Steamed Vegetables is excellent sources of a variety of natural biochemical and antioxidants that can reduce the risk of certain chronic diseases and are a rich source of fiber. The introduction of the Steamfresh product heralds in steam in the bag cooking, new to U.S. consumers. Vegetables can be sliced and mixed in salads seasoned with a light dressing that can be prepared in advance for several meals and kept in the fridge.

Surprisingly, the hatred of vegetables may have a genetic basis. It seems that some people are programmed to be super sensitive to the healthy compounds found in vegetables, describing them as having an unpleasant, bitter taste.

Roasted vegetables and grilled vegetables would also be a good choice with an interesting accompaniment. The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors.

For many, the quickest solution is the microwave. Recently there has been some controversy regarding whether vegetables retain their health benefits when they’re cooked in a microwave.

Prepare your vegetables for cooking. After washing thoroughly, cut vegetables into equal sized pieces to ensure even cooking. Place vegetables in a large, microwave-safe bowl. Add water to cover your vegetables the water should be shallow in the bowl. Cover the bowl with microwave safe plastic wrap and turn over one corner to vent.

Choose a vegetable steamer basket, if space is at a minimum. A steamer basket is made out of metal, with feet that keep the bottom of the basket above the water. Place the basket in the bottom of a 2-quart saucepan. Add water, but do not let the water cover the bottom of the basket.

Steaming has long been thought of as the gold standard for vegetable preparation because of its inherent health benefits. We live in a fast paced society which means we look for the fastest way to prepare vegetables. For more details http://www.indomunch.com

Before there are Starbucks, Coffee Bean & Tea Leaves, most people in the region of Singapore and Malaysia know only kopi, a Baba Malay language for coffee.  Kopi is basically robusta coffee.  Espresso and cappuccino are extravagant coffee in the early days, meant for the rich, and only available in hotels.

Today, a cup of espresso coffee or any other gourmet coffee still costs a few dollars, and a cup of kopi is only between 70 and 90 Singapore cents.

Latte or long black is unknown in local coffee stalls and kopi tiam.  Tiam means shop in Hokkien, a Chinese dialect.  Instead it is commonly called kopi, kopi-o, and kopi-c.

Kopi is not brewed in coffee maker, but steep in a tall metal pot with a long spout with a cotton coffee filter, a long cone bag, within.  Milk and sugar are not served separately on the table.  When you order your kopi, you have coffee with condensed milk, a sweetener, and sugar, already added.

Kopi-o is black coffee, with sugar added.  O sounds like black in Hokkien.

Instead of condensed milk, Carnation evaporated milk is added to kopi-c, with sugar.  The c stands for Carnation, a brand, even though some have replaced it with other brands.

Most of the early kopi tiam are started by Chinese who are Hainanese.  Today their lingo still stays.  Ask for kopi-c siu tai, it is coffee with evaporated milk and less sugar in the cup.  More sugar, ka tai.  But for no sugar, it is kosong, a Malay word which means nothing.

Sarabat stalls are coffee stalls run by Indians and Malays.  They are famous for their teh tarik.  Teh means tea, and tarik means pull back.  A cup of tea with milk and sugar added is then juggled between two cups at an altitude.  The original purpose is to lower the temperature of very hot tea for easy drinking on a hot day, for the climate in Singapore and Malaysia most of the year is of summer.  However, the action has also produced a foamy top for the tea, much like cappuccino.  This spurs the creation of kopiccino, using the same method but instead of tea, it is coffee.

Many migrants came from China in the old days.  Chinese meal will always have a cup of Chinese tea besides their food.  It is not surprising to find in the local coffee shop and food court, too, that coffee and tea are usually ordered together with meals, much like having a cup of Chinese tea, or ice water in western meal.  But for some, hot kopi is still best reserved after a meal.

Nevertheless, for those who still crave for a piece of cheese cake with gourmet coffee, it is still Starbucks, hotels, or café.  For others with a budget, Ikea offers value for money for a cup of brewed coffee with cheese cake.

Any opportunities to travel to Singapore and Malaysia, kopi with roti kaya is a must.  Roti is bread in Malay, and kaya is a coconut egg jam.

Tea as today remained almost unchanged from the moment when it was discovered by legendary Chinese emperor Shen-nung 2737th year before Christ. Shen nung was a skilled ruler, creative scientist and patron of art. Circumspect and farsighted, he was preventive health care and he requires that all drinks water before being boiled. One summer day started is to visit one of its provinces Halfway stopped the service and ordered her to him, boil water for drinking. At that time, the wind reach dry leaves from a nearby bush fell into boiling water and it colored brown color. As a scientist, Shen nung could not resist, and not to draft new liquid magic fragrance. Curious emperor was keen tea, a new drink immediately started winning in the world.

