(: DELIAH'S DELI IS CLOSED FOR THE SEASON... :)

Sunday, December 27, 2009

MAKKAH AL MUKARAMMAH - 1431H


Panoramic view; edge of Makkah City




Night time view from hotel room




Day time view from hotel room




The heights of Jabal Nur




Solidarity of Pilgrims conquering the heights together




The steps to Hira'




Peaceful daily routines of Makkah al Mukarammah





Makkah street shopping venue for the best seasonal deals




Automated pillar-umbrellas which serves as heat shields during the day, and fully closes to accommodate the stars and moon later at night




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Tuesday, November 3, 2009

LABBAIK - ZAIN BIKHA (Mountains of Mecca)




Labbaik Allah Humma Labbaik
Labbaik ala Shareeka laka Labbaik
Inal Hamda
Wan Ni'mata
La Ka wal Mulk
La Shareeka Lak



video






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Saturday, October 31, 2009

ALMOND MILK + ALMOND BUN = VOILA!



ALMOND MILK

1 cup almonds
5 cups water
maple syrup @ sugar @ rotab dates (blend dates together with almond)

Soak almonds in water overnight or for at least four hours. Drain the water. Rinse the almonds and take them in a blender. Adding water gradually. Pour through a muslin cloth into a big bowl to extract milk. Run the pulp through blender one more time, adding water. Strain through muslin cloth for milk. Add maple syrup or sugar to the milk. Mix with a spoon. Refrigerate for half an hour. Enjoy!

ALMOND BUN


500g flour
11g yeast
75g butter
25g ground almonds
25g castor sugar @ maple syrup
1 egg
1/4 tsp of salt
1/2 cup of milk to mix

Add the yeast and a castor sugar to the flour. Add egg and ground almonds. Add sufficient milk to form a light dough. Leave it for 20 mins. Later, form into small buns, brush them over with milk, press a blanched almond on each and bake in 160C oven for between 15 and 20 minutes.

* You may add 1 cup of cream cheese in the ingredients if you wish to.

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Sunday, October 25, 2009

THE DIET DONUTS...




Please do click on the lines above for a legal perspective into this donuts diet ramblings.
Only in America folks, only in America :)





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Monday, October 19, 2009

HOME MADE CHOCOLATE BROWNIES...yummy!


2 cups flour
2 cups castor sugar
3/4 cup cocoa mix with 1/2 cup of hot water - stir well
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1 cup of milk (I used 4 tbsp milk powder plus 3/4 cup of water)
1 cup of corn oil OR 250gm butter OR cooking oil
1 tsp vanilla essence
1/4 tsp salt

Combine flour, baking powder, baking soda and salt in a bowl then set aside.
Mix sugar and egg. Add milk and cocoa. Stir until smooth.
Add the oil/butter and beat thoroughly.
Add in the flour mixture. Combine well. Spread into baking pan.
Preheat oven to 170 C and bake for about 50-55 min. Done!



Topping: 1/2 packet of bittersweet cooking chocolate, 1/3 cup condensed milk and 1 tbsp butter or oil. Mix all ingredients and bring to boil. Whisk until smooth. Let it cool slightly and pour over the brownies. Allow to cool, cut and serve. :)






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EGGLESS INCHI CABIN CHICKEN - deep fried chicken



Fresh chicken cut into 12 OR smaller pieces/bite size. Clean and drain it. Season with salt and white pepper well. Set aside.

4 garlic - chopped
6 shallots - sliced
5 gm chopped young ginger
5 bird chilies
2 lemon grass sliced
3 nos lime juice
60 gm corn flour
20 gm meat curry powder

Later put chicken pieces into a mixing bowl and mix well with all ingredients above and then mix in the corn flour. Marinate for about an hour. Deep fried to golden brown.

Sailor Navy Man Images

Inchi Cabin Chicken is known as Encik Cabin Chicken. The reason why it is called Encik Cabin is because this dish was popularly cooked on the ship for sailors. Usually when the meal is ready, the chef will inform the sailors “Encik dalam cabin, Chicken siap” (Mister in the cabin, you meal is ready.) That is how this meal got its name. Well, at least that's one version of it. It is however, a classic Malacca Peranakan dish. The preparation of this meal is easy to do and it has really crunchy skin and juicy meat texture to it.



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Sunday, October 18, 2009

BREAD PUDDING...with pineapple sauce!

BREAD PUDDING

6 slices of bread - cut into squares
2 eggs
200ml of fresh milk - you may need more milk to completely soak the bread
2-3 tbsp of sugar
1 tsp vanilla

Beat egg, sugar and milk
Layer the bread in a baking dish
Pour in egg, sugar and milk mixture plus vanilla
Leave them for a while until the bread is soaked through
Bake for about 40 mins in 160 deg celcius or until golden brown

Actually, you don’t need a recipe. It is just three steps of soak the bread, bake it and serve. The warm pudding will taste even nicer if you serve it with pineapple sauce :)


PINEAPPLE SAUCE

Ingredients:

3 tbs sugar/condensed milk
1 tbs cornstarch
dash salt
1 1/4 cups pineapple juice
1/4 cup drained crushed pineapple

Directions:

Mix together sugar/milk, cornstarch and salt.
Add pineapple juice gradually.
Bring to boil over medium heat; cook, stirring for about 5 min.
Remove from heat; add lemon juice *optional and pineapple.
Serve with bread pudding, OR pancakes, ice cream,cake.
ENJOY!





