The melon Michelangelos: Amazing sculptures carved from fruit

By Claire Cohen

Feathered friend: The melon's oval shape lends itself to an owl figure, left, and right, oh so skilful, but what is it?


Fruit fantasy: Mythical spirits are a traditional subject










With their green skins and a hint of red flesh, there is something familiar about these artworks.

A closer look reveals they are carved out of watermelons — and these photographs, capturing their intricate designs, are the latest sensation to sweep the internet.

The art form originated in the Far East 700 years ago when the carved fruit were often presented to royalty at banquets.


Mutant turtle: This reptile berries a juicy fruit salad beneath its shell


They used to take the form of legendary figures and flowers, but today anything goes, from waddling penguins to the Taj Mahal.

Many of these examples are the handiwork of hotel chef Takashi Itoh. Inspired by carvings he saw on holiday in Thailand in 2001, Itoh took three weeks to teach himself the skill — which usually takes years to perfect.

Using a tiny knife, he slices each portrait by hand. Simple designs can take as little as 20 minutes, while more detailed works require between 40 and 90 minutes to finish.


Blooming wonderful: Two delicate rose sculptures showcase Itoh's handiwork


You're twisting my melon, man: This red-fleshed fella appears riled


Taskashi, from Tokyo, admits that his is an unusual hobby.

'Watermelons are so colourful and as it is one of the bigger fruits I can make more powerful and interesting creations,’ he says. Each sculpture lasts two days, before the artist eats it.

The craft hasn’t yet caught on in Britain, but the first homegrown watermelons, from Staffordshire, are about to hit the shops.

Maybe this Halloween we’ll be carving ghoulish faces into watermelons instead of pumpkins.






Mouth watering: A jaw-dropping carving







source: dailymail

A Bachelor's Guide to Holiday Cooking

By Gregory Cartier
Lifestyle Correspondent Every other Friday

From Thanksgiving through New Year's Eve, there are so many chances to feast that at a certain point you have to stop being a guest and host a dinner yourself.

Holiday cooking demystified
Before you take out the apron, one must acknowledge that baking a chicken or turkey is no small feat -- until now that is. AskMen.com has realized that conventional turkey cooking is a thing of the past and absolutely not for today's man.

Every time we hear others talk about turkeys, they all put down some instruction as to how to pull it off but never address the ultimate challenge of the Big Bird: Too dry? Overcooked? Exactly.

Don't dry out the bird
The biggest problem is that everyone assumes that the bird must be presented in one piece. While we'll be the first to agree that presentation is a huge part of the culinary science -- we'd would also add that what any chef is concerned with is what people say after they eat, and not before.

Turkeys have always presented the challenge that the breasts must not be overcooked, since they will get dry, stiff and essentially crappy, whereas the legs have to be cooked until they practically melt in your mouth. It is for this reason that the bird cannot and should not be left in one piece. Sacrilegious? Perhaps. But who cares, your guests will be delighted.

Hunt for the ultimate fowl
When looking for a bird, assuming you will serve six people, get a 10-pound organically raised fresh bird (fresh as in "not frozen," lads). The trick here is to ask your friendly butcher to cut the turkey's breasts.

Now, the butcher might know your mom as she visited him often (get your mind out of the gutter), but seeing how this just might be your first visit, be prepared to leave him the change in order to persuade him or her to go this extra mile (hey, why include the "or her" when we talk about CEO's and lawyers only? Women could be butchers too).

Anyhow, the advantage of separating the bird is that each portion of the foul will get cooked to perfection

Cook the components
Leave the skin on, as these four parts should be roasted in order to ensure that they get nice and crisp. Place the meat on a tray, with the skin part facing the sky. Although this may not be customary, we personally add mushrooms, baby carrots, broccoli, onions, and a cup of water. Let the meat sit in the oven for one hour at 350 degrees.

As much as you would like to forget about the bird and down some beers with your buds, you have to visit Big Bird after one hour and baste it, add water and turn the oven to 315 degrees. Now you have one more full hour to drink in peace.

