Cooking with Peachy

Archive for February, 2009

GOOD FOR 4 PERSONS.

INGREDIENTS:

• CHICKEN / HEN – 1 WHOLE PC.
• SLICED GREEN PAPAYA – 300gr.
• SLICED CABBAGE – 200gr.
• LEMON GRASS – 3 stalks
• SLICED GINGER – 50gr.
• CHOPPED GARLIC – 3 cloves
• SLICED GREEN ONIONS – 3 stalks
• CHICKEN POWDER – 1 Scoop
• SALT – 3 tsp. (Adjust quantity according to your taste)
• WATER FOR BOILING
• EXTRA VIRGIN OLIVE OIL - 2 tbsp.

PROCEDURE:

In a large pot, heat the extra virgin olive oil, saute the ginger until golden brown, add the garlic, the whole chicken, the water, the lemon grass, the chicken powder, one teaspoon of salt, cover with lid and bring to boil until chicken is tender, add water during the cooking if necessary.

Once chicken is tender add the sliced papaya and complete its cooking then add the sliced cabbage and the bottom white part of the green onions, cook for 5 minutes, before serving, add the remaining green onions and serve.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• SHRIMPS – 500gr. (Shelled and without vein)
• SLICED AMPALAYA – 300gr. (Bitter Melon)
• CHOPPED GARLIC – 5 cloves
• SLICED RED BELL PEPPER – 100gr.
• A PINCH OF GROUND MIXED PEPPER SEEDS.
• OYSTER SAUCE – 2 tbsp.
• OLIVE OIL – 3 tbsp.
• SALT – 2 tsp.
• GIN – 3 tbsp.

PROCEDURE:

In a small mixing bowl, treat the sliced Ampalaya with abundant salt then wash with water, this operation will reduce the bitterness.

In a medium size non-stick frying pan, heat the olive oil and saute the chopped garlic until golden brown, add the sliced Ampalaya and one spoon of oyster sauce then simmer until Ampalaya is half cooked. Add the shrimps, the gin, one spoon of oyster sauce, a pinch of ground mixed pepper seeds and keep simmering until shrimps are cooked, add the sliced red bell pepper 1min before removing from heat.

 GOOD FOR 4 PERSONS.

INGREDIENTS:

• EGGPLANTS – 2 PCs. - (Medium size)
• MOZZARELLA CHEESE – 250gr.
• DRIED TOMATOES IN OLIVE OIL – 150gr. (Italian speciality)
• PARMESAN CHEESE – 50gr.

PROCEDURE:

Cut the eggplants lengthwise to obtain slices of about 5mm thickness then roast both sides in a non-stick pan until deep golden brown. Chop roughly the dried tomatoes then place a layer of eggplants in a oven-proof dish and alternate with dried tomatoes and Parmesan cheese. Finish with a layer of eggplant then sprinkle some Parmesan cheese and bake at 150°C for 15min. Top with the sliced mozzarella cheese and bake further for 10min or until cheese has melted and gained a nice gilding.

GOOD FOR 1 PERSON.

INGREDIENTS:

• TILAPIA – 1 PC.
• SLICED ONION – 1/2 PC.
• SLICED GINGER – 25 gr.
• SLICED RED BELL PEPPER – 1/4 PC.
• SALT & GARLIC POWDER FOR SEASONING.
• COOKING OIL FOR FRYING.

SAUCE INGREDIENTS:

• WATER – 300 ml.
• OYSTER SAUCE – 2 tbsp.
• SOY SAUCE – 2 tbsp.
• FEW SALT
• BROWN SUGAR – 4 tsp.
• JUICE OF A LEMON – 5 tbsp. (YOU CAN USE VINEGAR.)
• A PINCH OF GROUND MIXED PEPPER SEEDS.
• CORN STARCH – 1 FULL tsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.

PROCEDURE:

Place the clean tilapia in a plate and season it with salt and garlic powder. Fry the fish on both sides.

While frying, prepare the sauce for the fish. In a cup or little mixing bowl, add the water, the oyster sauce, few salt, the brown sugar, the lemon juice or vinegar, the corn starch and stir well.

Once fish is cooked, remove from the frying pan and set aside. Using the same frying pan, after removing the cooking oil, add the extra virgin olive oil and saute altogether the sliced onions, the sliced red bell pepper, the sliced ginger until tender, add the sauce, the ground mixed pepper seeds, the soy sauce and stir until thickend, add the fish and flip often for 5 to 6min.

GOOD FOR 2 PERSONS.

INGREDIENTS:

• LAMB MEAT – 4 SLICES
• SLICED POTATOES – 3 PCs.
• WHITE COOKING WINE – 150 ml.
• GARLIC POWDER – ¼ tsp.
• DRIED ROSEMARY – ½ tsp.
• ORIGANO – ½ tsp.
• SALT – ¾ tsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.

 PROCEDURE:

In a medium size mixing bowl mix the wine with the spices and the salt then marinate the meat for 15min or until desired. Place the marinated Lamb on a bake layer and pour all over the marinade, fill with the potatoes and sprinkle some salt and rosamary. Bake the lamb for 40min at 170°C