Fake green peas (kacang hijau)

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received this info from a friend via e-mail and feel that I must blog this so that the public would be more careful when buying green peas.  Whether the article is true or not, it is still no harm to take extra care when buying any food stuff.

Read more: Simply Beautiful and Healthy Living http://simplybeautifulhealthyliving.blogspot.com/#ixzz2LPWEjwzT

Baked Beans with Scrambled Eggs and Potatoes

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First of all, my sincere apologies for my long silence and absence as I have been extremely busy since late last year.  To keep it simple and to start off my 1st recipe post in 2013, here is a very simple and yet nutritious dish for you and your family.  Hope you like it.. 🙂
My girls like baked beans very much.  Sometimes I would just cook it with scrambled eggs and we would have it with rice or bread for breakfast.  For this recipe, I have added chinese leeks to the scrambled eggs and potatoes too.  Do give this a try and let me know whether you and  your loved ones like it or not.

Read more: Simply Beautiful and Healthy Living http://simplybeautifulhealthyliving.blogspot.com/#ixzz2HXXyZKtH
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Stir Fried Tempeh with Onions (Tempeh Masak Bawang)

What is Tempeh?
Tempeh is a traditional soy product originated from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.

It is a staple source of protein especially for vegetarians. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir frys, soups, salads, sandwiches, and stews. Tempeh’s complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior—its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) provides an excellent stew base for backpackers.To know more about tempeh, please click http://en.wikipedia.org/wiki/Tempeh

My family members like tempeh and I usually cook it in different ways. Since this is my first post on tempeh, I am posting a simple stir fried tempeh with onions. I will post different recipes on tempeh from time to time…. so do stay tuned…

Read more: http://simplybeautifulhealthyliving.blogspot.com/#ixzz2B3VY3VSc