Balanced Food A balanced nasi lemak &#; Nowadays, I find certain vendors have cut corners such as removing the cucumbers from nasi lemak servings. This leads to the nasi lemak being unbalanced as the cucumber provides antioxidants, fibre (which stretches out the impact of the absorption of sugars in the rice into the bloodstream) and a &#;cooling&#; effect due to its hydrative properties since it is 96% water to the dish to counterbalance the heatiness of the sambal and fried ikan bilis and nuts. The use of shallots in the sambal are more for their micro nutrients, fibre, antioxidant and anti inflammatory effects than taste. A reduction in their use within the sambal content will only bring adverse consequences over the long run. Cutting corners will not only undo what our ancestors have perfected after centuries of trial and error but it also weaponises these everyday staple dishes against our own bodies. P/S: The principle also applies to foods like Char Koay Teow &#;. whereby the seafood and bean sprouts are there to counterbalance the heatiness and free radicals from the frying process.
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