Choco & Oats Macaroon
Topic: Desserts
When it was already 22:00 pm while were watching TV at night, my hubby will start to asked what should we ate, is there some foods in the kitchen to eat? The other night he asked again, did the food cooked already? Actually no food was being cooked that time, that's his one way of requesting! Hehe, so I went to the kitchen to prepare this one, I saw this recipe once in a dessert website long time ago, I tried it the other night and well, I think it's okay but I still prefer Coconut Macaroons.

Ingredients:
3 tbsp. chocolate powder
3 tbsp. butter
1 1/2 cups oatmeal
11/2 cup desiccated coconut
1/3 cup fresh milk
2/3 cup sugar
1/2 tsp. vanilla

Directions:
1. Combine chocolate powder, butter, fresh milk and sugar in a pan, heat for 2 minutes. Add oatmeal and stir for 20-30 seconds.
2. Remove from heat and add vanilla.
3. Add coconut and mix well.
4. Drop 1 teaspon of the mixture onto wax paper, serve when cooled.

Pancit Miki
Topic: Noodles
When talking about fresh miki, I always remember my father because this is his favorite dish to eat for Iftar during month of Ramadan. We used to stock many shrimps in the fridge every month of fasting because that was his favorite flavor for the fresh miki. I still remember one day in month of Ramadan when my mother was not around in the house, we were only two left with my father, I had class in my masteral degree in the afternoon so I did not able to cook for our Iftar, my off was 6:00 pm so by the time I reached home, it was already dark because it was very traffic during that time also. My father is not a big fan of restaurants food, he always prefer homemade meals so he has no choice but to cook for our Iftar. When I reached home, I saw pancit miki cooked in a very perfect way, I tasted it and it was really good, I asked him where did he buy and he said he cooked it, I was surprised since I didn't know that my father knew how to cook that way.

Here in Kuwait, I rarely cook pancit miki because the fresh miki here doesn't taste as good as the one in Philippines. I only knew one source of fresh miki here so I have no choice but to buy it when we were craving for it. I bought few grams of it 3 days ago and I had no time to cook until yesterday.

Ingredients :
200 g fresh miki
2 cups chicken breast, sliced into strips
1 carrot, julienned
? head of cabbage, shredded
1 cup bean sprouts
few dried mushrooms, soaked in water then sliced
1 ? cups shrimp broth (use water if you don’t have broth)
1 onion, sliced thinly
1 small red capsicum, sliced into strips
2 cloves garlic, crushed then minced
2 tbsp. light soy sauce
2 tbsp. oyster sauce
1 tbsp. fish sauce
? tsp. black pepper powder
1 tsp. cornstarch dissolved in 1 tbsp. water
1/2 tsp. sugar
1 tsp. sesame seed oil
3 tbsp. cooking oil
salt and pepper to taste
2 stalks green onions, sliced into 1 inch length diagonally
Hard boiled eggs, quartered (optional)

Directions:
1. Season the chicken with salt and pepper.
2. For the sauce, combine cornstarch solution, oyster sauce, fish sauce, black pepper powder, shrimp broth, sugar and sesame seed oil in a small bowl. Set aside.
3. Heat oil in a wok, brown the chicken meat, then add garlic and onion, stir for 1 minute.
4. Add all the vegetables except sprouts. Season with light sauce and stir fry for a minute.
5. Add the miki and toss several times, pour in the sauce mixture, stir until the sauce is thick.
6. Add the bean sprouts, stir for 30 seconds then off the heat.
7. Garnish with the green onions and slices of hard-boiled eggs.

Buko Salad (Young Coconut)
Topic: Desserts
When we were in Philippines, we used to go to our coconut plantations once a month during summer season just to eat fresh buko and that was one of my unforgettable moments there.
Buko salad is one of my favorite dessert and probably the best dessert for me so far. I realy like buko (young coconut) and realy love it so so much, that's it. I bought frozen young coconut the other day from the Filipino supermarket here (oh, how I miss the fresh buko in our farm) with the other ingredients that I want to include like, red and green nata de coco, fruit cocktail and a bottle of halo-halo mixture. I made it yesterday and it was not enough, we craved for more. It is very easy and quick to prepare since all the ingredient were ready, just mixing it unless you will add some fresh fruits on it. When I made it yesterday, I included the buko juice because I want it to be a little bit juicy and since the nata de coco and the halo-halo mixture are too sweet already, I only add a little amount of condensed milk, I used powdered milk instead with lots of cream. I served it with a teaspoon of sweetened purple yum on top of each bowl and wow, YUMMY!

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.