Beetroot has had a great PR job over recent years, being hailed as a ‘super food’ by numerous experts.
Mushrooms have a surprisingly high nutritional value. They are low in calories, cholesterol-free, fat-free, high in protein and fiber and low in sodium. Besides, they are also high in nutrients such as selenium, potassium, riboflavin, niacin, vitamin D and more.
With more than 14,000 kinds of mushrooms in existence, only 3,000 of those are edible and about 1,400 are actually recognized as poisonous.
Mushrooms are not only nutritious, they are delicious too! That’s the reason we love mushrooms; any type of mushrooms and I can cook it anyway I like! Here’s a dish of Swiss Brown Mushrooms with Chinese Leeks and Eggs.
Roselle is known as Hibiscus Sabdariffa and is a species of Hibiscus. It is known as the rosella or rosella fruit in Australia. It is asam belanda in Malaysia. In Chinese it is 洛神花 (Luo Shen Hua) .
We usually make roselle juice by boiling the calyces in water for 8 to 10 minutes (or until the water turns red), then add sugar. It is often served chilled. However this time, I decided to make roselle jam as my sister had given me a bag of homegrown roselle; 100% organic!
French Beans (String Beans) is highly nutritious. It has the same nutritional benefits as other common beans such as lima beans, mung beans, kidney beans, pinto beans and navy beans.
Last Sunday, we decided to have fried kueh teow for lunch. However, I was quite lazy to do it the conventional way. I want something simple, easy and quick. So, I used Toshiba rice cooker to cook kueh teow!
In Hokkien, we call it Manicai. Whereas, in English it is called star gooseberry or sweet leaf and in Malaysia it is cangkuk manis, sayur manis, pucuk manis or cekur manis. I like Manicai but all these while I didn’t know that any excess amount of Manicai juice is bad for our lungs due to a chemical called alkaloid papaverine. Guess what? I have been cooking Manicai without squeezing out all the juice!