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RecipesNonya Papaya TitekThis is one Peranakan soup that is fast to make and tasty too. Simply prepare the ingredients, throw everything into a pot and boil. Viola, the soup is ready! I am indebted to Chef Jolly Wee and his wife, both true blue Peranakans. I drank this soup at their home years ago and have loved it ever since! Thank you too, Jolly, for being the first teacher to introduce me into the culinary line, especially in the area of teaching. Your passion for food is a great inspiration to me. A. Ingredients
Method1. Pound dried shrimps, belachan, shallots, peppercorn, garlic and candlenuts. 2. Put the dried shrimp mixture, raw papaya and water into a saucepan and bring it to a boil. Then switch to low heat and simmer for ½ hour. 3. Add sugar and salt. Adjust according to taste and serve piping hot. Vietnamese Lemon Grass Chicken (Ga xao xa ot)
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| 500 g | chicken, cut into pieces, with bones | |
| 50 g | lemon grass | |
| 1 tsp | Vietnamese fish sauce | |
| 14g | garlic | |
| 6g | ginger | |
| 30g | shallots | |
| 20g | chili, deseeded | |
| 20g | spring onions, chopped | |
| 2tbsp | oil | |
| 1tsp | sugar | |
| ¼ tsp | gourmet powder (optional) | |
Method
1. Blend the lemon grass, garlic, ginger, shallots and chili. Sauté the mixture with oil till fragrant. Leave aside to cool.
2. Marinade chicken with the cool spice mixture and the rest of the ingredients for several hours, preferably, overnight.
B. Ingredients
| 3tbsp | sugar |
| 1tbsp | oil |
| 3tsp | Vietnamese fish sauce |
| 1\8tsp | salt |
| 2tbsp | water |
| 1 no | lemon grass, bashed |
| 12g | fresh chili, sliced |
| spring onions for garnishing | |
Method
1. Caramelize the sugar over low heat till light golden-brown.
2. Add in the oil, lemon grass and the marinated chicken. Fry to seal the juices in the chicken before adding in the water, fish sauce and salt. Add in the chilies and some spring onions for garnishing.
Useful Information
Wheatgrass The Green Wonder
Wheatgrass is one of the so-called "green-foods" that are valued by health-conscious individuals as a great source of nutrients. Wheat grass available in fresh juice form or from tablets is high in chlorophyll, calcium, magnesium and potassium.
It is wheatgrass chlorophyll that is perhaps its most valuable asset. Chlorophyll, the plants green pigment is often referred to as the "blood of the plant", has been shown in studies to have a cleansing, detoxifying and healing effect on the body.
Wheatgrass is grown from wheatberries and is harvested after just 9 - 10 days growth. Due to the fibrous nature which is indigestive by humans, wheatgrass must be liquefied through the use of a juicer before it can be consumed. The wheatgrass can then be drank (either straight or mixed with other juice) or converted into tablets. When dinking wheatgrass, it is recommended to consume the drink in small amounts, not to exceed 4 oz per day. Over consumption of wheatgrass juice can cause nausea or stomach upset due to the strong cleansing effect of the juice.
Use of wheatgrass is said to help cleanse the blood, organs and gastrointestinal track and it is also recommended as a way to stimulate and normalizes the thyroid gland which may be helpful in correcting obesity and indigestion.
As a nutritional supplement, wheatgrass contains a variety of vitamins, minerals, amino acids and enzymes. It has abundance of alkaline minerals which is said to help reduce over acidity in the blood.
Wheatgrass juice contains almost the same amount of vitamin C as citrus fruits and actually more than such vegetables as tomatoes or potatoes. It is as high in vitamin A as dark green lettuce or carrots and is additionally a good source of B vitamins. Wheatgrass also contains vitamin E.
The mineral content of wheatgrass includes calcium, iron, sodium, potassium, magnesium and a variety of trace minerals such as selenium and zinc. Dried wheatgrass juice is said to have as much calcium as milk. Wheatgrass juice contains about half as much iron as spinach, as much potassium as citrus fruit and as much magnesium as broccoli.
Some 17 amino acids can be found in wheatgrass including such amino acids (those that the body can only synthesize from food protein) as lysine, leucine, tryptophane, phenylalanine, threonine, valine and isoleucine. Some of the other amino acids found in wheatgrass are argine, glutamic acid, histidine, serine and tyrosine.
One of the primary benefits of wheatgrass is its chlorophyll content. Research in Japan has shown that chlorophyll provides protection from catcinogens. This protection is said to come from chlorophyll's ability to strengthen sells, detoxify the liver and bloodstream and chemically neutralize pollutants.
While much of the medical research conducted on wheatgrass has been done in Japan , U.S. scientists have also hailed this green food for its benefits. For example, it has been praised for its role in preventing illness by Dr. Arthur Robinson, the director of the Oregon Institute of Science and Medical. Dr. Robinson, who performed a research project on wheatgrass in 1978 at the Linus Pauling Institute, found that wheatgrass and other "live food" decreased the severity of cancer lesions in mice by about 75%.
In 1978, Dr. Chiu-Nan Lai of the University of Texas reported in Nutrition and Cancer that wheatgrass juice had an anti-mutagenic effect and that it showed an anti-neoplastic ability. And in another study, performed at the Arthur Testing laboratory by Dr. Thelina Arthur, the consumption of wheatgrass was shown to detoxify the blood and strengthen the immune system.
Wheatgrass has also been shown to have beneficial external effects. Wheatgrass and/or chlorophyll ointment has been used to successfully treat such disorders as skin ulcers, impetigo and itching.
Today, wheatgrass juice is in vogue at juice bars and health spas, and is becoming a popular supplement to the daily diet. Wheatgrass proponents claim that this green food can bring improvement in health provides more energy and aid in weight loss.
- Whole Food, Dec 1989