Pork Stir Fried with Sugar Snap Peas
I love pork and all its products but unfortunately its not that healthy. Now I have been seeing sugar snap peas in many recipes out there and I had never tried making these neither have I ever eaten them so last time I was at City Park Market I asked around for them. Turns out they are a lot like snow peas only that they have larger “peas” inside them so they are not as flat. So I bought a small bunch of them and when I was making pork I decided to add them in so as to make the meal healthier 🙂
I enjoyed the flavour of the pork, slightly hot and sweet and the peas were nice. Different but tasty. I think they mostly take the flavour of whatever it is you have cooked. I hope you will like it. Oooh I adopted this recipe from the Gatronomes Guide and the Haffington post. HAPPY COOKING!!
Ingredients
- 500 grams lean pork steak, cut into thin strips
- 400grams sugar snap peas
- 4 spring onions cut into 2 centimetre pieces
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 small red chilli
- 1 small bunch of dhania
- cornstarch or all purpose flour
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or honey
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon of oil
- ¼ cup orange juice
Instructions
Place pork, salt, pepper and a dash of fish sauce in a bowl to stand for 5-10mins
In another small bowl combine the orange juice, soy sauce, fish sauce, oyster sauce and sugar
Toss the pork in cornstarch and salt.
Heat two tablespoons of oil till hot and add the pork cook for 2 mins undisturbed then stir till browned and cooked through. Remove and set aside.
Add 1 tablespoon of oil to the same pan, add the sugar snap peas, spring onions and cook for 3 mins, add the garlic, ginger and chillies. Cook for 1 min
Stir Fry Pork with Sugar Snap peas
Add pork, then pour sauce and stir well. Let the sauce reduce and thicken for about two minutes. Add the dhania/ coriander leaves and stir through
Serve. had mine with coconut rice……..it was HAPPY EATING indeed.
If you do not have the fish and oyster sauce you can increase the amount of soy sauce but the flavour is not quite the same
Coconut Rice (Nigeria style)
So of late I’ve been quite interested in West African cooking (No I don’t have a man from that side of the world) for a while actually I’ve been looking for way to make plantains differently. So during my search I run into a site called My Belle Don Full and the first dish she had was this amazing sounding coconut rice. For me coconut rice has always been just that rice with coconut milk/ cream and sometimes a little sugar or chilli. What this lady had done was something totally different from our Kenyan “norm”.
She had added roast chicken, carrots, onions, fish etc to coconut rice. I found it quite interesting and just had to try it. I have done it a few times over the last few months and I LOVE it each and every time. I know it sounds unconventional but try it I promise you that you will love it.
I changed a few things a bit, for example I do not always use the carrots; I don’t think it makes such a big difference and I also do not use crayfish as I have NO idea where to get it so I substitute it with fish sauce. Do not leave this out as I think it adds an amazing flavour to the rice. I tried it without and it was not as tasty.
I really hope you will enjoy this dish, coz it is truly amazing. Thank you amy belle don full. HAPPY COOKING!
Ingredients
- 2 cans of coconut cream/ milk + water if needed to make 8 cups of liquid
- 4 cups of Rice- cleaned
- 1 whole roast Chicken – I got mine from Kenchic I just asked them not to deep fry it (you can add or substitute fish, beef or goat meat)
- 1 Medium onion
- 1 small bunch of spring onions
- 2 tablespoon fish sauce
- 2-3 Scotch bonnet peppers
- 3 Medium carrots, grated
- 2 seasoning cubes (I used knorr chicken cubes)
- Salt to taste
Instructions
Put the coconut milk in a clean saucepan and the water Add chopped chilli peppers, onions, and carrots Add the seasoning cubes, salt, fish sauce Slowly bring the coconut milk mixture to boil for approximately 10 minutes
Add the chicken, Slowly mix the ingredients in the saucepan
Add in the rice and cook for 10-15 minutes until the coconut milk starts to dry down. Reduce the heat and cover the sauce pan. Cook until the rice is ready.
If the fluid completely dries down before it is cooked you can add ½ cup of water or stock
Remove from the heat and serve immediately! HAPPY EATING!!
https://www.themothershipvillage.com/coconut-rice-nigeria-style/
I had mine with watermelon juice. YUM
Lemony Chicken, Prawn & Chorizo Jambalaya
So last week I came from Nairobi feeling like I did not have much to post on. I had no idea what to cook or what to try. I looked into my freezer in confusion!!! When I saw the packet of cocktail prawns I remembered an article in Januray’s GoodFood and another in February’s issue.
In the January’s issue they had a chicken and chorizo jambalaya and in February’s they had a lemony prawn and chorizo rice pot. I decided to marry the two and see how it came out. The end product reminded me a lot of the Spanish Paella and after doing some research I discovered that the jambalaya is a Caribbean dish that has its roots in Spanish and French cuisine so that explains the similarities. I made mine with way too much chilli so it was a bit hard to eat but I still enjoyed the flavours.
The best thing about this dish is that it’s a one pot meal; you do not need to make anything else on the side as the dish is complete by its self. HAPPY COOKING!!!
Ingredients
- I tablespoon of olive oil
- 1 chicken breast
- 200gms peeled prawns
- 75 gms chorizo ( I used 2 spicy pork sausages, but you can get chorizo at the Deli in the supermarket)
- 1 onion sliced
- 1 red pepper, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli, chopped ( more or less depending on personal taste)
- ½ teaspoon turmeric
- 200g can tomatoes
- Zest and juice of 1 lemon plus extra wedges to serve.
- 500ml hot water ( if you can get chicken stock the better)
Instructions
Heat oil in a large frying pan and brown the chicken for about 5-8 mins until golden. Remove and set aside.
Add in the onion and cook until soft. Add in the pepper, garlic, chorizo and chilli.
Stir the chicken back in, add the turmeric with the rice, add the tomatoes and ensure the rice is coated. Pour in the water, cover and simmer for about 15-18mins.
Uncover then stir. The rice should be almost tender. Stir in the prawns and a little more water if the rice is too dry.
Cook for about 2 or more minutes until the prawns are pink and the rice is tender and cooked.
Stir in the lemon zest and juice. Serve immediately. HAPPY EATING!!!!
https://www.themothershipvillage.com/lemony-chicken-prawn-chorizo-jambalaya/
