Tuna Omelet
Topic: Breakfast Recipes
I always missed posting in this topic "Breakfast Recipes" because I only cooked breakfast during weekends. I think for the whole month of October this year, I had no post on it due to the month of Ramadan. Also, another reason was sometimes I posted it on another topic especially Noodles. Yesterday, as usual my appetite was always the reason for me to wake up early, I wanted to lay longer time in the bed because for the whole weekdays I always wake up early but I can't do it, I always felt hungry every early morning of weekends! lol...I want to prepare toad in a whole sandwich but we don't have slice bread available, only hotdog rolls, that wouldn't be possible. Hence, I decided to prepare this Tuna Omelet so that if my hubby wants to eat it with rice then it will be okay, for me I was already satisfied with it with the hotdog rolls and fresh strawberry, with my favorite drinks of course.

Now back to the Tuna Omelet, actually egg omelet is very popular breakfast meal, we can substitute the Tuna with anything like crab, shrimps, chicken, meat and some vegetables also. I prefered to used canned Tuna flakes yesterday because it was the fastest way to do since I was already hungry.

Ingredients:
3 eggs, beaten
1 can 90 g tuna flakes
2 tbsp. minced onions
1/4 tsp. black pepper powder
1/4 tsp. chopped red chili
1/4 tsp. salt
some chopped green onions
3 tbsp. grated cheese (mozarella or cheddar)
1 tbsp. melted butter
butter cooking spray (optional)this is to grease the pan when cooking the omelet, you can use melted butter if cooking spray is not available

Directions:
1. Heat the 1 tbsp. butter in a skillet, saute onions until transparent, then add tuna, stir for few seconds, season with salt and pepper, then add red chili, cook for few seconds, turn off heat. Stir in the cheese and green onions. Mix well. Transfer to a dish.
2. Clean the skillet (or you can use another). Turn on the heat over low-medium, spray the skillet with butter, pour half of the beaten eggs on it, twirl the skillet until the buttom are all covered, when the eggs are almost dry, put half of the tuna mixture on the middle then flip the other side to cover it. Cook for few seconds, then transfer slowly to a platter.
3. Continue cooking with the other half with the same procedure. Serve with any bread, rice, fruits, etc.

Bitter Melon and Carrots
Topic: Vegetables
When I started to eat vegetables, bitter melon was one of the vegetables that out of my list to eat. I hated its taste before. But when my blood pressure dropped to 80 and sometimes 70 during my college days, the doctor advised me to eat some foods that will increase my BP and bitter melon was one of the list. I tried my best to eat it even though I don’t really like its taste, I wanted to swallow it directly without chewing it, lol! Then one day my mother cooked it very nicely with eggs (the first time I ate it was with Pinakbet cooked by my Aunt and I it was very bitter for me), she squeezed the vegetable with many salt and wash it many times, until when she cooked it I didn’t noticed the bitter taste anymore. From that day, I learned to like it and gradually it becomes one of my favorite vegetables. I can eat it now even how bitter it is, I tried it once in Salad and I still like it. By the way my BP is very normal now.

Here in Kuwait, I only cooked this vegetable once in a blue moon, I think, because my hubby is not a big fan of it but he still ate it when I cooked one.

Ingredients:
1 small size bitter melon, thinly sliced
1 medium carrot, thinly sliced
2 eggs, beaten
2 tbsp. fish sauce
1/3 cup broth or more
1 onion, sliced
2 cloves garlic, crushed
1/3 tsp. black pepper powder
? tsp. sugar
Salt and pepper to taste
2 tbsp. cooking oil

Directions:
1. Sprinkle some salt to the sliced bitter melon, squeeze it until slightly tender, then rinse with water. Drain.
2. Saute garlic and onion in hot oil, stir in bitter melon and carrots, add fish sauce and broth. Cook until all the liquids are absorbed by the vegetables.
3. Add black pepper and sugar, season with salt and pepper, stir.
4. Stir in beaten eggs and cook until the eggs are hardened. Serve.

Milkfish Soup
Topic: Soup
I started to cook this dish since I was on high school because this is my father’s favorite way of cooking any fish. He likes soup-based dishes so much, that’s why I always miss him whenever I cook his favorites. The other day, I told my hubby that I am cooking the milkfish for our dinner and I asked him how he likes it to be cooked, he said “anything with soup”. Me too, I wanted it to be with soup and in natural way, so that’s the reason why I cooked it this way.

