My Recipe

Steamed Barbecued Pork Bun


9 oz – Chinese barbecued pork (diced)
2 Tbsp – Shallot (minced)
1 recipe – Proved dough (see recipe below)
18 pieces – Parchment paper (3″ x 3″)


1¼ tsp – Light soy sauce
2½ tsp – Dark soy sauce
3 Tbsp – White granulated sugar
1/3 tsp – Chicken broth mix
1½ Tbsp – Oyster sauce
3/4 tsp – Sesame oil
4½ fluid oz – Water

Thickening Solution:

2 Tbsp – Water chestnut flour
5 Tbsp – Water


  1. Mix seasoning ingredients and thickening solution separately.
  2. Heat wok. Add 2 Tbsp oil and swirl around. Saute shallot until fragrant. Add seasoning ingredients and bring to boil. Add thickening solution and stir until sauce thickens. Add diced barbecued pork. Toss until heated through. Remove and cool completely. (Best refrigerated for 1 or 2 hours.)
  3. Divide punched dough into 18 pieces (about 45 g for each piece). Roll each dough into a disc about 3½ inches in diameter. Put about 1 Tbsp of filling into the dough and shape into a bun. Put shaped bun on a piece of parchment paper. Repeat with remaining dough and filling.
  4. Put shaped bun in 2 or 3 bamboo steamers. Rest for 15 minutes. Cover and steam buns in a wok of boiling water over high heat for about 12 minutes. Remove and serve at once.

Dough for Chinese Steamed Bun


1 lb – All purpose flour
1½ tsp – Baking powder
1/2 cup – White granulated sugar
2 Tbsp – Lard (softened)
7 fluid oz – 2% or homo fresh milk (105º to 115ºF)

Yeast Mixture:

2 tsp – Fast rise active dried yeast
1/2 tsp – White granulated sugar
1/4 cup (2 fluid oz) – Warm water (105ºF to 115ºF)


  1. Sift all purposed flour and baking powder. Set aside.
  2. In a small bowl, add 3 cup warm water. Sprinkle 1/2 tsp sugar and yeast on top. Stir to dissolve. Cover and stand mixture for about 10 minutes or until foaming.
  3. Make dough using either one of the following 3 methods.
  4. Punch proved dough down and knead slightly. The dough is now ready for shaping.

Make dough by heavy-duty stand mixer:

  1. Dissolve sugar, lard and milk in a saucepan. Cool to lukewarm (105ºF to 115ºF).
  2. In the mixer bowl, add yeast mixture, milk mixture, flour and baking powder. Using dough hook, mix for 2 minutes on speed 2. Knead on speed 3 for another 6 minutes until dough is smooth and not sticky.
  3. Remove and put dough in a greased bowl. Turn dough to coat oil evenly. Cover using plastic wrap and let dough rise in a warm place until double or triple in size.

Make dough by hand:

  1. Put flour and baking powder in a big bowl. Make a well in the centre. Add sugar, lard and warm milk and yeast mixture. Start incorporating flour into the mixture. Then transfer to a work surface. Sprinkle flour on the work surface to prevent flour from sticking. Knead to a smooth dough and not sticky to the touch.
  2. Put dough in a greased bowl. Turn dough to coat oil evenly. Cover using plastic wrap and let dough rise in a warm place until double or triple in size.

Make dough by bread machine using dough cycle:

  1. Put all ingredients and yeast mixture ingredients in the bowl and press “dough” cycle. Dough is ready when cycle ends.

Scientists Make Historic Breakthrough in Cancer Therapy Trial

A team of researchers lead by Dr. John Bell, professor at the University of Ottawa’s Faculty of Medicine, and senior scientist at the Ottawa Hospital Research Institute (OHRI), has helped carry out a cancer therapy trial, the first of its kind in the world, that reported very promising results.

The study, which is published in the journal Nature shows that an intravenously-delivered viral therapy can consistently infect and spread within tumours without harming normal tissues in humans. It is also the first to show tumour-selective expression of a foreign gene after intravenous delivery.

The trial involved a total of 23 patients, seven of which were in Ottawa, with advanced cancers that had spread to multiple organs and were unresponsive to standard treatments. The patients were administered one of five dose levels of a virus called JX-594 derived from a strain of vaccinia virus used extensively as a live vaccine against smallpox. It has a natural ability to replicate preferentially in cancer cells, but it has also been genetically engineered to enhance its anti-cancer properties.

Biopsies of the patients showed that 87% of patients in the two highest dose groups showed that the virus was replicated in their tumour but left normal tissues untouched. The trial also gave substance to promising anti-cancer capabilities reporting six out of eight patients (75%) in the two highest dose groups experienced a shrinking or stabilization of their tumour. Those in lower dose groups were less likely to experience this effect.

Additionally, the treatment proved to be extremely safe as the most common side effect was mild to moderate flu-like symptoms that lasted less than one day.

Source: University of Ottawa

See related post:

A Quick Pasta Recipe from My Clippings


1/2 of 450-g pkg chunky pasta, such as rigatoni, about 2 cups
19-oz can stewed tomatoes
1 tsp Italian seasoning or 1/2 tsp each dried basil and oregano leaves
Pinch of chili flakes
1 cup crumbled goat cheese
3 cups baby spinach


  1. If you like your pasta saucy, use only 11/2 cups (375 mL) pasta; otherwise, use the whole 2 cups (500 mL). Cook pasta following package directions.
  2. Meanwhile, pour tomatoes with juices into a large, wide frying pan and set over medium-high heat. Add seasonings. Boil, uncovered and stirring often, to develop flavours, about 3 min. Reduce heat to low. Simmer, uncovered, stirring occasionally, while pasta cooks.
  3. When pasta is cooked, scoop out and save about 1/4 cup (50 mL) pasta water, then drain pasta. Stir pasta into tomato mixture along with half the cheese. If sauce is thicker than you like, mix in the pasta water, 1 tbsp (15 mL) at a time. Stir in spinach. Serve with remaining cheese sprinkled overtop.

Nutrition for each of 2 servings

470 calories, 12 g fat, 70 g carbohydrates, 6 g fibre, 861 mg sodium, 21 g protein

Source: Chatelaine