Saturday, January 21, 2012

A Healthy Diet with Shabu-shabu

Shabu-shabu is a Japanese food, for those who is not familiar with shabu-shabu, here's a little explanation about the shabu-shabu.

Shabu-shabu is a Japanese delicacy made of very thin slices of beef dipped in a pot of hot water on the table, and waved in the sauce for a few times before it is eaten with sauce (Tare) contain sesame called gomadare or ponzu. Inside the pot there are usually vegetables, tofu, or kuzukiri. Besides beef, other meats can be eaten in shabu-shabu way such as chicken, lamb, fugu fish, squid and snapper. Shabu-shabu meal can help a person's diet. If taken properly and regularly. Shabu-shabu is very good for someone who wants to enjoy lunch or dinner without fear of excess calories.

These foods are very fit with a healthy lifestyle, because everything are boiled and none of them are fried in oil. The meals are very complete, there are beef, chicken, fish, seafood, shellfish, shrimp and squid. For the sauce, it may use chicken soup, or tom yam soup. Tofu, cloud ear [NGGOLEK KATA IKI ANGEL, CAK, HAHAHA], and vermicelli were also presented in this menu. More complete with healthy vegetables, green cabbage and white cabbage.

Nutrient content and benefits of shabu-shabu is complete, such as shrimp with essential fatty acids can lower bad cholesterol and preventing atherosclerosis. Besides delicious, the squid is also rich in nutrients, there is protein, minerals and various vitamins. Vegetables are also very beneficial for preventing heart disease and stroke.

In a serving shabu-shabu generally contain 10 g fat, 67 mg cholesterol, 205 mg sodium, 67 g carbohydrates, and 41 g protein.

That's why shabu-shabu is very good on consumption to help your diet. With a complete composition and a healthy way of cooking, then you do not have to worry about the threat of a torturous diet, instead you can enjoy your diet with a delicious menu

Monday, September 19, 2011


Biltong is South African dried meat. Many different types of meat used in the production, ranging from beef through game ostrich fillets on commercial farms.

Biltong is usually made from either beef or game. Game biltong is made of various bucks, such as impala, kudu and wildebeest. Ostrich biltong is also great. Game biltong generally less fatty beef, so if you're watching your character will know where to go.

Ideally, the meat is marinated in vinegar (cider vinegar is a traditional, but the balsamic vinegar also works very well) a couple of hours, and finally paid before the taste of meat.

Mix spices traditionally composed of a lot: salt, whole coriander, black pepper and sugar cane. This mixture is then ground roughly together, sprinkled with a lot of meat on the follow-up treatment saltpetre is voluntary and you can also add additional preservatives (necessary for biltong wet should not be frozen).

The meat should be left for a few hours (or refrigerate overnight), and the excess liquid is poured off before the meat is hung to the desiccator.

It is usually dried in cold air (rural), cardboard or wooden boxes (city) and temperature-controlled drying room (commercial). According to the spices, a variety of variants being produced. Biltong can also be done in cold climates, using a torch to dry the meat, but care must be taken to ventilate because mold can start to form on the meat.

A traditional dry slowly deliver a media diet for about 4 days.

Apparatus for convection oven 40-70 ° C (100-160 ° F), breaking the door open to let out the moist air can dry the meat for about 4 hours. Despite the slow-dried beef is considered by some a better tasting, oven-dried ready to eat after a day or two to prepare.

Friday, September 16, 2011

White Chocolate

White chocolate is not chocolate as usual. White chocolate contains cocoa butter, a cocoa bean product is also used to produce chocolate. Cocoa butter, which has a slight taste of chocolate combined with milk ingredients, sugar and flavorings such as vanilla often to create the creamy confection known as white chocolate.

White chocolate is ivory-colored (white chocolate made with vegetable fat is white) and is rich and creamy. Its subtle flavor complements other soft ingredients in the kitchen.

During the manufacturing process, is the substance in the dark cocoa beans separated from its fat content (such as milk, semisweet and dark chocolate), but unlike traditional cocoa to chocolate, by recombinant . As a result, white chocolate contains antioxidant properties that characterize or more ingredients in chocolate.

When chocolate liquor is pressed, the fat removed. The cocoa butter fat-calling, and is the main ingredient in white chocolate.

In dark chocolate, cocoa butter is reblended with the procedures for separating solids of cocoa in order to dark chocolate. It can also be sweetened and mixed with other ingredients such as milk carton, so that the chocolate we eat normally.

However, white chocolate with cocoa butter does not meet with cocoa powder. In contrast, sugar and milk are added to create the final treatment. Because the caffeine in chocolate is cocoa, not the cocoa butter, white chocolate contains no caffeine.