Glutinous Rice 糯米饭

Ingredient

1. glutinous rice 400g,
2. powdered coconut milk, 100g
3. pandan extract
4. some red glutinous rice, optional, to add the reddish sprinkle
5. salt to taste


Method

1. pre-soak the glutinous in water for at least 1 hour
2. steam over maximum flame for 1 hour.  If not cooked, continue steam for another 10 minutes.  It won't over-cooked
3. serve hot with chicken curry / beef rendang .  Nyamai !

Food Attack ! Liver

The liver of mammals, fowl, and fish are commonly eaten as food by humans.

Animal livers are rich in iron and Vitamin A.  However, very high doses of vitamin A have the potential to be toxic and can cause hypervitaminosis A, a dangerous disorder.  In 1913, Antarctic explores Douglas Mawson and Xavier Mertz were both poisoned, the latter fatally, from eating husky liver.  Inuit will not eat the liver of polar bears or seals as they contain so much vitamin A as to be poisonous to humans.

Poisoning is less likely from consuming oil-based vitamin A products and liver than from consuming water-based and solid preparations.

As vitamin A is fat-soluble, disposing of any excesses taken in through diet is much harder than with water-soluble vitamin B and C.  Vitamin A toxicity may lead to nausea, jaundice, irritability, anorexia , vomiting, blurry vision, headaches, hairloss, muscle and abdominal pain and weakness, drowsiness, and altered mental status.

In general, acute toxicity occurs at doses of 25,000IU/kg of body weight, with chronic toxicity at 4,000IU/kg of body weight daily for  6 – 15 months.  In people with renal failure, 4000 IU/kg can cause substantial damage.  Children can reach toxic levels at 1,500 IU/kg of body weight.

In addition, excessive alcohol intake can increase toxicity.

Unrelated to its vitamin content, the liver of the pufferfish,, which  is consumed in Japanese cuisine as fugu, , contains the highest concentration of neurotoxin which characterizes the species.  As a result, it is generally not eaten, and indeed consumption is forbidden by Japanese law.

Vitamin A content of various animal liver :

Liver of,	IU / 100g
foie gras	3,333
chicken	13,328
pig	17,997
lamb	24,945
cow	31,714

note : An IU ( International Unit ) equals to 0.3 μg of retinol or 0.6 μg of β-carotene

Recommended Dietary Allowance by USDA :

Life Stage Group	RDA	Upper Limit
	μg/day	μg/day
Infants
0–6 months	400	600
7–12 months	500	600
Children
1–3 years	300	600
4–8 years	400	900
Males
9–13 years	600	1700
14–18 years	900	2800
19 - >70 years	900	3000
Females
9–13 years	600	1700
14–18 years	700	2800
19 - >70 years	700	3000
Pregnancy
<19 years	750	2800
19 - >50 years	770	3000
Lactation
<19 years	1200	2800
19 - >50 years	1300	3000

Source :

Wikipedia

USDA Nutrient Data Laboratory

USDA National Agricultural Library

Rice Dishes

Rice is a staple food in East & S.E.Asian countries.  It is normally cooked plain, yet few variant developed over time. 

Malay styles

Padi is paddy plant in Malay language.  Rice grain is known as beras.  As for cooked rice, it totally another word : nasi.

Nasi Lemak is rice cook with coconut milk, with pandan (Pandanus amaryllifolius) leaves, seasoned with sliced shallots and ginger.

Serve with hard-boiled egg, sliced fresh cucumber, fried anchovies, roasted peanut, and sambal anchovies.

Nasi Tomato is rice cook with tomato sauce, evaporated milk and ghee, flavoured with ground candlenut, cinnamon, cloves and star anise.

Serve with beef rendang.

Nasi Minyak is rice cook with ghee, flavoured with sliced shallots, garlic, ginger and clove.  Garnish with raisins.

Nasi Dagang mixed of cooked rice and glutinous rice in coconut milk, flavoured by lots of sliced shallot, ginger and fenugreek seed.

Serve with ikan tongkol curry.

Nasi Kerabu is blue-coloured rice served with kerisik ( grated, toasted coconut flesh ), salted fish, ulam-ulaman ( traditional salad of herbs ) .  The blue pigment is from the flower of Clitoria ternatea.

Nasi Impit is fine rice cooked with pandan leaves, pressed & then cut into neat cube.

Serve with satay gravy.

Nasi Lontong is cooked rice wrapped in banana leaves. 

Serve with Masak Loteh.

