Free recipes blog

Ingredients:

400 g Chinese peas
1/4 cup olive oil
2 tbspchopped cilantro
1 tbsp chopped onion
Salt and pepper

Preparing:

Preheat oven to 200ºC (400ºF).

Mix and blend olive oil with cilantro, onion, salt and pepper.
Place peas on a baking tray and bathe with the mix above.
Bake for 10 minutes.

Ingredients:

1 kg shrimps
1/4 cup satay sauce
1 chopped onion
Vegetable oil

Preparing:

Marinate shrimps in the satay sauce, cover with plastic wrap and refrigerate for 20 minutes.
Fry the onion in oil.
Add shrimps with the sauce and cook until they are pink.

Ingredients:

1 litre chicken broth
2 surimi bars
2 cans corn, drained
2 Cambray onions, chopped
2 tbsp cornstarch
1 1/2 tbsp soy sauce

Preparing:

Blend surimi with corn and 1 cup of chicken broth.
Cook the mixture with the rest of the chicken broth and onion until it begins to boil.

Dissolve the cornstarch in 4 tbsp cold water
Add to the soup and cook at low heat for 20 minutes until it thickens.
Season with soy sauce and cook for 10 more minutes.

Ingredients:

6 fish fillet
400 g mushrooms
1 cup cooked asparagus, in pieces
1/2 cup chicken broth
1/4 cup oyster sauce
3 Cambray onions
2 tbsp almond
1 tbsp chopped ginger
1 tsp corn starch
Vegetable oil

Preparing:

Fry in oil the onion, ginger, almonds and mushrooms.
Add the chicken broth, oyster sauce and cornstarch.
Cook while moving to thicken.
Add asparagus, remove from heat and allow to cool at room temperature.

Wrap well each fish fillet in foil along with a bit of the sauce.
Steamed for 15 minutes and serve.

Ingredients:

12 oz chicken into pieces
6 oz fettuccine
1 oz dried shiitake mushrooms
1 cup chinese peas
12 mini carrots, peeled
4 leeks, into strips
2 garlic cloves, mashed
2 tbsp dry sherry
2 tbsp soy sauce
1 tbsp chopped fresh ginger fine
1 tbsp of cornstarch

Preparing:

Place the mushrooms with 1 cup hot water and let stand for 15 minutes.
Drain, sliced and remove the stems.
Add the cornstarch in the mushrooms liquid reserved.

Cook pasta according to directions, drain and keep warm.

Mix chicken, sherry, soy sauce, ginger and garlic and let marinate for 5 minutes.
Fry peas and carrots in a wok with oil for 3 minutes.
Add leeks, cook for 1 minute and remove vegetables from wok.

Add the chicken mixture and fry for 4 minutes.
Add in the center of the wok cornstarch and cook for 3 minutes.
Incorporate vegetables, mushrooms and pasta.
Mix well and cook for 2 minutes.

Ingredients:

400 g of chicken fajitas
200 g of soybeans
3/4 cup chicken broth
1 1/2 tbsp sugar
1 1/2 tbsp soy sauce
Vegetable oil

Preparing:

Mix the soy sauce with sugar until sugar has dissolved.
Marinate chicken in the sauce for 20 minutes in the refrigerator.

Fry the chicken in oil, including the sauce, until change color.
Add soybeans and chicken broth.
Lower heat and cook for 10 minutes.

Ingredients:

600 g ground pork
100 g soy germinated
2 Cambray onions chopped
2 tbsp soy sauce
2 tbsp chopped cilantro
1 package won ton wrappers
Salt and pepper
Vegetable oil

Preparing:

Combine pork with soy, onion, cilantro, soy sauce, salt and pepper.
Fill won ton wrappers with the mixture.
Shape of little bags, sealing with the tips of your fingers wet.

Fry the won ton little bags on vegetable oil, drain and serve.

Ingredients:

300 g pork meat in pieces
1 onion cut in pieces
1 carrot cut in pieces
2 cups soy germinated
1/2 cup soy sauce
2 tbsp corn oil

Preparing:

Fry the meat in the oil.
Add the onion when it begins to gild.

Lower the fire and add the germinated, carrot and soy sauce.
Cover and cook until the meat is cooked.

Accompany by noodles or rice.

Ingredients:

200 g shrimp
3/4 cup sesame seeds
8 slices of bread without border
2 Cambric onions without stem
1 egg
2 tbsp water
Vegetal oil

Preparing:

Cut the slices of bread in pieces.

Liquefy the shrimps with the onions, the egg and the water.
Put the paste on the bread and cover with sesame.

Fry the toasts in a hot frying pan with oil until the sesame gilds.
Retire and slip the excess of fat.

Serve with bittersweet sauce.