My Recipe

Sweet & Sour Chicken Ball


12 oz ground chicken
4 oz green bell pepper
2 oz red bell pepper
1/2 of 398 ml can sliced peach (drained)
1/2 of 398 ml can pineapple chunk (drained)
1 Tbsp garlic (minced)
2 stalks green onion (1-1/2-inch lengths)
canola oil for deep-frying

Chicken Marinade:

1/2 tsp salt
1/2 tsp sugar
1/4 tsp light soy sauce
1/8 tsp white ground pepper
1-1/2 tsp cooking wine
1/2 tsp sesame oil
1 egg yolk (large)
1-2/3 Tbsp cornstarch


1/8 tsp salt
3 heap Tbsp sugar
1/4 tsp chicken broth mix
2 Tbsp white vinegar
4 Tbsp water
2 Tbsp ketchup
1/2 tsp Worcestershire sauce
1/2 tsp sesame oil
1-1/2 tsp cornstarch


  1. Add marinade to chicken and set aside for about 10 minutes. Shape into 16 balls.
  2. Cut red and green bell pepper into small dices.
  3. Drain canned peach and pineapple.
  4. Mix seasoning ingredients and set aside.
  5. Heat oil. Deep fry chicken balls until golden. Remove and drain.
  6. Pour away oil with 1 Tbsp remaining in wok. Sauté garlic and green onion until fragrant. Add bell peppers and pineapple. Toss for about 1 minute. Return chicken to wok. Add seasoning ingredients. Keep tossing until sauce thickens. Add peach and toss gently to combine. Serve hot.

Nutrition value for 2 nuggets and 1 tsp sauce:

Calorie 273, Fat 19.4 g, Carbohydrate 17 g, Fibre 1 g, Sugar 12 g, Cholesterol 62 mg, Sodium 464 mg, Protein 9 g.

Cooking Class: How to Make Red Pepper Garnish


Use scissors or a sharp knife to diagonally cut off a piece about 2/3-inch from the tip of the red chili pepper.

Or cut straight across the red pepper to remove a 2/3-inch piece from the tip.

Make long, uniform cuts from the cut tip in toward the stem end. Continue to cut around the pepper.

Place the garnish in water and soak about 1 hour or until the petals open.

This One Condiment Instantly Improves Your Diet

Mandy Oaklander wrote . . . . .

Hot sauce is extremely good for you—especially if you eat it with fat. Here’s why

Scientists aren’t typically the most emotional bunch, so it gets awkward when David Popovich’s colleagues walk by and see him crying at his desk. Then, they notice his bottle of extra-hot hot sauce.

“I put it on everything,” says Popovich, who studies the bioactive compounds in plants and is a senior lecturer at Massey University in New Zealand. And so should you, because according to two top pepper experts, hot sauce is healthy.

That’s largely thanks to capsaicin—the active ingredient in peppers—which has shown antioxidant, anti-inflammatory and anticancer effects in lab studies. A paper published this summer looking at half a million Chinese adults found that those who who ate spicy foods three or more times a week had a 14% reduced risk of death, compared to those who didn’t eat much spicy food.

In his own lab experiments using cancer cells, when Popovich puts capsaicin on top, cell growth is reduced. Scientists don’t know the mechanism by which capsaicin appears to work in the body. But one prominent theory, says Popovich, is that it triggers something called apoptosis: a kind of cell “suicide” that encourages the turnover of cells—some with mutations—to be recycled into new cells. “That’s one of the ways scientists think capsaicin and other active compounds in vegetables can prevent cancer development: by stimulating apoptotic cell death,” Popovich says.

The more fiery the pepper, the greater its capsaicin content. But that doesn’t mean the fieriest is the healthiest. Capsaicin hogs the credit for peppers’ healthy attributes but new science is showing that it’s actually the interaction of capsaicin with other compounds in peppers that makes it so good for you, says José de Jesús Ornelas-Paz, who is also a researcher of vegetable bioactive compounds and professor at the Research Center for Food and Development in Mexico.

“Pungent peppers are a cocktail of bioactive compounds,” he says, and capsaicin depends on them for its health benefits. “Blending, cutting and cooking improve the release of [these compounds] from pepper tissue, increasing the amount available for absorption,” Paz says, so you get the goods even when the pepper is pulverized and bottled.

It’s best, believe it or not, to eat it with a little fat. “Capsaicin is a fat-soluble molecule,” Popovich says. Pair it with oil, and the body can absorb more than if were paired with, say, raw vegetables.

Of course, read the label before you buy. Watch out for sweetened chili sauce, like sriracha, which contains added sugar, and make sure it doesn’t contain too much sodium. Popovich’s ideal hot sauce has red habanero peppers, vinegar, a little bit of salt and some garlic. Embrace the hot sauce rainbow, says Paz; each color has different delicious carotenoids.

“The bottom line is that any kind of vegetable material you consume will improve your health,” Popovich says. “But hot peppers are really beneficial for you, if you can take the spice.”

Source: Time

Need to Boost Your Memory? Then Get Your Sleep

A good night’s sleep can help you remember new faces and names, researchers report.

The researchers showed 20 photos of faces with matching names to 14 volunteers in their 20s. Twelve hours later, participants were shown the photos again and asked if the faces and names matched.

The test was done twice — once after the participants had slept for up to eight hours and once with a period of regular day activities in between. After sleeping, the participants correctly matched 12 percent more of the faces and names.

How long or how deeply volunteers slept did not influence their ability to match faces and names. But, more research is needed to find out if these factors are important, according to the authors of the study published recently in the journal Neurobiology of Learning and Memory.

“We know that many different kinds of memories are improved with sleep. While a couple of studies have looked at how naps might affect our ability to learn new faces and names, no previous studies have looked at the impact of a full night of sleep in between learning and being tested,” corresponding author Jeanne Duffy said in a news release from Brigham and Women’s Hospital in Boston. Duffy is an associate neuroscientist in the hospital’s division of sleep and circadian disorders.

“We found that when participants were given the opportunity to have a full night’s sleep, their ability to correctly identify the name associated with a face — and their confidence in their answers — significantly improved,” she said.

The findings suggest that getting a good night’s sleep after learning new things may help people retain more of that new information, according to the researchers. This study looked at young adults, but the authors want to conduct similar studies in people of all ages, including older adults.

“Sleep is important for learning new information. As people get older, they are more likely to develop sleep disruptions and sleep disorders, which may in turn cause memory issues,” Duffy said. “By addressing issues with sleep, we may be able to affect people’s ability to learn things at all different ages.”

Source: U.S. Department of Health and Human Services

Video: 5 Year Olds Eat and Drink their Body Weight in Sugar Every Year

A new campaign launches on January 4 2016 encouraging parents to get “Sugar Smart” and take control of their children’s sugar intake.

The Change4Life campaign follows revelations that 4-to-10 year olds consume over 5,500 sugar cubes a year, or around 22 kg – the average weight of a 5-year-old.

A new Sugar Smart app has been launched to help parents see how much sugar there is in everyday food and drink. The free app works by scanning the barcode of products and revealing the amount of total sugar it contains in cubes and grams.

Watch video at You Tube (1:05 minutes) . . . . .