TETRAPAK ensaio musica

uma paródia de segurança



http://www.youtube.com/watch?v=WPD1TlK9ztU&hl=en

Yakivideo - Shader got stabbed

Yakisoba - Nezekan - Asmodian SG Clan One of the most bugged pvp attempt ever! Awesome



http://www.youtube.com/watch?v=qHIoOHGKBTY&hl=en

Yakisoba FAMA X - Go

Banda Yakisoba no Teatro de Maracanaú no evento FAMA-X



http://www.youtube.com/watch?v=N9WQYMFe-Do&hl=en

fazendo yakisoba no barco

elias,fred e eu claro filmando



http://www.youtube.com/watch?v=HXVILacIa6M&hl=en

O melhor jeito de se aprender a fazer Yakissoba

Se não aprender depois desse vídeo, não aprende mais.



http://www.youtube.com/watch?v=Q1WvNT7vp5c&hl=en

中村拓哉バンド - Yakisoba(Live in TogaToga)

中村拓哉バンド 2009/7/15 京都のライブハウス都雅都雅にて行われたライブの模様です。



http://www.youtube.com/watch?v=lIQFU5o6q1c&hl=en

History of Japanese Pearl Cultivation - Mikimoto Kokichi

Overseas trading between Japan and the western world flourished in the late 1800s, with the emphasis falling particularly on Japan's natural pearl industry. However, in consequence to the increase in demand, Japan's naturally occurring pearl oysters, suffered greatly from over exploitation.

Enter a man by the name of Mikimoto Kokichi. From an early age Kokichi, the son of a noodle seller, had been fascinated by China's ancient techniques of pearl cultivation. This archaic technique consisted of placing a fragment of shell within an oyster to produce an imperfectly shaped pearl; these pearls were often used as offerings at temple shrines. This basic seeding technique formed the foundation of Mikimoto Kokichi's quest to create a perfect spherical cultured pearl, which could match Japan's naturally occurring pearls so in demand by the western world.

In July of 1893, after many years of trial and error, Mikimoto Kokichi managed to produce perfectly formed hemispherical (half round) Mabe pearls. Mikimoto cultured these Mabe pearls by using a hemispheric dome-shaped nucleus and placing it against the oyster's shell. Mikimoto then went into large scale farming of these Mabe pearls, journeying to Europe to sell and network markets for his new product.

Around the same time two Japanese men, Tokishi Nishikawa and Tatsuhei Mise, returned from Australia where they had learnt a new grafting technique from the British marine biologist William Saville-Kent. Kent's technique involved the placing of a small shell nucleus into the mantle tissue of a donor oyster, this was then grafted into another oyster, this foreign body would cause the oyster to form a pearl sack, producing nacre, covering the nucleus and thus producing a spherical pearl similar to those that occurred naturally.

Although this technique, patented as the 'Mise-Nishikawa' method in 1908, had proved itself to be successful, it only became a viable business venture when in 1916 Mikimoto Kokichi took over the patent to produce round pearls. This ground-breaking procedure marked the beginnings of Japan's pearl industry, and by 1935 Japan was producing more than 10,000,000 cultured pearls every year. Mikimoto didn't stop there; he advanced his experiments from producing cultivated Akoya pearls using the Akoya (Pinctada fucata) oyster to cultivating the silver lipped and black lipped pearl oysters.

Aside from the farming itself, the major problem facing Mikimoto Kokichi was the eradication of the negative connotation that cultivated pearls had when compared to their naturally occurring cousins. He succeeded in changing peoples perceptions by his steadfast traveling and marketing of his products at expositions and then establishing Mikimoto stores in London, Paris, New York, Shanghai, and Bombay. These stores were his showcases, offering up the latest designs and sophisticated fashions, and at the highest quality possible affordable to people aside from nobility and the higher echelons of society.

No.4173 Sainsbury (UK) Vegetable Flavour

Sainsbury's Supermarkets (英国) Instant Noodle



http://www.youtube.com/watch?v=4ix9suBancU&hl=en

Chiang Mai Deals - 10 Ways to Eat Cheaper in Thailand's Cultural Center

Known for rock-bottom eating expenses, most visitors to Thailand nevertheless overspend on food, but in Chiang Mai, deals are just around every corner. The more adventurous traveler who seeks a more authentic Thai experience or wants to make his/her travel money go even further can find cheaper, and often tastier, alternatives if they know what to look for. Many other long-term visitors are baffled when I tell them of my favorite venues, where I get a huge plate of yellow rice with fried chicken, a cup of fish soup, half of a sliced cucumber, and ice water for 50 baht (1.43 USD). And that is on one of the most Westernized islands in Thailand!

