we provide you information about food and fine location for your holiday

You’ll get the best out of your time in Singapore if you plan your holiday carefully even if it’s just a short holiday. A simple holiday’s plan will mean no unwanted surprises for you. You may check out our tips below. Be ready for your holiday! 

How to choose the right timing for holiday in Singapore?

Understand what you want when you plan your holiday will be a key driver to choose your best travel date.
So, to make sure you know them you may start by answering these questions:
  • What will I do?
  • What will I see?
  • How much money I want to spend?
  • How many days will I have in Singapore?
  • Will I spend my holiday with my spouse, family, friends, or group of people I don’t know?
So, plan your holiday far before your actual travel date. You shall be able to enjoy your trip while in Singapore. No rush…. Have a quality time here.
In my opinion, the best time to visit Singapore is when there are festival and events going on in the city, school holidays, and public holidays. You’ll see more things and can do lots of activities either alone, with your spouse, or with your kids.
4 Important Things for Your Holiday
  1. TRAVEL DOCUMENTS:
    • Passport:
      Your passport shall be at least valid for 6 months prior your travel date.
    • Visa:
      Check out my Singapore Visa page to know whether you need visa to enter to Singapore or not. If yes, you should apply for it in your home country.
    • Ticket:
      Make sure you have your return ticket (needed when you enter Singapore by air or land) or ticket to your next destination after Singapore. Sometime the immigration officer will ask this randomly.
    •  
    • LUGGAGE:
    You may want to travel light - don't bring too many clothes. I’m sure you'll need lots of space for all new things you may buy during your trip.
    For your info, Singapore is hot and steamy even in cloudy days due to its tropical island climate. So, choose casual light summer clothes preferably in cotton that are easy to move around for a full day out in the city.
    If you plan to visit exclusive restaurants, nightclub, and disco, includes some casually elegant attire.
    Don't forget your sun screen and suntan cream, light-weight folded umbrella or waterproof jacket to protect you from sun and rain.
    1. ACOMMODATIONS:
    It’s important to book your room from your home country.
    Singapore is favorite holiday destination for people around the region so, the hotel occupancy rates is very high. During peak season you may have difficulty finding a good hotel with reasonable price.
    So, what is your budget? If you have limited budget I’ll recommend you to check out one of cheap hotel in Singapore, Fragrance Hostel
    If you have more budgets I’ll recommend you to stay in one of affordable hotels in the heart of the city – Elizabeth Hotel
    And, if you want to taste high-life in Singapore, you can live in one of Singapore’s luxury hotel – the Fullerton. Many people said this hotel is the only 6-stars hotel in Singapore.
    1. CAMERA AND VIDEO:
    While you plan for holiday, don’t forget your camera or video camera. Pictures say thousand of words so tell your friends or relative in your home country stories about your trip with pictures.
    Most importantly, don’t forget to bring charger for your devices, transformer if you carry a device with different voltage with Singapore’s voltage which is 220 – 240 volts AC and converter if your device’s pin head is not three-pin plug and socket system.
    I believe your holiday will run smoothly when you plan your holiday properly. Well, enjoy your holidays....

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    How to Make Sate Ayam ( Chicken Sate)thumbnail
    Sate Ayam is chicken fillet that has been flavored and burned over the coals. It is soft and tasty cuisine make this demand of many people. Moreover, served with peanut sauce which has sweet taste and a spicy. Make this the more delicious cuisine.

    Instructions
           
            1. Provide the material:
            • 250 gr chicken fillet, cut the form of a dice
            • 5 cloves of onion
            • 3 cloves garlic
            • 1 lemon fruit
            • ½ tsp pepper powder
            • 1 tsp salt
            2. Mashed Onion and garlic. Then added salt, pepper powder and lemon water.
            3. Chicken fillet then mix with a flavor that has to be mashed. Then leave for 15 minutes.
            4. Arrange a few snippets of beef sate with the jab then roasted over live coals.
            5. Make the sauce (Sambal Kacang): Peanut fry and then mashed with red chili and palm sugar. Then
                enter onion, salt, terasi and water.
            6. Serve chicken sate (Sate Ayam) with the sauce (sambal kacang) and fried onion.

    Source: ehow

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    Welcome to Rantepao! On of the City in Tana Toraja. Generally, if you are coming from Makassar and Pare-Pare, you will arrive in Rantepao Market as well as the final stopping place for buses serving routes across the city of Makassar - Toraja. Rantepao Market is located right in the middle of town, so you do not need to bother anymore to take a small ride public transportation that will take you to the city center, like other big cities.

