KIDNEY DIET DELIGHTS. Balancing Taste & Nutrition. A recipe book developed by:

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1 KIDNEY DIET DELIGHTS Balancing Taste & Nutrition A recipe book developed by:

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3 KIDNEY DIET DELIGHTS Balancing Taste & Nutrition EDITORS WINNIE CHEE SIEW SWEE PhD, MSc, BSc (Hons) Dietetics TEONG LEE FANG BSc Dietetics ZULFITRI AZUAN MAT DAUD PhD, RD (USA) NG KAR FOO BSc. (Hons) Nutrition & Dietetics A recipe book developed by:

4 CONTRIBUTORS Aishah Zafirah binti Abdul A zim Dietitian Universiti Putra Malaysia Foong Pui Hing Principal Dietitian National Heart Institute Kelly Num Sze Fang Dietitian / Lecturer International Medical University Georgen Thye Choong Jean Dietitian Holmusk Kanimolli Arasu Dietitian / Lecturer International Medical University Haslina binti Rameli Dietitian Universiti Putra Malaysia Muhammad Ariff bin Abd Rahman Dietitian Universiti Putra Malaysia Nur Khairiyah binti Hendry Muslim Dietitian International Islamic University Malaysia Poon Jun Shu Dietitian Idealite Wholesome Dining Chain Sim Ying Yuan Dietitian Universiti Putra Malaysia Siti Nurhana Abd Wahid Dietitian International Medical University Soh Pheh Huang Dietitian International Medical University Teoh Wei Jie Senior Dietitian SATS Food Services Pte Ltd (Sg) Trishna Nair Prem Kumar Dietitian International Medical University Norhaishah binti Harun Dietitian International Islamic University Malaysia 4

5 MESSAGE FROM MALAYSIAN DIETITIANS ASSOCIATION The Malaysian Dietitians Association (MDA) is pleased to collaborate with Baxter Healthcare (Malaysia) Sdn Bhd on this publication of dialysis-friendly recipes. We are very grateful to dietitians in MDA who have volunteered to develop these recipes for the benefit of individuals on dialysis. Dietitians are qualified professionals skilled to provide the highest level of nutrition care to individuals, groups and population for the prevention and management of diseases. These recipes are developed with the right ingredients and portions appropriate for individuals on dialysis. The nutrient analysis reveal that the recipes are energy-dense, contain proteins and are low in potassium, phosphate and sodium per serving. We sincerely hope this book would serve as a resource for individuals and their caretakers to try new recipes while monitoring the nutritional value of their meals. Bon Appetit! Prof. Winnie Chee PhD, MSc, BSc (Hons) Dietetics President ( ) Malaysian Dietitians Association 5

6 EATING WELL WITH KIDNEY DISEASE ON DIALYSIS Contributed by Teong Lee Fang, Winnie Chee & Zulfitri Azuan Mat Daud Kidneys play major roles in removing waste products and fluids from our body. When the kidney fails and you go on "dialysis" i.e. peritoneal dialysis (PD) or haemodialysis (HD), taking care of what you eat and drink is an important part of your treatment and can help you feel better. It is important to note that because every individual has different nutrient needs, consultation with your dietitian is required to help you design individual eating plan that is right for you. Here we provide some basic facts on how to eat well when on dialysis. 1. Calories Adequate calories are required for your body to function well and prevent malnutrition. Your body gets energy from the calories you eat and drink. Calories come from the protein, carbohydrates and fat in your diet. How much calories you need depends on your age, gender, body size and activity level. You may also need to adjust how many calories you eat based on your weight goals. Some people will need to limit the calories they eat. Others may need to have more calories. It is advisable to seek the advice of a dietitian or healthcare professional to help you set the amount of calories you need. For people on PD, some calories come from dialysate solution which contains dextrose, a form of sugar, providing calories. Therefore, the total calories needed for one day may need adjustment of calories from food. 2. Protein Most people on dialysis need to eat more protein. Protein is needed to maintain blood protein level, stop bleeding, fight infection, recover from injury and maintenance of body tissue. During dialysis, some amount of protein 6

