Xian Lim

Alexander Xian Cruz Lim Uy (born July 12, 1989) is a Chinese-Filipino model, actor and singer, also known as Xian Lim. He landed his first major acting role in 2009 when he was cast in the TV adaptation of the film Katorse. He was studying Management at the University of the East where he was also a member of the university's men's basketball varsity team.




Career

Lim is a contract artist of Star Magic. He starred in a few minor roles before landing a lead role in Katorse. In 2010, he got a supporting role in Rubi as Luis Navarro. He became a special judge in Showtime during its summer special. Then, he guest starred in 100 Days to Heaven as Jojo Villanueva.
2011 - Present

In 2011, he landed another lead role in My Binondo Girl top-billed by Kim Chiu.

In 2012, he appeared in the film, My Cactus Heart and starred in a youth-oriented movie with Enchong Dee, Enrique Gil and Kean Cipriano, entitled The Reunion. He was also back in primetime drama through the teleserye Ina, Kapatid, Anak with Kim Chiu, Maja Salvador and Enchong Dee. He is slated to work in a movie with his rumoured girlfriend Kim Chiu.

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BFF No More: How to Break Up with a Toxic Friend

In the words of the Beatles (and The Wonder Years), we get by with a little help from our friends. But sadly, not all of our pals are doing their jobs. While a good friend can lift you up when you are feeling blue and enrich your life, a bad friend can make you doubt yourself and feel guilty for just being you. Whether intentionally or unintentionally, there are those in our circle of BFFs who manage to undermine us and drain us, both emotionally and physically. These are the toxic friends.

You know who they are, right? Those people in your lives that you aren't quite sure why they are there other than to get you heated, piss you off, or diminish your confidence in mere minutes. Although sometimes, the clues aren't as clear - you can have a good time together, and they're there for you when the going gets tough. Yet, on a regular basis, they're more of an energy suck. What gives?


"There are a few different types of toxic friends," says Art Markman, Ph.D., professor of psychology and marketing at the University of Texas at Austin and author of Smart Thinking . "At a general level, what they all have in common is that they take much more from you than you get in return." Turns out, there's something to the whole fair-weather-friend thing after all. "Any friendship ought to be balanced in the long run - most of the time, you are neither taking much from someone else, nor are you giving much away," he says. "But, every once in a while, you do need to be there for a friend if they are having a rough time of things. And, you should expect that they will be there for you in return."

Okay, so how do you know who in your crew fits the toxic bill? Here, Dr. Markman's guide to identifying the characteristics that could be red flags to get out. Now.

The Narcissist
Narcissists are people who build up their self-esteem by drawing on energy from other people, he says. "At first, narcissists are great to be friends with, because they are completely devoted to you," he says. "They make you feel special, but eventually they raise up their accomplishments over yours, make you feel bad about the things that go well in your life, and start to resent the successes you have."

The Mooch
We all have some friends who have less than we do, and it can feel good to treat that person to coffee or buy her a drink, says Markman. "But, some friends just don't like to reciprocate, even when they can, and these friends borrow things from you and don't return them." Some key signs: They always let you pay for lunch or drinks. And, let's be honest: Being the one to constantly foot the bill is not fun.

The Paranoid
"There are some people whose lives seem fascinating when you first meet them," says Markman. "They tell you about spectacular fights with friends. They have bosses who do terrible things, and their parents are always misunderstanding them. At first, you share their outrage at the world around you - because the world just seems aligned against these people." There's one thing that these dramatic situations have in common, though: the friend, who's manufacturing his or her own drama. Walk away before you become an "enemy."

Leaving a friendship can be easier said than done. "It can be hard to end a friendship, just like an intimate or sexual relationship," says Markman. He does have a few hints on the most painless and polite ways to disengage without hurting someone's feelings too much. "For new friends and co-workers, it is easier; you can stop answering emails and politely decline offers to grab a cup of coffee or get a drink after work," he says. Eventually, you'll be forgotten and they'll just stop calling - no fuss, no muss.

