Beauty Tips – Natural Health Care Tips

Ingredients-
3 pounds of skinned Chicken parts.
2-lemon juice.
1 teaspoon of paprika.
¼ teaspoon of ground red pepper.
1 teaspoon of salt.
Method.

1. Wash and thoroughly dry the chicken parts. With a point of a sharp knife, make deep cuts in equal distance and place it in a large mixing bowl.
2. Mix together the lemon juice, paprika, red pepper and salt and rub this mixture well into the chicken pieces.
3. Let the chicken in this stage rest for one hour on room temperature. Meanwhile prepare the marination.

MARINATION INGREDIENTS.
6 cloves of garlic peeled and chopped.
2-inch piece of ginger root peeled and chopped.
3 green Serrano chilli peppers, or 1 jalapeno chilli.
1-½ cups of plain yogurt.
4 tablespoons of melted butter.
1-½ teaspoons of ground cumin seeds.
1 teaspoon of salt.

1/2 level tsp. ground cardamom.
1 tsp. garam masala
A few drops of red or orange food coloring.
Method.
1. Place the ginger, garlic and chilli peppers in a food processor grind it and add all spices and process to a smooth sauce. The color will seem garish but don’t feel it will tone down under the grill.

2. Using a spatula pour the mixture from the processor over the chicken pieces and rub it well into and on every piece. Set the chicken aside to marinate at room temperature for two hours, this marinated chicken can wait for ten hours also in refrigerator.
Preheat the oven to 450 degrees. (if using a charcoal barbecue, make sure the coals are glowing).
3. Thoroughly drain the chicken from the marinade and let it dry. To reserve the marinade give a blow with blow-dryer.
4. Place the chicken pieces on a raised rack or on an oven spit with a pan set below to catch the basting marinade.
5. Sear the chicken on all sides, turning with tongs to avoid piercing the seal being built up. Immediately lower the heat to 375 degrees or place the chicken pieces away from the source of heat.
6. Immediately baste with the marinade and cook for 5 minutes. Baste again if the surface has dried and cook for another 5 minutes.

7. Turn the pieces over carefully with the tongs and baste the reverse sides with the marinade. Keep turning as necessary, basting when the surface looks dry.
8. Now increase the heat to 450 degrees and brush the chicken pieces with a complete coating of melted butter. Replace them under the grill so that the coating and butter fuse to a crisp, hard crust.
9. Remove the chicken pieces with tongs and set them on a platter with onion rings and limes and serve immediately.

Ingredients.
For batter.
½ lb of Flour.
½ oz butter.
½ teaspoon salt.
2 eggs.
1 cup of milk.
4 oranges.
6 tablespoons of hot lard or clarified dripping.
Method.
Make a light batter with flour, butter, salt, eggs and required quantity of milk to make it the proper consistency; peel the oranges, remove the whole layer of white skin as possible and divide each orange in to 10 portions with out breaking the thin skin, unless it be to remove the pips; dip each piece into batter. Keep ready a pan of boiling lard or clarified dripping, drop in the oranges and fry them a delicate brown from 8 to 10 minutes. When done lay them on a piece of blotting paper before the fire to drain away the greasy moisture and dish them out. Sprinkle over them plenty of pounded sugar and serve quickly.

ORANGE CREAM.
Ingredients for a quart mould.
1 oz of Isinglass.
6 large Oranges.
1 Lemon.
Sugar according to taste.
Water as required.
Good cream ½ pint.
Method.
Squeeze the juice from the oranges and lemon, strain it and put it into a saucepan with the isinglass and sufficient water to make it in all 1-1/2 pint. Rub the sugar on the orange and lemon rind, add it to the other ingredients and boil all together for about 10 minutes, strain through a muslin bag and when cold beat up it with ½ pint of thick cream. Wet a mould or soak it in cold water; pour in the cream and put it in a cool place to set. If the weather is very cold, 1 oz of isinglass will be found sufficient for the above proportion of ingredients.

ORANGE JELLY.
Ingredients for a quart mould.
1 pint of Water.
2 oz of Gelatine or icinglass.
½ of Loafsugar.
1 Seville orange.
1 Lemon.
9 China oranges.
Method.
Put the water into a saucepan with the icinglass or gelatine, sugar and the rind of 1 orange and the same of ½ lemon and stir these over the fire until the isinglass or gelatine is dissolved and remove the scum. Then add to this the juice of the Seville orange, the juice of the lemon and sufficient juice of china oranges to make in all 1 pint: from 8 to 10 oranges will yield the desired quantity. Stir altogether over the fire until it is just on the point of boiling: skim well; then strain the jelly through a very sieve or jelly-bag, and when nearly cold put it into a mould previously wetted; and when quite cold, turn it out on a dish and garnish to taste. To insure this jelly being clear, the orange and lemon juice should be well strained and the icinglass or gelatine clarified before they are added to the other ingredients and to heighten the colour a few drops of prepared cochineal may be added.

