Increase web traffic | EasyEarn | Web Income | AdlandPro | Web Income | Paid-to-Promote | Traffic PTC

Tuesday, October 28, 2008

A-Bike



Speacial bicycle for you ! A-Bike Plus



"Mini A-Bike" it is invented by a United Kingdom company. It took 5 years to develop it.



This bicycle is the smallest and lightest in the world only 5.6kg or 5.7kg and u can fold it together so u can take it with u in the bus or tain, take less than 10 sec. to fold it







Speacial price :


Only 250USD for Malaysian !

smdnoh2009@yahoo.com


call +6013-7733557




Jennifer Zhang

email :
underworld1983@hotmail.com

Saturday, October 25, 2008

Friend


Friends,

Sometimes they make you happy, sometimes they make you mad. But a good friend is always cheerful, understanding and cares about you.

If you have a problem, then your friend will come to you ask what is the problem. After that, they will make you smile. They want you in a happy situations, they don't like to see you in a bad mood. Having a friends like having a special person in this world because your life is full of laugh. Your friends like to make a joke and after you enjoy your laugh, it make you forget the problem that you have. So, you must love your friends as much as you can.

What is so special is having a bestfriends.. As a bestfriends, she always with you wherever you are. And also think about you, remember a sweet memories and doing something together. You have thankful when you get a bestfriends. You know, its hard to get a friend that are really care about you.

Tuesday, October 7, 2008

Tempeh


Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as “Javanese meat” also often to be serve during their tea break , see more info about Tea.


Production

Tempeh begins with whole soybeans, which are softened by soaking and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains , instant credit score checks.

A mild acidulent, usually vinegar, may be added in order to lower the pH and create a selective environment that favors the growth of the tempeh mold over competitors. A fermentation starter containing the spores of fungus Rhizopus oligosporus is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). In good tempeh, the beans are knit together by a mat of white mycelia.

Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surface—this is not harmful, and should not affect the flavor or quality of the tempeh. This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy.


Nutrition

The soy protein in tempeh becomes more digestible as a result of the fermentation process. In particular, the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh making shops, the starter culture often contains other beneficial bacteria that produce vitamins such as B12[1][2] (though it is disputed whether this B12 is "bioavailable"[citation needed]). In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus.