Sambal Goreng Jawa

Bahan-bahan :
2 keping tempe
250 gm paru - direbus
250 gm daging - direbus
2 biji bawang besar - dihiris
2 biji cili hijau - dihiris
2 biji cili merah - dihiris
6 biji ciliapi - dihiris
1/2 cawan cili kisar
6 biji bawang merah*
4 ulas putih*
3 biji buah keras*
3 batang serai*
2 in halia*
1 1/2 in lengkuas*
3 sudu besar udang kering* - semua bahan* dikisar
1 sudu makan pes asam jawa ADABI
2 cawan santan
Garam dan gula secukupnya
Minyak untuk menumis

Cara-cara :
Tempe, paru dan daging dipotong dadu.
Panaskan minyak dan goreng dahulu tempe kemudian  paru dan daging. Angkat dan ketepikan.
Tumis bawang besar dan bahan yang dikisar hingga wangi.
Masukkan cili kisar dan kacau hingga naik minyak. Masukkan pes asam jawa dan garam.
Masukkan daging dan paru diikuti santan. kacau sebati dan masak hingga mendidih.
Masukkan tempe yang digoreng dan semua cili yang dihiris.
Kacau hingga rata dan pekat.
Perasakan garam dan gula secukupnya.
Sedia dihidang.



sumber dari: zalinah.blogspot.com/

Teh Halia

Mengubati penyakit sendi, cirit-birit, kekurangan tenaga, pening kepala dan demam panas.
Selain itu, membantu menghadam makanan, menghilangkan bau busuk mulut, mengurangkan berat badan dan merawat pelbagai penyakit.



sumber dari: http://www.carigold.com/

Nasi Kabsa

3 cawan beras Basmati, 

Beras Basmathi King Jasmine Special Super Long Aromatic Variety  

direndam 30 minit dan ditos
4½ cawan air rebusan kambing
1 sudu teh serbuk jintan manis
1 sudu teh serbuk ketumbar
3 sudu makan sos tomato
1 inci halia dimayang halus
1 labu bawang besar di potong dadu

                                                           3 sudu makan minyak zaitun

saffron / pewarna kuning

Bahan menumis
1 batang kulit kayu manis
2-3 bunga cengkih
1 bunga lawang
3-4 buah pelaga

Penyediaan Kambing
3-4 keping daging kambing
1 sudu teh serbuk jintan manis
1 sudu teh serbuk ketembar
1 sudu teh serbuk lada hitam
1 inci halia dimayang halus
garam
Semua bahan direbus hingga daging kambing empuk

Cara Masak Nasi Kabsa
Tumis bahan menumis.  Bila terbit bau, masukkan bawang besar dan halia.  Kacau sehingga terbit bau
Masukkan serbuk jintan, serbuk ketumbar, serbuk lada hitam.
Masukkan beras.  Kacau sehingga hampir kering.
Masukkan air rebusan kambing.  Masukkan sos tomato dan masak hingga kering.

Gunakan garpu untuk mengembur-gembur nasi.  Titik 5-6 titik pewarna kuning dan tutup periuk nasi.  Biarkan 5 minit dan sekali lagi kuis dan gembur nasi dengan berhati-hati supaya nasi tidak pecah.

Air rebusan daging kambing digunakan untuk memasak nasi , kambing ini boleh digril atau dipanggang dengan dipercik-percik minyak zaitun.

sumber dari: bjbrigedkibaranbendera.blogspot.com

ulam berkhasiat ibu dalam pantang

Terdapat pelbagai jenis ulam tempatan yang mudah diperoleh di mana-mana, antaranya serai, lengkuas, daun atau ubi cekur, bunga kantan, kunyit hidup, daun kesum serta halia. Ulam-ulaman ini mengandungi fiber, zat galian (mineral) dan pelbagai vitamin, termasuklah A, C dan E, bersifat anti oksidan. 

