Chinese Cuisine III

Below are the three dishes I’ll teach in the cooking class this evening.

Stir-fried Shrimp with Asparagus and Baby Corn

Nutrition value for 1/6 portion of recipe:

Calorie 160, Fat 10.2 g, Carbohydrate 5 g, Fibre 3 g, Sugar 1 g, Cholesterol 89 mg, Sodium 924 mg, Protein 12 g.

Mu Shu Pork

Nutrition value for 2 wraps:

Calorie 113, Fat 6.8 g, Carbohydrate 8 g, Fibre 1 g, 3 g, Cholesterol 36 mg, Sodium 547 mg, Protein 6 g.

Butternut Squash with Ground Chicken and Black Bean Sauce

Nutrition value for 1/6 portion of recipe:

Calorie 195, Fat 12.2 g, Carbohydrate 15 g, Fibre 3 g, Sugar 3 g, Cholesterol 33 mg, Sodium 584 mg, Protein 9 g.

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3D Photography

Birch Syrup Challenges Maple Syrup

When many people think of Latvian food, they probably think of serious meat and potatoes fare. But Latvians have been celebrating the end of their long, snow-filled winters with a fresh spring tonic tapped from their ubiquitous birch trees since the 17th century.

As the ice begins to melt and the ground warms, families gather ’round their birch trees to tap the sap. At its peak, the sap runs clear.

Birch sap makes a refreshing drink with just a hint of sweetness, almost like water with fresh lemon or lime, but without the tartness. According to Latvian birch juice producer Linards Liberts. It can be made into sparkling wine, fermented lemonade and birch sap syrup, which tastes similar to maple syrup, but more complex, tasters say.

The Syrup is not as sweet as maple syrup — 1% to 2% sugar compared to around 8% in maple. But like maple syrup, it contains some quality nutrients, as well.

Birch syrup just hasn’t achieved culinary status of maple syrup, perhaps because it takes so much to produce. For just one gallon of birch syrup, you’d need to boil down 100 gallons of birch sap. The same output of maple syrup only requires 40 gallons.


Italian Devil Chicken


2 chicken thighs
5 cherry tomatoes, cut in halves
1/3 cup white wine


1 bundle fresh rosemary
2 tbsp ground black pepper
2 cloves garlic
2 red chili
1 tbsp olive oil
1/2 tsp salt


  1. Rinse chicken and drain well.
  2. Put marinade ingredients in a food processor. Blend into a paste.
  3. Marinate chicken with the paste. Set aside for 30 minutes.
  4. Wipe off marinade from chicken and reserve for later use.
  5. Heat 1 tbsp oil in a pan. Fry each side of chicken until golden brown. Remove.
  6. Pour away excess oil. Sauté reserved marinade until fragrant. Stir in tomato and white wine. Return Chicken to pan. Cover pan and cook for 2 to 3 minutes.
  7. Remove chicken to serving plate. Continue to cook the sauce until it thickens. Spoon sauce over chicken and serve hot.

Source: Canadian magazine

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