Bahan:
2 buah tahu kuning, goreng
100 gr bihun, seduh air panas sebentar, tiriskan
100 gr tauge, buang akarnya, seduh air panas
2 buah ketupat
3 sdm kecap manis
1 sdm bawang merah goreng
Kerupuk udang secukupnya
minyak goreng secukupnya
Bumbu dihaluskan:
170 gr kacang tanah yang sudah digiling
3 buah cabai rawit, rebus
2 siung bawang putih
1 sdm gula merah
150 cc air hangat
2 sdt garam
Cara Membuat:
Haluskan bumbu di atas piring saji, letakkan di atasnya ketupat yang telah dipotong dadu, tauge, tahu, dan bihun. Taburkan bawang goreng dan kecap manis. Lengkapi dengan kerupuk udang. Siap dihidangkan
Untuk ± 6 porsi.
Selasa, 27 Mei 2008
Gethuk Ngadirojo Rasa Bolu Gulung
BICARA gethuk, orang pasti ingat pada popularitas gethuk goreng Sokaraja atau gethuk Magelang. Tapi sebenarnya jangan lupa pula dengan gethuk Ngadirojo Kabupaten Wonogiri, yang cita rasanya enak seperti roti bolu gulung.
Menurut Camat Ngadirojo, Sumarno SH MM, perajin gethuk Ngadirojo yang terkenal adalah Ny Lasimin, tinggal di Dusun Kenteng Desa Ngadirojo Kidul. Letak rumahnya strategis, berada di tepian jalan raya Wonogiri-Ponorogo, tepatnya berdampingan dengan masjid Kenteng Ngadirojo. Untuk mempermudah pelanggannya gethuk dapat dipesan melalui telepon 0273-323139 yang setiap saat dapat menerima order gethuk dari siapa pun.
''Ada dua jenis gethuk yang kami produksi. Terdiri atas gethuk basah dan gethuk goreng,'' kata Ny Lasimin. Gethuk basah dapat dibuat seperti roti bolu gulung dengan aneka rasa, warna dan aroma. Ada yang bercita rasa strawberi, susu, cokelat dan frambos.
''Kami sengaja tak memakai bahan pengawet dan zat pewarna. Warna gethuk yang muncul, datang dari adonan cokelat, merah frambos, hijau sari buah melon atau kuning buah nangka.
Dengan mengandalkan adonan yang baik dan campuran gula tepat takar, hal itu akan menjadikan gethuk yang diproses secara alami dapat bertahan tanpa harus mencampurkan zat pengawet. Untuk gethuk goreng dapat bertahan satu minggu, dan gethuk basah tahan selama dua hari.
Ny Lasimin mengatakan, pengetahuan membuat gethuk diperoleh dari mengikuti pelatihan yang digelar oleh pihak Balai Latihan Kerja (BLK) Dinas Tenaga Kerja Wonogiri di Ngadirojo.
''Waktu itu bersama perwakilan dari empat desa, saya mengikuti pelatihan selama seminggu,'' kata Ny Lasimin. Di BLK, mendapatkan bimbingan pelatihan keterampilan membuat gethuk, roti, es krim dan telor asin.
Melimpah
''Dengan pertimbangan ingin memanfaatkan potensi singkong yang di Kabupaten Wonogiri cukup melimpah, Ny Lasimin kemudian menetapkan pilihannya mengambil spesialisasi pembuatan gethuk,'' kata Anwar Priyadi STP, instruktur latihan kerja Kabupaten Wonogiri.
Untuk pembuatan gethuk yang bermutu dan enak rasanya, Ny Lasimin memilih bahan singkong pilihan dari jenis Mento dan Mayoka. Mula-mula, singkong dikupas dan dicuci bersih serta dipotong-potong untuk dibuang sontrot (urat)-nya. Kemudian dikukus layaknya menanak nasi cara tradisional dengan lama waktu sekitar satu jam.
Ketika dirasa sudah matang, kemudian dideplok bersama dengan gula merah dan tambahan adonan yang diperlukan, seperti sari melon, nangka, strawberi, cokelat atau susu. Kemudian dilumatkan lagi memakai alat pelumat dengan tetap memperhatikan higienitas.
