A Healthy Diet with Shabu-shabu

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

Dimsum, Chinese Culinary

Dimsum

Dim sum is unique culinary art (Cantonese) or Dian Xin (Mandarin) means "little heart" and originated in China hundreds of years ago. It is said to have begun along the Silk Road, where farmers, workers and travelers often stopped at the side of the road for tea tea in the afternoon, recycle nutrients and relax, one day old version of the bar area. restaurants.

Dim sum is a Cantonese term for snacking. However, the dim sum is usually referred to a style of Chinese cuisine prepared as individual portions or small bites of food traditionally served in small steamer baskets or on small plates.

What types of food served at a typical dim sum lunch? Many dishes are steamed or fried. Among the former, is everything from pork ribs steamed char siu bao and - steamed buns with roast pork - in Har Gao, wonderful shrimp dumplings with translucent skin.

Dimsum

Think of dim sum buffet on wheels, but more refined with a larger selection of delicious food. Dim Sum is composed of many small dishes that could be considered as an appetizer, but when consumed in quantity, can have a good meal but not too filling.

They are kept warm in a portable gas burners built-in roll, fried in a little 'hot, while you wait, or served at room temperature.

A Dim Sum is commonly regarded as dumplings steamed, but includes more than pellets. Chinese Dim Sum may include a variety of foods such as steamed buns stuffed with meat and vegetables, assorted rolls, spring rolls, chicken feet, sticky rice and Shui Mai

Shui Mai is a dumpling filled with pork and steamed shrimp. Containing one Shui Mai 58 calories, 3.8 g total fat, 1 g saturated fat, 160 mg sodium, 3 g carbohydrate, 4 grams of protein. A dumpling steamed shrimp, called Ha Gao, contains 44 calories, 1 g total fat, 1 g saturated fat, 120 mg sodium, 5 g carbohydrate, 3 grams of protein.

Tom Yam The Top Thai Culinary

Tom Yam

Tom Yam is the name of a typical spicy broth in Laos and Thailand. Tom yum is widely served in neighboring countries like Malaysia, Singapore and Indonesia, and became popular in the world.

Tom Yam is the top Thai Culinary loved by foreigners, according to a recent study. And it is one of the favorite dishes for Thais as well.

Most of the recipes for tom yam to demand that you follow the instructions for specific amounts of ingredients with added flavoring. In fact, Thai Tom Yam will feel far away, adding ingredients and taste constantly, until you reach the taste you want. You may never see a scoop of Thai cuisine, but you'll see a lot of tablespoons of broth flavored.

Tom Yam Kung Recipe (Hot and Sour Shrimp Soup) :

Ingredients :

8 oz (250 g) shrimp/prawns, shelled and deveined
5 green Thai chili peppers (prik khee noo), optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 cups (24 fl oz/750 ml) water
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
3 thin slices fresh or dried galangal (kha)
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/2 cup sliced straw mushrooms
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)

How to cook:

Rinse shrimp shells and place in a large saucepan with water. Bring to a boil, strain the broth and discard the shells.
Add the garlic, lime leaves, galangal, fish sauce, lemongrass and shallots in stock, then the mushrooms and pepper, if using. Cook gently for 2 minutes.
Add shrimp soup, and bring to a boil. When the shrimp is cooked, place lime juice and black chili paste serving bowl. Pour the soup into a bowl, stir, garnish with coriander leaves and serve.

Rendang, World's Most Delicious Food (CNNGo’s Readers), Culinary From Indonesia

Rendang

Rendang is a dish originating in the Minangkabau ethnic group of Indonesia and is now used throughout the country. One characteristic of Minangkabau food culture is used for ceremonies and special guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions.

Based on the top 10, CNNGo’s Readers List (September 2011)
in http://www.cnngo.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321
Sumatra’s rendang as the number one food in the world.

Reader Kamal F Chaniago showed great foresight when he wrote, "Rendang is the best." The clear winner of a loyal following, this dish beef can now legitimately claim "most delicious food in the world".

Beef is slowly cooked in coconut milk and a blend of lemongrass, galangal, garlic, turmeric, ginger and chilli, then left to stew for a few hours to create this dish of tender, tasty beef goodness.

Rendang Recipes

Ingredients:    

Rendang

2 lb of bee
20 pieces of shallots
10 pieces of garlic
150 gram red chili pepper
50 gram ginger
10 pieces of clove leaves
60 gr kunyit
300 gr candle nut
5 helai salam
8 cups of thick coconut milk
8 cups of thin coconut milk.

Direction:

Cut beef into several-bite sized pieces, and boil until half done.
Skin shallots, garlic, and mix with chili.
Brown this spice mix for a few minutes.
Boil beef and this spice mix in the thin coconut milk.
Put in daun.
Boil until dry.
Add thick coconut milk, boil until coconut milk dries while mixing it occassionally.

Bulgogi

Bulgogi

Bulgogi literally means "fire meat" in Korean, which refers to the cooking technique—over an open flame—rather than the dish's spiciness. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), although the seasonings are different.

Bulgogi on the other hand is thinly (card stock thin) sliced, against the grain rib-eye steak prepared on a hibachi grill, broiled in the oven, or pan-fried.

Bulgogi can be served as a main dish over a bowl of hot steamy white rice or as a component in other Korean dishes such as japchae, lettuce wraps, banchan (an assortment of Korean side dishes), bibimbap, and kimbap to name a few.

Bulgogi Recipe

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 clove garlic, minced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon monosodium glutamate (MSG) (optional)
• 1 pound beef top sirloin, thinly sliced
• 1 carrot, julienned
• 1 green onion, chopped
• 1/2 yellow onion, chopped

Directions

1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Adobo

Adobo

The word 'Adobo' comes from the Spanish that have a meaning sauce, seasoning or marinade. But in the Philippines, Adobo refers to one of the cooking process. When the Spaniards colonized the Philippines in the 15th century, they found a way to cook a typical Filipino nation, which is boiled with vinegar. This kind of cooking process is referred to as 'Adobo'.

But the food is cooked in its development through a process of 'Adobo' even this is called 'Adobo'. Adobo's famous dish is Adobo is made from chicken and pork. Adobo chicken has a shape like a stew, but it's not sweet, but slightly acidic and aromatic coriander. quite easy to prepare ingredients, including a thin cutlet fried in bread crumbs, garlic, coriander, black pepper, turmeric powder, soy sauce, lime juice, and cornflour.

Here's one example adobo recipe

Ingredientes

For 1 kg of meat (approximately):
We will use a spoon to eat
5 de la Vera Paprika
4 Oregano
5 Olive Oil
3 garlic powder (or fresh, 5 cloves garlic, minced or crushed in a mortar)
1 Salt
10 Water

measured according to an estimate, because everybody liked salt more or less, or other materials.

Preparation

Clean the parts or pieces of meat to marinate. We can soak the ribs in one piece or cut into the meat. In the same container in which we will keep the meat marinade, put all ingredients, then add a little water and stir well.

Moisten all the meat with marinade and leave covered in the refrigerator for 24 hours at least. Ready to be cooked according to what we want, baked or boiled.