December Week 1

Sunday

Lunch:  ramen

Dinner:Tang su yuk https://seonkyounglongest.com/tangsuyuk/ + corn

For the Pork

• 1 cup potato starch
• 1 1/2 lb pork loin, cut into 2-inch long 1/4-inch thin pieces
• 1 tbsp soy sauce
• 1 tbsp shaoxing wine
• pinch of black or white pepper
• 1/2 egg, beaten
• 2 tbsp vegetable oil
• frying oil

For the Sauce

• 1 tsp cooking oil
• 1/4 small sweet onion, 1-inch cube
• 5 to 6 wood ear mushrooms, cut into bite size
• 1/2 red bell, cut into 1-inch cube
• 1/2 Persian/ English cucumber, sliced
• 3/4 cup chicken stock
• 1/4 pineapple chunks in juice
• 1/2 cup sugar
• 1/4 cup white vinegar
• 1 tbsp ketchup
• fresh juice from 1/2 lemon
• pinch of salt or 1 tsp soy sauce, optional
• 1 tbsp starch, mixed with equal amount of cold water

ALTERNATIVES: 

Fruit and Vegetables

• 100 g / 3.5 ounces pineapple slices, cut into small chunks (I used canned pineapple)
• 1/2 green capsicum (50 g / 1.8 ounces), cut into small chunks
• 1/2 red capsicum (50 g / 1.8 ounces), cut into small chunks
• 1/4 carrot (30 g / 1 ounce), thinly sliced
• Apple

Sweet and sour sauce (mix these in a bowl)

• 200 ml water
• 200 ml pineapple juice (I used the juice from the canned pineapple)
• 1/4 cup sugar
• 3 Tbsp soy sauce
• 2 Tbsp apple cider vinegar

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INSTRUCTIONS

1. In a mixing bowl, combine potato starch and enough water to cover the potato starch, about 1-inch above. Mix well and let it sit at 5 hours or over night. When the water and starch separated completely, the water should ver very clean and starch is sink down on the bottom of the bowl. Very carefully, pour out only the water and keep the soaked starch for batter.
2. In a large mixing bowl, combine pork, soy sauce, shaoxing wine and pepper. Marinate for 10 minutes.
3. Preheat frying oil to 350°F
Using a spoon, break down the soaked and harden starch. Add beaten egg and oil then mix well. The texture of the batter is like condensed milk.
4. Go ahead and combine the batter and the marinated pork. Mix well with your hand. Carefully drop one piece of pork at a time into 350°F preheated frying oil. Make sure the pork doesn’t stick to each others too much and not crowed the pot. Do 2 to 3 batches as you needed. Fry the pork about 2 to 3 minutes or longer if your pork pieces are bigger and thicker, don’t mind about the white/pair yellow color at this moment.
5. Take out the pork and place on a cooling rack lined baking pan. Repeat with rest of the pork and let them cool completely before the second fry.
6. Meanwhile waiting on the pork to cool down, let’s make the sauce. 
Heat a wok over high heat, add cooking oil, onion, red bell pepper, cucumber and wood ear mushrooms. Stir fry about 1 minute and add pineapple chunks with juice, chicken stock sugar, vinegar, lemon juice and ketchup. Stir everything together and bring it to boil. Add 1 tsp of soy sauce or pinch of salt to your taste.
7. When the sauce is boiling, add the starch and water mixture while stirring the sauce. Keep it warm.
8. Increase oil temp to 375°F
Second fry the cooled down pork until nice golden brown, about 2 minutes. Remove pork pieces from the oil and place on the cooling rack lined baking pan.
9. You can serve the pork and the sauce sparely and just dip the pork in the sauce as you go, I recommend this if you like to enjoy crispy pork until the end. Or you can pour the sauce on top of the pork, which is very classic way to serve it. Enjoy!

Monday (COOK RICE THE NIGHT BEFORE!!!)

Lunch: Buffalo cauli tacos (HALF THE RECIPE and add some tang su yuk and steak leftover) https://tasty.co/recipe/buffalo-cauliflower-tacos#.dkBnP9lNd

Ingredients

for 4 servings

• 1 head cauliflower
• ¾ cup flour(95 g)
• ¾ cup milk(180 mL), or milk alternative
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup hot sauce(60 g)
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• Serve w avocado and cilantro inside + yogurt sauce or some sauce
• tortilla, to serve

Preparation

1. Preheat oven to 450˚F (230˚C).
2. On a cutting board, break the head of cauliflower into florets.
3. In a large mixing bowl, add flour, paprika, garlic powder, salt, pepper, and milk, and stir until well combined.
4. Add cauliflower florets to batter, making sure each piece is evenly coated.
5. Transfer to a parchment paper-lined baking sheet and bake for 20 minutes, flipping halfway.
6. In a small mixing bowl, combine hot sauce, vegetable oil, and honey, and stir until evenly combined.
7. Brush hot sauce mixture on cauliflower and bake for an additional 20 minutes.
8. Serve on warm tortillas with desired taco toppings.

Dinner: Kimchi fried rice w prawns and chicken

Tuesday 

Lunch: Mushroom chicken zucchini pasta 

Dinner: Salmon and veggie dinner https://www.facebook.com/watch/?v=1705700183015957

Potatoes, salt, pepper, olive oil 200C 20 mins

Lemon juice 2 tbsp

Honey 2 tbsp

Ginger 2 tsp

Garlic 2 cloves

Thyme 1 tbsp (mix all together)

Salmon salt and pepper, pour glaze on both sides

Add lemon slices on top

Asparagus on the side, lemon juice, salt and pepper and garlic and thyme

Bake 200C 8-10 mins

Time it so comes out same time

• Potato gratin frozen (Aldi) - air fry Serve w potato gratin from Aldi 1 each
• 
  

Wednesday

Lunch: Viet rice rolls

Dinner: Smothered tofu + rice and stirfry chicken w veg

Thursday 

Lunch: https://feelgoodfoodie.net/recipe/corn-tomato-avocado-salad/ + chicken wrap

Marinade chicken for half hour with garlic, onion powder, turmeric, cayenne, paprika, salt, pepper and yogurt. 

• 1 cup romaine lettuce chopped (optional)
• 2 ears corn or about 1 ½ cups
• 1 pint cherry tomatoes halved
• 1 avocado diced into 1/2-inch pieces
• 2 tablespoons red onion finely diced
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Eat w wraps

Instructions

• Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.

Dinner: Leftover tofu + leftover japchae + leftover pasta + any leftovers!

Friday (DEFROST FISH!!!!!!)

Lunch: N/A

Dinner: N/A

Saturday 

Lunch: N/A

Dinner: Fish and taro chips

A	B	C	D	E	F	G	H	I	J	K	L	M	N	O	P	Q	R	S	T	U	V	W	X	Y	Z
1	Ingredient	Amt
2	Chicken thighs	1.7 kg	use about >half for popcorn chicken and addition to the cauli taco, 3 pieces for avo wrap on Thurs
3	Corn	1 pack
4	Cherry tom	1 pack
5	Avocado	2
6	Red onion	1 ONION
7	Gem lettuce	1 pack
8	Tofu	1 pack
9	Parmesan	1 pack
10	Prawns	500g
11	Salmon	1 pack
12	Asparagus	1 bunch
13	Tortilla wraps	1
14	Potato gratin frozen	1
15	Veg on sale		for wraps and fried rice
16	Black berries!	1 or 2
17	Creme fraiche	1