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Tuesday, October 13, 2009

MANGISI @ MALISA @ MARISA = 1 Glass Of Cooling Passion Fruits/Markisa Juice.



Pokok Markisa atau juga dikenali sebagai buah susu, merupakan sejenis pokok yang menjalar bagi mendapatkan cahaya matahari. Buahnya yang rasa sedikit masam dan manis boleh dimakan begitu sahaja ataupun dijadikan minuman. Kini terdapat jus markisa dijual di pasar raya atau kedai-kedai.
Pokok markisa ini terdapat di kebanyakan negara-negara tropika dan sub-tropika terutama di Australia, India, Kenya, New Zealand dan Hawaii. Markisa ditanam secara komersil di negara-negara berkenaan. Dua varieti yang biasa ditanam untuk tujuan ini ialah markisa berkulit warna kuning (Passiflora edulis f.flvicarpa) dan buah markisa berkulit warna ungu (Passiflora edulis sim).
Terdapat dua jenis markisa, satu berwarna kuning yang tumbuh di dataran tinggi dan satu lagi berwarna ungu. Walau bagaimanapun, rasa kedua-dua jenis ini adalah sama sahaja. Varieti kuning didapati lebih sesuai ditanam di Malaysia kerana boleh mengeluarkan hasil yang lebih tinggi berbanding varieti ungu. Varieti kuning ini telah dibawa ke Malaysia dari Australia dan Hawaii pada tahun 1960-an. Markisa ialah tanaman saka yang menjalar. Buah markisa mengeluarkan sulur paut dari pangkal daun. Bentuk daunnya bulat membujur dan rata di tepi.
Di Malaysia, markisa dari varieti kuning mula menghasilkan buah dalam jangka masa 5-6 bulan selepas tempoh penanaman dan jangka hayat pokok adalah lebih kurang 3 tahun. Lebih kurang 74 hari selepas pendebungaan, bunga akan menjadi buah yang bujur berukuran kira-kira 7 cm dan 6 cm dan mempunyai berat dalam lingkungan 8 g. Buah ini manis serta mempunyai rasa dan bau yang sedap apabila ranum.
Buah markisa boleh didapati sepanjang tahun tetapi puncak pengeluarannya ialah di antara bulan Disember hingga Januari dan Julai hingga Ogos. Indeks kematangan komersil untuk buah markisa adalah apabila buah tersebut jatuh dari tangkainya secara semulajadi. Maka barulah buah markisa tersebut boleh dituai. Ini selalunya berlaku selepas 75 hari selepas proses pendebungaan.
Buah markisa ungu sesuai dimakan mentah manakala buah markisa kuning pula sesuai digunakan untuk penghasilan jus. Pulpa markisa boleh dijadikan jem, agar-agar, perasa ataupun campuran kepada yoghurt dan aiskrim. Selain mempunyai citarasa dan aroma yang unik, jus markisa merupakan sumber yang kaya dengan pro-vitamin A, vitamin C, niasin, dan riboflavin. Ia boleh dijadikan komponen untuk minuman sirap, kek, roti dan susu. Kulit buah markisa pula boleh dijadikan makanan ternakan.



2 biji buah markisa - diambil isi, 2 sudu besar gula pasir- dilarutkan, 1 cawan air sejuk dan beberapa ketulan air batu. Campur kesemuanya dalam gelas. Siaplah Jus mangisi @ malisa @marisa...*nama baru anak2 beri utk buah ini. :)))





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Sunday, October 11, 2009

PIE CRUST COOKIES - spreading love with nutella!


1 1/2 cups flour
1/2 tsp salt
2 tbsp butter
1/2 cup milk


Sift flour and salt into a bowl. Rub butter in with your fingertips until it resembles fine breadcrumbs (or close enough :). Create hollow space in center of flour and butter mixture, and pour in nearly (not all) all of milk at once. Add the remaining milk only if necessary and mix to a soft dough. Turn out onto a flat surface. Make balls from dough and roll out to 8-10cm rounds. Place it onto the baking pan. Bake at 200 degrees for 10 minutes. Once the cookies are completely cool, spread a generous amount of Nutella Spread and sprinkle some roasted almond and then you sandwich them together. Enjoy!





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Friday, October 9, 2009

CONGRATS...You Did It!




HAPPY GRADUATION'S TO RANIA

The Tassel Is Worth The Hassle!


AWESOME ACHIEVEMENT

Your graduation
Fills us with love and pride.
We always knew that you could do

Whatever you really tried
It's a long and challenging journey
To get where you are now,
But you wouldn't quit it, you just went and did it,
And we're beaming affectionately.

Your achievement is awesome, Rania;
You've worked hard and you've passed the test.
We love you so, and we want you to now,


We think you're the very best! Our 'wakil' :) would soon be flying out your way to be be you on your special day. We sent with her our best hugs and kisses. From all of us here mush pride and affection.





