Minyak Kunyit Hitam

Minyak ini kepunyaan TS kita yang di berikan kepada saya hanyalah 3 titik buat sapu di lengan,rasanya sejuk tapi lama kelamaan terasa panas kalau nak tahu khasiatnya TS kena buka bicara.

Minyak ini memang Minyak Kunyit Hitam Asli.Tapi kata Tuan Karimon…ianya bukan minyak,tapi air…entah lah,nak kata air,dia minyak,nak kata minyak dia macam air !!!.Saya di hadiah kan olih seorang TEMAN,Tapi bukan dari Alam kita….Alam Sebelah Sana…..Aku pun tak tau Alam yang mana !!!dah di beri ambil jer lah….scan scan tak ada IFRIT,bolih lah pakai !!!.

Khasiat minyak ini bermacam macam…penawar racun,santau,tuju,penyakit Kronik..barah,kencing manis..Dll,Bab Gangguan Saitan,sihir manusia,sihir jin,gila ada syaitan dan gila.Kalau tak silap….gigitan ular TAK BOLIH,tapi sengatan serangga bolih !!!.


sumber dari: karimon.wordpress.com

Kunyit Putih SidoMuncul

Sebagai makanan tambahan bagi penderita tumor atau kanker.
-          Antineoplastik, menghambat pertumbuhan sel-sel tumor atau kanker.
-          Anti bakteri
-          Mengandung kurdione dan kurkumol yang meningkatkan imunitas dengan cara meningkatkan fibroblas di sekeliling jaringan sel tumor/kanker, membentuk sel-sel limfosit dalam massa tumor/kanker serta meningkatkan fagositosis terhadap tumor/kanker.


sumber dari: rumahjamu.com

Nasi Pulau Farah Meliza

Resepi 

1) daging batang pinang 1kg @ 1/2kg (sebab empuk) - daging dipotong nipis-nipis

2) ketumbar biji - 1 sudu teh

3) jintan manis biji - 1 sudu teh

4) bawang putih - 3 biji (jangan buang kulit / basuh bersih)

5) majerin - 1 sudu besar

6) garam 

7) halia hiris halus

8) beras basmathi

~ campurkan semua bahan no 2-4 ke dalam bunjut seperti sup bunjut. kemudian rebuskan daging bersama halia hiris, bunjut, sedikit garam. air rebusan mesti cukup untuk nasi.

~ basuh beras basmati dan toskan letak sebelah. bila daging empuk, tutup api dan tuangkan semua kedalam periuk yang berisi beras basmathi tadi. bunjut buang. 

~ masukkan majerin dan masak nasi. kena kacau agar semua sebati.

sumber dari: puterikeon.blogspot.com

Basil Spinach Pasta

Recipe:

1 cup of basil and 1 small bunch of spinach

Medium red onion and tomato - one each, cut into big pieces

6 to 8 green chillies and 4 garlic cloves - sliced into big chunks

Half cup of cashews

Salt and peanut/olive oil to your liking

Pasta of your choice

1. In a skillet, heat a tablespoon of oil. Saut? onion, garlic, green chillies and tomato to golden brown. Remove and keep them aside.
2. Saut? spinach, basil until they wilt in the same skillet. Remove and keep them aside. Wipe the skillet clean, add and dry roast cashews to golden color.
3. When they are all cool to touch, take them all in a blender, add a teaspoon of salt and puree them into smooth mixture.
4. Heat a teaspoon of oil and pour in the pureed mixture. Stir in half to one cup of water. Have a taste, add salt if needed and simmer for about 15 to 20 minutes, until the sauce reaches the thickness you desire.
5. Meanwhile bring water to a boil in a large pot. Add and cook pasta until aldente usually for about 5 to 10 minutes. Drain and add the pasta to the sauce. Stir to combine and serve piping hot.


sumber dari: nandyala.org

Creamy and luxurious rice dish

Some foods are simply divine, pongal belongs to that category. There isn’t anything quite like pongal! Creamy and luxurious rice dish that you get by cooking rice with toasted moong dal in little bit of ghee. Lots of water, sometimes milk is added and seasoned with cumin, black peppercorn and salt. The whole mix is cooked in a big pot until the rice and dal are soft. Roasted cashews are sprinkled at the end. This simple dish is so fragrant, the whole house will be filled with wonderful aroma. And the taste, I won’t gush but I will say this; it’s often prepared and offered to Gods in temples. Can we, mere mortals resist the pongal temptation? I don’t think so!

Pittsburgh’s Sri Venkateswara Temple serves the best pongal I have ever tasted out side India. At the temple’s kitchen, the chef prepares pongal in a big caldron following the traditional method. The secret is not only quality ingredients but also the method of cooking, no pressure-cookers there. I think that’s why temple pongal tastes so good. Since last year I have been preparing pongal in a big pot and stopped cooking it in pressure cooker. The difference in taste is tremendous and surprisingly the preparation is also easy.


sumber dari: nandyala.org