Attention ! new equipment for kitchen is available now !

Feature:

 Energy saving type reducing the consumption volume of water and electricity
innovating!
 Rack guide direction adjustable function.
 Successive washing possible with water of high temperature (90ºC).
 Saving type washing tank of 25L, quiet washing of 60dB.
 Super slim type convenient for installation.
 Superpower washing by super jet spraying.
 First in the world gas booster and detergent supply device mounted.


Here are some basic tips on how to repair a dish washer:

1. The first rule of thumb as far as broken dishwashers go is to check the plug and the circuit breaker.

2. Next, check the timer, door switch and the selector switch. If the dishwasher doesn’t turn on, check these items and replace them if necessary. If it still doesn’t turn on, the problem is internal. Something is busted up inside the dishwasher and it’s time to call a technician.

3. There are times when the dishwasher works but the dishes aren’t getting cleaned. When this happens, check the water supply. Maybe there’s not enough water coming into the machine or even maybe there’s no water at all. So make sure there’s water coming in and out of our dishwasher.

4. Cold or even cool water won’t clean the dishes. Dishwashers operate on hot water.

Just joke~

This lady in N.Y. City use to go to a corner store that sells ducks and she was known to go there to by a Long Island duck at all times, one day she did her usual routine and stop at that corner store to by a Long Island duck, she noticed a new owner operating the store so she asked him for a Long Island duck, the man went to the back and grab a duck and give it to her, she took the duck, put's her finger in the ducks ass and says, excuse me sir but I asked for a Long Island duck and this is a new jersey duck, so the man looked at her, went to the back and grab another duck, gives it to her and again she put's her finger in the duck's ass and says, excuse me again sir but I've told you that I want a Long Island duck and this is a New York duck, the man looked at her angry, goes to the back and grabs another one and gives it to her, she did the inspection again and said, sir, finally you got it right, this is a long Island duck! By the way sir you look new here, where you from? The man still angry from her attitude looks at her, turns around, put's he's pants down and says, listen lady if you're smart, check my asshole.

purple eggplant

Eggplants are now available in markets throughout the year but they are very best from August to October as it is the season. It has the unique taste and texture
Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.


How to enjoy eggplant:

1. Use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black. First wash the eggplant and then cut off the ends.

2. Most eggplants can be eaten with or without skin. Peel of the skin before cutting or you can cut out the flash once it is cooked if you are baking it.

3. For homemade babaganoush, puree roasted eggplant, garlic, tahini, lemon juice and olive oil. Use it as a dip for vegetables or as a sandwich filling.

4. Mix cube baked eggplant with grilled peppers, lentils, onions and garlic and the top with balsamic vinaigrette.

5. Stuff miniature Japanese eggplants with a mixture of feta cheese, pine nuts and roasted peppers.

6. Add eggplant to your next Indian stir-fry.

cute tomatoes ~

History :

 Tomatoes are grown by Thomas Jefferson at Monticello in 1781.

 It is the most popular vegetables in United States after potato and lettuce.

 The French called it the love apple, and the Italians named it the golden apple because the first tomatoes were small yellow fruits.

 After the early Spanish explorers sent seeds to Naples, the Italians went crazy for tomatoes.





Varieties:

- Plum Tomatoes
Most plum tomatoes sold here are an Italian variety called Roma.
It is available year round
Good raw in salads and late plum are the best for sauce as they are really
ripe and have been on vine the longest.

- Cherry Tomatoes
Local cherry tomatoes, picked ripe, and the small ones are going to be the
best.
Tiny Tim is one of the best tomatoes. It is as big as your fingernail but is
as sweet as sugar.
Avoid tomatoes that look orange in color and stems that are missing as
there are chances that the tomatoes are kept for a long time. Look for the
red ones and have stem on it.
Tomatoes are grew by Thomas Jefferson at Monticello in 1781.
Tomato is the third most popular vegetables in United States after potato
and lettuce.

