Sunday 29 June 2014

Facts on Mangoes| All You Need To Know About Mangoes

Asian Mangoes

Mangoes are juicy, sweet and fragrant. The perfect fruit for a hot day! Mangoes are great on its own or can be used in cooking or desserts. Here are some tips and types of mangoes this season!

How to choose mangoes
Choose mangoes that are slightly underripe (greenish yellow)

How to store mangoes
Wrapped the underripe mangoes in plastic and store them in a cardboard box at room temperature

How to tell if mangoes are ripe
Ripe mangoes are fragrant when smelled at the ends

Types of mangoes
Alphonoso/ Hapoos
From India
Blunt oval shape
Deep golden skin
Very fragrant and has a complex flavour
Best eaten on its own

Banganapalli
From India
Large, slightly flattened and curvy
Juicy and sweet
Best eaten plain or blended into drinks

Dasheri/ Dussehri
From India and Pakistan
Small or medium sized mango
Oval shaped
Juicy and slightly fibrous

Kesar
From India
Medium sized mango
Oval shaped
Sweet with a slight acidic taste
Best eaten on its own

Lal Baug
Small sized
Heart shaped
Slightly sweet and acidic
Best for making desserts, Lassi, juices, salsa, savory dishes

Langra
From India, Pakistan, Bangladesh
Fist-sized
Slightly fibrous flesh

Rainbow mango/ Maha Chanok
From Thailand
Long and slim
Juicy and refreshing

Rajapuri
From India
Has a small seed
Useful if thick chunks of mango is needed
Light and simple flavour
Taste like mango cordial

Sein Ta Lone
From Myanmar
Medium sized
Best eaten in desserts or on its own

Totapuri
From India
Long and flat
Firm and mild tasting flesh

Monday 16 June 2014

Is A Juice Diet Effective For Weight Loss? | Weight Loss Juice Recipes

Want to lose weight and plan to go on a juice diet? Here are some things you need to know about juice cleanses and some amazing recipes are found below too! Keep reading :)

Reasons for weight loss juicing

  • It’s safe.
  • It ensures your body is getting nutrition.
  • You aren’t deprived of foods you are use to eating.
  • It’s a great way to teach yourself to start eating healthier.
  • It keeps you full.

Two common ways to reduce your weight with juicing

1. Juice fasting
2. Juicing to replace one or more meals a day
Juice Fast
Studies shown that juicing and fasting are the safest and best way to reduce weight. A safe weight loss method should not only be able to take inches and pounds off, but also be able to supply the body with the necessary nutrients to keep in good health during and after. Juicing fills this requirement.
Juice fasting is the safest way to reduce weight. On average, you lose one pound a day. A 14 day fast would take off about 14 pounds if you follow some general guidelines on juice fasting. One popular and possibly easier way to shed a few pounds using fresh juice is to replace a solid meal each day with a glass of juice.
Replacing meals with juices gives you the nutrition you need, keeps you full, is not over-caloric, and is cleansing. Drinking fresh juices are much better than drinking canned juices that may have processed sugar added into them.
When trying to lose weight, we want to consume as little sugar as possible. Hence, it is best to drink vegetable juices instead of fruit juices as fruits are high in sugar.
Here are some vegetable juice recipes you can try:

1.Carrot Tomato Celery Juice

  • 3 Carrots
  • 2 Tomatoes
  • 2-3 Celery Ribs

Juice the carrots, tomatos and celery together. Serve immediately.
A classic vegetable juice recipe.

2. Tomato Juice

  • 4 Tomatoes (Roma are firmer and work the best)

Cut the tomatoes into wedges and feed through your juicer. Serve.
Use tomato juice to make your own tomato soup. Mixing in some celery and a little carrot and parsley make a great tomato cocktail.

3. Carrot Juice

  • 7-9 long carrots

Carrot Juice is suprisingly sweet, has lots of vitamin A. Its great for your eyes and skin and you can add it to almost any of your own vegetable juice recipes, as it is extremely versatile.

4. Sweet Kale Asparagus

  • 2 Oranges
  • 3 Kale leaves
  • 1/2 cup Spinach
  • 4 stalks of Asparagus

Peel the oranges and juice them with the kale, spinach and asparagus. Serve immediately.
Like all leafy greens kale has an amazing amount of chlorophyll, vitamin A and C. Asparagus has a lot of vitamin E (along with others, of course), and spinach has calcium and vitamin E. Needless to say, this will be good for your skin as well as getting in a good dose of nutrients for the day.

5. Broccoli Cabbage Cauliflower

  • 1 Stalk of Broccoli
  • Quarter head of Cabbage
  • Quarter head of Cauliflower
  • 2 Kale leaves
  • 1/2 Lemon, peel ok
  • 2 Apples

Core the apples and cut a lemon in half. Prepare the cabbage and cauliflower. Juice the broccoli, cabbage, cauliflower, kale lemon and apples together. Serve.
Cruciferous vegetables are rich in endoles, the cancer preventative chemicals.

