ORGANIC FOOD FOR EVERYONE…

1. ORGANIC FOOD FOR EVERYONE… WELCOME

2. WHAT IS ORGANIC FOOD? Those that are produced without the use of chemicals, including pesticides and fertilizers commonly used in cultivation and drugs, such as antibiotics and hormones given to commercial livestock. TYPES WHERE TO GET THEM PROS AND CONS SECRET RECIPES http://images.google.com.my/imglanding?q=farm%20scenery&imgurl

3. TYPES OF ORGANIC FOOD Vegetables and Fruits http://images.google.com.my/imglanding?q=organic%20vegetables&imgurl http://images.google.com.my/imglanding?q=organic%20food&imgurl Organic meat http://images.google.com.my/imglanding?q=organic%20meat&imgurl Organic Fish http://images.google.com.my/imglanding?q=organic%20fish&imgurl Organic Dairy Products http://images.google.com.my/imglanding?q=organic%20dairy%20products&imgurl

4. WHERE TO GET THEM? It is very easy to find Organic Food and Products in Malaysia. Visit any of these suggested places and you will be surprised by the variety of Organic food found there. Go and Check them out Guys!!! Local market Supermarket http://images.google.com.my/imglanding?q=organic%20food&imgurl Wholesale Market Hypermarket http://images.google.com.my/imglanding?q=Thinking%20animation&imgurl

5. IS THE ORGANIC FOOD BETTER? Arguments for or against organic foods are largely anecdotal and left to word of mouth. Here are a few arguments from both sides. PROS CONS http://www.organic-food-for-everyone.com/definition-of-organic-food.html

6. PROS OF CONSUMING ORGANIC FOOD • Higher nutritional value than many traditionally grown, raised or produced food items • Significantly lower levels (ideally, none whatsoever) of chemical toxins commonly found in traditionally grown, raised or produced food items • Better taste -- in many instances, people consider organic food to be better in taste • Improve appearance -- again, in many instances people consider organic food to be better looking and better appearing than its traditional counterparts

7. CONS OF CONSUMING ORGANIC FOOD • Organic Food is Too Expensive: perhaps the single best argument against organic food is that it is just too costly. On average, consumers pay 50% more for organic products and up to 100% more for organic meat and dairy products 2. It is not as productive as food grown by modern methods.  All foods were grown organically until the past couple of centuries.  Modern, chemically assisted growing methods dramatically increased food production.  Critics say organic farming cannot produce as much food per acre as newer farming methods. http://www.love-organic-food.com/disadvantages-organic-food.html http://images.google.com.my/imglanding?q=farming&imgurl http://images.google.com.my/imglanding?q=farming&imgurl

8. COOKING TIME…!!! We can cook a lot of dishes by using these healthy organic products. As ONE Malaysia that lives harmoniously under one roof, we have our own ways to utilize them. So, let’s learn some recipes… Malays Cuisine Chinese Cuisine Indian Cuisine

9. MALAY CUISINE http://foodmalaysia.net/index.php?page=penang-ulam-rice Penang Ulam Rice 1 Salted tenggiri fish2 boiled mackerels2 tbsp kerisik (pounded dry-fried grated coconut)120ml thick coconut milk4 shallots (sliced)600g cooked ricejuices of 2 limesoil for fryingULAM INGREDIENTS1 turmeric leaf/daun kunyit2 cashew nut leaves1 stalk basil leaves1 stalk kesum leaves2 stalk ulam raja leaves1 stalk selom leaves1 bud ginger flower/bunga kantan1 stalk lemon grass/serai (finely slice)3 sekentut leaves2 kaduk leaves5 pegaga leaves How to cook:1. Wash all the leaves, the leaves up in bundles and slice finely.2. Wash the ginger flower and lemon grass. Cut finely.3. Heat oil, fry the salted tenggiri fish and mackerel.4. Remove and flake the flesh of both fish.5. Mix thoroughly all ingredients with kerisik, lemon grass, ginger flower, shallots and thick coconut milk.6. Add cooked rice into the mixture, combine well.7. Squeeze lime juice over rice and serve.To serve:Serve on the plate

10. http://images.google.com.my/imglanding?q=sago%20cake&imgurl Sago Cake • Method : • Rinse and soak the sago in hot water for about 10 minutes before draining well. • Divide the lotus seed puree into 8 portions. • Grease tart moulds. • Boil 500ml water, add the sago and cook until transparent. • Rinse with water and drain well. • Mix the sago, sugar and flour together. • Fill the tart moulds half full with sago. • Put in one portion of the lotus seed puree and cover up with sago. • Steam over high heat for 20 minutes or until transparent. • Turn sago cakes out of the mold. • Serve hot or cold.

11. CHINESE CUISINE Chicken in Oyster Sauce http://images.google.com.my/imglanding?q=chicken%20in%20oyster%20sauce%20recipe&imgurl _images/287da839826f9de1c8b0ffd4b9d2810cwokkingmum_assorted-mushrooms-with-oyster-sauce.jpg&imgrefurl= • Serves 4 to 6 • Prep Time: 20 minutes • Cook Time: 7 minutes • Ingredients: • 1 pound chicken meat • Marinade: • 2 tablespoons soy sauce • 1 tablespoon rice wine • 1 teaspoon sesame oil • 1 tablespoon cornstarch • Vegetables: • 3 - 4 Chinese dried mushrooms, softened and sliced • 1 can bamboo shoots or 1 can baby corn  • 2 green onions, sliced on the diagonal into thirds • 1 slice ginger, minced • 1 garlic clove, minced • Sauce: • 1 tablespoon dark soy sauce • 2 tablespoons oyster sauce • 1 tablespoon dry sherry • 1 1/2 tablespoons cornstarch • 1/3 cup water • 1 teaspoon sesame oil • Oil for stir-frying Preparation: Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10 - 15 minutes.While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain.Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok.Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot. http://chinesefood.about.com/od/poultryreceo/r/chickenoyster.htm

12. Chinese Steamed Cake Directions:1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper. 2. Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract. 3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles. 4. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar. Yields 1 - 9 inch square cakeMakes 12 servingsIngredients: 6 eggs 1 1/4 cups white sugar 2 1/2 tablespoons water 1 1/2 cups cake flour 1/2 teaspoon baking powder 1 1/2 teaspoons almond extract 1/4 cup confectioners' sugar for dusting http://www.chinesefooddiy.com/chinese_steamed_cake.htm

13. INDIAN CUISINE Jowar rotis flavoured with spring onions and green chilli. Preparation Time : 5 mins.Cooking Time : 20 mins. Makes 4 rotis. Ingredients Preparation Jowar Pyaz ki Roti 1.Combine all the ingredients in a bowl and knead into a soft dough, using warm water as required. 2.Cover and keep aside for 10 minutes. 3.Divide the dough into 4 equal portions. 4.Pat each portion on a dry surface using your palm till it is a circle of 125 mm. (5") diameter. 5.Cook on a tava (griddle) till both sides are lightly browned. 6.Serve hot with a vegetable of your choice.

14. Fruity Yoghurt Preparation Time : 5 mins.Cooking Time : Nil.Serves 4. Ingredients 3 cups thick fresh curds 2 cups fruit purée (mango,strawberry,orange,etc.) 3 tbsp powdered sugar ½ tsp vanilla essence For the garnish mint sprigs Lemon rind Preparation 1. Mix it all

15. Thank you… Happy Cooking… Be Healthy… and Stay Healthy… 