CHILLI SAUCE 101

Here is a list of chilli sauce to enhance your food flavor

Grilled Fish Dipping Sauce
Vienamese Dipping Sauce
Garlic & Chilli Sauce
Tom Yam Paste
Nyonya Sambal
Sambal Chilli/Shrimp Paste CHilli
Sambal Belachan
Sambal Cincalok DIping Sauce

SPICE 101

Want to spice up your life? Well cooking is one way to go. You can check out these websites for more info:
http://www.dorsetnaga.com/
www.chilligalore.co.uk/pages/our_productshop.html
http://www.reallycoolseeds.co.uk/
http://www.worldfarm.com.sg/
www.lovefoundation.org.sg/about-love-romance.html

Here are a list of more common spice:
Tumeric Powder
Curry Powder
Masala
Pepper
Coriander Seed
Cinnamon
Cumin Seed
Fennel
Clovers
Mustard Seed
Chilli
Galangal
Lemon Grass
Kaffir Lime Leaves
Curry Leaves
Bay Leaves

MALT 101

Whisky in Scotland is just like wine in Frnace

Country of origin: Scotland
Two main houses for Malt:
- Suntory (more modern)
- Nikka (more traditional & similar to Scottish versions)
Other Country Producing Malt: Ireland, US & even Japan


Region:
Highland (for caramel notes such as McCallan are easy-pleasers)
Lowland (herbaceous)
Islay (pleat & smoky are for true connoisseurs)
Campbeltown (3 operating distilleries)

Famous Brand:
- McCallan
- Glenmorangie
- Laphroaid(Scotland)
- Arran Malt (Scotland)
- Ardbeg(Scotland
- Green Spot (Ireland)

GEYLANG FOOD GUIDE 101

Hello readers,

Don’t get me wrong by wondering how I know so much about the food here. Well more source is from this magazine “Oh Taste”. Do visit their website for more info at http://www.giphmedia.com.sg/

For these food items:
1) Wanton Noodle – 235 Geyland Road
2) Frog Legs Porridge – 1 Geylang Lor 13
3) Beef Hor Fun – 237 Geyland Road
4) Vegetarian(Lei) Rice – 134 Sim Ave
5) Chicken Rice – 284 Geylang Road
6) Satay – 549 Geylng Road
7) Crab Bee Hoon – 659/661 Geylang Road
8) Smelly Tou Foo – 795 Geylang Road
9) Fruits – Near Aljunied and Paya Lebar MRT Stations

JAPANESE FLAVOURING 101

Discover why Japanese food tastes so uniquely refreshing

1. Layu – an aromatic, red chilli oil that contains sesame oil, chilli pepper extract ad paprika. It is usually partnered with ramen & gyoza (pan-friend dumplings)

2. Wasabi paste – a pungent and spicy Japanese mustard made form horseradish and is mainly served with sashimi, sushi, udon and cold soba dished

3. Unagi Sauce – a dark soya sauce seasoned with sugar, corn syrup and sweet rice wine and drizzled over unagi (grilled eel)

4. Wakame – a mild-flavored black seaweed turns green when cooked in miso soup and salads. It need to be soaked before use

5. Bonito flakes – thin shavings of bonito fish (tuna family) which has been smoked, dried and fermenter. The salty flakes are used to flavor Japanese sauces, boodles and soups

6. Nanami Togarashi – a coarsely-ground pepper, sansho, orange peel, black & white sesame seed, ginger and seaweed is a popular flouring for noodle such as ramen and udon

7. Sanso – a tongue-numbing ground pepper derived from the berries of a Japanese prickly ash tree. Also known as Sze-chuan pepper.

8. Yamasa Tempura Senka – a mildly sweet dipping sauce contains soy sauce, sugar, mirin, sake and bonito extract and is served alongside tempura (prawn fritters)

9. Futaba Furikake Goma Wakame – a mix seasoning of seaweed, sesame seed, bonito flakes, sugar and salt and is usually sprinkled over rice, adding a crunchy texture and salty flavor
10. Gari – a pink pickled ginger marinated in sugar and vinegar. This sweet and tangy ginger is usually eaten with sushi

TOMATO 101

It add colour, flavour and texture to sald, soup and curries

Red tomatoes
a. Cherry
b. Red Pear
c. Roma

With vine tomatoes
d. Salad
e. Vine-ripened
f. Vine-ripened cherry toms

Yellow tomatoes
g. Golden Sunrise
h. Mirabelle
i. Yellow Cocktail

SHOP AROUND THE WORLD IN SINGAPORE

Specialty Food Stores in Singapore)


Hi Shoppers, if you are thinking of cooking up some foreign cuisine and don’t know where to get your ingredients, fret no more for most of these items could be located at these various supermarkets specializing in their own country’s products or food & beverage items.

