Cooking with Peachy

Archive for October, 2008

GOOD FOR 8 PERSONS.

INGREDIENTS:

• PORK FILLET – 800gr. (Cut into cubes)
• PORK LIVER – 600gr. (Cut into cubes)
• WURSTEL – 200gr (or sausage, Purefoods Hotdogs, …)
• CARROTS – 200gr. (Cut into cubes)
• POTATOES – 400gr. (Cut into cubes)
• BELL PEPPER GREEN – 1 PC. MEDIUM SIZE (Cut into cubes)
• CHOPPED ONIONS – 1 Pc. MEDIUM SIZE
• CHOPPED GARLIC – 2 cloves
• FRESH CRUSHED TOMATOES – 700gr.
• OYSTER SAUCE – 5 tbsp. (Add more if needed)
• OLIVE OIL – 2 tbsp.
• BLACK PEPPER POWDER – 1 tsp.

PROCEDURE:

Heat a large pot with olive oil, saute the onions and the garlic until golden brown, add the pork, the fresh crushed tomatoes, the black pepper powder, the oyster sauce and simmer until meat is cooked.

Add the carrots and leave cook for 5min then add the potatoes, after 3min, add the pork liver, once cooked, add the wurstel, the bell pepper green and cover for 5min before to serve.

I’m sorry but this video has very low quality.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• SQUID- 500grams (cut the squid in RING SHAPE)
• SCRAMBLED EGG- 1piece
• CORN STARCH/POTATO STARCH- 4tablespoons
• RED CHILI/ GREEN CHILI- 50grams (finely chopped)
• CHOPPED GARLIC- 3cloves
• GIN- 2tablespoons
• SESAME OIL- 3tablespoons
• IODIZED SALT- 1teaspoon
• COOKING OIL- for frying the squid

PROCEDURES:

1. First is to clean the squid and slice it in ring shape. But to make it more easy you can buy in supermarket the one already slice and clean.
2. After washing with water the squid, just make sure you will make it drain very good for a better result. You can make it dry by using white clean cloth to remove the existing water.
3. Start to mix the other spices in a mixing bowl put your SQUID, then add the SALT, GARLIC POWDER, BLACK PEPPER POWDER and mix everything very will.
4. After putting some of the ingredients. You may now pour the SCRAMBLED EGG into the squid and mix again. Make sure all the squid are fairly coated.
5. Next to egg is the STARCH, not all in once. Just pour it gradually and mix again everything.
6. Once the squid is done. You may now prepare your frying pan with enough COOKING OIL to start frying the squid once it’s hot.
7. Just wait until it turns golden brown.
8. Once all the squids are fried. It’s time now to make the last part of the cooking. Which is to mix the CHOPPED GARLIC, CHOPPED CHILI, SESAME OIL, SALT and GIN in a small bowl and stir it well.
9. Use the same frying pan, which you used for frying the squids. Just set aside the oil and wipe the frying pan with absorbent. Place it back in the stove again and make it hot.
10. Once the frying pan is hot, you can now sauteed the paste made of chopped garlic and everything. Cook for at least 1minute.
11. Last is to mix your fried squids within the paste. Then now HOT & CRISPY CALAMARE is ready to serve.

GOOD FOR 3 PERSONS.

INGREDIENTS:

• ZUCCHINI- 700grams
• SHRIMPS- 150grams (any kind of shrimps is okay)
• CHOPPED GARLIC- 2cloves
• BLACK PEPPER POWDER- 1/4teaspoon
• OYSTER SAUCE- 3tablespoons
• CORN STARCH- 1teaspoon
• OLIVE OIL- 1tablespoon

PROCEDURES:

1. This recipe is very easy. As I always said, make sure everything is ready. Just slice the zucchini in any way you want but not that thick and not that thin so that it won’t be smash during cooking.
2. Once everything is ready you can now put your non-stick frying pan in stove and have it hot. Once it’s hot you can follow the OLIVE OIL and have it hot too.
3. Once the olive oil is already hot, you may now sauteed the CHOPPED GARLIC and followed by the SHRIMPS.
4. Then sprinkle some BLACK PEPPER POWDER.
5. Next is the OYSTER SAUCE to add taste, no need salt or broth cubes.
6. Have it simmer for at least 7mins. but once in a while you must check and stir.
7. After 7mins. is over you can now put your dissolved CORN START in 3tablespoons of water and add into the zucchini to make it sticky.
8. Make it boil for at least 1minute, then ZUCCHINI WITH SHRIMPS in OYSTER SAUCE is ready to serve.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• BEEF TENDERLOIN- 450grams
• CARROTS- 100grams
• CHICHARO- 100grams
• BELL PEPPER RED- 1/2 portion
• CHOPPED GARLIC-2cloves
• COCOMILK- 1can
• BROTH CUBE- 1piece (vegetable flavor)
• ONION- 1/2 (just slice in 2)
• CURRY POWDER- 1teaspoon
• GINGER POWDER- 1/2teaspoon
• BLACK PEPPER POWDER- 1/4teaspoon
• SALT- if needed
• DRIED LEMON LEAVES- 3PCs.
• OLIVE OIL- 2tablespoons

PROCEDURE:

1. First you have to make sure that all the ingredients are all ready. Like for the meat, make sure that you already wash it with water and drain.
2. Make your pot or non stick frying pan hot. Once hot, put the OLIVE OIL.
3. Once the olive oil ready, sauteed the ONIONS and GARLIC. But don’t over cook it to keep the good appearance, specially the onions.
4. Next is the BEEF, sprinkle the GINGER POWDER and BLACK PEPPER POWDER and then mix it well and simmer it for at least 5 minutes until there is no more sauce. Please don’t add some water not unless your meat is really that hard and you have to boil more to make it tender.
5. After 5 minutes and there is no more sauce you pour the COCOMILK and add the BROTH CUBE. Taste if it’s tasty enough or add some salt if it lack. Bring to boil for at least 3 minutes.
6. After 3 minutes add the CARROTS and cook together with everything for at least 5 minutes.
7. After 5 minutes, add the CHICHARO, the DISSOLVE CURRY POWDER, DRIED LEMON LEAVES and simmer again for about 5 minutes.
8. After 5mins is over you can put the last ingredient which is the sliced RED BELL PEPPER. Wait for at least 1minute and then CURRY BEEF is ready to serve.