Adobong Pusit

1 kg medium-sized squid, cleaned and ink separated
2 tbsp cooking oil
1 large onion, diced
5 cloves crushed garlic
2 medium sized tomatoes, diced
1/2 cup black soy sauce
4 tbsp cup vinegar
1 cup water
1 tbs oyster sauce
3 tbs sugar
2 red small chilli
Salt and pepper to taste


1. Heat the wok. Pour the cooking oil. Saute the garlic, onion and tomatoes
2. Pour-in soy sauce, vinegar, and water then bring to a boil.
3. Add the squid and immer for 8-10 minutes.
4. Add the oyster sauce, ink, chilli, salt, pepper, and sugar then stir. Simmer for 3-5 minutes.
5. Transfer to a serving bowl then serve.

Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.

Sinigang na Bangus

Cuisine: Filipino

This is one of my favorite and very easy to prepare.

2 Bangus (milkfish), cut into 4
4 cup Water
3 Tomatoes, sliced
1 Onion, sliced
2 tbs powdered tamarind(Sampaloc) or sinigang mix
5 bunch of pechay or watercress
Salt and pepper to taste
1 tbs Patis (fish sauce)

1. Salt all over the fish
2. Boil water and tamarin powder
3. Add tomatoes and onions to boil. Cook 3-5 minutes. Add fish and patis. Lower heat and simmer 3-5 minutes. Add salt and pepper to taste. Remove from heat, add pechay leaves, and let stand for 5 minutes.
4. Serve with rice.

Fresh Tomato Marinara

2 tbs olive oil

1/2 cup onion, finely chopped

2 garlic cloves, finely chopped

3 cups (about 3 large) tomatoes, peeled & chopped

2 tbs tomato paste

2 tbs sugar

3 tbs fresh basil, finely chopped

3 tbs fresh parsley, finely chopped

salt and pepper to taste

1) Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic. Add remaining ingredients. Reduce heat to low and simmer, covered, until tomatoes are very tender, about 15 to 20 minutes; stir occasionally. Cool 5 minutes.

2). Serve over fresh pasta

Inihaw na Bangus (Grilled Stuffed Milkfish)

1 large sized bangus ( milkfish )
1 onion, chopped finely
3 tomatoes, chopped finely
2 stem parsley, chopped finely
1 salted egg, cut in cubes
Salet and pepper
2 tbps. vegetable oil
Banana leaves ( for wrapping )



1) Remove the internal organs of the milk fish but do not scrape scales and wash thoroughly. With a sharp knife slit the back to make an opening up to the stomach. This can be done by the fish vendor when you buy it in the wet market or supermarket.

2) Sprinkle with salt. Mix chopped onions, salted egg, tomatoes and parsley together. season with salt and pepper. Stuff the mixture inside the bangus (milkfish). Rub the fish with 2 tbps. vegetable oil before grilling to enhance flavor.

3) Wrap bangus in wilted banana leaves. Grill in your oeven for 30 minutes at 200C overn or grill on hot charcoal for 1/2 hour turning the fish on the other side to avoid burning the skin.

4) Serve Hot with Soy Dip.

Hospitals in Singapore

Hospitals
Adam Road Hospital
Alexandra Hospital
Bright Vision Hospital
Camden Medical Centre
Changi General Hospital
East Shore Hospital
Gamma Knife Center
Gleneagles Hospital
John Hopkins
KK Women's & Children's Hospital(Kandang Kerbau Hospital)
Mount Alvernia Hospital
Mount Elizabeth Hospital
National University Hospital
Raffles Hospital
Ren Ci Community Hospital
Singapore General Hospital
Tan Tock Seng Hospital
Thomson Medical Centre
West Point Family Hospital

Saffron

Brand: Masterfood
Price Sgd 10.40
This herb is very pricely with just a size of M&M peanut.

Saffron derives from the Arab word zafaran, meaning yellow. Further derivations come from the Old French safran, Medieval Latin safranum, and Middle English safroun. The majority of the world's saffron is produced in Iran and Spain is the world's largest

Istanbul Pilaf (Istanbul Pilavi)

Cuisine : Turkish

1 chicken breast, ~150 gr, skinless, boneless, cut in cubes
1/8 cup butter
3 tbsp olive oil
1/4 cup hot chicken stock
2 tbsp almonds
2 tbsp pistacchios, peeled
1 pinch saffron, soaked in 1/8 cup warm water
3 cups of cooked rice
2 tbsp butter
Salt
Pepper

1) Roast almonds and pistacchios in separate small pan for about 2-3 minutes. Put aside.

