November week 3
Sunday
Lunch: Lemon garlic butter shrimp w noodles
INGREDIENTS LIST FOR THE LEMON GARLIC BUTTER SHRIMP WITH SPAGHETTI & ZUCCHINI NOODLES
- 1 pound (450g) raw medium shrimp, peeled and deveined
- 2 medium zucchini + 3/4 portion spaghetti
- 1 tablespoon olive oil
- 4 tablespoons softened butter, or ghee, divided
- 4 garlic cloves, finely chopped
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- Juice of 1/2 fresh lemon
- 1/4 cup (60ml) chicken or vegetable stock (or white wine)
- Hot sauce of your choice, to taste (we used Sriracha)
- Salt and fresh cracked pepper, to taste
- 1/4 cup parsley to garnish
DIRECTIONS
1. To prepare this lemon garlic butter shrimp recipe with zucchini noodles: Wash and trim the ends of the zucchini. Make the zucchini pasta using a spiralizer or julienne peeler and set aside.
2. Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in one layer and sprinkle with salt and pepper. Cook shrimp for one minute without stirring, so the bottom of the shrimps get slightly browned.
3. Add the chopped garlic, Italian seasoning, and red pepper flakes and then stir the shrimp for another minute or two to cook shrimp the other side. Transfer the grilled shrimp to a shallow plate.
4. In the same pan, add remaining butter, lemon juice, chicken or vegetable stock, and hot sauce to the pan. Bring the sauce to a simmer for 2-3 minutes, stirring regularly.
5. Stir in the zucchini noodles and cook until done, about 2 minutes, stirring regularly. Allow the sauce to reduce a bit if it’s too watery. Add the grilled shrimp back to the pan and stir for another minute. Serve immediately your shrimp zucchini noodles with lemon slices, extra parsley, and pepper. Enjoy!
Dinner:
Orange Chicken
Ingredients
- 300 grams chicken breast slice it into 1/4 of an inch pieces
- 1/2 tsp salt
- Black pepper to taste
- 2 tbsp orange juice
- 100 grams cornstarch
- 2 medium size eggs
- Enough frying oil
- 2 tsp cooking oil
- 1 tsp ginger
- 1 tbsp garlic
- Few shakes of red pepper flake
- 1/4 cup orange juice
- 3.5 tbsp soy sauce
- 1/4 cup brown sugar
- 1 tbsp honey for the taste
- 1.5 tsp orange zest
- 3 tbsp vinegar
- cornstarch water 1.5 tbsp of water + 1 tbsp and 1 tsp of cornstarch
- Some diced scallion and red pepper flake for garnish
Instructions
- Cut the chicken breast in half. Angle your knife to 45 degrees and slice the chicken into 1/4 of an inch thick pieces. Marinade it with 1/2 tsp of salt, a little bit black pepper to taste, and 2 tbsp of freshly squeezed orange juice. The acid in the fruit can tenderize the meat and this amount of liquid will keep the chicken moist. Just mix everything until the chicken absorbed all the liquid. Cover it and Let it sit in the fridge for at least 30 minutes.
- Next, let’s make a batter. Crack 2 eggs, beat them well. Mix it with 100 grams of cornstarch. Use a fork stir it continually. The cornstarch might clump up at the beginning. Just keep mixing it and you will get a really smooth, shiny looking batter.
- Coat the chicken with the batter.
- Heat the oil to 360 degrees If you don’t have a thermometer, you can test it by dropping a little bit batter. If you see it bubbles a lot and floats to the top, that means you are good to go. Fry the chicken for 3-5 minutes or until the surface is getting hard. Doesn’t need to be golden brown. Take out the chicken and let it rest for 10 minutes and we gonna double fry it.
- This time, heat the oil to 390 degrees You can add all the chicken in once because they will not stick to each other anymore. Double frying is the key to make sure all your chicken pieces come out crispy. Keep stirring until you get a light golden color.
- Set it aside and we will make the sauce. Heat up your wok. Add a little bit oil, some minced ginger, garlic, and few shakes of chili powder. Stir until fragrant then pour in 1/4 cup of orange juice, 3.5 tbsp of light soy sauce, 1/4 cup of brown sugar and 1.5 tsp of orange zest. Stir to melt the sugar. I like to add 1 tbsp of honey, just for the honey flavor, it is optional and also depends on your taste. Then pour in 3 tbsp of white vinegar. The reason we add it now is that we can drop down the temperature of the liquid and you can add in the cornstarch water. If you add it while the liquid is boiling hot, it will clump up easily.