6. Spinach Watercress Juice

  • 3 sprigs of Parsley
  • 1 handful of Spinach
  • 1 handful of Watercress
  • 3 apples

Core the apples. Juice the apples plus all the greens together and serve.
This is a great blood cleanser!

7. Spinach Carrot Combo

  • 1 handful of Spinach
  • 6 Carrots

Cut tops of of the carrots if necessary. Juice the spinach and carrots together. Serve.
This is an alkalizing digestive juice.

8. Carrot Beet Juice

  • 1/2 Beetroot
  • 6 Carrots

Juice the carrots with the beets and serve.

9. Pineapple Celery Juice

  • 2 Pineapple rounds
  • 4 stalks of celery

Core a pineapple and remove the rind. Cut the celery into 3 inch pieces  Take two 1 inch rounds of the pineapple and juice it with the celery. Serve.

10. Cucumber Tomato Juice

  • 1 cucumber
  • 1 tomato
  • 1 garlic clove, peeled

Cut the cucumber in fours. Cut the tomato in half. Peel the garlic. Juice together and serve immediately.

Alternatively, rather than a juice fast, eating healthily is another alternative! Find out some good places to eat here!



Monday 9 June 2014

Supper Places in Singapore| Night bites in Singapore

Looking for supper places in Singapore to satisfy that hungry stomach or craving? Here are some places you can check out in Singapore!

Yong He Eating House
517 Geylang Road
Singapore 389473
Daily: 24 hours
Tel: 67455682


  • Taste of Taiwanese cuisine
  • Must try: Shao Bing, You Tiao, Taiwan’s Mee Sua, Soya Bean


Changi Village Hawker Centre
Blk 2/3 Changi Village Road
Singapore 50002


  • Must try: Nasi Lemak (#01- 57), Mizzy’s Corner (#01-26)
  • International Nasi Lemak: Must try their crispy and juicy fried chicken, lemongrass-tinged pandan rice and chunky otah
  • Mizzy’s Corner: Must try their pandan rice and fragrant sambal
  • For malaysian food, try Weng Kee (#01-19) Ipoh hor fun ($3.50)


The Bark Cafe
1000 Upper Changi Road North
Singapore 507707
Tel: 6545 4118
Open:
Mon - Thu:11:00 am- 1:00 am
Fri - Sat:11:00 am- 2:00 am
Sun:11:00 am - 1:00 am


  • Serve a variety of food (Western, Chicken rice, Seafood)


Beach Culture
131 Pasir Ris Road
Pasir Ris Beach Park - Car Park E
Singapore 519148
Tel: 6584 0080


  • Serve Western and Asian food
  • Serve alcohol


Spize Supper Club
Spize at River Valley
409 River Valley Road
Singapore 248307
Tel: 6734 9194


Spize at Bedok
336 Bedok Road
Singapore 469512
Tel: 6445 3211


  • Must try: Chicken cheese murtabak
  • Serve halal dim sum and zi char


Syed Restaurant
326 Bedok Road


  • Serve crispy prata and roti john
  • Opens 24 hours


Fengshan Food Centre
85 Bedok North Street 4


  • Must try: Ba chor mee from Xing Ji, barbequed chicken wings from Chong Pang Huat, sambal stingray from Chan BBQ, and steaming congee from Chai Chee Pork Porridge


Tianfu Hong Kong Style Steamboat
214 Tanjong Katong Road
Singapore 437007
Tel: 63459272
Open: Saturday & Sunday:11.30am – 2.30pm ; Daily: 5pm – 2am


  • Weekdays: $19.80 ; Weekends: $21.80
Punggol Nasi Lemak
238 Tanjong Katong Road


Fei Fei Wanton Mee
72 Joo Chiat Place
Open: 24 hours


  • Noodles are good with the right level of elasticity
  • Recommend to have your noodles dry
  • Eggy wonton noodles served with a spoonful of chili sauce ($3.80) and Ampang-style yong tau foo with tangy Thai-style chilli dipping sauce ($5.50 for 10 pieces). Other noodle dishes include dumpling noodles and chicken feet noodles (both $4.50).


Sin Heng Claypot Bak Kut Teh
426 Joo Chiat Road


  • Serve herbal and pepper versions of soup
  • Serve yummy yam rice (flavoured with yam and dried shrimp) to go with the flavourful broth.


