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Prawns Stir Fry

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July 27, 2022

It is really a very simple recipe prepared from ingredients which are incredibly easily available everywhere. It is very much a Chinese cuisine inspired dish as the name suggests. This dish will taste a little bit sweet, tangy and the prawns are soft, succulent and moist. Extremely easy to prepare and I guarantee you the end result is mouth-watering, delicious, tender yummy prawns.

Ingredients

400 — 450 grams medium to large sized Prawns

1 tablespoon of Soy sauce

1 tablespoon of Vinegar

1 tablespoon of Schezwan Chutney

1 teaspoon of Sugar

2 tablespoons of oil

2 green chillies(optional)

Preparation

1. Clean the prawns and remove the black thread. I kept the tails on some of the prawns. Slit the large prawns a little. Do not go overboard. It is actually not necessary so you can conveniently ignore this step.

2. Now mix the cleaned prawns, soy sauce, vinegar, schewan chutney and sugar together. Let the prawns marinate for 20 to 30 minutes.

3. Take a pan or a wok, add the oil. You can use vegetable oil or groundnut oil, I used the latter. Heat it on a high flame.

4. After the pan is hot enough hit the marinated mixture to the pan. If you love spicy food or want to add a little bit of zing to the dish, add two slit green chillies just before adding the marinated prawns.

5. Stir fry the prawns for 2 to 3 minutes.

6. If you keep them in hot pan for more minutes, the prawns will lose their softness and become very rubbery / chewy. When cooking sea food, timing is very important.

Credit: Foodista

Potatoes Smothered W/ Egg Sauce (Cariucho)

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July 26, 2022

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Potatoes Smothered W/ Egg Sauce (Cariucho)

This is a delicious Ecuadorian side dish that can be served with any meat, poultry, and game that you please. The tender potato is smothered with this bright, egg-y, thick sauce that everyone would love! An easy-going recipe that won’t stress you one bit.

Ingredients

4 Big Russet, Idaho, or Red Potatoes

1 inch Scallion, chopped to 1 pieces

1 tablespoon , Unsalted Butter

1 teaspoon Achiote Seeds, If you don’t have this on hand it’s fine, you can live without it. These seeds just give

1 cup Scallions, chopped small (minced)

1 tablespoon All-Purpose Flour

1/4 cup Cilantro, chopped small (minced)

Salt& Pepper, to taste

1 cup Milk

1/2 cup Heavy Cream

4 Hard-Boiled Eggs, roughly chopped

1 Jalapeno with or without seeds (your choice), chopped small (minced)

2 strips Bacon, cubed and cooked until crisped

Preparation

1. Start off by cooking the potatoes with the skin on, 1 Tbsp of salt, and the 1 scallion that was chopped. Cook potatoes until tender then turn heat off to keep it warm. While cooking potatoes you can start working on the sauce.

2. Melt the butter in a pan/sauce pot with the achiote to extract the color. Once the butter is yellowish/orange remove the achiote seeds with a spoon.

3. Saute the scallions for 2-3 minutes, then add in the flour and cilantro and saute for 1 minute.

4. Dd in the milk and season with salt and pepper, cook for 1 minute. Then add in the heavy cream and cook until the sauce thickens.

5. Once sauce is thickened, stir in the chopped hard-boiled eggs and jalapeno.

6. Once ready to start plating, using a glove, peel the skin off the cooked potatoes and add them onto your serving platter. Smother on the egg sauce and garnish with bacon.

Credit: Foodista

Pot Roast with Vegetables

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July 25, 2022

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It is always a treat to have some extra time to prepare a meal and leaving the hustle and bustle of the day behind and enjoying some fun time in the kitchen. Having a recipe that required to be cooked in the oven… well that is the ultimate dream for me.

Besides having more free time, I love the wonderful aroma that will welcome you and will linger in your house making you hungry for the meal to come.

I do love this recipe and I love how my family cannot wait to sit at the dining table. Not to mentions simple, delicious and great leftover tasting even better the day after.

TIP: You can add peas if you wish when you add the carrots. When selecting the red potatoes make sure that they are all the same size so they all will all cook the same. Insert a knife in the middle of the potatoes to make sure that they are cooked through and done.

