Study:mediterranean food good for health

USA, August 17, 2009, (Pal Telegraph) - Mediterranean-style diets -- ones rich in fruits, vegetables, olive and canola oils, nuts, red wine and fish and low in red meat and saturated fats -- have been linked in population studies to many potential health benefits.

Here are some examples:

2002: A 12-year study of more than 42,000 males who adhered to either a Western diet (plenty of red and processed meat, refined grains, fries, high-fat dairy products and sugary desserts) or a Mediterranean-type diet found that the latter was linked to an almost halved risk of Type 2 diabetes.

2004: A 12-year study of 2,339 people from 11 European countries found that adherence to a Mediterranean diet was associated with reduced rates of cardiovascular disease and a 23% lower risk of death from any cause.

2004: Data from a multiyear study of 141,988 men and 336,052 women from 10 European countries found a link between nut and seed intake and reduced colon cancer in women.

2005: A study of the same population found that high fish intake reduced the risk of colon cancer in men and women. Increased red and processed meats raised cancer risk.

2004: In the same population, eating more fruits decreased the risk of lung cancer.

2006: A four-year New York study funded by the National Institutes of Health found that people who stuck to a Mediterranean diet most closely had a 40% lower risk of developing Alzheimer's disease than those who did not.

2007: A study of 785 men and women found that greater adherence to a Mediterranean diet was associated with a lower chance of having at least one of the following: hypertension, high cholesterol, diabetes or obesity.

2009: A Mediterranean diet plus exercise reduced the risk of Alzheimer's by 35% to 44% in a study of 1,880 men and women.

Malay Food

Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.

Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjunction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay cooking as they often enhance the food taste and flavors. Many of the seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.

Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too. Most meals are eaten by using your fingers, and eating utensils are kept to a minimum. All dishes are served at the same time, accompanied by a refreshing drink. Fish is popular in Malay cooking, as with other seafood such as shrimps and cuttlefish. Beef and mutton are very popular choices but never pork as it is against their religious beliefs to eat pork. The other popular white meat is chicken.

One of the most unique Malay dishes is the "roti jala" (lacy pancakes), which sometimes replaces the staple rice. Roti jala is an ideal accompaniment to any dish with lots of rich gravy and is often served during special occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter. Desserts are a must for any Malay meal. Easily available at most local restaurants and roadside stalls, Malay desserts are invariably very sweet and include ingredients such as coconut milk, palm sugar, and flour.

Nasi Dagang The dish is made by cooking rice and glutinous rice together, to which coconut cream is added once it is cooked. Nasi Dagang is eaten with its own specially made side dishes of tuna fish curry and a light vegetable pickle.

Keropok Lekor / Keping A popular and the most visible fried snack in Terengganu, the keropok is made of fish meat, ground to a paste, and mixed with sago. Coming in two main different forms, the long chewy ones are called 'lekor', while the thin, crispy ones are called 'keping'. Keropok is best eaten hot with its special chili dip.

Ayam Goreng This is a popular chicken dish. Simply meaning fried chicken, this dish is prepared by first marinating the chicken with various spices like turmeric and curry powder. It is then deep fried in hot oil and served.

Laksam A delightful yet simple dish, the laksam is akin to the western pasta dish. Like the latter, it has both the flour dough and the gravy that goes with it. However, unlike the pasta, laksam is made using both wheat and rice flours, and the dough is  steamed instead of boiled. Laksam's gravy is made of fish meat, which is boiled, pureed, and later mixed with coconut milk.

Ketupat Sotong A popular tea-time dish, it features squids stuffed with glutinous rice, bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk for an hour and a  half before it is stuffed into the squids. Little skewers of coconut leaf rib holds the stuffing in place.

Akok Cooked in a mold over a fire, there are two versions of this finger food. One sweet (akok manis) and the other savory (akok berlauk). The former has a generous dose of sugar as an ingredient while the latter has a filling of cooked beef.

