Welcome We should not talk about alternative medicine without changing the way we think of healthy living. We may be accustomed to the names of new drugs or fancy names of diseases that people suffer from today. But if we do not make the serious effort to re-learn healthy living, our body will always have the tendency to be sick.
Wednesday, 26 October 2011
Friday, 21 October 2011
Sop Drink
You will need
• 1 cup sop puree
• 1 cup water
• 1/4 cup lemon/lime/kumquat juice
• 2 tablespoons sugar
Method
1. Mix sop puree with half water and the
lemon juice, chill.
2. Make syrup with remaining water and
sugar. Cool and add to sop mixture.
3. Serve chilled with sprig of mint.
• 1 cup sop puree
• 1 cup water
• 1/4 cup lemon/lime/kumquat juice
• 2 tablespoons sugar
Method
1. Mix sop puree with half water and the
lemon juice, chill.
2. Make syrup with remaining water and
sugar. Cool and add to sop mixture.
3. Serve chilled with sprig of mint.
Thursday, 6 October 2011
Pineapple Chicken Casserole
You will need
• 500 g chicken pieces
• 1 tablespoon soy sauce
• 1 tablespoon white wine
• 1 clove garlic
• 1/2 teaspoon crushed ginger
• 1/4 tablespoon curry powder
• 1/4 teaspoon mixed herbs
• 11/2 tablespoons flour
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon oil
• 1 cube chicken stock
• 1 medium onion, sliced
• 1/4–3/4 cup pineapple pieces
Method
1. Put chicken pieces in a large bowl. Mix
together soy sauce, wine, crushed garlic and
ginger, curry powder and herbs. Pour over
chicken and leave for several hours, turning
once or twice.
2. Drain off marinade and keep.
3. Mix flour with salt and pepper. Dip chicken
in flour mixture.
4. Heat oil in a pan and brown chicken
pieces on both sides. Remove and put aside.
5. Cut onion into rings and fry in hot oil in
which chicken had been fried until golden
brown, drain.
6. Place chicken in a casserole. Mix chicken
stock with remaining marinade, pour over
chicken.
7. Arrange onion rings and pineapple pieces
on top.
8. Bake in medium oven for 1 hour or till
chicken is tender and pineapple slightly
brown. Serve hot.
• 500 g chicken pieces
• 1 tablespoon soy sauce
• 1 tablespoon white wine
• 1 clove garlic
• 1/2 teaspoon crushed ginger
• 1/4 tablespoon curry powder
• 1/4 teaspoon mixed herbs
• 11/2 tablespoons flour
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon oil
• 1 cube chicken stock
• 1 medium onion, sliced
• 1/4–3/4 cup pineapple pieces
Method
1. Put chicken pieces in a large bowl. Mix
together soy sauce, wine, crushed garlic and
ginger, curry powder and herbs. Pour over
chicken and leave for several hours, turning
once or twice.
2. Drain off marinade and keep.
3. Mix flour with salt and pepper. Dip chicken
in flour mixture.
4. Heat oil in a pan and brown chicken
pieces on both sides. Remove and put aside.
5. Cut onion into rings and fry in hot oil in
which chicken had been fried until golden
brown, drain.
6. Place chicken in a casserole. Mix chicken
stock with remaining marinade, pour over
chicken.
7. Arrange onion rings and pineapple pieces
on top.
8. Bake in medium oven for 1 hour or till
chicken is tender and pineapple slightly
brown. Serve hot.
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