Many skinny guys are struggling at gaining weight. Most of them couldn’t gain weight no matter how hard they tried. The genes they inherit from their parents can affect body type. But your body can be changed to a certain extent through weight training and nutrition.Many people believe that going to a gym every week is the key to gain weight. But the simplest and most basic factor in gaining weight is nutrition. You need to eat a lot and consistently. Have at least 3 big meals plus some snacks. Eat more than you usually eat. Have a bigger glass of milk, bigger bowl of cereal, larger piece of fruit. Eat dessert after dinner.
HOW TO HAVE HEALTHY WEIGHT GAIN??Try to eat food that provides more calories. Check food calories chart to see how many calories you’ll get from food. Look at the top section of the Nutrition Facts label of packaged foods to see how many calories are in a serving. Juice and beverage are a good choice to take.
Exercise is essential to having a healthy weight gain. Learn how to add muscle mass and strength to your arms and legs. Do resistances exercise (push-ups, weights, Nautilus) to stimulate muscular growth. Doing exercise will increase your food appetites which will help you gain weight rather than lose weight.
As you gain muscle through an exercise program your appetite will probably increase and you may eat more without any conscious effort. Take healthy, low fat food that includes plenty of meat, fish, beans, whole grains, fruits, and vegetables.
Gaining weight is a tough task to do. In order to have good body shape, you need to gain weight in a healthy way. I used to be a skinny guy before and I know how hard it is to gain weight and build muscle mass at the same time. After several weeks of hard work, my body changed completely. Now I have confidence in myself. I can wear any kind of clothing and look good.
Everybody can gain all the healthy weight they long for. Don't wait until tomorrow. Don’t worry about the pain and setbacks. Start now to put on all the healthy weight you want by following the program indicate below. Become more handsome, beautiful and healthier, NOW!
Saturday, April 30, 2011
#NEXTMoneytree is here to pamper you the millionaire style. Solve riddles & stand a chance to win holiday trip to Krabi.
#NEXTMoneytree is here to pamper you the millionaire style. Solve riddles & stand a chance to win holiday trip to Krabi.
We all have wishful thinking and I'm sure we're no stranger wishing to live like a millionaire.
Sigh.. If only we can just sit back and be pampered from head to toe.
Hold your breath, Churpers, because we're gonna give you an experience of a lifetime!
New Enterprise Exchange (NEXT) programme is Asia's first and only programme which allows students to adopt hands-on skills and knowledge in Initial Public Offering (IPO) and equity investment. It is the only platform which allows students to form and manage a virtual listed company and have their friends trade their companies.
Here comes the fun part! NEXT is giving you a chance to live like a millionaire for THREE days and all you gotta do is to stay tuned to NEXT’s FB Fanpage & solve riddles.
Live like a Millionaire Hunt is a series of challenging treasure hunt puzzles centred on the NEXT programme which will be released over duration of 2 weeks, each with a short answer. Winners would win attractive prizes from a 2D2N trip to Krabi, Thailand to movie tickets, Haagen Daaz vouchers and many more!
So, are YOU the next millionaire?
Do click for more info and don't forget to share them with your family and friends!
We all have wishful thinking and I'm sure we're no stranger wishing to live like a millionaire.
Sigh.. If only we can just sit back and be pampered from head to toe.
Hold your breath, Churpers, because we're gonna give you an experience of a lifetime!
New Enterprise Exchange (NEXT) programme is Asia's first and only programme which allows students to adopt hands-on skills and knowledge in Initial Public Offering (IPO) and equity investment. It is the only platform which allows students to form and manage a virtual listed company and have their friends trade their companies.
Here comes the fun part! NEXT is giving you a chance to live like a millionaire for THREE days and all you gotta do is to stay tuned to NEXT’s FB Fanpage & solve riddles.
Live like a Millionaire Hunt is a series of challenging treasure hunt puzzles centred on the NEXT programme which will be released over duration of 2 weeks, each with a short answer. Winners would win attractive prizes from a 2D2N trip to Krabi, Thailand to movie tickets, Haagen Daaz vouchers and many more!
So, are YOU the next millionaire?
Do click for more info and don't forget to share them with your family and friends!
Hurry! DiGi's giving away Honda City and iPad EACH WEEK. That's right. And all you need is just one subscription! Try today! #DiGiSenang2Menang
Hurry! DiGi's giving away Honda City and iPad EACH WEEK. That's right. And all you need is just one subscription! Try today! #DiGiSenang2Menang
Don't we all wish we have an easy breezy life where money grows on trees and we can afford everything?
We do have wishful thinking occasionally but this doesn't mean that wishes don't come true!
DiGi is here to grant us with a ‘senang senang menang’ contest & it's simple! All you need to do is to sign up, stay updated and stand a chance to win great prizes.
All you need is to send ON WIN to 2882. Do check out their website today.
Don't we all wish we have an easy breezy life where money grows on trees and we can afford everything?
We do have wishful thinking occasionally but this doesn't mean that wishes don't come true!
DiGi is here to grant us with a ‘senang senang menang’ contest & it's simple! All you need to do is to sign up, stay updated and stand a chance to win great prizes.
All you need is to send ON WIN to 2882. Do check out their website today.
Wednesday, April 13, 2011
Wednesday, April 6, 2011
ciri-ciri wanita yg membuat lelaki cair.
Keibuan
Banyak lelaki yg terpikat pada wanita yang bersikap keibuan, lembut, mengambil berat dan penuh kasih sayang. Wajah yang keibuan mampu membuat lelaki berasa tenteram ketika sedang stress, cemas dan gelisah dan senang hati ketika mahu bermanja. Jangan tunggu sampai melahirkan baru nak tonjolkan sikap keibuan. Setiap wanita ada potensi keibuan dalam diri masing2.
Keanak-anakkan
Dalam batas yg wajar, sifat keanak-anakan seorang wanita menjadi daya tarikan di mata lelaki. Mereka berasa terhibur dengan keletah anda. Tetapi tentulah bukan sifat keanak-anakkan yg melampau dan menyakitkan hati tetapi sikap keanak-anakan yg menyenangkan. Misalnya, kemanjaan wanita yg membangkitkan naluri kebapaan dan kelakian lelaki. Wanita ceria membuat lelaki lebih berghairah.
Penuh Pengertian
Sikap pengertian wanita membuat lelaki berasa dihargai dan diterima seadanya. Sikap ini tercermin dari perasaan mudah memaafkan, memilih waktu yg tepat utk berbincang masalah dan sebagainya. Contohnya ketika lelaki melakukan kesilapan, wanita yg berpengertian tidak terus mengeluarkan kata2 yg kasar atau menuduh bukan2 sebaliknya cuba mengerti duduk persoalannya.
Menghargai
Wanita yg menghargai lelaki adalah wanita idaman lelaki. Berbeza dgn wanita yg suka diperlakukan dgn lembut, lelaki suka dihargai, dipuji dgn tulus ikhlas dan diberi kepercayaan. Penghargaan dari wanita membuat lelaki berasa bangga.
