DOCSLIB.ORG

Liam Ghani in Partnership With

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Liam Ghani in Partnership With Photo Credits: Liam Ghani In Partnership With: NOVEMBER 2020 MOMC eMAGAZINE #5 © malaysianchefs CONTENTS 2 Editorial - Jackie M. Jackie M. explains the changes happening behind the scenes at MOMC 3 Schedule A complete schedule of Series 5 cooking demonstrations covered in this issue 4 Introducing Liam Ghani Prolific writer and cook Liam Ghani joins our team as article contributor and a member of MOMC At Heart 7 Kampung Stay in Perak Part 2 Travel through the eyes of Jackie M and her special needs child Noah, as they continue their stay in a rural Malaysian village 17-25 Recipes 26-27 Special Media Release Find out about MOMC Series 7 and Her Majesty Queen Azizah’s cookbooks Home Cooking, Far From Home 1 NOVEMBER 2020 MOMC eMAGAZINE #5 © malaysianchefs Editorial Oodles of...Changes okbooks AND is Tourism Malaysia Liam is a Penang boy who’s Ambassador for Nyonya Cuisine. now based in South Africa, We are so excited to welcome and you might have seen him her, but you’ll have to wait for our in Wednesday Cook-Alongs formal announcement :) with our MOMC co-founder and his fellow South African, Don’t forget it’s not too late Paul Gray. We’ve invited Liam to catch our special Queen’s ell, that took a while! as a contributor to our eMag Series that’s happening right W Our apologies for this starting with this issue, and now through the month of much-delayed MOMC eMag - as you you can expect to see more of December - our chefs have would know, all our chefs contribute Liam in our live demos as well all been tasked with cooking their time to bring you this project as through his articles. dishes from the cookbooks of while running businesses in real life, Her Majesty Queen so sometimes other tasks need to Pearly Kee has decided to Azizah of Malaysia and we take priority. focus on her own projects, and are beyond humbled at this we thank her for the short time Which brings me to Chef opportunity. You can find out she was with MOMC. We, of Norman Musa who’s notably absent more from the media release course, have the fantastic Chef in this series AND in this eMag - he in this issue. Bob who is no longer “guest really wanted to work on the maga- Until next time, chef” in case you’re wondering, zine but after many weeks, he finally Jackie M. but a staunch member of our conceded he couldn’t fit it into his group. schedule. Norman was also initially meant to cook Mee Kicap for his ses- Also, we have a new Nyonya chef sion, but in the end we had to bring join Masters of Malaysian Cuisine, in Liam Ghani - blogger at who has published SEVEN (!!!) co- TheMuddledPantry.com - to tackle Norman’s recipe. NOVEMBER 2020 MOMC eMAGAZINE #5 © malaysianchefs 2 SCHEDULES In this series, our chefs bring their unique styles to 8 Malaysian noodle SCHEDULES recipes, which you can find on pages 17-25 SERIES #5 Jackie - Sang Har Meen (Crispy Noodles with Shellfish) Zaleha - Mee Calong (Egg Noodle Soup with Fishballs) OCT 2020 Nora - Mee Soto Bergedel (Noodle Soup with Turkey Meatballs) Rene - Mee Udang (Noodles in Gravy with Prawns) Bob - Mee Rebus Gearbox (Noodles in Gravy with Bone Marrow) Liam - Mee Kicap (Seafood Noodles in Soy Sauce) Dave - Mee Rojak (Vegan Noodles with Fritters) Papa Jo - Mee Murtabak (Noodles in Parcel) Enjoy! 3 NOVEMBER 2020 MOMC eMAGAZINE #5 © malaysianchefs SCHEDULES INTRO Introducing Liam Ghani focuses on overcoming this perennial problem by reconstructing authentic dishes, albeit using substitutes and adapted recipes. Now in its fifth year, The Muddled Pantry has expanded its scope beyond Malaysian food and features a wide variety of cuisines from around the world. Largely based on his travels, Liam has recreated and curated a large collection of classic Liam Ghani dishes using the ingredients he has available A Contemporary Arts photographer and food without them being at the expense of flavour or blogger based just outside of Cape Town in South flair. Combining authentic techniques, tantali- Africa, this born and bred Penangite has never lost sing photographs, and an array of easy to follow his appetite and passion for Malaysian food, nor the cooking tips, The Muddled Pantry is testament heritage it embodies. that your geographical location should never dictate what you are having for dinner! Written out of a desire to recreate the dishes he grew up eating in Penang, Liam began his food In more recent times, Liam has joined the Ma- blog, The Muddled Pantry, in 2014 as a way of sati- sters of Malaysian Cuisine family as a regular sfying and sharing his Malaysian food cravings. Like