Budu Untuk Awet Muda

Sebut saja budu, pasti terbayang makanan tradisional masyarakat Kelantan. Budu kini bukan saja terkenal di negara ini malah sudah sampai ke luar negara.
Makanan tradisional yang diperbuat daripada ikan bilis yang diperam sehingga hancur mendapat perhatian dan dijadikan kajian ahli pemakanan berkhasiat Jepun, Amerika Syarikat, Australia, New Zealand dan Jerman.
Penemuan saintis berkenaan mendapati budu mengandungi gluthaione (bahan antioksidan), mengeluarkan sisa toksik dan mampu meningkatkan daya tahan tubuh (imuniti) yang dapat memerangi pelbagai penyakit berbahaya serta menghalang kanser. Kini terbukti makanan tradisional yang sering dianggap kuno itu setanding dengan ubatan berteknologi tinggi malah menyimpan seribu satu rahsia yang selama ini tersimpan tanpa ada yang peduli.
Jika anda impikan wajah kekal tegang dan bebas daripada kedutan sebelum waktunya, anda disarankan supaya memakan budu kerana kajian mendapati ia berpotensi melawan radikal bebas sekali gus menghalang proses penuaan. 
Eksklusif di I ♥ KELANTAN.
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Bubur lambuk

Bahan A (dikisar)
• 1 sudu besar jintan manis
• 1 inci halia
• 1 ½ sudu besar jintan putih
• 2 ulas bawang putih
• 4 ulas bawang merah
• udang kering (dimesin)
• ½ cawan kacang tanah (digoreng)
• lada sulah
• kerisik
Bahan B
• 2 cawan beras
• ¼ kilo daging lembu
• 1 cawan udang basah
• daun sup dan daun bawang
• bawang goreng
• daun kucai
• air rebusan daging
• lobak merah (dipotong dadu)
• kacang pis
• garam
Bahan penumis
• 1 kuntum bunga lawang
• 4 kuntum cengkih
• 1 inci kulit kayu manis
• 2 biji buah pelaga
Cara-cara membuatnya
1. Tumiskan bahan penumis hingga wangi. Kemudian masukkan bahan A. Goreng hingga kekuningan.
2. Masukkan kerisik, udang kering, kacang tanah, daging dan udang. Kacau dan biarkan sekejap.
3. Masukkan sedikit air rebusan daging dan biarkan mendidih.
4. Campurkan garam, lada sulah, beras dan air mengikut sukatan beras untuk membuat bubur.
5. Masukkan lobak merah dan kacang pis dan masak sehingga bubur kembang.
6. Taburkan daun sup, daun bawang, daun kucai dan bawang goreng.

Food in Kelantan

Kelantan Darul Naim is not only known with its variety of cultures but also famous with its unique food. For centuries, the originality of the taste made by the ancestors is not changed. For those who come to visit here must try this traditional food. You will not forget the taste and for sure you will dream to have it again.
Nasi Kerabu

It comes in three colours which are black, yellow and white. It is eaten with raw vegetables as well as special ‘ sambal ikan ‘. It is often taken as breakfast and also for dinner.
Nasi Dagang

If you are in Kelantan, don’t forget to try and enjoy eating ‘ Nasi Dagang ‘. It is based on red glutinous rice and served with fish curry and raw pickles.
Nasi Tumpang 

This special dish is a combination of various rice and curry which is arranged in the layer of triangular banana leaf wrapper.
Laksam

This type of food is based on rice powder and is served with white coconut milk curry. This traditional recipe is rich of fish and coconut milk. When serving, it is added with leaves eaten raw or ‘ ulam ‘.
Solok Lada

The uniqueness of this type of food is where the filling is placed inside the chilly. The filling is made from flesh coconut, fish fillet and coconut milk. This tasty food is suitable to be taken with ‘Nasi Kerabu’ which is also Kelantan traditional food.
Sambal Daging (Meat Floss) 

