Announcement ~ Products

It’s been a long time since our last update on this blog. We are not closing down, but we are very busy with all the international sales that require much more attention.

Local markets are also overwhelming, thus makes us got no time to update this blog.

Talking about local market, we received awesome comments for the latest Black Garlic type – the Grade Super. Hence, we would like to announce that we are no longer selling the ordinary Grade A & B.

Not to worry about the price because for online sales, the previous price for Grade Super is RM46 including postage for Peninsular Malaysia and RM49 for Sabah and Sarawak. So now, we are selling this Grade Super at only RM40 per pack including postage for the whole country. Buy more, and you’ll get discounts!

Get your Black Garlic now at RM40 per pack including postage!!

Promotion: Aged Black Garlic - Grade Super @ ABGS

Latest Promotion - Aged Black Garlic Super


Free delivery when you buy 2 packs of our latest Aged Black Garlic - Grade Super


For a limited time only.. Hurry and grab them now !! 

~ 4 bulbs in a pack ~

Agen di Kuantan Pahang

Agen di Kuantan, Pahang:


Encik Hambali


Kg Bukit Sekilau


0103135233

Comparison: Black Garlic Super vs. Black Garlic Grade B

Grade Super vs. Grade B

Grade B vs. Grade Super

Amino Acid Comparison : Ordinary Black Garlic (Grade A & B) vs. Black Garlic Super

Comparison between our existing Grade A & B with the new Grade Super

Aged Black Garlic Super vs. Organic Raw Garlic

Nutritional 

Aged Black Garlic - Grade Super @ ABGS

Introducing our new Black Garlic variety. We name it Aged Black Garlic Super!! Why we name it that way??


- Its made of 100% Organic Garlic
- Using Japanese Technology
- 90 days of aging process
- No additives / chemical / artificial color or flavor
- More nutritional content than the existing Grade A & B
- Its texture is soft & wet
- Sweeter
- Easy to consume since it is soft
- Same size with the existing Grade A


How to consume? 
"Peel the skin and just eat. Just 2 - 5 cloves per day. Much tastier if it is kept in the fridge but not in the freezer. 

1 bulb of Grade Super

Packing : 4 bulbs

Packing : 4 bulbs

Agen di Kuala Lumpur

Agen di Kuala Lumpur:


Encik Kannan - 0129301401


Encik Kannan berada di Jalan Kampong Attap, Kuala Lumpur


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Agent in Kuala Lumpur:


Mr Kannan - 0129301401


He is in Jalan Kampong Attap, Kuala Lumpur

Agen di Kuala Terengganu

Agen di Kuala Terengganu:


Encik W Roshairry - 0137719490


Encik W Roshairry berada di Universiti Malaysia Terengganu


..................................................................................................


Agent in Kuala Terengganu:


Mr W Roshairry - 0137719490


He is in Universiti Malaysia Terengganu

Black Garlic Stuffed Mushrooms

Ingredients

6 large cup mushrooms
1 large sweet red pepper – finely chopped
1 onion – finely chopped
6 cloves of peeled black garlic – finely sliced (one for each mushroom)
75g butter
75g breadcrumbs
4 tablespoons of freshly chopped parsley
2 tablespoons of lemon juice
1 egg, beaten
45g Cheddar Cheese – grated
15g freshly grated Parmesan Cheese
6 tablespoons of chicken or vegetable stock
Salt and freshly ground black pepper
Olive oil for drizzling

Method

1. Heat the oven to 180°C/350°F/Gas Mark 4.
2. Wipe the mushrooms clean. Carefully take out the stalks but keep the mushroom cups whole. Place the mushrooms in a large baking dish.
3. Chop the stalks, sweet red pepper and onion.
4. Heat the butter in a frying pan and gently fry the onion mixture.
5. Remove from the heat.
6. Stir in the breadcrumbs, parsley and lemon juice. Season to taste.
7. Stir in the beaten egg.
8. Spoon the mixture into the mushroom cups. Tuck one finely sliced peeled black garlic clove into each mushroom cup.
9. Sprinkle over the grated Cheddar Cheese and Parmesan.
10. Pour the stock around them