- Yellow Tomatoes
Deep, bright yellow color
Low-acid tomatoes that has their unique flavor and texture.
Usually medium to large, round, and very smoothly shaped with a thin skin,
thick meat and solid pockets.

visiting a Thai restaurant

When you go to a restaurant, you don’t usually order food just for yourself. If there are four of you, then you should order at least five dishes. When I took some people out the other day, we ordered: a red chicken curry, mix stirred fried vegetables, lemon grass soup, chicken with cashew nuts and a steamed fish. That was just enough for the four of us. The chicken and cashew nuts were very tasty so we ordered more. Another favorite side dish is deep-fried prawns.

What happens next is that the waitress will put a couple of big spoonfuls of rice on your plate. You then help yourself to food from any of the dishes in any order. However, you should make a point of using the serving spoon from each dish. You should also only put a couple of spoonfuls on your plate at a time. Don’t fill your plate up as we do in the West. Just go back to help yourself to more.

In Thailand, it is traditional to use a spoon and fork. Chopsticks are actually a Chinese influence and you probably would only use them for eating noodles. Actually, when the students eat noodles at school they use a spoon and fork. I don’t think that is because they are not old enough to use chopsticks. Maybe the administration is more worried about a student poking someone’s eye out!

Anyway, using just a spoon and fork is not as difficult as it might seem at first seemed. Most ingredients in the meals are already cut up into bite sizes before cooking. So, unless you are eating a steak, there is no reason to have a knife. I usually also point out that the fork is only there to scoop food onto the spoon which is then raised to the mouth. On no accounts should you put the fork in your mouth. This is much the same as putting a knife in your mouth in Western culture.
Thai people always put ice in their beers. To me that seems strange. I just can’t handle drinking beer with ice. It is bad enough when they try to give you a straw at 7-Eleven when you buy a can of beer! Anyway, you can just tell them not to put any ice in (mai sai nam kaeng). However, Thai beer has more alcohol in it compared to Western beer BECAUSE you are expected to dilute it with ice! Just thought you should know.

When it comes to the time for paying the bill, it is usually up to the person who invited you out to pay. Either that or the oldest/richest person. There is a certain amount of prestige in being able to pay for everyone so let them do it. You should also remember that when asking for the bill in a restaurant you say “chek bin”. However, in a street food stall you can say “gep dtung” which is more colloquial. Don't get that mixed up!

glorious cheese!

Cheese is a part of the cuisine of nearly every culture, and variations on the theme are legion.

Cheese is usually categorized into four types: soft, semi-soft,
semi-hard and hard. Soft cheese and hard cheese are the type
of cheese will be focused on. The designation refers to the
amount of moisture in the cheese, which directly affects its texture.
Making cheese is an ancient practice, dating back thousands of years,
and the home cheese maker can usually find recipes for cheese that
falls into any of the four categories.

Soft cheese includes cottage cheese, cream cheese,
ricotta, brie, bleu, Roquefort, mozzarella, Muenster
and similar cheeses. These cheeses generally pair
well with fruit or meats, or can be used as breakfast
cheeses in an omelette or as pasta fillings. They are
usually mildly flavored and very high in moisture.


Hard cheeses include parmesan, Romano, asiago, Swiss,
Gruyere and others. Parmesan and Romano are most familiar
as the grated powder used to top spaghetti, but they are also
used as accompaniments for fruit, wine, nuts and other appetizer
items. Swiss is a popular sandwich cheese and melts well, unlike
some other hard cheeses.

Hakka Lei Cha ~

Lei Cha essentially consists of all herbs and vegetables, high in fibre, rich in vitamins and herbs provide medicinal value. It has excellent physical and pharmacological value. Those who frequently consume Lei Cha promote good health as well as keep them slim.
Dish up rice into individual bowls and top up with a little of each vegetable. Pour in the required amount of lei cha soup. Serve immediately with a sprinkling of peanuts.



The Benefits of Thunder Rice:

Green Tea: Powerful anti-oxidant helps to lower cholesterol
Basil & Mint: Anti-stress, for cooling & calming effect, aids relaxation, relieve colds.
Fuliksum: Remove body toxins and fluid wastes, strengthen immune system.
Chinese Parsley & Coriander: Ease digestion & gastric, combat flu & headache.
Ginger & Ngal: Expel body winds & gas.
Sesame: Maintain youth & enhance beauty.
Groundnuts: High in protein, good for stein.

Physical Value: Enhance slimming and body detoxification

Pharmacological value: Fatigue prevention, vitality promotion, physical improvement, improves body functions, ease digestion, ease chronic bronchitis, prevent hypertension &hardening of arteries, effective for chronic rheumatic &arthritic, inhibiting cancer cell growth, helps treat diabetes, enhance relaxation & improves good sleep

Korea barbecued beef ~ so nice !

Barbecued beef (“Pulgoki) is one of the most popular dishes in Korea, and also westerners are pleased with the taste. “Pulgoki” literary means “fire beef” but generally it is called “Korean barbeque”. Thin, tender slices of beef are marinated in a sauce and cooked over a hot charcoal grill at table. If it is made with pork, the recipe will be slightly different because of the bad smell of pork. Usually Korean pork barbeque needs red pepper paste and lots of ginger.

Procedure for Barbequed beef (Pulgoki)

Ingredients (4 servings)
1) ½ lb beef rib steak
2) Roasted sesame oil
3) 9 tbsp. finely chopped green onion
4) vegetables (onion, green pepper, green onion, egg-plant or pumpkin slices)
5) For marinate (4 cups) 1.2 medium apple, quartered and sliced or ½ can of coke
6)1 oz ginger root, thinly sliced
7) 1 oz garlic, thinly sliced
8) 2 cups soy sauce
9) ½ cup cooking wine
10) 6 oz sugar and ½ tbsp. MSG

Methods
1) Slice the beef thinly and make it tender using knife
2) Pour the coke and sugar to beef and mix well until the meat softens
3) Mix the marinated beef with the soy sauce, garlic, sesame oil, MSG, and sesame salt and let it stay for 2 hours
4) Broil the seasoned beef over hot grill. (Hint: when using oven, 570 degree of F for 10 minutes is good)

delicious malaysian food****curry puff**

Curry Puff--a snack filled with curried potatoes commonly found in Malaysian and Singapore--has been a hit in my circle of food blogosphere recently. Simcooks kicked off the craze for curry puff and did a "super-size-me" version; Budding Cook quickly followed with her rendition. Lured by these munchies, Keropok Man rushed out to his favorite joint in Singapore and stuffed himself silly with three big, crunchy, and golden ones while Tigerfish secretly made her cute minis.

As a Malaysian food ambassador-wannabe, I feel obliged to tell you that the authentic recipe does not call for frozen puff pastry (which is probably very hard to find in the region) and baking! The traditional method has dough kneading power as a pre-requisite. The crispy skin as seen on Keropok Man's picture is the end result of serious kneading of flour with margarine and water, a resting time for the dough, and deep-frying to golden goodness.

So, instead of providing you with my "cheated" recipe, I will give you the recipe adapted from "Authentic Recipes from Malaysia." If you have time and would love to make curry puff from scratch, by any means, please do so. But if you want to take a shortcut in the kitchen once in a while, it's perfectly fine, too. For the latter, the filling recipe stays the same, but I must warn you that following the instructions of the frozen puff pastry is very important so your curry puffs don't explode like mine!

Melting Wok, Habeas Brulee, and Wandering Chopsticks, what are you waiting for? Now it's your turn to curry puff away.

Healthy food , healthy life

Cucumber (known as melon as well)
Features: Sweet, Originate from India.
Nutrition: rich in protein, carbohydrate, vitamin B2,vitamin C, vitamin E, carotene, calcium, phosphorus, iron and other nutrients.
Functions: prevent from thirst, detoxify poison thing from body, it is also known as a beauty food. Besides that, cucumber can also help for whitening skin, maintain skin elasticity and control formation of melanin.



Fungus
Features: mostly in black color.
Nutrition: Fungus is rich in carbohydrates, microglia, glucose, carotene, vitamin B1, vitamin B2, vitamin C, protein, calcium, and other nutrients.
Function: Fungus contained plant microglia, has strong adsorption ability can be left in the human digestive system dust concentration of adsorbed impurities, and then eliminated from the body.