FRANCE
Hediard @ 125 Tanglin Road, Tudor Court
http://www.hediard.com.sg/estore/privacy.php

AUSTRALIA
Oh Deli @ 421 East Coast Road
http://www.bmp.foodnhotelasia.com/index.php5?id=116403&highlight=&fid=496&offset=0&Action=showCompany&bmp=10111


NEW ZEALAND
Absolutely New Zealand @Block 106 Clementi Street 12 #01-46
http://www.streetdirectory.com/restaurants/singapore/reviews/location-Absolutely_New_Zealand-1000002168.php

THAILAND
Yen Investments Thai Supermarket @#02-64 Golden Mile Complex
http://wineanddine.asiaone.com/Wine%252CDine%2B%2526%2BUnwind/Features/Short%2BTakes/Story/A1Story20070622-15000.html

JAPAN
Meidi-ya Supermarket@#B1-50 Liang Court
http://www.meidi-ya.com.sg/en/about.asp

KOREA
Seoul Mart @#B1-84A Parkway Parade

BURGER 101

Hi Burger Hunters, we will help you locate some of the best burger sellers in town. They are so juicy, naughty and greasy. Not all burgers are fattening as some comes with a rich serving of salad like tomatoes, lettuce, onion and pickled veggies like beetroot or cucumber.

WHAM! BURGER
@ Level 1 China square Food Centre
Try their Big Beef Burger

SUPER DOG
@ B2 Vivocity
Try their: Chilli Cheese Burge

RAMLEE:
@ night market
Try their Cheese Burger

CARL’S JR
@ Level 2 Vivocity
Try their Western Bacon Cheese Burger

BOTAK JONES
@ Blk 970A Toa Payoh North
Try their: The Botak Burger. His Australasian burger is paired with tomatoes, lettuce, grilled onions and pickled beetroot which add a surprisingly tangy crunch to every mouthful.

BILLY BOMBERS
@ The Cathay Level 1
Try their: Lost World Burger

CRAZY ANG MOH
@ Blk 279 Bishan St 24
Try their: Crazy Burger

RELISH
@ 501 Bt Timah Road, Level 2 Cluny Court
Try their: Bacon & Cheese Burger

MOS BURGER
@ Level 1 Bugis Junction
Try their: Hanbagu (Japanese hamburger patties) & Big Beef Sushi- Sandwiches whih feature extra avacados ad freshly grated wasabi. Their burgers are often served in semi-sweet, sticky brown sauce or in spicy curries with buns made our of rice

KOMALA’S
@ B1 Peninsula Plaza
Try their: Indian flavored Vegetarian burgers. Their patties are made using chicken or vegetables because eating beef is considered taboo to those Hindus. In fact, Big Mac in India substitute their beef patties with “Maharaja Mac” made from chicken and “Wada Pav” made from potatoes and green chillies.

TABLE SETTING FOR SPECIAL EVENT 101

TABLE SETTING FOR SPECIAL EVENT 101

Thinking of your big day? Wining and dining t impress your dear ones? Well, let these experts help you:

http://www.seasonsreasons.com.sg/
http://www.simplyflowers.com.sg/
pgcake@pacific.net.sg
http://www.vitasence.com/

HEALTHY SNACKS 101

Current evidence suggests that a moderate and regular consumption of low calories, energizing and hunger curbing snacks such as these dried fruits and snacks can do wonder to your health. They are rich in antioxidants, high in cancer-fighting falvonoids and digestion-promoting chlorogenic and amino acid
1) Dried Cherries
2) Brazil Nut
3) Dried Yacon (a Peruvian-grown vegetable which looks and tastes like a dried Granny Smith apple)
5) Dried Goji Berries
6) Cacao Nibs
7) Jungle Peanuts

http://www.naturalzing.com/

STEAMBOAT 101

Chinese New Year Reunion Dinner is a yearly affair that we look forward to especially the steamboat. With its multi- functions contraptions including hotpot, fondue, griddle or hot plate it has made our dining experience more sizzling besides getting us more hot and steamy.