Special Food In Holand

Chicken fillet with orange sauce

Kipfilet met sinaasappelsaus

4 double chicken breast fillets, each 200 grams / 7 oz.
white pepper, salt
6 tbsp olive oil
3dl / 1 cup chicken stock or - preferably - chicken fond
1 tsp grated orange peel
4 tbsp Cointreau or other orange liqueur
4 tbsp fresh orange juice
2 tsp corn starch
½ tsp cayenne pepper
100 grams / 4 oz. cold butter, cut in eight
2 large oranges

Brush the chicken fillets with pepper and olive oil. Sear the meat quickly to a golden brown (6 minutes each side).

Sprinkle with salt and put for five minutes in a preheated oven at 140ºC / 275ºF.

Bring the stock to a boil. Add cayenne pepper, finely grated orange peel, orange juice and liqueur.

Bring to a boil, whisk in the cornstarch and seven of the eight pieces of cold butter.

Whisk well. Take from the fire and add the last piece of butter. Add salt and pepper to taste.

Slice the oranges.

Slice the fillets and put them on a platter.

Pour the sauce around them and garnish with the orange slices.

Serve with brown rice and poached slices of apple.

Crepes with salmon

Flensjes met zalm

for the (approx. 18) crepes:
3 eggs
pinch of salt
125 grams/5 oz flour
¼ liter/1 cup milk

for the filling:
35 grams/1.5 oz butter
30 grams/1 oz flour
4/10 liter/1 3/4 cup milk
1/8 liter/½ cup whipping cream
175 grams/6 oz grated Parmesan cheese
salt & pepper
½ tsp chopped coriander
2 tbsp extra virgin olive oil
600 grams/1 lb 5 oz fresh spinach
200 grams/4 oz cream cheese
3 tbsp chopped basil
2 eggs
250 grams/5oz salmon fillets cut into strips

Crepes: Lightly beat the eggs with a pinch of salt. Add the flour and milk and mix into a smooth batter. Let it settle for 30 minutes. Make the crepes (thin pancakes) in a 15 centimetres / 6”frying pan. For every crepe put a bit of butter in the pan.

Spinach and salmon: Melt the butter, mix in the flour and cook for 2 minutes. Mix in most of the milk and all the whipping cream, let simmer for 5 minutes. Add 50 grams / 2 oz Parmesan, coriander and salt and pepper to taste. Put the sauce to the side.

Heat the oil and stir fry the spinach until it is reduced. Drain and squeeze out the juice. Chop the spinach. Mix the cream cheese with the remainder of the milk (1/5th cup), basil, 75 grams / 3 oz. Parmesan, the eggs, salmon strips, spinach and salt and pepper.

Preheat the oven to 200ºC/395ºF. Divide the filling over the crepes and roll them up. Pour one third of the sauce in an oven dish. Put the crepes in and pour the rest of the sauce over them. Sprinkle the remainder of the Parmesan over the dish and cover with aluminum foil.

Bake covered for 30 minutes and 15 minutes more after discarding the foil.

Classic Dutch meatballs

Echt-hollandse gehaktbal

500 grams / 1 lb. 2oz. lean hamburger meat
1 egg
1 rusk/beschuit or breadcrumbs
125 grams butter or margarine
½ tbsp tomato ketchup
salt and pepper
nutmeg
3 cloves
bay leaf

Mix the meat well with the raw egg, the crumbled rusk (or fine bread crumbs), a pinch of nutmeg and salt and pepper to taste. Use a sturdy fork or a whisk.

Wet your hands and form 4 balls of the hamburger mix. Heat the butter and fry - on medium setting - the meat balls golden brown on all sides.

Add the ketchup, bay leaf, cloves, cover the frying pan, turn down the heat and let the meat balls simmer for 10 minutes. The meatballs are done when they are ‘solid’ to the touch and do not yield too much when you press on them.

Take the meatballs from the gravy and discard the bay leaf and cloves. Serve the juice (jus) as gravy. Serves well with endive or kale hodgepodge. It also tastes great with fries and applesauce. Enjoy!