    Your first arrival will be greeted by a Tongkonan located in the middle of the road. Tongkonan which stands on the foundation of this round indicates that you've officially arrived in Tana Toraja. You are going to through this the main street of this city. Others road branching are not as wide as the  main street. This main road connects with Palopo and Enrekang. This morning, Rantepao still foggy. Weather is more than just cool. I'm shivering in the foggy morning. I'm happy!

    As a tourist, you will definitely feel at home when you at this place. Almost all tourism facilities that you need is available here. Do not imagine Rantepao as a very village as I imagine before seeing Tana Toraja with my own eyes . I imagine Rantepao like the village where the passing vehicle is very rare and indigenous communities are still very strong in everyday life. I am completely wrong. Rantepao town turned out to have entered the category. Rantepao is not a big city with buildings of skyscrapers. But here lies the wisdom, Rantepao moving in a nice rhythm, perfect for your vacation, including me. Rantepao has a number of auto bus companies, banks, atm, internet cafe, the hotel began for backpacker class to five star class, church, souvenir shops, restaurants and travel agents who sell tickets and renting services of tour guides. Complete anyway? You do not need to bother to organize your itinerary from afar. All available here.

    Rantepao itself to me is almost feels like village of Caucasians. Lots of foreigners are scattered around the road, down to the corners of the road to the hotel and homestay. These kind of atmosphere like this once I get in Legian Kuta Bali. Various Caucasians, both young people themselves, in pairs, in groups, until a pair of grandparents, romantic, can be found in corners of the attractions in Tana Toraja. Rantepao own citizens have unique boned and accent.
    But do not imagine Rantepao like Bali who live 24 hours. Toward evening, although festivities remain readily available in the market, but the excitement is just located in restaurants, markets and souvenir markets only. If Kuta has a club, Rantepao not. Here, spend the night should be done by relaxing in the hotel, talk or walk to the market to see the merchandise.

    Well, because the tourism object around Tana Toraja has no light lamp lighting and will close just after 6 o'clock at night or before day in dark, so you should return to Rantepao at night. Not good visiting graves at night. To get around Rantepao area, you can ride 'pete-pete', small bus, or hire vehicles ranging from cars to motorcycles are generally provided by the hotel. It's fun too to try going around Tana Toraja by ride a motorcycle if you were in small group (1-2 people).

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    Chuuk Lagoon
    Lost Fleet Chuuk, Micronesia

    On February 17, 1944, American Task Force 58 engaged in Operation Hailstone, dropping over 500 tons of bombs on the Japanese navy. Today, Chuuk Lagoon (also called Truk Lagoon) holds the wrecks of 60 Japanese ships, the largest concentration of sunken ships in the world. The 433-foot Fujikawa Maru is the most famous, an aircraft carrier that sits upright in 30 to 112 feet of water, a gaping torpedo hole in her side. A combination of warm water, prolific marine life, and lagoon currents has acted as an incubator, transforming the WWII hulks--their guns, trucks, silverware, and sake bottles left undisturbed--into artificial reefs.


    Details: Most air connections to Chuuk are via Guam. Stay at the Blue Lagoon Dive Resort. Doubles from $130; 011-691/330-2727, fax 011-691/330-2439, bluelagoondiveresort.com/. Dive operator: Blue Lagoon Dive Shop. Two-dive boat trip, $95 per person; 011-691/330-2796, fax 011-691/330-4307.

    Best times: January to April.

    El Questro Wilderness Park
    Kimberely, Australia


    El Questro is the ultimate outback experience: a million-acre working cattle ranch in the middle of Kimberley, just a dot on the map of massive, sparsely populated Western Australia. Explore the property's many tropical gorges or remote water holes, or go on a ranger-led horse, foot, or four-wheel-drive trek to waterfalls, thermal springs, and Aboriginal rock art. There's a fancy hotel, with suites, cantilevered over the Chamberlain River, but those whose wallets dictate Foster's instead of champagne can choose one of El Questro's three less-expensive lodging options--including camping sites under the stars.

    Details: One hour by air from Darwin. Suites start at $603 per person per night (with all meals and most activities), bungalows sleeping one to four people are $147, tented cabins for two run $90, and camping is $8.50 per person; 011-61/8-9169-1777, fax 011-61/8-9169-1383, elquestro.com.au/. Closed November to April.

