Cooking with Peachy

Archive for the ‘Vegetables’ Category

INGREDIENTS:

• SLICED EGGPLANT – 800gr.
• SHRIMP PASTE GUISADO – 3 ½ tbsp. (Regular Flavor)
• CHOPPED GARLIC – 5 cloves
• FINELY SLICED ONION – 1 PC.
• FINELY SLICED GINGER – 2 tbsp.
• GROUND MIXED PEPPER SEEDS – ¼ tsp.
• COCOMILK – 1 CAN / 400ml.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.

PROCEDURE:

1. Heat the oil in a large frying pan. Add the finely sliced ginger and onion until fragrant.
2. Add the garlic, shrimp paste and eggplant.
3. Season with ground mixed pepper seeds and stir occasionally for 2 minutes.
4. Add the cocomilk, stir and let simmer until eggplant are soft and sauce has thickened.

Tip: you can add sliced fresh seeded red chili for a spicy taste.

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: 30′

SERVINGS: 4

INGREDIENTS:

• ASSORTED SHELLED SEAFOOD – 400gr
• CARROTS – 200gr
• HOLLAND BEANS – 200gr
• CAULIFLOWER – 200gr
• RED BELL PEPPER – 100gr
• BABY YOUNG CORN – 230gr
• CHINESE CABBAGE – 100gr
• SLICED ONION – 1 PC. (medium sized)
• CHOPPED ONION – 3 cloves
• OYSTER SAUCE – 3 tbsp.
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.
• BROTH CUBE – 1 PC. (classic flavor)
• BLACK PEPPER POWDER – A PINCH
• CORNSTARCH – 4 tsp.

DIRECTIONS:

Bring to a boil a large quantity of water in large pot, add broth cube and carrots and boil for 5min. Strain carrots and add cauliflowers boiling for 3min. Follows every 3min baby young corn and stalks of chinese cabbage. Set aside all boiled vegetables as well as the vegetable broth.

Heat a large non-stick frying pan or wok. Add the extravirgin olive oil and saute onions, garlic, add seafoods, holland beans, black pepper powder, oyster sauce and simmer for 2min. Add bell pepper and after 1min, add previously boiled vegetables within some of its cooking water, keep simmering for 2min while ina small cup dissolve 4 tsp. of cornstarch, add to the preparation to thicken the sauce and serve.

Difficulty:

Preparation time: 35′

SERVINGS: 6

INGREDIENTS:

• CUBED PORK MEAT (Bite sized) - 200gr.
• SLICED SQUASH – 200gr.
• SLICED AMPALAYA/BITTER MELON – 100gr.
• SLICED OKRA – 200gr.
• SLICED STRING BEANS – 300gr.
• SLICED EGGPLANT – 150gr.
• SHRIMP PASTE GUISADO – 2 tbsp.
• CHOPPED GARLIC - 4 cloves
• SLICED ONION - ½ PC.
• SLICED TOMATOES – 2 PCs.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.
• SALT FOR THE AMPALAYA/BITTER MELON – 1 tsp.

DIRECTIONS:

In a small mixing bowl add bitter melon, sprinkle 1 tsp. of salt, mix well and then wash with cold water, this operation will reduce bitterness

Heat a wok and add the extra virgin olive oil. Saute the sliced onions and garlic. Add the sliced pork, sliced tomatoes, shrimp paste and simmer until tomatoes are smashed.

Add the slice squash and simmer for 5 minutes and then add the following vegetables with a 5min interval: ampalaya, eggplant, string beans, okra. Once okra is cruchy, remove from heat and serve.

Difficulty:

Preparation time: 15′

SERVINGS: 4

INGREDIENTS:

• OKRA – 300gr.
• SLICED ONIONS – ½ PC.
• SLICED FRESH TOMATOES – 1 PC.
• SHREDDED GINGER – 25gr.
• SWEET RED BELL PEPPER – ½ PC.
• SALT - ½ tsp.
• JUICE OF A LEMON – 1 PC.
• EXTRAVIRGIN OLIVE OIL – 1 tbsp.
• GROUND PEPPER – A PINCH

DIRECTIONS:

Bring to a boil a large quantity of water in a pan and cook the okra until crunchy, in the meantime, mix all the other ingradients in a salad bowl. Add the cooked okra, mix again and serve.

Tip: mix of cold and hot ingredients might not be everyone’s taste, in this case, let either the okra cool down before to mix with the salad or refrigerate before serving.