Korean Cuisine

The Food

The Restaurant – SSAM Korean Restaurant, Beijing


3D Character Mooncakes

Angry Birds Snowskin Mooncakes with Egg Custard Filling

Coconut Oil Could Combat Tooth Decay

Coconut oil could soon be making waves in the oral health arena, after new research reveals it is able to attack the bacteria that cause tooth decay.

The study data – presented at the Society for General Microbiology’s Autumn Conference – tested the antibacterial action of coconut oil in its natural state and coconut oil that had been treated with enzymes, in a process similar to digestion, finding that the enzyme treated oil blocked the growth of most strains of Streptococcus bacteria including Streptococcus mutans – an acid-producing bacterium that is a major cause of tooth decay.

Led by Dr Damien Brady from the Athlone Institute of Technology, Ireland, the research team suggests that the enzyme-modified coconut oil has potential as a marketable antimicrobial which could be of particular interest to the oral healthcare industry.

“Dental caries is a commonly overlooked health problem affecting 60-90% of children and the majority of adults in industrialized countries,” said Brady. “Incorporating enzyme-modified coconut oil into dental hygiene products would be an attractive alternative to chemical additives, particularly as it works at relatively low concentrations.”

Further work by Brady and his team will now focus on how coconut oil interacts with Streptococcus bacteria at the molecular level and which other strains of harmful bacteria and yeasts it is active against.


Rhubarb Cake


3 cups sliced fresh rhubarb or 300-g pkg frozen rhubarb, thawed
1 tbsp unsalted butter, at room temperature
1/4 cup strawberry or seedless raspberry jam
1 cup granulated sugar
1½ cups all-purpose flour
2½ tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2/3 cup unsalted butter, at room temperature
2 eggs
1/4 tsp almond extract
1/4 tsp vanilla extract
1/3 cup milk


  1. If using fresh rhubarb, slice into 1/2-inch-thick pieces. If using frozen rhubarb, defrost following package directions. Pat dry with paper towels. Place in a medium-size bowl.
  2. Preheat oven to 350ºF. Generously coat bottom and side of a 9-inch cake pan or a 10-inch deep-dish pie plate with 1 tbsp butter. Place jam in a small bowl. Microwave on medium, uncovered, just until melted, 30 seconds. Pour jam over rhubarb and stir to evenly coat. Evenly sprinkle 1/4 cup sugar over bottom of cake pan or pie plate. Spoon rhubarb mixture overtop and evenly spread out.
  3. In a medium-size bowl, using a fork, stir flour with baking powder, cinnamon and salt. In a large bowl, using an electric mixer, beat 2/3 cup butter until creamy, then beat in remaining 3/4 cup sugar until evenly mixed, occasionally scraping down side of bowl. Add eggs, 1 at a time, beating well after each addition. Then beat in almond and vanilla extracts.
  4. Gradually beat in one-third flour mixture, then half of milk. Repeat additions, ending with flour mixture, beating just until blended. Batter will be thick. Spoon evenly over rhubarb to completely cover, then smooth top as best you can.
  5. Bake in centre of preheated oven until a cake tester inserted into centre of cake comes out clean, 40 to 45 minutes. After 30 minutes, check cake. If top is a deep golden brown, cover loosely with a piece of foil. If not, check colour occasionally until it is fully baked, covering with foil to prevent any more browning, if necessary.
  6. When done, remove from oven and let stand 5 minutes. Then run a knife around edge of cake. Invert onto a large cake plate. Great warm or at room temperature. Cake will keep well, covered, at room temperature or stored in the refrigerator overnight. It tends to dry a little as it sits.

Source: Chatelaine

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