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Peanut shoots are yummy and nutritious, but really difficult to grow.
Peanuts are healthy and commonly seen in different cuisines. There are 20 – 25 grams of protein in every 100 grams of peanuts, which is 1.5 times of protein content comparing to eggs. Peanuts are also known as long living fruit. They contain rich minerals, protein, fat and vitamins, which made them a good supplement for human. Peanut sprouts are shoots of germinated peanuts, sprouted peanuts have lower fat content and a significantly increased level of resveratrol. Resveratrol is a powerful antioxidant that reduces the risk of cancer and cardiovascular disease. Other than peanuts, resveratrol is notably found in red wine.
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Tempeh is a powerhouse food, but it often gets overshadowed by its more popular cousin, tofu. This plant-based protein is loaded with fiber, vitamins, and probiotic benefits and many are started to use it as a meat alternative in the western world.
Tempeh is made from soybeans, although various beans, whole grains, and flavorings are often added as well. To make tempeh, soybeans are cooked and fermented, and then packed into a brick-like cake. Below you will find the nutritional information for a usual three-ounce serving of Tempeh
Back in 2017/18, we explored the possibility of a Bentong Ginger Tea, manufactured with the real "Bentong Ginger of Malaysia" (King of Ginger of the World; or the Best Ginger in the World; an accolade by the food specialists of the Michelin Food Guide) and NOT the South Thailand's 'Betong' town's ginger. While both are named with similar Chinese characters, (文冬) “wen dong", they are NOT THE SAME species of ginger, and this caused much confusion in the ginger market / industry.
Ginger from South Thailand's BETONG is basically normal ginger and is only a fraction of the price when compared to genuine BENTONG ginger from Malaysia. Over the years, working with the farmers directly in Bentong and the end product manufacturer, there were many tweaks to the original with feedback from customers in Singapore, JB (Malaysia) and Batam (Indonesia), the supposedly "Growth Triangle". Now, it is finally ready. The "Ultimate" product in this category! The tea is created from a ginger mixture with black sugar, and turned into solid cube forms before being individually vacuum-packed to maintain freshness and prevent oxidation. This ginger tea is the epitome of #quality, and is professionally manufactured, represented and distributed by Botak Farmer. How does Petai Padi look like?Parkia speciosa (petai, bitter bean, twisted cluster bean, stinker, or stink bean) is a plant of the genus Parkia in the family Fabaceae. Scientifically, there are 12 species, but the most commonly sold are Petai Papan from Malaysia and Thailand.
In recent years, the Petai Padi, the pride of Indonesian Petai, has been introduced to Singaporeans and it has become a preferred choice of many. In Indonesia itself, Petai Padi is the most valued over Petai Papan, Petai Jawa, Petai Kedarung, and Petai Belalang. How to differentiate between the common Petai Papan and prized Petai Padi? 1. Petai Papan is big, hard, and slightly bitter. 2. Petai Padi is much smaller, more round, more crunchy, and a little sweet. 3. Petai Papan is usually sliced during cooking otherwise it would be difficult to chew. 4. Petai Padi is usually cooked as a whole bean because it is not too hard and easier to chew. 
Why are there so many chili seeds in the #LongSheng #halal #HaeBeeHiam (#EbiSambal) aka Prawn Chili Sauce / Dried Shrimp Sambal?
Chef Tony Tee, the creator of the sauce, wants you to experience the specially selected "Cabe Merah" (curly chili) from Indonesia, without diluting the natural and unique capsaicin loaded flavor in the production process of the sambal. The soaking process actually allows the seeds to float and be sieved, but doing that will directly cause the placenta to be diluted of the capsaicin. This affects the overall natural taste and flavour profile of the Cabe Merah (both fresh and dried) Chili seeds are edible, non toxic and has nutrients. After the body absorbs the nutrients, the waste fiber will be excreted. #GoodThingsMustShare. This explains why we maintain the seeds in the product rather than to de-seed them. The top quality dried shrimps are also sourced directly from the Riau Islands, so you get the most authentic shrimp laden flavour! Wing beans are lime green and elongated with a square shape and four feathery, winged accents running from tip to end like the tail of an arrow. The pods are straight or curved with a smooth and waxy surface. They can grow up to 30 centimeters long but are usually harvested at 10 and 15 centimeters, before the peas have fully developed. Wing beans are sweet, like many pea varieties, and offer an asparagus-like flavor and crunchy texture. Wing beans, also called Winged beans or Four-angled beans, are tropical legumes. They are botanically classified as Psophocarpus tetragonolobus and are commonly found in Southeast Asia. They grow on climbing stems and vines like other legume varieties such as snow peas and fava beans. In addition to being cultivated for its beans, the leaves, flowers, roots and dried seeds are also popular as culinary ingredients and are just as nutritious. Wing beans are most often cooked. Young pods can be eaten raw in salads, sliced very thinly, or lightly blanched. They are prepared like French beans or snap peas by pinching off the ends and cutting into bite-sized sections. Use in stir-frys, sautés or add to soups and stews towards the end of the cooking process. The delicate pods pick up the bold flavors of chiles, garlic and spices. Young pods can be pickled. Mature beans are halved, and their seeds prepared and eaten like soybeans. Dried seeds can be ground and used as a flour substitute. Store Wing beans in a bag or airtight container in the refrigerator for up to 5 days. Nutritional Value100 grams of raw winged beans contain 409 kcal energy,
Red okra, botanically classified as Abelmoschus esculentus, is an heirloom variety belonging to the Malvaceae family. The thick, bi-colored pods are a favored home garden cultivar and are used as an ingredient in culinary dishes throughout the Southern United States, Asia and India. Red okra is not commercially grown on a wide scale and it will produce many edible pods throughout the season. The young and tender pods are utilized in a wide array of fresh and cooked culinary preparations.
Red okra is an excellent source of vitamin K to assist in faster wound healing and vitamin C to strengthen the immune system. The pods are also a good source of manganese to construct connective tissues, folate to produce healthy red blood cells, and contain lower amounts of potassium, phosphorus, zinc, iron, copper, magnesium, and calcium. Red okra has a sweet, subtly nutty flavor well suited for both raw and cooked applications. The pods can be harvested young, utilized fresh in salads, or they can be sliced in half, sprinkled with salt and pepper, and eaten as a fresh appetizer or snack. Red okra can also be grilled, fried, boiled, steamed, or stir-fried, and the pods will turn bright green when cooked. The pods can be lightly steamed, coated in butter and salt, and served as a simple side dish, sliced and tossed into soups and stews, or cut and layered into ratatouille and casseroles. They can also be rolled in cornmeal and fried, chopped with other summer vegetables and baked into a pie, pickled and canned for extended use, or stir-fried for a crisp texture. It is important to note that the cooking method and the addition of acidic ingredients such as tomatoes will help to reduce okra’s slimy consistency. In the Southern United States, Red okra is popularly cooked into gumbo, a thick stew made from flavorful spices, meats, and vegetables, often spooned over rice. Red okra pairs well with tomatoes or tomato sauces, corn, eggplant, bell peppers, legumes, herbs such as oregano, basil, parsley, and thyme, garlic, vinegar, meats including beef, pork, and shrimp, and spices such as turmeric, coriander, garam masala, paprika, and chile powder. Unwashed, whole Alabama Red okra pods will keep 2 to 3 days when loosely wrapped and stored in a perforated plastic bag and kept in the refrigerator’s crisper drawer. The pods can also be blanched and stored in a plastic bag in the freezer for 2 to 3 months. |
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