Most travelers enter Turkey through Istanbul Airport, though there are also airports in Ankara and Izmir. Mention Istanbul, and the words mentioned are stunning, historic, and aplenty things to do in Istanbul. Truly a must-visit city for Turkey travel. No surprise, countless attractions in Istanbul have stood the test of time, drawing travelers from throughout the world (VENICE ITALY THINGS TO DO).
At home, though, it’s all about easy cooking. This steamed version is simple and even considered the healthier choice. Just prep the ingredients, place them on a steaming tray, and steam away.
There are different ways to prepare red curry paste, from simple homemade versions to more complex blends. A vegetarian red curry paste works as a good base and can be easily adapted into a non-vegetarian curry. Choice of Thai herbs and ingredients can also be adjusted to taste.
While congee recipes may seem similar across cultures, Chinese rice congee stands out because it’s not cooked into a mushy, sticky lump.
Instead, the rice grains remain soft, grainy, and cooked to just the right texture, with enough water to create a light, soothing broth.
In a mildly crunchy, yet wobbly jelly, made with lump sugar. Let alone only 4 ingredients (excluding water) for this not a common jelly. But it’s truly a sweet dessert pleasure, whether preferred at room temperature or after chilling in the fridge (ONDEH-ONDEH/KUIH BUAH MELAKA).
You can prepare the rasam paste from scratch with fresh spices or use a ready-made spice powder.
From a quick, simple crab rasam to a more elaborate version, the heart of the dish lies in a blend of Indian spices. Simmered with crab claws, tamarind juice, tomato, and curry leaves, it carries a bold, spiced taste.
This fish curry takes the Sri Lankan fish curry recipe, known as Miris Mallu, cooked in clay pot, but with its own tweet and twist. Still, featuring from a stratch, homemade curry paste. Pan roasted spices to release their aromas, and traditionally pounded, but for easy cooking, blended (KEEMA RECIPE).
This recipe follows the same high-fire stir-frying (woi hei) style found in eateries. It also includes crispy fried cashew nuts. This gives it the name Cashew Nut Chilli Chicken or Chilli Chicken Cashew Nut, depending on which you prefer to put first.
Get your plate of rice ready. The pairing does not have to be elaborate for this classic Chinese-style chilli chicken (CHILLI PRAWNS CHINESE STYLE).
Taking a bite into the chewy, pandan-scented glutinous rice balls coated with palm sugar (Gula Melaka), bursting in your mouth, is a true Malaysian treat.
Back then, white glutinous rice (pulut putih) was soaked overnight, rinsed, and pounded into flour. These days, making ondeh-ondeh is easier with store-bought glutinous flour, making the process convenient and time-saving.
This batter-fried cauliflower is a vegetarian take on the famous Chicken 65, offering a crunchy, aromatic snack or appetizer.
To make this Gobi 65 recipe, start with the batter. The consistency is key. Too thick, and it overpowers the cauliflower; too thin, and the florets won’t hold together. The right balance seals in each floret for a crispy exterior and a tender bite inside.
If Mandarin is not available, any type of orange or even store-bought juice will do. Just ensure store-bought juice is sugar-free, as condensed milk already adds sweetness (NO-BAKE CHEESECAKE).
Unlike the typical reddish or dark brown fish soups, this recipe features a yellow hue from fresh turmeric.
The rest is mostly about making the fish soup and choosing toppings. Common choices include pineapple for natural sweet and sour notes. There’s no compromising on spiciness, add red chillies or even bird’s eye chillies to taste (HONGKONG WONTON NOODLE SOUP). Garnish with fresh mint leaves for an extra aromatic touch.
Made with common Chinese ingredients but infused with kaffir lime leaves instead of spring onions or coriander (PORK CHOPS RECIPE).
Think of it as a touch of fusion Chinese cooking. Tiger prawns as the star, cooked skin-on for maximum tastiness.
