Tag Archives: Tomatoes

We can consider both the tomato as a fruit and a vegetable. Indeed, the botanical point of view, it is a fruit because it comes from the fertilization of a flower. But, in terms of horticulture, it is largely seen as a vegetable in its culture than through continuing use. We already knew she was a good source of vitamin C and potassium and it contained folic acid and vitamin A. And then, we have been touted as an antioxidant of choice because of the pigment responsible for red color, lycopene. This is the essential compound in anticancer potential of tomatoes.

The anticancer activity of lycopene is however only maximum after cooking tomatoes in the presence of fat-based sauces like tomato paste. All the research on anti-cancer effect of tomato was until now mainly focused on the prevention of prostate cancer but further research tends to show that it is also in cancer prevention within.

Pork with Szechuan sauce

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Ingrédients :

  • 320 g of pork
  • 1 tablespoons of sake
  • 1 ½ teaspoons of cornstarch flour
  • 2 teaspoons of salt
  • 5 tablespoons of soy oil
  • 1 large onion
  • 1 box of peas
  • 1 green and red pepper
  • 50 g of pineapple in syrup
  • oil

For the batter:

  • 3 tablespoons of water
  • 2 ½ of flour
  • 2 teaspoons of cornstarch
  • 1 egg beaten

For the sauce:

  • 2 tablespoon of soy sauce
  • 3 ½ tablespoons of rice vinegar
  • 2 tablespoons of sugar
  • 15 cl of water
  • 2 ½ tablespoons of tomato ketchup
  • 1 teaspoon of cornstarch

Préparation :

Cut pork into cubes, the pepper into 2 cm pieces and onion in 2 and 4.

Drain the peas and pineapple and then cut into 2 cm pieces.

In a bowl put salt, rice wine, cornstarch flour, and pork meat then mix and let marinate 10 minutes.

Meanwhile, prepare the sauce and set aside.

Then prepare the batter by mixing all ingredients, then set aside.

Heat 2 tablespoons of oil in a wok over high heat.

Put the pork in the batter, stir to coat well then adding them to the wok and lightly brown 3 to 4 minutes on high heat, stirring occasionally. Add onion, peppers, peas and pineapple and stir and let simmer for 2 minutes on medium heat.

Transfer the mixture into a container, put back 2 tablespoons of oil in wok, then add the sauce and cook 3 minutes on medium heat.

Put back the meat and vegetables in the wok, then cook the preparation for 2 minutes and serve hot with white rice.

Tips : You can add carrots or cashews to your taste.

Anecdotes : Beef is more widespread than elsewhere, and is often cooked until it becomes a great tenderness. Sometimes the beef is sprinkled with rice flour before the steaming, to produce a more rich sauce. Sichuan cuisine, known for its tangy and spicy taste, is one of eight major regional cuisines of China, sometimes grouped into four families. It is often compared to the Hunan cuisine or that Hubei, due to proximity culinary, cultural and linguistic these three provinces.

Pochero – Puchero – stew

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Ingredients :

  • 1 cup of chickpeas
  • 1 chicken of 1.5 kg
  • 500 g of pork
  • 2 chorizos
  • 1 large onion, chopped
  • 4 teaspoons of salt
  • 10 cloves garlic, minced
  • 1 teaspoon of black pepper
  • 4 spoons of oil
  • 1 medium onion, finely chopped
  • 2 ripe tomatoes, peeled and chopped
  • 500 g of sweet potato, peeled and chopped
  • 1 Chinese cabbage, chopped
  • 8 spring onions cut into 5 cm

Preparation :

Wash chickpeas and soak them in water overnight.
Cut chicken into pieces, cut the pork into 2, cut the chorizo ​​into slices.

Put all ingredients in a pressure cooker and cover with water, add chopped onion, salt, peppercorns and bring to boil.
Cover and simmer over low heat for 20 minutes until meat and chickpeas is almost tender.

In another saucepan, brown garlic and onion over low heat, stirring often, add tomatoes and when they are reduced to puree pour into the cocotte. Add the sweet potatoes. When half cooked, add the Chinese cabbage and onions.

Cook 25 minutes or until potatoes are cuitent.
serve separately the broth and meat surrounded by vegetables.

