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: 20′

SERVINGS: 2

INGREDIENTS:

• SPAGHETTI – 180gr
• CLAMS – 450gr
• CHOPPED GARLIC – 2 tbsp.
• CHOPPED PARSLEY – 1 & ½ tbsp.
• GROUND PEPPER – ¼ tsp.
• GINGER POWDER – ¼ tsp.
• EXTRA VIRGIN OLIVE OIL – 3 + 2 tbsp.
• BROTH CUBE – 1 + ½ PC. (Classic Flavor)
• WATER FOR BOILING PASTA

DIRECTIONS:

Bring to a boil a large quantity of water in a pot and add 1PC. of broth cube. In a large pan, heat the olive oil and saute garlic and parsley, add clams, 1/2 PC. of broth cube, ginger powder and 2 scoop of cooking water of pasta. Once water is boiling, add pasta and cook as indication on pack. Add ground peper on the clams, stir and set aside. Once pasta is quite cooked, drain and add to the clams, stir often until done, if necessary, add some cooking water of pasta again. Complete with 1 tbps of extravirgin olive oil and some fresh finely chopped parsley.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• SHRIMPS – 500gr. (Shelled and without vein)
• SLICED AMPALAYA – 300gr. (Bitter Melon)
• CHOPPED GARLIC – 5 cloves
• SLICED RED BELL PEPPER – 100gr.
• A PINCH OF GROUND MIXED PEPPER SEEDS.
• OYSTER SAUCE – 2 tbsp.
• OLIVE OIL – 3 tbsp.
• SALT – 2 tsp.
• GIN – 3 tbsp.

PROCEDURE:

In a small mixing bowl, treat the sliced Ampalaya with abundant salt then wash with water, this operation will reduce the bitterness.

In a medium size non-stick frying pan, heat the olive oil and saute the chopped garlic until golden brown, add the sliced Ampalaya and one spoon of oyster sauce then simmer until Ampalaya is half cooked. Add the shrimps, the gin, one spoon of oyster sauce, a pinch of ground mixed pepper seeds and keep simmering until shrimps are cooked, add the sliced red bell pepper 1min before removing from heat.