Cooking with Peachy

Archive for September, 2009

Hello to all our friends online.

We are posting this as our simple way to extend our assistance to our countrymen who are victims of Typhoon ONDOY. We encourage everyone to pray for the victims and all those who have suffered because of this typhoon. We hope that the political authorities, which currently are working to help the displaced people, are doing it to do their part without the prospect of a reward, especially for the upcoming elections of 2010. This is not the time to take the chance to do good business selling at higher price the basic necessities to our countrymen who have lost everything. We hope that our government of the Philippines will do its best to help victims of the typhoon.

We encourage everyone to get involved personally and to help in every way possible. Contact the Philippine consulate in your country or any Filipino community and collaborate with them.

To all those who have family left in the Philippines, you’re all included in our prayers. May our Almighty Father to give each of us the strength to overcome this trials, which we face today, and for those who have already extended their help, thank you very much and may God bless you. Let us all pray and remain united in the name of God

Peachy & Davide

Difficulty:

INGREDIENTS:

• CUBED CHICKEN  – 400gr
• CUBED POTATOES – 300gr
• QUARTERED RED ONION – 2 PCs. (medium size)
• CRUSHED GARLIC – 8 cloves
• CHOPPED BASIL – 1 tsp.
• GROUND PEPPER – 1/8 tsp.
• OYSTER SAUCE – 3 tbsp.
• EXTRA VIRGIN OLIVE OIL – 3 tbsp.

DIRECTIONS:

1. Heat extra virgin olive oil in a medium sized pot, roast potatoes until golden brown and set aside.
2. Using the same pot, sauté onions for 1min.
3. Add garlic, basil, chicken, ground pepper, oyster sauce and simmer for 3min.
4. Add in roasted potatoes and simmer for 7min or until chicken and potatoes are well cooked.

Difficulty:  

Preparation time: 30′

SERVINGS: 3

INGREDIENTS:

• FRESH / FROZEN MUSSELS -1kg.
• COCOMILK – 1 CAN / 400ml
• SLICED GARLIC – 5 cloves
• SLICED GINGER – 40gr
• SLICED LEMON GRASS – 2 stalk
• CHILLI - 2  PCs.
• LEMON KAFFIR -4 PCs.
• GROUND PEPPER – ¼ tsp.
• SLICED GREEN ONION – 4 stalk
• BROTH CUBE – ½ PC. Classic Flavor
• EXTRA VIRGIN OLIVE OIL – 3 tbsp.

DIRECTIONS:

1. Heat a large pan and add extra virgin olive oil.
2. Sauté ginger and after 1min add garlic, lemon grass, lemon kaffir leaves and stir for 1min or until garlic is slightly golden brown.
3. Add mussels, cocomilk, ground pepper, chilli and broth cube.
4. Simmer until mussels are cooked, stirring occasionally.
5. Add green onion for garnishing and serve.

Difficulty:  

Preparation time: 1h 20′

SERVINGS: 10

INGREDIENTS:

• GROUND PORK – 300gr
• GROUND BEEF – 400gr
• GRATED CARROTS – 2 PCs. (medium size)
• QUARTERED BOILED EGGS - 4 PCs.
• SAUSAGE – 1PC. (add more to taste)
• GREEN PEAS – ½ CUP
• DRIED RAISINS – ½ CUP
• GRATED PARMESAN CHEESE – 100gr.
• BLACK PEPPER POWDER – ¼ tsp.
• PAPRIKA POWDER – ¼ tsp.
• BROWN SUGAR – 2 tsp.
• CHOPPED RED BELL PEPPER – ½ PC.
• SALT – 2 tsp.
• CHOPPED ONION – 1 PC. (medium size)
• CHOPPED GARLIC – 4 cloves