contributor on MOMC@HEART, as well as being many other Malaysians based overseas, a limited a featured guest on several live cooking demon- supply of authentic Asian ingredients proved to be strations for MOMC itself. an ongoing challenge. Nevertheless, rather than be hampered by such limitations, The Muddled Pantry “The Muddled Pantry is testament that your geographical location should never dictate what you are having for dinner!” NOVEMBER 2020 MOMC eMAGAZINE #5 © malaysianchefs 4 ARTICLE HOME COOKING, FAR FROM HOME. By Liam Ghani As a Malaysian, food has always mattered to me, home, no matter how far away they may be. perhaps more than it should. Unfortunately for many of us, recreating our favourite dishes in foreign climes is often fraught Hailing from the culinary paradise that is Penang, with disappointment and pitfalls. Indeed, whilst it my life’s journey has brought me far: far away from can be said that food is only as good as its ingre- my culinary roots of South East Asia, that is. 30 dients, unlike many of the world’s other great years after I left my roti canai breakfasts and late gastronomies Malaysian cuisine is still relatively night rojak suppers behind me for a life lived over- niche, making the sourcing of genuine ingredients seas, my love for Malaysia and its food has never a perennial hurdle for many of us. diminished. Indeed, though I am blessed to have called Cape Town home for the last two decades, A lack of access to key ingredients, combined with my heart and stomach have always been rooted in a notoriously fastidious view on what constitutes the rich culinary heritage I left behind. authentic Malaysian flavours, makes replicating our favourite dishes overseas both difficult and Like most diasporas, Malaysians cherish their cui- intimidating. Nevertheless, it can be done! sine and are forever trying to bring those flavours The first step in making Malaysian food aboard is to life, in whichever far flung corner of the world not to get hung up on the finer details:Tak boleh we find themselves in. From Nasi Lemak in Reykja- cari belacan? vik to Char Kway Teow in Minnesota, Malaysians will always go to great lengths to enjoy a taste of Use the Thai version instead. Buah Keras proving 5 NOVEMBER 2020 MOMC eMAGAZINE #5 © malaysianchefs ARTICLE “My love for Malaysia and its food has never diminished” to be impossible to find? Substitute them with blan- you’ve made it using a regular onion or Asian shal- ched almonds or macadamia nuts. A lack of lengkuas lots. All cooks adapt recipes; it is their knowledge getting you down? Just use some ginger instead. and technique that allows them to continue making great food. Of course, substitutions are never ideal; but in a robust dish lik e rendang daging or kari kapitan, The key thing to remember when making even the keenest of palates is unlikely to notice the Malaysian food abroad is this: you are making difference. Naturally, there are ingredients that defy it for yourself, not for those we left behind. substitutions – petai, pandan and torch ginger are Authenticity is an aspiration, not a necessity – among the most elusive, and their scarcity is an un- never let a nostalgia for how something used fortunate reality for those of us they elude. to taste get in the way of cooking the dishes Sometimes you must accept you can’t have you love. Though our ingredients may be everything – this is the price of being a muddled, the true taste of home is manifest Malaysian living abroad. not in its perfection, but in the hearts of those making it. Thankfully, as unorthodox as it may seem, when it comes to many Malaysian dishes, technique often trumps authentic ingredients. More often than not, knowing how to fry your rempah is infinitely more crucial to the success of the dish than whether NOVEMBER 2020 MOMC eMAGAZINE #5 © malaysianchefs 6 ARTICLE KAMPUNG STAY IN PERAK PART 2 SUKASUKA LAKE RETREAT By Jackie M. Most of you would know that I too, used to be an IT consultant; back in my day my IT colleagues almost to a person had dreams about one day giving it all up and running their own B&B or cafe (which pro- bably says something about the soul-destroying nature of troubleshooting IT problems in high-stress merchant banking environments). I’m the only one I know who did take the plunge by quitting IT to sell Malaysian food; now I’ve finally met a couple who not only did so, but made an even more radical seachange through what Pak Aziz himself describes to have been a Robinson Crusoe existence. It’s one thing to quit your career and move out of KL, it’s another to move to an uninhabited island with no electricity in the middle of a lake in a rural village.
