How to eat Pho Tai, Vietnamese Beef Pasta

I have to put it all in!



http://www.youtube.com/watch?v=LQTcIGP0A3A&hl=en

Asian Food & Culture: Spicy Hot Chilis

From our Asian food and cooking series: There are no taste buds for sweet, bitter, salty and bitter, but the spices. These have developed over time. What's behind this hot Asian spicy food so much love in her? This program profiles all the flavors of hot burning in northern Thailand with wasabi Japans breast shocking, strong spices of India and pleasant spicy food of Sichuan. Hot chile pepper is not just an adventure along the Asiaculture, but an adventure in the painful pleasure



http://www.youtube.com/watch?v=pJDViW3ymY4&hl=en

I Ching Huang / Chinese Food Made Easy / Spicy Sichuan / chile coward with jasmine rice

I Ching Huang / Chinese Food Made Easy / Spicy Sichuan chile chicken with jasmine rice www.amazon.co.uk www.chinghehuang.com thecookskitchen.com itunes.apple.com Ching makes a dish of spicy chicken in a stable side of the temporary Market Road Chorley, Lancashire thick bacon salad of cucumbers Ching makes a dish often served as an appetizer and around Chengdu Sichuan, spicy cucumber salad in vinegar and oil, Sichuan pepper. Ingredients for the sauce 4 cloves garlic, chopped fresh piece 2.5cm/1inginger root, peeled, chopped 1 red chile, seeded in, finely chopped ½ red pepper, from seed, crushed 2 tomatoes, sliced ​​5 tablespoons water 2 tablespoons ketchup 1 tablespoon brown sugar For the chicken 1 tablespoon peanut oil 250g/9oz chicken breast fillets, skinless, sliced ​​1 zucchini, cut into strips ½ red or yellow pepper, seeds, cut into strips 2 tablespoons light soy sauce 2 large onions, cut lengthwise method 1. For the sauce, place all the sauce ingredientsin a blender and mix well. 2. For the chicken, heat a wok until smoking and add the peanut oil, then add chicken and saute for 2-3 minutes or until golden brown. Add the zucchini and chilli and fry for 1-2 minutes, pour the sauce and bring to a boil. Cook for 2-3 minutes or until chicken is cooked. 3. Season with soy sauce, and pile on a plate. Garnish with chives and serve immediately.



http://www.youtube.com/watch?v=A_VZZ-Xs0fw&hl=en

Thai Food Cuisine: Woonsen Yum (Spicy Noodle Salad with beans and bitter discussion)

Woonsen Yum Thai is a favorite food - and some foreigners who love too much. My husband was addicted to yum (spicy salad) of every kind, when the first time in Thailand. Not so much now - but still loves this salad Thai! I lost everything in this video because it has hit the record button on the camera. Luckily, looks back and found most of them are there .. haha stupid me .. :) I hope this does not seem to soup. :)



http://www.youtube.com/watch?v=q-VMdoR75Hk&hl=en

How to conduct brainstorming Pho Vietnamese beef soup (Pho Bo)

Bones of 1.5 kg of meat, 5 liters of water, 2 onions, 5 Stars, 8 cloves, cinnamon, ginger, salt 1 tbl sp, 10 sp tea raw sugar, rice noodles, Beansprout, basil, hoisin sauce , fish sauce, coriander, lemon, chile sauce (if desired)



http://www.youtube.com/watch?v=j6polgG9EyY&hl=en

Warmer Orochon 2 in the world SPECIAL Spicy Ramen (S1, E5) TNA Gbot Halloween Special

Stories of failure: Ramen Orochon Gbot challenge is two-storey kitchen chilling horror. Gbot Follow us on Twitter! www twitter.com Music: Kevin MacLeod



http://www.youtube.com/watch?v=9vS_lsaRMbk&hl=en

EATING KOREAN NOODLES!!!! :)

mmmmmmmm nong shim shin cup noodle soup my favorite :)



http://www.youtube.com/watch?v=KtZQwzkNIpI&hl=en

No.3934 Waiwai (Thailand) taste hot and spicy shrimp

Thai Preserved Food Factory (Thailand)



http://www.youtube.com/watch?v=2k6JiYAZ1sM&hl=en

Pho day w/ my girl...ay? :D

♥ EXPAND ME! ♥ Dear vDiary, So Yen and I decided to go out for pho...again! :P HAHA.. and of course we had to go to our favourite location "Pho Bo Ga", the old red one :P There are soo many Pho Bo Ga's and I have no idea which number this one is, but it's really good! Fried wontons with plum sauce is the BOOMS! I advice people go out and try it if they haven't! :) We go to the same location all the time, but this time, we decided to film it! :P The waiter guy probably thought we were freaks or something :P In the end, we were sooo full! I thought i was gonna puke right there and be all like "oh...can i get that to go please?" oO..HAHHAA gross..OM NOM NOM! xoxo aj Please RATE.COMMENT.SUBSCRIBE. thank you! ♥ Don't forget to check out my girl Yen's youtube channel, htrannx! She has one of the best tastes in music evarr and she is super cute!! ;) www.youtube.com Taeyang's "I Need a Girl" instrumental remix was provided by youtuber "idontunderstand22" check 'em out! :) www.youtube.com



http://www.youtube.com/watch?v=U_hUrJ1Il-s&hl=en

Grilled Squid with Spicy Dipping Sauce

Squid with spicy sauce recipe



http://www.youtube.com/watch?v=DeHqOlxkGNA&hl=en

China: Dish Untasted

When it comes to cuisine, China ranks high among the world's greatest, with an amazing variety of dishes and flavours that vary from region to region. In just about every part in the world are to be found Chinese restaurants, a testament to the enduring popularity of the Chinese cuisine, and travelers to China will have a chance to experience the authentic dishes firsthand in a traditional setting. There are distinct regional styles that reflect the geography and culture of each, and the cuisine of each region is best experienced in person. A tour of China with each major regional    style in mind is a novel way to approach seeing the country.
Cantonese cuisine is the best-known regional style outside China and many of the popular dishes found in Chinese restaurants world-wide are based on Cantonese cooking. Cantonese cuisine originated in Guangdong province, in the southeast coastal region, and includes just about everything that can be eaten - some dishes may definitely be a challenge to Western palates, but the variety is wide and the are dishes to please anyone's tastes. Cantonese cooking features such famous dishes as Dim Sum and Shark's Fin Soup. Guangzho and Hong Kong are two cities where the tourist can experience Cantonese cooking at its best.
Szechuan (or Sichuan) cuisine comes from the Sichuan region in the Southwest. Szechuan cooking makes use of hot peppers, garlic and spices and has several sub-regional styles. Some popular Szechuan dishes include Kung Pao Chicken and Twice-Cooked Pork. Many famous sauces originated in Szechuan and though the region is known for hot and spicy dishes, many are not spicy at all, including Tea Smoked Duck. Chongqing and Chengdu are two great cities for the tourist looking for authentic Szechuan.
The city of Shanghai draws its influences from the surrounding regions and includes the use of sauces and sweet flavours in dishes that include various seafood from the coastal areas and tofu and other ingredients. 1000 Year-Old Eggs - preserved duck eggs also known as Pi Dan - are a famous Shanghai delicacy and the city is known also for dishes including Beggar's Chicken and Shanghai Fried Noodles.
Beijing cuisine is famous for its meat dishes, using duck, lamb, beef and pork in a variety of tempting dishes. Hot and Sour Soup comes from the Beijing area as well as Peking Duck, Lamb Hot Pot and many noodle and vegetarian dishes. Beijing food draws from many influences and has adapted dishes from various regions into its diverse variety of dishes.
China is a wonderful destination for the gourmand, and the people who call China home love to share their cuisine with discerning traveler's. While you're there, take advantage of cheap calls to China to tell everyone back home about your culinary adventures as they happen.

Tips For Office Workers to Protect Liver in Spring (2)

For those office workers, it is really useful to keep the following tips in mind to nourish their livers. You can write them down on a piece of paper and put them on your notebook, fridge or computer. In this way, you can learn some knowledge of nourishing your liver as well as remind yourself that health is an important part of your life. Here I will list several ways for you to nourish your liver.

