A glass of fresh fruit juice, Anyone?

So, last night you had an exciting but a very late night party with your friends, and took a restless, dreadful sleep. Waking up and feeling groggy, you would turn to something to quench your thirst, right? Most of us would resort to super high caffeinated coffee to kick start our system to get on with our life, right? See, I would choose to start up my ‘engine’ by choosing to rejuvenate myself with a fresh glass of fruit juice!

Get to the nearest fruit juice stall over here

A glass of fresh fruit juice will not only provide a fresh boost in the morning but will do wonders for your body. Please bear in mind that I am not referring to fruit juices that are concentrated or manufactured. Instead, I am referring to fruit juices are genuinely freshly squeezed while retaining the original level of sugar. Freshly squeezed fruit juice has lower level of sugar compare to manufactured ones. Apart from that, the amounts of vitamins in a glass of fresh fruit juice are also higher compare to the manufactured ones.

Know more about Gotcha location over here

My personal favorite is a glass of fresh pineapple fruit juice in the morning! Did you know that pineapple juice has the ability to protect your skin from the hazardous UV rays from the sun? Interesting right? Well, there’s more! You can enhance your body's immunity against melanoma, or skin cancer, by kicking starting your day with pineapple juice. Researchers from the Queensland Institute of Medical Research in Australia found that bromelain, an enzyme found in pineapple, offers protection against tumor growth, including melanoma. Not only that, two particular molecules, CCS and CCZ blocked a protein that is defective in about one-third of all cancers and activates the body's defense system to zero in on and eradicate cancer cells. Woah, how cool is that!

Boost up your day!

In order to keep your mind sharp, and keep your concentrations high in classroom or work, you should give blueberries, strawberries and spinach a try! Three of these gems are exceptionally high in Oxygen Radical Absorbance Capacity foods. It is believed that high-ORAC foods can prevent loss of long-term memory and learning ability, and they protect against cell-damaging oxidation. Spinach, in particular, appeared to protect nerve cells in the brain against the effects of aging on memory and gross motor skills, such as balance and coordination. Tasty and keeping your mind sharp, pretty awesome eh?

You would have heard that, vitamin C has plenty of benefits to your body. By consuming citrus fruits which are high in vitamin C improves immune system in your body. By including vitamin C--rich sweet peppers, citrus fruits, strawberries, tomatoes in your juices can protect you against the common cold and minimize your risk of inflammation and its associated link to chronic illness.

Courtesy of http://www.wowwoo.com/drink/

So what are you waiting for, get your boost of vitamins and stay fit with a glass of freshly squeezed, yummy fruit juice, starting tomorrow!

Get your chocolate fix today!

Holla! Today is the birthday of the King of Pop, and not forgetting yours truly! To grace this wonderful day, I shall talk about my deepest, sinful, guilty pleasures- CHOCOLATES! Just the thought of it sends me into a state of frenzy. While some adores chocolates (people like me), there are some who absolutely despise the taste of chocolate or even the smell of them! However, the sweet, delicious, milk oozing confectionery has its own share of history, and have evolved to different types of chocolates today. Care to join me on the journey of discovering the history of chocolates? Here we go!

Courtesy of http://www.wowwoo.com

Chocolates are produced from the seeds of the tropical Theobroma Cacao tree, and have been cultivated at least for three millennia in Mexico, Central America, and Northern South America. Experts nowadays say that “cacao” referring to the plant or its beans right before processing, while the term "chocolate" are based on anything made from the beans. "Cocoa" generally refers to chocolate in a powdered form, although it can also be a British form of "cacao."

However the origin of the word “Chocolate” came from the Aztec word “xocoatl” which ironically means a bitter drink made from cacao beans. Another shocking fact is the Latin term for the cacao tree, Theobroma cacao actually means “food of the gods.” Tell me about that!

While modern experts believes that chocolate has been around for about 2000 years, but according to the recent research, it is believed that they may be even older!

There are a couple of types of chocolates that I have come across in my life, and also quite popular in the land of Malaysia. Why don’t we take a look at the kinds of chocolates that are available in our country?

