China (Asia) 1 September 2023

China is located in the continent of Asia. It has Mongolia and Russia to the north, North and South Korea east, Taiwan to the southeast, Vietnam, Laos, Thailand, Myanmar, Bangladesh, and Bhutan to the south, Nepal and India to the southwest and west, Kyrgyzstan and Kazakhstan to the northwest.

The capital is Beijing.

The official language is Mandarin Chinese.

The climate is heavily influenced by the large air masses between the Pacific and the Chinese mainland. The Siberian air mass is stable but influences the overall temperatures overall.

The staple foods are rice, noodles, red bean paste, BBQ pork, coconut cream, seafood, chicken, vegetables and so much more (https://ethnomed.org/resource/chinese-food-cultural-profile/#:~:text=Rice%20and%20noodles%20are%20a,Almost%20every%20meal%20uses%20rice).

https://www.britannica.com/place/China

KETO SWEET AND SOUR PORK (https://madcreationshub.com/wprm_print/9531):  

            – Coconut oil, for frying

            – 1/3 C almond meal

            – 1/3 C whey protein isolate

            – 1 TBSP baking powder

            – 1 batch sugar free sweet and sour sauce

Marinated Pork:

            – 1 tsp Chinese five-spice powder

            – 2 tsp soy sauce or coconut aminos

            – 1 tsp ginger juice, or ginger paste

            – 1 egg, lightly whisked

            – 1lb. (500g) pork scotch, cut into 3cm cubes (use anything from the neck, shoulder, or belly)

            – cauliflower rice, to serve

1. Combine five-spice, soy sauce, ginger juice, and egg in a non-reactive bowl.
2. Add the pork and marinate for 30 minutes.
3. Heat the oil in a large pot over high heat.
4. Combine the flours in a bowl.
5. Dust the pork with flour and fry in batches until lightly golden and cooked through. Drain on paper towels.
6. In a separate pan, heat the sweet and sour sauce.
7. Toss pork in sauce and serve with cauliflower rice, fresh springs onions and sesame seeds.

Here is how my Sweet & Sour Pork turned out. I also made some cauliflower rice to go along with it. Great flavors!!!!

CHINESE EGGPLANT WITH GARLIC SAUCE (https://omnivorescookbook.com/wprm_print/15475):  

            – 2 small (10oz.) Chinese long eggplant, chopped to bite-size pieces

            – 1 tsp salt

            – 1 TBSP cornstarch

Sauce:

            – 1 TBSP light soy sauce (or soy sauce)

            – 1 TBSP water

            – ½ tsp dark soy sauce

            – 2 tsp sugar

            – 1 tsp cornstarch

Stir-fry:

            – 2-1/2 TBSP peanut oil (or vegetable oil)

            – 1 tsp ginger, minced

            – 3 cloves garlic, chopped

1. (Option 1) Place eggplant in a large bowl and add water to cover.
2. Add 1 tsp salt, mix well.
3. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
4. (Option 2) Spread the sliced eggplant out on a paper towel
5. Sprinkle Kosher salt on both sides of the eggplant slices.
6. Allow to rest for 45-60 minutes. Pat dry without rinsing.
7. Combine the sauce ingredients in a small bowl, mix well.
8. Sprinkle eggplant with 1 TBSP cornstarch and mix by hand, until eggplant is evenly coated with a thin layer of cornstarch.
9. Add 2 TBSP oil to a big nonstick skillet and heat over medium high heat until hot.
10. Spread eggplant across the bottom of the skillet without overlapping.
11. Cook the eggplant one side at a time until all the surfaces are charred, and the eggplant turns soft, 8 to 10 minutes in total.
12. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
13. Add the remaining ½ tsp oil, the ginger into the same skillet.
14. Stir a few times until fragrant.
15. Add all the eggplant back into the skillet.
16. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant.
17. Immediately stir a few times, until the eggplant is evenly coated, and the sauce thickens.
18. Transfer everything to a big plate.
19. Serve hot as a side or as main steamed rice or noodles.

This was a GREAT recipe! Highly encourage you to try this one!!!!

(NO BAKE!) KETO CHEESECAKE FOR -1 (https://www.gnom-gnom.com/wprm_print/4999):  

For the keto graham cracker crust:

                         – 1-3/4 TBSP (10g) almond flour

                         – ½ C (10g) very finely chopped pecans, or more almond flour!

                         – 1-1/2 tsp powdered erythritol allulose or xylitol

                         – ¼ tsp cinnamon

                         – pinch kosher salt

                         – 1-1/2 tsp melted unsalted (grass-fed) butter

1. Lightly toast almond flour and (very finely chopped!) pecans in a skillet or pan over medium heat, until fully golden and fragrant (-4 minutes). This is very important taste-wise, so don’t skip!
2. Transfer toasted nuts to a small bowl (or go straight for the serving glass), and mix in the sweetener, cinnamon, and salt.
3. Add in butter, mix thoroughly combined, and press into serving glass or dish.
4. Refrigerate while you make the cheesecake.

For the keto cheesecake:

                         – 2 TBSP (40g) sour cream, plus more for serving (optional)

                         – 1/3 C (70g) cream cheese at room temperature

                         – 2 TBSP (28g) unsalted (grass-fed!) butter at room temperature

                         – ½ tsp vanilla extract

                         – 1/8 ~ ¼ tsp lemon juice to taste

                         – 2-3 TBSP powdered erythritol allulose or xylitol, to taste (we use 2)

1. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
2. Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed.
3. Add vanilla extract, lemon juice (add a light squeeze to taste), sweetener and beat until just combined.
4. Fold in whipped sour cream.
5. Pipe or spoon cheesecake mixture into the graham cracker lined glass.
6. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight).
7. Optional: Serve with more whipped sour cream (or heavy cream) and a couple of strawberries.

Serving suggestions:

                         – heavy or sour cream, whipped

                         – strawberries, thinly sliced

Oh my goodness was this ever good!!! The pecans and almond flour really made a fantastic crust!!!! highly recommend to try!