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Malay food, generally is rich with herbs like lemongrass, tamarind, dried and fresh chilies, ginger and garlic. Malay dishes can be distinguished in a few methods of cooking namely masak merah (tomato sauce), masak lemak (coconut milk), masak asam (sourish tamarind) and masak pedas (spicy). Popular dishes that can not be missed are such as nasi lemak (coconut milk steamed rice), sambal belacan (shrimp paste with pounded chilies), beef rending (dried curry) and serunding (beef floss). Satay, or barbequs meat on a stick, is originated in Malay cuisine has presence in restaurants throughout the world today. ' Grains and pulses: Whole grain and cereals include a host of nutrients and bioactive substances which may have health-promoting effects. Cereal grains will be the world's single biggest source of food energy. Grains including quinoa come in great demand, a moist, grain-like crop much like couscous in dimensions. Oats can be a slimming breakfast food par excellence, but there is more for them than porridge. Oats are loaded with good fats and they release their energy slowly, keeping you dealing with long days. In fact, you need to use oats to make all kinds of treats like cereal bars, biscuits and cakes, so when topping for oven-baked dishes to add crunch. Lentils can be a huge supply of vegetable protein, minerals and fibre. It thus becomes imperative to incorporate them within our meals.