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Sunday, October 4, 2009

PETIT VICTORIA SANDWICH CAKE - the girls sunday baking project :)



3/4 cup butter - softened
3/4 caster granulated sugar
3 eggs - beaten
1 2/3 cup self rising flour
1/2 cup jam
icing sugar for dredging *optional
food colouring *optional

Beat the butter and sugar until pale and fluffy. Add eggs and beat well. Fold in flour and mix well. Divide the mixture evenly and bake in 190 C oven for about 20 minutes. Leave inside the tin for 5 more minutes. When the cakes are cool, sandwich them together with jam and sprinkle the top with icing sugar. Done! :)




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Tuesday, September 29, 2009

ROCKY ROAD FUDGE BROWNIES




* Watch This Video For Recipe :)


video






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Wednesday, September 16, 2009

SUPER EASY 10 MINUTES NOODLE SUPPER


1 packet of egg noodle (mee kuning)
200 g of thin sliced beef
100 g of mustard greens
6 shallots - blend
4 garlic - blend
5 dried chillies - soak and blend OR *red pepper, de-seeded and cut into small squares :)
1/4 cup of soy sauce
1/4 of tomato sauce
sugar and salt to taste
4 tbsp cooking oil - for frying
1/2 cup water


Heat oil in a deep wok. Add in the blended ingredients and fry for about 3-5 minutes. Add in beef and fry until browned all over/soft. Add in the greens *(and red pepper) and cook briefly until they begins to wilt. Stir in the sauces, water, sugar and salt (balance the taste). Bring to boil and then add noodles and warm through, loosening them until they are all coated in sauce. Garnished with tomato and green/red chillies. Enjoy!

Cooking for me is all about balancing the taste. With that done, any dish would be a master chef creations :)

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KEBAB DAGING & POPIAH GORENG...cepat dimasak,sedap dimakan! :)



KEBAB DAGING- timun dihiris panjang2, hancurkan daging burger yg digoreng dalam pan, mayonnaise, sos tomato, cili sos, garam, gula, chopped pickles dan lada hitam *kalau suka. Gaul semua dalam mangkuk. Bakar roti pita dan potong dua. Buka poketnya dan isikan bahan2 tadi. Siap!





POPIAH GORENG - timun, sengkuang, kacang buncis, karot (hiris semuanya), taugeh, udang hidup atau isi ketam, bawang merah dan putih, gula dan garam - goreng layu. Tos airnya (boleh diguna untuk buat sos). Masukkan inti dalam kulit popiah dan gulung kemas. Goreng dan hidangkan dengan sos cili.







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SAMBAL LONTE a.k.a SAMBAL BURUK - my style


4-6 red bird eye chilies
2 garlics
4 shallots
1 tsp lime juice
Crispy fried anchovies - handful
Sugar and salt to taste

Fry shallots, garlic and chili for a while. Pound all ingredients in 'lesung batu'. Add in lime juice, sugar and salt and also a little bit of oil remnants from frying the anchovies earlier. Ready to serve.

"Sodap dibuek makan dongan nasik paneih".


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Sunday, September 13, 2009

SELAMAT HARI RAYA AIDILFITRI BUAT KELUARGA KAMI :)






















Khas untuk ahli keluarga kami yang berada di tanah air dan juga di serata dunia :)


SELAMAT HARI RAYA AIDILFITRI...MINAL 'IDIL WAL FAIZIN
Have A Joyous Eid Mubarak!

p/s kalau balik raya jgn lupa pakai mask dlm kapal terbang. Penting. Jgn malu2. Ingatan ini khas untuk Rania ;)

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SALAM LEBARAN BUAT SEMUA!



















http://sripulai.blogspot.com/



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CHOCOLATE CHIP COOKIES - by way of a mistake


Like many great discoveries & this is one of the greatest, by way of a mistake :)

Click HERE To Read About RUTH WAKEFIELD - Chocolate Chip Cookie Inventor :)



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Sunday, September 6, 2009

EID MUBARAK TO ONE AND ALL :)




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KUIH TAKO - jagung ;)



BAHAN-BAHAN:

Bahagian Atas:

1 cawan pati santan
2 cawan air
3-4 sudu besar tepung jagung
2 sudu besar gula
1 sudu teh garam

Bahagian Bawah:

3 cawan air pandan
5-6 sudu besar tepung jagung
6 sudu besar gula
1 cawan sengkuang cina yang dipotong kecil2 atau jagung manis

CARA-CARA:

Panaskan kedua-dua bahan di dalam bekas berasingan dengan api perlahan sehingga mendidih.
Angkat dan tuang bahagian bawah di dalam acuan daun pandan atau plastik.
Masukkan sedikit sengkuang cina atau jagung manis dalam setiap bekas.
(Boleh juga dimasukkan lebih awal dalam acuan)
Kemudian tuang bahagian atasnya pula perlahan-lahan.
Biarkan sejuk.


* Acuan Tako - Daun Pandan.

Ambil sehelai daun pandai yang lebar. Kalau x ada boleh juga guna daun yang kecil.
Gunakan kadbod berukuran 2.0x1.5 inci sebagai alat pengukur.
Gunting daun pandan kepada 5 bahagian mengikut ukur tadi berselang-seli. Jangan sampai putus. Jadi ada yang 2.0 inci dan ada bahagian yang 1.5 inci.
Bentukkan daun tadi kepada bentuk kotak. Selang selikan bahagian bawahnya agar lebih kejap.
Gunakan stapler atau pencungkil gigi kayu.
Kalau daun kecil pastikan bahagian tengah yang berlubang itu juga ditutup dengan daun.


