Cooking with Peachy

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Difficulty: 

Preparation time: 20′

Servings: 8

Calories per serving: 205 kcal

Ingredients:

Procedure:

1. Melt the butter in a large non-stick frying pan and saute the minced onion for 1 minute.
2. Add the minced ham and stir for 1 minute.
3. Add the eggplant cut into bite size.
4. Stir well and then add the bouillon cube and salt.
5. Cook over a low heat with the lid until eggplant start to be soft and then add the black pepper powder and tomato paste.
6. Mix well and once eggplant are well cooked press them with a ladle to create a flat surface and then pour the beaten eggs all over.
7. Sprinkle with the cheese, cover with the lid and cook until cheese has melt and eggs are firm.
8. Finish the cake with a dash of minced parsley.

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Difficulty: 

Preparation time: 60′ + Marinating time

Servings: 4

Calories per serving: 640 kcal

Ingredients:

Procedure:

1. Marinate the chicken in a large bowl for 30 minutes with the soy sauce, pineapple juice, lemon juice, flaked garlic, ½ tsp. of freshly ground black pepper, brown sugar and salt.
2. Heat a large non-stick frying pan and add the chicken drained from the marinade. Stir constantly until golden brown.
3. Create some space in the pan and add the crushed garlic, bay leaves, ½ tsp. of ground pepper and stir until fragrant.
4. Add the marinade to the chicken, oyster sauce and simmer with the lid on until the chicken is very tender stir occasionally until sauce has reduced.

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Difficulty:

Preparation time: 20′ + chilling time

Servings: 4

Calories per serving: 340 kcal

Ingredients:

• Ground pork & Beef – 750 g (26.46 oz.)
• Garlic – 7 cloves
• Black pepper powder – 1 tsp.
• Chili powder – 3/4 tsp.
• Brown sugar – 3 tbsp.
• Paprika powder – 2 tsp.
• Vinegar – 4 tbsp.
• Soy sauce – 3 tbsp.
• Annatto /Achuete – 1/2 tsp.
• Baking powder – 1 tsp.
• Salt – 2 tsp.
• Olive oil for frying

Procedure:

1. Mix well all the spices with the meat for 5 minutes, until dough is smooth.
2. Lay a sheet of transparent film on a flat surface then add 3 tbsp. of dough forming a cylinder
3. Cover with the film and roll up adjusting the shape until you get a cylinder about 1 inch.
4. Close both ends like a candy and refrigerate for 1 hour.
5. Heat a non-stick skillet with oil, gently remove the film from Longanisa and fry, turning constantly, until the surface is golden brown and the inside is well cooked.

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Difficulty: 

Preparation time: 30′

Servings: 4

Calories per serving: 375 kcal

Ingredients:

• Thinly sliced pork – 600 g
• Bread crumbs – 2 cups
• Cornstarch – 6 tbsp.
• Black pepper powder – 1/2 tsp.
• Paprika powder – 1/2 tsp.
• Garlic powder – 1/2 tsp
• Salt – 2 tsp.
• Beaten Egg – 1 PC.
• Cooking oil for frying

Procedure:

1. Tenderize the pork slices with a meat mallet then season with the salt, black pepper powder and paprika powder on both sides.
2. Sprinkle the cornstarch on both sides of the meat and massage to make it adhere well.
3. Dip in beaten egg and then coat with breadcrumbs.
4. Heat a large frying pan and deep fry the meat until golden brown.
5. Allow to drain excess oil by placing the meat on a layer of paper towels before serving.

Tip: alternatively, you can substitute pork with chicken breast.

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Difficulty:

Preparation time: 40′

Servings: 4-6

Calories per serving: 415 kcal

Ingredients:

• Chicken wings – 1 kg (2.2 lbs.)
• Shrimp paste* (sautéed) – 2 tbsp.
• Coconut milk* – 400 ml (13.53 fl. oz.)
• Sambal / chili paste -  1/2 tsp.
• Onion – 1 large PC.
• Garlic – 5 cloves
• Fresh tomatoes – 2 large PCs.
• Ginger powder – 1/2 tsp.
• Black pepper powder – 1/4 tsp.
• Salt – 1 tsp.
• Olive oil – 1 tbsp.

Procedure:

1. Season the chicken with the salt, black pepper and ginger powder.
2. Heat well a large pan or wok, add the olive oil, chicken and stir occasionally until golden brown.
3. Add the onion in slices, garlic in flakes, cubed tomatoes, shrimp paste, sambal then lower the heat, stir well and let simmer with the lid until the tomatoes are melt and adjust temperature to medium heat.
4. After 15 min add the coconut milk and simmer for additional 10 minutes before to serve.

* Available in international food stores