Cooking with Peachy

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Difficulty:

Preparation time: 60′

Servings: 8-10

Calories per serving: 160 kcal

Ingredients:

• Mama Sita’s Savory Sauce (Adobo) Mix – 1 pouch
• Pork meat cut into 1 ½’’ cubes – 500 g (1.10 lb.)
• Chicken meat cut into 1 ½’’ cubes – 500 g (1.10 lb.)
• Garlic – 2 heads
• Cold water – 1 cup
• Cooking oil for frying – 2 tbsp.

Directions:

1. Dissolve content of Mama Sita’s pouch in water
2. Pour mixture over meat and marinate for 15 minutes.
3. Remove pork from the marinade and pan fry in hot oil until edges turn golden brown.
4. Once pork is almost done, create space in the pan and add the garlic.
5. Mix for one minute and then add the chicken.
6. Once chicken edges are golden pour in marinade and bring to a boil.
7. Lower the heat and simmer until meat is tender and sauce has thickened. Add water if needed.

Tip: you can set aside some garlic cloves, crush them and fry until golden and crunchy as topping.

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Difficulty:

Preparation time: 30 min

Servings: 4

Calories per serving: 304 kcal

Ingredients:

• Assorted diced greens – 450 g (15.87 oz.)
• Shelled shrimps – 350 g (12.35 oz.)
• Steamed rice – 3 cups
• Chopped onion – 1 cup
• Chopped garlic – 3 cloves
• Green curry paste – 1 tsp.
• Oyster sauce – 2 tbsp.
• Extra virgin olive oil – 3 tbsp.
• Salt – a pinch
• Black pepper powder – a pinch

Procedure:

1. Heat a wok and add extra virgin olive oil.
2. Sauté the green curry paste until fragrant and then add the onion and garlic.
3. Add the shrimps and season with salt and black pepper powder.
4. After 1 minute, add the greens, oyster sauce and stir occasionally until vegetables are cooked through.
5. Add in the steamed rice and stir well together.

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Preparation time: 30 min + chilling time

Servings: 24

Calories per serving: 98 kcal

Ingredients:

• Coconut milk – 800 ml (27.05 fl. oz.)
• Fresh milk – 2 cups
• Glutinous rice flour – 1 cup
• Wheat flour – 1  cup
• Cornstarch – 1 cup
• Icing sugar – 1 1/2 cup
• Coconut flour – 1 cup
• Macapuno – 1 cup
• Ube extract – 1 tsp.

Procedure:

1. Bring to a boil the coconut milk over a medium low heat.
2. Add 1 cup of icing sugar, Ube extract and stir constantly for 10 minutes.
3. Dissolve the cornstarch, wheat flour and rice flour in the milk.
4. Add gradually to the coconut until well combined.
5. Add the Macapuno strips and simmer until desired thickness.
6. Pour the Maja blanca Ube Macapuno into a serving layer.
7. Aside, mix the coconut flour with 1/2 cup of icing sugar.
8. Heat a non-stick pan over a high heat and toast the sweetened coconut flour until slightly golden.
9. Top the Maja blanca with the coconut and chill overnight in the refrigerator.

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This version of PORK MENUDO does not foresees PORK LIVER and the procedure is slightly different from the previous one.

Preparation time: 1 h

Servings: 4 – 6

Calories per serving: 382 kcal

Ingredients:

• Pork fillet – 1 kg. (2.20 lb.)
• Cubed carrots – 2 PCs.
• Cubed potatoes – 3 PCs.
• Cubed green bell pepper – 1 PC.
• Sliced onion – 1 PC. (medium size)
• Minced garlic – 3 cloves
• Tomato sauce – 350 g (12.35 oz.)
• Soy sauce – 2 tbsp.
• Lemon juice – from 1/2 PC.
• Black pepper powder – 1/4 tsp.
• Cooking oil – 3 tbsp.
• Sausage – 250 g (14.11 oz.)
• oyster sauce – 2 tbsp.
• salt – 1 tsp.
• ketchup – 5 tbsp.

Procedure:

1. Season the pork with the soy sauce, lemon juice and black pepper powder.
2. Sauté the onion with the cooking oil for 1 minute.
3. Add the garlic and stir until fragrant.
4. Add the meat and cook for 10 minutes over a low heat.
5. Add the tomato sauce, oyster sauce and keep simmering until meat is tender.
6. Add the carrots and potatoes and cook for 10 minutes with the lid.
7. Add the sausage and stir well, simmer until sauce has reduced.
8. One minute before serving, stir in the bell pepper and serve.

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Preparation time: 1h 30′

Servings: 12

Calories per serving: 510 kcal

Ingredients:

• Pork heart – 500 g (1.10 lb.)
• Pork liver – 500 g (1.10 lb.)
• Pork tongue – 500 g (1.10 lb.)
• Pork face – 700 g (1.61 lb.)
• Pork ears – 500 g (1.10 lb.)
• Coconut milk – 400 ml (13.52 fl. oz.)
• Onion – 160 g (5.64 oz.)
• Ginger – 60 g (2.12 oz.)
• Garlic – 50 g (1.76 oz.)
• Olive oil – 3 tbsp.
• Black pepper powder – 1/2 tsp.
• Salt – 3 tsp.
• Ginger powder – 2 tsp.
• Garlic powder – 2 tsp.
• Lemon juice – from 2 PCs.
• Sambal – 2 tsp.
• Oyster sauce – 7 tbsp.

Procedure:

1. In a large and deep pot, boil the pork heart, tongue, face and ears for 45 min with the garlic powder, ginger powder and salt.
2. Remove the skin from the tongue and cut into little sticks.
3. Cut the heart in the same shape of the tongue.
4. Slice the pork face and ears into chunks and grill until browned, then cut further into little sticks.
5. Dice the liver and blend with coconut milk.
6. In a large pan or wok, sauté the onions, ginger and garlic in the olive oil for 2 minutes.
7. Add all the meat, Sambal, lemon juice, oyster sauce and black pepper powder and mix well.
8. Stir in the liver cream and cook for 30 minutes, stirring occasionally.

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