Selain itu, terdapat ulam berkhasiat yang sesuai dimakan oleh ibu dalam pantang, antaranya: 

Daun pegaga, pucuk mengkudu, ulam raja, daun lemuni hitam, daun maaf zahir batin, daun sekentut, daun cemumar, daun pudina, daun kari, daun bebuas dan daun ruku. 

sumber dari: mummysayf.blogspot.com

Fruit Granitas: Plum-Ginger Granita

Ingredients

• 2 inches peeled fresh ginger
• 2 pounds ripe red plums, halved, pitted, and coarsely chopped, plus thin wedges for garnish (about 9 plums total)
• 1 1/2 cups sugar
• 1/4 teaspoon coarse salt
• 1 teaspoon pure vanilla extract

Directions

1. Step 1

   Pulse ginger in a food processor until finely chopped. Transfer ginger to a large saucepan. Add plums, sugar, salt, and 5 cups water. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, until sugar has dissolved and plums have broken down, about 15 minutes.

2. Step 2

   Pour plum mixture through a fine sieve into a 9-by-13-inch shallow nonreactive dish; discard solids. Stir in vanilla. Chill in freezer until edges are frozen, about 1 1/2 hours. Remove from freezer; scrape with fork tines, pulling from edges into center. Return to freezer. Repeat process every 30 minutes until mixture is the texture of shaved ice, about 4 1/2hours. Spoon into serving bowls, and garnish with plums.

sumber dari: marthastewart.com

Hand Made Ginger Syrup

Morris Kitchen is a small Brooklyn-based brand run by our friend Kari Morris.

Their Ginger Syrup is made with freshly juiced ginger and a balanced proportion of sugar. It is made by hand in small batches and bottled in an apothecary style amber glass jar with a letterpress-printed label.

Ginger Syrup can be used in a variety of seasonal cocktails, simply paired with sparkling water, served over fresh fruit and berries, used as a topping for desserts, or incorporated into cooking recipes.

sumber dari: hickorees.com

Homemade Crystallized Ginger

Ginger is one of my favorite herbs.

I adore the assertive flavor of ginger, but it’s also very good for you: ginger is reputed to remedy digestive issues including stomach upset and nausea.
I enjoy using fresh ginger in my cooking and I like snacking on and adding crystallized (aka “candied”) ginger to all sorts of recipes, as well. Crystallized ginger is one of those things I’ve wondered about making pretty much every time I’ve placed some in my shopping cart. Years of wondering, people. Years.
Turns out it’s a lot easier to make than I imagined it would be.

To make candied/crystallized ginger at home, you’ll need a fairly large amount of fresh ginger. Since it was my first time trying this recipe, I candied a 1/2 pound piece…


…but you can easily double the amounts of everything.
I cut the ginger with a mandoline slicer- mandolines are great for ensuring slices with uniform thickness- but if you don’t have one, a very sharp knife can be used instead. If you do have a mandoline, always use care when slicing because the blades are VERY sharp.


Make sure not to discard the syrup when you strain the ginger slices: it’s great mixed into seltzer and tea, and I imagine it’s fantastic over yogurt (or vanilla ice cream), too.
Slices of purchased candied ginger are usually completely covered with sugar: I used a fairly light hand when I sprinkled mine, and I chose demerara sugar for the final toss because I love the color, size, and taste of the crystals. The type of sugar and the amount you use for the last step is up to you. Use less if you want your candied ginger to retain a spicy bite, and more if you like your candied ginger to be quite sweet.

Ingredients:

*1/2 pound fresh ginger, peeled
*water
*1/2 pound organic sugar, plus additional sugar for tossing the cooked ginger slices

Directions:

1. Slice the ginger into 1/8 inch thick slices using a mandoline or a sharp knife. The slices should all be the same thickness so they cook evenly.
2. Put the sliced ginger into a pot on the stove and pour in enough water to just cover the ginger. Bring to a boil, then reduce heat and allow to simmer for about 45 minutes until most, but not all, of the liquid has cooked off (you want about 1/4 cup of liquid to remain).
3. Add the sugar to the ginger slices and remaining water. Bring to a boil, then reduce heat to a simmer. Allow to cook, stirring occasionally, for about 20 minutes.
4. Drain the ginger slices over a colander, reserving the ginger syrup for another use.
5. Spread the wet ginger slices out on a cooling rack set over waxed paper. Sprinkle one side of the slices with organic sugar. Allow to dry for a few hours, then turn over and sprinkle the other side with organic sugar.
6. Once sprinkled with sugar and completely dry, the slices will keep in an airtight container for several months.