Noodle Eating Contest?

HAHAHA TRI, LING, and Mary. THAT WAS LING"S SECOND INSTANT NOODLE! FAT ASS! haha I was soo slow. Tri was the winner :D



http://www.youtube.com/watch?v=dH7sIK9aYVE&hl=en

Jjajangmyun (noodles with atramentous sauce)

Full recipe here: www.maangchi.com This time I make Korean black bean noodles called "jja jang myun" (sometimes spelled jajangmyeon, jjajangmyeon, zzajangmyun, zhajiangmian, or jajangmyun). Ingredients (for 4 servings): Noodles (special "myun" for jjajangmyun), black bean paste, half pound of pork belly, sugar, olive oil, potato starch powder, sesame oil, Asian radish, sweet potato, zucchini, onion, cucumber. See my website for photos and details of ingredients: www.maangchi.com Directions: 1) Cut the of pork into ½ inch (1cm) cubes. Leave the skin on. 2) Add ½ tbs of olive oil to a heated wok. When that's hot, add the pork and stir fry it until it looks crispy. 3) When the pork is well cooked and the color turns golden brown, drain all the hot fat and set the pork aside. Leave it in the wok for later use 4) Heat a small skillet over medium heat with 2 tbs of vegetable oil. When that's hot, add 7 tbs of black bean paste and stir fry for 1 minute. 5) Remove the extra oil and set the black bean paste aside. 6) Cut all vegetables into 0.5 inch cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion. 7) Reheat the crispy pork in your wok over high heat, and add 1 tbs of olive oil. 8) Add radish and sweet potato (or potato) and saute them for 2 minutes. Then add zucchini and onion and saute them for another 2 minutes. 9) Add 3 cups of water until all the ingredients are submerged, and close the ...



http://www.youtube.com/watch?v=QtZMeLbTgMs&hl=en

Sujebi (hand-torn brainstorm soup)

How to make sujebi, both spicy and mild versions. Full recipe, photos, and ingredients are on my website: www.maangchi.com Sujebi (mild version): 2 servings Ingredients: Flour, salt, vegetable oil, water, dried anchovies, dried kelp, green onion, potatoes, onion, fish sauce, sesame oil. Directions: 1.Combine 2 cups of all purpose flour with ¾ cup water, ½ ts salt, and 1 TBS of vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly. 2.Put the dough into a plastic bag and keep it in the refrigerator. *tip: Using a food processor is very convenient and saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1 minute until the dough sticks together and gets lumpy. Let's make stock: 1.Place 10 cups of water in a large pot. Add about 4×6 inch square of dried kelp, and 10 dried anchovies (with the heads and guts removed). 2. Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes. 3. Turn the heat off and take the anchovies and kelp out. 4. Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot. 5. Add a half cup of sliced onion and 3 cloves of minced garlic to the pot. 6. Boil for 10 minutes over medium high heat. 7. Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside. 8. Open the pot and add 1 TBS fish sauce and the kelp strips. Now it's time to make noodles ...



http://www.youtube.com/watch?v=CfSrXq7tVyQ&hl=en

Dining in Singapore, a amusement for the aliment lover

Dining in Singapore is a truly unique experience due to the cosmopolitan nature of the city. Immigrant populations from many different parts of the globe have introduced a multitude of culinary elements from many diverse nations, and there has been considerable intermingling and fusion of culinary traditions resulting in unique gastronomical creations.

My Morning Jog~ w/ vibram fivefingers

Me being my foolish self~ Some spicy noodles for breakfast immediately followed by my morning jog. Thats how I like to enjoy my mornings. This time I'm trying out the vibram fivefingers - kso. I guess you could call them barefoot simulators? Though I said something about stress and feet, its a lot more like toes and calves. Which now that I think about it, is opposed to the stress I normally have just thinking about my thighs chaffing. So I really don't know heh Maybe I'll be less fat and look good in shorts~



http://www.youtube.com/watch?v=bqwOEMNz2Mk&hl=en

How to accomplish Sweet & Spicy noodle

Ingredients (Serving 2 - 3) : 150g ground meat : Negi (This strips and chopped from1 green onion) : Cucumber : Shiitake mushroom : Garlic & Ginger Ingredients for seasoning sauce : 2 or 3 tbspTenmenjan (Chinese sweet paste) : 1 tspToubanjan (Chinese spicy paste) : 2 tbsp soy sauce : 2 tbsp sugar : 1 tbsp chicken stock powder : 3 tbsp sake : 1 tbsp corn starch (dissolved in water) You can use Japanese sweet miso paste instead of tenmenjan. Today's customer at RUNNY's www.youtube.com BGM by 甘茶の音楽工房amachamusic.chagasi.com My Blog runnyrunny999.blogspot.com Twitter twitter.com Facebook www.facebook.com Thanks -runnyrunny999



http://www.youtube.com/watch?v=nXe1LrOiiT0&hl=en

Spicy Green Curry Thai Noodle Bowl

Check out more recipes at www.CurrySimple.com! Watch how to make a delicious spicy green curry noodle bowl. This video is based on 2 servings and the entire meal takes about 15 minutes from start to finish. We used the spicy green curry sauce from CurrySimple.com. Make sure you do not overcook the Thai rice noodles. Bring the water to almost a boil and then turn down the heat. Soak the noodles for about 5 minutes or soft. If you REALLY want to spice it up add some additional Thai chilli peppers. Ingredients based on 2 servings 2 Chicken Breast sliced into bite-sized pieces 1 zucchini 1/2 Red pepper 1/2 Orange pepper 20 basil leaves 1 twelve ounce pack of CurrySimple Green Curry Sauce 1/4 Cup Bamboo Shoots 1/4 Cup Diced Ginger 8 oz Thai Rice Noodles Enjoy!



http://www.youtube.com/watch?v=FT0S0JSXTSc&hl=en

How to Make Spicy Thai Peanut Glaze for Chicken Wings

Photoshop Eye Color mhlo.co www.mahalo.com Visit HIPCOOKS! ‪‪www.hipcooks.com‬‬ Learn how to make spicy thai peanut glaze for chicken wings with the help of Mahalo and Tristan! Enjoy! Check out all of Mahalo's Cooking videos here www.youtube.com Check out these related Mahalo pages: How to Cook Trout: www.mahalo.com How to Grill Salmon: www.mahalo.com How to Make Perfect Sushi Rice: www.mahalo.com How to Make French Toast: www.mahalo.com How to Grill Ribs: www.mahalo.com How to Make Sushi: www.mahalo.com How to Bake a Potato: www.mahalo.com How to Cook Roast Beef: www.mahalo.com How to Make Yorkshire Pudding: www.mahalo.com How to Make Mashed Potatoes: www.mahalo.com Check out these Mahalo How-To Playlists: How to Use Facebook: www.youtube.com How to Use Adobe Photoshop: www.youtube.com How to Speak French: www.youtube.com How to Speak Italian: www.youtube.com How to Speak Japanese: www.youtube.com How to Speak Spanish: www.youtube.com How to Get into Shape: www.youtube.com How To Become a Pharmacist: www.youtube.com How To Become a Photographer: www.youtube.com How To Get a Job: www.youtube.com How To Make Cocktails: www.youtube.com How To Make Coffee Drinks: www.youtube.com



http://www.youtube.com/watch?v=0XCulqBUUHo&hl=en

Sesame Noodle Recipe : Peanut Dip Recipe: Combine Ingredients

In a peanut dip recipe, combine Tomari and a sweetener to peanut butter. Learn to make peanut dip with tips from an experienced chef in this free video onAsian recipes. Expert: Abbie Jaye Bio: Chef Abbie Jaye has been cooking for many years and takes pride in using all organic and natural ingredients in her recipes, to not only bring out better flavor but also to encourage healthier eating. Filmmaker: Nili Nathan



http://www.youtube.com/watch?v=t8PHcTfrmKc&hl=en

Rice Noodles in a Spicy Broth

This noodle dish, literally translated as "Noodles from Siam" actually has its roots in nearby Malaysia, where it is usually eaten for breakfast (which explains the addition of boiled eggs). However, I find it also makes a great dinner dish. Vermicelli noodles are surrounded by a rich shrimp-based broth that is deliciously unique in taste. To serve it the authentic way, scoop noodles into bowls along with the sauce, then place all other toppings on the table and let your guests put the final dressings on this fun and flavorful dish. But be forewarned: these noodles can become addictive!





