KITCHEN HEAVEN

The kitchen is the cleanest place in the house and that I can attest to. My kitchen is my most favorite place in my house. This is the place where I get to express my brilliancy in cooking and the canvass of my work art are the dish plate and those people who tell me your cooking is great! Most of my visitors would immediately go to my kitchen, especially when I am cooking something. The aroma and the fresh smell of good food awaiting to be serve.

One friend of mine told me to try to venture into the catering business. Because the food and dishes that I prepare are always demanded for more. I only cook for my family but I am thinking of allowing more people to taste the good food that I cook.

I personally clean my kitchen. I see to it that after I cook, I immediately clean and wash all the dishes and utensils that I used for cook. Fruit peelings and vegetable cuts must be discarded immediately for it may cause some stinky smell in the kitchen. Many would ask me about my kitchen and I always tell them that my kitchen is a heaven for me.

FRUIT COCKTAIL SQUARES

2 bars white gelatin
4 cups water
1 cup condensed milk
4 cups evaporated milk
2 cups sugar
1 can fruit cocktail

Melt gelatin in boiling water over medium heat then add milk and sugar. In large baking pan, sprinkle fruits all over and pour gelatin mixture. Let it to cool to mold and then serve.

CRUNCHY CONFLAKES

¼ cup condensed milk
¼ cup chocolate
1-1/2 cups cornflakes

Combine condensed milk and chocolate in saucepan. Cover over low heat until hardball stage or when it forms a ball when dropped in a glass of cold water. Stir constantly to avoid mixture. Add cornflakes and stir quickly to avoid hardening of syrup. Form into balls while hot. Let it cool before serving.

GINGERED CHICKEN 2

1 tablespoon fresh lemon juice
1-1/2 tsp grated ginger
½ tsp freshly ground black pepper
2 cloves garlic, slightly crushed
4 pieces skinless chiken breast, deboned and cut into serving pieces.

In a small bowl, combine lemon juice, ginger, pepper and garlic. Place chicken mixture over chicken pieces, turning once coats both sides. Cover and refrigerate 3 minutes. Spray large non-stick skillet with cooking spray. Heat skillet on medium-high until hot. Add Chicken. Cook 8 minutes, turning once, until tender. Serve when it is still hot.

CURRIED CHICKEN WITH TOASTED COCONUT

½ cup cooking oil
1 kilo chicken, cut into serving pieces
1 tsp curry powder
2 cups coconut milk
2 pieces chili finger
1 cup string beans, cut into desired lengths
2 tablespoons rock salt
1 tsp msg (if desired)
desiccated coconut, toasted

Heat oil in pan. Fry chicken over medium heat until golden brown. Combine chicken, chicken curry powder, coconut milk and chili. Simmer 10 minutes. Add string beans, cover and simmer for 5 minutes. Seasoned with salt, pepper and msg. Sprinkle with toasted coconut on top.

CHICKEN CUTLETS

2 tsps flour
Dash of each, garlic powder, onion powder, and pepper
4 tablespoons grated cheese
4 tablespoons buttermilk
6 tablespoons seasoned breadcrumbs
2 pcs boneless chicken and skinless chicken breast
4 tablespoons vegetable oil

in bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. In a third bowl, place breadcrumbs, flatten chicken ¼ inch thick. Coat chicken with flour then buttermilk and breadcrumbs. Heat oil in pan over medium heat. Fry chicken 3 to 5 minutes on each side or until juice runs clear.

GINGERED CHIKEN

1 Spring chicken
2 tbsp curry powder
3 cloves garlic, chopped
1 pc onion, sliced
3 pcs ripe tomato, sliced
cooking oil
1 tbsp salt
1 cup water
4 cups thick coconut milk
6 pcs sweet potato

Cut chicken into serving pieces and mix with curry powder. Set aside. Sauté garlic, onion, and tomato in hot oil; add chicken, salt and water. Simmer for a few minutes. Add coconut milk and continue until chicken is done. Add sweet potatoes last. Simmer and adjust seasonings for the desired taste.