Cook the turkey breast

If you were lucky (and not cheap), then the butcher has already cut the breast into fairly thin filets (not too thin, roughly half an inch) and skinned the foul.

The breasts can be prepared several ways. We shall explore some alternatives; pick your preference and go crazy.
Fry them in a frying pan.
Saute the breast in a pan with vegetables and oil. Stir-fry the strips of turkey breast with cream, butter and white wine. Bread the filets and fry them to get schnitzels. Slap the filets in flour and sautee them (similar to chicken Parmigiana). Whichever style you choose to take with the breast, you will get your succulent, tender and moist meat in less than 10 minutes.

Something on the side
Roasted potatoes aren't just a holiday dish; you can serve them year-round, even alongside meats from the grill during the summer.

So here is an easy way to prepare roasted potatoes:

Wash potatoes
Boil for 30 minutes Before removing them, poke the potatoes with a fork to make sure that they are not undercooked. Cut them in half or quarters depending on their size. Place the potatoes on a tray, add some butter (gentle on the butter... OK, go crazy), and then add some pepper, salt and oregano. Leave in oven at 350 degrees until they are broiled to perfection. (We prefer a nice golden and crispy texture.)
holiday cheer all year
Although we're presenting this as holiday fare, these are recipes you should use all year long. A roasted chicken or goose will respond just as well to these methods as a turkey, thus, as always, put your creative spin on our basic guidelines. Happy holidays!

Shanghai dining trends that deserve to die

Shanghai’s dining scene makes this city, but sometimes the culinary arena gets a bit too over zealous leading to dining trends we’d happily write obituaries for

They came, they cooked, they made our stomachs turn -- we'll happily put some of Shanghai's recent dining trends into the ground.

Each year, trendy restaurants arise, eager amateurs try to copycat them and laughable disasters result -- think canned fruit cocktail on Hawaiian pizza and Kraft dinner cheese sauce on tacos. These experiments and other failed dining trends assault the hungry masses.

Chef Eric Brown, former head chef at Mexico Lindo, Finestre and Pinnacle Peak, and now head chef at the 2010 Expo Spanish Pavilion gives us the view from amid the fray.


Dining trend 1: Mexican
“One of the biggest dining trends I’ve noticed is Mexican food, and it has blown up in a big way,” Brown says.

It started in the fall of 2009, he recalls, with Mexico Lindo, then Maya and then Cantina Agave (1/F, 291 Fumin Lu, near Changle Lu 富民路291号, 近长乐路). Those leaders are still doing well, Brown notes. However, the copycats have encircled us now.

Beware of burritos filled with mystery meat, pale guacamole and unidentifiable fried objects -- are those even beans?

Brown puts it simply: “People aren't executing the dishes how they're supposed to be. Slow cooking the meats is essential, as is cornmeal. Mexican is based a lot around maize, or cornmeal. It’s a staple.”

Flour just won’t do, muchachos!

Lesson learned: There’s no substitute for the real ingredients.



Dining trend 2: Italian
“There is nothing worse than overpaying for cardboard and ketchup and someone calling it a pizza,” Brown laments.

He’s not exaggerating, ketchup is frequently used for tomato sauce in “copycat” restaurants. Oops!

Higher prices doesn’t guarantee higher quality either. Brown hesitantly admits he’s had “glorified egg noodles and cheese” served at a well-known venue in town. “I have had better cafeteria food when I was in high school,” he jokes.

“Italian is old world food. It is centered around sauces and the longer you cook them the better they will be,” Brown says. Fast Italian just doesn’t work.

Lesson learned: Slow and steady wins the dining race.



Dining trend 3: French
In the French department, Brown gives the nod to Laris and Jean-Georges, where the food is “always past exceptional,” but wish we could say the same for the ubiquitous, more affordable bakery-cafes. The breads are baffling.

On of the most popular dining trends is the oblong “baguette” loaf that has a 3D shape, appears to exist, yet has zero texture or taste. How is it possible?