SELAMAT MENCUBA!





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Saturday, September 5, 2009

PASEMBOR PADANG KOTA...mai pekena!!


Kuah Pasembor:

2 biji bawang besar - kisar
5 ulas bawang putih - kisar
1 inci halia - kisar
1 inci lengkuas - ketuk
1/2 ketul gula melaka
2 gelas air
1 senduk minyak
10 tangkai cili kering (buang biji,rebus agar lembut dan dikisar dengan sedikit ikan bilis)


Tumis bahan yang dikisar dalam 1 senduk minyak sehingga hampir garing dan masukkan lengkuas. Apabila sudah agak garing sedikit masukkan gula melaka dan juga asam jawa atau pun asam keping. Masukkan 2 gelas air (1000 ml). Masukkan kacang kisar, gula dan garam secukup rasa. Jika anda pandai mengimbangi 3 rasa manis, garam, pedas dan asam anda tidak perlu menggunakan sebarang kiub perasa tambahan (jika perlu gunakan Knoor/Maggi ayam). Pekatkan dengan tepung jagung ataupun mashed potato tanpa garam, butter atau pun susu. Didihkan tetapi rasa semula masinnya kerana garam akan mula hilang rasanya pada suhu didih.

Nota: Kuah dihidangkan dengan cucur tepung (resepi di bawah), ayam goreng yang dihiris, mee (celur), kentang rebus atau goreng, tahu goreng, sengkuang dan timun dihiris memanjang, telur rebus, artificial crab atau fish cake goreng/rebus dan taugeh atau apa-apa sahaja yang bersesuaian :)



Siapalah punya kerja ni...:)


Resepi Cucur Kelapa/Tepung:

500 gram tepung gandum
1/2 paket yis kering
sedikit kelapa parut
sedikit taugeh
sedikit isi ketam
1 sudu kecil garam
1/2 sudu kunyit - untuk warna kuning
Biarkan sehingga adunan tepung dan yis naik
Goreng dalam minyak penuh mcm buat cucur biasa - angkat, toskan dan potong 4.






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Tuesday, September 1, 2009

THE GIFTS OF THE OLIVE TREE



















Surah Al Nur ( 24:35) (The Light)


"Allah is the Light of the heavens and the earth. The Parable of His Light is as if there were a Niche and within it a Lamp: the Lamp enclosed in Glass: the glass as it were a brilliant star: Lit from a blessed Tree, an Olive, neither of the east nor of the west, whose oil is well-nigh luminous, though fire scarce touched it: Light upon Light! Allah does guide whom He will to His Light: Allah does set forth Parables for men: and Allah does know all things."


Not all oils are created equal, and the ancient Egyptians, the Persians, the Romans, the Greek and the Italians understand best the different strengths, flavors and aromas that distinguish one oil from the other. Olive oil is pricier than their comparative others, and in Malaysia it has not yet found a place in common kitchen language and cooking terms. A good olive oil is something to be savored, which is why it is always served at the table as an essential condiment. Today, Italy and Iran probably has the greatest diversity of olives everywhere in the world thanks to the variety of their terrain and climate.

Choosing an olive oil is very much down right to personal taste. The right selection would successfully capture the diversity of flavors that makes cooking with olive oil so delectable and enjoyable. It is an art form, so enjoy each cooking when you do with olive oil. I am not an expert at olive oil, but my father who hails from a Middle Eastern origin has taught us some basic tips on olive oil and even some more on its cooking. As for me, I would alternate between my cooking with olive oil and our natural Malaysian palm oil which is cholesterol free and rich in Vitamin E. To me, both of them are healthy. But if you want that extra taste, try olive for a change. But do take note, some traditional Malay dishes such as Rendang, kuih-muih and Serunding would definitely go better with our local palm oil. Don’t try it any other way :)

Well, anyhow here is a list of some simple table guide at selecting olive oil to enliven your cooking concept in Ramadan. It would give some of your cooking an unmistakable Mediterranean flavor.

Delicato:
This is a somewhat mild olive oil with broad flavor suitable for most dishes. As it remains stable at very high temperature of up to 250C, it is also ideal for baking, BBQ or frying dishes.

Extra Vergine:
This is made from the first harvesting and the first pressing of olives. It is packed with superb fruity flavors and has a very soothing fragrant aroma. This is also suitable in the preparations of salads and especially superb to go with the Iranian dish Sabzi Khordan. It could also just be eaten fresh with bread! This is table olive oil.

Gentile:
This is mellow oil, with a sweet, fruity flavor which won’t overpower the taste of delicate dishes such as fish, prawns, crab, or chicken set for slight frying or roasting.

Robusto:
This is the full flavored, peppery olive oil that’s delicious with antipasti, red meats and hearty pastas and even the risotto. Robusto would stand high heat almost similar to Delicato, and I would use this kind of oil in making meatballs or roasted lamb.

Tradizionale:
This is the unfiltered variant and the one that would sometimes requires “acquired taste” to its liking. It’s very peppery and raw in taste and texture. It would stand high temperature of up to 220C. It is suitable for roasting and BBQ of lamb.

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Sunday, August 30, 2009

SATU MALAYSIA - 52 tahun merdeka!

SALAM KEMERDEKAAN UNTUK SEMUA.

