Cook porridge in 10 minutes

We usually have to cook porridge for at least 45 minutes before you can enjoy it. However, this method will get the job done in 10 minutes!
 
The secret is: First put a cup of rice, properly washed in the freezer and refrigerate them to rice icing in the freezer. To cook porridge, just put the frozen rice in boiling water and cook for 10 minutes. After 10 minutes, you will have a pot of nicely cooked soft porridge.

Its principle is: After freezing, the structure of a grain of rice produces tiny spherical holes with enhanced water absorption. When put in hot water, the rice grains become loose, and the starch in the grain of rice begin to turn into a paste like which will turn into porridge in a very short time.

Try it yourself. Once you have done once, you will store a small box of frozen rice in the freezer to make quick porridge for breakfast, or for supper before going to sleep at night.

Very convenient indeed!

Soshiok.com - Sin Ming Roti Prata is least oily

received this from a friend...
http://www.soshiok.com/critic/article/22662#.UTdDmyvWQY8.gmail

Tay Suan Chiang | The Business Times | Wed Feb 27 2013

We don't add ghee or milk, owner says.

by Tay Suan Chiang

Singapore, February 27, 2013
Sin Ming Roti Prata
Blk 24 Sin Ming Road
#01-51 Jin Fa Kopitiam
Hours: 6.30am to 6.30pm daily
There are several prata joints in the Upper Thomson area, each with its own following.
Sin Ming Roti prata is no exception.

Tucked away in a coffee shop, the stall is run by the father-and-son duo of Haji Mohammed and Al Malik Faisal, better known as Aziz and Faisal. They have had the business for more than 15 years.
Mr Faisal says: "Some of my customers go to other prata places, but in the end, they still return here."
The prata (90 cents for the plain version) is crispy on the outside and slightly chewy on the inside. Mr Faisal says they use the traditional method of making the prata dough.
This means just involving the basics - sugar, eggs, salt and the flour.
"We don't add ghee or milk," he says.
The dough is mixed and kneaded by hand, and let to rest for an hour. It is next moulded into dough balls. Flipping the prata takes skill, which comes from years of practise.
The prata is fluffy and not oily; there is barely a glisten of grease on the plate when we were done. If there is a healthy version of prata , this could be it.
Those who like their prata more crispy should go for the coin prata ($3.50 for six), which are shaped like small, thick pancakes. The dough used is the same, but it is made differently from regular prata , says Mr Faisal.
The prata goes well with the curry gravy, that is not too watery and is slightly sweet; its spiciness really packs a punch.
Mr Faisal says most people order two prata s, but one customer had 10 in one sitting some years ago.
"I still get regulars who order three to four egg prata s."
For those with more room in their tummies, the stall also offers other foods, such as nasi briyani and mee goreng.
taysc@sph.com.sg

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10 Health Benefits Of Breakfast

1. Breakfast keeps you lean

A study from the American Journal of Epidemiology found that people who skipped breakfast were 4.5 times more likely to be obese. Those who miss their morning meal are more likely to overeat later in the day and more likely to reach for high-calorie, low-nutrient snacks, say experts.

2. Breakfast revs your metabolism

Your metabolism slows down as you sleep, so there's nothing like a healthy breakfast to jump-start it for the day. Regular breakfast eaters burn an average of 150 more calories than breakfast skippers, according to a Mayo Clinic research.

3. Breakfast lowers your cholesterol levels

Eating the morning meal may help promote cardiovascular health. Studies have shown that breakfast-skipping adults and children had higher blood cholesterol levels than breakfast eaters.

4. Breakfast enhances immune system

Researchers at Cardiff University showed that people who regularly ate breakfast were less likely to suffer colds, flu and other respiratory tract illnesses than breakfast-skippers.

5. Breakfast reduces risk of diabetes

Breakfast eaters are half as likely to have a blood-sugar problem, which increases your risk of suffering from diabetes, according to a study by the Harvard Medical School.

6. Breakfast boosts brain power

A study in the Journal of Adolescent Health found that eating high-energy foods for breakfast could help boost short-term memory. After a night of fasting, eating first thing in the morning provides a fresh supply of glucose to fuel the brain.

7. Breakfast helps you meet your nutritional needs

Many breakfast foods (such as eggs, dairy, fortified cereals and whole grains) are very good sources of essential nutrients like folate, calcium, iron, B vitamins and fiber. Eating these helps you meet nutritional recommendations, which many people can find difficult to get elsewhere if they are just having two meals a day.