“French, as most cuisines, is territorial. It’s all about the ingredients you have around you, so it’s a struggle trying to create dishes in a foreign country,” Brown explains. “That’s why it’s so expensive.” That special je ne sais quois doesn’t come cheaply.

Lesson learned: Breads might seem basic, but just because it’s a staple doesn’t mean it’s easy to do well.



Dining trend 4: Tapas
“Tapas is one of the most overplayed dining trends. The market is definitely flooded,” says Brown.

Brown fears that “if enough people do it badly, it will give it a bad name and people will stop going. El Willy does it better than anyone, and now others are jumping on board, mucking it all up. A huge factor is having the right people there after you have left the restaurant.”

Restaurateurs can’t hire a specialized chef for two weeks to train the staff and then let the chef go. Fast gourmet doesn’t work as well as fast fashion.

Lesson learned: Two weeks of training doesn’t make up for experience in the kitchen.

Although we’ll never complain about the breadth of the Shanghai dining scene, flash-flooding a market to capitalize on dining trends, is the ultimate trend that must die.


source: cnngo.com

Recipes for Health, Pear and Apple Soufflé

By MARTHA ROSE SHULMAN

Fruit soufflés are dramatic and impressive yet so easy to make. This one will impress everyone at your table. Make the fruit puree well in advance, and beat the egg whites before you sit down to dinner. Then, when you’re too full to eat anything more, fold the two together and put the soufflés in the oven. Just when you’re beginning to think you could eat a little dessert, they’ll be ready.

Juice of 1/2 lemon

1 pound apples, peeled, cored and diced

1 1/2 pounds ripe, juicy pears, peeled, cored and diced

1/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon powdered ginger

Butter for the ramekin (or ramekins)

8 large egg whites

1/8 teaspoon cream of tartar

1. Fill a bowl with water, and add the juice of 1/2 lemon. Place the fruit in the water as you prepare it. When all of the fruit is prepared, drain and transfer to a large, heavy saucepan. Add 1 tablespoon of the sugar, the vanilla and ginger, and 2 tablespoons water. Bring to a simmer over medium heat. Stir, and then turn the heat down to low, cover and simmer, stirring often, for 20 minutes. Uncover and continue to simmer for another 30 to 40 minutes, stirring often, until the fruit is very soft and beginning to stick to the pan. It may or may not look like applesauce, depending on the texture of the apples and pears that you used (Granny Smith apples, for example, will break down, whereas Galas will not). Remove from the heat, and transfer to a food processor fitted with the steel blade. Puree until smooth. Transfer to a large bowl, and allow to cool.

2. Preheat the oven to 425 degrees with the rack adjusted to the lowest position. Butter one 2-quart soufflé dish or six 6-ounce ramekins and dust with sugar (use about 1 1/2 tablespoons of the sugar).

3. In the bowl of a standing mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the egg whites on low speed for one minute or until they foam. Add the cream of tartar, and continue to beat on low speed for one minute. Turn the speed to medium, and slowly stream in the remaining sugar while you continue to beat until there are firm, satiny peaks. Be careful not to overbeat.

4. Fold one third of the egg whites into the apple-pear puree to lighten it. Fold in the rest. Gently spoon into the ramekins or the soufflé dish, mounding it up over the top. Put the ramekins on a baking sheet, and place in the oven. Bake individual soufflés for about 10 minutes, until puffed and golden. They should still be runny on the inside. Bake a large soufflé for 15 to 20 minutes. Serve at once.

Yield: Serves six.

Advance preparation: You can prepare the puree several days ahead of time. Allow the puree to come to room temperature before proceeding. You can prepare the recipe through step 3 a few hours before folding together and baking.


source: nytimes.com

Anti-Prostate Cancer Foods

By Jacob Franek

There’s no hiding the fact that diet heavily influences cancer risk, no matter the type of cancer. However, knowing exactly which foods are beneficial and which ones are harmful can help to shape a diet to achieve its maximum health potential.

Considering that prostate cancer is the most common cancer in men, AM has decided to take a long, hard look at anti-prostate cancer foods. Here are a few.