11. Drizzle the tops with olive oil. Season again with a little salt and freshly ground black pepper.

12. Bake in the oven for 20 to 25 minutes until the mushrooms are tender and the tops golden brown.

13. Serve with a rocket salad.

** Serves 6 as a starter

Lamb and Black Garlic Fajitas

Ingredients

• 4 lamb steaks – finely sliced
• 1 onion – finely sliced
• 1 large sweet red pepper – sliced
• 1 large courgette – sliced
• 3 cloves of peeled black garlic – finely sliced
• 1 tablespoon of olive oil
• Half to 1 teaspoon of chilli powder (according to taste)
• Juice of 1 lime
• 1 tablespoon of soy sauce
• 1 tablespoon of olive oil or stir-fry oil for frying
• 1 tablespoon of fresh coriander – chopped
• Salt and freshly ground black pepper
• Tortillas, shredded lettuce and soured cream, to serve
• Black bean sauce (optional)

Instructions

1. Place the lamb, onion, sweet red peppers, courgettes and black garlic in a non-metallic bowl.
2. Mix the olive oil, limejuice, soy sauce and chilli powder together.  Pour over the lamb and vegetables.  Leave to marinade for an hour.
3. When you are ready to eat, heat 1 tablespoon of olive oil or stir fry oil in a wok.  Heat until it is hot.  Add the meat and vegetable mixture.
4. Stir-fry over a high heat until the meat and vegetables are cooked.
5. Season to taste.  Stir through the chopped fresh coriander.  As an optional extra a tablespoon of black bean sauce makes a good addition.
6. Serve straight away with tortilla wraps, lettuce and sour cream.

**These make an excellent lunchtime treat.  Great for children!  You can substitute the lamb for chicken or for a vegetarian version add different vegetables such as mange tout and baby corn.

Serves 4

Black Garlic, Crunchy Vegetable and Sesame Noodle Salad

Ingredients

For the salad

• 3 peeled black garlic cloves – finely sliced into little slivers
• 100g egg noodles
• 1 medium carrot – cut into small batons
• Half a cucumber – cut into small batons
• 2 spring onions – finely sliced on the diagonal
• 50g baby corn – cut lengthways and in half again
• 50g mange tout
• 2 tablespoons of fresh coriander – chopped
• 1 tablespoon of toasted sesame seeds

For the dressing

• 1 tablespoon of mild oil
• 2 tablespoons of toasted sesame oil
• 4 teaspoons of dark soy sauce
• 2 teaspoons of freshly grated ginger
• Salt and freshly ground black pepper
• A few slivers of mild fresh red chilli (optional)

Instructions

1. Cook the egg noodles and rinse under cold water.  Drain thoroughly
2. Plunge the mange tout and the baby corn into a pan of boiling water.  Boil for 1 –2 minutes.  Drain and rinse under cold water.
3. Put all the salad ingredients (with the exception of the sesame seeds) into a large salad bowl.
4. Distribute the little slivers of black garlic evenly through the salad.
5. Whisk together all the dressing ingredients.
6. Pour the dressing on to the salad and toss gently to ensure that the dressing is coating all the vegetables.  Season to taste.
7. Sprinkle with the toasted sesame seeds just before serving.

** This salad makes a good light lunch for two people.

Black Garlic Kale

Ingredients

- 2-3 cloves black garlic
- 3 cloves regular garlic
- 1/4 white onion
- 2 tbsp. olive oil
- 1 tsp black truffle oil
- 1/2 tsp balsamic vinegar
- 1/4-1/2 cup water
- 3-4 cups kale or other dark greens
- salt, red and black pepper to taste

Instructions

In a medium saucepan, heat regular garlic and onions in olive oil. After about a minute add black garlic and season with the salt, red and black pepper. When regular garlic and onions are translucent, add kale, truffle oil, balsamic and water. Cover for a few minutes to steam. Once the kale has wilted, toss it carefully to evenly distribute seasoning. Allow the kale to steam until most of the liquid has evaporated.

