Cooking with Peachy

   Print this recipe

Difficulty:

Preparation time: 20′

Servings: 4

Calories per serving: 254 kcal

Ingredients:

Procedure:

1. Heat the oil in a large pan or a Wok, fry the onion for 1 minute and then add the garlic.
2. Stir constantly for 2 minutes and then add the carrots, green peas, oyster sauce, black pepper powder and stir for 2 additional minutes.
3. Add the seafood, tuna and stir until done.
4. Add the rice and mix until well combined.
5. Before serving, mix in the bell pepper.

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: 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: 20′

SERVINGS: 4

INGREDIENTS:

• CRAB MEAT – 80gr (fresh or canned)
• FINELY CHOPPED CARROTS – 1 small PC.
• FINELY CHOPPED CELERY – 1 stalk
• GREEN PEAS – ¾ CUP
• FINELY CHOPPED RED ONION – ½ PC.
• FINELY CHOPPED GARLIC – 2 cloves
• SCRAMBLED EGGS – 2 PCs.
• SLICED GREEN ONION – 1 stalk
• OYSTER SAUCE – 1 tsp. (add more if needed)
• BLACK PEPPER POWDER – 1/8 tsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.

DIRECTIONS:

1. Steam a crab of 500gr in size and extract the meat (eventually replace with canned crab meat)
2. Heat a non-stick frying pan, once hot, add extra virgin olive oil.
3. Saute onion, garlic, carrots, celery, green peas and crab meat.
4. Add oyster sauce, black pepper powder and mix well.
5. Create space in the pan and pour the scrambled eggs, once firm, chop them finely and mix together with the vegetables.
6. Add steamed rice and mix well.
7. Before serving, garnish with green onions and serve.

Difficulty: 

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• STEAMED BASMATI RICE – 250gr. (Bahaw/Kaning lamig)
• CHICKEN STRIPS – 250gr.
• GREEN CURRY PASTE – 1 tsp.
• CHOPPED ONION -½ PC.
• CHOPPED GARLIC – 2 cloves
• CHICKEN POWDER – ½ scoop
• SALT – 1 tsp.
• SLICED GREEN ONION – 1 stalk
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.

DIRECTIONS:

Season chicken strips with chicken powder and the steamed rice with the salt. Heat a non-stick frying pan and add the extravirgin olive oil. Saute the onion and the garlic until golden brown. Add the the green curry paste and stir until well mix, add the chicken until cooked, add the steamed rice and mix very well with all the other ingredients. Once done, add the sliced green onion and serve.