...carefree...

 

...lounging  nonchalantly  in  the  sun...

...true peace of mind is not dependent on circumstances. It comes from the inside. Inner peace creates outer peace. Real peace of mind is the companion of the silence of the mind. We get peace of mind not by thinking about it or imagining it, but by quietening and relaxing the restless mind...

3 Foods - Fight flu

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Flu season is approaching and there's more concern than ever this year as Malaysians face both seasonal flu and the H1N1 virus - in addition to the myriad of viruses that always make their presence known during the  cold months (rain) .To avoid an encounter with these seasonal viruses, it's important to keep the immune system primed. One of the best ways to do this is to eat a diet rich in a variety of fruits, vegetables, and whole grains - all of which contain phytonutrients that boost immunity and help fight off flu and other viruses. Three immune boosting foods in particular seem suited to this task. Here are the three best foods to add to our diet as the seasonal rain cold weather approaches.

Mushrooms

Mushrooms contain a group of compounds known as beta-glucans. These polysaccharides boost the immune system and help the body fight off foreign invaders such as flu and cold viruses. The mushrooms with the highest levels of beta-glucans are Shititake, Reishi, and Maitake. These mushrooms may be difficult to find in standard grocery stores, but are available in most natural food markets in fresh or in dried form. Add them to soups and salads or sautee them as a side dish. Make it a habit to eat a few every day and naturally boost our ability to fight off flu and colds.

White Tea

This unprocessed tea from the Camellia sinensis plant is made from the youngest tea leaves and buds - giving it higher catechin levels than green tea. A study carried out at Pace University showed that white tea extract had both anti-bacterial and anti-viral properties - even greater than those of green tea. It's mild, slightly sweet taste makes it a pleasant tea to sip on a cold winter's day. To get the highest catechin levels, use loose leaf white tea leaves rather than tea bags. Avoid drinking processed white tea drinks in bottles since catechin levels can be low in these products. To fight off flu, sip this tea as often as possible, and add a little lemon juice to help the body better absorb and utilize the catechins.

Yogurt and Fermented Foods

Yogurt and fermented foods are good sources of friendly gut bacteria known as probiotics. Probiotics help to naturally boost the body's immunity and ability to fight off flu and colds. A study published in the Journal of Pediatrics showed that children given two strains of probiotic bacteria twice a day reduced the number of colds and flu they experienced by fifty percent. We can get probiotic bacteria naturally by eating yogurt with active cultures and fermented foods such as miso, tempeh, and kefir.

The Bottom Line? These three foods as part of a varied and healthy diet can give our body the extra boost it needs to fight off flu and other viral infection this year. Make them a part of our daily diet from today.

...austerity  of  thought... 

...serenity  of  the  mind, gentleness, silence, 

self-restraint, and the purity of mind...

14  Feb - Valentine's Day @  RAMD  Lieutenant  Adnan  bin Saidi  and  his  Men ... "A  Kekasih"...

These heroes set an example of steadfastness and endurance which 

will become a great tradition in the Regiment and an inspiration 

for the future generations

Between 13 and 14 February 1942, Singapore witnessed one of its fiercest battles ever known in her history. Amongst those who fought valiantly in that Battle for Pasir Panjang and lost their lives was a 27 year-old infantry officer, Lieutenant Adnan bin Saidi. Adnan Saidi and his 42-man contingent from the 1st and 2nd Battalion of the Malay Regiment fought fearlessly to defend Pasir Panjang Ridge. The ferocious fight put up by the Malay Regiment came for special mention in Lieutenant General A.E. Percival’s Despatch on the Operations of Malaya Command from 8th December 1941 to 15th February 1942.

The values that we have learnt from Leftenan Adnan are : - A brave person - A good leader - Respect one another -Willing to die for own country - Perseverance - Determine - Fight for what is right - Lookout for one another - Fair - Never compare one another. He adopted a motto for his platoon - death before dishonour.

These heroes set an example of steadfastness and endurance which will become a great tradition in the Regiment and an inspiration for the future generations. The heroic patriotism of Lieutenant Adnan bin Saidi and his Malay Infantry Brigade will be hard to forget. Those spirits will be our common memories of the past and an inspiration for our future generations. May ALLAH forgives their sins and makes them rest in peace till Day of Judgement.. Amin.. All praise and thanks are due to ALLAH s.w.t., and peace and blessings be upon His Messenger Rasulullah s.a.w. Amin.. Ya Rabbal Al Amin.. 

