Compiled Recipe – Baked Garlic Chicken

Baked Garlic Chicken

* 2 (150 grams) fillets chicken breast
* 6 cloves garlic, minced
* 2 tbsp. olive oil
* 2 tsp. sugar
* 1 tbsp. soy sauce
* salt and pepper (to taste)
* flat leaf parsley leaves (to taste)
* 250 grams baby potatoes, quartered
* 100 grams fresh button mushrooms, washed and sliced
* 1 medium green bell pepper, cored and sliced thinly
* 2 tbsp. olive oil

1) Pre-heat a toaster oven.

2) Combine chicken, garlic, olive oil, sugar and soy sauce in a bowl. Season with salt and pepper. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

3) Make the vegetables: Combine potatoes, mushrooms, bell pepper strips and oil in a bowl. Season with salt and pepper then toss to combine.

4) Place 2(16-inch) square pieces of foil on a clean wok surface. Divide vegetables into 2 portions and place on the center of each piece of foil. Place chicken, including juices, on top of the vegetables. Wrap and fold sides to seal into a parcel.

5) Bake chicken parcels in the pre-heated toaster oven until completely cooked and potatoes are tender, about 25 to 30 minutes.

6) Open parcels and sprinkle with parsley and more pepper on top. Serve immediately.


Compiled Recipe – Chicken in Creamy Mushroom Sauce

Chicken in Creamy Mushroom Sauce

* 3 tbsp butter
* 1 tbsp cooking oil
* 1 kilo chicken, use thigh or drumstick cuts
* 2 tbsp flour
* 1 cup chicken stock
* 2 tbsp soy sauce
* 1 cup button mushrooms, sliced
* salt (to taste)
* pepper (to taste)

1) Melt butter in a pre-heated pan then add some cooking oil.

2) Brown chicken on all the sides then set aside.

3) Using the same pan, add the flour and mix until the butter and the flour are combined to make a roux.

4) Add the chicken stock or water then let it simmer for 5 minutes. Add the cooked chicken and button mushrooms.

5) Season with salt and pepper and let it simmer for 10 minutes. Serve warm.



Compiled Recipe – Creamed Tuna and Mushroom Pasta

Creamed Tuna and Mushroom Pasta

* 2 tbsp cooking oil
* 1 tbsp butter
* ¼ cup onion, chopped
* 3 cloves garlic, chopped
* 1 green bell pepper, julienned
* ½ cup button mushrooms, sliced
* 1 (180 gram) can spicy tuna in oil, drained
* ½ cup water
* 1 ½ cup all-purpose cream
* 1 tsp lemon zest, grated
* salt and pepper (to taste)
* 400 grams linguine, cooked al dente
* Parmesan cheese, grated (for topping)
* lemon wedge (for garnish)

1) Heat oil and butter in a pan. Sauté onion and garlic. Add bell peppers, mushrooms, and tuna. Season to taste.

2) Add water, then simmer. On low heat, add the cream.

3) Add lemon zest. Season with salt and pepper.

4) Add cooked pasta to the sauce. Toss to combine.

5) Plate noodles and top with Parmesan cheese.  Garnish with lemon wedges.


Compiled Recipe – Potato and Mushroom Chowder

Potato and Mushroom Chowder

* 5 strips bacon
* 1 medium onion , chopped
* 3 cloves garlic, chopped
* ½ cup button mushrooms, chopped
* 3 medium potatoes, peeled, cubed
* 1 tbsp all purpose flour
* 1 ½ cup water, or as needed
* 1 (298 gram) can condensed cream of mushroom soup
* 1 (142 gram) can Vienna sausages, drained, chopped
* salt (to taste)
* ground black pepper (to taste)

1) Cook bacon until crisp in a pot over medium heat. Remove bacon from pot and transfer onto paper towels. Set aside.

2) Return pot to the heat and sauté onion and then garlic in the bacon oil until softened. Add mushrooms and cook until heated through. Add potatoes. Sear potatoes in the hot bacon oil until they just start turning translucent at the edges.

3) Sprinkle in flour, stir to coat potatoes and mushrooms and mix into the bacon oil. While stirring, pour in enough water to cover potatoes. Bring to a boil, then let simmer, uncovered, until potatoes are tender.

4) Add mushroom soup once potatoes are tender and use a whisk to break up any lumps as the soup heats. Stir in sausages and simmer chowder until just heated through. Season with salt and ground black pepper, to taste. Ladle into bowls and top each with crumbled bacon.


Compiled Recipe – Kimchi and Spam Fried Rice

Kimchi and Spam Fried Rice

* 2 tbsp canola oil
* 1 medium red onion, peeled and sliced
* 1 (400 gram) can button mushrooms, sliced and drained
* ½ cup kimchi, roughly chopped
* 2 tbsp kimchi, liquid only
* 1 ½ tbsp gochujang
* ¼ cube chicken bouillon
* ½ cup water
* 3 cups brown rice, and red rice, day-old
* 1 cup frozen green peas, thawed
* 1 cup nori, sliced into strips
* salt (to taste)
* ground black pepper (to taste)

1) In a large wok over medium heat, heat oil. Add onion and cook until translucent. Add mushrooms, then Spam , cooking until each is heated through.

2) Add kimchi, kimchi liquid, gochujang, bouillon cube and water. Stir to mix and dissolve bouillon cube into the mixture. Add rice and toss to coat.

3) Add green peas and toss to mix. Once peas are heated through, stir in nori then season with salt and pepper, to taste, and serve immediately.



Compiled Recipe – Bacon and Cabbage Frittata

Bacon and Cabbage Frittata

* 2 tbsp oil
* 1 small red onion, peeled and chopped
* ½ cup green peas, frozen and thawed
* ½ cup button mushrooms, drained and sliced
* ¼ cup water
* 1 ½ cup shredded cabbage, packed
* 6 slices bacon, cooked and chopped
* 4 large eggs
* salt and ground pepper (to taste)

1) Heat oil in a non-stick frying pan over medium heat. Add onion and sauté; then add garlic and sauté.

2) Stir in green peas and mushrooms. Cook until heated through, stirring. Add water and bring to a boil. Cover and let simmer for 2 minutes.

3) Uncover and add cabbage. Stir to mix and cook until wilted. Season to taste with salt and pepper. Stir in bacon.

4) Beat eggs in a bowl, season with salt and pepper to taste and pour over cabbage mixture. Stir to distribute. Cover and let cook until center is set. Cut into wedges.