TIME TO GET HOT – 5 SURPRISING HEALTH BENEFITS OF CHILI PEPPERS
Living in Malaysia, chili has always been a well-known addition to our food intake. Whether it’s presented in the form of fragrant curries, spicy sambals, or just raw cut chilies, this fiery ingredient had always been a prominent part of our diet. However, despite its popularity, chili often has a negative label attached to it in terms of health. Rumors are it causes intestinal upsets, acne breakouts, even fever, just to name a few. Well, it’s about time we return these misrepresented plants some justice. Here are five good reasons why you should start including chili in your daily diet.…

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MYTHS AND FACTS ABOUT DURIAN
The durian is a popular and unique tropical fruit! In other words, durian is just exquisite! You cannot compare it to other fruit in this world. Eating the silky and smooth flesh of the fruit is said to be a sensual experience by the durian’s rich and complicated flavors. In Malaysia, the durian is very well known and it is even referred as the “King of Fruits”. Last time, you need to wait for the durian season from June to August to enjoy this delicious fruit. But, these days, you can eat durians almost all year round. You are able…

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PIMP YOUR SALAD – THREE BASIC PRINCIPLES FROM THE GREATS
It’s easy to forget how diverse the world of salad actually is. We’re all familiar with the standard café salad. And whilst there are a lucky few who look forward to Caesar salads two/three times a day, most of us would benefit from getting a little more creative with our vegetable intake. A hearty salad is, after all, one of the easiest way to sneak in several of your five servings of fruit and veg a day. Their general low caloric density means that having one for lunch or dinner is a great way to load up on essential nutrients…

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PRAY FOR NEPAL
25 April 2015 marks a dark day for Nepal. At approximately noon local time, an earthquake with a magnitude of 7.8 shook the city of Kathmandu. It was the country’s most powerful earthquake in 80 years. Many aftershocks followed the major earthquake, continuing to cause devastation to this already impoverished country.   Today, the official death toll has rose to more than 4,000, with many more areas still under rubble. The people are abandoning their homes, choosing to spend their nights in open areas, for fear of buildings collapsing over them.   Humanitarian aid is starting to flow into the…

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THE WORLD OF SPICES WITH SAPNA ANAND (PART3)
In our first and second parts of our interview with Sapna Anand, chef and cookbook author, we talked about some of the places where we can get fresh spices in Malaysia, how to store them and some of the spices in her own spice box. We also learned some interesting things about cinnamon and garam masala.   For this third part, we turn our attentions to the Indian cuisine, which is so closely related to spices that we are hardly able to talk about one without linking it to the other. When we asked Sapna about it, we were quite…

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THE WORLD OF SPICES WITH SAPNA ANAND (PART 2)
In our previous article, we shared some of the insights we gained from talking to Sapna Anand, the author of the MPH Masterclass Kitchens Series book, New Indian Kitchen. Today, we continue with the second part of the interview, where Sapna talked to us about some rather interesting things about a very popular spice in many kitchens – the cinnamon. One of the first things that we should know, according to Sapna, is that what we know as cinnamon today, may not actually be cinnamon at all! In fact, it is very difficult to find cinnamon in Malaysia, and in…

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THE WORLD OF SPICES WITH SAPNA ANAND (PART1)
Spices are a great addition to have in any kitchen, especially for those of us who love to cook and experiment with different flavours and aromas. At the same time, the abundance of choices and varieties of spices there are in the world can be somewhat overwhelming for the amateur.   We managed to squeeze an hour’s time out of Sapna Anand’s schedule to sit down and talk to her about the world of spices. An established chef with a cookbook to her name, Sapna’s own extensive travels have helped shape the chef she is today.   The first question…

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COOKING AND EATING WITH GST
Earlier this week, we touched briefly on what food items will be subject to the new 6% GST come 1 April 2015, and what will not be. Today, we'd like to dig a bit deeper to see exactly what this might mean to those of us when it comes to actual eating and cooking.   Many believe that eating out, already considered quite a luxury at today's prices, will become costlier once GST kicks in. This is not without reason. Despite many basic food items being zero-rated, a myriad of other aspects of any commercial F&B outlet, such as utilities, rates…

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WHAT FOOD ITEMS ARE TAX-FREE?
With the GST (Goods and Services Tax) looming just at the horizon, many Malaysians are still left wondering about what food items may or may not be subject to the 6% tax. With just about a week to go, we thought it would be a good idea to provide Foodditers with a rough guide as to what food items are zero-rated (no tax), and what are subject to 6% tax. While there are no guarantees as to whether or not their retail prices will increase, it's still better to know what to government has decided to keep tax-free.   1. Vegetables…

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BEETROOT CARPACCIO WITH GINGER DRESSING AND FETA
Last week, we shared with you some great news about some local books having made it to the International "Gourmand Best In The World" competition. One of those books, is Sapna Anand's New Indian Kitchen.   Before we introduce the book proper, we thought it would be nice to first share with you a sneak preview of what you will get when you get yourself a copy of this beautiful book.   Here's a video made by some of our friends, of Sapna making beetroot carpaccio. It's a recipe that's also in the book, so if you think it looks delicious, it's because it actually is!…

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