Ingredients

1 tablespoon vegetables oil

1 4 pounds boneless chuck roast, rolled and tied

2 onions, chopped fine

4 garlic cloves, chopped fine

1 cup canned crushed tomatoes

¼ cup red-wine vinegar

1 tablespoon firmly packed brown sugar

1 bay leaf

1 pound carrots cut diagonally into 1 inch thick slices

1 ½ pounds small red potatoes, peeled

1 ½ tablespoons cornstarch dissolved in 1 ½ tablespoons cold water

Minced fresh parsley leaves

Preparation

1. Preheat the oven to 350 °.

2. In a large heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper on all sides. Transfer the beef to a plate, add the onions and the garlic to the casserole, and cook the mixture over moderate heat, stirring, until the onions are soft and golden.

3. Stir in the tomatoes, the vinegar, the sugar, the bay leaf, and 2 ½ cups water, bring the mixture to a boil, and add the beef. Braise the beef, covered, in the oven for 1 hour, add the carrots, and braise the mixture covered for 30 minutes. Add the potatoes and braise the mixture, covered, for 30 minutes, or until the beef and the vegetables are tender.

4. Transfer the beef with slotted spoons to a cutting board and let it stand, covered with aluminum foil, for 10 minutes. Skim the fat from the top of the cooking mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring to thicken the gravy to the desired consistency.

5. Simmer the gravy mixture, stirring occasionally for 2 minutes, season it with salt and pepper, and discard the bay leaf.

6. Slice the beef, arrange it on a heated platter, and transfer the vegetables with a slotted spoon to the platter. Spoon some of the gravy over the beef and serve the remaining gravy on the side. Garnish with the parsley.

Credit: Foodista

Pork Steak with Sauce

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July 23, 2022

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Pork Steak with sauce – traditional Moldovian dish by Denis Brovceac.

Ingredients

Pork Steak – 300 g

Salt – 2 g

Black pepper – 1 g

Vegetable oil – 50 g

Tomatoes – 30 g

Sweet pepper – 20 g

Chili – 2 g

Garlic – 2 g

Parsley and dill – 4 g

Vinegar 6% – 10 g

Water – 50 g

Butter – 20 g

Preparation

1. Meat clean, rinse, dry.

2. Marinate at salt and pepper and vegetable oil for about 15 minutes.

3. While meat is marinating, prepare the sauce.

4. Tomato, sweet pepper, chili pepper, garlic, parsley and dill finely chop.

5. Add the oil, vinegar diluted with water, salt, black pepper. Mix.

6. Roast meat on the coals.

7. Ready pork steak spread on a plate, pour the sauce.

8. Bon Appetit!

Credit: Foodista

Pork Shoulder Stew

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July 22, 2022

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I was at first a bit hesitant to share this recipe, because of the simplicity of it and was concerned that you may not read it, or try it. All worries set aside, I choose to share it as we enjoyed it so much, even though it takes time to cook. However, the oven does all the work for you, so kick up your heels or shoes, and enjoy some time away from the kitchen.

The ginger and lime give it a savory flavor. No need to worry about skimming off the fat at as it is all removed prior to cooking. Mashed potatoes are the perfect side dish combination.

One warning: the house will smell wonderfully.

Ingredients

1 4-pounds pork shoulder, trimmed of all fat and cut in 1-inch cube

6 garlic cloves, peeled

1 large onion, peeled and sliced

1 2-inch cube fresh ginger, peeled

4 carrots, peeled and sliced

4-6 fresh thyme branches

1 cup white wine

2 tablespoons olive oil

2 tablespoons white wine vinegar

2 limes, squeezed

2 cups chicken stock

salt

pepper

Preparation

1. Preheat the oven at 350F. Place the rack on the lower part of the oven.

2. Trim all the fat from the pork shoulder and cut into 1-inch cubes. In a large cast enamel pot, over medium high, heat the olive oil. Add half of the pork cubes, do not overcrowd the pot, sear for a couple of minutes. Remove the meat from the pan and place on a plate. Add the remaining pork shoulder to the pan and sear for about a couple of minutes. Remove from the pot and add with the first batch.

3. Add the wine and vinegar to the pot and scrape any bits that may have stuck to the bottom or sides. Add the onions, carrots, garlic and ginger. Lower the heat to medium and cook for about 5 minutes, stirring occasionally, until the onions are soft.

4. Add the pork shoulder back to the pot over the onion’s carrots mixture. Season with salt and pepper. Add lime juice and fresh thyme. Stir all. Add the chicken broth to slightly cover the pork. (you may have some stock left over)

5. Cover with a tight lid and place in the hot oven. Cook for about 2 to 2 ½ hours, covered and stirring once in a while.