    Sturgis Motorcycle RallySturgis, South Dakota

    For one week in early August, the town of Sturgis (population 6,400) hosts America's largest motorcycle rally, now attracting well over a half-million people. Begun in 1938 by the local Jackpine Gypsies, the Black Hills Motor Classic grew over the years into a bacchanal drawing gangs of self-styled outlaws. In the late 1980s, the city partnered with the Jackpine Gypsies to civilize the event, and today law and order prevail. Baby strollers are not an uncommon sight--which is not to say that the saloons and tattoo parlors don't still do a brisk business. Wanna-bes and diehards alike partake in the hill climbs and concerts. Downtime is spent admiring each other's bikes, marveling at the Sturgis Motorcycle Museum & Hall of Fame, or eating at the Road Kill Cafe--favorites include Chicken That Didn't Quite Cross the Road and the daily special, Guess That Mess.

    Details: Sturgis is 24 miles north of Rapid City. City of Sturgis Rally Department: 605/720-0800, fax 605/720-0801, sturgismotorcyclerally.com/.

    Mercado de HechiceriaLa Paz, Bolivia

    At La Paz's Witchcraft Market, proud chola women sit among their goods like queens, unfailingly wearing two braids festooned behind them and bowler hats adapted from the British many years ago. What they sell: herbal-tea fusions, folk cures, coca leaves, figurines, snakeskins, slabs of llama lard to be burned in offerings to the gods, and amulets to guarantee a long and happy sex life. The market has lately begun to accommodate the growing number of gringo curiosity seekers, and booths hawking colorful alpaca sweaters and woven textiles do a brisker business than the vendors pushing dried llama fetuses.

    Details: Held daily, on Calle Linares between Calle Santa Cruz and Calle Sagárnaga. Best times: April to October.

    Diving with Manta raysTobago, Lesser Antilles

    Divers are flocking to the island of Tobago for the chance to swim with monster manta rays. A dozen or so giant mantas, 6 to 10 feet wide, live in the Batteaux Bay area, some year-round. Divers may have to settle for a sighting of the creatures, but most will be able to interact with them. The friendly mantas encourage divers to hold on for a ride--a practice that once earned them the nickname Tobago taxis. Today's more-sensitive approach is to merely swim in their presence.

    Details: Stay beachside at the Manta Lodge, a dive resort with a PADI facility. Doubles begin at $95 (low season) or $115 (high season); 868/660-5268, fax 868/660-5030, mantalodge.com/.

    Best times: November to April.

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    10 places to see before you die
    By Patricia Schultz & The Staff, December 2003/January 2004 issue  |  Subscribe to the magazine

    What you'll find in this story: dream destinations, top vacation spots, amazing places, trips around the world, exotic travel, India travel

    Excerpted from 1,000 Places to See Before You Die, Copyright © 2003 by Patricia Schultz. Used by permission of Workman Publishing Co., Inc., New York. All Rights Reserved.
    Tossing aside the obvious, we narrowed it down to the 10 that really got our motors running.

    Jaisalmer Rajasthan, India

    Known as the Golden City, this former caravan center on the route to the Khyber Pass rises from a sea of sand, its 30-foot crenellated walls and medieval sandstone fort sheltering carved spires and palaces. So little has changed here that it's easy to imagine yourself back in the city's early days, in the thirteenth century. Jaisalmer's wealth originally came from the heavy levies it placed on camel caravans passing through, and merchants and townspeople built handsome havelis (mansions elaborately carved from the local golden stone). It's the only fortress city in India still functioning, with one quarter of its population living within the original walls.

    Details: Six hours by car from Jodhpur. Stay in the Narayan Niwas Palace, a former caravansary built by the maharaja in 1840. Doubles from $48 (low season) or $60 (high season); 011-91/29922-52408, fax 011-91/29922-52101, narayanniwas.com/.

    Best times: October to February.

    Highland games, Braemar, Scotland

    Begun in the Middle Ages as county fairs for the exchange of goods and news, these summer sporting events gave clan chiefs the chance to check out the physical prowess of the area's most promising young lads. Of the nation's 40-some annual gatherings, the ones at Braemar are the most renowned. (Queen Elizabeth usually pops in from Balmoral Castle.) A breed of gigantic men--called the Heavies--engage in "throwing the hammer," "putting the stone," and the prime event, "tossing the caber"--in which they hurl a 20-foot tree trunk weighing over 130 pounds. Expect bagpipes, bright tartans, Highlands dancing, and a nip of whiskey to help things along.

    Details: Held the first Saturday in September, in Braemar's Princess Royal and Duke of Fife Memorial Park. Tickets are $20 to $36; 011-44/1339-755-377 (phone and fax), braemargathering.org/.

