My Recipe

Battered Shrimp with Hot & Sour Sauce


1 lb colossal frozen shell-on shrimp, 16 to 20 pieces
about 4 cups canola oil for deep-frying


3/4 cup Club House beer batter mix
1/3 + 1/6 cup cold water or beer

Hot & Sour Sauce:

3/4 tsp salt
4 Tbsp sugar
8 Tbsp ketchup
2 Tbsp chili sauce
2-2/3 Tbsp Worcestershire sauce
2 tsp sesame oil


  1. Thaw frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Peel shrimp and devein, if any. Rinse and pat dry with paper towel.
  2. Mix sauce ingredients in a saucepan. Heat until sugar and salt dissolve. Cool.
  3. Pre-heat oil to 350°F.
  4. Whisk together batter mix and beer or water in a medium bowl until smooth.
  5. Dip shrimp in batter. Deep-fry in batches until light golden and crispy, about 2 to 3 minutes, turning to achieve even colour. Remove and drain on paper towel. Serve immediately with hot & sour sauce.

Nutrition value for 3 shrimps:

Calorie 236, Fat 15.6 g, Carbohydrate 8 g, Fibre 0 g, Sugar 4 g, Cholesterol 115 mg, Sodium 470 mg, Protein 15 g.


In Pictures: Summer Pasta Salad

Dietary Guidelines for Alzheimer’s Prevention

Enlarge image . . . . .

“Alzheimer’s disease isn’t a natural part of aging,” notes lead author Neal Barnard, M.D., president of the nonprofit Physicians Committee and an adjunct professor of medicine at the George Washington University School of Medicine. “By staying active and moving plant-based foods to the center of our plates, we have a fair shot at rewriting our genetic code for this heart-wrenching , and costly, disease.”

Alzheimer’s Disease International predicts Alzheimer’s rates will triple worldwide by 2050. The Alzheimer’s Association predicts long-term care costs start at $41,000 per year.

The seven guidelines to reduce risk of Alzheimer’s disease are:

  • Minimize your intake of saturated fats and trans fats. Saturated fat is found primarily in dairy products, meats, and certain oils (coconut and palm oils). Trans fats are found in many snack pastries and fried foods and are listed on labels as “partially hydrogenated oils.”
  • Eat plant-based foods. Vegetables, legumes (beans, peas, and lentils), fruits, and whole grains should replace meats and dairy products as primary staples of the diet.
  • Consume 15 milligrams of vitamin E, from foods, each day. Vitamin E should come from foods, rather than supplements. Healthful food sources of vitamin E include seeds, nuts, green leafy vegetables, and whole grains. Note: The RDA for vitamin E is 15 milligrams per day.
  • Take a B12 supplement. A reliable source of B12, such as fortified foods or a supplement providing at least the recommended daily allowance (2.4 micrograms per day for adults), should be part of your daily diet. Note: Have your blood levels of vitamin B12 checked regularly as many factors, including age, impair absorption.
  • Avoid vitamins with iron and copper. If using multivitamins, choose those without iron and copper, and consume iron supplements only when directed by your physician.
  • Choose aluminum-free products. While aluminum’s role in Alzheimer’s disease remains a matter of investigation, those who desire to minimize their exposure can avoid the use of cookware, antacids, baking powder, or other products that contain aluminum.
  • Exercise for 120 minutes each week. Include aerobic exercise in your routine, equivalent to 40 minutes of brisk walking, three times per week.

Other preventive measures, such as getting a minimum of seven hours of sleep each night and participating in 30 to 40 minutes of mental activity most days of the week, such as completing crossword puzzles, reading the newspaper, or learning a new language, can only help boost brain health.

“We spend trillions of dollars each year on failed drug trials,” notes study author Susan Levin, M.S., R.D., C.S.S.D., Physicians Committee director of nutrition education. “Let’s take a portion of these funds and invest in educational programs to help people learn about foods that are now clinically proven to be more effective in fighting this global epidemic.”

The preliminary guidelines to reduce risk of Alzheimer’s were formed at the International Conference on Nutrition and the Brain in Washington on July 19 and 20, 2013.

Source: The Physicians Committee

Read more at Nurobiology of Aging

Dietary and lifestyle guidelines for the prevention of Alzheimer’s disease . . . . .

Mango and Red Onion Salad with Basil Vinaigrette


2 mangoes
1/2 cup chopped watercress
1 medium red onion
1 cup torn salad green
salt and black pepper


3 tbsp honey
3 tbsp extra-virgin olive oil
3 tbsp fresh lime juice
2 tbsp chopped basil
1 tbsp soy sauce
1/4 tsp crushed red pepper flakes, or more to taste
1 tbsp thinly slice hot chili (optional)


  1. Peel, pit and cut mango into dices. Put into a bowl and add watercress.
  2. Cut the onion in half lengthwise. Peel it and thinly slice from root to steam end in a fine julienne. Add it to the bowl with mango. Add the greens. Season with salt and pepper. Toss gently.
  3. Put the vinaigrette ingredients in a small bowl and whisk together. Season with salt and pepper. Pour the mixture over the mango and onion.
  4. Divide the salad among 6 plates and serve as appetizer.

Makes 6 servings.

Source: Nightly Specials

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