Grady Harp, who wears Amazon TOP 50 REVIEWER, VINE VOICE, HALL OF FAME REVIEWER and REAL NAME badges, gives my new book Lose Weight with Okara: a Miracle Food a 5-star rating. Grady says, “Eigh supplements his book with some fine historical facts that embellish his concepts of using Okara as a means of losing weight. His emphasis is on Okinawa, known for the long life and disease free state of its citizens. He introduces the Japanese concept of `hara hachi bu’ – translated freely it means `quit eating when you are 80% full.'”
J. Chambers, who wears Amazon HALL OF FAME REVIEWER, TOP 10 REVIEWER and REAL NAME badges, gives my new book Lose Weight with Okara: a Miracle Food a 5-star rating. J (short for Jim I believe) says, “Although I had never heard of okara before reading M. Eigh’s book, he does make a compelling case for okara as a weight loss product. The book has piqued my interest enough that I may give it a try if any of our local Asian markets carry it.”
With this unique and entertaining book that’s part dietary advice, part travelogue, M. Eigh takes you on a journey to the fascinating corners of history, culture and science.
You will return with new wisdom on how to lose weight safely and a treasure map of how to arrive at good health with the help of an ancient yet newly available miracle food: okara.
Hara Hachi Bu Made Easy!
If you have tried hara haci bu before, you would know it is a torturous hunger game. Okara effectively takes the hunger game out of the equation. If you have not heard of hara hachi bu before, you have all the more reason to check out Lose Weight with Okara: a Miracle Food.
I woke up to some blessing this morning. Robin Lee, who wears Amazon’s coveted “TOP 500 REVIEWER” badge, has read “The Cicada Survival Guide” and given it a professional review. You can see the book’s review page here: http://amzn.to/10Vk4lc.
Robin said the following about the book:
This author wrote an excellent novella in a unique way..It is a mixed recipe, of an escaped man made virus, government conspiracy, cover-ups, and the emergence of Brood II….Which Scientists predict this year, the Cicadas will be in colossal numbers….It’s not just a survival guide, but a possible real depiction of an ecological disaster…This story is dark humor, intriguing, gross, thought provoking and real horrifying….The characters could have been fleshed out more but for this part of the story they are not the main point……Each new chapter is told from the characters view point…..
Through the yrs a biological infectious agent has seeped into the fungus of the trees…The Cicadas have been feeding off this for 17 dormant years….It has been named “Troma” and the bugs are brand new mutations, that Americans are unaware of…This new species smells the scent of blood and seeks it out…If you have a open cut, you better hide, because this is a blood born pathogen of death….The symptoms are: severe itchiness, complete disintegration of your body, eventually takes command of your brain and drives you insane….It takes 72 hrs for the full effect….
This is not a zombie novel because the infected don’t reanimate, they just become deadly killers in every way….
Warning: If you see a large Cicada with bright red blood colored metallic wings, instead of their green ones, you better run fast…..
This novel was just excellent.I hope this author thinks about continuing this as a series for the summer it has really great potential..I personally would like to see a Part 2 and 3……
Any day now, billions of winged insects will rise up and swarm over the entire East Coast? Are we ready?
Troma is ready for us. She’s been underground for 17 years, while inside of her a deadly virus is slowly turning this queen cicada into a cannibalistic mastermind with one goal: To infect the human race.
It’s them against us in this fun sci-fi novella, which also includes the adventures of a CIA agent, Russian counterspy and unlucky FBI officer as they battle the swarm. Recipes are included for those inclined to culinary adventure.
M. Eigh was born in China and, before getting an MBA, he received a BSc from China’s prestigious Tsinghua University, where most modern day Chinese ruling elites obtain their academic pedigree. But the alma mater is about the only thing he has in common with the techno-dictators of today’s China.
In his younger days, M. Eigh was a published poet in Chinese; at the age of fifteen, he won the first-place award in a prefecture-wide youth literature competition. He can be found at http://m.eigh.com.
He’s on Facebook: http://www.facebook.com/by.m.eigh.
He tweets at: https://twitter.com/m_eigh
“This author wrote an excellent novella in a unique way.”
• Place the cornstarch, eggs and bread crumbs in separate containers. Coat the cicadas with cornstarch; then eggs, then bread crumbs.
• In a deep frying pan or wok, heat oil to about 400°(if the oil starts to smoke, you’ve heated it to too high a temperature.) Fry coated cicadas in few batches, for 5 minutes or until golden brown each. Drain on paper towels.
Serve the poppers with ketchup or cocktail sauce.
The young cicada nymphs harvested mid-molting offer the most tender texture and deserve a cooking method that best preserves their natural moisture and injects a balanced blend of flavor.
What can better achieve that end than the double sauté method?
Cookware: This dish is first parboiled in a deep pot and then fried in a wok.
· 1 tablespoon of sake or cooking wine of any type
· 2 tablespoons of canola or other type of vegetable oil
· 6 cloves garlic, finely chopped
· 1 tablespoon minced fresh ginger root.
· 1 thumb-sized fresh ginger root. Flatten it between two cutting boards, or simply smash it flat with a cleaver
· 2 cups large cicada nymphs, peeled and cleaned
· 1/2 cup soy sauce.
· 1 tablespoon brown sugar
· 1 teaspoon rice vinegar
· 1 tablespoon Chinese miso or Japanese miso paste
· 2 stalks finely chopped leeks
· Place flattened ginger root in a deep soup pot. Add two quarts of water and bring to a boil. Place cicada nymphs into the boiling water, turn down the fire to low and let the pot simmer for 5 minutes. Drain when done. Caution: Never put any salt in the pot, as salt will dehydrate the nymphs and rob them of their natural moisture.
· Heat the vegetable oil in a wok, then add the minced ginger and chopped garlic. Add soy sauce and give the mix a good swirl and stir before you add in the drained nymphs.
· Add sake or cooking wine and keep stirring over high heat. Add brown sugar and vinegar and stir. Finally, add miso paste and stir vigorously.
· Add chopped leeks and stir for 30 seconds.
Double sautéed nymphs go well with brown or white rice, cuscus, quinoa, nan or roti.
Double sautéed nymphs can be easily spiced up when placed onto individual serving plates. Simply sprinkle Japanese Nichimi Togarashi (seven-flavor spice) to taste.
Double sautéed nymphs go well with pretty much all alcoholic beverages.