sumber dari: healthygreenkitchen.com

Bruce Cost Ginger Ale

Unique among ginger ales on the market, we call this “Fresh Ginger, Ginger Ale,” because it’s made with only fresh ginger {no extracts. no oils!} and pure cane sugar. Regardless of how we combine this to make up our flavors, we start with this deliciously simple formula. Unfiltered and rich with ginger particles (you must shake it slightly before pouring) you’ll notice it has the “mouth feel” of a light beer or wine. Along with refreshment, this stuff even provides iron, calcium and a little vitamin A and C. Enjoy!

Flavors

Currently three: Original Ginger, Jasmine Green Tea and Pomegranate.

Made with only fresh ginger (no extracts or oils) and pure cane sugar, this is a fundamentally simple and delicious, spicy beverage. Unfiltered—the ginger particles settle as it sits—it is the natural pale yellow-green color of fresh ginger.

Our most unusual ginger ale, perfumed with jasmine flowers and earthy with tannins, we infuse this with a fine, whole leaf green jasmine tea from Taiwan. Unique among soft drinks, this seems to improve with age and has our most passionate followers.

To the fresh ginger and cane sugar of the Original, we added two popular antioxidants, Pomegranate and Hibiscus, rendering it a natural ruby red. Less spicy with a subtle lemon and floral dimension, this vies for most popular in our line.


sumber dari: sfinternationalteafestival.com

Nestlé KitKat Ginger Ale

I picked up this particular KitKat in CyberCandy’s London store. I didn’t let the staff know who I was, so I actually had to pay for it (shocking!). I will say that it’s a nice little shop, clean and well presented with lots of interesting sweets from around the world. Well worth a visit.

Inside the box are two individually wrapped pairs of KitKat fingers (great for sharing & saving for later). I guess packaging chocolate like this is a little more expensive and a little less environmentally friendly, but it is nicer than just stuffing it into plastic wrapper. And I bet there’s a collectors market for the boxes too.

Open the wrapper and you’re greeted with the most amazing, lemony, fizzy scent. It reminds me strongly of something from my childhood. Something that I can’t put my finger on – but isn’t ginger ale. Whatever it was, I immediately fell in love with it and felt compelled to stuff it into my mouth as fast as possible.
Once again, this is a sweet white chocolate – though not as sweet as the maple KitKat. But the main flavour here is lemon, rather than ginger.

There is a hint of ginger ale going on – but it’s a ginger ale with lots of lemon and none of the spicy pepperiness that you might expect from a ginger bar. I was initially disappointed by that, but I loved the flavour anyway. It’s refreshing, yet creamy. Like lemon flavoured icing.

There’s a hint of fizzyness there too, as well as that touch of ginger. I’m not entirely sure how they managed to get all those flavours into a KitKat, but they did, and I liked this one. There’s obviously an artificial quality to the flavours and hardly a hint of chocolate, but it’s still another KitKat variety that I would buy again and again if it was available in the UK.


sumber dari: chocablog.com

Naughty Ginger

Naughty Ginger: “A ginger and lemon lolli that’s sweet, tangy and tantalizingly spicy all at once.  Small bits of wickedly spicy candied ginger are complemented by all-natural lemon extract.  And the ginger works double time; it tastes great AND soothes an upset stomach!”





