Food Critics' Guidelines

Food Critics' Guidelines

Introduction

The following guidelines for restaurant critics and/or reviewers are just that — guidelines suggested by the Association of Food Journalists. They are not intended to be rules that will be enforced by the Association of Food Journalists. The guidelines are provided to food journalists and their employers who are interested in ethical industry suggestions for reviewing restaurants.

Ethics
Good restaurant reviewing is good journalism. Reviewers should subscribe to the same accepted standards of professional responsibility as other journalists. That means adhering to the traditional Canons of Journalism of the American Society of Newspaper Editors, the Code of Ethics of the Society of Professional Journalists, Sigma Delta Chi, and the Code of Ethics of the Association of Food Journalists.
Given the prominence — and controversy — inherent in reviewing, it makes sense to check first when confronted with a doubtful situation. Consult the various ethics codes or talk to an editor. The Association of Food Journalists also serves as source of advice and support for reviewers who are members.

Anonymity
Reviews should be conducted anonymously whenever possible. Critics should experience the restaurant just as ordinary patrons do. Reservations should be made in a name other than that of the reviewer and meals should be paid for using cash or credit cards in a name other than the critic. Take care to make reservations from telephones outside of work; many restaurants have caller identification systems. Just because a workstation telephone has a "blocked" telephone number doesn't mean the call won't be tagged as coming from the publication. Reviewers who have been recognized may want to make note of that in the review, especially if the treatment they receive differs markedly from what nearby tables are receiving. While anonymity is important when dining out, reviewers should write under their real names, not a pseudonym. Readers should also be able to respond to the reviews; a work telephone number or e-mail for the reviewer or the supervisory editor should be included with the review.

Multiple Visits
Two visits to a restaurant are recommended. Three times are better. Service, food quality and atmosphere can vary, sometimes quite dramatically, from day-to-day. Multiple visits give the critic a better understanding of the restaurant, helping him or her to more accurately gauge its rhythm and spirit. Try scheduling visits so the restaurant is observed on a weeknight and a weekend. Lunch on a Monday can be vastly different from a Saturday night dinner, for example.

Ordering
Reviewers should sample the full range of the menu, from appetizers to desserts. Reviewers must taste everything ordered, or at least all the items they mention in a column. Bringing guests along helps the critic by allowing the table to order a greater variety of dishes. Two or three guests per visit are probably the most manageable. Besides being fun, having guests along better replicates the dining out experience. Order dishes that involve different cooking techniques (steamed, deep-fried, sautéed); different ingredients (one orders fish, another asks for beef); different styles (something traditional, something eclectic). Is there something the restaurant is known for doing well? Order it. In general, guests should avoid ordering the same thing. Order different dishes on return visits. It's a good idea, however, to do a repeat order on a dish that is particularly wonderful or terrible to see if the experience is consistent.

Payment
Pay in full for all meals and services. Don't accept free meals or use gift certificates donated by the restaurant or a special-interest group. Publications should strive to budget enough money for restaurant visits so the reviewer can do the job without having to resort to personal funds to help pay the bill.

Variety
Reviews should reflect the full range of a region's restaurants, from neighborhood haunts to luxury venues. Offer readers dining choices in a variety of price ranges, cuisine, neighborhood and style.

New Restaurants
To be fair to new restaurants, reviewers should wait at least one month after the restaurant starts serving before visiting. These few weeks give the fledgling enterprise some time to get organized. If, however, a restaurant must be visited because of timeliness, enormous reader interest or journalistic competitiveness, consider offering readers "first impressions." This piece should be more descriptive than critical, avoid labeling it as a review if possible. The emphasis of such a sneak preview could be on the fledgling restaurant's clientele, its decor and maybe the chef's background rather than a blow-by-blow account of the menu (though food would, of course, be mentioned.)

Ratings
Ratings should reflect a reviewer's reaction to menu, atmosphere and service. Cost should also be taken into consideration. Have a sense of what a star or other rating symbol mean. Here are some definitions to consider:
FOUR STARS: (Extraordinary) Transcendent. A one-of-a-kind, world-class experience.
THREE STARS: (Excellent) Superior. Memorable, high-quality menus frequently accompanied by exciting environs and/or savvy service.
TWO STARS: (Good) Solid places that beckon with generally appealing cooking.
ONE STAR: (Fair) Just OK. A place not worth rushing back to. But, it might have something worth recommending: A view, a single dish, friendly service, lively scene.
NO STAR: (Poor) Below-average restaurants.
Although most readers have a sense of what the stars mean, every review should run with a box explaining the ratings.

Changes
Some restaurants get better, some restaurants get worse. A critic should have some sort of mechanism in place to make note of these changes. A full-blown re-review is appropriate if the restaurant changes hands, wins or loses a high-profile chef or moves to a new location.

Negative Reviews
Negative reviews are fine, as long as they're accurate and fair. Critics must always be conscious that they are dealing with people's livelihoods. Negative reviews, especially, should be based on multiple visits and a broad exploration of the restaurant's menu. Following a consistent reviewing policy without deviation may protect a critic from charges of bias or favoritism, while providing a platform from which to defend the review.

Fact Checking
Follow basic journalistic precepts for accuracy. After finishing the review, telephone the restaurant and double-check the spelling of the name. Confirm address, telephone number, credit card policy and what types of alcohol are served.

Wearing Two Hats
Restaurant reviewers who double as food editors should try to keep the two roles as separate as possible. Food editors who are reviewers should avoid writing stories about restaurants, restaurant owners or chefs. It may be hard for a restaurant owner or chef to speak as freely as he or she should if he or she harbors some resentment because of a review. Conversely, owners and/or chefs may try to be extra nice in order to win a favorable review in the future. If possible, utilize another employee or freelancer to do those stories. If personnel or budget constraints preclude another staff member tackling these stories, try to obtain the information over the telephone rather than in a face-to-face interview. Also, try to steer clear of interviewing the staff of restaurants that have been recently reviewed or are on the immediate reviewing schedule. Critics should avoid functions that restaurateurs and chefs are likely to attend, such as grand openings, restaurant anniversary dinners, wine tastings or new product introductions.

Freelancing
Many restaurant critics do the job on something less than a full-time basis. While a number hold other jobs with their employers, there are critics whose only link to a publication is the restaurant review. Here are some questions freelancers should consider before accepting an assignment.
*What is the policy on negative reviews? Does the publication expect only "puff" pieces?
*Will the publication support the critic if a restaurant dislikes the review? What if the *restaurateur threatens a lawsuit? Will the publication give out the critic's home telephone number and leave him or her to fend for themselves? Or, will the publication field calls and defend the reviewer?
*Does the reviewer get to write under his or her own name or a pseudonym?
*How many times is the critic expected to visit a restaurant before writing a review?
*Who selects the restaurants?
*Does the publication have a policy about reviewing restaurants that are also advertisers?
*Are any restaurants considered off-limits, i.e. chain restaurants?
*Does the publication have specific guidelines (food quality, service, attitude, price) that must be followed in evaluating the restaurant?
*Is there a policy on how many people a reviewer can take along to a dinner? Do guests need to pay for their own meals?
*Does the publication pick up the tab? Is there a cap on how much a reviewer can spend on the meal? Will the publication pay for alcohol? Does the reviewer have to use a personal credit card or pay cash?
*Will the critic be paid a salary plus meal reimbursement or just meal reimbursement?
Will the reviewer receive mileage?
*How long must a reviewer wait before getting paid? Will the publication pay for credit card late fees or interest charges if the reimbursement is not timely

