Kluang Botak Spicy Curry Mee Health Benefits Weight Loss

Kluang Botak Spicy Curry Mee Health Benefits Weight Loss

Does anyone know that eating a bowl Kluang Botak Spicy Curry Mee  health benefits weight loss? 

Our Bodies curve for spicy food. What are the healthy benefits of spicy food in weight loss management?

1. Weight Loss: The extra kick of hot sauce or a chopped jalapeno can make even the most tasteless food more palatable, causing you to be more likely to stick with your weight loss plan. It helps to  increase your  metabolism.

Studies show that the main compound in chilies, called capsaicin, has a thermogenic effect and may cause the body to burn more calories for 20 minutes after consuming.

Capsaicin is the main, active compound found in hot peppers that give you that distinctive burning sensation when eaten. Spices that are high in Capsaicin are chili peppers, jalapenos, habaneros and cayenne pepper.

A 2012 medical study,  shows the benefits of hot red peppers in weight management. Participants consumed 1 to 3.5 grams of red pepper and this enhanced heat production (thermogenesis) and increased fat burning.

Another study examined capsaicin in relation to weight maintenance after a percentage body weight loss of 5 % to 10 %.  91 overweight volunteers underwent a 3 months weight loss study.

The group was divided into two groups, one group took Capsaicin (135 mg) and the other group a placebo. This study also concluded that capsaicin treatment caused more fat oxidation (burning of fat) during weight maintenance. Please do not consume capsaicin supplements.

2. Heart Health: Studies show that cultures countries India, nations of South East Asia  eat the much spicy food have much lower incidence of heart attack and stroke. Potential reasons: Chili peppers can reduce the damaging effects of LDL (bad cholesterol) and capsaicin may fight inflammation, which has been flagged as a risk factor for heart issues.

Potential reasons: Chili peppers can reduce the damaging effects of LDL (bad cholesterol) and capsaicin may fight inflammation, which has been contributed  as a risk factor for heart issues.

3. Cancer Prevention: The American Association for Cancer Research, has found the capsaicin has the ability to kill some cancer and leukemic cells. One particular spice, turmeric, found in curry powder and some mustards, may slow the spread of cancer and growth of tumors.

“It has the same effects on the body as certain cancer drugs,” says Gregory A. Plotnikoff, M.D., senior consultant for health care innovation at Allina Hospitals and Clinics in Minnesota.

Spicy food can pair it with black pepper to absorb 2,000 percent more turmeric. Fantastic on roasted veggies or kebabs, or in soups.

4. Lower Blood Pressure: Vitamins A and C  can strengthen the heart muscle walls, and the heat of the pepper increases blood flow throughout your body. This is equal a stronger cardiovascular system.

5. Fewer Blow-Your-Top Moments: It boost production of feel-good hormones, such as serotonin. It may help ease depression and stress.

Not a fan of crazy-spicy food? 

You can add some of   the spices with a more tolerable zing to your dishes. Sliced ginger in a cup of tea, shrimp coated in cumin and coriander then sauteed in a skillet. Adding red pepper flakes to stir-fry or whipping up a delish chicken curry. 

Most the spicy curry food like Botak curry mee adds coconut satan for an aromatic flavor.

The coconut satan benefits you with its medium-chain fatty acid (MCFA) structure and its lauric acid content. 

The  MCFA structure provides health benefits for you. 

The coconut satan’s medium-chain saturated fat gets converted into energy the moment your body absorbs it. Your body converts the fat just like the  carbohydrate. That makes coconut satan a good energy provider and booster for your bodily needs.

Lauric acid in coconut satan benefits your health like  the lauric acid in human breast milk does for infants. It helps to improve your immune system. You are protects against intrusive viruses and bacteria.

But do you know that coconut satan actually carries good saturated fat that benefits your health and weight loss by easily converting to energy as soon as your body absorbs it, just like what your body does on carbohydrate?

You are well protected by eating a reasonable amount of coconut satan. By reasonable amount, I mean you take it in moderation. Eating a lot of it may make you indigestion which too much calories for your body needs. Any excess calories not used for energy, they’ll ultimately get stored into your fat cells which are bad for your health.

 Here is the Nutrition Value of the Kluang Botak Spicy Curry Mee Health Benefits Weight Loss
 
Nutrition Facts
Serving Size 617.2g
! Some items from this recipe could not be found or sized. This estimate is incomplete.
 
Amount Per Serving

Calories

469

Calories from Fat

86
% Daily Value*

Total Fat

9.5g
15%

Saturated Fat

3.3g
16%

Trans Fat

0.0g

Cholesterol

0mg
0%

Sodium

1328mg
55%

Potassium

629mg
18%

Total Carbohydrates

76.1g
25%

Dietary Fiber

7.0g
28%

Sugars

16.1g

Protein

20.9g
 
Vitamin A 198%Vitamin C 262%
Calcium 36%Iron 36%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

 

Health Information

Nutrition Grade
96% confidence
B+
 Good points

  • No cholesterol
  • Very high in Vitamin A
  • Very high in vitamin C
 Bad points

  • High in sodium
 
 



Lazada Malaysia

Kluang Famous Hot Spicy Botak’s Curry Mee

Kluang Famous Hot Spicy Botak's Curry Mee

What is Curry Mee ?

Malaysian and Singapore are famous for a unique signature  dish called curry mee. It is a cuisine heavily fusion of the Chinese and Indian influence.  The Chinese and Indian migrated to then Malaya to work in tin mining and rubber plantation sector respectively during the early 19-century era.  

It is made up of thin yellow noodle or and mee hoon (rice vermicelli withy spicy curry soup, sambal chili, and coconut satan. With a variety of choice like dried tofu, chicken, prawn, cuttlefish, egg,  cockle and  bean sprout. 

