February Week 2

 Make berry cupcake! https://justmymealstoday.blogspot.com/2021/01/berry-cupcake.html

Sunday:

Lunch: T & E

Dinner: Sweet potato balls and homemade fish fingers (defrost barramundi!) and make own tartar - yogurt w gherkins + salad

(defrost skins, prawns and chicken thighs!)

Monday: (WRAP WONTONS- USE CABBAGE and HALF PRAWNS!)

Lunch: Pesto pasta, garlic, parmesan cheese & chicken (C can have leftover tmr)

Dinner: pork wontons + soup + noodle 

Tuesday: 

Lunch: Chicken wrap

Dinner: Dominos

Wednesday: (defrost POPIAH SKIN and marinade pork for rice p roll on Friday), cook rice for dinner

Lunch: Egg Wrap (07:28​) ADD BACON! Make extra filling for C wrap tmr

https://www.youtube.com/watch?v=rsiKWTz7Ias&ab_channel=ErwanHeussaff

1 large tortilla 1/4c caramelized onions 2 slices of ham 1 tbsp of mayonnaise 1/2 cup fresh spinach 1/3 cup grated cheddar cheese 2 eggs

Dinner: Popiah and rice + miso soup

Thursday: Cook rice for dinner; Egg + bacon wrap for C

Lunch: Bibimen- cook soba, and slice cucumber into matchsticks and serve w sesame seeds and hard boiled egg and spoon of gochuj on top.

Dinner: Gr'lled

Friday: CNY! - bake almond cookies w C! https://mykitchen101en.com/chinese-almond-cookies/

Lunch: Steamed chicken thighs w rice.

2 or 3 chicken thighs - deboned. Reserve the bones for soup.

Marinate: 1.5 teaspoons salt, 1 teaspoon sesame oil, a few dashes of pepper, 1 tablespoon Chinese cooking wine, 1 teaspoon turmeric powder, 2 teaspoons grated ginger and 2 pips garlic - grated. Marinate for at least 30 minutes.

2 Chinese sausages - sliced

8 slices ginger

6 pieces of spring onion's stems (the white part)

Some chopped spring onions for garnishing

Seasoning for the sauce:

2 teaspoons light soy sauce

1/2 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon sesame oil

A few dashes of pepper

Place the marinated boneless chicken thighs and sliced Chinese sausages on a steaming plate. Scatter the sliced gingers and spring onions around the meat. Place the steaming plate in a steamer and fill it with water. Cover the steamer and turn on the heat to medium. Let it steam for 20 minutes or until the chicken is cooked.

Remove the steaming plate, pour the juice collected on the plate into a sauce pot. Add light soy sauce, oyster sauce, pepper, sugar and sesame oil. Put on the stove at medium heat and reduce. I don't add any thickening agent as I want the sauce to be light. You can store the leftover in the fridge for future use.

Line the serving dish with sliced cucumber and if you like, you can add sliced tomatoes as well. Cut the chicken thighs and arrange on the plate. Drizzle with the sauce and garnish with chopped spring onion. Serve.

Dinner: Steamboat

MARINADE CHICKEN WINGS AND SOAK ABOUT 12 DRIED MUSHROOMS

Saturday: 

Lunch: Minced pork rice paper roll. (find Viet marinade - eg fish sauce etc) 

Dinner: Pressure cooker chicken wings & braised mushroom & rice

https://tasteasianfood.com/braised-mushroom/ (add some extra soy sauce and put more water)

https://thisoldgal.com/pressure-cooker-soy-sauce-chicken-wings/ (better if cooked over the stove)

https://thewoksoflife.com/chinese-new-year-recipes/

Ingredient	Amt
Minced pork	1 pack
Chicken wings	1 pack