This batter-fried cauliflower is a vegetarian take on the famous Chicken 65, offering a crunchy, aromatic snack or appetizer.
To make this Gobi 65 recipe, start with the batter. The consistency is key. Too thick, and it overpowers the cauliflower; too thin, and the florets won’t hold together. The right balance seals in each floret for a crispy exterior and a tender bite inside.
If Mandarin is not available, any type of orange or even store-bought juice will do. Just ensure store-bought juice is sugar-free, as condensed milk already adds sweetness (NO-BAKE CHEESECAKE).
Unlike the typical reddish or dark brown fish soups, this recipe features a yellow hue from fresh turmeric.
The rest is mostly about making the fish soup and choosing toppings. Common choices include pineapple for natural sweet and sour notes. There’s no compromising on spiciness, add red chillies or even bird’s eye chillies to taste (HONGKONG WONTON NOODLE SOUP). Garnish with fresh mint leaves for an extra aromatic touch.
Made with common Chinese ingredients but infused with kaffir lime leaves instead of spring onions or coriander (PORK CHOPS RECIPE).
Think of it as a touch of fusion Chinese cooking. Tiger prawns as the star, cooked skin-on for maximum tastiness.
Red Rubies are water chestnuts (or turnips as a substitute) coated in tapioca flour, boiled until translucent, and served in sweetened coconut milk, often with a touch of pandan (screwpine) leaves for fragrance, just like in many Malaysian desserts.
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.
A
bowl of wonton noodles in prawn-based soup - bouncy prawn wontons, leafy
Chinese kale, and a sprinkle of spring onion. Hong Kong–Style Wonton Noodle
Soup recipe: sumptuous and satisfying (CANTONESE YEE MEE).
The prawn broth is effortless to make. The
wontons, however, take some work. It’s less about how pretty they look. It’s
more about preparing the prawn filling and wrapping them in store-bought skins.
This can take some time.
Once that’s done, and the prawn broth is seasoned, its about assembling a hearty bowl of homemade wonton noodle goodness.
While not exactly a classic Carrot Mallum (since cucumber isn’t included) and comparable to Carrot Kosambari without the split yellow moong dal and curry leaves, it remains a beloved raw salad featuring fresh coconut (SRI LANKAN COCONUT MILK FISH).
This easy homemade Wajik Pulut recipe is lighter and faster. You can reduce sugar and coconut milk for a healthier version. The rice is steamed until soft, then stirred into a thick coconut palm sugar mixture, cutting down on cooking time.
Basically, stirring a couple of times until it becomes a sticky rice dough.
Chinese cuisine has deep roots in Penang, brought by early settlers from Hokkien, Cantonese, Teochew, and Hainanese communities. They adapted their traditional recipes using local ingredients, creating dishes that are truly unique to Penang. Passed down through generations, these recipes continue to attract food lovers from everywhere (WHAT TO EAT IN SOUTH AFRICA).
It’s impossible to list every dish, as each is special in its own way. Still, some are widely loved and considered must-try Chinese dishes in Penang, even though taste is always personal.
Penang Asam Laksa
Asam Laksa is
one of the most famous Chinese dishes in Penang. It has a thick, tangy fish
broth made with tamarind and a mix of herbs and spices. The broth is simmered
with fish, assembled with noodles, and pineapple, cucumber, and red chillies for adding spiciness, tanginess, and texture. Depending on how spicy it is, it can
really wake up your taste buds!
This dish has
its roots in the local Peranakan culture, where Chinese and Malay culinary
traditions meet. What makes Penang Asam Laksa special is the balance of sour,
spicy, and savory flavors, as well as the combination of fresh ingredients that
give it a distinctive texture. Unlike other laksa varieties, the sourness from
tamarind is the highlight, making it refreshing and unique.
When people
think of Penang Asam Laksa, Air Itam Asam Laksa is often the first place that
comes to mind. They mainly operate on weekends now, but equally delicious bowls
can be found at other spots.
Top Picks
• My Own Café - Cannon Street, George Town
• Mute Asam Laksa - next door to Air Itam Asam Laksa
• Penang Road Famous Laksa - No. 5 Lebuh Keng Kwee, George Town
Some bowls are
enhanced with coconut milk, while others keep the curry lighter and spicier.
Curry Mee can be found at market stalls, night markets, food courts, and
specialty restaurants. Clay pot Curry Mee has also become popular, giving the
dish a traditional, authentic feel with its slow-cooked aroma.
What makes
Penang Curry Mee special is the combination of flavors and textures—the
spiciness of the curry, the chewiness of the noodles, and the freshness of the
toppings all come together in one satisfying bowl. For those looking for
authentic Penang curry noodles, trying different stalls and eateries is part of
the experience, as every vendor has their own unique twist.