    Giants Causeway
    Bushmills, Antrim, Northern Ireland


    The grand and astonishing Giant's Causeway--on the northern coast of the island--is made up of more than 40,000 volcanic basalt columns, each a foot or two in diameter. Most are hexagonal, but some have four or five sides, and others have as many as 10 (and reach as high as 40 feet). If modern-day visitors are struck with wonder at the sight, imagine the disbelief of the ancient Irish, who attributed the geological wonder to the fabled giant Finn McCool. The warrior was said to have created the Causeway as a bridge to his lady love on the Scottish island of Staffa. We now know it was formed by volcanic eruptions some 60 million years ago. Hopscotch along the columns, or marvel at the Causeway from the clifftop belvederes.

    Details: 75 miles northwest of Belfast; 011-44/28-207-31855, fax 011-44/28-207-32537, northantrim.com/.
        

    Moscow Metro, Moscow, Russia

    Details: For information in the U.S., contact the Russian National Group, 212/575-3431, fax 212/575-3434, russia-travel.com/.

    Cha Ca La Vong,
    Hanoi, Vietnam


    Cha Ca La Vong serves only one dish--cha ca, a succulent fried-fish masterpiece, the recipe for which has been in the Doan family for generations (the name translates roughly to "curried Red River fish"). After more than seven decades, cha ca became so entrenched in Hanoi that the city renamed the lane out front in its honor. A rickety flight of wooden stairs leads to the unremarkable second-floor dining room, full of equally rickety chairs. Patrons cook chunks of seasoned garoupa fish on a charcoal clay brazier, stirring in chives and dill. The rich, oily stew is then spooned into bowls of vermicelli rice noodles and enlivened by the addition of shrimp sauce, fried peanuts, and pickled vegetables. The secret ingredient, if you believe the rumors, is two drops of an essence extracted from the perfume gland of the ca cuong beetle.

    Details: about $5; 14 Cha Ca St., 011-84/4-825-3929.

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    We have compiled a great deal of packing tips after years of travelling and together with some members suggestions, we thought we should share them with other travellers setting out.
    1. Security and Keeping Details Safe

    Scan your passport, passport photos and paper tickets (if not the e type) in. Store this (in an email for e.g.) in your web based email account. You can also store the details of your emergency 'lost card' telephone numbers in your web based email account so you know who to contact if your credit card or ATM card is lost or stolen. This way, even if you lose everything, you have immediate access your all important information. You can even email the details page of your passport to the embassy or consulate when applying for a new one. (Tip from a member)

    Also consider writing your home and destination address (and mobile number if you have one) on a self-adhesive sticky label to stick INSIDE your luggage in a visible place. If your luggage is lost and the baggage label has come off, at least the airline can still figure out whose luggage it is. (Tip from a member)
    2. Split up your valuables

    Split up your bank cards, cash, travellers' cheques and credit cards as much as possible in different pockets, your bags and wallet when packing. In case you do get robbed, at least you won't be strapped for cash (unless you have all your bags AND your wallet stolen of course!).
    3. Nalgene/Small Bottles

    Use nalgene/small bottles to pack toiletries and other small items. There are several sturdy and (very nearly) waterproof ones, with clear/see through ones being preferable (easier for security purposes post August 2006). You can also use small bottles to repack shampoo or lotions so that you don't have to always carry a big bottle with you. This is especially useful if you normally take these items in your carry-on luggage, which as of early 2007 is much more restricted than before.
    4. Backpack Tips

    When you are packing things into a backpack, place the lighter items at the bottom and the heavier ones on top. Your bag will feel lighter this way as the pack rests on your lower back. It is also smart to place the things you use the most on top. Dirty clothes are perfect to pack at the bottom of a backpack. If you are still trying to decide on the right backpack, have a look at Choosing the right Backpack on our Travel Unravelled blog.
    5. Plastic Bags

    It is always handy to have a few plastic bags around certain items, especially toiletries. Not only does it counter any leaking, the bags can also come in useful to keep dirty clothes in, as garbage bags or even as a makeshift umbrella. Ziplock or other airtight plastic bags are the best.
    6. Pack in Plastic

