Served With Rice
The food diary of a time-poor salaryman. Nutrition conscious, and meal prep friendly.
Tag: Stewing
-
Diet-friendly Hong Kong Style Coconut Curry Chicken
Sometimes, a velvety, and aromatic coconut curry is exactly what you need. Balance out the rich sauce with chicken breast to indulge in a lower calorie comfort meal.
-
Budget Friendly Faux Crab and Tofu Stew
Mimic the appearance, texture and rich taste of crab roe by making use of unlikely culinary friends. Includes instructions on how to handle Chinese salted duck eggs.
-
Cantonese Chestnut Chicken and Shiitake Stew
A family favourite recipe for a Cantonese-style stew. Chestnuts bring sweetness to balance the savoury flavours, and the sauce is divine for spooning over white rice.
-
Macro-Friendly Filipino Stew: Pork Shoulder Adobo
A saucy and savory pork shoulder stew that is great for meal prep, and freezer friendly. Take advantage of the opportunity to make some ramen eggs while you’re at it.
-
Taco Beef and Sweet Potatoes for Meal Prep
Bold, savoury flavours are the perfect pairing for the rustic and filling sweetness of sweet potatoes. Take advantage of the oven to make a lot of good, hearty food in one go.
-
Bananas Foster Crepe Bites
Home cooking skills allow you to upcycle leftovers, and create delicious meals that also save you money. Here’s an example of how crepes from a night out get a second life as dessert.
-
One Pot Kimchi Jiggae with Beef for Meal Prep
Kimchi and gochujang makes this an easy one pot meal that doesn’t compromise on flavour. Ideal for a weeknight dinner, and scales up well for meal prep.
-
A Family Favourite Chicken Wing and Potato Stew
A hearty and filling Cantonese stew with the most saucy, savoury, chicken-y potatoes you’ll ever have this side of the equator.
-
An Efficient Beef Cheek and Guinness Stew
The right equipment can save you time, effort and money. I made an energy-efficient beef and beer stew using a vacuum cooker which saves on gas and leaves your hands free.
-
New Improved Gyudon, and the Case For Rice On Top
I never make Gyudon the same way twice, but some things leave an impression. A collection of improvements from a year of Gyudons, and an explanation for why you should (sometimes) put the rice on top and not the bottom.
My spirit animal is a dinosaur
I guess it would be an Oryzasaurus
Categories
Tags
Beef Blog Broccoli Cabbage Carrots Cast iron Cheese Chicken Curry Dashi Date Night Dried scallops Dried shrimp Eggs Fish and seafood Garlic Ginger Glass noodles Gochujang Honey Miso Napa cabbage Old Bay Onion Oven Pasta Peppers Pork Potatoes Salmon Sesame oil Shiitake mushrooms Shrimp Soup Sous Vide Spicy Steaming Stewing Stir fry String beans Sweet potatoes Teriyaki Tomatoes Yogurt Zucchini
