Category Archives: Breakfast

Insulin juice

I’ve heard that there appears to be a preparation for insulin-like juice which you can consume orally to lower your you blood sugar level. However, if you hate vegetables then it’ll be a challenge for you to take it. I found this in Facebook. If you’re afraid of needles, maybe you can check this out.

insulin juice

Okay, siapa nak cuba? Menarik ni! Jus yang dapat menurunkan kadar gula dalam darah.

Resipinya:

1 biji epal hijau
1/2 biji peria
1/2 biji timun
2 btg seleri
1/4 lemon

Diminum setiap hari.

Siapa yang dah cuba, kongsikan kesannya kat sini. Maklong belum cuba lagi. Esok nak cari bahan-bahannya.

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Filed under Breakfast, Diabetic-friendly, Uncategorized

Quinoa lemak

Nasi lemak adalah sarapan tradisi Melayu. Namun bagi pengidap diabetes, nasi lemak sukar dielakkan. Mak Long sudah jumpa gantian untuk nasi lemak yang cukup berlemak mempunyai rasa dan tekstur yang hampir serupa- quinoa (disebut keenwa) lemak. Ia cukup mengenyangkan dan anda tidak akan makan bertambah.

Bahan-bahannya

1 cawan quinoa

1  tin santan kelapa blue Dragon

1 ulas bawang putih (cincang halus)

1 inci halia (parut)

1 batang serai

air secukupnya

1 kiub stok ayam

garam

Hidangan  untuk 2 orang

Rendam quinoa selama sekurang-kurangnya setengah jam. Ramas quinoa dengan jari dan bilas dengan air yang banyak untuk membersihkan buih saponin yang terdapat pada kulit quinoa. Sekiranya tidak dibersihkan dengan sempurna buih saponin boleh menyebabkan rasa pahit.

Masukkan quinoa dalam periuk. Sukat santan kelapa dan tambahkan air secukup untuk sama dengan 2 cawan. Curahkan kedalam periuk quinoa. Masukkan bawang putih, halia, serai yang telah diketuk, kiub stok dan garam. Rebus seperti nasi. Apabila telah mendidih dan hampir kering,  tutup periuk dan tutup api. Biarkan tertutup selama 15 min. Anda boleh juga gunakan periuk nasi elektrik.

Maklong hidangkan quinoa lemak dengan sambal tumis, telur rebus, timun dan ayam bakar.

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Filed under Breakfast, Diabetic-friendly

Soft boiled egg and toast soldiers

MIL Maklong pelihara 5 ekor ayam betina dan tiap-tiap hari ayam tersebut bertelur. MIL Maklong yang pemurah tu tak pernah lokek berkongsi telur dari ayam peliharaannya. Kami sangat jarang makan roti tapi sekali sekala beli roti dan bila ada telur Paklong suka makan toast soldiers ni dicicah dalam telur setengah masak .

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Filed under Breakfast, Vegetarian

Pancake with canned pilchards

 

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We had some leftover cooked canned pilchards in the larder and what better way than to finish them with pancakes.

Pak Long made the batter using 1 mug of flour and I mug of milk, 1 egg and a pinch of salt and a tablespooon of melted butter all whisked together into a smooth batter. I made the pancakes and it was on the table in less than 20 minutes. Bon apetit.

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Filed under Breakfast, Uncategorized

Onion bhajiyas

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Hidangan onion bhaji ini sesuai untuk pesakit kencing manis kerana Maklong gunakan tepung kacang kuda yang kandungan karbohidratnya lebih rendah dari tepung gandum. Ia sesuai dihidangkan sebagai kudapan waktu petang atau sebagai sarapan pagi.

Bahan-bahannya:

1 biji bawang besar (dikupas dan dihiris separuh bulat)

4 sudu besar tepung besan (kacang kuda)

1 biji  telur

2 sudu besar air

secubit garam dan lada sulah

minyak untuk menggoreng

Hidangan 2 orang

Gaulkan bawang dengan tepung kacang kuda. Masukkan garam dan lada sulah. Pecahkan telur dan masukkan dua sudu besar air dan kacau rata. Goreng dalam minyak dalam seperti jemput-jemput. Hidangkan panas-panas.

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Filed under Breakfast, Diabetic-friendly, Starter, Vegetable

Poor man’s pancakes with pilchards in tomato sauce

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This dish is so reminiscent of my childhood. At times when food was hard and the only protein we could afford was a can of sardines and a kati (an old weight measurement slightly less than a pound) of flour, this was certainly luxury to us then.  I remember a time when my younger brother, my late sister and I will sit in a circle facing a tray. We wait anxiously while my mother cooks the next pancake. As soon as it comes, it will be snapped up and gobbled in seconds. 

Yes, this dish definitely brings back fond memories.

Ingredients:

250 gm of flour

1.5 liter of water

1 tbsp of melted butter

a pinch of salt

1can of pilchards in tomato sauce

1 onion peeled and sliced

1 garlic crushed

about a half cm of ginger thinly sliced

1 red chilli sliced

2 cardamom pods

a small shard of cinnamon

1 tbsp of cooking oil

melted butter

SERVES 4

Prepare the batter.  In a large bowl, mix the salt with the flour. Make a well in the middle and add half the water. Gently mix the batter using a metal spoon. Once you’ve got a thickish batter, slowly add more water. Whisk the batter to get rid of any lumps. Add the melted butter and whisk again.  Now rest the batter while you cook the pilchards.

Heat a saucepan and add two tsp of oil. Fry the ginger until crisp then add the cardamom and cinnamon. Now add garlic, chilli and onions. When the onions are soft add the pilchard, check the seasoning. Cover and let simmer gently over a low heat.   

Heat a non-stick frying pan over a medium to low flame. Once you can feel the heat rising over the pan brush it with melted butter. Using a soup ladle, spoon the batter into the frying pan. Gently tilt and roll the pan to get a thin and round shape. Watch the pancake as it cooks. Once you see the raw batter changing its colour, gently shake the pan and flip the pancake over to cook the other side. If you are worried, your pancake might land on the floor you can use a fish slice to flip it over. Repeat the process until you’ve cooked all the batter.

Serve immediately with the pilchards.

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Filed under Breakfast, Fish

Vegetable Congee (Bubur)

Vegetable Congee

I had this for breakfast last week as an alternative to English fry-ups and muesli.

Ingredients:

1 cup of rice

1 medium carrot (peeled and  finely chopped)

1 medium potato (peeled and finely chopped)

1 celery stalk (finely chopped

1 cup of coconut milk

1 whole onion (sliced into half moons)

1 tsp of garlic powder

1 tsp of ground ginder

80g of dried shrimp

salt

ground white pepper

SERVES 2

Place the rice in a deep saucepan and cover with with 1.5 litres of water. Add salt and bring gently to boil. Once boiling, turn the heat down to low, cover the saucepan and let it simmer gently stirring occasionally to stop it catching.

Meantime heat a table spoon of vegetable oil in a frying pan and gently fry the onions, stirring it until golden brown. When the liquid has boiled off and the rice has turned into the soft congee, tip the onions into the rice. Add the garlic, ginger, dried shrimp, garlic ginger and the chopped vegetables. Next add the coconut milk and season with salt and white pepper. Stir. Let it simmer until the vegetables are soft. If the mixture threatened to be too thick simply add boiling water.

The congee is ready when it has the consistency of a thick chowder. Serve with fried crisp ikan bilis ( dried anchovies) and a drizzle of soy sauce and sesame oil.

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