Dark Chocolate

To be honest, I don’t like dark chocolate. Really, to me, chocolates are supposed to sweet, and rich with milk. But, there are so many people out there who actually prefer dark chocolate. The content of cocoa in commercial dark chocolate bars can range from 30% (sweet dark) and escalate to 70- 80% for extremely dark bars. Bittersweet chocolate and semi-sweet chocolate also belongs to the “dark chocolate” category. Not only that, dark chocolate believed to have many health benefits as well! It is believed that dark chocolate are really good for your heart. Taking dark chocolate 2-3 times each week, can help lower your blood pressure. Dark chocolate also improves your blood circulation, and at the same time prevent blood clots.

Milk Chocolate

Check it out here

 Ah-ha! This is my favorite types of chocolate! This type of chocolate contains cocoa butter and also either condensed milk or dry milk solids. Milk chocolate must contain at least 10% chocolate liquor (in the United States), 3.39% butterfat, and 12% milk solids. Milk chocolates are generally much sweeter compare to dark chocolate, and have a lighter color and a less pronounced chocolate taste. Just as I like it!

White Chocolate

White chocolate retrieves its name from the butter of cocoa; however it doesn’t contain chocolate liquor or any other cocoa elements. It also doesn’t have pronounced chocolate taste, but usually tasted like vanilla or other added flavorings. By right, white chocolate should contain a minimum 20% cocoa butter, 14% milk solids, and also a maximum of 55% of sugar. I don’t fancy white chocolate that much as they don’t really taste like chocolates. But there are people who prefer these types of chocolates more than the rest.

Woah! That’s a lot of information on chocolates in one post! All these talks about chocolate making me crave for them more! So, I shall hunt for tasty chocolates now to satisfy my craving, catch you guys later!  

When East Spices Meets West Spices

There are various spices in the world, and we've been using them for centuries, to add more flavor, and texture to our daily intake of meal. Chefs around the world, proudly sprinkle a portion of spices and herbs in their dish, regardless they are western cuisine or any other dish. Heavy usage of spices can be found in Indian cuisines, likewise there are quite a number of spices can be discovered in western dishes as well. Though, it comes as obvious there are different types of herbs and spices can be seen used in these two distinguished dishes. Let us take a look at what are the regular spices and herbs are normally used in Indian cuisines & Western cuisines. 

Mutton Curry & Briyani

Check out this place for Authentic North Indian cuisine

Mutton curry are one of the most common yet a heart-filling dish for Indian dishes. You would not believe the amount of spices are being used in this dish! One of the most prominent dish among Indians is mutton curry, we would be savoring the dish during festival seasons or during any special occasions. However the spicy curry would not be perfect without the help of distinguished spices and herbs. Something that mutton curry can't do without are garam masala. Garam masala are blend of several ground spices, that adds its share of exotic flavors to the curry. A typical grounded spices are consist of black & white pepper corns, cloves, cinnamon, black & white cumin seeds, black, brown and green cardamom pods. Check out the types of spices that I have listed, and you will understand the richness of the savory mutton curry. 

Briyani are a festive food to me no matter what they say. I can almost smell the warm, fragrance of spicy briyani even now. The rich flavor that you can immediately taste in your first mouth of briyani are all thanks to the rich filling of spices. A delicious plate of Briyani may include nutmeg, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, and saffron (optional). As you can see, even a typical Indian dish will be in need of many different kinds of herbs and spices. 

Now, let us check out how are the spices being used in Western cuisines, shall we?

Spaghetti & Lasagna

Courtesy of http://www.wowwoo.com/bistro-de-paris/

A nice dish of spaghetti isn't complete until we get the necessary dose of spices in those tasty spaghetti dish. Of the spices that are no strange to this particular dish are cloves, dried basil, fresh oregano, grounded black pepper. 

Spices are also can be found vastly in dishes such as lasagna. In order to make perfect lasagna, the spices that you need are dried basil leaves, fennel seeds, fresh parsley, and black pepper. With the help of certain distinguished spices, your plate of lasagna will be much more appetizing and tasty!

As you can see, there are certain difference when it comes to using spices in two different cultures. Indian cuisines focuses more on spices that has the hint of spiciness and much more heavier whereas the western ones focuses more on something light but being added to the flavors just the same. You will also be able to discover that the usage of spices varies according to various culture, head to the nearest restaurant and taste the flavors of spices for yourself!