Croquettes

Kroketten

600 grams (1lb 5 oz) veal, beef, chicken, or turkey
salt and pepper
1 dl (1/2 cup) white wine
1 small onion, finely chopped
1 clove
2 bay leaves
piece of mace
2 sprigs parsley, finely chopped
lemon juice
3/4 tsp thyme
lemon peel
50 grams (2 oz) butter or margarine
40 grams (1.5 oz) flour
corn starch or gelatin
3 eggs
4 cups fine breadcrumbs
or Dutch rusks (beschuit)
oil to deep-fry
When opting for chicken or turkey meat, use ‘leftovers,’ in other words cook the turkey or chicken a day ahead. When using veal or beef, start with fresh meat.

Season the veal or beef with salt and pepper. Melt 3 tablespoons of butter in a large frying pan. Put in the meat, add the wine, the onion, parsley, clove, thyme, mace, bay leaves, and lemon peel and 5 decilitre (2 cups) of water. Bring to a boil, then turn down the heat and let it simmer for 45 minutes to an hour. The meat should be tender.

Remove the meat and finely chop or cut into small pieces. Strain and keep the stock.

Melt 50 grams of butter in the frying pan, stir in the flour and keep stirring for a few minutes on low heat. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch (maizena) or dissolved gelatin if necessary. Add 3 egg yolks (set the whites aside to use later).

Add the veal, beef, chicken or turkey, season more, if needed. Stir well. The mix should be thick and stiff by this time.

Set the mix aside to cool thoroughly. When ready, cut or separate the stiff, thick mix into rolls of about 5cm (2”) thick and about 8cm (3”) long.

On a chopping board spread out the crumbs or crumbed rusks. In a deep plate slightly beat the egg whites.

Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. Make sure that the second crumbs coating is even and thick and no meat mix sticks out (this could make the croquettes burst when deep fried).

Deep fry the croquettes four or so at a time for about 4 minutes, until they are golden brown. Drain them on absorbent paper.

Serve hot, with French fries or multigrain bread or rice. Put them halved on bread. A good way to season is to slather on mustard.

Fish Cakes

Viskoekjes

400 grams poached fish filets
4 large potatoes
1onion
20 grams of margarine
parsley, salt, pepper and nutmeg
2 tbsp milk
1 egg
fine bread crumbs
oil to deep fry

Poach the fish, allow to cool and cut into small pieces. Peel and boil the potatoes for about 25 minutes and let them cool. Finely chop the onion. In a skillet heat the margarine and sauté the onion. Chop the parsley. With a fork, mash the potatoes in a bowl and mix in the fish, onion and half of the parsley. Season to taste with salt, pepper and nutmeg. Add some milk if the mix is too stiff. Form the mix into four tight patties. Break the egg, add a tablespoon of milk and mix. Dip the patties in the egg-milk mix and then coat them with the bread crumbs.

In a large, thick skillet, heat the oil thoroughly and deep fry the fish cakes. Drain them on absorbent paper and serve with a green salad, home fries, mayonnaise or mustard. Garnish with parsley.

Macaroni Dutch-style

Macaroni met ham en kaas

250 grams elbow macaroni
150 grams cooked and diced ham
150 grams grated Gouda or Cheddar cheese
50 grams butter or margarine
breadcrumbs
1 tsp salt

Boil the macaroni in ample, salted water for about six minutes, then drain thoroughly. Mix in the ham and cheese. Butter an oven-proof dish and ladle in the macaroni mix. Cover the mix with a layer of breadcrumbs. Melt the rest of the butter and pour it over the breadcrumbs. Put the dish in a preheated oven at 220ºC (430ºF) and bake for 15 minutes.

The Steak n Shake Company and Western Sizzlin Corporation Announce Intent to Merge

The Steak n Shake Company ("SNS") (NYSE: SNS), and Western Sizzlin Corporation ("Western") (Nasdaq: WEST), today jointly announced the execution of a non-binding Letter of Intent relating to a proposed merger of Western into a wholly-owned subsidiary of SNS. The Letter of Intent was negotiated between special committees of the boards of directors of both companies both of which were composed entirely of independent directors.

