How to Cook Instant Noodles

 

DO NOT IGNORE THIS ....... Especially those fond of Instant Noodles....... 

 

'CORRECT WAY OF COOKING NOODLES'

The correct way to cook instant noodles without harming our bodies and health. `Normally, how we cook the instant noodles is to put the noodles

into a pot with water, throw in the powder and let it cook for around 3 minutes and then it's ready to eat.

 

This is the WRONG method of cooking the instant noodles.

 

By doing this, when we actually boil the ingredients in the powder, normally with MSG, it will change the molecular structures of the MSG

causing it to be toxic. 

 

The other thing that you may or may not realize is that, the noodles are coated with wax and it will take around 4 to 5 days for the body to

excrete the wax after you have taken the noodles. 

 

CORRECT METHOD :

 

1. boil the noodles in a pot with water.

2. once the noodles is cooked, take out the noodles, and throw away the water which contains wax..

3.. boil another pot of water till boiling and put the noodles into the hot boiling water and then shut the fire.

4. only at this stage when the fire is off, and while the water is very hot, put the ingredient with the powder into the water, to make noodle

soup.

5. however, if you need dry noodles, take out the noodles and add the ingredient with the powder and toss it to get dry noodles. 

 

 

Dietician's Note: If you buy plain hakka noodles which you make initially need to boil in water and discard the water. This will soften

the noodles but to prevent it from sticking we need to add a tbsp of oil and also the noodles are deep fried partially to make it crunchy and

then dusted with flour to prevent it from sticking while boiling.. Hence when you buy the noodles they are already made unhealthy and this

is the type we use to make stir fry noodles and the regular maggi too is made the same way plus they add MSG/ ajinomoto and other chemical

preservatives. 

 

A large number of patient with the ages ranging from 18-24 years are ending up with pancreatitis either as a swelling or infection of the

pancreas due to regular consumption of instant noodles..... If the frequency is more than 3 times a week, then it is very hazardous... 

 

Rice Water

RICE WATER

When someone gets diarrhoea, sometimes the solution is so easy, we
wonder why anyone has to suffer.   A friend shares on the cure!

The secret is in RICE WATER.

This is already known in this region.  your maids -- Sri Lankan,
Indonesian, Filipina and they would know about it.

(My mother) knew about it. When Dr Albert Winsemius came to Singapore
for a farewell and thank you dinner in his honour, he brought along his
wife Aly and his granddaughter, Jolijn. Both women came down with very
bad gastroenteritis. They saw the doctor who gave them medication. It
was slow to work.

Mother boiled some rice in lots of water and went to their hotel with
two 1.5L bottles of rice water.

I cringed in shame at the offer of this folk remedy, which seemed so
primitive to me. Never heard of this cure before. To my surprise, it
worked, and they were even able to go out for dinner the next day. Both
were exclaiming how the rice water did the trick of making them well
again. Well, lucky it worked, I thought to myself.

I was discussing this some years back with Kim Ng, the ex-matron of KK
Hospital. She said, yes, that is what Professor Wong Hock Boon, the
notable paediatrician teaches. I was shocked and made some comment how
could he? It was common knowledge so what had he to do with it?

Many months later, I regretted laughing at it. Dr Christina Shanta
Emmanuel, who is the CEO of...uh, which group I have forgotten. Either
National Health Group, or Polyclinics, or whatever.. regarded me
seriously when I brought up the topic like it was good fun. She said
that Prof Wong Hock Boon had presented a paper on it. At some
conference. After he had done clinical trials.

Then his results were published in the Lancet, the Medical Journal all
doctors read. In fact, said Shanta, he was credited for saving the lives
of 2 million African babies by this method.

Ah, so! I am impressed.

It is rice water and not rice, that does the trick. I have found it
effective again and again. You take a handful of rice and boil it in a
large saucepan with lots of water. Like three or four large glasses.
Then you cool that and drink the water. If you are in a hurry to relieve
the ailing person, take the saucepan off the fire and dunk it in a
frying pan or basin of cool water with ice cubes if necessary.

This gives the patient a chance to drink the rice water sooner and cure
himself or herself sooner.

When drinking the rice water, make sure there is lots of it. You have to
tell the patient that enough water must go in to line your guts from
throat to other end, all 10 to 12 metres of it. If you take rice, it
stays in the stomach. If you take broth, some of it may go into the
small intestine.

But if you take rice water, it will carry rice grains to every inch of
your small and large intestine to the end where the problem is.

How does it work? Even Prof Wong Hock Boon doesn't know. 

