Modern Dim Sum

Steamed Rice Roll with Oyster, Shrimp and Assorted Mushroom

The juicy roll is served with a young ginger flavoured sesame sauce. This dim sum was developed by an European chef in Hong Kong.

Dinner Idea

Home-cooked Chinese Dinner

Menu

  • Cherry Tomato and Cucumber Salad
  • Stewed Beef Tendon
  • Pan-fried Salmon
  • Stewed Chicken in Soy Sauce
  • Stir-fried Sweet Pepper with Wood Ear Fungus
  • Chive Pancake

Healthy Heart Habits May Also Guard Against Cancer

Good cholesterol, blood pressure levels and more appear to reduce tumor risk, study finds.

People who are diligent about keeping their heart healthy have a good chance of staving off cancer as well, researchers report.

Individuals who don’t smoke and who maintain a healthy body-mass index (BMI), normal blood pressure and two to four other “ideal” measures of heart health have a 38 percent lower risk of developing cancer, according to research presented at the annual meeting of the American Heart Association in Orlando, Fla.

The study authors hope the score they’ve developed will help doctors drive home the message that prevention is key to both cancer and heart disease.

Read more ….

A Chef’s Beef Tenderloin Recipe from My Clippings

Ingredients

4 oz wild mushrooms (oyster, shiitake, chanterelle), diced
2 Tbsp canola oil
4 oz goat cheese
1/4 cup cream cheese
1 clove garlic, minced
4 slices white bread, crust removed, cut into crumbs
Salt & pepper, to taste
4 (6 oz) beef tenderloin medallions
1/4 cup canola oil
1 large shallot, sliced
1/3 cup balsamic vinegar
1 cup black currant jelly or jam

Method

  1. Preheat oven to 350ºF.
  2. Clean mushrooms and pat dry.
  3. In a pan, heat oil, sautè mushrooms for 2-3 minutes. Cool.
  4. In a bowl, mix cheeses, garlic and bread crumbs. Add mushrooms and season with salt and pepper.
  5. Season beef on both sides with salt and pepper. In a hot pan, add canola oil, then sear for 2 minutes per side. Set aside to cool.
  6. Spread goat cheese mix to coat top of tenderloin pieces. Place in oven for 6-8 minutes for medium rare or to desired doneness.
  7. Using the original pan, sautè shallot until it begins to caramelize, about 3 minutes. Reduce heat and remove pan from stove and carefully deglaze with vinegar. Return to stove and add black currant jelly. Reduce by half.

To Serve

Let tenderloin rest after removing from oven for a few minutes. Slice from one side of the top at a diagonal across through to the bottom. Arrange on heated dinner plate and serve with fresh vegetables and potatoes.

Yield 4 servings

Source: ciao!

Chinese Breakfasts