Thursday, 1 May 2008

Ala-ala Kampung Lunch at Fauziah's









Ubi Ketuk ~ a popular mildly sweet entree made with steamed tapioca mashed with sugar and freshly grated coconut. They were then made into balls before frying in oil. A s-mashing recipe from Kak Jie.




Illa's decadent Sambal Petai Udang
Amazing facts about petai
Petai contain three natural sugars -sucrose, fructose and glucose - combined with fiber, petai gives an instant, sustained and substantial boost of energy.
Depression: According to a recent survey undertaken by MIND among people suffering from depression, many felt much better after eating petai. This is because petai contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.
PMS (premenstrual syndrome): Forget the pills - eat petai. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.
Anemia: High in iron, petai can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.
Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it the perfect to beat blood pressure.
pressure and stroke.
Brain Power: 200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating petai at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.
Constipation: High in fiber, including petai in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.
Hangovers: One of the quickest ways of curing a hangover is to make a petai milkshake, sweetened with honey. The petai calms the stomach and,with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.
Heartburn: Petai has a natural antacid effect in the body, so if you suffer from heartburn, try eating petai for soothing relief.
Morning Sickness: Snacking on petai between meals helps to keep blood sugar levels up and avoid morning sickness.
Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of the petai skin. Many people find it amazingly successful at reducing swelling and irritation.
Nerves: Petai is high in B vitamins that help calm the nervous system. Overweight Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most
obese were more likely to be in high-pressure jobs.The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.
Seasonal Affective Disorder (SAD): Petai can help SAD sufferers because they contain the natural mood enhancer, tryptophan.
Smoking: Petai can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.
Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels.These can be rebalanced with the help of a high-potassium petai snack.
Strokes: According to research in "The New England Journal of Medicine," eating petai as part of a regular diet can cut the risk of death by strokes by as much as 40%"
Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of petai and place it on the wart. Carefully hold the petai in place with a plaster or surgical tape!

PM Dr.Aminuddin AHK
Dept.of Physiology
Medical faculty of UKM





Daging Kerutup ~ a spicy beef dish from the east coast of peninsula Malaysia, made beautifully by IdaComey-Lote (yummm!!)






Masak Lemak Tempoyak "Daun Ubi Kayu Belanda".
Kak Jie used boerenkool, a type of cabbage leaves, in place of the tapioca leaves, which are hard to come by over here. They are equally delicious and come finely shredded, fresh or frozen and ready to cook. 


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