Organic Food, Is It Good for Me?

Organic Vegetables - Healthy, No Chemicals Residue

Organic food has become a hot topic among all of us these days especially for us who lives in a developing country like Indonesia. We heard more and more people talking about eating organic food and the health benefits that we can get out of it. The food we consume everyday is important to our daily life and as we are getting older, our body needs the right kinds of food to ensure our well being are properly maintained physically and mentally.

Many people purchase organic food because they believe it has more benefits and is healthier than conventionally grown food. The advantages of organic food have been a hot topic for more than a decade now but it wasn’t until relatively recently that these benefits were supported by more than just hearsay.

Organic Food - more vitamins, antioxidants, prevent diseases

Nutritional Benefits

According to research studies by scientists, it has been proven that organic foods, including fruit, vegetables and milk, may be more nutritious than non-organic produce. Organic foods have higher levels of many disease-fighting antioxidants and essential vitamins that are highly beneficial for our bodies, including Vitamin C. “On average, our research found higher vitamin C, higher mineral levels and higher phytonutrients – plant compounds which can be effective against cancer.”

Nicer & Better Taste

Yes, organic foods do taste better than conventionally produced foods. Many studies have found levels of specific vitamins, flavonoids or antioxidants in organic foods to be higher than the levels found in conventional foods. Many of the antioxidants are poly-phenols, flavonoids and other volatile compounds, which are responsible for a high proportion of the flavours in the foods we eat. The greater the amount of these protective compounds, the greater the flavours, hence tastier and more appetising.

Family eating organic foods - healthy choice

Healthier Environment

Last but not least, organic food and farming reach far beyond our own health and well-being. Organic food is safer for our entire planet – our children, grandchildren, great grandchildren, and generation after generation, will be able to live longer in a much healthier environment. Scientific studies are beginning to show that that eating organic food results in lower levels of pervasive chemicals in humans, hence preserving humankind civilisation even longer.

With antioxidants that prevent heart disease, cancers, anti-inflammatory and autoimmune diseases, should we start eating organic foods from now on?

Celebrating Chinese New Year 2010

Chinese New Year 2010 - The Year of TigerWish You a Happy Chinese New Year 2010

Red is hot, fiery, bright and glaring. Red brings joy, luck and prosperity. It is the Chinese New Year 2010. This year is so special because we have both Chinese New Year (Imlek) celebration and Valentine’s Day falling on the same day, Sunday 14 February 2010.

Red does not only symbolise happiness, wealth, prosperity and good luck, it is also believed to ward off evil spirits. Imlek is a holiday for everyone to enjoy and show their love, warmth, harmony and togetherness with family.

As Chinese New Year is just around the corner, the atmosphere is strongly felt everywhere including malls, shopping centres, star-rated hotels, Chinatown, etc., where the shops are brightly adorned with red-themed decorations. Various kinds of accessories are on offer for those celebrating this special moment with family.

Chinese New Year Cooking

Imlek is also a celebration of love for the family. As usual, many people will be dressed in red during Chinese New Year. They also decorate their houses with red ornaments and cook Chinese food cuisine for family reunion dinner. Red envelopes containing money – called ang pao – are normally handed over by the elderly to children and teenagers during the day.

When it comes to cooking for a Chinese New Year celebration, there are a few things you might want to keep in mind. The foods that are prepared each one has its very own meaning and a definite reason for being prepared. Noodles, garlic chives, peanuts, lettuce, lobster and chicken are a few examples that are normally served.

On behalf of Ellane & Chefer team, we would like to wish you all Gong Xi Fa Cai – wishing you a happy and prosperous Chinese New Year.

Happy Valentine’s Day 2010 – Dinner Where?



Di bulan Februari yang penuh dengan cinta ini, apa yang akan Anda lakukan? Sibuk mengurus acara romantis Anda di hari Valentine yang jatuh di hari Minggu 14 Februari? Atau anda masih bingung memilih restaurant untuk tempat dinner anda dengan si dia? Apapun yang anda rencanakan, inilah saat yang tepat untuk anda mencurahkan isi hati anda dengan si dia.

Sebetulnya rumah anda-pun dapat digunakan untuk acara dinner romantis valentine day’s anda, asalkan didukung dengan dekorasi dan suasana yang tepat seperti lilin dan musik – terutama bagi anda yang dalam kondisi money tight, ini tidak berarti anda berdua tidak dapat menikmati fun. Oleh karena itu, kami ingin memberikan anda “back to basic” recipe untuk memasak “fine dining style” Indonesian Beef Rendang:

INGREDIENTS

  • 2 tbsp vegetable oil
  • 1kg diced beef
  • 1 onion finely chopped
  • 50g sachet Rendang spice paste
  • 400ml can coconut milk
  • ½ cup beef stock
  • ½ cup desiccated coconut
  • 2 tsp brown sugar
  • 1 tbsp kecap manis
  • Tomato wedges, diced cucumber and sliced red chilli, to serves

METHOD

  • Serves: 6
  • Preparation: 15 mins
  • Cooking: 2 hrs

PREPARATION

  1. Heat the oil in a large, deep frying iPan. Cook beef in 4 batches over medium high heat until browned. Transfer to a plate. Reduce the heat to medium and add the onion to the pan. Cook for 5-7 mins until onion is soft and brown.
  2. Add Rendang paste and cook, stirring, for 1 min. Return all meat to pan. Reserve 2 tbsp of coconut milk and add rest to pan with stock. Bring to the boil. Reduce heat to very low and simmer, uncovered, for 1 hr, stirring occasionally.
  3. Stir in coconut, sugar and kecap manis, and cook for 30 mins, stirring often so it doesn’t catch on bottom of pan, until liquid is almost all reduced. It should be quite a dry curry.
  4. Serve topped with tomato, cucumber and chilli, with reserved coconut milk drizzled over.

This recipe is specially brought to you from MasterChef Australia.