Chicken Burger
Topic: Snacks
We were in hurry to prepare for our Iftar yesterday since it was almost time to break our fast and we did not able to cook yet, so we decided to make chicken burger (ready to cook chicken burgers)since it was the quickest to prepare that came to my mind. My hubby like the burgers to be fried but I prefer it to be grilled since I can do something while grilling it, so I can save my time, aside from that, I can also save oil! LOL :) I let my sis Jong prepare it while I was preparing for the Pasta with Tuna Balls. I let her grill some and fry 2 burgers for my hubby. As usual, she rubbed mayonnaise on inner sides of each burger buns, put cheddar cheese squares, tomatoes, lettuce and tomato catsup, cover it with another half of burger buns, heated it in microwave for 30 seconds, and that's it! Our Iftar problem was solved!

Pasta with Tuna Balls
Topic: Pasta
This recipe was done in rush way, I had no plan what to cook for Iftar yesterday and it was almost Iftar time, so this is what I made while my sis Jong was preparing for the Chicken Burger.

Ingredients:
100 gram pasta, cooked according to package direction
1 small can tuna flakes in oil, drained and reserve oil
1 medium onion, minced
1 ripe tomato, minced
3 cloves garlic, crushed then minced
2 tbsp tomato paste
1/2 cup tomato catsup
2 tbsp. oyster sauce
2 cups broth or water
1 tsp. sugar
2 tbsp. sesame seed oil
salt and pepper to taste

For Tuna Balls:
1/2 cup tuna flakes
1/2 cup all-purpose flour
1 tbsp. onion, minced
1 tbsp. tomato, minced
2 tbsp. bell pepper, chopped
1 small egg, beaten
1 tsbp. fish sauce
salt and pepper
Oil for deep frying

Directions:1. Combine all Tuna Ball ingredients except oil, mix well until smooth. Heat oil in a pan, take 1 tsp. from the tuna batter and drop it on the hot oil, fry until brown. Set aside.
2. Heat reserve tuna oil and sesame seed oil in pan, saute garlic, onion and tomato. Add tuna flakes and tomato paste. Mix well.
3. Add broth, tomato catsup, oyster sauce, sugar, salt and pepper, simmmer for 2 minutes. Add the pasta and tuna balls, mix well until all ingredients are blended well.
4. Remove from heat, serve.

Pasta with Tuna
Topic: Pasta
We were in the kitchen yesterday with my hubby to cook for our Iftar and I did not able to decide yet what to cook, I asked him what he wanted to eat and he said anything, rice was out of our list for Iftar because we usually eat pasta, noodles, breads,soup, etc. Hence, I decided to cook pasta with tuna. Acually that was my first time to cook this dish, I just want to try how does it taste and fortunately it taste good. Here's how I made it:

Ingredients:
150 g pasta, cooked
1 cup tuna flakes in oil
1/2 cup mushroom
1/2 cup corn kernel
1 onion, sliced
1 ripe tomato, sliced
2 cloves garlic, minced
1/2 cup chicken broth
1/2 tsp. black pepper
3 tbsp. olive oil
salt to taste
some chop corriander

Directions:
1. Heat olive oil in a pan, saute garlic, onions and tomatoes.
2. Add tuna flakes, mushrooms, corn and broth. Simmer for 2 minutes. Add black pepper, stir.
3. Season with salt, then add the cooked pasta. Mix well until the pasta are well coated with the mixture.
4. Turn off heat, stir in the chopped corrinader. Serve.

Tuna Corn Soup
Topic: Soup
Here's another version of corn soup.

Ingredients:
1 small can, tuna flakes in oil
1 can 8.25 oz cream-style corn
4 cups fish broth/water
1 tbsp. cornstarch dissolved in 2 tbsp. water
1 egg, beaten
1 small size onion, minced
2 cloves garlic, minced
1/2 tsp. ginger powder
2 tbsp. melted butter
1 tsp. sugar
1 tsp. fish sauce
salt and pepper to taste

Directions:
1. Heat butter in a pan, saute garlic and onion, then add tuna, stir.
2. Add broth/water, corn, ginger powder, fish sauce and sugar. Bring to a boil over a medium heat, stirring occasionally.
3. Add in the cornstarch mixture, stir.
4. Continue cooking, uncovered for 3 minutes.
5. Stir the beaten egg into soup. Reduce heat and stir for 1-2 minutes, season with salt and pepper.
6. Off the heat and transfer to a soup bowl.

See also Chicken Corn Soup

Spicy Chicken Necks
Topic: Appetizers
Surprise? Traditionally, chicken necks were used only to make stocks or added for stewing vegetables but in our home, we cooked it this way, or adobo, sometimes we also grill it and served it as our appetizer or side dish. It was really delicious, try it!

Ingredients:
250 g chicken necks, cut into 1.5 inches length
1 onion, sliced into rings
2 tbsp. soy sauce
1 tsp. sugar
pepper to taste
3 tbsp. cooking oil

Marinade:
3 tbsp. Italian Style Dressing
1 tbsp. vinegar
1 tbsp. soy sauce
1/3 tsp. garlic powder
1/3 tsp. ginger powder

Directions:
1. Marinate chicken for 15 minutes, drain and reserve marinade.
2. Fry the chickens in hot oil until brown, add spy sauce, sugar, pepper and the reserved marinade. Cook until the chicken are done.
3. Add the onions, stir for a minute. Turn off heat and serve.