1. Tomatoes

Active ingredient(s): Lycopene, an antioxidant

Why eat them? Lycopene is an antioxidant compound, a carotenoid, which gives tomatoes their color. It is also one of the most widely studied anti-cancer agents. A 2004 review of all the studies to date on tomatoes found a slight reduction in the risk of developing prostate cancer in men with high blood levels of lycopene or with diets rich in tomatoes. In 2007, however, the largest study of its kind disputed these results.

Fortunately, further studies of greater quality are currently underway that will hopefully put any doubt to rest. Notwithstanding those results, tomatoes are still chock-full of other beneficial vitamins and antioxidants and, thus, this little red fruit (yes, it’s a fruit) should be a part of any healthy diet.

How should you prepare them? When it comes to tomatoes, the general rule of thumb is to add heat and fat whenever possible. The more processed the tomatoes and the longer you cook them, the more lycopene is released. Adding fat in the way of oils or meats will also improve lycopene absorption.

2. Broccoli

Active ingredient(s): Sulforaphane, among others

Why eat it? It turns out mom was right: You should really eat your broccoli. In fact, all cruciferous vegetables, like cauliflower, kale and brussels sprouts, appear to offer anti-cancer benefits. Although it’s still not clear which of the many beneficial chemicals or compounds found in broccoli is most responsible for protecting your health, sulforaphane has been the most widely investigated.

Just how does it prevent cancer? Well, sulforaphane might act as an antioxidant itself or it may instead boost detoxifying enzymes in the body. Regardless of how broccoli helps, it’s clear that it is a potent anti-prostate cancer veggie. Some experts even suggest that it’s one of the strongest anti-cancer fighters we have.

How should you prepare it? When it comes to the method of preparing your broccoli, there is no clear-cut champion, so try to mix things up each time you dine. Eat it raw sometimes, steamed others, and if you boil it, try not to overdo it. Mixing it with other anti-prostate cancer foods such as tomatoes may even enhance anti-cancer effects according to one study done in mice.

3. Soy

Active ingredient(s): Isoflavones, such as genistein, daidzein and glycitein

Why eat it? Soy refers to the soybean, a high-protein legume that comes in many consumer-friendly forms including soy milk, tofu and protein powder. Soy is promoted for its protective properties against many cancers, among them prostate cancer. The effects of soy are thought to be due to isoflavones, compounds that are sometimes called plant estrogens because they mimic the actions of human estrogen, but in plants.

A number of laboratory, animal and population-based studies have shown soy to be an anti-prostate cancer food. However, these results still need to be confirmed in clinical trials. Even without those results, simply using soy as a replacement for meat or dairy may be beneficial on its own, since diets high in meats and dairy tend to increase the risk of certain cancers.

How should you prepare it? The amount of isoflavone varies by type of soy product and there is generally no rule to help you pick one product over another. Until there is, just keep meals varied and opt for soy products instead of meats and dairy from time to time.

4. Flax

Active ingredient(s): Lignans, and alpha linolenic acid (an omega-3 fatty acid)

Why eat it? Flax is an annual plant used in making the fabric known as linen. Although flaxseed is high in omega-3, it is also rich in lignans, a class of phytoestrogen that may act as an antioxidant. Both flaxseed and its oil have been promoted as anti-cancer substances since the early 1950s, but only recently has any solid evidence emerged.Unfortunately, only a handful of small studies have investigated the link between flax and prostate cancer in humans, but the results all look promising. Of course, further studies will be needed to definitively close the chapter on flax and cancer, but that shouldn’t keep you from getting your flax fix.

How should you prepare it? As far as versatility is concerned, flaxseed is certainly the most flexible of the anti-prostate cancer foods. Flaxseed is available in flour, meal and seed form and can be found in multigrain breads, cereals, breakfast bars, and even muffins. Flaxseed oil can also be found in pure liquid form or as capsules.