2) Melt 1 tsp of butter and olive oil in a pot, add chicken cubes in and saute for about 5 minutes while stirring. Then add 1/4 cup chicken stock and cook until a little bit water is left. Put aside.

3) Put the cooked rice. Add salt and pepper. Keep mixing until the rice absorbs all the water.

4) Serve the rice and garnish it with the roasted nuts.

Makes 4 servings.

Kapuska (Chicken with cabbage)

Cuisine: Turkish

Kapuska is a hearty traditional Turkish stew.

1/2 head of cabbage, cut in medium sized chunks
4 pieces of chicken, dark or white
3 tbsp rice, washed and drained
1 red bell pepper, discard the seeds, cut in medium sized chunks
2 tbsp butter
3 tbsp extra virgin olive oil
3 tbsp vegetable oil
4-5 tbsp crushed tomato, in a can
1 tsp red pepper, crushed
1/2 lemon juice
Salt
Pepper
1 cup hot water

1) Rub the chicken with salt and pepper. Heat the pan with vegetable oil and half fry it.
2) Place the cabbage in a large pot. Add the chicken pieces in along with the rest of the ingredients and the half portion of water.
3) Cover the lid and cook for about half an hour over medium heat. Check the water regularly to see if it is necessary to add more.

TIP: Don't put too much water in the beginning, the cabbage will leave water during cooking.

Makes 4 servings.

Shrimp Saute with Tomato or Domatesli Karides Sote

I came to like Turkish dishes when we went to Istanbul, Turkey last September. For sometime now, I was craving for the distinctive taste of Turkish dishes. So I decided to try a recipe that I got from the Internet. I made some changes. It tasted close to the authentic meal that I had and I would like to share the recipe to all of you.


250g Tiger prawn, peeled and de-veined
2 tbsp butter
1 onion, chopped
1 garlic clove,chopped, mashed with salt
4 tomatoes. peeled, diced
1/2 tsp sugar
1 tsp basil, chopped
1 tbsp parsley, chopped
1 Bay leaf
1/2 tsp salt
1/2 tsp pepper

1) Saute the onion with butter for abot 5 minutes.
2) Add the garlic, tomato, sugar, basil, parsley and bay leaf. Cover the lid, turn the heat to low. Cook for about 15-25 minutes until the sauce gets thicker.
3) Add the shrimp, salt and pepper. Continue to cook for 5 more minutes. Remove the Bay leaf and discard it. Serve Shrimp Saute with Tomato on Turkish Rice Pilaf .

Garlic Butter Prawn

1/4 c. butter
1/4 cup tbsp. parsley, finely chopped
1 clove garlic, finely chopped
1/4 tsp. salt
juice of half a lemon
250g Tiger prawn, peeled and de-veined
1 onion, finely chopped


1) Preheat oven to 230C
2) Melt butter; stir in parsley, garlic, onion, lemon juice and salt.
2) Cook one to two minutes over medium flame..
4) Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 10-15 minutes or until the prawns are pink and opaque.

Sweet and Sour Fish

Fried Tuna Lumpia

Chicken and Pork Asado

Filipino Chicken and Pork Asado is a popular food in the high protein diet. It is a much enjoyed side dish. It is undeniably one of the tastiest Asian foods. Traditionally Pork and Chicken Asado is always prepared by boiling.

Ingredients:
1/2 kilo pork, cubed
1/2 kg Chicken meat, cubes
3 tbsps. soy sauce
1 tbsp. minced garlic
1 tsp. minced onion
2 potatoes, peeled, wedged and fried
1 green bell pepper, cut
1 carrot, cut
1 cup tomato sauce
3 cups of water
salt and pepper to taste

1. Boil the the pork for 15 minutes with water, soy sauce, salt and pepper.
2. Saute onion and garlic until cooked. Add the chicken and saute for 5minutes.
3. Add tomato sauce, pork and broth and mix well.
4. Let it boil for 15 minutes then add the carrots.
5. Add the Salt and pepper, green bell pepper and simmer for for 5minutes.
3. Add the potatoes and simmer until the sauce is slightly thick.