DIFFERENT WAYS TO COOK WITH GREEN, RED AND YELLOW PEPPERS

I cook green, red and yellow peppers almost every week, so, I need to discover different ways to serve them. 

So far, I have used them to cook:

-Sweet and Sour Pork dish
-four different stir fry dishes by changing the sauces used  
-add celery to leftover stir fry dishes to change the flavour
-use any leftovers to make Korean Street Toast or as toppings for my pizza 

This is my latest discovery. I add any leftovers from my Sweet and Sour Pork dish to leftovers from my Ayam Percik dish. They blend in very well in flavour. 

I discovered Brahim's Percik sauce from TESCO (now known as Lotus). When it was sold under TESCO, their site was very informative as it included ingredients in the paste and cooking instruction, which you can also read off its packaging as follows.  

I usually make my decision to buy prepacked paste based on the ingredients used and whether it is easy  to cook with. By looking at the table I have created based on the above packaging instruction, you can see that it takes only 3 steps and 2 ingredients to cook this dish:

If you are going to use Brahim's method, it is best to keep the remaining sauce in the fridge till it is ready to be used. 

That was how I cooked it till I discovered that I can cook it with my airfyer. I marinate my chicken tighs with the whole packet of sauce in a round metal container and keep it covered overnight in the freezer. The following day, I removed the cover and placed the container, without thawing it, in my air fryer to cook for 15 minutes. Then turn the chicken over to cook for another 15 minutes. I then pour the chicken in a pot or wok and add just enough water to make sure that there is enough liquid in it to simmer till the chicken is tender. It is ready when you see that the sauce has reduced and thickened. 

You can read my cooking instruction more clearly from this table.

Should I use drumsticks to cook this dish, I will cut each drumstick into 3 sections. I use the middle portion for the Ayam Percik dish and the bony ends for making soup.

When I bring some Ayam Percik dish to the bike shop to eat, I usually pack it in a metal container because I can heat it up by steaming it in a mini electric pot. 

Don't throw away the sauce as you can add it to your rice to eat.  It is very flavourful. Sometimes I mixed the sauce into my rice to reheat in a mini rice cooker.

If I served Ayam Percik dish for lunch and there is some leftover for dinner, I can change its flavour by adding it to my Sweet and Sour Pork dish.  I can enhance the flavour further by adding BBQ and black pepper sauce to it. 

I was inspired to do this after checking out how chicken fajitas dish is cooked.

If I am to use pork to cook a version of it, I will most likely just be cooking the Sweet and Sour dish with strips of the meat and add the Percik sauce to taste.

So, if the peppers I bought are large enough, I will prepare all three different dishes on the same day. They are:

1) Sweet and Sour Pork
2) Stir fry dish
3) Korean style toppings for toast or pizza

The Korean style toppings can be served for breakfast while one will be served for lunch and the other for dinner or stored in the fridge to be served the following day.