Beauty Tips – Natural Health Care Tips

Basic chicken stock.
Ingredients
3 pound stewing fowl or equivalent in chicken part, cut into quarters.
4 quarts of cold water.
2 cups of mixed vegetables (carrots, onions, celery, turnips, spring onions, only washed with out cutting.
1-inch piece of fresh ginger root only cut into 2 slices without peeling.
2 teaspoons of soy sauce.
Method.
1. Place the chicken and cold water in a stockpot. Let it boil and immediately start to skim the surface as the fat rises. Reduce the heat and simmer, covered, for 1 hour. Remove the chicken.
2. Add the vegetables and ginger to the stock, cover and simmer for a further 15 minutes.
3. Add the soy sauce, simmer for more 5 minutes, and then strain off the solids. Refrigerate the stock and then remove all fat that has risen.       
Ingredients for soup.
4 cups chicken stock.
4dried Chinese mushrooms, soaked in hot water for 15 minutes and thinly sliced.
½ cup of meat (mutton or beef) thinly sliced then cut into matchstick shreds.
¼ cup of canned (tin pack) bamboo shoots, rinsed in cold water then cut into julienne strips.
2 tablespoon of soy sauce.
1square of bean curd, cut into thin strips.
1slice of ham, cut into ¼ inch thick cut into julienne strips.
½ teaspoon ground black pepper.
1teaspoon salt.
1 teaspoon of granulated sugar.
3 tablespoons of white vinegar.
2tablespoons of cornstarch mixed into half cup of cold water.
1egg, beaten.
1inch piece of fresh ginger root, cut into thin shreds.
1green spring onion cut into fine thin strips.10coriander leaves, chopped.
1teaspoon of sesame oil.
Method.
1. Bring the stock to a boil, together with the mushrooms, meat, bamboo shoots and soy sauce.
2. Reduce the heat and simmer for 3 minutes. Uncover; add the bean curd and ham. Then stir in the pepper, salt, sugar and vinegar and simmer for 2 minutes.
3. Stir the cornstarch and add it slowly into the soup and stop when soup become thick.
4. Put off the heat and pour the beaten egg in a thin stream, stirring constantly.
5. Pour into a serving bowl and stir in the ginger, spring onion, coriander leaves and sesame oil and serve immediately.

This is the fresh salad traditionally served as an accompaniment to satays of all kinds. It also goes very well with cold meats and a number of other dishes.
Ingredients.
1large cucumber, or it’s equivalent in small pickling cucumbers, peeled and seeds removed.
½ a small red onion, or 2 shallots peeled, halved and cut into paper thin slices.
2fresh red or green Serrano chillies or 1 jalapeno chilli pepper, cut into very thin rounds. The seeds may be removed if less heat is desired.
1cup of rice vinegar or white vinegar.
½ cup of water.
4tablespoons of granulated sugar.
¼ teaspoon of ground turmeric.
1clove of garlic.
½ teaspoon of salt.
Method.
1. Cut the cucumber crosswise into paper-thin slices and place in a bowl. Cover with the onion and chilli pepper slices.
2. In small saucepan, combine the remaining ingredients and bring to a boil over medium heat, stirring to dissolve the sugar.
3. Pour over the vegetables in the bowl and let cool. Refrigerate it and keep it covered.
To give it Chinese flavor miss out the turmeric and fresh chilli peppers.
Add 2 teaspoons of hot pepper paste( given below recipe  and 1(3/4) teaspoon of sesame oil. Let all the ingredients blend and marinate the cucumber, without cooking, for at least 5 hours.
Hot pepper paste.
Ingredients.
30 dried red chilli peppers.
Hot water( sufficient to just cover the peppers).
White vinegar ( sufficient to make a paste).
2 teaspoons of salt.
Method.
1. Place the chilli peppers in a small bowl and cover with hot water. Let them soak for 15 minutes.
2. Remove and drain, then place them, together with 4 tablespoons of the vinegar, in a blender. Blend them to rough paste, adding as much vinegar as necessary to achieve a paste like consistency and let the blender work easily.
3. Add the salt and give the blades a few final turns. Keep the paste in air tight and sterilized jar.

