Cooking with Peachy

Difficulty:

Preparation time: 10′

SERVINGS: 4

INGREDIENTS:

• CUBED CHECKEN BREAST – 100gr
• CUBED BEEF TENDERLOIN – 100gr
• FINELY CUBED COOKED HAM – 100gr
• SLICED RED BELL PEPPER – 100gr
• SLICED ONIONS – 100gr
• SLICED PORK TENDERLOIN – 100gr
• CUBED WÜRSTEL (SAUSAGE) – 100gr
• SLICED MUSHROOMS – 100gr
• STEAMED BABY POTATOES – 1kg
• RACLETTE CHEESE (HARD PASTE CHEESE) – 1kg (sliced in a 1cm thickness)
• COOKING OIL
• PICKLES, SALT, PEPPER POWDER, MAIS, AROMATIC ERBS FOR SEASONING

GOOD FOR 2 PERSONS.

INGREDIENTS:

• SHRIMPS – 300gr.
• GINGER – 25gr.
• JUICE OF A LEMON – ½ PC.
• SLICED GARLIC – 2 cloves
• BROTH CUBE – ½ PC. (Vegetable Flavor)
• BUTTER – 2 tbsp.

PROCEDURE:

Heat a medium size non-stick frying pan, melt the butter and saute the ginger, the garlic then add the broth cube, the shrimps, the lemon juice and stir gradually until shrimps are cooked.

Tip: Do not overcook the shrimps avoiding the flesh to stick to the shell.

GOOD FOR 2 PERSONS.

INGREDIENTS:

• SHRIMPS – 200 gr.
• SOTANGHON / RICE NOODLE – 100 gr.
• SLICED ONION – ½ PC. (MEDIUM SIZE)
• SLICED GINGER – 25 gr.
• A PINCH OF GROUND BLACK PEPER
• GREEN ONION – 1 stalk
• CHOPPED GARLIC – 2 cloves
• OYSTER SAUCE – 4 tbsp. (ADJUST QUANTITY ACCORDING TO YOUR TASTE.)
• SESAME OIL – 2 tbsp.
• WATER – 1 CUP

PROCEDURE:

Soak sotanghon in water for 20 minutes.

After 20 minutes, bring to heat a medium size pot, add sesame oil, once hot saute the onions, the ginger and the garlic. Add the shrimps, the water, the oyster sauce, the ground black pepper, bring to boil until shrimps are half cook, add the sotanghon and cook together for 2 minutes, switch off the stove, add the green onion, mix well and serve.

Tip: Serve while it’s hot to avoid the sotanghon to absorb all the sauce and it gets dry.

GOOD FOR 2 PERSONS.

INGREDIENTS:

• CHICKEN CUTS – 2PCs. (I used the thighs within hips)
• ROSEMARY – 1tsp. (I used dried because it can be stored longer time)
• ORIGANO – ½tsp.
• JUICE OF 2 PCs. LEMON
• A PINCH OF GROUNDED BLACK PEPPER
• GARLIC POWDER – ½tsp.
• SALT – 2tbsp.
• CHICKEN BROTH POWDER – 1 SCOOP

PROCEDURE:

In a medium size mixing bowl, mix all the ingredients and leave marinate from a minimum time of 30min to overnight.

Preheat the oven at 200°C then cook the chicken for 30min each side.

Tip: if your oven is electric type without fan, place the chicken low level and flip every 15min, decrease the temperature to 150°C if necessary avoiding to toast its skin. 

GOOD FOR 4 PERSONS.

FIRST SET OF INGREDIENTS:

• MINCED PORK – 300 gr.
• CRUSHED PINEAPPLE – 2 tbsp.
• DRIED RAISIN – 2 tbsp.
• MINCED CARROTS – 50 gr.
• FINELY CHOPPED RED BELL PEPPER – ¼ slice
• FINELY CHOPPED GREEN BELL PEPPER – ¼ slice
• CORN STARCH – 1 tbsp.
• EGG – 1 PC.
• SALT – 1/2 tsp.
• A PINCH OF GROUNDED BLACK PEPPER
• A PINCH OF GARLIC POWDER – (OPTIONAL)

SECOND SET OF INGREDIENTS:

• HAM – 150 gr.
• SALAME / SAUSAGE – 50 gr.
• SLICED BOILED EGG – 1 PC.
• CHEESE – 2 SLICES
• ALUMINUM FOIL FOR WRAPPING.

PROCEDURE:

In a medium size mixing bowl, mix well the first set of ingredients, meanwhile, fill your steamer with water and bring to boil.

In the aluminum foil, arrange the ham, spoon in the mixture and spread well, add the slices of cheese, the salami or sliced sausage, the egg and fold the right part to reach the middle as well as the left part. Once formed a tube of meat, roll the aluminum foil and seal both extremity.

Cook for 1 ½ hour since or lesser, depending on the thickness.

Once the embutido is cooked, leave it cool down and slice, this operation will avoid to break the round shape of the slices. Warm back the slices in the microwave for 1 minute and serve with ketchup or sweet chili sauce.

Note: This version of mine is really thick so it took more than an hour of cooking. If you want , it’s possible to add the following ingredients: pickle relish, sliced celery and green peas. Lastly, if you don’t have a steamer, you can use rice cooker or even large pot, in this case, place a stand where you can lay your meat roll and cover with lid.