Menjaga Penampilan
Lelaki menyukai wanita yg pandai menjaga penampilannya agar sentiasa kelihatan cantik, bersih, kemas dan menarik. Penampilan yg baik menunjukkan wanita tersebut menghargai dirinya. Dia akan murah senyuman, pandai merawat tubuhnya, meningkatkan kualiti hidupnya dan memberi yg terbaik kepada dirinya. Dia suka dan bersyukur dengan dirinya dan secara tidak langsung memancarkan pesona yg menyebabkan lelaki juga menyukainya. Apabila sudah berumahtangga, wanita tersebut terus menjaga penampilan dirinya dan kesihatan tubuh badan walau sudah beranak-pinak. Siapa yg tidak suka isteri yg masih kelihatan cantik dan ramping walau dah punya anak 3??
Pandai berbicara
Lelaki tertarik dgn wanita yg pandai berkomunikasi dan boleh diajak berbual. Walau topik perbualan yg disukai lelaki berbeza dgn topic kegemaran wanita, wanita tersebut dapat mengimbanginya. Dia bukan sekadar teman berbual yg pasif, tetapi dapat memberi respon dan pendapat yg baik. Dia juga tahu menjadi pendengar yg baik, serta mengalihkan topik yg agak serius kepada perbualan yg lebih menarik. Lelaki juga suka dengan wanita yg suka bergurau dan pandai berjenaka serta boleh menerima jenaka lelaki dgn baik dan berfikiran terbuka.
Pandai Bergaul dan Menyesuaikan Diri
Wanita yg pandai bergaul dan menyesuaikan diri mempunyai nilai lebih di mata lelaki. Wanita tersebut tahu menghadapi orang yg lebih tua dan cara berhadapan dgn orang yg lebih muda. Apabila berhadapan dgn suasana yg baru, wanita tersebut tidak gentar malah cepat menyesuaikan diri. Dia mudah di ajak ke mana saja dan tidak kekok samada di bandar atau di kampung.
Menghormati Diri Sendiri
Lelaki suka dgn wanita yg menghormati dirinya sendiri sebagai seorang wanita, bersikap sopan dan mempunyai etika. Wanita yg menghormati dirinya sendiri mempunyai keyakinan dan tahu apa yg baik dan buruk diperlakukan oleh seorang lelaki terhadap dirinya. Jadi dia tahu apa yg dia inginkan dan mahu elakkan serta menjaga maruah dirinya. Dia tidak akan merendah-rendahkan dirinya dan tidak akan membiarkan lelaki memperlakukan dirinya sesuka hati.
Simpati dan Prihatin
Lelaki suka wanita yg murah hati, mengambil berat, simpati pada nasib yg susah, sayangkan kanak-kanak dan tidak memilih bulu. Kebaikan yg wajar dan spontan mencerminkan hati yg mulia. Ada kecantikan dalaman pada dirinya yg memancar keluar dgn indah dan mempesona.
Takwa dan Kelembutan
Sifat ini menjadi penyuluh membezakan antara wanita islam dengan wanita bukan islam. Sifat takwa merangkumi takut, taat dan patuh serta tunduk dengan kekuasaan dan ketetapan hukum Tuhan pada dirinya. Maksud takwa luas dan ia adalah akar tunjang akidah muslim. Ia juga menjadi daya penarik lelaki bagi mememilih pasangan yang terbaik untuknya.
Pendamai
Sedia menerima kebenaran daripada sesiapa sahaja yang memberi teguran adalah satu sifat yang menjadikan lelaki cenderung pada wanita. Pendamai ialah sifat suka menghubungkan silaturrahim, cuba menjauhkan perpecahan dalam hubungan sesama saudara dan berusaha menghubungkannya supaya lebih erat.
Beragama
Antara yang terbaik bagi wanita islam adalah pengetahuan yang mendalam dalam agamanya. Oleh itu, Islam mewajibkan wanita menuntut ilmu sebagaimana diwajibkan ke atas lelaki. Sifat ini menjadikan lelaki merasa selamat ke atas lelaki. Sifat ini menjadikan lelaki berasa selamat apabila meninggalkan pasangannya untuk satu tempoh kerana tuntutan tugas atau seumpamanya.
Berkemahiran
Sebahagian kita menganggap memasak sebagai kemahiran yang remeh dan tidak dipandang lelaki. Namun ia boleh dijadikan satu bonus bagi menjadikan lelaki cenderung bagi mengenali wanita. Memasak mempunyai nilai yang tersendiri. Bukan kerana kesedapan semata-mata tetapi ia mempunyai kuasa mengikat lelaki untuk berada di rumah selepas berumah tangga.
Berterus Terang
Berterus terang menjadikan lelaki mudah menerima tanpa memikirkan sesuatu dengan begitu mendalam. Lelaki amat kompleks daripada sudut pemikiran. Justeru, perkara yang kecil jangan dirumitkan dengan kata-kata tersirat kerana lelaki mudah menolak perkara begitu sehingga perkara lain yang difikirkan lebih dahulu selesai
Banyak lelaki yg terpikat pada wanita yang bersikap keibuan, lembut, mengambil berat dan penuh kasih sayang. Wajah yang keibuan mampu membuat lelaki berasa tenteram ketika sedang stress, cemas dan gelisah dan senang hati ketika mahu bermanja. Jangan tunggu sampai melahirkan baru nak tonjolkan sikap keibuan. Setiap wanita ada potensi keibuan dalam diri masing2.
Keanak-anakkan
Dalam batas yg wajar, sifat keanak-anakan seorang wanita menjadi daya tarikan di mata lelaki. Mereka berasa terhibur dengan keletah anda. Tetapi tentulah bukan sifat keanak-anakkan yg melampau dan menyakitkan hati tetapi sikap keanak-anakan yg menyenangkan. Misalnya, kemanjaan wanita yg membangkitkan naluri kebapaan dan kelakian lelaki. Wanita ceria membuat lelaki lebih berghairah.
Penuh Pengertian
Sikap pengertian wanita membuat lelaki berasa dihargai dan diterima seadanya. Sikap ini tercermin dari perasaan mudah memaafkan, memilih waktu yg tepat utk berbincang masalah dan sebagainya. Contohnya ketika lelaki melakukan kesilapan, wanita yg berpengertian tidak terus mengeluarkan kata2 yg kasar atau menuduh bukan2 sebaliknya cuba mengerti duduk persoalannya.
Menghargai
Wanita yg menghargai lelaki adalah wanita idaman lelaki. Berbeza dgn wanita yg suka diperlakukan dgn lembut, lelaki suka dihargai, dipuji dgn tulus ikhlas dan diberi kepercayaan. Penghargaan dari wanita membuat lelaki berasa bangga.
