Chicken Fried Rice
Topic: Rice
I've been cooking this recipe since I was married with my hubby and this was the first fried rice recipe that I cooked for him during the early years of our marriage life. What I did not able to include here when I cooked it last night was the long green pepper because we ran out of it the other day. It was not also available in the small supermarket near us. My hubby was also expert in cooking this dish, whenever he was in mood to cook, he always cooked the rice in this way. It was one of his favorites. When we had leftovers like fried chicken from KFC or Grilled chicken from some Arabic Restaurant, I always managed to flake the chicken meat and used it for fried rice. But last night, we didn't have any chicken leftovers that's why I used uncooked chicken breast for this recipe.

Ingredients:
4 cups cooked cold rice
1 small chicken breast,sliced thinly
1 chicken franks, sliced into small cubes
1 onion, sliced minced
2 cloves garlic, minced
1 tbsp. tomato paste
2 tbsp. oyster sauce
1 tbsp. fish sauce
1/2 cup mixed vegetables
1/4 tsp. black pepper powder
1 long green pepper,chopped
1 egg, beaten
1 stalk green onion, chopped
3 tbsp. cooking oil
Salt and pepper to taste

Directions:
1. Heat half of the oil in a wok, add the beaten egg and cook until lightly brown, take our from the wok, transfer to a board and chop. On the same wok, stir fry the chicken franks for 1 minute. Take out from the wok and set aside.
2. Add the remaining oil to the wok, fry the chicken breast until lightly brown, add garlic and onion,stir until smells aromatic, then add tomato paste, oyster sauce and fish sauce. Stir.
3. Add the mixed vegetables and green pepper, mix well.
4. Stir in rice and black pepper powder. Season with salt and pepper. Continue stirring for about 3-5 minutes. Off the heat.
5. Add the chicken franks and chopped green onions, mix well. Serve.

See also:
Tips on Cooking Fried Rice

Steamed Fish ala Sinigang
Topic: Fish

Here I am, experimenting again! I saw Sinigang mix in the kitchen and I didn’t know why the first thing that came to my mind was steaming the fish using that mixture. I knew it was not made for this purpose but who cares when I used it this way! I just want to try and it was good but I still recommend my other steamed fish version. Click here



Ingredients:
1 whole fish, cleaned
1 tbsp. olive oil
1 tbsp. tamarind sinigang mix dissolved in 1 tbsp. water
1 tbsp. fish sauce
1 onion, sliced thinly
Several strips of ginger
1/2 tsp. coriander leaves
1/4 tsp. dried basil leaves (optional)

Directions:
1. Combine olive oil, sinigang mixture and fish sauce.
2.Put the fish in a hot steam-proof dish, pour the mixture over it, then sprinkle with the onion and ginger.
3. Steam for 15 minutes, then add the dried leaves. Steam for 5 minutes more.
5. Serve.

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:)