My Recipe

Fettuccini with Beef Balls in Panang Curry Sauce


14 oz lean ground beef
10 oz butternut squash or pumpkin (peeled)
10 oz fettuccini
2 (1½” piece) fresh Thai red chili (sliced for garnish)
5 to 6 sprigs cilantro (for garnish)

Beef Marinade:

1-1/3 Tbsp fish sauce
1 Tbsp sugar
1 Tbsp cornstarch
1 Tbsp shallot (minced)
1 Tbsp garlic (minced)
2 Tbsp frozen chopped lemongrass
2 (1½” piece) fresh Thai red chili (minced)
2 tsp oil


2½ Tbsp Panang curry paste
one 400 ml can coconut milk
5 oz water
1½ Tbsp fish sauce
1/2 tsp chicken broth mix
1 Tbsp sugar
1½ Tbsp lime juice


  1. Add marinade to beef and mix well. Shape into 16 meatballs. Set aside for about 10 minutes. Refrigerate if desired.
  2. Cut squash/pumpkin into bite-size chunks.
  3. Cook fettuccini in 12 cups boiling water until al dente. Remove and rinse with running cold tap water until cooled. Drain.
  4. Heat coconut milk in a 4L saucepan over medium low heat for about 1 minute. Add panang curry paste, Stir to dissolve. Add fish sauce, lime juice, sugar, water and squash/pumpkin. Bring to a simmer. Cover and cook for about 6 minutes or until almost fork tender. Add meatball, cook for 2 minutes.
  5. Reheat fettuccini by rinsing in hot water. Drain.
  6. Return fettuccini to sauce with meatball. Toss gently to combine. Remove and garnish with sliced chili and cilantro. Serve.


My Food

Appetizer: Chinese Small Plates Combo

New Zealand Blackcurrants Good for the Brain

Research has shown that New Zealand blackcurrants are good for keeping us mentally young and agile, a finding that could have potential in managing the mental decline associated with aging populations, or helping people with brain disorders such as Parkinson’s disease or depression.

The research, conducted by scientists at Plant & Food Research (New Zealand) in collaboration with Northumbria University (UK), showed that compounds found in New Zealand blackcurrants increased mental performance indicators, such as accuracy, attention and mood. The study also showed that juice from a specific New Zealand blackcurrant cultivar, ‘Blackadder’, also reduced the activity of a family of enzymes called monoamine oxidases, which regulate serotonin and dopamine concentrations in the brain. These chemicals are known to affect mood and cognition, and are the focus for treatments of both neurodegenerative symptoms associated with Parkinson’s disease and mood disorders, including stress and anxiety.

Results of the research have been published online in the Journal of Functional Foods, a leading journal in the field.

“This study is the first to look at the effects of berry consumption on the cognitive performance of healthy young adults,” says Dr. Arjan Scheepens, the Plant & Food Research scientist who led the study. “Our previous research has suggested that compounds found in certain berryfruit may act like monoamine oxidase inhibitors, similar to a class of pharmaceuticals commonly used in the treatment of both mood disorders and neurodegenerative diseases like Parkinson’s disease. This research has shown that New Zealand-grown blackcurrants not only increase mental performance, but also reduce the activity of monoamine oxidases.”

“One of the key trends in the food industry is the development of ingredients and foods that have beneficial effects on human health,” says professor Roger Hurst, Science Group Leader Food & Wellness at Plant & Food Research. “Understanding what, and how, foods affect mental performance could lead to the development of new foods designed for populations or situations where mental performance or mental decline is a factor, such as older people or those suffering from stress, anxiety or other mood disorders. This research shows how New Zealand blackcurrants can potentially add value, both for the food industry and for people looking for foods that naturally support their own health aspirations.”

Participants in the study — 36 healthy adults aged between 18 and 35 years — consumed a 250ml drink prior to conducting a set of demanding mental performance assessments. The participants consumed either a sugar and taste-matched placebo (no blackcurrant), an anthocyanin-enriched New Zealand blackcurrant extract (Delcyan™ from Just the Berries) or a cold-pressed juice from the New Zealand blackcurrant cultivar ‘Blackadder’, bred by Plant & Food Research. The assessments showed that after consuming the Delcyan™ and ‘Blackadder’ drinks, attention and mood were improved while mental fatigue was reduced. In addition, blood tests showed that the activity of the monoamine oxidase enzymes (MAO) was strongly decreased after consuming the ‘Blackadder’ juice, indicating the potential for compounds found in ‘Blackadder’ blackcurrants as a functional food ingredient to support brain health or managing the symptoms of disorders like Parkinson’s disease.

Source: EurekAlert!

Onion Rings


3/4 cup all-purpose flour
3 Tbsp corn or vegetable oil
1 cup beer
1 large egg white
2 large red onions, cut into 1/2-inch slices
oil to deep-fry


  1. Heat the oil to 375ºF in a large pan or a deep-fryer.
  2. Blend the flour with the oil and beer in a bowl. Whisk the egg white until stiff, then fold it into the batter just before using – this is easiest with a wire whisk.
  3. Separate the onion slices into rings. Coat them in the batter just before frying, then lower them carefully into the hot oil. Fry the rings for 3 to 4 minutes until golden brown, turning them over as necessary.
  4. Remove the rings from the oil with a slotted spoon and drain them on crumpled paper towels. Continue cooking in batches.

Makes 2 servings.

Source: Onions

Today’s Comic

Cronut Inventor Opens New Bakery in Tokyo

Dominique Ansel Bakery Tokyo


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