In Chiang Mai, it gets even better. There is no reason why you cannot eat a full meal for 30 baht (86 cents) in this town, but I have also managed to hunt down places where you can eat a full meal with ice water included for 10 baht (10 cents) or get noodle soup for 3 baht (9 cents)!

After living here for eight and a half months, I have come up with these ten tips:

1: Take a Hike--
Forgo the motorbike or tuk tuk your first day or two in a new location. Skip the taxis and walk. This slows you down and gives you a feel for the place like no motorized transport ever can. The cheap eateries are often barely noticeable, as they are often in people's homes, and signs which whizzed by on the bike are attention grabbers at a walking pace. Whoah--noodle soup for 20 baht! Know your surroundings, and you will know how to best take advantage of them.

2. Avoid the Tourist Traps--
This should go without saying, but most people are too tempted by the wide array of options in the main tourist junctions to bother venturing beyond the action. Even in chaotic Bangkok, all one has to do is walk one block either direction from Khao San Road to find delicious meals for around 30 baht and walk away full (free water or iced tea included). Did you come to Thailand to eat Thai food or hamburgers and pasta?

3. Don't Judge a Book by...
Yawn. That age old adage once again...If you have heard it once...Ahem. Anyhow, it rings true yet again. In Thailand, the extra dollar or two in pricier restaurants is usually a reflection of increased decor rather than increased quality. In fact, the vice versa is sometimes a better rule of thumb. When you pay more, you are paying for ambience. That's is great if this is what you want, but if you are looking for better food at lower prices, look for establishments with the bare necessities. Plastic furniture that doesn't match. An absence of music. An antique television set blaring Thai soap operas. Hokey thrown-together decor. Many of these places are just extensions of the Thai entrepreneur's home, and dining there will give you a much closer look at Thai culture.

4. You Just Can't Beat the Streets--
The entire world over you will find open-air street food, and it is usually the best value in any given area. This is particularly true in Southeast Asia. Sometimes you will find the usual collection of plastic furniture out front and full service, but often you will just get a small, disposable dish or be expected to eat out of a plastic bag. If it is close enough to finger food, I tell them to save the plastic and eat it out of my hands, but of course it depends on if I'm eating a piece of barbecued chicken or chicken curry.

5. Forage at the Food Markets--
Chiang Mai's cheapest venues offer an amazing culinary adventure, and the markets are a revelation to anyone who has never had the pleasure. Pick your way through the various stalls, sampling new dishes, or hit the collection of cheap roadside eateries which often accompany traditional markets. My favorite part about the markets is they stay open until the early hours of the morning, so if I am on my way back from the disco I can stop and fill up. I'll tell you what--it's a lot better than pulling through the late-night Burger King drive-throughs in America...The best Chiang Mai deals are found in the marketplaces.

6. Compare Prices--
Do not be shy about walking in to a restaurant, browsing the menu, and then leaving. Thais appreciate competition. If you feel guilty, simply smile and say, "Pop kan mai (see you again)." Do this on your walking tours to get a grasp of the local prices and to see what your options are.

7. Be Adventurous--
Try new things, even if they scare you. You might be surprised. Many foods which seem alien to Westerners will be cheap because tourists avoid them. Also, reconsider your notion of cleanliness. In your home country clean may mean pretty, but, to Thais, clean is simply clean. If a lot of people are eating there, you can rest assured the food is likely safe. Don't blame me if you get Bangkok belly--it is going to happen to you whether you follow my advice or not. Stomach problems in Thailand are an initiation every Westerner experiences, but it is far more often the result of bacteria or spices your body is not used to rather than sanitation issues. Don't worry. :-)

8. When in Rome...
Ah! Not another cliché...Go where the locals go! This is probably the most important, and most often overlooked, guideline to eating cheaply. Many of the local Thais are living on less 10,000 baht or less a month, and even those with more money naturally seek out the best food at the lowest prices. If I want to find a new place to eat with delicious and sanitary food, I just drive around and look for a small crowd of Thai people eating outside, but it is even better if you have a Thai friend from Chiang Mai to show you around.

9. Speak Thai--
In Thailand, there is almost always a Thai price and a "farang" price. No matter how long you stay, this will apply to you as well--you will never "become" Thai in any sense. However, open up to people and try to speak their language and you may often receive a discounted price or larger portions, especially if you're a regular customer. One time at the Chiang Mai Aquarium, I received a major discount off the stated entrance fee after attempting broken Thai. "Raakha thourai (how much)?" I repeated, thinking I had misunderstood. "Speak Thai--get Thai price," the young girl said with a smile.