You Are What You Eat

Rigorous research takes time and money, and unfortunately, one, if not both, may be lacking. There are simply so many foods and supplements available that researching them all is not only impractical, but likely impossible. With that said, the key to preventing prostate cancer via diet is to eat a well-balanced meal, including all of the above foods, along with a hearty serving of other fruits and vegetables. You can dabble in meats and dairy, but if possible, keep your dabbling to a minimum.


source: Foxnews.com

Platu Shack: Flavorful Little Fish Wins a Starring Role

Youthapong Charoenpan

Platu Shack really caught my eye because I'm a big fan of platu, a popular species of mackerel that the restaurant uses as a core ingredient in a large number of its menu items.

Platu, which is a small, silvery skinned fish, is an extremely versatile and affordable fish that can be found in most wet markets in the kingdom. The operator of Platu Shack, which is located in Lat Phrao, must have some very good suppliers in order to be able to offer platu to diners year-round, since there can occasionally be seasonal shortages. Anyway, I'm certainly excited and keen to order some items from Platu Shack's interesting menu


Refreshing tang
Tom Yam Platu ('hot and sour soup with mackerel') is a clear soup, but don't take anything for granted since its zesty lime and spicy chillies will quickly leave an impression on your taste buds. Chef, however, manages to somehow find just the right balance, since it provides a refreshing feeling overall. In this dish, the fish is steamed and comes whole.

Platu Rad Prik ('deep fried mackerel in chili sauce'), is a whole deep fried fish that has a deliciously crispy consistency. Coated in a delicious, thick red chili sauce, fortunately it is not too spicy, having been cleverly blended with sweet and sour flavors.

In the Yam Platu ('spicy Thai mackerel salad'), the steamed fish comes with a heap of mixed vegetables. The blend of moist, succulent flakes of fish, fresh vegetables, and a spicy sauce proves to be a harmonious combination. In terms of textures and flavors, this has to be among the best salads I've ever experienced.


An impressive combination
Miang Platu ('fried mackerel served with herbs and a special dip') is another utterly delicious option available at Platu Shack. The cleverly prepared dip features a subtle mix of lime, fish sauce and fresh chilies, while the dish comes served with lettuce, lime, chopped shallots, ginger, ground peanuts, coconut flakes, lemongrass and chilies. I suggest taking a lettuce leaf and wrapping up whichever ingredients take your fancy before dipping it in the sauce.

Platu Shack opened in 2005 and now boasts 50 different dishes that feature this versatile and tasty little fish. While the dishes sampled were absolutely superb, somehow the restaurant operator has managed to find the perfect balance. Although the food is impressive, you won't find that it overshadows the venue, which is also a great place to meet with friends.

Platu Shack opens daily from 5 pm until midnight. Dishes cost anywhere from 60 baht to 150 baht (US$1.90-5.50).
For further information, contact the restaurant directly on Tel: +66 (0)89 770 3343, or +66 (0)2 539 5035-6.

Transport connections:
Train: The nearest MRT subway station to Platu Shack is Lat Phrao. On exiting the station take a taxi, or an alternative form of transport, to Lat Phrao Soi 71. Make your way down this road for about five kilometers until you reach a junction, where you should turn left.
Continue to the next junction, where you should turn right. You will soon see the restaurant on your left-hand side.


source: tannetwork.tv

The Hunt for Tuna: A Tough Catch

By Krista Mahr / General Santos City

Tuna on sale at Tokyo's Tsukiji market, the biggest fish and seafood wholesaler in the world. Japan consumes some 80% of the 60,000 tons of bluefin caught on average worldwide each year

Nearly every day at dawn, John Heitz falls a little bit in love. Leaning over a 150-lb. (70 kg) yellowfin tuna, the 55-year-old American, whose business is exporting fish, circles his forefinger around its deep eye socket. "Look how clear these eyes are." He traces the puncture where the fish was hooked, and the markings under its pectoral fin where it struggled on the line. "Sometimes," Heitz says, "I see a good tuna, and it looks better to me than a woman."

