This is another lunch dishes mentioned in "My Tiffin Lunch
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Ingredients: 400g Dried shrimp (soaked and lightly pounded)
1 cup Oil (for sauté curry paste)
100g Tamarind Pulp
2 cups Water (for tamarind juice)
2 Tbsp Sugar
Vegetable:
500g Okra
Lime (optional)
Curry Paste (Pounded)
30g Dried Chilies (seed removed)
150g Shallot (peeled)
1 Stalks Lemongrass
1 tsp Turmeric Powder
Methods (Dried Shrimp Sambal):
1. Heat up oil, sauté curry paste at medium heat until lightly brown and fragrant.
2. Add dried shrimp, stir fry until well mixed with curry paste and aromatic.
3. Add tamarind juice and mix well with the dried shrimp curry paste.
4. Lastly add sugar to taste and continue stir fry until dry or desired texture.
5. Leave to cool before store. Serve well with okra, cucumber, sandwich bread or hotsteamed rice.
Method (Steamed Okra):
1. Steam okra at high heat for 7-8 minutes.
2. Remove from steamer and serve hot or cold with Dried Shrimp Sambal.
3. If desire, may serve with freshly squeezes lime juice.
This is the Spicy Curry Leaves and Onion Chicken Curry mentioned in "My Tiffin Lunch" experience. 
Ingredients:
1.5kg Chicken (cut into serving pieces)
1 cup Oil (for sauté curry paste)
3 cups Oil (for deep-fry chicken)
500g Onion (red onion, slice)
120g White Vinegar or Lemon Juice
30 leaf Curry Leaves
2 Tbsp Sugar
2 tsp Salt (to taste)
Marinade:
1 Tbsp Turmeric Powder
Curry Paste (Pounded)
70g Dried Chilies (seed removed)
250g Shallot (peeled)
2 stalks Lemongrass
1 Tbsp Turmeric Powder
Methods:
1. Marinate chicken pieces with turmeric powder for at least 1 hour.
2. Heat up oil for deep frying. Deep-fry chicken pieces until golden brown and cooked. Dish and drain.
3. Heat up oil, sauté curry paste at medium heat until lightly brown and fragrant.
4. Add sliced onion. Stir fry until soft.
5. Then add deep fried chicken pieces. Stir until chicken coasted well with curry paste.
6. Add curry leaves and stir well with the mixture.
7. Lastly add vinegar, salt and sugar to taste.
8. Serve with white rice or nasi kunyit.
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With yoga, child can bring the world inside to life and let his or her imagination free to come out. It is not just a physical exercise. Yoga involves the mind and spirit. Kids feel no pressure from yoga. It is a non-competitive exercise that goes at their own pace, boosting their self-esteem. Through yoga practice, child's memory, understanding capacity, concentration and imagination can be improved.
Kids can benefit from yoga, especially from early age. Well planned yoga lesson can cutivate a sense of confidence, success and self-value is instilled in each individual kid. Parents should help to make yoga part of their kid's llifestyle. It wil be powerful if the practice of yoga is included in the school syllabus, every kid will benefit from it.
Yoga is something can never start too young. Adults have been practising yoga for many many years, and many people complain that kids today are growing up too fast, their life is too stressful! Introducing the concept and practice of yoga and a yogic lifestyle to kids means that we are giving them the very best start in life.
I have the great pleasure to share one of my experiences of traditional nyonya cuisine that I enjoyed and delivered using tiffin carrier...
My maternal grandmother is Penang nyonya and mother followed her traditional nyonya cooking style and recipe. So do I. The nyonya cuisine is rich in tradition and culture which has become part of my family heritage.
In our culture, on the first day of wedding, mother will prepare lunch for the daughter in tiffin carrier. It is part of the symbolic rituals to enable the daughter to take some familiar food which she used to take at home, and not get starved while attending to the ceremonial wedding processes and adapting to the new environment. I remember vividly that my sister delivered over my favorite lunch dishes in my favorite tiffin to my parents-in-law's house after the traditional Chinese tea ceremony.
It was a touching moments when I saw the familiar green enamel tiffin carrying my favorite dishes. I could not eat much due to the overwhelming feeling and anxiety (wedding day) while keep thinking of my lovely mum...
The two dishes are the "Spicy Curry Leaves & Onion Chicken Curry" and "Dried Shrimp Sambal with Okra" together with steamed rice. Though I can prepare the dishes now, but my mother's cooking is still the best.
Fortunately, I inherited two sets of enamel tiffin carrier, including the greeen tiffin. These tiffin carriers have been added to our collection of old and new kitchen utensils.Note: I was told the green enamel tiffin cost RM 2 and the blue and white flower motif design tiffin (shown in the photo) cost RM 1.60 when my grandmother bought it in the mid 60's.
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