Carrot
Features: sweet, has contained spleen and stomach effectiveness.
Nutrition: carrot is rich in carbohydrate, fat, volatile oil, vitamin A, vitamin B1, vitamin B2, calcium, iron and other nutrients.
Function: Nowadays medicine has proven that carrot is an effective antidote to food, it is not only rich in carotene, and it is also contains a lot of vitamin A and pectin. Carrot is also good for eyes.

fascinated ice-cream !

Could eating ice cream make you healthier? If so, it might also make someone rich.

There is growing interest in adding nutriceuticals — foods with medicinal properties — to ice cream.


Getting them into ice cream is relatively easy, researchers say. The trick is to do it in such a way that the finished product still tastes like ice cream — and not like fish, as has happened in some early experiments.

The energy intensity of ice cream, according to Haagen Dazs, is about 270 Cal/106 g = 2.55 Cal/g. And now how much energy does it take to raise the temperature of that Haagen Dazs from 20 degrees F to 98.6 degrees F. Frozen ice cream has a specific heat of about 0.4 calories per gram degree Celsius. This means that eating the ice cream will burn about (.4)*(98.6-20)*(5/9) = 17 cal/g.
This means that for each gram of ice cream you eat, you burn 17-2.55 = 14.45 calories!




Simple Food Substitutions to Cut Calories without Eating Less: 8 Ice Cream Recommendations
Switching to a low-fat ice cream is one place where you can cut calories without eating less. A 1/2 cup serving of Ben & Jerry's Chunky Monkey can set you back 290 calories, 26% of the DV for total fat and 50% of the daily value of saturated fat. Haagen Dazs Cherry Vanilla provides 240 calories, 23% of the DV for total fat and 45% of the DV for saturated fat. But switching your ice cream to low fat doesn't mean you have to give up on delicious taste. We looked through our reviews and came up with 8 delicious ice creams that have almost half the calories and much less fat as 'regular' varieties.

Nutrient Pumpkin ~

Pumpkin knowledge Introduction:

Pumpkin gourds are one-year-old a sprawling herb, and its wild ancestors originated in Mexico, Guatemala area, very early into China, extensive planting, consumption, and thus have "China pumpkin" theory.
Pumpkin flesh and seeds can be fit for human consumption, can also be edible flower. Pumpkin dishes also on behalf of both grain and is very popular in rural areas. In recent years, has been found not only to eat pumpkin, but also a certain therapeutic value, so soil full of pumpkin flavor to boarding.


The nutritional value of pumpkin:

Pumpkin in the human body has a useful ingredient: polysaccharide, amino acid, active protein, carotenoids and various trace elements such as. The usefulness of various components:

1. Polysaccharides: Pumpkin polysaccharide is non-specific immune enhancers that can improve immune function, and promote cytokine production, through channels such as activated complement on the immune system exert a wide range of regulatory function.

2. Carotenoids: pumpkin rich carotenoids in the body can be transformed into an important physiological function of vitamin A, thus the growth of epithelial tissue differentiation to maintain normal vision, to promote the development of the skeleton has an important physiological function.

3. Mineral elements: pumpkin in high calcium, high potassium, low sodium, particularly suitable for the elderly and patients with hypertension will help prevent osteoporosis and high blood pressure. In addition, it contains phosphorus, magnesium, iron, copper, manganese, chromium, boron and other elements.
5. Lipids substances: The study found that in the pumpkin seeds in the lipid substances in the urinary system diseases and benign prostatic hyperplasia has a good role in the treatment and prevention.

japanese food ~ sashimi

Sashimi is known as slices of raw fish. As it is so fresh, it melts in the mouth without hardly any fishy taste. Sashimi is sometimes the first course in a formal Japanese meal, but is also often served as a main course with rice and miso soup in separate bowls. Sashimi is traditionally considered to be the finest dish in Japanese cuisine, and many people maintain that its delicate flavour should be sampled before other more strongly-flavoured dishes.
The slices of fish are can be dipped in soy sauce or a small amount of wasabi paste (a pale green hot paste like mustard or horseradish).
Some of the most popular sashimi: salmon (sake), squid(ika), cooked shrimp (ebi), tuna (maguro), mackerel (saba), octopus (tako).

Caution ! food poisoning ! !