MERDEKA! MERDEKA! MERDEKA!

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FOOD ALLERGY - what every parent needs to know



It has been 100 years since the word “allergy” was first coined in 1906 and yet we have not found a cure for it. Therefore, prevention remains the only way to curb allergy. And it is every parent’s duty to give his or her child an allergy-free life.


In the present threat of A-H1N1, it would also be prudent for us to watch our diet intake as the wrong food, could always induce our allergies into going hyper active in mere minutes! Always avoid foods that have rich preservatives/bacterial contents. Belacan, cheese, udang kering, ikan kering (all the good stuffs!) & etc…well you know the drill, different people different food groups! Eat healthy food and enjoy a healthier life style. Make it a part of daily living.


What Every Parent Needs To Know About Food Allergy

Allergy is on the rise in many countries across the world including Malaysia. As a caring parent, you would want to prevent your child from allergy which not only brings misery to him but to the whole family as well. Managing allergy also costs money, time and energy. To win the battle against allergy, understanding the problem is a must.


Let’s Start By Getting To Know The Basics About Food Allergy

Is your child at risk of food allergy?

Food allergy is increasingly common and is distressing for both parents and children. Although it has no age barriers, food allergy usually begins during the first year of life. Most children outgrow certain allergies by the time they go to school: however, in many others, they persist into adulthood. Those at highest risk are those with family history of allergies.


How does food allergy come about?

Normally, the immune system attacks harmful bacteria, viruses and foreign substances in the body while recognizing food as harmless. Food allergy arises when the immune system mistakes a particular food component, usually as protein, as dangerous and attacks it.


What are the symptoms of food allergy?

The symptoms of food allergy include itchiness, eczema, dermatitis, nausea, vomiting, diarrhea, wheezing, asthma and bronchitis. Most reactions are mild but some individuals may have severe reactions that can be fatal.


What kind of food can cause allergy?

Any food is capable of causing allergy, some more than others. Highly allergic food includes cow’s milk, egg white, soy, fish, shellfish, crab, shrimp, lobster or crayfish, and peanut. Allergy to cow’s milk is particularly common in infants.


Why is allergy prevention important?

Although affective treatments are available, there are currently no cures for allergies. Therefore, it makes sense to prevent allergies, if possible, in infants and children. Furthermore, the incidence of allergies is increasing (35%) and presents a major childhood problem. Long-term protection is needed as the development of one allergy can predispose your child to further allergies – for example, food allergies, later in life. The cost of treating allergies is also constantly increasing not only in terms of healthcare but also the hidden cost of poor quality of life for your child and family.


What should I do to prevent my child from developing allergies?

The best way to prevent allergies is to breastfeed your baby exclusively for at least 6 months. it is It is the perfect hypoallergenic milk and an important source of antibodies called immunoglobulin A (Ig A). The following measures have also been proven to be highly affective in preventing or reducing the food allergy risk:

· Recognize your baby’s allergy risk by recording your family allergy history

· If you are unable to breastfeed due to medical reasons, discuss with your doctor other options such as hypoallergenic formula

· Soy milk and goat’s milk formulae DO NOT effectively reduce the risk allergies

· Wean your baby only after the sixth month onwards. Introduce one new food a week but avoid highly allergenic foods for the first year ( refer to the Guide for Prudent Weaning for more information)

· Take measures to reduce the amount of dust in the house

· No pets at home or at the child care center

· No smoking during pregnancy or in the presence of your child


What is hypoallergenic milk formula?

Today, advanced food research can modify cow’s milk proteins to become less allergic. Using a process called hydrolysis, the potential for allergic reactions of the proteins is reduced by breaking them down into smaller particles by using enzymes such as alcalase. A hypoallergenic milk formula is one in which its protein is less allergenic and is formulated to prevent allergies.


Is soy formula better at preventing allergies than cow’s milk formula?

No. Studies have shown that the use of soy formula does not prevent the development of allergies in children. About 15-50% of children who are allergic to cow’s milk are also allergic to soy milk. In fact, studies have shown that the use of hypoallergenic milk formulas in high risk infants reduces the risk of developing eczema and cow’s milk allergy in infancy and childhood.


And Now, For More Interesting Facts and Finding About Allergy

Our intestine is the larger immune organ of the body

Let’s take a peep at our intestine. Apart from being a digestive organ, our intestine contains about 80% of all antibody-producing cells in the body, making it our largest immune organ. our intestine is also home to trillions of bacteria, both friendly and unfriendly, forming what we call the intestinal micro flora, which apart from keeping us generally healthy, also plays an important part in the prevention of allergy.


Introducing the friendly bacteria, Bifido-bacteria (or Bifidobacteria)

A newborn’s intestine is sterile but within hours of birth, it becomes colonized by microorganisms from the mother’s birth canal and the environment. In exclusively breastfed infants, a particular type of friendly bacteria, the Bifidobacteria, becomes dominant and eventually makes up 99% of the total bacterial count.


Bifidobacteria plays an important role in the prevention of allergies

At birth, your child’s immune system is immature and so is susceptible to infections and allergy. Bifidobacteria stimulates the maturation and functions of your child’s intestinal immune system. In fact, it was found that young children suffering from allergies have less bifidobacteria compared to those without allergies. In addiction, bifidobacteria also offers protection against intestinal infections caused by harmful bacteria. An example of such an infection is gastroenteritis which leads to diarrhea. Diarrhea is still the leading cause of infant mortality in many underdeveloped countries.