    Pack everything in clear plastic bags (preferably zip lock), divided into items e.g. underwear, t-shirts, shorts etc. before packing in your suitcase or backpack. One plastic bag for each type of clothing. This is extremely useful in various ways. When you unpack your bag you just take out a series of bags and you can see immediately what you want. So an overnight stay somewhere just means taking 1 item out of a bag - no rummaging!! In addition, if you have to unpack at customs etc, instead of having to disgorge all your clothing etc out in front of everybody, you can calmly take maybe 5/6 bags out, the contents of which can be clearly seen by the officials. To repack then is also dead easy. Just be sure not to leave your plastic bags lying around if you are travelling in nature! (Tip from a member)
    7. Clothes

    Pack only what you know you will use and if you are travelling for more than three weeks, plan to wash on the road. You can cut back on the number of clothes items by packing multi-purpose clothing, for example items that can both be worn during the day and as sleepwear.
    8. Split up clothes when travelling with others

    When you are flying somewhere and especially if you have a few stopovers, divide the clothes between different suitcases/backpacks/bags etc. If one persons luggage doesn't arrive at the destination, they'll still have clean clothes available. Airlines generally don't compensate lost luggage for the first 24-48 hours so this will save you money if it happens to you. (Tip from a member)
    9. Separate Beach Bag

    When packing to head to the beach consider pre-packing whatever you might need at the beach into a beachbag inside your backpack or suitcase. Especially if travelling with kids, this will prove a timesaver!
    10. Suitcase lovers

    For those using suitcases without a divider. A piece of cardboard makes an excellent divider and helps keep your clothes organized and neat as you are able to lay them out flat on the cardboard. It also makes airport inspections a lot less of a hassle as you can lift out your divider with clothes on top easily.
    11. Gifts

    While it is a good idea to take some small gifts with you while travelling, pre-wrapping them can be a waste of time if you are flying and your bags are opened. (Tip from a member)
    12. Flashlights or Torches

    When packing a flashlight or torch (or any other item with batteries for that matter), turn the batteries around so that if the item is accidentally turned on, you won't empty the batteries. Don't forget to turn the batteries back around when using the flashlight.
    13. Diaper Bag

    If you are travelling with babies, then the diaper bag is an excellent place to hide your valuables. This most likely will not be the first thing to be stolen. It's also a great to use as a waste bag (even when not travelling with a child!), especially at places that do not allow you to flush toilet paper. (Tip from a member)
    14. Shoes

    If you want to make sure everything else in your bags stays clean and odor free, place the shoes inside old socks and then inside airtight plastic bags (ziplock).
    15. Carry-On

    Keep any medication and important papers in your carry-on bag. On long flights with multiple stopovers (especially if flying via London, LA or other major airports), packing a fresh change of clothes is a good idea as bags tend to get delayed or lost on long haul, multiple stop flights. You don't want to end up stuck without medication, clothes or your important papers even if it is just for a few days.
    16. Roll Technique

    Somehow it seems that bags will hold more if the clothes are rolled rather than folded. If you roll in tissue paper, the clothes will also get less wrinkled.
    17. Travelling to warm destinations?

    If you appreciate cold drinks think of using a six-pack cooler as a toiletry bag. Once you arrive at your destination and unload your toiletries your 'toiletry bag' guarantees cheap cold drinks on the beach, no matter how remote.
    18. Local Tourism Offices

    The best source of information is usually local. Check out Tourism Offices to find unbiased feedback on the best accommodation to suit your needs. Excercise caution in countries where you feel the information might not be so unbiased!
    19. Minimize on toiletries

    Take only half a tube of toothpaste rolled up tight, store shampoo in small containers, only take half a roll of toilet paper (for emergencies only) and crush it so the middle is folded.
    20. Take solid shampoo bars and tooth powder

    Solid shampoo bars and tooth powder (instead of tooth paste) can be easily located on the internet and make carry-on travel in this age of liquid restriction possible. Places like Beijing now bar all liquids in carry-on bags, and you'll still be able to breeze through without checking. (Tip from a member)
    21. Planning on carrying a lot of luggage?

    While carrying a lot of luggage is not recommendable, sometimes it is necessary in the case of relocations and so on. If you have the possibility, fly via the US as airlines will allow you 64kg (two 32kg bags) instead of the 20kg in the rest of the world. Even if it is just a stopover in the US, you will be allowed to carry the extra weight. Check with your local travel agent for the details.
    22. Packing List and Trip Planning

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    This Thai Grilled Salmon features a wonderful blend of the 'four big Thai tastes': spicy, salty, sweet and sour. Made with fresh herbs and spices, this salmon simply sings with flavor while never overwelmoing the naturally delicious flavor of the fish. The marinade is a variation of traditional Thai 'magic paste' - a special blend of fresh herbs and spices that will simply 'wow' your tastebuds. It works beautifully with salmon as well as other types of fish. If you enjoy true Thai flavors, give this dish a go!