The Letter of Intent contemplates that on or prior to closing Western will distribute to its stockholders all of the SNS shares beneficially owned by Western. Further, under the terms of the Letter of Intent, the consideration payable to Western's stockholders will be based on a net transaction valuation of approximately $22,959,000.00. At closing, each share of Western's common stock would be converted into the right to receive an amount equal to approximately $8.11 in the principal amount of debentures issued by SNS. It is anticipated that the SNS debentures will have a term of five (5) years, will bear interest at the rate of 14 percent per annum and will be pre-payable without penalty at the option of SNS after one (1) year from the date of issuance.

The closing of the transaction is subject to certain conditions, including negotiation and execution of definitive documentation and the satisfactory completion of the parties' due diligence. In addition to definitive documentation, the consummation of a transaction would be subject to final approval by the parties' boards of directors and approval by Western's stockholders, and the satisfaction of any conditions to closing set forth in the definitive documentation. There can be no assurance that a merger will be consummated or, if consummated, that the terms set forth in the definitive documentation will be consistent with the current expectations of SNS and Western, as contemplated by the terms of the letter of intent.

ABOUT THE STEAK N SHAKE COMPANY

Steak n Shake is a holding company. Its primary restaurant operation is conducted through Steak n Shake Operations Inc. The Steak n Shake restaurant chain, founded in 1934, is a classic American brand serving premium burgers and milkshakes through its chain of 486 restaurants.

ABOUT WESTERN SIZZLIN CORPORATION

Western Sizzlin Corporation is a holding company which owns a number of subsidiaries, with its primary business activities conducted through Western Sizzlin Franchise Corporation and Western Sizzlin Stores, Inc, which franchise and operate restaurants.

RISKS ASSOCIATED WITH FORWARD-LOOKING STATEMENTS

This news release contains "forward-looking statements" within the meaning of the Private Securities Litigation Reform Act of 1995 and other federal securities laws and are intended to be covered by the safe harbors created thereby. These statements are based on current expectations and are subject to a number of risks and uncertainties that could cause actual results to differ markedly from those projected or discussed here. Steak n Shake and Western Sizzlin caution readers not to place undue reliance upon any such forward-looking statements, for actual results may differ materially from expectations. Neither company undertakes to publicly update or revise any forward-looking statements even if experience or future changes make it clear that any projected results expressed or implied will not be realized. Further information concerning the types of factors that could impact the companies' businesses can be found in their filings with the United States Securities and Exchange Commission.

ADDITIONAL INFORMATION CONCERNING THE TRANSACTION

f a definitive agreement is reached with respect to the transaction outlined in the Letter of Intent, SNS plans to file a registration statement with the SEC with respect to the debentures and Western plans to file a proxy statement with the SEC with respect to a special meeting of stockholders. Stockholders of the companies are urged to read the registration statement and proxy statement carefully when they become available because they will contain important information about SNS, Western, the transaction and related matters. Stockholders will be able to obtain free copies of the registration statement and proxy statement and other documents filed with the SEC through the SEC's web site at www.sec.gov. In addition, stockholders will be able to obtain free copies of the registration statement and proxy statement from SNS and Western, as applicable.

PARTICIPANTS IN THE SOLICITATION

Western and its directors and officers may be deemed to be participants in the solicitation of proxies to Western's stockholders in connection with a proposed merger and related transactions involving Western and SNS. A list of the names of those directors and officers and a description of their interests in Western is contained in Western's definitive proxy statement on Schedule 14A with respect to its 2009 Annual Meeting of Stockholders, which was filed with the SEC on July 15, 2009, and will also be contained in Western's proxy statement relating to a proposed merger when it becomes available. Western's stockholders may obtain additional information about the direct and indirect interests of the participants in the acquisition, by security holdings or otherwise, by reading Western's proxy statement and other materials to be filed with the SEC when such information becomes available.