Read about it online-

*http://rehydrate.org/dd/dd06.htm#page2*

Enchanting Indian Nite @Dix (12 May)

WELCOME 2 INDIA in SINGAPORE DIx Rd

Indian Food
Indian food in Singapore is characterized by its complex use of spices, which is used to make its staple curries. Generally, Indian food is not as hot and spicy as thought by most people. It can even be thought of as delicate in flavoring. The best place to try Indian cuisine is in Little India. There are several northern and southern Indian eateries there. Indian food can also be found at hawker centers and food courts .

Different Types of Indian Food

Achar - Indian pickle of mixed vegetables. Now also served by Chinese and Malays with their traditional food.
Nasi biryani - Popular Indian muslim dish of saffron rice and meat. It is sold by both Indians and Malays, and is essential at Malay weddings.
Curry - The basic Indian vegetable or meat gravy. It is now ubiquitous in local Chinese and Malay 'traditional' cuisine.

Fish head curry - Iconic Singapore dish, invented by Indians (specifically one Mr.Gomez) for the Chinese palate which values textures. Not found in India.
Indian Rojak - Salad of deep fried battered potatoes, eggs, seafood, tofu and other items. Served with a hot and sweet chilli sauce. The dish does not exist in India and is unique to Singapore and its region.
Roti Prata with chicken curry. Teh tarik - Literally 'pulled tea', named after its preparation technique. Compared to the cappuccino because of its frothy top.
Indian Mee goreng - Chinese yellow noodles, prepared 'Indian style' and fried with spices, minced meat, green peas and potatoes.[6]
Murtabak - A hearty pan-fried pastry stuffed chicken, mutton and sardines.
Roti john - A split, panfried baguette topped with egg, minced mutton and onions, and served with ketchup.[7]
Roti Prata - 'Singapore's answer to the croissant'. A popular supper. Latest variations include durian and cheese prata.

Indian Curry Puff the rectagular one- nice!!

Ha ha! Just jot to memory about a CG eating outing years back at Sembawang for Satay, we had an Indian Bro with us and we talked about Indian crusine- to our surprised he said he had never heard of Indian Mutton Soup!! No such dish in India :)

How to Make Chai Tea

Ingredients

• 2 teaspoons fresh ginger root; grated
• 1 whole star anise; broken up
• 1 teaspoon orange peel; grated
• 4 pieces cinnamon bark (canela); 1 1/2 inch
• 1 teaspoon cardamom seeds
• 10 whole cloves
• 5 whole peppercorns
• 5 cups water
• 1/4 cup black tea leaves; (like Assam or Darjeeling)
• 1 teaspoon vanilla
• 1/4 cup honey
• 3 cups milk

Steps

1. Bundle up the first seven ingredients in a length of cheese cloth and tie it together with a string. This is called a bouquet garni (pronounced "boo-KAY gar-NEE").
2. Place the bouquet garni in a pot of water. The string should be tied to the handle for easy removal later on.
3. Bring the water to a very low boil, then reduce the heat and simmer. Boiling water may extract too much bitterness from the tea leaves.
4. Add tea leaves and continue simmering for 15 minutes.
5. Remove the bouquet garni.
6. Strain the remaining liquid through a sieve to remove tea leaves.
7. Add honey, vanilla, and milk.
8. Serve. Pour the mixture over crushed ice if you're serving it cold. This makes eight servings.

Tips

• Tea leaves can release too much bitterness if exposed to hot water for too long. The general rule of thumb when making an "infusion" such as this is that the longer the ingredients remain in the liquid, the stronger their flavor will be. Experiment with a variety of leaves and time durations to see what works best for you.
• Remember that Chai Tea is an infinitely adaptable recipe. You may consider removing or changing the quantities of any of the ingredients, to your taste. For example, instead of honey, regular sugar or brown sugar could be used. Nutmeg is a common addition (best freshly grated), and you may wish to try licorice, saffron, chocolate or cocoa.
• Feel free to experiment with other techniques such as using green or white tea instead of black tea leaves. Other variations could use soy milk instead of skim milk. Or you could use a different sweetener than honey, such as rice syrup or maple syrup.
• If you don't have cheesecloth or find it messy to deal with, you can purchase empty paper tea bags from a tea shop. Fill it with your spices (and another with tea leaves if you wish), close it with an inexpensive bag clip, then discard it when done. You can also get cloth bags made of unbleached muslin that are reusable. They close with a drawstring. Alternatively you can rely on the straining process to remove much of the solids but finely grated spices will pass through. Chinese Herbal bags work too!
• The proper name for the drink known as "chai" or "chai tea" is "masala chai." The word "chai" is Urdu, Hindi, and Russian for "tea", while "masala" is Hindi for "spice". If you say you are making "chai" that would mean that you are making plain tea. Thus both words are necessary.
• The word "chai" actually has roots in Chinese. Cha, pronounced like "chai" without an i is the word for tea in many areas of China.
• Kenya is one of a number of countries that use the word chai, and when they say it they generally refer to a hot tea drink flavored with "tea masala" and with milk added. Sometimes the maker adds sugar, but often this is left to the individual; Kenyans tend to use a lot of sugar. I once saw it prepared while I lived in Kenya, and the tea bags, water, and milk were all heated together, with the tea masala added just before serving. The tea masala is marketed in a bottle like many other spices, and can be found at many Asian grocery stores in the U.S.
• There are four kinds of cinnamon: China Cassia, Vietnamese Cassia, Korintje Cassia and Ceylon Cinnamon. Ceylon is twice as expensive and well worth it. Try all four or a combination.
• Some chai tea recipes call for a longer boiling time, such as one hour. In this instance, some ingredients, such as ginger, can be chopped into larger chunks. The tea may be added last (separately), and allowed to infuse after the concoction has stopped boiling. Some chai tea variations may also call for mint leaves, and exclude other ingredients, such as vanilla. Delicate ingredients such as mint leaves should be added during the end of the boil, or merely allowed to infuse after the boil has ended.

