What’s for Dinner?

Four-course Western Contemporary Dinner

The Menu

  • Big Eye Carpaccio
  • Beef Ragu Spaghetti with Dark Chocolate Sauce
  • Pie-wrapped Salmon in White Chocolate Sauce
  • Dessert – Mascarpone and White Chocolate Tiramisu

Chinese Fried-noodle with Seafood in Soup


5 oz medium shrimp, shelled and deveined
4 oz scallop
4 fresh black mushroom
8 oz fried-noodle (伊麵)
2 stalks gailan, cut into sections
1 slice ginger
parsley and carrot slices


1/3 tsp salt
1 tsp cornstarch
1/2 egg white
dash ground white pepper

Seasoned Broth

2½ cups chicken broth
2 tsp light soy sauce
1/8 tsp sugar
1/8 tsp sesame oil
dash ground white pepper


  1. Branch gailan in boiling water with some oil, salt and sugar until soft.
  2. Trim and rinse mushroom. Soaked in hot water for 1 minute. Drain.
  3. Rinse and wipe dry shrimp and scallop. Add marinade and set aside for a few minutes. Blanch in hot oil until half cooked.
  4. Cook noodle in hot water for 3 minutes. Drain and remove to large serving bowl.
  5. Heat 1/2 tbsp oil in a wok, saute ginger until fragrant. Add seasoned broth ingredients. Bring to a boil.
  6. Add shrimp, scallop, mushroom, gailan and carrot slices. Bring to a boil again. Pour soup mixture over the noodle. Sprinkle some parsley on top and serve hot.

Source: Hong Kong magazine

In Pictures: Character Bento


Beer Compound Could Help Fend Off Alzheimer’s and Parkinson’s Diseases

The health-promoting perks of wine have attracted the spotlight recently, leaving beer in the shadows. But scientists are discovering new ways in which the latter could be a more healthful beverage than once thought. They’re now reporting in ACS’ Journal of Agricultural and Food Chemistry that a compound from hops could protect brain cells from damage — and potentially slow the development of disorders such as Alzheimer’s and Parkinson’s diseases.

Jianguo Fang and colleagues note that mounting evidence suggests that oxidative damage to neuronal cells contributes to the development of diseases that originate in the brain. If scientists could find a way to guard these cells from this type of damage, they might be able to help prevent or slow down Alzheimer’s disease, Parkinson’s disease and other neurodegenerative conditions. One compound found in hops, called xanthohumol, has gotten the attention of researchers for its potential benefits, including antioxidation, cardiovascular protection and anticancer properties. Fang’s team decided to test xanthohumol’s effects on brain cells.

In lab tests, the researchers found that the compound could protect neuronal cells and potentially help slow the development of brain disorders. The scientists conclude xanthohumol could be a good candidate for fighting such conditions.

Source: American Chemical Society

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