Unfortunately, the population of Bifidobacteria can be jeopardized through several ways…

Method delivery of an infant:

The mother’s gut, skin and vaginal flora are sources of bacteria for colonizing the newborn’s intestine. Hence, the method of birth influences the infant’s intestinal microflora. It was found that an infant born through caesarean section, where there is no contact with his mother’s vaginal flora and faecal flora, experienced a delay in building of their normal intestinal microflora and this microflora may be disturbed for up to 6 months after birth. Caesarean-born infants also have less bifidobacteria, especially if they were not breastfed or were breastfed for only a short time.


Weaning:

The introduction of solid foods leads to changes in the intestinal microflora where the number of bifidobacteria decreases. Incidentally, weaning is also a high risk period because new foods given to the child naturally bring with them risks of food allergy.

But fortunately, the Bifidobacteria population can be restored with bifidogenic nutrients or probiotic

Breast milk has special bifidogenic properties that encourage the growth of Bifidobacteria. For example, breast milk has high lactose, low phosphorus and good quality protein. For mothers who are unable to breastfeed due to medical reasons, milk formulas added with these bifidogenic nutrients are available.


Probiotics are live cultures of friendly bacteria that are used as food ingredients. When ingested, these friendly bacteria offer health benefits to the host, which include:

  • Protection against allergic diseases
  • Protection against intestinal infections which may cause diarrhea
  • Help in the absorption of minerals
  • Help in the synthesis of vitamin B and K


One good example of probiotic bacteria is bifidobacteria, which has been successfully added to children’s foods like milk, yogurt and yogurt drinks. Clinical trials have also shown that bifidobacterial cab help improve intestinal health of infants and young children and improve their bowel movements.


DHA (Docosahexaenoic Acid) and its role in the prevention of allergies

DHA is a long-chain polyunsaturated fatty acid (LC-PUFA), which not only is required for optimal brain and visual development, but also helps in your child’s immune response with its strong anti-inflammatory actions. Two recent studies have shown that giving DHA-rich fish oil to infants during the first year of life, decreased their risks of allergic rhinitis and asthma up to their fourth year in childhood.



Guide to Prudent Weaning

Food which are least likely to cause allergic reactions:

  • rice
  • carrot
  • pear
  • apple
  • prune

Foods which are usually well tolerated, but occasionally cause allergic reactions:

  • barley
  • oats
  • wheat
  • beef
  • lamb
  • chicken
  • broccoli
  • cabbage
  • potato
  • spinach
  • corn (and corn oil)
  • banana
  • turnip
  • egg yolk (must be fully cooked)
  • legumes (Soya bean, beans)
  • fish

Food which are highly allergic:

  • seafood (e.g.: prawn, crabs, dried and fresh scallops)
  • egg white
  • peanuts

Consult your doctor today and protect your baby against allergy.

You may read further at this web site, just click: http://www.xyzofallergy.org


Persatuan Alergi Imunologi Malaysia (MSAI)

Malaysian Society of Allergy and Immunology (MSAI)


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Saturday, August 29, 2009

BUN KELEDEK - inti kacau keledek!



Tiba-tiba saya teringin makan bun keledek. Inti bun tu saya guna resepi kacau keledek.
Boleh klik SINI kalau anda teringin juga.



Resepi Bun:
500 gm tepung gandum, 1 paket (11gm) mauripan yeast, 4 sudu gula pasir, 1 biji telur, 1/2 cawan air suam, 4 sudu susu tepung* optional, 1 sudu kecil bread improver, 1/4 cawan minyak masak@75gm butter dan 1/2 sk garam. Campur tepung, gula, yis, susu, telur, air sedikit demi sedikit* kalau kurang boleh tambah airnya dan uli sampai tak melekat pada tangan dan keliling mangkuk. Masukkan minyak masak, garam dan uli sampai lembut. Biarkan selama 15 minit. Kemudian uli untuk keluarkan angin dan bahagikan doh sebanyak 24 bahagian. Rehatkan doh selama 20 minit. Masukkan inti dan bentukkan. Letakkan dalam dulang dan biarkan lagi selama 20 minit. Bakar selama 20 minit dengan kepanasan 180 darjah celcius. Siap!




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Friday, August 28, 2009

KUIH ONDE ONDE @ KUIH KELEPONG @ BUAH MELAKA @ KELEPON @ KEKOH CHA @ WOH MULONG = semuanya sama sahaja :)



1 keledek putih dan kuning * optional - tak masukkan keledek pun boleh atau ditukar dengan KENTANG dan LABU - klik saja!
1 cawan tepung pulut
1/2 ketul gula melaka - potong kecil2
1/2 biji kelapa parut - buang kulit arinya
1 sk garam


Rebus keledek sehingga empuk dan buang kulit. Tumbuk lumat keledek dan campurkan dengan tepung sedikit demi sedikit sehingga menjadi doh. Ambil sedikit doh, leperkan dan masukkan sedikit gula melaka di bahagian tengah dan bulatkan doh. Pastikan doh tidak belubang supaya gula melaka tidak keluar daripada doh apabila masak nanti. Didihkan air dalam periuk dan masukkan doh ke dalam air mendidih. Kuih akan terapung apabila masak. Angkat dan toskan air kemudian golekkan kuih dalam kelapa parut yang telah digaul dengan sedikit garam. Siap!

