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My Cooking Adventure and Experiments
Sunday, 25 March 2007
Fried Fish with Honey and Oyster Sauce
Topic: Fish

Recipe for this post has been moved to my new blog:

Posted by Rieaane at 12:04 PM
Updated: Monday, 26 March 2007 3:38 PM
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Thursday, 22 March 2007
Chicken Adobo Fried Rice with Asparagus
Topic: Rice
The idea of turning the Chicken Adoboleftovers into fried rice came into my mind because of my hubby's way of eating his rice whenever we had adobo at home. When I transferred all the cooked adobo into the platter, he put his rice into the pan and let the remaining adobo sauce blends with it. So, I said why shouldn't I try making adobo fried rice, anyway.

2 cups cold cooked rice
About 6 pcs. chicken adobo or more
3 cloves garlic, minced
1 medium carrot, cubed
1 chicken franks
12 pcs. fresh asparagus, cut into 2 inches length
1/4 cup oyster sauce
1 egg, beaten
3 tbsp. cooking oil

1.Heat few amount of oil in a wok. Add and cook the beaten egg until lightly brown. Flip to cook the opposite side. Transfer into a flat dish or chopping board, roll and cut thinly. Set aside.
2. Heat remaining oil in wok, stir fry the carrots cube for 1 minute. Add garlic, stir for few seconds, then add chicken franks and chicken adobo. Mix and stir for 30 seconds. Add oyster sauce. Stir.
3. Add rice, stir until the rice is heated through.
4. Turn off the heat and add the cooked egg. Transfer to a dish and serve.

See also:
Chicken Adobo
Citrus Chicken Adobo
Chicken Adobo 2
Spaghetti Sauce Fried Rice
Tips on Cooking Fried Rice

Posted by Rieaane at 1:14 PM
Updated: Saturday, 24 March 2007 1:42 PM
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Tuesday, 20 March 2007
Okra and Spinach Soup
Topic: Soup
Ever heard of okra and spinach soup? Well, now you will. The main ingredients (okra and spinach) were not being processed or blended like any other soup. I just leave it as it was.

Two days ago, I checked all the Filipino supermarket in Kuwait City if they have Kangkong (Chinese spinach) because it's been a long time that we did not able to eat it but unfortunately I did not find any. I really miss my mother's recipe for kangkong soup with okra. Last night I just substitute the kangkong with regular spinach and cooked it with okra. I want to try how does it taste and fortunately, I did not regret of cooking it, it taste almost the same! Then, I also smoked some slices of tuna mackerel and served it with the okra soup for our dinner. My sister said she miss Philipines and our mother's cooking when she saw our meal and my hubby agreed.

4-5 cups water or vegetable stock
About 20 pcs. okra, trimmed at the end, cut into 2 inches length
1 medium carrots, sliced
1 medium onion, thinly sliced
1 thumb-sized ginger, crushed
1 medium ripe tomato, quartered
1/3 cup dried shrimps
fish sauce
1/2 tsp. sugar
1 bunch fresh spinach, well washed
salt and pepper to taste

1. In a cooking pot, bring water or vegetable stock to a boil, add onions, ginger, carrots, okra and dried shrimps. Simmer until the okra and carrots are tender. Add tomato, fish sauce and sugar.
2. Add spinach, season with salt and pepper. Cook for 30 seconds. Turn off heat and cover the pot.
3. Transfer to bowl and serve immediately.

Posted by Rieaane at 10:17 AM
Updated: Tuesday, 20 March 2007 10:32 AM
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Monday, 19 March 2007
Steamed Fish with Kaffir Lime Leaves
Topic: Fish
This is my another version of steamed fish, I added lemon grass and kaffir lime leaves and this made it different from my previous steamed fish posts.

1 750 g whole fish, cleaned, intestines removed
1/4 tsp. turmeric powder
2 thumb-sized ginger, sliced into strips
1 stalk green onion, cut into 1 inch length
2 kaffir lime leaves
1 stalk lemon grass, tied into knot
light soy sauce
sesame seed oil

1. Rub turmeric powder into the fish inside and out. Insert lemon grass inside the fish belly.
2. Put the fish into a shallow glass dish. Add ginger, green onion, kaffir lime leaves, light soy sauce, sesame oil and pepper.
3. Cover the dish with aluminum foil, steam for 15 minutes. Serve immediately.

See also:
Steamed Fish ala Sinigang
Steamed Milkfish (Bangus)

Posted by Rieaane at 3:04 PM
Updated: Tuesday, 20 March 2007 9:16 AM
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Instant Pancit Canton
Topic: Noodles
Instant noodles are always part of our grocery list at home, it means that it can be found in our kitchen cabinets daily. We ate it anytime, like breakfast, snacks or even dinner but I always cooked it differently, not just a mere instant noodles, I always tried my best to add something on it. Sometimes they did not recognize it, they thought that it was not an instant noodles at all.

This is one of my variations.

1 package 70 g any instant noodles
1/2 cup ground/minced beef
1 small onion,thinly sliced
1 small carrot, thinly sliced
about 20 pcs. or more baby bok choy
1 stalk, green onions, cut into 1 inch length
soy sauce to taste
2 tbsp. oyster sauce
2 tbsp. cooking oil
pepper to taste
1 tsp. sesame oil

1. Cook noodles according to package instruction, drain, add its spices if desired, then set aside.
2. Heat oil in a wok or pan, saute onion for few seconds, then add ground beef, stir until color turns brown. Add soy sauce and carrots. Cook until carrots are tender.
3. Add noodles, baby bok choy, oyster sauce, green onions and pepper. Stir and mix well. Cook for few seconds.
4. Remove from heat, stir in the sesame seed oil. Serve.

See also:
Beef Fried Noodles
Vegetable Chow Mien
Pancit Canton

Posted by Rieaane at 12:13 PM
Updated: Tuesday, 20 March 2007 9:26 AM
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