agnes.appreciate: 2009

Went to melaka for a day trip with two 38 po - joyce & the turtle, kungfu lou - ah Lee and felix- the cat.!

Talked alot during the trip, where most of the topics are related to me.

It was due to some "annoying" call from "someone",
they gave alot of advices so that i can make myself clear of what I want and what should I do.

Received something from the kungfu lou when i reach home:

" I believe we always hv a choice and differrent ppl have different level of toleration. There is no situation u cant solve, juz follow what u heart for what u think is right. The rest of what we told u is juz opinion, dun take it as advices."

Felt touched as I am not super close with them, and they were explaining and giving advices patiently.

Thank u friends..!

Appreciate it !

^joyce, the cat, the turtle, the kungfu lou^^

*Something in my mind*

Will joyce & kungfu lou cpl one day? as they look like 欢喜冤家!

Hahaha...!

Hi… Welcome to my blog..

Well here we go…….

Does this picture remind you of…. Bak Kut Teh???
Hmm it might look similar but guess what? It’s Chick Kut Teh!!!

Yup, Chick-Kut-Teh is a popular Chinese soup commonly served in Malaysia with chicken meat instead of pork. It is usually eaten with rice and vegetable served with youtiao (strips of fried dough dipped into the soup). Chick-Kut-Teh is a halal version of dish that can be consumed by Muslim and became a lot of restaurant owners’ remedy of pork meat substitute during the SARS outbreak in Asia. Besides, many different types of Chinese herbs are added in it to give better taste. According to the traditional Chinese medicine’s philosophy, “Yin” and “Yang” are two topographical terms to describe the effect of Chinese medicines to human body. These two components has effect that oppose each other, however, they are mutually independent at the same time (china.org.cn, n.d.). These two components should always be in balance; otherwise may result in occurrence of diseases.

The general ingredients of Chick-Kut-Teh are mostly Chinese herbs:

Astragalus membrane (Bei Qi)
Dioscorea Opposita (Huai San)
Angelica Sinensis (Dong Guai)
Codonopsis root (Dong Sam)
Wolfberries (Kei ji)
Polyganatum Odoratum (Yu zu)
Cinnamonum Aromaticum (Gui Pi)
Star Anise (Bat Kok)
White Pepper, soy sauce and other seasoning spices

Metabolism Pathway Involved:

The chief component of the dish is chicken. Knowing that chicken is high in protein, the breakdown of protein into amino acid is carried out in our body. Then, deamination in the liver takes place where amino groups are removed from amino acids. These amino groups are transferred to α-ketoglutarate with the end product yielding ammonia (NH4+). Ammonia is converted into urea and excreted readily as urine via kidney. However, the remainders of the amino acid known as “carbon skeletal” are converted to three components:

(i) acetyl CoA which ends up producing energy, ATP via oxidation of citric acid cycle. The converted carbon skeletons to acetyl CoA known as ketogenic amino acids.

(ii) pyruvate or citric acid cycle intermediates that are used for energy production or used in glucose synthesis (gluconeogenesis) pathway.The converted carbon skeletons are known as glucogenic amino acid.

The excess amino acids are metabolized to glycogen or fat that consequently used for energy metabolism (Introductory Metabolism Module, 2000).

Besides protein metabolism, the chicken meat used in Chick-Kut-Teh contains fats that will promote to lipid metabolism. Dietary fats in the gastrointestinal tract are not easily broken by digestive enzyme lipase secreted by glands at the back of the tongue (Ebner’s gland) and by the stomach. This is because the water soluble enzyme, lipase only attacks the surface of the fat molecules. So the real breakdown of fat into smaller molecules occurs at duodenum when bile is secreted via bile duct. The bile emulsifies fats by dispersing them into small droplets and stabilizes the fat particle by preventing them to coalescent. On the other hand, the work of lipase and digestive juices take place by breaking the small droplets of fats into fatty acids and glycerol which eventually enters the bloodstream through lymphatic system to be stored in adipose cells or muscle cells or oxidized for energy. For energy utilization, fatty acids undergo b-oxidation in mitochondria by removing two carbons units from the fatty acids chain per cycle and the two carbon units are molecules of acetyl CoA that will be oxidized in citric acid cycle to produce ATP, CO2 and water. However, when excess fats such as in chicken skin is consumed, fats that are not utilized to make energy (in the form of ATP) will be stored in adipose tissue, and this may increases the chances of getting heart related diseases.

WHAT MAKES CHICK-KUT-TEH BETTER?!

Removing Chicken Skin Gives You Better Health!

