Sunday, 14 August 2016

Nasi Merah, semerah hatiku...



My healthier option. Rendang made with soy milk, blanched Choy Sum, egg white omelette and cherry tomatoes and red rice. Red or brown rice are a much better option than white rice. 

This is purely because White rice is highly refined. What makes it not-so-healthy despite being consumed by billions of people throughout the world is the fact that processing and milling takes away the bran and germ (rich in dietary fibre as well as nutrients beneficial for our health). 

Polishing also removes its aleurone layer resulting in loss of B vitamins and nutrients. It may also be treated with additives that can harm human body and trigger metabolic disorders like diabetes, obesity etc. 

Brown and red rice share the same nutritional profiles and are either un-hulled or partially hulled. This means we get to chew on the bran and germ. While brown rice is easily available across the world, red rice is typical to Himalayan Mountains,Tibet, Bhutan, as well as southern India. However I found some really good Red rice in the Tamu in Lawas, Sarawak.

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