Squash with Shrimps
Topic: Vegetables
I cooked this dish in a rush manner because we were hungry that time, we came from fish market and we did not able to take our lunch yet, it was already 3:30 pm. I want to cook one dish only and fastly, so I used garlic and ginger powder as well as tomato paste instead of fresh. I did it in less than 20 minutes!

Ingredients:
350 g squash, sliced
1/4 head of medium cabbage, sliced
400 g medium shrimps
1 cup coconut milk
1 tsp. fish sauce
1 onion, sliced
1 tbsp. tomato paste
1 tsp. ginger powder
1 tsp. garlic powder
2 tbsp. cooking oil
salt and pepper to taste
green onions for garnish

Directions:
1. Heat oil in a skillet, saute onions.
2. Add shrimp, squash and tomato paste, stir until the shrimps color will changed. Add coconut milk, salt, pepper, garlic and ginger powder. Simmer until the squash are tender.
3. Add in the cabbage and fish sauce. Cook for 3 minutes or until the cabbage are done.
4. Turn off the heat and garnish with sliced green onions.

French Toast Tuna Sandwich
Topic: Breakfast Recipes
French toast is made with bread (generally pre-sliced) and eggs; some common additions are milk, water, or orange juice to thin the eggs, sugar, and spices. Whenever I make French toast, I always make it into a sandwich to add some taste to the plain one. Sometimes I used cornbeef, tuna, etc. It is one of our favorite breakfast during weekends.

Ingredients:
pre-sliced sandwich bread
1 egg, beaten
1/2 c milk
1 tsp. sugar
1 pinch of salt
1/4 tsp. black pepper
1 small can of Tuna flakes in oil,drain
1/2 cup mayonaise
1 tbsp. Thousand Island Dressing
1 medium onion, finely minced
Butter cooking spray

Directions:
1. Mix together tuna, mayonaise, salad dressing and onions.
2. Spread the slices of bread with the tuna mixture and top each with another slice of bread.
3. Mix together milk, beaten egg, sugar, salt and black pepper.
4. Dip sandwiches into egg mixture.
5. Place the egg-coated sandwich into a pan previously sprayed with butter and cooked until each side are browned and the egg has cooked through.
6. Serve immediately.

Tuna with Mixed Vgetables
Topic: Fish
One of our favorite side dish or main dish sometimes when we where in a hurry.

Ingredients:
1 can tuna flakes in oil
1 medium onion, sliced
1 medium ripe tomato, thinly sliced
1 tsp. ginger powder
1/2 tsp. garlic powder
1 tbsp. soy sauce
1/2 cup mixed vegetables
1 tbsp. olive oil
pepper to taste

Directions:
1. Heat oil in a skillet and add onions and tomatoes, stir fry until onions become translucent.
2. Add tuna, mixed vegetables, garlic and ginger powder. Stir fry for 1 minute.
3. Add soy sauce and pepper. Cook for 30 seconds and serve.

Deep Fried Squid
Topic: Squids
My hubby insisted me of deep-frying the squid last night. I told him that we don't have breadcrumbs left (this means that we need to go for grocery ASAP), he said let's find a way to make breadcrumbs. Fortunately, there were still croutons left in the cabinet, so he grinded it and our problem were solved. We used the ground croutons as our breadcrumbs. He made the squids ready for deep frying with my sister Jong so that I can fry it by the time I'm finish cooking the Chicken Green Curry .


Ingredients:
400 grams squid (big variety or cuttlefish), cleaned and cut into tiny strips
1 egg, beaten
1 cup breadcrumbs
1/2 cup flour
1/4 cup milk
1/2 tsp. salt
1/4 tsp. black pepper
Oil, enough for deep frying




Directions:
1. Drop the squids in briskly boiling water and boil for 10 seconds. Remove immediately, drain and pat dry.
2. In a bowl, combine the egg, milk, salt and pepper. Set aside.
3. Dredge the squids in the flour, shaking off excess flour. Then dip squids in the egg batter and roll in breadcrumbs.
4. Heat oil in a skillet. Place squid in the hot oil in a single layer. Fry until lightly browned.
5. Drain on paper towels.

Serve with your favorite dipping sauce.

Chicken Green Curry
Topic: Chicken
Among curries, the green curry is our favorite at home, we always bought curry paste at the Thai supermarkets here in Kuwait, I don't like the curries from India, the very strong smell makes me sneeze rapidly, maybe it's just because I was not used to it. Here's the one I cooked last night.

Ingredients:
400 grams chicken, sliced
2 1/2 cups coconut milk
2 tbsp. green curry paste or more if you like
1 eggplant (big variety), sliced
1/2 cup button mushrooms, sliced (optional)
3 green chillies, sliced diagonally
3 pcs. lemon leaves
2 tbsp. ginger, grated
1 medium onion, sliced
3 cloves garlic, minced
1 medium ripe tomato, sliced
1 tsp. sugar
1 tbsp. fish sauce
1 tbsp. lime juice
10 pcs. whole peppercorns
1/2 tsp. tumeric powder
2 tbsp. cookiing oil
1 cube chicken bouillon (optional)
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, tomato 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 mushrooms. Simmer for 15 minutes.
5. Add the eggplants and mushrooms. Simmer for 5 minutes or until the eggplants and chicken are cooked.
6. Add the lime juice and serve.

Tips: Taste better if serve after one hour, just reheat it.