Gethuk basah, cukup digulung seperti roti bolu gulung. Tapi kalau gethuk goreng, dirajang kecil-kecil dan kemudian dimasukkan ke wajan penggorengan. ''Kami pakai minyak goreng berkualitas, agar cita rasanya tetap enak,'' kata Ny Lasimin yang biasa dibantu tiga tenaga.(Bambang Pur - Suara Merdeka)
Gudeg Yogyes
Bahan:
1½ kg nangka muda
1 sdm asam jawa
2 sdm gula jawa
6 lembar daun salam
4 gelas santan
Garam secukupnya
minyak goreng secukupnya
Bumbu yang dihaluskan:
8 butir bawang merah
4 siung bawang putih
½ sdt ketumbar, disangrai
½ sdt jintan, disangrai
10 butir kemiri
1½ kg nangka muda
1 sdm asam jawa
2 sdm gula jawa
6 lembar daun salam
4 gelas santan
Garam secukupnya
minyak goreng secukupnya
Bumbu yang dihaluskan:
8 butir bawang merah
4 siung bawang putih
½ sdt ketumbar, disangrai
½ sdt jintan, disangrai
10 butir kemiri
Cara Membuat:
Nangka muda diiris ukuran 4 cm lalu direbus dengan air secukupnya sampai matang, angkat dan tiriskan.
Larutkan asam jawa dan gula merah dengan sedikit air.
Panaskan minyak goreng, tumis bumbu yang sudah dihaluskan bersama daun salam, air gula merah dan air asam jawa.
Stelah harum, masukkan nangkanya, aduk rata, tambahkan garam secukupnya.
Terakhir, tuang santannya kemudian masak sampai mendidih dan santan agak mengental dan berminyak.
Nangka muda diiris ukuran 4 cm lalu direbus dengan air secukupnya sampai matang, angkat dan tiriskan.
Larutkan asam jawa dan gula merah dengan sedikit air.
Panaskan minyak goreng, tumis bumbu yang sudah dihaluskan bersama daun salam, air gula merah dan air asam jawa.
Stelah harum, masukkan nangkanya, aduk rata, tambahkan garam secukupnya.
Terakhir, tuang santannya kemudian masak sampai mendidih dan santan agak mengental dan berminyak.
Untuk 5-6 orang.
Coto Makasar 'Mantafz' ala Rudy Choiruddin
Bahan :
500 gram Jerohan sapi (usus, hati, jantung, babat, paru, limpa)
250 gram Daging sapi
1 batang Kayu manis
1/2 sdm Garam
2500 ml Air cucian beras yang terakhir
3 batang Serai
8 buah Bawang merah rajang
2 sdm Tauco
4 sdm Minyak goreng untuk menumis
500 gram Jerohan sapi (usus, hati, jantung, babat, paru, limpa)
250 gram Daging sapi
1 batang Kayu manis
1/2 sdm Garam
2500 ml Air cucian beras yang terakhir
3 batang Serai
8 buah Bawang merah rajang
2 sdm Tauco
4 sdm Minyak goreng untuk menumis
Racikan :
4 sdm Bawang goreng
3 batang Daun bawang dirajang
3 buah Jeruk nipis
Ketupat dan buras secukupnya
Bumbu yang dihaluskan :
4 buah Bawang merah
4 siung Bawang putih
3 cm Jahe
5 cm Lengkuas
1/2 sdt Jinten
2 sdt Ketumbar
1 sdt Merica
4 butir Merica digoreng
75 gram Kacang tanah tanpa kulit disangan
4 sdm Bawang goreng
3 batang Daun bawang dirajang
3 buah Jeruk nipis
Ketupat dan buras secukupnya
Bumbu yang dihaluskan :
4 buah Bawang merah
4 siung Bawang putih
3 cm Jahe
5 cm Lengkuas
1/2 sdt Jinten
2 sdt Ketumbar
1 sdt Merica
4 butir Merica digoreng
75 gram Kacang tanah tanpa kulit disangan
Sambal :
5 sdm minyak goreng
4 buah Cabe merah
10 buah Cabe rawit
3 butir Kemiri
4 sdm Tauco
1 sdt Garam
4 buah Bawang merah
5 sdm minyak goreng
4 buah Cabe merah
10 buah Cabe rawit
3 butir Kemiri
4 sdm Tauco
1 sdt Garam
4 buah Bawang merah
Cara membuat :
Rebus jerohan, daging, kayu manis, garam dan air cucian beras dengan api kecil hingga 1/2 matang.
Tumis bawang merah dengan minyak goreng hingga kekuningan tambahkan tauco dan serai masak kembali hingga harum, kemudian masukkan dalam jerohan. Rebus hingga empuk. Angkat jerohan dan daging kemudian potong serasi.
Hidangkan.