Red Rubies are water chestnuts (or turnips as a substitute) coated in tapioca flour, boiled until translucent, and served in sweetened coconut milk, often with a touch of pandan (screwpine) leaves for fragrance, just like in many Malaysian desserts.
Ms. Krishnan N, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With 22 years as a lecturer, including 13 years in the Curtin University of Technology Perth, Australia Degree Twinning Program, she is now a certified yoga instructor, coach, and counselor. Her expertise enriches her current work.
Abstract
This article explores the complex
relationship between social media, weight perception, and weight management
among Indian women. It examines how social media celebrates body diversity and
sometimes downplays the health risks of obesity. The article focuses on the
significant role of yoga in promoting mindful weight management and addressing
challenges such as self-esteem issues, eating habits, and societal pressures
faced by overweight women.
The article underscores yoga’s holistic benefits for weight loss, mental clarity, and overall well-being, advocating for a balanced approach to health that integrates physical exercise with mindful eating practices. The findings suggest that while social media plays a significant role in shaping body image and weight management behaviors, a nuanced understanding of its impact and a comprehensive approach to wellness are crucial for achieving sustainable health outcomes.
A
bowl of wonton noodles in prawn-based soup - bouncy prawn wontons, leafy
Chinese kale, and a sprinkle of spring onion. Hong Kong–Style Wonton Noodle
Soup recipe: sumptuous and satisfying (CANTONESE YEE MEE).
The prawn broth is effortless to make. The
wontons, however, take some work. It’s less about how pretty they look. It’s
more about preparing the prawn filling and wrapping them in store-bought skins.
This can take some time.
Once that’s done, and the prawn broth is seasoned, its about assembling a hearty bowl of homemade wonton noodle goodness.
While not exactly a classic Carrot Mallum (since cucumber isn’t included) and comparable to Carrot Kosambari without the split yellow moong dal and curry leaves, it remains a beloved raw salad featuring fresh coconut (SRI LANKAN COCONUT MILK FISH).
This easy homemade Wajik Pulut recipe is lighter and faster. You can reduce sugar and coconut milk for a healthier version. The rice is steamed until soft, then stirred into a thick coconut palm sugar mixture, cutting down on cooking time.
Basically, stirring a couple of times until it becomes a sticky rice dough.
Chinese cuisine has deep roots in Penang, brought by early settlers from Hokkien, Cantonese, Teochew, and Hainanese communities. They adapted their traditional recipes using local ingredients, creating dishes that are truly unique to Penang. Passed down through generations, these recipes continue to attract food lovers from everywhere (WHAT TO EAT IN SOUTH AFRICA).
It’s impossible to list every dish, as each is special in its own way. Still, some are widely loved and considered must-try Chinese dishes in Penang, even though taste is always personal.
Penang Asam Laksa
Asam Laksa is
one of the most famous Chinese dishes in Penang. It has a thick, tangy fish
broth made with tamarind and a mix of herbs and spices. The broth is simmered
with fish, assembled with noodles, and pineapple, cucumber, and red chillies for adding spiciness, tanginess, and texture. Depending on how spicy it is, it can
really wake up your taste buds!
This dish has
its roots in the local Peranakan culture, where Chinese and Malay culinary
traditions meet. What makes Penang Asam Laksa special is the balance of sour,
spicy, and savory flavors, as well as the combination of fresh ingredients that
give it a distinctive texture. Unlike other laksa varieties, the sourness from
tamarind is the highlight, making it refreshing and unique.
When people
think of Penang Asam Laksa, Air Itam Asam Laksa is often the first place that
comes to mind. They mainly operate on weekends now, but equally delicious bowls
can be found at other spots.
Top Picks
• My Own Café - Cannon Street, George Town
• Mute Asam Laksa - next door to Air Itam Asam Laksa
• Penang Road Famous Laksa - No. 5 Lebuh Keng Kwee, George Town
Some bowls are
enhanced with coconut milk, while others keep the curry lighter and spicier.
