Recipe for Cancer

Cancer is a homester and looking for comfort food. Cancer is an excellent cook and loves to show how she or he cares through food. Cancerians are susceptible to gaining weight in later years. Tension, anxiety, and emotional stress are the leading causes of illness among Cancerians.Starches, sugar, and salt should be avoided.

Cancerians need to watch their diets very carefully in order to keep their digestive systems healthy and their weight under control.

SATAY STYLE BEEF WITH BROCCOLI

4 Servings

1 pound beef sirloin steak, fillet, or New York steak

MARINADE

2 teaspoons dark soy sauce

1 teaspoon Shrimp paste

2 teaspoons rice wine

2 teaspoons cornstarch

1 pound Chinese broccoli

1 cup peanut oil, for deep-frying

SAUCE

1/2 teaspoon paste, Shrimp paste

1 cup chicken stock

2 teaspoons chili bean sauce, or 1/2 tsp. Satay Sauce

1 teaspoon sugar

1 teaspoon dark soy sauce

2 teaspoons rice wine

1/2 teaspoon cornstarch, mixed with 1/2 teaspoon water

PLACE THE STEAK IN THE FREEZER for about 20 minutes or until it is firm to the touch. Cut it, against the grain, into thin slices. Place the meat in a medium-sized bowl with all the marinade ingredients and refrigerate for 20 minutes. Separate the Chinese broccoli leaves and stalks, and cut the leaves into 2-inch pieces. Peel the stalks and cut them into thin, diagonal slices. Wash well in several changes of water. Blanch the broccoli for 2 minutes in a large pot of salted, boiling water. Drain well and arrange on a serving platter. Set aside in a warm spot. Heat a wok or large skillet until it is very hot and add the oil. When the oil is very hot, add the meat and stir for 2 minutes. Drain the contents of the wok into a colander set inside a stainless steel bowl, reserving some of the oil. Return 1 tablespoon of the drained oil to the wok and reheat. Add the shrimp paste and 3 tablespoons of the chicken stock and stir-fry for 30 seconds. Add the remaining stock and the rest of the sauce ingredients and cook for another 30 seconds. When the sauce has thickened, return the meat to the wok and stir to mix well. Serve with the warm broccoli.

CONFETTI CRAB SALAD

6 Servings

1 pound crab meat, pick over to remove shells & cartiladge

1/2 cup radishes, Finely chopped

1/2 cup mayonnaise

2 tablespoons finely chopped fresh parsley