How to cook a Chicken Curry in 10 Minutes-> Visit:-

http://www.videojug.com/film/how-to-cook-a-chicken-curry-in-ten-minutes?utm_source=Greenback&utm_medium=CPC&utm_campaign=Food%26Drink

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Let's have a Super Enchanted Nite.

Contact Tracy (90294348 / asap316@yahoo.com) to place reservations on the dish that U would like to contribute!

First come first serve, so what are u waiting for come and reserve a dish space")

*~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~*

Christina-> Naan of different flavours and maybe butter chicken also

Klara-> Indian Chicken Curry

Linda-> Briyani Rice

Rachel->Prata

Justin-> Tandoori Chicken

Tays-> Indian Tibits

Papadum??

Chappati-> ??

Putu Mayam (Spring Hoppers)-> ??

Mee Goreng-> ??

Maggi Mee Goreng-> ??

Murtabak-> ??

Indian Curry Puff -> ??

Indian Rojak-> ??

Chendol-> ??

Teh Tarik/ Teh CIno-> ??

Teh Halia/ Chai Tea->??

Milo Dinasour-> ??

Lazzi (Indian yogurt drink)-> ??

S*A*L*A*D @ Dix (28 Apr)

S* A* L* A*D

Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.[1] They include a mixture of cold or hot foods, often including vegetables and/or fruits.
Green salads include leaf lettuce and vegetables with a dressing. Other salads are based on pasta, noodles, jello, or even cool whip. Most salads are traditionally served cold, although some, such as German potato salad, are served hot.

The word "salad" comes from the French salade of the same meaning, which in turn is from the Latin salata, "salty", from sal, "salt", (See also sauce, salsa, sausage). Vegetables seasoned with brine was a popular Roman dish.[2] The terminology Salad days meaning a "time of youthful inexperience" (on notion of "green") is first recorded by Shakespeare in 1606 while the use of salad bar first appeared in American English in 1976.[3]
Green salads including leaf lettuces are generally served with a dressing, as well as various toppings such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains. Salad is often served as an appetizer before a larger meal, but can also be a side dish, or a main course.

Suggested Salads:-
Green/ Vege Salad
Potato Salad
Waldorf Salad
Casear Salad

List of suggested salad items & who's bring what?:-

Rocket Leaves, Romain Lettuce, Iceberg Lettuce->Lay Eng
Japanese Cucumber & Baby Honey tomatoes-> Christina

Ham & Cheese-> Tays

Hard boiled Eggs->Kelvin

Balsamic dressing & Olives->Geri

Fresh - cooked & cut out corn & tuna- > Rachel Tan
Crab meat-> Karen & Justin
Japanese Dressing,Courtons,Sesame seed & Bacon Bits-> Linda
Bread-Jayne
Potato Salad-> Klara

