Chicken with Quail Eggs
Topic: Chicken
Here I go again, chicken breast, I'm always worried whenever I saw many chicken breast stocked in the fridge imagining what to do with it, being not an expert cook, it's really difficult for me to decide :( , first I want to stir-fry it but I changed my mind when I saw the quail eggs.

Ingredients:
350 g chicken breast, deboned and sliced into strips
1 doz. quail eggs, boiled and peeled
1 medium carrot, sliced
10 pieces baby corn, cut into halves
1 medium bell pepper, sliced
1 medium onion, sliced
1 tsp. garlic powder
1 tsp. peppercorns, crushed
3 tbsp. oyster sauce
1 tbsp. tomato paste
1/3 cup chicken broth
1 tsp. sugar
2 tbsp. cooking oil
salt and pepper to taste

Marinade:
1/3 cup Italian Dressing
1/2 tsp. salt
1 tbsp. soy sauce
1 tbsp. lime juice
1 tsp. sugar

Directions:
1. Combine marinade and marinate chicken for 1 hour. Drain and reserve marinade.
2. Heat oil in a pan, stir fry the chicken for 5 minutes, then add onions and peppercorns, stir until the onions become translucent.
3. Add in the carrots and baby corns, mix. Pour in the reserve marinade, chicken broth, tomato paste, sugar and garlic powder. Simmer until the liquids are reduced.
4. Add the bell pepper, stir and cook until all the liquids are absorbed. Season with salt and pepper.
5. Turn off the heat. Stir in the oyster sauce and eggs. Serve.

Strawberry Milk Juice
Topic: Drinks
It's summer season in Kuwait and very hard to find a fresh strawberry, so if you want to drink a strawberry juice in summer days, its better to do it with the frozen one and it taste almost the same. One thing I love during winter season is the strawberries, we always buy it when we go shopping.



Ingredients:
1 cup frozen strawberry puree
2 cups non-fat milk
1 (8 ounce) carton plain yogurt
4 tablespoons sugar or honey
1/2 teaspoon vanilla

Directions:
1. In a blender container combine strawberry puree, milk, yogurt, sugar, and vanilla.
2. Cover and blend until smooth.
3. Pour in glasses.

The picture above has ice cubes, I add it there because I eat my meal first before I decided to drink it, so by the time I finish eating, the juice become less cold already and I want it to be very cold.

Sweet Chili Shrimp
Topic: Shrimps
Shrimp again, as I said in my earlier posts that it's shrimp season in Kuwait that's why most of our meal this summer season has shrimps.

The original recipe of this dish was basically chili shrimp but I add some ingredients like sugar and sweet tomato ketchup to minimize the chili taste. The result? Wow...delicious, even the non-chili eaters ca eat it, and no leftovers when I served it last night.

Ingredients:
400 grams shrimps, peeled
1 large onion, sliced
1 large ripe tomato, thinly sliced
1 tbsp. grated ginger
1 tsp. ginger powder
2 long green peppers, thinly sliced
1 green bell pepper, cut into ctrips
1 tsp. peppercorns, cracked
1/2 tsp. black pepper powder
1/3 cup sweet tomato ketchup
1 tsp. hot sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
1 tsp. sugar
2 tbsp. cooking oil
1/2 cup shrimp broth (you can make shrimp broth by boiling the shrimps' head with 1/2 cup water for 3-5 minutes)
salt to taste

Directions:
1. Heat oil in a pan, saute onions until clear. Add tomato and ginger, cook until the tomatoes are tender.
2. Add shrimps, stir for 30 seconds, add in the soy sauce, peppercorns and broth. Simmer for 4-5 minutes.
3. Add the rest of the ingredients, stir, and cook for about 3 minutes or more.

Chicken Corn Soup
Topic: Soup
Corn soup is a soup traditionally made in corn typically sweetcorn.The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style. Basic and the traditional ingredients are corn cut from the cob, water, butter, some flour, an egg, with salt and pepper for seasoning. Some add, chicken, shrimp or crab. My favorite corn soup is th one with crab but unfortunately its very hard to find good quality crab here in Kuwait, so we prefer to buy some ready to cook crab corn soup in the Filipino supermarkets here however they are always out of stock, maybe due to its high demand. Anyway, since it's very difficult to make crab corn soup here, we make chicken as a substitute, it also taste good as well.

Ingredients:
3 cups Chicken broth
1 can 8.25 oz cream-style corn
1 cup chicken breast, finely chopped
1 tbsp. cornstarch
2 tbsp. water
1 egg, beaten
1 small size onion, miniced
2 tbsp. melted butter
1 tsp. sugar
salt and pepper to taste

Directions:
1. Heat butter in a saucepan and saute onion.
2. Add chicken, stir for 1 minute.
3. Add broth, corn and sugar. Bring to a boil over a medium heat, stirring occasionally.
4. Blend conrstarch with water and add to soup.
5. Continue cooking, uncovered for 3 minutes.
6. Stir the beaten egg into soup. Reduce heat and stir for 1-2 minutes
7. Off the heat and transfer to a soup bowl.
8. Add salt and pepper if you like.
8. Garnish with chopped parsley or green onions (optional)

Serve while hot.

Paksiw
Topic: Fish
Donna called me late this morning asking me what to cook for our lunch, as usual her always statement was "I don’t know what to cook here, what I know here is the fish labeled with paksiw, I don’t know the rest, anyway there are still some chicken leftovers", hehe! I thought here basic cooking few months ago and she mastered the Chicken Tenola with lemon leaves. She cooked good in some other way. The picture below is the one she cooked yesterday, not the recipe that I am going to write down, but I think it will almost looks the same. The taste? Well, maybe, there will be a slight difference.

Ingredients:
300 grams small-medium fish, cleaned
? cup water
1 large onion, sliced
1 medium ripe tomato, sliced
2 tbsp. grated ginger
2 tbsp. vinegar
2 tbsp. soy sauce
1 tsp. fish sauce
1 bay leaf
1 tbsp. olive oil
Salt and pepper to taste
3 tbsp. vinegar

Directions:
1. Add 3 tbsp. vinegar to the cleaned fish. Blend well, drain and wash the fish with water.
2. In a cooking pan, combined all the ingredients except the olive oil and cook in a medium-high heat until the fishes are cooked.
3. Turn off the heat, add in the olive oil. Serve.