Food Plating Decoration

Cucumber Bucket

The pictures below show the steps in making the bucket.

Stir-fried Chicken with Corn and Bamboo Shoot

See my related post:

Lunch for Kid

Pokémon Charaben


  • Pikachu – ham, fried egg, carrot, crabstick, nori
  • Teriyaki chicken
  • Saute bell pepper
  • Potato with meat sauce
  • Fried egg roll
  • Broccoli
  • Rice with seasoning powder

Green Lipped Mussels May Trump Fish Oil for Joint Health Benefits

Extracts from the New Zealand green lipped mussels may benefit joint mobility and reduce pain more than fish oil supplements, report researchers from Poland.

According to findings published in Rheumatologia, the official journal of the Institute of Rheumatology and the Polish Rheumatological Society, a daily dose of 1.2 grams of a green lipped mussel (Perna canaliculus) produced ‘significantly less pain, greater joint mobility and no side effects’ in all 25 people taking the supplements for 12 weeks.

In comparison, a daily dose of 1.2 grams of fish oil, containing 18% EPA and 12% DHA, produced no pain relief or increased joint mobility, report researchers from the Academic Clinical Hospital in Wroclaw, Poland.

This study used the commercial green lipped mussel extract Lyprinol, and the study was partly financed by the company providing the extract.

“Given the potential side effects, large dosages needed and long duration required for fish oil, practitioners could consider stabilised Perna canaliculus oil as a safer and faster acting first-line medication for patients who suffer from osteoarthritis,” wrote the researchers.


Braised Fish Balls with Daikon and Chestnut


10 oz fish paste
5 oz daikon
5 oz chestnut (shell and skin removed)
2 slices ginger
4 cloves garlic (sliced)
1 tsp cornstarch


2 tsp ground bean sauce
1 cup water
1/4 tsp salt
1/4 tsp sugar
1/8 tsp sesame oil
dash white ground pepper


  1. Marinate fish paste with some sesame oil, water, pepper and salt. Knead and shape into balls.
  2. Cook fish balls in boiling water until done.
  3. Peel daikon and cut into chunks. Blanch in boiling water and set aside.
  4. Heat 1 tbsp oil in a pot, sauté ginger and garlic. Mix in sauce ingredients. Bring to a boil.
  5. Add daikon, chestnut, and fish balls. Cook on low heat for about 15 to 20 minutes. Thicken the sauce with cornstarch solution after tasting.

Source: Hong Kong magazine