In order to enjoy the food with a healthier value, chicken skin need to be removed before cooking with other ingredients. Fats provide more than twice the energy of carbohydrate and protein, making it an extremely efficient storage form of energy. When too much fat is consumed, body will only utilized a portion of it and store the remaining in adipose tissues. Saturated fat is a type of lipid which is commonly found in poultry skin, meat, butter, cream and lard (Fereidoun H., et.al., 2007). In general, the more saturated fat contained in the diet, higher the low density lipoprotein (LDL) cholesterol in the body (Whitney E., et.al., 2005). LDL cholesterol has the ability to increase the risk of heart diseases such as atherosclerosis and high blood pressure. Besides of its nutritional content, microbiological and chemical may be a factor for the removal of skin. Most of the poultry will be orally administered dose with antibiotics and drugs until the day they are slaughtered, thus, this make the skin area to have highest concentration of these drugs. (Fereidoun H., et.al., 2007). Moreover, there is high chance of microbial contamination during the slaughtered process, thus, it is highly recommended to remove skin prior cooking. In addition, fatty meat can be replaced by lean meat such as chicken breast meat. Although chicken meat contain natural occurring fat, however, meat has less fat compared to skin, and it is rich in protein, which contribute to less energy (4kJ) compared to fat (9kJ).

Include These In Your Chick-Kut-Teh!

Reduction of Dong Guai!

On the other hand, herbs commonly used in making Chick-Kut-Teh include a combination of herbs that are mentioned above. Although these herbs give many advantages to human body such as enhance metabolism and digestion, treating tiredness and poor appetite, it also has disadvantages to human health as well. According to Mr. Hee, the traditional Chinese physician and acupuncturist, excess consumed of Chick-Kut-Teh may lead to high blood pressure, or also known as hypertension due to the high amount of Angelica Sinensis (Chinese name: Dong Guai) with combination of other herbs used in soup. High amount of this herb, in combination with others, causes an increasing of “yang” in the body (china.org.cn, n.d.), leading an imbalance of “Yin” and “Yang” in the body, thus contributing the occurrence of diseases. In order to counter balance this phenomenon, amount of Angelica Sinensis need to be reduced and other herbs can be added. Herbs and foods such as American ginseng, sugar cane and black fungus are recommended to counter balance the effect of high blood pressure caused by the previous formulation in the Chick-Kut-Teh.

Addition of American Ginseng!

American ginseng is an adaptogen and an energy tonic. It is cool (also known as “Yin”) in nature, consisting cooling and anti-inflammatory properties. It may help in reducing fever, dry cough and wheezing. Besides, it has an impact on reducing hot flashes, hypertension, elevated cholesterol and headaches.

Addition of Dried Sugar Cane!

Sugar cane, or scientifically known as Saccharum officinarum L., contain a fraction of compound known as policosanol, where it is a group of eight to nine “long chain alcohols” solid and waxy compound. Research shows that policosanol is effective in lowering total cholesterol and triglycerides levels. In addition, it helps to prevent strokes by inhibiting abnormal blood clotting and platelet clumping in the blood vessel, and thus indirectly lowering blood pressure (Cuevas M., et.al., 1997).

Addition of Black Fungus!

As mentioned earlier, black fungus can also be added into Chick-Kut-Teh. According to a research, black fungus (Scientifically known as Auricularia auricula) used up excess cholesterol by stimulated the production of bile acids. It mechanisms of action is not known yet, however, few clinical studies had proved that it is able to lower serum cholesterol and LDL cholesterol concentration. The most important is that, the serum HDL concentration was not affected by activity of black fungus (Bonell A., 2001). This means that consuming black fungus may reduce risk of plaque development in blood vessel, hence, diseases such as hypertension and vascular sclerosis may be prevented.

Acknowledgment

• Hee Kon Teck, Traditional Chinese Physician and Acupuncturist (Member of Malaysia Chinese Medical Association).

• Lim Siew Ling, Chinese Medicine Pharmacist.

References

1. Bonell A., 2001. Potential of Fungi Used In Traditional Chinese Medicine: Auricularia. [Online]. Available from: [Accessed 10th February 2009].
2. China.org.cn, n.d. Philosophical Basis of Traditional Chinese Medicine. [Online]. Available from: [Accessed 10th February 2009].
3. Cuevas M., Arruzazabala ML, Quintana D. C., Ferreiro R.M., 1998. Effect of Policosanol on Arterial Blood Pressure in Rats. Study of the Pharmacological Interaction with Nipedipine and Propranolol. Journal of Nutrition Science,29(1):21-4.
4. Fereidoun H., Bahram A., Soltanieh K., Sadraddin, Abbass A., Pouria H., 1997. Mean Percentage of Skin and Visible Fat in 10 Chicken Carcass Weight. Journal of Poultry Science, 6(1):43-47.
5. Introductory Metabolism Module, 2000. Protein Metabolism. [Online]. Available from: [Accessed 16th February 2009].
6. Whitney E., Rolfes R. S., 2008. Understanding Nutrition. 11th Ed. UK: Thomson Learning, Inc, page 157

By: Toh Pui Yee (1000716143)
Daryl Glory (1000716443)

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