 

p/s   dari  menyambut sambutan yang tiada kena mengena dengan kita lebih baik pada 14 Februari kita sedekahkan Al-Fatihah kepada Leftenan Adnan Saidi  dan rakan2 nya yang telah terkorban pada  hari ini demi mempertahankan maruah bangsa dan tanahair...Semoga roh mereka dicucuri rahmat.... Amin. 

... a  fairy  tale...

Once in awhile,
Right in the middle of an ordinary life,
Love gives us a fairy tale

one  day  at  a  time...

I  try  to  take  one  day  at  a  time,  but  sometimes  several  days  attack  me  at  once.   

Mexican  Corn  and  Rice  Casserole

Ingredients:

1 cup onion (chopped)

15 or 12 ozs corn

1 tbsp cilantro (14 cup fresh coriander)

2 tbsps butter

2 cups long grain white rice

6 ozs chicken (chopped)

14 ozs tomatoes (drain them and save the juice)

4 ozs green chilies (drained with juice saved)

15 ozs pinto beans

1 cup cheddar cheese

1 tsp thyme

1 garlic clove (chopped)

12 cup water

salt

pepper

seasoning

Method:

1	In large pot, melt butter and saute  onions, corn, cilantro and chicken over medium heat.
2	Once the onions are semi transparent, add rice and seasoning.
3	Drain beans and rinse them well, discarding the juice.
4	Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
5	Add  tomato and chili juice to equal 3 cups of water. Bring to boil, then reduce heat to low, cover and cook, stirring occasionally for 30-60 minutes, or until rice is done.
6	Leave for about five minutes to set and cool, then serve.

... solitude ...

...if  you  are  not  too  long, I  will  wait  here  for  you  all  my  life...

Quesadilla

Ingredients

4  Flour tortillas (approximately 8-inches wide) or corn tortillas
1 cup cooked, shredded or chopped, chicken meat
1/4 lb cheddar or Monterey Jack cheese, sliced or grated
1 apple, sliced
5 shitake mushroom
5 button mushroom
oregano
finely chopped onions
1/2 cup salsa

 Jalapenos (optional) - refer previous entry 'deep fried jalapeno'. 

Method

1 Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.

2 Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add  mushrooms, onions, oregano and chicken meat pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.

3 When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie.

4 Repeat with the remaining tortillas.

Anguish

... the pieces start to fall... One by one, all the fears are unleashed. 

You're alone and all you're left with is your emptiness and sadness...

Bananas  sauteed  in  brown  butter  sauce 

Ingredients:

2 tablespoons unsalted butter

1/2 teaspoon cinnamon

2 medium bananas, peeled

Chunk of high-quality bittersweet chocolate

Creme fraiche or vanilla ice cream (optional)

Method:

Heat saute pan over medium heat for 2 minutes. Meanwhile, cut bananas in half lengthwise. Add butter to pan and let it foam. Add cinnamon and swirl pan to incorporate. As soon as the butter begins to brown - you'll notice a nutty smell - add bananas.

As they cook, tilt the pan and spoon the melted butter over the bananas. The fruit will soak up the golden, buttery goodness. Continue cooking for 4-5 minutes until the bananas are soft but not mushy. They should hold their shape. Take care not to burn them; turn down the heat if necessary.

With a spatula, carefully transfer the bananas, flatside up, to a plate. Try to keep them intact as you do this. While they're still hot, shave chocolate over bananas with a  microplane zester. Serve immediately with a dollop of creme fraiche.

p/s  Avoid bananas that are overly ripe with big brown spots on the inside. The best ones have light freckles on the skin, but are still firm to the touch.  We could really go, ahem, bananas with the toppings. Add toasted nuts, coconut flakes or caramel sauce. Or we can keep it dead simple and it will be simply delightful.

DOUGHNUTS 

Ingredients :
(A)
3 cups flour
3 tablespoons milk powder
3 tablespoons shortening or butter/margarine
3 tablespoons castor sugar

(B)
200ml lukewarm water
2 teaspoons instant dry yeast
20ml water ~ extra if needed

Method :
1. Mix well all the ingredients in B.
2. Pour into ingredients A and knead till smooth and shiny.
3. Roll to about 1/2 cm thick and cut with the donut cutter.
4. Leave to prove for about 1/2 hour.
5. Fry on medium heat till golden brown.
6. Coat with sugar.

Variations :
We can make this donut with cheddar cheese filling. Just make the dough into small balls and place a piece of sliced cheddar cheese in the middle. With 1 cup of flour, we could managed to get about 8 donuts. Cut a piece of sliced cheddar cheese into 4 parts for the fillings. When fried, coat with sugar.

Note :
We could also coat the doughnuts with chocolate rice etc etc.

...either  or... 

heathrow

 Visits  always  give  pleasure - if  not  the  arrival, the  departure.

