How to cook Yellow Rice with rice cooker

Posted on October 29, 2011 by admin

Nasi kuning, Yellow Rice or Turmeric Rice is one of several Indian recipes designed to hold up perfectly to the curries and spices of Indian food. This dish is also very popular in other Asian countries. For example Indonesian people often cook the yellow rice to celebrate special occasion like birthday, or ceremonial festive.

By adding turmeric to plain white rice you’ll be guaranteed an added kick of flavor and color. Besides being delicious, the health benefits of turmeric are pretty amazing. It’s been used as an anti-inflammatory for hundreds of years in India and China. It is usually bought in powder form but the root is sometimes also available from Singapore, Malaysia, India and other Asian grocery shops.

Turmeric’s colour is fairly indelible – if you are working with fresh turmeric, be careful of your chopping surfaces – if using wood, it might take some time to remove the dye from the wood.
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Singapore Buffet directory listing site

Posted on October 28, 2011 by admin

Found Singapore Direpublic site which listed Singapore buffet directory listing. According to the site, it will host comprehensive information on Buffet Restaurants, Buffet Cuisines, Price, Address, Menu, etc info in Singapore hotels and restaurants.

You may like to visit the Singapore Buffet site at DIRepublic at

http://sg.direpublic.com/food-and-beverages/buffet

There are quite a number of categories listed there, but $15 and Below Singapore Buffet information is quite helpful to us :)

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kuih or kueh – popular tea time dessert

Posted on November 29, 2009 by admin

You can buy Chinese, Indian, Malay, Nonya (Nyonya), Thai and western cakes in the streets, shops, bakery or cake houses all over Malaysia and Singapore. Typical Malaysia / Singapore cakes, commonly referred to as kueh (or kuih) made by the Malays and Chinese are usually small cakes or coconut milk based desserts that come in a variety of flavors, usually having fruit such as durian, banana, or sometimes pandan.

Kuih are usually sweet and intricate creations, including cakes, cookies and puddings. It is more often steamed than baked. It can also be deep-fried, and sometimes even grilled. They are very different in texture, flavor and appearance from Western cakes or puff pastries.

Kuihs are not confined to a certain meal but are eaten throughout the day. It comes in different shapes, colours, texture and designs. Some examples are filled, coated, wrapped, sliced and layered kuihs. Presented together, they make up a colourful, pleasing platter. As such, kuehs are among the most popular items to be enjoyed during tea time, as a sweet dessert, and as part of the menu at festive occasions.
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Indian Aloo Masala – Potato Masala Curry

Posted on May 3, 2009 by admin

Potatoes is rich in Vitamin C, Calcium and Iron. In India potatoes are used in varieties of dishes. One of the dishes that uses potato is Aloo Masala or Potato Masala Curry. Aloo masala is a nice compliment for any kind of dosa. It can be rolled in the dosa or served as a side dish.

Ingredients

4 boiled medium size potatoes
2 large finely chopped onion
2 large chopped tomato
1 teaspoon ginger garlic paste (or can finely chopped 1 garlic + some ginger)
2 teaspoon garam masala (or any curry powder)
2 tablespoon oil
6 curry leaves
1 coriander
some turmeric powder for color and sweet flavoring
salt

How to Cook Aloo Masala (Potato Masala Curry)

1. Clean the potato with plain water than you should peeled it and cut into finger chips sized and boiled it.
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Variety of Indian Bread Roti

Posted on May 2, 2009 by admin

Roti is a general name used for Indian Bread. It is the primary food in the daily menu of most people in the Indian subcontinent. Anyway, roti is eaten more in the northern regions of the country because of its dry climate.

Depending upon the ingredients and method of preparation, a variety of breads are made in India – Chapati, Puran Poli, Phulka, Luchi, Puri, Roti, Paratha, Naan, Appam, Dosa, Bhatoora, Kulcha, Pathiri, Baqar Khani, and many more. Each name refers to a different kind. Some of these, like Paratha and Roti have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain. Most of the time, it is prepared according to one’s own taste and imagination.

Poli is sweet, chapati and paratha is made with whole wheat flour, naan is soft and fluffy north Indian roti and is made from plain flour with a little bit of yeast, puri and bhatura are deep fried in oil, Paratha are layered bread made of wheat flour but fried in little oil. Anyway, most of these breads are cooked on a flat pan except Naan and other Tandoori class of breads. A special oven called a tandoor clay oven is used for cooking Naan directly over a flame.
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Indian Cuisine Masala – mixture of spices

Posted on May 2, 2009 by admin

One of the most popular foods of India and one that the country is well known for is Masala. We can find many of the Indian food are having the term of “Masala” in part of its name like Masala Dosa. Anyway, what does “Masala” mean?

