Child development is a priority for most mothers. As a mother, seeing her child healthy, intelligent and active certainly makes her mother proud. One way to achieve these goals is to provide the child with the right food.
Neighbors who have children, have you ever realized the variety of food you serve to your baby? It turns out that the diversity of food, starting from the ingredients to the way of presentation, has a big influence on the growth and development of children, both psychologically and physically. Here are some of the advantages of a variety of dishes.
Preventing malnutrition
Neighbors all know that food sources that are never changed can affect the absorption of nutrients? In this world there is no food that has complete nutrition to meet all the macro and micro nutrients, vitamins and minerals needed by the human body. As a result of this, children who are growing need a variety of foods to complement each other's lack of each ingredient.
A diverse diet prevents disease
taking the example of white rice, white rice comes from rice that has been peeled from the skin, bran, and shoots. It is known that the bran and shoots of rice have a high content of vitamins and minerals. With the process of "whitening" rice, vitamins and minerals from rice are also wasted. Thinking of white rice as the only source of carbohydrates can make a person affected by anemia due to lack of minerals. Not only that, the sugar content in white rice can cause type-2 diabetes in the long term. Certainly not what we expect to happen to our children.
Increase the child's appetite
Children in the golden age are at a time when they have high curiosity. By giving new food variants, children can feel and know the flavors of food that they did not know before. This is of course important for children to develop their knowledge of food.
Preventing children from becoming Picky Eaters
The term Picky Eater is familiar to us. Yes, Picky Eater means "picky eater". A baby who is only exposed to the same foods can grow into a Picky Eater. Examples of foods that are most often the reason for a child to become a Picky Eater are Nuggets and Sausages. If the child has become a Picky Eater, it will be very difficult for the mother to prepare food for the child.
Expanding children's sensory abilities
Texture, taste, aroma, color, even the sound of food when chewed can expand the sensory abilities of children. Like texture, with dishes that have various textures such as crunchy, soft, smooth, and dense, children gain new knowledge and memories about food.
Nowadays, food is mostly dominated by monocultural food. even so, actually Indonesia itself produces a variety of food sources such as, cassava for carbohydrates. It is the duty of both home and professional cooks to rack their brains so that family members, especially children, get the best nutrition.
Are you beginning your culinary journey? There's no need to be afraid! because with Kokikan you can try numbers of easy home cook recipes which of course has a varied taste. Don't forget to comment and share this article. To read more Articles visit our Blog and stay tuned on our Social Media Instagram and Twitter. Cheers Neighbors!
The term "superfood" is a fairly new term that refers to foods that offer maximum nutritional benefits for minimal calories. They are packed with vitamins, minerals, and antioxidants. There are no standard criteria or legal definitions that classify any food as a superfood at this time. However, most superfoods are plant-based. In this article, we will explain What is superfood.
What is superfood?
Superfoods are foods that have a very high nutrient density. This means that they provide a large amount of nutrients and very few calories.
They contain high volumes of minerals, vitamins, and antioxidants.
Antioxidants are naturally occurring molecules found in certain foods. They help neutralize free radicals in our body. Free radicals are natural byproducts of energy production that can wreak havoc on the body.
Superfoods that are wildly consumed
Berries
The higher levels of flavonoids in berries have been shown to lower the risk of heart attack. Some commonly identified superfood berries include acai berries, blueberries, raspberries, tart cherries, cranberries, and goji berries.
Soybean
Soybeans have a high concentration of isoflavones, a type of phytochemical. Phytochemicals are compounds that occur naturally in plants. Several studies have shown that the isoflavones in soy help reduce the amount of low-density lipoprotein (LDL) or "bad" cholesterol in the blood.
Salmon
The high omega-3 fatty acid content in salmon and other fatty fish, such as trout and herring, can lower the risk of an abnormal heart rate, reduce cholesterol, and slow the growth of arterial plaque.
Dark Chocolate
Research has found that dark chocolate is rich in flavonoids. Flavonoids exhibit antioxidant activity, prevent coronary heart disease and certain types of cancer, and boost the immune system. The component in chocolate that is specifically responsible for these benefits is cocoa powder. Manufacturers get this from cocoa beans. Keep in mind that chocolate may have added ingredients, such as added sugar, that may negate this benefit.
Grape
Research has found that dark chocolate is rich in flavonoids. Flavonoids exhibit antioxidant activity, prevent coronary heart disease and certain types of cancer, and boost the immune system. The component in chocolate that is specifically responsible for these benefits is cocoa powder. Manufacturers get this from cocoa beans. Keep in mind that chocolate may have added ingredients, such as added sugar, that may negate this benefit.
Those are special food of each province of Indonesia. So Neighbors? Interested in trying quality homemade food from Kokikan? There's no need to be afraid! because with Kokikan you can try home-cooked food around you which of course has a varied taste. Don't forget to comment and share this article. To read more Articles visit our Blog and stay tuned on our Social Media Instagram and Twitter. Cheers Neighbors!
Hi Neighbors, Indonesia, which has a very diverse food taste, is one of the prides of this spice country. Each region has a special taste on the tongue of the audience. Therefore, we have collected the Special food of each province of Indonesia which of course you need to try.
Bali - Babi Guling
Initially, babi guling was used to serve both traditional ceremonies and religious ceremonies, but nowadays it has been sold as a dish in stalls, restaurants, and even certain hotels in Bali and other areas.
Nusa Tenggara Timur - Se'i Sapi
Se'i meat or Se'i is a smoked meat dish originating from the Province of East Nusa Tenggara. In the Rote language, se'i means meat that is cut into small pieces lengthwise, then smoked with coals until cooked.