Agen di Putrajaya

Mohd Al-Hafiqi

Putrajaya

0196026505

Black Garlic Stir Fry Shrimp

Submitted by Denise on Sunday, 17 May 2009

Aged Black Garlic was first thought of as a dietary supplement or a “superfood”; it has only become the hottest culinary addition in professional chef and home-chef kitchens recently.  It is slightly sweet like molasses with a hint of fresh garlic. It’s texture is slightly chewy and gooey, which adds a nice depth to a stir fry sauce.

Remember the package David of Earthy Delights sent us?  It is the package that keeps giving!  Every time, I start to use something new, I just smile, as it is always so much fun.  This time was no exception.  David, was so kind to include this culinary must have, Aged Black Garlic.  I thought it would go really well with a simple stir fry of shrimp with rice noodles (gluten free).  The depth and the sweetness of the garlic added a very intense flavor to the dish, almost syurpy.  For veggies I used what was on hand, celery, carrots and green onions and I only cooked them until they were slightly warmed though and still crunchy.  The noodles added a nice silky texture to tie the dish together.

Recipe:  Aged Black Garlic Stir Fry Shrimp

1 lb peeled and devined shrimp

4 celery ribs, sliced thinly at a slant

4 green onions, sliced thinly at a slant

2 carrots, sliced thinly at a slant

1 head of aged black garlic, peeled and sliced thinly

1/4 cup canola oil

1 package rice noodles, soak for 8 – 10 minutes, drain well

1/8 cup sesame oil

4 tablespoons soy sauce

1 tablespoon sugar

1 teaspoon fresh ginger, minced

Make sauce, by combining sesame oil, soy sauce, sugar, and ginger, stir and set aside.  Heat 1/2 of the oil in a wok or deep dish saucepan until very hot, add shrimp, cook until pink, about 5 minutes.  Remove from heat and set aside.  Add rest of the oil, garlic, onions, celery and carrots and stir fry for about 10 minutes, until warmed but still crispy.  Remove from heat and set aside.   Add noodles to the pan and stir fry for about 3 minutes, add sauce, veggies and shrimp and warm for about 3 minutes.  Serve.  Eat.

**Article source: 

http://www.chezus.com/recipes/aged-black-garlic-stir-fry-shrimp/

Latest Promotion..

For the Maulidur Rasul celebration, we would like to give special promotion to all our customers..


Now you can get additional Aged Black Garlic at the same price!!


Instead of getting 4 bulbs at RM30, now you can get 5 bulbs at RM30. This promotion is only for Grade B.

*For a limited time only
**Terms & conditions apply

_____________________________________________________________________

Sempena sambutan Maulidur Rasul, kami ingin memberikan promosi istimewa kepada semua pelanggan..


Kini anda boleh mendapatkan lebih Aged Black Garlic pada harga yang sama!!


Dari hanya 4 labu pada harga RM30, kini anda boleh mendapat 5 labu pada harga RM30. Promosi ini hanya untuk Gred B sahaja.