Sago Pudding & Jellyfish Salad in Pie Tee-> Linda

Chicken- Smoked Chicken or Roasted Chicken->

Fruit Salad->

Any other delectables->

Let Tracy know if u wanna bring the above or anything else-

90294348 / asap316@yahoo.com

cucumbers

Taste The Cleansing Effect Of Cucumber
Tags: Chinese diet, chinese food, chinese food health, chinese food recipe, chinese health, Cucumber Honey Porridge recipe, cucumber medicinal values, health tips, medicinal diet, recipe for lowering cholesterol/blood pressure, recipe for reducing swelling, recipe for removing heat/toxin, Traditional Chinese Medicine.
In Western diet, cucumber is valued for its vitamins and minerals such as Vitamin A, C, and K; magnesium; manganese; pantothenic acid; phosphorus; and potassium. Whereas in Chinese diet, cucumber is also known for its medicinal values.
According to Traditional Chinese Medicine (TCM), cucumber is “cold in nature.” It can remove heat and toxin, facilitate urination and reduce swelling (with the help of ascorbic acid and caffeic acid), relieve thirst and regenerate body fluid (because the flesh of cucumber is mainly composed of water). No wonder cucumber is a popular medicinal food (try this recipe: Cucumber Honey Porridge) for easing sore and ulcer caused by heat-toxin, jaundice and heat stranguria, dark urine, etc.
Nevertheless, as pointed out by TCM Practitioners, despite that cucumber has a lot of merits, its “cold” attribute should keep us from eating too much of them, otherwise our spleen and stomach function will be undermined. In fact, elderly and children who generally have weak stomach/spleen function; pregnant women; people suffer from cold hands and feet, diarrhea due to spleen and stomach coldness (functional disturbance) etc. should avoid over-eating of cucumbers.
Tips:Since there are some compounds called sterols contained in cucumber that have been shown to lower cholesterol, and the heaviest concentration of sterols is in the skin of the cucumber, we should retain the peel when we eat it, as said by Traditional Chinese Medicine Practitioners.
Although fresh cucumber is a very good source of the Vitamin C and mineral molybdenum, and also a good source of Vitamin A, dietary fiber, folate, magnesium, manganese, and potassium, it is less nutritious than most fruits and vegetables. Therefore, cucumber lovers should also eat other fruits and vegetables to get sufficient nutrients and vitamins.

hee if you have balance of cucumber maybe can try this too..:)

HOW TO MAKE CUCUMBER FACE MASK...
Instructions
Difficulty: Easy
Things You’ll Need:
Cucumber
Witch hazel
Lemon juice
Egg white
Mint
Honey
Rosewater
Apple
Step1Put a sliced cucumber into a food processor and blend until it becomes pulpy. Pour this into a strainer and collect the liquid in a bowl. Add 1 tsp. each of lemon juice and witch hazel, which also have gently astringent and purifying effects on the skin. Add 1 gently beaten egg white and stir to combine ingredients. Apply the mixture to the face and neck, avoiding the eyes. Leave on for 15 to 25 minutes and rinse with warm water.
Step2Mix 1/2 cucumber, sliced or cut in chunks with 1 tsp. of mint, 1 tbsp. of lemon juice and the white of 1 egg. Put all ingredients in a blender and mix well. Refrigerate for about 10 minutes before applying to the face and neck, avoiding the eye area. Leave on for 15 minutes. Rinse with warm, then cool water.
Step3Grate 1/2 cucumber into a bowl, making sure the pieces are small enough to be applied to the face as a mask. Add 1 tsp. of rose water. Apply to the forehead, nose and chin, where skin is naturally more oily. The mixture can be used all over the face, including under the eyes and on the eyelids, for pore-reducing and skin-tightening affect. Leave on for 15 minutes and rinse skin with warm water.
Step4Combine cucumber with avocado for a skin tightening and nourishing facial mask. Chop 1/2 cucumber and 1/2 avocado and mix in a blender or food processor. Add the white of 1 egg and 2 tsp. of powdered milk. Refrigerate for a half hour before applying the mixture to the face and neck. Leave on for 30 minutes. Rinse with warm, then cool water.
Step5Add apple to a cucumber mask for gentle fruit-acid exfoliation. Chop 1/2 cucumber and 1/2 apple and mix in a food processor until all the large pieces are incorporated. Add 1 tsp. of honey and apply to the face and neck, avoiding the eye area. Leave on for 15 minutes and rinse with warm, then cool water.

black fungus

Black Fungus: A Vegetable That Works As Meat
Tags: black fungus medicinal values, black fungus recipe, Chinese diet, chinese food, chinese food health, chinese food recipe, chinese health, health tips, medicinal diet, recipe for facilitating bowel movement, recipe for lubricating intestines, recipe for removing heat/toxin, recipe for replenishing Qi/enriching blood, Traditional Chinese Medicine.
Black fungus is a very common and inexpensive ingredient on Chinese dinner table. It also has been labeled as a medicinal food for thousands of years known for its rich nutrients such as iron, protein, fat, vitamins, polysaccharide, and other minerals.