As for your besties from way back when, well, first be sure you want to break ties. Then, start to hang out with those that make you feel good. By doing that, you just will have to turn down invites from those that don't. "At some point, though, you may need to have that hard conversation, where you tell that person that you really need a bit more space," says Markman.

Bottom line: "Ultimately, it is important to make sure that you are getting as much out of your friendships as you put in," says Markman. And if not, well, your BFF just was not meant to be forever.

Lumpia – Shanghai

In the Philippines we have different types of Lumpia known as Eggrolls, but this one stood out the most. It is considered to be the premium Lumpia.

We call this one Lumpiang Shanghai. The one thing that separates this Lumpia among others is the filling.


This Lumpia is mostly meat and it is a lot skinnier than the traditional one.

This one is also very popular at most celebrations. Since we all tend to serve the best on the table during special occasions, it definitely makes the cut in that category.

Even though this appetizer is easy to make, it is very time consuming wrapping it.

So, be patient when it comes to that part and you will be rewarded with one of the best tasting Lumpia you’ve ever had.






Here is the recipe.

Mix and let it cured for at least one day (three days max) the following ingredients before cooking them.

Ingredients:

1/2 Lb. Ground beef

1/2 Lb. Ground pork

1 Large head of garlic, peeled & *smashed finely

1/2 Cup *finely chopped green onion

1 Medium sized Onion, *finely diced

1 Large Carrot peeled and *diced finely

1 Teaspoon Ground black pepper

1 Teaspoon Salt

Cooking oil for deep frying (Corn oil preferably)

*Use an electric slicer. It will make this process so much quicker!

Note: Make sure that you put the proper amount of garlic. Otherwise, your Lumpia will taste like the one you buy in the store, bland and not as tasty!

Like it says above, mix all ingredients thoroughly, cover, and let cure in the fridge for one to three days. Or you may go ahead and wrap the Lumpia, then place it in a sealed container, and let it cured before freezing or cooking it. Do not skip the curing process. Curing the meat gives it enough time to fully blend all the ingredients.

Wrapping the Lumpia: Follow the instructions on the back of the Lumpia wrapper. Below is a picture of the brand of wrapper I used.

TIP: Do a taste test before wrapping a large batch of Lumpia by cooking one piece and taste it to see if it’s salty enough or/ if it needs more salt. Another thing, your Lumpia will be a little bit more salty after it cures for a while, so please keep that in mind also. This is important step as every ones taste vary from person to person!





Cooking Instructions:

Deep fry Lumpia on low heat to avoid burning the wrapper before the filling gets cooked. Make sure the meat inside the Lumpia is thoroughly cooked before serving. I usually just cut into one to check that the meat is done inside. Make sure you do this on your first batch to give you a good idea of how long you should cook it. Congratulations, you’re done. Enjoy your Lumpia!

Pork Lechon or Litson is probably one most crave food in overseas. I know I did crave for it a lot in my early days here in America. The main challenge of cooking Pork Lechon is getting the skin crunchy without burning before the whole hog gets properly cooked. Also, for the most part we only need small servings and not the entire hog.

After searching a little for the best way to cook a small sized serving and still have that authentic taste of real Pork Lechon, I came up with this recipe. It has the taste and texture of a full size Pork Lechon and most importantly the crunchy skin that we Filipinos love.

To me, this recipe is by far the best tasting one. It’s definitely better than baking it, and using a grill to cook it does not leave that funny taste you get when it’s baked.




Pork Lechon / Litson

Author: Robert Colinares
Recipe type: Main

Prep time: 20 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 50 mins



Serves: 2-3



Ingredients
2 to 3 lbs of Pork Liempo (Pork Belly) with skin
10 Cloves of Garlic smashed for the Pork Belly
1 TBSP of Soy sauce
5 Cloves of Garlic for the vegetable bed
5 Sticks of Celery cut into 1-inch pieces
1 large Onion chopped
2 Bay leaves (Laurel)
Salt & Pepper



Instructions
Begin by rinsing your Pork Belly, making sure that you dry it thoroughly, and then setting it aside.
Next, you need a baking dish or pan that is big enough to fit the Pork Belly and to layer the vegetables (celery, garlic, onions, bay leaf and salt & pepper) on the bottom on the baking pan.
After that, prepare the Pork Belly by rubbing the garlic all over its skin and the meat.
Then cut slits in a diagonal. See picture to clarify this.
And finally, drizzle one Tbsp. of soy sauce on the skin and place the whole Pork Belly in the roasting pan.



