My Recipe

Potato Salad Chinese Style

Ingredients:

1 lb – Potato
A few pieces – Green pepper strips or toasted black and white sesame seed (for garnish)

Seasoning:

¾ tsp – Salt
¼ tsp – Mushroom seasoning (or Vegetable stock mix)
1⅓ Tbsp – Sesame oil
1 Tbsp – Rice vinegar
1 tsp or to taste – Chili oil

Method:

  1. Peel and wash potato. Cut into matchstick strips. Soak in cold water for about 10 minutes. Remove and drain.
  2. Boil 6 cups of water in a wok or pot. Cook potato uncovered in boiling water for 2 minutes. Remove and rinse with cold tap water. Drain thoroughly and put in a big bowl.
  3. Add seasoning ingredients and mix well. Garnish with green pepper or sesame seeds. Serve cold or at room temperature as an appetizer.

Scientists Discover ‘Ultra-Bad’ Cholesterol

A new, “ultra-bad” form of low-density lipoprotein (LDL) cholesterol has been discovered in people with a high risk for heart disease, according to British researchers.

They found that the cholesterol, called MGmin-LDL, is super-sticky, making it more likely to attach to the walls of arteries and form fatty plaques, which could lead to heart attacks and stroke.

The discovery provides a possible explanation for the increased risk of coronary heart disease in diabetics and could help researchers develop new anti-cholesterol treatments, the researchers suggested.

The findings, released online in Diabetes, could have significant implications for the treatment of coronary heart disease, particularly in older people and those with type 2 diabetes. Specifically, the researchers said, the results of their study shed light on how a common type 2 diabetes drug, metformin, fights heart disease by blocking the transformation of normal LDL into the super-sticky LDL.

Read more ….

A Malaysian Dessert Recipe from My Clippings

Ingredients

200 g sago
1 eggwhite
1/2 cup coconut milk
100 g palm sugar

Method

  1. Bring a large pot of water to a boil. Add sago and cook for 10 minutes over high heat. Turn off heat and cover for 20 minutes.
  2. Strain and rinse sago with cold water.
  3. Beat eggwhite until soft peaks form. Fold in sago.
  4. Dissolve palm sugar in a pot of water, and cook over low heat to make sugar syrup.
  5. Ladle the sago into serving bowls. Add coconut milk and palm sugar syrup. Serve warm or cold after refrigeration.

Source: Hong Kong magazine