Menjaga Penampilan
Lelaki menyukai wanita yg pandai menjaga penampilannya agar sentiasa kelihatan cantik, bersih, kemas dan menarik. Penampilan yg baik menunjukkan wanita tersebut menghargai dirinya. Dia akan murah senyuman, pandai merawat tubuhnya, meningkatkan kualiti hidupnya dan memberi yg terbaik kepada dirinya. Dia suka dan bersyukur dengan dirinya dan secara tidak langsung memancarkan pesona yg menyebabkan lelaki juga menyukainya. Apabila sudah berumahtangga, wanita tersebut terus menjaga penampilan dirinya dan kesihatan tubuh badan walau sudah beranak-pinak. Siapa yg tidak suka isteri yg masih kelihatan cantik dan ramping walau dah punya anak 3??
Pandai berbicara
Lelaki tertarik dgn wanita yg pandai berkomunikasi dan boleh diajak berbual. Walau topik perbualan yg disukai lelaki berbeza dgn topic kegemaran wanita, wanita tersebut dapat mengimbanginya. Dia bukan sekadar teman berbual yg pasif, tetapi dapat memberi respon dan pendapat yg baik. Dia juga tahu menjadi pendengar yg baik, serta mengalihkan topik yg agak serius kepada perbualan yg lebih menarik. Lelaki juga suka dengan wanita yg suka bergurau dan pandai berjenaka serta boleh menerima jenaka lelaki dgn baik dan berfikiran terbuka.
Pandai Bergaul dan Menyesuaikan Diri
Wanita yg pandai bergaul dan menyesuaikan diri mempunyai nilai lebih di mata lelaki. Wanita tersebut tahu menghadapi orang yg lebih tua dan cara berhadapan dgn orang yg lebih muda. Apabila berhadapan dgn suasana yg baru, wanita tersebut tidak gentar malah cepat menyesuaikan diri. Dia mudah di ajak ke mana saja dan tidak kekok samada di bandar atau di kampung.
Menghormati Diri Sendiri
Lelaki suka dgn wanita yg menghormati dirinya sendiri sebagai seorang wanita, bersikap sopan dan mempunyai etika. Wanita yg menghormati dirinya sendiri mempunyai keyakinan dan tahu apa yg baik dan buruk diperlakukan oleh seorang lelaki terhadap dirinya. Jadi dia tahu apa yg dia inginkan dan mahu elakkan serta menjaga maruah dirinya. Dia tidak akan merendah-rendahkan dirinya dan tidak akan membiarkan lelaki memperlakukan dirinya sesuka hati.
Simpati dan Prihatin
Lelaki suka wanita yg murah hati, mengambil berat, simpati pada nasib yg susah, sayangkan kanak-kanak dan tidak memilih bulu. Kebaikan yg wajar dan spontan mencerminkan hati yg mulia. Ada kecantikan dalaman pada dirinya yg memancar keluar dgn indah dan mempesona.
Takwa dan Kelembutan
Sifat ini menjadi penyuluh membezakan antara wanita islam dengan wanita bukan islam. Sifat takwa merangkumi takut, taat dan patuh serta tunduk dengan kekuasaan dan ketetapan hukum Tuhan pada dirinya. Maksud takwa luas dan ia adalah akar tunjang akidah muslim. Ia juga menjadi daya penarik lelaki bagi mememilih pasangan yang terbaik untuknya.
Pendamai
Sedia menerima kebenaran daripada sesiapa sahaja yang memberi teguran adalah satu sifat yang menjadikan lelaki cenderung pada wanita. Pendamai ialah sifat suka menghubungkan silaturrahim, cuba menjauhkan perpecahan dalam hubungan sesama saudara dan berusaha menghubungkannya supaya lebih erat.
Beragama
Antara yang terbaik bagi wanita islam adalah pengetahuan yang mendalam dalam agamanya. Oleh itu, Islam mewajibkan wanita menuntut ilmu sebagaimana diwajibkan ke atas lelaki. Sifat ini menjadikan lelaki merasa selamat ke atas lelaki. Sifat ini menjadikan lelaki berasa selamat apabila meninggalkan pasangannya untuk satu tempoh kerana tuntutan tugas atau seumpamanya.
Berkemahiran
Sebahagian kita menganggap memasak sebagai kemahiran yang remeh dan tidak dipandang lelaki. Namun ia boleh dijadikan satu bonus bagi menjadikan lelaki cenderung bagi mengenali wanita. Memasak mempunyai nilai yang tersendiri. Bukan kerana kesedapan semata-mata tetapi ia mempunyai kuasa mengikat lelaki untuk berada di rumah selepas berumah tangga.
Berterus Terang
Berterus terang menjadikan lelaki mudah menerima tanpa memikirkan sesuatu dengan begitu mendalam. Lelaki amat kompleks daripada sudut pemikiran. Justeru, perkara yang kecil jangan dirumitkan dengan kata-kata tersirat kerana lelaki mudah menolak perkara begitu sehingga perkara lain yang difikirkan lebih dahulu selesai
Tuesday, April 5, 2011
TIPS MERAMPINGKAN BADAN!!
Diet seimbang perlulah diamalkan sedari awal agar sasaran yang diletakkan tercapai. Hasilnya bukan sahaja bentuk badan akan kelihatan menarik bahkan kesihatan turut meningkat.
1. Tubuh kita memerlukan 40 nutrien bagi menjamin kesihatan secara maksimum. Oleh itu, kita digalakkan mengambil makanan yang kaya dengan nutrien.
2. Ambil buah-buahan dan sayur-sayuran secukupnya bagi mengekalkan sumber tenaga. Usah terikat dengan sesetengah jenis buah atau sayur bahkan jika boleh pelbagaikan.
3. Pengambilan bijirin boleh memberikan impak besar terhadap diet harian. Berat badan pasti terkawal jika anda mengambil roti dan biskut.
4. Jangan sesekali mengelakkan diri daripada mengambil ayam dan daging kerana ia membekalkan protein. Namun, sebelum itu, pastikan kulitnya dibuang terlebih dahulu.
5. Anda boleh makan pelbagai jenis makanan tetapi pastikan cara masakannya betul. Untuk itu, apa kata masak dengan cara memanggang, membakar atau mengukus.
6. Pengambilan makanan berkalori tinggi dengan jumlah sederhana amatlah digalakkan namun pastikan ia diseimbangkan dengan pengambilan nutrien.
7. Jangan sesekali menidakkan pengambilan susu dalam diet harian. Anda disaran meminum sekurang-kurangnya dua cawan susu tanpa lemak. Alternatif lain, anda boleh menggantikannya dengan yogurt atau keju.
8. Hadkan pengambilan lemak dalam makanan yang dimasak. Begitu juga dengan minyak, penggunaannya dibenarkan tapi hanya dalam kuantiti sedikit.
9. Tidak salah jika sesekali mahu menjamah snek tapi pilihlah yang rendah lemak. Antara yang boleh dipilih ialah sandwich, bertih jagung atau pun popia basah.
10. Tiada masalah jika sesekali mahu makan di luar. Apa yang boleh dilakukan ialah meminta hidangan dalam saiz kecil.
**SELAMAT BERAMAL~~^^'(UNTUK WANITA)
1. Tubuh kita memerlukan 40 nutrien bagi menjamin kesihatan secara maksimum. Oleh itu, kita digalakkan mengambil makanan yang kaya dengan nutrien.
