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.

Ube na Kalamay(Kalameng Ube)

a
Ubeng Kalamay is usually sold in wet markets in the Philippines. This delicacy is part of the Christmas eve dinner or Noche Buena.

Ingredients:

1 kg ground yam root(purple yam or ube)
1 1/2 cup of glutenous rice flour
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
1 tsp butter
banana leaves
latik (cook coconut milk slowly
until all oil is extracted and latik is formed)


In large wok, mix ube, coconut milk, glutenous rice flour, sugar, vanilla and butter. Keep stirring until mixture is very thick.

Put mixture in baking pan and bake in 350°F oven 10 minutes.

Cool and put latik on top.

Tips:
If you are living in Singapore, you can purchase Yam root in Tekka Market, Little India.

Thai Pineapple Rice

During the time when I was still working with my previous company, I always ate pineapple rice with Tom Yum. Yesterday I missed pineapple rice so I decided to try to cook up my own version of it.


Ingredients


1 fresh pineapple (peeled and deveined)


100 grams cooked ham, diced (chicken breast can also be used instead)


3 pcs oriental sausage, sliced




5 pcs mushroom, sliced

4 cups Steamed Rice
1/2 cup chicken broth
1/2 cup shrimp (peeled and deveined)
2 onions, chopped
4 garlic, chopped
2 tbsp raisins, chopped
2 tbsp toasted cashewnuts
2 tbsp butter
2 tbsp brown sugar
2 tbsp fish sauce
salt to taste
1 green chilli, chopped (optional)


For the garnishing

pork floss or fish floss or chopped coriander

Cut the pineapple in crosswise almost near the leaves or you can cut lengthwise so you can have 2 shell. Scoop out the flesh with a sharp knife to leave shell with a thin broder of flesh attached. Chop half the pineapple flesh to use in the dish. The remaining half of the flesh is not needed for this recipe.

Heat the butter in a wok, add the onions and garlic and fry till soft. Add the shrimp, ham, chicken broth, chopped pineapple and fish sauce. Add the cooked rice, raisins and cashewnuts and stir until it become dry. Add the sugar, salt and turmeric(optional if you want yellowish color)

Spoon the rice mixture into the empty pineapple shell. Serve hot garnish.

Tips
1. Use a fairly ripe pineapple so as to be able to scoop out the flesh easily.
2. If you want yellow color rice you can add 1/2 tsp turmeric powder

Halayang Ube

Halayang Ube or Purple Yam Jam is one of Filipinos favorite desserts during Christmas. I used to cook with my Auntie Lhong when I was in elementary school and even until college days. Ube tastes like sweet potatoes but it is usually purple in color. Below is the recipe that I took from FilipinoFood Recipes.net but I made some changes to suit my taste.


1 kilo ube yam root
1 can (14 ounces) evaporated milk or full cream milk
1-2 cans (12 ounces) condensed milk (depending with you desired sweetness)
1/2 cup butter
1 teaspoon vanilla (optional)

On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool. Peel and finely grate or mashed the ube.

Heat a big wok(preferably non-sticky) in medium heat. Melt butter, add the condensed milk and vanilla flavoring. Mix well.
Add the grated ube yam and adjust the heat to low

Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

Add the evaporated milk and continue to mix for another 15 minutes.

Let cool and place on a large platter. Then refrigerate before serving.


Cooking Tips:

Instead of manually grating the ube, you may cut it in cubes and use a blender.

You may spread additional butter or margarine on top of the jam before serving.

BBQ Chicken

City Square Mall
180, #02-21/22, Kitcherner Road,
City Square Mall
Singapore 208539
Tel: 6509 9644 Fax : 6509 9624
Operation Hours
Daily 11am - 10:30pm
(Last Order 10:15pm)

It was last week when Alvin and I tried the promotional of BBQ of 1for1. The brochure looks like they serve nice barbecue chicken.


Mushroom Chicken Steak S$11.90


Tomato Chicken Pasta s$10.90



My Verdict:
My verdict: 1(lowest) to 10(highest)
Ambiance: 10
Food and Beverages: 6
Value: 10(if with promotion of 1for1)
Service: 9

The meat remains juicy while the skin is crisp.



