Resepi : Tapai Pulut

bahan2..
1) beras pulut
2) ragi (kami ada jual ragi tapai)
3) air (guna air masak)

cara2..
1) rendam beras pulut..2-3 jam
2) masak air dalam kukusan sampai mendidih..kemudian mula kukus..utk alas beras guna jaring sesuai
3) angkat bila pulut dah naik wap..
4) ’arung’ pulut dengan air..utk 1 mangkuk beras guna lebih kurang setengah cawan air..cara arung..curah air skit-sikit atas pulut. Kemudian gaul sampai rata..tenyeh sikit dengan senduk supaya pulut jadi lembut….bila dah ‘arung’ boleh nampak pulut berkilat sedikit berbanding masa mula-mula angkat tadi
5) kukus pulut untuk kali kedua
6) angkat bila naik wap..kemudian sejukkan
7) sementara tunggu pulut sejuk bolehlah sediakan ragi.. guna pengayak untuk parut ragi jadi serbuk..untuk semangguk beras pulut guna lebih kurang 1 sudu teh serbuk ragi
8) tabur ragi dan gaul rata..pastikan pulut dah betul-betul sejuk
9) tuang pulut ke dalam bekas sesuai
10) bungkus bekas dengan kain gelap untuk pemeraman

Simpan selama 2 malam. Selamat mencuba.

New vegetarian food with several benefits

New vegetarian food with several benefits A new vegetarian food that boosts the uptake of iron and offers a good set of proteins. This could be the result of a doctoral dissertation by Charlotte Eklund-Jonsson at the Department of Food Science, Chalmers University of Technology, in Sweden.

The food, called tempe, is moreover a whole-grain product with high folate content. It is generally accepted in medicine that whole-grains reduce the risk of cardiovascular diseases, and it is also believed that it protects against age-related diabetes and certain forms of cancer. The B vitamin folate is the natural form of folic acid and, among other things, is necessary for normal fetal development.

"Tempe is designed for vegetarians, but also for people who want to eat less meat for environmental reasons, for example," says Charlotte Eklund-Jonsson. "We also had the environment in mind when we chose to base it on barley and oats, which are suitable to cultivate in Sweden and therefore do not require long transports."

Tempe is produced through fermentation with the aid of the micro fungus Rhizopus oligosporus. Tempe fermentation originates from Indonesia, but soybeans are used as the raw material there. In her work, Charlotte Eklund-Jonsson developed methods to preserve the high fiber content of the cereal grains and at the same time to enhance their content of easily accessible iron. Normally these two considerations work against each other.

The findings show that the uptake of iron doubled after a meal of barley tempe compared with unfermented barley. In other studies both oat and barley tempe moreover produced low blood sugar responses and insulin responses, which is typical of whole-grain products. The dissertation is titled "Nutritional properties of tempe fermented whole-grain barley and oats - Influence of processing conditions on the retention and availability of iron, starch and folates".

Source: Swedish Research Council

Recipes - Lemon Grilled Tempeh

Try this easy recipe to make your own marinade.

1/4 cup freshly squeezed lemon juice

1/8 cup olive oil

1/4 teaspoon thyme

1/8 teaspoon black pepper

16 ounces tempeh

1 large onion, sliced into rings

4 whole wheat hamburger rolls

Preheat the oven to 400°F.

In a small bowl, combine the lemon juice, olive oil, thyme, and blackpepper for a marinade; set aside. Cut the tempeh into pieces. Place the tempeh pieces in a steamer ormetal sieve over boiling water and steam for 15 minutes.

In a 2-quart casserole dish, combine the tempeh and the onions; pour the marinade over them. Refrigerate for at least 4 hours.

Bake the tempeh, onions, and marinade, covered, for 30 minutes; orcook the tempeh and onions over a grill until heated through, basting with the marinade.

To serve, place the tempeh and onions on the hamburger rolls.Garnish with lettuce and sliced tomatoes.

Yield: 4 servings.
Per serving: 373 calories; 22 grams protein; 18 grams fat; 33 grams carbohydrate; 42% fat.

Nutritional Value of Tempeh

Since tempeh is made from whole soybeans, it is a fiber-rich food. It is also a generous source of many nutrients such as calcium, B-vitamins and iron. Four ounces (oz) of tempeh provides the following:

Calories 204

Protein (grams) 17

Fat (grams) 8

Carbohydrate (grams) 15

Calcium (milligrams) 80

Iron (milligrams) 2

Zinc (milligrams) 1/5

Source: Composition of Foods: Legume and Legume Products. United States Department of Agriculture, Human Nutrition Information Service, Agriculture Handbook, Number 8-16. Revised December 1986.

Resepi - Pulut Kuning

Bahan-bahan:

560 gram beras pulut

Sekeping asam gelugur

2 camca teh

serbuk kunyit

Air secukupnya

2 helai daun pandan (disimpulkan)

250 ml santan pekat (dari sebiji kelapa)

1 1/2 camca teh garam

Cara-cara:

1. Cuci pulut kemudian rendam 4 jam atau semalaman di dalam air dengan asam gelugur dan serbuk kunyit.

2. Ketepikan asam, kukus pulut dengan daun pandan kira-kira 30 minit atau hingga tiga suku masak.

3. Angkat pulut, letak di dalam mangkuk besar.

4. Gaul santan dan garam, kacau bersama pulut tadi.

5. Kukus semula selama 15 minit atau hingga masak.