Corned Beef Hash

Ingredients:

1 Tbs oil
1/2 head garlic (minced)
1 onion (diced)
1 tomato (quartered)
1 can corned beef
1 potato (diced)
1 cup water











Directions:




Heat oil in pan over medium heat. Saute onion until clear; add garlic until brown.

Cook corned beef until brown.

Add water. Add potatoes until soft. Add tomatoes. Cover and simmer for 10 minutes.

Serve with rice. Garnish as desired

Lumpia (Spring Rolls)

Depending on your preferences, you can leave some of them out if you like ;)
Serves 8

Ingredients:
large spring roll wrappers
1 lb ground beef
1/4 lb shredded lettuce/white cabbage leaves
2 tbsp groundnut oil
1 small diced onion
1 diced garlic clove
1/4 lb french beans cut into 1" pieces
1 tbsp parsley
1/4 lb bean sprouts
2 potatoes; coarsely grated
2 small carrots; coarsely grated
1 tbsp light soy sauce
dash ground pepper
4 tbsp Indonesian sweet soy sauce
3 tbsp soft brown sugar
4 tbsp vegetable bouillon
1/2 tsp cornstarch

(Edited note) For the Carnivores:
Beef flavoring ingredients:
2 shots of Soya sauce
1 shot of Rice Vinegar
1 tablespoon Dried Basil
1 can of Beef Broth
1 dash pepper
1 teaspoon minced garlic
1 tablespoon minced onion

For the Vegetarians:
2 pkg Firm/Extra Firm Tofu, cut to bite-size cubes
1 can of Vegetable Stock

Directions:

Thaw spring roll wrappers if frozen; interleaving them between cloths

Wash the lettuce/white cabbage leaves. Remove the thickest part of the stalks. Dry thoroughly.

Heat the oil in a wok and stir fry the onion until transparent. (**Cook beef/Tofu until brown) Add the garlic, french beans and grated potatoes. Stir fry for 2 minutes. Add the bean sprouts, parsley and carrots. Stir well and add the light soy sauce, 2 tbsp water and the ground pepper. Stir well and bring to boil.

Reduce the heat and cook gently until almost all the liquid has evaporated. Transfer to a dish and allow to cool slightly.

Make the sauce (**Beef flavoring ingredients/Vegetable Stock) by slowly bringing to boil the Indonesian soy sauce, sugar, pepper, garlic and the vegetable bouillon. Dissolve the sugar in the sauce, stirring continuously. Cook gently for 2 - 3 minutes. Mix the cornstarch with 1 tbsp cold water. Stir into the sauce and cook, stirring until the sauce thickens. Simmer for 2 - 3 minutes

Spoon 2 tbsp of the filling on to each of the spring roll wrappers. For folding wrapper, follow package instructions. Use egg white or Tempura to seal edge. Fold the wrappers round the filling.

picture resource and copyright from sakurambokitchen.blogspot.com

Warning: Folding wrapper tightly will allow wrapper to break when cooking in hot oil.

Heat the oil in a wok and fry the spring rolls 2 - 3 at a time until golden brown.

Grilled Tilapia with Salsa, Black Bean, and Rice Salad

Total Time: 36 mins

Ingredients
* 3 ounce(s) fish, tilapia
* 2 cup(s) rice, long grain, cooked, chilled
* 1 can(s) beans, black, (15 ounces) rinsed and drained
* 2 cup(s) tomato(es), chopped
* 1 cup(s) pepper(s), red, bell, chopped
* 1 cup(s) corn, whole kernel frozen, thawed
* 2 scallion(s) (green onions), thinly sliced
* 2 tablespoon cilantro
* 1 cup(s) salsa
* 4 ounce(s) cheese, Monterey Pepper Jack, with jalapeno chile peppers, cut into 1/4-inch cubes
* lettuce leaves
* 1/2 cup(s) sour cream, light or fat-free

Preparation
1. Place tilapia fillet on hot grill and cook 2 to 3 minutes per side.