In  southern Malaysia and Singapore, it is called “curry laksa”  It is a cross between the Singapore laksa and a spicy variation of the mee rebus (an Indonesian noodle dish with yellow noodles).

Malaysians returning home from overseas, after home cooking, would head for their favorite hawkers to relive the taste of long missed  spicy foods.


Kluang Famous Hot Spicy Botak’s Curry Mee

Botak’s curry mee, inheritance with over 3 generation with a span of 60 years,  It’s loyalty  customers  spread across the global besides, the Malaysian patron and the local folks.

Ground Spices

The curry soup uses ground spices. The tasty and mildly spicy smooth curry has a pleasant slight grainy feel from the ground spices. Less oily due to  lesser use of coconut satan in the preparation. It is more healthy comparing with local other curry mee stall which is heavily reliant on coconut for flavor.

Sambal Chili 

Curry mee would not you do not try the sambal chili , it is free self- services adding in a small plastic plate .  You can add any amount depending individual taste bud.  Made from fresh chili and fried in oil, it is spicy and adds oomph to the curry for those who prefer their curry extra hot. This sambal chili is so yummy .

“Boss, Can I packed RM10.00 for the sambal chili?”

“Sure, you can, where are you people coming from?” He asked us.

” I am local, these two gentlemen are from Perth , Australia another two gentlemen are  from Kuching, Sarawak, ” I replied.

” Ohh, with his unbelievable look. 

The delicious looking bowl of curry noodle topped with bean sprouts, char siew, cockles, fish cake, pork skin etc. It rare people use the pork skin on curry noodles.  The tasteless pork skin when soaked up the curry like a sponge. The curry is the main star in Botak curry mee.  

“Boss, give me another bowl of rice vermicelli with an additional portion of cockle.” shout from another table.

It was hot  sundry afternoon, the fan was orbited with the mixture of the smelly customer’s perspiration and the aromatic smell of the curry soup. Nobody seems to bother about it, keep devour on the hot curry mee. 

Botak’s Kampung Paya shop showcases.  

 The  unique funny looking table with cement leg.  It was a collection ex- flooding recycle material. The owner’s love for liquor and alcohol is apparent by his collection of alcohol bottles lined up against the walls. The colorful psychedelic ceilings were quite a change. 

Why Botak Curry Mee?

Its name originated from the earlier generation, present owner’s   grandfather was a bald man! But the grandson who is manning the stall only had short, cropped hair. There are 2 stalls, brother, and sister taking care of their own respective stalls. 

Son’s address: Jalan Paya 2, Kampung Paya, Kluang

GPS: 2.040879,103.334977

Daughter’s address: Jalan Panggung, Kampung Masjid Lama, Kluang (Mengkibol River Hawker Centre) 

GPS: 2.029777,103.320971

Hours: 7:00am to 5:00pm


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World Most Expensive Coffee Make from Civet’s Poop

World Most Expensive Coffee Make from Civet's Poop

Why drink World Most Expensive Coffee Make from Civet’s Poop? It is high time we stopp drinking it. Civet coffee is not harvested in the wild in limited quantities.  It is mass produced by animals kept in appalling conditions.

According to folklore, the Indonesian plantation workers discovered the civet coffee.  The civet eats the ripest coffee bean, then pass out the undigested coffee bean along with their poop.

The workers picked up the bean, clean, then roasted the excretion .  The civets’ digestive systems gave kopi luwak a uniquely rich aroma and smooth, rounded flavor. The Dutch plantation owners become addict to it. 

World Most Expensive Coffee Make from Civet’s Poop

In the past 10 years, kopi luwak has won the hearts — and wallets — of global consumers.  A cup sells for RM 200.00 in Malaysia. A 70 gram of wild civet coffee is selling at $80.00.  

Why such exorbitant prices?

It is claimed that only 500 Kg annually of civet coffee beans been collected from the wild animal. Is that true?

Due to the high price of civet coffee, Asian farmers  have jumped on the bandwagon. How many Civet been caged? It is estimated. 50 tons of mass-produced civet coffee from Indonesia, Vietnam, the Philippines and China flood the market every year. 

With the mass production , yet the price is still high beyond the reach of an average middle-income  earner. We have to thank The Oprah Winfrey Show in 2003 and the myth of its all-natural origins was propagated in a Jack Nicholson–Morgan Freeman  scene in the 2007 film The Bucket List

Happiness at the expenses of Civet Suffering.

Why must we drink civet coffee at the expenses of the solitary confinement of such animal?  The civet is caged in a 2 m by 1½ m wide and 2½ m high and for no longer than six months.

Asian palm civet – solitary and territorial by nature — shouldn’t be kept in cages, nor in enclosures.  A single civet needs an average of 17 SQ km of territory. It reported that 100 civets kept in a half-hectare coffee farm. It’s kind of a prison camp where they fight each other.

A hazardous drink to our health.  

The fungi will contaminate the civet coffee bean  if it was ground more than 24 hours. It is better for us to stick to our regular arabica.


Production of Civet Coffee

Collecting the beans in the wild from where a civet would defecate as a means to mark its territory. On farms, civets are either caged or allowed to roam within defined boundaries.

A civet eats the coffee berries  for their fruit pulp. After spending a  day and a half in the civet’s digestive tract, the beans are then defecated in clumps. Keeping their shape and still covered with some of the fleshy berry’s inner layers.

The clump is covered  with feces and pathogenic organisms. The beans contain negligible amounts of the enteric (pathogenic) organisms associated with feces. 

The Cherry

A civet cannot completely digest the cherry or endocarp surrounding the bean. After collecting,the farmer does thorough washing and removes the endocarp. Eliminating any remain bacteria by the final roasting of the beans.

 

 



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