10. Manipulate the Menu--
Do you really have to eat meat with EVERY dish? I opted for a pad thai with vegetable instead of with chicken one time, and it was topped with an omelette so big it covered the entire dish to compensate (not exactly vegetarian, afterall lol). It ended up being one of the best pad thais I've ever had. Do they offer special dishes served on rice for individuals (always a fantastic bargain)? Sometimes, there is no apparent price motive between different dishes, and the reasoning is a mystery. If you are on a budget, choose wisely. Let's face it-everything on the menu is delicious!

And one more, just for good measure...

11: Eat with the Thais--
Though you should never purposely take advantage of this, Thais are some of the most generous people in the world. Stumble upon a Thai party and you will be ushered into a chair to be force-fed Thai whiskey and delicious food, even if you have no reason to be there. Say you are full and you're plate will be repeatedly refilled. If this happens to you, DO NOT offer to pay. It would be an insult, although, if you accompany less well-off Thais to a restaurant you are expected to pay. One night, while waiting to catch the morning boat across the river to Laos, I crashed a Teacher's Cub karaoke party and ended up buddying up with the school director. We got wasted, sang "Stand by Me" for the crowd, and he invited me to come stay with his family for an extended period. If you really get in well with Thais you may have the pleasure to attend a delicious Thai home BBQ. Bring a bottle or two of beer. If you are settling in for the long-term, you may even end up throwing a few of these at your place. Not to worry--there are plenty of places to purchase heaps of cheap meat and vegetables.

In Chiang Mai, deals are not hard to come by, no matter what kind of bargain you are looking for. Even if you prefer fine dining, classy clubs, and luxury hotels, you will surely find a value that far exceeds the money you spend.

Chok dee khrab!

my aboriginal habbo account talkshow

my first broadcast on habbo more are to come.add me on habbo my caount name is !yakisoba!.interviewing plaer named Zabuza.



http://www.youtube.com/watch?v=nn7XruO1FDI&hl=en

YAKISOBA CHIKEN FLAVOR January 18, 2010, 01:41 PM

YAKISOBA CHIKEN FLAVOR HOME STYLE JAPANESE NOODLES READY IN MINUTES



http://www.youtube.com/watch?v=3r_Gz-tBMVw&hl=en

What to See at Heathrow Airport

In terms of activity at Heathrow Airport in London, one word sums things up: busy. Heathrow is one of the busiest International airports in the world, and flights seem to land and take off continually. If you have got some time to kill before departure or between flights at Heathrow, relax and enjoy a great view at the location of your choice within or near your Terminal.

If you're traveling through Terminal 1 at Heathrow, take a seat at the Tin Goose Pub to take in the view. This retro-style eatery and bar serves food and drinks from 6:00 until the final flight of the day has departed. All-day breakfasts, sandwiches, soups and full meals are featured on the Tin Goose menu, and there is a children's menu and vegetarian options available, as well.

If you prefer to enjoy the view over a cup of delicious Italian coffee, Costa Coffee near Gate 8 is a terrific Terminal 1 choice. Costa Coffee also serves hot chocolate, sandwiches, and a variety of baked treats and goodies, and they are open to serve all Heathrow Terminal 1 flights.

Terminal 2 at Heathrow does not have much to offer in the way of runway views. But Terminal 1 is connected to Terminal 2, and it is so close by, you can walk there in 5 or 10 minutes, enjoying great views (and some exercise) along the way.

One of the best places for fabulous views of the airfield in a quiet, relaxed setting is the Servisair Executive Lounge. Scenic runway views are available from many Terminal 3 departure gates, as well, and also along the walkways that link them to the departure lounge. You can grab a terrific cup of take-away coffee and a snack at Caffe Italia located in the vicinity of Gates 1 through 5 at Terminal 3.

Travellers passing through Heathrow Airports Terminal 4 can enjoy outstanding runway views from several locations, including two coffee bars. Costa Coffee offers sandwiches, pastries and excellent coffee plus a great view, while at AMT you can enjoy not only delicious coffee, but freshly-squeezed orange juice, thick milkshakes, pastries, pretzels and more. Several of Terminal 4's departure gates offer excellent runway views, and you can always visit the KLM Holideck Lounge for a stunning look through a glazed observatory.