Tips : You can replace the pork with beef.

Anecdotes: This dish of Spanish origin was imported during the Spanish domination in the 16th and 17th century.

Menudo – minced pork soup

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Ingredients :

  • 500 g of pork
  • 2 teaspoon of annatto seeds
  • 1 spoon of oil
  • 1 spoon of crushed garlic
  • 1 onion, finely chopped
  • 2 sliced ​​tomatoes
  • 3 potatoes, diced
  • 250 g of pork liver
  • 2 teaspoon of salt
  • 1/2 teaspoon of ground black pepper
  • 1 cup of meat broth
  • 1 lemon

Preparation :

Cut the pork into small cubes of 5×5 cm.

Cook the annatto seeds over low heat for 1 minute then remove.

Fry the garlic and onion in oil, add the tomatoes and cook until they fall into a puree. Add pork, cover and bring to boil. Simmer until tender.

Add potatoes and broth if there is not enough liquid in the pan.

Cut the liver into thin strips. Put it in the pan when the potatoes are cooked. Add salt and pepper and return to the boil.

Serve hot with lemon slices.

Tips : You can add chilli powder and add a chorizo. The Filipino menudo will usually contain tripe although variations include chickpeas, red peppers and dry grapes.

Anecdotes : This soup is originally from Mexico is this a traditional dish. Often regarded as a cure for a hangover, and is traditionally served on special occasions or with family. This dish has to be exported during the Spanish conquest in the 16th 17th century.

Fish head curry

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Ingredients :

  • 1 whole fish head halved (red snapper, grouper, monkfish, salmon …)
  • 500 g of fish fillets
  • 5 tablespoons of curry paste
  • 2cm fresh ginger, thinly sliced ​​
  • 3 cloves garlic, thinly sliced ​​
  • 3 onions, thinly sliced ​​
  • 300 g of young okra (lady finger)
  • 3 quartered tomatoes
  • 6 red chillies, halved in length
  • 6 green chilies, halved in length
  • 3 sprigs curry leaves
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of tamarind mixed with ½ cup water
  • 1 cup of coconut milk
  • 5 tablespoon of sunflower oil
  • 250 g of coriander powder
  • 60 g of ground cumin
  • 150 g of chili powder
  • 30 g of rosemary powder
  • 20 g of black pepper powder
  • 10 g of fenugreek powder

Preparation :

Wash the fish head and fish fillets and dry with paper towels.
Cook the steamed fish and set aside.

Heat oil in a wok and add ginger, saute on high heat for 2 to 3 minutes, add garlic and saute until the mixture is fragrant.

Add the curry paste and saute a few minutes. Add the shallots, add half the coconut milk and bring to a boil before adding the reste of coconut milk and tamarind juice.

Add okra, tomatoes, red chilli, green chilli, curry leaves, salt and sugar.

Finish preparation by adding the fish and leave to simmer 10 minutes.

Serve with rice.

Anecdotes : This dish from southern India, at first glance unprepossessing. Imagine a fish head (usually the red mullet, grouper rarely or monkfish) bathed in a spicy curry sauce.

Lok lak – beef and lemon sauce

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Ingredients :

  • 400 g of beef
  • 3 tomatoes
  • 1 salad
  • 1 onion
  • 1 lemon
  • 1 clove garlic
  • 1 1/2 tablespoon of sugar
  • 2 tablespoons of nuoc mam sauce
  • 2 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of tapioca flour
  • ½ glass of water
  • salt, pepper

Preparation :

Put the lettuce leaves on a platter, cut the tomatoes and onion into slices and then dispose the onion and tomatoes on lettuce leaves.

Cut meat into thin slices or small dice according to your preferences and then slice the garlic.

Heat up oil in a wok and fry garlic, add meat and 1 tablespoon of sugar, the pepper, fish sauce, soy sauce and oyster sauce. Mix quickly enough to keep the meat a little underdone.

In a bowl put the tapioca flour and add the ½ cup of water, mix well so that the tapioca flour is well dissolved and pour over meat and mix well
until the sauce is slightly thick.

Adjust seasoning and pour over meat on chopped onion.