The origin of this steamboat is from Chongqing, China. The stock used is usually hot and peppery and it is a favorite street food there and in Chengdu. In Beijing, slivers of lamb are the favorite meat for popping into the stock.

Your steamboat can go with a cauldron of mild flavored soup stock with an assortment of meats, seafood, vegetables (such as tang-o and spinach) and Surimi.

Tips for cooking this meal
1) Make rich stock - to cut down on boiling time
2) Keep temperature down - to prevent splattering or overcooking
3) Oil it well - to prevent your pan from being discolored
4) Work the ladles – confine them in the wire meshed steamboat ladles quick-cooking ingredients like fish, cockles, vegetables and liver
5) Marinate the food – to get a richer flavor
6) Cut them in similar sizes- for uniform cooking
7) Try different stocks and dipping sauces– experiment with aromatics and different stocks from plain to spicy

LOCAL RECIPES

ROASTED CHICKEN
Ingredient:
1Chicken

Marinade
1 tbsp malt sugar
150g caster sugar
1tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp five spices powder
1 tbsp Shao Xing wine
Some red food coloring

Method:
1) Remove the fats from the chicken, cut into thickly large strip
2) Marinade chicken with the mix the marinade ingredients overnight
3) Roast in preheated oven at 200’C for 15 minutes. Dish out and dip pork belly with more marinade sauce. Continue to roast for another 20-30 minutes.
======================== =====
CHAR SIEW
Ingredient:
1kg pork belly
2 tbsp chopped garlic

Marinade
2 pieces reddish cheese
1 tbsp malt sugar
150g caster sugar
1tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp five spices powder
1 tbsp shao Xing wine
Some red food coloring

Method:
4) Remove the skin of the pork belly, cut into thickly large strip
5) Marinade pork belly with the mix the marinade ingredients and chopped garlic overnight
6) Roast in preheated oven at 200’C for 15 minutes. Dish out and dip pork belly with more marinade sauce. Continue to roast for another 20-30 minutes.
=============================================
EGG TART
Crust:
300g plain flour
70 g icing sugar
150 g margarine
20g milk powder
1 egg

Filling
5 eggs
120g caster sugar
½ tbsp custard powder
270ml water
70ml evaporated milk

Method;
1) Mix icing sugar, magarine and egg with plain flour, knead into dough. Wrap and chill in the fridge for 30 minutes
2) Mix water with custard powder and evaporated milk until well combine
3) Whisk egg and caster sugar with evaporated milk.
4) Divide the crust into small portions to press into the tar mold. Then spoon in egg filling
5) Bake in preheated oven at 150’C for 25 minutes
===========================
SPIRAL CURRY PUFFS
Water Dough Ingredients:
300g plain flour
120g margarine
150 ml ice water

Oil Dough Ingredients:
200g plain flour
120g shortening
½ tbsp salt

Filling:
100g chicken
1 big onion
300g sweet potatoes
2 tbsp curry paste
1 bowl (250ml) of water

Method:
1) Deep friend sweet potatoes in hot oil.
2) Remove them and sauté big onions over low heat until fragrance and add potatoes, chicken cubes, curry paste, water and seasoning.
3) Mix water dough ingredients, knead into dough and rest it for 10 minutes. Then knead oil dough ingredients into dough before combining them.
4) Roll them out into rectangle and roll up dough as Swiss roll. Rest dough for 10 minutes
5) Slice dough into 1 cm thick and roll out into rough thinly slices to wrap the curry filling.
6) Deep fry the spiral curry puff in warm oil until golden brown.
=====================
ASSAM LAKSA
Ingredients:
600g rice stick noodles
1 kg “Kampung” Fish
220 dried anchovy
200g laksa leaf (daun kesum)
150g tamarind slices
5 litres water

Accompaniment:
2 big onion
2 red chillies
½ stalk cucumber
1/s stalk ginger bud (bunga kantan)
1 stalk mint leaves
10 calamansi lime
Some shrimp paste

Spices
150g shallot
20 g garlic
]20g shrimp paste
15gm fresh galangal
15 fresh tumeric
120g dried chillies