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KELEBIHAN BUAH KURMA

Kurma Deglet Nour, Rotab, Ajwah,
Medjool, Mabroom dan Choco Dates

Kurma memang paling popular menjelang bulan Ramadan. Buah yang punya banyak kelebihan ini sepatutnya tidak dimakan ketika Ramadan saja sebaliknya sepanjang masa. Namun kebanyakan kita menjadikan buah anggur dan epal sebagai makanan wajib untuk mendapatkan khasiat walau sebenarnya kurma lebih banyak kelebihannya. Kurma berkemampuan mencergaskan badan dalam kadar segera dan sebab itu sunat umat Islam menjamahnya ketika berbuka puasa. Antara Kelebihan Kurma:

Kesihatan

a) Mencegah Penyakit Kronik Seperti Penyakit Jantung & Kencing Manis. Berdasarkan kajian Prof. Madya Asiah Zain, Pensyarah Sains Makanan, Fakulti Sains Makanan dan Bioteknologi, Universti Putra Malaysia (UPM) menyatakan "Dari segi perubatan, amalan memakan kurma setiap hari boleh mengurangkan risiko seseorang diserang penyakit kronik seperti jantung dan kencing manis kerana mengandungi zat galian seperti potasium, kalsium dan zat besi yang boleh menyihatkan sel darah merah". (BERITA HARIAN, SELASA, 20 FEBRUARI, 2001)

b) Merangsang Dan Memudahkan Kehamilan. Buah kurma mampu memanaskan badan dan merangsang kesihatan wanita hamil dan anak yang dikandung, memudahkan wanita bersalin dan memberi tenaga.

c) Membunuh Kuman Dalam Badan, Saidina Ali r.a. meriwayatkan "Barangsiapa yang memakan 7 butir tamar setiap hari, ia akan membunuh semua kuman di dalam badannya".

Kecerdasan Minda

a) Bagi tujuan mencapai kecerdasan minda dan membantu proses tumbesaran, kanak-kanak digalakkan memakan lebih banyak buah kurma kerana ia memberi khasiat dari segi proses pembesaran, sekaligus membentuk minda kanak-kanak yang sihat.

b) Tenaga Segera dalam Maksud Firman Allah s.w.t. di dalam Surah Maryam: Ayat 25-26:"Dan goyangkanlah pangkal pohon kurma itu ke arahmu, nescaya pohon itu akan menggugurkan buah kurma yang masak kepadamu, maka makan serta minumlah dan bersenang hatilah kamu".

Khasiat Kurma

Kurma adalah sejenis tumbuhan (Palma) atau dikenali dalam bahasa saintifiknya sebagai Phoneix Dactylifera yang berbuah dan boleh dimakan sama ada yang masak atau yang mentah. Kebanyakan pokok kurma tumbuh di negara-negara Arab dan mempunyai berbagai-bagai jenis. Antara kurma yang terkenal ialah kurma Mekkah dan Madinah yang dikatakan mempunyai berpuluh-puluh jenis.

Dikalangan penduduk di negara-negara Arab kurma adalah makanan utama mereka, malah dikalangan orang kita juga kurma sudah menjadi bahan makanan yang digemari. Selain rasanya yang manis dan tahan lama serta tidak perlu dimasak, kurma juga mempunyai khasiat yang banyak dan menjadi makanan utama Baginda Rasulullah Sallallahu ‘Alaihi Wasallam.

Rasulullah Sallallahu ‘Alaihi Wasallam telah menyebutkan tentang khasiat sejenis kurma yang diriwayatkan oleh Imam Bukhari yang bermaksud :"Diceritakan oleh Jumaah bin Abdullah yang disampaikan oleh Marwan yang mendapat berita daripada Ibnu Hashim bahawa Amir bin Saad mendengar bapanya meriwayatkan Rasulullah Sallallahu ‘Alaihi Wasallam bersabda : "Sesiapa yang memakan 7 biji tamar ‘Ajwah’ dia akan terkawal daripada kejutan syaitan dan sihir pada hari itu".

Khasiat kurma "Ajwah" sebagaimana yang tersebut di dalam hadis di atas merupakan satu kelebihan yang dikurniakan Allah Subhanahu Wataala sesuai dengan kemuliannya sebagai jenis kurma pertama yang ditanam sendiri oleh Rasulullah Sallallahu ‘Alaihi Wasallam.

