Here’s how to cook “Aromatic Fish Soup with Potatoes”

Ingredients:

4 cups water
2 cups potatoes, peeled & halved lengthwise then cut crosswise into 1/2″-slices
2 med. tomatoes, peeled & quartered
2 tbsps. fresh mint, chopped
1 1/2 tbsps. fresh lemon juice
1 tsp. paprika

1/2 tsp. ground cumin
1/4 tsp. dried red pepper, crushed
1/3 cup + 1 tbsp. cilantro or parsley, finely chopped
2 cups white fish fillets, cut into 1″-thick pieces
3 tbsps. olive oil

Directions:

Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for another 10 minutes.
Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup with salt and pepper. Ladle soup into serving bowls. Sprinkle with chopped cilantro, serve at once.

Here’s how to cook “Diced Chicken with Cashew Nuts”

Ingredients:

2/3 cup deboned chicken, diced ground pepper to season
1 tbsp soy sauce
1 tbsp Rhum
1 tsp cornstarch
2 tbsp peanut oil or ordinary oil
1 tbsp garlic, minced
1 tbsp ginger, minced Seasoned Broth:
1 cup chicken broth

1 tsp sugar
1 1/2 tbsp Mama Sita’s Oyster Sauce
2 tsp cornstarch
1/2 cup chicharo
1/2 cup sweet peas
1/2 cupp toasted cashew halves
Drops of sesame oil
Salt and pepper to taste

Directions:

Combine ingredients for the chicken mixture. Let stand for several minutes. Sauté the garlic and ginger in oil. Add the chicken mixture and stir-fry until chicken is half-cooked. Combine broth, sugar, Mama Sita’s Oyster Sauce, cornstarch and pour into chicken mixture. Continue cooking until chicken is tender. Add the vegetables, cashew, and drops of sesame oil. Season to taste with salt and pepper. Serve hot.