THE INGREDIENTS " THE CHEWY TEXTURE"

SUGAR PALM FRUIT

    Sugar palm fruit is called Ice-apple in British English and Taati munju in telugu. Sugar palm tree grows in the suitable climate of Southeast Asian countries and sugar palm fruits starts especially in summer season.

    This sugar palm tree grows in many places in India extremely we can find in fields in villages. After this fruit ripe it contains an orange or yellow color pulp, by using this pulp we can prepare some snack items. 

    The seeds of the ripe fruit will be hard and if we enclosed with soil a plant with other fruit called thayga in telugu thus gets reproduced we can eat this fruit by boiling or roasting. 

    The sweet juice of the Sugar palm tree is called Toddy and is used in the preparation of Palm jaggery. Almost every part of this tree is useful to mankind and this fruits like coconuts. 

    The pulp is loving and the shell is gristly similar to that in Coconut. It is a black husk fruit and is 3 to c inches in diameter.

    The top section of the fruit is cut off to disclose the two or three sweet jelly seed sockets and this seeds are very cool and sweet to eat like coconut water.

NUTRITION

   Ice apple gives natural coolant to the body especially in summer season. It contains Vitamin A, Vitamin B and Vitamin C.

This fruit has rich minerals like zinc, potassium, iron and calcium.

Also have anti-oxidant and anti-inflammatory properties.

    Used in the treatment of vomiting, nausea and worm plague.

Has also been used as an expectorant and as a laxative.

    This fruit pulp helps to cure a number of inflammatory conditions of the skin. This seeds juice is used as a tonic, laxative, for treating ulcers and liver problems.

BENEFIT

1. Keeping Diet
2. Treating Arthritis
3. Streamlining Digestive
4. Relieves Itchy
5. Preventing Osteoporosis

PREPARATION AND HOW TO STORAGE

    peeled from skin , this fruit is only stand for 3-4 days chillering after that it will be more dry,  many people ussually preserve this fruit is keeping by boiling with sugar so this fruit more durable.

COOKING USE

    in indonesia this fruit always tren we ramadhan is coming, but is more rarely when we want look in another season, using more making "kolak" and "es buah" buat usually eating fresh so you can find the chewy texture that we mean.

OCTOPUS

   Octopus dofleini  are the octopus species which are found in rocky areas, kelp forests and caves in the Pacific Ocean. It could be identified reddish brown or dark red skin. 

   They have eight arms of 6 feet with each arm having 280 suckers. The center of the arms consists of beak and radula which is a toothed tongue. The body is compressible and 9.6 m in radius. 

    It is cool-blooded or poikilothermic having three hearts and blue blood. Mantle is spherical that consists of major organs of this animal. 

    Octopus is able to change the skin’s color by adapting the environment due to the presence of tiny pigments called chromatophores. It prefers cold and oxygenated water. 

   They hunt shrimp, scallops, crabs, clams, moon snails, abalones, small octopus, flatfish, rockfish and sculpins for the food. It is the prey for seals, dogfish sharks, sea otters, man, lingcod, sea lions, seals, sea otters, larger octopuses and fish. 

    It has lifespan of 4 to 5 years. Other common names of Octopus dofleini are North Pacific giant octopus, Giant Pacific octopus, Giant octopus, Poulpe géant and Pulpo gigante.

  

NUTRITION

   About 85 grams of cooked octopus offers 51.42 g of moisture, 139 calories, 25.35 g of protein, 1.77 g of total lipid fat, 2.72 g of ash and 3.74 g of carbohydrate. 

   It also offers 1275% of DV of Vitamin B12, 138.55% of Selenium, 101.38% of Iron, 69.78% of Copper, 65.97% of Isoleucine, 64.55% of tryptophan, 61.99% of threonine, 56.64% of lysine, 52.46% of valine, 50.70% of protein, 48.27% of leucine, 42.38% of Vitamin B6, 39.53% of histidine, 33.86% of phosphorus, 26.07% of sodium, 26% of zinc, 20.08% of niacin, 15.30% of vitamin B5, 12.51% of Choline, 12.14% of magnesium, 11.40% of potassium and 10.86% of Vitamin A.

BENEFIT

1. Treats cancer
2. Formation of hemoglobin
3. Supports growth
4. Hair benefits
5. Kidney ailments
6. Brain health
7. Source of energy
8. Reduce stress
9. Lowers migraine
10. Balance pressure

PREPARATION AND HOW TO STORAGE

• for keeping in refrigerator is 2-3 day and for keeping in freezer for 1 month 
• Refrigerate within two hours of cooking.
• Refrigerate cooked fish in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap.
• Freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
• Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.

