servings for 6

Ingredients: 

Wonton : 20 ready-to-use spring roll wrappers

Wonton Fillings, mix all of the ingredients together:

• 150 grams (5,6 oz) of minced chicken
• 100 grams (3,5 oz) of minced skinned shrimp
• 1 clove of garlic, shredded
• 1 teaspoon of sesame oil
• 1 tablespoon of sliced thin spring onion
• 1/2 teaspoon of red chili powder
• 1/2 teaspoon pepper
• 1 teaspoon salt

Soup:

• 1,500 cc of chicken stock
• 3 cloves of garlic, shredded
• 1.5 tablespoon of red chili powder
• 2 tablespoon of salty soy sauce
• 1 tablespoon of pepper
• 2 tablespoon of salt
• 100 grams (3.5 oz) of bamboo shoot tip, boiled, slice thin
• 2 pieces of bokchoy, slice

Directions:

1. Start from filling each of the spring roll wrappers with the fillings. Fold in to two, seal the side by making spirals.
2. Boil all the prepared wontons / dumplings until they’re well done. Take them out after done, then set aside
3. Continue making the soup by boiling all of the soup ingredients except the vegetables until they boils
4.  After the soup boiled start pouring the vegetables
5. Place the wontons / dumplings on a bowl and pour the soup
6. Serve while hot

Salmon and Cheese Roll

Servings for 2

Ingredients:

• 70 grams (2.5 oz) of sushi rice
• 5 sheets of nori
• 20 grams (0.7 oz) of crab stick
• 25 grams (1 oz) of cucumber
• 10 grams (0.35 oz) of fresh marinated salmon
• 10 cc of mayonaise
• 2 sheet of cheese

Directions:

1. use a special bamboo roll tools that had been plastic wrapped, then spread the rice on the bamboo and then spread the nori.
2. place the fillings such as cucumbers, crab sticks and salmon
3. Roll the bambo carefully
4. slice the cheese in to two parts then put them on top the rice, then continue press with the bamboo roll
5. use a bit of flash fire if you have the tools so that it would give a brownish effect on the cheese.
6. Cut into 6-8 slices and don’t forget to serve with shoyu such as Kikkoman and wasabi.

Kimchi Korean Recipe

 Ingredients:

• 1 loaf of Napa cabbage
• ½ (half) piece of Onion, thinly sliced
• ¼ (quarter) piece of carrot, thinly sliced
• ¼ (quarter) piece of white radish, thinly sliced
• 4 cloves of spring onion
• 2 tablespoon of grated garlic
• 1 teaspoon of grated ginger
• ½ (half) glass of chili powder
• 2 teaspoon of salt
• 1 tablespoon of sugar
• ½ (half) glass of sea salt
• 1 glass of water
• ¼ (quarter) glass of fish sauce
• 1/3 (third) glass of water
• 1 tablespoon of flour

Directions:

1. Shred the Napa Cabbage into four pieces, wash and set aside
2. Slice the spring onion into small pieces
3. Mix the 1/2 (half) glass of sea salt and 1 glass of water.  Put in the Napa Cabbage into the mix and soak it overnight or 6-8 hours. Wash and then dry them.
4. Pour in 1/3 (a third) glass of water and 1 tablespoon of flour in to a saucepan over a medium fire, stir evenly until they boil then turn off the flame and leave them for a while.
5. After the water and flour mix cooled down, add in the chili powder, salt, sugar, fish sauce, garlic and ginger. Stir evenly then pour in all the vegetables.
6. Put all of the mixed ingredients in an air-sealed container, leave it overnight, then continue to store it in a refrigerator for 2-3 days.

