nourish! Magazine

nourish! Magazine

Advancing food science, culinary & agrotechnology | MY • SG

Red meat has long played an important role in the diet of humans. But exactly what do we mean when we talk about red meat? Red meat is made up of muscles that are used for extended periods of activity, such as standing, running or moving around. These activities require a consistent energy source. Hence the protein myoglobin stores oxygen in the muscle, and the oxygen is used to produce energy needed for constant activities. Myoglobin is a reddish pigment colored protein. The more myoglobin available in the cells, the redder, or darker the meat appear. The term 'red meat' is used by the meat industry to refer to meat from cattle, sheep and goat (ie beef, veal, lamb, mutton and goat meat). As far as nutrition is concerned, red meat contains a unique bundle of nutrients essential for good health. Learn more about red meat's role in a healthy diet.

Malaysia faces the current shortage of rice in the world market. Being only 70% self-sufficient in this staple, it may be prudent to look at other sources of carbohydrate. One promising source is sweet potato, which can be more nutritious than white rice in having more vitamins (especially A, C and E) and certain minerals (Ca, Mg, K and Cu), as well as high dietary fibre. Many of these vitamins and nutrients, as well as its low glycaemic index, bring a lot of health-benefits to those who eat sweet potato.

Pumpkin soup need some cooking efforts while brussels sprouts require a short time. A few simple techniques are all you need to get the best out of these vegetables.

The Brussels sprout maintains its reputation as one of the most highly feared vegetables on earth. They trigger as many shudders as they do adoration. When prepared wrongly, it can be nasty. The reality is, people who hate them most probably ate them overcooked. Overcooking this tiny spherical vegetable is like pulling the pin out of a hand grenade. It releases the glucosinolate sinigrin, a sulphurous odor that can knock the lights out of a heavyweight boxer. It is true that on too much heat, no pun intended, Brussels sprouts can turn into the Pepe Le Pew of vegetables. Cook it right, it will be the most delicious greens to set foot in your mouth; flavourful bite-sized balls of slightly sweet crunch that gives in to a delightfully dense texture.


There is an ongoing war involving fat and cholesterol in the nutritional science world, a dispute between mainstream believers and a rising clan of debunkers. The whole hypothesis of the fat and cholesterol regime is guarded and protected by the solid fortress of sophisticated scientific jargon and any attempt to break through the fortification will result in one being bombarded with complicated scientific terminology. For the truth seeker however, getting familiarized with the terminology is the beginning step toward starting your journey into understanding this complex but pertinent debate.

People have been making bread for thousand of years, its exact origin is unknown. Back in the Stone Age, nomadic tribes made thick gruel from stone crushed wild grains of barley and wheat and  then baked them into flat cakes on hot stones over open fire. About 10,000 years ago, nomadic tribes settled and began cultivating grains. Later, Swiss lake dwellers improved on the wild grain-gruel recipe by crushing grains to make flat bread. Archeological evidence proved that the Egyptians produced the first risen loaves using yeast as far back as 5,000 years ago. The Egyptians were also believed to be the first to grind wheat flour in a process similar to modern milling.

The strength of a nation’s export does not rest solely upon the quality of a product, though that is of much importance – it is the irrefutable truth that proper governmental support and a nudge in the right direction by the appropriate bodies is of equal importance.

Served with Wilted Spinach, Confit Balls, Caramelized Plum, Mushroom Puree and Merlot Reduction.

If the Westerners knew vanilla, Southeast Asians, on the other hand, knew pandan and embraced it. Typically grown in the garden right at every doorstep, versatile as it is, the tropical herb boasts a distinct, sweet, floral-like note. Pounded and strained to yield its extract, the delicate flavor pairs well with coconut milk, glutinous rice, milk and brown sugar, creating a robust dessert with complementing flavors and tastes like a match made in heaven.

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