7 are lost, hence this needs to be replaced by eating adequate amounts of good quality protein-rich foods such as fish, chicken, lean meat, soy bean and eggs. 3. Sodium Individuals on dialysis should limit their sodium intake to 2,000 mg or less daily (about 1 tsp salt). Sodium can lead to increased thirst, swelling, shortness of breath, high blood pressure and heart failure. Sodium can be found naturally in food or added into food as preservative in processed or canned foods or added during cooking. Tips : -Try seasoning foods with fresh herbs, lemon juice or whole spices instead of salt or sauces; - Limit intake of salted foods, processed meats, canned foods and ready-to-use or convenient packet foods. - Use more fresh ingredients in food preparation and minimise eating out. 4. Phosphorous Phosphorus is a mineral found in almost all foods. It works with calcium and vitamin D to keep your bones healthy. When your kidneys are not working well, phosphorus can build up in your blood and lead to severe bone and heart problems, tissue calcification and itching. Dialysis can only remove limited amount of phosphorous from the body. Phosphorus content is higher in foods such as processed meats, chocolate, cocoa-based foods, wholegrains cereals, dark coloured cola drinks and nuts. It is important to consume phosphate binder medication with meals to help reduce absorption of phosphorous into the body. It is also advisable to avoid processed foods containing phosphorous as preservatives as it can be easily absorbed into body and increase blood phosphorus levels. 5. Potassium Your body needs some potassium to make your muscles, nerves and heart work. Kidneys that are not functioning properly cannot remove the potassium in the urine, so it builds up in the blood. This can be dangerous to your heart as too much potassium can cause irregular heart beat or cause the heart to stop. Most food contain potassium, but some contain larger amount. If you are on peritoneal dialysis, you often need not limit your potassium intake. However, those on haemodialysis will need to monitor their blood potassium levels. If the blood potassium levels are frequently high, then it is advisable to limit potassium-rich foods. 6. Fluids People on dialysis often have decreased urine output, thus increase fluid in the body could put unnecessary pressure to the person heart & lungs. Dry mouth and thirst are common among individual on dialysis. However, too much fluid in your body can cause high blood pressure, swelling and heart failure. Extra fluid can also build up around your lungs and make it hard to breathe. Individuals on dialysis need self-control to balance the amount of fluid allowed from various sources such as drinking water, water for medications, soups, ice-cubes, ice-creams, and others. 7

8 Disclaimer: This book is not in any way intended to substitute medical advice from your doctor or health professionals. When in doubt, please consult your doctor or dietitian. The Malaysian Dietitians Association (MDA) is not liable for any issue arising from the use of this book. MDA does not endorse any products and are not responsible for any claims made in the advertisements. Intellectual property is vested in MDA. No part of this book shall be reprinted without the written permission from MDA. Published by: Malaysian Dietitians' Association 1-4B, Incubator 1, Technology Park Malaysia, Bukit Jalil, Kuala Lumpur. Website: Facebook: Copyright Reserved Malaysian Dietitians' Association

9 CONTENTS page Contributors 4 Message from Malaysian Dietitians' Association 5 Eating Well with Kidney Disease On Dialysis 6 Nasi Goreng Nenas (Complete Meal) 10 Apam Kampung (Side Dish) 12 Steamed Chicken with Wolfberry & Mushroom (Side Dish) 14 Thai Basil Chicken with Eggplant and French Bean (Side Dish) 16 Vegetarian Thai Style Stir-fried Spaghetti (Complete Meal) 18 Fucok Honeydew (Dessert) 20 Appetizing Silken Tofu with Fruits (Dessert) 22 Rainbow Rice Pilaf (Complete Meal) 24 Vietnamese Spring Rolls (Snack) 26 Santan-free Chicken Curry (Side Dish) 28 Crispy Fish Bite (Side Dish) 30 Paratha Bread with Egg White (Side Dish) 32 Chicken Curry without Coconut Milk (Side Dish) 32 Chicken Spring Roll (Snack) 34 Asian Aglio Olio (Complete Meal) 36 Dessert Devilled Egg (Dessert) 38 Acar Timun Nenas (Side Dish) 40 Nutrient Analysis 42