Rebus jerohan, daging, kayu manis, garam dan air cucian beras dengan api kecil hingga 1/2 matang.
Tumis bawang merah dengan minyak goreng hingga kekuningan tambahkan tauco dan serai masak kembali hingga harum, kemudian masukkan dalam jerohan. Rebus hingga empuk. Angkat jerohan dan daging kemudian potong serasi.
Hidangkan.
Racikkan :
Letakkan campuran jerohan dan siram dengan kuah Coto, taburi dengan bawang goreng dan bawang daun sajikan bersama ketupat atau buras, jeruk nipis dan sambal tauco
Sambal :
Haluskan semua bahan kemudian tumis dengan minyak goreng hingga harum dan matang.
Letakkan campuran jerohan dan siram dengan kuah Coto, taburi dengan bawang goreng dan bawang daun sajikan bersama ketupat atau buras, jeruk nipis dan sambal tauco
Sambal :
Haluskan semua bahan kemudian tumis dengan minyak goreng hingga harum dan matang.
Sambal 'Hot' Petis Tahu Blora -
Bahan dihaluskan :
8 buah cabai rawit
3 siung bawang putih
2 sdm kacang goreng
1 sdt air jeruk nipis
2 sdm kecap manis
2 sdm petis
3 buah tahu. potong dadu ±2x2 cm, goreng
Cara Membuat:
Campur semua bumbu yang dihaluskan, beri air jeruk nipis, kecap manis, dan petis. Aduk hingga rata
Letakkan gorengan tahu dalam cobek. Hidangkan
8 buah cabai rawit
3 siung bawang putih
2 sdm kacang goreng
1 sdt air jeruk nipis
2 sdm kecap manis
2 sdm petis
3 buah tahu. potong dadu ±2x2 cm, goreng
Cara Membuat:
Campur semua bumbu yang dihaluskan, beri air jeruk nipis, kecap manis, dan petis. Aduk hingga rata
Letakkan gorengan tahu dalam cobek. Hidangkan
Facts About Peppers
Ever wonder if peppers are fruits or vegetables? Actually, peppers are fruits but eaten as vegetables most of the time.
Peppers can be very flexible in any food combinations, be it barbecues, baking, steaming, stir-frying with any vegetables, nuts, seeds or legumes. They can even be eaten raw as snacks or in salads. It’s no wonder they are the favourites of the vegetarians and vegans.
They come from the colorful Capsicum family which can be split into two main categories - sweet bell peppers and the spicy chillies, such as jalapenos. The difference arises from the presence of capsaicin in chillies (which is explained later) but not in sweet bell peppers.
Sweet bell peppers are also known as capsicums, sweet peppers or green/red peppers.
All sweet bell peppers start out green and change color as they ripen. Depending on the stage of ripeness and their variety, their colors range from orange, yellow, red, purple, brown, black, ivory or green and so do their sweetness.
But green bell peppers remain green throughout the ripening process. Thus, it can be challenging to differentiate the other bell peppers from the green variety before they ripen. All peppers are an excellent source of vitamin C. Green bell peppers contain as much as two times of vitamin C as oranges while red or yellow pepper pack three or four times the daily value of vitamin C.
Besides power-packed with vitamin C, bell peppers also provide vitamin B6, phytochemicals such as lycopene and beta-carotene (the precursor for vitamin A), folate, potassium and plenty of fiber. The only difference between sweet peppers and chilli peppers is the presence of capsaicin in chilli peppers. Capsaicin itself holds numerous health benefits:
· Effective treatment and natural pain relief for inflammation such as arthritis, psoriasis, diabetic neuropathy.
· Reduce risk of heart attack and stroke as it helps to reduce cholesterol levels and formation of blood clots.
· Clear blocked nose and congested lungs.
· Prevent prostate cancer by inhibiting growth of cancerous cells · Prevent stomach ulcers by killing bacteria in the stomach and stimulate more protective stomach juices.
· Help to lose weight as it speeds up the body’s metabolism rate, suppresses appetite and cravings for sweet foods.
· Lower risk of Type 2 diabetes by controlling the blood sugar.
Capsaicin is what makes the chillies hot as it produces a strong burning sensation in the mouth. The seeds are not the main culprits for causing the hotness. Actually, capsaicin is most concentrated in the white membrane where the seed is attached. Thus, you should be careful when handling the chilli peppers so as not to let them come in contact with your skin or eyes such as rubbing your eyes with your hands after touching the chillies. Wash your hands thoroughly with soap and water after handling the chillies. Should you eat a really hot chilli which causes an unbearable burning sensation in your mouth, drink milk or eat yogurt, rice or bread instead of water to ease the pain.