TOM YAM or TOM YUM?

Regardless how you spell it, Tom Yam has been close to our heart since a very long time. Originated from Thailand, this cuisine is a majority's favorite in Malaysia. This dish can be seen in various restaurants, be it Malay, Chinese or Indian. We have adapted the dish into our daily cooking and treat it as our very own. But it's about time for us to dig deep into the root and find out more delicious details on the dish, shall we?

Check out the nearest Thai restaurant at http://www.wowwoo.com/

This dish is famous among Malaysians or people around the world for the rich ingredients that has been added to the dish.  If you noticed closely, there are plenty of herbs such as lemon grass, chili peppers, lime juice that each contributes to its very own, unique flavors such as spicy, sour, and salty. Not only that, Tom Yam is a very flexible dish that can be paired with anything like chicken, prawns, seafood or even vegetables. Likewise, you can also enjoy the dish along with noodles as well as rice and are equally good as well.

There are numerous types of Tom Yam with their very own signature terms. Tom Yam that is cooked with prawns is known as Tom Yam Kung while Tom Yam Kai is known for Tom Yam that is cooked with chicken. Tom Yam that is served with pieces of fish, shrimp, and squid are known as Tom Yam Thale. Whereas, Tom Yam Kha Mu are served with pork knuckles, and need to be cooked with lower fire for a long cooking time.

Tom Yam Kai

What stood out the most in this famous Thailand dish is the multiple flavors that will tantalize your taste buds alive the moment you take a sip of the soup. Some may not agree with the all in one combination of taste, but most of the Asians are a big fan of this specific spicy dish, never failing to add Tom Yam as part of their meal. It works as an excellent appetizer, and eaters are constantly pleased by the surprising aromas that they discover as they indulge in a bowl of Tom Yam soup.   

Tom Yam can be found not only in Thailand cuisines, but also can be found in various Malay restaurants. Get your kick of Tom Yam today at the nearest food joint!

Celebrate Independence Day with Chatime!

In celebration of Malaysia’s 56^th Independence Day, enjoy RM1 drink on the second drink you purchase. All you have to do is buy the first cup at the normal price the next drink is only priced at RM1. Pretty cool ayy?

As always, there’s terms and condition applicable to this promotion. Mark your calendar mates, from 26^th until the 31^th August, and from 3pm-6pm to enjoy this promotion! The terms and condition to this promotion would be:

-          The second drink is either of the same prices or lower.

-          Not in conjunction with any other promotion that is on going

-          Not applicable at Chatime Queensbay and Gurney Plaza outlets.

-          Not applicable for delivery services

Enjoy the promotion and Happy Independence Day, Malaysia! Merdeka! Merdeka! Merdeka!

Slurp Up!

Hor Fun is Kuey Teow to me and people who pays no attention in using the correct term. Makes no difference to us, right? However you will be mesmerised by the different types of noodles available in the Asian market. Yesterday, one of the senior officers in the office was trying very, very hard trying to make me understand there are at least 10 different types of noodles.

They are basically categorised by its respective bases. Some are wheat-based, some are rice-based, and some are starch-based and so on. (Suhun too is a noodle, apparently). Well, let’s start the countdown of 10 different noodles, shall we?

Italian staple foodm check out restorante here

The number one noodle would be pasta! Pasta came in all shapes and sizes. And it is wheat based. And with such shapes and sizes it has its own name. That is why we have fettuccini, fusilli and the ever famous spaghetti.  Some alteration may be made making some pastas at times have basil and tomato flavours infused in them.

Next, is the udon. Udon is a type of Japanese noodle made of wheat often served with stocks. However, the stock that the udon noodle is served with varies in different region in Japan. The dark brown stocks are made in the East of Japan, while the slightly brown coloured stock indicates that it is made in the West part of the country.

Moving on to another type of noodle is the ramen. Ramen is another Japanese delicacy however it is of Chinese origin. The noodle comes in various form, some may be thick, thin, and straight or wrinkled. The ramen stock is either made of chicken but mostly it is made of pork. The healthier version of ramen is the Soba.