Ingredients:
1 whole medium milkfish, scaled, cleaned and sliced into serving portion
1 medium onion, slice thinly
2 leeks, cut into 2 inches length
1 ripe tomato, quartered
2 tbsp. crushed ginger
2 cloves garlic, crushed
1 tbsp. dried lemon grass (use fresh if available)
1 tbsp. fish sauce
Water, enough to cover the fish
Salt and pepper to taste
3 tbsp. cooking oil

Directions:
1. Heat oil in a pot, saute garlic, onion and ginger, stir for few seconds, add the sliced fish and water. Let it boil over medium heat.
2. Add the rest of the ingredients and cook until fish are done about 7-8 minutes. Serve.

See also:
Besugo Fish Soup

Tuna Fritters
Topic: Appetizers
I just made this dish because I really miss the fresh anchovy cakes/fritters in Philippines and I cannot found even a single fresh little and tiny cutie fish in the Fish market here. My hubby always told me that he really missed it too. What we had found here are the dried only and it’s not good to cook it that way. Since no anchovies, I made this one as a substitute for our cravings for it.


Ingredients:
1 can 90 g Tuna flakes, drained
1 ? cup bread crumbs
1 egg, beaten
2 tbsp. minced onion
? tsp. garlic powder
? tsp. ginger powder
1 tsp. tomato paste
1 tbsp. Worcestershire sauce
? tsp. sugar
? tsp. black pepper powder
? tsp. salt
Oil for deep frying

Directions:
1. Combine all ingredients in a bowl, mix and blend well.
2. Scoop 1 tbsp. of the mixture and form it into a rectangular shape about ? inch thick and 2 inches length. Repeat procedure until all mixture are done.
3. Deep fry until golden brown, drain on paper towels. Serve it woth your favorite dipping sauce.

Fried Chicken and Sweet Chili Mayo Sauce
I noticed that I didn’t have fried chicken post in this blog that’s why I decided to post this one. Fried chicken is probably the most common type of cooking the chicken and we can found it in almost all the restaurants and fastfood chains. Here in Kuwait, the fried chicken that I like most is the Hot and Spicy Fried chicken of KFC of course. How I wish that I will know the 11 ingredients that they were using, lol! Accordingly, the original handwritten recipe of KFC is suggested to be locked securely in a vault in Louisville, with partial copies stored elsewhere as backup. The company claims that suppliers of the seasonings each provide only parts of the recipe, and do not know each other's identity. KFC also claims that not even the company's president knows the ingredient list, and the few people who do are subject to a strict confidentiality agreement. Grabe! So, all we have to do is to buy their fried chicken if we are craving for it. Hehe…

Last night, I decided to fry the last pieces of chicken slices in the fridge (so it’s time to go marketing tomorrow!). My hubby seems that he missed fried chicken so much since I did not able to fry long time ago (actually I hate frying because it made me smell like a fried chicken also, lol!). Then, I made sweet chili mayo sauce as our dipping sauce. My sister made a sauce for her own but when she tasted mine, she said it taste better than what she prepared.

Ingredients:
600 g chicken, sliced into serving portions
salt and pepper
1 beaten egg
Oil for deep frying

For the coatings:
3/4 cup fine bread crumbs
1/4 cup all-purpose flour
1/2 tsp. garlic powder
1/2 tsp. ginger powder
1/2 tsp. onion powder
1/2 tsp. corriander powder
1/2 tsp. black pepper
1/4 tsp. chili powder/paprika
1/4 tsp. sugar
1/2 tsp. salt

To make sweet chili mayo sauce:
Combine 1 tbsp. mayonnaise, 1 tbsp. sweet chili sauce, 1 tsp. hot banana ketchup, 1/4 tsp. garlic powder. 1 tbsp. water. Blend all the ingredients together, then add chopped red chili peppers, that's it!

Directions:
1. Pat the chicken slices dry using paper towel, then season with salt and pepper. Refrigerate for an hour.
2. Mix the all the coating ingredients in a bowl.
3. Dip each chicken slice into beaten egg, then dredge in coating mixture.
4. Deep fry in hot oil over medium heat until golden brown.
5. Drain on paper towels.