Biryani at its Best: Food Fit for a King

The Muslims from Western Asia conquered a large part of India in the 1520s. Thus began the Mughal Empire, which ruled over most of the Indian subcontinent until the mid-nineteenth century, when it was replaced by the British Raj. The Mughals left their mark on India - not just with their amazing architecture, but also the noble and refined Mughlai cuisine, which is still eaten in Delhi and other parts of Northern India today.

Mughlai cuisine was born as a blend of Persian and Indian food and is known to be very rich and aromatic, as the preparations tend to include milk and cream and fruit and nuts. During the Mughal Dynasty, Mughlai dishes were served in grand feasts for the Mughal emperors. The cuisine includes, among other things, spicy kebabs, fragrant chicken curries, and parathas, which are bread fried in clarified butter and when done right, as flaky as the most delicious croissant. Arguably though, the most superior and the most royal Mughal dish is Biryani - a very special rice pilaf.
There are countless different kinds and regional interpretations of biryani - chicken biryani, vegetarian biryani, lamb biryani, goat biryani. One can order biryani at Indian or Pakistani restaurants in the west, but this is not the true biryani of the gods. For that, you must travel to India or Bangladesh and ideally, you must get yourself invited to a Muslim wedding.

Biryani preparation

Biryani at most wedding feasts is cooked in giant cauldrons outdoors and stirred with a very long spoon which can resemble an oar of a boat. In Bangladesh, the biryani is made with long-grain rice, meat from black goats, potatoes, prunes, rose water, saffron, and plenty of butter and cream.The meat is marinated in yogurt and spices and the assorted ingredients are layered on top of one another like in a lasagna.

The result is a golden medley of rice, meat and potato. The prunes get plumped up and caramelized, the meat is soft and satiny, and the potato - ah the potato - sweet, luscious, and no longer just a humble starch, the biryani’s potato is graduated to an almost regal status. A taste of this divine concoction and you are transported back to the Mughal courts - you are the king and your servants are fanning you with palm fronds.

Black Soybean Milk

It does not matter whether it is black or white. Black Soybean also known as Black Bean or Black Soya Bean will give you a white looking milk just like its cousin, the soya bean. It may not be common for you to find anyone selling this drink out there but you’d be surprise to know that the cooking method is the same.

The Black Bean Milk tastes quite similar to the common Soy Bean Milk albeit creamier. It is more expensive to purchase compared to the soy bean but once you’ve made a couple of litres of this, you will then realise that the vendors are making hefty profit out of this nutritious drink (hint : a couple of hundred percent profit). The hardest work involved is the milking process – when you have to squeeze out the milk / juice from the blended beans. Ensure that you get a good filter. I used a cotton coffee filter (the ones which Malaysians use to brew coffee in kopitiams).

Do not keep this drink longer than necessary. Overnight at the most, being kept in the refridgerator. Somehow, my gut feeling is that drinks made from beans are not supposed to last long especially if it did not go through any factory process. Anyway, if you are keen to impress your family or your weekend guests, give this drink a try. It’s nutritious and definitely delicious.

This is my wife’s recipe for Black Soy Bean Milk

Ingredients

• 500 grammes black soy bean (soaked overnight)
• a couple of pandan leaves
• 2.5 litres of water
• Sugar to taste

Method

Drain the black soy bean and place them in a blender. Add some water to cover the beans before blending them finely.

Pour blended black soy bean into a large bowl or pot and add remaining water. Strain / Sieve the contents through a fine muslin cloth.

Place sieved black soy bean milk into a pot, add the pandan leaves and bring to boil very slowly. Ensure that you stir the milk regularly to prevent burning. Turn off the heat immediately upon boiling and allow to cool.

You can either choose to add the sugar whilst bringing the black soy bean to boil or prepare syrup separately and add the syrup prior to drinking.

Korean BBQ Beef Bulgogi Recipe

Korean BBQ Beef Bulgogi - An easy to make, authentic taste of Korean BBQ. Simply delicious.

Without a doubt, Bulgogi is one of the most popular Korean dishes with subtle nuances of flavour that delight the tastebuds. This authentic Korean Bulgogi recipe is an accessible route into beginning the journey of enjoying Korean BBQ food.