According to Traditional Chinese Medicine Practitioners, black fungus has a bittersweet taste and is “neutral in nature” that can replenish “Qi” (essential energy), enrich and activate blood, purify lungs and intestines, etc. Its applications include anemia, haematemesis, uterine bleeding, hemorrhoid, high blood pressure, coronary heart disease, and even cancer prevention.

Being honored as “Meat in Vegetables,” iron contained in black fungus indeed is one the highest among all the vegetables; eating regularly can enrich blood and prevent iron deficiency anemia. Besides, even the modern Western medical science has proven that black fungus is very effective in blood viscosity modulation by inhibiting platelet aggregation and lowering viscosity of blood. Studies show that people who eat black fungus regularly tend to have a normal blood viscosity—a similar result as to use aspirin—not to mention these people are at lower risk of developing cardiovascular disease.

Since black fungus carries a compound called polysaccharide, this vegetable not only inhibits tumor growth and prevents cancer, it also neutralizes the side effects of chemotherapy and radiation. Last but not the least, black fungus also is a good “adsorbent” and “scavenger” thanks to its pectin that can adsorb dust in lungs and digestive system and then excrete together.
Indeed, whether you are a vegetarian or a meat-lover, eating black fungus has a mile-long list of benefits, yet requires only an inch-long list of cooking steps. Want to have black fungus on your dinner table tonight? Try this one: Stir-fry Black Fungus with Chinese Cabbage (Bok Choy).

Popiah Special @ DIX (21st Apr)

WE CAN SELL POPIAH & KUEH PIE TEE @ DIX!! :)

Bro Robert with Talia :)Chinese Sausages from Augustine

Roasted Chicken from Bro Kelvin (His first try)

Nuts from Tay & Crab meat from karen

cute cute Jelly chick DIY from sis Stephanie
Tc tay cutting this special cake diy made by Sis Linda Sis Linda, baby TaliA & Me
According to Bro Steve,Popiah Skin kept best in its moisture when we cover it with the wet clean towel :P

Eggs CedRic Made the DIY kuei Pie Tee..Yum
veggie from Geri

Klara's maid make THUMBS Up Popiah filling!! Bagus!

POPIAH
HOW TO MAKE POPIAH SKIN
Ingredients 125g plain flour
6 eggs
1¼ cups water ,1/8 tsp salt
MethodSift flour into a large mixing bowl. Beat in eggs one at a time. Gradually pour in water to mix. Stir in salt. Beat until batter is smooth but not foamy. Leave to rest for 5-10 minutes. Heat a non-stick frying pan and lightly grease pan with oil. Pour 2–3 tablespoons batter on the pan. Swirl around to get an even circle. When cooked, edges will curl and begin to unstick from the pan. Flip out and leave on a clean plate.
Nonya Popiah or Nonya Egg Rolls http://www.youtube.com/watch?v=d2tsLxUXUIc

a very special and satisfying Nonya dish. The skin of the roll is made of eggs and flour, similar to a heavy crepe. The roll is then filled with finely shredded vegetables,bits of cooked prawns & crab meat,tofu,pork,garnished with lettuce leaf,fresh bean sprouts,lup cheong (Chinese sausage)

freshly pounded chilli,garlic,sweet thick black sauce.
Filling Ingredients:
600 gm chicken meat or belly pork, cut into thin strips
1 teaspoon salt 600 gm small prawns, shelled (shells reserved for stock)
1 teaspoon salt 9 cups water
7 tablespoons oil
3 whole pods garlic, minced
5 tablespoons preserved soy beans,
ground lightly 2 kg turnip, shredded
3 cans (552 gm) bamboo shoots, drained and shredded
10 firm soybean cakes, cut into strips and fried
1 teaspoon salt


Garnishing Ingredients:
2 heads lettuce
20 red chillies,
ground 3 whole pods garlic,
ground black sweet sauce
600 gm beansprouts, tailed
1 large cucumber,
shredded finely 300 gm small prawns, shelled and steamed
4 medium crabs, steamed and meat extracted
300 gm roasted peanuts, ground
300 gm shallots, sliced and fried crisp

Who is bringing what???
Tay - Bean spouts & peanuts
Karen & Justin- Crab stick
Stephanie & Steve- Popiah Skin & sweet sauce
Klara - Turnip Filling, chilli, garlic ( Klara's maid is cooking the turnip filling- never cooked before!! but PTL! she's brave to attempt it all for our gastronomic feasting.)
Augustine-Chinese sausages
Linda- Egg, Fried Shallots,Wan Shui

Geri & Kelvin-lettuce & prawns

Lay Eng -Kueh Pie Tee Cups
Anyone wanna bring dessert, etc as add ons, pls feel free to do so!

We're also having Birthday celebrations for Tracy, Jennifer & James