Cooking with Peachy

Archive for September, 2009

Difficulty:  

Preparation time: 40′

SERVINGS: 6

INGREDIENTS:

• CHICKEN – 800gr
• GLUTINOUS RICE – 150gr
• BASMATI RICE – 150gr
• CHICKEN STOCK POWDER – 1 scoop
• BROTH CUBE – 1 PC. (classic flavour)
• FINELY CHOPPED GINGER – 4 tbsp.
• CHOPPED GARLIC – 2 tbsp.
• GROUND PEPPER – ½ tsp.
• FISH SAUCE – 1 tbsp.
• SALT - ½ tsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.
• WATER

TOPPINGS INGREDIENTS:

• HARD BOILED EGGS – 2 PCs. (add more to taste)
• SLICED GREEN ONION – ½ CUP
• GROUND PEPPER – A PINCH
• CHOPPED GARLIC – 4 tbsp.
• SALT – ½ tsp.
• GIN – 3 tsp.
• EXTRA VIRGIN OLIVE OIL - 4 tsp.

DIRECTIONS:

1. Remove chicken meat from the bones and dice it.
2. Heat a large pot with extra virgin olive oil.
3. Fry ginger for 1min.
4. Add garlic and stir until golden brown.
5. Add chicken meat, chicken bones, chicken stock powder, ground pepper, salt, water and simmer for 15min.
6. After 15 minutes, remove chicken bones from the pot.
7. Wash rice under current tap water and then and add into the pot.
8. Add fish sauce, broth cube, add more water if needed and stir constantly over a medium heat until rice is cooked and sauce is thick.
9. While rice is simmering, place garlic for the topping in small sized mixing bowl.
10. Add salt, gin, extra virgin olive oil and mix well.
11. Heat a small frying pan and toast garlic until deep brown.
12. Serve rice soup in a serving bowl, garnish with green onions, sliced hard boiled eggs, toasted garlic and ground pepper.

Difficulty:  

Preparation time: 45′

SERVINGS: 6

INGREDIENTS:

• SPINACH – 500gr
• TUNA FLAKES – 160gr
• CHOPPED GINGER – 30gr
• CHOPPED GARLIC – 6 cloves
• THAI / JALAPEÑO / LABUYO RED CHILI – 3 PCs.
• COCOMILK – 1 CAN / 400ml
• BAGOONG GUISADO – 2 tbsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.

DIRECTIONS:

1. Heat a medium sized pot and add extra virgin olive oil.
2. Saute ginger, garlic and tuna.
3. Smash the tuna while stirring continuously, add red chili, bagoong guisado, cocomilk, adjust into medium heat and simmer for 5min.
4. Add spinach gradually while covering with lid to steam and compress the leaves until all spinach has been added.
5. Stir once in a while and let simmer for 20min or until desired thickness.

Difficulty:

Preparation time: 60′

SERVINGS: 3

INGREDIENTS:

• PORK BELLY / PORK LIEMPO – 600gr
• SLICED GARLIC – 3 cloves
• GROUND PEPPER -  ½ tsp.
• ROSEMARY – 1 tsp.
• SALT – 2 tsp.
• SLICED GINGER – 30gr
• BROTH CUBE – 1 PC. (classic flavour)
• COOKING OIL – 1 Lt.

DIPPING INGREDIENTS:

• LEMON JUICE – 1 PC.
• CHOPPED GARLIC – 2 cloves
• SALT
• SOY SAUCE – ½ tsp.

DIRECTIONS:

1. Bring to a boil a large quantity of water in a large pot.
2. Add pork, salt, sliced garlic, pepper, rosemary, ginger, broth cube and simmer for 30min. (adjust boiling time according to thickness of meat)
3. After boiling the meat, dry it well with paper towel, if necessary, pressing it to release excess liquid.
4. Heat a large frying pan, add oil and fry the pork until golden brown.
5. Sprinkle carefully water 2min before removing from the pan, slice and serve with dipping.

Tip: Dry well meat after having boiled it will avoid dangerous splashing of hot oil during frying

Difficulty:

Preparation time: 45′

SERVINGS: 4

INGREDIENTS:

• SHELLED AND DEVEINED SHRIMPS – 300gr
• OYSTER SAUCE – 1 ½ tbsp.
• SLICED GREEN BELL PEPPER – 1 PC.
• QUARTERED ONION – 2 PCs. (medium size)
• CHOPPED GARLIC – 7 cloves
• CHILI PASTE – 1 tsp.
• DILL – 1/8 tsp.
• PAPRIKA – 1/8 tsp.
• GROUND PEPPER – 1/8 tsp.
• GINGER POWDER – 1/8 tsp.
• GIN – 1 tbsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.
• BUTTER – 1 tbsp. (optional)

DIRECTIONS:

1. Peel and devein the shrimps leaving intact the final part of the tail.
2. Season the shrimps with ground pepper, ginger powder and gin.
3. Heat a frying pan, add extra virgin olive oil and saute onions and garlic.
4. Add the green bell pepper and simmer for 1 minute.
5. Add the shrimps, paprika powder, dill, oyster sauce, chili paste and mix well.
6. If you have sizzling plate, heat it heavily and place butter.
7. Transfer the shrimps onto the sizzling plate and serve imediately.

Difficulty:

Preparation time: 30′

SERVINGS: 8

INGREDIENTS:

• CUBED PORKLOIN – 800gr
• SHRIMP PASTE GUISADO - 2 tbsp. (spicy flavour)
• CHOPPED GARLIC – 7 cloves
• CHOPPED ONION – 1 PC. (medium size)
• COCOMILK – 1 CAN / 440ml
• GROUND PEPPER – 1/8 tsp.
• COOKING OIL – 2 tbsp.

DIRECTIONS:

1. Heat a frying pan and add cooking oil.
2. Stir fry pork until golden brown.
3. Add onion, garlic, ground pepper and shrimp paste.
4. Mix in cocomilk, adjust into medium heat and simmer until sauce reduced of ¾. Serve with rice.

Tip: add to taste some vegetables like string beans or baguio beans.