TRENDS RESTAURANT IN MALAYSIAN

The Consumer Foodservice by Location in Malaysia market research report includes:
Analysis of key supply-side and demand trends
Historic volumes and values, company and brand market shares
Five year forecasts of market trends and market growth
Robust and transparent market research methodology, conducted in-country
Our market research reports answer questions such as:
What is the market size of Consumer Foodservice by Location in Malaysia?
What are the major brands in Malaysia?
How are economic or demographic factors impacting the foodservice industry in country

How are multinational and local operators expanding in country
How have consumer lifestyle trends and eating habits influenced foodservice in country
Why buy this report?
Gain competitive intelligence about market leaders
Track key industry trends, opportunities and threats
Inform your marketing, brand, strategy and market development, sales and supply functions

Overall market improvement due to rising consumer confidence
During 2010, the overall consumer foodservice in Malaysia saw improvement due to recovery from economic recession. People were more willing to spend on eating out, be it at full-service restaurants, fast food restaurants, fine dining or casual dining eateries. The high inflation rate in Malaysia did not really affect the spending power in the consumer foodservice market. Casual dining full-service restaurants saw positive value growth within consumer foodservice in Malaysia during 2010. The reasons behind this were the affordable pricing provided by casual dining full-service restaurants and the wide variety of menu options provided.
Increasing health consciousness among consumers in Malaysia
Consumers are becoming increasingly aware of health related matters. During 2010, the government of Malaysia invested heavily in reminding the public of the dangers of over-consumption of alcohol and tobacco, as well as salt and sugar. The government has come up with wide range of campaigns such as adverts on TV and campaigns jointly with schools in order to implant the idea of health consciousness in the minds of students. Therefore, consumers have switched their preferences to healthier foods offered by certain restaurants, and started consuming organic products. One example of healthier eating is the rise of street stalls/kiosks selling fruit juice in Malaysia. Some of the players like Juice Works, Juice Bars and Bobalicious Smoothies have seen an on-going trend in Malaysia which people aiming at a healthier lifestyle. Hence, they tend to target those consumers by offering nutritional smoothies or healthy juice as an alternative to breakfast or coffee.
Local companies and brands dominate consumer foodservice
QSR Brands, Golden Arches and Secret Recipe Cakes & Café dominated consumer foodservice in Malaysia. They have consistently marketed their products with a range of promotional marketing campaigns, for instance, a tea-time offering from 15.00hrs to 18.00hrs by Secret Recipe Cakes & Café. Continuous innovation of the company’s menu caused it to be able to outperform other competitors in consumer foodservice in Malaysia. Furthermore, Secret Recipe Cakes & Café expanded aggressively with more new outlets throughout Malaysia in 2010 which helped it to gain a high value share. In terms of multinational brands, KFC and McDonald’s opened more drive-thru outlets to capture more customers that demand the convenience provided by such eateries.
Independent foodservice providers continued to dominate
Independent foodservice providers continued to dominate consumer foodservice in Malaysia during 2010. Malaysia was overwhelmed with street stalls/kiosks in Malaysia and the majority of them are independent players. Bars/pubs, full-service restaurants and cafés are also predominantly independent foodservice providers. Despite the dominance of independent foodservice providers in Malaysia, chained foodservice providers are gradually gaining recognition in Malaysia. Most of the chained fast food players, such as KFC and McDonald’s have enjoyed popularity in Malaysia. Other local chained foodservice providers like Old Town White Coffee and Secret Recipe Cakes & Café aggressively expanded in terms of outlets in Malaysia to achieve higher value sales.
Potential hiking inflation rate slows growth in consumer foodservice
With the recovery of the economy, consumer confidence is expected to improve over the forecast period. Moreover, as more become time-poor and urbanisation continues to take place, more will turn to dining out for convenience. This is expected to boost positive performance for consumer foodservice in Malaysia. As already seen over the review period, consumer foodservice outlets will continue or find new ways to tap on social media tools, launch promotions and advertising campaigns to entice consumers and provide greater value. On the other hand, rising operational costs and raw material costs are likely to impose higher costs on consumers for dining out over the forecast period.

how to write a recipe

Here are some common conventions for recipe writing:


*List ingredients in the order that they are used.

*Make sure that all ingredients used are listed, and, conversely, that all ingredients listed are used.

*Don't abbreviate. (1 teaspoon, not 1 tsp.)

*Use exact amounts. (1/2 cup basil leaves, not a handful.)

*Be precise, and pay attention to wording. 1 cup chopped basil means you chop the basil, then measure it. 1 cup basil, chopped, means you measure, then chop. The difference is significant.

*Call for the measurements that cooks commonly use (1/4 cup water, not 2 ounces; 2 tablespoons grated Parmesan, not 1/8 cup.)

*Be as specific as possible. (Canned pineapple packed in juice -- or light syrup, or heavy syrup -- not just canned pineapple.) If an ingredient needs to be at room temperature or drained, say so.

*Be specific about package sizes, and be sure that the sizes and products called for are still available. (Package sizes change frequently.)

*In the directions, be concise but use full sentences.

*Be specific about pan sizes, cooking temperature and any other essential details.

*Don’t assume that readers understand cooking terms such as “cream” or “dredge.” Instead, define them: “beat butter and sugar until light and fluffy” or “coat fish lightly with flour.”

*When appropriate, give a range of cooking times and provide a way to determine when the food is done. (Bake for 20 to 22 minutes, until golden brown.)

*Provide the number of servings that the recipe yields.

*If you adapted the recipe from another source, give credit.

Lady Of Dreams Lyrics

Lady Of Dreams Lyrics: Kitaro Lady Of Dreams lyrics . These Lady Of Dreams lyrics are performed by Kitaro Get the music video and song lyrics here. Save me a place in the heart of your hearts When you think of love never forsake me Wanting and dreaming you each time I think of

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Optimal Price Analysis ;))

The Optimal Price Analysis is a mathematical computation that helps a business identify the point where it realize the maximum of profit.
This Optimal price calculator allows a business to accomplish the following:
Determine the quantity it needs to produce or sell in order to realize the maximum of profit;
Determine the selling price it needs to charge for a specific quantity you sell in order to realize the maximum of profit.

Definitions and terms used in the Optimal Price Analysis
Variable Cost per Unit: the cost that vary with the production or the purchase of one unit.
Fixed Cost (FC): the cost that remains constant within a range of production or sales, regardless of the number of units produced or sold within that range. Typical fixed costs are: rent, mortgage, equipment, salaries, insurance, fixed utilities (office utilities) etc.
Current selling price: the price that a unit is currently sold for.
Current selling units: the number of units currently sold or produced.
Maximum capacity (Units): the constraint regarding the maximum number of units that the company can produce or sell.
Maximum financing capacity: the constraint regarding the financing capacity of the company (bank accounts, credit cards, lines of credit etc.).
Price elasticity of demand (PeD): the responsiveness of the quantity demanded of a good or service to the increase or decrease in its price. As a general rule, sales increase with drop in prices and decrease with rise in prices.

Typically, PeD has a negative value. For our purpose, in order to make it easier for our users, we will consider the absolute value of PeD. By default we setup PeD as 1 (unit elastic).


