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!

Sweet and Sticky Char Siu (Chinese BBQ Pork)

Sweet and Sticky Char Siu (Chinese BBQ Pork)

If you love a juicy, sweet & sticky char siu (Chinese BBQ Pork), try this easy recipe! Delicious char siu is achievable at home in an oven or on a grill!

Char siu (Chinese BBQ Pork) thinly sliced with a sharp knife



  • 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses)
  • 12 cubes red fermented tofu (and 4 teaspoons of the sauce, mashed together) – this is also known as red bean curd
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 cloves garlic (roughly chopped, approximately 1 1/2 tablespoons)
  • 4 slices of ginger (roughly chopped, approximately 23 tablespoons)
  • 2 teaspoonChinese five spice powder
  • 2 tablespoons Chinese rice cooking wine (or dry sherry)
  • 1/2 teaspoon salt
  • (optional) 1 tablespoon Korean pepper flakes (for additional color and a mild spiciness. It will also give it a earthier flavor)
Char Siu (Chinese BBQ Pork) thinly sliced and fanned out on a cutting board.


  • 23 lbs pork shoulder (cut into long 3 inch thin strips)


  • 2 tablespoons honey
  • leftover marinade
Chinese BBQ Pork (Char Siu) Cut thinly on a cutting board


Cutting and Marinating the Meat

  1. Cut the pork shoulder into thin 3 inch thick strips. (Cooks faster and absorbs marinade more evenly)
  2. Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.
  3. Marinate it in the fridge for 24 hours.

Preparing the Glaze

  1. Remove the meat from the marinade and let it sit for an hour in room temperature.
  2. Add the marinade to a small pot and remove the chunks of garlic and ginger
  3. Add 2 tablespoons of honey into the marinade and mix well.
  4. Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.
  5. Set it aside for later, we will use this for glazing at the end of grilling

(Option 1) Grilling the Pork on the BBQ

  1. Heat up BBQ to 325F (162C)
  2. Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. The temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that internal temperature.
  3. Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning
  4. When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.
  5. Once the meat has rested, cut it up and enjoy!! ?

(Option 2) Cooking the Char Siu in the Oven

  1. Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it to line it with foil before setting down a rack for an easier cleanup. If you don’t have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that.
  2. Pre-heat the oven to 400F (204C).
  3. Once the oven has reached 400F (204C) bake the pork for 20 minutes.
  4. Flip the pork and cook for another 20 minutes
  5. For the next 20 minutes, flip and glaze the meat every 3-5 minutes until all the glaze is brushed on. Don’t worry if there are charred sections, it’s a trademark of char siu as well! 🙂
  6. Once the meat is done (when it reaches an internal temperature of 145F (62C)), let it rest for 10-15 minutes, cut it up and enjoy! 🙂
Fully cooked Chinese BBQ Pork (aka Char Siu) with charring on the grill


  • Cutting the pork up in long thin chunks allows it to cooks faster, and you get more surface area for the glaze.
  • Depending on your oven, the heat may vary. If you notice that you are not getting much of a char on your char siu, set the oven to broil and broil each side for 5 minutes (10 minutes in total) at the very end when the meat has finished cooking. Make sure you don’t leave the area and watch the oven while it is broiling so it doesn’t burn too much.
  • The glaze is essentially made with the leftover marinade and additional honey. The additional honey will sweeten up the glaze and thicken it up to give us that nice sticky thick layer
  • Use fancy/cooking molasses and not blackstrap molasses as that is bitter
Full Recipe Link :


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