Tag Archives: habanero pepper

Hande’s Beef with Bell Peppers

My Turkish friend Hande had a food blog for a while, and I can’t get enough of her beef-with-bell-peppers recipe. I’ve made a few alterations, so this is my version below:

  • Beef (2 pounds or so)
  • Bell peppers (3-5, of any color)
  • Habanero pepper (I like 2, you do you)
  • Black pepper (3 tsp)
  • Garlic powder (3 tsp)
  • Salt (3 tsp)
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The ingredients

This recipe is incredibly easy to make, and goes really well served over rice. My first step was cutting up the bell peppers in strips like so:

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The peppers

Cut the beef in strips as well. This meat is frozen, but feel free to use fresh:

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The beef

Add some oil to the pan and start cooking the meat over medium-high heat.

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Cooking the beef

After a while, I added the habanero peppers, which I diced. Be careful! Don’t rub your eyes after touching the peppers, and once you put them in the pan, they’ll start giving off their spice in aromatic form. You may cough a little, but hopefully not too much. If so, adjust the heat or cover the pan.

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Adding the heat

Next, add all the spices – the pepper, the salt, the garlic powder. Mix in. I like my dish with a bit of fluid, and if you feel the same, you may want to add some water at various points, because the cooking will tend to boil it away.

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Adding the spices

Finally, add the peppers. Cover and cook until the peppers are as soft as you’d like them.

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Delicious.

Honestly, I think I’ve made this dish ten times over the last few months. Given how easy it is to make and how tasty it is, you may fall in love with it too.

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Thai Ginger Chicken

Years ago, my parents got me this beautiful cookbook:

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It even has ‘beautiful’ in its name!

And it’s been my ambition ever since to go through it systematically in a Julie & Julia sort of way. Not with any desire for attention or intent to cook from it every night, but I’d still like to work my idiosyncratic way through it and blog about the experience. I’ll also be changing and adapting the recipes; sometimes to make a different portion and sometimes to account for the different ingredients I have on hand.

For this recipe, the ingredients are:

  • Oil, preferably coconut oil
  • 2 lbs of thinly-sliced chicken breast
  • 8 minced garlic cloves
  • 8 tablespoons of fish sauce
  • 4 tablespoons of oyster sauce
  • 4 tablespoons of sugar
  • 1 tsp ground white pepper
  • Half a cup of diced ginger
  • 1-2 cups of sliced bell pepper – preferably more than one color
  • 1-2 cups of sliced mushrooms
  • 1-2 cups of sliced onions
  • 1 habanero pepper
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The ingredients.

It’s actually really easy to cook once you prepare all the ingredients. This bowl has the sliced peppers, onion, mushrooms, and ginger.

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The bowl of slices and dices.

Oh, I forgot – dice the habanero as well:

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The heat.

Prepare the chicken and ginger as well. Remember: thin slices.

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Slicing semi-frozen chicken

I use a wok to cook this dish. High heat, with cocnut oil.

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The scene of the cooking.

Add the chicken and the ginger; cook until done or just under done.

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Cooking, cooking…

Then add everything else. Yes, everything – the sliced and diced veggies, as well as the sauce and oil and pepper and sugar. Mix together; cook as long as you like (it depends on how soft you want your veggies). Then serve over rice and enjoy.

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Yum!

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