There's so much to see at Heathrow Airports newest Terminal, you might forget about the runway views. But when you are ready to enjoy a great meal and a spectacular view at Terminal 5, try Gordon Ramsay Plane Food. This outstanding departures level venue features cuisine by Michelin-star rated Gordon Ramsay. There's even a cocktail bar on site, and you'll be impressed with the service as well as the views from this top quality Terminal 5 restaurant.

Wagamama is another excellent place to take in the view at Terminal 5. This family-friendly restaurant features an extensive breakfast menu, plus noodle and rice dishes, salads, traditional Japanese dishes, desserts and much more. Everyone will find something they will love on Wagamama's exciting menu and appreciate the view of the runway, Wembley Stadium and the London City skyline beyond.

Travel through any airport can be stressful, and especially one as large and busy as Heathrow. Yet you can take positive steps to minimize your stress level, relax and enjoy your time at Heathrow. With so many options to take in a mesmerizing view from every Terminal, why not plan to spend time at one of these prime vantage points for runway viewing on your next visit to Heathrow?

Seaweed Soup - Cooking With Algae

Algae can be useful in many different situations. Algae are for instance used as food for humans as well as for live stock, and it is also included in various health products and cosmetics. Seaweed is predominately gulped down in South-East Asia, especially in China, Japan, and Korea, but it is becoming more and more popular outside this range for each year that passes.

If you want to include more algae in your diet you can for instance try red algae from the genus Porphyra. In Asian cuisine, this alga is commonly referred to as nori. It is not commonly eaten fresh; it is instead harvested, dried and pressed into thin sheets. These sheets are then used in all sorts of dishes, from sushi and soups to sauces and condiments. The two most commonly used species of red algae are Porphyra yezoensis and Porphyra tenera.

Do you think that you have never eaten algae? I think you have! As a matter of fact, the next time you gulp down some ice cream or pour syrup over your desert you might be eating brown algae. Alginic acid, a popular stabilizer for emulsions and suspensions, is derived from brown algae. In addition to the food industry, it is also appreciated by paint producers.

Brown algae are not the only type of algae that can be used to stabilize food. Red algae are used to make the products Agar and Carrageenan which works wonders when you need to stabilize food products such as puddings and canned meat. Agar is also used by scientists who need to grow bacteria, fungi and cell structures on a nutritious gel, while Carrageenan is a popular addition to shampoos.

Wish to try some mouth-watering algae dishes in your own kitchen? Here is a recipe for Seaweed Soup.

Ingredients:

o 1 pound of ground pork
o 2 quarts of water
o 1 cube of chicken bouillon
o 1 (8 ounce) can of sliced water chestnuts
o 3 sheets of nori (dry seaweed)
o 1 egg
o Salt to taste
o 4 green onions
o 3/4 teaspoon of sesame oil

What to do:

1.) Cook the ground pork over medium heat until browned. Use a large saucepan because you will be adding more ingredients.
2.) Drain off excess fat.
3.) Add water and bring it to a boil.
4.) Reduce the heat down to medium again and leave the dish to simmer without a lid on for roughly 15 minutes.
5.) Stir in the bouillon cube and make sure that it dissolves completely.
6.) Add the chestnuts.
7.) Break the nori into peaces and add to the saucepan.
8.) Beat the egg in a separate bowl.
9.) Stir in the egg.
10.) Add salt to taste.
11.) Chop the green onions.
12.) Remove the saucepan from the heat before adding the onions.
13.) Stir in sesame oil.
14.) Bon appetite!

Ground-soybean bouillon ("kongbiji jjigae")

How to make delicious kongbiji jjigae, perfect for a winter day. Full recipe, photos, comments, and stories are on my website: www.maangchi.com



http://www.youtube.com/watch?v=LIzIyN3Jsh0&hl=en

Cooking Made Simple With Special Sauces

One of the special skill set you must acquired is mastering the use of sauces. Yes, you are right, sauces are the most important ingredients in any cuisines. Sauces help in adding extra flavors, bring out the original taste of the foods, add on more natural coloring, add on fragrant smell to the dish and sometimes it also helps in softening and smoothing meats, soups, noodles, rice, and others.

Here are the top 6 type of usage of sauces:
1. Seasoning
2. Condiment
3. Dipping
4. Soup based
5. Water based marination

The raw material of sauces are around spices, herbs, fermented soy bean sauce, chili powders, meat stocks, pepper powders, vinegar, chili oil, garlic mince, onion mince, lemon grass mince, fruit juices, yogurt, cheese, mayonnaise, milk, wine, draft beer, rice wine, flour, and a lot more to listed down here.

