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.