Whoo boy is the ginger smell strong! This lolli is super, super gingery and super, super spicy. I got in a few licks, just enough to note the strong ginger flavor with a very light, sweet undertone of lemon, but couldn’t keep eating it because it was just too spicy for me. It left my mouth tingling. I’m a ginger wuss, so this guy wasn’t for me, but I bet ginger enthusiasts would appreciate it. A –.


sumber dari: zomgcandy.com

GLUTEN-FREE GINGER-LEMON BARS

for the crust
280 grams all-purpose flour mix
1/2 teaspoon xanthan gum
1/4 teaspoon guar gum
1/2 cup packed brown sugar
1/4 cup powdered sugar
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 ounces (1 1/2 US sticks) cold unsalted butter, cut into small pieces
1 egg, at room temperature
1 to 2 tablespoons ice cold water

for the topping
4 eggs, at room temperature
1 1/2 cups sugar
3/4 cup lemon juice
46 grams all-purpose flour mix
2 tablespoons freshly grated ginger
1 tablespoon freshly grated lemon zest
3 tablespoons powdered sugar

Preparing to bake.
Preheat the oven to 350°. Find a 9 x 13 baking pan in your cupboard. Grease it with the oil or butter of your choice. Lay down a large piece of parchment paper, large enough to leave 1 inch of paper hanging over the two long sides.

Making the crust.
Pull out the food processor and attach the blade. Combine the flour, xanthan gum, guar gum, brown sugar, powdered sugar, ginger, cinnamon, and salt in the bowl of the food processor. Pulse them together to aerate the flour. Add the butter pieces and pulse until the mixture looks like coarse cornmeal.
Whisk together the egg and water. With the food processor running, pour the eggy water into the bowl. Pulse only until the mixture begins to hold together. Stop the food processor and pinch the dough between your fingers. If it holds together, you are done. Err on the side of the dough being a bit too dry than too wet.

Baking the crust.
Dump the dough into the prepared pan and press it down evenly. (You can do this with a piece of plastic wrap between you and top, if you wish.) Bake until the top is slightly golden and starting to set, about 20 minutes. Remove the pan from the oven. Reduce the temperature of the oven to 300°.

Making the topping.
In a large bowl, whisk together the eggs and sugar until they are light and fluffy. Stir in the lemon juice, flour, sugar, and lemon zest, then whisk them all together. Pour the topping over the crust. Put the pan back in the oven and bake until the top has set firm, about 30 minutes.

Take the pan out of the oven and put it on a wire rack to cool completely. When there is not a hint of warmth to the lemon bars, lift the parchment paper from the pan by grabbing all four corners. The lemon bars will come with you. Put the parchment paper onto a cutting board and cut the delightful dessert into bars.
Dust the lemon bars with powdered sugar before you serve.

(These will keep for 3 days. Yeah right. Like they are going to last that long!)


sumber dari: glutenfreegirl.com

reduce the chances of developing bowel cancer

A daily dose of ginger could reduce the chances of developing bowel cancer, a new study has found.
Researchers from the University of Michigan Medical School in the US gave 15 volunteers two grams of ginger root supplement daily for 28 days and another 15 volunteers placebo tablets for the same period.
Those who took the ginger compound showed reduced signs of colon inflammation - a condition linked to bowel cancer - compared to the 15 given the placebo.

Suzanna Rick, a naturopathic doctor, said: “Interest in this is only going to increase as people look for ways to prevent cancer that are nontoxic, and improve their quality of life in a cost-effective."
The findings, published in Cancer Prevention Research, a journal of the American Association for Cancer Research, suggest that ginger could be used as a bowel cancer prevention agent.

6 more health benefits of ginger

Ovarian cancer
A study conducted at the University of Michigan Comprehensive Cancer Centre found that ginger powder induces cell death in ovarian cancer cells.

Morning sickness
Ginger root was found to significantly reduce the severity of nausea and number of vomiting attacks in 19 out of 27 women in the first 20 weeks of pregnancy, in a study published in the journal, Obstetrics and Gynaecology.

Travel sickness
With its nausea-reducing properties, ginger has been shown to be an effective remedy for motion sickness.

Heartburn
Ginger is an age-old remedy dating back to the ancient Chinese that has been used to treat and prevent digestive conditions such as heartburn.

Colds and flu
Ginger root acts as both an antihistamine and a decongestant. Try grating some fresh ginger into a cup of boiling water with a slice of lemon.