Credit: Foodista

Pork Rolls With Parma Ham and Pecorino Dolce Cheese

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July 21, 2022

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Pork Rolls With Parma Ham and Pecorino Dolce Cheese

This recipe comes from the traditional cuisine of Bologna in Northern Italy.

When you throw some slices of meat into a skillet that’s just family food. Roll the meat slices up round a tasty filling and they become pretty food for entertaining. These Italian meat roll ups or Involtini are easy as pie: they take minutes to cook and moments to assemble. Don’t cut the fat off the Parma ham, you need it to baste the meat from the inside, as without it the lean pork loin can turn out tough not tender. Though pork is Bologna’s favourite meat, you can substitute veal or turkey if prefer.

Serve the Involtini on a bed of creamy mashed potato or go one better and serve on a luscious bed of Bologna’s favourite comfort foods, the soft and fragrant slow cooked Friggione of wilted onions and tomatoes.

Ingredients

8 thin slices lean pork loin

8 slices not-too-lean Parma ham

4 ounces young Pecorino Dolce cheese (or a local young cheese wit

4 tablespoons white wine

1/2 cup chicken stock (or wine or water)

2 tablespoons olive oil

salt and pepper

Preparation

1. Spread out the meat slices and cover each slice with a slice of Parma ham.

2. Cut the Pecorino Dolce cheese into 8 sticks. Place a stick at one end of the meat and roll up neatly

3. Secure each roll with a tooth pick, going in and out sewing style.

4. Place the stock to warm up.

5. Heat the oil in a skillet. Add the rolls and brown carefully on all sides over a moderately high heat.

6. Add the wine, turn the heat down and let it evaporate almost completely.

7. Add add half the stock to the pan. Cover and braise on gentle heat for about 8 minutes or till tender. Make sure the sauce does not over reduce and add more stock if necessary.

8. Serve 2 rolls per person, drizzled with the reduced pan juices on a bed of mashed potatoes or Bologna Friggione

Credit: Foodista

Pork Pozole

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July 20, 2022

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Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion.

Ingredients

3 pounds boneless pork leg

2 25 oz. cans of hominy drained and rinsed

5 ancho chiles

5 guajillo chiles

1/2 white onion

3 arbÃ³l chiles optional, use if you want a spicier broth

3 cloves of garlic + 1 head of garlic

1 tbsp Mexican oregano

3 bay leaves

3 tsp sea salt + as needed

Preparation

1. Pork and Pork Broth

2. Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).

3. Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn’t pull apart easily after 45 minutes, cook for another 15 minutes.

4. When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.

5. Shred the pork with your fingers into 1â€³ long pieces.

6. Chile Base

7. Remove the stems, seeds and veins from the chiles and discard.

8. Place the chiles, clove of garlic and 1/2 white onion in a pot and just cover with water (about 3 cups).

9. Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.

10. Add the chiles, onion, garlic oregano and soaking liquid to your blender. Blend for 1 minute until smooth.

11. Strain the blended chile base. Discard the chile pulp that remains.

12. In a pot, heat 3 tablespoons of oil over medium high heat and pour in the chile base. Reduce the heat to a simmer.

13. Cook for 30 minutes until the base has thickened and darkened in color.

14. Hominy

15. Drain the canned hominy and rinse.

16. Put the rinsed hominy in a large pot and cover with 2â€³ of water.

17. Simmer while you are preparing the pork and chile base.

Credit: Foodista

Pork Chops with Sweet Sour Sauce

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July 18, 2022

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This is the perfect recipe if time is not on your side and you are hungry. In less than 20 minutes those Pork Chops with Sweet Sour Sauce are on the table.

Succulent and tender, the sugar sprinkled over the chops, allows for a nice caramelization to take place. The vinegar gives the bite that it needs yet not overpowering the dish. The garlic is as tender as it can be and absolutely wonderful.

Ingredients

2 1″ thick bone in pork chops

salt

1 1/2 teaspoon sugar

2 tablespoons olive oil

1 large shallot, chopped

4 garlic cloves, thinly sliced

1/4 cup red wine vinegar

3 rosemary springs

1 tablespoon drained capers

2 tablespoons unsalted butter

Preparation

1. Season the pork chops with salt and ½ teaspoon sugar. Heat 1 tablespoon olive oil in a large skillet over medium high. Cook chops, without touching them, until well browned underneath, about 3 minutes. Turn and cook the other side for another minute, slightly browned. Transfer to a plate (they will not be cooked), reduce the heat.