Nasi Kunyit is steamed glutinous rice pre-soaked with turmeric and tamarind, cooked with peppercorns, pandan leaves and coconut milk.

Ketupat is cooked glutinous rice with coconut milk wrapped in specially weaved coconut leaflets.

A delicacy during Aldifitri festival.   Serve with beef rendang or chicken curry.

Lemang is cooked glutinous rice with coconut milk in hollowed bamboo stalk, usually cooked over firewood.

Serve with beef rendang or chicken curry.

Chinese styles

Chicken Rice is cooked in chicken stock, seasoned with garlic and ginger. 

Serve with boiled chicken, sliced fresh cucumber, sometime taugeh ( bean sprout of Vigna radiata ), and chili sauce.   Garnish with spring onions.

Fried Rice is fried overnight cooked rice with onion, prawn, minced chicken, peas and egg.  A lot of variant of fried rice depend on the ingredients added and the flavouring.

Claypot Rice is rice cooked in a claypot with diced chicken, pork, Chinese sausage, and sometime salted fish  Soy saurce is used for seasoning the ingredients.  Often, it is cooked over a charcoal stove.

Porridge is rice cooked in extra water to make a broth.  It can be plain, or cooked with fish, minced chicken or pork, vegetables, peanut, etc.

Serve with various condiments, such as roasted peanut, century egg, salted egg, soy sauce, etc.

Loh Mai Kai is glutinous rice steamed with minced chicken and shitake mushrooms, flavoured with soy sauce, and oyster sauce.

Often served for breakfast.

Zong zi is cooked glutinous rice wrapped in bamboo leaves, with minced pork, shitake mushroom （Lentinus edodes），and Chinese chestnut, seasoned with soy sauce, pepper and five-spice-powder.

It’s a delicacy special for Dragon Boat Festival.

Indian styles

Nasi Biryani is cooked rice with ghee, corn , peas, carrots, French beans, tomatoes and coriander leaves, seasoned with onions, cinnamon, cardamoms and  star anise.

Idli is round steamed rice cakes made from paste of grinded rice and lentils. 

Serve with curry.

Thosai is flat disc of cooked grinded rice batter over iron griddle.  

Serve with curry.

Pig Liver Soup + Noodle 猪肝面汤

Ingredient

1. Pig liver 猪肝, 100g, sliced

2. Ginger 姜, 10 slice

3. some Foochow red wine 福州红酒

4. some Sesame seed oil 麻油

Method

1. heat the sesame seed oil

2. sauté the sliced ginger till fragrant

3. put in the pig liver, sauté till partially cooked

4. pour in the Foochow red wine, stir a bit

5. pour in 1 liter of water, bring to boil.  Don't overcooked

6. add salt to taste

serving suggestion :

can have it with rice, or noodles.

Simply Simple Porridge 青菜粥

A simple vegetarian porridge is something I would crave for if I had my meals out all week long.

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Its simply simple to prepare.

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+ 200g of rice, soaked in water, longer the better.

+ 1 piece of carrot, sliced.

+ 200g or Chinese cabbage, sliced. Chinese cabbage also known as Napa cabbage. In mandarin, we call it 大白菜, literally means ‘big white vegetable’. Scientifically, its called Brassica rapa subsp. pekinensis..

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Simmer everything in 2 liters of water for about 30 minutes or longer, or until the whole thing thickened into a paste-like mixture...

Add in salt and pepper to taste.

Sardine 茄汁沙丁鱼

Another easy-to-prepare 1dish meal is sardine.

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Though, opening a sardine can be toughest job without the right tool.

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Then, come the easy part. Sauté some sliced onion and carrots. Pour in the whole can of sardine. Add some chili to spice things up. Add in some basil. Some tomato too if you like. Bring to boil, and its done !

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Everyone can do it !

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p.s. don't forget to cook the rice !

Stir-fried Sweet Potato Shoots 清炒番薯叶

Sweet potato ( Ipomoae batatas ) is known for its edible and nutritious tuberous roots. Lesser-known edible part is the young shoot. In West Africa and Asia, young shoots of sweet potato are a common side dish.

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According to FAO leaflet No. 13 - 1990, sweet potato leaves and shoots are a good source of vitamins A, C, and B₂ ⁽¹⁾. Research done by A. Khachatryan suggested that they are excellent source of lutein too ⁽²⁾.

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A common way of prepare the shoots is simply sauté it with garlic and oyster source.

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1. http://www.fao.org/WAIRdocs/x5425e/x5425e0d.htm

2. http://ift.confex.com/ift/2003/techprogram/paper_20401.htm