Cooking with Peachy

Archive for December, 2009

Difficulty:

Preparation time: 30′

Servings: 6

Calories per serving: 375 kcal

INGREDIENTS:

• EGG NOODLE / PANCIT - 250 gr
• SHRIMPS - 300 gr
• SMOKED BACON – 200 gr
• BEAN SPROUTS – 250 gr
• MINCED GARLIC – 5 cloves
• HOISIN SAUCE – 3 tbsp.
• GROUND BLACK PEPPER – 1/8 tsp.
• SLICED GREEN ONION – 1 cup
• EXTRA VIRGIN OLIVE OIL - 1 tbsp.
• WATER – 2 cups

PROCEDURE:

1. Peel the shrimp leaving the last part of the tail and soak the shells in the 2 cups water.
2. Heat a large pan or wok. Add the extra virgin olive oil and saute the garlic until slightly golden brown.
3. Add the smoked bacon and stir constantly for about 3 minutes or until the garlic is golden.
4. Add the shrimps and mix
5. Pour in the water from the shells using a strainer to retain the shells.
6. Add the hoisin sauce, ground black pepper and simmer until shrimps are cooked.
7. Add the bean sprouts, noodle and mix constantly to cook evenly until noodles are done.
8. Garnish with the green onion and serve.

Difficulty:

Preparation time: 45′

Servings: 4

Calories per serving: 375 kcal

INGREDIENTS:

• TIGER PRAWNS – 12 PCs. (Peeled and deveined)
• COCONUT MILK – 500 ml
• THINLY SLICED LEMON GRASS – 3 stems
• SHREDDED GINGER – 2 tbsp.
• SLICED GARLIC – 3 cloves
• SHREDDED KAFFIR LEAVES – 4 PCs.
• FISH SAUCE – 1 tbsp.
• LIME JUICE – 1 tbsp.
• GROUND MIXED PEPPER SEEDS – 1/8 tsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.
• CORIANDER LEAVES

PRAWNS STOCK INGREDIENTS:

• SHELLS FROM THE 12 PCs. TIGER PRAWNS
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.
• SLICED LARGE ONION – 1 PC.
• SALT – ½ tsp.
• WARM WATER – 500ml

PROCEDURE:

1. Peel and devein the prawns. Set aside the shells for the stock.
2. Heat a medium sized pot, add the extra virgin oil and saute the onions until soft.
3. Add the prawn’ shells and stir until good roasted. Pour in the water, add the salt, adjust to a medium heat and simmer for 30 minutes skimming off if needed.
4. Strain the stock into a bowl and bring back to heat the same pot.
5. Add the extra virgin olive oil and saute the ginger, lemon grass and kaffir leaves until fragrant. Add the garlic and stir until nicely golden brown.
6. Once spices are done, add the coconut milk, water, lime juice, shrimp stock and simmer for 10 minutes over medium-low heat.
7. After 10 minutes, add the prawns and simmer until cooked.
8. Add the ground pepper and serve garnishing with fresh coriander leaves or green onion.

Note: If you want hot spiced, just add a chopped red fresh chili or red chili powder.

Difficulty:  

Preparation time: 40′

Servings: 6

Calories per serving:  300 Kcal

Difficulty:  

Preparation time: 25′

Servings: 8

Calories per serving:  106 kcal

INGREDIENTS:

• COLD STEAMED BASMATI RICE – 4 cups
• THINLY SLICED CHICKEN BREAST – 250gr.
• CRUSHED PINEAPPLE PULP – 1 PC.
• CHOPPED YELLOW BELL PEPPER – ½ cup
• CHOPPED CELERY – ¼ cup
• CHOPPED CARROTS – ½ cup
• CHOPPED ONIONS – ½ cup
• GREEN PEAS – ½ cup
• CHOPPED PARSLEY – 1 tbsp.
• SOY SAUCE – 2 tbsp.
• CHOPPED GARLIC – 3 cloves
• BLACK PEPPER POWDER – 1/8 tsp.
• ANNATTO POWDER – ¼  tsp. (red natural food colouring)
• BROTH CUBE – 1 PC. (classic flavour)
• EXTRA VIRGIN OLIVE OIL – 2 tbsp. + 2 tbsp.

PROCEDURE:

1. Season the chicken with the soy sauce and black pepper powder.
2. Heat a pan over a high heat, add 2 tbsp. of extra virgin olive oil, Annatto powder and half of the broth cube.
3. Once the broth cube has melted, add the cold rice and toss thoroughly.
4. Set aside the rice and heat a large non-stick frying pan, add 2 tbsp. of extra virgin olive oil and fry the onions for 2 min.
5. Add the garlic, stir for 1 min and then add the chicken, cook this mixture for about 6 to 7 min.
6. Add the celery, carrots, pineapple, the remaining broth cube and stir occasionally until the juice of the pineapple has reduced.
7. Add the green peas, bell pepper and cook fro 2 min and then add in the rice.
8. Mix well, add the parsley just leaving some for top dish decoration.

NOTE: you can use the emptied pineapple as a serving dish like in the picture

Difficulty:  

Preparation time: 1h

Servings: 4-6

Calories per serving:  300 kcal

INGREDIENTS:

• PORK  SHANKS – 1kg.
• CUBED POTATO  – 2 PCs.
• CUBED CARROTS – 2 PCs.
• CUBED YELLOW BELL PEPPER – ½ PC.
• GREEN PEAS -  1/3 CUP
• LIVER SPREAD – 3 tbsp.
• TOMATO SAUCE – 350 ml.
• OYSTER SAUCE – 3 tbsp.
• BROTH CUBE – 1 PC. (classic flavour)
• CUBED LARGE ONION – 1 PC.
• SLICED GARLIC – 3 cloves
• GROUND PEPPER – ½ tsp.
• WARM WATER – 500 ml.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.

PROCEDURE:

1. Heat a large non-stick frying pan and add the extra virgin olive oil.
2. Add the pork shanks and roast until lightly golden brown.
3. Create some space in the pan and saute the cubed onions until soft and fragrant.
4. Add the garlic, warm water, broth cube, ground pepper and simmer until water is reduced by half.
5. Add the liver spread, tomato sauce, oyster sauce and cubed potatoes, cook for 5 min and then add the cubed carrots and simmer until vegetables are cooked.
6. Add the green peas and yellow bell pepper, cover with lid and bring to a slow boil for 1 min.