The monsoon season is a typical phenomenon in Malaysia that brings several months of persistent rain and a humid environment. But are you aware that there are certain ingredients to be avoided during this particular time? Read on to discover what they are.
Being a primary breeding season for fish and prawns, it is ill-advised to use these types of seafood at this point of time due to the high percentage of eggs they contain. Consuming them directly may lead to an influx of stomach infections and food poisoning cases, so it’s best to simply play it safe and stick to poultry and other meats.
This particular answer may come as a surprise to some, but there is a logical explanation behind it. The increased humidity in the air during the monsoon season transfers easily onto the grime-covered produce, creating an extremely conducive environment for the growth of germs and bacteria. Instead, it’s best to opt for vegetables with a thick outer surface, such as bittergourd, cucumbers, and pumpkin.
The monsoon season also has an adverse effect on the gut, resulting in a slower digestive process due to the sensitivity of the spleen towards excessive dampness. Take additional precautionary steps such as not reheating used cooking oil and ensuring an optimum frying temperature of 200°C.
As a rule of thumb, always avoid displaying food with prolonged exposure to the air – the monsoon season in particular bears an influx of airborne bacteria that are easily transferred to these edibles. A simple plastic sheet may suffice; otherwise placing your goods in transparent containers will work too since it still remains visible to passing customers.
You may want think twice or perhaps reduce your dairy usage altogether during this period of time. The wet climate inadvertently reduces the shelf-life of all edibles, and dairy products in particular are likely to go bad quickly since they are more prone to attracting germs and bacteria. Tofu however, makes for an excellent substitute for calcium.