Soba is another Japanese noodle. Often green in colour, this noodle is made of buckwheat flour. It can be served chilled with dipping sauce or hot as in noodle soup. Soba that is made with newly harvested buckwheat is called “shin-soba”. It is sweeter and more flavourful compared to the regular soba.

Moving on to my favourite noodle is the Hor Fun. Hor Fun, some may say as the thinner version of kuey teow and most people just call it kuey teow. Here’s the catch, hor fun is not kuey teow as its strips are elastic and chewy in texture even after cooking making it a less popular choice. Is it also similar to the Vietnamese noodle, Pho.

Kuey Teow is rice cake strips that are used in making CharKuey Teow. In comparison to hor fun, kuey teow is broader than and not as elastic as the hor fun and it can be found in the supermarket. It is also popular among other races not only the Chinese.

Confusion in the noodle world is the glass noodle or cellophane noodle and the rice vermicelli. The cellophane noodle varies in size and it is made of mung beans. Most noticeable quality of glass noodle is its transparency and its ability to absorb water. With that being said (or typed out), ladies and gentlemen, glass noodle a.k.a. cellophane noodle is actually what we Malaysian call as suhun or soun.

Rice vermicelli as the name suggests, is made from rice and white in colour in comparison to glass noodle that is transparent in colour. Popular dish that uses this type of noodle is the Singaporefried beehoon. Beehoon is the other name of rice vermicelli.

Then, there’s yellow noodle or what I like to call as mee. Yellow mee, its other name is actually wheat based. Already al dente in its uncooked form, this yellow noodle is used in stir fried noodle dish, curry noodle and noodle soup.

Yi Mien, or yee mee is another type of noodle. Usually sold in packets of rock hard noodle cracker this noodle is made of wheat flour, also called egg noodle. They are known for their golden and chewy characteristics. This is due to the soda water used in the preparation process of making it.

Well, that’s all for now. After writing this, I somehow would like to believe that I can slurp a bowl of noodle! Sluuuuuuuuuuuuuuuuuuuuuuuuuuuuuuurrrrrrrrrrrrrpp! Aaahhhhhh :D 

Bread away!

Hello people! After realising I have less than 24 hours more until I can redeem my free scoop of Haagen Dazs ice cream, tomorrow at 1pm to be exact, I have been munching on breads and it’s cousins (sandwich, buns, even Subway) for two straight days. So, why not I write about breads today!

Check out for your nearest bakery at wowwoo.com

After doing my research, I’ve realised that bread can be categorised into three categories:

1.       The ones that rises and need to be baked in pans

2.       Those that rises slightly like French bread and rye bread

3.       And of course, there are the stubborn ones like flat breads.

Allow me to take you on a fluffy adventure, discovering 10 different breads I’ve discovered.

1. Bagel

Let’s begin with bagel. I know its jaw dropping! Bagel is actually a type of bread. It is first boiled then baked. Donuts on the other hand are fried. Bagels were traditionally eaten as breakfast, however nowadays you can enjoy bagel at any time of the day. Some bagels are eaten with chocolate spread and jams.

You can get baguettes at Delifrance

2. Baguette

Baguette literally means small rod, is multipurpose bread. Used as base of canapé and sometimes as sandwich, this typically long cylindrical bread is popular among all walks of life. Although baguette is synonymise with France, it is actually first invented in Vienna in mid-19^th century. 

3. Bannock

Bannock is of Scottish origin where it is a type of heavy flat bread made of unleavened barley and oatmeal cooked on a bannock stone before 19^th century. The modern ones are fluffier and airy thanks to the baking soda and baking powder added into the batter. When cut into pieces, it becomes scones. These two terms are used interchangeably, in Scotland that is.

4. Brioche

This cute looking bread name came from the act of kneading in old French called broyer. A typical brioche is made of egg, yeast and butter and glazed with egg wash. It’s fluffier and richer in flavour compared to other French breads and are often taken during breakfast. Brioche may also come in shapes of gingerbread men topped with sugar.

5. Ciabatta

Let’s begin with the pronunciation, shall we? Pronounced cha-BOT-a, this bread is also known as carpet slipper. This Italian bread is porous and flat and often used in making Panini. Ciabatta is easily distinguishable with the dusting of floor on the top. Different region has its own method of baking. The ciabatta of each region also varies in in crispiness of the crust.

