Prawn dishes are not a regular feature in my house; they’re more like a once-a-month treat. However, having cooked for so many years, I’ve prepared a variety of prawn dishes, including Chinese prawn varieties. What I like about Chinese dishes is that they are quick to cook, provided the ingredients are prepared and ready near the wok (PRAWN SAMBAL NYONYA STYLE).
Imagine my excitement in Thailand when I tried to recreate the dessert after a local shared some insider tips (BANGKOK SOLO ADVENTURE). I confidently headed back home, but alas, my red rubies crumbled. Not one to give up, I turned to online resources and tried again - only to face yet another failure. It was on my third attempt that I finally cracked the code.
Ms. Krishnan N, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With 22 years as a lecturer, including 13 years in the Curtin University of Technology Perth, Australia Degree Twinning Program, she is now a certified yoga instructor, coach, and counselor. Her expertise enriches her current work.
Abstract
This article explores the complex
relationship between social media, weight perception, and weight management
among Indian women. It examines how social media celebrates body diversity and
sometimes downplays the health risks of obesity. The article focuses on the
significant role of yoga in promoting mindful weight management and addressing
challenges such as self-esteem issues, eating habits, and societal pressures
faced by overweight women.
The article underscores yoga’s holistic benefits for weight loss, mental clarity, and overall well-being, advocating for a balanced approach to health that integrates physical exercise with mindful eating practices. The findings suggest that while social media plays a significant role in shaping body image and weight management behaviors, a nuanced understanding of its impact and a comprehensive approach to wellness are crucial for achieving sustainable health outcomes.
I’ve certainly enjoyed my fair share of Hong Kong-style dishes right here in Malaysia. From devouring Hong Kong Wonton Noodle Soups multiple times to savoring both Prawn and Pork Chee Cheong Fun from local coffee shop stalls, it’s clear that you don’t need to travel to Hong Kong to enjoy authentic flavors (SARAWAK LAKSA CREATIVE FLAIR).
These recipes are not just about taste (SRI LANKAN FISH COCONUT MILK CURRY) - they embody healthy, nutritious eating and align perfectly with the much-loved Zen holistic wellness approach, emphasizing mindful eating and balance.
Wajik Pulut, the dark glossy brown sticky Malaysian rice cakes, as I translate it. Made with white glutinous rice, coconut milk, palm sugar, and pandan leaves for a fragrant scent – these ingredients are staples in many Malaysian desserts (PULUT INTI RECIPE). Traditionally, Wajik Pulut involves steaming glutinous rice, then stirring it into a mixture of coconut milk, palm sugar, and scented with pandan leaves. Watching my mother prepare it taught me the patience required for this delicate process. However, I’ve simplified the recipe, reducing the amount of coconut milk and palm sugar to create a version that is still rich in flavor but not overly indulgent. It turned out well (SAGU GULA MELAKA RECIPE). How about giving it a try?
Paal Sangam Café (Jalan Dato Keramat, George Town)
Paal Sangam Café did not disappoint! Their vegetarian banana leaf lunch was fantastic. The Tofu Sambal, Stir Fried Beansprout, Potato Podimas, Chutney, and Curries all tasted truly authentic. It's definitely some of the best vegetarian food around. I loved it, although the Kesari (Indian Semolina Cake) was a bit dry. The service was a bit slow due to peak lunch hour, but it was worth the wait.
Did you know that the herbs in Asam Pedas, like the sourness of asam (tamarind juice or dried tamarind pieces), are more than just flavor enhancers? They’re packed with health benefits, adding more than just taste to our plates - they add value to our well-being.
Now, if you're under the impression that making Asam Pedas is complicated, think again. It’s actually quite simple, and don't let anyone convince you otherwise. It all starts with gathering the herbs and pantry-friendly ingredients to make the Asam Pedas rempah. You can make it from scratch or opt for store-bought versions. But here’s how you can whip up the rempah at home.
Tanni Saar - now that’s a name that might raise an
eyebrow or two! Directly translated, tanni means water and saar means juice. Oh
dear! I’m not going to dwell on that translation, but let me tell you what
Tanni Saar actually is. It's a delightful concoction of dal and sweet leaves,
specifically known as tausi murungai keerai in Tamil. Think of it as a hybrid
between dal curry, stew, and soup, with light coconut milk and your everyday
kitchen staples rounding it out.
In today’s world, capturing that perfect Hae Mee shot is more about smartphone skills than anything else. It’s all in how you style the dish, choose your props, and present the meal. But don’t get too caught up in the visual showmanship. The truth is, anyone can master this flavorful prawn noodle dish, and that includes you.
Ms.
Krishnan N, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With 22
years as a lecturer, including 13 years in the Curtin University of Technology
Perth, Australia Degree Twinning Program, she is now a certified yoga
instructor, coach, and counselor. Her expertise enriches her current work.
Abstract
This
paper explores the profound benefits of yoga as a natural remedy for
anti-aging, contrasting it with contemporary quick-fix solutions and aesthetic
treatments. Yoga is presented not merely as a physical exercise but as a
holistic approach that nurtures the breath, body, mind, and soul, offering
significant advantages for maintaining a youthful appearance and overall
vitality. The paper highlights how yoga fosters genuine skin nourishment and
rejuvenation, reducing the reliance on heavy makeup and superficial
enhancements. However, it also cautions against overdoing yoga, as excessive
practice can lead to fatigue, injury, and may paradoxically accelerate the
aging process.
Tamatar ki Chutney is a tomato-based chutney, known in the Punjabi language as "Tamatar ki Chutney," and is a dish from the North Indian region (INDIAN DESSERTS TO SAVOR). Tomatoes are a staple in many curries (CHANDIGARH NORTH INDIA MARVELS), and when used to make chutney, they create a spicy, tangy, and aromatic thick gravy. This chutney pairs well with chapati, paratha, dosai, and even idli. However, I recently paired it with our side dishes for a rice meal instead (VEGETARIAN MUTTON GASTRONOMY).
There’s also Takkali Thokku, which I consider another version of tomato chutney. Though it shares similarities with Tamatar ki Chutney, it differs slightly in its ingredients. The recipe I’m sharing is my own version. Plus, I’ll also show you how to make tomato rice. You have choices when it comes to cooking with tomatoes, don’t you? Isn’t it wonderful that Ms. Nava offers you these choices?
To tell you the truth, the ingredients for a classic Genoise are minimalistic (EASY CLASSIC BUTTER CAKE). However, it’s the technique that ensures the cake turns out as expected - soft, airy, and crumbly, melting in your mouth with every bite. Before sharing the recipe, here are the key techniques you should be aware of in baking a perfect Classic Genoise (EASIEST BANANA CHOCOLATE CAKE).
Whisk Eggs and
Sugar:
Use a double
boiler (with water boiling in the bottom pan).
Whisk the eggs
and sugar in a bowl placed over the boiling water.
Continue whisking until the mixture is slightly warm and foamy.
Nothing beats the luscious, super smooth texture of mashed potatoes - especially when you’re generous with milk and butter. This is an Itali...
