Week 16 - Back to Homecooking
Monday
Lunch: Viet Food
Dinner: Steamed Egg + Pork + Rice and Spinach
Monday
Lunch: Viet Food
Dinner: Steamed Egg + Pork + Rice and Spinach
INGREDIENTS
- 150 grams minced pork (chicken)
- 1/2 tsp cooking oil
- 1 tbsp finely chopped carrots stack thin slices of carrot (shaved with vegetable peeler) before cutting
- 150 grams minced pork (chicken)
- 1/2 tsp cooking oil
- 1 tbsp finely chopped carrots stack thin slices of carrot (shaved with vegetable peeler) before cutting
(A) Egg custard mixture
- 2 eggs lightly beaten
- 3/4 cup water or clear stock
- 1/2 tsp Shaoxing wine
- 1/2 tsp light soy sauce to taste; for seasoning the egg mixture, exclude if using rich stock
- 2 eggs lightly beaten
- 3/4 cup water or clear stock
- 1/2 tsp Shaoxing wine
- 1/2 tsp light soy sauce to taste; for seasoning the egg mixture, exclude if using rich stock
(B) Marinade
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp Shaoxing wine
- a few dashes Chinese white pepper powder
- 1 tbsp finely chopped spring onions (green portion)
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp Shaoxing wine
- a few dashes Chinese white pepper powder
- 1 tbsp finely chopped spring onions (green portion)
DIRECTIONS
- Add (A) in a bowl and whisk gently to combine. Do not over beat the eggs. Strain the mixture through a fine sieve.
- Combine minced pork with (B) to marinade for at least 10 minutes.
- Heat wok with oil and stir fry the minced pork until they are cooked on the surface (no longer pink), breaking them to smaller bits using your spatula. Do not overcook.
- Arrange the partially cooked pork in a thin layer on a wide and shallow dish. Pour the stained egg mixture over the pork. Top with chopped carrots. If you see any bubbles, "flatten" the surface of the egg mixture with the back of a spoon.
- Cover the dish with transparent food cling wrap or aluminum foil.
- Steam the egg custard over high heat for about 15 minutes. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.
Tuesday
- Add (A) in a bowl and whisk gently to combine. Do not over beat the eggs. Strain the mixture through a fine sieve.
- Combine minced pork with (B) to marinade for at least 10 minutes.
- Heat wok with oil and stir fry the minced pork until they are cooked on the surface (no longer pink), breaking them to smaller bits using your spatula. Do not overcook.
- Arrange the partially cooked pork in a thin layer on a wide and shallow dish. Pour the stained egg mixture over the pork. Top with chopped carrots. If you see any bubbles, "flatten" the surface of the egg mixture with the back of a spoon.
- Cover the dish with transparent food cling wrap or aluminum foil.
- Steam the egg custard over high heat for about 15 minutes. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.
Tuesday
Lunch: Roti brothers- the fries are worth revisiting.
Lunch: Roti brothers- the fries are worth revisiting.
Dinner: Chicken drumsticks baked with bbq sauce + Salad + Sweet Potato Fries
Wednesday
Lunch: Sandwich with Prosciutto
Dinner: Chicken drumsticks baked with bbq sauce + Salad + Sweet Potato Fries
Wednesday
Lunch: Sandwich with Prosciutto
Dinner: Fish Pie
Dinner: Fish Pie
Thursday:
Lunch: Sandwich with Prosciutto
Thursday:
Lunch: Sandwich with Prosciutto
Dinner: Bokkeumbap
Friday
Dinner: Bokkeumbap
Friday
Lunch: Aberdeen Angus Burger Patty + Bokkeumbap + Broccoli
Dinner: Chicken drumsticks + Hainanese rice
Lunch: Aberdeen Angus Burger Patty + Bokkeumbap + Broccoli
Dinner: Chicken drumsticks + Hainanese rice
Saturday
Lunch: Visit friends
Dinner: Visit friends
Sunday
Lunch: Prawn Spaghetti?
Dinner: Steamed egg + turkey mince + rice?
Saturday
Lunch: Visit friends
Dinner: Visit friends
Dinner: Visit friends
Sunday
Lunch: Prawn Spaghetti?
Dinner: Steamed egg + turkey mince + rice?
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