    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Yield: SERVES 2-3 as a Main Entree

    Ingredients:

    • 2-3 salmon fillets or steaks
    • MARINADE:
    • 1/2 cup chopped coriander/cilantro, leaves and stems
    • 4 cloves garlic
    • 1/2 tsp. ground white pepper (OR whole white peppercorns if using pestle & mortar)
    • 1+1/2 Tbsp. fish sauce
    • 2 Tbsp. coconut oil OR other vegetable oil
    • SIDE SAUCE/CONDIMENT:
    • 1/4 cup lime juice
    • 2 Tbsp. chopped coriander/cilantro
    • 1/2 tsp. ground white pepper
    • 3-4 cloves garlic
    • 2 Tbsp. fish sauce
    • 1-2 chilies (Serrano or Jalapeño), OR ¼ to ¾ tsp. dried crushed chili (chili flakes)
    • 1 Tbsp. soy sauce
    • 3 Tbsp. brown sugar
    • 2 Tbsp. coconut milk

    Preparation:

    1. Place all 'marinade' ingredients in a food processor or mini chopper. Process well to create a fragrant Thai spice paste (a pestle & mortar can also be used to make this paste).
    2. Rinse salmon pieces and pat dry. Place a bowl and slather the marinade/paste all over the fish, ensuring all surfaces are covered. Marinate 10 minutes or up to 24 hours.
    3. To make the side sauce, simply combine everything together in a cup, stirring well to dissolve the sugar. Then taste-test it, looking for a tangy flavor that is a balance between sweet, sour, spicy and salty. Add more lime juice if too salty or sweet for your taste. If too spicy, add more coconut milk. Set aside.
    4. Heat up your grill and brush with a little vegetable oil. Grill the salmon, allowing each piece to cook several minutes before disturbing/turning (this will prevent flesh from tearing). Baste the first time you turn it with some of the leftover marinade. Salmon is cooked when inner flesh is no longer translucent.
    5. Serve the salmon with rice or salad, plus the sauce on the side (note: this sauce is usually served at room temperature).
    Source: Thaifood

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    milkOver the past few years, I've written about various milk alternatives - almond milk, soy milk, coconut milk. Today I thought it was time to give regular milk a fair shake and talk about some of its benefits.

    Milk is a good source of Vitamin D which millions of people are surprisingly deficient in. Even in warm weather, many people stay indoors or use sunscreen to protect their skin from the sun. Many doctors believe that maintaining sufficient levels of Vitamin D is  key to good health, as well as in cancer prevention. Milk also contains appreciable amounts of protein and calcium which are good for our bones and muscles.

    All this has led to a resurgence of interest in raw milk. If you do not have a supplier of raw milk in your area or if you just prefer not to buy it raw, look for *organic* DHA-enhanced milk. DHA is an omega-3 fatty acid which is needed by the brain and the retina. It is a crucial element for optimum learning ability, mental development and good vision. Apparently Americans are quite deficient in DHA which is why many food manufacturers are adding it as a supplement.

    You probably don't have too much trouble finding ways to include milk in your diet. It is a great smoothie base, goes with cereal, hot or cold, makes a great base for hot chocolate and as a great midnight snack

