Cooking with Peachy

Archive for April, 2009

Difficulty:

Preparation time:

SERVINGS: 4

INGREDIENTS:

• PORK SHIN BONE – 1kg.
• BROTH CUBE – 2 PCs. (Vegetable flavour)
• SLICED GARLIC – 5 cloves
• GROUND PEPPER- ¼ tsp.

FOR THE BARBECUE SAUCE:

• BROTH FROM THE BOILED SHIN BONE. – 150ml.
• OYSTER SAUCE – 2 tbsp.
• BROWN SUGAR - 2 tbp.
• JUICE OF FROM ½ PC. LEMON.
• JUICE OF FROM 1 PC. ORANGE.
• KETCHUP – 2 tbsp.
• GROUND PEPPER – ¼ tsp.
• SLICED GARLIC – 2 cloves

FOR THE ROASTED POTATOES:

• POTATO CUBES – 450gr.
• SALT – ¼ tsp.
• OREGANO – ½ tsp.
• DRIED ROSEMARY – ½ tsp.

DIRECTIONS:

Place the pork shin bone in a large pot, fill with water and bring to a boil until meat is tender.

Meanwhile, to make the barbecue sauce, mix all the ingredients in a small sauce pan, stir continuously until sauce thickens and set aside.

Preheat oven at 180°C. Place potato cubes in a oven layer, cook until golden brown and set aside.

Place the boiled shin bone in an oven layer and cook each sides for 15min or until surface is roasted, place on the serving dish, pour the barbecue sauce on the meat and arrange potatoes on the side.

Tip: Cooking procedure can be adjusted depending on your own technique. As I do in my cooking demo, find a way to make it easier for you and happy cooking!

Difficulty:

Cooking time: 1h 10′

SERVINGS: 8

INGREDIENTS:

• BEEF TENDON – 700gr.
• BEEF CHUNKS - 500gr.
• WATER – 400ml
• TOMATO SAUCE – 350gr.
• MINCED GINGER – 25gr.
• MINCED ONION – ½ PC.
• CHOPPED GREEN ONIONS – 5 stalks
• MINCED GARLIC – 3 cloves
• BROTH CUBE – 1 PC. (Vegetable flavour)
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.
• SALT – 1 tsp.
• GROUND PEPPER – A PINCH
• LAUREL/BAY LEAVES – 2 PC.

DIRECTIONS:

Heat a large saucepan and add the extra virgin olive oil, saute the onion, garlic and ginger until golden brown. Add the beef chunks, salt, ground pepper, broth cube and roast the meat for 2min stirring continuously and then add water and simmer until meat is tender and the sauce has reduced (add more water during the cooking if necessary). Add tomato sauce, bay leaves and beef tendon and then simmer for additional 20min, just before serving, add the green onions.

Difficulty:

Preparation time: 30′

SERVINGS: 4

INGRIDIENTS:

• BEEF, THINLY SLICE – 500gr.
• SLICED ONION – ½ PC.
• SLICED AMPALAYA / BITTER MELON – 180gr.
• CHOPPED GARLIC – 4 CLOVES
• SALT – 1 tsp.
• GROUND PEPPER – A PINCH
• GINGER POWDER – ¼ tsp.
• OYSTER SAUCE – 2 tbsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.

DIRECTIONS:

Sprinkle salt on the ampalaya, massage and rinse with water to partially remove bitter taste.

Heat a medium sized non-stick frying pan or wok. Add the extravirgin olive oil, saute onions, add chopped garlic and stir until golden brown. Add thinly slice beef, ginger powder, ground pepper, oyster sauce and some water if necessary. Cover with lid and simmer until meat is tender and sauce thickens. Add the ampalaya and cover again until the bitter melon is cooked Serve hot.

Difficulty:

Preparation time: 15′

SERVINGS: 4

INGREDIENTS:

• OKRA – 300gr.
• SLICED ONIONS – ½ PC.
• SLICED FRESH TOMATOES – 1 PC.
• SHREDDED GINGER – 25gr.
• SWEET RED BELL PEPPER – ½ PC.
• SALT - ½ tsp.
• JUICE OF A LEMON – 1 PC.
• EXTRAVIRGIN OLIVE OIL – 1 tbsp.
• GROUND PEPPER – A PINCH

DIRECTIONS:

Bring to a boil a large quantity of water in a pan and cook the okra until crunchy, in the meantime, mix all the other ingradients in a salad bowl. Add the cooked okra, mix again and serve.

Tip: mix of cold and hot ingredients might not be everyone’s taste, in this case, let either the okra cool down before to mix with the salad or refrigerate before serving.