Cooking with Peachy

Archive for October, 2008

GOOD FOR 6 PERSONS.

INGREDIENTS:

• PORK - 1 kilo
• MONGGO BEANS – 100 gr.
• COCO MILK – 1 can / 400 ml
• JACK FRUIT – 1 can (drained 280 gr)
• SALT – 2 tsp.
• CHOPPED ONIONS – 1/2 (50 gr)
• CHOPPED GARLIC – 2 cloves
• BROTH CUBES – 2 PCS. (vegetable flavor)
• OLIVE OIL – 2 tbsp.

PROCEDURE:

Place the pork in a large pot, add 1 piece of broth cube, fill with water and bring to boil until the meat is tender. Set aside the meat with the 200 ml of broth. 

Second, boil the monggo for at least 30 minutes and place in small bowl. Make sure to proceed quickly on the next procedure to avoid that the monggo will get dry.

Third, place the pot in medium to high heat, add olive oil, when hot, add the onion and garlic in the pot, sweat them for couple of minutes, add the pork with broth, jack fruit, 1 piece of broth cube, 2 teaspoons of salt and simmer until the jack fruit is cooked.

After cooking the jack fruit, add the 1 can of coco milk, bring to boil, stir grdually until it becomes very creamy and serve.

GOOD FOR 2-4 SERVINGS.

INGREDIENTS:

• FISH FILLET – 500gr.
• SALT – 1 1/2 tsp.
• GARLIC POWDER – 1/4 tsp.
• BLACK PEPPER POWDER – 1/4 tsp.
• CORN STARCH – 3 tbsp.
• SCRAMBLED EGG – 1 PC.

INGREDIENTS FOR THE SWEET & SOUR SAUCE:

• TOMATO SAUCE – 300ml
• SUGAR / BROWN SUGAR – 3 tbsp.
• OYSTER SAUCE – 2 tbsp.
• JUICE OF A LEMON – 1/2 PC. (YOU CAN ALSO USE CANE VINEGAR)
• SHREDDED CARROTS – 100gr.
• SLICED ONIONS – 100gr.
• SHREDDED GINGER – 50gr.
• SLICED BELL PEPPER GREEN – 100gr.
• OLIVE OIL – 2 tbsp.
• CORN STARCH – 1 tsp. (DISSOLVE IN 25ml OF WATER)

PROCEDURE:

In a medium size mixing bowl place the fish fillet, season with salt, garlic powder, black pepper powder and mix well. After mixing, add the scrambled egg and mix again until fish is finely coated, add corn starch gradually and mix well.

Heat oil in a frying pan. Fry all the fish fillet, wait until it gets lovely brown, remove from oil and place in a serving dish.

In a separate bowl, mix the tomato sauce, lemon juice, sugar, oyster sauce and stir well. 

Heat 2 tablespoons of olive oil in a small saucepan, add the onions, shredded ginger, bell pepper green, shredded carrots, sweet and sour sauce, bring to boil at least 2 minutes, add the dissolved corn starch, stir until thicken, pour on the fried fish fillet and serve.

This is my own version of cooking the sweet and sour fish fillet without using vinegar because my husband doesn’t like it.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• SOTANGHON NOODLE- 250grams (mung bean noodle)
• SHRIMPS- 300grams (you can also use chicken or pork)
• CHOPPED ONIONS- 1/2 only
• CHOPPED GARLIC- 2cloves
• SLICED CARROTS- 100grams
• SLICED BAGUIO BEANS- 50grams (search in google to check that kind of beans)
• OLIVE OIL- 2tablespoons
• OYSTER SAUCE- 3tablespoons

PROCEDURES:

Soak you sotanghon noodle in the water for 20 minutes.

In a wok or a non-stick frying pan, heat the olive oil. Saute the onion and garlic until golden brown, add the shrimps, season with black pepper powder, add the oyster sauce, simmer for 2 minutes until shrimps are cooked.

After 2 minutes, add the sliced carrots, baguio beans, stir gradually until vegetables are cooked, add the sotanghon noodles, mix well with everything for 2 minutes and serve.

Tip: you can also the use the shrimps with shell for a more tasty sotanghon.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• MINCED PORK – 500gr
• CHOPPED CARROTS – 100gr
• CHOPPED CELERY – 50gr
• DRIED CRANBERRIES – 25gr (you can also use dried raisins)
• COOKED HAM – 250gr
• SALT – 2 teaspoons
• GARLIC POWDER – 1/4 teaspoon
• BLACK PEPPER POWDER – 1/4 teaspoon
• PARMESAN CHEESE – 3 tablespoons

PROCEDURES:

1. Preheat oven at 180°C. Not that much hot so that the meatloaf will be cook finely.
2. Prepare your baking pan and put enough parchment paper that will suit your baking pan.
3. Before to put your meat you may prepare everything first just simply mixing everything on a mixing bowl where there is the MINCED PORK, then you may add the CHOPPED CARROTS, CHOPPED CELERY, DRIED CRANBERRIES, GARLIC POWDER, BLACK PEPPER POWDER, PARMESAN CHEESE and SALT. Then mix everything using your clean hand.
4. After mixing is done. Place your parchment paper in the table or in a wide plate and put some half portion of the meat. Spread it very well in a round shape and press it good to make it firm.
5. Then next is you put in your parchment paper with the meat in your baking pan.
6. Follow the 125grams of HAM.
7. Then another layer of meat. Then another set of 125grams of HAM. Then final layer of meat and don’t forget to press it good to make it very firm.
8. Once it’s ready you can now put it in the oven and cook it for at least 30-40minutes. Don’t overcook or else the meat will be very dry.
9. After cooking is done MEATLOAF is now ready to serve.

Note: There maybe procedures that I was not able to explain very well, but I hope watching the video will help though I’m speaking TAGALOG. Just look on my actions.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• EGGPLANT- 500grams
• MINCED PORK- 200grams
• CHOPPED RED BELL PEPPER- 150grams
• CHOPPED ONIONS- 100grams
• CHOPPED GARLIC- 2cloves
• SESAME OIL- 2tablespoons
• OYSTER SAUCE- 3tablespoons
• CHILI PASTE- 1teaspoon

PROCEDURES:

1. Peel the eggplant and slice it medium size.
2. Prepare your frying pan. Put it in the stove and make it hot.
3. Once it’s hot you can put your SESAME OIL.
4. When the sesame is oil is ready, sauteed your CHOPPED ONIONS and wait until it sweat, then follow the CHOPPED GARLIC and the MINCED PORK. Mix them well.
5. Put the OYSTER SAUCE for taste.
6. Add the CHILI PASTE, then mix and simmer it for at least 2minutes.
7. After 2minutes, you can now add your EGGPLANT. Mix very well with everything and simmer for at least 10minutes or let me say until the eggplant is already a bit smash. Then your SZECHUAN EGGPLANT is ready to serve.