Outets:
Cathay Cineleisure Orchard
8 Grange Road
#B1-04/05
Singapore 239695
Tel: 6887 3638 Fax : 6887 3234
Operation Hours
Sun - Thurs & PH - 11:00am - 10:30pm
Fri - Sat & Eve of PH - 11:00am - 11:30pm


Downtown East (E! Hub)
Pasir Ris Close,
E!Hub Downtown East,
#02-121/122,
Singapore 519599
Tel: 6583 7933 Fax : 6583 6939
Operation Hours
Daily 11am - 10:30pm
(Last Order 10:15pm)


West Coast Plaza
154 West Coast Road,
#02-45,
Singapore 127371
Tel: 6777 8980 Fax :6777 9920
Operation Hours
Daily 11am - 10:00pm
(Last Order 9:45pm)


NorthPoint
930 Yishun Avenue 2,
#B2-17/20,
Singapore 769098
Tel: 6481 3310 Fax : 6481 7780
Operation Hours
Daily 11am - 10:30pm
(Last Order 10:15pm)


Tampines 1
10 Tampines Central 1,
#B1-06, Tampines 1
Singapore 529509
Tel: 6784 4903 Fax : 6784 2637
Operation Hours
Daily 11am - 10:30pm
(Last Order 10:15pm)




Toa Payoh
600, Lorong 4,
#01-05, Toa Payoh,
Singapore 319515
Operation Hours
Daily 11am - 10:30pm
(Last Order 10:15pm)


Orchard Pointnew
160, Orchard Road,
#01-13, OG Orchard Point,
Singapore 238842
Tel: 6235 0933 Fax : 6235 0966
Operation Hours
Daily 10am - 10pm

Pan De Sal (Pandesal)

Pan de sal is very popular breakfast bread for Filipinos which is commonly served with hot coffee.

We've been longing for pan de sal and the only way to satisfy our craving was to bake some as we could not buy it from the bakeries around. It took us months to perfect the recipe that was according to our tastes. It was actually Alvin who really made the effort to make the recipe perfect.

Pan de sal means Salt Bread. This is a popular Filipino breakfast bread. Click WIKI to have more information about pan de sal.




Before baking

3 tsp yeast (dry active)
2 tsp salt
1 tsp sugar
1/4 cup water (50˚ Celsius)
1/2 cup sugar
1 egg
1/4 cup butter (melted)
1 cup milk
4-5 cups bread
bread crumbs (fine)


You need to activate yeast by using 1/4 cup water (50˚ degree Celsius) to dissolve 1 tsp sugar and 3 tsp yeast. Wait for 10 minutes.

Heat milk to 50˚ Celsius using microwave then pour to mixer. Pour 1/2 cup sugar the dissolve. Pour butter then mix. Beat egg separately and slowly pour to the mixer while mixing. Add the salt. Add the activated yeast. Mix the flour 1 cup at a time while mixing.

Let the dough rise for about 60-90 minutes. Poke holes using fork. Knead a bit and slice to desired size. Roll on with bread crumbs. Let the bun rise for about 60 to 90 minutes.

Preheat oven to 180˚ Celsius for 15 minutes. Then bake for 15 to 20 minutes.

Serve hot with butter and coffee.

Creamed Veggies

· 1/4 cup butter
· 3 cloves garlic, diced
· 1 onions, diced
· 300g chicken meat, sliced into small pieces
· 200g shrimps peeled
· 1/4 kilo cauliflower, broken to bite size
· 1/4 kilo broccoli, broken to bite size
· 3 cup jícama, diced
· 2 cup young corn, cut into two
· 1 cup snow peas, cut into two
· 2 carrot, diced
· 1 green bell pepper, diced
· 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
· 1 cup water
· Salt & pepper to taste

· 1 cup evaporated milk
· 1 can of campbell cream of mushroom
· 1 can of nestle cream (optional)

In a big pan or wok, melt the butter then sauté garlic, onions then add in the chicken and shrimps. Mix well. Add 1 cup of water, milk cream of mushroom and pinch of salt and simmer for 5 minutes. Add all the vegetables cauliflower, brocolli, jícama and carrots cook for 5 minutes. Add the dissolve cornstarch, nestle cream and mix well. Add the rest fo the vegetables and cook for about 5-10 minutes or until the vegetables are done. Add salt and pepper to taste. Serve hot with rice.

Bacon Wrapped Chicken

It was our wedding anniversary so I called my mom because I wanted to ask how to cook the chicken cordon bleu. But instead of following cordon bleu recipe, I made some modifications. I wrapped the chicken breasts with bacons instead of the usual bread crumbs before frying.


· 2 chicken breasts, skinned and deboned
· 10 slices bacon
· 4 pieces picnic ham
· 4 stripes of cheese
· salt and pepper

Pound chicken breast thin between 2 plastic bags or simply slice in butterfly style. Sprinkle with salt and pepper. Marinate in 15-30 minutes.

Lay the chicken, ham and cheese then roll. Wrap the roll in bacon. Tie it using string.

Deep fry for 5 minutes.