2. Ambil buah-buahan dan sayur-sayuran secukupnya bagi mengekalkan sumber tenaga. Usah terikat dengan sesetengah jenis buah atau sayur bahkan jika boleh pelbagaikan.
3. Pengambilan bijirin boleh memberikan impak besar terhadap diet harian. Berat badan pasti terkawal jika anda mengambil roti dan biskut.
4. Jangan sesekali mengelakkan diri daripada mengambil ayam dan daging kerana ia membekalkan protein. Namun, sebelum itu, pastikan kulitnya dibuang terlebih dahulu.
5. Anda boleh makan pelbagai jenis makanan tetapi pastikan cara masakannya betul. Untuk itu, apa kata masak dengan cara memanggang, membakar atau mengukus.
6. Pengambilan makanan berkalori tinggi dengan jumlah sederhana amatlah digalakkan namun pastikan ia diseimbangkan dengan pengambilan nutrien.
7. Jangan sesekali menidakkan pengambilan susu dalam diet harian. Anda disaran meminum sekurang-kurangnya dua cawan susu tanpa lemak. Alternatif lain, anda boleh menggantikannya dengan yogurt atau keju.
8. Hadkan pengambilan lemak dalam makanan yang dimasak. Begitu juga dengan minyak, penggunaannya dibenarkan tapi hanya dalam kuantiti sedikit.
9. Tidak salah jika sesekali mahu menjamah snek tapi pilihlah yang rendah lemak. Antara yang boleh dipilih ialah sandwich, bertih jagung atau pun popia basah.
10. Tiada masalah jika sesekali mahu makan di luar. Apa yang boleh dilakukan ialah meminta hidangan dalam saiz kecil.
**SELAMAT BERAMAL~~^^'(UNTUK WANITA)
Sunday, April 3, 2011
shopping??jom...=)
ahhhh..citer pasal shopping!!!memang best!!hahah...aper lg....kalo x shopping sebulan skali,boleh jd gile jap..=)..ape barang yg best shopping nih bg korang ek?if aku,ak suker kasut,hat,jacket,sunglasses n jam tangan..2 semua buat collection..kasi full almari,tuk tatapan anak dan cucu..
kadang kale shopping nih membazir jugak org cakap,tp..ape boleh buat..kepuasan 2 segalegalenyer~~^^'..hurm..alaf baru nih...semua nyer best...pada kaki2 shopping...lagi la best,korang boleh shopping online,x payah bergerak,janji ad credit card or debit card n ad lappy..semuanyer boleh jd...hanyer dengan 1 click sajer...done!!x sampi baper hari..barang trus delivery..kat maner korang biase shopping on line ek??kalo ak..ak biase shopping dekat c ni..=).....ha..c ni macam2 pon boleh cari...mmg terbaik lah...
wahhh....ape lg online store yg menarik ek??ebay pon ok jugak..semua barang2 dari macam2 negare boleh dapat,yg paling best...kalo ak cari dalam online shopping nih...OAKLEY FROGSKINS..ahhh..ni boleh jd giler kalo nampak...x boleh tahan klo tengok...hurm..stakat nih byak da kumpul...da lebih dari 5pair..tp..ad gak yg da let go kat kwan2..=)..
hurm..kalo nk citer pasal shopping nih...memang x habis...^^'...hihihi..giler2...ok2...kalo anda minat shopping,jom lah share same2..kite jd "SHOPPAHOLIC' yg berjaye!!muahahah...
salam~~~
kadang kale shopping nih membazir jugak org cakap,tp..ape boleh buat..kepuasan 2 segalegalenyer~~^^'..hurm..alaf baru nih...semua nyer best...pada kaki2 shopping...lagi la best,korang boleh shopping online,x payah bergerak,janji ad credit card or debit card n ad lappy..semuanyer boleh jd...hanyer dengan 1 click sajer...done!!x sampi baper hari..barang trus delivery..kat maner korang biase shopping on line ek??kalo ak..ak biase shopping dekat c ni..=).....ha..c ni macam2 pon boleh cari...mmg terbaik lah...
wahhh....ape lg online store yg menarik ek??ebay pon ok jugak..semua barang2 dari macam2 negare boleh dapat,yg paling best...kalo ak cari dalam online shopping nih...OAKLEY FROGSKINS..ahhh..ni boleh jd giler kalo nampak...x boleh tahan klo tengok...hurm..stakat nih byak da kumpul...da lebih dari 5pair..tp..ad gak yg da let go kat kwan2..=)..
hurm..kalo nk citer pasal shopping nih...memang x habis...^^'...hihihi..giler2...ok2...kalo anda minat shopping,jom lah share same2..kite jd "SHOPPAHOLIC' yg berjaye!!muahahah...
salam~~~
Saturday, April 2, 2011
wawai ice mocha recipe~make your self!!
Coffee In Recipe: Yes
Recommended Companion Coffee: Mocha Java
There are lots of ways to make an iced mocha, this being one of the simplest and most delicious. I like how the brown sugar adds a slight caramel note to this refreshing coffee, and I think you will too. If you’re in a hurry and want to skip the “special occasion” flourishes, omit the whipped cream and chocolate garnishes. But just know that they do make the coffee extra special with very little added effort. This would be great to serve at a summer patio party, in lieu of dessert. (The recipe makes just 2 servings but can be easily multiplied.)
1 1/2 cups strong hot brewed coffee
3 tablespoons packed light brown sugar
1 1/2 tablespoons chocolate syrup, such as Hershey’s
1 cup ice cold milk
1/4 teaspoon vanilla extract
Handful or so crushed ice
Lightly sweetened whipped cream, for garnish
1 small piece semisweet or bittersweet chocolate, for garnish
1. Combine the hot coffee and brown sugar in a large measuring cup and stir until the brown sugar dissolves. Remove from the heat and stir in the chocolate syrup. Transfer to a shallow bowl. Cool briefly at room temperature, then chill until ice cold. You can accelerate this step by putting it in the freezer, but just make sure it doesn’t start to ice.
2. Combine the chilled coffee, milk, and vanilla in a small pitcher; stir to blend. Divide the coffee between 2 serving glasses, adding a small handful of crushed ice to each. Top each glass with whipped cream then grate a little chocolate over each one. Serve with straws.
Makes 2 servings
what is "MALAYSIAN FOOD"
The Malays are the people who inhabit the Malayan Peninsula and some of the nearby islands, including the east coast of Sumatra, the coast of Borneo and smaller islands that lie between the area. These tribal proto-Malays were a seafaring people. Present day Malays of the Peninsula and coasts of the Malay Archipelago are "anthropologically described as deutero-Malays" and are the descendants of the tribal proto-Malays mixed with modern Indian, Thai, Arab and Chinese ancestry. Malay culture itself has been strongly influenced by that of people of neighboring lands, including Siamese, Javanese, Sumatran and Indians. The influence of Hindu India was historically very great, and the Malay people were largely Hinduized before they were converted to Islam in the 15th century. For 2000 years, the traffic of traders between the Malayan Archipelago and India resulted in frequent intermarriages especially Tamils and Gujeratis. Some Hindu rituals survive in Malay culture, as in the second part of the marriage ceremony and in various ceremonies of State. Malays have also preserved some of their more ancient beliefs in spirits of the soil and jungle, often having recourse to medicine men called bomohs [shamans] for the treatment of ailments.