Menstrual cramps
In a 2009 study, women who took 250mg capsules of ginger four times a day for three days from the start of their menstrual period experienced the same level of pain relief as those who treated their menstrual cramps with ibuprofen.


sumber dari: huffingtonpost.co.uk

stress relief to improved digestion

Ginger has been revered for thousands of years in traditional Asian and Arabic medicine and today, scientific studies continue to find health benefits ranging from stress relief to improved digestion.

The fiery root contains essential oils - such as gingerols and shogaols - is a good source of magnesium, potassium, vitamin B6, copper and manganese, and is rich in antioxidants.
We bring you ten health benefits linked to the rhizome of the plant Zingiber officiale, which was praised by Confucius and became a trending food fad of the Roman Empire:

Combats nausea:

Researchers have found that ginger eases nausea and vomiting caused by motion sickness, morning sickness, surgery and chemotherapy.

In one study of 80 new sailors who were prone to motion sickness, those who took powdered ginger had less vomiting and cold sweats than those who took a placebo, said the University of Maryland’s Center for Integrative Medicine.

Natural pain relief: 
Ginger can reduce symptoms of menstrual pain, according to the U.S. National Library of Medicine. One study showed that taking a ginger extract at the beginning of the menstrual period reduced pain symptoms in 62 per cent of women.
A study at the University of Sydney found that the active ingredients in ginger directly affected pain pathways and recduced inflammation.

Natural arthritis relief:
Taking ginger can reduce pain in people suffering from osteoarthritis.  One study found that taking a ginger extract reduced arthritic pain in the knee after three months of treatment.
Research also showed that a ginger extract could reduce pain and stiffness upon standing and after walking.

Stress reducer:
“Ginger contains potent gingerol, which helps cleanse the harmful chemicals that our bodies produce when we’re worried, so ginger can help psychological stress,” Dietician Alice Mackintosh told the Daily Mail.
Ginger extract showed “significant antidepressant activity” in a study that was published in the International Research Journal of Pharmacy.


sumber dari: smh.com.au

kapsul hempedu bumi halia

sumber dari: http://kedaihyper.com/galericitraa

Petua Hilangkan Panau

Anda menghadapi masalah kulit berpanau?

Cubalah hilangkan panau dengan petua-petua di bawah:

- Ambil halia sebesar ibu jari dan tumbuk hingga lumat. Tepekkan halia yang telah ditumbuk pada bahagian kulit yang berpanau. Biarkan selama 15-20 minit. Amalkan selalu.

- Tenyehkan pucuk lada pada bahagian kulit yang bepanau. Amalkan selalu.

- Tumbuk 2 ulas bawang putih bersama sedikit halia. Sapukan pada bahagian kulit yang berpanau. Biarkan sehingga kering. Amalkan setiap hari.

- Tumbuk beberapa ketul lengkuas dan ambil air perahannya. Sapu air lengkuas pada bahagian kulit yang berpanau. Sementara itu jangan makan makanan yang mengandungi lenkuas. Amalkan selalu.

- Tumbuk beberapa helai daun lengkuas dan ambil air perahannya. Sapukan air perahan tersebut pada bahagian kulit yang berpanau. Sementara itu jangan makan makanan yang mengandungi lenkuas. Amalkan selalu.

- Tumbuk daun pinang hingga lumat dan sapukan pada bahagian kulit yang berpanau. Amalkan selalu.
- Ambil air perahan buah pinang dan sapukan pada bahagian kulit yang berpanau. Amalkan selalu.

- Tumbuk beberapa helai daun belimbing hingga lumat. Campurkan dengan sedikit asam jawa dan sedikit beras. Tempekkan pada bahagian yang berpanau. Amalkan setiap hari.

- Campurkan secekak daun kesum dengan minyak tanah. Gosokkan pada bahagian kulit yang berpanau. Aalkan setiap hari.

- Tumbuk beberapa helai daun gelenggang hingga lumat. Sapukan pada bahagian kulit yang berpanau dan biarkan selama 15-20 minit. Bilas hingga bersih. Amalkan selalu.


sumber dari: maugemuk.com

menghasilkan dakwat

DAKWAT daripada kulit buah delima dan buah manjakani? Mungkin agak pelik didengar tetapi itulah bahan mentah utama yang digunakan untuk menghasilkan dakwat pada zaman dahulu. Dakwat unik ini digunakan untuk menulis seni khat.