Load more

Recommended publications
  • Brassica Rapa Domestication: Untangling Wild and Feral Forms and Convergence of Crop Morphotypes Alex C
    bioRxiv preprint doi: https://doi.org/10.1101/2021.04.05.438488; this version posted April 6, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Brassica rapa domestication: untangling wild and feral forms and convergence of crop morphotypes Alex C. McAlvay, Aaron P. Ragsdale, Makenzie E. Mabry, Xinshuai Qi, Kevin A. Bird, Pablo Velasco, Hong An, J. Chris Pires, Eve Emshwiller Abstract The study of domestication contributes to our knowledge of evolution and crop genetic resources. Human selection has shaped wild Brassica rapa into diverse turnip, leafy, and oilseed crops. Despite its worldwide economic importance and potential as a model for understanding diversification under domestication, insights into the number of domestication events and initial crop(s) domesticated in B. rapa have been limited due to a lack of clarity about the wild or feral status of conspecific non-crop relatives. To address this gap and reconstruct the domestication history of B. rapa, we analyzed 68,468 genotyping-by-sequencing-derived SNPs for 416 samples in the largest diversity panel of domesticated and weedy B. rapa to date. To further understand the center of origin, we modeled the potential range of wild B. rapa during the mid-Holocene. Our analyses of genetic diversity across B. rapa morphotypes suggest that non-crop samples from the Caucasus, Siberia, and Italy may be truly wild, while those occurring in the Americas and much of Europe are feral.
    [Show full text]
  • Food Menu Dapur 2019.09
    BREAKFAST MENU ALL DAY MENU ALL DAY MENU Served until 11am Main Course Dishes Comfort on a plate Continental Breakfast £7.50 Beef rendang £12.50 Soto Ayam Tanjung Puteri £10.50 A selection of bread, pastries and viennoiserie with a selection of jam and Slow cooked beef in a myriad of spices, infused with aromatics, Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced spread. Unlimited amount of orange juice, tea & coffee enriched with creamy coconut milk and kerisik chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by fiery sambal kicap (soy sauce with chilli) on the side) Full Halal English Breakfast £10.90 Ayam Goreng Bawang Putih £9.00 Perfectly British, and HALAL. 2 rashers of turkey bacon, 2 sausages, a fried Chicken marinade in garlic and deep fried egg, 2 hash browns, beans, tomatoes and toasts. Bihun Sup Brisket £9.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, Seabass Tanjung Tualang £13.50 home made beef balls, garnished with choi sum, tofu pieces, fried shallot and Fried seabass doused in our homemade special sauce home made chilli oil. Sambal udang petai £11.50 Kari Laksa Majidee £10.50 Prawn sambal with stinky beans Mee/Bihun in our kari laksa broth served with puffed tofu, fishballs, chicken, ALL DAY MENU green beans, stuffed chilli and our home made chili sambal Broccoli Berlada [v] £6.50 Broccoli stir fried with garlic and chilli. Nasi Lemak Dapur £12.50 Starters Fluffy and creamy coconut rice infused with fragrant pandan leaves served with ayam goreng, beef rendang, sambal, boiled egg, cucumber slices, Beans and Taugeh goreng kicap [v] £6.50 fried peanuts and anchovies.
    [Show full text]
  • SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
    GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu &
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Entree Beverages
    Beverages Entree HOT/ COLD MOCKTAIL • Sambal Ikan Bilis Kacang $ 6 Spicy anchovies with peanuts $ 4.5 • Longing for Longan $ 7 • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 • Spring Rolls $ 6.5 • Milo $ 4.5 • Rambutan Rocks rambutan, coconut jelly and rose syrup Vegetables wrapped in popia skin. (4 pieces) • Teh O $ 3.5 • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly $ 6.5 • Tropical Crush $ 7 • Samosa pineapple, orange and lime zest Curry potato wrapped in popia skin. (5 pieces) COLD • Coconut Craze $ 7 coconut juice and pulp, with milk and vanilla ice cream • Satay $ 10 • 3 Layered Tea $ 6 black tea layered with palm sugar and Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, evaporated milk onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 10 $ 6 • Tauhu Sumbat • Soya Bean Cincau $5.5 • Apple Juice A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. soya bean milk served with grass jelly • Orange Juice $ 6 • Teh O Ais Limau $ 5 • Carrot Juice $ 6 ice lemon tea $ 6 • Watermelon Juice $ 12 $ 5 • Kerabu Apple • freshAir Kelapa coconut juice Muda with pulp Crisp green apple salad tossed in mild sweet and sour dressing served with deep $ 5 fried chicken. • Sirap Bandung Muar rose syrup with milk and cream soda COFFEE $ 5 • Dinosaur Milo $ 12 malaysian favourite choco-malt drink • Beef Noodle Salad $ 4.5 Noodle salad tossed in mild sweet and sour dressing served with marinated beef.