Masala is a term used in Indian cuisine and the cuisines of neighboring, culturally similar, regions like Pakistan and to describe a mixture of many spices, which are mixed into a sauce when used in a dish. It is known for its smell, and is used extensively in Indian cooking to add spice and flavor.

Masala is used in a variety of sauces and dishes, and can have many different tastes depending on the combination of spices that went into making it. A masala can either be a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients–often garlic, ginger and onions. Some of the spices in a certain Masala can be: coriander, cumin, salt and pepper.
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Tremella dessert for throat and skin

Posted on April 5, 2009 by admin

Tremella (Snow fungus), also known as white tree ear fungus, silver fungus and silver ear is quite similar to wood ear. It is white in color and almost transparent.

Tremella is commonly used to enhance body liquids – good for throat and lungs. It is effective in nourishing the lungs, healing dry cough and clearing heat in the lungs. Those who have weak lungs catch cold easily. Eating stewed white fungus with rock sugar and red dates helps strengthen the respiratory system and thus, helps prevent cold.

At the same time, Tremella is commonly used as a stimulating herb and also as a beauty augmenting medicine. It is widely used for the betterment of the skin tone. Tremella is one of the premier beauty herbs of Asia and is used to beautify the skin. When consumed regularly, the skin is believe to become soft and moist.

To prepare Tremella to be used in soups and desserts, just wash and soak dried Tremella in cold water for 20 – 30 minutes or until it becomes soft. Cut into smaller pieces before adding to your soup. The middle of the fungus is usually quite hard, some people will prefer to use only the softer edges. Continue reading →

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Tofu for your every day healthy life

Posted on March 29, 2009 by admin

When it comes to finding protein sources that do not contain the cholesterol and fat content found in meat products, people are beginning to rediscover tofu, which is used widely in Chinese and Japanese cuisine.

Vegetarians have long reported the benefits of tofu food – a soy product that is often used as a meat alternative in a variety of dishes. But the benefits of tofu food have reached beyond the vegetarian community as more and more health-conscious eaters have turned their attention to this versatile product. Tofu food lends itself to a variety of delicious uses and, as such, continues to be a staple in many household kitchens.

Tofu is a soybean based product made from curds that are pressed into useable blocks that can be used in a tofu recipe. Soft tofu, derived directly from soy milk, is extremely moist; because of its similarity to custard, it is often used as an ingredient in a tofu recipe for dessert. Firm tofu, that contains less moisture, holds its shape and is conducive to a main dish tofu recipe. Dried tofu has the lowest moisture content and is most like meat in its texture. When used in a tofu recipe, dried tofu is often crumbled, sliced, or pressed into noodles. Continue reading →

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Drinking Fresh Vegetable Juice as Healthy Lifestyle

Posted on February 28, 2009 by admin

Drinking fresh green vegetable juices every day is one of the greatest secrets of slim and radiantly healthy people.

Fresh vegetable juice helps supply your body with readily available nutrition. It not only tastes great, but it helps you eat, and consumes more vegetables in a day than you normally would.

Green juices will feed your body with an abundance of vitamins, minerals and disease-fighting antioxidants. These fresh and nutrient-rich juices will also help to heal and restore your energy and youthfulness.

You may want to begin experimenting with some of the milder tasting greens first–like the leaf lettuces, spinach and beet greens. These veggies taste great when juiced with fresh carrots or apples.

Nutrition experts now claim that consuming plenty of green vegetables, particularly green leafy vegetables, will help to decrease the risk of heart disease, stroke and certain cancers. They are also said to be effective at lowering blood pressure, improving digestive health and guarding against cataracts and macular degeneration.
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Get healthier by adopting vegetarian lifestyle

Posted on January 4, 2009 by admin

Vegetarian – Become One and Be Healthier Today With These Simple Tips

Becoming a vegetarian will make you healthier and give you more energy.

Many people think it is difficult to adopt a vegetarian lifestyle but there are a huge amount of choices open to you and this article will show you how to in simple steps.

Once having made the decision to become a vegetarian, you must decide which kind you are. There are for main varieties:

• Lacto vegetarianism: Lacto vegetarians do not eat meat or eggs but do eat dairy products. Most vegetarians in India and other Hindu areas, as well as those in the classical

Mediterranean lands, such as Pythagoreans, are or were lacto vegetarian.

• Lacto-ovo vegetarianism: Lacto-ovo vegetarians do not eat meat but do eat dairy products and eggs. This is currently the most common variety in the Western world.
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