What’s for Dinner?

Home-cooked Chinese Dinner of A Single Woman in Japan

Menu

Daikon and Preserved Mustard Green Soup

Chicken, Enoki and Cheese Spring Roll

Rice Cooked with Canned Crabmeat

Prostate Cancer Positively Correlates with Meat Consumption

Increased consumption of ground beef or processed meat is positively associated with aggressive prostate cancer, according to a study published in the online journal PLoS ONE.

The researchers found that the correlation was primarily driven by red meat that was grilled or barbequed, especially when well done.

They suggest that this result, which was determined based on the meat consumption habits of about 1,000 male participants, is due to increased levels of carcinogens in meat prepared these ways. The report furthers previous findings of the correlation between meat consumption and prostate cancer, and may help determine particular compounds that could be targeted for prostate cancer prevention.

Read more ….

A Tempura Pickerel Recipe from My Clippings

Ingredients

4 pickerel fillets, cut in half lengthwise
canola oil (enough to fill frying pan or wok 2 inches deep)

Ginger Peanut Vinaigrette

1/4 cup peanut butter
2 tbsp honey
2 tbsp soy sauce
1 tbsp minced ginger
1 tsp minced garlic
1/4 tsp Chinese 5-spice (optional)
pinch of dried chilies (to taste)
1/4 cup canola oil
1/4 cup rice wine vinegar

Salad Green

1/2 lb baby greens
2 oz shredded cabbage
1 small red pepper sliced
2 green onions, sliced
1/4 cup toasted peanuts

Tempura Batter

1/2 cup cornstarch
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp dry mustard pinch of cayenne
2 egg whites
1/2 cup ice water

Method

Ginger Peanut Vinaigrette

Whisk together peanut butter and honey; add soy sauce, ginger, garlic, Chinese 5-spice, chilies and vinegar. Whisk in oil. Check seasoning and add salt and pepper as desired. Set aside.

Tempura Batter

Combine dry ingredients. Whisk egg white until frothy; whisk in ice water. Add dry ingredients and combine, being careful not to overwork.

Fish

Heat oil to approximately 350ºF. Oil should be hot, but not smoking. (If you drop a little batter into oil, it should bubble and float within a couple seconds.) Dip pickerel one at a time in batter to cover. Gently lower pickerel into hot oil. Fry until pickerel floats. Breading should be barely golden.

Assembly

Toss salad with vinaigrette enough to coat, portion onto plates, sprinkle with peanuts. Place pickerel strips on top of greens; drizzle with a little more dressing and serve.

Yield 4 servings

Source: Style Manitoba


“It’s important to watch what you eat. Otherwise, how are you going to get it into your mouth ?”


Breakfast Idea

Home-cooked Korean Breakfast

Menu

  • Bean Sprout and Spinach Soup
  • Radish Kim Chi
  • Rice