Ingredients

1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
4 tsp. granulated sugar
1/4 cup light soy sauce
3 cloves minced garlic
3 scallions, chopped into inch long pieces
1/4 tsp. white pepper
1 tsp. sesame oil

Method

Combine the beef and sugar together thoroughly allowing it to rest for 2-3 minutes before adding the rest of the ingredients.

Mix everything through allow to rest again for another 60 minutes or so at room temperature. Leaving it to stand refridgerated overnight is preferable.

Naturally, the longer you leave the beef to marinate the better.

When you are ready to cook, preheat the BBQ grill to a medium-high heat then add the beef, a few peices at a time and brown them on each side, taking care not to burn them.

You can reduce the chance of the beef sticking to the BBQ griddle by spraying on a very light coating of vegetable oil prior to bringing up the grills' temperature.

Brown the beef for around 3 minutes until done, and then serve the Korean BBQ beef bulgogi with steamed white rice.

Tom yam ingredient

It is the way of preparation and the combination of these ingredients that set Thai food apart from the other foods in the region. Thailand is a big country, the kind of foods in each region varies greatly. The southern part mostly uses a lot of seafood because The Gulf of Siam and South China Sea on the east side and the Andaman Sea on the west side of the country enable the people to harvest the fresh seafood. The northern part which borders with Myanmar and Laos hardly enjoy any seafood and the climate is also temperate. Therefore, we can expect different kind of ingredients used in the northern territory.

• Lime, kaffir lime and kaffir lime leaves - the fresh citrusy flavour of green lime, kaffir lime and it leaves give soups and salads a punch.

• Bird's eye chillies ("cili padi" in Malay) - these small red or green chillies are extremely fiery and usually added to soups, curries and spicy salads.

Must have herbs for a fiery tomyam:
Lemongrass (note the purple rings), lime and bird's eye chilies.

• Thai basil - with a strong aniseed scent and liquorice flavour, Thai basil leaves sweeten and perfume curries, soups and stir-fries.

• Fish sauce - A vital seasoning in savoury dishes and dips, this has a pungent fishy aroma and a salty taste.

• Coconut cream - thick and opaque, this first extraction of grated flesh of mature coconuts adds a rich creamy texture to foods.

• Dried shrimps - these salty pink dried shrimps are used to flavour vegetable stir-fries, seafood and soups.

• Tamarind - adds a welcome tartness to soups, sauces and chutneys. The pulp is mixed with water, kneaded and strained before use to get the juice.

• Curry pastes - Thai curries both use green and red curry pastes made of galangal, lemon grass, ginger, coriander, garlic, shallots and chillies. There is also yellow curry, which is of medium hotness as compared to red curry. Green curry is the mildest which normally uses a lot of cream coconut.

• Palm sugar - Called "gula melaka" in Malay, it is used in Thai desserts and dressings for its rich flavour and fragrant sweetness.

• Lemon grass - Use only the lower part of the stalks, as a rule, when you cut it in thin rings, use only the part where you can see the purple rings. Discard the rest of the stalk and the leaves.

Traditional malay food

Malay as a race is divided into many smalll "tribes" (for example: Acheh, Bugis, Mandailing, Minang, Banjar or Jawa). Each one has its own spread of traditional food that is typical to their villages.

Oh, what a spread they are!

Once Malaysia was formed, the diversity of its Malay traditional food are recognized mainly by its geographical location, according to the states. On the west coast, the northern states are well known for their hot, spicy food. This is due to heavy influence of neighboring Thailand. The central part by its rich gravy and the southern states by their thick and sour spicy sauces. The east coast states on the other hand, is more associated with sweet, but rich fare with glutinous rice.

However, the true Malay traditional food, in my opinion, should be prepared using only local ingredients. The spices and herbs are grounded manually, the meals are cooked over ancient-styled oven or stove, stirred with traditional utensils, packed or served in tropical edible leaves, eaten using the hand, following Malay etiquette and table manners.

