Cooking with Peachy

Archive for May, 2009

Difficulty:

Preparation time: 25′

SERVINGS: 4  

INGREDIENTS:

• MUSSELS – 1kg.

LEMON AND BUTTER DIPPING INGREDIENTS:

• BUTTER – 2 tbsp.
• JUICE OF ONE PIECE LEMON.
• GROUND MIXED PEPPER SEEDS – ¼ tsp. (To taste)
• CHOPPED SEEDLESS CHILI – 2 pcs.
• CHOPPED FRESH GINGER – 25gr.
• CHOPPED PARSLEY – 1 tbsp.
• CHOPPED GARLIC – 3 cloves
• CHOPPED LEMON KAFFIR – 2 PCs.
• BROTH CUBE CLASSIC FLAVOR – ¼ PC.
• SALT – ¼ tsp.
• POTATO STARCH – 1 tsp.
• WATER – 150ml

DIRECTIONS:

Clean and steam mussels for 15min, aside prepare the sauce by melting the butter in a sauce pan, add garlic and ginger, after 2min add all other ingredients and cook for 5min.

Serve the dipping in a small cup or pour over the mussels to taste.

Difficulty:

Preparation time: 15′

SERVINGS: 4

INGREDIENTS:

• SHELLED SHRIMPS – 150gr
• SLICED BREAD – 5 slices (Triangular shape)
• EGG – 1 PC.
• CHOPPED GREEN ONION – 1 stalk (Medium size)
• SESAME OIL – 1 tbsp.
• POTATO STARCH – 1 tbsp.
• CHOPPED GARLIC – 2 cloves
• SALT – ¾ tsp.
• SUNFLOWER OIL FOR FRYING.
• SESAME SEEDS

DIRECTIONS:

Place all the ingredients in the food processor but bread, frying oil and sesame seeds. Blend to obtain a fluffy shrimp paste. Once ready, spread on both sides of bread and coat with sesame seeds, fry in very hot oil until golden brown.

Difficulty:  

Preparation time: 15′ + chilling time.

SERVINGS: 3

INGREDIENTS:

• SHELLED SHRIMPS – 200gr
• CHOPPED CORIANDER LEAVES – 1 tsp.
• SESAME OIL – 1 tbsp.
• EGG – 1 PC.
• CHOPPED GARLIC – 2 PCs. small cloves
• CHOPPED FRESH GINGER - 2 tsp.
• SALT – ¾ tsp.
• POTATO STARCH – 1 tbsp.
• A PINCH OF BLACK PEPPER POWDER.
• ROASTED NORI SEAWEED SHEETS

You will need the following tools:

• Food processor
• Sushi mat
• Transparent film
• Steamer for cooking.

DIRECTIONS:

Add all the ingredients in the food processor and process to obtain a fluffy shrimp paste. Place Sushi mat on a flat surface and lay a sheet of Nori on it, spoon on the shrimp paste and roll Nori. Wrap each roll with transparent film and chill for 4hrs or more.

After chilled, steam for 7 minutes and serve with your preferite dipping.

Difficulty:

Preparation time: 15′ 

SERVINGS: 4

INGREDIENTS:

• THINLY SLICED CABBAGE – 100gr
• THINLY SLICED CARROTS – 100gr
• SLICED LARGE GREEN ONION – 1 stalk
• SWEET PICKLES RELISH – 1 tsp.
• MAYONNAISE – 3 tbsp.
• LEMON JUICE – 1 tbsp.
• EXTRAVIRGIN OLIVE OIL – 1 tbsp.
• PINE NUTS – 3 tsp.
• SALT & GROUND MIXED PEPPER TO TASTE.

DIRECTIONS:

In a salad bowl, mix the mayonnaise, pickles, lemon juice, oil, pine nuts, salt and ground pepper and then add the vegetables. Mix thoroughly, serve chilled.

Difficulty:

Preparation time: 40′ 

SERVINGS: 2

INGREDIENTS:

• CHICKEN LEGS – 2 PCs.
• DICED LEMON GRASS – 1 stalk
• CRUSHED GARLIC – 5 cloves
• GINGER POWDER – 1 tsp.
• CHICKEN POWDER – 1 SCOOP
• SOY SAUCE – 2 tbsp.
• GROUND MIXED PEPPER SEEDS – ½ tsp.
• BROWN SUGAR – 2 tsp.
• SUNFLOWER OIL FOR FRYING.

DIRECTIONS:

In a medium sized pot, bring to a boil a large quantity of water. Add all the ingredients but sunflower oil, and boil for 20min. Drain the chicken and dry with kitchen paper avoiding splashes of oil. Heat a wok, add sunflower oil, once very hot fry chicken until nicely golden brown, sprinkle some water into the oil to make the chicken skin crispy (pay attention while performing this operation) and let further fry for 2min.