Frangipane  Pineapple  Tart

Ingredients:

1 piece 22 cm / 11 inches blind-baked Tart Shell 

¾ cup / 6 oz  almond paste – see below**

¼ cup / 2 oz  castor sugar

1 cup / 4 oz  cream butter, softened

1 large egg

1 Tbsp / ½ oz custard powder or corn flour (cornstarch)

¼ cup / 2 oz brown sugar

1 fresh pineapple - skinned, cut into rings and halved

Cinnamon powder for dusting

Handful of sliced toasted almonds

2 Tbsp / 1 fl oz dark rum (optional)

22-cm Blind-baked Base Ingredients*:

150 g / 5 oz butter, cut into large cubes, chilled

¼ cup / 2 oz castor sugar

1 egg

1½ cups / 12 oz all-purpose slour

½ cup / 4 oz sliced toasted almonds

Green beans / chickpeas – enough to cover pan for a layer

Almond Paste:

¾ cup / 6 oz raw almond (with skin attached)

¼ cup / 2 oz castor sugar

½ cup water

Finely ground castor sugar, raw almonds, and water together.

 22-cm Blind-baked Base:

Place flour, butter, sugar and almond in a large bowl, and rub them through fingertips till rough dough is formed. Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes. Place dough in a 22-cm non-stick spring form pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess. Score the pastry with a fork, and then place tin foil over the pastry and fill the top with green beans. Bake the pastry for 20 minutes at 180°C (360°F), till crust becomes nice and golden. Remove foil (together with green peas), and set aside to cool.

Method:

Melt ½ cup Butter on high heat.

Sprinkle brown sugar (and rum) on melted  butter, and glaze pineapple in caramel mixture till brown. Do not crowd the pineapple slices too much or they will not caramelized easily. Turn  pineapple from time to time. When done, turn off heat and allow pineapple to cool down.

In another bowl, mix cream butter with remaining sugar. Beat in almond paste, egg, and custard powder.

Pour batter into blind-baked base, and bake tart in a preheated oven, on the lowest shelf, at 180°C (360°F) for 25 minutes.  

Decorate tart with caramelized pineapples and glaze the pineapples with the remaining caramel. Dust cinnamon Powder on top of the tart, and top on with almonds and castor sugar.

Mango and Banana Custard 

Ingredients:

1 piece 22 cm / 11 inches blind-baked casserole

3 large eggs, beaten

80 g / 2 4/5 oz castor sugar

1 Tsp vanilla essence

45 g / 1 ½ oz all-purpose flour

450 ml / 15 fl oz coconut cream (santan pekat) or milk

300 g / 11 oz / 2 mangoes - peeled and cubed

300 g / 11 oz / 2 bananas - skinned and thickly sliced; cut last to avoid oxidization

1 tsp lemon juice

2 tsp brown sugar

30 g / 1 oz sliced toasted almonds

30 g / 1 oz butter, leave at room temperature

Handful of lemon zest

Cinnamon powder for dusting

Salt to taste

22-cm Blind-baked Base Ingredients*:

150 g / 5 oz butter, cut into large cubes, chilled

¼ cup / 2 oz castor sugar

1 egg

1½ cups / 12 oz all-purpose flour

½ cup / 4 oz sliced toasted almonds

Green beans / chickpeas – enough to cover pan for a lay

22-cm Blind-baked Base:

Place flour, butter, sugar and almond in a large bowl, and rub them through fingertips till rough dough is formed. Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes. Place dough in a 22-cm non-stick spring form pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess. Score the pastry with a fork, and then place tin foil over the pastry and fill the top with green beans. Bake the pastry for 20 minutes at 180°C (360°F), till crust becomes nice and golden. Remove foil (together with Green Peas), and set aside to cool.

Method:

Warm coconut cream on low heat. Avoid boiling to avoid coconut cream from curdling.

In a large bowl, whisk together eggs, vanilla essence, lemon Juice, warm coconut cream and sugar. Add flour in a little at a time. Whisk well.

Grease pan with some butter.

Spread fruits randomly in pan, and pour mixture onto fruits.

Sprinkle lemon zest, almonds,brown sugar, and butter chunks on the top. Dust on castor sugar and cinnamon powder.

Bake in preheated oven at 180°C (360°F) for 20-25 minutes, till filling sets, and top is golden brown.

Serve warm with ice cream.