Seasoning:
1tsp salt
20g rock sugar
2 tbsp shrimp paste

Method:
1) Cook fish in 1 liter of water for 10 minutes. Remove fish and bones from the fish.
2) Add reminder water in fish soup and add in the other seasoning and spices and boil for 45 minutes. Strain the soup and keep aside.
3) Blanch the rice stick noodles in boiling water, remove and drail well.
4) Serve the rice stick noodles into big serving bowl with laksa soup and the accompaniments
======================

CURRY LAKSA
Ingredients:
1 kg rice stick noodles
5 pieces square friend beancurd puff
600g thick coconut milk
5 litre chicken broth/water

Accompaniment:
200g beansprout
200g long beans
250g aubergines/egg plant
1kg clam meat

Spices

2 big onion
50g dried chillies
50g garlic cloves
60g shallot
15gm fresh galangal
15 fresh tumeric
120g dried chillies

Seasoning:
250g curry powder
50g chilli powder
1tsp salt
20g rock sugar
2 tbsp chickens tock granule

Method:
1) Saute the pounded spices and seasoning at low heat until fragrant.
2) Add in chicken broth and bring to boil. Then add in coconut milk and friend bean curd puff and boil for 45 minutes.
3) Blanch the rice stick noodles, bean sprouts long beans and aubergines in boiling water, remove and drain well.
4) Serve the rice stick noodles into big serving bowl with curry soup.
=====================

SAVOURY DUMPLINGS/ CHANG
Ingredients:
50 pieces (about 150g) dried bamboo leaves, soaked overnight
1kg glutinous rice soaked
2tbsp oil
1 chopped garlic & shallots

A:
3 tbsp light soya sauce
1 ½ tbsp dark soya sauce
1 tsp five spice powder
1 tsp sugar
1/s tsp salt & pepper
500g pork belly

B:
3 tbsp light soya sauce
1 ½ tbsp dark soya sauce
1 tsp five spice powder
1 tsp sugar 1/s tsp salt & pepper
150g dried prawns,
150g dried mushrooms
13 dried mushroom

C:
3 tbsp light soya sauce
1 ½ tbsp oyster sauce
1 tsp oyster sauce and sesame oil
1 tsp sugar
1/s tsp salt, oil, garlic and shallot

Method:
1) Cook rice in ingredient A. Stir fry and dish up
2) Mix pork belly with B and marinate for 2-3 hours
3) Then stir fry until dry. Do likewise for ingredient C.
4) Wrap dumpling using bamboo leaves. Tie and secure with hemp/string
5) Put dumpling in ½ pot with boiling water and boil for 3-4 hours.
6) Remove dumpling from the pot and hand to drip dry.
5) Serve hot
====================

OYSTER OMELLETTE
Ingredients:
250g oyster, washed and drained
3tbsp oil
3 pips garlic

Batter;
3 tbsp tapioca flour
1 t/2 rice flour
180ml water
½ tsp chicken stock granule

4 eggs lighted beaten
Soya sauce, Chinese cooking wine and pepper to taste
Coriander leaves for garnishing

Method:
1) Heat up wok and pour in half the batter and add in 2 beaten eggs
2) When eggs are almost set, throw in the garlic and oyster with seasoning.
3) Dish onto serving plate. Repeat the same process for the other half out the ingredients
5) Serve with chilli sauce and garnish with coriander leave

GROCERY & CATERERS

TRADITIONAL DELIS
http://www.jonesthegrocer.com/
http://www.culina.com.sg/
http://www.espiritosanto.com.sg/
http://www.coldstorage.com.sg/
http://www.dapaolo.com.sg/
http://www.corduroylifestyle.com/
http://www.carrefour.com.sg/
http://www.thebutcher.com.sg/
http://www.thecellardoor.com.sg/
http://www.garibaldi.com.sg/

ORGANIC FOODS SHOPS
http://www.eatorganic.com.sg/
http://www.supernature.com.sg/
http://www.lorganic.sg/

SPECIALTY SHOPS
http://www.thepatissier.com/
http://www.hediard.com.sg/
http://www.canele.com.sg/
http://www.thechocolatefactoryonline.com/

BAKERIES
http://www.wernersoven.com.sg/
http://www.simplybread.com.sg/
http://www.cedeledepot.com/

HOME DINING/ OUTSIDE CATERING
http://www.ensokitchen.com/
http://www.something-to-go.com/
http://www.lesamis.com.sg/
http://www.thebakefairy.com/
http://www.thehiddenhost.com/
http://www.themarmaladegroup.com/
http://www.garibaldi.com.sg/

The correct Way to Cook Instant Noodle

I found something new from our friends here on the correct way to eat instant noodles without harming our bodies and health.

