God helps those who help themselves

Lest we forget: "'God' helps those who help themselves". "As you sow, so shall you reap"
Don't ask God for anything and don't blame him if you think he has not given you anything either. Why should he give you something and not others? And why should he "bless" you and not others? There are millions of people suffering in this world. Do we blame God for their suffering?
Anything you have or you don't have in this world is not because of God, its because of you you and you. It is entirely up to you if you want to have a good day or a bad day

Thai Mango Salad Recipe:

Thai Mango Salad Recipe:Thai Ingredients:
* 1 medium green mango (shredded)
* 3 tbs dried shrimps (roughly chopped)
* 2  shallots (finely sliced)
* 1 clove garlic (crushed)
Seasoning Ingredients:
* 4 tbs fish sauce
* 20g palm sugar
* 1 tspoon  sugar
* 1.5 tspoon lime juice
* 1-2 chilli padi (crushed)
For Garnishing:
* 3 tbs desiccated coconut (lightly toasted)
* 1 coriander (chopped)
* 1.5 tbspoon peanuts and cashew nuts  (lightly crushed)
* fried silver whiting fillets (optional)
Method:
1. Prepare the "Thai Ingredients" and the "Garnishing Ingredients" as indicated, making sure that the dried shrimps are soaked and drained before roughly chopping them - then leave all these ingredients aside, ready to be used.
2. Mix all the "Seasoning Ingredients" in a ceramic bowl.
3. Taste and adjust the flavor accordingly as the seasoning mixture should have the 4 "s" tastes - sweet, salty, sour and chili hot.
4. In a mixing bowl, place the shredded green mango, dried shrimps, french shallots, garlic and the seasoning ingredients together.
5. Mix them well and thoroughly and then serve the salad on a plate
6. In a small fry pan, fry the silver whiting fillets until nice and crispy
7. Garnish the salad with at least 1/2 to all the lightly toasted desiccated coconut, peanuts, coriander and fried silver whiting fish fillets before serving
8. Enjoy this Thai Green Mango Salad on its own as a standalone salad, entree, snacks or with drinks

Cashew Chicken Recipe

Cashew Chicken 

Ingredients:
1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
1/2 cup unsalted cashew nuts
1 small green bell pepper, about 4 oz. (cut into small square pieces)
5 slices ginger
1/4 onion (cut into small square pieces)

Marinade:
1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine
Sauce:
1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper powder
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste

Method:

1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rice wine and corn starch, for 15 minutes.
3. Mix the sauce together and set aside.
4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.
8. Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice.

Thai Shrimp and Pineapple Curry Recipe

Thai Shrimp and Pineapple Curry Recipe
Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes
Ingredients:
1 1/2 tablespoons oil
2 tablespoons Thai red curry paste (store-bought)
1/2 cup coconut milk
1/2 cup water
3 – 4 kaffir lime leaves, slightly bruised, optional
8 to 10 shelled and deveined shrimp (tail-on)
1 cup pineapple cubes
1/2 tablespoon fish sauce
1/2 tablespoon sugar/palm sugar
A squirt of lime juice
Method:
Heat up a pot with the cooking oil. Add the curry paste and stir to release the aroma when the oil is heated. Make sure to keep stirring and don’t burn the curry paste. Add the coconut milk, water, and kaffir lime leaves, and bring the curry to a boil. All the prawns and pineapple are to be let cook for about 5 minutes on medium to low heat. Add the fish sauce, sugar, and lime juice, and stir to combine well. Turn off the heat and serve immediately with steamed white rice.
Cook’s Note:
You can use canned pineapple to make this dish. Choose the pineapple rings and cut them into cubes.