The meat is cut into small pieces and cooked using special spice until it is truly dried. It is delicious to be taken by itself or served with rice.
Gulai Darat 

This original spicy curry is prepared using meat as its main ingredient.
Budu 

This food is based on fish and then made into sauce. It is taken with grilled fish or meat.
Ayam Percik

Grilled chicken with coconut milk sauce is traditionally cooked using original ingredients as heritage. It is served as a special dish for the family members or special guests.
Jala Mas

This is a very popular cake or ‘ kuih ‘ in Kelantan. It is based on eggs and sugar and it is known as a Royal Cake. It can only be found in this state. 
Lompat Tikam

It can be prepared for daily dish or served during special occasion. This tasty food is not only attractive to the locals but also to the outsiders.
Tepung Pelita

This food is based on flour, coconut milk and sugar. It has two layers. The first layer is coconut milk and for the second layer is flour and sugar. It is put into banana leaf which has been made as its cup.
Ketupat Sotong 

This tasty food is made by putting glutinous rice into the cuttlefish and it is cooked with brown sugar or known as ‘gula melaka’ as its sauce. It is eaten with other traditional ‘ kuih ’.
Dodol

It has a variety of colors and taste. It also has different names from one another based on the ingredients used. It is easy to get this food in Kelantan.
Lempok

The ingredients are durian flesh and sugar. It takes a few hours to make the food well cooked.
Pulut Manis

This sweet dish is served as dessert. The main ingredient is glutinous rice which is cooked with brown sugar.
Pulut Bakar

The shape is round and it is wrapped in banana leaf. The taste is delicious and it has sweet aroma.
Pulut Panggang

The shape is oblong and it is wrapped in banana leaf. The cooked glutinous rice is saltless but the filling which is coconut flesh and fish fillet makes this ‘ kuih ’ the most favourite one.
Buah Tanjung

It is sweet as well as its name. This food is also known as a Royal Kelantan food.
Puteri Mandi

This sweet ‘ kuih’ is made from rice powder and taken with sweet flesh coconut.
Akok

It is known as ‘ Akok Kelantan ’ because of its sweet aroma. The ingredient are eggs and ‘ gula melaka ’

Nasi Berlauk

This is the most Kelantanese favourite food. Simple and tasty. It is served with white rice and fish curry and it is traditionally cooked.

Tahi Itik

Although it is quite sweet, it is delicious to eat. The ingredients are eggs, coconut milk and sugar. It has varieties of shapes according to the chef.

BUBUR LAMBUK

Bahan A (dikisar)

• 1 sudu besar jintan manis
• 1 inci halia
• 1 ½ sudu besar jintan putih
• 2 ulas bawang putih
• 4 ulas bawang merah
• udang kering (dimesin)
• ½ cawan kacang tanah (digoreng)
• lada sulah
• kerisik

Bahan B

• 2 cawan beras
• ¼ kilo daging lembu
• 1 cawan udang basah
• daun sup dan daun bawang
• bawang goreng
• daun kucai
• air rebusan daging
• lobak merah (dipotong dadu)
• kacang pis
• garam

Bahan penumis

• 1 kuntum bunga lawang
• 4 kuntum cengkih
• 1 inci kulit kayu manis
• 2 biji buah pelaga

Cara-cara membuatnya

1. Tumiskan bahan penumis hingga wangi. Kemudian masukkan bahan A. Goreng hingga kekuningan.
2. Masukkan kerisik, udang kering, kacang tanah, daging dan udang. Kacau dan biarkan sekejap.
3. Masukkan sedikit air rebusan daging dan biarkan mendidih.
4. Campurkan garam, lada sulah, beras dan air mengikut sukatan beras untuk membuat bubur.
5. Masukkan lobak merah dan kacang pis dan masak sehingga bubur kembang.
6. Taburkan daun sup, daun bawang, daun kucai dan bawang goreng. 