Servings for 4

Ingredients:

• 4 pcs of chicken meat, combination of upper and lower parts of the chicken feet
• 1.000 cc of chicken broth
• 250 cc of coconut milk
• 800 grams (1,76 lb / 28,2 oz) of rice noodle
• some bean sprouts
• 2 roasted chicken eggs
• some roasted shrimp
• a few of thai basil leaves
• the dish will be served with broth, for the broth use a mix of 500 cc of coconut oil and 750 cc of chicken broth

Condiment

• 50 grams (1,76 oz) of minced of french shallot
• 4 cm (1,5 inches) of turmeric
• 6 pieces of galangal
• 2 lemongrass
• 1 ½ tablespoon of dried chili powder
• 10 pieces of candlenut
• 1 teaspoon of shrimp paste
• 1 ½ tablespoon of coriander powder
• 2 tablespoon of ebi (soaked in warm water first for easy grinding)
• 60 cc of water

Directions

1. start with boiling the chicken until cooked then set aside
2. heat up some oil and saute the condiment until they smell very good, then pour in the chicken broth, boil
3. add in the coconut milk
4. if you like you can add some salt
5. serve the laksa while warm with the rice noodle

The laksa wouldn’t be complete without a special sauce, here’s how to make the laksa sauce

Ingredients:

• 5 big chillies
• 1 tablespoon of dried chili powder
• 1 teaspoon of shrimp paste
• 60 cc water
• 3 tablespoon of cooking oil for saute
•  ¼ teaspoon salt
• ¼ teaspoon sugar

Directions:

1. Grind and mix the big chillies, chili powder and shrimp paste until they’re perfectly blend
2. heat the oil and sauté the chili mix. Add the salt and sugar. cook them for 5 minutes with small fire until the oil seperates
3. set aside and ready to be mixed with the laksa

1. Take the steak from the fridge 30 minutes prior to cooking so that the steak will adjust to room temperature. This will make the steak have more beautiful brown color and  evenly cooked. Plus if you decide not to cook them well done, it won’t have some frozen parts in the middle.
2. Never forget to warm the grill before hand to the desired temperature. This will help you to attain better grilled steak and it will also locks the nutritions inside the steak making them juicier and tender.
3. Make sure the steaks are fresh. Press the steaks with soft paper tissue before cooking them. If it’s still squishy and could return to their original form that steak is still fresh. Fresher steaks creates better tastes one.
4. Do not apply the seasonings before it’s perfectly grilled. If you add some salts before it has perfectly cooked this would make them loose their nutritions, not tender enough and won’t have better taste.
5. Use crunched black pepper to enhance its taste. crunched black pepper tastes better than pepper powder.

Ingredients:

• 250 grams (8.8 oz) of low protein flour
• 200 grams (7 oz) margarine / butter
• 2 tablespoons cornstarch
• 60 grams (2.1 oz) Edam cheese / cheddar, grated
• 2 egg yolks
• 1 tablespoon powdered milk
• ¼ teaspoon baking powder
• ¼ teaspoon fine salt

Topping:

• 60 grams (2.1 oz) cheddar cheese, grated

Top Coating:

• 4 egg yolks, mix well

Directions:

1. Mix the flour, cornstarch, milk powder, fine salt and baking powder and stir well.
2. Enter the margarine, egg yolks and Edam cheese into the flour mixture, stir and knead briefly by hand until dough is formed that can be rolled.
3.  Take a pinch of dough, form with two hands to form a long stem, wrap the dough to form a circle.
4. Put the dough which has been formed on a margarine-coated baking sheet. Brush the cookies surface with egg yolk as coating and sprinkle the top with grated cheddar cheese.
5. Bake dough in an oven with 160 degrees Celsius (320 degrees Fahrenheit) of temperature for 25 minutes or until the cookies dough is cooked and golden browned. Take them out, let cool.
6. Serve in a cookie jar

servings for 6

Ingredients

• 1 tablespoon of vegetable oil
• 2 cloves of garlic, minced
• 100 grams (3,5 oz) of diced chicken breast meat
• 750 cc of chicken stock
• 150 grams (5,3 oz) of canned white asparagus, sliced
• 1 chicken egg, whisk until foamed
• 1 teaspoon of salt
• ½ teaspoon of pepper
• 1 tablespoon of tapioca flour/starch, solve with a little water
• 2 tablespoon of shallot/spring onion, minced for topping

Directions:

1. saute the minced garlic until thy smells good
2. put in in the chicken meat, stir until stiff
3. pour the stock, boil
4. Add in the asparagus and other seasonings, boil again
5. switch to small fire, pour in the whisked egg and quickly stir until they’re cooked
6. pour in the tapioca flour/starch solvent and stir until it’s getting thick. put aside
7. serve while warm along with shallots toppings

Skin Ingredients:

• 400 mg of rice flour
• 100 mg of corn starch
• 50 cc of water

Filling Ingredients:

• 500 mg of minced chicken meat
• 50 cc of water
• 20 mg of chicken powder
• 35 mg of sugar
• 150 cc of water
• 25 cc of soy sauce
• 35 mg of corn starch
• 50 mg of shitake mushroom
• 12 mg of salt

Directions:

1. Mix all of the ingredients for making the dumpling skin into a dough
2. Knead the dough to make a big ball and also smooth and elastic feeling
3. Pull some dough and start creating an inch thick log, and then slice them to several pieces
4. Use a roll to flatten them up, make sure it’s not to thick nor thin. If you’re confused, here’s a link to create better dumpling skins
5. After done with the skin, start mixing all the filling ingredients.
6. Put the fillings on the skins and create a fold, make sure the fold are strong and won’t leak the fillings
7. Fry the dumplings in a pan, and serve with soy sauce or chili sauce

Main Ingredients:

• 1 Kg (2.2 pounds) of chicken feet, deep fried until they’re dry. while they’re still hot, quickly soak them in ice cold water

Ingredients for First Seasoning:

• 5 clover of garlic, smashed
• 4 pcs of star anise
• 1 tablespoon of oyster sauce
• 2 tablespoon of soysauce
• 2 tablespoon of vinegar
• 3 tablespoon of sugar
• 1 tablespoon of salt
• ½ teaspoon of pepper
• 1,500 cc of water
• 50 grams (0.1 pounds) of red yeast rice for some coloring

Ingredients for Second Seasoning:

• 1 tablespoon of minced garlic
• 2 pcs of big chilli, roughly cut
• 3 tablespoon of salted black bean
• 2 tablespoon of sesame oil
• 2 tablespoon of sago

Directions:

Start by making seasoning from the first seasoning list

1. Heat some oil then saute some garlic until they smells good
2. pour in the vinegar then add some adequate water and pour in the rest of the first seasoning ingredients, stir well until they boil
3. Pour in the fried chicken feet and cook until they tender and the water shrinks (use a presto to fasten up the process)

After you done all of the steps above, continue to make the second seasoning

1. Saute the minced garlic until they smell good, pour in the salted black bean and red chilies, stir well
2. Pour the tender chicken feet and add some sago water, stir well
3. add some sesame oil, stir well, and then ready to serve.

Even though Osteoporosis is degenerative and would normally shows up when we reached above 45 years old, this disease could also strikes young people who tend to have unhealthy lifestyle like smoking, not having enough workouts, over drinking coffee and alcoholic beverages.

For a long time people tend to relate Calcium as the cure of Osteoporosis, but Calcium itself only strengthen the outer part of bone structure but what important for us in the nutrition needed to heal from within the bone structure in which the inner part of the bone will create Hydroxyapatite substance that will help reinforce the outer part of the bone. This substance has the same component as the bone and hard points of mammals.

Hydroxyapatite is a kind of food for the bones which came from animal bones. Logically the perfect food for bones is bone itself. One of the kinds which have a lot of this substance is chicken feet. Collagen is a kind of connective tissue

Unrealized by most of us chicken feet contains a lot of protein within the skin, tissue, bones and collagen. Collagen is a kind of squishy and yellowish in color connective tissue protein. If exposed to heat collagen will dissolve into a glue-like thick liquid. The main components of chicken feet are amino acid which is the base component of protein. Within the amino acid are glicin-prolin, hidroksiprolin-agrinis-glisin. Chicken feet also contain calcium and some minerals.

Calcium also plays a big role in building and maintaining our bone strength including stabilizing our heart beat, muscular growth, and avoids blood coagulation.  Other than that our body will look for calcium deposits which stored by our bones. This could cause our bones lose their density and strength making them easier to crack or even break.

So how could chicken feet have an impact on osteoporosis?

There are two antigens within our body, each antigen is antigenic and immunogenic. The antigenic antigen could bind with an antibody, although not directly trigger our body to shape antibody for antigen. Then immunogenic antigen could produce specific antibody for antigen.

The immunogenic antigen is the one which need triggering in order to prevent bone loss, and immunogenic antigen could be found in collagen found in chicken feet. So what are we waiting for… let’s start putting those chicken feet on our menu!