Asian Dining -Making Safe and Healthy Choices (1/2)

Safety First In Asia, especially in developing countries, the hygiene standards of some street food and eateries are a little dubious. Food sold on sidewalks may be at risk of being contaminated by dust and other pollutants. Furthermore if eateries do not have access to clean water for washing, microbes that cause food poisoning may contaminate food. Also, unless the seller keeps a chiller on-site, raw cooking ingredients like meat and seafood may be breeding grounds for microbes - especially if they are not cooked thoroughly. Diners will choose with care the outlet when they wish to eat out in a healthy and safe environment. They will avoid eating in places where cleanliness is suspect. The stall's location, the food preparer's cleaning habits as well as his/her overall hygiene should give an indication of the safety of the food. Many are achieving good food hygiene standards, and one of the benefits of globalization is a global food hygiene standard using systems like HACCP (Hazard Analysis and Critical Control Points). Comprehensive and mandatory training for food handlers in Good Hygiene Practices are also becoming increasingly common. Nevertheless, personal vigilance is always prudent. Diners will avoid establishments with telltale signs like food that has been left warm too long, food that is left uncovered, etc. Watch the Oil and Salt Some ready-to-eat foods have more oil, salt and sugar than home-cooked food. Oil and salt could also be hidden in sauces, dressings and condiments. For example, the low-fat nature of Japanese meals is certainly a health bonus, but the soy sauce served with many dishes is high in sodium. Restaurant owners and chefs should consider putting less oil and salt in dishes. Other healthy alternatives could include using low-calorie or low sodium alternatives. Add cut chilies without dousing them with soy sauce, or add only one or two drops. Use mustard and ketchup instead of mayonnaise on burgers and sandwiches, and pepper or lemon juice instead of salt. Healthy Asian Cuisine Asian cuisines, just like all other styles of cuisine around the world, have their share of low fat and high fat recipes, low sodium and high-salt dishes and sauces, and dishes that are good for satisfying an appetite but low in calories and vice versa. Take for instance, curries: Many traditional curries use coconut milk, which is high in saturated fats, but other alternatives exist. For example Assam (tamarind)-based curries and soups, tom yam dishes prepared without coconut milk, and dhal curries all provide the spicy 'oomph' without the accompanying calories or saturated fat. Rice, the Asian staple, can also be another calorie pitfall. The usual form served is white rice, which has very much less fiber and vitamins than the brown version served only in specialty restaurants. Also, some rice varieties satisfy appetite for longer than others. However, steamed white rice is generally a better choice than fried rice, briyani and other specialty rice like nasi minyak (oil rice), or rice cooked in butter or ghee. Even chicken rice, a Malaysian and Singaporean favorite, may have hidden calories, for example if the rice is cooked in butter. Noodles, a breakfast and lunch favorite, usually come either in soup or "dry" form. The clear, broth-based soups are generally lower in oil and sodium than dry noodles. However, there are plenty of caterers' cooking methods that meet with nutritionists' approval. A classic meal in Asia, consisting of rice, vegetables and some meat or seafood fits the healthy eating recommendations of complex carbohydrates, dietary fiber, lots of fruits and vegetables, limited saturated fats and protein - if you choose the right cooking style.