The meaning of PeD value is:

Value Meaning

PeD = 0 Perfectly inelastic

0 < PeD < 1 Relatively inelastic or inelastic demand PeD = 1 Unit (or unitary) elastic 1 < PeD < ∞ Relatively elastic or elastic demand PeD = ∞ Perfectly elastic Optimal Price: the selling price where the company realize its maximum of profit. Optimal Units: the number of selling units to be sold in order to realize the maximum of profit. Total Variable Cost (VC): the cost that varies directly with the number of units produced or sold. Typical variable costs are: materials, packaging and shipping, sales commission, hourly wages, variable utilities (factory utilities) etc. Total Variable Cost = Selling Units x Variable Cost per Unit Total Cost (TC): total expenses incurred in the process of producing or selling a number of units. Total Cost (TC) = Fixed Cost (FC) + Total Variable Cost (VC) Total Revenue: the total sales value of the units produced or sold. Total Revenue = Selling Units x Selling Price per Unit Profit: the benefits from producing or selling a number of units. Profit = Total Revenue - Total Cost

hospitality procurement :)....TYPICAL ORDERING PROCEDURE ;))

INTRODUCTION
When actually engaged in buying products and services, a buyer is most concerned
with obtaining the right amount and the right quality at the right time with the right
supplier services for the right edible-portion (EP) cost. In addition, he or she does not,
technically, complete the buying procedure until all products and services are properly
received, stored, and issued to employees. In short, the buying responsibilities end only
when the buyer turns these products and services over to those who will use them.
It is, of course, true that when the department head is a user-buyer, he or she may
simply call in the order to an approved supplier. Actually, many hospitality operations
do not use a formal issues system. It is important to note that even when a hospitality
operation has an “open storeroom,” someone still keeps a close eye on what employees
have removed from the storeroom. In very large operations, and in many smaller clubs
and hotels, however, the practice of requiring written issues, approved by the department
head, to draw food or supplies from a storeroom is more common. The discussion
that follows describes the system found in places using a formal issues system.

Purchase requisition

Purchase Requisition or Purchase Request is a precise document generated by an internal organization to notify the purchasing department of items it needs to order, their quantity, and the time frame. It may also contain the authorization to proceed with the purchase. It is also called Purchase Order Request.
As part of an organization's internal financial controls, the accounting department may institute a purchase requisition process to help manage requests for purchases. Requests for the creation of purchase of goods and services are documented and routed for approval within the organization and then delivered to the accounting group.
Typically an accounting staff member is assigned responsibility for purchase order management, referred to commonly as the PO (purchase order) Coordinator.
Purchase requests are tracked against both internal departmental budgets as well as general ledger (GL) categories.
Structure

A purchase requisition is a request sent to the purchasing department to procure goods or services. It is originated and approved by the department requiring the goods or services. Typically, it contains a description and quantity of the goods or services to be purchased,preferred make, a required delivery date, account number and the amount of money that the purchasing department is authorized to spend for the goods or services. Often, the names of suggested supply sources are also included.
A purchase requisition is owned by the originating department and should not be changed by the purchasing department without obtaining approval from the originating department. This important distinction (e.g. essential control) is not clearly defined in some of the more popular integrated procurement software systems on the market today.
In some industrial (e.g. production line) environments, the purchasing department may be assigned responsibility for requesting and purchasing goods. This is especially true for raw material purchases where the purchasing department is also responsible for inventory management.
A purchase requisition is not a purchase order and therefore should never be used to purchase goods or services or be used as an authorization to pay an invoice from a supplier or service provider.

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Why You Need a Restaurant Operations Checklist?

A good business will not only have a business plan, but an operations checklist as well. The same goes for a restaurant. You need to be sure that you have a restaurant operations checklist, and that it includes all the different aspects of your restaurant, and the various situations that you might encounter.

There are several different types of restaurant operations checklist that you might want to use. First of all, you might want to have a general checklist that lists the things that you need to do on a daily basis. This can be an important part of the opening, daily operations, and closing of your restaurant. You also might want to think about having a general operations checklist that details all the things that should be constantly done in your restaurant. Lastly, you will want to think about having several different operations checklists that you can use during different or unusual situations.

Daily Run Checklist

One of the things that your restaurant should have is a daily run checklist. This should be a list of things that are required in your restaurant and that should be done each day. You should break this list into three sections. The first section should be the opening section. These should be the things that you want done in your restaurant by whichever employees are responsible for opening your restaurant during the opening times. This should include any cleaning; stocking and anything that you need done as far as preparing the restaurant for service. All in all, this should be a checklist that tells an employee exactly how you want your restaurant to be when the first customers come in.

The second part of the daily run checklist should be a shift checklist for each of the shifts, or each of the service periods you serve. You need a list of things that should be done during the day of operations. This means all of the activities that should be done and what time they should be done; this includes preparation, cooking and cleaning etc. during the day.
The third part of this checklist should be for the people who are responsible for closing your restaurant. You want to make sure that these are all of the activities and other things that you need done to shut your restaurant down for the night, as well as to prepare it for the following day.

Always Checklist

There are some things that you want to tell your employees that they should always do. This can include permanent settings for lights and temperature, permanent rules regarding operations of the restaurant, and various policies that each employee should know. You can think of this as your list of rules for your employees. What do you want them to always remember and to always do, whether they are opening or closing, or working during the day?

Special Checklists

Something that you have to remember is that not every day is like the other. There are going to be situations in your restaurant that are not day-to-day occurrences. You should have a checklist for special events that might happen in your restaurant. You should have one checklist of each of them. This can include a checklist for what happens when a large party is in your restaurant, or when someone has rented a portion of it for a special event.

Also, you have to think about events that you do not plan. You should have a checklist for each emergency that your restaurant might encounter, and what to do if those happen.

All of your checklists should be written in such a way that a new employee, on their first day at work, could figure them out. This is especially important for the ones that deal with everyday activities, as well as with emergencies. If you have the right kind of checklists set up for your employees, you will find that your restaurant runs much more smoothly, and much more by your own standards, even when you aren't there

otak-otak ikan :))

Otak-otak adalah sejenis makanan tradisional di perkampungan nelayan. Kebiasaannya dimakan sebagai makanan ringan di jamuan petang. Terdapat dua jenis otak-otak di Malaysia iaitu "Otak-otak Terengganu" dan "Otak-otak Johor."

Pada lazimnya ia dibungkus dengan daun kelapa atau daun nipah tetapi kini ianya boleh dibungkus dengan kulit popia dan dikenali sebagai 'spring roll'.

Kebiasaan otak-otak diperbuat daripada isi ikan laut. Bagi ikan air tawar yang sesuai untuk dibuat otak-otak ialah ikan tilapia merah, patin dan keli.

Otak-otak yang dibungkus dengan daun kelapa atau daun nipah perlu dibakar di atas dapur arang atau dapur biasa. Ia lebih enak dimakan ketika masih panas.

