Japanese Home-cooked Hot Pot Meal (Shabu Shabu)

Szechuan Hot and Spicy Hot Pot Meal

International Year of the Quinoa

The year 2013 has been declared “The International Year of the Quinoa” (IYQ), recognizing the Andean indigenous peoples, who have maintained, controlled, protected and preserved quinoa as food for present and future generations thanks to their traditional knowledge and practices of living well in harmony with mother earth and nature.

The International Year of the Quinoa (IYQ) was proposed by the government of Bolivia, with support from Argentina, Azerbaijan, Ecuador, Georgia, Honduras, Nicaragua, Paraguay, Peru and Uruguay, and FAO, and approved by the United Nations General Assembly in December 2011. The Conference took note of the exceptional nutritional qualities of quinoa, its adaptability to different agro-ecological floors and its potential contribution in the fight against hunger and malnutrition.

Quinoa is recognized and accepted around the world as a natural food resource with high nutritive value of Andean origin becoming a high quality food for health and food security, for present and future generations.

The UN said the small crop is widely adaptable thriving in temperatures from -8⁰C to 38⁰C, at sea level or 4,000 meters above with resistance to low moisture.

“This versatility makes quinoa a viable food option for areas with arid farming conditions and high malnutrition rates,” it said.

Increased production of and access to nutritious foods like quinoa will aid efforts to reduce world hunger by half.

Efforts made by some Andean countries were highlighted by the UN such as; the Bolivian government supplying quinoa as part of a nutritional supplement program to pregnant and nursing women and Peru incorporating the grain into school breakfasts.

According to the Food and Agriculture Organization (FAO), Bolivia and Peru account for more than half of the annual 70,000 tons of quinoa produced.

While cultivation of the crop is expanding to Kenya, India, North America and Europe, most of the crop is still farmed through traditional means in the Andean Plateau.

Source: Food and Agriculture Organization of the United Nation

Pancake with Pear for Breakfast


2 small ripe pears, peeled, cored and thinly sliced
1/2 cup sugar
1/2 tsp cinnamon
2 tbsp fresh lemon juice
2/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs, separated
1/2 cup milk
1 tbsp vegetable oil
1 tbsp unsalted butter


1/2 cup maple syrup
1 tbsp light brown sugar
1 tbsp minced crystallized ginger
2 tbsp water
1/4 cup raisins


  1. Combine sugar and cinnamon in a small bowl. Toss pears and lemon juice in another bowl and 1 tbsp of the cinnamon mixture.
  2. Sift together flour, baking powder, baking soda, salt and remaining cinnamon mixture.
  3. Stir together egg yolks, milk and oil. Add to flour mixture in slow stream, stirring until well combined.
  4. Whisk egg white until soft peaks form. Make a well in the centre of flour mixture and gently fold egg white in.
  5. Heat butter in a large non-stick skillet. Place half of the pear mixture, draining any excess liquid, evenly on the bottom of skillet. Pour half of the batter over top of pears and spread evenly. Cook about 5 minutes, or until golden. Flip over and cook 2 more minutes, or until golden. Repeat with remaining pears and batter.
  6. Combine sauce ingredients except raisins in a small saucepan. Bring to a boil and simmer 5 minutes, stirring constantly. Add raisins and simmer 1 minute. Serve over pancakes.

Makes 2 six-inch pancakes.

Source: Gusto!

Today’s Comic

What’s for Breakfast?

Home-cooked Breakfast

The Menu

  • Green Bean Congee
  • Maki Sushi with Salted Egg Yolk and Cucumber