* Untuk waktu yang terhad sahaja
** Tertakluk pada terma dan syarat

Agen di Taman Ampang Indah

Encik Zulazmi Arshad


Taman Ampang Indah, Ampang Selangor


0123515252

Agen di Damansara Damai

En Hairul Nizam


Apartment Harmoni, Damansara Damai


0192841202 / 0169006292

Agen di Damansara Heights, Kuala Lumpur

Pn Marzuin Ramlan  


Wisma UOA Damansara II, Damansara Heights, Kuala Lumpur

0192756247

Agen di Ipoh - Taman Putri Lindungan Bintang

Agen kawasan Ipoh - Taman Putri Lindungan Bintang

Puan Juwati

Taman Putri Lindungan Bintang

019 5602716

Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: A randomised controlled trial

http://www.maturitas.org/article/S0378-5122(10)00227-6/abstract
Volume 67, Issue 2, Pages 144-150 (October 2010)

Karin Ried, Oliver R. Frank, Nigel P. Stocks
Discipline of General Practice, School of Population Health and Clinical Practice, The University of Adelaide, Adelaide, South Australia 5005, Australia
Abstract
Objective - To assess the effect, tolerability and acceptability of aged garlic extract as an adjunct treatment to existing antihypertensive medication in patients with treated, but uncontrolled, hypertension.

Design - A double-blind parallel randomised placebo-controlled trial involving 50 patients whose routine clinical records in general practice documented treated but uncontrolled hypertension. The active treatment group received four capsules of aged garlic extract (960mg containing 2.4mg S-allylcysteine) daily for 12 weeks, and the control group received matching placebos. The primary outcome measures were systolic and diastolic blood pressure at baseline, 4, 8 and 12 weeks, and change over time. We also assessed tolerability during the trial and acceptability at 12 weeks.

Results - In patients with uncontrolled hypertension (SBP≥140mmHg at baseline), systolic blood pressure was on average 10.2±4.3mmHg (p=0.03) lower in the garlic group compared with controls over the 12-week treatment period. Changes in blood pressure between the groups were not significant in patients with SBP<140mmHg at baseline. Aged garlic extract was generally well tolerated and acceptability of trial treatment was high (92%).

Conclusion - Our trial suggests that aged garlic extract is superior to placebo in lowering systolic blood pressure similarly to current first line medications in patients with treated but uncontrolled hypertension.

Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation

EMIKO SATO & MASAHIRO KOHNO - New Industry Creation Hatchery Center, Tohoku University, 6-6-10 Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
YOSHIMI NIWANO - New Industry Creation Hatchery Center, Tohoku University, 6-6-10 Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan(author for correspondence Research Center for Functional Food Materials, Sunny Health Co., Ltd., Saito Biotechnology Incubator, 7-7-15, Saito-Asagi, Ibaraki, Osaka 567-0085, Japan
HAMASUKE HAMANO - Genki Hamano Shokuhin Kogyo Co, Ltd., Sunrise Sangyo, 253 Yanohama, Owase, Mie 519-3672, Japan


Plant Foods for Human Nutrition 61: 157–160, 2006.
c 2006 Springer Science+Business Media, Inc.
DOI: 10.1007/s11130-006-0017-5
Published online: 31 October 2006

Abstract 
Fundamental anti-oxidative properties of 80% ethanol extract fromgarlic fermented for the relatively short period of time (40 days at 60–70◦C, 85–95% relative humidity) were examined. Superoxide dismutase(SOD)-like activity, scavenging activity against hydrogen peroxide and the polyphenol content of the garlic extractwere increased 13-folds,more than 10-folds, and 7-folds, respectively, as compared with those of the control
garlic extract. The results indicate that relatively short-term spontaneous fermentation potentiates anti-oxidative properties of garlic in fresh form, which is, at least in part, attributable to the increased level of polyphenols.Since superoxide is the primary upstream radical of the chain reaction with reactive oxygen species and hydrogen peroxide is generated from the scavenging reaction by SOD, the fermented- garlic is suggested to possess desirable anti-oxidative properties.

