It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Korean Curry Rice

This Korean curry rice is a delicious, comfort food we all grew up eating! The instant curry mix makes this dish so easy to make. Add lots of meat and vegetables to make it a hearty dish everyone loves.





Made with instant curry mix, Korean curry rice (ka-re-raice, 카레라이스) is a stew-like curry sauce served over rice. It’s one of those dishes that were introduced to Korea by the Japanese and have become a staple in Korean homes. Korean version of the sauce is generally lighter, which makes it so good eaten with kimchi. It’s a hearty, comfort food we all grew up eating!
The instant curry mix makes this dish so easy to make. In Korea, the powder form is more commonly used, but today, curry blocks (aka curry roux) have become popular as well. The curry roux is made with fat, so it has a richer taste and makes the sauce thicker. I used a curry roux here, but if you’re concerned about the fat content of the roux, use curry powder mix.


The Korean curry rice is usually made with meat and lots of vegetables. I used beef in this recipe. You can, of course, use any meat of your choice. Onions, potatoes and carrots are typical for this dish. I also like to add mushrooms and a green vegetable such as green bell pepper, peas, zucchini, broccoli, or scallions.

Next time you go to a Korean (or any Asian) market, pick up a box (or pouch if it’s powder) of curry mix. It comes in handy when you want to whip up a satisfying one pot meal at a moment’s notice!






Ingredients


·         8 ounces beef or pork or chicken
·         1 medium onion
·         1 teaspoon minced garlic
·         1/2 teaspoon grated ginger
·         2 medium potatoes
·         1 large carrot
·         4 caps white mushrooms - optional
·         1/2 green bell pepper - optional
·         1/2 package of instant curry roux use a couple more cubes for a thicker sauce
·         4 cups water or low sodium chicken broth
·         4 servings of cooked rice

Instructions

           1.    Cut the meat into small bite size pieces. Lightly sprinkle with salt and pepper. Dice the onion, and 
                cut the other vegetables into bite size chunks.

2.    Heat a large pot with a tablespoon of oil. Add the onion, and stir-fry until it turns translucent and light brown.

3.    Add the meat, garlic and ginger, and cook until the meat is no longer pink.

4.    Add the remaining vegetables and stir fry until potatoes turn translucent and partially cooked.

5.    Pour the water (or chicken broth) into the pot. Bring it to a boil, and continue to boil for about 10 minutes until the meat becomes tender.

6.    Break up the curry roux into small cubes. Drop them in, and stir well to dissolve.

Reduce the heat to medium low, and gently boil until the sauce is thickened. Serve over steamed rice. Add more water if too thick.

source : klik here

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