Rojak, by definition is the Malay term for “mixture” or is also used as a colloquial expression for “anything goes”. As for food, it is a mixture of fruit and vegetable salad dish that is unique to the Asian countries of Malaysia, Singapore and Indonesia.

For Malaysians, it’s not an uncommon sight to see people eating this for lunch, tea or as a snack. A famous rojak in Malaysia that should be mentioned is the Mamak rojak (or Indian rojak) which contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts and cucumber mixed with a sweet, thick and spicy peanut sauce.

Another one that is equally famous is the Penang Rojak, originating from the pearl of the Orient. Penang style differs from the mamak rojak, as it is a lighter meal with a combination of fresh cucumbers, crunchy turnip, pineapples, jambu (water apple/rose apple), bean curd and cuttle fish lathered in thick, gooey and pungent Har Kau (dark prawn paste).

A simple recipe for the Penang Rojak includes getting fresh ingredients as well as a tin of Har Kau, ground peanuts and belacan paste which you can easily purchase from the local markets or the Asian groceries.

All you need to do is to clean the vegetables, peel the skin and cut them into small pieces. Next, boil the bean curd for three minutes and cut into small pieces. Do this also for the cuttle fish, bearing in mind three minutes is more than enough - lest it turns rubbery in texture.

In a large mixing bowl, combine all the ingredients. Add the Har Kau sauce (two dashes will do), and toss well. On a stove, you can also proceed to toasting the belacan paste Use sparingly if you aren’t too fond of spicy food and dilute with water. This is to add the zing to the dish. Lastly, garnish with roasted sesame seeds and ground peanuts.

For Singapore, fruit rojak is a trademark dish similar to that of Penang rojak, with the addition of bean sprouts, taupok ( puffed soya bean cake) and you tiao ( fried dough fritters). The dressing here is made up of water, belacan (shrimp paste), sugar, chilli and lime juice. Sometimes, it may also come with finely chopped bunga kantan (pink ginger bud) that gives it a fuller aroma.

As for Indonesia, rojak is spelt as rujak, and the fruit rujak would include sweet potatoes, green apple, star fruit, and also grape fruit or what they call Jeruk Bali. In this case, the dressing differs with the sweet and spicy hot bumbu rujak (dressing) consisting of water, gula jawa (coconut sugar), asam jawa (tamarind juice), grinded sautéed peanuts, terasi (shrimp paste), salt, cabe rawit (Indonesia fresh chilli pepper) and red chilli.

Newbie, short cut all the unnecessary struggles. I recommend Atomic Blogging

On September 11, China’s Ministry of Health reported that a tainted baby formula had been linked to kidney stones in dozens of infants and one fatality.

The tainted product was produced by the Sanlu Group, China’s largest milk powder producer. The Sanlu Group also admitted that 700 tons of its baby formula was tainted with melamine, a toxic chemical used in plastics that contaminated pet food in 2007.

China’s health ministry launched an investigation into the affair as media reports said dairy farmers were suspected of lacing milk used in the Sanlu brand formula with an industrial chemical to boost its protein content and thus making a larger profit. (Hmmm…)

The scandal has had repercussions overseas, with the US Food and Drug Agency reportedly alerting US markets to beware of Chinese-made baby formula. Although Chinese formula is not approved for import into the United States, it might still be sold at ethnic grocery stores.

Stores throughout China, including global retailing giants Wal-Mart and Carrefour, began removing the product from shelves after the Sanlu Group ordered a recall.

It is claimed that Sanlu - a well-known Chinese brand - had its baby formula exempt from state inspection because it had the top selling product for 15 years since 1993. Funny huh?

Newbie, short cut all the unnecessary struggles. I recommend Atomic Blogging

Thanks to marketing, the idea of a 3-minute meal to many of us would be instant noodles or a quick, all-in-one cereal powder mix.

Can we tempt you with something refreshingly different, yet nutritious and great tasting? Read on for some 3-minute ideas.

Anyone Can Do It with the SSS Formula

First off - sandwiches. Use the SSS formula - slices, spread and selections of toppings to create a variety of delights for breakfast, lunch and dinner.

For instance, you can interchange whole meal with white or rye bread as a base. Then, choose from mayonnaise, butter or peanut butter as spreads. Add on the leafy greens (prepared the night before) and meats such as turkey ham or salami (precooked and ready to eat from the local supermarket). For toppings, you can add olives, cheese or whatever you fancy; season with pepper and herbs.