    Source: Milk

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    Introduction
    Geographic and cultural diversity, together with a long history of visiting foreign merchants and colonists, have produced Indonesia's unique cuisine, which is still largely unknown to the outside world with the possible exception of the Netherlands.
    The Chinese introduced nasi goreng (fried rice with vegetables), mie (noodles) stir-frying and the wajang (wok), the Indians their curries and spices (notably cardamom, coriander, cumin, ginger, onions and garlic), the Spanish chilli, peanuts and tomatoes while the Dutch have left their mark with sweets and cakes, and of course rijstaffel ( a selection of up to 40 dishes of meat, vegetables and rice served in individual bowls).
    Indonesian cuisine continues to adopt ingredients and technologies – thanks to the Indonesian people's open-mindedness towards the new and their ability to give the new dishes a 'local twist'. For example, at a McDonalds in Indonesia, a Big Mac comes with chilli and you can even order McSatay!
    How Indonesians eat
    Indonesians eat relatively simple but delicious meals. Indonesian food is essentially 'peasant' cuisine – fresh, simple ingredients, combined with a subtle blend of spices, resulting in a delicious, inexpensive meal. Eating only becomes a grand affair in Indonesia when communal feats are held to celebrate family occasions, such as weddings, funerals and circumcisions, or harvest and religious feasts, such as the end of Ramadan.
    An Indonesian meal usually consists of a main rice (nasi) dish with a combination of meat, fish, chicken, vegetable and egg side dishes. The range of flavourings used in Indonesian cooking is vast. Aromatic coriander and cumin, together with chillies, lemon grass, coconut, kecap manis (sweet soy sauce) and palm sugar are all important flavourings while sambal – a hot chilli sauce – is served just about everywhere, in case the food isn't spicy enough!
    Vegetables are well catered for and Indonesian cooking uses tahu (tofu, soybean cake) and tempe (fermented soybeans), which are both good sources of protein.
    Traditionally, food is eaten using the fingers of the right hand (the left is considered unclean), hence the soft stickiness of their rice. However, in areas familiar with Westerners, cutlery will be provided – usually a spoon and a fork – but otherwise you'll just have to 'do as the natives do'.
    Sate, nasi goreng and gado gado (vegetables with spicy peanut sauce) are some of Indonesia's most famous dishes.
    Regional Food
    Many dishes served in restaurants come from Java and Sumatra. The coastal areas traditionally use a wider range of spices and flavourings. Sumatran cooking blends fresh and dry spices to produce hot and spicy dishes served with plenty of rice to tone down the spices. Rendang (meat simmered in spices and coconut milk) is a traditional West Sumatran dish. The Javanese use a more subtle blend of fresh spices, together with chilli mellowed by the addition of sugar. The Sundanese people of West Java make a beautiful crisp aromatic salad (karedok).
    The third region usually visited by tourists is Bali and Lombock, where you'll find delicious sate (small pieces of meat roasted on a skewer) and poultry dishes. Babi guling (roasted suckling pig) is a traditional Balinese dish.
    Where to eat
    Indonesians eat best at home. So an invitation to eat with any friends you make in Indonesia should not be missed! Outside the home there are a range of eating places open all day.
    Snacks – soup, sate (satay), noodles, etc. – can be obtained from a kaki lima (food cart). The smaller ones are mobile and the larger ones have tables and benches nearby.
    Warungs (street stalls) are simple, open-air eating-places providing a small range of dishes based on rice and one meat or vegetable. A good place for warungs is at the pasar malam (night market). It's unlikely you'll find a menu in them – either ask for what you want or have a look and see what others are eating.
    Rumah makan (eating house) refers to anything one step above a warung, although some owners prefer to use the more western-sounding restoran. Offerings may be as simple as a warung's, but usually include more choices of meat and vegetable dishes, and spicy accompaniments.
    Simple Padang restaurants are common everywhere, although they are most authentic around Padang, the West Sumatran capital from which the cuisine originates. You don't order, but are presented with plain rice and a large selection of hot and spicy meat, fish and vegetable dishes. You pay for what you eat. But beware – a lot of padang food is extremely hot!
    Large hotels in places such as Jakarta and Bali often have extensive buffets, incorporating richly spiced and sauced dishes. This is a modern version of Dutch rijstaffel, which once fed planters and businessmen.
    Spices, sauces and flavourings
    Asam (Tamarind)
    In Indonesian, asam is the name given to tamarind as well as the taste: sour. This is the pulp surrounding the pod found on the tamarind tree. It is usually sold in dried form and is mixed with water when used in curries and fish dishes.
    Cengkeh (Cloves)
    These are the buds of the clove tree. Once only grown in the Maluku islands, cloves were the catalyst for an intense trade war between the Dutch, English and Portuguese. You won't taste cloves much in Indonesian cooking but you will smell them burning everywhere as they're the prime ingredient in kretek (clove cigarettes).