Curry Mee can be found at market stalls, night markets, food courts, and
specialty restaurants. Clay pot Curry Mee has also become popular, giving the
dish a traditional, authentic feel with its slow-cooked aroma.
What makes
Penang Curry Mee special is the combination of flavors and textures—the
spiciness of the curry, the chewiness of the noodles, and the freshness of the
toppings all come together in one satisfying bowl. For those looking for
authentic Penang curry noodles, trying different stalls and eateries is part of
the experience, as every vendor has their own unique twist.
Top Picks
• Air Itam Sister Curry Mee - Air Itam
• Lorong Seratus Tahun Curry Mee - Lorong Seratus Tahun, George Town
• Tua Pui Curry Mee - Lebuh Kimberley, George Town
Available throughout Penang, this beloved wok-fried flat rice noodle dish is made with prawns, egg, bean sprouts, chives, and often Chinese sausage or fresh cockles. For cockle lovers, no Penang Char Koay Teow is complete without them.
The best plates
are fried over high heat, with each noodle strand separated yet silky soft,
like lifting ribbons with chopsticks. A generous dollop of chili paste adds the
spiciness many crave. While widely available, finding the best Penang Char Koay
Teow can be a challenge. Foodies and reviews consistently point to these top
spots.
Top Picks
• Tiger Char Koay Teow - Ping Hooi Café, Carnarvon Street
• Siam Road Char Koay Teow - Siam Road, George Town
• Ah Leng Char Koay Teow - Jalan Dato Keramat, George Town
Penang Ice Kacang (Ais Kacang)
Penang Ice
Kacang, also called Ais Kacang, is a classic Penang dessert and a favourite
among locals and tourists alike. It starts with a mountain of finely shaved
ice, assembled with toppings like red beans, sweet corn, grass jelly, and attap
chee. The dessert is drizzled with red sugar syrup, sometimes green, and
finished with either condensed milk or coconut milk for sweetness and
creaminess. Some variations include peanuts, jelly cubes, or durian for added
flavor.
A popular street food in Penang, Ice Kacang has been served for generations. Stalls are often busy, and when all tables and chairs are full, standing to have a bowl becomes part of the experience. Its combination of textures - soft shaved ice, chewy toppings, and smooth syrup, makes it an irresistible treat, especially on hot, humid days.
Top Picks
• Kek Seng Coffee Shop - Penang Road, George Town
• Penang Road Famous Teochew Chendul - Lebuh Keng Kwee (off Penang Road),
George Town
• Presgrave Street Hawker Centre (3rd Road Ice Kacang) - Lebuh Presgrave,
George Town
Penang Hainanese White Bread Toast
Penang
Hainanese White Bread Toast is a classic breakfast staple in Penang, found in
most kopitiams and Chinese coffee shops. Many traditional vendors still bake
their own white loaves, often sold by the loaf. The bread is sliced and either
steamed or grilled. Some places serve kaya and butter (or margarine)
separately, allowing customers to spread as they like, while others serve it
pre-filled.
This toast is
commonly paired with soft-boiled eggs and a cup of coffee, making it a simple
yet satisfying breakfast. Its popularity has kept it widely available across
generations and a signature item in Penang.
These drinks are served all over Penang and pair well with many meals, from spicy dishes to breakfast combos and lunch options. Whether at plastic tables and chairs or at marble tables with wooden chairs, the choice of where to have them depends on personal taste.
The herbs blended as a rempah (spice
paste) are packed with numerous health benefits, adding nutrients to the dish.
Fish, such as black pomfret (ikan bawal hitam), provides protein, making Asam
Pedas one of the healthiest Malay foods (EGG SAMBAL/SAMBAL TELUR).
You can also choose not to fry the spice paste, which is then called Asam Pedas Rebus, but frying enhances the fragrance and flavour profile of the herbs.
Chair Yoga is not a modern trend or a practice adopted simply because others are doing it. It was created to address the practical realities...