Taste one to make sure it is soft enough to eat. If not, place pot over medium heat until noodles are done. Drain and set aside. To serve, place generous mounds of noodles in serving bowls and ladle soup over top (bowls should be at least 1/3 full of the spicy soup). Now either add the other toppings yourself, or place in bowls and allow guests to add their own. Serve with slices of key lime on the side, as well as additional red chilies or chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!





Cook the noodles according to package directions; drain and rinse well. Set aside. While the noodles are cooking, make the dressing: Combine the soy sauce, Chinese vinegar, sesame oil, Chinese chili paste, sugar, ginger, garlic and scallions in a small bowl, stirring to mix well. Set aside. Spray a small skillet with nonstick cooking oil spray. Heat over medium heat and add the egg, turning the skillet so the egg covers the bottom of the skillet in a thin layer. Cook until firm, then transfer to a cutting board to cool. Cut into thin shreds and set aside.





To serve, arrange the noodles in the center of a platter. Create concentric rings around the edge of the noodles with the carrot on the outside, then the spinach, then the cucumber. Make 2 small piles of the bean sprouts at opposite ends of the platter, then create 2 piles of shredded egg on top; in the center, place the minced garlic and ginger, then the chicken and cilantro, and garnish with the scallions. Serve immediately, with the bowl of soy sauce-vinegar dressing on the side. Ready you are Rice Noodles in a Spicy Broth Please visit in the site www.indomunch.com for extra details.

Homemade Chicken Noodle Soup Recipe : Ingredients for Homemade Chicken Noodle Soup

Watch an expert chef gather ingredients for making homemade chicken noodle soup, including chicken, carrot, parsley, celery, onion, zucchini, and parsnip in this free cooking recipe video. Expert: Karen Weisman Contact: www.kitchenandcrafts.com Bio: Karen Weisman graduated from Boston University with a degree in Hotel and Food Management. She teaches cooking, baking, cake decorating, and various crafts. Filmmaker: Karen Weisman



http://www.youtube.com/watch?v=-JGWE_NU8i8&hl=en

Cathlyn's Korean Kitchen, Episode 6: Dak Dori Tang

in this episode, Cathlyn invites Christina, Nina and Vanessa over for Spicy and Spooky Night and make Dak Dori Tang for them. This easy to make, delicious sweet and spicy chicken stew is made with potatoes, carrots, onion and kochujang sauce



http://www.youtube.com/watch?v=7FDywJigY3c&hl=en

Spicy Chicken and White Bean Soup

http:www.ChefEvelyn.com Check out my take on the classic "Chicken and Noodle Soup" I think this version is seriously stylish. Let me know what you think, Chef Evelyn Follow me on Facebook www.Facebook.com Follow me on Twitter: www.Twitter.com



http://www.youtube.com/watch?v=UY7QjgNQ7lw&hl=en

Go Hogging the city water

Thanks to its location and proximity to two great drinkers of beer countries in Europe in Amsterdam - Belgium, where beer was more or less invented modern, and Germany, famous for its beer, it is a fantastic city to drink in as eating, this may not be the gastronomic capital of Europe, but there is a good variety of ethnic restaurants, especially in Indonesia, China and Thailand, and the price compared to other major cities are quite reasonable standards. Tradition of Amsterdam's coffee andbars that serve food adventure for a good price in a relaxed and modest is too big an advantage.

Seasoning in Thai Food

Thai food usually is very tasty. Aside from the main ingredients used in Thai cooking. Whether meat or vegetables, seasonings also play important role to enhance flavoring. Thus, one should keep in mind and become familiarized with all the key flavors prevalent in Thai cooking as described below.

Guilin Food , Cuisine & Local Specialties

Besides being one of the most picturesque cities in China, Guilin's local cuisine is quite special. Being located on the beautiful Li River, fish is a large part of people's diets. The rice noodles are famous throughout China. A visit to Guilin just isn't complete without sampling some of the local food.

Explore An Inspiring Adventure

Do you want to take a boat ride up a winding river crafted by Nature and go back to relax at Bintan Indonesia hotels? Do you want to explore a trading sea port that showcases ancient buildings surrounded with rumors of an old legacy? Would you like to see the quaint and fascinating ‘Kelong', a house on stilts? Known as the biggest amongst 3,200 islands of the Riau Islands Province of Indonesia, Bintan has been crafted and designed by Bintan Resorts since 1990. As one of the islands of an ancient archipelago formed by 17,508 islands, Bintan is situated in Indonesia and is 45 minutes by ferry from Singapore. Excitehotels.com takes a winding cruise through beautiful and wild islands and extends an invitation of care to their guests who have chosen to stay in a Bintan beach resort. Catering to a range of clients to offer the quintessence of luxury, warmth, hospitality and detailed attention, Excitehotels.com traverses the mysterious islands to give their guests the treasures of Bintan hotels.

Get a Taste of Chiang Rai

Chiang Rai is the northern most province in Thailand and a famous tourist spot for its natural wonders and the remnants of an ancient civilization. Situated at a height of about 2000mts above sea level, Chiang Rai is one of the best places to visit in Thailand for nature enthusiasts and eco-tourists. The hilly region is also popularly called the ‘Golden Triangle' as it sits in the border regions of Thailand, Myanmar and Laos. Chiang Rai is a great place to experience the colorful and serene part of the Thai culture. Visitors staying at a great Chiang Rai hotel can view Nature parks and cultural centers, indulge in activities like trekking, mountain biking or experiencing Chiang Rai's vibrant nightlife, while holidaying can work up quite an appetite. Chiang Rai offers a scrumptious spread of some of the most original Thai cuisine, to pamper your taste buds.

Sunshine finishes ambrosial ramen challenge

Sunshine finishes spicy ramen challenge



http://www.youtube.com/watch?v=1nZv2vhXsSk&hl=en

food condiments in Thailand

Thai food is usually very tasty. In addition to the main ingredients used in Thai cuisine. Meat or vegetables, condiments also play an important role in improving the seasoning. Therefore, we must be aware of and familiar with all the popular flavors of Thai cuisine essential, as described below.

A TASTE OF FUSION - Episode 84 Part 2

In this episode of A Taste of Fusion, Poppy brings forth a delicious and diverse aspect of Chinese cuisine. From a version of Chicken and Almonds with a hot dipping sauce, to spicy noodles, tune in Sunday at 8:05 PM PST



http://www.youtube.com/watch?v=iLXWdW3JvRw&hl=en

How-to accomplish Sesame Noodles with a peanut sauce

How-to make Sesame Noodles with a peanut sauce. This is a simple recipe you can make for dinner and the peanut sauce is easy to make in a KitchenAid blender. Ingredients 2 scallions, sliced 1 clove of garlic 1 tsp of fresh ginger root 2 tbsp of soy sauce 1 tbsp of hot sauce 1 tbsp of sesame oil 1 tbsp of rice wine vinegar 1 tbsp of sugar 1 tbsp of peanut oil 1/3 cup of chunky peanut butter 1/3 cup of sesame seeds 1/4 cup of cold water homemade pasta (reference egg pasta recipe) fresh cilantro 1 tbsp of peanuts, chopped Instructions 1. In a blender, combine the scallions, garlic, ginger root, soy sauce, hot sauce, sesame oil, rice wine vinegar, sugar, peanut oil, chunky peanut butter and sesame seeds and blend. 2. Add cold water and then continue blending. 3. Now to a large glass bowl, add the cold noodles and toss with the sauce. 4. Garnish with julienne scallions, fresh cilantro, chopped peanuts and toss.



