To enter competition visit website and simply fill the detail. New Year is a time for resolutions and high on the list for many of us is the decision to eat healthier. Thanks to Malaysia Kitchen, this is one promise you can keep with this fantastic Malaysian cooking set!Foodies and healthy eaters are quick to advocate the simple practice of steaming. From a health perspective, steaming is the next best thing to eating raw foods. It’s considered the method that least ‘lets out’ precious minerals and vitamins in the cooking process.Steaming is also one of the easiest ways to make the most of the fragrant flavours from special ingredients. It traps evaporation from boiling water underneath the raw food to heat and cook the dish, while binding together key flavours under one lid.Steaming is a celebrated method of cooking around the world and various cultures have their own techniques. The Southern Indian town of Kerala is known for steaming the majority of its breakfast foods such as the classic ‘idli’ or ‘idiyappam’, cooking rice and Indian spices to perfection. Celebrity chef Mario Batali and Hollywood foodie Gwyneth Paltrow consider their steamers to be essential kitchen gadgets. In Malaysia, steaming is used for speciality street foods as well as many traditional dishes and desserts. At the crossroads of Asia, the nation’s cuisine includes broad influences from China, India, the Middle East and elsewhere in Southeast Asia, producing cuisine with a delicious potpourri of flavours and aromas.Malaysian chefs agree steaming is the best way to make the most of the fragrant and flavoursome ingredients common in Malaysian dishes, such as lemongrass, turmeric, coconut and kaffir lime leaves.The majority of Malaysian desserts are steamed. Steaming famous sweet Malaysian cakes such as Kuih talam (a layered coconut pudding) expertly binds together the flavours of ingredients including: rice flour, sago flour, coconut milk and pandan leaves. For the drier traditional Malaysian dessert pulut inti, glutinous rice, palm sugar and freshly grated coconut are wrapped carefully in a banana leaf before the steaming process begins.Steaming is also advocated by Malaysian chefs because it is so simple and can be carried out over any type of heat or flame. A steamer – whether bamboo or melamine – can be picked up from anywhere selling kitchen equipment.
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