Cooking with Peachy

Difficulty: 

Preparation time: 20′

SERVINGS: 8

INGREDIENTS:

• SHELEED CHOPPED SHRIMPS – 280gr.
• SHREDDED ZUCCHINI – 200gr.
• POTATO STARCH – 3 tbsp.
• SLICED ONION – 50gr.
• EGG – 2 PCs.
• CHOPPED PARSLEY – 1 tbsp.
• SALT – 1 tsp.
• GARLIC POWDER – ½ tsp.
• SUGAR – ¾ tsp.
• GROUND MIXED PEPPER SEEDS – A PINCH
• SLICED SPRING ONIONS – 2 tbsp.
• GINGER POWDER – ¼ tsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.

DIRECTIONS:

Place the chopped shrimps in a large mixing bowl, add sliced onions, sliced spring onions, chopped parsley, salt, garlic powder, ground pepper, ginger powder, sugar and mix well. Once mixed, add eggs and mix well. Add gradually potato starch until well incorporated in the mixture and then mix in the zucchini.

Heat a medium non-stick frying pan, add the extra virgin olive oil, pour the mixture and flatten with a fork, cover with lid for 5min and then flip to cook the other side. Alternatively cook in the oven over 180°C for 30min until surface is nicely golden brown. Serve warm.

Difficulty:

Preparation time: 50′

SERVINGS: 6

INGREDIENTS:

• WHEAT FLOUR – 2 cups
• MILK – 440ml.
• SUGAR – ½ cup (Add more if you like more sweet)
• BAKING POWDER – 2 tsp.
• MELTED BUTTER – 2 tsp.
• SALT – A PINCH
• EGG – 1 PC.

FLAVORING:

• McCORMICK UBE EXTRACT
• McCORMICK BUKO PANDAN EXTRACT
• VANILLA EXTRACT
• SLICE CHEESE FOR THE PUTO CHEESE.

DIRECTIONS:

In a large mixing bowl, pour in all the dry ingredients, wheat flour, baking soda, salt, sugar and mix well. Add milk gradually and stir. Add the melted butter, egg and stir well until mixture is smooth.

Divide the mixture in four portions and add the flavouring and then leave the puto grow for 15min thanks to the baking powder.

Place the mixture in a molder. Steam until the surface cracks and it doesn’t stick to touch.

Adding the sliced cheese is advisable once puto is cooked.

Difficulty: 

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• SPAGHETTI – 300gr.
• CHICKEN STRIPS – 150gr.
• COOKED HAM – 150gr.
• CHOPPED PARSLEY – 1 tbsp.
• DRIED PORCINI / MUSHROOM – 10gr.
• BUTTERMILK CREAM / NESTLÉ CREAM – 400ml.
• GREEN PEAS – 50gr.
• FONTAL CHEESE / CHEDDAR CHEESE – 100gr.
• CHICKEN POWDER – 1/2 SCOOP
• BROTH CUBE – ½ PC. (Vegetable flavour)
• CHOPPED GARLIC – 2 tbsp.
• GROUND MIXED PEPPER SEEDS – ½ tsp.
• EXTRAVIRGIN OLIVE OIL - 3 tbsp.
• SALT FOR BOILING THE PASTA – 2 tsp.

DIRECTIONS:

Season the chicken with chicken powder and ground pepper.

To prepare the sauce for the spaghetti, heat a non-stick frying pan with olive oil, saute the chopped garlic, add the chicken and cook for 2min, add ham and after 2min add the cream, half piece of broth cube, adjust into low fire and simmer until the broth cube has melt. Add the ground pepper, green peas, chopped mushroom, chopped parsley and simmer until green peas are cooked. Add the cheese and stir until melt. In the meantime bring to a boil a large quantity of water with 2 tsp. of salt and cook the pasta “al dente”. Drain, add some scoop of cooking water of the pasta to the sauce if necessary. Mix the pasta within sauce for 2min over a slow heat and serve, top with some additional chopped parsley.

Difficulty: 

Preparation time: 40′

SERVINGS: 4

INGREDIENTS:

• MINCED BEEF – 400gr.
• FINELY CHOPPED ONION – 50gr.
• RED WINE – 3 tbsp.
• SALT – 1½ tsp.
• EXTRAVIRGIN OLIVE OIL – 1 tbsp.
• BLACK PEPPER POWDER – ½ tsp.
• GARLIC POWDER – ½ tsp.
• LUMPIA WRAPPER -20 PCs.

DIRECTIONS:

In a medium sized mixing bowl, mix well the ingredients for the filling.

Wrap the mixture using the lumpia wrapper, spoon in and flatten, fold the bottom part, followed by the right, fold the left part like an envelope, roll the and seal with water.

Preheat the oven for 5min over 150°C. Place the lumpia and cook for 15min or until wrapper is golden brown and serve.

Option: You can deep fry the lumpia for 7 minutes until they are nicely golden brown.

Difficulty: 

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• STEAMED BASMATI RICE – 250gr. (Bahaw/Kaning lamig)
• CHICKEN STRIPS – 250gr.
• GREEN CURRY PASTE – 1 tsp.
• CHOPPED ONION -½ PC.
• CHOPPED GARLIC – 2 cloves
• CHICKEN POWDER – ½ scoop
• SALT – 1 tsp.
• SLICED GREEN ONION – 1 stalk
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.

DIRECTIONS:

Season chicken strips with chicken powder and the steamed rice with the salt. Heat a non-stick frying pan and add the extravirgin olive oil. Saute the onion and the garlic until golden brown. Add the the green curry paste and stir until well mix, add the chicken until cooked, add the steamed rice and mix very well with all the other ingredients. Once done, add the sliced green onion and serve.