What’s for Dinner?

Home-cooked Chinese Dinner of A Family in Shanghai, China

Menu

  • Fish and Pickled Vegetable Soup
  • Stir-fried Dice Pork and Vegetables with Chili Sauce
  • Stir-fried Shrimp and Asparagus
  • Stir-fried Mixed Shredded Vegetables

My Recipe

Deep-fried Golden Stuffed Shrimp

Ingredients:

1 lb – Frozen large or medium shell-on shrimp
8 pieces – Frozen large shell-on shrimp
4 Tbsp – Canned water chestnut (drained and chopped)
3 to 4 cups – Corn oil for deep-frying
3 to 4 oz – Head lettuce (shredded) for garnish

Dipping Sauce:

2 to 3 Tbsp – Red vinegar

Shrimp Marinade:

1/4 tsp – Salt
1/8 tsp – Chicken broth mix
1/8 tsp – White ground pepper
1/2 tsp – Sesame oil
2 Tbsp – Eggwhite (beaten)
1½ Tbsp – Cornstarch

Method:

  1. Defrost 1 lb of frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Shell and devein shrimp. Mix shrimp with 2 Tbsp cornstarch. Immediately rinse away cornstarch with cold tap water. Pat dry with paper towel. Mash shrimp with the flat side of a cleaver or process into a paste using a food processor. Transfer to a bowl and add shrimp marinade. Mix well and stir vigorously to form a sticky paste. Add chopped water chestnut and mix again. Refrigerate for about 30 minutes.
  2. Defrost the remaining 8 large shrimps using one of the above methods. Peel and devein shrimp but leave the tail intact. Mix shrimp with 1/2 Tbsp cornstarch. Rinse and dry with paper towel.
  3. Divide shrimp paste into 8 portions. Wrap each portion around the meat part of the shrimp and shape into an oval, exposing the tail. For an added twist, tie the middle of the oval with a length of chive soften in hot water and shape into a gourd.
  4. Coat each stuffed shrimp very lightly with cornstarch. Deep-fry in medium hot oil until cooked and golden, about 7 minutes. Remove and drain. Arrange on a plate with shredded lettuce.
  5. Serve hot with dipping sauce.

New Cooking Classes at Fort Rouge Leisure Centre for Winter 2012

All programs are demonstration with a small portion sample-tasting. The time is between 6:30 p.m. and 9:30 p.m.

Sushi I

Learn to prepare vinegared rice and four different kinds of rolled sushi, including Traditional Maki, Inside-out Maki and Temaki. (contains seafood but no raw fish)

Thur evening, Feb 16

Hot and Spicy Noodle I

Noodle with Shredded Pork and Spicy Sauce, Stir-fried Hot and Spicy Chicken Noodle, Satay Seafood Noodle Soup.

Thur evening, Feb 23

See pictures ….

Chinese Chicken Dishes IV

Braised Chicken Wings with Oyster Sauce, Stir-fried Chicken with Celery, Peapod and Cashew, Steamed Chicken with Mushroom and Chinese Sausage.

Mon evening, Feb 27

Szechuan (Western Chinese) Cuisine IV

Hot and spicy dishes such as Chicken with Mixed Flavours, Stewed Hot and Spicy Beef, Stir-fried Shrimp and Pork with Chili Black Bean Sauce.

Thur evening, Mar 1

See pictures ….

Asian Curry Dishes

Vietnamese Chicken Curry, Japanese Beef Curry, Malaysian Shrimp Curry.

Mon evening, Mar 5

Japanese Appetizer I

Grilled Chicken Wing, Gyoza (Pan-fried Pork Dumpling), Salmon Teriyaki Sticks.

Thur evening, Mar 8

See pictures ….

Chinese Noodle II

Crispy Chow Mein with Chicken and Vegetable, Stir-fried Noodle with Beef and Black Pepper Sauce, Braised Rice Vermicelli with Pork and Bok Choy.

Mon evening, Mar 12

See pictures ….

Asian Rice Dishes

Chinese Rice with Chicken and Chinese Vegetable in a Pot, Vietnamese Rice with Seafood and Coconut Curry Sauce, Thai Tom Yum Fried Rice.

Thur evening, Mar 15

Chinese Vegetarian Dishes VIII (New)

Stir-fried Chickpeas with Vegetables and Cashew, Vegetarian Tofu and Cabbage Roll, Braised Tofu with Mushroom, Bamboo Shoot and Greens.

Mon evening, Mar 19

Chinese Cuisine II (New)

Spicy Pork Ribs with Szechuan Chili Sauce, Modern Style Roast Chicken with Chinese Spices, Stir-fried Beef and Cabbage with Garlic Bean Sauce.

Thur evening, Mar 22

Wearable Camera and Sensors Monitor Food Intake, Exercise and Lifestyle to Help Weight Management

People attempting to lose weight won’t need to track their daily food intake anymore, thanks to a wearable, picture-taking device created at the University of Pittsburgh. eButton—a device worn on the chest (like a pin) that contains a miniature camera, accelerometer, GPS, and other sensors—captures data and information of health activities, eliminating the need for daily self-reporting. The eButton prototype was the result of research from a four-year NIH Genes, Environment, and Health Initiative grant that ended this year.

“eButton was created to combat obesity, which has become a widespread problem in the United States,” said Mingui Sun, lead investigator and Pitt professor of neurosurgery and electrical and computer engineering. “This disease affects 60 percent of people and costs our country upwards of $225 billion in direct and indirect costs.”

The eButton’s reporting extends even further than food and exercise: It can determine the amount of time wearers spend watching TV or sitting in front of a computer screen and how much time they spend outdoors. It tracks where food is bought, how meals are prepared, which restaurants are visited, and what items are ordered. The device analyzes how long the wearer spends eating, what foods and beverages are consumed, and how the wearer interacts with family or friends at the dining table. According to Sun, all of these factors determine participants’ caloric intake and expenditure.

“This multidimensional approach looks at the overall health of eButton wearers, which is more important than just food and exercise alone,” said Sun. “We have to take into account how people live, not only what they eat or how they exercise at the gym.”

Retrieving the results of eButton is convenient, added Sun, who says it’s as easy as transferring pictures from a digital camera onto a computer. To protect participants’ privacy, the data are coded so they cannot be read until scanned by a computer to block human faces.

Although not available commercially, the device is currently being used in a pilot study estimating the caloric intake and physical activity levels of the participants.

Findings of the eButton monitoring system were featured in Eat Right, a publication of the American Dietetic Association.

Source: University of Pittsburgh

Steamed Stuffed Bamboo Fungus

Ingredients

12 pieces soaked bamboo fungus
6 Chinese black mushrooms
3 oz ham
8 oz asparagus

Sauce

1/2 cup water
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/4 tsp sesame oil
1 tsp cornstarch

Method

  1. Trim bamboo fungus into similar length.
  2. Soak mushroom in cold water until softened. Cut into strips. Cut ham and asparagus into strips of similar length as bamboo fungus.
  3. Stuff mushroom, ham and asparagus into bamboo fungus.
  4. Steam stuffed bamboo fungus until all ingredients are cooked and heated through. Remove to serving platter.
  5. Mix sauce ingredients in a saucepan. Bring to a boil. Pour sauce over bamboo fungus. Serve hot.

Source: Hong Kong magazine