Fish cracker keropok lekor

Some of the more well known heavy fares are: lemang (glutinous rice cooked in bamboo pole), ketupat (glutinous rice cooked in pandanus, coconut or banana leaves) and nasi dagang (3 part rice to 1 part glutinous rice steamed with ginger, onion and fenugreek).
Breakfast items included pulut inti (steamed glutinous rice with sweet coconut topping), boiled tapioca served with grated coconut, nasi lemak (rice cooked in coconut milk) and various sweet and savory dainty Malay cakes (kuih-muih).

Fish crackers (keropok -- made with sago and fish, prawns or other seafood) are popular snacks.

Cucur badak is made of sweet potato with spicy coconut filling

There are several types of keropok, the more common ones are dried before frying but keropok lekor which originates from the East Coast were boiled before frying. This type of keropok does not have long shelf life (two days at the most). However, the good news is, unfinished keropok lekor, after boiling, can be sliced thinly and turned into the normal dried keropok by drying the slices in the hot sun.

Ingredients used are mainly rice, rice flour, glutinous rice and its flour, yam, tapioca, sago, sweet potato, bananas, molasses, palm sugar and the ubiquitous coconut, prepared in its many forms. And of course the local herbs and spices! Many, many types of them and they are used in large quantities. Good cooks are never afraid to use large amount of these spices. This results in dishes which are rich, fragrant and redolent with beautiful concoction of spices.

Since most of these tropical products do not last long once they mature or ripen, the ancient cooks created ways to preserve them by drying, fermenting, salting, smoking or turning them into flour and pickles. And here we are, moaning whenever there is a power cut such that our freezer is not working! So, you see, Malay traditional food mainly use local produce that can grow easily and abundant in this land. Please bear in mind that wheat and its by-products were brought in by the western colonial powers so traditional Malay food does not have them. Therefore, leavened bread is not part of traditional food.

Instead, crepe-like delights like "lempeng" are made with bananas, molasses and garnished with coconut shaving. Tapioca are finely grated and used to make delicious sweet cakes which are baked in a tin over and under smoldering coconut husks. Ahh, what a wonderful smell emanating from those burning, smoky contraptions. I simply love Malay traditional food.

Typical ways of cooking includes roasting, frying, steaming, boiling and also stewing. Fuel used is made up of local firewood or coconut husks and shells. Making Malay traditional food with these natural fuel do taste much much better than by using conventional LPG and a modern stove!

Bamboos are shaped as skewers and used to hold barbecued dish or meat. Like mentioned before, bamboo poles are also used to contain food and then cooked. Usually, the bamboo is lined with banana leaves before food is stuffed in, this makes the food smell more fragrant as well as prevent the itchiness of the bamboo to contaminate the food.

Banana leaves are used to pack food, to wrap meat or fish before roasting and also for serving. The leaves were first smoked over fire to make them soft, otherwise they would break and would not be able to contain the food. This also makes the food smell very nice.

Coconut leaves are weaved to make the case for ketupat (rice cakes).

Ketupat

Only young coconut leaves are used in this case because the older leaves are bitter and will affect the taste of the food.

Yam leaves, banana leaves or rubber plant leaves are used to wrap "tapai". Tapai is fermented glutinous rice or tapioca which takes some acquired taste to enjoy. Old ways of fermenting is used to make tapai and tuak. Tuak is a mild alcoholic drink made by "strengthening" the juice resulted when making the tapai.

Another drink worth mentioning is "nira". Nira is made by collecting the nectar of coconut flowers. The nectar drips slowly into short bamboo tumblers tied around the the top of coconut trees. The drink is really, really sweet. By cooking nira slowly, it would turn into thick palm sugar.

The names of Malay traditional food also implies the uniqueness of the meal. For example "nasi dagang" literally means: traveler's rice. The nature of the rice is that it can last for a couple of days gave its name. "Rendang" means "wok" and any rendang means exactly that: the food is stewed over long period in a wok.

