Farmer's Beef Stew

This is a dish that I first cooked in 2010, and has since forgotten about when I relinquished my small kitchen to the help after I gave birth to my daughter.

By way of a first post after a long hiatus from this food blog, I thought it would be nice to start out with something that I actually prepared. This is my take on the farmer's beef stew recipe that I found from a mini-cookbook that I purchased way, way back.

Farmer's Beef Stew

Serves: 4 to 5
Prep Time: 5 minutes
Cooking Time: 15 minutes

Ingredients

1 tbsp oil
2 tbsp chopped garlic
1 small onion, chopped
500 g beef, cut into small cubes
1 can whole corn kernels, drained
1 can crushed tomatoes
salt and pepper, to taste
sliced spring onions

Chicken Cheesemelt

There's this small, family-owned restaurant near my workplace which I and a couple of friends often visit for a lunch-out. My personal favorite dish is their chicken cheesemelt, with buttered vegetables for sidings and a dollop of tasty garlic rice to match.

A few weeks back, I lingered by the tomato sauce and ketchup section of the supermarket I frequent when I chanced upon (serendipity!) a shelf full of canned tomatoes: chopped, crushed, whole, and whatever-else-you-may-think-you-can-do with tomatoes. I immediately thought of the chicken cheesemelt and imagined how I could imitate the dish...

Fortunately, my first attempt was a success. It may not be the exact same recipe, but it sure does taste like the one I buy! And it's the easiest thing to do really. All you need is a can of chopped tomatoes, and you're good to go.

For Myra and Liezl, who were one of my first guinea pigs for this dish, here's:

Monique's Chicken Cheesemelt

Ingredients:

6 pieces chicken breast fillets
1 can, chopped tomatoes
Quickmelt cheese, or any other easy-to-melt cheese ;-)
Bread crumbs
2 eggs
Dried basil
Olive oil (though any other cooking oil will do)


Preparations:

1. Clean the chicken breast fillet and pat dry. Since the fillets
may be too thick for frying, you can slice them by the flaps or pockets and
flatten them so they would be easier to cook. Season generously with salt and
pepper. Add a dash of dried basil.
2. Beat the eggs in a shallow bowl.
3. Drain the liquid from the chopped tomatoes. You'll only need the chunks
and pulps.

Directions:

1. Heat a large pan or skillet. Pour 4 to 5 rounds of oil and wait until hot enough.
2. Dip the chicken breast fillets on the eggs and dredge on a bed of bread crumbs. Fry each fillet until crispy and golden brown.
3. Drain excess oil.
4. Top each chicken with the chopped tomatoes.
5. Grate a chunk of cheese on top of the tomatoes.
6. Sprinkle with some more basil.

When the dish is done, I would recommend heating the chicken for a minute in the microwave so that the cheese would easily melt. Also, as it has become a favorite, it goes well with vegetable sidings and garlic rice. Enjoy!

Mother's Quail Eggs in Cream of Mushroom

My mother cooks this creamy recipe every once in a while. I love quail eggs, and I love how Mama flavors it the way she does. It's one of my comfort foods, if you will.

The recipe is pretty simple. Here it is:

Mother's Quail Eggs in Cream of Mushroom

Ingredients:



Quail eggs, at least a dozen
1 can cream of mushroom
1 small can,
evaporated milk
Diced carrots, green peas, and corn bits (you can get the
pre-packed ones in supermarkets)
Garlic, crushed
Olive oil
Butter
Prawns, shelled

Directions:

1. Boil the quail eggs and remove the shells. Set aside.
2. In a pan, sautee the crushed garlic in olive oil. Don't burn the garlic!
3. Add the mixed vegetables and a small chunk of butter.
4. Mix in the prawns.
5. Pour in the cream of mushroom first, and then the evaporated milk.
6. Finally, add the quail eggs and cook until the cream and the milk thicken. Add salt and pepper to taste.

Enjoy!