Top Picks
• Air Itam Sister Curry Mee - Air Itam
• Lorong Seratus Tahun Curry Mee - Lorong Seratus Tahun, George Town
• Tua Pui Curry Mee - Lebuh Kimberley, George Town
Available throughout Penang, this beloved wok-fried flat rice noodle dish is made with prawns, egg, bean sprouts, chives, and often Chinese sausage or fresh cockles. For cockle lovers, no Penang Char Koay Teow is complete without them.
The best plates
are fried over high heat, with each noodle strand separated yet silky soft,
like lifting ribbons with chopsticks. A generous dollop of chili paste adds the
spiciness many crave. While widely available, finding the best Penang Char Koay
Teow can be a challenge. Foodies and reviews consistently point to these top
spots.
Top Picks
• Tiger Char Koay Teow - Ping Hooi Café, Carnarvon Street
• Siam Road Char Koay Teow - Siam Road, George Town
• Ah Leng Char Koay Teow - Jalan Dato Keramat, George Town
Penang Ice Kacang (Ais Kacang)
Penang Ice
Kacang, also called Ais Kacang, is a classic Penang dessert and a favourite
among locals and tourists alike. It starts with a mountain of finely shaved
ice, assembled with toppings like red beans, sweet corn, grass jelly, and attap
chee. The dessert is drizzled with red sugar syrup, sometimes green, and
finished with either condensed milk or coconut milk for sweetness and
creaminess. Some variations include peanuts, jelly cubes, or durian for added
flavor.
A popular street food in Penang, Ice Kacang has been served for generations. Stalls are often busy, and when all tables and chairs are full, standing to have a bowl becomes part of the experience. Its combination of textures - soft shaved ice, chewy toppings, and smooth syrup, makes it an irresistible treat, especially on hot, humid days.
Top Picks
• Kek Seng Coffee Shop - Penang Road, George Town
• Penang Road Famous Teochew Chendul - Lebuh Keng Kwee (off Penang Road),
George Town
• Presgrave Street Hawker Centre (3rd Road Ice Kacang) - Lebuh Presgrave,
George Town
Penang Hainanese White Bread Toast
Penang
Hainanese White Bread Toast is a classic breakfast staple in Penang, found in
most kopitiams and Chinese coffee shops. Many traditional vendors still bake
their own white loaves, often sold by the loaf. The bread is sliced and either
steamed or grilled. Some places serve kaya and butter (or margarine)
separately, allowing customers to spread as they like, while others serve it
pre-filled.
This toast is
commonly paired with soft-boiled eggs and a cup of coffee, making it a simple
yet satisfying breakfast. Its popularity has kept it widely available across
generations and a signature item in Penang.
These drinks are served all over Penang and pair well with many meals, from spicy dishes to breakfast combos and lunch options. Whether at plastic tables and chairs or at marble tables with wooden chairs, the choice of where to have them depends on personal taste.
The herbs blended as a rempah (spice
paste) are packed with numerous health benefits, adding nutrients to the dish.
Fish, such as black pomfret (ikan bawal hitam), provides protein, making Asam
Pedas one of the healthiest Malay foods (EGG SAMBAL/SAMBAL TELUR).
You can also choose not to fry the spice paste, which is then called Asam Pedas Rebus, but frying enhances the fragrance and flavour profile of the herbs.
Making it is simple, with a straightforward recipe and easy cooking style. It doesn’t need to be loud or overpowering. Everyday Indian spices, along with the beloved curry leaves, come together.
Once cooked, the mango cubes coated in chili powder and spices make the chutney irresistible, almost impossible to wait to pair with a meal (POTATO SAMBAL VEGETARIAN).
For those intending to grow Tauchimurangai keerai, there is little to do. Simply poke the stems into the soil after plucking the leaves. Buying a bunch of sweet leaves is also inexpensive, which you can use for stir-fried sweet leaves.
How to make prawn stock
Simmer prawn heads and shells in water to
extract flavor.
You can also lightly fry the heads and
shells in oil first.
Pour water, add salt, and simmer to
extract the prawny stock.
Strain to discard the heads and shells.
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.
There are two common cooking styles. One is chopping the tomatoes and cooking them with the rest of the ingredients after sautéing until the tomatoes turn soft and mushy. The other is blanching the tomatoes, mashing them, and then adding them to the sautéed ingredients along with curry leaves (SPINACH DAL RECIPE).
Chair Yoga is not a modern trend or a practice adopted simply because others are doing it. It was created to address the practical realities...