10 Nasi Goreng Nenas No. of serving: 1 Preparation time: 15 minutes Cooking time: 15 minutes 1 tablespoon cooking oil 2 stalks dried chili, cut into smaller pieces and soak in hot water for 10 minutes 2 tablespoons onion, roughly cut into pieces 1 teaspoon garlic, roughly cut into pieces 1 palm-sized skinless chicken breast, cut into strips, with thickness of 0.5cm 1 tablespoon water 1 large egg white 3 tablespoons cabbage, cut into small pieces - 2cm x 3cm 2 tablespoons red capsicum, dice into 1cm x 1cm 1 cup cooked rice, cook 1/3 cup of uncooked rice with 2/3 cup of water. Leave the cooked rice at room temperature. Ratio of uncooked rice to water is 1 part of uncooked rice with 2 parts of water. 1/8 cup water spinach (kangkung), remove the leaves from the stems and cut in half crosswise 1 4 cup pineapple, cut into slices, 1.5cm x 0.3cm 1 Blend dried chili, onion and garlic with 1-2 tablespoons of water until it forms a paste. 2 Heat up the pan and then add oil and the paste to sauté about 5 minutes until oil floats to the top. 3 Add in chicken and 1 tablespoon of water. Cook for about 3 minutes. 4 Add in egg white and leave it for 1 minute before stirring. 5 Add in cabbage and capsicum. Stir for 1 minute. 6 Add in cooked rice and water spinach. Mix well. 7 Add in pineapple and mix until well combined. 8 Cook for another 3 minutes. (To evaporate the moisture from the ingredients, especially from pineapple) 9 Transfer out and serve immediately. 10

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12 Apam Kampong No. of serving: 8 Cooking time: 40 minutes 3 4 cup wheat flour 1 4 cup rice flour 3 tablespoons brown sugar 1 2 tablespoon yeast 1 2 cup + 2 tablespoons water 1 teaspoon cooking oil tablespoons, shredded coconut 1 Combine all ingredients except shredded coconut in a bowl. 2 Whisk the mixture until there is no lump. 3 Brush a pan sized 24cm 13cm with cooking oil. 4 Pour the mixture into the pan. Set aside for about 1 hour. 5 While waiting, get a steamer ready and boil water. 6 After 1 hour, put the pan in the steamer and steam for 40 minutes. Do not open the lid. 7 After steaming for 40 minutes, remove the pan from the steamer and let it cool to room temperature. 8 Transfer out from the pan and cut into 8 pieces. 9 Sprinkle 1 2 tablespoon of shredded coconut for each pieces and ready to serve. 12

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14 Steamed Chicken with Wolfberry and Mushroom No. of serving: 5 Cooking time: 30 minutes 5 medium chicken drumstick fillet, remove skin, sliced 1 dessert spoon corn starch 1.5 dessert spoons oyster sauce 2 teaspoons corn oil 1 teaspoon sesame oil 5 medium pieces dried chinese mushroom, soaked until soft & sliced 2 medium pieces dried woods ear (muk yee), soaked until soft & sliced 1 medium red chilli, sliced 1 dessert spoon dried wolfberry 1 stalk coriander leaves, chopped 1 Mix the sliced chicken with corn starch, oyster sauce, corn oil and sesame oil until evenly coated 2 Add sliced Chinese mushroom, woods ear and dried wolfberry. Leave in the fridge for 30 minutes for sauce to absorb into chicken and mushroom. 3 Heat water in wok on high heat. Steam for 20 minutes or until chicken is fully cooked. 4 Garnish with coriander leaves and serve with rice. 14

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17 Thai Basil Chicken with Eggplant and French Bean No. of serving: 5 Preparation time: 10 minutes Cooking time: 15 minutes 2 tablespoons vegetable oil 1 medium eggplant, cut into 1 inch cubes 3 cups french bean, cut into 1 inch long 8 garlic cloves, chopped 1 small cili padi (bird s eye chili), chopped 300g or medium chicken breast, skin and bone removed, cut into 1 inch cubes 1 Heat half of the oil in a non-stick pan. 2 Stir fry eggplant and French bean until eggplant slightly turned brown (about 3 minutes), then set aside. 3 Heat up the remaining half of the oil in the same pan and sauté garlic and cili padi until fragrant. 4 Add in chicken breast and stir for 3 minutes until chicken is sealed. 5 Toss in the eggplant and French bean followed by the oyster sauce, stir for another 2 minutes. 6 Add in red chili and basil leaves, turn of the fire and toss for another 2 minutes. 7 Serve with 1 cup of steamed white rice and a fried egg as a complete meal. 17