COOKING USE

   Thoroughly clean octopus before cooking it. Remove inedible parts such as eyes, beak, tentacles, intestines and ink sac. Thoroughly wash octopus to remove any sand particles. Your butcher can clean it for you if you are unsure about which parts to remove. 

   Avoid unhealthy cooking methods, such as frying or sauteing in butter, to keep your fat and calorie intake to a minimum. Instead, use nonstick cooking spray to keep your cut of octopus from sticking to the grill or saute pan. 

   Nonstick cooking spray does not have fat or calories. Grilling octopus adds a rich, smoky flavor that pairs well with grilled asparagus or squash. Another alternative is to saute octopus chunks and simmer them in seafood stock. 

    Add onions, leeks and bay leaves to your pan and season the mixture lightly with salt and pepper. Drizzle the dish with fresh lemon juice before serving. These cooking methods keep your serving of octopus light and healthy.

JENGKOL

   Archidendron pauciflorum, commonly known as Djenkol, Jenkol or Jering is a species of flowering tree in the pea family, Fabaceae. 

   It is native to Southeast Asia, where the seeds are a popular dish. They are mainly consumed in Thailand, Malaysia, Burma, and Indonesia and prepared by frying, boiling, or roasting and are also eaten raw. 

   The beans are mildly toxic due to the presence of djenkolic acid, an amino acid which causes djenkolism (djenkol bean poisoning).The beans and leaves of the djenkol tree are traditionally used for medicinal purposes such as purifying the blood. 

   The seeds have an antioxidant effect and they are also being tested for antidiabetic properties. To date, djenkol is traded on local markets only.

NUTRITION

   The beans of the Djenkol tree have a crude carbohydrate content of about 26% which is relatively low compared to other common legumes, such as cowpea, kidney beans and pea which all contain about 60 - 70%. 

   The crude protein content instead is about 14.2%.This is higher than that of common cereals, such as wheat (13%), rye (11%) or rice (7%). The presence of adequate protein and low fat contents might be perceived as desirable by consumers.

   When processed to flour, the presence of high moisture content (about 59%) suggests that this seed needs to be further processed to improve the shelf life and the overall quality.

BENEFIT

• Foundation of the Body Network
• Prevent Anemia
• Prevents Brittle bones/ Strengthen bones and teeth

PREPARATION AND HOW TO STORAGE

   There are two types of jengkol for consumption, namely young jengkol and aged jengkol . Young jengkol usually used for vegetables because the texture is still hard and bitter. While the aged jengkol usually processed into various dishes such as stews, balado, rendang, and sambal.

   For young jengkol, choose a light brown lshell. When split, jengkol meat will be greenish color. As for the aged jengkol, choose a dark brown shell and hard textured. But when split, aged jengkol meat yellow and soft texture. Make sure the skin is not hollow because the holes are usually rotten.

   aged jengkol will quickly roten if not stored properly. The more soft texture, the older age. To be more durable, aged jengkol need to be cooked first half cooked. boil jengkol and the skin in water for 3 minutes. After that, put in food container and store it in the refrigerator. Well for young jengkol, keep in warm dry room. At least, young jengkol can hold for 3 days.

COOKING USE

• boiled thoroughly until the bad smell has disappeared, then consumed with salt and grated coconut.
• steeped in salted water for some hours, then fried in oil. This also removes most of the offensive smell.
• processed into chips, also called emping: The seeds are cooked, then flattened by hammering before they are sundried and then consumed.
• stewing like balado and semur

source by

https://www.linkedin.com/pulse/ice-apple-sugar-palm-fruit-benefits-nutritional-values-health-claps

http://mefruit.blogspot.co.id/2015/09/sugar-palm-fruit-for-health.html

https://www.eatthismuch.com/food/view/sugar-palm-fruit-sweet,508545/

https://www.linkedin.com/pulse/health-benefits-eating-octopus-ari-phan

http://healthyeating.sfgate.com/nutrients-octopus-3006.html

http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-octopus.html

http://www.stilltasty.com/fooditems/index/17788

https://www.fatsecret.com/calories-nutrition/generic/indonesian-jengkol-vegetable

https://resepkoki.id/2017/06/21/tips-memilih-dan-menyimpan-jengkol/