TheCORRECT method, which you may or may not know, is to cook the noodles this way
1. boil the noodles in a pot with water.
2. once the noodles is cooked, take out the noodles, and throw away the water which contains wax.
3. boil another pot of water till boiling and put the noodles into the hot boiling water and then shut the fire.
4. only at this stage when the fire is off, and while the water is very hot, put the ingredient with the powder into the water, to make noodle
soup.
5. however, if you need dry noodles, take out the noodles n add the ingredient with the powder and toss it to get dry noodles.

Hope this piece of information is of importance to your health in relation to eating instant noodles and please apply this cooking method with immediate effect.

UNIQUE VENUES

Thinking of hosting your own personal or company functions(ie. wedding dinner or dinner & dance events)? Why not try these venues as they are different from the norm and it’ll make your event even more memorable than
others

www.littlebali.com
mann.yahya@littlebali.com

www.orient-express.com
anton.kilayko@orient-express.com
myra.French@orient-express.com

www.zoo.com.sg
info@zoo.com.sg
yoonfong@zoo.com.sg

www.starcruise.com.my
michelleyin@starcruise.com.my
corporatesales@starcruise.com.my

www.gardenasia.com
info@gardenasia.com.
kennyeng@gardenasia.com

FUN WITH SUSHI

WINE SPEAK 101

Balance – A wine is balance which its’ “hard components” like acidity and tannin balance the “soft components” of sweetness, fruit and alcohol

Body – its’ the impression of weight or thickness on the palate (ie. Light, medium or full-bodied)

Buttery – Its aroma or flavour of melted butter

Crisp – its high-acidity with a clean finish

Earthy – aromas or flavours of soil or earth

Fat – bold, ripe and rich flavours of a full-bodied wine

Late Harvest – made from grapes picked later and has a higher sugar level than normal

Legs- Droplets that form and ease down the sides of a wine glass when you swirl it. The more pronounced and persistent the legs, the higher the alcohol content

Palate – different sections of taste in the mouth (front, middle and back which process different tastes like sweet, sour and bitter)

Tart – A wine that taste refreshing and crisp due to its high acidity.

Varietal – a wine made predominantly from a single grape variety.

For more info, please visit these websites:
http://www.cocktail.com/
http://www.coldstorage.com.sg/
http://www.livingit.com/
http://www.myrecipes.com/recipes/

VINEGAR 101

FLAVOUR ENHANCERS (VINEGAR)
Balsamic – dark brown vinegar ideal for marinades and drizzling over grilled meat and seafood
Red Wine – used in French cooking particularly in vinaigrettes, marinades, stews and sauces
White Wine – moderately tangy vinegar, used in French cooking particularly in vinaigrettes, marinades, mayonnaise and Bearnaise sauce.
Malt – used to make pickles and chutney or served with fish and chips
Cider – ideal for chutneys, pickles and dishes with apples and marinades
Xeres – sherry vinegar, added to sauces, stew and marinades
Raspberry – pinkish vinegar ideal for salad dressings
Rice – vinegar, popular in Asian cooking.

TOP 10 ROMANTIC PLACES TO BRING YOUR BELOVED

(FOR DINING)
Flutes at the Fort
@ Fort Canning Park

Equinox Restaurant
@ Level 69 Swissotel, The Stamford

Japanese Dining ‘Sun’
@ #02-01 Chijmes

Il Lido
@ Sentosa Golf Club

Vanilla Pod Restaurant & Bar
@ Mandai Orchid Garden

(FOR SPA & PAMPERING)
Raffles Amrita Spa
@ Level 6 Raffles The Plaza

Angsana Resort & Spa Bintan
@ Laguna Bintan

Banyan Tree Phulet
@ Phuket

Pink Parlour
@ 63 Kim Yam Road

Spa Botanica
@ Sentosa Resort & Spa

TOP 10 KID-FRIENDLY RESTAURANTS IN SINGAPORE

Hard Rock Café
@ HPL House

Globetrotters’ Restaurant
@ United Square

Sharkey’s
@ Rasa Sentosa Resort

California Pizza Kitchen
@ Forum the Shopping Mall

McDonald’s
(all around Singapore)

Oscar’s
@ Conrad Centennial Singapore

Prego
@Raffles The Plaza

Ikea
@ Alexandra Road & Tampines North Drive 2

Swensen
(all around Singapore)

Brewerkz
@ 30 Merchant Road

Blood Type Diet

Eat according to your blood type:

Type O Blood
Around 40,000 BC, our first human ancestors began hunting and gathering, existing mainly on meat. On a mostly carnivorous diet, they evolved to have high stomach-acid content, which enabled them to efficiently digest meat protein. Type O women today still harbor the DNA that enables them to thrive on meat.