I often use these few ways to handle the chillies:
· Wear gloves.
· To remove the seeds without touching them, hold the chilli stem and cut open with a paring knife. Cut away the membranes and seeds with the knife. Another handy tool is the melon baller. Place the chillies in water for 15 minutes before cutting them. Note that this will only reduce but will not fully remove the “hotness” of the chillies.
· If you do not need to remove the seeds, just hold the chili by the stem and cut the chillies into rings. Asians like to eat the raw chillies as a dip in this manner, with the chillies soaked in lime juice or soy sauce.
Chilli peppers come in different sizes, shapes and degrees of heat or spiciness. The more mature the pepper, the hotter it will be. The commonly used method to measure how hot the chillies are is Scoville Scale. The Scoville Scale converts the amount of capsaicin in parts per million into Scoville heat units. So the greater the number of Scoville Scale, the hotter the pepper. A sweet bell pepper measures 0 Scoville unit and a habaneros or scotch bonnet, the hottest known chilli peppers, records at around 300,000 units.
Peppers are not seasonal fruits, meaning you can find them in supermarkets any day during the year. Choose well-shaped, firm and glossy peppers which feel heavy for their size. Look out for unhealthy peppers with soft or wrinkled areas, cracks, slashes or black spots. Except for jalapeñ which you will see some tiny cracks at the end of their stems, fresh chilli peppers should not have any cracks at all.
It’s best to wrap the peppers in paper bags or paper towels and store in the refrigerator to keep their freshness, up to 5 days for bell peppers and up to 3 weeks for chilli peppers. Remember to wash the peppers before cooking so as to remove the wax on their surfaces.
by: Laura Ng
Peppers can be very flexible in any food combinations, be it barbecues, baking, steaming, stir-frying with any vegetables, nuts, seeds or legumes. They can even be eaten raw as snacks or in salads. It’s no wonder they are the favourites of the vegetarians and vegans.
They come from the colorful Capsicum family which can be split into two main categories - sweet bell peppers and the spicy chillies, such as jalapenos. The difference arises from the presence of capsaicin in chillies (which is explained later) but not in sweet bell peppers.
Sweet bell peppers are also known as capsicums, sweet peppers or green/red peppers.
All sweet bell peppers start out green and change color as they ripen. Depending on the stage of ripeness and their variety, their colors range from orange, yellow, red, purple, brown, black, ivory or green and so do their sweetness.
But green bell peppers remain green throughout the ripening process. Thus, it can be challenging to differentiate the other bell peppers from the green variety before they ripen. All peppers are an excellent source of vitamin C. Green bell peppers contain as much as two times of vitamin C as oranges while red or yellow pepper pack three or four times the daily value of vitamin C.
Besides power-packed with vitamin C, bell peppers also provide vitamin B6, phytochemicals such as lycopene and beta-carotene (the precursor for vitamin A), folate, potassium and plenty of fiber. The only difference between sweet peppers and chilli peppers is the presence of capsaicin in chilli peppers. Capsaicin itself holds numerous health benefits:
· Effective treatment and natural pain relief for inflammation such as arthritis, psoriasis, diabetic neuropathy.
· Reduce risk of heart attack and stroke as it helps to reduce cholesterol levels and formation of blood clots.
· Clear blocked nose and congested lungs.
· Prevent prostate cancer by inhibiting growth of cancerous cells · Prevent stomach ulcers by killing bacteria in the stomach and stimulate more protective stomach juices.
· Help to lose weight as it speeds up the body’s metabolism rate, suppresses appetite and cravings for sweet foods.
· Lower risk of Type 2 diabetes by controlling the blood sugar.
Capsaicin is what makes the chillies hot as it produces a strong burning sensation in the mouth. The seeds are not the main culprits for causing the hotness. Actually, capsaicin is most concentrated in the white membrane where the seed is attached. Thus, you should be careful when handling the chilli peppers so as not to let them come in contact with your skin or eyes such as rubbing your eyes with your hands after touching the chillies. Wash your hands thoroughly with soap and water after handling the chillies. Should you eat a really hot chilli which causes an unbearable burning sensation in your mouth, drink milk or eat yogurt, rice or bread instead of water to ease the pain.
I often use these few ways to handle the chillies:
· Wear gloves.
