Chinese Chiu Chow Style Crispy Noodle


240 g fresh egg noodle
1 tsp salt
4 stalks yellow chive

Dipping Sauce

red vinegar and sugar


  1. Bring half wok of water to a boil with 1 tsp salt, cook noodles until al dente. Remove and drain. Absorb excess moisture with paper towel.
  2. Heat 3 to 4 tbsp oil in the wok. Add noodles and spread them evenly. Fry over medium low heat until golden and crispy. Turn over and fry the other side until both sides are golden and crispy.
  3. Cut yellow chives into 2 cm sections. Sprinkle them on the plate. Place cooked noodles on top and serve with dipping sauce.

Source: Chinese Rice and Noodles

Humour: The “Y” Chromosome

People born before 1946 are called The Greatest Generation.

People born between 1946 and 1964 are called The Baby Boomers.

People born between 1965 and 1979 are called Generation X.

And people born between 1980 and 2010 are called Generation Y.

So why do we call the last group Generation Y?

Y (Why) should I get a job?

Y should I leave home and find my own place?

Y should I clean my room?

Y should I wash and iron my own clothes?

Y should I contribute money to the home?

Y should I help buy food?

Y should I get a car when I can borrow yours?

But perhaps this cartoonist explains it best of all:

Just thought you might like to know “Y”.

Tooth Fillings of the Future May Incorporate Bioactive Glass

A few years from now millions of people around the world might be walking around with an unusual kind of glass in their mouth, and using it every time they eat.

Engineers at Oregon State University have made some promising findings about the ability of “bioactive” glass to help reduce the ability of bacteria to attack composite tooth fillings – and perhaps even provide some of the minerals needed to replace those lost to tooth decay.

Prolonging the life of composite tooth fillings could be an important step forward for dental treatment, the researchers say, since more than 122 million composite tooth restorations are made in the United States every year. An average person uses their teeth for more than 600,000 “chews” a year, and some studies suggest the average lifetime of a posterior dental composite is only six years.

The new research was just published in the journal Dental Materials, in work supported by the National Institutes of Health.

“Bioactive glass, which is a type of crushed glass that is able to interact with the body, has been used in some types of bone healing for decades,” said Jamie Kruzic, a professor and expert in advanced structural and biomaterials in the OSU College of Engineering.

“This type of glass is only beginning to see use in dentistry, and our research shows it may be very promising for tooth fillings,” he said. “The bacteria in the mouth that help cause cavities don’t seem to like this type of glass and are less likely to colonize on fillings that incorporate it. This could have a significant impact on the future of dentistry.”

Bioactive glass is made with compounds such as silicon oxide, calcium oxide and phosphorus oxide, and looks like powdered glass. It’s called “bioactive” because the body notices it is there and can react to it, as opposed to other biomedical products that are inert. Bioactive glass is very hard and stiff, and it can replace some of the inert glass fillers that are currently mixed with polymers to make modern composite tooth fillings.

“Almost all fillings will eventually fail,” Kruzic said. “New tooth decay often begins at the interface of a filling and the tooth, and is called secondary tooth decay. The tooth is literally being eroded and demineralized at that interface.”

Bioactive glass may help prolong the life of fillings, researchers say, because the new study showed that the depth of bacterial penetration into the interface with bioactive glass-containing fillings was significantly smaller than for composites lacking the glass.

Fillings made with bioactive glass should slow secondary tooth decay, and also provide some minerals that could help replace those being lost, researchers say. The combination of these two forces should result in a tooth filling that works just as well, but lasts longer.

Recently extracted human molars were used in this research to produce simulated tooth restoration samples for laboratory experiments. OSU has developed a laboratory that’s one of the first in the world to test simulated tooth fillings in conditions that mimic the mouth.

If this laboratory result is confirmed by clinical research, it should be very easy to incorporate bioactive glass into existing formulations for composite tooth fillings, Kruzic said.

The antimicrobial effect of bioactive glass is attributed, in part, to the release of ions such as those from calcium and phosphate that have a toxic effect on oral bacteria and tend to neutralize the local acidic environment.

“My collaborators and I have already shown in previous studies that composites containing up to 15 percent bioactive glass, by weight, can have mechanical properties comparable, or superior to commercial composites now being used,” Kruzic said.

Source: Oregon State University

Today’s Comic

My Recipe

Stir-fried Chicken with Peapod and Mushroom


10 oz boneless skinless chicken breast or thigh
6 oz fresh white button mushroom
4 to 7 oz peapod
1 Tbsp garlic (minced)
2 Tbsp galangal (minced)
1 Tbsp or to taste fresh chili (minced, seeds removed)
1/3 cup chopped fresh basil leaves (optional)

Chicken Marinade:

2 tsp fish sauce
2 tsp water
1 tsp cornstarch
1 Tbsp oil


2-1/2 Tbsp fish sauce
4 Tbsp water
1 Tbsp Golden Mountain seasoning sauce or Maggi seasoning
1 Tbsp sugar
2/4 tsp cornstarch


  1. Slice chicken and add marinade. Set aside for about 30 minutes.
  2. Wash and drain peapod. Trim off tips and strings. Slice button mushroom and set aside.
  3. Mix seasoning ingredients and set aside.
  4. Heat wok and add 2 Tbsp oil. Sauté mushroom for 1 minute. Add peapod. Toss and add 2 Tbsp water. Cover and cook until peapod is tender crisp. Remove.
  5. Rinse, dry and reheat wok. Add 1-1/2 Tbsp oil. Sauté half of the garlic, galangal and chili until fragrant. Add half of the chicken. Stir-fry until no longer pink. Remove. Add another1-1/2 Tbsp oil to wok. Sauté the remaining garlic, galangal and chili until fragrant. Add the remaining chicken. Stir-fry until no longer pink. Return previously cooked chicken to wok. Return mushroom and peapod to wok. Add seasoning. Keep tossing until sauce reboils. Add basil (if using). Toss to combine. Serve immediately with cooked long-grain rice.

Nutrition value for 1/6 portion of recipe:

Calorie 211, Fat 15.1 g, Carbohydrate 6 g, Fibre 1 g, Sugar 2 g, Cholesterol 30 mg, Sodium 1,022 mg, Protein 13 g.

Cooking Class: Homemade Barbecue Sauce

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Sauce vs. Marinade

It’s important not to confuse a marinade with a sauce. A marinade is a vinegary, acidic mixture used to treat meat before it’s cooked; the vinegar’s acid breaks down the fibers in the meat, tenderizing it and adding flavor. A marinade should never be used as a basting sauce at the end of cooking or as a table condiment. Unless you’ve boiled the marinade, bacteria from the raw meat could still be active.

Barbecue sauce, on the other hand, contains a naturally high level of sugar from the tomatoes (and, in most cases, additional sugar on top of that) and should be applied only to meat that’s been almost fully cooked. If sweet sauces are used to baste meat before or during the cooking process, they will caramelize and burn it.