Berdasarkan ini juga Baginda Rasulullah Sallallahu ‘Alaihi Wasallam menganjurkan kita supaya berbuka puasa dengan buah kurma sebagaimana sabdanya daripada Anas bermaksud :"Rasulullah Sallallahu ‘Alaihi Wasallam berbuka puasa dengan beberapa biji buah kurma sebelum sembahyang. Sekiranya tiada terpadat kurma, maka Baginda Rasulullah Sallallahu ‘Alaihi Wasallam akan berbuka dengan beberapa biji anggur. Sekiranya tiada anggur, maka Baginda meminum beberapa teguk air. (Hadis riwayat Ahmad)

Komposisi Nutrisi Buah Kurma bagi setiap hidangan 100 gram
(Nutrient units value per 100 grams of edible portion )

Water : 21.32 g
Energy in kcal: 277
Energy in kj: 1160
Protein: 181 g
Total lipid (fat): 0.15 g
Ash: 1.74 g
Carbohydrate, by difference: 74.97 g
Fiber, total dietary: 6.7 g
Sugars, total: 66.47 g
Sucrose: 0.53 g
Glucose (dextrose): 33.68 g
Fructose : 31.95 g
Lactose: 0.00 g
Maltose: 0.30 g
Galactose: 0.00 g

Minerals
Calcium, Ca: 64 mg
Iron, Fe: 0.90 mg
Magnesium, Mg: 0.54 mg
Phosphorus, P: 0.62 mg
Potassium, K : 696 mg
Sodium, Na: 1 mg
Zinc, Zn: 0.44mg
Copper, Cu: 0.362 mg
Manganese, Mn: 0.296 mg

Vitamins
Vitamin C, total ascorbic acid: 10.0 mg
Thiamin: 0.050 mg
Riboflavin : 0.060 mg
Niacin: 1.610 mg
Pantothenic acid: 0.805 mg
Vitamin B-6: 02.49 mg
Folate, total: 15 mcg
Folic acid: 0 mcg
Folate, food: 15 mcg
Folate, DFE: 15 mcg-DFE
Vitamin A, IU: 149
Vitamin A, RAE: 7 mcg-RAE
Vitamin K (phylloquinone): 2.7 mcg

(USFDA National Nutrient Database for Standard Reference, Release #17 Year 2004)

Hadith Berkaitan Kurma

Nabi Muhammad SAW bersabda: "Rumah yang tidak ada kurma di dalamnya, akan menyebabkan penghuninya kurang sihat".

Nabi Muhammad SAW bersabda: "Berilah makanan kurma pada wanita yang hamil sebelum dia melahirkan, sebab yang demikian itu akan menyebabkan anaknya menjadi seorang yang tabah dan bertakwa (bersih hatinya)".

Abu Abdillah a.s. bersabda: "Buah kurma adalah salah satu buah yang berasal dari syurga dan dapat mensirnakan pengaruh sihir".

Abu Abdillah a.s. bersabda: "Orang yang memakan 7 buah kurma yang baik sebelum sarapan, maka pada hari itu dia tidak akan tertimpa racun, sihir dan tidak diganggu syaitan".

Imam Ja'far Ash-Shadiq a.s. bersabda: "Barangsiapa memakan 7 buah kurma yang baik, maka cacing-cacing yang ada di perutnya akan mati".

Kurma Mariami Badam dan Kurma dari Hadhramout

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AYAM PERCIK - tinggal 2 je lagi....:)



Ni hidangan berbuka tadi. ( Dah tinggal dua je Rania....cukupkan untuk seorang) Nak resepi boleh SINI tapi yang ini bakar dalam oven je. Kalau ikut resepi tu mesti lagi sedap....:) 



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FRIED ELBOW MACARONI...For Iftar. :)


My father used to make this for Iftar :)


A packet of elbow macaroni, bring to cook as recommended of the product. Using ordinary cooking oil, fry in finely chopped garlic, finely chopped onion and blended dried chili. Add in tomato paste or tomato sauce, or as I have “modified” it over the years, just add in some ketchup off the shelves. Then add in 1 cup of home made beef broth and then add in thinly sliced beef strips and peeled prawns. Bring to boil, and add in half a cup of parmesan cheese. Put in the macaroni. The final stage would be the vegetables. Here, I only use parsley for that zesty taste. Occasionally I would use some precut mixed vegetables or just add in some finely chopped mint and fresh and finely chopped oregano leaves. Serving it, you may add in such elements as boiled eggs, or even fresh cut tomatoes. That’s it and enjoy!





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AGAR AGAR CENDOL - Table For Two...Or More :)



Agar-agar cendol lagi...Hari tu tak puas makan agaknya jadi hari ini buat lagi.
Kali ni buat bentuk lain pula...Recipe, click HERE! Thanks to WENDY for sharing.. :)

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Thursday, August 27, 2009

TEPUNG GOMAK...tersilap!! :)))




Bahan:

2 cawan tepung pulut

1/2 sk garam garam
Air secukupnya
Tepung kacang hijau secukupnya



Bahan Inti:

1 ketul gula melaka
1 sudu besar gula pasir
1 1/2 cawan kelapa parut
1/2 sk tepung gandum


Cara:Masak gula merah dan gula putih hingga gula larut. Masukkan kelapa parut dan tepung gandum dan dikacau hingga sebati. Angkat dan sejukkan sebelum dibentukkan bulat2 supaya mudah dimasukkan dalam doh. Gaulkan tepung pulut dengan air dan sedikit garam sehingga menjadi adunan yang boleh dibentuk. *tak perasan pula yang saya telah tersilap mencampurkan sedikit tepung gandum dalam adunan tapi hasilnya, kuih ini lebih mudah dibentuk :) Ambil sedikit adunan tepung pulut dan leperkan untuk memasukkan inti. Bulatkan dan dileperkan seperti dalam gambar. Masak air mendidih dan masukkan adunan yang telah siap. Masak sehingga kuih timbul, angkat dan tiriskan air. Golekkan dalam tepung kacang hijau.






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