Chicken Noodle Soup
Topic: Noodles
There are many variations in cooking chicken noodle soup, some used egg noodles while others used rice noodles. Adding vegetables was also very common. This is the very basic chicken noodle soup that I cooked the other day for our Iftar.

Ingredients:
400 g chicken, sliced into serving portions
120 g flat rice noodles
2/3 cup carrots, julienned
1/4 head of medium cabbage, sliced into strips
1 onion, sliced
2 tbsp. shredded ginger
1 stalk celery, sliced
1 tbsp. fish sauce
1 tsp. sugar
water or chicken broth (enough to cover the whole ingredients)
salt and pepper to taste
chopped green onions for garnish

Directions:
1. Place the chicken into pan and cover with water or chicken broth if you have. Add the onion, ginger, celery and salt. Simmer until done.
2. Add carrots, cabbage, sugar and fish sauce. Cook until the vegetables are half done, then add noodles to the soup and cook until the noodles are tender, season with salt and pepper. Remove from heat and garnish with chopped onions.

Chicken with Black Beans
Topic: Chicken
I like black beans so much since I was in my childhood years, especially when I am eating Aroz Caldo, it is really a good appetizer for me but not for my husband, he never touch it when I served it on our meals separately. When I cooked this dish the other day I added sugar and lime juice on it so that the black beans taste will not be noticed directly, fortunately he ate it when I served it in our dinner, so my technique was indeed successful.


Ingredients:
500 g chicken breast fillets
1 carrot, sliced thinly
1 small head of cauliflower, cut into florets
1 small capsicum, diced
1 onion, quartered
2 cloves garlic, minced
2 tbsp. cooking oil
1/4 cup canned black beans
pepper to taste
1/2 tsp. sugar
1 tbsp. lime juice

Directions:
1. Combine chicken, lime juice and black beans, set aside for 10-20 minutes. Drain chicken and reserved the black beans and liquids.
2. Heat oil in a wok, stir fry the chicken fillets until brown then add garlic. Stir.
3. Add the remaining ingredients and continue cooking until done. Season with salt and pepper.

Vegetables Stir Fried in Sweet Soy Sauce
Topic: Vegetables
My favorite vegetable recipe to cook especially when I want to shorten my time in the kitchen, moreover, I like crispy vegetables so much. This is different from the Mix Vegetables Stir Fry that I posted before, here I used only sweet soy sauce for seasoning, its very easy to prepare.

Ingredients:
1 medium carrot, sliced
1 small head of cauliflower, cut into florets
1 cup baby corn, cut into 1 inch length
1/2 cup dried mushrooms, soaked in water then sliced
1 white onion, sliced
1 bell pepper, sliced
2 tbsp. sweet soy sauce
3 cloves crushed garlic
2 tbsp. sesame seed oil
salt and pepper to taste

Directions:
1. Heat oil in a wok, saute garlic, then add mushroom, carrots, cauliflower and baby corn. Stir until almost done.
2. Add the remaining ingredients and cook until done. Do not overccoked. Serve immediately.

Beef Stew with Vegetables
Topic: Beef
This dish was made from 2 weeks old frozen beef ribs in the fridge, we were out of town for a week so I did not able to cook it then, I used some its meat for the Pad See Ew that I cooked yesterday, then I stewed the remaining bony parts for our Sohoor last night.

Ingredients:
500 g stewing beef (I used short ribs), sliced into serving portions
1 large onion, quartered
1 large ripe tomato quartered
2 thumb-size ginger, crushed then sliced into strips
1/2 cup tomato sauce
1/4 cup tomato catsup
2 tbsp. soy sauce
2 tbsp. oyster sauce
1 eggplant (large variety), sliced
1 carrot, cubed
1 cup string beans, cut into 2 inches length
1 bell pepper, sliced
1 tsp. peppercorns
salt and pepper to taste
1/2 tsp. tumeric powder
oil enough to cover the meat.

Directions:
1. Sprinkle tumeric powder to the meat, rub and mix well.
2. Boil beef, onion, ginger and peppercorns in a pot with enough water to cover the meat. Bring to a boil, skim off the scums when it rises. Lower the heat,add few salt, cover and simmer until the beef is tender. Check water occassionally, add more if desired.
3. When the beef is cooked, add all remaining ingredients and cook until the vegetables are done. Serve hot.

Sauteed Crab Flakes
Topic: Crabs
This recipe was made from boiled crab leftovers, I like boiled crab only when eaten immediately right after it was boiled, we did not able to eat it all so I decided to do something on it, I called it sauteed crab flakes since the meat is being sauteed with some spices. The first sauteed crab flakes that I had eaten was the one in SM Mega Mall's Food Court in Philippines 7 years ago during my Summer Practicum. I always dine there during weekends and that was my favorite dish to eat since most of the menus were meat and I wasn'r sure if it was Halal or not, so I ate seafoods a lot during that time. Here's my recipe for it:

Ingredients:
1 cup cooked crab meat flakes
1/3 cup mixed vegetables (corn, peas and carrots)
1 small onion, chopped
2 cloves garlic, crushed then chopped
1 tbsp. grated ginger
1 small ripe tomato, chopped
2 tbsp. light soy sauce
1 tbsp. olive oil
1/4 tsp. black pepper powder
red pepper to taste

Directions:
1. Heat oil in a skillet, saute garlic, onion, ginger and tomato.
2. Add the crab meat, stir to mix with the spices well. Add the mix vegetables and light soy sauce. Cook until dry.
3. Sprinkle with black pepper and some red pepper. Serve.