http://www.youtube.com/watch?v=8BGZSrrahsQ&hl=en

VLOG: Trying Some Spicy Green Tea Noodles

Us trying some Spicy Green Tea Noodles



http://www.youtube.com/watch?v=2bIyIgfROJo&hl=en

Health Diet - Diarrhea and Foods to Eat

Explaining Diarrhea
This is a condition than is known by the watery stools that are passed frequently by a patient with this problem. Most of the organs in the body secrete a form of liquid (which comes from our regular food and liquid intake), and this can be up to 10 liters per day. The diarrhea is generally due to a problem with absorption (caused by inflammation or infection) in the colon and/or lower intestine. Undigested food generally goes through the intestines in a liquid form and the excess liquid should be absorbed by the intestine or colon to form the stool into a more solid state.
Types
There are basically two types of diarrhea, and they are known as acute (rapid onset with a short duration, lasting a few days or up to a week) or chronic (long-lasting - three weeks or more and can be recurrent). It is very important to get the diagnosis correct with these two problems as the causes differ, thus making the treatment different in each case.
A few examples of causes of acute diarrhea:
1) Food poisoning
2) Viral gastroenteritis
3) Bacterial enterocolitis
4) Parasites
5) Drugs
6) Traveler's Diarrhea
Symptoms include - nausea, vomiting, abdominal cramps and finally diarrhea
A few examples of causes of chronic diarrhea:
1) IBS - Irritable bowel syndrome
2) IBD - Inflammatory bowel disease
3) Colon cancer
4) Severe chronic constipation (causing a blockage and overflow)
5) Endocrine diseases
6) Laxative abuse
Avoid the following food if you have diarrhea
* greasy, deep-fried and fatty foods
* rich sauces - may worsen diarrhea
* sugary or spicy foods
* sugar-free gums and candies (contain sweeteners that could irritate the problem)
* gas forming foods - beans, onions etc
Ensure you eat the following:
* bananas
* rice
* apples
* toast
* crackers
* pretzels
* apricots
* applesauce
* mashed potatoes (avoid using milk or butter here)
* noodles
* smooth peanut butter
* eggs {boiled, poached or scrambled)
* skinless chicken (not fried)
* white fish (steamed or grilled)
* lean beef
Remember eat smaller amounts but more often, in severe cases make up a electrolyte balance of 1 teaspoon salt and 2 teaspoons sugar into a liter of water (drink up to 2 liters of this a day).
The consequences of prolonged diarrhea may Include:
* General decline in health - this will be due to the lack of absorption of certain vitamins, minerals and other important nutrients
* dehydration - this is a serious problem and can be fatal (symptoms include dryness of the mouth, intense thirst, reduction in urine output and sunken eyes, to name but a few)
Always consult your doctor in off the shelf medication does not take effect within 2 days.

Get a Taste of Chiang Rai

Chiang Rai is the northern most province in Thailand and a famous tourist spot for its natural wonders and the remnants of an ancient civilization. Situated at a height of about 2000mts above sea level, Chiang Rai is one of the best places to visit in Thailand for nature enthusiasts and eco-tourists. The hilly region is also popularly called the ‘Golden Triangle' as it sits in the border regions of Thailand, Myanmar and Laos. Chiang Rai is a great place to experience the colorful and serene part of the Thai culture. Visitors staying at a great Chiang Rai hotel can view Nature parks and cultural centers, indulge in activities like trekking, mountain biking or experiencing Chiang Rai's vibrant nightlife, while holidaying can work up quite an appetite. Chiang Rai offers a scrumptious spread of some of the most original Thai cuisine, to pamper your taste buds.

Spicy Chicken and White Bean Soup

http:www.ChefEvelyn.com Check out my take on the classic "Chicken and Noodle Soup" I think this version is seriously stylish. Let me know what you think, Chef Evelyn Follow me on Facebook www.Facebook.com Follow me on Twitter: www.Twitter.com



http://www.youtube.com/watch?v=UY7QjgNQ7lw&hl=en

Spices in Indian Curry

India - long identified for its spices more than anything else, still stands as a signal post for all that relates to spice today. In the past, many a country gave in to the lure of spice and did their best to invade this country. It is this very lure of spice that led to the discovery of the Americas as well. Rather than go into the ‘spice’ history, I have decided to do a short article on some of the major spices of India with a few relevant details.


Spices, something that none of us can go without these days, have ruled over the minds and hearts of men and women for quite a while now. Even today, spices would be perhaps one of the foremost things that most of the world would associate with the sub-continent.


Here is my list of some of the top 10 spices from India.





1. SAFFRON :


Saffron is one of the most delicate spices in the whole world. It is derived by drying the stigma of the flower Saffron Crocos . This spice is used both as a coloring as well as a seasoning agent. This spice is also one of the most expensive ones and is valued greatly for its coloring abilities more than anything else.


Usage - Saffron is mostly used as a coloring agent in sweets as well as Kheers. It lends the Kheer a quaint yellow color and also imbibes it with the flavor as well. A few strands of Saffron are first taken and then grounded up in a bow with a small amount of milk. When the milk turns light orange, then it is ready to be added to the Kheer.


A special point of interest in Indian cooking, Saffron is always added at the end of the preparation of a dish. This is in contrast to the European dishes like the Paella, where the Saffron is added either at the beginning or half way through.





2. BLACK CARDAMOM :


Black Cardamom also known as “Bada Elachi” (Big Cardamom in Hindi) is well defined by the smoky aroma. It is widely used as a flavoring agent like its green cousin. The black Cardamom is widely used in cooking all the way from India to China and has found its place in a variety of dishes ranging from the erstwhile Biryani to the noodle soup.


Usage - Black Cardamom is defined by its smoky aroma and is not used in Sweets like the green cardamom. Instead, it is used primarily in the preparation of Dals, Curries and Biryanis. It has a strong pungent aroma which is better suited for the preparation of curries than a kheer. It is stored in the same way as the green cardamom and the pods are released just before adding it to the dish. The black cardamom is also used in the preparation of the famous Garam Masala, a popular blend of Indian spices, used in several North-Indian dishes.





3. GREEN CARDAMOM :


Green Cardamom is a small seed pod with black seeds in the shell. This is used primarily for flavoring anything from drinking water to a cup of Chai (Indian Tea). It is small in size compared to the other cardamom variety but packs quite a nice aroma inside its pod. The green cardamom is also used in medicine to treat infections of the teeth and the gums.


Usage - Green cardamom is used mainly as a flavoring agent and it is best stored in its pod itself. Typically the pod should be opened just before the green cardamom is to be added to the dish be it a Kheer or a glass of Chai. To get the best optimum effect, it is better to just crack the pod and add the whole thing into the dish.





4. CINNAMON :


Cinnamon is a spice derived from the bark of an evergreen tree. Cinnamon is native to India and as such, its uses range from that of a flavoring agent to a medicinal agent. Cinnamon oil can also be prepared from this bark. The Cinnamon is used both as a condiment as well as a flavoring agent and is light-yellowish brown in color.


Usage - Cinnamon stick is used in Indian cooking for the preparation of Pulao (also spelled Pilaf at times), Biryanis and certain curries. While using it to cook Pulao, one should sauté the Cinnamon stick in a little bit of oil until one can feel the aroma wafting high. Cinnamon is also used in traditional medicine to treat toothaches as well as bad breath.





5. GINGER :


Ginger a perennial plant that adds its own bite to the food and is more of the stem than the root as is commonly believed. Ginger is found all over India and it has a pungent taste that is unmistakable. Ginger besides adding flavor to ones food is also known for its medicinal properties as well. Their medicinal uses range from being used in the preparation of many an Ayurveda drug to the ever famous 'Ginger tea'.


Culinary wise, Ginger has a place of its own. It is predominantly used in the grounded form in Indian cooking. It is used to flavor North-Indian curries as well as the South-Indian favorites - Rasam and Sambar.


Usage - Ginger is used as both fresh and dried forms. It is the fresh ones that give the bite to one's food. Ginger is utilized both in cooking and medicine. In cooking, Ginger is first grounded up and then used but there are a few Indian dishes where thin silvers of ginger are added up to the dish. Ginger is also predominantly used in Chinese foods as well.