    [Show full text]
  • Revised: 9/24/2020 SOTO ACADEMY LUNCH MENU Repeat Every Six Weeks SY '20 – '21 Subject to Change Monday Tuesday Wednesday
    Revised: 9/24/2020 SOTO ACADEMY LUNCH MENU Repeat every six weeks SY ’20 – ’21 Subject to change Monday Tuesday Wednesday Thursday Friday Ham or Ham & Cheese Baked Beans & Franks Hamburger Casserole Shoyu Chicken Hamburger Stew Sandwich Rice Mixed Vegetable Corn Rice Finger Vegetable Tossed Greens Garlic Bread Rice Bread & Butter Fruit Fruit Fruit Fruit Fruit Drink* Drink* Drink* Drink* Drink* Hot Dog Teri Hamburger Steak Roast Turkey Spaghetti Tuna Casserole Finger Vegetable Rice Mixed Vegetable Corn Peas & Carrots Veggie Chips Green Beans Mashed Potato Garlic Bread Fruit Brownie Fruit Bread & Butter Fruit Drink* Drink* Drink* Fruit Drink* Drink* Shoyu Chicken Meatloaf Chicken Stew Cheese/Pepperoni Pizza Chicken Long Rice Corn Green Beans Rice Finger Vegetable Rice Rice Rice Cornbread Fruit Fruit Shortbread Cookie Jello Fruit Drink* Drink* Drink* Drink* Drink* Tuna Sandwich Chili Con Carne Breaded Fish Fillet Cheese Burger Kalua Chicken/Cabbage Finger Vegetable Tossed Salad Rice Lettuce Rice French Fries Rice Mixed Vegetables French Fries Fruit Fruit Fruit Cookies Fruit Drink* Drink* Drink* Drink* Drink* Hot Dog Baked Chicken with Gravy Teri Hamburger Steak Spaghetti Local Fried Rice Finger Vegetable Mashed Potato Rice Mixed Vegetables Mixed Vegetables Chips Corn Corn Garlic Bread Fruit Fruit Fruit Fruit Fruit Drink* Drink* Drink* Drink* Drink* Chicken Sandwich Hamburger Macaroni Breaded Fish Fillet Chicken Curry Cheese/Pepperoni Pizza Finger Vegetable Mixed Vegetables Rice Rice Finger Vegetable Veggie Chips Garlic Bread Peas & Carrots Corn Bread Fruit Banana Muffin Fruit Jello Fruit Drink* Drink* Drink* Drink* Drink* *Drinks are either Juice or Milk .
    [Show full text]
  • Enak Noodle Restaurant Menu
    Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us Soup MALAYSIA CURRY LAKSA NOODLE SOUP Spicy noodle soup popular in the Peranakan cuisine. Wheat noodles or rice vermicelli with chicken or fish, rich spicy coconut milk, tamarind soup VEGETABLES SOUP WITH CHICKEN DUMPLING Clear chicken & vegetables broth, choice of noodles served with chicken dumplings VEGAN CHAR SIEW SOUP Choice of noodles served with a vegan tasty bouillon Choice of Noodles Yellow noodle Kuay teow noodle Mee Soya noodle Rice vermicelli Sandwich of the Day PRESSED TUNA MELT SANDWICH Tasty tuna mayonnaise salad with perfectly melted cheddar cheese in country-style bread, side mixed salad SALAD OF THE DAY Plate of fresh mixed salad with choice of dressings DESSERT OF THE DAY Sweet delicacies of our Pastry team Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us know Soup SAUTEED SICHUAN MINCED BEEF Marinated & boiled minced beef with Szechuan sauce, thick tangy, slightly sweet with a bit of a kick, served with your choice of noodle topped with some shredded vegetables VEGETABLES & DUCK BROTH Clear chicken & vegetables broth, choice of noodles SEAWEED FISH & VEGETABLES CAKE SOUP Served with your choice of noodle Choice of Noodles Red yeast noodle Spinach noodle Soba wheat noodle Egg Ramen noodle Sandwich of the Day GRILLED PRESSED SMOKED CHICKEN SANDWICH Smoky chicken, sundried
    [Show full text]
  • Uncle Jim Malaysian Kitchen Commonly Used Ingredients
    Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher.
