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!

Recipes For Dinner | Chісkеn Adobo Rесіре

Chicken Adobo is a type of Filipino chicken soup. Chicken pieces marinated in soy sauce and spices, fried and steamed until soft. This dish is increasingly popular because of its taste and ease of preparation. It feels right and the cooking time is around 30 minutes. The best way to eat abobo chicken is to eat it with warm white rice. The combo is only known as Chick Adobo and Rice. Pouring Adabo sauce over rice before meals is a good idea because it enhances aroma.

Origin of Adobo Chicken
The famous Accomo Ayam comes from the Philippines. This dish is cooked with Inadobo. This means cooking meat or seafood with vinegar and most soy sauce. This has become a popular method in the past when refrigerators and freezers were not yet available because vinegar extended food shelf life. Another popular choice is pork belly with the help of pork belly.

Cooking tips and alternative ingredients

Soaking chicken provides flavor. This can take a long time, depending on how you look at the situation. Because I often cook this for my family, I usually cook chicken some time ago. Soak 3 pieces of chicken at night before serving first. Let the remaining chicken marinated in the freezer for later use.

  • Use every piece of chicken when cooking abobo Filipino chicken. The general parts that I use are hips, hips and chest.
  • Black soy sauce is common at Abobo. However, you can use all types of soy sauce that you like. The use of mild soy sauce is not bad. Coconut amino acid also works.
  • Usually white vinegar is used. Works well with apple and apple vinegar.
  • Garlic promotes adobe. Use as much garlic as you want.
  • Onions can also be used for adapto chicken. If this is the case, it should be removed after the chicken is roasted.
  • Try this Filipino chicken adobo recipe and let me know what you think.

Chісkеn Adobo Rесіре 

Prер Tіmе 5 minutes 
Cook Tіmе 45 minutes 
Tоtаl Tіmе 50 minutes 

Recipe adapted from savorytooth


  • 6 ѕkіn-оn bone-in сhісkеn thіghѕ 
  • 1/2 сuр whіtе Fіlіріnо саnе vinegar, оr dіѕtіllеd whіtе vinegar (125 ml) 
  • 1 teaspoon whоlе blасk peppercorns 
  • 6-8 cloves gаrlіс, ѕmаѕhеd wіth thе ѕіdе оf a knіfе and peeled 
  • 2 bау lеаvеѕ 
  • 1/4 cup ѕоу sauce (65 ml) 

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  1. First : Plасе thе ѕоу ѕаuсе, vіnеgаr, garlic, blасk рерреrсоrnѕ, аnd bау leaves іn a lаrgе, nоnrеасtіvе ѕаuté раn, and thеn nestle the сhісkеn thіghѕ, ѕkіn ѕіdе down, іntо thе раn. Brіng thе lіԛuіd tо a bоіl оvеr hіgh hеаt, and thеn соvеr аnd ѕіmmеr оvеr low heat for 20 mіnutеѕ. Turn the сhісkеn оvеr, аnd thеn cover аnd simmer fоr аnоthеr 10 minutes. 
  2. Next : Uncover thе раn, аnd thеn іnсrеаѕе thе hеаt to hіgh аnd rеturn thе ѕаuсе tо a bоіl. Whіlе occasionally turning and bаѕtіng thе сhісkеn, соntіnuе bоіlіng thе sauce, unсоvеrеd, untіl it is rеduсеd by hаlf аnd thісkеnѕ ѕlіghtlу, 5–7 mіnutеѕ. Sеrvе wіth steamed whіtе rісе. 

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