Agen di Tanjung Kling, Melaka

Agen: Encik Aswadi


No telefon: 0129682277


Alamat: Batu 7, Bukit Gedong, Tanjung Kling Melaka

Agen di Dungun Terengganu

Agen : Encik Aswadi


No telefon: 0129682277


Alamat: Pusat Niaga Sura Gate, Dungun Terengganu


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Amino Acid comparison in the Aged Black Garlic & Fresh Garlic (mg/100g)

Source: 
1. Jin-ichi SASAKI - Department of Clinical Immunology Hirosaki University School of Health Sciences, Hirosaki Japan
2. Danan WANG, Yonghui FENG, Jun LIU, Jianzhong YAN, Meiru WANG, Changlong LU - Institute of Immunology China Medical University, Shenyang China

Black Garlic versus Raw Garlic

Garlic has long been used in food dishes and supplements for its health benefits. But, now there is a new kid on the block that is challenging garlic lovers to a new taste. We are talking about black garlic.

What is black garlic? In essence, it is a type of garlic that is black. Black garlic is aged raw garlic that has gone through a fermentation process. Some trendy restaurants have introduced it to our taste buds and it has met with rave reviews.

What is the difference between black garlic and raw garlic? Raw garlic is the type that most people are used to. It comes in a bulb that contains several cloves. They are off white in color and have a pungent odor.

Raw garlic is great pressed as a marinade for steak or an addition to soups and stews. It adds a piquant taste that enhances our food without the need for salt which can raise blood pressure.

Garlic supplements are taken to lower cholesterol. That is bad cholesterol we are talking about here. Unfortunately, eating a lot of garlic can result in the smell being excreted through your pores. While you will be healthier, those around you won’t like the smell very much.

Garlic is also good for the heart. It helps lower blood pressure, stops harmful arterial plaques from forming and may lower the risk of future heart attacks in heart patients.

So, what about black garlic? It has some of the smell of garlic. Some describe it as sweet and sour at the same time.

One thing that black garlic does not have, however, is the odor of garlic. You won’t smell it through your pores or on your breath. The texture is different, too. Where raw garlic is firm and smooth, black garlic is soft like jelly or a kid’s fruit snack treat.

They can be eaten alone as a snack or cut up on salads and such. Like raw garlic they can be pressed and the juice used as a delicious topping for dinner dishes. People who may not care for garlic specifically may take a liking to black garlic.

There are also health properties of black garlic. For one, it has a greater antioxidant power than regular raw garlic. For those fighting the aging process, this is good and tasty news. A compound not found in raw garlic, s-allylcysteine, is produced that lowers bad cholesterol, helps to prevent heart disease and other conditions including cancers.

While both have positive health benefits, the lack of odor and the sweet and pungent taste puts black garlic a little ahead of raw garlic. If you like raw garlic there is no reason to stop eating it. But, if you want to try a new taste, give black garlic a try.




Posted by Andy Harvey - March 2, 2010 at 2:03 pm
http://fitnesshealthtoday.com/black-...us-raw-garlic/

BLACK GARLIC NOODLE RECIPE

Black Garlic Noodle Recipe

1/2 pound dry noodles or about 2 heaping cups of cooked noodles
about 8 cloves black garlic, sliced thinly
1 tablespoon grapeseed or vegetable oil
1 teaspoon sesame oil
2 teaspoons fish sauce or soy sauce
handful of chopped cilantro or herbs
salt and pepper to taste

1. Have cooked noodles ready in bowl.

2. In heated pan, add grapeseed oil then add sliced black garlic. Allow black garlic to slowly sizzle in oil and slightly crisp up.

3. Immediately add cooked noodles, gently toss in pan with the black garlic.

4. Add sesame oil and fish sauce. Cook noodles for about another 2 minutes.

5. Remove noodles from pan, add chopped cilantro and herbs. Add extra salt and pepper to taste.

**For added moisture to noodles, you can add maybe about 1/4 cup stock, or even a tablespoon of hoisin sauce (diluted in water). We’ll be experimenting with more variations on these black garlic noodles with a light cream sauce. Doesn’t that sound tasty?

**recipe source: http://whiteonricecouple.com/recipes/black-garlic-noodles-recipe/attachment/black-garlic-noodles/