Stir fry garlic chicken

Ingredients:

Two piece boneless chicken breast (cut into strip)
Two carrots (cut into diagonal)
1 big green capsicum or green bell pepper (cut into square)
10 cloves garlic and minced (dived into two portion)
2tbsp Oyster sauce
2tbsp Lea & perrins Worcestershire sauce
2 tbsp Corn starch
2 tbsp unsalted butter
Salt and pepper to taste
Cooking oil

Procedure:

1. In a hot wok add 2tbsp oil and half portion of the garlic and immediately add the carrots and capsicum, stir fry for 5min and add 1tsbp of Lea & perrins Worcestershire sauce, Remove from the wok and set aside.
2. On the same hot wok stir fry the chicken by adding 2tbsp of cooking oil and the remaining garlic for about 6min or until color become lightly brown and add 1tbsp of Lea & perrins Worcestershire sauce and 2tbsp of oyster sauce.
3. Add ¼ cup of water and let it boil for 2min, then add the 2tbsp of cornstarch to thickened the sauce.
4. Season it with salt and pepper.
5. Before removing from the fire add the vegetable and butter.
6. Serve and enjoy

Kare-Kare

Kare-kare is definitely my favorite Filipino dishes at all time, as a matter of fact this is the last food i ate in the Philippines before my flight to Riyadh way back 2006.

until i decided to cooked my very own Kare-Kare,but as you may know here in Saudi Arabia pork is not allowed that's why i end up cooking Beef Kare-Kare.

Baklava

For now Pistachio Baklava is one my favorite sweet pastry, to know more about baklava read below history courtesy of Wikipeia.

History 

http://en.wikipedia.org/wiki/Baklava

The history of baklava is not well documented. It has been claimed by many ethnic groups, but there is strong evidence that it is of Central Asian Turkic origin, with its current form being developed in the imperial kitchens of the Topkapı Palace.^[3]

Many Ottoman sweets are similar to Byzantine sweets, using dough, sesame, wheat, nuts and fruits, and some were similar to the Ottoman börek, halva, and so on. Indeed, Speros Vryonis identifies the ancient Greek gastris (γάστριςà,^[4] kopte (κοπτὴ σησαμίς), kopton (κοπτόν), or koptoplakous (κοπτοπλακοῦς),^[5] mentioned in the Deipnosophistae, as baklava, and calls it a "Byzantine favorite".^[6] But though gastris contained a filling of nuts and honey, its outer layers did not include any dough, but rather a honey and ground sesame mixture similar to modern pasteli or halva.^[7]

Perry assembles evidence to show that layered breads were created by Turkic peoples in Central Asia, and argues that the "missing link" between the Central Asian folded or layered breads (which did not include nuts) and modern phyllo-based pastries like baklava is the Azerbaijani dish Bakı pakhlavası, which involves layers of dough and nuts. The traditional Uzbek pakhlava, puskal or yupka, and Tatar yoka, sweet and salty savories (boreks) prepared with 10-12 layers of dough, are other early examples of layered dough style in Turkic regions.^[8] The thin phyllo dough as used today was probably developed in the kitchens of the Topkapı Palace.

The Sultan presented trays of baklava to the Janissaries every 15th of the month of Ramadan in a ceremonial procession called the Baklava Alayı.^[9]

Other claims about baklava's origins include: that it dates back to ancient Mesopotamia, and was mentioned in a Mesopotamian cookbook on walnut dishes; that al-Baghdadi describes it in his 13th-century cookbook; that it was a popular Byzantine dessert.^[10] But Claudia Roden^[11] and Andrew Dalby^[12] find no evidence for it in Arab, Greek, or Byzantine sources before the Ottoman period.

One of the oldest known recipes for a sort of proto-baklava is found in a Chinese cookbook written in 1330 under the Yuan (Mongol) dynasty under the name güllach.^[13] "Güllaç" is found in Turkish cuisine. Layers of phyllo dough are put one by one in warmed up milk with sugar. It is served with walnut and fresh pomegranate and generally eaten during Ramadan.

Cheesy beef baguette

With my left over ground beef and French baguette i end up doing this snack or appetizer and I name it “Cheesy beef baguette”

I simply sauté the ground beef with olive oil, garlic and onion after sautéing the beef for a few minutes i added ½ cup of Spaghetti italian sauce and season it with salt and pepper.

I want a crispy baguette so i let my meat simmering for a few minute to reduce excess liquid.

Pre heated the oven for 350°F  

Cut the French baguette and start the assembly, put a decent amount of meat on each baguette and top with mozzarella and parmesan cheese, then bake for at least 15min.

Place them on the cooling rack and serve.

Seared Tilapia with Cherry Tomato

The most common dishes we cook for tilapia are Paksiw, Prito (Fried) and Inihaw (Grilled) but we didn’t notice that we can give it a new look and different taste by using our talent and creativity. 

Ingredients:

1 Large tilapia (Fillet)

10 pcs Cherry tomato (cut in half)

Chopped Parley

3 Glove of garlic (sliced thinly)

3Tbsp Soy Sauce

2Tbsp Butter

2Tbsp olive oil

Salt and pepper to taste 

Directions: 

Prepare the fish by cleaning and filleting it.

Season the fish with salt and pepper on both sides. 

On the hot pan add 2tbsp olive oil and 2tbsp butter then add the fish, fry all the fish and set aside.

On the same hot pan add the remaining butter together with the garlic, tomato and parley.

Sauté for at least 3min then add soy sauce and season it with salt and pepper.

Serve and enjoy 

Spicy Cajun tuna pasta

I came up with this idea to use tuna as a meat on my sauce that's why i end with this delicious and easy to cook pasta dish in less than 30min.

Bold flavor and zesty spices of Cajun work perfectly with the richness of the cream.

Ingredients:

1 Onion [dice]

6 Cloves of Garlic [cut into thin slice]

2 tbsp of Cajun Seasoning

1 cup of cooking cream

2 Large tomato [seed and dice]

½ cup of fresh chopped parsley [optional]

1 can of Tuna flakes in oil [drain and set aside the oil]

Salt and Pepper

2 tbsp Olive oil

250g of Pasta [boil the pasta according package direction]

Parmesan cheese

Chili Flakes [optional] 

Directions

In a hot sauce pan add oil from can tuna as well 2tbsp olive oil.

Sauté onion and garlic for at least one minute and add 2tbsp of Cajun seasoning and chili flakes.

Then add the seeded and diced tomato sauté for at least 2 minute, don’t let the tomato to overcook.

Add can tuna and mixed gently to avoid mashing the chunks, after simmering for a minute add the 1 cup of cooking cream and let it boil.

Season it with salt and pepper and add the cooked pasta.

Remove from the heat and add the chopped parsley and mix.

Top with grated parmesan cheese and serve.