My Recipe

Thai Grilled Shrimp


18 pieces of 21/30 per lb frozen shell-on shrimp
6 bamboo skewer


1 tsp garlic (minced)
2 tsp shallot (minced)
1 Tbsp Sriracha hot chili sauce
1/2 tsp salt
1½ tsp sugar

Hot Mango Sauce:

8 fluid oz canned Alphonso mango pulp
1½ tsp fresh red Thai chili (minced)
1½ Tbsp shallot (minced)
2 Tbsp lime juice
1 Tbsp + 3/4 tsp fish sauce
1½ Tbsp sugar


  1. Thaw frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Shell shrimp with tail intact. Devein, if any. Dry shrimp with paper towel.
  2. Soak bamboo skewers in cold water for about 1 hour.
  3. Mix shrimp marinade in a bowl. Toss in shrimp. Set aside for about 15 minutes.
  4. Mix sauce ingredients. Set aside.
  5. Skewer 3 shrimps in one skewer. Repeat with the remaining 5 skewers.
  6. Brush shrimp with oil. Grill or broil on high heat for about 1 minute on each side or until shrimp turns pink. Serve with hot mango sauce.


Alphonso mango pulp is a canned version of Indian mango sold in Asian or Indian Grocery store. Can be substituted with 1½ to 2 large Mexican mango puree. Hot mango sauce can be frozen.

Nutrition value for 1 skewer of 3 shrimps:

Calorie 83, Fat 1.0 g, Carbohydrate 7 g, Fibre 0 g, Sugar 5 g, Cholesterol 83 mg, Sodium 423 mg, Protein 11 g.

How to Make Egg Flower Garnish

  1. Cook a hard-boil egg. Remove shell and use an egg slicer to cut egg into slices.
  2. Use pastry cutter to cut egg whites into fancy shapes.
  3. Use sieved egg yolk to make the flower centre or use a piping bag nozzle to cut out a round.
  4. Combine with cucumber peel, chive stem and herb leaves to assemble a flower with stem and leaves on the serving plate.

Eating Eggs Is Not Linked to High Cholesterol in Adolescents

Regardless of physical activity

Although in the late 20th century it was maintained that eating more than two eggs a week could increase cholesterol, in recent years experts have begun to refute this myth. Now, a new study has found that eating more eggs is not associated with higher serum cholesterol in adolescents, regardless of how much physical activity they do.

A new study led by researchers at the University of Granada has analysed the link between egg intake in adolescents and the main risk factors for developing cardiovascular diseases, such as lipid profile, excess body fat, insulin resistance and high blood pressure.

As Alberto Soriano Maldonado, primary author of the study, explains to SINC: “Health professionals traditionally insisted that eating eggs increased cholesterol levels, so in recent decades there has been a tendency to restrict intake championed by various public health organisations.”

However, the most recent research suggests that increased serum cholesterol is more affected by intake of saturated fats and trans fats – present in red meat, industrial baked goods, etc. – than by the amount of cholesterol in the diet.

The results of this article, part of the European study HELENA involving nine countries, demonstrated that eating larger amounts of egg is neither linked to higher serum cholesterol nor to worse cardiovascular health in adolescents, regardless of their levels of physical activity.

“The conclusions, published in the journal Nutrición Hospitalaria, confirm recent studies in healthy adults that suggest that an intake of up to seven eggs a week is not associated with an increased risk of developing cardiovascular diseases,” notes Soriano.

As a result, the authors suggest reviewing dietary recommendations for adolescents, although they add that it would be useful to conduct similar research on a sample group with higher egg intake.

“Egg is a cheap food that is rich in very high-quality proteins, minerals, folates and B vitamins. Thus it can provide a large quantity of nutrients necessary for optimum development in adolescents,” according to the researcher.

Banishing the egg myth

In 1973, the American Heart Association recommended limiting egg intake to a maximum of three per week, an idea that was accepted by health experts for years.

However, although the majority of foods rich in cholesterol are usually also rich in saturated fats, a medium-size egg contains 200 milligrams of cholesterol but has more unsaturated fats than saturated fats and only has 70 calories.

Source: Plataforma SINC

Pasta with Bacon and Cream


225 g spaghetti
8 pieces bacon, diced
3 eggs, beaten
1/3 cup fresh cream
2 tbsp grated Parmesan cheese
1 sprig parsley, chopped
salt and ground black pepper


  1. Cook spaghetti in salted boiling water until al dente. Remove and drain. Set aside.
  2. Heat 1 tbsp olive oil in a pan. Fry bacon until golden brown and crispy. Add spaghetti. Mix in egg and fresh cream. Toss to combine. Season with salt and pepper to taste. Remove to serving platter.
  3. Sprinkle cheese and parsley over and serve.

Source: Hong Kong magazine

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