Check out the list of bakeries at wowwoo.com

6. Croissant

This crescent-shaped roll is made of puff pastry laminated with yeast and butter. Although it is famously known as French bread, it is actually a descendent of kipfel, originating from Austria that was brought in to France by the military. Kipfel which was directly interpreted as puff pastry which is then named croissant. Voila!

7. Focaccia

Pronounce Foe-caw-sha, is actually an Italian snack bread. It can actually be used as a pizza base. The moisture of the bread is retained by brushing olive oil before it is baked. Although yeast is used in making this bread, it requires no kneading making it only 1 inch thick. Focaccia can be consumed with fresh herbs drizzled with olive oil. Ayy, bellisimo!

8. Pitta Bread

Pitta bread also known as pocket bread, as you might and might not know, originates from the Middle Eastern countries. The pockets are meant to hold other ingredients like shawarma and falafel.Traditional pitta bread are consumed together with hummus, a type of dip made of chickpeas.

9. Pumpernickel

The first time I heard the name, I thought I was going to eat a piece of metal by the look of it! Pumpernickel is dark brown and almost black in colour and it is made of crushed or ground rye. Just like any other rye bread, it is made from sourdough, meaning it is left aside to ferment before it is bake. The dark brown and almost black colour of the bread is due to the long hours of baking. The bread is baked at low temperature, in a covered tin.

10. Tortilla

This flatbread used as wraps for burritos, enchiladas and tacos are originally made of maize flour, but made using wheat floor by the Mexican (because you can’t grow corn in Mexico!) was then named tortilla by the Spanish Conquistadors because it looked like the Spanish unleavened cakes.

Well, that’s 10 different breads I would like to share with you! I’ve had enough share of bread today! See you soon!

PS: This post is dedicated to my good friend, Syafiqah Shujairi, an absolute bread lover! Much love! XOXO!  

Free scoops for everybody!

Find the nearest Haagen Dazs outlets at wowwoo.com

Move away Baskin Robbins and make way for Haagen Dazs as Haagen Dazs is giving out free 100 scoops of ice cream to celebrate its 100K likes on it's (Malaysia) official Facebook Page! You don't want to be the 101th person!

For one day only, Haagen Dazs Malaysia is giving away 100 free single scoops for the first 100 lucky customers at all outlets!

No! They're not giving these out for free, but you may purchase one! Yums!

Here's how:

1.       Log in to your Facebook account

2.       Go to Haagen Dazs Malaysia official page

3.       Click “Get Offer”

4.       An email will then be sent to you. *Note that it’s the same e-mail you use to register your Facebook account*

5.       Now, go to your e-mail account

6.       Click on the e-mail, entitled “ Facebook Offers: Your Haagen Dazs ® Malaysia offer is here

7.       Print it out

8.       Bring it to the nearest Haagen Dazs outlet

9.       EAT your free ice cream!

10.   Don’t forget to share the happiness with your family and friends!

Hold your horses, as always there’s terms and conditions to the offer:

1.       The offer is only valid with an original copy of the printed e-mail. No Xerox copy will be accepted.

2.       Offer is valid from 1pm onwards.

3.       Offer is on first come first serve basis.

4.       Valid only for Facebook users aged 13 and above.

5.      Valid for Belgian Chocolate, Coffee, Macadamia Nut Brittle, Summer Berries & Cream, Tiramisu and Vanilla & Cream flavors only.

6.      Not valid with other discounts (including Häagen-Dazs Ambäasador privileges), promotions or corporate/complimentary/ENT/gift offers.

7.      Extra charge for waffle cone and toppings. Customer is responsible for applicable taxes.

8.      Cannot be resold or exchanged for cash; void if altered, copied, sold or transferred. Offer must be surrendered at time of redemption.

9.      HD Marketing & Distribution Sdn Bhd reserves the right to change or withdraw promotion without prior notice.

Go on! Click away and remember, SHARING is SEXY! 

Man... It's Laksa!

“Let’s go have laksa!” depending on where you are, you will get different laksa in different state! Don’t believe me? Allow me to take you on a Laksa adventure throughout my beloved motherland. Jom!