6. CORIANDER POWDER:


Coriander also known as Cilantro is a herb with a fresh, sweet aroma. The Coriander powder also known as Dhania powder is an essential item in almost every single Indian household. It is used as a flavoring agent in dals and curries. It imparts the dish with its unique aroma of freshness. The coriander seeds are first dried up, grounded into a powder form after which they are stored in dry packets.


Usage - The coriander powder is used in Curries, Rasam and Sambar. One of the unique abilities of this spice is to make the dish seem 'lighter'. The Coriander powder is used in the beginning of the preparation of the dish so as to impart is flavor to all the ingredients of the dish, whereas, Coriander leaves are usually sprinkled as garnish or finishing on top of prepared dishes.





7. ASAFOETIDA :


Asafetida also known as 'the devil's dung' is known for its pungent odor. It originated in the Americas but, in the recent past, seems to have made its home in the sub-continent. Asafetida is prepared from the sap of a plant which is later dried into a grayish resin like substance. Asafetida is quite hard and often has to be broken down with the help of a hammer or any other substitute.


Usages - It is used as a condiment and flavoring agent in cooking. It gives that special flavor to the Rasams and Sambars of Southern India. Generally it is sautéed in oil or ghee and then added to the dish, be it a Dal or a Rasam. One should take care to store Asafetida in air tight containers to avoid your kitchen from smelling like the Devil's dung.





8. CUMIN :


Cumin is widely used in Indian kitchens, mainly as a flavoring agent and as a condiment in certain dishes. Evidence of Cumin usages have been found to date from the second millennium B.C.


Usage - All Curries and Dals have cumin in them in small quantities. Cumin gives these dishes an aroma that serves to enhance the dish further. It is used in the beginning of the preparation of the dish and as the flames heat the cumin seeds, it starts to give off its flavor. Cumin can also be used in the powdered form but for stronger aroma, it is best to use the seeds as they are.





9. PEPPER :


Pepper is known as the 'King of all spices' and with reason. This is one of the spices that were responsible for making Indian spices famous during the medieval times. Pepper is derived from the berries of the pepper tree, and they come mainly in two varieties, black pepper and white pepper.


Usage - Black pepper is slightly different in taste from White pepper, one hits the tip of the tongue where as the other one hits the back of the tongue. The black pepper is the dried berry, whereas the white pepper is just the seed alone. They are used to flavor a variety of dishes from soups to the main courses.





10. CURRY LEAF :


Curry leaves are as essential to Indian cooking as bay leaves are to European ones. The curry leaves as well as the oil that is obtained from are highly prized not just as a flavoring agent but also for the medicinal properties of the oil. You might find it interesting that Curry leaves have nothing to do with the colloquial word 'curry' that is widely used in the western world as a generalization for spicy Indian dishes.


Usage - Curry leaves are used as a flavoring agent mainly in Southern India. These aromatic leaves are best used when they are fresh. They are generally used to flavor a dish right at the end of the preparation. The leaves are crushed by the hand to help release the flavor.





Hope you find this listing helpful. Here's a piece of trivia for you to end this article - Did you know that India also has the only known 'Spice exchange' in the world? In fact, in the town of Kochi in Kerala, along the south-west border of the country, there is an exchange market that deals with one spice alone - Pepper. Trading goes on pretty much every day and it's quite interesting to watch. So the next time you are in Kerala, take a breather and pay a visit to their Spice Exchage.


Happy cooking!

Travel to China - Local cuisine of Suzhou

Most of Suzhou's local food is snacks or Xiao chi (small eats). They originated in little stands or stalls located on sides of the road. Many locals and visitors to Suzhou enjoy walking down the street and stopping at the individual stalls to buy one or two items, eat as they continue their walk, and pick up some more of the tasty local dishes further on down the street. For visitors who do not like spicy food, most dishes can be prepared without chili.

How to accomplish accurate wok-fried me goreng

Singaporean celeb chef Sam Leong walks us through how to make wok-fried me goreng, a traditional spicy noodle dish with shrimp.



http://www.youtube.com/watch?v=mjUrM3PPUB8&hl=en

dukbokki (hot and ambrosial rice cake)

"dukbokki" is a popular snack in Korea. see the full recipe on my site: www.maangchi.com



http://www.youtube.com/watch?v=QUmBqvMv89E&hl=en

Great Appetizer Tasting Chili Fish

A fish chili recipe is great tasting food and easy to prepare. A nice change from ground beef, fish chili recipes usually double well and can be a crowd pleaser. Serve it with fresh bread you will have a terrific meal. The common denominator with these easy fish recipes is taste.





This fish recipe can be made outdoors on the barbecue, or you can pan-fry the fish indoors. You'll love the tenderness of the fish combined with this fantastic, taste-bud-awakening sauce, which can be made anywhere from mild to extra spicy to suit your taste. And nearly any whole "white-fleshed" fish can be used for this recipe. Seafood is a source of protein in many diets around the world.





Chili fish make a great meal or a great appetizer. An excellent sauce for fish cooked on the barbecue. Feel free to substitute different, larger pieces of fish and the taste will still be fantastic. I think it's the sesame oil, when added to the chili/lime that really lifts it out of the ordinary.





This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 Min’s and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.





A fish chili fish recipe is great tasting food and easy to prepare. A nice change from ground beef, fish chili recipes usually double well and can be a crowd pleaser. For seafood lovers, we feature the most trusted companies with the greatest variety of seafood favorites and regional specialties who sell seafood online. The combination of creamy mash, salty salmon and tasty lime and chili make these patties a fave. Please purchase online www.indomunch.com in NewYork city.

Malaysian adventures_ipoh 04

More scenes of my Malaysian adventure. Duck soup and noodles, durian and rambutan fresh from the tree. Colors of Malaysia



http://www.youtube.com/watch?v=LcxT0whtOQ4&hl=en

Freakin' Hot Noodles.

Me and my friends eating ridiculously hot noodles in Tsim Sha Tsui (尖沙咀)... You can see the snot coming out of Jeff's nose... Wow!



http://www.youtube.com/watch?v=nczpezrJx5Y&hl=en

How To Serve Singapore-Inspired Noodles

Have you ever wanted to get good at stir fry recipes, spicy, main dish recipes, cheap recipes, noodles, less than 1 hour, shrimp. Well look no further than this advice video on How To Serve Singapore-Inspired Noodles. Follow Videojug's professional experts as they steer you through this instructional video.



http://www.youtube.com/watch?v=YLE_7KwVxAM&hl=en

"What's The Matter, Too Spicy For Ya" Alasdairm's photos about Phanom Rung, Thailand

A TripAdvisor™ TripWow slideshow of a travel blog to Phanom Rung, Thailand by TravelPod blogger Alasdairm titled "What's The Matter, Too Spicy For Ya!". TravelPod is a company of TripAdvisor™. Alasdairm's travel blog entry: "Phanom Rung, or Prasat Hin Khao Phanom Rung as it is known in Thai, is an ancient Khmer temple complex near Buriram, a sort of mini Angkor Wat. It sits atop an extinct volcano or mountain to the locals but merely a hill to most other people with the flat Issan paddy fields stretched towards the horizon below with the mountains of Cambodia visible to the south. This was our destination for today with Pen and Watchara coming along for the ride, ok so Pen was driving and was taking Watchara and I out for the day but enough of the technicalities. The ruins have been pretty well restored with a long promenade leading up to the temple itself topped off with a bunch of steps at the far end to tire out those with shorter legs than most (not referring to anyone in particular of course!). Twice a year when the sun is in the correct position in the sky the sun light fills the corridors and 15 door ways which are all aligned to face the sun in the morning although the only thing filling the doorways today was a number of wide-load tourists. Heading back down the road we stopped for some grub at a local noodle place with the chef speaking a range of Thai, Lao, Khmer and enough English to ask how spicy I wanted the noodles. Either my reckoning of spicy food was off ...



