baking soda

Mushroom Omelet

constructed egg stripes, steamed in a combi oven

Pastrami, Sauerkraut, Cognac Mustard

cooked sous vide for 72 h, precisely cured, brined, and fermented

Pistachio Ice Cream, Black Olive, Cocoa Nib, Arlettes

frozen constructed cream

Gruyère Cheese Caramels

sweet and savory caramel, edible film


A Modern Twist of Shanghai Steamed Dumpling

The traditional Shanghai Steamed Dumpling has ground pork filling. A restaurant in Singapore came up with new versions of the dumpling by adding seven different flavoured fillings. To distinquish the fillings, they used different colours of wrappings for the dumplings.

The white one is the dumpling with the original flavour. The other flavours are:

  • Ginseng (green)
  • Foie gras (brown)
  • Black Truffle (black)
  • Cheese (yellow)
  • Crab Roe (orange)
  • Garlic (grey)
  • Hot and Spicy Szechuan (pink)