The Price of Being Healthy

I was having dinner at a fast food restaurant today. I am currently under a special diet and I avoid those unhealthy food. However since it was my labor day and I was too tired to cook, plus all local restaurants are packed with people then what the heck. I had no other choice.

Taking fast food does not mean you can go all unhealthy. At least I chose the least unhealthy food sold there and I switch my carbonated drink to orange juice which cost me EXTRA RM1.40 JUST TO UPGRADE FROM UNHEALTHY DRINK TO A HEALTHY ONE! Well, I paid my due. That was the price of being healthy and so be it. I ate a plate consisted of rice, fried chicken and coleslaw ( I bet you can easily guess which fast food restaurant I was having dinner at ).

I felt terrible of breaking my diet. However, I have my Limmina Plus Homeopathic detoxification products from D'Navechee to get those toxins I just consumed out of my system. I just have to increase the dosage since its homeopathy style of therapy gives out no side effects even when taken more than prescribed at the packaging, but this is highly not recommended! I did it because I have this great confidence over the product.


P/S : Now the toilet is going the place where I'll visit the most since I need to excrete those toxins (for the increased detox dosage I consumed)

How to make easy Banana Savoury - Recipe

Banana savoury is a very authentic dish in Malay culture. Some might consider it a desert, well others will recognize it as a 'tea-time' menu. The banana used here, can be replaced with other things too, like pumpkins and tapioca. However, this one is very typical and for me is the best savoury I have tasted.

The Recipe:

1. Boil brown sugar with water . *You can adjust the sweetness yourself.
2. Once sweetness is set, soak few Pandan leaves into the mixture.
3. Add in the banana. *Cut it into pieces first of course!
4. Wait for few minutes.
5. Pour in coconut milk. *Depend on how thick you like it to be.
6. And enjoy your dish.

Steps in making this gorgeously delicious, soupy, sweet and creamy dish are very simple.where you do not really need to follow a series of sophisticated procedures like certain other traditional Malay meals. However, few points neglected may ruin its originality and good taste.

Some measures for the right banana savoury are:

• Less is more - on the sugar.
• The part of waiting - after adding in your bananas: If you use well ripen bananas that are soft, do not wait too long, as it will turn into juice! You are supposed to get to eat the bananas here, not drink them :p.
• For certain type of hard-textured banana kind, you probably need to boil them with regular water first.
  
• You might want to slow down the heat after pouring in the coconut milk. Too hot will get the milk boiled, and the mixture will be oddly formed. (Pecah santan - in Malay)

This is a very simple, unchanged authentic way of making a banana savoury. Some people may have developed these steps for improvement, but as to me this is the originality.

P/S: Not wishing you good luck to try it. It is too easy.