A little heat equals deep flavors in chilled soup » Ventura County Star
Ready for a cool and refreshing soup hot off the grill? It's got to be gazpacho.Gazpacho is the perfect healthy summer food. It's jammed with all manner of vegetables, including the tomatoes and zucchini that tend to overrun our gardens, and traditionally is served cool to help beat the summer heat.
While some people prefer their gazpachos made from raw vegetables, we find that cooking the produce, then chilling it deepens the flavors. But who wants to head inside to cook in summer? So we came up with this delicious recipe for grilled gazpacho.
Read more: http://www.vcstar.com/news/2012/jun/25/bc-us--food-healthy-gazpacho488-a-little-heat-in/#ixzz1zAD6rKfT
- vcstar.com
Hello there! Here is a list of fabulous food, music, news, videos, graffitis, comments from the guestbook, and images of the world in pictures. Feelings of worth can flourish only in an atmosphere where individual differences are appreciated, mistakes are tolerated, communication is open, and rules are flexible, the kind of atmosphere that is found in a nurturing world. Kiss your Mom and Dad, tell them that you are loved. May you live forever in happiness and good health. LoL, Zalina and Mail
Friday, June 29, 2012
Saturday, June 23, 2012
Friday, June 15, 2012
My father’s daughter | theSundaily
My father’s daughter | theSundaily
She also points out that her father was a strong supporter of women’s rights and one of the few leaders around who had the guts to stand up against those religious scholars who used religion to deny women their rights.
“Once, my friend told me that she had heard an Ustaz declaring in his religious sermon that ‘it’s better to roll in mud with a pig than shake hands with a woman’.
“Later, I told this to my mum and she related it to dad.
“Then, at the very next Umno general assembly, my father brought up what the Ustaz had said and asked how he could have forgotten that his mother, sisters and wife were also women and how he could have spoken of them in such a degrading manner.
“For saying that, my father received a standing ovation, including from those women who really should have stood up against men who have such a sexist attitude.”
She also points out that her father was a strong supporter of women’s rights and one of the few leaders around who had the guts to stand up against those religious scholars who used religion to deny women their rights.
“Once, my friend told me that she had heard an Ustaz declaring in his religious sermon that ‘it’s better to roll in mud with a pig than shake hands with a woman’.
“Later, I told this to my mum and she related it to dad.
“Then, at the very next Umno general assembly, my father brought up what the Ustaz had said and asked how he could have forgotten that his mother, sisters and wife were also women and how he could have spoken of them in such a degrading manner.
“For saying that, my father received a standing ovation, including from those women who really should have stood up against men who have such a sexist attitude.”
Thursday, June 14, 2012
Tuesday, June 5, 2012
MALAYSIA - Eating dal roti Malaysia - Lifestyle - DNA
Eating dal roti Malaysia - Lifestyle - DNA
My first trip to Malaysia was about three years ago for a conference, which also turned out to be my most successful weight loss programme yet. At every restaurant, I could smell the food and fish oil from a distance. I would toss and turn the food to check whether it was vegetarian (it never was). “Eat all you can at breakfast,” a conscientious Brahmin co-participant advised while munching on his third brioche, looking gaunt. When I glided through the Dubai International Airport after two weeks of heavy breakfasts, fruits-only lunches and dinners, my sister’s jaw hit the floor. Three kilos in two weeks: A dream run that ended the minute the first kadai of paneer butter masala crossed my path.
The second trip happened a couple of weeks ago. And this time, Malaysia seemed to be better prepared for my vegetarian sensibilities.
Eating out at a Mamak stall
“Malaysians love food,” explains my cousin Hema, a Malaysian of Indian origin. It’s the night I reached Malaysia and we agreed to meet at a coffee shop in Kuala Lumpur’s most hip place, Bukit Bintang. “We never carry a tiffin box to work. Lunch time is when we socialise with colleagues and try new restaurants, “ she continues, taking a sip of her cappucino. I tell her that with the influx of TV food shows in India, cooking your own food has become a lifestyle choice that is almost stylish. “Not here,” she laughs. “We get the best food from street food stalls run mostly by Indian Muslims also called mamak.”
My first trip to Malaysia was about three years ago for a conference, which also turned out to be my most successful weight loss programme yet. At every restaurant, I could smell the food and fish oil from a distance. I would toss and turn the food to check whether it was vegetarian (it never was). “Eat all you can at breakfast,” a conscientious Brahmin co-participant advised while munching on his third brioche, looking gaunt. When I glided through the Dubai International Airport after two weeks of heavy breakfasts, fruits-only lunches and dinners, my sister’s jaw hit the floor. Three kilos in two weeks: A dream run that ended the minute the first kadai of paneer butter masala crossed my path.
The second trip happened a couple of weeks ago. And this time, Malaysia seemed to be better prepared for my vegetarian sensibilities.