This salad sets a pattern for many others from various Asian countries. Sometimes the salad will include fish or meat instead of seafood.
Thin salad dressing.
Ingredients.
3cloves of garlic, peeled and minced.
2fresh red or green Serrano chilli peppers, or 1-½ teaspoons of ground red pepper.
2tablespoons of southeast Asian fish sauce.
6 to 8 tablespoons of white vinegar.
2tablespoons of granulated sugar.
Method.
1. Pound the garlic and chilli peppers in a mortar until they turn into a juicy paste.
2. Add the remaining ingredients and stir until the sugar has dissolved.
Ingredients for salad.
1cup of small shrimp, shelled and cleaned.
1sweet potato, peeled and thinly sliced.
6leaves of Chinese cabbage, or equal amount of white cabbage, washed and cut into strips about 1 inch wide.
8spinach leaves, washed and torn into pieces.
2large tomatoes, washed and cut into pieces.
2sweet red or green peppers, cored, seeded and cut into strips.
1recipe of thin salad dressing.
Method.
1. Fill a steamer with water and set it to boil over high heat. When it boils, put shrimps inside, lower the heat and steam for 5 minutes. Set shrimps aside to cool.
2. Arrange the sweet potato slices in a layer on the steamer tray and let them steam for 10 minutes, or until they are cooked but still firm. Remove and set aside to cool.
3. Arrange the cabbage to form a layer on a platter. Set the spinach in the center, forming a shallow mound. Surround it with tomato slices. Cut the sweet potato slices into julienne strips and alternate groups of these with the sweet pepper strips in a ring outside the tomato slices. Arrange the shrimp over the spinach mound. Pour the dressing over the entire salad and chill, covered, for at least 5 minutes.

Ingredients for spicey chinese salad dressing.
2tablespoons of rice vinegar, or 6 teaspoons of white vinegar and 2 teaspoons of water.
1-¾ teaspoon of granulated sugar.
2tablespoons of all-purpose sauce.
¼teaspoon of salt.
2tablespoons of vegetable oil.
1-¾ tablespoons of sesame oil.
Method.
1. Pour the vinegar into the bowl and stir in the sugar until it has dissolved.
2. Stir in the remaining ingredients and blend everything well.
Ingredients for salad.
3cups of cooked shredded chicken.
4tablespoons of spicey chinese salad dressing.
2cups of vegetable oil.
4ounces of rice stick noodles, or
8 wanton wrappers, cut into thin (¼ inch) strips.
2 green (spring) onions, chopped.
1 small carrot, peeled, cut in thin strips,soaked in iced water, drained.
1 stalk of celery, cut into ½ inch pieces, soaked in iced water.
1 tablespoon of sesame oil.
6 lettuce leaves, finely shredded.
Method.
1. Put the chicken in a large pan and combine it with the spiced salad dressing.
2. Heat the oil and fry the noodles until they are crispy and lighte brown. Remove noodles with a slotted spoon and drain on paper towels.
3. Add the spring onions, carrots,  and celery to the chicken and toss everything together lightly. Sprinkle with the sesame oil.
4. Arrange the shredded lettuce to form a bed on a large platter. Spoon the chicken mixture on top. Scatter the fried noodles over the salad and serve.
Advance preparation and storage.
The chicken can be cooked ahead and shredded. Refrigerate covered. The vegetables may be prepared and left soaking in the iced water in the refrigerator. The noodles may be fried ahead of time and then placed in a plastic bag and tightly sealed. Do not combine the salad ingredients until the last moment. You may toss the noodles in with the salad if you like, but this must also be done immediately before serving; otherwise the noodles will soften in the dressing.

 
Ingredients for dressing-
1 ¾ tablespoon of Chinese soy sauce.
1 ¾ tablespoon of rice vinegar, or 1 2/3 teaspoons of white vinegar and 1 ¾ teaspoon of water.1 ¾ tablespoon of granulated sugar.
1 ¾ tablespoon of sesame oil.

Method- Combine all the ingredients in a bowl, stirring until the sugar dissolves.
Ingredients for salad.
4-inch piece of oriental radish, or equal amount of turnip.
2 teaspoon of salt.
2 medium carrots.

Ice water.
3 tablespoon of basic Chinese salad dressing.

Method.

1.Using a shredder or sharp knife, shred the radish as fine as possible, making the strips as long and thin as you can. Place the shreds in a bowl and sprinkle with 1 ¾ teaspoon of the salt, tossing lightly but thoroughly. Refrigerate for 1 ½ hours.
2. Fill a second bowl with ice water and stir in the remaining teaspoon of salt. Cut the carrots in half lengthwise then, starting at right angles to the cut surface, pare down the length of each carrot half.
3. Remove the radish shreds from their bowl and wash them under cold, cold running water to remove the salt. Gently squeeze them dry, rinse out their bowl and replace the shreds in it. Sprinkle them with 1 ¾ tablespoon of the dressing and toss gently.
4. Drain the carrot curls and empty the water. Replace them in the bowl and sprinkle with the remainder of the dressing. Toss gently.