2. Pour the remaining 1 tablespoon olive oil into the same skillet and add the shallot and garlic. Cook stirring often until softened and just beginning to brown, about 3 minutes.

3. Add the vinegar and remaining tablespoon of sugar to the skillet. Cook until the vinegar is nearly evaporated, about 3 minutes.

4. Add rosemary, capers and ½ cup water to the skillet. Season with salt. Reduce the heat as needed to maintain a very low simmer. Add butter and swirl pan continuously until the sauce becomes smooth and emulsified.

5. Return the pork chops to the skillet arranging darker side up. Simmer gently in sauce until the chops are cooked about 3-5 minutes.

6. Transfer pork chops to plate and spoon sauce over it.

Credit: Foodista

Pork chops with apples and onions

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July 16, 2022

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Ingredients

4 pork chops (loin or shoulder, bone-in)

Salt and ground black pepper

1 tbs olive oil or sunflower oil

2 tbs unsalted butter

1 large white onion, sliced

3 cups apples (2 to 3 apples), cored and sliced

1 cup white wine

Preparation

1. Season the chops with salt and pepper on both sides. SautÃ© the pork chops in hot oil for 5 minutes on each side until browned. Transfer the chops to a warm plate.

2. Swirl the butter into the pan, and add the onion and apples. SautÃ© until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes.

3. Stir in the wine or other liquid. Return chops to the pan.

4. Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture.

5. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

6. Easy suggestion: replace the onion with leeks or add a sliced potato. You can deglaze the pan with beer, cider, chicken broth, or even water.

Credit: Foodista

Pork Blood Stew (Dinuguan)

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July 15, 2022

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Dinuguan is a savory dish of pork belly mixed with pork blood simmered with vinegar. It’s usually paired with Puto (simmer down now, this should not to be confused with the Spanish word), a sweet rice cake. The duo is a popular tandem. The acidity of the dish can be complimented with the sweet taste of the puto. This recipe is my hubby’s grandma’s recipe. She’s been the best cook in our family and I’m blessed to have shared her cooking expertise… the original way of preparing traditional Tagalog cooking. A young 89 years of age, we fondly call her MOMMY DORY. I stayed as close to her recipe as I could, in fact I had to call her to be sure… and yeah she’s the FIERCEST one in the family.

Ingredients

2 1/2 pounds pork belly, sliced

4 bay leaves

4 crushed garlic cloves

1 medium size onions

1 medium tomato, sliced (this is optional but Mommy Dory insist thattomato is the”

1 cup vinegar (you could add more at the dining table if you prefer the”sour” taste)

2 cups pork blood

1 cup soup stock

Preparation

1. In a wok, saute the garlic, onions and tomatoes. Add the sliced porkbelly and 3 cups of water. She tells me at this point that I should make sure the pork is tender. So if it’s not yet tender, add more water. She reminds me further not to add salt since it will not help in tenderizing the pork.

2. When the pork is tender, add the vinegar. Again she insists that I should write this in bold letters as to emphasize the point. “After adding the vinegar, DO NOT STIR until it boils”. It will be too sour if you stir while the vinegar is not thoroughly cooked/boiling.

3. Stir in the pork blood using a strainer to ensure consistency of the dish, removing any clumps. Keep on stirring until you have the desired thickness of the stew.

4. Season with salt but she suggests fish sauce, it tastes better.

5. Enjoy the dinuguan with puto… a perfect duo!

Credit: Foodista

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Prawns Stir Fry

Ingredients

Preparation

Potatoes Smothered W/ Egg Sauce (Cariucho)

Ingredients

Preparation

Pot Roast with Vegetables

Ingredients

Preparation

Pork Steak with Sauce

Ingredients

Preparation

Pork Shoulder Stew

Ingredients

Preparation

Pork Rolls With Parma Ham and Pecorino Dolce Cheese

Ingredients

Preparation

Pork Pozole

Ingredients

Preparation

Pork Chops with Sweet Sour Sauce

Ingredients

Preparation

Pork chops with apples and onions

Ingredients

Preparation

Pork Blood Stew (Dinuguan)

Ingredients

Preparation

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