Tuna Mackerel Stew
Topic: Fish
I always cooked this at home but I always forgot to post it here, anyway here is it now...

Ingredients:
500 g tuna mackerel, cut into small cubes
1/4 tsp. turmeric powder
2 cloves garlic, crushed
1 onion, sliced thinly
1 ripe tomato, sliced thinly
1 thumb-sized ginger, sliced into strips
1 bell pepper, cut into strips
2/3 cup frozen corn kernels
1 cup water
1/3 tsp. black pepper powder
Fish sauce to taste
2 tbsp. light soy sauce
1 tbsp. worcestershire sauce
pepper to taste
2 tbsp. cooking oil

Directions:
1. Sprinkle turmeric powder into the fish cubes. Mix well.
2. Heat cooking oil in a pan, brown garlic for few seconds, add onions, ginger and tomatoes and saute until tender.
3. Add fish cubes, corn kernels and water, let it boil, lower the heat then add black pepper powder.
4. Add the remaining ingredients and simmer for 5 minutes. Serve.

Fruitty Muffin
Topic: Breakfast Recipes
I prepared this muffins late last night for our breakfast this morning, actually I was experimenting again since that was my first time to make one and fortunately it was really good. My hubby and our little Azhfaar devoured it last night while we were watching TV, LOL! Fortunately, there were still some left for our breakfast today. I ate it with noodles, weird? lol...:) This is also great for snacktime.

Ingredients:
2 1/2 cup all-purpose flour
1 (8 oz) can fruit cocktail, drained and reserve syrup
2/3 cup white sugar
1 1/2 tbsp. baking powder
1 pinch of salt
3 tbsp. milk powder
1 egg, beaten
2/3 cup cooking oil

Directions:
1. Preheat oven to 190 degrees C. Grease muffins tins, or line cups with paper liners.
2. In a large bow, whisk together flour, baking powder, sugar, salt and milk powder.
3. In a separate bowl, combine fruit cocktail syrup, oil and beaten egg. Mix well.
4. Now, mix the dry and wet ingredients together, add the drained fruit cocktail. Do not over mix.
5. Fill muffin cups 2/3 full with the batter, bake for 20-25 minutes.

See also:
Raisin Muffin with Chocolate Chips
Chocolate Muffins

Spaghetti Sauce Fried Rice
Topic: Rice
This dish looks very common but what made it different from the fried rice that I made before was the spaghetti sauce I added on it. We ate spaghetti the other day late afternoon and we did not able to consume all the sauces. I don't want to throw it, sayang, then I saw that we had also cooked rice leftovers, then an idea came into my mind, frying the rice with the spaghetti sauce! Sounds good, I regret why I did not able to think that before, we always had spaghetti sauce leftovers and I never knew that they are great for fried rice! Now, I already know what to do with it if we will have some leftovers again.

Ingredients:
3 cups cold cooked rice
2/3 cup Spaghetti sauce
1 medium onion, sliced thinly
2 cloves garlic
1 tbsp. fish sauce
1/2 cup frozen mixed vegetables (corn, carrots, green peas)
2 tbsp. cooking oil
salt and pepper to taste

Directions:
1. Het oil in a wok, then saute garlic until lightly brown, add onions and stir for few seconds.
2. Add the mixed vegetables. Mix and stir for few seconds.
3. Add rice, stir to mix well with the rest of the ingredients.
4. Pour in the spaghetti sauce, mix well. Season with fish sauce, salt and pepper. Cook and stir for 3-4 minutes. Serve.

See also:
Tips in Cooking Fried Rice

Cheddar Cheese Bread
Topic: Breakfast Recipes
I baked this bread the other night for our breakfast yesterday. I have no enough time to prepare in the morning that's why I made it after our dinner time. It's very easy and quick to prepare. The funny thing was the toppings was almost burnt when I baked it last night because I was manicuring my husband's hand and when the oven's timer was finished I did not able to take it out immediately. See, almost crispy but it still yummy and cheesy!

Ingredients:
2 cups all-purpose flour
1 1/2 tsp. baking powder
2 tbsp. sugar
1 pinch salt
1/4 cup butter
2 cups cheddar cheese, shredded
1 egg, beaten
1 cup milk
1/4 cup sweetened condensed milk
butter cooking spray to grease the loaf pan

Directions:
1. Combine milk and egg in a small bowl.
2. In a separate bowl, mix the first 4 ingredients together.
3. Add butter and mix until mixture resembles coarse crumbs. Add shredded cheese, stir.
4. Pour in the milk and egg mixture, stir just until moistened. Do not overmixed.
5. Transfer the mixture into a buttered-sprayed loaf pan.
6. Bake in a preheated 200 C degrees oven for 45 minutes.
7. Take out from oven and rub the surface with the sweetened condensed milk. Return to the oven and bake for 5 minutes. Cool before serving.

Bihon Guisado (version 2)
Topic: Noodles
Few days ago, my hubby always mentioned about Bihon (rice noodles), he was always asking when we will cook rice noodles,do we just let it stay in the shelf forever? So I presumed that he missed to eat that food and that's the reason why I cooked this dish the other day.

Ingredients:
200 g rice noodles, string variety (Bihon)
5 cups water or more
1 tsp. salt
1 tbsp. oil

1 chicken breast, cut into strips
2 chicken franks, sliced diagonally and thinly
1 medium carrot, julienned
1/5 head of cabbage, shredded
2/3 cup frozen corn kernels
15 pcs. bagui beans, sliced thinly
1 bell pepper,cut into strips
1 medium onion, sliced thinly
2 cloves garlic, crushed
1/3 cup chicken broth
soy sauce
1 tsp. sugar
pepper
2 eggs, beaten
1 tsp. sesame seed oil
2 tbsp. cooking oil

Directions:
1. Put water, salt and 1 tbsp. oil in a pot, let it boil. Add the rice noodles and cook for 2 minutes. Drain and set aside.
2. Heat cooking oil in a wok, stir fry the chicken franks for 1 minute, take out from the wok and set aside.
3. In the same oil, saute garlic until lightly brown, then add onions and, saute until tender.
4. Add chicken, vegetables, corn and broth. Stir and cook until the chicken are done. Season with soy sauce,sugar and pepper.
5. When the chicken and vegetables are done, stir in the rice noodles, mix well.
6. Stir in the beaten eggs. Cook until the eggs are done.
7. Turn off heat. Stir in the sesame seed oil and serve.

See also:
Bihon Guisado (version 1)