What’s for Lunch?

Deep-fried Salmon and Rice Balls Bento

The Menu

  • Deep-fried Salmon
  • Egg with Mayonnaise
  • Stir-fried Tuna with Asparagus
  • Rice Balls Wrapped in Nori

Steamed Pudding

Ingredients

2 eggs
3 tbsp flour
6 tbsp sugar
Pinch salt
2/3 cup buttermilk
2½ tbsp lemon juice
Zest of 1 lemon

Method

  1. Preheat oven to 350ºF. Divide yolks from whites and whip whites until soft peaks form. Sift flour, sugar and salt together into bowl.
  2. Mix buttermilk, lemon juice, yolks and zest together in separate bowl. Mix well. Add flour mixture before folding in egg white.
  3. Pour into 6 small buttered and sugared ramekins.
  4. Place 6 ramekins in a baking dish filled with water until the ramekins are 2/3 submerged. Cook for 25 minutes, covered. Then uncover and cook for 15 minutes or until tops turn golden brown.

Makes 6 servings.

Source: Canadian magazine

Today’s Comic

Do You Really Need to Buy Organic Foods To Avoid Pesticide Residues?

For the US, there is a perfectly good way to answer the question, “Should we be concerned at all about pesticide residues on our conventional food?” There is a publically available, fully transparent, downloadable data-set that provides exactly the information needed to get those answers. Each year, a group in the US Department of Agriculture (USDA-AMS) conducts a huge effort called “The Pesticide Detection Program.” (PDP). They collect thousands of samples of food commodities from commercial channels throughout the year, and then take them back to the lab and analyze each for hundreds of different pesticide residues. It is effectively a “report card” on the entire food production system about how well it protects consumers from undesirable pesticide exposure.

Read more at Applied Mythology ….

What’s for Lunch?

Tofu Set Lunch

The Menu

  • Tofu Appetizers
  • Tofu Soup
  • Rice with Kabayaki Style Tofu
  • Rice with Fresh Tofu Sheet in Thick Sauce

Chinese Soup with Pork, Winter Melon and Conch

Ingredients

7 oz pork
20 oz winter melon
7 oz frozen conch
1 cob corn
2 slices ginger

Method

  1. Remove skin of corn. Rinse and cut into sections.
  2. Rub conch with salt and wash thoroughly. Blanch in boiling water for 3 minutes. Drain and set aside.
  3. Remove seeds of winter melon and cut into big chunks.
  4. Boil 12 cups of water in a pot. Add pork, conch and ginger. Cook for 10 minutes on high heat. Turn down heat and simmer for 2 hours. Add corn and winter melon. Simmer for 1 more hour. Season with salt and light soy sauce before serving.

Source: Hong Kong magazine

Today’s Comic