In the northern states of Perlis and Kedah, intermarriages with Thais were commonplace. The east coast state of Kelantan still has traces of Javanese culture that date back to the era of the Majapahit Empire of the 14th century. The Sumatran kingdom of Acheh dominated Perak for over a century. The Bugis from Indonesia's Celebes Islands colonized Selangor and fought for rulers in States along the length of the peninsula - from Kedah to Johor. The Minangkabaus from Sumatra had their own independent chiefdoms in what is today the state of Negri Sembilan. This mix of different ethnic groups form what is the modern Malay and can be clearly seen in the lineage of, for example, Malacca's royalty. Sultan Muhammad Shah married a Tamil from South India. Sultan Mansur Shah married a Javanese, a Chinese and a Siamese; the Siamese wife bore two future Sultans of Pahang. It was this diversity of races, cultures and influences that has the given the modern Malay race the rich and unique historical heritage it has today.
This rich historical heritage has evidently resulted in it's exotic cuisine. In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used, usually ground into a sambal or chili paste to add hotness to dishes. There are however, less commonly known herbs and roots that are essential in Malay cooking; such as daun kemangi [a type of basil], daun kesum [polygonum, commonly called laksa leaf], bunga kantan [wild ginger flower buds or torch ginger], kunyit basah [turmeric root], lengkuas [galangal] and pandan or pandanus [screwpine leave]. Dried spices frequently used in Malay cooking are jintan manis [fennel], jintan putih [cumin] and ketumbar [coriander]; Other dried spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together, usually ground into a rempah ['spice paste]. The rempah is then sautéed in oil to bring out it's flavorful aroma and toasted goodness. Santan [coconut milk] is the basis of Malay lemak dishes. Lemak dishes are typically not hot to taste; it is aromatically spiced and coconut milk is added for a creamy richness [lemak]. Assam Jawa, or tamarind paste is a key element in many Malay assam dishes for adding a sour or tangy taste; especially for fish and seafood dishes. What is tamarind paste? Tamarind paste is the pulp extracted from tamarind pods commonly used as a souring ingredient in Latin America, India, Africa and Asia. While the prime taste is sour, the underlying tang is slightly sweet, reminiscent of dried apricots or dried prunes. The pulp or paste is commonly sold in the form of a semi-dry flat block. To use, simply pinch a small lump from the block and soak it in some warm water. Use your fingers to squish it about in the water to separate the seeds and fibers; the resulting paste or tamarind water is used for cooking.
The Malays are the people who inhabit the Malayan Peninsula and some of the nearby islands, including the east coast of Sumatra, the coast of Borneo and smaller islands that lie between the area. These tribal proto-Malays were a seafaring people. Present day Malays of the Peninsula and coasts of the Malay Archipelago are "anthropologically described as deutero-Malays" and are the descendants of the tribal proto-Malays mixed with modern Indian, Thai, Arab and Chinese ancestry. Malay culture itself has been strongly influenced by that of people of neighboring lands, including Siamese, Javanese, Sumatran and Indians. The influence of Hindu India was historically very great, and the Malay people were largely Hinduized before they were converted to Islam in the 15th century. For 2000 years, the traffic of traders between the Malayan Archipelago and India resulted in frequent intermarriages especially Tamils and Gujeratis. Some Hindu rituals survive in Malay culture, as in the second part of the marriage ceremony and in various ceremonies of State. Malays have also preserved some of their more ancient beliefs in spirits of the soil and jungle, often having recourse to medicine men called bomohs [shamans] for the treatment of ailments.
In the northern states of Perlis and Kedah, intermarriages with Thais were commonplace. The east coast state of Kelantan still has traces of Javanese culture that date back to the era of the Majapahit Empire of the 14th century. The Sumatran kingdom of Acheh dominated Perak for over a century. The Bugis from Indonesia's Celebes Islands colonized Selangor and fought for rulers in States along the length of the peninsula - from Kedah to Johor. The Minangkabaus from Sumatra had their own independent chiefdoms in what is today the state of Negri Sembilan. This mix of different ethnic groups form what is the modern Malay and can be clearly seen in the lineage of, for example, Malacca's royalty. Sultan Muhammad Shah married a Tamil from South India. Sultan Mansur Shah married a Javanese, a Chinese and a Siamese; the Siamese wife bore two future Sultans of Pahang. It was this diversity of races, cultures and influences that has the given the modern Malay race the rich and unique historical heritage it has today.
This rich historical heritage has evidently resulted in it's exotic cuisine. In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used, usually ground into a sambal or chili paste to add hotness to dishes. There are however, less commonly known herbs and roots that are essential in Malay cooking; such as daun kemangi [a type of basil], daun kesum [polygonum, commonly called laksa leaf], bunga kantan [wild ginger flower buds or torch ginger], kunyit basah [turmeric root], lengkuas [galangal] and pandan or pandanus [screwpine leave]. Dried spices frequently used in Malay cooking are jintan manis [fennel], jintan putih [cumin] and ketumbar [coriander]; Other dried spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together, usually ground into a rempah ['spice paste]. The rempah is then sautéed in oil to bring out it's flavorful aroma and toasted goodness. Santan [coconut milk] is the basis of Malay lemak dishes. Lemak dishes are typically not hot to taste; it is aromatically spiced and coconut milk is added for a creamy richness [lemak]. Assam Jawa, or tamarind paste is a key element in many Malay assam dishes for adding a sour or tangy taste; especially for fish and seafood dishes. What is tamarind paste? Tamarind paste is the pulp extracted from tamarind pods commonly used as a souring ingredient in Latin America, India, Africa and Asia. While the prime taste is sour, the underlying tang is slightly sweet, reminiscent of dried apricots or dried prunes. The pulp or paste is commonly sold in the form of a semi-dry flat block. To use, simply pinch a small lump from the block and soak it in some warm water. Use your fingers to squish it about in the water to separate the seeds and fibers; the resulting paste or tamarind water is used for cooking.
Many Malay signature dishes require a key ingredient called Belacan [also spelt Belachan, Blacan, Blachan], pronounced blah-chan. Tiny baby shrimp or brine are allowed to ferment, cured with salt, sun-dried and formed into a small brick or cake. Similar to how anchovy paste is used in Italian cooking, belacan is used much the same way, that is, sparingly. Not overly 'fishy', a tiny amount of belacan adds 'sweetness' to meats and intensity to fish & seafood. It adds a 'kick' to vegetable dishes, such as the famed Malaysian dish Kangkong Belacan. Belacan is also the basis of a well-loved Malay condiment - Sambal Belacan. It's made by first roasting a small lump of belacan, which is then pounded with fresh chilies and lime juice is added. This appetizing condiment is almost always present in any typical Malay meal. Belacan also makes a flavorful base for sauces and gravy, adding depth and an intriguing taste that you can't quite decipher. When uncooked, the pressed cake has a powerful scent like "stinky cheese". But don't be put off; it mellows out and harmonizes in the cooking leaving behind an understated richness that simply cannot be reproduced. Best described as all 'natural' flavor enhancer, belacan is what gives many of the foods from Southeast Asia - Malaysia, Singapore, Thailand, Indonesia, Vietnam - that authentic flavor and zest!
