The food diary of a time-poor salaryman. Nutrition conscious, and meal prep friendly.
Proper technique and equipment elevates simple chicken thighs into a devastatingly delicious dinner, with some savoury and shatteringly crispy skin.
Walnuts occupy a special plate in my heart. Make walnuts with a sugary crunch even more exciting by introducing these variations.
Teriyaki is the one sauce to rule them all. Transform an otherwise mundane piece of fish into a sweet and sticky sensation to go with rice.
You know it, you love it. Sweet, sticky, savoury, and just the thing to have over a steaming bowl of rice. Of course it would also be good with noodles or on a salad, but hey, look at my name. Go to servedwithsalad.com if you want chicken teriyaki on greens.
The true essence of the Japanese beef bowl is the sauce, infused with the flavour of lightly caramelised onions and the meaty goodness of thinly sliced beef, served over steaming rice.
Thinly sliced pork in a savoury gochujang-based sauce makes for a wonderful meal with rice.
Glass noodles are an excellent vehicle for delivering the savouriness of dried shrimp and the sweetness of hairy cucumber in this simple but satisfying dish.
Revel in the numbing spice of this Szechuan spicy flavour bomb. Chicken with rice will never be the same again.
A cheat code for savoury flavour: preserved mustard greens. An adapted stir fry with pork and string beans for making a week’s worth of lunch in under an hour, including clean up.