Laksa is actually a commercial dish consumed at any time of the day; that consists of two main elements, the noodle and the broth. The noodle itself is made of rice flour and it is thicker compared to mee, the yellow coloured noodle also used in certain laksa dishes; laksa is long and cylindrical in shaped. Unlike kuey teow that is also known as rice cake, which is long and flat noodle with approximately 1cm wide yet thin. What differ laksas from one state to another is the broth. Some laksa’s broth has coconut milk in it and some doesn’t.

In Johor, the southern-most state in the Peninsula, Laksa Johor is consumed with spaghetti. The gravy is a mixture of blended fish, coconut milk, lemongrass, torch ginger (bunga kantan), dried shrimps, kerisik (toasted, grated coconut ground into a paste), galangal (lengkuas) and other spices akin to make the thich gravy. This laksa (noodle and gravy) will then be garnished with sliced cucumber, bean sprouts, daun kesum (Vietnamese coriander), chopped long beans, finely sliced four angled bean and sliced onion. One may also opt to squeeze some fresh lime juice before eating.

Well that’s Johor’s specialty. Let’s head to Malacca and indulge in a bowl of Laksa Nyonya. This dish can be served with any type of noodles of your choice. My favourite will be the yellow mee. The stock of this laksa is a coconut milk based broth of which made with a mixture of coconut milk, galangal, lemongrass, turmeric, chilli paste, candlenuts, shrimp paste (belacan) and few other spices. Prawns and fish balls may also be added in. This laksa is then garnished with shredded chicken meat, fried tofu, bean sprouts, coriander and hard boiled eggs. Check out Peranakan restaurants that serve this!

The ever famous Assam Laksa originated from Penang has a twist to it. Unlike the Laksa Johor and Laksa Nyonya which has coconut milk in the broth, this Assam Laksa has no coconut milk in the broth. However, what make this assam laksa interesting is the pineapple slices and a thick sweet shrimp paste (petis udang) that gives the dish its kick. The thick broth is made if ground or shredded fish and the sourness of the broth came from the tamarind also used in the broth.

People are often confused between Penang Assam Laksa and Kedah Laksa. Kedah Laksa lacks the soury flavour that Penang Assam Laksa is rich in. Often the Kedah Laksa is slightly dull in colour unlike the Penang Assam Laksa that is reddish in colour. The consistency of the broth varies too. Kedah Laksa is slightly lighter. Sharing some similarities to these two states’ laksas is the Perlis Laksa which differs from Kedah Laksa is the fact that it is topped off with eel of catfish and it too lacks in the sour flavour that can be found in the Assam Laksa. However, you may ask for a lime if you like.

Laksam is one of my favourite dishes from Kelantan. What separates laksam from other laksas is the noodle used. I’m not so sure if you want to call this noodle, since it is thicker that kuey teow and it is rolled and cut into an inch slices. The laksam is made of rice flour and it is steamed. As for the the gravy, it is a mixture of blended fish, shallots, ginger, lemon grass, black pepper and other spices. I like mine with just the noodle and the gravy. Some like it hot, so the sambal may be added into the dish. This dish is topped off with ulam, a mixture of green vegetable which includes chopped long beans, four-angled beans, cucumber, cabbage and beansprout. I guess it’s not too cheesy to say Bon Appetit!

Lastly, (I’ve been saving the best for last) there’s Laksa Sarawak. Unlike other laksas in Peninsula, Laksa Sarawak is served with vermicelli (bee hoon) and a shrimp based broth thickened with coconut milk. I don’t understand why this dish has been neglected as this dish is unique on its own. This dish, I must say is a fusion of Curry Mee and Assam Laksa. There’s a certain tanginess in the broth that makes you sip for more.  Together with its sibling Kolo Mee, this Borneo Treasure is sure to make you crave for more! It has been said that the best feature in Kolo Mee and Laksa Sarawak is the juicy pork in it. I myself, have to pass in this case, since the once I’ve tasted contains absolutely no pork (I’m a Muslim, in case you’re wondering).

I hope you enjoy this piece on the variety of laksas. Of course there are more than just these that you can try. I’ll keep posting more! See ya!