Shrimps with String Beans, Squash, etc.
Topic: Shrimps
My hubby loves any dish with coconut milk that's why whenever we shopped for our groceries, it wouldn't be complete without coconut milk on it. I cooked this dish last night because I knew he likes it. Shrimps, string beans, squash and coconut milk, combine together, then served with some grilled fish, ooh... it would be a nice meal for him. I love you Honey...

Ingredients:
500 g medium shrimps
2 cups, sliced squash
10 pcs. string beans, cut into 2 inches length
2 cups coconut milk
2 cups broth
1 onion, sliced thinly
2 tbsp. grated ginger
1 ripe tomato, quartered
1 tbsp. fish sauce
1/2 tsp. sugar
4 pcs. kaffir lime leaves
salt and pepper to taste

Directions:
1. Put squash, onion, ginger and broth in a pot. Let it boil until the squash are tender.
2. Add string beans and kaffir lime leaves, simmer for 4 minutes.
3. Add the coconut milk, shrimps, tomato, fish sauce and sugar. Bring to a boil, season with salt and pepper. Cook until the shrimps are done. Serve.

Stuffed Mushrooms
Topic: Appetizers

We still have some of the canned mushrooms that I bought almost 1 month ago and I did not able to cook it until the other day. I knew this recipe is good if you will used fresh mushrooms, there are many variations of cooking stuffed mushrooms like using chicken, meat and seafoods for the stuffing but I only used this ingredients below because I served it with chicken and some vegetables.

Ingredients:
10 pcs. mushrooms
2 tbsp. minced onions
1 tbsp. grated mozarella cheese
2 tbsp. bread crumbs
1 tsp. light soy sauce
1/4 tsp. black pepper powder
1/4 tsp. chopped red chili
1 tbsp. melted butter

Directions:
1. Remove stems from mushrooms. Finely chop enough of the stems.
2. Melt butter in a skillet on medium heat. Add chopped mushroom stems, the onions, peppers and soy sauce; cook and stir until vegetables are tender. 3. Stir in bread crumbs and cheese, cook for few seconds then turn off heat.
4. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
5. Bake in preheated 200 degree c for 15 min. or until heated through. Serve.

Strawberries and Cream
Topic: Desserts
It's almost winter season in Kuwait right now, aside from the cold that I felt, one major sign is the strawberries, there are lots of strawberries in the market already but the prices were not desirable yet, however a little bit cheaper compared to the prices few months ago, I'm sure few weeks from now, the prices will be half of its prices now. I managed to buy some when we went to the market the other day, this is one of the things that I love about winter, the fruits available like strawberry and Lebanese afandi (orange) which are my favorites. Okay, talking about strawberry, our favorite way of eating it was of course with cream, I cut the strawberries into halves, then I just simply combined cream and enough condensed milk to sweetened it, then add it on the strawberries, I refrigerate it before serving. I know eating fruits after meal is not advisable as the doctors said but we cannot resist to eat it yesterday after lunch because we really missed eating this tiny, cute, lovable, romantic and delicious fruits! lol:)

Shrimps, Tomatoes, Oyster Sauce, etc.
Topic: Shrimps
My hubby said he liked shrimps sauteed with more ripe tomatoes and oyster sauce, that's the reason why I cooked this dish. When I made this dish, I sauteed all spices and ingredients first, the last thing I added was the shrimps, I just cooked the shrimps for a minute or less (it was like half-cooked) and my hubby seems very pleased yesterday! lol :)

Ingredients:
500 g medium shrimps, trimmed
3 large ripe tomatoes, chopped
1 onion, sliced thinly
2 tbsp. grated ginger
1 red capsisum, cut into strips
1 green capsicum, cut into strips
3 cloves garlic, minced
1/3 cup oyster sauce
2 tbsp. soy sauce
1/4 tsp. black pepper
1/4 tsp. coriander powder
1/2 tsp. sugar
2 tbsp. cooking oil
salt and pepper to taste

Directions:
1. Heat oil in a pan, saute garlic, onions, ginger and tomatoes until the tomatoes are very tender, about 3-5 minutes.
2. Add all the inggredients except shrimps. Stir and mix well. Cook for 3 minutes.
3. Add the shrimp, stir to mix well until color will turn pink, cook for 1 minute more or less, depending upon your own taste. Serve immediately.

See also:
Shrimp and Vegetable Guisado
Sweet Chili Shrimp

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.