Deep  Fried  Jalapeno  Slices (Italian/Mexican)

Ingredients:

1 cup all-purpose flour

1 tsp salt

1 tsp black pepper

1 tsp chili powder (red)

1 tsp garlic powder

2 eggs

oil (deep frying)

2 cups jalapeno peppers (sliced)

Method:

1	Mix flour, salt, black pepper, red chili powder, garlic powder and eggs  together in a bowl.
2	In a deep fryer or large pot heat oil to 365 degrees F (180 degrees C).
3	Dip each jalapeno slice in the batter.
4	Place battered jalapenos in the deep fryer.
5	The jalapenos are fully cooked when they float to the surface of the oil.
6	They should be golden brown and crispy.
7	Serve with  dressing as an appetizer or on nachos or burgers.

...close  encounters...

... the  world  is not  enough.

... pleasures ...

... very  seldom  found  where  it  is  sought.  Life  affords  no  higher  pleasure  than  that  of  surmounting  difficulties,  passing  from  one  step  of  success  to  another,  forming   new wishes  and   seeing  them gratified. Thus; commonly, unexpected  sparks  are  the  ones  that  kindled our  brightest   blazes.

                                                                                                                                                          

... beyond vegetables and exercise

               surprising  ways  to  be  HEART  healthy 

Recent studies have uncovered some possible preventative measures that are not so commonplace.

Here are five surprising ways to keep our heart and blood vessels healthy.

Get just the right amount of sleep

Getting too little or too much sleep may increase the risk of heart disease and stroke, a study published this month in the European Heart Journal suggested.  The results showed that those who slept six or fewer hours per night had a 48 percent higher risk of developing or dying from heart disease, and a 15 percent higher risk of developing or dying from stroke, than those who slept seven or eight hours per night. Too little shut eye may increase blood pressure and cholesterol, and put people at risk for obesity and Type 2 diabetes, the researchers said. But the study showed getting too much sleep was bad for the heart as well. Those who slept nine or more hours had a 41 percent higher risk of developing and dying of heart disease than those who slept seven or eight hours.

Eat blueberries

A diet that includes blueberries may decrease the risk of developing high blood pressure, according to research published this month in the American Journal of Clinical Nutrition. In the study, those who ate at least one serving of blueberries per week were 10 percent less likely than those who ate no blueberries to develop high blood pressure. The researchers analyzed the diets of 134,000 women and 47,000 men over a 14-year period. They looked to see how much of a certain compound, called anthocyanin, the subjects consumed. Anthocyanins, found in foods such as blueberries, blackcurrants, blood orange juice and eggplant are antioxidants. The study participants who had the highest amount of anthocyanins in their diets had an 8 percent lower risk of high blood pressure than those who ate the least amount of anthocyanins.

Beware of diet soda

Consuming diet sodas may increase our risk of stroke, a recent study found. The study, which included 2,564 participants, found that those who drank diet soda every day had a 48 percent higher risk of stroke and heart attack than those who did not drink any soda at all. The results held true even after the researchers accounted for factors that might influence heart disease and stroke risks, such as whether or not the patient had metabolic syndrome or a history of heart disease. However, the researchers cautioned, the study only showed an association, and not a cause-effect link. The findings are preliminary and more research will be needed to back them up. The study was presented Feb. 9 the American Stroke Association's International Stroke Conference in Los Angeles.

Eat dark chocolate

A number of studies suggest that eating dark chocolate may decrease our risk of cardiovascular disease and stroke. A study presented last year at the American Academy of Neurology's 62nd annual meeting found that, of 44,000 participants, those who ate a weekly serving of chocolate were 22 percent less likely to suffer a stroke than those who ate no chocolate.

Another study found that those who eat a small amount of dark chocolate, about 6.7 grams a day, had lower levels of a protein in their blood that is associated with inflammation. And still other research suggests chocolate consumption may lower blood pressure, help prevent formation of artery plaques and improve blood flow. The benefits from chocolate may come from flavonoids, compounds in chocolate thought to help protect cells against damage. They are present in higher amounts in dark chocolate. Another recent study found that dark chocolate helps to inhibit an enzyme known as ACE, which is involved in regulating blood flow. Deactivating ACE lowers blood pressure, and some blood pressure drugs specifically target the enzyme.

 Live away from the freeway

The sound of horns, sirens and noisy trucks may take a toll on our blood vessels, according to a recent study that found an association between traffic noise and risk of stroke. The results, based on surveys of more than 51,000 people in Denmark, showed that for every 10-decibel increase in noise level, the risk of stroke increased by 14 percent. For those over 65, the risk of stroke increased 27 percent. The exposure to loud noise may increase the body's stress hormone levels, and increase blood pressure, which might contribute to the uptick in stroke risk, the researchers said. The study was published Jan. 26 in the European Heart Journal. Previous research had also linked traffic noise with an increased risk of heart attacks.

Rachael Rettner, MyHealthNewsDaily