18 Vegetarian Thai Style Stir Fried Spaghetti No. of serving: 5 Preparation time: 10 minutes Cooking time: 15 minutes 250g spaghetti, dried 2 tablespoons vegetable oil 5 garlic cloves, minced 3 small shallots, chopped 1 small cili padi, chopped 5-6 pieces tofu (firm), cut into 1 inch cubes 1 cup carrot, shredded 2 cups mustard green (sawi), chopped 1 tablespoon fish sauce 1 tablespoon oyster sauce 1 2 teaspoon white pepper 5 teaspoons peanut, grounded 3-4 leaves coriander, garnishing 1 lime, sliced, garnishing 1 Bring a bowl of water to a boil and add in spaghetti. Cook for 8 minutes or until al dente. Drain and set aside. 2 Heat up oil in a non-stick pan and sauté garlic, shallots, cili padi until fragrant. 3 Add in tofu and stir for 2 minutes or until tofu turned slightly brownish. 4 Add in carrot and sawi, stir for 1 minute. 5 Add in spaghetti, fish sauce, oyster sauce and white pepper. Toss with a thong for 2 minutes or until it combines. 6 Turned off the heat and stir in the ground peanuts. Transfer the spaghetti mixture into a large serving plate. 7 Garnish with coriander and 1 slice of lime. Serve warm. 18

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20 Fucok Honeydew Dessert No. of serving: 3 Preparation time: 15 minutes Cooking time: 5 minutes sheets soya bean curd sheet (fucok), rinse and soak in water for 30 minutes 3 tablespoons sago, rinse and soak in water for 30 minutes 4-5 balls honeydew balls, use a melon baller to scoop out the honeydew balls from the fruit 1 tablespoon brown sugar 60ml/1 4 cup water 1 Boil fucok with water in a pot until soft. Remove from boiling water and keep aside. 2 Boil sago with water in a pot until transparent and remove from boiling water. Drain it under running water and keep aside. 3 Blend fucok, honeydew chunks and brown sugar with 1 4 cup of water in a blender until smooth. 4 Remove from blender. Add in sago and honeydew balls into the honeydew mixture and mix it well. 5 Place it into serving cup. Refrigerate it for 30 minutes before serving and it is best to serve cold. 20

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22 Appetizing Silken Tofu with Fruits No. of serving: 1 Preparation time: 10 minutes Cooking time: 5 minutes 100g or 1/3 packet silken tofu, drain out excess water 31 thin slic mango flesh, ripped, peel off the skin 1 2 tablespoon honey 1 4 cup mango cubes, cut into small cubes (1x1cm) 1/4 cup dragonfruit, cut into small cubes (1x1cm) 1 strawberry, cut into small cubes (1x1cm) 1 Blend silken tofu, mango flesh and honey in blender until smooth. 2 Pour into serving cup and decorate with mango cubes, dragonfruit cubes and strawberry cubes. 3 Refrigerate for 30 minutes before serving and it is best to serve cold. 22

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25 Rainbow Rice Pilaf No. of serving: 2 Preparation time: 15 minutes Cooking time: 20 minutes 120 g/1 chicken breast chicken pieces, cut into bite size pieces 1 2 cup basmati rice (raw), rice is washed and kept aside 1 2 cup carrots, cut into bite size pieces 1 2 cup bell pepper, cut into bite size pieces 1 small potato, cut into bite size pieces 1 piece green chili, cut half 1 piece tomato (medium), cut into bite size pieces 1 piece onion, chopped 5cm length ginger, sliced 1 cinnamon stick, use whole 2 pieces star anise, use whole 2-3 pieces cardamom, use whole 2-3 pieces clove, use whole 2 pieces bay leaf 4 pieces mint leaf 1 teaspoon chili powder 3 dessertspoon cooking oil cup drinking water 1 Marinate chicken pieces with chili powder and keep in refrigerator for10 min. 2 Heat oil over pan in medium heat. Sauté onion, ginger and all dry whole spices (i.e. cinnamon, star anise, cardamom, clove, and bay leaf ) until the onion becomes translucent. 3 Add in the chicken pieces. Stir until the chicken is sealed. 4 Add in Basmati rice, carrots, bell peppers, potatoes, green chilies, and tomatoes. Sauté the mixture until it is mixed well. 5 Transfer the mixture into a rice cooker. 25

