Fish in Sweet Chili Sauce
Topic: Fish
Originally, this recipe was from the label of our favorite Thai sweet chili sauce, I just adjust the amount and replace some ingredients to suit our taste because the first time I made it, I followed it all and I was not satisfied. Now I cook it in my own way.


Ingredients:
Any whole fish
1/2 cup sweet chili sauce
2 tbsp. fish sauce
1 shallot, thinly slice
1 tbsp. red chili, chopped
1/4 cup water
2 tbsp. lime juice
chopped coriander
oil for frying the fish

Directions:
1. Clean, then salt the fish, set aside for 10 minutes. Fry in hot oil until done. Transfer to a platter, set aside.
2. Combine the remaining ingredients except the chopped coriander. Stir fry in a pan over low heat for 2-3 minutes.
3. Pour the mixture to the fried fish and garnish with the chopped coriander.

See also:
Fish in Sweet n Spicy Sauce
Fish Fillet with Honey Lemon Sauce
Escabechi

Fried Eggs with Tomato Sauce
Topic: Breakfast Recipes
One of my hubby's favorite way of cooking egg is fried in sunny side up style but sad to say that he cannot do it perfecly like what he likes it to be,lol! The eggyolks were overcooked sometimes when he did it and he don't want it to be in that way. Few years ago, he fried an egg and prepared a sauce made of tomato paste and some spices, he said he really likes it so much, I tried it and honestly I was not really impressed since I don't like tomato paste a lot, that's why I only used few amount of it in my cookings or I will add more sugar if I want to increase its amount to neutralized the taste.

Yesterday I tried to cook this dish in my own style, and fortunately it suited my taste a lot.


Ingredients:
4 Eggs
1 small onion, sliced thinly
2 cloves garlic, crushed then minced
1/4 tsp. ginger powder
2 tbsp. tomato paste
1/4 cup tomato ketchup
1 tbsp. light soy sauce
2 tbsp. sweet chili sauce
1 1/2 tbsp. sesame oil
1/4 cup water
chopped green onions
few bell pepper, sliced (optional)
chopped corriander for garnish

Directions:
1. Fry the eggs, sunny side up style. Transfer to a platter, set aside.
2. In a small bowl, combine all ingredients except onion, garlic, oil and chopped corriander.
3. Heat oil in a pan, saute garlic and onion until onions are transparent.
4. Stir in the tomato paste mixture and cook for 2 minutes.
5. Pour the mixture over the fried eggs and garnish with the chopped corriander. Serve with rice or any bread.

Cock-a-Leekie Soup
Topic: Soup
Cock-a-leekie soup is a traditional Scottish soup dish of leeks, potatoes, and chicken stock. I encountered this recipe few months ago while I was browsing for an international cuisines, at first I did not able to get what the name implies and it sounds very interesting to me but when I read all the ingredients, there I knew that it was simply made of leeks and chicken stock! Lol  So last night I made my own version of cock-a-leekie soup. Originally, the recipe calls for leeks, chicken, barley, potatoes and raisins, etc. but I did not follow it all, for me as long as it has leeks and chicken stock then that’s it! I used carrots instead of potatoes because I am not a big fan of it when it added to any soup base dish. I also add milk to have more delectable taste.


Ingredients:
700 g chicken, sliced into small portions or chopped
5 leeks, cut into 2 inches length
1/4 tsp. tumeric powder
1 onions, sliced thinly
3 tbsp. crushed ginger
? tsp. coriander powder
1 tbsp. tomato paste
1 can 170 g evaporated milk
? tsp. sugar
7 cups water or more
1 large carrot, sliced
Black pepper powder
1 chicken broth cube
Salt and pepper to taste

Directions:
1. Combine tumeric powder and chicken, mix well.
2. In a cooking pot, combine water, onion and ginger, bring to a boil. Add chicken and cook for 20 minutes with low heat, then add white part of leeks, cook for 10 minutes.
3. Take out the chicken from the soup, discard the bones and skin then return to the pot.
4. Add the green part of the leeks, coriander powder, tomato paste, sugar, black pepper powder and broth cube. Simmer for 15 minutes.
5. Add carrots and milk, season with salt and pepper. Cook until the carrots are done. Serve.

Deviled Eggs
Topic: Appetizers
Deviled egg is a common dish in France and the United States, but they actually originated in Rome , it is made with hard-boiled eggs, and the eggs are served cold. They are served as a side dish or appetizers.
To make a deviled egg, first, the eggs are hard-boiled , then cooled, the egg shells are peeled off. Each egg is then sliced into half lengthwise. The yolks are removed, then mashed and mixed with a variety of other ingredients, basically the most common ingredients are mayonnaise , mustard, pickle relish, salt, ground black pepper, olives, pimentos, and minced onion, etc. Some sea foods are also added sometimes to add more interesting taste. The yolk mixture is then scooped with a spoon and put back into each egg white cup. Some ingredients may be sprinkled on top as a garnish.
The deviled eggs that I made in the picture were made of few ingredients only, I did not add mayonnaise and pickle relish to the mashed eggyolks, I added sandwich spread instead of it, some minced onions, chopped tomatoes, black pepper powder and salt. Then I added few amount of sweet chili sauce on top of each deviled egg and sprinkled chopped dill on it for garnish. I served it with Spaghetti, some buttered toast, french fries, dates and apple juice, and that was what our satisfying Iftar yesterday made of.

Crab Curry
Topic: Crabs
This dish was product of my experimentation again, I just want to try how does it taste and fortunately it was good.



Ingredients:
5 medium crab, raw or pre-boiled
2 cups thick cups coconut milk
1 cup broth
2 tbsp. green curry paste
1 eggplant (big variety), sliced
1 carrot, sliced thinly
5 pcs. lemon leaves
crushed ginger, grated
1 medium onion, sliced
3 cloves garlic, minced
1 tsp. sugar
1 tbsp. fish sauce
2 tbsp. cooking oil
1 fresh stalk of lemon grass
1 stalk green onions, cut into 1.5 inches diagonally
salt to taste

Directions:
1. If using raw crab, clean it, and take the legs off the body. Cut the body into 2 pieces, discard the hard shell.
2. Heat oil in deep pan and saute garlic, onions and ginger. Then,add the crabs and curry paste, stir fry for 5 minutes then add broth, lemon leaves and lemon grass. Cook until liquids are reduced.
3. Stir in carrots, eggplants and coconut milk. Simmer until the vegetbles are done.
4. Add fish sauce, sugar, salt and pepper. Cook for 1 minute.
5. Off the heat and add green onions. Serve.