For the sauce put into a bowl the lemon juice and 2 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of freshly ground black pepper and mix well.

serve with the white rice.

Tips : you can serve the lok lak with a fried egg and sauce is not required for this dish, because some people dislike.

Tam Mak Houng – Som tam – bok l’hong – papaya salad

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Ingredients :

  • 400 g of green papaya
  • 1 or 2 small lemons
  • 2 tomatoes
  • 2 fresh chilies
  • 2 cloves garlic
  • 1 tablespoon of chopped Paderk (fermented fish brine)
  • 1 tablespoon of Nam pa (nuoc mam)
  • salt
  • 1 teaspoon of sugar
  • 1 teaspoon of glutamate

Preparation :

Wash and peel the green papaya. Grate the papaya into fine strips. Discard the seeds.
Mix the garlic and fresh chillies.
Then add the sliced ​​green papaya, lemon juice, the Paderk, Nam pa, a pinch of salt, glutamate and a little sugar to soften the acidity.
Cut the tomatoes in whole slices and add to mixture.
Serve the salad with lettuce leaves or stems of water spinach.

Tips : The Tam mak hung is traditionally eaten with the Kao Niao (sticky rice) and pork rind cracklings dried. Can be added to the composition of papaya salad according to your taste, the grated carrots, crushed peanuts, a small shrimps dried, the Kapi (shrimp paste), the Nampou (crab paste) …

Anecdotes : The tam mak hung, or green papaya salad, is a culinary institution Laotian. The green papaya is pounded with garlic, lemon and chilli.

Phulkopir Paturi – cauliflower mustard

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Ingredients :

  • 1 cauliflower cut into small florets
  • 2 potatoes, diced
  • 1 onion diced
  • 1 tomato finely chopped
  • 4 green chillies finely chopped
  • 2 tablespoons of grated coconut
  • 1/2 tablespoon of turmeric,
  • 2 tablespoons of mustard seeds
  • 3 tablespoon of poppy seeds
  • 1 tablespoon of minced garlic
  • 3 cups water
  •  Oil
  • Salt

Preparation :
Blanch the cauliflower pieces and potato for 5 minutes. Drain in a colander and reserve.
Grind the grated coconut with garlic then add the poppy seeds, mustard seeds and turmeric. Then add the chopped onions, tomatoes and chilies.

Heat oil in a saucepan over low heat. add spices and vegetables and stir for 2-3 minutes, stir evenly, then add a little water to prevent it adheres.
Cover pan and return the mixture from time to time.
If the content looks too dry, not cooked, add a little water.
Bake for 25-30 minutes until the mixture begins to brown.

Tips: This cooking style is classic of Bhutan. Small amounts of water added as and when measured on a relatively low heat.

Jasha Maroo – minced chicken

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Ingredients :

  • 1 chicken or tenderloin
  • 2 tablespoon of vegetable oil
  • 2 cloves garlic
  • 1 onion
  • 1 tomato
  • 5 cm of ginger
  • 3 green chillies
  • salt
  • 3 cup of water
  • coriander leaves

Preparation :

Cut chicken into very small pieces and minced onion.
Saute the onion with the oil in a pan, then put the chicken and add water, bring to boil.
Cut the garlic and crush then chop the tomato, ginger and green chillies.
Add garlic, tomato, chilies, salt and ginger, cook over low heat.
The dish should have a little juice when done.
Garnish with cilantro and serve with rice.

Fing pork – pork with noodles and chilli

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Ingredients :

  • 1 package of chinese noodles
  • 1 medium onion, peeled and cut into wedges
  • 1 tomato
  • 110 g of butter
  • 700 g of pork shoulder, cubed
  • 1/2 cup o water
  • 3 green chillies, seeded and julienned
  • Salt and freshly ground black pepper

Préparation :

Soften noodles in a bowl of boiling water for 2 minutes. Drain and cut every 15 cm. Coarsely chop the onion, then reserved.
Coarsely chop tomatoes.
Melt butter in large saucepan, add onion, tomato, pork, and water, then let simmer over low heat 30 minutes.

Add the noodles, chilies, salt and pepper and simmer about 10 minutes.