26 Vietnamese Spring Rolls No. of serving: 2 Preparation time: 15 minutes Cooking time: 15 minutes 2 sheets rice paper 20g (dry) tang hoon (glass noodles) 1/2 cup shredded chicken (cooked) 1/2 cup chinese lettuce, julienned 1/2 cup carrot, julienned 5g coriander leaves, use the leaves only 1/2 cup taugeh (beansprout), rinse and keep aside 2 pieces red chili, deseed and julienne half of a whole chili only and use the rest as whole 1 tablespoon vinegar 1 tablespoon lemon juice 1 Bring a saucepan of water to boil. Boil Tang Hoon 1-2 minutes, or until al dente. Drain out the water and keep aside. 2 Fill up a wide plate with warm water. Dip one rice paper wrap into the warm water for 2-3 second until it becomes soft and pliable. 3 Remove from the plate and lay the soften rice paper flat on a plate or work surface. 4 In a row across the centre, layer half amount of tang hoon, shredded chicken breast, lettuce, carrot, coriander and taugeh. Leave about 2 inches uncovered on each side. 5 Gently pull away the edge of rice paper from work surface and slowly roll over the filling. Keep the roll tight. 6 Repeat from Step 2 to make subsequent spring rolls. 7 To make chili sauce for dipping: Blend the remaining chilies with 1 tablespoon of vinegar and 1 tablespoon of lemon juice in a blender. Pour the chili sauce on a sauce plate and serve. 8 Serve the rolls together with the chili sauce. 26

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29 Santan-free Chicken Rendang No. of serving: 4 Preparation time: 10 minutes Cooking time: 30 minutes 220g boneless chicken breast (raw), 1/2 cut into bite size pieces Blend the following ingredients until fine: 1 cup shallot 4 cloves garlic 3 whole fresh red chilies 1 inch ginger 2 sticks lemongrass 1 inch galangal 1 inch ground turmeric 15 cm x 1 pc turmeric leaves, slice finely 5 cm x 3 pcs kaffir lime leaves, slice finely 2 tablespoons cooking oil 1 2 cup water 1 4 teaspoon salt (optional) 1 Heat oil in a heavy bottom pan or a pot. Sauté the blended spices for a minute or until fragrant. 2 Put the chicken and water in the pan or pot, and stir over medium heat and bring to a boil. 3 Reduce heat to a simmer and cook until the gravy thickens. Add turmeric leaves and kaffir lime leaves. Continue to cook until the meat becomes tender and the gravy reduced to a desired thickness. 4 Add salt (optional) in individualized portion during meal time. Serve hot. 29

30 Crispy Fish Bite No. of serving: 6 Preparation time: 30 minutes Cooking time: 15 minutes 450g dory fish fillet (or tilapia fillet), sliced into finger width size 1 small garlic clove, minced 1 thin ginger slice, minced 1 2 teaspoon turmeric powder 1 2 teaspoon curry powder 1 2 teaspoon black pepper powder 4 tablespoons yoghurt (low fat, plain) 9 cream crackers, crushed 1 Marinate the fish fillets with garlic, ginger, turmeric powder, curry powder, black pepper and yoghurt for 10 minutes in the refrigerator. 2 Preheat the oven at 200 C for 10 minutes. 3 Coat the fish with crushed cream cracker and place it on a baking tray with a piece of grease paper. 4 Put the baking tray in the oven and bake at 200ºC with mix upper & lower heat for 6 minutes or until golden brown. 5 Garnish with some black pepper and ready to serve. The classic Italian cuisine with an Asian twist to suit the Malaysian taste. Quick, healthy and tasteful meal with low phosphate and potassium to meet daily nutrient needs 30

