Fish Fillet with Corn on Cob
Topic: Fish
This recipe has almost the same procedure with Fish Fillet with Honey Lemon Sauce but different taste of course. The sweet and salty combination of the corns on the cob made it more very temptingly different.

Ingredients:
400 g fish fillets, sliced into serving portions
2 pcs. boiled corn on the cob, cut quarterly (horizontal)
1 onion, sliced thinly
1 bell pepper, cut into strips
3 tbsp. olive oil
? tsp. sugar
2 tbsp. fish sauce
Butter cooking spray or any cooking oil ( use this to oil the pan for grilling)

Marinade:? cup Italian style dressing
2 tbsp. soy sauce
2 tbsp. vinegar
1 tsp. sugar
1 tsp. salt
? tsp. black pepper powder
? tsp. garlic powder

Directions:
1. Mix together all the marinade. Marinate fish fillets for at least 1 hour. Drain and pat dry. Reserve marinade.
2. Spray the non-stick frying pan with little butter (or brush it with little oil if you don’t have butter cooking spray) heat then pan grill the fillets until brown, turn over and grill the other side. Continue grilling until done. Transfer to a dish with the corns on its side and set aside.
3. In the same pan, pour the olive oil put over a medium heat, saute onions until transparent. Add the reserve marinade, fish sauce, sugar and bell pepper. Let boil and simmer for 3 minutes. Adjust the seasoning.
4. Pour the mixture over the fish fillets and corn. Serve.

Real Cream of Chicken & Asparagus Soup
Topic: Soup
Cream of asparagus, my father’s favorite cream soup and he usually bought ready to cook soup powder ever since he tried it. I never tried cooking fresh asparagus cream soup before, whenever we had fresh one, I will cook it different way, not a soup base. We still had some fresh asparagus left in the fridge from the Shrimp and Vegetables Guisado that I cooked before so an idea came to my mind to make it into a cream soup. I also add chicken slices, with bones to enhance the flavor.

Ingredients:
300 g chicken, sliced
10 pcs. fresh asparagus, cut into 2 inches length
3 1/2 cups chicken broth
? cup milk
? cup all purpose cream
1 onion, minced
2 cloves garlic, minced
? tsp. coriander powder
1 tsp. sugar
1/3 tsp. black pepper powder
3 tbsp. melted butter
1/3 cup grated quick melting cheese
1 egg, beaten
Salt to taste

Directions:
1. Heat butter in a pot, stir fry the chicken until lightly brown, stir in the garlic, then onions. Stir until the onions become transparent in color.
2. Add broth, coriander, sugar, salt and black pepper powder. Bring to a boil, lower the heat and simmer until the chicken is done, add more water if desired.
3. Add the asparagus, cook until the asparagus are almost done.
4. Add milk, cream and cheese, stir and let it boil. Stir in the beaten egg and cook until the egg is done.

Serve hot.

Spaghetti Guisado
Topic: Pasta
Here's my another style of cooking spaghetti:

Ingredients:
250 gram spaghetti, cooked according to package instructions
1 cup ground beef
2 pcs. chicken franks, sliced thinly
1 medium carrot, julienned
1/4 head of cabbage, sliced thinly
1/3 cup black fungus, soaked in water and sliced
1 large onion, sliced
3 cloves garlic, minced
1 bell pepper, sliced into strips
2 1/2 cups broth
1 cup spaghetti sauce, traditional flavor
? cup tomato sauce
? cup tomato catsup
1 tbsp. sugar
2 tbsp. soy sauce
3 tbsp. cooking oil
Salt and pepper to taste
chopped green onions for garnish

Directions:
1. Heat oil in a pan. Saute garlic until brown, then add onions and saute until smooth. Add ground beef and chicken franks, stir until the beef change its color.
2. Add broth, tomato sauce, tomato catsup, soy sauce, sugar, black fungus, salt and pepper. Simmer for 10 minutes.
3. Add the vegetables and cook until done. Stir in the pasta and mix well until all are well incorporated. Turn off heat.
4. Sprinkle with chopped green onions.

Pickled Milkfish (Daing na Bangus)
Topic: Fish
Pickled Milkfish or Daing na Bangus is one Filipino's favorite dish. When I was in Philippines, my mother always made it during our fishpond's harvest time, she pickled it first for several hours and then put it under the sun for not more than an hour, then we fried it in the evening. She did it always because my father really liked it until such time that I was overly satiated with it and I didn't want to eat it anymore. Now that I am here in Kuwait, I'm always longing for it, we did not able to try a fresh milkfish here even once, all frozen from Thailand or Taiwan. I tried my best to pickle it like the taste of the one made by my mother but I can't, because that was freshly caught from our fishpond.

Ingredients:
1 Milkfish (bangus), about 750 kg after cleaning
2 tsp salt
2 cloves garlic, crushed then minced
1/2 tsp. garlic powder
1/2 tsp. black pepper powder
1/4 cup vinegar or lime juice
2 tbsp. Italian Dressing (optional)
Cooking oil for frying

Directions:
1. Remove the fish scale. Cut the fish lengthwise along the back, trying not to damage the skin. Remove the large bones. Place the fish in a shallow dish or marinating container, outer skin side down.
2. Combine the other ingredients, except the oil, and pour over the bangus. Marinate in the refrigerator 1 day or at least overnight. Turn the fish over once to marinate the open side as well.
3. Drain the bangus. (Put it under the sun for at least 15 minutes if you want it to be a little bit dry)
4. Heat oil in a frying pan. Fry the fish until golden brown.

Serve with hot rice and Jackfruit with Shrimp Salad

Jackfruit with Shrimp Salad
Topic: Salad
Since we tasted the canned jackfruit in the Jackfruit Salad that I made last week, my husband bought again the other day, it seemed that he was starting to like the canned jackfruit now, tasted almost the same with the fresh one, that was he said. Now I add shrimp and cucumber to taste different from the one I made before.

Ingredients:
1 can 565 g boiled young jackruit
200 g shelled deveined shrimps
2 cloves garlic, minced
1 small onion, minced
1 cucumber, sliced very thinly
1/2 of small bell pepper, chopped
1 ripe tomato, sliced thinly
1 tsbp. fish sauce
1/2 cup coconut milk
1 tsp. sugar
salt and pepper to taste
2 tsbp. olive oil
1 lemon, sliced (optional)

Directions:
1. Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside.
2. Heat oil in a skillet. Saute garlic and onions, then add shrimps, sugar salt and pepper. Cooked until the shrimps are done.
3. Combine the jackfruit, cucumber, bell pepper, tomato and the cooked shrimps in a bowl. Set aside.
4. Combine fish sauce and coconut milk, add this mixture to the jacfruit mixture and toss well. Adjust the seasoning accoring to your taste.
5. Serve with lemon sliced. (Some people like to add lemon, others may not)