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Stir Fried Pea Tips
Stir Fried Pea Tips
Pea tips are the leaves of the pea plant. They are very similar to spinach, but a little sweeter. You can find them year round at most Asian markets. They are fairly inexpensive; usually between $2-$3lb. To process and clean them, simply remove the leaves from the main stem. The little stem that’s part of the leaf is tender, but the main stem is tough. If there are any pea tendrils growing from the leaf, remove that too. Also too tough. Wash the pea tips in a colander and pat dry if you’re going to use them in a stir fry. All they really need is a little garlic, salt and pepper. The addition of sesame oil gives it a nice nutty aroma.
Ingredients
- 1 lb pea tip leaves wased
- 4 garlic cloves minced
- salt and pepper to taste
- 3 tbsp vegetable oil
- 1 tsp sesame oil
Instructions
- Heat up cooking oil in a large sauce pan or wok over high heat. Add in the minced garlic. Cook for 30 seconds.
- Add in the pea tips. Give them a good stir. Season with salt and pepper. It might look like a lot at first, but the peatips cook down to less than half the amount.
- The pea tips will only take a total of 5 minutes to cook. Add the sesame oil the last 30 seconds of cooking.
Toyomansi Chicken Thighs and Shrimp Skewers with Calamansi/Banana Ketchup Glaze
Toyomansi Chicken Thighs with Calamansi/Banana Ketchup Glaze
These bone in chicken thighs are marinated in toyomansi marinade, the roasted and triple glazed with calamansi/banana ketchup glaze. These chicken thighs are so flavor while being very simple to make. You can marinate any part of the chicken in the toyomansi marinade. Adjust the cooking time for the type of chicken pieces that you‘ll roast.
Ingredients
- 2 lbs bone in skin on chicken thighs
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken thighs in a ziplock bag for 4 hours.
- Preheat your oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil. Roast for 30 minutes.
- Mix together the glaze ingredients.
- Take the chicken out of the oven after 30 minutes. Brush on a layer of the glaze. Cook for another 10. Take out if the oven again, brushing on 1 more layer of glaze, roasting for another 10 minutes.
- Take the chicken out of the oven. Brush on another layer of glaze. Let the chicken rest for 10-15 minutes before serving.
Toyomansi Shrimp Skewers with Calamansi/Banana Ketchup Glaze
This is another simple shrimp skewer recipe; this time marinating the shrimp in a toyomansi marinade and glazing the skewers in a calamansi/banana ketchup glaze. Make sure to marinate your shrimp for no more than 15 minutes or the acidity of the calamansi will cook the shrimp. We’re not trying to make ceviche. You can use any size shrimp that you want. I recommend using bigger shrimp since they will take a little longer to cook and we’re looking to get a couple layers of glaze on the shrimp. If you use smaller shrimp, you will risk over cooking them and you won’t be able to get a thick glazing upon them.
Ingredients
- 1 lb 21-25 count shrimp peeled and deveined
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the shrimp for no more than 15 minutes.
- Skewer up the shrimp.
- Mix the calamansi juice and the banana ketchup together for the glaze.
- Turn on you oven’s broiler with the oven rack 6” away. Place the shrimp skewers on a rack on a baking sheet lined in foil. Brush a layer of the glaze on each side of the skewer. Broil for 2 minutes a side. Take out of the oven and brush on another layer of glaze. Cook for 2 more minutes.
- Take out of the oven. Brush on more of the glaze and let the shrimp rest for 5 minutes before serving.
Garlic Habanero Pickled Jalapeños
Garlic Habanero Pickled Jalapeños
I am personally not a huge fan of the store bought pickled jalapeños. They are loose and floppy and have no heat. So I decided to make my own. This literally takes 5 minutes to make for a fraction of the price. The base for pickling is simply vinegar, sugar, and salt. These will turn out great just as is. I wanted to enhance the flavor a little more and give them a kick; so I added the garlic, habanero, and oregano. Since these are freshly pickled and haven’t been sitting on the shelf for who knows how long, they still have a slight crunch to them instead of the soggy ones you buy at the store.
Equipment
- Small pot
- Mason jar
Ingredients
- 2 cups vinegar
- 1 tbsp sugar
- 4 garlic cloves minced
- 1 habanero Finely chopped
- 1 tsp Mexican oregano
- 1 tsp salt
- 8-10 large jalapenos sliced just under 1/4” thick
Instructions
- Bring vinegar, sugar, salt, and oregano up to a boil.
- Put the sliced jalapeños, garlic, and habanero in the mason jar.
- Pour the hot liquid over the jalapeños, making sure that they are completely submerged. Screw the lid on tight. Give it a little shake to make sure everything is mixed. Let cool to room temp, then store in the refrigerator. These will be ready to use the next day.