Ingredients.
1 roasting chicken.
Marinade.
5 tablespoons of soy sauce.
The juice of 1 lemon.
1 tablespoon of granulated sugar.
Stuffing.
2 cups of rice, boiled.
1large tomato, thin sliced.
1medium onion, chopped.
1capsicum, finely chopped.
2 eggs.
1 tablespoon of freshly grounded black pepper.
1 teaspoon of salt.
1teaspoon of Chinese salt.
2 tablespoons of vegetable oil.
Frying.
6 tablespoons of butter.
6 tablespoons of vegetable oil.
Gravy.
2 table spoons of vegetable oil.
3 cloves of garlic, mashed.
The liver of the chicken, Mashed.
2 tablespoons of all-purpose floor.
1-½ cups of the chicken stock from the steamer.
1-¾ tablespoon of soy sauce.
¼ teaspoons of freshly grounded black pepper.
Method.
1. Take a whole boned chicken. In a large mixing bowl, stir the soy sauce, lemon juice and sugar together until the sugar has dissolved. Place the chicken into this and turn it several times until it is thoroughly coated with the marinade. Let it sit at room temperature while you prepare the stuffing (you may give it at this stage 5 to 6 hours or over night stay, refrigeration is also allowed).
2. Put a pan on the medium heat, put two tablespoons of oil in it. When oil become hot put two beaten eggs in it and stir, now add onion, tomato, capsicum, salt, Chinese salt, black pepper. Now mix it all properly and add boiled rice and stir it. Now stuffing is ready.
4. Drain the chicken from the marinade and set it in front of you. Pour the remaining water into the steamer water, which you have to keep ready for steaming. If the bird has a split from the tail opening, take needle and thread and sew this together before working on the closing. Run the needle in a basting stitch through the flesh and skin all around the tail opening. Hold both ends of the thread in your hands and draw it together like a drawstring. Knot to fasten. Now take a length of thread and wind it around both of the leg ends, about 1inch up from the end of the skin. Draw it tight and knot it, leaving a lump of frill. (You will need leg frills later). Do not tie the legs to each other.
4. Place the chicken opening toward you. Start stuffing into the bird. Gradually fill the bird. You may find you will not need to use all the stuffing if the bird looks full to bursting, otherwise it will split under pressure when cooking. Take the needle and doubled thread and again employ a drawstring technique to sew up the breast opening.
5. Take a short length of trussing string and wind it round one of the leg frills. Attach it to the other leg frill and draw them together across the chicken. Lay the chicken across the length of the cheesecloth and wind the cheesecloth firmly around the bird with a long length of trussing string. Secure it firmly because the chicken skin becomes extremely fragile during the steaming and will split open unless you encase the bird in cheesecloth. 
6. Bring the water in the steamer up to a boil and place the chicken in the top section. Cover and steam for 1 ½ to 2 hours. Remove the bird from the steamer and dry it with paper towels.
7. In a large wok, heat the butter and oil until a haze forms on top. Using 2 spatulas, carefully fry the bird, browning it on all sides. You may roast it also. Roast it at 350F. (gas mark 4) for about 1 ½ hours, basting it with melted butter about every 15 minutes. Remove the bird to heated platter and keep it warm in a low oven while you make the gravy. Don’t for get to remove both thread and trussing string before serving.
8. Heat the butter and oil in the wok and fry the garlic until light gold. Stir in the mashed liver mixing it in with the back of the spatula until the mixture becomes smooth and oily. Add the flour and keep on cooking, stirring until the gravy thicken and there are no lumps, add soy sauce and black pepper and pour it on gravy pot.

