Nyonya Curry Ramen 娘惹咖哩拉面Chef Recommendation   

 

 

 

 

 

 

 

 

 

 

 

 

 

Would you ever wonder the taste of noodles being processed through sun ray? Veggie Planet would be the place you get to taste the home-made Ramen. Ramen, we used organic flour to produce the noodle, then infusing Victamin E into a crunchy noodle through sun-dried. For the curry sauce, we made the sauce by blending in walnuts, cashew nuts and pine seeds. Without adding Santan, the curry soup is tasted exactly creamy as you would think that is cooked with coconut milk. Therefore, the bowl of combination from home-made Ramen and curry soup would definitely savour your taste bud. Bon Appetit!!! 

咖哩的故事

咖哩的由来

关于咖哩的起源有诸多说法,而印度确实为咖哩的起源地,咖哩这两字的语源来自南印度,以南印度的泰米尔(TIMIL) 话 来说咖哩是“酱”的意思。这是综合各种辛辣的香料所制作的料理名称,有人说第一位做咖哩的人为释迦牟尼,在印度的传说中,释迦牟尼教人如何用树草的果实来 调配以为做长生不老的灵药,并以释迦牟尼当初传教的地名“咖哩”作为这灵药的名称,而后人将此灵药当成料理调味料而广泛地传播开来。在中国的传说中,相传是殷商时代,待奉皇帝的食医,由做汤的技术研发出调制生药的技术。中药和咖哩,在混合调配生药药剂与香料的技法上几乎是相同的。一般的 中药和咖哩,都是由多种不同辛香料结合在一,就是咖哩的精髓。最常使用的辛香料有郁金香,胡椒,唐辛子,大茴香,小豆蔻,欧时萝,肉桂,月桂菜,芥末,多 香果。

咖哩的传播

随着印度文明的影响,咖哩自印度大陆传播到周边地域。在中世纪的欧洲,香辛料在做为调味料之前,是非常昂贵的物品,除了做调味料使用之外,更应被当作药物功能,而成为生活上的必需品,当时是欧洲的列强们,为确保取得香料产地,并进行殖民化而在亚洲展开争夺战,在1747 英国食谱上曾记载着,英国在印度设立了东印度公司为其代表,并将印度所产香料带回国内,使得印度咖哩的风味,再次与英国发扬光大。当时的女皇维多利亚十分喜爱咖哩料理,也使咖哩变成贵族到庶民都十分喜欢的料理。至19 世纪所谓的咖哩粉正式在市面上贩售,而到了19世纪所谓的咖哩粉正式在市面上贩售,而到了19世纪后半己非常普遍并销往法国及日本。

咖哩对人体的影响

根据实验现实,吃了咖哩后,手脚的温度较食用其他的食品更不容易冷却。另外,由脑组织中的血红蛋白测量脑血流量明显地增加了,而籍由脑血流量的增加,可以使得精神更加集中,增加工作效率。

营养疗效: 咖哩本身具备香、辛、色、甜、咸五味,也富含镁、磷、铁、钾及维生素A,B1,B2,B6 能帮助增加食欲,有助于便秘,贫血,高血压,心脏病及关节炎等症。

 

More Foods on Recommendation:-

 

Lontong with Glass Noodle 冬冬粉丝 Chef Recommendation   

By the word "Lontong" is a slang of word used by Indonesian.  Lontong is an Asian dish that is famous in Indonesia and Malaysia. In common, lontong is served with cube rice which is made from compressed rice. Then the dish will be served with long beans, cabbages, red chillis, eggplant, potatoes and bean curd in the light curry gravy.

However, in Veggie Planet, we replaced the cube rice into glass noodle. The dish will be served with long beans, cabbages, red chillis, eggplants, potatoes, and bean curds along with chef's receipe light curry gravy.

 

 

 
 

 

 

 

 

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