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

Biltong

Biltong

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.

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.

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.

Ramen Japanese dish of noodle

Ramen

Ramen is a Japanese dish of noodle. Ramen noodle dishes are very popular in Japan, and boil the noodles are in principle available to the broth flavored with various toppings many. Chukamen noodles, which are usually made from wheat flour and Kansu (alkaline solution) is used ramen dishes.

Ramen soup stock is usually made with chicken or pork, combined with a variety of ingredients such as kombu (seaweed), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones , shiitake mushrooms and onion and season with salt, miso or soy sauce. Other styles that have emerged in particular after the curry ramen and other flavors.

Classified by the flavors of the soup, there are four main types of ramen: shio ramen (salt flavored soup), shoyu ramen (soy sauce flavored), tonkotsu ramen (pork bone soup based cream), miso ramen (fragrant miso soup). Negi ramen ingredients are common, shinachiku (experienced bamboo shoots), nori (dried seaweed), boiled eggs, narutomaki, and more.

Ramen Recipes   

Salmon Ramen with Fresh Vegetables by Shirley Smith Ingredients    

Ramen

2 Ramen bricks
1 Tbsp. butter
1 onion, finely chopped
1-1/2 cups milk
4 oz. cream cheese, cubed
1 cup carrots, julienned
1 cup zucchini, julienned
2 cans (6.5 oz each) salmon, drained and broken into chunks




Preparation    

Heat the butter in a saucepan and add the chopped onion.
Saute the onion for 2 minutes.
Add milk, cream cheese and 1 flavor packet.
Cook and stir until mixture is smooth. Do not boil.
Add carrots, zucchini and salmon and simmer for 5 minutes.
Meanwhile, cook the pasta with the flavor seasoning packet lasts for 3 minutes.
Drain the liquid.
Add ramen noodles to the salmon mixture and vegetables. Mix gently and serve immediately.

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.

Coleslaw "Cabbage Salad"

Coleslaw

Coleslaw comes from the Dutch word, kool; koolsla which means cabbage and lettuce salad. This word entered the English language in New York in the late 1700s. Since that time the word synonymous with coleslaw dishes complement any picnic or barbeque's in America. Foods that are often taken as a picnic is a burger or hotdog.

Coleslaw, sometimes called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage. It may also include grated carrots and other ingredients such as fruits and vegetables, apples, onions, green onions, peppers and various spices.

This Culinary can be used to make main course salads. Add sauerkraut cooked leftover meat, this salad can be easily converted into a main dish. I salmon leftovers, adding a cup of frozen peas turn a basic party cabbage.

In addition, This salad can also be used in sandwiches and wraps. Add fresh, cold slaw and crisp with a hot grilled sandwich is a good way to extend the meat and add nutrition and flavor. When grilled sandwich, you might want to make sandwiches and toast, and then carefully remove and add the salad and serve chilled. This keeps the temperature and texture of high contrast.

Other variants of cole slaw, cheese, salty, is a popular north-east of England. It contains cheese, onion, lettuce and cream instead of mayonnaise. Another variant, broccoli slaw, cabbage used instead of raw broccoli.

Moussaka

Moussaka

Moussaka is to the Eastern Mediterranean Culinary what lasagna is to Italy: very rich, a special dish that is perfect for a Sunday dinner or a potluck get-togethers. The recipe requires a little 'time to assemble, but good Lasagna, it's worth it.

Moussaka is a stew made from eggplant with layers of spicy meat filling then finish with a creamy white sauce that is cooked to perfection in gold.

Moussaka is mainly based on the taste and the taste of eggplant, if the eggplant is cool enough, not worth starting to make moussaka, because it involves a lot of work. People mistakenly assume that dubious aubergines can be disguised with a layer of ground meat sauce and a milk-white, and it was "brilliant" Culinary.

Moussaka

Moussaka is a calorie of food as a cup to prepare the moussaka provides 550 calories. This includes more than 27 percent of the recommended daily intake of 2,000 calories. Eat moussaka is not ideal for dieting because it would take about 57 minutes to burn the calories in a cup of this food.

Minced meat is rich in protein, so a dish moussaka high protein content. Serve this dish provides 25 grams of protein, more than four times the number of eggs. Protein to build and repair body tissues, so it's important to eat protein every day.

A serving of moussaka provides 5 grams of dietary fiber, an essential nutrient for good health. Dietary fiber can help you manage your cholesterol and blood sugar, keep your digestive system healthy and nutritious also promote regular bowel movements and feelings of fullness.

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.

Sushi healthy culinary from japan

Sushi

Sushi is a Japanese delicacy consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood.

Consists of cold cooked rice dressed with vinegar that is shaped into bite-sized pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and wrapped in seaweed or stuffed in a small tofu pouch.

Their are many common varieties of sushi served in most sushibars and restaurants. While some only serve the typical items, many have their own unique combinations well worth the try.

Types of sushi

Sushi

• Chirashizushi, is a bowl of sushi rice topped with a variety of sashimi and garnishes
• Inarizushi is a pouch of fried tofu filled with usually just sushi rice.
• Makizushi is a cylindrical piece, formed with the help of a bamboo mat
• Narezushi s a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone)
• Nigirizushi onsists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it.
• Oshizushi A block-shaped piece formed using a wooden mold