My Recipe

Lemongrass Pork Ribs


36 oz pork side ribs (sweet & sour cut)
10 oz green bell pepper
2 stalks green onion (1½” pieces)
2 oz lemongrass (1″ pieces)
1 slice galangal
1 Tbsp garlic (minced)
2 Tbsp shallot (minced)
1 tsp turmeric powder
few sprigs cilantro (for garnishing)


4½ cups water
1 Tbsp dark soy sauce
3/4 tsp chicken broth mix
1 tsp salt
3/4 tsp sugar
1/8 tsp white ground pepper

Cornstarch Solution:

1 Tbsp cornstarch
1 Tbsp water


  1. Cut ribs between bones into individual pieces.
  2. Cut bell pepper into about 1″ square pieces.
  3. Mix seasoning ingredients and cornstarch solution in separate bowls.
  4. Heat 2 Tbsp oil in a 4-litre saucepan or large Dutch oven. Sauté shallot, garlic, lemongrass and galangal until fragrant. Add turmeric powder and sauté for 30 seconds. Add half of the ribs and fry until colour changes. Remove. Add the remaining ribs and fry until colour changes. Return previously fried ribs to saucepan. Add seasoning and bring to a boil. Reduce heat to medium. Cover pan and cook for 25 minutes. Stir every now and then. Increase heat to medium high. Cook for another 25 minutes or until ribs are tender and sauce is reduced. Add bell pepper and green onion. Cook for about 1½ minutes. Thicken sauce slightly with cornstarch solution. Remove to a casserole or a ceramic serving pot (with lid). Garnish with cilantro. Serve hot with cooked long-grain rice.

Nutrition value for 1/6 portion of recipe:

Calorie 378, Fat 29.5 g, Carbohydrate 10 g, Fibre 1 g, Sugar 1 g, Cholesterol 86 mg, Sodium 779 mg, Protein 18 g.

What’s for Lunch?

Japanese Home-cooked Lunch

The Menu

Fried Horse Mackerel Fillet

Sukiyaki-style Cooked Beef and Vegetables

Pickled Cucumber and Sea Eel

Total Amount of Exercise Important, Not Frequency, Research Shows

A new study by Queen’s University researchers has determined that adults who accumulated 150 minutes of exercise on a few days of the week were not any less healthy than adults who exercised more frequently throughout the week.

Ian Janssen and his graduate student Janine Clarke studied 2,324 adults from across Canada to determine whether the frequency of physical activity throughout the week is associated with risk factors for diabetes, heart disease and stroke.

“The findings indicate that it does not matter how adults choose to accumulate their 150 weekly minutes of physical activity,” says Dr. Janssen. “For instance, someone who did not perform any physical activity on Monday to Friday but was active for 150 minutes over the weekend would obtain the same health benefits from their activity as someone who accumulated 150 minutes of activity over the week by doing 20-25 minutes of activity on a daily basis.”

Physical activity was measured continuously throughout the week by having research participants wear accelerometers on their waists. Accelerometers are tiny electrical devices (about the size of a small package of matches) that record how much a person moves every minute.

Dr. Janssen divided the adults who met the physical activity guidelines (more than 150 minutes per week of aerobic activity) into those who were frequently active (active five to seven days of the week) and infrequently active (active one to four days of the week).

“The important message is that adults should aim to accumulate at least 150 minutes of weekly physical activity in whatever pattern that works for their schedule.”

The paper was published in Applied Physiology, Nutrition and Metabolism.

Source: NRC Research Press


“Weekend warriors” just as healthy as people who exercise more often ….

An Appetizer with Quail Eggs


8 quail eggs
1 tsp mayo
pinch of salt
sprinkle of paprika

Veggie Nest

florets of 1 bunch broccoli
1 carrot, shredded
1 cucumber, cut into round balls


  1. Boil eggs for 3 minutes. Remove form heat. Peel and cut in half.
  2. Remove yolks. Mix in mayo and salt. Place mixture in a piping bag. Pipe a small amount on each egg half. Sprinkle with paprika.
  3. Arrange broccoli in a circle. Spread carrot like a nest. Place cucumber in nest and top with eggs.

Source: Ciao!

Today’s Comic