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32 Paratha Bread with Egg White No. of serving: 3 Preparation time: 35 minutes Cooking time: 5 minutes No. of serving: g bread flour (or all- purpose flour), sifted 1 4 cup water 1 tablespoon vegetable oil 3 egg whites 1 In a large bowl, pour in the sifted flour and create a small well at the center of the flour. 2 Add the oil at the center and mix with your fingers until you get a sandy texture. 3 Add the water a little at a time and knead into dough. It should be soft and slightly sticky. Knead the dough for 20 minutes. 4 Divide the dough into 3 equal parts to form a ball. 5 Cover with a kitchen towel and let the dough rest for 10 minutes. 6 Once the dough has rested, knead the dough for a few seconds. 7 Put some flour on your hands and press the dough between your palms until it forms a flat disc. Flour your hands when necessary. 8 Heat a 12 inch cast iron skillet (or a nonstick pan) over medium flame. Lay the flattened paratha on the skillet (or the pan). 9 Apply a little oil (about 1 2 teaspoon of oil onto the side of the paratha and spread the oil around by using spatula. 10 As soon as brown spots appear on the under side, brush egg white on the upper side. Apply a little oil and flip the paratha. 11 Repeat Step 10 to make sure both sides are coated with egg white and are cooked evenly until golden brown. 12 Repeat the same steps for the other two balls. Serve it hot with chicken curry. Chicken Curry without Coconut Milk Preparation time: 5-10 minutes Cooking time: 15 minutes 1 4 chicken breast (boneless), remove skin and cut into bite-sized pieces 1 2 cup eggplant, batonnet (cut into stick or baton-like) 1 2 cup long beans, cut into 2-inch sticks 2 small tomatoes, cut into 4 equal size wedges 1 2 cup onion, coarsely chopped 3 garlic cloves, coarsely chopped 1 Heat oil in a heavy bottom pan (or pot). Sauté cinnamon, curry leaf, garlic and onion for a minute or until fragrant. 2 Add in sugar and stir until the onions turn golden brown. 3 Add in the curry paste and mix well 4 Reduce heat to medium low and continue to sauté until the mixture begins to dry up (or to stick to the sides of the pan). 5 Add in the chicken and sauté for 3 minutes or until the chicken is sealed. 6 Add in tamarind paste and water. Stir well. (Make sure the water is enough to partially cover the chicken) 7 Add in eggplant, tomatoes and long beans. Put lid on and let it simmer for 15 minutes or until the vegetables are soft and the chicken is tender. 8 Remove from the stove when the gravy reaches a desired consistency. Serve hot with paratha, chapathi or rice. Add salt (optional) in individualized portion during meal time.

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34 Chicken Spring Roll No. of serving: 3 Preparation time: 25 minutes Cooking time: 35 minutes 4 garlic cloves - 3 cloves coarsely chopped; 1 clove kept as whole large onion, 1/3 onion coarsely chopped; the remaining kept as whole. 1 2 cup red chilies, washed and remove stem 1 teaspoon corn flour, mix corn starch with 20 ml of water 2 tablespoons sugar 3 tablespoons vinegar 6 spring roll wrappers, thaw in the room temperature for at least 30 minutes before use if it is kept in freezer. 1 cup carrot, julienned 2 cup white cabbage, julienned 60g or 2 matchbox size, chicken breast, minced (or cut into thin strips) 2 egg white 1 tablespoon white pepper 2 cups oil for both sautéing and deep-frying 1 For the filling: Heat 1 tablespoon of vegetable oil in a large pan and sauté the chopped onion and garlic until fragrant and light brownish. Add in chicken into the mixture and stir until the chicken is thoroughly cooked. Add in cabbage and carrot into the mixture. Sauté until the vegetables are tender. Stir in egg white and combine with the mixture. Sauté until the egg white is fully set and evenly distributed. Flavour the mixture with white pepper and mix well. Remove from the stove and put it aside for about 20 minutes to cool. 2 For the dipping sauce: Blend 1 clove of garlic and the remaining onion together with red chilies in a blender. Add in sugar and vinegar into the mixture and mix well. Remove the chili paste from the blender and cook it on a pan over medium heat. Bring it to a simmer. Stir in corn flour liquid to thicken the sauce until a desirable consistency. Remove from the stove and put it on a sauce plate. Set it aside to cool before serving with the spring rolls. 3 For the spring roll: Put 1 slice of the spring roll wrappers on a work surface with a point facing you (it should be laid in a diamond shape). Put 1 to 2 tablespoons of the filling in the center of the wrapper and spread to make an about 3 inch log. Fold the bottom of the wrapper over the filling and roll tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Apply the top edge of the wrapper with some water. Roll up tightly and press to seal the edge. Put finished rolls seamside down on a plate until ready to fry. Repeat with the remaining wrappers and filling. 4 For deep-frying spring rolls: Heat 2 cup of vegetable oil in a deep pan over medium-high heat. Put in the spring roll one at a time and fry for about 2 minutes or until lightly golden brown. Remove with a slotted spoon or a tong to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce.