Notes
I didn’t document the exact time, so the above cooking time is only estimate; I cooked this Lechon using the thermometer method. First, I tried to set my temperature not to exceed 350º degrees Fahrenheit. Then, I left it on the grill for an hour and a half while checking it occasionally to make sure it was not cooking too quickly. When the meat reached 170º degrees internally, I then increased the heat significantly to make the skin crunchy. I went from 350º to 450º and I checked it constantly to make sure I didn’t end up burning the skin. All you want from this stage is to get the skin crunchy. As soon as it does remove the roasting pan from the heat and let it cool off. That is it, you’re done, enjoy your juicy and crunchy skinned Lechon! Oh, make sure you serve it with Sarsa ni Mang Tomas and some white steamed rice.

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Maja Salvador

Maja Ross Andres Salvador (born October 5, 1988) is a Filipina actress, dancer, model, and producer producer who is one of the latest in line of the showbiz clan of the Salvador family. She is currently under the management of ABS-CBN, and a member of Star Magic.



Early life

Maja Ross Andres Salvador was born on October 5, 1988 in Aparri, Cagayan, Philippines. Her father, Rosauro Salvador (popularly known as Ross Rival), was an actor. Her mother is Thelma Andres. She studied in San Benildo Integrated School and moved to ABS-CBN Distance Learning Center. She is a cousin to Jobelle Salvador (one of the casts of the Bagets movie) and niece of Phillip Salvador, a Filipino drama and action star. She is also a niece to Leroy Salvador, who was also an actor, and grandchild to the late Lou Salvador, a Filipino basketball player during the prewar era who has played for the Philippine national basketball team, later became an actor.
[edit]Career



Her showbiz career began in 2003. She also starred in the film, First Day High. In 2007, she starred in the romantic film, One More Chance, which also starred John Lloyd Cruz and Bea Alonzo.

In 2009, she was then cast in May Bukas Pa, a primetime drama series on ABS-CBN. She was the lead actress in Nagsimula Sa Puso, a remake of the 1990s film that previously starred Hilda Koronel in the role. She starred again in horror films via Villa Estrella and Shake Rattle and Roll XI, in the episode Ang Diablo.


She also starred in Impostor, with Sam Milby, in 2010. She starred in the horror film, Cinco, in the episode entitled, Mata



Due to her several successful horror movies, she is dubbed as the Horror Princess of Philippines Movies. She was also given the title of Drama Sweatheart by the Kapamilya Network.



In 2011 she is one of the lead roles in Minsan Lang Kita Iibigin as Krista,the love interest of Alexander, played by Coco Martin who's also a star cast on Nagsimula sa Puso. She also played the titular role in Thelma, an independent film, which she won two Best Actressaward. She later joined the cast of My Binondo Girl.


In 2012, she currently stars in Lumayo Ka Man Sa Akin, alongside Jason Abalos and Patrick Garcia. She also starred in the movie, My Cactus Heart, with former-boyfriend Matteo Guidicelli.

 

Personal life

In 2011, Maja was caught in a controversy that led her to admit her then almost one-year relationship with Matteo Guidicelli. The latter and Maja's former loveteam partner, Coco Martin, had a brawl that happened during the Star Magic Ball last September 3, 2011 at the Manila Peninsula Hotel in Makati City. Maja also admitted on The Buzz that the cause of the rift was because of her. A week after, Matteo broke his silence on the same TV program. He relayed on the show that his relationship with Maja became stronger because of the event. At the start of 2012, the couple finally became more open about their love for each other during their interviews and guestings for their first-movie together and Matteo's first starring movie role, My Cactus Heart. However, the two broke up about six months after their movie was released. Maja then gave in her later interview that she and Matteo will only be just friends.