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Archive for the ‘Recipes’ Category

Especially For Those Who Love Instant Noodles

Monday, August 3rd, 2009

I received an email today which included this very interesting article on the ‘Correct Way of Cooking Noodles’ aka Maggi Mee.

Hope you enjoy reading the article!

The correct way to cook instant noodles without harming our bodies and health.

Normally, we cook the instant noodles by putting the noodles into a pot of water, throw in the flavouring powder and let it cook for around 3 minutes.

This is the WRONG method of cooking the instant noodles.

When we boil the flavouring powder, which normally contains MSG (Ajinomoto), it will change the molecular structure of the MSG, causing it to turn toxic.

One other thing which you may or may not realize is that, the noodles are coated with wax and it will take around 4 to 5 days for our body to excrete the wax after you have eaten the noodles.

Here Is The CORRECT METHOD Of Cooking Instant Noodles:
1. Boil the noodles in a pot of water.

2. Once the noodles are cooked, drain the noodles and throw away the water which contains the wax.

3. Boil another pot of water, pour the noodles into the hot boiling water and then switch off the heat.

4. With the heat off and while the water is very hot, pour the flavouring into the pot to make the noodle soup.

5. However, if you are preparing dry noodles, remove and drain the noodles from the pot, add the flavouring then toss the noodles and flavouring together.

Dietician’s Note:
If you buy plain Hakka noodles, you may initially need to boil it in water and discard the water. This will soften the noodles, and to prevent it from sticking together, we need to add a tablespoon of oil. This is because the noodles are partially deep fried to make it crunchy and then dust with flour to prevent it from sticking together.

Hence, when you buy the noodles, they are already unhealthy-made and this is an example of the type of noodles we use to make stir fry noodles.

The regular Maggi Mee is also made the same way, plus they add MSG/Ajinomoto and other chemical preservatives to it.

A large number of patients with ages ranging from 18 to 24 years are ending up with pancreatitis (swelling or infection of the pancreas) due to regular consumption of instant noodles. If you consume instant noodles more than 3 times a week, then it is very hazardous to your health.

Please share this information and help save a life.

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Tags: Health Tips, Healthy Diet
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Eats You Can Afford

Thursday, June 11th, 2009

Eats you can afford by Richard Augustin

Suffering a case of tight wallet syndrome doesn’t mean you have to forgo delicious meals. Here are easy thrifty recipes you can try at home.

The current economic slowdown has gotten everybody in a pickle resulting in consumers being not as frivolous with the ringgit as they once were.

Prices of goods are on the rise and as people find a common ground in trying to taper their spending, more and more of us are – for the lack of a better term – tight fisted with money these days.

Food is one of the first things that seem to hit most of us during this economic slowdown with the majority of the public now changing their eating habits and have gone so far to opt from dining out in order to save a little cash.

Restaurants are realising this too as more eateries and franchises, even fast food ones, offering special “value for money” offers in order to make up for this current deficit.

But if you want something a little more substantial, nutritious and tasty compared to salted fish, soy sauce and steam rice on a daily basis, then do take heed of these meal suggestions (from RM5 to RM30) you can attempt at home. We guarantee they’ll satisfy your hunger pangs without putting a dent into your wallet.

Best for RM5

Although the omelette is widely considered as a breakfast item, it’s also versatile enough to be had at any time of the day especially with a wide variety of ingredients added in.

A three-egg Spanish omelette, for example, is perfect to satisfy that hunger pang or as a quick snack. To make the omelette more appetising and fulfilling, use chopped onions, sliced bell peppers and mushrooms with a little shredded cheddar cheese for the filling.

If you’re the carnivorous type, some sliced sausages, chopped ham and bacon bits will definitely work a treat.

Start off by heating the pan with a little oil, sweat the onions and add in the peppers, mushrooms and meat items. Cook for a minute and add in beaten eggs into the mix, cook until eggs are set and add in pepper and salt to taste and cheddar cheese before folding. Set into plate and add in a dash of Tabasco sauce before serving. (Serves two persons)

Best for RM15

Spaghetti is a cheap option as it’s easier to store, cook with and most importantly saves you time and money.

Plus, pasta sauces these days come in all sort of flavours, which you can also easily modify on your own.

For added variety and a bit more of a kick, do consider adding in canned tuna or meat items like sliced chicken fillets or minced beef for a meatier option to the dish.

A quick boil of the pasta and a saucepan is all that’s needed for this hearty pasta meal. A dash of pepper and salt with a sprinkle of rosemary herbs to the meat and a quick stir-fry in a little olive oil (before adding in the pasta sauce) will add a little depth to the dish. Throw in chopped peppers and sliced mushrooms.

For a more Malaysian flavour, feel free to sprinkle in some dried chillie flakes to the dish as well. (Serves three to four)

Best for RM30

Nothing is heartier than a roast chicken meal and even though it takes a little preparation time, it’s easy enough to do on your own.

All you need is a whole chicken (patted dry) marinated with butter or olive oil, thyme, rosemary or basil, a dash of Worcestershire sauce and a tablespoon of Montreal Chicken Seasoning.

Marinate the chicken with the ingredients – especially inside the cavity – and tie the bird up around the wing and thigh area before placing in the roasting pan.

Preheat oven to about 180 to 200 degree Celsius and place a few potatoes (wrapped in aluminium foil) into the pan as well. Roast the chicken for approximately one hour and 15 minutes or until done; you can tell by the golden brown skin colour.

To make absolutely sure, prick the side of the chicken thigh to see if there’s a clear juice oozing out of it. Once you’re sure it’s done, remove the chicken and leave it aside to cool.

Cut the chicken into quarters and serve with a portion of baked potato. Last but not least, toss in a few salad leaves or a scoop of baked beans to complete your meal. (Serves four)