Tea from China to Japan was through buddhistic Yeiseija priest who is in Japan known as the “father of tea”. In Europe he came across Portugal, 1560. Year, and since then became very popular, and 1860.it was first mentioned adding milk to tea. English “tea at five,” which is more myth than reality, appeared when Anna, duchess of Bedford, idea to organize a Tea parties that would serve sandwiches and sweets. Russians also have a long tradition of drinking tea. 1618. Year in the Chinese embassy in Moscow, the Emperor Aleksey served this beverage. In the beginning was expensive, because it special caravans brought from China, but by the end of the eighteenth century every Russian house had a samovar, a large type teacup from whom the whole day drinking tea. Russians have always drinking strong tea, sweetened sugar, honey or jams, and after vodka, tea is the second Russian national drink.

Businesses are the Americans, during the first American world’s fair, quite accidentally discovered and patented cold tea. In fact, one entrepreneur’s visitors planned to serve tea, but because of the great heat, nobody was interested in his offer, so the idea of cooked tea injecting a large quantity of ice, and it was created the “Ice Tea” and became a big hit of the fair, and beyond. Several years later, the American Thomas Sullivan is developing the concept of “tea in bags. As a tea dealer, in Gaza is gently put each promotional copy of tea, which is provided in restaurants to the test. It was great marketing opportunity when it is realized that the owners of the restaurants serve tea shop unpacking from the packaging that they were delivered, to avoid a mess wet tea leaves in the kitchen.

http://www.rhythmandbusiness.com/index.php?/food-beverage/tea/tea

The discovery and the use of tea in China can be traced back to the ancient time of Holy Farmer (a legendary ruler, the second of the Three August Ones, who was supposed to have invented the plough and discovered the curative virtues of plants). The Chinese people often call themselves descendants of Yan Di and the Yellow Emperor. According to historians’ research of the texts, Yan Di refers to the Holy Farmer. About 5,000 years ago, the Holy Farmer, who was thought of as the God of Farming, invented many farm tools and taught people how to grow crops. China is a country where the ancient farming revolution was accomplished very early. Archaeological excavation and historical records prove it is a reliable fact rather than a legend that the Holy Farmer founded methods of agricultural production. The Holy Farmer was also the God of Medicine in Chinese legend. To save the common people from pain, the Holy Farmer selected various wild plants as medicine. Fearless of the sacrifice, he tasted the wild plants himself to learn their effect on the human body. It is said that one day he got poisoned seventy-two times when gathering and tasting herbs on a mountain. Later he found a plant, which was tea. He brewed the leaves in a pottery tripod and then drank the liquid. As a result, the toxins in his body disappeared. Since then, the Chinese people have treated tea as a precious medicine bestowed on human beings by the cosmos. The story illustrates that the Chinese people first used tea as medicine.

Brew awakening…

Not too long ago, I drove down Fairview Street here in Boise, Idaho and noticed a coffee shop called Brew Awakening. What a great name for a coffee shop!  Recently, I found this space empty.  I am sorry to see someone’s dream not being realized.   Even if you have the benefit of high traffic street, cars don’t always stop.  Fast morning commuters won’t notice you if moving traffic is over 35mph.  Perhaps the owner found a better location. 

Here I am trying to offer you some simple guidelines on a perfect brew cup of tea.  The way to a perfect cup of tea can be as deep as the history of tea.  The whole process of brewing tea reminds us to be mindful of what we are doing.  It keeps us being in the present moment and pay attention to the detail of the three elements: the temperature, brewing time and serving traditions.  The steps are just as important as the drink itself.  The Japanese has gone as far as to creating a tea ceremony where every move has an intention.  Like mediation, the process slows down the mind and allows wisdoms to come through.

With Chinese tradition, the Kung Fu tea encompasses the reflective spirit, the etiquette, and the skills of making and pouring the tea. Drinking Kung Fu tea is not to crush thirst, but to experience the tea through the fragrance and the taste.  A special miniature clay tea pot is used.  This clay absorbs the fragrance of the tea.  Over time, one can smell the tea without having to brew the tea in the tea pot.

In modern days, the general guidelines are 2 to 5 minutes for steeping black tea.  Oolong tea takes longer, about 5-8 minutes. The recommended water temperature is 180-190 temperature. Green tea takes about 2-4 minutes at 160 to 170 degree water.  White tea steeps for 4-6 minutes at 180 degree temperature.  Second infusion will take twice as long for the flavor to infuse.  Steep time for Rooibos and other herbal tea varies, but most of them needs to steep 5 minutes or more.  Adjust these steps to your personal taste. 

Whatever method or tools you use, be with the process and enjoy the experience.  Make it your time to have a brew awakening.