8. Breakfast energizes

Eating a breakfast that's high in fiber and carbohydrates could help you feel less tired throughout the day, according to a 1999 study in the International Journal of Food Sciences and Nutrition.

9. Breakfast improves your mood

Regular breakfast eaters are less likely to be emotionally distressed or depressed, according to a study by the University of Bristol. You're also less likely to be grouchy when you aren't distracted by hunger pangs.

10. Breakfast may increase your lifespan

Studies showed that people who lived to be 100 years old consume breakfast more regularly than those who don't. Since we know that breakfast is associated with a whole host of health benefits, this shouldn't come as a surprise.

source: http://sg.shoppinglifestyle.com/health/slideshow/10-health-benefits-breakfast/2290/1/       

The Truth About White Bread!

We know that there are many people round the world who enjoy eating white bread. But today, we'd like to give you some facts that may shock and surprise you. It's not only that white bread isn't good for your health, it can actually be a real danger to your health!

The Swiss government has been aware of the dangers of eating white bread for decades and in order to get its populace to stop eating it, Switzerland has placed a tax on the purchase of white bread. The tax money is given to bakers to reduce the price of whole wheat bread to encourage people to switch.  The Canadian government passed a law prohibiting the “enrichment” of white bread with synthetic vitamins. Bread must contain the original vitamins found in the grain, not imitations .  Essentially, white bread is dead bread. Frequently, consumers are not told the truth about this and so called “enriched” flour. Why is the color of white bread so white when the flour taken from wheat is not?  It’s because the flour used to make white bread is chemically bleached, just like you bleach your clothes. When you are eating white bread, you are also eating residual chemical bleach . Flour mills use different chemical bleaches, all of which are pretty bad.  Here are a few of them: Oxide of nitrogen, chlorine, chloride, nitrosyl and benzoyl peroxide mixed with various chemical salts.  One bleaching agent, chloride oxide, combined with whatever proteins are still 

left in the flour, produces alloxan. Alloxon is a poison and has been used to produce diabetes in laboratory animals.  Chlorine oxide destroys the vital wheat germ oil. It will also shorten the flour’s shelf life. Good Nutrition: You won’t find it In white bread In the process of making flour white, half of the good unsaturated fatty acids, that are high in food value, are lost in the milling process alone, and virtually all the vitamin E is lost with the removal of wheat germ and bran.   As a result, the remaining flour in the white bread you buy, contains only poor quality proteins and fattening starch. But that is not the whole story as to the loss of nutrients.  Here are some other statistics about the huge loss of nutrients when white bread is made: · About 50% of all calcium is lost  · 70% of phosphorus · 80% of iron · 98% of  magnesium · 75% of manganese  · 50% of potassium and · 65% of of copper is destroyed when white bread is made. · 80% of thiamin, 60% of riboflavin, 75% of niacin, 50% of pantothenic acid.  · About 50% of Pyridoxine is also lost. Scientific study has confirmed what the swiss have known for years these horrific numbers are the results of a study run by the university of california, college of agriculture. It is obvious, from what we have learned, that white bread should be avoided.    Whole wheat, rye and grain breads made with whole wheat flour are a 

better way.  

 

It is a good idea to always read the labels and never buy foods that contain 

artificial flavors, colors, bleached flour, preservatives, hydrogenated or partially hydrogenated oils.

Self Appraisal

A Little boy went to a telephone booth which was at the cash counter of a store and dialed a number.

The store-owner observed and listened to the conversation:

Boy: “Lady, can you give me the job of cutting your lawn?”

Woman: (at the other end of the phone line) “I already have someone to cut my lawn.”

Boy: “Lady, I will cut your lawn for half the price than the person who cuts your lawn now.”

Woman: “I’m very satisfied with the person who is presently cutting the lawn.”

Boy: (with more perseverance) “Lady, I’ll even sweep the floor and the stairs of your house for free.”

Woman: “No, thank you.”

With a smile on his face, the little boy replaced the receiver.

The store-owner, who was listening to all this, walked over to the boy.

Store-owner: “Son….I like your attitude; I like that positive spirit and would like to offer you a job.”

Boy: “No thanks.”

Store-owner: “But you were really pleading for one.”

Boy: “No Sir, I was just checking my performance at the job I already have.

I am the one who is working for that lady I was talking to!”

*”This is called Self Appraisal”
Give your best and the world comes to you !!!

Kima Bajo

A nice place to relax and get away from city life...

http://www.kimabajo.com/