Chicken Adobo 2
Topic: Chicken
Muslim in southern part of the Philippines have a different way to cook their Chicken Adobo, the chicken is stir fried in large amount of hot oil with soy sauce until cooked. No vinegar added.

Ingredients:
800 g chicken, sliced into serving portions
1 medium onion, sliced thinly
2 thumb-sized ginger, crushed or grated
3 cloves garlic, crushed
1 red bell pepper
1 green bell pepper
black pepper
1/3 cup cooking oil
soy sauce to taste
1/4 tsp. tumeric powder

Directions:
1. Combine tumeric powder and chicken, mix well.
2. Heat oil in a pan, saute garlic, onion and ginger until aromatic.
3. Add the chicken slices, stir to mix well with the spices.
4. Cook over medium heat for about 25 minutes, adding little amount of soy sauce gradually, every 5 minutes while stirring occassionally to a avoid scorching.
5. Add the remaining ingredients, stir to mix well. Sprinkle little amount of water at the pan's side if the chicken are sticking. Cook until the chicken are done.

See also:
Chicken Adobo

Squid with Coconut Milk
Topic: Squids
I introduced this recipe to my hubby during the early years of our marriage and he really liked it, from that day, whenever we bought medium squids, he requested me to cook it this way or to fry it.

Ingredients:
500 g medium squid, sliced into rings
1 cup coconut milk powder
2 tbsp. oyster sauce
1 tbsp. light soy sauce
1 medium onion, sliced thinly
1/4 tsp. black pepper powder
2 tbsp. cooking oil
Few vegetables of your choice (optional)

Directions:
1. Combine squid rings, coconut milk powder and oyster sauce, blend well. Set aside.
2. Heat oil in a pan, saute onions for few seconds, add vegetables and light soy sauce. Cook until vegetables are half done.
3. Add the squid and coconut milk mixture. Mix together, add the black pepper, cook over medium heat for 5 minutes, adjust the seasoning. Turn off heat and serve.

Chicken Stew with Corn
Topic: Chicken
Since my first Chicken Stew with Corn on the Cob was successful, I tried to cook it again last night with different variation. Before, I used corn on the cob only but last night I added cream-style corn on it, I also used little amount of broth and I made the soup a little bit thicker since I added corn flour on it. The taste was really different from the previous one and there were corn in every scoop of soup.

Ingredients:
600 g stewing chicken, sliced into serving portions
2 pcs. corn on the cob cut into 4
1 can 270 g cream-style corn
4 pcs. dried mushrooms, soaked in water then sliced
1 stalk lemon grass, sliced
1 medium onion
2 tbsp. crushed ginger
3 cloves garlic
1 tbsp.fish sauce
3 tbsp. sweet chili sauce
4-5 cups chicken broth/water (you can add more water if desired)
1 1/2 tbsp. corn flour dissolved in 1/4 cup water
juice of 1 lemon
1/4 tsp. tumeric powder (optional)
salt and pepper to taste
2 stalks green onions, sliced into 1 inch length
chopped corriander

Directions:
1. Combine tumeric powder and chicken, mix well.
2. Combine broth/water, onion, garlic, ginger and lemon grass in a pot, bring to a boil.
3. When boiled, add chicken, corn on the cob, mushrooms, salt and pepper, simmer over medium-high heat for 15 minutes or until done.
4. Add sweet chili sauce, fish sauce, lemon juice and cream-style corn. Stir. Cook for 1-2 minute.
5. Add the cornstarch mixture and cook for 1 minute or until the soup is thicken. Adjust the seasoning. Add the green onions and cook for few seconds.
6. Turn off heat, serve and garnish with the chopped corriander.

Mixed Seafoods Stir Fry 2
Topic: Mixed Seafoods
Here's my another version of mixed seafoods stir-fry. This is different from the first recipe that I posted here, that was consist of shrimps and squid only, the vegetables and sauce that being used there were also different. Here, the seafoods are consist of shrimps, squids and clams, the sauce that I used in this recipe was mainly oyster sauce and lemon juice, the former was black beans and soy sauce. So this is absolutely different. As you see in the picture, the sauce is invisible since I ran out of oyster sauce when I cooked it the other day, only 1 tbsp. left and I need about 3 tbsp.,I just noticed it when I'm about to prepare the sauce, so ther's no time to buy.
The list of the ingredients are too long but it worth preparing for if you are a seafoods lover. Many of the dishes that I cooked at home are consist of long list of ingredients, this is because my hubby likes to eat combination of different taste in 1 dish only. Hence, most of my recipes are prepared and cooked for the sake of love, or let me say in the name of LOVE! LOL :)

Ingredients:
300 g squid, cut into rings
300 g shrimps, peeled leaving tails on
1 cup cooked clams meat
1 medium onion, sliced thinly
2 thumb-sized ginger, crushed then minced
1 red bell pepper, cut into strips
2 stalk green onions, cut into 1 inch length
1 medium carrot, sliced
1 medium head of brocolli, cut into florets
3 psc. dried mushrooms,soaked in water, drained then chopped (reserved water)
1 tbsp. fish sauce
1 red chili, chopped (optional)
3 tbsp. cooking oil
1/2 tsp. sugar
1/4 tsp. black pepper powder
salt and pepper to taste
SAUCE:
3 tbsp. oyster sauce
1 tbsp. cornstarch
2/3 cup shrimp broth or water from the soaked mushrooms
1 tbsp. lemon juice
1 tsp. sesame oil

Directions:
1. Combine all the sauce ingredients in a small bowl. Set aside.
2. Heat oil in a wok, stir fry the seafoods for 2 minutes, add onions and ginger and stir for few seconds.
3. Add all the remaining ingredients except the green onions and the sauce mixture. Stir and cook until the vegetables are done, about 3 minutes.
4. Add the sauce mixture,lower the heat, mix well. Stir occassionally and cook until the sauce are thicken. Adjust the seasoning. Add the green onions and cook for 1 minute. Serve.

Crab Fried Rice with Sprouts
Topic: Rice
This is the first fried rice that I cooked with crabs, and since crabmeat flakes will tend to be very tiny and less visible, I decided to cook it with the beaten egg so that the flakes will be mixed together with the egg lumps, hence it will be visible in the rice. I also added mung bean sprouts to add more taste (part of my experimentation again) and it was really good.

Ingredients:
2 1/2 cup cold cooked rice
2/3 cup cooked crab meat
1 cup mung bean sprouts
1 medium onion, thinly sliced
2 cloves garlic, minced
1 egg, beaten
1 tbsp. fish sauce
2 tbsp. soy sauce
1/2 tsp. sugar
salt and pepper to taste
2 stalks green onions, cut into 1 inch length
2 tbsp. cooking oil

Directions:
1. Heat oil in wok, stir fry the crab meat and garlic for few seconds over high heat, add onion then egg and fish sauce, stir and cook for 2 minutes, or until the egg are harden. Add the sprouts. Stir to blend well and cook for 1 minute.
2. Add rice, soy sauce, sugar, salt and pepper. Stir and cook for 3 minutes or until the rice are heated through.
3. Stir in green onions and cook for 1 minute. Serve.

See also:
Tips on Cooking Fried Rice