Sin Hoi Sai Eating House
187 East Coast Road


  • Popular zi char restaurant that closes only at 4am


Kungfu Paradise
Bugis+, 01-13
Tel: 6884-7375
Open: 11am to 4am (Fridays and eve of public holidays), 10am to 4am (Saturdays)


JCube, 01-07
Tel: 6684-4606
Open: 11am to 4am (Fridays and eve of public holidays), 10am to 4am (Saturdays); Bedok Point, 01-01, tel: 6242-0788, open: 11am to 3am (Fridays, Saturdays and eve of public holidays)


  • Serve East-meets-West items with action-packed names such as Kungfu Burger ($3.20), grilled chicken with kung pao sauce; seafood chilli crab pasta ($10.90); and The Duo Master ($13.90), which is baked rice with chicken chop and fish fillet with mozzarella cheese and a choice of cream, tomato or curry sauce.
  • Must try: Kungfu "Disciple" Frappe (from $6.90), which has coffee, peanut sauce and pineapple.
Boss Barbq
C River Valley Road
Clarke Quay, 01-04
Tel: 6336-3393
Open: 6pm to 1am for dinner, 11pm to 3am for bar area on Fridays, Saturdays and eve of public holidays; 6pm to 1am for dinner, and 11pm to 2am for bar area on Sundays to Thursdays; and noon to 3pm daily for lunch.
  • Offers a scaled-down menu after 1am that includes snacks and kimchi or seafood ramen ($15)
  • Must try: Hanchi ($18), which is grilled half-dried cuttlefish with Korean spicy gochujang sauce, mayonnaise with soya sauce and pistachio; Fried chicken wings (from $22). Bo Ssam ($38), which is steamed pork, available till 1am.
  • Live K-pop entertainment till 1.30am except on Mondays.
Mongkok Dim Sum
214 Geylang Road, Lorong 8
Tel: 6841-5133
Open: 24 hours


  • Offers fifty-four types of dim sum including unique ones such as breaded chilli crab (fried bread stuffed with crabmeat, $4.80), paper-wrapped curry chicken ($3.20) and new phoenix prawn (prawn and minced pork wrapped in dumpling skin, $3.20).
  • Also serve  48 types of stir-fried dishes available from 5.30pm to 5am, ranging from the popular salted egg and butter pork ribs (from $14) to fried brinjal with pork floss (from $12).
  • Must try: Three-colour milk tea ($2.80), made up of three layers of coconut sugar, fresh milk and tea.







Wednesday 4 June 2014

Cracker Recipe| Healthy Snacks Recipe

Craving for a snack? Why not try out this simple and fuss-free cracker recipes that only takes a couple of minutes to put together? Tasty, healthy and really easy to make!

Pepper and Salt Crackers (Makes 20 crackers)
  • 2 cups blanched almond flour
  • 1 egg
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

  1. Place almond flour, egg, salt, and pepper in a food processor
  2. Pulse until dough forms
  3. Place dough between 2 pieces of parchment paper
  4. Roll out dough to 1/16 inch thick
  5. Cut into 2 inch squares using a pizza cutter or a knife
  6. Sprinkle with extra salt and pepper if desired
  7. Bake at 350° for 12-14 minutes
  8. Serve

Sesame Crackers (Makes 96 crackers)

  • 3 cups blanched almond flour
  • 1 ½ teaspoons sea salt
  • 1 cup sesame seeds
  • 2 eggs, whisked until frothy
  • 2 tablespoons grapeseed oil or olive oil

  1. In a large bowl, stir almond flour, salt, sesame seeds, eggs and oil until well blended
  2. Separate dough into two halves
  3. Line two large (12 x 16) stainless steel baking sheets with parchment paper
  4. Place one half of the dough in the center of each lined sheet
  5. Cut another piece of parchment paper and place it over one of the balls of dough
  6. Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
  7. Cut the dough with a knife or pizza cutter into 2 inch squares
  8. Bake at 350° for 10-12 minutes, until golden brown
  9. Cool and serve


Sunday 1 June 2014

Pulled Pork Recipe | How to Cook Pulled Pork

Pulled pork is a tough cut of meat cooked slowly at low temperatures. This allows the meat to become tender enough to be pulled or easily broken into individual pieces. Pulled pork goes well with hamburger buns, lettuce wraps or can be a filling for savory pancakes or waffles! Want to cook up some pulled pork in your kitchen? Here are some different recipes you can try out :)

Pulled-Pork Recipe
Ingredients
  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (pork butt), twine or netting removed
  • 2 cups barbecue sauce (optional)

Directions

  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

Root Beer Pulled-Pork Recipe
Ingredients
  • 1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
  • 1 (12 ounce) can of root beer
  • 1 (18 ounce) bottle of barbecue sauce
  • 8 hamburger buns
Directions
  1. Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
  2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.
Apple Cider Pulled-Pork Recipe
Ingredients
  • 3.5 lb. pork shoulder
  • 1 small white onion, thinly sliced
  • 1 cup apple cider, homemade or store-bought
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tsp. ground cinnamon
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 bay leaf
Directions
  1. Place half of the onions in the slow cooker. Set pork on top of onions, then cover pork with remaining onions.
  2. In a separate bowl, whisk together all remaining ingredients. Pour on top of pork and onions.
  3. Cook in the slow cooker on low for 6-8 hours, or until the pork is cooked and pulls apart easily with a fork. Shred pork using two forks, then toss once more in the juices so that it is coated. Serve warm.