Heitz, a blond Illinoisan who sports a fading Maui & Sons T-shirt and a tuna tattoo on his bicep, is an out-and-out tuna man. That's why he lives and works in General Santos City in the southern Philippines, one of the planet's great tuna-fishing ports. By 6 a.m. on an August morning, the heat at the docks — a raucous, clanging, blood-and-guts tangle of 10,000 buyers, sellers, porters and men whacking rusty knives into silver skin — is unforgiving. Boat crews crouch in patches of shade on deck, smoking and waiting for their wages. The boats' hulls, sloshing with bloody ice water, are almost empty, only a few shiny bellies lolling in the slush. Porters have already hoisted thousands of tuna onto their shoulders and carried them to the exporters; they swarm around the fat, fresh ones whose slick layer of slime still smells like the ocean, and whose scales gleam with a hint of the yellow flush they had when blood was pumping inside them.

It's one of the few quality hauls of yellowfin that has come in all week. Heitz jumps into the scrum of insults and jokes flying between the buyers and the sellers. Quality testers sink metal rods into the fish, pulling out samples of pink meat that they rub between their thumb and forefinger and smell. The biggest and best tuna will go for about $700 wholesale, and get whisked away to be washed, beheaded, gutted and packed with dry ice to catch the 10:30 a.m. flight to Manila. By the next day, the fish will be in Tokyo, Seattle or California. By the next night, its meat will be poised between chopsticks. (more..)


source: Time.com

Taiwan Snacks

Snacking is deeply woven into the fabric of daily life in Taiwan. The plethora of snack foods available on the island opens a window to local culture. In fact, one of the quickest ways to experience the local flavor of Taiwan is to visit one of the many night markets on the island, each with a tempting array of delicious delicacies. At each market, visitors can sample a wide selection of snack foods made with locally sourced ingredients. Since Taiwan is an island, seafood is a major ingredient in night market fare, from oyster omelets and stir-fried cuttlefish to seafood congee, squid stew, and milkfish soup, all of it addictively fresh and tasty.


Pearl Milk Tea：

Also known as "boba milk tea," pearl milk tea originates from Taichung and is made from a mixture of black tea, milk, and sago pearls. The combination of fragrant tea and chewy sago has made this beverage popular not only in Taiwan but in other countries as well. At many Chinatowns across the world, you can find this refreshing beverage.



Danzai Noodles：

Oil noodles and bean sprouts are the main ingredients in this Tainan specialty dish. The noodles are served in a small bowl and usually topped with meat or an egg boiled in soy sauce for an extra flavor boost.



Shrimp Pork Soup：
With seas on all side, Taiwan enjoys a bounty of seafood that is served up in a wide variety of snack foods that have become ingrained in the culinary tradition of the island. Shrimp pork soup is one of these dishes that has become a night market mainstay. This dish is made mostly of shrimp potage flavored with stewed pork and a thickening dash of potato starch to add flavor and chewiness. Add a splash of black vinegar to complement the sweetness of the soup and make this tasty dish even more delicious.





Oyster Omelet：


Sea-fresh oysters are an important ingredient in this popular snack, available at just about every night market in Taiwan. The oysters are coated in potato starch and tapioca. Eggs and leafy vegetables are added to the mixture, which is skillet fried over a high flame. A sweet and sour sauce further adds to the addictively delicious taste.



Meat Rice Tamales：

These tamales are made of glutinous rice, mushrooms, peanuts, egg yolks and pork all wrapped up in bamboo leaves, which impart their subtle flavor. Originally eaten only during the Dragon Boat Festival, this dish has become a year-round attraction at night markets throughout Taiwan.



Stinky Tofu：


With stinky tofu, the greater the smell, the tastier the results. And while many people are put off by the smell, those who take the plunge are usually won over by this distinctively yummy treat. Stinky tofu is made of large squares of fermented tofu fried in oil and then cut into four smaller pieces and served with a garnish of pickled cabbage. The combination of the crispy outside and soft inside is part of this dish's charm.