Best Dietary Staples:
Eating a low-carb, meat-rich diet will help stablize weight for women with type O blood;
while avoiding wheat will prevent allergy like reaction that slows thyroid function in type O women.

Type A Blood
The Neolithic Period between 25,000 and 15,000 BC saw an increase in population and game grew scarce. People began forming large communities and cultivating crops. As their blood type evolved to adapt to this dietary change, their bodies produced fewer meat-digesting acids and enzymes and more grain- and plant-digesting enzymes. Type A antigens also allowed for a stronger immune system to protect the people who lived in groups.
Best Dietary Staples:
Type A women thrive on grains, beans, vegetables, fruit and soy, with limited amounts of fish and fowl.
And avoiding red meat helps prevent allergylike food reactions with type A antigens.

Type B Blood
Somewhere around 10,000 BC, tribes began migrating north to colder inland territories due to climate changes and growing population. These nomads became dependent on domesticating animals. In response, their DNA evolved to produce more meat- and dairy-digesting enzymes while reducing levels of the digestive enzymes needed for grains, soy and other foods that were less available in this new habitat.
Best Dietary Staples:
Type B women thrive on the flexible eating plan of their nomadic ancestor: Meat, fish, dairy, fruits and veggies,
with limited amounts of grains, brans and soy. But avoid wheat and corn which were rarely available in nomadic tribes.

Type AB Blood
Blood type AB is the most recently blood group which emerged around 12,000 years ago as communities spread and type As and Bs (who were originally geographically isolated) intermingled and reproduced. "As a result, AB is the most complex blood type since it harbors both A and B antigens," explains Dr. D'Adamo.
Best Dietary Staples:
Type AB women should utilize the best of the type A and type B eating plans. This calls for a healthy mix of fish, soy, some meat and dairy, fruits, vegetables, lentils and peanuts.

HEALTHY JUICES

Carrot + Ginger + Apple - Boost and cleanse our system.

Apple + Cucumber + Celery - Prevent cancer, reduce cholesterol, and improve stomach upset and headache.

Tomato + Carrot + Apple - Improve skin complexion and bad breath.

Bitter gourd + Apple + Milk - Avoid bad breath and reduce internal body heat.

Orange + Ginger + Cucumber - Improve Skin texture and moisture and reduce body heat.

Pineapple + Apple + Watermelon - To dispel excess salts, nourishes the bladder and kidney.

Apple + Cucumber + Kiwi - To improve skin complexion.

Pear & Banana - regulates sugar content.

Carrot + Apple + Pear + Mango - Clear body heat, counteracts toxicity, decreased blood pressure and fight oxidization .

Honeydew + Grape + Watermelon + Milk - Rich in vitamin C + Vitamin B2 that increase cell activity and strengthen body immunity.

Papaya + Pineapple + Milk - Rich in vitamin C, E, Iron. Improve skin complexion and metabolism.

Banana + Pineapple + Milk - Rich in vitamin with nutritious and prevent constipation.

BLOOD TYPE - PERSONALITY & DIET

Does Your Blood Type Reveal Your Personality?

TYPE O You want to be a leader, and when you see something you want, you keep striving until you achieve your goal. You are a trend-setter, loyal, passionate, and self-confident. Your weaknesses include vanity and jealously and a tendency to be too competitive.
TYPE A You like harmony, peace and organization. You work well with others, and are sensitive, patient and affectionate. Among your weaknesses are stubbornness and an inability to relax.
TYPE B You're a rugged individualist, who's straightforward and likes to do things your own way. Creative and flexible, you adapt easily to any situation. But your insistence on being independent can sometimes go too far and become a weakness.
TYPE AB Cool and controlled, you're generally well liked and always put people at ease. You're a natural entertainer who's tactful and fair. But you're standoffish, blunt, and have difficulty making decisions.