Ingredients.
2tablespoon of vegetable oil.
½ pound of fresh, medium shrimp, shells cleaned and deveined.
8cups of basic chicken stock.
2teaspoons of salt.
The outer, yellow peel of 2 lemons, cut into strips.
The peel from ½ a lime.
2 green Serrano chillies or 1 jalapeno chilli, seeded and cut into silvers.
½ pound of firm, white fish fillets, cut into strips about 2 inch long.
6dried Chinese mushrooms, cut into strips.
¼ pound cooked crabmeat, cut into chunks.
2 to 3 tablespoons of fish sauce.
3 limes juice.
2 fresh red-dried red chilli, coarsely chopped.
30 fresh coriander leaves.
Method.
1.   Heat the oil in a large saucepan over a medium heat and fry the shrimp’s shells until they turn pink. Add the chicken stock, salt, lemon and lime pile and green chillies or the jalapeno chilli. Bring to a boil, cover, reduce the heat and simmer for fifteen minutes.
2.   Strain the contents of the saucepan through a sieve, discarding the solids, and return the stock to the pan. Bring it to a boil again.
3.   Add the fish pieces and the mushrooms and cook for 2 minutes. Add the shrimp and let the soup boil for two minutes more. Stir in the crabmeat and add fish sauce. Immediately remove the pan from the heat.
4. Stir in the lime juice and then shift the contents of the pan to a soup dish. Sprinkle with red chilli silvers, spring onions and coriander and serve at once.

SPINACH SOUP WITH EGGS.
Ingredients.
4cups of basic fish stock.
10 spinach leaves, washed and cut across into 1-inch sections.
2 eggs, beaten.
2 teaspoons of soy sauce.
8 to 10 oyster crackers.
Method.
1. Bring the stock to a boil and add spinach. Immediately reduce the heat to a simmer and cook the spinach for 5 minutes.
2. Begin to stir the soup and gently pour in the beaten eggs, stirring until they form shreds. Season with the soy sauce and remove the soup from the heat.
3. Pour the soup into individual soup bowls and float two oyster crackers on each.
BASIC FISH STOCK.
Ingredients.
1pound chicken pieces in 2 quarts of cold water, cut off all skin and fat.
2 teaspoons of white vinegar.
2 spring onions.
2 cups of clam juice.
Method.
1. Place all the ingredients except the clam juice in a pan and bring to a boil. Immediately reduce the heat, cover and simmer gently for 30 minutes.
2. Remove the chicken and onions and pour in the clam juice. Bring back to a boil. Reduce the heat and simmer for more5 minutes.
3. Let the stock cool and then strain it through a sieve.

Ingredients.
2 tablespoons of peanut oil.
½ teaspoon of anchovy paste.
2 cloves of garlic, peeled and grounded.
½ a large onion, finely sliced.
1 teaspoon of powdered turmeric.
½ teaspoon of powdered ginger.
1 green Serrano chilli, chopped.
4 cups of basic chicken stock. (mentioned in hot and sour soup).
½ cup fresh or frozen kernels.
10 spinach leaves.
½ teaspoon of salt.
Method.
1. Heat the peanut oil over medium heat in a large pan and fry the anchovy paste and garlic, stir it and let it become light brown.
2. Stir in the onion and turmeric and continue to fry for 2 to 3 more minutes. Then add the ginger, chilli and stock. Bring to a boil, reduce the heat and simmer for 5 minutes.
3. Return the heat to high. Add the corn kernels and spinach, bring to a boil and cook, stir for 5 minutes and then serve it in soup bowls.

SPINACH AND BAMBOO SOUP.

Ingredients.
4 cups of basic chicken stock.
8 spinach leaves, cut into 1 inch pieces.
¼ cup of canned bamboo shoots.
1 slice of ham, ¼ -inch thick.
4 small fresh mushrooms, thinly sliced.
½ teaspoon of salt.
½ teaspoon of sesame oil.
Method.
1. Bring the stock to a boil in a pan and add the spinach and bamboo shoots. Immediately reduce the heat and simmer for 3 minutes.
2. Stir in the ham and mushrooms and continue to simmer for more 2 minutes.
3. Remove from the heat, stir in the salt and sesame oil. Serve in the soup bowl.

CHICKEN CORN SOUP.

Ingredients.
8 cups of basic chicken stock.
½ pound of chicken meat, cut into 1-inch pieces.
1 clove of garlic, peeled and minced.
1 cup of baby corn (tin pack).
2-inch garlic piece, minced.
2 tablespoons of soy sauce.
2 tablespoons of white vinegar.
¼ teaspoon of freshly ground black pepper.
½ teaspoon of salt.
½ teaspoon of Chinese salt.
2 tablespoons of cornstarch.
½ teaspoon of sugar.
1 tablespoon of cooking oil.2 eggs.
Method.
Bring the chicken stock to a boil over medium heat in a pan and add the baby corn. In an other sauce pan heat up the oil and put ginger and garlic in it to fry until it turn golden put it in the chicken stock. Now put the chicken in the stock. Now add white vinegar, salt, Chinese salt, soy sauce and black pepper. In one cup of water mix cornstarch and sugar and put it in soup. While soup is becoming thick add two beaten eggs in thin stream in it at boiling point. Now it is ready you can serve it.