Yummy Magazine

My friend from Summit Media, Meggy, gave me a copy of Yummy Magazine to try out the recipes there. Meggy loves to cook (and is seriously much better than me) so I took her advice and tried the recipes in it.

Seriously, I think this is the best magazine invented for people like me who is starting to enjoy the kitchen. The ingredients are not hard to find and the recipes are easy to do. I love it that they also put in the preparation time and cooking time. This helps me plan what I can still do before and after cooking. Fantastic!

I tried the White Adobo from the March issue and my boyfriend loved it. I also tried the Garlic Prawns Pasta. I need to improve on that though since my garlic was not enough. The salads especially the Chicken Hoisin Salad is a great starter.

The April issue is full of summer recipes. I love the different ways to make iced tea. I can't wait to make them this weekend. Also, the banana desserts. Yahoo!!! Their pastas also seem to be a must try. Oh... and the stuffed chicken breast and herbed rice also sounds interesting! YAHOO!!! I really can't wait to try them all.

You know how I say I love doing everything for the first time. Well, now, its applying to the recipes that I see.

Hmmm... I think Yummy will now be a staple magazine for me. Not only does it give me ideas on what to cook for the week (from their weekly menu), it also gives me the different mix and matches of food I can put together during different occassions.

Thanks, Meggy! Love you!

Easy Stir Fry Chicken

I made this dish spicy for my Ed who loves spicy food. He loved it but my friends (who had dinner at my place that night) opted for Spanish sardines and fried egg. Hahaha!

300g chicken breast fillet cut into strips
1 head brocoli separted to flowerettes
1 red bell pepper
1 green bell pepper
2 stalks onion leeks
2 tbsp soy sauce
2 tbsp sweet chili sauce
2 tbsp hoisin sauce
1/2 tsp chili flakes (I used the Kablon organic chili flakes. Boy! This made the dish really spicy)
Salt to taste

a. In a wok, combine soy sauce, sweet chili sauce, hoisin sauce and chili flakes. Mix well.
b. When the the sauce has small bubbles, put in the chicken and cook until the meat is brown. Maybe around 3 minutes.
c. Mix in the vegetables and cover for 4 minutes. Add salt to taste. Stir occassionally.
d. Enjoy with steaming rice.

** Lessen the chili flakes or remove all together if you prefer it to be non-spicy.