Serve hot.

chicken tarkari

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Ingredients :

  • 1 teaspoon of ground turmeric
  • 1 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of salt
  • 4 chicken breasts, boneless skinless cubed
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of fenugreek seeds
  • 3 tablespoons of vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon of Cumin powder
  • 4 red chillies, seeded and minced
  • 2 bay leaves
  • 1 large onion, chopped
  • 2 cups of chicken broth
  • 2 large tomatoes, chopped
  • chopped fresh coriander leaves
  • 2 cups of cooked white rice

Préparation :

Brush over with black pepper, turmeric and salt over chicken, then cover and marinate in refrigerator for 30 minutes.

In a small skillet over medium heat, toast dry mustard seeds for a few seconds,then remove from pan and repeat with fenugreek seeds. Be careful not to burn the spices.
Mix the mustard seeds and fenugreek seeds in a mortar or blender and grind to a coarse powder.

Heat oil in a wok or large saucepan over medium-high heat, add garlic, ginger,ground spice mixture, cumin, chilies, and bay leaves and saute for 20 seconds.Add onion and saute until translucent.

Add the marinated chicken and fry for 4 minutes, then add broth and tomatoes.Bring to a boil, then reduce heat and simmer gently for 35 minutes. Sprinkle withchopped cilantro and serve with rice.

Tips : According to the recipe, you can also add other herbs such as gugija, Codonopsis pilosula (dangsam), and Angelique of China (danggwi).

Thukpa – noodle soup with vegetables

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Ingredients :

  • 400 g of egg noodles
  • 200 g of mixed vegetables (carrots, potatoes …)
  • 200 g of spinach, washed and chopped
  • 1 onion, chopped
  • 2 tomatoes
  • ½ Yogurt
  • 1 clove garlic
  • 1 tablespoon of chopped ginger
  • ½  teaspoon of turmeric
  • 1 teaspoon of cumin powder
  • ½ teaspoon of thyme
  • 3 fresh chilies
  • 1 bay leaf
  • 4 teaspoons of soy sauce
  • 2 cups of vegetable broth
  • 2 tablespoons of mustard oil (or vegetable oil with mustard)
  • Salt and pepper to taste
  • 1 tablespoon chopped cilantro

Preparation :

Peel and cut carrots into rounds and potatoes into 6 pieces and set aside.
Cook noodles in boiling salted water then drain, rinse and reserve.

In a pan heat two tablespoons of mustard oil, add onions, fry until light brown.
Add the cumin, turmeric, garlic, ginger, and chilies, stir well for 1 or 2 minutes.Then add the vegetables and cook for 10 minutes.

Add tomatoes, soy sauce, yogurt, broth, thyme, bay leaf, salt and pepper to vegetables and cook until vegetables are tender.
Add the noodles and spinach into the stew and cook for 1 or 2 minutes longer.
Garnish with chopped cilantro and serve.

Anecdotes : In Tibet, the Thukpa is one of the main dish is served and the Tibetan New Year, during the celebration “Losar” (Lo = year, Sar = new). It is based on the lunar calendar. It is also found in Bhutanese cuisine.

Emadatse – stew chili and cheese

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Ingredients :

  • 12 chilis serrano or Thaï
  • 2 jalapeno chili
  • 3 tablespoons of ghee
  • 1 onion, chopped
  • 3 mushrooms diced
  • 4 cloves garlic, minced
  • 2 tomatoes, peeled and diced
  • 2 tablespoons of finely chopped ginger
  • 2 teaspoons of salt
  • 1 cup of feta or crumbled farmer cheese
  • 1 cup of fresh cilantro chopped

Preparation :

Cut the chilis lengthwise and remove seeds under running water. Coarsely chop all the chilis and reserve.

Cook onion, mushrooms and garlic over medium heat for about 5 minutes until onion is translucent. Add the chilis, tomatoes, ginger and salt, mix well and cook for about 7-10 minutes, until chilis are slightly scorched, then add cheese and cook, stirring constantly until melted.

Garnish with cilantro and serve warm or lukewarm with rice.

Anecdotes : The Emedaste is the national dish of Bhutan, there are many variety. Here, the chilis is used as a vegetable not a spice.