Chicken with Milk
Topic: Chicken
Chicken with milk, our all time favorite meal when I am not feeling well,it means the time that I cannot cook. My husband cooked it for us because this is his favorite recipe to cook. When I can't cook for many reasons, he will asked me, what recipe should he cook and I said "it's up to you" but I know that he will cook chicken with milk again. This is the one he cooked yesterday:

Ingredients:
500 g chicken, sliced
1 can 160 ml evaporated milk
2 cups chicken broth or water
1 medium tomato, quatered
1 medium onions, sliced
1 ginger thumb-size, sliced
3 cloves garlic, crushed
4 lemon leaves
12 pcs. whole peppercorns
1 long green pepper
2 tbsp. cooking oil
1 carrot, sliced
1/2 tsp. tumeric powder
3 hard-boiled eggs,cut into halves lengthwise
salt and pepper to taste

Directions:
1. Sprinkle tumeric powder in the chicken, stir to mix well.
2. Heat oil in a cooking pan. Saute garlic and onons. Add chicken, ginger, tomato, green pepper and peppercorns. Stir.
3. Add broth or water. Simmer for 15 minutes or until cooked
4. Add carrots and lemon leaves. Cook for 5 minutes.
5. Add milk and stir. Add the eggs. Let it boil and cook for 1 minute more.
6. Season with salt and pepper.

Beef Fried Rice
Topic: Rice
This is the basic recipe for beef fried rice, I cooked it last night because we have some plain rice leftovers again. I sprinkled tumeric powder to the rice to add some color.

Ingredients:
3 cups cold cooked rice
2/3 cup ground beef
1 medium onion, sliced
1/4 tsp. tumeric powder
2 tbsp. cooking oil
1/4 tsp. black pepper
2/3 tsp. salt
2 tsp. minced garlic, fried

Directions:
1. Heat oil in wok. Add onions and stir until clear.
2. Add ground beef. Stir until the beef turn brown or cooked.
3. Stir in the rice. Stir until the rice are mixed well with the meat.
4. Sprinkle tumeric powder, black pepper and salt to the rice. Stir for 3 minutes.
5. Remove from heat. Serve and top with fried garlic.

See also:
Tips on Cooking Fried Rice

Eggplant Salad with coco milk
Topic: Salad
Broiled eggplant is my father's only favorite eggplant recipe ever since. He did not eat eggplant cooked in different way, only broiled with coconut oil and salt. That's it, and it taste delicious. Since, I cannot find edible coconut oil here in Kuwait, I substituted it with coconut milk and add some spices to taste more delicious.

Ingredients:
3 medium size eggplants (long variety), broiled
1/2 cup thick coconut milk
1 small onion, sliced into rings
1 medium size tomato, sliced thinly
2 stalk of green onions, chopped
1 tbsp. ginger, shredded
1 tsp. fish sauce
salt to taste

Directions:
1. Peel the broiled eggplants leaving the stem on.
2. Cut into 2 inches length and slice into halves.
3. Add all the ingredients and mix well.
4. Serve immediately.

Chili Chicken Wings
Topic: Chicken
Wings, my favorite part of the chicken. Be it fried, grilled, stewed or any, it taste so good as well. The picture below is Chili Chicken Wings that I cooked last night but I did not able to take a nice photo out of it. See...but it taste hot!

Ingredients:
15 pcs. chicken wing
2 tablespoons vegetable oil
2 tbsp. soy sauce
1 tsp. white sugar
3 tbsp. hot tomato ketchup
3 pcs. long pepper, choppped
1 tbsp. hot sauce
1 tsp. ginger powder
1 medium size onion, minced
1/3 cup water
salt to taste

Directions:
1. Rinse chicken and pat dry.
2. Heat oil in a wide frying pan over high heat. Fry the wings, a portion at a time (do not crowd pan);cook,turning as needed, until browned on all sides.
3. Return all chicken to pan, then add soy sauce, sugar, onion, ginger, pepper, ketchup, hot sauce and water. Stir well.
4. Turning chicken often, until sauce is thick enough to coat wings.
5. Cook until meat near bone is no longer pink (cut to test), about 20 minutes.
6. Serve hot.

Cheesy Cauliflower
Topic: Vegetables
My mother always cooked the vegetables in a crispy way or half cooked only becasue my father likes it that way. Being grown eating those crispy veggies, it became a great influenced in my cooking nowadays because I always cooked the vegetables in a crispy way also. Here's one of those crispy vegetables that I cooked.

Ingredients:
1 medium head of cauliflower, cut into florets
1 medium size carrot, sliced thinly
100 g quickmelt cheese, grated
1 medium size onion, minced
1 tsp. of minced garlic
1 tbsp. olive oil (any cooking oil will do)
1 tbsp. fish sauce
chop cilantro/stalk of green onions for garnish
pepper to taste

Directions:
1. Heat the oil in a skillet. Add the garlic, onion, carrots and cauliflower and cook for a high heat for about 1-2 minutes.
2. Turn off the heat and add the fish sauce and pepper, stir to blend well.
3. Transfer the vegetables to an ovenproof dish. Sprinkle with the grated cheese and chop cilantro/green onions.
4. Bake in a preheated 250o oven for 5-6 minutes. Don't overcook. Serve immediately.