Weight Loss

Recent years we were always been fed up with the war on terrorism which created a paranoid sense and for some will have a negative sentiment on Islam. But do you know that it’s not just terrorism that we should be at war at, there’s also another kind of “enemy” which is hard to notice, and that is obesity.

Obesity commonly occurred on large parts of the developed world have populations with UK about 60% of the population composing of 23% women and 22% men who weighs above the recommendation standard. According to Wikipedia the number one ranked in obesity rate is the US with 64% of adults being overweight or obese.

From those studies we can conclude that overweight problem is a big problem. That’s why diet pills have been the thing that everyone tried to get to. But if those diet pills were consumed without consulting a doctor they would turn out disappointing or worse endanger your life.

So that’s why before deciding to use a specific type of diet pills like Xenical and Reductil consulting a doctor will be more beneficial to you, and you’ll lose weight more efficiently. If you hadn’t time for consulting to doctors why not try to consult through the internet, you could try to visit TheOnlineClinic.co.uk.

Cappuccino Mousse

Servings for 4

Ingridients:

• 150 cc of creamer milk
• 350 cc of warm water
• 200 grams (7 ounces) of sugar
• 4 teaspoon of instant cappuccino powder
• 400 grams (14 ounces) of whipped cream
• 6 teaspoon of gelatin, dissolve it with 125 cc of hot water
• 6 pcs of egg, seperate the white from the egg yolk.
• 250 grams (8.8 ounces) of ready-to-eat white chocolate,  steamed until it melts.

Instructions:

1. Dissolve the creamer milk with 250 cc of warm water, set aside.
2. Dissolve the cappuccino powder with the rest of the warm water, set aside.
3. Stir the  egg yolk with sugar until they dissolved.
4. Pour in the creamer milk liquid, and stir evenly.
5. Move it to a pan, and boil it until it’s warm. Take it and let the steam fade away.
6. Pour in the cappuccino liquid, chocolate, whipping cream and gelatin together. Stir slowly until even.
7. Stir the egg whites until it’s stiff, add it to the cappuccino mix and stir evenly.
8. Pour the dough on a glass and put it at the freezer until they froze.
9. Serve and decorate as you like

Tips: Some choco ships would be nice..

Lamb Curry

Servings for 4

Ingridients:

• 500 grams (17.7 ounces) of lamb meat, cut it as you wish
• 5 pcs of clovers
• 2 inches of cinnamon cane
• 3 pcs of curry leaves
• 1 piece of onion, minced
• 2 tablespoon of vegetable oil
• 600 cc of water
• 350 cc of coconut milk
• 3 tablespoon of sweet soy sauce

Grind (condiments):

• 7 pcs of large chilli
• 6 pcs of french shallot
• 5 pcs of garlic clover
• 4 tablespoon of coriander powder
• 1/4 piece of nutmeg
• 3 pcs of cardamom
• 1 star anice fruit
• 2 teaspoon of salt
• 1 tablespoon of ginger powder
• 1 tablespoon of turmeric powder

Directions:

1. Wash clean the lamb and coat and soak the lamb chop with half of the grinded condiments, set aside for 10 minutes
2. Pre-heat the vegetable oil, fry the onion along with the grinded condiments until they smell good.
3. Pour in the meat along with the rest of the condiments, cook until they change color.
4. Add in the cloves, cinammon, and water, cook until the meat are soft.
5. Pour in the coconut milk, curry leaves, and sweet soy sauce. cook it a bit, and then it’s ready to server
6. Best server with canai bread

Canai

Serving for 4

Ingridients:

• 500 grams (17.7 ounces) of wheat flour
• 2 Eggs
• 1/2 teaspoon of salt
• 160 cc of water
• 1 tablespoon of Ghee Oil (Indian butter oil)

Directions:

1. Mix the water,  eggs, salt and ghee oil, stir until they’re even
2. Add in the flout to the mix, stir evenly
3. Split the dough into 7 parts. Make a circle each and then cover it with anything as long as it’s clean  (you can use paper). Set aside for an hour.
4. Take one dough, spread it thin and brush the surface with ghee oil, fold it and leave it for half an hour. Repeat for the rest of the dough.
5. Pre-heat the pan (use a teflon pan), add little ghee oil in the pan and make sure you don’t put too much as it will fail. Fry the dough until it turns brown, then put it on a plate. Repeat for the rest of the dough.
6. Ready to serve

Beef Teriyaki

Ingridients:

• 500 grams (17.3 ounces) of thin sirloin beef
• 100 grams (3.5 ounces) of onion, cut long
• 3 cloves of garlic, minced
• 4 tablespoon of cooking oil
• 1 teaspoon of sesame oil

Condiments:

• 75 cc of teriyaki marinade sauce
• 30 cc of manjo mirin
• 20 cc of sake (optional)
• 1 teaspoon of  grated ginger, take only the water
• 3 tablespoon of sweet soy sauce
• 3 tablespoon of sugar
• 1 teaspoon of MSG

Directions:

1. Soak the beef with mix of teriyaki marinade sauce, MSG, sugar, sake, and sweet soy sauce. Soak for 30 minutes
2. Pre-heat the 2 tablespoon cooking oil in a pan
3. Fry the onion and garlic until they’re pale. Take it from the pan and set aside
4. Pre heat the pan again with 2 tablespon of cooking oil and 1 teaspoon of sesame oil. Then pour in the soaked beef. Stir until they’re done
5. Pour in the onion and garlic then add the mirin. Take it.
6. Serve with salad for a better serving.

