Thai Dinner Menu

Hot and Sour Seafood Soup

Crispy Catfish Salad

Braised Spicy Pork Belly and Boiled Egg

Yellow Curry of Chicken and Bamboo Shoot

Assorted Glutinous Rice Desserts

Fruit Juice Blended for Heart Health

Researchers from France say a combination of grapes, apples, blueberries and strawberries provide a juice blend that can lower your risk of heart disease.

Scientists looked for a chemical called polyphenol in the fruit and the effect it had on pigs’ coronary arteries to help them find the right combination. Grape juice makes up more than half of the formula, which also includes lesser known fruits such as lingonberries, acerola and aronia.

Tracy Parker, our heart health dietitian, said: “This research adds more weight to evidence that eating fruit and vegetables is good for us in terms of reducing our risk for heart disease.

“However, we still don’t fully understand why, or whether certain fruits and vegetables are better than others. Even this study acknowledges that scientists can’t yet explain any link.

“What we do know is that we should all eat a wide range of fruit and veg as part of a balanced diet, and fruit juice is a tasty and handy way of doing this. Don’t forget though, juice contains less fibre and more sugar than the original fruit so it only counts as one of our five-a-day.”

The research was published in the Royal Society of Chemistry journal, Food and Function.

Source: British Heart Foundation

A Southern Chinese Spicy Stir-fried Beef Dish


300 g beef shank
1 egg (separate yolk and white)
2 tbsp water
2 tbsp oil
2 tsp cooking wine
150 g baby ginger
1/2 tsp salt
1 tsp sugar
1 green bell pepper
1 red bell pepper
1 clove garlic (minced)

Beef Marinade

2 tsp oyster sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp wine
1/8 tsp white ground pepper
1 tsp cornstarch
1 tsp sesame oil


  1. Thinly slice beef and put in a bowl. Add water and use hand to squeeze water into beef. Add 1 tbsp eggwhite and use hand again to help beef to absorb it. Refrigerate for at least 2 hours.
  2. Remove skin of ginger. Cut ginger into thin slices crosswise. Add salt and mix well. Set aside for 30 minutes. Squeeze out water. Add sugar and set aside.
  3. Take beef out from fridge. Add marinade ingredients and mix well.
  4. Cut green and red bell peppers into pieces.
  5. Heat a non-stick wok and add 2 Tbsp oil. Sauté garlic until fragrant. Add beef and spread into one layer. Fry for a minute. Turn beef over and fry for another minute. Remove.
  6. Clean wok and add ginger. Fry for a while to dry them. Return beef to wok. Add wine and then bell peppers. Toss to combine. Serve hot.

Source: Hong Kong magazine