Otherwise, if it’s something light that you seek, try the simple bread and olive oil starter. All you need is a loaf of thinly sliced French bread, olive oil, vinegar and a dose of goat cheese to give that edgy taste. It also goes well with olives.

For the Italian version, add chopped tomatoes and you have your own bruschetta!

Salads – Lean, Mean & Green

Salads are another awesome quick meal choice. You can go for the all-veggie variety or throw in some eggs and shredded meat for added protein. Either way, they’ll be a treat.

The basic salad should have iceberg lettuce and tomato. Both can be prepared in a cinch. Wash and chop and you are done! You can always add green peas or carrots if you want more bite and nutrition.

For a protein packed salad, add on the boiled eggs or chicken strips. Always remember to keep chicken leftovers or use roasted chicken. With the chicken in tow, add goat cheese or cheddar, alongside the olives. Drizzle with olive oil, and season with pepper and herbs such as oregano, rosemary or mixed herbs for a full flavored salad.

Another light delight would be the tuna and cheese melt on crackers. All you need is a dollop of tuna, crackers and to top it off - mozzarella or cheddar cheese. Pop it into the oven for 2 minutes at the right heat and you’ll have a wonderful, flaky tuna temptation with melted cheese delight. To garnish, add a small piece of parsley.

Super Soup

Miso soup with chopped tofu and vegetables would be the Japanese way of a quick meal. Get the ready made paste from the supermarket. Set to boil, throw in the chopped tofu or vegetables and put in the soba or buckwheat noodles for extra energy.

Three-minute delicious healthy meals are definitely doable!

Snatching $$$ from Google? I recommend Google Nemesis

Pungent, spicy, salty but healthy are the best words to describe the Korean dining experience. From the all in one bibimbap (a combination of rice, meat and vegetables), to the soupy dishes which include Guk (soup), Tang (thick soup) or Jjigae (stew) or the infamous kimchi (fermented food) which is pungent, salty and spicy all in one - there’s never a boring moment when you eat Korean!

Bibimbap is a favorite amongst many, and is even served on international airlines such as Lufthansa as it is prized for its diversity in just a simple bowl. It is commonly served as a bowl of warm, fluffy white rice topped with namul (sautéed and seasoned vegetables), beef, gochujang (chili pepper paste) and a fried egg.

The healthy aspect of the Korean cuisine is that it’s always balanced out with lots of greens. For bibimbap, vegetables such as cucumbers, zucchini, mushrooms, bellflower root, spinach, soybean sprouts, bracken fern root, tofu or lettuce are added.

A variation to the dish is dolsot bibimbap (stone pot mixed rice), where the combination is served in a hot stone bowl and a raw egg is cooked right in the heart of the hot stone and combines very nicely with the rice, vegetable and meat to give it a chewy and sticky texture.

Traditional Korean cuisine is never complete without piping hot soup such as guk, tang and jjigae which always accompanies the staple meal of rice. Made from the stock of beef, seafood and vegetable and seasoned with salt, soy bean sauce and bean paste - soups such as seaweed soup, bean paste soup, seolleongtang (beef and bone soup) and yukgaejang (spicy beef soup) are nutritious to drink especially after a hard days work.

Next up is kimchi which is essentially vegetables or seafood pickled in a mixture of soy sauce, red pepper paste, red pepper powder or soybean paste. Korea boasts more than two hundred types of kimchi, all rich in vitamins, minerals and protein created by the lactic acid fermentation.

The most popular kimchi would be the Baechu Kimchi (whole cabbage kimchi) where whole heads of cabbages are trimmed to remove the outer leaves and then split into half’s and quarters. It is then soaked into brine (salt water) for about four hours until the cabbages have softened.

In the meantime, one can prepare the other ingredients which include mixing the ground pepper powder, chili powder, chopped garlic and ginger, pickled baby shrimp as well as oysters and clams together.

Once the cabbage is ready, pats dry the leaves and you’re all ready to rub the mixture in to the leaves. Spread the mixture evenly between the leaves of the cabbage until it is all used up. Let the kimchi ferment in a cool place within a container, at a temperature no higher than 68° F, for three to six days, until the kimchi is as sour as you like.

For a different dining experience, try Korean as it tickles your palette with its authentic and healthy offerings.