There are multiple common sauces family show here for your reference:

1. Chinese. It is the most complicated and yet the most interesting sauces around in the world that has more then few thousands of sauce recipes to go along all the Chinese cuisines. A lot of Chinese foods in western countries are no longer genuine with the traditional and secret sauces used back in China.

2. Japanese. It has heavy use with miso paste and rice wine in the sauce preparation. Emphasis a lot in using natural raw materials and fermented soy in sauce making. Japanese sake is also the most authentic symbol of Japanese sauce.

3. Western. It has a lot to do with either Italian, American, Mexican or English sauces. Since they are much different from each other, but they all do have some comment use of cheese, mayonnaise, yogurt, fruits, butter, milk, olive oil, garden spices and vinegar in the sauce making.

4. South East Asian. This region of cuisines use a lot of spices, chili, pepper in the sauce making. An authentic flour is the use of coconut milk in the curries, strong pepper and curry powders in dry or wet dishes. Spicy and heavy fragrant sauce is the unique dressing in this region.

Korean cuisine

It 'true that Korean cuisine is the least known of the Far Eastern cooking styles, with heavy use of garlic, red pepper and fermented bean paste.

Korea is connected to a small peninsula on the east coast of China and Japan separated from the Sea of Japan. Many Koreans are of Mongol origin, while China and Japan have decided to Korea (now divided into North and South) at one time or another. 1910-1945 was to rule Japan and the small JapaneseThe influence has been allowed to stay. The Chinese influence is a bit 'more evident in culinary terms.

As in many other Asian countries, are the predominant flavor of soy sauce, sesame oil and seeds (usually roasted), vinegar, sugar, ginger, chilli, garlic and soybean paste known as Jang.

Korean legend, a Union comes from Korea between the son of a bear and twenty cloves of garlic. God gave wild garlic, thenMan Made. After hibernating for 100 days, the bear as a wife, a son Tan'gun with God, and that Korea was founded back son. As a result, garlic is imbued with divine power and Koreans eat in every possible way imaginable, at any time of day or night. E 'often pickled, sometimes raw and sometimes grilled and is almost always found in stews and marinades.

Korean food is hot, hot, hot as a result of extensive use of red pepper, usually driedin strips or ground fiery chili powder, which is a really bright red color.

soybean paste (Jang) vary from very mild to fiery hot, depending on the ingredients. Jang is a Japanese doen pretty simple miso bean paste similar, but with a stronger taste of beans, while Jang gochu (past red beans) contains chili powder and is extremely hot. This Jang are used to flavor many different dishes.

Both are saved pepper, dried or powdered, and Janglarge earthenware jars, and any patio or balcony will be home to many of these.

Pickle (kimchi) is another staple of Korean cuisine and is really the national court. It can be flavored any number of vegetables, but the most common Chinese cabbage with shredded white radish or cucumber and garlic mixed with onions, ginger, chilli, vinegar and water. This mixture is packed in a jar and left to ferment until it is acid, after which each meal is served, includingBreakfast.

surrounded by water on three sides, fish and shellfish and squid are often eaten, although beef was introduced in the diet relatively recently. Pork and chicken are also used, buckwheat noodles and sometimes substituted for rice.

A typical meal might be middle class in Korea consists of sticky rice, served with a stew (usually very spicy), a dish of fried or grilled, a plant simply seasoned with sesame oil, soy sauce and toasted sesame seedsThe seeds, and of course the ubiquitous kimchi. Cooked with thin strips of metal, mesh-like, long-handled spoons kneedles ate metal.

Best Sushi Recipe - What to Prepare and How to Do It

Do you want to have a try of your own cooked sushi in the convenience of your home? Try this. Sushi is the most famous Japanese food in the world and a favorite of the natives itself, too. They also prepare this kind of food when there is something special. So, what is a sushi? What are they things needed to make it?

Sushi is a vinegar rice, with many different ingredients including rice. It is artfully designed and with variations in its cooking style. The different types in making a sushi is Nigirizushi, Makizushi, Oshizushi, Inarizushi, Chirashizushi, Narezushi. There are many kinds of sushi but let us try to learn Makizushi. So, the materials needed are: Fukin (kitchen cloth), Hangiri (rice barrel), Hocho (kitchen knives), Makisu (bamboo rolling mat), Ryoribashi (cooking chopsticks), Shamoji (wooden rice paddle), Makiyakinabe (rectangular omelette pan).