- Keep cooking it on medium-low heat. Make sure you taste the sauce to find a perfect balance between the sweetness, sourness, and saltiness. I made this many times and I know this is perfect for me. In about 2 minutes you should reach a consistency that is a bit thicker than syrup texture. If the sauce is too thin, the chicken will lose the crunchiness when you mix everything. Turn off the heat and dump all the chicken in. Quickly stir and make sure all the pieces are coated well. Take them out. Top some green onion, few shakes of red chili powder and you can serve.
Monday
Lunch: Leftover orange chicken and vietnamese rice rolls
Dinner: Prawn and rib soup
350-500g female pork spare ribs
10-20 prawns depending on size ...
1/2 brown onion
2 garlic cloves
1-2 tbsp light soya sauce
Pinch of white pepper
Pinch of black pepper
De shell prawns
Stir fry the onion + garlic
Put in prawn shells and stir fry with onion + garlic until red
Add Pinch of white pepper
Add Pinch of black pepper
Put in the soya sauce
Then lastly the ribs
And stir fry all till the sauce all mixed
Then trf everything into cooker
U can use pressure cooker .. if u dont have , u can use slow cooker on high for 4-5 hrs ... or u can boil the soup till cooked .. i usually use pressure cooker..
U can add in salt to taste
Tuesday
Lunch: Sendiri kau tim
Dinner: MEAL PREP 1-2 HOURS IN ADVANCE!
https://tasty.co/recipe/classic-lasagna
- nonstick cooking spray, for greasing
- 1 lb ground beef(455 g), cooked and drained of fat
- 4 cups marinara sauce(920 g)
- 4 cups whole milk ricotta cheese(1 kg)
- 2 cups grated parmesan cheese(220 g)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 15 lasagna noodles, cooked according to package instrucions
- 3 cups shredded mozzarella cheese(300 g)
- Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
- In a large bowl, mix together the ground beef and marinara sauce.
- In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
- Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
- Bake the lasagna for 25–30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1–2 minutes, until the top layer of cheese is bubbly and golden brown.
- Let the lasagna cool for 30-45 minutes, then serve with salad
Wednesday
Lunch: Leftover orange chicken fry up as sweet and sour and eat with leftover pork rib soup + rice/noodles
Dinner: (DEFROST MEAT AND MEAL PREP 2 HOURS IN ADVANCE!)
Butter chicken https://www.taste.com.au/recipes/easy-butter-chicken/2c04ffdf-3cd7-44fb-b6c1-25c5310cd0a6
• Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
• Step 2
Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
• Step 3
Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leave
Thursday
Lunch: Lasagne and salad
Lunch: Lasagne and salad
Dinner: Peanut Sauce Chicken Broccoli bowls + corn
https://www.foxandbriar.com/peanut-sauce-chicken-broccoli-bowls/#recipe
Ingredients
For Peanut Sauce
- Less than 1/3 cup peanut butter natural
- 4 tablespoons water
- 1 tablespoon low sodium soy sauce
- 1 ½ tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons chili garlic sauce to taste
- 3-4 garlic cloves minced or pressed
- 2 teaspoons grated ginger root
- 1 tablespoon honey
For Chicken and Broccoli
- 450g boneless skinless chicken thighs cut into bite sized pieces
- 4-6 cups broccoli florets I used 3 crowns, cut into florets
- 1 tablespoons canola oil
- salt to taste
- pepper to taste
Instructions
- Whisk together all ingredients for peanut sauce except water. Add water, 1 tablespoon at a time until desired consistency is reached.
- Heat oil in a saute pan over medium high heat. Add chicken and season with salt and pepper. Allow chicken to sit undisturbed for a few minutes, until it starts to brown. Turn and allow to brown on the other side. Stir and continue to cook until cooked through.
- Add broccoli to pan and cover with a lid. Allow to steam until broccoli is bright green and tender, -4 minutes.
- Turn off heat and add peanut sauce, stir everything to completely coat in sauce. Taste and adjust seasoning if needed. Serve right away over rice or cauliflower rice.
Friday
Lunch: Butter chicken + roti canai + asparagus
Dinner: Tteokbokki + corn
Saturday
Lunch:
Dinner:
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