As in most countries of Southeast Asia, rice is staple. It is served for lunch, dinner and often breakfast. Originally eaten as a hearty breakfast Nasi Lemak is a meal of rice cooked in santan [coconut milk] served with a side of Sambal Ikan Bilis [dried anchovies cooked in a sambal], cucumber slices, hard boiled egg and peanuts, and traditionally packaged in a fresh banana leaf. Most meals are eaten with fingers and utensils are kept to a minimum. All dishes are served at the same time, usually accompanied by a refreshing drink such as air sirap [rose syrup] or air limau [lime juice]. Seafood such as shrimp or rather prawn [which is the general term commonly used in Malaysia for all types/sizes of this crustacean], squid and fish in particular, are popular in Malay cuisine. Fish caught from local waters such as ikan kembong [chubb or Indian mackerel], ikan tenggiri [wolf herring] and ikan tongkol, also called ikan kayu [tuna], are seasoned very simply with salt, pepper, a sprinkling of turmeric powder and quickly deep fried. Often the fish is stuffed with sambal belacan before frying or grilling. Grilling or barbequing is another favorite way of cooking fish; fish is typically kept whole, seasoned, wrapped in banana leaves and grilled over hot charcoals. Many local Malay hawker stalls specialize in Ikan Panggang [Grilled fish] or Ikan Bakar [Barbecued Fish].
Depending on the main basic 'flavoring' ingredient; Malay dishes can be more or less, distinguished into several 'styles' of cooking: Masak Lemak [coconut], Masak Pedas [sambal, hot chilies], Masak Assam [tamarind], Masak Merah [tomato sauce], Masak Hitam [dark-sweet soy sauce] and Masak Assam Pedas [tamarind & sambal, hot chilies]. These basic styles of cooking can be applied to a variety of food, from meats, poultry and vegetables to all kinds of seafood and fish. Popular dishes are Ayam Masak Merah; chicken cooked in a spicy tomato sauce, goes great with nasi tomato [tomato rice]. Udang Masak Pedas; prawns cooked in a hot chili sauce, Ikan Masak Assam Pedas; fish cooked with tamarind and sambal or hot chilies and Nangka Masak Lemak; young jackfruit cooked in coconut milk. There are innumerable renowned and distinguished Malay dishes; many of which can only be had at home. The best way to experience typical Malay food is to be invited for makan [meaning 'to eat', in Malay] in a Malay home. There are also regional dishes which are specialties of different parts of the country. One of the most celebrated Malaysian dish worldwide is Beef Rendang; a must-have for celebrations and special occasions! Soup is not necessarily prevalent in Malay cuisine; however there is a soup or stew that is particularly popular Sup Kambing [mutton soup], made of mutton bones, shanks or ribs slow simmered with aromatic herbs and spices. Pork however is forbidden in Malay cooking as it is against religious beliefs to consume pork. Another famous Malay classic is the 'meat-on-a-stick' Satay. Chicken, beef or mutton satays are cooked over hot charcoals and served with fresh cucumber, onion and a spicy peanut dipping sauce. The spicy peanut dipping sauce is what makes satay special, and great for dipping ketupat, a Malay rice cake.
Many Malay restaurants and stalls serve what is called Nasi Padang; the name originated from Padang, a district in West Sumatra. It is not one particular dish but rather a meal of rice served with any number of meat, fish, poultry and vegetable dishes. The rice can be plain [nasi kosong] or lightly flavored such as nasi kunyit [turmeric rice]; rice spiced with turmeric, or nasi minyak [ghee rice]; rice cooked with ghee [clarified butter]. A wide array of dishes are available for you to choose to eat with your choice of rice; from highly spiced and tongue-burning hot dishes, to mild, aromatically spiced stews and sauced dishes, and delicious deep-fried foods. Some of the popular dishes are Sambal Udang or Sambal Sotong; prawns or squid in a spicy chili belacan sauce. Ayam Panggang; grilled chicken Malay-style, Otak Otak [fish mousse]; a mildly spiced coconut milk fish mousse steamed or grilled in banana leaves. Other popular dishes are Sambal Tahu Goreng; deep-fried tofu topped with sambal sauce, Daging Masak Kicap; beef cooked in a dark-sweet soy sauce and Ayam Kampung Masak Lemak Cili Padi; free-range [village] chicken cooked in santan [coconut milk] and cili padi [Thai bird chilies]. The all-time everyday favorites and quick-fix's are Nasi Goreng [fried rice] and Mee Goreng [fried noodles] cooked Malay style. Another everyday favorite is a delicious, satisfying noodle dish called Laksa; fresh rice noodles, garnished with fresh cucumbers, onions, lettuce and served in a savory and tangy fish soup or gravy.
Nasi Kerabu or Nasi Ulam, is a regional specialty from the state of Kelantan on the east coast of Malaysia. Traditionally, the rice is tinted bright blue from petals of flowers called bunga telang [clitoria in English]. For a family size serving of rice, hundreds of these petals have to be sun-dried and boiled in water. There are several varieties of local herbs; daun kentut, daun kudu, cekur, seven types of daun larak and kucing seduduk, which is used to tint the rice in different colors; red, black or blue. The most used variety for Nasi Kerabu is the 'blue color' variety of petals. This naturally tinted 'blue rice' is served with Ulam. Ulam is combination of fresh aromatic herbs; local mint, basil, lemongrass, kaffir lime leaves, turmeric leaves and raw vegetables; bean sprouts, long green beans, shallots, cucumber, are combined together with strong flavored ingredients such as salted fish, dried prawns, fish crackers, kerisik [fried grated coconut] and other savory garnishing.
One of the most unique Malay culinary creation is Roti Jala ['net' bread] which is a sort of crepe or thin pancake. It is made from a crepe-like batter of plain flour, eggs, butter and coconut milk with a dash of turmeric for coloring. A special mould or cup with small holes is used to make a 'lacy' crepe, cooked briefly over a hot greased griddle. Roti Jala is an ideal accompaniment to dishes with lots of rich curry sauces or gravy, and is usually served during special occasions. Desserts are often served after a meal or an an afternoon snack; many are home-made although most are easily available from local hawker stalls and restaurants especially during Ramadan, the religious fasting period. Malay desserts are quite exceptional, using ingredients such as Santan [coconut milk], fresh grated coconut, palm sugar and a unique plant leave called pandan or pandanus [screwpine]. This locally grown plant leave is used often in dessert making. It lends essence rather than a taste, much like the ubiquitous vanilla bean. During the Malay New Year [Hari Raya or Eid], the variety of cakes and dessert are endless; many are unique creations made by home chefs, not found anywhere in the culinary circle of the dessert world!