    [Show full text]
  • Ramen Noodles History & Makeover
    Ramen Noodles History & Makeover with Homemade Noodle Bowl Lab Intro: How many of you have prepared/eaten one of the “Ramen Noodle” instant soup packages? Why? Create a list on the board. What is Ramen? Ramen is a quick cooking Japanese noodle served with meat, broth and vegetables. It’s Japan’s version of “fast food”. Discuss: Anyone know when these noodles were first introduced, how they were invented and when they became a global food? Let’s find out…this trivia game about Ramen Noodles as a “pre-test”. http://www.allthetests.com/quiz23/quiz/1182521396/Do-You-Know-Ramen- Noodles Activity: View the YouTube video “Nissin Noodles - The Instant Meal with a Lasting Legacy” and complete the guide sheet while viewing. https://www.youtube.com/watch?v=fqseyLw2Flg Go over the correct answers for the guide sheet. Discuss: Ramen Noodle Instant Soup packages often get a bad rap when it comes to nutrition. Anyone know why? Use your iPads or the internet to investigate and create a list of at least 5 reasons these little packages of convenience are not recommended to eat on a regular basis and are considered unhealthy. Here is one website to help you get an idea of what your students should be finding: https://www.yahoo.com/beauty/whats-actually-in-instant-ramen- 115416194312.html Share nutrition information discoveries about ramen noodles. So…how can we enjoy the convenience of the ramen noodles in a healthier way? The answer is…make your own noodle bowls using fresh ingredients. First, get rid of the instant soup packages with flavor packs and substitute another type of quick cooking Asian noodle like Soba, Udon or Rice.
    [Show full text]
  • Kembali Kitchen
    “As we serve the freshest produce, this is an indicative menu and content is subject to change without notice” HI-TEA RM 80nett per adult 1230 –1600pm (Sat, Sun & Special Days Only) Reservation Number: +607 268 6940 Reservation Email: [email protected] COLD SELECTION 3 types of CutFruits 3 types of Whole Fruits 2 types of Lettuce 2 types of Dressings 5 types of Condiments Potato Salad Fusilli Tossed Basil Pesto Thai Seafood Salad 3 types Individual Canapé Marinated Crab Meat with Orange Segment Watermelon & Feta Marinated Balsamic Smoked Salmon Mousse KERABU STATION 4 types of Kerabu 3 types of Ulam 3 types of Sambal (Cincalok, Sambal Belachan, Budu) Goods and Services are subject to 10% Service Charge and 6% GST. Prices stated are inclusive of Service Charge and GST. Other Terms & Conditions Apply. “As we serve the freshest produce, this is an indicative menu and content is subject to change without notice” ACTION STATION Rojak Buah Pineapple, Green Mango, Red Apple, Granny Smith Apple, Sengkuang, Cucumber, Dragon Fruit, Char Kuay, Groundnut, Shrimp Paste, etc SOUP OF THE DAY Sup Soto Ayam Lentil Soup GRILL STATION Otak -otak Mix Satay (Chicken, Lamb, Beef) Peanut Sauce, Lemang, Nasi Himpit, Serunding, Onion, Cucumber NOODLE Laksa Johor with Condiment Mee Rebus with Condiment MALAY STATION Nasi Puteh Sambal Udang Petai Ayam Masak Merah Kambing masak kurma Ikan Patin Masak Lemak Cili Api DoubleTree Signature Daging Rendang Tok Goods and Services are subject to 10% Service Charge and 6% GST. Prices stated are inclusive of Service Charge and GST. Other Terms & Conditions Apply.
    [Show full text]
  • Carbohydrate Counting List
    Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF
    [Show full text]
  • Brassica Leafy Vegetables
    Brassica leafy vegetables Strategic Agrichemical Review Process 2011-2014 HAL Projects - MT10029 & VG12081 AgAware Consulting Pty Ltd Checkbox 3D Pty Ltd February 2014 Horticulture Australia project no: MT10029 – Managing pesticide access in horticulture. VG12081 - Review of vegetable SARP reports. Contact: Noelene Davis Checkbox 3D Pty Ltd PO Box 187 Beecroft NSW 2119 Ph: 0424 625 267 Email: [email protected] Purpose of the report: This report was funded by Horticulture Australia and the Australian vegetable industry to investigate the pest problem, agrichemical usage and pest management alternatives for the brassica leafy vegetable industry across Australia. The information in this report will assist the industry with its agrichemical selection and usage into the future. Funding sources: MT10029 - This project has been funded by HAL using the vegetable industry levy and across industry funds with matched funds from the Australian Government. VG12081 - This project has been funded by HAL using the vegetable industry levy and matched funds from the Australian Government. Date of report: 4 February 2014 Disclaimer: Any recommendations contained in this publication do not necessarily represent current Horticulture Australia Ltd policy. No person should act on the basis of the contents of this publication without first obtaining independent professional advice in respect of the matters set out in this publication. Contents 1. Media Summary ........................................................................................................................
    [Show full text]