Spaghetti Sauce Fried Rice
Topic: Rice
This dish looks very common but what made it different from the fried rice that I made before was the spaghetti sauce I added on it. We ate spaghetti the other day late afternoon and we did not able to consume all the sauces. I don't want to throw it, sayang, then I saw that we had also cooked rice leftovers, then an idea came into my mind, frying the rice with the spaghetti sauce! Sounds good, I regret why I did not able to think that before, we always had spaghetti sauce leftovers and I never knew that they are great for fried rice! Now, I already know what to do with it if we will have some leftovers again.

Ingredients:
3 cups cold cooked rice
2/3 cup Spaghetti sauce
1 medium onion, sliced thinly
2 cloves garlic
1 tbsp. fish sauce
1/2 cup frozen mixed vegetables (corn, carrots, green peas)
2 tbsp. cooking oil
salt and pepper to taste

Directions:
1. Het oil in a wok, then saute garlic until lightly brown, add onions and stir for few seconds.
2. Add the mixed vegetables. Mix and stir for few seconds.
3. Add rice, stir to mix well with the rest of the ingredients.
4. Pour in the spaghetti sauce, mix well. Season with fish sauce, salt and pepper. Cook and stir for 3-4 minutes. Serve.

See also:
Tips in Cooking Fried Rice

Cheddar Cheese Bread
Topic: Breakfast Recipes
I baked this bread the other night for our breakfast yesterday. I have no enough time to prepare in the morning that's why I made it after our dinner time. It's very easy and quick to prepare. The funny thing was the toppings was almost burnt when I baked it last night because I was manicuring my husband's hand and when the oven's timer was finished I did not able to take it out immediately. See, almost crispy but it still yummy and cheesy!

Ingredients:
2 cups all-purpose flour
1 1/2 tsp. baking powder
2 tbsp. sugar
1 pinch salt
1/4 cup butter
2 cups cheddar cheese, shredded
1 egg, beaten
1 cup milk
1/4 cup sweetened condensed milk
butter cooking spray to grease the loaf pan

Directions:
1. Combine milk and egg in a small bowl.
2. In a separate bowl, mix the first 4 ingredients together.
3. Add butter and mix until mixture resembles coarse crumbs. Add shredded cheese, stir.
4. Pour in the milk and egg mixture, stir just until moistened. Do not overmixed.
5. Transfer the mixture into a buttered-sprayed loaf pan.
6. Bake in a preheated 200 C degrees oven for 45 minutes.
7. Take out from oven and rub the surface with the sweetened condensed milk. Return to the oven and bake for 5 minutes. Cool before serving.

Bihon Guisado (version 2)
Topic: Noodles
Few days ago, my hubby always mentioned about Bihon (rice noodles), he was always asking when we will cook rice noodles,do we just let it stay in the shelf forever? So I presumed that he missed to eat that food and that's the reason why I cooked this dish the other day.

Ingredients:
200 g rice noodles, string variety (Bihon)
5 cups water or more
1 tsp. salt
1 tbsp. oil

1 chicken breast, cut into strips
2 chicken franks, sliced diagonally and thinly
1 medium carrot, julienned
1/5 head of cabbage, shredded
2/3 cup frozen corn kernels
15 pcs. bagui beans, sliced thinly
1 bell pepper,cut into strips
1 medium onion, sliced thinly
2 cloves garlic, crushed
1/3 cup chicken broth
soy sauce
1 tsp. sugar
pepper
2 eggs, beaten
1 tsp. sesame seed oil
2 tbsp. cooking oil

Directions:
1. Put water, salt and 1 tbsp. oil in a pot, let it boil. Add the rice noodles and cook for 2 minutes. Drain and set aside.
2. Heat cooking oil in a wok, stir fry the chicken franks for 1 minute, take out from the wok and set aside.
3. In the same oil, saute garlic until lightly brown, then add onions and, saute until tender.
4. Add chicken, vegetables, corn and broth. Stir and cook until the chicken are done. Season with soy sauce,sugar and pepper.
5. When the chicken and vegetables are done, stir in the rice noodles, mix well.
6. Stir in the beaten eggs. Cook until the eggs are done.
7. Turn off heat. Stir in the sesame seed oil and serve.

See also:
Bihon Guisado (version 1)

Crispy Fried Besugo Fillets
Topic: Fish
We had several pieces of besugo fish in the fridge and I wondered what should I do with it last night, then I remembered what I read in a Chinese cooking website few months ago that besugo fish are also good for fillets. Hence, I decided to try it but naahhh, how can I make this tiny fish into fillets, doing it were really tricky, but unfortunately I did it. Then, I decided to fry it with flour, the result was really good, I did not regret of doing it. We served it with sweet garlic chili sauce.

Ingredients:
Besugo fish fillets
1 cup flour
salt and pepper
Cooking oil for deep frying

Directions:
1. Pat dry the fish fillets using paper towels.
2. Sprinkle salt and pepper, let stand for 10 minutes.
3. Dredge the fillets in the flour.
4. Deep fry in hot oil by batches until golden brown.
5. Drain on paper towels. Serve immediately with your favorite dipping sauce.

Soup and Stir Fried Squid
Topic: Squids
My mother's favorite way to cook large squids, she sauteed the squids first with large amount of water and some spices, then she took out the squid's meat from the broth to stir fry it with other ingredients. I like this style of cooking and sometimes I did it also with beef and chicken.

Ingredients:
500 g squid, large variety, sliced thinly
1 pinch of turmeric powder

For the broth:
1 medium onion, sliced thinly
1 thumb-sized ginger, crushed
2 cloves garlic, crushed
1 medium ripe tomato, sliced thinly
1 tsp. whole peppercorn
1 long green pepper
Fish sauce
Water
salt and pepper to taste
1/2 tsp. sugar
1 tbsp. cooking oil

For Stir Frying:
2 cloves garlic, crushed
1 medium onion
1/2 cup mixed vegetables (carrots and green peas)
2/3 cup corn kernels, drained
Light soy sauce to taste
3 tbsp. oyster sauce
1/2 tsp. sugar
black pepper powder to taste
2 tbsp. cooking oil
1 tsp. sesame seed oil

Directions:
For the Broth
1. Mix turmeric powder and squid.
2. Heat oil in a pot, saute garlic until slightly brown, then add onions, ginger and tomatoes, saute until tender.
3. Add water and peppercorns, let it boil. (the secret of boiling water first is to soften the squid)
4. When the water boils, add squid and the rest of broth ingredients. Cook for 3 minutes.
5. Take out the squids' meat from the broth.

To Stir Fry:
1. Heat oil in a pan, saute garlic until slightly brown, then add onions, stir.
2. Stir in the squids, mixed vegetables and corn kernels.
3. Season with light soy sauce, black pepper powder and sugar. Add oyster sauce and cook for few seconds.
4. Turn off heat, stir in the sesame seed oil. Serve.