Bahan-bahan Mentah

1 kg ikan tenggiri di ambil isinya
1 biji kelapa parut
6 biji cili merah ditumbuk
5 batang serai ditumbuk
3 cm kunyit hidup ditumbuk
1 gram jintan manis ditumbuk
1 helai daun kunyit dihiris halus
Garam secukup rasa
perisa ikan bilis/ikan bilis dikisar halus yang telah dibuang kepala dan tahi

Beberapa helai daun kelapa
Lidi secukupnya

Cara-cara Pemprosesan Otak-otak

Menumis sambal

Bahan-bahan untuk membuat sambal hendaklah dikisar halus. Tumis bahan-bahan tersebut dengan menggunakan minyak sehingga garing atau pecah minyak. Rasa otak-otak yang di hasilkan banyak bergantung kepada ramuan sambal yang digunakan. Ada juga pengusaha tidak menumis bahan-bahan sambal tetapi ianya di gaul terus dengan ramuan isi ikan.

Mengaul adunan

Sambal otak-otak yang di telah ditumis haruslah disejukkan terlebih dahulu dan barulah digaul bersama isi ikan, tepung jagung (kanji) santan, gula, garam, dan MSG dengan menggunakan mesin pengadun atau mesin pemotong senyap (silent cutter). Ia boleh dilakukan dengan tangan, walaubagaimanapun untuk mendapatkan adunan yang sebati, proses ini akan mengambil masa yang panjang. Adunan yang baik adalah adunan yang tidak terlalu cair.

Membungkus

Adunan ini dibungkus dalam daun kelapa atau daun nipah dan disematkan dengan lidi. Otak-otak ini kemudian di panggang di atas bara atau alat pembakar untuk dimakan secara terus.

Otak-otak yang telah dipanggang boleh disimpan lebih lama jika dibungkus dengan mangkuk plastik kalis udara dan di simpan sejukbeku pada suhu -18 ° C hingga -30 ° C. Ianya boleh tahan sehingga sebulan.

Adunan otak-otak boleh juga dipanggang, disejukkan dan dibalut dengan kulit popia atau kulit "wan tan" , kemudian di bungkus dalam mangkuk plastik kalis udara dan disejukbekukan. Ianya perlu digoreng sebelum dimakan.

keropok lekor :))

Keropok lekor atau kerepok batang merupakan sejenis makanan tradisional pantai timur Semenanjung Malaysia, khususnya di Terengganu yang terkenal. Keropok diperbuat daripada isi ikan laut dan campuran sagu dan sedikit garam. Terdapat juga keropok yang dicampurkan dengan tepong kanji. Keseluruhan ramuan tersebut akan diuli dan digentel panjang bertali, sebelum direbus didalam air panas.
Kandungan ikan yang tinggi menjadikan keropok lekor sebagai makanan berprotin tinggi yang kaya dengan iodin semulajadi.
Keropok lekor boleh dimakan segar sabaik sahaja diangkat dengan dicicah air lada (sos cili) yang pedas. Pada masa ini, pembuatan keropok lekor telah pun tersohor kebeberapa negeri lain.
Keropok lekor biasanya tidak tahan lama. Bagaimanapun, sekiranya hendak disimpan dengan lebih lama, keropok lekor hendaklah dibalut dengan plastik dan diletakkan ditempat air batu bagi mengelakkan baunya mencemar makanan lain. Apabila hendak dimakan, ia perlu dibasuh dan direbus semula dengan air yang dicampurkan sedikit garam, sekiranya tidak keropok berasa tawar.
Selain daripada dimakan segar, keropok lekor juga boleh dipotong pendek dan digoreng sekali lagi bagi menghasilkan keropok yang lebih rangup. Keropok lekor yang dicampur dengan tepung kanji biasanya lebih rangup apabila digoreng, tetapi akan bertukar menjadi liat apabila sudah sejuk. Keropok lekor yang menggunakan campuran sagu tidak akan menjadi liat walaupun ia sudah sejuk selepas digoreng.
Keropok lekor juga boleh diproses dengan lebih lanjut untuk dijadikan keropok keping. Keropok lekor yang telah direbus akan dipotong nipis-nipis dan dijemur untuk dijadikan kepingan-kepingan keropok kering yang dikenali sebagai keropok keping. Keropok keping ini akan menjadi kembang apabila digoreng dalam minyak yang panas dan ia amat sedap apabila dimakan dengan sos cili.

Bahan-bahan
1 kg ikan Parang/Kembong
500 g tepung sagu/ tepung kanji kurang sedap.
garam secukupnya
125 ml air
sedikit ketulan air batu

Cara penyediaan
Ambil isi ikan, buangkan tulangnya. Tumbuk atau cincang halus isi ikan sambil dibubuh garam. Campur juga sedikit kiub ais semasa melakukan proses ini. Kemudian bubuh tepung sagu dan air secukupnya sambil diuli menjadi doh yang kenyal. Celup jari dalam tepung sagu dan bentukkan doh menjadi seperti silinder. Jerang air hingga mendidih dan rebus keropok. Bila keropok timbul, angkat dan sejatkan di dalam penapis.
Keropok yang telah direbus boleh dimakan segera dengan dicicah cuka kerepok (sos lada). Sedikit 'serbuk perasa' atau juga dikenali MSG boleh ditambah bagi menyedapkan lagi.

syawal 2011

Food Safety...Basics for Handling Food Safely :)

Many do not take food safety seriously enough. In fact, food borne illness affects an estimated 70 million or more Americans each year alone. It is believed that a large portion of what most people believe is the “flu”, is actually food borne illness. There are a number of simple ways that can help reduce your chances of being exposed. The information found on the FSIS site is both thorough and informative. The following information on basic food safety and much more can be found there.

Safe steps in food handling, cooking, and storage are essential to prevent food-borne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four "Fight BAC!™" guidelines to keep food safe.

*Clean - Wash hands and surfaces often.

*Separate - Don't cross-contaminate.

*Cook - Cook to proper temperatures.

*Chill - Refrigerate promptly.

Shopping

Purchase refrigerated or frozen items after selecting your non-perishables.

Never choose meat, poultry or fish in packaging that is torn or leaking.

Do not buy food past "Sell-By," "Use-By," or other expiration dates.

Put raw meat, poultry and fish into a plastic bag so meat juices will not cross-contaminate ready-to-eat food or food that is eaten raw, such as vegetables or fruit.

Plan to drive directly home from the grocery store. You may want to take a cooler with ice for the perishables.

Storage

Unless thoroughly iced, don't leave seafood - raw or cooked - out of the refrigerator

Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).

Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below,

Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.

Perishable food such as meat, poultry and fish should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.

To maintain quality when freezing meat, poultry or fish in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.

Store fresh seafood in the coldest part of your refrigerator (usually the lowest shelf at the back or in the meat keeper).

Don't suffocate live lobsters, oysters, clams or mussels by sealing them in a plastic bag. They need to breathe, so store them covered with a clean damp cloth. Before cooking, check that lobsters are still moving. Make sure clams and mussels are still alive by tapping open shells. Discard any that do not close.

In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years - if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.

Preparation

Always wash hands before and after handling food.

Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food.

After cutting raw meats, wash hands, cutting board, knife, and countertops with hot, soapy water.

Marinate meat, poultry and fish in a covered dish in the refrigerator.

Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water.

Never pre-stuff poultry or roasts - stuff immediately before it goes into the oven.

Thawing

Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.

Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook
immediately after thawing.

Microwave: Cook meat and poultry immediately after microwave thawing.

Cooking

Use a meat thermometer to be certain of the meat temperature in the thickest part of the center

Cook ground meats to 160 °F; ground poultry to 165 °F.

Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.

All cuts of fresh pork, 160 °F.

Whole poultry should reach 180 °F in the thigh; breasts, 170 °F.

Measure fish and seafood product at its thickest point. If the fish is stuffed or rolled, measure it after stuffing or rolling.

At 450 degrees F, cook it 10 minutes per inch thickness of the fish, turning the fish halfway through the cooking time. For example, a 1-inch fish steak should be cooked 5 minutes on each side for a total of 10 minutes. Pieces of fish less than 1/2-inch thick do not have to be turned over.

Add 5 minutes to the total cooking time if you are cooking the fish in foil or if the fish is cooked in a sauce.

Double the cooking time (20 minutes per inch) for frozen fish that has not been defrosted.

Serving

Serve food on a clean, preferably heated, platter

Hot food should be held at 140 °F or warmer.

Cold food should be held at 40 °F or colder.

When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.

Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

Leftovers

Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 °F).

Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.

Use cooked leftovers within 4 days.

Refreezing

Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing. Double wrap foods to be frozen in plastic wrap, covered by foil wrap.

Cold Storage Chart

These short, but safe, time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.

Freezing Preparation Chart

Proper preparation will ensure the best quality for frozen foods - retaining their nutrients and appearance.

Basic Cooking Methods

There are a few basic cooking methods for all kinds of meats, poultry and fish, as well as the accompanying vegetables. Everyone should master these basics. Different methods help to provide variety at mealtimes, and keep appetites and attitudes healthy.

The basic methods are:

Frying, Stir-frying, Sauteeing, Casseroling, Braising, Poaching

Frying:

This cooking method is suitable for small or thin meats, fish and poultry. To pan-fry, first dry the meat pieces with kitchen paper so that they brown properly and to prevent spitting during cooking. If required, the meat can be coated in seasoned flour, egg and breadcrumbs, or a batter. Heat oil or a mixture of oil and butter in a heavy frying pan (skillet). When the oil is very hot, add the meat pieces, skin-side down for poultry. Fry until deep golden brown all over. Turn the pieces frequently when cooking poultry. For meats, turn only once. Note that poultry breast usually cooks before the drumsticks and thighs. Drain well on kitchen paper before serving.

stir-frying:

Pieces of meat or skinless, boneless poultry or fish are cut into small pieces of equal size, either strips, small cubes or thin slices. This ensures that the meat cooks evenly and stays succulent. Preheat a wok or saucepan before adding a small amount of high-smoking point oil (see the The Skinny on Fat article). When the oil starts to smoke, add the meat or poultry pieces and stir-fry with your chosen flavorings for 3-4 minutes until cooked through. Other ingredients can be cooked at the same time, or the meat can be cooked by itself, then removed from the pan while you stir-fry the remaining ingredients. Return the meat to the pan briefly when the other ingredients are cooked.

sauteeing:

This method is ideal for smaller, thinner pieces of meat, firm fleshed fish, or small birds such as baby chickens. It can be combined with braising (see below), when the meat is first sauteed then cooked in stock or other liquid. Heat a little oil or a mixture of oil and butter in a heavy frying pan (skillet). Add the meat and fry over a moderate heat until golden brown, turning often during cooking to brown allover. Add stock or other liquid, bring to the boil, then cover and reduce the heat. Cook gently until the meat is
cooked through.

Casseroling (Pot Roasting):

Casseroling is a method that is good for cooking larger pieces of meat or poultry, and is particularly good for "pot roasts". The slow cooking produces tender meat with a good flavor. Brown the meat in butter or hot oil or a mixture of both. Add some stock, wine or a mixture of both with seasonings and herbs. Cover and cook on top of the stove or in the oven at 325 to 350 degrees until the meat is tender (this could take quite a few hours for a large beef blade or shoulder roast). Add a selection of vegetables 40 to 60 minutes before the end of the cooking time.

braising :

This method does not require liquid, and is used for tender cuts of meat, firm fleshed fish, or poultry pieces. Heat some oil in an ovenproof, flameproof casserole and gently fry the meat until golden all over. Remove the meat and fry a selection of vegetables until they are almost tender. Replace the meat. Cover tightly and cook very gently on the top of the stove or in a low oven (325 degrees) until the meat and vegetables are tender.

Poaching

Poaching Is a gentle cooking method that produces tender poultry and fish, and a stock that can be used to make a sauce to serve along with them. Put a large poultry or fish pieces, a bouquet garnis or other spices of your liking, a leek, a carrot, and an onion in a large flameproof casserole. Cover with water, season and bring to the boil. Cover and simmer until tender. Lift the poultry or fish out, discard the bouquet garni if using, and use the stock to make a sauce. The vegetables can be blended to thicken the stock and served with the poultry or fish.

http://www.library.yale.edu/neareast/exhibitions/cuisine.html

http://www.library.yale.edu/neareast/exhibitions/cuisine.html

THE MIDDLE-EASTERN CUISINE: THE TRADITION CONTINUES. The mere smell of cooking can evoke a whole civilization (Fernand Braudel).

The Middle-Eastern cooking as we know it today largely evolved from the cuisine of the glorious days of the Abbasid Caliphate, and even further back to the ancient Near-Eastern cultures of the Phoenicians, Egyptians, Persians, and Mesopotamians. Of these, the Mesopotamian is the oldest and the first documented world cuisine, of which only three Babylonian cuneiform tablets are extant today (housed at the Babylonian Collection of Yale University and are currently on display at the present exhibition).

When the Arabs conquered the Byzantine and Persian empires in the middle of the seventh century, they assimilated their own simple culinary heritage with that of the local rich traditions and inherited ancient techniques of the regions they ruled. They also adopted so many exotic elements from far and wide, facilitated by active trade, immigrant communities, and foreign domestic helpers of whom the excellent cooks were valuable commodities.

During the golden days of the Abbasid Caliphate when Baghdad was called the navel of the earth, there was a considerable interest among the court and upper classes in the culinary arts and in writing and reading about them. Fine living also necessitated the desire for a healthy living, which gave rise to so many cookbooks, and books on medicine and dietetics. Fortunately, some of these books survived the ravages of time.

The Omayyad Arabs from Syria expanded to North Africa, and reached the Iberian Peninsula in the early eighth-century and stayed there for eight centuries (711-1492). They conquered the island of Sicily in southern Italy and stayed there for more than two centuries (831-1060). To al-Andalus (Andalusia) and Sicily, the Arabs brought the culinary tradition of the Eastern Islamic world, and with it, so many new crops, such as rice, sugarcane, watermelon, lemon, orange, eggplant, and spinach. Naturally, they also incorporated into their cooking the foodstuffs indigenous to the conquered western regions.

Spaniards and Sicilians absorbed Arabic arts and sciences. In Spanish, there are hundreds of words of Arabic origin related to foods and cookery. Between the eleventh and thirteenth centuries, Western Europe was introduced to the culinary wealth of the Arabs through the Crusades. Christians, fascinated by the wealth of their enemies, often borrowed from them. However, the major contribution of the Arab cuisine to European culture was largely through the conquest and re-conquest of Spain and Sicily. Farther East, the Mongols introduced the culinary traditions they learned in Baghdad to their new empire in Northern India. To this day, traces of these traditions can still be detected in the Indian cuisine. The Ottoman Empire dominated the Middle East and Eastern Europe for centuries. The Turkish cuisine was essentially diverse. Its center was the capital, Istanbul, where a refined tradition was created by bringing together elements of regional culinary practices from across the empire, especially the Middle Eastern regions. It was also during this period that many of the New World crops, such as potatoes and tomatoes, were adopted. Through the Ottomans, Europe came to know and love so many of the Middle Eastern delights, such as coffee.



Plus vieille cuisine du monde [The Oldest Cuisine in the World: Cooking in Mesopotamia] by Jean Bottéro, translated by Teresa Lavender Fagan. Chicago, London: University of Chicago Press, 2004.

The author attempts to give an idea about the history of food and its preparation in ancient Mesopotamia. His primary sources are the three clay tablets, dating back to the middle of the second millennium (ca. 35 centuries ago), housed at the Yale Babylonian Collection, and which the author calls "The Yale Recipes." The total number of the recipes in the three tables is forty. He adds, however:


Cooks at work in the royal kitchens.

Relief from Ashurbanipal's palace at Nineveh 7th century BC.


Servants back from the royal hunt with a hare and small birds.

Relief from Ashurbanipal's palace at Nineveh 7th century BC.


King Ashurbanipal and his queen enjoying a cup of wine in the garden.

7th century BC


The Uruk Vase showing worshippers bringing provisions to the temple of Inanna.

[The vase was stolen from the Iraq Museum in 2003, but has since been returned and partially restored.]

Uruk ca. 3000 BC





The Oldest Cookbooks in the World

These two clay tablets from the Babylonian Collection, inscribed in Akkadian contain the oldest known cooking recipes. They date to ca. 1750 BC, the time of Hammurabi, known for his famous law code. The cuneiform writing system was complex and generally only scribes who had studied for years could read and write, so it is unlikely that the cookbooks were meant for the ordinary cook or chef. Instead, they were written to document the current practices of culinary art. The recipes are elaborate and often call for rare ingredients. We may assume that they represent Mesopotamian haute cuisine meant for the royal palace or the temple.

From the thousands of tablets recording deliveries and shipments of foodstuff, from vocabulary lists of various kinds of food and from records of payments to workers and soldiers we can get a fairly accurate picture of the standard Mesopotamian diet.

The meats included beef, lamb, goat, pork, deer and fowl - the birds provided both meat and eggs. Fish were eaten along with turtles and shellfish. Various grains, vegetables and fruits such as dates, apples, figs, pomegranates and grapes were integral to the ancient Near Eastern diet. Roots, bulbs, truffles and mushrooms were harvested for the table. Salt added flavor to the food as did a variety of herbs. Honey as well as dates, grape-juice and raisins were used as sweeteners. Milk, clarified butter and fats both animal fats and vegetable oils, such as sesame, linseed and olive oils were used in cooking.

Many kinds of bread are mentioned in the texts from the lowliest barley bread used for workers' rations to elaborate sweetened and spiced cakes baked in fancy, decorated moulds in palace kitchens.

Beer (usually made of fermented barley mush) was the national beverage already in the third millennium BC, while wine grown in northern Mesopotamia was expensive and only enjoyed by the royal household or the very rich.

This tablet includes 25 recipes for stews, 21 are meat stews and 4 are vegetable stews. The recipes list the ingredients and the order in which they should be added, but does not give measures or cooking time - they were clearly meant only for experienced chefs.

YBC 4644 from the Old Babylonian Period, ca. 1750 BC



This tablet has seven recipes which are very detailed. The text is broken in several places and the name of the second recipe is missing, but it is a dish with small birds, maybe partridges:

Remove the head and feet. Open the body and clean the birds, reserving the gizzards and the pluck. Split the gizzards and clean them. Next rinse the birds and flatten them. Prepare a pot and put birds, gizzards and pluck into it before placing it on the fire.

[It does not mention whether fat or water is added -- no doubt the method was so familiar that instructions were considered unnecessary. After the initial boiling or braising, the recipe continues:]


Put the pot back on the fire. Rinse out a pot with fresh water. Place beaten milk into it and place it on the fire. Take the pot (containing the birds) and drain it. Cut off the inedible parts, then salt the rest, and add them to the vessel with the milk, to which you must add some fat. Also add some rue, which has already been stripped and cleaned. When it has come to a boil, add minced leek, garlic, samidu and onion (but not too much onion).

[While the birds cook, preparations for serving the dish must be made]

Rinse crushed grain, then soften it in milk and add to it, as you kneed it, salt, samidu, leeks and garlic along with enough milk and oil so that a soft dough will result which you will expose to the heat of the fire for a moment. Then cut it into two pieces. Take a platter large enough to hold the birds. Place the prepared dough on the bottom of the plate. Be careful that it hangs over the rim of the platter only a little. Place it on top of the oven to cook it. On the dough which has already been seasoned, place the pieces of the birds as well as the gizzards and pluck. Cover it with the bread lid [which has meanwhile been baked] and send it to the table.

YBC 8958 Old Babylonian Period, ca. 1750 BC.



THE MIDDLE-EASTERN CUISINE: THE TRADITION CONTINUES.
The mere smell of cooking can evoke a whole civilization (Fernand Braudel).

The Middle-Eastern cooking as we know it today largely evolved from the cuisine of the glorious days of the Abbasid Caliphate, and even further back to the ancient Near-Eastern cultures of the Phoenicians, Egyptians, Persians, and Mesopotamians. Of these, the Mesopotamian is the oldest and the first documented world cuisine, of which only three Babylonian cuneiform tablets are extant today (housed at the Babylonian Collection of Yale University and are currently on display at the present exhibition).

When the Arabs conquered the Byzantine and Persian empires in the middle of the seventh century, they assimilated their own simple culinary heritage with that of the local rich traditions and inherited ancient techniques of the regions they ruled. They also adopted so many exotic elements from far and wide, facilitated by active trade, immigrant communities, and foreign domestic helpers of whom the excellent cooks were valuable commodities.

During the golden days of the Abbasid Caliphate when Baghdad was called the navel of the earth, there was a considerable interest among the court and upper classes in the culinary arts and in writing and reading about them. Fine living also necessitated the desire for a healthy living, which gave rise to so many cookbooks, and books on medicine and dietetics. Fortunately, some of these books survived the ravages of time.

The Omayyad Arabs from Syria expanded to North Africa, and reached the Iberian Peninsula in the early eighth-century and stayed there for eight centuries (711-1492). They conquered the island of Sicily in southern Italy and stayed there for more than two centuries (831-1060). To al-Andalus (Andalusia) and Sicily, the Arabs brought the culinary tradition of the Eastern Islamic world, and with it, so many new crops, such as rice, sugarcane, watermelon, lemon, orange, eggplant, and spinach. Naturally, they also incorporated into their cooking the foodstuffs indigenous to the conquered western regions.

Spaniards and Sicilians absorbed Arabic arts and sciences. In Spanish, there are hundreds of words of Arabic origin related to foods and cookery. Between the eleventh and thirteenth centuries, Western Europe was introduced to the culinary wealth of the Arabs through the Crusades. Christians, fascinated by the wealth of their enemies, often borrowed from them. However, the major contribution of the Arab cuisine to European culture was largely through the conquest and re-conquest of Spain and Sicily. Farther East, the Mongols introduced the culinary traditions they learned in Baghdad to their new empire in Northern India. To this day, traces of these traditions can still be detected in the Indian cuisine. The Ottoman Empire dominated the Middle East and Eastern Europe for centuries. The Turkish cuisine was essentially diverse. Its center was the capital, Istanbul, where a refined tradition was created by bringing together elements of regional culinary practices from across the empire, especially the Middle Eastern regions. It was also during this period that many of the New World crops, such as potatoes and tomatoes, were adopted. Through the Ottomans, Europe came to know and love so many of the Middle Eastern delights, such as coffee.



