Banana Split
Topic: Desserts
A banana split is an ice cream-based dessert. The classic was served in a long dish called a "boat". A banana is cut in two lengthwise and laid in the dish. There are many variations, but the classic one is made with scoops of vanilla, chocolate and strawberry ice cream served in a row on the split banana. Usually,the toppings are chocolate syrup over the chocolate ice cream, pineapple over the vanilla and strawberry over the strawberry icecream. Sometimes it is also garnished with whipped cream, cherries, nuts or cereals.

At home, we always made banana split regardless of any ice cream flavor it would be, as long as it is an ice cream and banana, then we usually used chocolate syrup as our toppings and garnished it with some nuts or cereals, then that's it.

Broiled Milkfish
Topic: Fish
When in comes to milkfish (bangus) then nothing beats the broiled one, I always miss the day when we went to our fishpond in Philippines during harvest time and we always grill the milkfish while it was still alive and died over the heat of hot charcoal. Our favorite part in grilled/broiled milkfish is the belly part especially when it is very fat. Some people grilled with the intestines on but I always remove it and retain the fats, I am not fond of eating fish intestines. I replace the intestines with spices like onions, crushed ginger or sometimes lemon grass. Here in Kuwait, we only used charcoal grilling outdoors, hence when I want to broil/grill at home, I used aluminum foil to cover the fish and pan broil it. The idea of covering with aluminum foil is also good since it will preserve the liquids and incorporate it again with the fish inside, this will enhance its taste. We always ate it with our favorite dipping sauce like a mixture od soysauce, lime juice, white vinegar, red chilli and some onions.

Chicken Curry with Shrimps
Topic: Chicken
Being married to a chicken curry lover, I always cooked chicken curry at least thrice a month. My hubby seems very disperate when we did not have green curry paste left last week, we went to our favorite Thai supermarket last 2 weeks ago and they were out of stock! :( We were watching some shows the other night when he suddenly told me that he wanna go out, I asked him where he would go and he answered he will check the Thai supermarket if they have Green Curry paste already! LOL. Fortunately, they had stock now and he bought too much curry paste to be consumed for 3 months, I presumed!
This is almost similar to Chicken Green Curry, however in this recipe I add some dried prawns sent to me by my mother from Philippines and I also replace mushrooms with carrots. I tried my best to make many variations because as I said I always cooked this chicken curry dish at home.

Ingredients:
400 grams chicken, sliced
3 cups coconut milk
2 tbsp. green curry paste or more if you like
1 eggplant (big variety), sliced
1 carrot, sliced
1 cup dried prawns
3 green chillies, sliced diagonally
3 pcs. lemon leaves
2 tbsp. ginger, grated
1 medium onion, sliced
3 cloves garlic, minced
1 tsp. sugar
1 tbsp. fish sauce
1/2 tsp. tumeric powder
2 tbsp. cooking oil
1 fresh stalk of lemon grass (optional)
salt to taste

Directions:
1. Sprinkle the tumeric powder to the chicken, mix.
2. Stir fry the onion in the oil on a medium heat until translucent. Add the Garlic, ginger and curry paste, fry for 2 minutes on medium heat.
3. Add the chicken and seal well on all sides.
4. Add the rest of the ingredients except the eggplants and carrots. Simmer for 15 minutes.
5. Add the eggplants and carrots. Simmer for 5 minutes or until the vegetables and chicken are cooked.

Serve.

Fish Fillet with Corn on Cob
Topic: Fish
This recipe has almost the same procedure with Fish Fillet with Honey Lemon Sauce but different taste of course. The sweet and salty combination of the corns on the cob made it more very temptingly different.

Ingredients:
400 g fish fillets, sliced into serving portions
2 pcs. boiled corn on the cob, cut quarterly (horizontal)
1 onion, sliced thinly
1 bell pepper, cut into strips
3 tbsp. olive oil
? tsp. sugar
2 tbsp. fish sauce
Butter cooking spray or any cooking oil ( use this to oil the pan for grilling)

Marinade:? cup Italian style dressing
2 tbsp. soy sauce
2 tbsp. vinegar
1 tsp. sugar
1 tsp. salt
? tsp. black pepper powder
? tsp. garlic powder

Directions:
1. Mix together all the marinade. Marinate fish fillets for at least 1 hour. Drain and pat dry. Reserve marinade.
2. Spray the non-stick frying pan with little butter (or brush it with little oil if you don’t have butter cooking spray) heat then pan grill the fillets until brown, turn over and grill the other side. Continue grilling until done. Transfer to a dish with the corns on its side and set aside.
3. In the same pan, pour the olive oil put over a medium heat, saute onions until transparent. Add the reserve marinade, fish sauce, sugar and bell pepper. Let boil and simmer for 3 minutes. Adjust the seasoning.
4. Pour the mixture over the fish fillets and corn. Serve.

Real Cream of Chicken & Asparagus Soup
Topic: Soup
Cream of asparagus, my father’s favorite cream soup and he usually bought ready to cook soup powder ever since he tried it. I never tried cooking fresh asparagus cream soup before, whenever we had fresh one, I will cook it different way, not a soup base. We still had some fresh asparagus left in the fridge from the Shrimp and Vegetables Guisado that I cooked before so an idea came to my mind to make it into a cream soup. I also add chicken slices, with bones to enhance the flavor.

Ingredients:
300 g chicken, sliced
10 pcs. fresh asparagus, cut into 2 inches length
3 1/2 cups chicken broth
? cup milk
? cup all purpose cream
1 onion, minced
2 cloves garlic, minced
? tsp. coriander powder
1 tsp. sugar
1/3 tsp. black pepper powder
3 tbsp. melted butter
1/3 cup grated quick melting cheese
1 egg, beaten
Salt to taste

Directions:
1. Heat butter in a pot, stir fry the chicken until lightly brown, stir in the garlic, then onions. Stir until the onions become transparent in color.
2. Add broth, coriander, sugar, salt and black pepper powder. Bring to a boil, lower the heat and simmer until the chicken is done, add more water if desired.
3. Add the asparagus, cook until the asparagus are almost done.
4. Add milk, cream and cheese, stir and let it boil. Stir in the beaten egg and cook until the egg is done.

Serve hot.