Grill and Wrap Korean Dinner

Below are the dishes cooked by a family in Malaysia.


  • Kim Chee Fish Soup
  • Side Dishes: Kimchi, Soybean Sprout and Roasted Seaweed
  • Korean BBQ Pork (Kalbi) with Lettuce Wrap

Earlier Memory Loss Tied to Cardiovascular Risks & Alzheimer’s Gene

People who carry a gene associated with Alzheimer’s disease and have cardiovascular risks experience age-related memory decline 20 to 25 years sooner than people who carry the gene without cardiovascular risk according to a 17-year Mayo Clinic-led study recently published in Neurology.

The gene most commonly associated with late-onset Alzheimer’s is called apolipoprotein E (APOE), which has three common forms: APOE e2, which appears to reduce the risk of Alzheimer’s; APOE e3, which doesn’t seem to affect the risk of Alzheimer’s either way; and APOE e4, which appears to increase the risk of Alzheimer’s. About one in four people have one copy of the APOE e4 gene, which was inherited from one parent, and about two percent have two copies, which were inherited from both parents. If someone has two APOE e4 genes, the risk of Alzheimer’s is even higher.

Previous research derived from the same study shows that possession of even one copy of the APOE e4 gene accelerates age related memory decline beginning in the mid to late 50’s and for that subset that has two copies of the gene the effect is more pronounced.


A East Meets West Dessert


3 stalks lemongrass
½ cup whipping cream
2 cups whole milk
1 teaspoon vanilla
5 egg yolks
1/3 cup sugar


1½ cups berries


  1. Cut bottom 4 inches and root from lemongrass, reserving tops for another purpose if desired. Use the back of a knife to smash lemongrass to release juices. Chop coarsely.
  2. Preheat oven to 300ºF.
  3. Combine cream, milk and lemongrass in a small pot. Bring to boil over medium heat. Remove from heat and let sit 30 minutes to infuse. Strain out lemongrass. Return milk mixture to pot, bring to a boil and remove from heat. Stir in vanilla.
  4. Place egg yolks in a bowl. Whisk in sugar and warm cream mixture. Strain into a measuring cup.
  5. Place 6 ramekins or ovenproof espresso cups in a roasting pan. Pour custard into ramekins, three-quarters full. Pour hot water into the pan, halfway up ramekins. Place a sheet of parchment paper over ramekins. Place pan in oven and bake for 30 minutes or until custards wobble in the centre.
  6. Remove ramekins from water and cool. Pile on berries.

Source: The Globe and Mail