Ulam is fresh raw herbs to be eaten with sambal belacan

If you thought after reading the description above that most traditional Malay food are pretty unhealthy, you are quite right. However, we do have our antidotes - the traditional herbal food which are used concurrently to balance the "heaty, windy or cold" stuff.

The Malays eat plenty of raw herbs to consume with daily meals. These are called "ulam". Ulam comprised of young shoots or leaves of various plants which are mostly eaten raw or sliced thinly and made into salad or eaten with sambal belacan. Most of them taste bitter, but in the Malay culture, the bitterness is the cure. The Malays also believe that daily consumption of ulam would make you look younger even though you are actually aging. These herbs and raw leaves grow everywhere easily. They are cheap and available. Modern science also has proven that some of these plants do indeed contain high levels of antioxidants and also phytochemicals.

In this modern world, some of traditional Malay food are indeed dying or have already been abandoned. It is up to the Malays themselves to uphold the tradition. One of the ways is to keep on asking your grandparents about the kind of Malay traditional food they ate when they were young. Also, to observe the rituals performed in some ceremony which are very closely related to traditional food preparation.

Thai tomyam

I promised... that I will try my best to post about Thai cooking, but since I don’t have a cooking blog, I shall post about Thai tomyam here. So, fellow bento-ers, I hope that you won’t mind about me “messing” up my blog. LOL!

First of all, I would like to clarify that, I have never really cooked before I moved to Bangkok a year ago. I was staying with my mother-in-law, who’s a great cook, and I have a maid who did the house chores. Basically, I just had to take care of my kids.

But since I moved here, I started to learn how to cook and occasionally, I will try to learn Thai cooking from my sister-in-law. She’s Thai, and we are here in the same office. Maybe most of us are bored with “ta pao” food and we are too lazy to think about what to eat for lunch, and thus, she and the office staffs volunteer to cook our lunch. As for me, I just stand there and watch. LOL! Thai cooking is totally different from Chinese cooking, I would say…

So, here are the photos I snapped just now, when they were preparing Thai seafood tomyam nam sai. Nam Sai means it’s clear soup, you will know the difference later…

The ingredients include limes, spring onions, coriander, tomatoes, shallots, fresh lemongrass, galangal, bird eye chilies, kaffir lime leaves, sawtooth coriander (not shown), squids (washed and cut), and prawns (seasoned with fish or soy sauce)

To me, my tomyam must come with kung (prawns)! Prepare some MSG, or you can use chicken stock, salt, sugar and fish sauce too.

Chop the shallots and slice the lemongrass, and galangal into small pieces.

Put them in boiling water.

Let the “soup” cook for a few minutes.

At the same time, pound some bird eye chillies. They are super spicy, but I love it. LOL!

Add the chilies into the soup. Ahh….be generous please, I love spicy tomyam. LOL!

Add in squids and prawns.

Add in coriander leaves, sawtooth coriander, spring unions, kaffir lime leaves, and tomatoes, which are all cut into smaller pieces.

Then it’s time to squeeze in the lime juices (I think it’s about 5 or 6 limes used) and add some fish sauce, salt, sugar, MSG or seasoning. I can’t tell you how much to add…

Get a “tester” instead. LOL! She’s our helper at the office.

If the tomyam is not good enough, tell the chef to add more seasoning or lime juice in. LOL! Say hi to my lovely SIL. She’s a good cook.

When it’s done, scoop up and serve.

There you go, Tomyam Nam Sai. See? The soup is clear huh? But it’s sour and spicy.

Interested to see our complete lunch at office?

Mixed veggie, fried fish, fried eggs, and tomyam on today’s lunch menu. LOL!

Now you know why I don’t have to pack my own lunch? LOL! I have great chefs here.

Tom Yam Goong

Hot and Sour Shrimp Soup

A subtle blend of hot and sour with citrus overtones, tom yam goong is the most famous of all Thai soups. Each region has its own particular variation of the recipe.

Recipe:

8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 thin slices fresh or dried galangal (kha)
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers (prik khee noo), optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)

How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.

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