So, I don’t cook, but this quarantine-lockdown-stay-at-home #newreality is requiring me to do so daily!
Surprisingly, the hardest part is not the actual cooking (well it used to be) because compared to the exhausting grocery shopping trips, cooking would be the zen part. I always have to find ingredients that are least likely to go out of stock or have a longer shelf-life. From there, I create a restaurant-grade masterpiece! 😉
In this batch of meals, expect to see common ingredients repeated in almost every meal. I’ve done this because usually, they are the only available ingredients in the nearest grocery store in my home (and also because I’m on a budget).
McCormick Chap Chae Noodle Mix
- McCormick Chap Chae Noodle Mix
- Baguio Beans
- Breakfast Steak
- Light seasoning for the breakfast steak
How to cook:
Boil the glass noodles for 5 to 7 minutes and mix the seasoning in a bowl. Sauté the breakfast steak and garlic and combine the veggies. To complete the dish, top your McCormick Chap Chae with breakfast steak and veggies.
It looks like it came from your favourite Asian resto, right?!
Breaded Liempo with Sautéd Bitter Gourd
- Breading Mix
- Kellog’s Corn Flakes
- Scrambled Egg
- Bitter Gourd
How to cook:
Sauté onion, garlic, tomatoes and scrambled eggs, and then add the bitter gourd—cover for two to five minutes. Remember to soak the bitter gourd in a bowl of water for a few minutes to lessen the bitter taste. To tenderized the liempo, I used Instant Pot in high-pressure for 28 minutes. Allow it to air dry before coating it in a breading mix with Kellog’s Corn Flakes and then fry it for 3 to five minutes one each side. Use a paper towel to absorb excess cooking oil. It should be nice and crispy!
Mongolian Beef with plain broccoli side dish
- Beef in Mechado Cut
- Low-sodium Soy Sauce
- Brown Sugar
How to cook:
Begin by tenderizing the meat in a high-pressured pot. I used the Instant Pot for 45 minutes to tenderize the meat. Sauté garlic and ginger and combine sugar and soy sauce into a pan. Once the sauce starts to thicken, add the beef into the pan and garnish with scallions. To balance the flavorful taste of the Mongolian Beef, boil some broccoli to complete your dish.
I usually have a limit of two to five ingredients for a dish. Otherwise, I might end up cooking too much or waste an ingredient which happens a lot in the first few weeks of quarantine.
As for the tools that I used in the kitchen to make my quarantine life a little more manageable, here are my best picks!
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