· To remove the seeds without touching them, hold the chilli stem and cut open with a paring knife. Cut away the membranes and seeds with the knife. Another handy tool is the melon baller. Place the chillies in water for 15 minutes before cutting them. Note that this will only reduce but will not fully remove the “hotness” of the chillies.
· If you do not need to remove the seeds, just hold the chili by the stem and cut the chillies into rings. Asians like to eat the raw chillies as a dip in this manner, with the chillies soaked in lime juice or soy sauce.
Chilli peppers come in different sizes, shapes and degrees of heat or spiciness. The more mature the pepper, the hotter it will be. The commonly used method to measure how hot the chillies are is Scoville Scale. The Scoville Scale converts the amount of capsaicin in parts per million into Scoville heat units. So the greater the number of Scoville Scale, the hotter the pepper. A sweet bell pepper measures 0 Scoville unit and a habaneros or scotch bonnet, the hottest known chilli peppers, records at around 300,000 units.
Peppers are not seasonal fruits, meaning you can find them in supermarkets any day during the year. Choose well-shaped, firm and glossy peppers which feel heavy for their size. Look out for unhealthy peppers with soft or wrinkled areas, cracks, slashes or black spots. Except for jalapeñ which you will see some tiny cracks at the end of their stems, fresh chilli peppers should not have any cracks at all.
It’s best to wrap the peppers in paper bags or paper towels and store in the refrigerator to keep their freshness, up to 5 days for bell peppers and up to 3 weeks for chilli peppers. Remember to wash the peppers before cooking so as to remove the wax on their surfaces.
by: Laura Ng
Olive Oil - Its Benefits And Uses
Why do we use olive oil ?
Olive oil is high in monounsaturated fatty acids (mainly oleic acid), which, unlike saturated fats, do not adversely affect blood cholestrol levels and may even help to lower them slightly. For those suffering from constipation, take more olive oil often as it helps to lubricate the intestines and eliminate waste from our bodies, thereby curing your constipation.
Olive oil also provides natural antioxidants (called polyphenols) which help to reduce the risk of heart disease and cancer.
Why is olive oil catergorises into different types ?
The flavor of olive oil varies, depending on the source, the variety of olive, the soil conditions, weather, etc. Some of the primary sources come from Spain, Italy, France, Greece, Turkey Portugal, Tunisia, Morocco, and California. Some olive oils are from a single variety of oils, but others, like most Italian oils, are blends of oils from different types of olives and from different countries.
What is the difference among "Virgin", "Extra virgin", "Fine" and "refined" olive oil?
The oil produced from the first pressing of ripe olives is often the purest form, thus is called virgin. Extra virgin simply means an oil from the first pressing that is particularly low in acid - less than 1%. Virgin olive oil may have as much as 4% acid. Fino or fine olive oil is a blend of extra virgin and virgin olive oils, with an acid content not above 3%.
To squeeze more oil from the ripe olives, modern extraction methods of pressure, heat and chemical solvents are applied. These refined oils may be blended with virgin oil to replace some of the flavor lost in the processing, and are sold as pure olive oil or just olive oil.
In some countries, you may also stumble upon light olive oil, which is not lower in calories, but which has been so finely filtered as to remove most of its color and fragrance (and flavor). It has a higher smoke point than the other types of olive oil, though, so it is well suited to high-temperature frying.
For the best qualities, we should go for the "Virgin" or "Extra virgin" olive oil because they have a fruity and rich flavour, wouldn't turn rancid so fast and are more easily digestible than refined oil.
For nutritional values, they are the same. But, extra virgin oil which is low in acidity level contains more antioxidants.
Where is olive oil used?
Compared with other vegetable oils, only olive oil has enough flavour to replace butter and margarine for a healthier choice. Because of its pure state, extra virgin oil is often used as a dressing in salads or as a dip for breads.
Refined or light olive oil is suitable for deep frying. It may seem pricey to use it to fry food but the fact that such oil is four to five times more heat resistant than vegetable oil would mean you can reuse it to fry foods many more times before the oil begins to break down. Will olive oil loses its nutritional value when heated ?
Olive oil, when heated at high temperature, will cause its alcohols and esters to evaporate. The esters are what make up the olive oil delicate taste and fragrance. So heat will only change the flavor of olive oil but not its nutritional contents. We recommend you use a cheaper olive oil like refined/light oil for frying and then add a more flavorful olive oil after cooking.
Will the food be any lesser in nutritions if cooked in olive oil ?
Heating food will break down its nutritional value. High heat such as frying is worse than moderate heat such as steaming, which is worse than eating vegetables raw. It is not the cooking oil per se, but the high heat of frying.
