Vegetable Salad with French Dressing

It’s summer time! For me, summer is the season for salads and juice while winter is the season for soup and hot tea. It’s almost 50 degrees here in Kuwait nowadays, nighttimes are very short, our bellies esp. me were getting bigger and bigger since we drink lots of iced water every now and then. lol 😀

I craved for vegetable salad few days ago so I combined all the veggies I like inside our fridge, I dressed it with French salad dressing and lemon juice, the result was very cool! hehe 😀

Cucumber, thinly sliced
Lettuce romaine, sliced into strips
Red cabbage, shredded
Carrots, shredded
tomato, thinly sliced
lemon juice
French salad dressing
salt and pepper if desired

1. Combine all ingredients in a bowl.
2. Chill for few minutes before serving.


Bamboo Shoots with Coconut Milk

The first bamboo shoot recipe that I posted here was cooked in a stir-fry way without its traditional ingredients, the coconut milk. As I mentioned before that I still had a bottle of bamboo shoots left in the cabinet and I did not able to cook until yesterday. Here’s what I made:

400 gm. shredded bamboo shoots
300 gm. shrimps, peeled
2 cloves garlic, minced
1 onion, thinly sliced
1 thumb-sized ginger, crushed then cut into strips
1 small tomato, thinly sliced
1 cup water
2/3 cup thick coconut milk
salt and pepper to taste
1 tbsp. cooking oil

1. Heat oil in a pan, saute garlic until slightly brown. Add onions, ginger and tomato, saute for 1 minute.
2. Add shrimps, stir to mix with the spices, cook until color changes.
3. Add bamboo shoots and water. Simmer until tender, add more water if needed.
4. When the bamboo shoots are cooked, add coconut milk, salt and pepper. Let it boil. Simmer for 2 minutes. Serve.

Related Post:
Shrimp with Bamboo Shoots

Bamboo Shoots Lo Mein

Noodles is one of my favorite food nowadays, I think I cooked it almost 3 times a week.  I experiment with the ingredients that I found in our kitchen because I don’t want it to taste the same with the one I previously cooked.

This is one of my experimentations, I prepared this few days ago and served it as our snack (so heavy? hehe never mind) .  I used different kinds of vegetables because I was in a hurry and thawing meats or shrimps will take a lots of time.  

2 dense packs of egg/canton noodles
2 cloves garlic, minced
1 medium onion, thinly sliced
1 medium carrot, cut into strips
½ cup shredded bamboo shoots
2/3 cup beans sprouts
10 leaves of baby bokchoy, cut as desired and separate the white part
fish sauce to taste
1 tsp. sugar
2 tbsp. oyster sauce
1 tbsp. sesame oil
2 tbsp. cooking oil
pepper to taste
Chicken tender strips (optional)

1. Cook noodles in boiling water for 2 minutes. Set aside.
2. Heat 1 tbsp. cooking oil in a wok, saute onion until tender.
3. Add carrots and bamboo shoots, stir fry until tender. Add white part of bokchoy then bean sprouts, add fish sauce and sugar. Cook for 30 seconds. Remove from wok and set aside.
4. On the same wok, heat 1 tbsp. cooking oil. Saute garlic until slightly brown, then add noodles, green part of bokchoy and oyster sauce. Cook for 30 seconds, then add the cooked vegetables and pepper. Stir to mix well.
5. Turn off heat, add sesame oil and serve immediately.  Garnish with chicken tender strips if desired.

Chicken with Malungay

My brother who lives 10 minutes ride away from us sent me an SMS this morning asking me on how to cook malungay, I did not able to touch my mobile until late this afternoon and after reading his message, I presumed that there is malungay in the filipino supermarket at Kuwait City. I immediately asked my hubby to accompany me to Kuwait City to buy malungay, he asked how did I know that there is malungay there, I told him about my brother’s SMS. So we went there immediately and when I reached the supermarket, I rushed to the vegetable section and there I saw 2 bunches of malungay, I saw one lady heading towards it also, the funny thing was we simultaneously take the bunches of malungay and our hands bumped each other, both of us were about to take the 2 bunches! Hence, I took one bunch and she took the other. If I was late for few seconds only, I cannot cooked the recipe below, lol 😀

500 gm. chicken, sliced into serving size
1/8 tsp. turmeric powder
1 medium onion, thinly sliced
1 thumb-sized ginger, crushed
1 medium tomato, quartered
5-6 cups water
fish sauce to taste
malungay leaves
salt and pepper to taste

1. Sprinkle turmeric powder over the sliced chicken, mix well.
2. Combine water, onion, ginger and tomato in a pot. Bring to boil.
3. Add chicken, fish sauce, salt and pepper. Let it boil, simmer until chicken are cooked.
4. Adjust the seasoning, add malungay leaves then cover the pot immediately. Turn off heat. Let it stand for 30 seconds before opening the pot to serve.