Grilled Mushroom Tempe

Servings for 6

Ingridients:

• 2 tablespoon of vegetable oil
• 3 cloves of french shallot, slice thin
• 2 cloves of garlic, slice thin
• 5 piece of green chilis, cut 2 cm ( half an inch)
• 300 grams (10.5 ounces) of tempe, diced and grill it
• 3 tablespoon of Japanese soy sauce
• 1 tablespoon of sweet soy sauce
• 100 cc of water
• 1/2 teaspoon of pepper
• 100 grams (3.5 ounces) of shitake mushroom

Directions:

1. Fry the french shallots and garlics until they pale
2. Add in the green chilis, stir until they’re pale
3. Add in the tempe, soy sauce, pepper and water. Cook until boiled
4. Pour in the mushrooms, cook until there’s no water left
5. Take it, and serve.

Scrambled Tofu

Serving for 4

Ingridients:

• 1 tablespoon of vegetable oil.
• 2 clove of garlic, minced
• 300 grams (10.8 ounces) of tofu
• 1 egg, whisked
• 3 tablespoon of water
• 1 tablespoon of Japanese soy sauce
• 1/2 teaspoon of pepper
• 1 teaspoon of salt

Topping:

• 50 grams (1.8 ounces) of white radish
• 1 tablespoon of Japanese soy sauce
• 1 tablespoon of katsuobushi
• 1 tablespoon of shallot, chop nicely

Directions:

1. Fry the garlic until they turn yellow and smells good
2. Add the tofu, stir until a bit dry
3. Add the egg and stir until it clots with the tofu until a bit dry
4. Add the soy sauce, water, salt, pepper. Stri until dry
5. Take it and give it some toppings

Tobacco might be used to create vaccine to cure certain type of cancer for people who had chronic lymphoma, as stated by a result in recent studies in China yesterday (21/07).

The cure will build an immunity reaction to fight the tumor cells within the body. The cure was made from a new approach that dramatically changes the tobacco genetic structure into a certain type vaccine factory. Lymphoma is a type of cancer that involves the body immunity system.

“This is the first time this kind of plant being used to produce proteins that would be injected to the human body” said Dr. Ron Levy from Stanford University School of Medicine in California. His research was published the Proceedings Journal of The National Academy of Sciences. “This would become a way of curing cancer without side-effects” said Levy.

Levy’s team had tested the vaccine with 16 newly diagnosed of Lymphoma follicular B-cell patients. The

According to the studies, none of the patients had a great impact and more than 70 percents of the patients had developed their immunity. Even though the researchers didn’t make sure whether the immunity reaction would be strong enough to destroy the cancer, the researchers hopes that the technique would someday lead to curing those deadly diseases.

“Every lymphoma patient had a target to their tumor cells, but each tumor had different target on the patient” said Levy.

Studies were held by the researchers by scratching the tobacco with virus wrapped with genes to infect the plant. Next the plant will produce an anti-body protein that’s also seen in the body of the patients. The leaf were then picked after a few days and pounded to become green powder. From the leaf, anti-body were extracted and sterilized. “The substance will then be injected to the patient’s body” said Levy.

“This technology is fast and very compatible with this special approach, it’s because each plant would create vaccines for different person” said Levy to AFP. This is the first time a cancer vaccine produced from plants are tested on human body.

Vaccine that comes from plants had some benefits. The vaccine can be developed much faster and cheaper. There’s no risk of infection from the vaccine in case the animal cells were infected. The anti-body that was produced would also have a stronger immunity reaction than on animal cells.

Edited and translated from Kompas.com

If you’re looking for the extra-ordinary kind of recipe, then here’s a recipe you can try..

Ingridients:

• 1 plate of rice
• 1/3 teaspoon fish oil
• 1 tablespoon of cooking oil
• some salt and pepper
• 1/2 envelop of weed (mariyuana)
• 1 tablespoon of sweet soy sauce
• 1 tablespoon of oyster sauce
• 1 french shallot
• 1 garlic

Directions:

1. Grind the garlic and the shallot, then fry
2. When they turns a bit brown, add in the weed and oyster sauce
3. When they smells good, add in the rice and peppers
4. add the soy sauce and and fish oil, then stir
5. when done, serve.

1 Serving

Ingridients:

• 1 Snapper, clean the guts
• 3 egg whites
• 600 grams (21.2 ounces) of rough salt
• 1 lemon lime

Directions:

1. Stir the egg whites until their stiff
2. Add in the salt, stir evenly
3. Embalm the fish with mixed salt. Cover the entire fish surface with salt
4. Wrap the fish with aluminium foil, then oven at 180 C or 356 F for about 40 minutes.
5. When done take it, and serve with slices of lime.

How to serve:

Serve the fish with the aluminium foil still covering it. Then knock the salt until it breaks to reveal the fish. You could add some lime water ontop the fish