Original New Pancake for Spring

Strawberry Tiramisu Pancake

The fluffy texture pancakes are served with strawberry tiramisu cream, raspberry whipped-cream and strawberry sauce.

The new pancake is offered for a limited time period by the Sarabeth’s (サラベス) stores throughout Japan for 1,450 yen (plus tax).

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Nyonya-style Coconut Golden Cake

Ingredients

15 g yeast
110 ml warm water
80 g plain flour
1 tsp sugar
4 pandan leaves
350 ml thick coconut milk
30 g butter
260 g sugar
120 g tapioca flour
6 eggs, lightly beaten
1/2 tsp vanilla essence
a pinch of salt

Method

  1. Mix yeast, warm water, 1 tsp of sugar and plain flour in a bowl. Stir till batter is smooth. Cover with a piece of cloth and leave it in a warm place for 50 minutes.
  2. Cook pandan leaves, coconut milk, salt and vanilla essence over low heat. Stir in butter and leave it to cool.
  3. Line a 8″ round baking tray with baking paper. Grease the baking paper with coconut oil on the bottom and sides of the tray.
  4. In a mixing bowl, pour in the batter from step (1) and sugar. Beat briefly. Add tapioca flour and eggs. Beat at low speed for a while and lastly add coconut milk mixture from step (2). Pour into tray and prove for 2-1/2 hours.
  5. Bake in a preheat oven at 170°C for 15 minutes. Then switch to 150°C and bake further till the cake is cooked.

Makes one 8-inch round cake.

Source: Delicious Nyonya Kueh and Dessert

In Pictures: Food of Korean Restaurants in Chicago, USA

Stir-fried squid and pork

Kimchi fries

Tabletop charcoal fire barbecue

Korean and Polish hot dog and fries

Samgye tang

K-town chicken wings

Bibimbap

Japchae tempura

Duk boki

Study: Eating Mushrooms Protect Brain Health

Maria Cohut wrote . . . . . . . . .

Researchers at the National University of Singapore (NUS) near Clementi hypothesized that eating mushrooms could help preserve cognitive function in late adulthood. So, they conducted a new study to see whether they could find any evidence in this respect.

Their findings — which now appear in the Journal of Alzheimer’s Disease — suggest that the mushrooms common in Singaporean cuisine may help reduce the risk of mild cognitive impairment (MCI).

The study lasted 6 years, from 2011 to 2017, and it included 663 participants aged 60 and older at baseline. The researchers recruited them through the Diet and Healthy Aging project.

The investigators focused on the consumption of some of the most common mushrooms that people in Singapore eat:

  • golden mushrooms
  • oyster mushrooms
  • shiitake mushrooms
  • white button mushrooms
  • dried mushrooms
  • canned button mushrooms

The team defined mushroom portion sizes as three-quarters of a cup of cooked mushrooms per portion, weighing about 150 grams, on average.

To gauge the association between eating mushrooms and MCI risk, the researchers also measured the participants’ cognitive abilities.

According to first study author Lei Feng, who is an assistant professor at NUS: “People with MCI are still able to carry out their normal daily activities. So, what we had to determine in this study is whether these [people] had poorer performance on standard neuropsychologist tests than other people of the same age and education background.”

“Neuropsychological tests are specifically designed tasks that can measure various aspects of a person’s cognitive abilities. In fact, some of the tests we used in this study are adopted from commonly used IQ test battery, the Wechsler Adult Intelligence Scale,” he adds.

The team also conducted targeted interviews and asked the participants to undergo a series of tests measuring aspects of physical and psychological functioning. “The interview,” Feng states, “takes into account demographic information, medical history, psychological factors, and dietary habits.”

Then, he continues, “A nurse will measure blood pressure, weight, height, handgrip, and walking speed.” Participants “also do a simple screen test on cognition, depression, anxiety.”

Finally, the team conducted 2-hour assessments of each person’s neuropsychological health and rated them on a dementia symptom scale.

‘A dramatic effect on cognitive decline?’

The researchers’ analysis revealed that eating more than two portions of cooked mushrooms per week could lead to a 50 percent lower risk of MCI. Feng says that “[t]his correlation is surprising and encouraging.”

“It seems that a commonly available single ingredient could have a dramatic effect on cognitive decline.” – Lei Feng

This is only a correlative observation, but the team believes that there may be a causal relationship involved.

Study co-author Dr. Irwin Cheah notes that the scientists are “very interested in a compound called ergothioneine (ET), […] a unique antioxidant and anti-inflammatory which humans are unable to synthesize on their own.”

However, “it can be obtained from dietary sources, one of the main ones being mushrooms.” The idea that ET may have a direct effect on the risk of cognitive decline, Dr. Cheah explains, came from a previous study that appeared in the journal Biochemical and Biophysical Research Communications.

That research found that people with MCI had lower blood levels of the compound than healthy peers of the same age. Also, the researchers note, mushrooms contain many other substances whose exact role in brain health is not yet clear.

These include hericenones, erinacines, scabronines, and dictyophorines — a series of compounds that could contribute to the growth of neurons (brain cells).

Substances derived from edible mushrooms could also inhibit the production of beta-amyloid and phosphorylated tau, two toxic proteins whose overaccumulation in the brain coincides with the development of Alzheimer’s and other forms of dementia.

In the future, the researchers would like to conduct randomized controlled trial testing the effect of ET and other plant-derived compounds on brain health — specifically verifying their protective role against cognitive decline.

Source: Medical News Today

For Older Adults, Sense of Control Tied To Feeling Younger

Matt Shipman wrote . . . . . . . . .

A recent study on the psychology of aging finds that older adults feel younger when they feel that they have more control over their daily lives, regardless of stress or health concerns. However, stress and health – not a sense of control – play a significant role in how old younger adults feel.

“We recently found that there are things older adults can do to improve their feelings of control in their everyday lives,” says Shevaun Neupert, a professor of psychology at North Carolina State University and co-author of a paper on the work. “Now this study highlights how those feelings of control influence perceptions of age. The more control older adults think they have, the younger they feel.”

For this study, researchers had 116 older adults (ages 60-90) and 107 younger adults (ages 18-36) fill out a daily survey for eight consecutive days. Study participants were asked questions aimed at assessing their daily stresses, physical health, sense of control over their daily lives, and how old they felt.

“Everyone’s sense of control fluctuates from day to day, or even over the course of a day – that’s normal,” Neupert says. “We found that when older adults felt more in control, they also felt younger. That was true even when accounting for stress and physical health.”

However, an individual’s sense of control had no bearing on self-perceptions of age for young adults. But stress and adverse changes in health did make young people feel older.

“This highlights the importance of having older adults retain some sense of autonomy,” Neupert says. “It’s not just a nice thing to do, it actually affects their well-being.”

The paper, “Feeling Young and in Control: Daily Control Beliefs are associated with Younger Subjective Ages,” is published in the Journal of Gerontology: Psychological Sciences.

Source: North Carolina State University


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