Cooking with Peachy

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Difficulty:

Preparation time: 1h 30′

Servings: 8

Calories per serving: 470 kcal

Ingredients for the marinade:

• Chicken breast – 1 kg
• Yoghurt – 1 cup
• Lemon juice – 1/4 cup
• Onion – 2 PCs.
• Butter – 50 gr
• Garlic – 4 cloves
• Ginger powder – 1 tsp.
• Chili powder – 1/2 tsp.
• Garam Masala – 3 tsp.
• Annatto powder – 3 tsp. (natural red food colouring)
• Olive oil – 4 tbsp.

Ingredients for the gravy:

• Tomato sauce – 500 ml
• Sour cream – 1 cup
• Cream – 1 cup
• Butter – 100 gr
• Ginger powder – 1 tsp.
• Garam Masala – 1 1/2 tsp.
• Brown sugar – 2 tsp.
• Lemon juice – 2 tbsp.
• Cumin seeds – 1 tsp. (ground)
• Salt – 1 tsp.

Procedure:

1. Marinate the chicken with the lemon juice, salt, ginger powder and Garam Masala.
2. Add the chili powder and mix with a wooden ladle.
3. Slice the onion and process it finely with the yoghurt, garlic and Annatto powder.
4. Add the mixture to the chicken, mix well and let marinate for 1 hour.
5. Heat the olive oil in a large pan or a Wok and melt in the butter (50 gr).
6. Drain the chicken from the marinade and fry for 5-6 minutes or until nicely golden brown.
7. Using the same pan or Wok, add the remaining 100 gr of butter, cumin, garam masala, ginger powder, brown sugar, lemon juice, salt, sour cream, cream and tomato sauce.
8. Once the sauce starts boiling add the chicken and simmer for 7 minutes.

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.

GOOD FOR 4 PERSONS.

FIRST SET OF INGREDIENTS:

• FISH FILLET – 600 gr.
• SCRAMBLED EGG – 1 PC.
• SALT – 3/4 tsp.
• BLACK PEPPER POWDER – 1/4 tsp.
• GARLIC POWDER – 1/4 tsp.
• CORN STARCH – 3 tbsp.
• COOKING OIL FOR FRYING.

SECOND SET OF INGREDIENTS:

• YOUNG CORN – 150 gr.
• CARROTS – 100 gr.
• HOLLAND BEANS – 100 gr.
• BEANCURD / TOFU – 400 gr.
• RED BELL PEPPER – 1/2 PC.
• GINGER POWDER – 1/2 tsp.
• OYSTER SAUCE – 3 tbsp.
• SLICED ONION – 1 PC. (MEDIUM SIZE)
• CHOPPED GARLIC – 3 cloves
• OLIVE OIL FOR FRYING THE BEAN CURD OR TOFU.
• OLIVE OIL – 2 tbsp. TO SAUTEED THE SPICES.

PROCEDURE:

Heat the olive oil in a large non-stick frying pan, meanwhile, season the sliced fish fillet with salt, black pepper powder, garlic powder and mix well. Add the scrambled egg and mix well again, spoon in the corn starch and mix again until fish is finely coated.

Once olive oil is hot, fry the bean curd or tofu until golden brown and set aside.

Using the same cooking pan, replace the olive oil with cooking oil, deep fry the fish for 3 minutes and set aside.

Final phase, heat 2 tbsp. of olive oil in the pan and saute the onions and the garlic. Add the young corn, the water, the oyster sauce and simmer for 3min then every 3min of cooking add respectively the carrots, the Holland beans and red bell pepper, the fried fish and the fried bean curd, leave it sweat for additional 3min and serve.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• BEEF TRIPE - 800 gr.
• FRESH TOMATO CHUNKS – 1 kg.
• BASIL – 1 tbsp.
• GROUND BLACK PEPPER – 1/2 tsp. (YOU CAN USE BLACK PEPPER POWDER)
• OYSTER SAUCE – 4 tbsp.
• CHOPPED GARLIC – 4 cloves
• CHOPPED ONIONS – 1/2 PC.
• OLIVE OIL – 2 tbsp.
• SLICED GINGER – 25 gr.

PROCEDURE:

Boil the beef tripe for 1 hour add, if you like, sliced ginger to remove unwanted smells.

Once tripe is soft, heat the olive oil in a medium size pot and brown the onions and garlic, add the beef tripe, the basil, the fresh tomato chunks, the ground black pepper, the oyster sauce and bring to boil until tomatoes are cooked and serve.

GOOD FOR 4-6 PERSONS.

INGREDIENTS:

• BEEF – 600 gr.
• SLICED ONIONS – 2 PCs.
• CHOPPED GARLIC – 2 cloves
• COCO-MILK – 400 ml
• CORIANDER SEEDS – 2 tsp.
• CUMIN – 1 tsp.
• CLOVES – 3 PCs.
• CARDAMOM – 3 PCs.
• CINNAMON – 2 little PCs.
• OLIVE OIL – 2 tbsp.
• SALT & GROUNDED PEPPER SEEDS FOR SEASONING

PROCEDURE:

In a blender, blend a half of the onion with the garlic and 4 tbsp. of coco-milk and use this mixture to marinate the meat for 30 minutes.

Add the oil in a large pan and brown the remaining onion for 3 minutes, then add the meat with all the marinating, coriander and cumin seeds that you have previously crushed in a mortar and other spices.

Leave cook for 2 minutes then add the remaining coco-milk and cover with the lid, after about 45 minutes, or when the sauce reached a nice creamy appearance, adjust of salt and pepper and serve.

TIP: before to serve, remove the cloves, the cardamom and the cinnamon from the dish avoiding someone to chew.