Wednesday, January 14, 2009


“Humility leads to strength and not to weakness. It is the highest form of self-respect to admit mistakes and to make amends for them.”

—John J. McCloy (1895-1989); lawyer and banker, former political advisor 

"Life always grow at every minute. Today's you is always better than Yesterday's you.  We aim for future and our goals.  Past is a history and it meant for learning from mistakes and grow bigger and longer now, tomorrow and in future." 

—Wong Hui Shin (2005-now); lecturer, former Software Development Engineer

Tuesday, January 6, 2009

Cooking On a Budget

Times are hard, but your taste buds shouldn't have to suffer even though your bank balance might be. When it comes to food, cutting costs doesn't have to mean cutting corners. A little ingenuity goes a long way and we've come up with some resourceful recipes that will leave your finances intact.

By Linda Smith

One-Dish Chicken and Rice (Asopao de Pollo)

We've used our imagination to turn a (budget-friendly) family favorite, chicken and rice, into a sizzling stew. Start by using chicken thighs, or turkey, and a basic tomato sauce, and let the herbs and spices do the rest. All this tasty dish needs is some chile peppers, oregano, and a dash of paprika and you are halfway to a delicious, spiced-up supper.


1 tablespoon(s) extra-virgin olive oil
2 1/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
4 Anaheim or poblano chile peppers, chopped
1 small onion, chopped
1 tablespoon(s) dried oregano, crushed
1 teaspoon(s) sweet paprika
1 teaspoon(s) salt
1 can(s) tomato sauce
1 tomato, chopped
1 can(s) pimientos, rinsed
8 pimiento-stuffed green olives, sliced
2 tablespoon(s) capers, rinsed
8 cup(s) water
2 1/2 cup(s) brown rice
2/3 cup(s) packed chopped fresh cilantro

1. Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
2. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.
3. Note: Anaheim chiles (a.k.a. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there's no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.
Nutritional Information(per serving)

Calories 451
Total Fat 14g
Saturated Fat 3g
Cholesterol 85mg
Sodium 635mg
Total Carbohydrate 51g
Dietary Fiber --
Sugars --
Protein 30g
Calcium --
Potato, Mushroom, and Chicken Hash

Always a brunch favorite, hash is a hearty dinner option as well. You might top each serving with a fried egg. The yolk makes a silky sauce for every bite it touches.
2 pound(s) boiling potatoes, peeled and cut into
3/4-inch pieces 4 tablespoon(s) cooking oil
1 onion, chopped
2 cloves garlic, chopped
1/2 pound(s) mushrooms,
cut into 1/2-inch pieces
1 1/3 pound(s) boneless,
skinless chicken breasts (about 4) cut into 1/2-inch pieces
1 teaspoon(s) salt 1/4 teaspoon(s) fresh-ground black pepper
1/2 teaspoon(s) dried thyme
1/4 cup(s) heavy cream
2 tablespoon(s) chopped fresh parsley

1. Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.
2. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
3. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.
4. Test-Kitchen Tip: This is the perfect place to use leftover cooked turkey or chicken. Just toss it in at the end with the mushrooms.
1. Crispy Oven Chicken Fingers
2. Oven-Roasted Meatballs with Spaghetti
3. BBQ Chicken Tacos
4. Martita Martinez's Cheesy Chicken Quesadilla

A Leader

“If your actions inspire others to dream more, learn more, do more and become more, you are a leader.”

—John Quincy Adams (1825-1829); 6th US President