Bukan hanya kulit buah delima dan buah manjakani boleh dijadikan dakwat, malah beras, bunga lawang dan cengkih turut mampu dijadikan dakwat.

Walaupun hanya terhad kepada warna-warna tertentu sahaja, tetapi dakwat tradisional ini mampu divariasikan warnanya dengan menggunakan bahan semula jadi lain, contohnya daun pandan untuk mendapatkan warna hijau.

Selain itu, penggunaan halia, kunyit dan kulit kayu manis untuk dijadikan dakwat juga mampu mengeluarkan bau wangi pada dakwat.

Menurut Pereka Kaligrafi Institut Al-Quran Terengganu (IAT), Mohd. Shafiq Mohamad, 22, dakwat tradisional ini amat mesra alam dan hasil dakwat berwarna hitam lebih hitam daripada dakwat yang ada di pasaran sekarang.

Katanya, kesukaran untuk mengadun dan memproses bahan mentah tersebut menyebabkannya tidak digunakan pada zaman ini.

"Faktor pelbagai jenis dakwat yang ada di pasaran sekarang lebih mudah didapati menjadikan dakwat tradisional tidak relevan untuk digunakan dalam menulis khat," katanya.

Beliau ketika ditemui KOSMO! di kiosnya sempena Pameran Keunggulan Jawi di Muzium Negeri Terengganu yang berlangsung selama dua bulan bermula 18 Mac lalu menambah:
"Jika ia diadun dengan cara yang betul, ia boleh menjadi dakwat berkualiti setaraf dengan dakwat yang dihasilkan di luar negara".

Katanya, pelajar di IAT juga diberikan pendedahan dalam mempelajari cara-cara membuat dakwat daripada bahan-bahan tersebut.

"Dakwat tradisional untuk menulis seni khat ini kebiasaannya disimpan di dalam bekas khas dengan dimasukkan benang sutera kasar atau span ke dalamnya.

"Ia bertujuan untuk mengelakkan mata pen daripada cepat rosak dan juga mengelak dakwat tersebut melekat terlalu banyak ketika menulis," katanya.

Tambah Mohd. Shafiq, cara pembuatan dakwat yang dihasilkan daripada kulit buah delima adalah dengan membakar kulit buah delima masam sehingga menjadi arang.

Ia kemudiannya dicampur dengan susu cair dan gam Arab cair yang boleh didapati di mana-mana kedai.
"Seterusnya, ia dijadikan beberapa ketulan kecil dan dikeringkan di tempat teduh sebelum boleh digunakan.
"Gam Arab adalah ramuan wajib digunakan dalam proses membuat dakwat tradisional ini yang bertujuan untuk menjadikan dakwat tersebut melekat pada permukaan yang hendak ditulis," katanya.

---

Katanya, bagi menghasilkan dakwat berwarna merah, jenis buah yang boleh digunakan ialah buah manjakani atau buah keras.

Buah berkenaan, katanya, perlu ditumbuk atau dikisar sebelum dicampurkan dengan air mawar.
"Kemudian adunan ini dijemur di bawah panas matahari selama 40 hari sebelum dimasak dengan api yang kecil sehingga mengeluarkan cecair berwarna merah.

"Ia kemudian ditapis sebelum dicampur dengan gam Arab dan ditapis buat kali kedua sebelum boleh digunakan," katanya.

Beras yang dijadikan nasi dan merupakan makanan ruji penduduk Asia juga mampu menghasilkan dakwat berwarna coklat tua jika diadun dengan cara yang betul.
Katanya, beras perlu dikeringkan dan digoreng sehingga bertukar warna hitam sebelum ditambah dengan air dan gam Arab.

