Spicy and Crispy Deep Fried Shrimps
Topic: Shrimps
Here's another variation of deep fried shrimps. Spicy! Yummy!

Ingredients:
1/2 cup tempura flour
1 cup coconut milk
1/3 cup cold water
1 1/2 tbsp. curry paste
2 pcs. lemon leaves, chopped very thinly
1/3 tsp. salt
pepper
Medium Shrimps, peeled leaving the tails on, deviened
Breadcrumbs
Oil for deep frying

Directions:
1. Combine the first 7 ingredients together in a bowl. Blend well until smooth.
2. Hold each shrimp's tail and dip it into the batter, then dredge it into the breadcrumbs until fully covered.
3. Deep fry in hot oil over medium heat until golden brown. Drain on paper towels. Repeat procedure until all shrimps are done.
4. Serve with sweet chili sauce or any dipping sauce you like.

See also:
Shrimp and Vegetable Tempura
Coconut Fried Shrimp
Deep Fried Shrimps

Pineapple and Tuna Sandwich
Topic: Breakfast Recipes
This is my husband's favorite sandwich. It is very easy and quick to prepare. My hubby knows how to do it and he always did it at home when he wanted to help me in the kitchen to prepare for our breakfast.

Ingredients:
1 can 180 g tuna flakes, drained
1 can 180 g Pineapple crushed
2/3 cup mayonnaise
1 small ripe tomato, chopped
1 tbsp. chopped onions
Cheddar cheese squares
Burger Buns or sliced bread

Directions:
1. Mix the first 5 ingredients in a bowl.
2. Put cheddar cheese on each inner side of buns, spread enough amount of pineapple-tuna mixture above the cheese, cover it with another half of the buns.
3. Heat in microwave oven for 30 seconds. Serve immediately with any fruits and some noodles or pasta , etc.

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.