Braised Chicken Fillet
Topic: Chicken
This dish was cooked by my sister yesterday as one of our side dishes on Iftar time, at first she was hesitant to serve it, she said we might not like it because in the first place she did not able to taste the seasoning because we were all fasting. Actually this dish is very common is many chinese restaurants and they called it braised chicken, either wings or any part of the chicken. The recipe I am posting below is my own recipe for this dish and I don't know if my sister used the same ingredients or not in the picture but if you cook it this way, the result would be almost the same.

Ingredients:
300 g chicken breast fillet
1 onion, sliced
1 bell pepper, diced
2 cloves garlic, crush
1/4 cup oyster sauce
1/2 tsp. black pepper powder
1/2 tsp. sugar
2 tbsp. cooking oil

Marinade:
3 tbsp. lime juice
1/3 tsp. garlic powder
1 tbsp. soy sauce
1/2 tsp. sugar
salt

Directions:
1. Marinate chicken for 30 minutes. Drain.
2. Heat oil in a skillet, fry the chicken until brown. Add garlic and onions and stir until the onions are smooth.
3. Add remaining ingredients and cook until the chicken are done.

Serve.

Fruit Salad with Ice Cream
Topic: Desserts
Since it is Ramadan nowadays, we always craved for desserts afer Iftar or after Tarawih prayer. I know that like many people said, sweets is good to break the fast but in our home, we only ate few dates to follow the tradition of Prophet Mohammad PBUH then after that we ate our main dishes like noodles, pasta, chicken, meat, some bread, etc. We ate our dessert between Iftar and Sohoor time. Last night our dessert was a simple fruit salad which made of Fruit cocktail and some fruits in our fridge. I just combine it all, add cream and milk and that's it.

Ingredients:
2 cups fruit cocktail
1 apple, cubed
2 bananas, sliced
1 peach, cubed
2 kiwis, sliced
1 cup grapes, seeded
1 cup corn kernel
125 ml thick cream
2/3 cup condensed milk
Ice cream

Directions:
1. Combine all ingredients in a bowl. Mix well.
2. Refrigerate for at least 30 minutes and serve.

Banana Split
Topic: Desserts
A banana split is an ice cream-based dessert. The classic was served in a long dish called a "boat". A banana is cut in two lengthwise and laid in the dish. There are many variations, but the classic one is made with scoops of vanilla, chocolate and strawberry ice cream served in a row on the split banana. Usually,the toppings are chocolate syrup over the chocolate ice cream, pineapple over the vanilla and strawberry over the strawberry icecream. Sometimes it is also garnished with whipped cream, cherries, nuts or cereals.

At home, we always made banana split regardless of any ice cream flavor it would be, as long as it is an ice cream and banana, then we usually used chocolate syrup as our toppings and garnished it with some nuts or cereals, then that's it.

Broiled Milkfish
Topic: Fish
When in comes to milkfish (bangus) then nothing beats the broiled one, I always miss the day when we went to our fishpond in Philippines during harvest time and we always grill the milkfish while it was still alive and died over the heat of hot charcoal. Our favorite part in grilled/broiled milkfish is the belly part especially when it is very fat. Some people grilled with the intestines on but I always remove it and retain the fats, I am not fond of eating fish intestines. I replace the intestines with spices like onions, crushed ginger or sometimes lemon grass. Here in Kuwait, we only used charcoal grilling outdoors, hence when I want to broil/grill at home, I used aluminum foil to cover the fish and pan broil it. The idea of covering with aluminum foil is also good since it will preserve the liquids and incorporate it again with the fish inside, this will enhance its taste. We always ate it with our favorite dipping sauce like a mixture od soysauce, lime juice, white vinegar, red chilli and some onions.

Chicken Curry with Shrimps
Topic: Chicken
Being married to a chicken curry lover, I always cooked chicken curry at least thrice a month. My hubby seems very disperate when we did not have green curry paste left last week, we went to our favorite Thai supermarket last 2 weeks ago and they were out of stock! :( We were watching some shows the other night when he suddenly told me that he wanna go out, I asked him where he would go and he answered he will check the Thai supermarket if they have Green Curry paste already! LOL. Fortunately, they had stock now and he bought too much curry paste to be consumed for 3 months, I presumed!
This is almost similar to Chicken Green Curry, however in this recipe I add some dried prawns sent to me by my mother from Philippines and I also replace mushrooms with carrots. I tried my best to make many variations because as I said I always cooked this chicken curry dish at home.

Ingredients:
400 grams chicken, sliced
3 cups coconut milk
2 tbsp. green curry paste or more if you like
1 eggplant (big variety), sliced
1 carrot, sliced
1 cup dried prawns
3 green chillies, sliced diagonally
3 pcs. lemon leaves
2 tbsp. ginger, grated
1 medium onion, sliced
3 cloves garlic, minced
1 tsp. sugar
1 tbsp. fish sauce
1/2 tsp. tumeric powder
2 tbsp. cooking oil
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 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 carrots. Simmer for 15 minutes.
5. Add the eggplants and carrots. Simmer for 5 minutes or until the vegetables and chicken are cooked.

Serve.