Fish in Sweet n Spicy Sauce
Topic: Fish
I started cooking this recipe since I was in high school when my father bought a large fish and he requested my mother to cook it "like escabechi but very sweet not sour" LOL, that was how he described it. My mother asked me to cook it, I thought she was afraid she might not cook it according to my father's taste so she passed it on to me, LOL!

I tried to cook it and wow my father liked it. Lapu-lapu is the best fish cooked in this way, but other meaty fish with scale will also do. Here's the one I cooked the other night, I don't know what's the name of this fish!

Ingredients:
1 750 g whole fish, scaled and cleaned
2/3 cup snow peas
1 can 234 g pineapple slice with heavy syrup
1 bell pepper, sliced into strips
2 stalks green onions, cut 2 inches length (separate the white part)
2 ripe tomatoes, sliced
2 thumb-sized ginger, sliced into strips
4 cloves garlic, crushed
2 bay leaves
1 tsp. whole peppercorns
1 cube chicken bouillon
1/2 cup tomato sauce or sweet tomato ketchup
3 tbsp. oyster sauce
1/4 cup soy sauce
1 tbsp. sugar
2/3 cup chicken broth/water
1 long green pepper, chopped
Cooking oil, enough to fry the whole fish
salt and pepper to taste

Directions:
1. Salt the fish and fry in hot oil until done. Transfer to a platter and set aside.
2. Take 2 tbsp. from the used oil and heat in a skillet. Saute garlic until lightly brown, add onions, tomatoes and ginger and saute until the ginger are aromatic. Add the bell pepper, stir for a minute.
3. Add the broth, bay leaves, peppercorns,chicken cube, sugar, long green pepper, pineapple syrup, soy sauce and tomato sauce/ketchup. Bring to a boil.
4. Add the snow peas, white part of green onions, oyster sauce, salt and pepper. Simmer for 2 minutes.
5. Remove from heat and stir in the pineapple slices and green onions. Adjust the seasoning according to your taste.
6. Pour the mixture to the fried fish. Serve.

Tuna Fried Rice
Topic: Rice
We had some cold rice again last night, so I fried it with tuna flakes. The tuna is not visible in the pic below because the flakes were very tiny.

Ingredients:
3 cups cooked cold rice
1 small can tuna flakes
1/2 cup mixed vegetables (corn,peas and carrots)
1 onion, sliced
3 cloves garlic, crushed
2 tbsp. fish sauce
3 tbsp. melted butter
1 stalk green onions, chopped
salt and pepper

Directions:
1. Heat butter in wok, saute garlic and onions, add the tuna flakes and stir.
2. Stir in the rice and mixed vegetables. Add in the fish sauce, salt and pepper. Continue stirring until done.
3. Turn off heat and garnish with the chopped green onions. Serve.

See also:
Tips on Cooking Fried Rice

Vegetables Mini Spring Rolls
Topic: Appetizers
I always like mini spring rolls compared to the regular one because it is very easy to bite and more crispy also. I always made this recipe and my friends really liked it. Even my 2-year old son Azhfaar like it also, the tiny hand in the pic was his hand.

Ingredients:
30-40 small spring roll wrappers
1/2 cup ground beef
1 medium carrot, shredded
1/4 head of medium cabbage, shredded
2/3 cup baguio beans, sliced very thinly
1 small bell pepper, chopped
1 onion, minced
2 cloves garlic, minced
1 tsp. ginger powder
2 tbsp. soy sauce
1/2 tsp. black pepper powder
2 tbsp. melted butter
salt to taste
Oil for deep frying

Directions:
1. Heat butter in a pan, saute garlic and onions until the onions are transparent.
2. Add beef, stir and make sure to separate the lumps. Stir in the soy sauce.
3. Add in the vegetables, ginger powder and black pepper. Cook until the vegetables are done.
4. Season with salt and pepper. Remove from heat and let cool.
5. Separate the spring roll wrappers. Place 1 tsp. of the mixture to the center of the wrappers, roll and wrap. Repeat until done.
6. Deep fry in hot oil until brown. Drain on paper towels and serve while hot with your favorite dipping sauce.

Chicken Adobo
Topic: Chicken
Marinating the Adobo with Italian Dressing for an hour or more will make the chicken more palatable inside and out. Especially here in Kuwait, it is very hard to find native chicken, so the only solution is to marinate it first before cooking to taste better.

Ingredients:
700 g chicken, sliced into serving portions
1 onion, cut in rings
1 medium bell pepper, cut in rings
1 tbsp. oyster sauce
3 tbsp. cooking oil

Marinade
1/2 cup Italian Dressing
2 tbsp. vinegar
1/3 cup soy sauce
2 bay leaves
1 tsp. whole peppercorns
1 tsp. sugar
3 cloves garlic, crushed

Directions:
1. Marinade chicken for at least 1 hour in the fridge ( the longer you marinate, the more tasteir it will be). Drain and reserve marinade.
2. Heat oil in skillet, fry the chicken until golden brown.
3. Pour in the reserved marinade and stir to mix well. Simmer until the chicken are cooked. Adjust the seasoning.
4. Stir in the oyser sauce, onions and bell pepper. Mix until chicken are well coated with the oyster sauce.
5. Remove from heat and serve. Garnish with slices of hard-boiled eggs if desired.

See also Citrus Chicken Adobo

Apricot Shake
Topic: Drinks
Being big fans of fruit shakes, we shaked whatever fruit were left in the fridge. We always drank it as our midnight snack while watching some movies. The picture below is not realy clear because it was taken while we were watching movie in the living room.



Ingredients:
2 apricots, sliced
4 tbsp. milk powder
2 tbsp. thick cream
1/3 cup evaporated milk
4 tbsp. white sugar
3 cups, crushed ice

Directions:
1. Combine all the ingredients in a blender container.
2. Blend until smooth. Serve immediately.