Taiwanese Meatballs：

Changhua and Hsinchu counties are the most famous places for Taiwanese meatballs. In Changhua, the meatballs are deep-fried, while those in Hsinchu are steamed, giving each local variety a distinctive taste. The meatballs are cooked in an outer wrapper made of tapioca powder, rice powder, potato starch, and water, while the filling includes pork, mushroom, bamboo shoots and other ingredients. The chewy outer skin and fragrant filling make a perfectly delicious match



Coffin Sandwich：

This Tainan specialty often turns heads for its very unusual name. The sandwich is a thick slice of bread with a hollow center filled with a mixture of chicken meat and liver, shrimp, carrots, potatoes, and milk. The filling is then covered with another piece of bread and cut into four pieces. Best when eaten hot.



Veggie and Meat Wrap：
These wraps are packed with goodies, including boiled cabbage, bean sprouts, sliced fried egg, barbecued pork, peanut powder and powdered sugar, all wrapped up in a thin spring roll skin and served warm. This delicious treat is one of the most popular snacks at night markets throughout Taiwan.



Oyster Vermicelli ：

No night market worth the name is without this unassuming little treat. The quality of this dish is judged by the freshness of the oysters and chewiness of noodles. The dish is made with a type of red vermicelli that does not crumble easily. The noodles are served in a soup stock with fresh oysters and soy stewed large intestines and flavored with black vinegar, a special sauce, and a garnish of cilantro.



Steamed Sandwich：
Steamed sandwiches ("guabao") were originally eaten during employee dinner parties held on the 16th day of the 12th lunar month, but today they can be enjoyed at night markets throughout the year. The sandwiches resemble a kind of hamburger made with a soft white bun. The bun is stuffed with melt-in-your-mouth pork and garnished with pickled vegetables, peanut powder and cilantro, creating a nose-pleasing and tasty combination.



Crushed Ice Dessert：
This popular dessert is a base of crushed ice flavored with mung beans, adzuki beans, starch balls, taro, jelly fig and other toppings and then sprinkled with sugar water, offering sweet and cool relief on a hot summer day. Today, you can also find creative new variations with toppings of mangoes, strawberries and other seasonal fruit.


source: eng.taiwan.net.tw

5 Foods You Should Eat Every Day

By Lisa Iwanycki

Power foods. They’re the foods that are so good for you, they not only make you stronger and more energized, but they can actually help prevent just about any illness.

Part I of this article, lists five foods that you should be eating daily. But there are more super foods you should be including in your everyday diet that you need to know about as well. The following five foods — coupled with the ones listed in Part I — are some of the world’s healthiest items you should be consuming every day.

1. Chili Peppers

Main vitamin or nutrient: Capsaicin

If you’re an active guy, you want your body to be in top shape so you can get the highest level of performance when you’re busy functioning in full force. Capsaicin is a nutrient found in chili peppers that is a natural anti-inflammatory and helps improve circulation. Chili peppers literally clean your blood of mucus and toxins, making it easy for oxygen to be supplied to your cells, so this spicy beast will keep you in top shape for years to come. Also, contrary to popular belief that spicy peppers cause stomach ailments, chili peppers help fight off ulcers.

So if you have a weak stomach and a high level of stress in your life, add chili peppers to your diet to avoid painful stomach problems.Even more important is that chili peppers help prevent prostate cancer, a leading killer in cancer-related deaths among men. So get the inside of your mouth fireproofed for this spicy number and keep your body ablaze.

Alternatives: Cayenne pepper, jalapeno peppers

Cayenne pepper
jalapeno peppers



2. Carrots

Main vitamin or nutrient: Beta-carotene and alpha-carotene


For hundreds of years, carrots have been thought to promote good vision, and modern researchers have proven this belief to be true. Carrots are especially good at improving night vision because the body converts beta-carotene into vitamin A, which is absorbed by the retina. There, it is transformed into a pigment that aids night vision. Consuming beta-carotene also prevents the eyes from getting cataracts. Think about it: If you eat your carrots now, you’ll be able to check out babes when you’re 95. Not a bad deal.

