Cantonese (Southern Chinese) Cuisine XIII

Below are the dishes I’ll teach in the cooking class this evening.

Ground Beef Soup with Cauliflower

Nutrition value for 1/6 portion of recipe:

Calorie 152, Fat 7.1 g, Carbohydrate 11 g, Fibre 2 g, Sugar 3 g, Cholesterol 28 mg, Sodium 689 mg, Protein 12 g.

Fish Fillet with Cream Corn

Nutrition value for 1/6 portion of recipe:

Calorie 136, Fat 6.2 g, Carbohydrate 8 g, Fibre 0 g, Sugar 1 g, Cholesterol 60 mg, Sodium 471 mg, Protein 13 g.

Shrimp Duo with Peapod

Nutrition value for 1/6 portion of recipe:

Calorie 179, Fat 11.5 g, Carbohydrate 4 g, Fibre 1 g, Sugar 1 g, Cholesterol 101 mg, Sodium 403 mg, Protein 15 g.

See my related posts and pictures of ingredients:

Foods for Thought and Meeting Performance Enhancement

The National Conference Center (NCC) released a new report that provides specific tips on what to eat and what types of foods to avoid to maximize work and meeting performance. The findings suggest specific foods trigger neurotransmitters in the brain that enhance memory, cognition, learning, attention and action.

The report recommends the inclusion of lean proteins such as fish and chicken, which contain tyrosine, a building block of neurotransmitters that create energy, alertness and motivational behavior. Other items on the “Top Brain Meeting Foods” list include yogurt, bananas, whole grains, beans, rice, peanuts, dark chocolate, water, granola, nuts, blueberries, mangos, spinach, broccoli, hard-boiled eggs, peanut butter and energy bars.

Read more ….

A Chinese Congee Recipe from My Clippings

Ingredients

2½ cups chicken broth
3 oz ground pork
5 oz Shanghai bok choy
6 pieces Chinese dried mushroom
1/2 cup long grain rice
2½ cups water

Method

  1. Rinse rice and drain. Add 1 tsp oil and a pinch of salt. Mix well and set aside.
  2. Marinate pork with salt, white ground pepper and cornstarch.
  3. Add chicken broth and water to a pot. Bring to a boil. Add rice, lower heat and cook rice slowly into congee.
  4. Clean bok choy and chop into small pieces. Soak Mushroom until softened. Remove stems. Rinse and squeeze out water. Cut into slices.
  5. Add some oil to a wok. Stir-fry pork and then bok choy and mushroom until they are cooked.
  6. Add cooked pork and vegetables to the congee. Cook for a few minutes until the congee reboils before serving.

Source: Hong Kong magazine