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By Leah Bodenbach RN , BSN
Boost your baby’s brain health and microbiome with healthy, delicious, homemade first foods! Complete nutrition guide and organic baby food cookbook made explicitly for baby’s gut health. As parents, you possess great powers to help foster the growth of a healthy baby, starting with nourishing foods. In Brain Food for Your Baby, holistic health coach and registered nurse Leah Bodenbach offers a step-by-step nutritional guide to baby’s first foods along with 125 easy, b Learn More
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By Koh Sai Ngo
Many people are soup-lovers and consider soup to be a necessary component of every meal. You may enjoy soup before your meal to unwind after a long day at work, have soup as the final course of your meal to ensure comfort and satiety, or simply enjoy soup with your meal to make it more appetising. Regardless of which group you are a part of, we believe that the warmth of a bowl of soup will invoke the feeling of your mother’s love and warm up your stomach. Koh Sai Ngo, an Learn More
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By Michelle Teoh
“Life is busy, but you still have to eat three meals on time, and you still have to eat nourishing food that has beautifying effects. So, it’s great to have dishes that are easy to prepare, simple to clean up and nutritious.” With this in mind, Michelle Teoh, who is very knowledgeable about health and diet, has concocted 50 easy and tasty Nourishing One-pot Meals that you can vary from meal to meal to achieve better health and beauty. In this cookbook, you will Learn More
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By Clare Ngan
Meat is a large part of our daily diet. Whether it is home-cooked stir fried pork, delicate red braised pork belly, golden grilled chicken wings, or tender grilled steak, meat is a delectable flavour on our dining table. Meat are simply irresistible, it is also the best source of protein. Meat contains the essential amino acids that the body needs to function effectively. It is a good source of vitamin B12, B6, as well as zinc and iron. A moderate intake of meat is part of Learn More
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By Clare Ngan
Chicken is the most common white meat widely available for consumption. Its meat is high in protein and low in fat, containing 9 essential amino acids, vitamins and minerals such as magnesium, potassium, phosphorus and zinc. According to traditional Chinese medicine, almost every part of the chicken has health benefits. For example, broth made from chicken carcass is known to replenish the kidneys, while the head is thought to tonify the liver and kidneys. Learn More
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By Evon Kow
Food culture in East and West are vastly different. Through different style of food preparation and cooking in the East and West, the same ingredients can produce different dishes with different flavours and taste. Easterners prefer to marinate their meat with spices such as garlic, ginger and onion, then stir-fry over high heat to lock down the moisture in the ingredients; steaming or brai Learn More
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By Patsie Cheong
Baked or grilled food is popular among local folks. No matter the weather, day or night, there is usually a crowd at street stalls or in restaurants enjoying satay, roast meat, barbeque chicken wings, barbeque meat, etc. It is because compared to steamed or boiled food, the aroma of baked or grilled food is far more enticing than the former. This is especially true with food baked or grilled until golden brown and lightly charred that releases mouth-watering aroma. Learn More
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By Chef Wan
Malaysia's Culinary Ambassador and Asia's most notable chef, Chef Wan shares more than 60 of his favourite Asian recipes in his book, The Best of Chef Wan Volume 1. In this exciting collection, Chef Wan combines the rich flavours of his Malay heritage with his passion for cooking, and presents a mouth-watering range of recipes from hearty meat and poultry dishes, to lighter fish and seafood dishes, and refreshing salads and vegetable dishes. Whether you're already fam Learn More
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By Stuart Farrimond
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen Learn More
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By Patsie Cheong
Stir-frying is a very common cooking method among Asians, as it is fast and convenient, and appetising as well. Add ingredients to the wok, simply stir-fry for a few minutes and serve. Stir-frying retains and enhances the original taste of the ingredients. This book is a sequel to Madam Patsie‘s Steaming: Retaining Flavours for Healthy Meals, a successful cookbook on steamed dishes. In this book, Madam Patsie presents an array of flavourful Stir-fried Home Dishes with cre Learn More
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By Julie Wong
Star Publications (Malaysia), Petaling Jaya, Malaysia, 2003. Paperback. Condition: New. 14-11-15 (illustrator). 2011 edition. New. While Nyonya cooking books come thick and fast this one is a little more unusual in that it's the result of two years research by the State Chinese (Penang) Association, a 'guardian of the Penang Peranakan (Straits Chinese) Culture' and the publishers to capture many familiar and many almost forgotten recipies of this distinctive creole cuisine. A Learn More
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