Carrots keep your cells communicating as well. Beta-carotene promotes cell-to-cell communication, which is good for tissue maintenance and repair. Good cell communication also prevents your cells from going wacko and getting cancerous on you. But beta-carotene isn’t the only cancer inhibitor in carrots: Scientists are finding that alpha-carotene is even better than beta-carotene at preventing tumor growth. Carrots are also good for your skin. Having a sufficient amount of beta-carotene in the body will protect it from common skin problems and diseases.

For example, if you’re in the sun a lot, carrots help protect the skin against the damage caused by UV rays. On the other hand, if you’re a workaholic and you don’t get enough sun, adding carrots to your daily diet will give your skin a nice tanned look. The orange color in beta-carotene gets deposited under the skin. Eat your carrots daily, and you’ll impress the ladies with a healthy "outdoorsman" glow.

Alternatives: Sweet potatoes, winter squash

winter squash

Sweet potatoes



3. Kiwi Fruit

Main vitamin or nutrient: Vitamin C



If you travel a lot, sleep weird hours or are stressed out, chances are your immune system is low. Vitamin C is necessary for the healthy functioning of the immune system, and kiwis are higher in vitamin C than oranges or any other commonly known fruit.Not only is vitamin C the primary antioxidant that destroys free radicals and helps lower the rate of certain types of illnesses, but consuming it daily can protect the body against respiratory problems, such as asthma or dry coughs.

Also, eating kiwifruit once a day can lower the risk of blood clots in the body, preventing heart attacks and strokes. In fact, kiwis can replace the daily aspirin people with heart problems are required to take, because they prevent clotting in the vessels that supply the brain and heart with blood.

Alternatives: Oranges, papayas

Oranges

papayas



4. Beans

Main vitamin or nutrient: Fiber and protein



Beans are high in fiber, which is beneficial for a number of reasons. Fiber is necessary for maintaining a healthy digestive system. It moves easily and quickly through the digestive tract, cleaning it and allowing it to function properly. Regular amounts of fiber in the diet have been shown to help ward off certain digestive illnesses, including irritable bowel syndrome and colon cancer.The fiber in beans also helps people maintain or lose weight. This is because high-fiber foods have a low glycemic index, which means that your blood sugar levels will not rise quickly after you eat them. Beans are a low-calorie food that will make you feel full and curb your cravings for higher-calorie foods. Blood sugar levels remain more stable when beans are included in meals, so they make an excellent choice for dieters.

Beans are also high in protein, which is the building block for skin tissue, hair, bones, nails, muscles, and blood. They are a great source of protein because, unlike meat, beans supply it without the cholesterol and fat. So eat your beans and build those lean muscles you’re after.

Alternatives: Tofu, peas, lentils

Tofu

peas

lentils



5. Dark Berries

Main vitamin or nutrient: Antioxidants



One benefit of consuming dark berries — such as blueberries, cranberries, blackberries, and raspberries — is that they keep your body clean by eliminating toxins and pollutants. The dark pigments in these super foods have a more powerful amount of antioxidants than any other produce offered at the supermarket.Antioxidants in your food can save you from almost anything when it comes to your health, and this includes slowing down the aging process. The dye that is released from the skin of this fruit is the most nutritious part because it is the richest in these age-defying, disease-fighting antioxidants.

Aside from keeping you looking and feeling young, antioxidants prevent illnesses and ailments that come with age. For one, dark berries lower bad cholesterol and they are more cardio-protective than wine — so eat your heart out, and your heart will thank you later. Another way they slow age-related diseases is by protecting your brain from memory-related problems, such as Alzheimer’s or loss of memory after a stroke.You can eat your way out of cancer, viruses and memory loss, and you can seriously slow the aging process with these dark spurts of goodness, so add them to your power shakes or your cereal in the morning.

Alternatives: Plums, cherries, red wine

Plum

Cherries

Red Wine

Eat Better, Feel Better, Look Better

The foods listed in this article — together with those I supplied you with in Part I — are power foods that you should be adding to your diet every day. If you follow my recommendations, you will feel stronger and more resilient, your doctor will be appreciative and impressed, and your girlfriend will notice a change in your energy levels. Added to all of that, your mirror will provide you with an improved look. Enjoy it and make it last.



source: Foxnews.com