2. In a large bowl, stir together chilled rice, black beans, tomatoes, sweet pepper, corn, green onions, and cilantro; add picante sauce or salsa. Toss to coat. If desired, stir in cheese.

3. To serve, line 6 salad bowls or plates with lettuce leaves. Top with rice mixture. Serve with sour cream.

Nutritional Info (Per serving):
Calories: 192, Saturated Fat: 0g, Sodium: 549mg, Dietary Fiber: 5g, Total Fat: 1g, Carbs: 42g, Cholesterol: 2mg, Protein: 9g
Exchanges: Vegetable: 2, Starch: 2
Carb Choices: 2.5

Grilled Pork and Pear Salad with Cherry Tomatoes and Rye Crisp bread

Prep Time: 15 mins
Cook Time: 9 mins
Total Time: 24 mins

Ingredients

* 1/2 cup(s) buttermilk
* 2 tablespoon dressing, low-fat mayonnaise-based
* 1 tablespoon frozen apple juice concentrate
* 1 teaspoon mustard, dijon-style
* 1 scallion(s) (green onions), finely chopped
* 1 teaspoon sage, fresh, or 1/4 tsp dried sage
* salt
* pepper, black ground
* 2 pork, boneless loin chops, cut 3/4 inch thick
* 2 teaspoon oil, olive
* 2 teaspoon sage, fresh, or 1 tsp dried sage
* 2 medium pear(s), thinly sliced
* 8 cup(s) lettuce, mixed greens
* 1/4 cup(s) nuts, walnuts, broken
* 1/4 teaspoon salt
* 1/4 teaspoon pepper, black ground
* sage, fresh, (optional)


Preparation
1. For dressing, in a small bowl, stir together buttermilk, mayonnaise dressing, apple or orange juice concentrate, mustard, green onion, and the 1 teaspoon snipped sage or 1/4 teaspoon dried sage. Season to taste with salt and pepper.

2. Preheat broiler. Trim fat from chops. Brush chops with oil. Stir together the 2 teaspoons snipped sage or 1 teaspoon dried sage, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Sprinkle sage mixture evenly over all sides of chops; rub in with your fingers. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 9 to 11 minutes or until done (160°F) and juices run clear, turning once halfway through broiling. Slice chops.

3. To serve, divide salad greens among 4 salad plates. Arrange the pear or apple slices and sliced pork on the greens; drizzle with dressing. If desired, sprinkle with walnuts and garnish with fresh sage leaves.

Nutritional Info (Per serving):
Calories: 251, Saturated Fat: 3g, Sodium: 368mg, Dietary Fiber: 4g, Total Fat: 10g, Carbs: 20g, Cholesterol: 50mg, Protein: 21g
Exchanges: Vegetable: 1, Fruit: 1, Lean Meat: 3, Fat: 1.5
Carb Choices: 1.5

How to properly cook Instant Noodles

1. Boil the noodles in a pot of water.

2. Once the noodles are cooked, take out the noodles,
and throw away the water which contains wax.

3. Boil another pot of water until boiling and put
the noodles into the hot boiling water and then shut
the fire.

4. Only at this stage when the fire is off, and
while the water is very hot, put the ingredient with
the powder into the water, to make noodle soup.

5. However, if you need dry noodles, take out the
noodles and add the ingredient with the powder and
toss it to get dry noodles.

Normally, we cook the instant noodles by putting the noodles into a pot of water, throw in the powder, let it cook for around 3 minutes, and then serve; ready to eat. Unfortunately, when we actually boil the ingredients in the powder, which is normally with MSG, changes the molecular structures; thereby causing MSG to be toxic.

On the other hand, whether you realize it or not, the noodles themselves are coated with wax and it will take around 4 to 5 days for the body to excrete the wax after you consumed the noodles.

Please share this info and help save a life. The information contained in this message may be confidential and legally privileged. The message is intended solely for the addressee(s). If you are not the intended recipient, you are hereby notified that any use, forwarding, dissemination, or reproduction of this message is strictly prohibited and may be unlawful. If you are not the intended recipient, please contact the sender by return e-mail and destroy all copies of the original message.