Nusa Tenggara Barat - Ayam Taliwang
Ayam Taliwang is one of the typical Indonesian dishes from Lombok which is popular with its savory and spicy taste that bites. Always awaited for spicy food lovers.
Gorontalo - Es Brenebon
In the Gorontalo language, brenenbon means red beans. Brenebon ice is a refreshing drink from Gorontalo. Apart from being a dessert, some people make brenebon their main dish because it is quite filling.
Sulawesi Barat - Binte Biluhuta
Binte biluhuta or also known as milu siram which literally means watered corn is a typical food of the people of Gorontalo, Sulawesi, Indonesia. If interpreted from the Gorontalo language, the word binte means "corn" and Gorontalo people often call it milu with the same meaning, while biluhuta means "watered".
Sulawesi Tengah - Tinutuan
Tinutuan has similarities with Manado porridge, but this porridge contains more vegetables than Manado porridge. Therefore, tinutuan is a food recommendation for those of you who don't like vegetables.
Sulawesi Utara - Cakalang Fufu
Cakalang fufu is a dish of processed skipjack tuna that is seasoned, smoked and clamped in a bamboo frame. This food is a typical dish from Minahasa, North Sulawesi, Indonesia.
Sulawesi Tenggara - Sate Gogos Pokea
Sate gogos pokea is a satay made from shellfish, the name pokea itself is the local name for shellfish. Scallop satay is usually served without any spices (only boiled clams then stabbed by bamboo) or sometimes made like sweet bacem seasoning.
Sulawesi Selatan - Coto Makassar
Coto Makassar has a savory taste that comes from stewed meat, offal, and spices. Coto Makassar is usually enjoyed with ketupat wrapped in coconut leaves and buras or burasa, which is a type of diamond wrapped in banana leaves.
Maluku Utara - Gohu Ikan
In the North Maluku region, there are dishes made from raw fish such as sashimi from Japan or ceviche from Peru. Is gohu fish which is a typical food of Ternate and made from raw tuna or skipjack.
Maluku - Sagu Papeda
Papeda is a food in the form of sago porridge typical of Maluku which is usually served with tuna or mubara fish seasoned with turmeric. Papeda is white and has a sticky texture resembling glue with a bland taste. Papeda is a food that is rich in fiber, low in cholesterol, and quite nutritious.
Papua Barat - Manisan Pala Fak Fak
As the name implies, this snack is made from the basic ingredients of nutmeg, typical of Fak Fak district.
Papua (Daerah Khusus) - Udang Selingkuh
Quoted from nationalgeographic.grid.id, cheating shrimp is a dish that is often found in Wamena. Cheating shrimp itself has a habitat in the Baliem River. The name cheating shrimp itself was given because it saw shrimp claws that looked like crabs.
Those are special food of each province of Indonesia. So Neighbors? Interested in trying quality homemade food from Kokikan? There's no need to be afraid! because with Kokikan you can try home-cooked food around you which of course has a varied taste. Don't forget to comment and share this article. To read more Articles visit our Blog and stay tuned on our Social Media Instagram and Twitter. Cheers Neighbors!
Bakpao comes from the Hokkien language, Roubao. The name Bakpao comes from a combination of the words Pao and Bak. Pao means to wrap, and Bak means meat. So, Bakpao is a wrap containing meat. In the Hakka / Khek language, Nyukpao / Yungpao, the meaning is the same: wrapped meat.
Bakpao at first contains pork because most Chinese people consume pork. But along with time and culinary developments, the filling in the bun does not only have pork meat. There are many varieties to filling a Bakpao, including chocolate, peanut butter, fruit jam, chicken meat, beef meat, and vegetables.
The first Pao was developed in Chinese culture as a filled form of Mantau, created by legendary 3rd Century military strategist Zhuge Liang. On the way back from battle during his famous Southern Campaign to quash a rebellion around the area which is now Sichuan province. Zhuge encounter with an enormous logistical challenge. The strategist has defeated his enemies but was staring at the prospect of defeat not by an army but by a river that is impossible to cross.
The river was said to be closely guarded by a Deity, who refused to allow safe passage to Zhuge unless he threw the heads of 50 of his soldiers into the river. Wanting to satisfy the Deity's demand without sacrificing his troops, Zhuge ordered 50 buns that looked like a human head to be thrown into the river due to their flat bases and round shapes. The plan was successful. Zhuge and troops deceived the Deity, a safe passage was granted, and the buns were named Mantau (Barbarian's head). Since then, the food has been known as Bakpao until to this day.
1. Prepare the pao dough
First place the flour, instant yeast, sugar, and salt in a mixing bowl. Use a mixer and add cold milk or room temperature water. Add cooking oil. Besides, you need to knead for 7 minutes. After 30 minutes, divide the dough, roll, and shape each piece into a ball. Wrap with plastic wrap and let it rest for 30 minutes in a warm place.
2. Prepare the pao filling
You need to prepare the filling in advance and leave it cool. The filling is various depending on people's tastes. Hence, suggestions for char siu filling:
Prepare the filling. Also you can start mixing all the ingredients and seasonings except flour. Let it to a boil and cook the pork until it is cooked. Put 2 tsp of the red yeast rice powder and 2 tsp of all-purpose flour. Finally the pork mixture will start to thicken and glue together. Set aside wholly cool before wrapping.
3. Wrapping the pao
Wrap and pleat the dough to seal the filling. Allow it 20 minutes at room temperature before steaming.
4. Steaming the pao
Place the pao in the steamer tray. Furthermore, Boil some water into the steaming pan. Please leave it to steam over medium heat for 10 minutes. Please turn off the heat and leave it cool for 5 minutes. Finally, the Bakpao is ready to serve, eat while still nice and warm.
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