Do You know

Hi people.. i got this to you..everybody struggling to got perfect diet..but sometime they wont got any result..wrongly choose diet..and we are stressed about that right?..here is what you need..actually..

1. Go Find your basal metabolic rate, which will tell you how many calories you need to consume per day. This will take about a week. You can find your basal metabolic rate online ( http://www.bmi-calculator.net/bmr-calculator/ ). Take 15-20% off that number and eat that number of calories instead.
2. TChoose the proper foods. Dieting has a tendency to cause you to lose as much muscle as fat. Consuming more protein and dieting at a steady speed (as shown in step 2) will minimize this. A woman might not care much about muscle tissue, but losing it will mean that you have to reach a lower body fat percentage to appear just as skinny as someone who kept their muscle. It also sabotages your diet because it makes your metabolism fall off. Consume 1 gram of protein per pound of body weight. This is higher than the recommended daily value, but it is far from dangerous. It will help you hang onto your muscle.
3. Balance your nutrients. The rest of your diet should be evenly balanced between fat and carbohydrates. Fat is not the enemy, and neither are carbohydrates. Avoid trans fats and saturated fats. Avoid refined and glycemic index carbohydrates. In general, avoid processed foods altogether. Don't eat fast food or food from restaurants. Don't eat anything with high fructose corn syrup or bleached wheat flour in it. Avoid "fake" sugars as well. Some claim they might affect insulin levels or affect the body in other ways.
4. Supplement your diet to some degree to meet the demands of a healthy diet. Take a multi-vitamin and get lots of water. You need healthy fats. There are certain essential fatty acids that your body cannot produce; they must be consumed. The best sources of these are salmon, walnuts, flax seeds (oil or ground, as whole won't digest) and fish oil caplets. Oils go rancid quickly, so be sure to refrigerate the oil and freeze any flax seeds. The best low-fat protein sources are skim milk, egg whites, and poultry. Some cuts of red meat are also very low in fat and high in protein. However, they are typically more expensive than their white counterparts. Tuna is also very good. As for carbohydrates, you can consume any low glycemic index carbohydrates you want (and some moderately high ones, too).
5. Divide up your meals so that you eat 5-6 small meals a day. Eating small meals gives your body time to digest and burn up your food or "fuel" at a steady rate.
6. Live an active lifestyle. Get at least 30 minutes of exercise a day. The type of exercise you need will vary, depending on your body weight and physical health and well-being. Regardless, you should be doing a mix of both aerobic (fat-burning) exercises like jogging or interval training, and anaerobic(muscle-building) exercises like resistance or weight training. Anaerobic ensures your metabolism doesn't drop due to dieting while aerobic is best for targeting fat calories.

p/s: Ermm..i would start my diet know..but people please..don't hurt yourself when you want to see 10 kg drop down from your body in a week..ohh goshhh you hurting yourself actually..
trying healthy diet..is another best way we can follow even is too slow but it safe for you..bye bye fat!

Bubur Pulut Hitam @ Black Glutinous Rice

While it is named ''black'' glutinous rice, in actual colour, it is a lovely burgundy. And no you can't dye your hair with it. It just does not work. However, if you have not already had this as one of your must-try desserts, please add this one in.

This black rice looks like wild rice. It tend to be a very dark brown or black in colour when it is dry, and after 1 or 2 hours of soaking in water, you can see the colour turning into a deep purple colour. This is its natural colour. The taste is sweet and nutty - which is why it is used widely for making desserts rather than a main course. Texture is slightly crunchy, and i love it.,,ummm so yuuummmyyy..


The Ingredients

300g black glutinous rice 5 litres water 100g castor sugar 100g palm sugar 75g dried longans, rinsed 2–3 pandan leaves, knotted Combine: 2 tbsp corn flour 3 tbsp water thick milk from 1 coconut 1/2 tsp salt Method Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves. Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.) Add thickening to the glutinous rice and bring to a boil, then remove from heat. To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Ais Kacang @ Ice Kacang

Ais kacang or ice kacang (Chinese: 红豆冰; pinyin: hóngdòu bing; literally "red bean ice"), is a dessert served in Malaysia and Singapore. It is also popularly known as air batu campur in Malay or ABC for short. The word "air batu", literally meaning "stone water" means ice and "campur" means mixed. It is sweet-tasting and is primarily ice served with sweet flavoured syrup and jelly. The word Kacang is a Malay word for bean, and the word "ais" is a transliteration of the English term "ice".

Formerly, it was made of only shaved ice and red beans. Today, ice kacang generally comes in bright colours, and with different fruit cocktails and dressings. Several varieties have also been introduced which contain aloe vera in some form or another, such as in jelly form. Often, a large serving of attap chee (palm seed), red beans, sweetcorn, grass jelly, cubes of agar agar and cendol form the base. Evaporated milk is drizzled over the mountain of ice. To cater to the palates of the modern customer, some stalls have even introduced novelty toppings like , chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Many South-East Asian coffee shops, hawker centers and food courts offer this dessert

Mmuahh..Here we go

• 50g red beans, cooked till soft
• 50g sweet corn
• 50g lengkong (jelly), cubed
• 50g cendol
• 50g agar-agar strand, cooked
• 50g sago - cooked, add a drop of coloring
• 100g mixed fruit in syrup
• 4 tsp red syrup
• 4 tsp brown syrup
• 2 tsp sweetened condensed milk
• 2 tsp evaporated condensed milk
• 1 big bowl of shaved ice

Make red syrup by dissolving sugar in boiling water. Add a knot of pandan leaf. Add red dye (cochineal). To make brown colored syrup, dissolve brown sugar in hot water, add pandan leaf. Strain. In a bowl, add a bit of all ingredients. Top generously with shaved ice in a shape of a steep mountain. Spoon some red and brown syrup according to your taste. Pour both types of milk on the iced.

p/s: Serves 4-5 and lastly put ice cream any kind of flavor of u like to make great taste of 'Ais Kacang'