bubur lambuk

Bahan A (dikisar)
• 1 sudu besar jintan manis
• 1 inci halia
• 1 ½ sudu besar jintan putih
• 2 ulas bawang putih
• 4 ulas bawang merah
• udang kering (dimesin)
• ½ cawan kacang tanah (digoreng)
• lada sulah
• kerisik
Bahan B
• 2 cawan beras
• ¼ kilo daging lembu
• 1 cawan udang basah
• daun sup dan daun bawang
• bawang goreng
• daun kucai
• air rebusan daging
• lobak merah (dipotong dadu)
• kacang pis
• garam
Bahan penumis
• 1 kuntum bunga lawang
• 4 kuntum cengkih
• 1 inci kulit kayu manis
• 2 biji buah pelaga
Cara-cara membuatnya
1. Tumiskan bahan penumis hingga wangi. Kemudian masukkan bahan A. Goreng hingga kekuningan.
2. Masukkan kerisik, udang kering, kacang tanah, daging dan udang. Kacau dan biarkan sekejap.
3. Masukkan sedikit air rebusan daging dan biarkan mendidih.
4. Campurkan garam, lada sulah, beras dan air mengikut sukatan beras untuk membuat bubur.
5. Masukkan lobak merah dan kacang pis dan masak sehingga bubur kembang.
6. Taburkan daun sup, daun bawang, daun kucai dan bawang goreng.

bubur lambuk

Bahan A (dikisar)
• 1 sudu besar jintan manis
• 1 inci halia
• 1 ½ sudu besar jintan putih
• 2 ulas bawang putih
• 4 ulas bawang merah
• udang kering (dimesin)
• ½ cawan kacang tanah (digoreng)
• lada sulah
• kerisik
Bahan B
• 2 cawan beras
• ¼ kilo daging lembu
• 1 cawan udang basah
• daun sup dan daun bawang
• bawang goreng
• daun kucai
• air rebusan daging
• lobak merah (dipotong dadu)
• kacang pis
• garam
Bahan penumis
• 1 kuntum bunga lawang
• 4 kuntum cengkih
• 1 inci kulit kayu manis
• 2 biji buah pelaga
Cara-cara membuatnya
1. Tumiskan bahan penumis hingga wangi. Kemudian masukkan bahan A. Goreng hingga kekuningan.
2. Masukkan kerisik, udang kering, kacang tanah, daging dan udang. Kacau dan biarkan sekejap.
3. Masukkan sedikit air rebusan daging dan biarkan mendidih.
4. Campurkan garam, lada sulah, beras dan air mengikut sukatan beras untuk membuat bubur.
5. Masukkan lobak merah dan kacang pis dan masak sehingga bubur kembang.
6. Taburkan daun sup, daun bawang, daun kucai dan bawang goreng.