Ingredients:

Sushi rice - short grained rice to be combined with rice vinegar, sugar, salt and sometimes, sake or kombu
Nori - black seaweed
Tuna fish and seafoods
Mixtures and fillers - Pickled daikon radishi, pickled vegetables (tsukemono), fermented soybeans (natto) in natto maki, avocado, cucumber in kappa maki, asparagus, yam, pickled ume (umeboshi), gourd, burdock, and sweet corn with mayonnaise.
Flavoring - Wasabi or soy sauce

Steps on how to make a Makizushi:

1. Place the Makisu on your preparation table.
2. Put a Nori on top of the Makisu.
3. Put some rice on top of the Nori and spread the rice evenly.
5. Leave a space on the top and bottom of the Nori, probably an inch.
6. Put some toppings, you could choose anything you like as long as the seafood would be compatible to each other and also put Wasabi on it.
7. Slowly, lift the Makisu and see to it that the Nori should be steady so that it will not be damaged. Make sure both of the sides are with the same size or should be even.
8. Roll the Makisu upward.
9. Place both index fingers on the sides of Makisu and shape the makizushi into a square.
10. Cut the makizushi twice with a very sharp knife.
11. Put them together and cut them into pieces.
12. Finished!

If you cannot find the things that are needed before making a sushi, you can find other means for that. Be resourceful because this recipe would bring you to the Oriental and feel like you are in Japan. Experience the adventure in making your own dish with the feel of the Oriental.

Cabbage Ramen Noodle Salad Recipe

Ramen noodles are made from dough of wheat flour, salt, and a type of alkaline water containing potassium carbonate and sodium bicarbonate. Eggs are sometimes used instead of alkaline water. Noodles are usually flat, fat, thin, and ribbon-like. They can be straight or wrinkled and they come in yellowish hue. Ramen is a typical Japanese food though it originated in China. It is usually cooked with broth or boiling liquids flavored with meat and vegetables. Toppings are usually added like pork and onions to add flavor.

One example of ramen noodles that gained popularity is yakisoba. Yakisoba means "fried noodles." It is prepared with vegetables, bite-sized pork, carrots, cabbage, salt and pepper. It is usually served in a plate. Another way of preparing yakisoba is by piling the noodles. The piled noodles are placed on sliced bread and showered with pickles.

Instant ramen is a popular food among Orientals. Since it production, its preparation has gave birth to wide varieties of recipes ranging from fried ramen to salads, served mostly in restaurants. It has gained popularity in western countries and is now served not only with meat-based broth but with a wide range of ingredients like vegetables, nuts, and fruits.

Salads are mixtures of foods, often served with dressings with addition of meat, fish, cheese and grains. According to history, salads originated in countries like Italy and the Netherlands. The word "salad" comes from the French word "salade" which means salt in Latin. There are types of salads. These are sometimes named based on the food items mixed with the vegetables. Some of popular ones are Antipasto salad, Chef salad, chicken salad, and ham salad. Dressings come in wide varieties like vinegar, mayonnaise, lemon, or soy sauce.

Below is a simple ramen noodle salad recipe that is easy to do. This requires no heating and is ready to eat as soon as all ingredients were mixed up.

Cabbage Ramen Noodle Salad
Ingredients for the salad:
1 package of Top Ramen Noodles, crumbled
½ head cabbage, finely chopped
4 green onions, chopped
½ can sliced almonds

Directions: Mix all ingredients together except the ramen noodles and refrigerate.

Ingredients for the dressing:
Flavor packet from the noodles
2 tbsp of sugar
3 tbsp of vinegar
½ tsp of pepper

Directions: Mix all ingredients in a bowl. Serve as a salad dressing.

If you are tired of cooking ramen the traditional way, you can try this ramen noodle salad recipe at home. You can serve this either as your main dish or side dish.

There are other simple ramen noodle salad recipes out there. Sanyo Foods Corporation of America offers different food services, products, soups, sauces, condiments and dressings to suit your innovation when it comes to making salad from ramen. Sapporo Ichiban, a product of Sanyo Foods, is one of the popular brands of ramen noodles in the market today. A wide variety of flavors ranging from soy sauce, chicken, beef, shrimp, and miso are available. These ramen noodles come with their distinct colored packaging.

Yakisoba eu fiz LOL

hehehe palhaços



http://www.youtube.com/watch?v=l9PijgFhfR4&hl=en

Yakisoba - Still More Fighting

Encerramento do evento Anime MASTER.



http://www.youtube.com/watch?v=eZf9ZtF1nxA&hl=en