http://www.youtube.com/watch?v=OUWbaHXVEW4&hl=en

Ching's Chinese Food in Minutes-Spicy Sichuan aubergine

Ching's Chinese Food in Minutes www.chinghehuang.com itunes.apple.com www.amazon.co.uk Spicy Sichuan aubergine This spicy dish is a winter favourite bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar Spicy Sichuan aubergine Preptime:10 minutes, cooking: 12 minutes This spicy dish, also known as Yu Shiang Cie Tze, is bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar. This is definitely a winter favourite. serves 2-4 to share groundnut oil for deep-frying 1 large aubergine, sliced lengthways into 2cm/æ inch wide x 4cm/1* inch long, chunky batons 2 garlic cloves, finely chopped 2.5cm/1 inch piece of fresh root ginger, peeled and finely chopped 1 medium red chilli, with seeds, sliced into rings 2 tablespoons chilli bean paste 200ml/7fl oz hot vegetable stock 1 tablespoon light soy sauce 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 2 pinches of brown sugar 1 tablespoon cornflour blended with 2 tablespoons cold water 1 spring onion, finely chopped egg-fried rice to serve 1. Heat a wok over a high heat, then fill the wok to one-third of its depth with groundnut oil. Heat the oil to 180ºC/350º For until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. 2. Pat the aubergine dry and, using tongs, lower each piece into the oil and deep-fry for 3 minutes until slightly golden, the skin slightly wrinkled and the flesh soft but still retaining its shape ...



http://www.youtube.com/watch?v=Zu6KvgQar4M&hl=en

Japanese Chilled Soba Noodles

Jaden Hair of steamykitchen.com shares a recipe for Chilled Soba Noodles, with How-To provided by David Lawrence of goodbite.com. It's a grown-up Ramen noodles!



http://www.youtube.com/watch?v=otqptOGbs2M&hl=en

Where To Find The Best Thai Bamboo Bistro

A couple months passed between our visits to Thai Bamboo Bistro, and this time, on our third stop, we knew a little more.
Sometimes, a little more information is dangerous and just enough to convince you not to return to a restaurant.
Not this time.
Our first visit was on a summer Monday. We were a little ahead of the lunch rush, our 2-year-old was a little subdued, and so we took a chance on a place we'd noticed in the new Quail Hill Village shopping center in Irvine, not far from where the San Diego (I-405) and Santa Ana (I-5) Freeways converge in central Orange County, California.
The center sprang up in the shadow of the Shady Canyon estates seemingly overnight. It's out of the way -- you don't just happen by.
It's in one of those new-generation neighborhood centers that has an all-too-familiar feel about it: anchor supermarket on one end, Starbucks on the other, generic fast-food and fast-casual restaurants between. This one was a little different -- some of the franchise names were not quite so ubiquitous, and it appeared that the Irvine Co. took a chance and leased to some non-franchise operators, too.
We ventured into the bistro, and within 10 minutes, the intimate place was packed. So packed, we quickly changed our sit-down order to to-go, hustled our now not-so-subdued little guy out and headed home to the most sumptuous take-out we'd had in months.
Jungle curry with chicken ($12) was mellow and smooth (we ordered the milder green curry; yellow and red are available). Spicy lemon grass chicken ($12) was zesty and fresh. Traditional pad thai ($11) -- my wife's standard -- aromatic and generously portioned with shrimp, egg, tofu and noodles.
So, we went back, this time for dinner, without the boy.
Again, the restaurant was full, though minus the maddening lunch crush. Again, our dinner was delicious: more green curry and pad thai -- we're creatures of habit.
We were struck by the cool, contemporary room, with its handful of bamboo decorative touches. By the briskly efficient service (though the meals can arrive at a more languid pace, testimony to the fresh cooked-to-order kitchen). And by the incredibly fresh ingredients, rendered in light sauces.
The chef markets almost daily, co-manager Jade Tam told me. Sometimes the grocery, sometimes a specialty store, sometimes a farmers market.
Then, well, life kept us away for a few months, until I spoke with manager Amy Lam.
As we chatted about the restaurant's expansion plans and presentation themes, Amy asked, ``Do you know Julie and Pat?''
Well, yes, I said, we're going to their wedding in a day.
``We haven't seen them in a while,'' Amy said, laughing. Julie warned they'd be absent for a while, something about pre-wedding fasting.
I know Julie's taste in food and restaurants just well enough that this little nugget of information -- that she and Pat are regulars enough to be on a first-name basis -- told me to get back in there, pronto.
We were again wowed by fresh flavors. We started with the Thai bamboo sampler appetizer ($14), a mix of four from the menu (spring rolls, summer rolls, chicken and beef satay, and gold bags -- crispy wontons tied up like little Gold Rush-era treasures).
Our shrimp in spicy mango sauce ($16) was sweet, but subtle. We upgraded from the standard pad thai, ordering the ``new edition'' version (egg noodles instead of rice noodles. $11).
It won't be such a long wait for our next meal here.

What are Heaty and Cooling Foods?

When a Chinese uses the terms 'heaty' or 'heatiness' to describe the kinds of foods he/she would like to have or avoid, most Westerners would probably have no idea what those concepts are or find them strange.





In Traditional Chinese Medicine (TCM), the notion of heaty (yang)(as opposed to cooling or yin) is related to the balancing of ‘yin’ and ‘yang’. To most people, especially the Chinese, in Asian countries such as China, Hong Kong, Malaysia and Singaporeans, such concepts are very much part of the indigenous culture and are commonly used as a form of expressing certain set of symptoms or sensations often associated with emotional or physical reactions such as:





• Feelings of irritability;





• Short temper;





• Fever;





• Constipation;





• Flushed face or cheeks;





• Dark yellow urine;





• Sore throat;





• Nose bleed;





• Outbreak of pimples and acne;





• Rashes;





• Mouth ulcers;





• Indigestion.





Excessive “cold” energy in the body, on the contrary, will make us feel weak, lethargic, tired and restless.





The constitution of each person is influenced by congenital factors as well as the acquired lifestlye (e.g diet, stress level, amount of exercise and sleep, living environment), and this varies from person to person. In other words, different foods act upon the human body in different ways and affect our state of health. The body's metabolism, functioning of organs and organ structure all combine to determine our susceptibility to these heaty and cooling effects of foods.





Examples of cooling and heaty foods:





Cool (yin) Foods:





Bamboo shoot, banana, bitter gourd, clam, crab, grapefruit, lettuce, persimmon, salt, seaweed, star fruit, sugar cane, water chestnut, watermelon, lotus root, cucumber, barley, bean curd, chicken egg white, marjoram, oyster, pear, peppermint, radish, strawberry, tangerine, and yogurt, broccoli, cauliflower, zuccini, corn, tomatoes, pineapple, turmeric.





Neutral (balanced yin and yang) Foods:





Corn, abalone, apricot, beef, beetroot, black fungus, carp, carrot, celery, chicken egg yolk, cuttlefish, duck, fig, honey, kidney bean, lotus fruit and seed, milk, olive, oyster, papaya, pork, potato, pumpkin, radish leaf, red bean, plum, sunflower seed, sweet rice, sweet potato, white fungus, yellow soybean, brussels sprouts, snow peas, sweet potato, taro, dates, figs, raspberries, raisins, sage, rosemary, thyme, brown rice, apple.





Heaty (yang) Foods:





Pepper, cinnamon bark, ginger, soybean oil, red and green pepper, chicken, apricot seed, brown sugar, cherry, chestnut, chive, cinnamon twig, clove, coconut, coffee, coriander (Chinese parsley), date, dillseed, eel, garlic, grapefruit peel, green onion, guava, ham, leaf mustard, leek, longan, mutton, nutmeg, peach, raspberry, rosemary, shrimp, spearmint, sweet basil, tobacco, vinegar, walnut, jackfruit, durian, leek, shallots, spring onion, , apricots, blackberries, black currant, mangoes, peaches, cherry, mandarin orange, grape.





How a food is prepared also matters. E.g Beef is considered as neutral, but if you have it deep fried or grilled, it would be considered as heaty. In addition, there are some interesting broad guidelines to determine whether a certain food is heaty or cooling:





Heaty/yang foods:





• grow under the hot sun;





• are sweet;





• have lots of fats;





• rich in sodium;





• are hard, dry or spicy.





