Vitamin D & Sun

Sun is a good source for its vitamin D-boosting benefits.

The sunshine vitamin may protect against a host of diseases, including osteoporosis, heart disease, and cancers of the breast, prostate, and colon. What's more, sunlight has other hidden benefits—like protecting against depression, insomnia, and an overactive immune system.

When the sun's UV-B rays hit the skin, a reaction takes place that enables skin cells to manufacture vitamin D. Experts say going outside for 10 minutes in the midday sun—in shorts and a tank top with no sunscreen—will give you enough radiation to produce about 10,000 international units of the vitamin.

Basking in the warm glow of the sun makes us feel good especially the morning sun. It is especially comfortable and relaxing.

However, more concerns have been put up to the cumulative effects of sun exposure, especially the sun bet. 10am to 4pm, where the sun's ray is the strongest and will put us at higer risk of cellular damage, early wrinkling,age spots, actinic keratose and worst skin cancer.

Hence, always remember to protect yourself by applying sunscren of SPF 30 or higher when outdoors. This would help to prevent sun damage. Wear a hat, sunglasses and cover up with clothing or find shelter under the umbrella when out in the sun.

kimchi soup

Korean cuisine is one of my favourite at all time especially Kimchi soup.

A delectable, spicy traditional soup full of kimchi, tofu, veggies, and pork. My absolute favorite Korean dish of all time.

It goes extremely well with rice... hmmm...

INGREDIENTS:

1/2 teaspoon Korean sesame oil
1 cup cabbage pickle (Kimchi)
1 garlic clove, crushed
1/4 pound boneless pork, sliced thin
3 cups water
1 scallion, cut into 3-inch pieces
1 firm chinese soybean curd, cut into 9 cubes
6-8 small clams, optional but recommended

METHODS

1 Put the sesame oil in a saucepan and stir-fry the kimchi over moderate heat for 1/2 minute. Add the garlic and pork and continue to fry as the meat changes color.
2 Now add the water, bring to a boil, and cook for 10 minutes. Add the scallion, bean curd, and clams if used, and simmer over low heat for 10 minutes more.
3 Serve warm with rice.

Garlic Rice

As a family of Allium, garlic is widely recognized for its health enhancing ability. If you search through the web, you will a lot health benefits articles about garlic. It is considered as a 'wonder drug' for preventing everything from the common cold and flu to the Plague.

Garlic is staple found in countless kitchens and recipes. It brings out the aroma of a dish and definitely an ingredient not to be missed.

Needless me to say more, today I am going recommend you a simple rice bursting with the flavour and aroma of garlic. Stay tuned and see below for it recipe.

GARLIC RICE. It is a simple and nice with few ingredients to prepare.

INGREDIENTS:

225g basmati rice
40g unsalted butter
4 garlic cloves, peeled and finely sliced
1/4 tsp ground turmeric
1/2 tsp salt

PREPARATION:

1. Wash the uncooked rice at least three times in plenty of cold water to remove the milling starch. Soak in cold water for 30 minutes, then drain. Never lift the lid, either during cooking or for 10 minutes afterwards.
2. Melt the butter over a low heat and fry the garlic until lightly browned.
3. Add the rice, salt and turmeric. Stir and fry the rice for 2-3 minutes.
4. Add 475ml hot water and bring to the boil. Simmer for 1 minute. Reduce the heat to very low and cover – don’t lift that lid to peek! Cook for 8-9 minutes. Remove the pan from the heat and let it stand undisturbed for 10-12 minutes.
5. Fork the rice through and then transfer to a serving dish.

PREP/COOK INFORMATION:
Prep time: 35 minutes
Cook time: 40 minutes
Serves: 4

Scrambled Japanese Tofu

Here is a colorful, healthy and nutritious dish for all of you.
It is simple and easy to prepare.





Ingredients
1 blocks (3/4 pound:340g) tofu
2 eggs
90g chicken breast meat, cut into small pieces
2/3 cups mixed vegetables (carrot, green pea and corn)
ginger as big as thumb
1 tablespoon sesame oil
sake, sugar, salt, soy sauce

Directions

Boil mixed vegetable lightly.
Grate ginger.
Put chicken into boil, pour a little of sake and mix.
Put oil in frying pan, heat, fry (2) and (3).
When chicken thoroughly cook, add (1), fry again, put tofu with pull down.
Add 1 tablespoon sake and sugar, 1 teaspoon salt and little of soy sauce. Simmer for 1 - 2 minutes, add egg that stir with chopstick and stir lightly.

Chendol Custard

This issue of Mind your Body, Eat to live by Sylvia Tan caught my eyes.
I decided to put it up in my blog to share with the rest of you.
Hope to try it one day.


SKINNY CHENDOL CUSTARD
(For four)

2 medium whole eggs or just egg whites
200ml trim coconut milk
2 tsp sugar
Green chendol strips (available at supermarkets)
Packaged or canned red beans (available at Japanese supermarkets)
1 banana, sliced
Gula melaka syrup, made by melting a cup of palm sugar shavings, cut from a block, into a cup of water.
A new trim coconut milk product has half the fat but all the flavour. Sylvia Tan found it creamy enough to make a chendol custard.

Method
Break eggs into a large mixing bowl, add sugar and stir till sugar has melted and mixture thickens.

Do not beat as you do not want to incorporate too much air into the custard mixture or it will not turn silky. Add coconut milk and stir again.

Pour custard mixture into four ramekins and steam in a wok half filled with water over a low fire for 15 minutes or until the mixture sets.

Cool. Chill ramekins, covered with cling film, in the fridge.

When ready to serve, drizzle a spoonful of gula melaka syrup over the custard, top with a dollop of red beans, a spoonful of chendol strips and a few slices of banana. Serve immediately.