Foot and Fire

1 kg. cooked spaghetti pasta (angel hair pasta, may be good) Sauce: 9 tbsp sesame oil 5 tbsp Hoisin sauce (Lee Kum Kee) 1 tbsp Chili Garlic Sauce (Lee Kum Kee) 3/4 cup Premium Soy Sauce (Lee Kum Kee) 1/2 cup water 1/2 cup sugar (mascuvado) 2/3 cup olive oil 2 pieces onion, cubed 4 cloves garlic, crushed and cubed 1 whole chicken breast (boiled and cubed) mushrooms, 250g Shiitake mushroom and 250g button mushroom (Soak in water if dried and cubed) ground peanuts for granish 1. Cook the pasta as per package direction. 2. Mix all ingredients for sauce. Make sure the mascuvado sugar is dissolved well. Set the mixture aside. 3. Saute garlic and onion in olive oil. Then add the chicken and cook it until brown and add the mushrooms. Let cook. 4. Add the sauce mixture to the chicken and mushroom and let it simmer. 5. Mix the sauce on top of cooked pasta. Sprinkle with ground peanuts for garnish. Serve immediately.

ING. Sayote stalks and leaves Medium ripe tomatoes, chopped or rings Red onion, chopped or rings Cane or coconut vinegar (I used banana vinegar, so aromatic) Dashes of salt and pepper Optional: chopped/cubed cucumber PROCEDURE: Separate the sayote leaves from stalks. Cut the stalks 2 inches long and easily peel off the thin layer of skin and discard the vine. Wash carefully. Boil water, and place the washed sayote leaves and stalks for two minutes and drain. Place the drained sayote leaves and stalks in a salad bowl and let cool. Then add the tomatoes, onion, cucumber and vinegar. Toss and add salt and pepper to taste. Enjoy the crunchiness of Sayote leaves and stalks.

This my Filipinized version of sushi. i pan grilled the tuna instead of raw, otherwise, i will eat everything alone alol.at times, i used our rice and malagkit rice as well as go for canned tuna. But i love the grilled one.Here, try the recipe yourself. UTENSILS: a very sharp knife to cut the sushi into pieces sushi mat (bought at P30 and can be reused) INGREDIENTS: I kilo cooked rice (i used Japanese rice this time at P125/kl. usually i use 3/4 kl malagkit and 1/4 ordinary rice) 2 packs 10-piece sushi nori (any brand, i chose the cheaper one at P64/pack Soy sauce Wasabi (available in paste and powder) FILLINGS: any veges or seafood u like or crab and seafood sticks found in the frozen section. i also want avocados too. Toasted sesame seeds can also be added. But you can never go wrong with what i used for my sushi today: CUCUMBER (choose, young ones so you wont have big seeds in the center) not-so-ripe MANGO (choose the robust one at 1/4 kl a piece. its recommended that mangoes are ta

2 boxes of Taco (250gms each) Sliced olives sliced cucumber sticks slice carrot sticks 50 g lettuce Dipping: 100 g red kidney beans, boiled 2 T mayonnaise 3 T Celery or parsley 1-2 T Chili hot sauce A pinch of cumin, salt and pepper Place everything in a blender and pulse until smooth. Then serve as dipping for tacos and vegetables. NOTE: The Tomato-based tomato sauce for Spaghetti may also be served as another dip side by side with the above concoction. Enjoy!

I am not endorsing this as this is not verified but I am posting this as many entries are sensible health advice. We lose nothing by following healthful advices... AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY IS THE ONLY WAY TO TRY AND ELIMINATE CANCER, JOHNS HOPKINS IS FINALLY STARTING TO TELL YOU THERE IS AN ALTERNATIVE WAY... Cancer Update from Johns Hopkins Visit Us @ www.MumbaiHangOut.Org 1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size. 2. Cancer cells occur between 6 to more than 10 times in a person's lifetime. 3. When the person's immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors. Visit Us @ www.MumbaiHan

Tomato-Shiitake Mushroom Spaghetti Sauce 1K Spaghetti (Choose semolina durum wheat), cooked as per package direction 2 tbsp olive oil 2 cloves garlic, crushed and chopped 1 medium onion, chopped 100 gms beef, ground 200 gms Shiitake mushroom, ground and sliced 1 kilo Tomato sauce (Three-cheese flavor) 2 cups cheese, cubed 1. Grind beef and part of Shiitake Mushroom in a blender. If dried mushroom is used, put in water for a while until tender and remove woody parts. 2. Saute garlic and onion in olive oil. 3. Add the ground beef and mushroom as well as the sliced mushroom. Simmer for 3 minutes in a medium-high heat. 4. Add tomato sauce and simmer for another 3 minutes. 5. Add the cubed cheese.

100 grams straight macaroni 1 liter water salt 1 tsp olive oil 2 tsp olive oil 2 cloves garlic, crushed and cubed 2 medium carrots, chopped 12 pieces baguio beans, chopped 1/2 head cabbage, chopped 1 bell pepper, chopped 1 liter water 2 Chicken broth Cubes (Or any broth desired) 200 ml tomato sauce 1 cup fresh milk Salt and black pepper to taste 1. Boil the Straight Macaroni in water with salt and olive oil until tender. Remove from fire. 2. Saute garlic in olive oil until golden brown, add the bell pepper and stir fry. 3. Add all vegetables and stir fry until tender. 4. Add water and the broth cubes. Bring to boil. Adjust flavor with salt and pepper. 5. Add tomato sauce and let boil. 6. Add milk just before removing from fire. Serve with pan de sal. Serves 8 bowls.

