Cooking with Peachy

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Preparation time: 20′

Servings: 2

Calories per serving: 360 kcal

Ingredients:

• Sliced Chicken Breast – 1 PC.
• Lemon Juice - from  1/2 PC.
• Soy Sauce – 2 tbsp.
• Achuete / Annatto Powder – 2 tsp.
• Black Pepper Powder – 1/4 tsp.
• Paprika Powder – 1/2 tsp.
• Garlic Powder – 1 tsp.
• Brown Sugar – 3 tsp.
• Cooking oil – 1 – 1/2 tbsp.

Procedure:

1. In a medium-sized bowl marinate the chicken with lemon juice and soy sauce.
2. Season with the black pepper powder, salt, brown sugar, garlic powder, paprika powder and Annatto powder.
3. Allow to marinate for additional 30 minutes, or overnight, in the refrigerator covered with transparent film before cooking.
4. Heat a medium-sized frying pan, add the oil and pan fry the chicken with its marinade.
5. Flip over often until the chicken is nicely browned and serve.

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Difficulty: 

Preparation time: 20′

Servings: 8

Calories per serving: 170 kcal

Ingredients:

• Pork heart – 500 g (1.10 lb.)
• Pork lung – 300 g (10.58 oz.)
• Onion – 1 large (minced)
• Garlic – 1 head (minced)
• Red bell pepper – 1 PC. (diced)
• Soy sauce – 5 tbsp.
• Cooking oil – 3 tbsp.
• Ground pepper – 1/4 tsp.
• Sambal – 1 tsp.
• Lemon juice – from 1 PC.
• salt – 2 tsp.
• Annatto powder – 1/2 tsp.

Procedure:

1. Heat the oil in a pan and sauté the onion and garlic until fragrant.
2. Add the Annatto powder and stir well to combine.
3. Add the pork heart and lung, both finely diced and then season with the salt, soy sauce, lemon juice, ground pepper, brown sugar and sambal.
4. Cook for 15 minutes stirring occasionally
5. One minute before cooking end, mix in the red bell pepper.

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Difficulty: 

Preparation time: 20′

Servings: 8

Calories per serving: 205 kcal

Ingredients:

Procedure:

1. Melt the butter in a large non-stick frying pan and saute the minced onion for 1 minute.
2. Add the minced ham and stir for 1 minute.
3. Add the eggplant cut into bite size.
4. Stir well and then add the bouillon cube and salt.
5. Cook over a low heat with the lid until eggplant start to be soft and then add the black pepper powder and tomato paste.
6. Mix well and once eggplant are well cooked press them with a ladle to create a flat surface and then pour the beaten eggs all over.
7. Sprinkle with the cheese, cover with the lid and cook until cheese has melt and eggs are firm.
8. Finish the cake with a dash of minced parsley.

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Difficulty: 

Preparation time: 60′ + Marinating time

Servings: 4

Calories per serving: 640 kcal

Ingredients:

Procedure:

1. Marinate the chicken in a large bowl for 30 minutes with the soy sauce, pineapple juice, lemon juice, flaked garlic, ½ tsp. of freshly ground black pepper, brown sugar and salt.
2. Heat a large non-stick frying pan and add the chicken drained from the marinade. Stir constantly until golden brown.
3. Create some space in the pan and add the crushed garlic, bay leaves, ½ tsp. of ground pepper and stir until fragrant.
4. Add the marinade to the chicken, oyster sauce and simmer with the lid on until the chicken is very tender stir occasionally until sauce has reduced.

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Difficulty:

Preparation time: 20′ + chilling time

Servings: 4

Calories per serving: 340 kcal

Ingredients:

• Ground pork & Beef – 750 g (26.46 oz.)
• Garlic – 7 cloves
• Black pepper powder – 1 tsp.
• Chili powder – 3/4 tsp.
• Brown sugar – 3 tbsp.
• Paprika powder – 2 tsp.
• Vinegar – 4 tbsp.
• Soy sauce – 3 tbsp.
• Annatto /Achuete – 1/2 tsp.
• Baking powder – 1 tsp.
• Salt – 2 tsp.
• Olive oil for frying

Procedure:

1. Mix well all the spices with the meat for 5 minutes, until dough is smooth.
2. Lay a sheet of transparent film on a flat surface then add 3 tbsp. of dough forming a cylinder
3. Cover with the film and roll up adjusting the shape until you get a cylinder about 1 inch.
4. Close both ends like a candy and refrigerate for 1 hour.
5. Heat a non-stick skillet with oil, gently remove the film from Longanisa and fry, turning constantly, until the surface is golden brown and the inside is well cooked.