Plus vieille cuisine du monde [The Oldest Cuisine in the World: Cooking in Mesopotamia] by Jean Bottéro, translated by Teresa Lavender Fagan. Chicago, London: University of Chicago Press, 2004.

The author attempts to give an idea about the history of food and its preparation in ancient Mesopotamia. His primary sources are the three clay tablets, dating back to the middle of the second millennium (ca. 35 centuries ago), housed at the Yale Babylonian Collection, and which the author calls "The Yale Recipes." The total number of the recipes in the three tables is forty. He adds, however:


"As for the immediate 'pleasures of the table,' since we are forced to abandon the hope of ever truly communing with the ancient Mesopotamians, might we not taste something like what they ate in the accomplishments of that 'Turco-Arabic,' Lebanese,' or 'Middle Eastern' cuisine (however it is called) that is available to us? For this cuisine may well constitute a prolongation, a contemporary presentation, the only one available, of the lost Mesopotamian techniques of preparing and enjoying food and drink-the oldest cuisine in the world" (p. 126).

The Oldest Cookbooks in the World

These two clay tablets from the Babylonian Collection, inscribed in Akkadian contain the oldest known cooking recipes. They date to ca. 1750 BC, the time of Hammurabi, known for his famous law code. The cuneiform writing system was complex and generally only scribes who had studied for years could read and write, so it is unlikely that the cookbooks were meant for the ordinary cook or chef. Instead, they were written to document the current practices of culinary art. The recipes are elaborate and often call for rare ingredients. We may assume that they represent Mesopotamian haute cuisine meant for the royal palace or the temple.

From the thousands of tablets recording deliveries and shipments of foodstuff, from vocabulary lists of various kinds of food and from records of payments to workers and soldiers we can get a fairly accurate picture of the standard Mesopotamian diet.

The meats included beef, lamb, goat, pork, deer and fowl - the birds provided both meat and eggs. Fish were eaten along with turtles and shellfish. Various grains, vegetables and fruits such as dates, apples, figs, pomegranates and grapes were integral to the ancient Near Eastern diet. Roots, bulbs, truffles and mushrooms were harvested for the table. Salt added flavor to the food as did a variety of herbs. Honey as well as dates, grape-juice and raisins were used as sweeteners. Milk, clarified butter and fats both animal fats and vegetable oils, such as sesame, linseed and olive oils were used in cooking.

Many kinds of bread are mentioned in the texts from the lowliest barley bread used for workers' rations to elaborate sweetened and spiced cakes baked in fancy, decorated moulds in palace kitchens.

Beer (usually made of fermented barley mush) was the national beverage already in the third millennium BC, while wine grown in northern Mesopotamia was expensive and only enjoyed by the royal household or the very rich.

This tablet includes 25 recipes for stews, 21 are meat stews and 4 are vegetable stews. The recipes list the ingredients and the order in which they should be added, but does not give measures or cooking time - they were clearly meant only for experienced chefs.

YBC 4644 from the Old Babylonian Period, ca. 1750 BC

This tablet has seven recipes which are very detailed. The text is broken in several places and the name of the second recipe is missing, but it is a dish with small birds, maybe partridges:

Remove the head and feet. Open the body and clean the birds, reserving the gizzards and the pluck. Split the gizzards and clean them. Next rinse the birds and flatten them. Prepare a pot and put birds, gizzards and pluck into it before placing it on the fire.

[It does not mention whether fat or water is added -- no doubt the method was so familiar that instructions were considered unnecessary. After the initial boiling or braising, the recipe continues:]


Put the pot back on the fire. Rinse out a pot with fresh water. Place beaten milk into it and place it on the fire. Take the pot (containing the birds) and drain it. Cut off the inedible parts, then salt the rest, and add them to the vessel with the milk, to which you must add some fat. Also add some rue, which has already been stripped and cleaned. When it has come to a boil, add minced leek, garlic, samidu and onion (but not too much onion).

[While the birds cook, preparations for serving the dish must be made]

Rinse crushed grain, then soften it in milk and add to it, as you kneed it, salt, samidu, leeks and garlic along with enough milk and oil so that a soft dough will result which you will expose to the heat of the fire for a moment. Then cut it into two pieces. Take a platter large enough to hold the birds. Place the prepared dough on the bottom of the plate. Be careful that it hangs over the rim of the platter only a little. Place it on top of the oven to cook it. On the dough which has already been seasoned, place the pieces of the birds as well as the gizzards and pluck. Cover it with the bread lid [which has meanwhile been baked] and send it to the table.

YBC 8958 Old Babylonian Period, ca. 1750 BC.

aku keliru..aku benci kamu tp masih rindu kamu...:(

kasih ibu sanggup dibebani oleh berat..tp kasih anak sanggupkah bersama2 ketika senang..

nilai kasihsayang....

BERDIET????3 jenis buah yang dilarang :)

ingin dijelaskan sama ada anda ingin berdiet atau tidak, apa saja jenis buah adalah terbaik daripada tiada langsung. tetapi sekiranya anda keliru sama ada ingin mengigit epal atau pisang, berikut adalah tiga jenis buah yang kaya dengan gula dan nutrien.

pertama, tembikai....kaya dengan serat dan tinggi gula berbanding buah yang lain disamping kaya dengan kalium, vitamin C dan kompenan penentang kanser,likopen. namun pilihan terbaik adalah beri. selain kaya antioksidaan dan bahan penentang kanser, beri rendah kalori iaitu antara 50-90 kalori bagi secawan (bergantung pada jenis beri)

kedua, pisang..... disebalik hanya mengandungi 100-120kalori, pisang memiliki indeks glisemiks(GI) yang tinggi berbanding buah lain menyebabkan tahap paras gula meningkat. jadi dengan memilih buah yang rendah GI, membantu merasa kenyang untuk masa yang lebih panjang. untuk itu epal adalah pilihan terbaik untuk mengantikan pisang. sebiji epal bersaiz kecil mengandungi 28 GI berbanding 70 GI pada pisang.

ketiga Oren..... tiada salahnya dengan oren,apatah lagi kaya dengan antioksidaan(vitamin C). cuma ia meningkatkan paras gula dan kalori berbanding buah sitrus yang lain(terutamanya jika dibuat jus tentulah baik berbanding soda).pilihan lain, ialah anggur.Dengan berat yg sama anggur mengandungi kurang GI (25 berbanding 50 bagi oren)

risiko kesihatan lemang dan rendang :) 50g rendang mempunyai kalori sebanyak 126 kalori... bahan asas penambah rasa rendang dan lemang adalah santan yang tinggi kandungan lemak tepu...pengambilan rendang dan lemang berlebihan boleh mengundang komplikasi strok sakit jantung dan masalah paru-paru:)

dalam satu hidangan rendang daging seberat 50g mempunyai 126g yang terdiri daripada 12% karbohidrat, hampir 30% protein dan 59% peratus lemak. kandungan kolestrol pula dianggarkan sekitar 35-45(mg) bergantung kepada jenis rendang sama ada ayam atau daging dan juga bahagian mana yg digunakan.

