Chicken Stew with Corn
Topic: Chicken
Since my first Chicken Stew with Corn on the Cob was successful, I tried to cook it again last night with different variation. Before, I used corn on the cob only but last night I added cream-style corn on it, I also used little amount of broth and I made the soup a little bit thicker since I added corn flour on it. The taste was really different from the previous one and there were corn in every scoop of soup.

Ingredients:
600 g stewing chicken, sliced into serving portions
2 pcs. corn on the cob cut into 4
1 can 270 g cream-style corn
4 pcs. dried mushrooms, soaked in water then sliced
1 stalk lemon grass, sliced
1 medium onion
2 tbsp. crushed ginger
3 cloves garlic
1 tbsp.fish sauce
3 tbsp. sweet chili sauce
4-5 cups chicken broth/water (you can add more water if desired)
1 1/2 tbsp. corn flour dissolved in 1/4 cup water
juice of 1 lemon
1/4 tsp. tumeric powder (optional)
salt and pepper to taste
2 stalks green onions, sliced into 1 inch length
chopped corriander

Directions:
1. Combine tumeric powder and chicken, mix well.
2. Combine broth/water, onion, garlic, ginger and lemon grass in a pot, bring to a boil.
3. When boiled, add chicken, corn on the cob, mushrooms, salt and pepper, simmer over medium-high heat for 15 minutes or until done.
4. Add sweet chili sauce, fish sauce, lemon juice and cream-style corn. Stir. Cook for 1-2 minute.
5. Add the cornstarch mixture and cook for 1 minute or until the soup is thicken. Adjust the seasoning. Add the green onions and cook for few seconds.
6. Turn off heat, serve and garnish with the chopped corriander.

Mixed Seafoods Stir Fry 2
Topic: Mixed Seafoods
Here's my another version of mixed seafoods stir-fry. This is different from the first recipe that I posted here, that was consist of shrimps and squid only, the vegetables and sauce that being used there were also different. Here, the seafoods are consist of shrimps, squids and clams, the sauce that I used in this recipe was mainly oyster sauce and lemon juice, the former was black beans and soy sauce. So this is absolutely different. As you see in the picture, the sauce is invisible since I ran out of oyster sauce when I cooked it the other day, only 1 tbsp. left and I need about 3 tbsp.,I just noticed it when I'm about to prepare the sauce, so ther's no time to buy.
The list of the ingredients are too long but it worth preparing for if you are a seafoods lover. Many of the dishes that I cooked at home are consist of long list of ingredients, this is because my hubby likes to eat combination of different taste in 1 dish only. Hence, most of my recipes are prepared and cooked for the sake of love, or let me say in the name of LOVE! LOL :)

Ingredients:
300 g squid, cut into rings
300 g shrimps, peeled leaving tails on
1 cup cooked clams meat
1 medium onion, sliced thinly
2 thumb-sized ginger, crushed then minced
1 red bell pepper, cut into strips
2 stalk green onions, cut into 1 inch length
1 medium carrot, sliced
1 medium head of brocolli, cut into florets
3 psc. dried mushrooms,soaked in water, drained then chopped (reserved water)
1 tbsp. fish sauce
1 red chili, chopped (optional)
3 tbsp. cooking oil
1/2 tsp. sugar
1/4 tsp. black pepper powder
salt and pepper to taste
SAUCE:
3 tbsp. oyster sauce
1 tbsp. cornstarch
2/3 cup shrimp broth or water from the soaked mushrooms
1 tbsp. lemon juice
1 tsp. sesame oil

Directions:
1. Combine all the sauce ingredients in a small bowl. Set aside.
2. Heat oil in a wok, stir fry the seafoods for 2 minutes, add onions and ginger and stir for few seconds.
3. Add all the remaining ingredients except the green onions and the sauce mixture. Stir and cook until the vegetables are done, about 3 minutes.
4. Add the sauce mixture,lower the heat, mix well. Stir occassionally and cook until the sauce are thicken. Adjust the seasoning. Add the green onions and cook for 1 minute. Serve.