Cold/yin foods:





• grow in little sunshine;





• are salty;





• are lean;





• rich in potassium;





• soft and wet;





The heatiness and cooling effect of foods refer to their capacity to generate sensations - either hot or cold in our body. They do not refer to the state of the food but its effect on our bodies. For example, tea is a cooling food. This means that it generates cold energy in our body. To seek a balance in diet, we can classify food as predominantly yin or yang. Hence, if you eat predominantly yin foods, your body will be capable of producing only cold energy, in contrast, eating predominantly yang foods produces hotter energy. If a person suffers from cold rheumatism, eating foods with a warm or hot energy would be helpful. If a person's acne condition deteriorate due to consumption of fried foods, it is beneficial to eat cooling foods to counter heatiness and relieve symptoms. Hence, to strike a yin-yang balance in the diet, it's almost natural for the Chinese to have a glass of a lemon barley or winter melon (cooling) drink to go with a plate of (heaty) fried rice, or a bowl of (heaty) spicy noodle with some (cooling) fruits such as star fruits or water melon.





The concept of heatiness is not meaningful or relevant in the western medicine paradigm. However, it is believed that there is some parallel to Acid (heaty) and alkaline (cooling) balance, or protons and positive charges (heaty) and cooling (electrons and negative charges). Medicine evolves. Conventional medical doctors in the west has long started to integrate and learn about alternative treatments or medicines and incorporate them into their practice. Today they believe that these new medical approaches are beneficial and effective in many ways.

Kaleb Nation and Spicy Asians...

Phoebe's Spicy Asian Noodles Ingredients: - Noodles - Spicy Beef stuff - bubbly soy sauce - too much sugar - fake asian barbecue sauce - olive oil - bokchoyish from there, figure it out on your own.



http://www.youtube.com/watch?v=4B9LY1G3DfU&hl=en

Great Salad Recipes

Great Salad Recipes





Salads are nutritional and can be the great source of vitamins, proteins, carbohydrates, minerals and lot more. They are considered as light meal and much more than an appetizer. Their preparation mostly involves vegetables (leafy vegetables) sometimes fruits. The dressing of the salads forms the crux of it, which differentiates the taste of different salads. Occasionally the salad is prepared with meat, fish cheese or nuts, which makes the salad of high calorie-content. Basically the salads are healthy with low calories most commonly found on every dining table in US





The most commonly consumed green salad consists of variety of vegetables like lettuce, spinach or arugula. This is not all green salads can be seen with tomato, cucumber, peppers, mushrooms, onions, spring onions, and red onions, carrot and reddish. We come across people who love to try different things in their daily diet they make different combinations in the same dish to give it different taste and flavor. For this reason we find green salads complimented with pasta, olives, cooked potatoes, croutons, beans, rice meat, cheese and fish. That is why salad is not just any mixture of leafy vegetables but needs proper garnishing and serving with of course the right mix of ingredients.





There are wide array of sumptuous chicken and summer salad recipes with tantalizing taste and mouth-watering aroma.


Lets look at one of the recipe called Chinese chicken salad recipe which easy to prepare and tasty to eat. The almonds and noodles in the salad adds a crunchy taste to it and the dressing makes it spicy and sweet. Take a quick look at the ingredients needed.





Chinese chicken salad


Ingredients:


Coleslaw


1 packet of chicken noodles


1/2-cup of chopped green onions


Few sliced almonds to add crunch


4 skinless, boneless chicken breasts


Dressing essentials:


1/2 cup of sugar


1/2 cup of olive oil


Wine vinegar or same quantity of rice preferably 1/2 cup rice


2 tsp. of soy sauce


Seasoning from the ramen





Method


To start with the Chinese chicken salad, you need to bake/grill and cube the 4 chicken breasts properly. Once this is done you have to combine all ingredients together. When the ingredients are mixed properly put the dressing on salad immediately before serving.


During summer the intake of regular diet is less but the salads with nice dressings and variety of toppings can actually work a appetizers. The summer salad recipe give involves fresh vegetables. Just go through the recipe to more about it.





Mid- summer Italian bread salad





Ingredients


1 clove of garlic


1 (1 pound) loaf or Italian bread preferably


1 cup of finely chopped tomatoes


1 cup of peeled, seeded and chopped cucumber


1 cup of chopped red onion


1 clove crushed garlic


2 cups of chopped fresh basil


1/8 cup of chopped fresh thyme


1/4 cup of olive oil


2 tablespoons of balsamic vinegar


If the bread is too fresh toast it till it becomes dry and crunchy.





Preparations


First of all rub the peeled clove of garlic from inside of wooden salad bowl. After that chop the bread into small size pieces. Mix bread, tomato, tomato, cucumber red onions, garlic, basil and thyme in the prepared salad bowl. Finally add oil and vinegar for lightly coating. Toss and serve the Mid- summer Italian bread salad.

Spicy Ramen Challenge #1

Jonny and Devin attempt the Spicy Ramen Challenge



http://www.youtube.com/watch?v=cnfpNaTz_oY&hl=en

Penang Street Food - A Gastronomic Journey in Malaysia

Nothing beats Penang when it comes to street fare. Not even my beloved hometown of Ipoh. Every corner, every junction, and almost on every single row of shoplots on the island, you’re bound to bump into a coffee shop, hawker centre, or at the very least, a make-shift hawker stall under some shady trees.

How to Choose the Best Accommodation in Thailand

Thailand has thousands of visitors every year and many choose to stay in one of the many beautiful self catering villas or bungalows, which are set back from the hustle and bustle of the many towns and cities. Choosing a self catering holiday gives you the freedom to literally please yourself and enjoy the peaceful surroundings without having to worry about where you are going to eat.

I Love Organic Wine - A Biodynamic Austrian Gruener Veltliner Wine

Nikolaihof claims to be Europe's first biodynamic wine estate and the oldest wine estate in Austria. Gruener Veltliner is Austria's top grape both for quality and for the number of acres planted. This wine comes from mostly 40 to 50 year-old vines in Lower Austria, the largest and most important of Austria's four wine regions. The Wachau district of Lower Austria is northwest of Vienna and boasts its own wine classifications, unseen elsewhere. Today's wine's cousin with the best breeding (top of the line Wachau classification) costs well more than twice as much but got a 93 from the reviewer quoted below. We just had to make do with the plebian side of the family.

Pan Fried Spicy Noodles with Vegetables & Chicken

www.facebook.com www.chingssecret.com http



http://www.youtube.com/watch?v=UAYvbx9CFQU&hl=en

炒馬麵Spicy Noodle with Assorted Meats

炒馬麵Spicy Noodle with Assorted Meats



http://www.youtube.com/watch?v=m5nzb39hi10&hl=en

Spicy Canton by foodtrip28.ph

happy valentines po sa lahat! pag may nag aya na magpa canton kayo, alam niyo na gagawin niyo.. hehe..



http://www.youtube.com/watch?v=jPFx72V8DzI&hl=en

Eat Columbus: Pochi

With guest Dan Wilkens. Pochi is the first tea restaurant that introduced bubble tea to Columbus. Also serves udon, congee (Recommended), crepes, spicy noodles, and also appetizers like potstickers, fries and fried tofu. Located at: 2060 N High St Columbus, OH 43201 (614) 299-9460



http://www.youtube.com/watch?v=ZcZ-cZP77Mw&hl=en

Vegetable Noodle Soup - Part 1 of 2

For Recipe Visit howtoexpo.com Store bought soups, with all the preservatives, coloring and additives, who needs that! You can make your own Vegetables Noodle Soup right at home, for the fraction of the cost, and you will know exactly whats in the meal you are preparing. A Hearty Vegi Soup that will make your mouth thank you from the very first bite. Its very simple to make, and all the ingredients can be adjusted to your preference. Enjoy!!!



http://www.youtube.com/watch?v=srgphTc_DEs&hl=en

Mi Goreng - Short Film

Spicy.



http://www.youtube.com/watch?v=vEIxwMsWVwc&hl=en

Making Spicy Cup Noodles 6

Taken by a serious fool



http://www.youtube.com/watch?v=qesdzvt898g&hl=en

Best Noodle Soup in Chiang Mai, Thailand

Kouay Tiew Ped at Chiang Mai Meuang Rot



http://www.youtube.com/watch?v=eO1faAuUpRw&hl=en

Local Kitchen - Veg Noodles and Veg Sandwich

Video From Preparation Of Veg Noodles and Veg Sandwich



http://www.youtube.com/watch?v=hOS4vlRTppI&hl=en

Jjamppong Noodle Scandal(Only Filipinos)

