Salam..Jangan le terperanjat… pasalnya masa bulan puasa saya tak sempat nak update cerita ceriti pasal masak-masak ni. Ini kiranya ganti balik lah ni. Sebab tu lah ada siri 1 dan seterusnya…. Selepas ni mungkin N3 banyak sikit cerita tentang masak-masak pulak. Resepi asal dari Kak Hajar FP (minta halal ye Kak…)

1 cupak beras basmathi
1 ekor ayam- bersih dan dipotong2
1 cawan susu cair-saya guna freshmilk
4 sudu besar rempah kurma
1 sudu besar kaskas-saya tak letak pun
10 ulas bawang merah*
5 ulas bawang putih*
4 inci halia* (*blend)
5 bunga cengkih
2 batang kulit kayu manis
1 senduk minyak sapi
1/2 cawan minyak
Air secukupnya
Garam secukup rasa

1. Beras dibasuh dan direndam kira-kira 5 minit, kemudian toskan
2. Gaulkan ayam bersama rempah kurma, kaskas dan bhn blend*…perap kira-kira 5 minit
3. Panaskan minyak sapi dan minyak, masukkan ayam bersama2 bhn perap, bunga cengkih dan kulit kayu manis, kacau hingga pecah minyak
4. Masukkan pula air, susu dan garam.
5. Apabila mendidih masukkan beras dan kacau rata, kecilkan api biar hingga masak
(Langkah 5 ni…terus masuk je dalam rice cooker )
6. Setelah masak leh le dihidangkan bersama taburan kismis, gajus dan bawang goreng jika suka.

Salam…Baru-baru ni selepas tengok anak-anak kemain makan karipap masa jamuan, (maklumlah mamanya dah lama tak buat karipap….) So, pagi-pagi lagi saya uli doh karipap. Biasanya feberet anak-anak inti sardin termasuklah hubby. Memang masa saya kecik-kecik dulu pun mak selalu masak karipap inti sardin. Cucur Badak pun inti sardin sedap!!!. Kalau tak silap saya orang Johor panggil karipap ni epok-epok.

Bahan-bahan

Inti : Sardin (hancur-hancurkan) , bawang merah@besar, perahan jus limau, garam secukupnya. Masak diatas api sederhana.

Doh : tepung gandum, majerin@butter, air dan garam. (Semua bahan-bahan ni saya main agak-agak je, tak pakai sukatan pun… )

Cara-cara: Gaul majerin @ butter dengan tepung. Agak sebati, bancuh garam dengan air panas. Buat lubang ditengah adunan tepung, tuang air garam tadi sedikit demi sedikit. Uli sampai menjadi doh dan tak melekat ditangan. Semasa hendak isi inti, doh hendaklah ditutup dengan kain @plastik untuk kekalkan kelembapan doh. Kemudian boleh goreng pada api sederhana.

Also known as: Velvet Shank Mushrooms

Golden-needle- mushroom (Jin-Gen-Goo) successfully kills 95% of cancer cells (Taiwan Report) (Hokkien KIM CHIAM KOR)

Research done by Singapore U shows that eating this mushroom can destroy 95% of cancer cells in our body by boosting our immune system.

Professor Phan Hwai Chong of Yang Ming Research Centre in Taiwan told reporter that consuming this kind of mushroom, one of the ingredients in the mushroom can trigger the multiplication of our healthy ‘defensive’ cells. By out-numbering the cancers cells, healthy cells help eradicate cancer cells.

American scientists have since run tests on this particular type of mushroom extract with blood, done outside human body. Results show that mushroom extract is able to destroy cancer cells. According to Taiwan professor, since healthy ‘fighting’ cells can be multiplied to tens & thousands of times, it can either be used as drip or just by eating mushroom.

The mushroom is most frequently taken with steam boat. Cooking time should be less than 3 minutes, or the healing property would greatly diminish.

Normal eating for Health:-

Preparation, uses, and tips
Before using enoki mushrooms, rinse them thoroughly and trim off the roots at the base of the cluster. Enoki mushrooms can be eaten raw or cooked.. Add them to salads, sandwiches, soups, pasta sauces, and stir-fried rice and vegetable dishes. To retain the delicate flavor of the mushrooms, add them at the end of the cooking process.

Buying and storing tips
When purchasing fresh enoki mushrooms, select mushrooms with firm, white, shiny caps. Avoid purchasing enoki mushrooms with slimy or brownish stalks. Enoki mushrooms keep up to 14 days in the refrigerator if stored in a paper bag (you should try storing veggies or fruits in those aluminum foil bags that you throw away if you do buy Milo or quaker oats in packages type; it seems they can keep them longer and fresher; test to confirm??? Keep one end open and not seal it tight.)

Varieties
Most commercially available enoki mushrooms are the pale white cultivated variety.

Nutrition Highlights
Enoki mushroom (raw),
1 large (5g)
Calories: 1.7
Protein: 0.12g
Carbohydrate: 0.35g
Total Fat: 0.02g
Fiber: 0.13g

Good Health To You!