Crab Fried Rice with Sprouts
Topic: Rice
This is the first fried rice that I cooked with crabs, and since crabmeat flakes will tend to be very tiny and less visible, I decided to cook it with the beaten egg so that the flakes will be mixed together with the egg lumps, hence it will be visible in the rice. I also added mung bean sprouts to add more taste (part of my experimentation again) and it was really good.

Ingredients:
2 1/2 cup cold cooked rice
2/3 cup cooked crab meat
1 cup mung bean sprouts
1 medium onion, thinly sliced
2 cloves garlic, minced
1 egg, beaten
1 tbsp. fish sauce
2 tbsp. soy sauce
1/2 tsp. sugar
salt and pepper to taste
2 stalks green onions, cut into 1 inch length
2 tbsp. cooking oil

Directions:
1. Heat oil in wok, stir fry the crab meat and garlic for few seconds over high heat, add onion then egg and fish sauce, stir and cook for 2 minutes, or until the egg are harden. Add the sprouts. Stir to blend well and cook for 1 minute.
2. Add rice, soy sauce, sugar, salt and pepper. Stir and cook for 3 minutes or until the rice are heated through.
3. Stir in green onions and cook for 1 minute. Serve.

See also:
Tips on Cooking Fried Rice

Mung Bean Sprouts with Shrimps
Topic: Vegetables
Mung bean sprouts is very expensive here in Kuwait, few months ago we decided to buy mung beans so that we can make our own sprouts at home, we know it is very easy to make but we wonder why the sprouts didn't grow well. After few days, we made again, nothing good happen, the sprouts were too short. After one month, we tried again, the sprouts were too thin! LOL :) We don't really know why we cannot make it when the fact was we always did it way back home in Phil. perfectly, it might be because of the quality of the beans or whatever factors that we didn't know until now. So we have no choice but to buy it in the market!

Ingredients:
3 cups mung bean sprouts
1 cup shrimps, peeled
1 medium onion, sliced
2 tbsp. grated ginger
1 tbsp. fish sauce
few strips of red capsicum
1 stalk green onion, cut into 1 inch length
1/2 cup broth
1/2 tsp. sugar
2 tbsp. cooking oil

Directions:
1. Saute onion and ginger in hot oil for few seconds, add shrimps, capsicum and fish sauce. Stir for a minute.
2. Add sprouts, broth, sugar, salt and pepper. Cook until you met your desired donness of the sprouts, (some people like it to be crispy, other may like it soggy) I cooked it for not more than 2 minutes only.
3. Add the green onions, stir for few seconds, turn off heat and serve immediately.

See also:
Chicken with Mung Bean Sprouts 2
Chicken with Mung Bean Sprouts
Pad Thai

Seafoods Fried Rice
Topic: Rice
Being a seafoods and fried rice lover, this recipe became one of my favorites. It's a nice combination.

Ingredients:
3 cups cooked cold rice
2/3 cup cooked clams meat
2/3 cup shrimps
1 cup fried squid rings
1 medium carrot, sliced into small cubes
1 medium onion, sliced thinly
3 cloves garlic, crushed
1 tbsp. light soy sauce
3 tbsp. oyster sauce
1 egg, beaten
? tsp. sugar
Salt and pepper to taste
3 tbsp. cooking oil
1 stalk green onion, chopped

Directions:
1. Heat oil in a wok, saute garlic and onion for few seconds, add the shrimps, clams, carrot cubes and light soy sauce, stir fry until the shrimps are done.
2. Add rice, stir and cook for 4-5 minutes, add the oyster sauce, sugar, salt and pepper. Mix well.
3. Stir in the beaten egg, blend well with the rice mixture and cook for 2 minutes.
4. Turn off the heat and add the chopped green onions, mix well.
5. Serve with fried squidrings on top.

See also:
Yang Chow Fried Rice
Shrimp Fried Rice
Tuna Fried Rice
Tips on Cooking Fried Rice