How to Burning Fat Safely

Bye-bye muffin top

When most people think "abs," they think the muffin top that blooms over the top of too-tight pants. But abdominals, a set collectively known as the core, includes the many interconnected muscles that run up the back and stretch down to the butt and the front and inner thighs, says Michele Olson, PhD, professor of physical education and exercise science at Auburn University–Montgomery, Alabama.

Here are the  moves, from simple to killer, that will keep your daily core workouts interesting!

Get more from your core

You'll be more from your Pilates, yoga, or core-focused moves—meaning a slimmer, flatter belly—by following these tips:

• Move from your waist. Whenever you twist, make sure the movement happens from your bottom rib up. Keep hips still.
• Tighten up. Throughout each move, you should feel a tightening, similar to zipping up a pair of tight jeans, from one hip bone to the other.
• Exhale deeply. To help strengthen your abs and protect your lower back, be sure to exhale thoroughly with every breath.

A new kind of crunch

Try this two-in-one abs-and-obliques move from David Barton Gym owner David Barton. 

Here's how: Sit so thighs and upper torso form a V shape, with lower legs crossed and lifted.

Hold a 5-pound medicine ball (or dumbbell) between both hands. Swivel left to right and back, bringing ball across body while maintaining the V shape.

Bridge opposite arm-leg reach

Take inches off your waistline with this do-anywhere move from fitness expert and teacher Jessica Smith.

1. Lie faceup with your left knee bent, left foot flat on the floor, and right leg extended toward the ceiling. Reach toward the ceiling with your the left arm and keep your right arm down by your side.

2. Without moving your hips or shoulders, open your raised leg to the right and raised arm to the left. Now, concentrating on your abs, return your raised leg and arm to the center. Do 10–12 reps, then switch sides and repeat.
Do 3 sets of 15 reps 3–4 times a week.

Low-belly leg reach

Targets corset and six-pack. 

Lie faceup with knees bent to 90 degrees, hands behind head, and abs contracted. Keeping knees stacked over hips, lift shoulders and crunch up; inhale and hold for 3-5 seconds.

Exhale and extend legs to 45 degrees; hold for 3-5 seconds while squeezing lower belly. Do 2 sets of 10-15 reps.

Teaser

An advanced Pilates-inspired move. Lie on your back with knees bent to 90-degree angles and feet lifted. Tighten abs as you inhale, and lift arms up and back over head.

Exhale and swing arms forward, straightening legs so your body forms a V. If needed, put hands on the floor for support.
Roll down slowly, bending knees and bringing arms overhead. Do 15 reps.

Donkey kickbacks

A killer move that will torch calories as it works your core. 

Kneel on all fours, toes tucked under, keeping your back neutral. Draw your belly in toward your spine as you contract your abs and lift both knees about 2 inches off the ground.

Keeping abs engaged, bring right knee to nose (shown). Then kick right leg straight out behind you, squeezing your butt (shown); keep lower abs contracted and hips facing the ground to protect your back.
Repeat 8 times; switch legs and repeat.

Advanced leg crunches

A get-ready-for-swimsuit season move from celebrity trainer Eduardo Dias.

1. Lie on your back with your knees bent and a 3-pound dumbbell between your feet. Place your hands, palms down, beneath your sitting bones.

2. Concentrating on your lower abs, use them to bring your knees in toward your chest while lifting your hips, head, and shoulders slightly. Return to the starting position; that’s 1 rep.
Do 15–30 reps 3–4 times a week; you should see results in 4 weeks.

Read more instruction here

 

Bakso Recipe: Indonesian Meat Bowl Noodle

Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball, or pork ball.^[1] Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. Today various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes.
Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.

Ingredient:

• With 1 pound beef(steak)as 100 %
• 10% tapioka starch
• 0.25% (accord) emulsion powder
• 4% salt
• 0.25% white pepper(merica)
• 1.5% garlic fresh(chopped)or garlic powder
• 20% crushed ice cube
• for the broth :
• beef ribs( bones) to make the stock
• 1 bulb garlic
• salt as desire
• 1/4 cup thin soy sauce(or regular soy sauce)
• 1 tbs black pepper
• 6 cup water
• for the fried wonton :
• 1 cup all purpose flour
• 1 tbs butter
• 1 large egg
• water as needed
• 1 tsp salt
• oil to fried
• condiment :
• rice noodle blanced till soft (bihun rebus)
• baby bok choy blanced (daun caisim)
• celery leaf (daun seledri)
• fried shallot (bawang goreng)
• Indonesia sweet soy sauce (kecap manis)
• ABC Chilli sauce(sambel ABC)
• distiled vinegar (cuka)
• fried wonton (pangsit goreng)
• 1 tsp pepper
• 1 tsp onion powder

Directions

• In the food precessor grind the lean beef with chrused ice cube 2-3 times until they all sticky
• in the mixing bowl, add ground beef with the rest of the meatballs ingredient until they all mixed together
• scoop with 2 teaspoon,make round ball
• boil some water,drop the meatballs in the hot water,when it float it's done
• and now it's time to make the broth.
• add salt on boiling water
• put the beef ribs(bone) to make stock
• and the rest of the ingredient
• boiled and shimmer
• now it's time to make the fried wonton
• mixed all the ingredient until it for like a dough
• rolled thin and cut square
• fried wonton
• Now to make the meatballs soup
• put the meatballs "bakso" in the beef stock
• prepare all the condiment and arrange in a bowl serve it while its hot

 

Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. The term asin is Indonesian word for "salty", which refers to the process of preserving the ingredients by soaking them in a solution of salty water. Asinan is quite similar to rujak', which is usually served fresh, while asinan is preserved vegetables or fruits. Of the many types and variations of asinan in Indonesia, the most popular are asinan Betawi and asinan Bogor.

• Asinan Betawi: The vegetable asinan of the Betawi people from Jakarta is preserved Chinese cabbage, cabbage, beansprouts, tofu, and lettuce served in a thin, hot, peanut sauce with vinegar, topped with peanuts and krupuk (especially krupuk mie).
• Asinan Bogor: The fruit asinan of Bogor city, West Java is preserved tropical fruits, such as raw mango, water apple, papaya, ambarella, jicama, nutmeg and pineapple served in sweet, hot and sour vinegar and chili sauce, sprinkled with peanuts.

 List of Indonesian Dishes