Mostly people eat food without concerning about the food whether it will cause food poisoning when mix with other food. These are the few example of food poisoning

meat + tea easy constipation
beef + chestnut will vomit
radish + fungus causing dermatitis
bean curd + honey cause deafness
potato + banana facial plaque on Health
Beer + seafood trigger gout
milk + juice affect digestion and absorption
salted fish + tomatoes have a strong carcinogen
banana + lactic acid drinks have strong carcinogens
seafood + fruits, the reduction of protein nutrition
beans + brown sugar will be the reduction of protein nutrition
onion + honey eye injury
soft-shelled turtle + amaranth will Poisoning


You can also find this book for reference.

Wao ! Spicy Indonasian food ~

Indonesian name: NASI PECEL
Pecel is one of the most widespread Javanese dishes nationwidely. It consists of steamed vegetables, some peanut sauce (spicy, there's a lot of chili in it) which is poured all over it. Nowadays Javanese take this as one of the stuff to accompany white rice, but way back in time, in colonial era, pecel was 'snack' and eaten without rice.

yummy ! How to do it ?

Strawberry Shortcake
Ingredients:
2 quarts fresh strawberries, tops cut off, sliced, a handful reserved for garnish
½ cup sugar, or more
2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup buttermilk
3 Tbsp. canola oil
2 Tbsp. vanilla extract
1 pint heavy cream
Preheat oven to 450°F.

Mix strawberries with ¼ cup sugar (or more, depending on the sweetness of the fruit) in a medium bowl and set aside. In a large bowl, mix together flour, remaining ¼ cup sugar, baking powder, baking soda, and salt. Add buttermilk, oil, and vanilla, and mix with a fork until just blended. Drop large, heaping spoonfuls of the dough onto lightly oiled baking sheets (or pans lined with parchment paper). Bake about 12 minutes or until tops start to brown. Cool.
With an electric mixer, whip cream with a dash of vanilla and a few tablespoons of sugar. Cut biscuits in half horizontally, Layer fruit and whipped cream between/atop biscuits, making sure liberal juice soaks into the shortcake. Garnish with lots of fresh strawberries.

Chinese Hot Pot ~

Hot Pot known as the Mongolian Hot Pot, usually refers to chinese varieties of steamboat stew.It is known as 'huo guo',where 'huo' means fire,'guo' means pot.

It consists of a simmering pot of stock at the center the table dining table.While the hot pot is kept simmering,ingredients are placed into the pot and are cooked on the table.

There are often disagreement between different types of hot pot enthusiasts, some like to place the ingredients into the hot pot at a relaxed, leisurely pace ,while others prefer to throw everything at once and wait for the hot pot to return to a boil.


Regional variations

In Beijing (Peking), hot pot is eaten year-round. Typical Beijing hot pot is eaten indoors during the winter. Different kinds of hot pot can be found in Beijing - typically, more modern eateries offer the sectioned bowl with differently flavored broths in each section. More traditional or older establishments serve a fragrant, but mild, broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. Broth is boiled in a deep, donut-shaped bowl surrounding the chimney.

The Manchurian hot pot (traditional Chinese: 東北酸菜火鍋) uses plenty of Suan cai (Chinese sauerkraut) (traditional Chinese: 酸菜; pinyin: suan cai) to make the pot's stew sour.

One of the most famous variations is the Sichuan or Szechuan "má là" (traditional Chinese: 麻辣 — "numb and spicy") hot pot, to which a special spice known as huā jiāo (traditional Chinese: 花椒 — "flower pepper" or Sichuan Pepper) is added. It creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages.

In Thailand, hotpot is called "sukiyaki", although it is quite different from Japanese-style sukiyaki. A sauce, often mixed with broth from the hot pot, is based on tofu, sesame seed oil, chilis, and garlic.

In Vietnam, a hot pot is called lẩu, and the sour soup called canh chua is often cooked in hot pot style (called lẩu canh chua). The generic term for a salted fish hot pot is lẩu mắm. Some famous Vietnamese hot pots include: lẩu cá kèo, lẩu dê- goat hot pot, lẩu bông bí, lẩu cua tía tô, lẩu lươn chua me, lẩu cá trê om mẻ, lẩu vịt nấu sấu, lẩu măng chua, lẩu hải sản, and lẩu nấu chao.