In the northern states of Perlis and Kedah, intermarriages with Thais were commonplace. The east coast state of Kelantan still has traces of Javanese culture that date back to the era of the Majapahit Empire of the 14th century. The Sumatran kingdom of Acheh dominated Perak for over a century. The Bugis from Indonesia's Celebes Islands colonized Selangor and fought for rulers in States along the length of the peninsula - from Kedah to Johor. The Minangkabaus from Sumatra had their own independent chiefdoms in what is today the state of Negri Sembilan. This mix of different ethnic groups form what is the modern Malay and can be clearly seen in the lineage of, for example, Malacca's royalty. Sultan Muhammad Shah married a Tamil from South India. Sultan Mansur Shah married a Javanese, a Chinese and a Siamese; the Siamese wife bore two future Sultans of Pahang. It was this diversity of races, cultures and influences that has the given the modern Malay race the rich and unique historical heritage it has today.
This rich historical heritage has evidently resulted in it's exotic cuisine. In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used, usually ground into a sambal or chili paste to add hotness to dishes. There are however, less commonly known herbs and roots that are essential in Malay cooking; such as daun kemangi [a type of basil], daun kesum [polygonum, commonly called laksa leaf], bunga kantan [wild ginger flower buds or torch ginger], kunyit basah [turmeric root], lengkuas [galangal] and pandan or pandanus [screwpine leave]. Dried spices frequently used in Malay cooking are jintan manis [fennel], jintan putih [cumin] and ketumbar [coriander]; Other dried spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together, usually ground into a rempah ['spice paste]. The rempah is then sautéed in oil to bring out it's flavorful aroma and toasted goodness. Santan [coconut milk] is the basis of Malay lemak dishes. Lemak dishes are typically not hot to taste; it is aromatically spiced and coconut milk is added for a creamy richness [lemak]. Assam Jawa, or tamarind paste is a key element in many Malay assam dishes for adding a sour or tangy taste; especially for fish and seafood dishes. What is tamarind paste? Tamarind paste is the pulp extracted from tamarind pods commonly used as a souring ingredient in Latin America, India, Africa and Asia. While the prime taste is sour, the underlying tang is slightly sweet, reminiscent of dried apricots or dried prunes. The pulp or paste is commonly sold in the form of a semi-dry flat block. To use, simply pinch a small lump from the block and soak it in some warm water. Use your fingers to squish it about in the water to separate the seeds and fibers; the resulting paste or tamarind water is used for cooking.
The Malays are the people who inhabit the Malayan Peninsula and some of the nearby islands, including the east coast of Sumatra, the coast of Borneo and smaller islands that lie between the area. These tribal proto-Malays were a seafaring people. Present day Malays of the Peninsula and coasts of the Malay Archipelago are "anthropologically described as deutero-Malays" and are the descendants of the tribal proto-Malays mixed with modern Indian, Thai, Arab and Chinese ancestry. Malay culture itself has been strongly influenced by that of people of neighboring lands, including Siamese, Javanese, Sumatran and Indians. The influence of Hindu India was historically very great, and the Malay people were largely Hinduized before they were converted to Islam in the 15th century. For 2000 years, the traffic of traders between the Malayan Archipelago and India resulted in frequent intermarriages especially Tamils and Gujeratis. Some Hindu rituals survive in Malay culture, as in the second part of the marriage ceremony and in various ceremonies of State. Malays have also preserved some of their more ancient beliefs in spirits of the soil and jungle, often having recourse to medicine men called bomohs [shamans] for the treatment of ailments.
In the northern states of Perlis and Kedah, intermarriages with Thais were commonplace. The east coast state of Kelantan still has traces of Javanese culture that date back to the era of the Majapahit Empire of the 14th century. The Sumatran kingdom of Acheh dominated Perak for over a century. The Bugis from Indonesia's Celebes Islands colonized Selangor and fought for rulers in States along the length of the peninsula - from Kedah to Johor. The Minangkabaus from Sumatra had their own independent chiefdoms in what is today the state of Negri Sembilan. This mix of different ethnic groups form what is the modern Malay and can be clearly seen in the lineage of, for example, Malacca's royalty. Sultan Muhammad Shah married a Tamil from South India. Sultan Mansur Shah married a Javanese, a Chinese and a Siamese; the Siamese wife bore two future Sultans of Pahang. It was this diversity of races, cultures and influences that has the given the modern Malay race the rich and unique historical heritage it has today.
This rich historical heritage has evidently resulted in it's exotic cuisine. In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used, usually ground into a sambal or chili paste to add hotness to dishes. There are however, less commonly known herbs and roots that are essential in Malay cooking; such as daun kemangi [a type of basil], daun kesum [polygonum, commonly called laksa leaf], bunga kantan [wild ginger flower buds or torch ginger], kunyit basah [turmeric root], lengkuas [galangal] and pandan or pandanus [screwpine leave]. Dried spices frequently used in Malay cooking are jintan manis [fennel], jintan putih [cumin] and ketumbar [coriander]; Other dried spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together, usually ground into a rempah ['spice paste]. The rempah is then sautéed in oil to bring out it's flavorful aroma and toasted goodness. Santan [coconut milk] is the basis of Malay lemak dishes. Lemak dishes are typically not hot to taste; it is aromatically spiced and coconut milk is added for a creamy richness [lemak]. Assam Jawa, or tamarind paste is a key element in many Malay assam dishes for adding a sour or tangy taste; especially for fish and seafood dishes. What is tamarind paste? Tamarind paste is the pulp extracted from tamarind pods commonly used as a souring ingredient in Latin America, India, Africa and Asia. While the prime taste is sour, the underlying tang is slightly sweet, reminiscent of dried apricots or dried prunes. The pulp or paste is commonly sold in the form of a semi-dry flat block. To use, simply pinch a small lump from the block and soak it in some warm water. Use your fingers to squish it about in the water to separate the seeds and fibers; the resulting paste or tamarind water is used for cooking.
Many Malay signature dishes require a key ingredient called Belacan [also spelt Belachan, Blacan, Blachan], pronounced blah-chan. Tiny baby shrimp or brine are allowed to ferment, cured with salt, sun-dried and formed into a small brick or cake. Similar to how anchovy paste is used in Italian cooking, belacan is used much the same way, that is, sparingly. Not overly 'fishy', a tiny amount of belacan adds 'sweetness' to meats and intensity to fish & seafood. It adds a 'kick' to vegetable dishes, such as the famed Malaysian dish Kangkong Belacan. Belacan is also the basis of a well-loved Malay condiment - Sambal Belacan. It's made by first roasting a small lump of belacan, which is then pounded with fresh chilies and lime juice is added. This appetizing condiment is almost always present in any typical Malay meal. Belacan also makes a flavorful base for sauces and gravy, adding depth and an intriguing taste that you can't quite decipher. When uncooked, the pressed cake has a powerful scent like "stinky cheese". But don't be put off; it mellows out and harmonizes in the cooking leaving behind an understated richness that simply cannot be reproduced. Best described as all 'natural' flavor enhancer, belacan is what gives many of the foods from Southeast Asia - Malaysia, Singapore, Thailand, Indonesia, Vietnam - that authentic flavor and zest!
