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batchlunchThis is an excellent community idea - and I hope to get ideas from this! I tend to cook big batches of food because I came from a family with five kids, so we'd cook enough for two meals, one for dinner and the leftovers to pack for lunch the next day.
Both my recipes are meat dishes - they presume that you'd cook enough rice to go with them (rice is easy to cook in the morning if necessary, and I've cooked enough rice that it'd last a week in the fridge, and only need to be heated up). Any sort of green vegetables would go good with these; again, they're easy to add on the side, or just don't bother and make up the vitamin requirements with fruit.
Soy sauce chicken
- 2 whole chickens, chopped up into bite sized pieces (or a little bigger) (or one large chicken, or equivalent amount of meat)
- soy sauce (or chicken marinade)
- 2-3 heaped table spoons of sugar
- one onion, chopped
- 2-3 cloves of garlic (or minced equivalent)
- roughly 1 tb of olive oil.
1. skin the chicken, chop it up into bite sized pieces or larger (i like it larger), rinse and dump them into a large mixing bowl.
2. pour enough soy sauce to just marinade the chicken, mix with sugar. If using chicken marinade, pour enough to cover it.
3. Leave to marinade for at least 20 minutes.
4. Fry onions in olive oil. When fragrant, add garlic. Add chicken, mixing quickly to try and get most of the chicken browned, and then add the marinade.
5. Cover and let simmer till it is cooked. Add water if it runs low.
=> I'd normally cooked this recipe for 7 people, which resulted in enough leftovers for us five kids to pack lunch the next day. It actually tastes very good with any assorted vegetables you want to eat as a side (normally I'd stir-fry some bok choi or kailan on the side, or make some vegetable soup) and eaten with rice. To pack it for lunch, take a smallish tin, or lunch box, and stuff it with one normal helping of rice. Pour enough sauce from the chicken to colour the rice, and then press as many pieces of chicken and vegetables as you can on the top, and then close your lunchbox. You can refridgerate it and take it cold to work/school; I've eaten it cold and it's actually pretty well flavoured you don't need to heat it. You could heat it in the morning before you leave as well.
Pork Rib Stew
- 4 pounds of pork spare ribs, chopped into individual ribs, the side meat also chopped into bite sized pieces
- 1 1/4 cup sugar
- 1 1/2 cup soy sauce
- 1 cup vinegar
- sesame oil
- green onions, finely chopped
1. rinse the rib pieces, and then put in a large stock pot, and pour enough water to almost cover the meat. And boil.
2. Once it's boiling, turn fire to low, and skim off the scum. Simmer for 2 hours.
3. Mix sugar, soy sauce & vinegar, add into stew. Simmer for another hour.
4. Add a few drops of sesame oil, drop green onions on top, serve.
=> I'm still playing with the portions of sugar, soy sauce and vinegar to get the right amounts - feel free to experiment! If you follow this, recipe, it still tastes good, I swear. It goes good with a lot of greens, like nappa cabbage, broccoli, stir-fried vegetables, brussel sprouts, etc. It's very oily though, and if you refridgerate the whole lot, the next day you can peel off all the fat and toss it. It makes a lot of soupy stew; you could eat it with rice, or noodles.
=> To eat it with noodles, you pour about half the liquid you'd normally use to boil ramen, add some water, add some meat and veggies to cook in it (i've used brussel sprouts), and then add your noodles, and boil. You won't need any further flavouring.
=> To pack for lunch, do the same as with the soy sauce chicken - pack the rice, and then add just enough soup/sauce to brown the rice, and then add the meat. With these portions, I've made one pot of ribs that lasted about 7 days, and each time it tasted just as good as when I first ate it, even cold.
Both my recipes are meat dishes - they presume that you'd cook enough rice to go with them (rice is easy to cook in the morning if necessary, and I've cooked enough rice that it'd last a week in the fridge, and only need to be heated up). Any sort of green vegetables would go good with these; again, they're easy to add on the side, or just don't bother and make up the vitamin requirements with fruit.
Soy sauce chicken
- 2 whole chickens, chopped up into bite sized pieces (or a little bigger) (or one large chicken, or equivalent amount of meat)
- soy sauce (or chicken marinade)
- 2-3 heaped table spoons of sugar
- one onion, chopped
- 2-3 cloves of garlic (or minced equivalent)
- roughly 1 tb of olive oil.
1. skin the chicken, chop it up into bite sized pieces or larger (i like it larger), rinse and dump them into a large mixing bowl.
2. pour enough soy sauce to just marinade the chicken, mix with sugar. If using chicken marinade, pour enough to cover it.
3. Leave to marinade for at least 20 minutes.
4. Fry onions in olive oil. When fragrant, add garlic. Add chicken, mixing quickly to try and get most of the chicken browned, and then add the marinade.
5. Cover and let simmer till it is cooked. Add water if it runs low.
=> I'd normally cooked this recipe for 7 people, which resulted in enough leftovers for us five kids to pack lunch the next day. It actually tastes very good with any assorted vegetables you want to eat as a side (normally I'd stir-fry some bok choi or kailan on the side, or make some vegetable soup) and eaten with rice. To pack it for lunch, take a smallish tin, or lunch box, and stuff it with one normal helping of rice. Pour enough sauce from the chicken to colour the rice, and then press as many pieces of chicken and vegetables as you can on the top, and then close your lunchbox. You can refridgerate it and take it cold to work/school; I've eaten it cold and it's actually pretty well flavoured you don't need to heat it. You could heat it in the morning before you leave as well.
Pork Rib Stew
- 4 pounds of pork spare ribs, chopped into individual ribs, the side meat also chopped into bite sized pieces
- 1 1/4 cup sugar
- 1 1/2 cup soy sauce
- 1 cup vinegar
- sesame oil
- green onions, finely chopped
1. rinse the rib pieces, and then put in a large stock pot, and pour enough water to almost cover the meat. And boil.
2. Once it's boiling, turn fire to low, and skim off the scum. Simmer for 2 hours.
3. Mix sugar, soy sauce & vinegar, add into stew. Simmer for another hour.
4. Add a few drops of sesame oil, drop green onions on top, serve.
=> I'm still playing with the portions of sugar, soy sauce and vinegar to get the right amounts - feel free to experiment! If you follow this, recipe, it still tastes good, I swear. It goes good with a lot of greens, like nappa cabbage, broccoli, stir-fried vegetables, brussel sprouts, etc. It's very oily though, and if you refridgerate the whole lot, the next day you can peel off all the fat and toss it. It makes a lot of soupy stew; you could eat it with rice, or noodles.
=> To eat it with noodles, you pour about half the liquid you'd normally use to boil ramen, add some water, add some meat and veggies to cook in it (i've used brussel sprouts), and then add your noodles, and boil. You won't need any further flavouring.
=> To pack for lunch, do the same as with the soy sauce chicken - pack the rice, and then add just enough soup/sauce to brown the rice, and then add the meat. With these portions, I've made one pot of ribs that lasted about 7 days, and each time it tasted just as good as when I first ate it, even cold.