Only filipinos can understand this...



http://www.youtube.com/watch?v=EvY0LEPCfCM&hl=en

Ryan Eating Spicy Noodle

http://www.youtube.com/watch?v=RJ7OGqp4VbY&hl=en

A TASTE OF FUSION - Episode 84 Part 1

In this episode of A Taste of Fusion, Poppy brings forth a delicious and diverse aspect of Chinese cuisine. From a version of Chicken and Almonds with a hot dipping sauce, to spicy noodles, tune in Sunday at 8:05 PM PST



http://www.youtube.com/watch?v=lnDlCc29EIg&hl=en

Hao Hao Sate Onion Flavor Instant Noodle Review

This is a good one!



http://www.youtube.com/watch?v=xHq2AcZHMxs&hl=en

Spicy Thai Peanut Noodles

Hello all! I actually made this video a week ago, and just haven't had time to post it. This is the easiest recipe you could imagine, and only takes about 20 minutes or so. Also, it's pretty healthy,and very affordable. Hope you all enjoy it! Peace & Love :)!



http://www.youtube.com/watch?v=5g_j-J--XQk&hl=en

Spicy Soup with Prawn Balls

SPICY SOUP WITH PRAWN BALLS 2 tsp Ching's Secret Red Chilli Sauce 1 tsp Ching's Secret Soy Sauce 4 cups water/chicken stock/fish stock ¼ tsp sesame oil ½ cup carrot, sliced ½ cup cabbage sliced Salt and pepper to taste 2 tbsp corn flour 6 tbsp of prawn mince 1 beaten egg Method: Mix the prawn mince with egg and corn flour, turn the mixture into small bite sized balls boil to cook and drain. Pour 4 cups of water/chicken stock/fish stock in pan, add vegetables, sauces and heat on a medium flame. Let it boil, adjust the seasonings, add sesame oil and serve hot. www.facebook.com www.chingssecret.com http



http://www.youtube.com/watch?v=5AB3a7UkOZs&hl=en

Cottage Cheese Balls in Spicy Sauce Chinese Style Gujarati

COTTAGE CHEESE BALLS IN SPICY SAUCE CHINESE STYLE 1 pack Ching's Secret Schezwan Sauce Mix 100 gms cottage cheese/paneer 2 medium size potatoes boiled Salt and pepper to taste 1 medium onion diced 1 medium carrot diced 1 spring onion chopped for garnish 450 ml of water ½ cup corn flour Oil to deep fry Method: Grate or mash the paneer and boiled potatoes together and mix well. Make small bite size balls with the mixture. Coat the balls with the corn flour Deep fry to make them crispy. Heat 2 tbsp oil in a pan. Add the vegetables and stir fry for 1 min. add water and entire content of Ching's Secret Schezwan Sauce mix and cook for about 1 min or till the sauce get thick. Add paneer balls to it and cook for further ½ a min. Garnish with spring onions and serve hot. www.facebook.com www.chingssecret.com http



http://www.youtube.com/watch?v=yJSj0kNXlJk&hl=en

zuza zak's weeknight dinners: mackerel rice in ambrosial broth

The first of 100 easy, weeknight, dinner recipes (1 upload a week from aug 09) that take under 30mins from start to finish. Balanced, healthy and cheap meals for people with not much time to cook, but love good food. This is an asian recipe (loosely based on philipino dish) for grilled smoked mackrel with brown rice in a watercress, garlic and chilli soup/broth. Ingredients: smoked mackrel, brown rice, watercress or spinach, vegetable stock, garlic, lime or lemon, optional: chillies, ginger, coconut milk, tomato Time: 20mins



http://www.youtube.com/watch?v=5NAj1uoxqPc&hl=en

Orochon appropriate cardinal 2 challenge!

In Little Tokyo. I instantly regret every moment.



http://www.youtube.com/watch?v=cdGrkL3B2dI&hl=en

feelin spicy?

me and colin at noodles



http://www.youtube.com/watch?v=343VX8QrG78&hl=en

NONG SHIM Korea noodle

NONG SHIM is famos for SHIN-noodle, this is Seaweed nuddle. it tastes good. Shin noodle is hot, but this is NOT hot, fullness:) seaweed and red pepper is spicy savor xD GOOD!



http://www.youtube.com/watch?v=FhOxkQcjGz0&hl=en

Rosamund Kwan & Donnie Yen - Spicy Noodles

Movie: Tiger Cage II



http://www.youtube.com/watch?v=_0C-UrcOWBw&hl=en

Wuhan, China brainstorm vendor

Delicious! They are making knife cut noodles and hand pulled noodles with a spicy pork and peanut sauce.



http://www.youtube.com/watch?v=LmbPQQ39oU0&hl=en

Kadahi Chicken Recipe by Sfehmi - it is a bit spicy

Serves 3 to 4. This is my way of cooking the famous Karahi chicken. I cook it in pressure cooker. Usually eaten with chapati or Naan. Goes well with rice or noodles too. Warning - this is a spicy dish, you can reduce spices and still get the same taste. Enjoy



http://www.youtube.com/watch?v=_CUKySNuXg4&hl=en

tonton's arresting carelessness appropriate PART 2

kaya mo bang kumain nang spicy noodles? nang may KAPE? note: not wasting company resources: done during breaktime, as coffee powder was fully consumed



http://www.youtube.com/watch?v=vbgYOiDYdUc&hl=en

What so appropriate about chow ambrosial craven noodles ? accommodate of fijian comercial :P

HAHAHA ! fijian ad !



http://www.youtube.com/watch?v=Q5Xo28QS1ek&hl=en

Cold, sweet and spicy sesame ramen noodles.

This is a variation of the recipe of instant ramen noodles. The nice thing about this is that it starts aa cold, sweet taste ... Then the stock heat a. It 's great, main course or as an appetizer or a pasta salad. If you like this video, what you tell your friends! Thanks for watching!



http://www.youtube.com/watch?v=HGmVYwhJuRo&hl=en

Burn egg noodle soup heel

Here's a basic recipe for egg drop soup with instant ramen noodles. Nothing special or just health conscious, a quick snack-sharing with a little classic touch. Have fun!



http://www.youtube.com/watch?v=Y36zINLldyQ&hl=en

Melissa and Alex singing

Melissa and Alex sing together after 10 weeks



http://www.youtube.com/watch?v=yJUBiiuTwm4&hl=en

20100804 Shokunin Kare (Master) ambrosia cowardly back-scratching by Kiyo

Have you ever tried Japanese food? Kiyo give out food and local Japaese ---- Osaka geotag, photo love. Japanese food is not only sushi and tempura! =================================== This replica Kare curry Shokunin (master) with chicken curry from Glico. This is just one more than me, and hot pepper Glico is a great brand of food companies such as chocolate Pocky sticks in Asia ======================= = =========== =================================== If you have any question thatKiyo want to eat, or want to know more, feel free to ask me! =================================== My Twitter ID is @ twitter id ecj_kiyo Easy cuisine of Japan is easycooking_jp Fan Page @ Facebook: www.facebook.com I'm near Osaka and Kobe. Thanks



http://www.youtube.com/watch?v=WOOaoQNBWQc&hl=en

Ramen's Wrath

Is your favorite cup of pasta is not sharp enough to satisfy your palate? So this new noodle Cup is right for you. Ramen grain was a project I did in my first video production class. Note: some parts of the video had to be up-scaled to 1080p, 1080p to work with images. +++++ +++++ Video Credits Actor: Person 1: James Courtright (www.youtube.com Person 2: Zach Rhodes (www.youtube.com Ninja: James Dorsey & Filmed by: James Courtright cameras: Canon VixiaCanon HF200 FS200 software: Final Cut Studio A session court production - 2011th ©



http://www.youtube.com/watch?v=bTki5dsKVnw&hl=en