5. Mound the shredded radish in the center of a plate and surround them with carefully arranged carrot curls, all facing the same way. Chill until ready o serve.

Salads play many different roles in Asian meals in addition to being served as a course or an accompaniment to a main dish. There is almost no limit to the varieties and combinations of vegetables used in the salads. Many of the salad ingredients can be prepared in advance: Vegetables and garnishes cut and dropped into iced water; meats, fish and seafood cooked ahead, sliced and refrigerated; dressings mixed and kept in a jar in the refrigerator. Remember to chill the salad platter as well.
Taking advantage of the make-ahead method, an impressive salad can be assembled, garnished and dressed 5 minutes before serving time. Such fruits in ripe and semi ripe, green form, as melon, bananas, mango, papayas and raisins play a supporting role in different salads. Dressings and sauces for Asian salads can be either thick or thin, and there is no rule of thumb as to whether they are to be used with side dish or main-dish salads. The chief requirement is that they enhance the solid ingredients. At first sight, the most noticeable thing about Asian salads is their attractive presentation.
A tossed mélange of vegetables in a bowl is rare. Salads are presented on platters like carefully composed pictures. Fruits and vegetables are frequently carved to represent flowers, and the component parts of a salad are arranged according to shape and color. The final touch to many Asian salads is the garnish. As many as 5 or 6 different ingredients may be chopped or pounded and sprinkled or carefully arranged over the top. Among the more common garnishes are crushed peanuts, crumbled dried red peppers, chopped hard cooked egg and sprigs, leaves or fragments of parsley, mint basil or coriander. Serrated cucumber slices, tasseled green (spring) onions, cherry tomato and radish flowers, red or white onion rings and carved slices of carrot, turnip or celery will frequently ring a salad platter. The Orients also prepare more substantial salads. These are really cold platters, collations of chilled, cooked vegetables and meats, fish, or noodles, which may be sauced or dressed while still hot or combined with a dressing and tossed when cool. In subcontinents dressings thickens with yogurt, the Indonesians, Malaysians and Thai with thick coconut milk or ground peanuts. The northern Asians, the Japanese, Chinese and Koreans use egg, corn flour or even soybean curd and soybean paste as thickening agents, especially in cooked dressing and sauces.

Your expressions and habits are part of your personality go by. If you frown a great deal and raise your eyebrows and wrinkle up your forehead, the folds in your skin will eventually lead to wrinkles and lines that get deeper as you get older and the underlying structure of your skin loses its elasticity and firmness. Laughing and smiling may eventually add wrinkles round the eyes and mouth. However, it is a good idea to exercise your face muscles, just as you do those of your body, not only to try and help firm up the supportive muscles of your face, but also to make yourself more conscious and aware of your facial mobility. The facial exercises appear funny in front of others, so do it in front of mirror while you are alone and repeat each of them 10 times.
Double chin-
1-Open your mouth wide, tilting your head backward. Now try to bring up your lower lip to close your mouth, feeling the pull round the jaw line and move your mouth in chewing position.
2-Sit straight and look up to the ceiling, stretching your neck, then purse your lips and stretch your face as you are kissing the ceiling, then turn your face at right shoulder, return head to front and then on your left shoulder. Return head to front position again and lower chin to normal position before repeating exercise.
3-Look straight ahead into the mirror and make a face as if you had eaten something horrid, clenching your teeth and stretching the corners of your mouth in a grimace. Hold the position while you count to five, before relaxing.
Eye exerciser.
1-Sit with you’re head and chin level, looking straight ahead. Without moving your head, roll your eyes in a clockwise direction six times, then six times in an anti-clockwise direction.
2-Focus your gaze on an object on the other side of the room and then alternately on one nearby. Now look up and down and from side to side, without moving your head.
Nose to mouth lines.
1-Puff out your cheeks. Relax. Then puff out your cheeks again. Repeat 10 times.
2-Purse your lips and puff out your cheeks. This time press three fingers either side of cheeks, still keeping the air inside. Count to 10 and then relax, repeat it several times.
3-Stand in front of the mirror and look straight ahead. Say woo-oo-oo, pursing up your lips and breathing out, then relax. Repeat it 10 times.