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36 Asian Aglio Olio No. of serving: 2 Preparation time: 10 minutes Cooking time: 15 minutes 120g angel hair pasta (dry), it should yield about 2 cups of pasta after softened 1 can tuna (in chunks; canned in water), drain water from the can and shredded 1 stalk lemon grass, rinsed, use the white part only, and finely ground 2 garlic cloves, minced 1 2 tablespoon chili flakes 1 2 cup bell peppers (any colour), rinsed and slivered 1 2 cup thai basil, remove leaves from stem, rinsed and use the leaves only 1 tablespoon lemon juice 1 tablespoon vegetable oil 1 Bring a pot of water to a boil and cook the pasta in the pot for 15 minutes or until al dente. 2 Reserve 1 cup of the pasta liquid from the pot and drain off the remaining. Set the pasta aside. 3 Heat the oil in a pan and sauté the ground garlic and lemon grass until fragrant. 4 Add in the chili flakes and sauté for another 2 to 3 minutes. 5 Add in the shredded tuna and slivered bell pepper and sauté for another 2 to 3 minutes until the tuna is slightly dried up. 6 Toss in the cooked pasta together with the reserved pasta liquid and lemon juice. Mix well and cook for 2 minutes until the liquid is reduced to a desirable consistency. 7 Remove from the stove. Divide and transfer into two large serving plates. 8 Garnish with Thai basil leaves. Serve hot. 36

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38 Dessert Devilled Egg No. of serving: 2 Preparation time: 10 minutes Cooking time: 20 minutes 1 whole egg 1 2 cup pumpkin, cut into cube size 1 tablespoon brown sugar, divide into two portion- one half for pumpkin mixture and the remaining for pineapple rings. 1 4 teaspoon cinnamon powder 2 pineapple rings, drain off the syrup (canned, soaked in syrup) 1 Bring a pot of water to a boil and gently put in the egg. Let it sit for 8 to 10 minutes. 2 Remove the egg from the pot with a slotted spoon. Crack the egg shell and carefully peel under cool running water. 3 Slice the egg in half and remove the egg yolk. Set it aside. 4 In the same pot, steam the cubed pumpkin for 10 minutes or until soft and easy to mash. 5 Mash the steamed pumpkin with a fork until smooth. 6 Mix the pumpkin puree with cinnamon powder and half of the brown sugar. 7 Fill the pumpkin mixture into the two halves of the egg whites and keep aside. 8 Preheat the oven at 180 C for about 10 minutes. 9 While waiting, place the pineapple rings on a baking sheet and sprinkle another half of brown sugar on pineapple rings 10 Put the baking sheet in the oven and bake the pineapple rings for 3 minutes until light brown (or sugar is caramelised). Place the baked pineapple rings on a serving plate and top each rings with a filled egg white. Serve it warm. 38

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40 Acar Timun Nenas No. of serving: 4 Preparation time: 20 minutes cup cucumber, keep the skin, deseeded and julienned 1 pineapple slice 1.5 cm x 9 cm diameter, peeled and paysanned ( or medium diced) 1 cup shallots, peeled and julienned 3 fresh red chilies, deseed and julienned 5 tablespoons lime juice 1 tablespoon sugar 1/4 teaspoon salt (optional) 1 Combine all the vegetables (cucumber, pineapple, shallots and fresh red chilies) in a medium bowl. 2 Add in lime juice and sugar and mix well. 3 Cover with plastic film and refrigerate Acar Timun overnight before serving. 4 Add salt (optional) in individualized portion during meal time. Serve it cold. 40

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42 SERVING (S) ENERGY (Kcal) PROTEIN (g) FAT (g) CHO (g) D. FIBER (g) PHOSPHORUS (mg) POTASSIUM (mg) SODIUM (mg) NAME Nasi Goreng Nenas Vegetarian Thai Style Stir-fried Spaghetti Rainbow Rice Pilaf Paratha Bread with Egg White Chicken Curry without Coconut Milk Asian Aglio Olio Fucok Honeydew Dessert Appetizing Silken Tofu with Fruit Dessert Devilled Egg Steamed Chicken with Wolfberry & Mushroom Thai Basil Chicken with Eggplant and French Bean Santan-free Chicken Curry Acar Timun Nenas Crispy Fish Bite Apam Kampung Vietnamese Spring Rolls Chicken Spring Roll *The result of the nutrient analysis is derived based on one serving.' 42

43 NOTES

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