"Jangan tidak tahu pula, jelaga juga mampu dijadikan dakwat apabila dicampurkan dengan air, garam, gam Arab, buah keras, sulfat besi dan sedikit madu.
"Kesemua bahan tersebut kecuali jelaga, perlu dimasukkan ke dalam periuk di atas api kecil dan dikacau sehingga dua jam," katanya.

Tambah beliau, bahan-bahan berkenaan kemudian ditapis dengan kain jarang dan sebelum ditambah dengan jelaga itu, ia perlu dimasak selama setengah jam.
Katanya, apabila sudah masak, ia sekali lagi perlu ditapis dan dimasukkan ke dalam botol sebelum digunakan untuk menulis seni khat.

"Namun, faktor kepayahan pembuatannya menyebabkan penggemar seni khat tidak lagi menggunakan dakwat tradisional dalam menghasilkan karya masing-masing.
"Selain tidak mampu bertahan lama di permukaan yang ditulis, ia juga perlu dibuat dengan cara yang betul dengan berpandukan kepada sukatan yang diberikan," katanya.
Kini, katanya, penciptaan dakwat pelbagai jenama di pasaran dengan pelbagai kualiti tidak memungkinkan penulis seni khat menggunakan dakwat tradisional ini lagi.

"Bagaimanapun, selepas mengetahui kulit buah delima boleh dijadikan dakwat yang lebih bermutu tinggi, mungkin ramai penggemar buah delima akan berfikir dua kali sebelum mencampakkan kulit buah berkenaan seperti yang dilakukan sebelum ini," katanya.


sumber dari: kosmo.com.my

menghilangkan lebam

Ambillah halia dan ditumbuk lumat sehingga mengeluarkan air dari halia tadi.
usapkan kebibir anda setiap malam sebelum masuk tidur dan biarkan kering sendiri. Untuk melembabkan bibir juga, anda ambil madu dan sapukan pada bibir anda setiap malam.


Selamat mencoba.


sumber dari: liauprut.wordpress.com

Bubur Lambuk Kak Ida

Bahan2 :

• Beras secukupnya
• minyak utk menumis
• Bwg putih cincang *
• Bwg besar cincang*
• Halia diketuk*
• 1 kulit kayu manis*
• 3-4 biji buah pelaga*
• 3-4 bunga cengkih*
• 1-2 bunga lawang*
• 1 sudu kecil halba*
• 1 sudu kecil lada hitam*
• 1 sudu besar perencah sup
• 1 sudu besar serbuk dashi/kiub ayam
• daging dihiris nipis
• segenggam udang kering
• 1 helai daun pandan diikat
• santan secukupnya
• garam secukupnya
• lada sulah secukupnya
• daun2 yg dihiris halus (saya guna daun kunyit,daun kesum,daun basil,daun limau purut,daun ayah Aiman beli yg x tau namanya…apa2 daun pun boleh)

Caranya :

1. Rebuskan beras dan daging dgn air secukupnya. Msk hingga lembut
2. Dalam kuali lain,tumiskan bhn2 bertanda *
3. Kemudian masukkan bhn2 (2) ke dlm (1)
4. Masukkan semua bahan2 yg lain..msk hingga empuk.Sedia utk dimakan.Boleh la taburkan bwg goreng,celery..

sumber dari: ida81.wordpress.com

gotong royong bubur lambuk Sri Keramat Tengah AU4

Bawang besar, bawang putih, halia, bunga lawang, kayu manis, buah pelaga dan daun pandan digoreng terlebih dahulu sebelum dimasukkan ke dalam bubur lambuk

Bahan-bahan yang digoreng dimasukkan ke dalam bubur lambuk beserta dengan minyak gorengan

sumber dari: hulukelang.com

Kamu pernah makan Telur Pindang ?

rebus berhari-hari
dengan pelbagai herba dan daun
antaranya .. halia , lengkuas , kulit kayu manis , serai , cengkih , pelaga
daun manggis , daun senduduk , daun jambu batu
( maklumat di Gugel di Wikipedia )
( sebab bila tanya Ibu saya .. dia kata.. macam-macam dia letak .. dan saya lupa apa ‘ macam-macam ‘ itu  )


sumber dari: drsingapunyablog.wordpress.com