Most nutritionists recommend lightly steaming vegetables or eating them raw. A touch of a flavorsome olive oil added at the table will add taste and healthful anti-oxidants. This is what "Mediterranean diet" is about, which has been shown to help prevent coronary disease and have other health benefits.
How to store Olive oil ?
Keep away from heat, ie the stove, to prevent ageing of the oil. Better to keep a large container in a dark, cool cupboard and pour a small amount into a dispenser for everyday use. The container can be made of plastic, stainless or tinted glass.
Alternatively, you can store oil in the refrigerator or freezer, which will greatly extend its shelf life. Do not worry about the crystallized waxes in the oil when chilled. All you have to do is to warm the oil back to room temperature to melt it.
by: Laura Ng
Olive oil is high in monounsaturated fatty acids (mainly oleic acid), which, unlike saturated fats, do not adversely affect blood cholestrol levels and may even help to lower them slightly. For those suffering from constipation, take more olive oil often as it helps to lubricate the intestines and eliminate waste from our bodies, thereby curing your constipation.
Olive oil also provides natural antioxidants (called polyphenols) which help to reduce the risk of heart disease and cancer.
Why is olive oil catergorises into different types ?
The flavor of olive oil varies, depending on the source, the variety of olive, the soil conditions, weather, etc. Some of the primary sources come from Spain, Italy, France, Greece, Turkey Portugal, Tunisia, Morocco, and California. Some olive oils are from a single variety of oils, but others, like most Italian oils, are blends of oils from different types of olives and from different countries.
What is the difference among "Virgin", "Extra virgin", "Fine" and "refined" olive oil?
The oil produced from the first pressing of ripe olives is often the purest form, thus is called virgin. Extra virgin simply means an oil from the first pressing that is particularly low in acid - less than 1%. Virgin olive oil may have as much as 4% acid. Fino or fine olive oil is a blend of extra virgin and virgin olive oils, with an acid content not above 3%.
To squeeze more oil from the ripe olives, modern extraction methods of pressure, heat and chemical solvents are applied. These refined oils may be blended with virgin oil to replace some of the flavor lost in the processing, and are sold as pure olive oil or just olive oil.
In some countries, you may also stumble upon light olive oil, which is not lower in calories, but which has been so finely filtered as to remove most of its color and fragrance (and flavor). It has a higher smoke point than the other types of olive oil, though, so it is well suited to high-temperature frying.
For the best qualities, we should go for the "Virgin" or "Extra virgin" olive oil because they have a fruity and rich flavour, wouldn't turn rancid so fast and are more easily digestible than refined oil.
For nutritional values, they are the same. But, extra virgin oil which is low in acidity level contains more antioxidants.
Where is olive oil used?
Compared with other vegetable oils, only olive oil has enough flavour to replace butter and margarine for a healthier choice. Because of its pure state, extra virgin oil is often used as a dressing in salads or as a dip for breads.
Refined or light olive oil is suitable for deep frying. It may seem pricey to use it to fry food but the fact that such oil is four to five times more heat resistant than vegetable oil would mean you can reuse it to fry foods many more times before the oil begins to break down. Will olive oil loses its nutritional value when heated ?
Olive oil, when heated at high temperature, will cause its alcohols and esters to evaporate. The esters are what make up the olive oil delicate taste and fragrance. So heat will only change the flavor of olive oil but not its nutritional contents. We recommend you use a cheaper olive oil like refined/light oil for frying and then add a more flavorful olive oil after cooking.
Will the food be any lesser in nutritions if cooked in olive oil ?
Heating food will break down its nutritional value. High heat such as frying is worse than moderate heat such as steaming, which is worse than eating vegetables raw. It is not the cooking oil per se, but the high heat of frying.
Most nutritionists recommend lightly steaming vegetables or eating them raw. A touch of a flavorsome olive oil added at the table will add taste and healthful anti-oxidants. This is what "Mediterranean diet" is about, which has been shown to help prevent coronary disease and have other health benefits.
How to store Olive oil ?
Keep away from heat, ie the stove, to prevent ageing of the oil. Better to keep a large container in a dark, cool cupboard and pour a small amount into a dispenser for everyday use. The container can be made of plastic, stainless or tinted glass.
Alternatively, you can store oil in the refrigerator or freezer, which will greatly extend its shelf life. Do not worry about the crystallized waxes in the oil when chilled. All you have to do is to warm the oil back to room temperature to melt it.
by: Laura Ng
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