Eating out at a Mamak stall
“Malaysians love food,” explains my cousin Hema, a Malaysian of Indian origin. It’s the night I reached Malaysia and we agreed to meet at a coffee shop in Kuala Lumpur’s most hip place, Bukit Bintang. “We never carry a tiffin box to work. Lunch time is when we socialise with colleagues and try new restaurants, “ she continues, taking a sip of her cappucino. I tell her that with the influx of TV food shows in India, cooking your own food has become a lifestyle choice that is almost stylish. “Not here,” she laughs. “We get the best food from street food stalls run mostly by Indian Muslims also called mamak.”
Indonesia - Tempeh in Indonesia - We love our Asian cuisine but know nothing about tempeh
We love our Asian cuisine but know nothing about tempeh
The Indonesian Food Festival will feature a Javanese culinary cooking class series that begins this Sunday, June 3, and continues July 15 and Aug. 5 at the West Linn Adult Community Center. The classes will meet from 10 a.m. to 1:30 p.m. and class participants share a meal of what they create.
The focus of the first class is "Gourmet Indonesian Tempeh" dishes. Tempeh is a food Surja says we know nothing about.
“You don’t know tempeh,” he said. “Tempeh in Indonesia, where it was invented, is considered a delicious and desirable protein used in many different recipes that are considered gourmet. It is not considered as a meat substitute or filler at all. … Tempeh is proven to be an excellent substitute for meat, easier for the body to digest, leaner source of protein and have a lower carbon footprint compared to other protein.”
Monday, June 4, 2012
Spicy, Exotic Flavors Of Malaysia Take Center Stage When Malaysian Restaurant Week Returns, Along With A Special Supermarket Promotion Of Malaysian Food Products - MarketWatch
Spicy, Exotic Flavors Of Malaysia Take Center Stage When Malaysian Restaurant Week Returns, Along With A Special Supermarket Promotion Of Malaysian Food Products - MarketWatch
In addition, two New Jersey locations of Asian Food Markets will feature free in-store samplings of the best Malaysian packaged food products--from noodles to curries and sauces--for two weekends during the same week.
"For the third consecutive year, tri-state area diners will have the opportunity to explore the unique flavors of Malaysian cuisine and discover a new restaurant or dish at a special price," said Mustafa Aziz, Senior Trade Commissioner of MATRADE. "Each year brings greater awareness of the diversity of Malaysian food. This year we're taking it a step further, inviting consumers to take Malaysian flavors into their homes through a special retail promotion focused exclusively on Malaysian food products."
Consumers with a taste for Southeast Asian food's spicy, sweet and sour flavors will particularly enjoy Malaysian cuisine, a blend of native Malay, Chinese and Indian food traditions. During Malaysian Restaurant Week, they can expect classic offerings such as fresh Shrimp Popiah spring rolls, light and crispy Roti Canai served with rich curry sauce and grilled Satay skewers basted with a spicy Sambal Oelek chile sauce, as well as a few less traditional dishes inspired by the diverse flavors of Malaysia.
"What's amazing about Malaysian food is that the recipes are so simple, but involve a meticulous process to create layers and depths of flavor," said Angelo Sosa, executive chef and co-owner of Social Eatz, who recently won the 2012 Malaysia Kitchen Rendang Cook-off. "When done perfectly, the result is life changing. Consumers have the chance to discover what I would consider food heaven."
In addition, two New Jersey locations of Asian Food Markets will feature free in-store samplings of the best Malaysian packaged food products--from noodles to curries and sauces--for two weekends during the same week.
"For the third consecutive year, tri-state area diners will have the opportunity to explore the unique flavors of Malaysian cuisine and discover a new restaurant or dish at a special price," said Mustafa Aziz, Senior Trade Commissioner of MATRADE. "Each year brings greater awareness of the diversity of Malaysian food. This year we're taking it a step further, inviting consumers to take Malaysian flavors into their homes through a special retail promotion focused exclusively on Malaysian food products."
Consumers with a taste for Southeast Asian food's spicy, sweet and sour flavors will particularly enjoy Malaysian cuisine, a blend of native Malay, Chinese and Indian food traditions. During Malaysian Restaurant Week, they can expect classic offerings such as fresh Shrimp Popiah spring rolls, light and crispy Roti Canai served with rich curry sauce and grilled Satay skewers basted with a spicy Sambal Oelek chile sauce, as well as a few less traditional dishes inspired by the diverse flavors of Malaysia.
"What's amazing about Malaysian food is that the recipes are so simple, but involve a meticulous process to create layers and depths of flavor," said Angelo Sosa, executive chef and co-owner of Social Eatz, who recently won the 2012 Malaysia Kitchen Rendang Cook-off. "When done perfectly, the result is life changing. Consumers have the chance to discover what I would consider food heaven."
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