Spicy Baked Seafoods

Avoiding fats is sometimes difficult but making my mind explore, I always think what will I cook again for our next meal that with no fats. I’m on the first week of my second trimester now and it seemed that I’m gaining weight rapidly that’s why my ob-gyn warned me to avoid fatty foods always. I skipped frying this past few days, I always grill, boil and bake our foods, the recipe below is one of my products out of desperate-on-what- to cook again! I was glad that it came out yummy! I think I should make something like this again. 🙂

4 pcs. medium squids
20 pcs. medium shrimps, peeled
1 red capsicum, sliced into desired sizes
1 green capsicum, sliced into desired sizes
1 yellow capsicum, sliced into desired sizes
1 medium onion, sliced into cubes
2 tbsp. oyster sauce
2 tbsp. sweet chili sauce
2 tbsp. toyomansi (soy sauce with kalamansi/lemon)
1 tsp. sugar
1 tsp. dried chili flakes
½ tsp. salt

1. Wash squids, cut several horizontal slits on its belly. Pat dry.
2. Arrange squids and shrimps in a shallow baking dish, sprinkle with salt and dried chili flakes.
3. In a small bowl, combine oyster sauce, sweet chili sauce, soy sauce and sugar. Mix well. Pour half of the mixture over the squids and shrimps.
4. Add capsicums and onion to the shrimps and squids.
5. Bake in a preheated 250 degree Celsius oven for 45 minutes. Take it out once in a while or every 15 minutes to glaze it with the remaining half of the sauce by using a barbeque brush.


My hubby brought some packages of ladyfingers and puff pastries at home few days ago, I want to make something out of it but when I tasted the puff pastries it seemed that I want to eat it as it is because it was so yummy. I ate it with my green tea during snack time, the only remaining was the ladyfingers so I decided to make tiramisu. Actually, that was my first time to make tiramisu because it’s been a long time that I want to make one but the problem is the mascarpone cheese, I don’t know where can I buy it here in Kuwait. I always checked the cheese section of the grocery store every time we shopped but I cannot find one. I browsed online what is the best substitute for mascarpone and many articles said that a combination of cream cheese and thick cream will be fine but they said that if you want to make an authentic tiramisu, then there will be no substitute for mascarpone cheese. 😦 I had no choice!

1 package 200 gm ladyfingers
1 ½ cups hot water
3 tbsp. coffee powder
¼ cup sugar
2 tbsp. vanilla
1 ½ cup mascarpone cheese (or 1 cup cream cheese blended with ½ cup thick cream)
3 tbsp. powdered sugar
2 tbsp. cocoa powder
grated chocolate bar

1. In a medium bowl, blend mascarpone cheese and powdered sugar (If using the substitute, blend cream cheese, thick cream and powdered sugar together) with an electric mixer on low for 2-3 minutes.
2. Dissolve coffee and sugar in water, add vanilla.
3. Layer half of the ladyfingers in the bottom of a shallow dish.
4. Pour half of the coffee mixture over the ladyfingers.
5. Spread half of the cheese mixture over the ladyfingers evenly. Then cover with the remaining half of the ladyfingers.
6. Pour the remaining half of the coffee again over the second layer of the ladyfingers, top with the remaining half cheese mixture.
7. Sprinkle cocoa powder on top and garnish with grated chocolate bar before serving.
8. Serve immediately or chill until serving time.

Mix Vegetables with Coconut Milk

Cooking vegetables with coconut milk is very common among Filipinos and I think also to most southeast asian countries. The recipe below is one of my favorite way to cook vegetables with coconut milk since this is the way my hubby likes it to be cooked. For me, I’m not a big fan of coconut milk to be added in any dish, I just love to cook it because my hubby happens to be his favorite.

Anyway, for those who doesn’t know how to cook this dish, then this simple recipe is for you.

1 carrot, sliced into desired size
1 medium bitter melon, thinly sliced
10 pcs. okra (lady fingers), cut into 1.5 inches length
15 pcs. baguio/spring beans, cut into 1.5 inches
2 cloves garlic, minced
1 onion, thinly sliced
1 thumb-sized ginger, cut into strips
1 tomato, thinly sliced
1 tbsp. shrimp paste
1 cup thick coconut milk
1 cup broth
1/2 tsp. sugar
salt and pepper to taste
2 tbsp. cooking oil

1. Sprinkle salt on the bitter melon, squeeze gently to moderate the bitter taste, rinsed with water, drain and set aside.
2. Heat ol in a pot, saute garlic until slightly brown, then add onion, ginger and tomato. Saute until tender.
3. Add shrimp paste, stir for few seconds.
4. Add all the vegetables and broth, bring to a boil and cook until tender.
5. Add cocount milk, sugar, salt and pepper. Cook for 2 minutes. Serve.