Hot and Spicy Squid
Topic: Squids
This is one of my favorite way to cook squid especially when I'm on hurry, it's very easy and requires less time to prepare and cook.

Ingredients:
500 g large squid, sliced thinly
1 small red capsicum, sliced diagonally
1 small green capsicum, sliced diagonally
1 onion, sliced thinly
3 tbsp. crushed ginger
2 cloves garlic, crushed
1 long green pepper, chopped
1 tbsp. fish sauce
1 tbsp. light soy sauce
2 tbsp. oyster sauce
1 tsp. hot chili sauce
1/4 tsp. black pepper
1/2 tsp. sugar
2 tbsp. cooking oil
green onions for garnish

Directions:
1. Heat oil in a pan, stir fry the squids for few seconds, then add garlic, onion, ginger and soy sauce. Stir and cook for 3 minutes.
2. Add the rest of the ingredients except oyster sauce and green onions. Mix well, cook until the squids are completely tender, about 5 minutes.
3. Stir in the oyster sauce. Cook for few seconds.
4. Turn off heat, garnish with slices of green onions.

Spicy Ground Beef Pinakbet
Topic: Vegetables
I am not a big fan of Bagoong that's why whenever I cooked Pinakbet, expect that there will be no Bagoong on it. Bitter melon was also always omitted becasue my hubby didn't like its bitter taste. But last night I was craving for anything bitter and spicy, I don't know why, maybe it's because I was freezing, it's already winter season in Kuwait right now, hence I decided to cook this dish with bitter melon included and some red chilis on it. I didn't include the measurement of the ingredients below because the amount of the vegetables to be used will depend upon individuals own preference, maybe one will like squash so much so he/she will used more squash on it, etc.

Ingredients:
ground beef
squash
okra
eggplant
bitter melon
string beans
red chilis
broth
onion, sliced thinly
ginger, crushed
tomato, sliced
garlic, crushed
fish sauce
soy sauce
oyster sauce
black pepper
1/2 tsp. sugar
salt
3 tbsp. cooking oil

Directions:
1. Sprinkle some salt to the sliced bitter melon, squeeze it until slightly tender, then rinse with water. Drain.
2. Heat oil in a skillet and saute garlic, onions, tomatoes and ginger until the ginger is aromatic.
3. Add the ground beef, stir until the color changes. Add in the squash and broth and simmer until the squash is tender but not soggy of course.
4. Add the remaining vegetables, red chili, soy sauce, fish sauce and sugar. Simmer until the vegetables are cooked. Add the black pepper powder, stir for few seconds.
5. Turn off heat, stir in the oyster sauce. Serve.

See also:
Fish Flakes Pinakbet

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.