    Daun Jeruk Perut (Kaffir Lime Leaves)
    These aromatic, tart-tasting leaves are used much the same way as bay leaves are – namely, added into a stock or curry then taken out before serving.
    Duan Salam (Salam Leaves)
    These leaves are also called 'Indonesian laurel leaves' or 'Indonesian bay leaves'. But neither name does the leaf justice. It is an aromatic ingredient added to savoury dishes.
    Gula (Sugar)
    The main sweetener in Indonesian cooking is gula merah (palm sugar), which is made by extracting and boiling sap from the jaka (palm tree). Unlike granulated cane sugar, palm sugar is sold as a solid block. When it comes to using the sugar, it is chipped off or even grated into the mix. (It is also what makes teh manis (sweet tea) so sweet.)
    Kemiri (Candlenut)
    The fleshy interior of these nuts is used to add a nutty flavour and creamy texture to dishes.
    Laos & Kencur (Galangal)
    Laos has the same shape and function as ginger, but is bright orange and has a more bitter taste. Also popular is kencur which has more of a kick than laos.
    Minyak (Oil)
    The most widely used oil is minyak kelapa (cocounut oil) as it burns at a high temperature, making it perfect for deep frying. Other types of oil include minyak kacang (peanut oil) and minyak jagung (corn oil). But coconut oil, also called minyak sawit, is the number one oil used for all types of cooking.
    Pala (Nutmeg)
    It's ironic that the ingredient all of Europe scrambled for in the 16th-17th centuries isn’t used very extensively in the Indonesian kitchen. The fruit of the nutmeg is made into a preserve called manisan pala and both the seed and the nutmeg's shell are dried and sold whole or as powder.
    Duan Pendan (Screwpine)
    This plant, named for its twisted stems, is used in traditional cooking from India to Australia. Screwpine is used in sweet dishes for its delicate fragrance and green colouring.
    Terasi, Belacan (Shrimp Paste)
    You'll know when you come across shrimp paste because it has a very fishy, pungent aroma. This paste is made from small shrimp that are rinsed in sea water, dried, salted, dried again then pummelled to a paste. It is left to dry for about two weeks before being shaped into blocks. As you would expect, the paste adds a fishy, salty flavour to dishes.
    Chilli
    Known as cabe when fresh off the bush and sambal when mashed into a paste, chillies are what make Indonesians tick and they'll add them to almost anything. If you ever fall victim to a deceptively hot chilli, don't try to extinguish the fire with water as it will only make it worse. Instead, eat some plain rice.
    Sambal (Chilli sauce)
    The Mexicans have salsa, the Indians chutney, but in Indonesia, the essential condiment is sambal (chilli sauce). A table set without sambal isn't set properly. Sambals come in many varieties but the base for any sambal will be chillies, garlic, shallots and salt. Here are some of the most popular varieties:
    Sambal Badjak: Chilli sauce made with shallots, sugar, tamarind, galangal and shrimp paste. Fried to a caramel consistency. (Mild by Indonesian standards.)
    Sambal Jeruk: Chilli sauce made with lime juice, lime peel, salt and vinegar.
    Sambal Terasi: Chilli sauce made with lime and roasted shrimp paste.
    Ulek: Chilli sauce made with vinegar and lots of chillies. Very spicy!
    Pecel: This sauce is similar to sambal but the spice is lessened with the addition of peanuts and tomato.
    Saus Kacang (Peanut Sauce)
    This is one of Indonesia's most famous culinary exports, the reason being that peanut sauce is so versatile. It can be used as a condiment, as a dip or as the flavour for a main meal. It is most famous for its appearance in gado gado.
    Kecap (Soy Sauce)
    Every restaurant in the country provides their diners with a bottle of soy sauce (made from soybeans fermented in brine). Most provide two – kecap asin (salty soy sauce), which is the same as soy sauce found throughout the world, and kecap manis (sweet soy sauce) which is thicker and sweeter.
    A Recipe: Beef Rendang
    Ingredients
    6 cups coconut milk
    2 salam leaves
    2 lime leaves
    1 turmeric leaf
    1 cinnamon stick (3 cm)
    1 lemongrass tick (10 cm)
    15 cloves shallots
    15 cloves garlic
    1 piece of ginger (3 cm)
    1 piece of galangal (3 cm)
    1 nutmeg seed
    2 tbs chilli paste
    500g prime rump beef cut into 4 sq cm pieces (leave fat on)
    Salt to taste
    Method
    Heat the coconut milk in an uncovered wok over a very low flame. Add the salem leaves, lime leaves, turmeric leaf, cinnamon stick and lemongrass (don't cut these up). Crush the shallots, garlic, ginger, galangal and nutmeg to a paste. For this you can use a food processor or a traditional Indonesian mortar and pestle. Add this paste, the chilli paste and the salt to the coconut milk. Once the ingredients are heated through, add the beef and leave to cook very slowly for about four hours. Once the coconut milk has been reduced to an oily paste that sticks to the meat it is ready.
    Rendang is very rich, so it's best served with lots of rice and other dishes.
    Millie the dog
    Millie the dog prefers Indonesian food to normal dog food!
    Recommended book:
    World Food Indonesia, by Patrick Witton, Lonely Planet Publications.

    Source: Indonesian Food

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