sekiranya bahan asas rendang ialah hati lembu,kandungan kolestrol bagi satu hidangan seberat 35g ialah 168mg, manakala hati ayam pula mempunyai 200mg kolestrol. kehadiran kolestrol dan lemak ini boleh menenggelamkan mikro nutrien lain seperti vitamin A, beta karoten, vitamin C, kalsium, zat besi,tiamin, riboflavin,niasin dan serat yang terdapat dalam menu ini jika anda terus mengambil secara tidak terkawal.

bahan2 asas rendang yg lain adalah santan pekat. oleh yg demikian secara langsung ia mengandungi peratusan yg tinggi. walaupun santan tidak mengandungi kolestrol tetapi kandungan lemak didalmnya adalah jenis lemak tepu yang meninggikan tahap kolestrol dalam darah.

tahukah anda satu cawan santan berdasarkan jadual komposisi makanan(JKM) sahaja sudah mampu untuk membekalkan 64g lemak yang sama untuk membekalkan 64g lemak yang mana 74.5 peratus adalah terdiri daripada jenis lemak tepu.tenaga dari secawan santan pula dianggarkan sebanyak 630g kalori bergantung kepada tahap kepekatannya. bayangkan jika anda menggunakan berkilo2 santan yang diwakili oleh puluhan sukatan cawan.pastinya jumlah lemak dan lemak jenis tepu sangat tinggi.

itu baru rendang.bagaimana kalau anda mengabungkan rendang bersama lemang. gabungan kedua makanan ini menjadikan ia menu yang berisiko jejaskan kesihatan. mengikut kebanyakan resepi, 500g beras dan 750ml santan pekat diperlukan bagi menghasilkan sebatang lemang bersaiz sederhana.

berdasarkan analisis nutrien, anggaran jumlah tenaga di dalam sabatang lemang ialah 3,778 kalori yang mana 52% adlah disumbangkan oleh santan pekat. tenaga di dalam sebatang lemang terdiri daripada 44.5% karbohidrat, 5.8% protein dan 49.7% lemak. perlu diingatkan bahawa kandungan kalium di dalam santan kelapa adalah tinggi yang dianggarkan sebanyak 3,027mg!

mengimbas kembali semua fakta diatas, boleh disimpulkan pengambilan makanan ini perlu dihadkan kerana tinggi kolestrol,lemak dan kalium.kehadiran kalium yang berlebihan di dalam darah boleh memudaratkan jantung dan buah pinggang. malah kolestrol yang berlebihan di dalam darah akan menyumbat dinding saluran darah anda hingga memacu komplikasi kronik pada jantung dan organ2 tubuh yg lain.

daging masala :) kandungan kalori : 299kcal, lemak : 12.02g, karbohidrat: 10.4g, protein: 36g, serat : 18g, natrium :22.1g

tip: daging masala menggunakan yogurt rendah lemak mengantikan krim yang lebih tinggi kandungan lemak.

BAHAN A:

500g daging lembu dipotong kiub/hiris
2 biji cili hijau dicincang halus
1/2 sudu makan serbuk cili
1/2 sudu makan serbuk sudu jintan manis
1/2 sudu makan halia mesin
1/2 cawan yogurt asli rendah lemak
1/2 cawan air.

BAHAN B

1 biji bawang besar-dikisar
2 sudu makan minyak masak
1/4 cawan daun ketumbar dicincang
1/4 cawan daun pudina(dicincang)
secukup rasa garam

CARA PENYEDIAAN:

1. basuh daging dan toskan.

2. campurkan semua bahan A dan perapkan sekurang2nya 2 jam atau semalaman.

3. panaskan minyak dan goreng bawang besar sehingga garing dan harum.

4. kemudian masukkan bahan yg diperap dan kacau sehingga kuah pekat dan daging empuk. tambah garam secukup rasa.

5. tutup api dan hias dengan daum ketumbar serta pudina.

nasi jagung :) kandungan kalori: 320kcal, lemak: 5.45g, karbohidrat: 20.08g, serat 233g, natrium 108g

tip: nasi jagung juga lebih sihat kerana menggunakan susu dan tidak menggunakan mentega atau minyak sapi. mengunakan rempah juga amat baik untuk kesihatan.

BAHAN2:

3 cawan beras basmathi
3 cawan air
1/2 cawan susu rendah lemak/susu cair
1 keping dada ayam(100g)-buang kulit dan potong dadu
3 biji bawang merah-dikisar
3 biji bawang putih- dikisar
2 cm halia-dikisar
1 sudu makan serbuk jintan manis
1 sudu makan serbuk jintan putih
1 kiub pati ayam dihancurkan
1 sudu makan minyak
1 sudu kecil serbuk kunyit
4 sudu makan isi jagung
garam secukup rasa

hiasan
daun bawang, bawang goreng dan kacang badam cincang

CARA PENYEDIAAN:

1.basuh beras dan toskan.

2. panaskan minyak dan tumis bahan yang dimesin sehingga wangi.

3.masukan serbuk jintan manis dan putih dan tumis sehingga wangi.

4. masukkan ayam dan kacau sehingga ayam masak.

5. masukan beras, kacau sebentar. angkat dan masukkan dalam periuk nasi elektrik

6. masukkan isi jagung, serbuk kunyit, air, susu, kiub ayam dan garam. tanak nasi sehingga masak.

7. setelah masak, hiaskan dengan bahan hiasan.

sate briyani . kaandungan kalori: 390kcal, lemak: 11.09g, karbohidrat : 54.01g, protein : 16.01g, serat : 4.00g, natrium: 108.00g

tip: sajian sate ini lebih sihat kerana tidak menggunkan kaedah memanggang atas api yang menyebabkab sate terbakar menjadi arang iautu menjadi karsinogen. kuahnya kalori rendah sebab mengunakan susu.

BAHAN2 :

400g daging ayam (buang kulit dan potong dadu)
4 sudu rempah beriyani
1 sudu makan madu
5 biji bawang merah dikisarkan
3 biji bawang merah putih dikisar
3cm halia dikisar
1 sudu makan cili boh
1 sudu sos tomato
1 cawan susu cair
1/2 kiub pati ayam(dihancurkan)
2 sudu makan minyak masak
secukup rasa garam
lidi sate

CARA PENYEDIAAN:

1. campurkan ayam, 1 1/2 sudu bahan kisar, 2 sudu rempah beriyani, madu, 1 sudu minyak masak dan garam. gaulkan dan perap selama 3 jam atau semalaman.

2. cucuk ayam yang diperap dengan lidi sate.

3. panaskan minyak atas kuali leper dan panggang ayam selama 10-15 minit atau sehingga ayam masak.

4. hidangkan dengan sos beriyani. untuk sosnya panaskan minyak dan tumis bahan yang dimesin,lebihan rempah beriyani dan cili boh sehingga wangi dan pecah minyak.

5. masukkan sos tomato, susu cair dan pati ayam. biarkan mendidih dan pekat kemudian tambah garam secukup rasa.
6. padam api dan sediakan dihidang bersama nasi himpit dan timun serta bawang besar.