As in most countries of Southeast Asia, rice is staple. It is served for lunch, dinner and often breakfast. Originally eaten as a hearty breakfast Nasi Lemak is a meal of rice cooked in santan [coconut milk] served with a side of Sambal Ikan Bilis [dried anchovies cooked in a sambal], cucumber slices, hard boiled egg and peanuts, and traditionally packaged in a fresh banana leaf. Most meals are eaten with fingers and utensils are kept to a minimum. All dishes are served at the same time, usually accompanied by a refreshing drink such as air sirap [rose syrup] or air limau [lime juice]. Seafood such as shrimp or rather prawn [which is the general term commonly used in Malaysia for all types/sizes of this crustacean], squid and fish in particular, are popular in Malay cuisine. Fish caught from local waters such as ikan kembong [chubb or Indian mackerel], ikan tenggiri [wolf herring] and ikan tongkol, also called ikan kayu [tuna], are seasoned very simply with salt, pepper, a sprinkling of turmeric powder and quickly deep fried. Often the fish is stuffed with sambal belacan before frying or grilling. Grilling or barbequing is another favorite way of cooking fish; fish is typically kept whole, seasoned, wrapped in banana leaves and grilled over hot charcoals. Many local Malay hawker stalls specialize in Ikan Panggang [Grilled fish] or Ikan Bakar [Barbecued Fish].
Depending on the main basic 'flavoring' ingredient; Malay dishes can be more or less, distinguished into several 'styles' of cooking: Masak Lemak [coconut], Masak Pedas [sambal, hot chilies], Masak Assam [tamarind], Masak Merah [tomato sauce], Masak Hitam [dark-sweet soy sauce] and Masak Assam Pedas [tamarind & sambal, hot chilies]. These basic styles of cooking can be applied to a variety of food, from meats, poultry and vegetables to all kinds of seafood and fish. Popular dishes are Ayam Masak Merah; chicken cooked in a spicy tomato sauce, goes great with nasi tomato [tomato rice]. Udang Masak Pedas; prawns cooked in a hot chili sauce, Ikan Masak Assam Pedas; fish cooked with tamarind and sambal or hot chilies and Nangka Masak Lemak; young jackfruit cooked in coconut milk. There are innumerable renowned and distinguished Malay dishes; many of which can only be had at home. The best way to experience typical Malay food is to be invited for makan [meaning 'to eat', in Malay] in a Malay home. There are also regional dishes which are specialties of different parts of the country. One of the most celebrated Malaysian dish worldwide is Beef Rendang; a must-have for celebrations and special occasions! Soup is not necessarily prevalent in Malay cuisine; however there is a soup or stew that is particularly popular Sup Kambing [mutton soup], made of mutton bones, shanks or ribs slow simmered with aromatic herbs and spices. Pork however is forbidden in Malay cooking as it is against religious beliefs to consume pork. Another famous Malay classic is the 'meat-on-a-stick' Satay. Chicken, beef or mutton satays are cooked over hot charcoals and served with fresh cucumber, onion and a spicy peanut dipping sauce. The spicy peanut dipping sauce is what makes satay special, and great for dipping ketupat, a Malay rice cake.
Many Malay restaurants and stalls serve what is called Nasi Padang; the name originated from Padang, a district in West Sumatra. It is not one particular dish but rather a meal of rice served with any number of meat, fish, poultry and vegetable dishes. The rice can be plain [nasi kosong] or lightly flavored such as nasi kunyit [turmeric rice]; rice spiced with turmeric, or nasi minyak [ghee rice]; rice cooked with ghee [clarified butter]. A wide array of dishes are available for you to choose to eat with your choice of rice; from highly spiced and tongue-burning hot dishes, to mild, aromatically spiced stews and sauced dishes, and delicious deep-fried foods. Some of the popular dishes are Sambal Udang or Sambal Sotong; prawns or squid in a spicy chili belacan sauce. Ayam Panggang; grilled chicken Malay-style, Otak Otak [fish mousse]; a mildly spiced coconut milk fish mousse steamed or grilled in banana leaves. Other popular dishes are Sambal Tahu Goreng; deep-fried tofu topped with sambal sauce, Daging Masak Kicap; beef cooked in a dark-sweet soy sauce and Ayam Kampung Masak Lemak Cili Padi; free-range [village] chicken cooked in santan [coconut milk] and cili padi [Thai bird chilies]. The all-time everyday favorites and quick-fix's are Nasi Goreng [fried rice] and Mee Goreng [fried noodles] cooked Malay style. Another everyday favorite is a delicious, satisfying noodle dish called Laksa; fresh rice noodles, garnished with fresh cucumbers, onions, lettuce and served in a savory and tangy fish soup or gravy.
Nasi Kerabu or Nasi Ulam, is a regional specialty from the state of Kelantan on the east coast of Malaysia. Traditionally, the rice is tinted bright blue from petals of flowers called bunga telang [clitoria in English]. For a family size serving of rice, hundreds of these petals have to be sun-dried and boiled in water. There are several varieties of local herbs; daun kentut, daun kudu, cekur, seven types of daun larak and kucing seduduk, which is used to tint the rice in different colors; red, black or blue. The most used variety for Nasi Kerabu is the 'blue color' variety of petals. This naturally tinted 'blue rice' is served with Ulam. Ulam is combination of fresh aromatic herbs; local mint, basil, lemongrass, kaffir lime leaves, turmeric leaves and raw vegetables; bean sprouts, long green beans, shallots, cucumber, are combined together with strong flavored ingredients such as salted fish, dried prawns, fish crackers, kerisik [fried grated coconut] and other savory garnishing.
One of the most unique Malay culinary creation is Roti Jala ['net' bread] which is a sort of crepe or thin pancake. It is made from a crepe-like batter of plain flour, eggs, butter and coconut milk with a dash of turmeric for coloring. A special mould or cup with small holes is used to make a 'lacy' crepe, cooked briefly over a hot greased griddle. Roti Jala is an ideal accompaniment to dishes with lots of rich curry sauces or gravy, and is usually served during special occasions. Desserts are often served after a meal or an an afternoon snack; many are home-made although most are easily available from local hawker stalls and restaurants especially during Ramadan, the religious fasting period. Malay desserts are quite exceptional, using ingredients such as Santan [coconut milk], fresh grated coconut, palm sugar and a unique plant leave called pandan or pandanus [screwpine]. This locally grown plant leave is used often in dessert making. It lends essence rather than a taste, much like the ubiquitous vanilla bean. During the Malay New Year [Hari Raya or Eid], the variety of cakes and dessert are endless; many are unique creations made by home chefs, not found anywhere in the culinary circle of the dessert world!
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