Shrimps and Chicken Stir Fry
Topic: Shrimps
I wanted to cook StirFried Shrimps last night but we had only few shrimps left in the fridge, not enough for our dinner so I added some chicken fillets on it.

Ingredients:
300 g shrimps, peeled
300 g chicken fillet
2/3 cup dried mushrooms, soaked in water and sliced
1 medium carrot, sliced
1 cup baby corn, sliced
3 cloves garlic, crushed
2 stalks green onions, cut into 1.5 inches length
2 tbsp. light soy sauce
1 tbsp. sweet soy sauce
1 tbsp. tomato paste
salt and pepper to taste
3 tbsp. cooking oil

Directions:
1. Salt chicken fillets and let stand for 10 minutes.
2. Heat oil in a pan, fry the chicken until golden brown, then add shrimps, mushrooms, carrots and garlic. Stir until the shrimps turns pink, then add light soy sauce and tomato paste. Mix well.
3. Stir in the baby corn, add salt and pepper. Cook until all the vegetables are done, then add green onions, stir for 30 seconds, turn off heat.

See also Stir Fried Shrimps, Chicken with Black Beans

Lapu-lapu with Coconut Milk
Topic: Fish
One of Moro's specialties in cooking lapu-lapu, the most important ingredients for this is tumeric powder, thus making its soup bright yellow in color. I learned to love this dish also and my hubby always requested for it when we had a Lapu-lapu at home.

Ingredients:
700 g Lapu-lapu, scaled,cleaned and sliced
1 tsp. tumeric powder
1 onions, sliced thinly
2 tbsp. crushed ginger
1 tomato, quartered
2 long green peppers,cut into lengthwise but not separated
2 cups thick coconut milk
2-3 cups broth or water
1 tbsp. fish sauce
1/2 tsp. sugar
2 tbsp. vegetable oil
salt and pepper to taste

Directions:
1. Mix tumeric powder and fish together.
2. Heat oil in a pot, saute garlic, onions and ginger until aromatic. Add fish slices and broth or water. Bring to a boil, then add long pepper, tomatoes, fish sauce and sugar. Simmer for 5 minutes.
3. Add coconut milk, bring to a boil. Season with salt and pepper. Cook for 2 minutes, turn off heat and serve.

Chicken Stew with Corn on the Cob
Topic: Chicken
I wanted a soupy base meal last night that's why I decided to cook this dish, first I want to cook it into Chicken Sinigang but as usual, my mind changes abruptly. I wanna try something new because that was my first time to cook this kind of dish. I used to add corn on the cob in boiled beef but for chicken, that was my first time. Since my first plan was to cook Sinigang, I decided to make it into a combination of sour, sweet, salty and spicy! Sounds complicated, right? Hehe, anyway the taste was so good. The sweet taste of the corn blended well with the sourness of the lemon juice.

Ingredients:
700 g stewing chicken, sliced
2 pcs. corn on the cob, cut into 4
1 carrot, cubed
2 tbsp. dried lemon grass (Fresh lemon grass taste better, but I was out of stock last night)
juice of 1 lemon
1 onion, sliced
1 ripe tomato, quartered
2 tbsp. crushed ginger
2 long green pepper
1 tsp. sugar
1 tbsp. fish sauce
1/4 tsp. tumeric powder
Water, enough to cover the chicken
salt and pepper to taste

Directions:
1. Combine tumeric powder and chicken, blend well.
2. Combine water, onion, ginger, tomato, long green pepper and lemon grass in a pot, bring to a boil.
3. Add chicken and salt. Simmer until almost done, then add corn and carrots. Bring to a boil, lower the heat and cook until the vegetables are half done.
4. Add the remaining ingredients, adjust the seasoning. When donoe, remove from heat and serve.

Maja Ube (Purple Yam)
Topic: Desserts
In the Philippines, basically ube or purple yum is cooked with sugar and eaten as a sweetened dessert or jam called halaya ube which is a bright violet color. Gradually, it became an ingredient in many desserts like the fruity halo halo, cakes, cookies, candies,jams, ice cream, maja, etc. Here's my recipe for Maja Ube.

Ingredients:
2/3 cup sweetened and mashed purple yum (I used the bottled one)
1 cup cornstarch
1 cup coconut cream (thick)
2 cups thin coconut cream
1/2 cup milk powder
1 cup sugar
1 tsp. vanilla
roasted coconut

Directions:
1. Dissolve the cornstarch and milk powder to the thick cream, add vanilla. Stir until all cornstarch are dissolved well.
2. In a pan, combine sugar and thin coconut cream. Add ube and cook over medium heat. Keep stirring while cooking.
3. When boiled, lower heat and add cornstarch mixture. Continue stirring until well blended. Cook until thick.
4. Pour in a wide serving dish, refrigerate for 30 minutes. Serve with toasted coconut on top.

Stuffed Crab
Topic: Crabs
Stuffed Crab is very common in many restaurants especially in the Philippines, there are also many variations in cooking this dish, some add meat, chicken or shrimps. They also add some vegetables like potatoes, carrots, and many strong herbs. Another variation is adding breadcrumbs, bread cubes, mayonnaise , cream. cheese, etc. However none of the above-mentioned fillers seems to interest me. I tasted many variations but the most simple one is the best for me, I like the stuffed crabs to be very natural in taste, I mean really crab. Did you got me? ƒ? To make the very real and natural tasting stuffed crab, here's the ingredients that I used:

Ingredients:
Crabs, boiled or steemed
Some chopped onions
Crushed ginger
Crushed garlic
Chopped tomatoes
Black pepper powder
Light soy sauce
Chopped jalapeno
Green onions
Eggs
Oil

Directions:
1. Remove crabmeat from shells. Flake evenly, set aside.
2. Saute onion, garlic, ginger and tomatoes in hot oil. Add crabmeat, green onion and jalapeno. Season with light soy sauce and pepper. Set aside.
3. Clean the crab shells. Moisten with beaten eggs and fill with the mixture.
4. Pack each shell firmly then dip in beaten eggs. Fry bottom side down in hot oil. Baste top with hot fat until top puffs up and turns golden brown. Drain and serve hot.