healthy makan-makan

By MARY EASAW-JOHN

No matter what people say, we can make healthy eating choices.
HEALTHY Malaysian food … is there such a thing? You may wonder sometimes whether you can find any healthy Malaysian food. However, with some common sense, you can make appropriate choices in selecting well-balanced meals. But I do agree that it is harder to monitor the fat content of meals when someone else is doing the cooking!
The key to making healthier choices when eating out is to learn to decipher the menu. Deep fat fried, thick curry, creamed and breaded are examples of some menu lingo that tells you the meals are high in fat and calories. If your taste buds are really tickling for some of these dishes, then it is best to select smaller portions or share with your friends and eat less often.
Sensible tips for healthy eating
Variety, moderation and balance are key to healthy meals. Remember, there is no such thing as good or bad foods but good or bad eating habits. If you need to change, then change your negative eating habits.
Some healthier breakfast choices include:
·Mee or meehoon soup with lean meat or chicken and green vegetables and bean sprout
·Chapatti with dhal curry
·A medium bun with lean meat or chicken
·Plain chee cheong fun with less gravy
·Iddlis or thosai with dhal curry and a small amount of coconut chutney
·Sandwiches with tuna egg or lean chicken filling with lots of tomatoes, cucumber and salad.
·Nasi lemak (1 small packet) with more cucumber and kangkung
·Putumayam with curry or small amount of coconut scrapping and brown sugar
·Stir fried noodles with sawi, carrot, bean sprouts and lean meat or chicken
·A small serving of bah kut teh soup with lean meat and a small bowl of rice
·Cornflakes or muesli with low fat milk and fresh fruits
·Wan tan noodle soup
·Meehoon soto
For lunch and dinner, healthier choices include:
·A medium bowl of rice, ½ cup cooked vegetables, 1 cup ulam or salad, a medium serving of lean meat, or fish or skinless chicken with a serving of fruit and lots of water.
·A medium bowl of rice with stir fried green leafy vegetables, chicken curry and fruits
·A medium bowl of rice, with chicken tikka, tomato and carrot raita with vegetable curry and fruits
·A medium bowl of rice with a variety of ulam, assam pedas fish with fruits
·A medium bowl of rice with stir fried long beans and tempe, fish pindang with fruits
·Two small chappatis with minced meat peas curry and vegetables with fruits
·A plain naan with dhal curry and mint chutney , a piece of chicken tandoori and fresh fruits
·A medium bowl of rice with stir fried mixed vegetables, with ginger chicken and spring onions and fruits
·A medium bowl of rice with ikan bakar, stir fried bean sprouts and mixed vegetable soup and fruits
·A medium bowl of rice with steam tofu, stir fried beans, stir fried bean sprouts and fruits
·A medium bowl of rice with tomato dhal curry, stir fried lady’s fingers, carrot raitas and fruits
·A medium bowl of mee , meehoon or kway teow soup with lean meat or chicken with more green leafy vegetables and a small serving of cendol (occasional dessert)
·A bowl of meehoon with seafood tom yam soup and fruits
·A small plate of spaghetti with chicken bolognaise and a small amount of cheese
·Four pieces of tuna sandwich with salad and vingarette dressing and fresh fruits
Some healthy snack choices include:
·Sandwiches with tuna, sardine or egg filling with tomatoes and cucumber
·Chicken, lean meat or red bean bun
·A piece of plain jelly
·About 20 cashew nuts
·Two to three pieces plain biscuits
·One chicken or lean meat pau
·½ corn on cob
·Two pieces of kuih appam
·Fresh fruits
Some sensible beverages choices include:
·Barley water, sweetened lightly
·Plain water
·Plain coffee or tea with low fat milk
·Ice lemon tea with less sugar.
·Chinese tea
·Unsweetened fruit juices
·Unsweetened soya bean milk
·Coconut water without added sugar
·Malted drinks with low fat milk and no added sugar
When choosing meals while eating out, it is helpful to understand some basic low fat cooking techniques. However, the cooking methods will depend on the individual hawker or cook.
1. Baking means food is cooked in a pre-heated oven to seal the juices with very little fat. Food may be wrapped in a foil or waxed paper.
2. Roasting is another way of cooking with dry heat. This method is used for large cuts of meat, such as a roast or a whole bird on a rack which drains off fat during cooking.
3. Braising and stewing are very similar except that braising uses less liquid. Food is cooked in a very small amount of liquid or gravy over a very slow fire in a pot to develop flavour from spices and herbs.
4. Grilling retains all the juices and flavour of the foods because it seals them in with dry heat. The temperature of the grill should be very hot before placing the food.
5. Barbecue is cooking food over hot charcoal. The coal should be glowing and not burning. Foods are cooked slowly over the glowing coals until done. It is important to prevent burning or charring of the food
6. Parboiling or blanching is a way of partially cooking ingredients. This is usually done to extract bitterness form vegetables. This is done with large amounts of salted boiling water.
7. Steaming is used to cook vegetables or fish with moist heat and helps to retain their nutrients, flavour and texture.
8. Stir frying means adding little oil and stir frying quickly over hot fire to seal the juices.
In summary, choose wisely when it comes to food choices. Choose as you would when you invest in a property or saving unit trust. Be flexible and allow some variations occasionally.