I kilo Chicken wings (cut into two, wingette and drumette) *** Marinade 3/4 cup Soy sauce 1/2 cup Banana Vinegar or calamansi or pineapple juice 1 Tbsp sesame oil 1/4 cup sugar, refined or mascuvado or honey crushed 5 cloves of garlic or more 1 T sesame seeds, crushed a dash of pepper a dash of salt, if desired (i omit this because i already have enough from soy sauce) *** Another 2 T of sesame, browned till sweet odor comes out *** Side Dish 1/8 kilo Mongo Sprout 1/2 of big cabbage or 1 small head, shredded onion 1/2 T sesame oil Dry Chicken and place in a bowl. Mix in one by one the marinade and mix well. Set aside in the refrigerator. The longer the marinade, the better. 1. Grill the chicken one by one, on top of the stove or on charcoal. 2. Arrange in a flat dish and sprinkle with 1 T browned sesame seeds. 3. Save the Marinade. Bring to boil in a pan until desired consistency. Add in the 1 T of sesame seeds. Use as sauce on top of the rice or on top of the chicken. 4. Quickly stir

http://health.yahoo.com/experts/healthieryou/14737/top-tips-for-flat-abs-eating-required/ By Lucy Danziger, SELF Editor-in-Chief - Posted on Wed, Jan 20, 2010, 1:10 pm PST Let's all say it together: Crunches are boring! We all hate crunches, but flatter abs would certainly be nice. We want them without doing so much to get them. This year, you can have both—the abs and the easy moves. The best part is that it will happen fast if you stick with the program. The truth is, there are so many ultra-effective tips and moves for a leaner stomach that you can swear off crunches forever, if you'd like, and still chisel your middle. One of my favorites? The plank! For more simple, enjoyable ways to shed inches from your waist, try my favorite ab moves and tips from the last year of SELF: 1) Go on an abs spree Grouping all your ab exercises together can deliver better results than switching back and forth between various body parts, according to Nicole Stewart, a pilates instructor in Los

500 g Semolina Wheat Spagghetti , cooked according to package direction CHICKEN BALLS 500 g Chicken Breast, deboned 1 medium carrot 5 pcs. Baguio Beans (Any preferred veges is great) 1T powdered Oregano 1T black pepper 1T Soy sauce A pinch of salt 2 medium hard-boiled potatoes, mashed ¼ cup all purpose flour Cornstarch ½ cup canola oil SAUCE 2 cloves garlic, crushed and chopped 1 onion, chopped 750 g Tomato Sauce 1 cup Banana ketchup ½ cup to ¾ cup water 3 T Mascuvado sugar A pinch of salt and black pepper 1 T dried Oregano Cheese, chopped Blender the deboned Chicken Breast and the rest of the ingredients except potatoes. Remove from blender and place on a bowl. Add the mashed potatoes and flour. Form into balls. Use the cornstarch to manage the balls in the hands and sprinkle on the formed ball to separate from other balls. Deep Fry each ball in oil. For the sauce, in a pan, use about 1 tablespoon of oil from the deep frying. Saute garlic and onions and add the rest of the rest of the

Vege Eggs 4 eggs, scrambled 2 T cold water or evaporated milk Pinch of salt and black pepper Pinch of Oregano powder (optional) 1 T canola oil 1 medium size onion, chopped 1 medium size red or green bell pepper, chopped 1 medium size carrot, chopped 1 medium size potato, chopped Fried Rice 2 to 3 cups leftover rice Pinch of salt and black pepper Pinch of Dried Oregano or Thyme Mix the first four ingredients in a bowl. Heat oil in a pan, then add the onion and the vegetables. Stir fry until vegetables are tender. Set aside one-half of the sautéed vegetables. Then, add the scrambled eggs. Stir until set according to preference (I like it not too dry). Remove from pan. In the same pan, place the leftover rice until heated then stir in the half of the stir-fried vegetables. Add pinch of salt and black pepper as well as dried Oregano or Thyme, if desired.

What I love about my weekends is that i can divert from my usual meal. I can sit prepare my salad all at once and place them in the fridge to pig out later. mmmmm Here's what i do to vary the dressing: Calamansi, lemon, dalanghita or combi are great. Squeeze directly and add Italian seasonings (dry). I love the aroma and the distinct taste. Apple cider vinegars plus Italian seasonings or chopped celery. If i ran out of apple cider vinegar, i use the cane vinegar in our kitchen. 3T of cane vinegar and 1T mascuvado sugar (to temper the sourness) plus the dried herbs. If i can't stand the cane vinegar and i have pickle relish in the fridge, I use the water of the pickle then add italian seasonings and/or chopped parsley or celery. I quit mayo. Those who love it, here's quick thousand islands -- 1:1 ratio for mayo and ketchup and Italian seasoning (dry) or chopped celery. For all dressings, white pepper and fine salt may be added to taste. Today I used the vinegar + mascuvado d

I prepared this for our Noche buena 2009. Everyone gushed over it and asked for round two this valentines! 5 Porterhouse steak 1 inch thick 2-3 cups red wine (i used semi dry but i think dry is better) 2 cups tomato paste ( i you want, you may add canned sliced/peeled tomatoes) 1/4 cup dried basil leaves (i think fresh is tasteful) 6 tablespoons olive oil 8 cloves garlic, chopped 4 teaspoons fresh ground black pepper 2 teaspoon salt Vegetable sidings halved carrots, 12 pieces baguio beans, tomato slices, and sliced lemon rings Preparation: 1. Except for the steaks, mix everything in the blender, chop until smooth and thick. 2. Pour into a shallow plastic dish. Add steaks and turn until evenly coated. 3. Cover and place in refrigerator overnight (I had mine for almost 24 hours as i prepared it the night before). 4. Finally, preheat grill (mine is over the top of the stove). Remove steaks from marinade and grill on high heat until each reaches the desired doneness. Discard marinade. 5.