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    Default Share Your Self-Isolation Recipes

    Seems like some Beyonders are struggling with the self-isolation and eating at home so what I can do is share some recipes that can stretch out for a week for 2 people. You'll see a lot of commonality with ingredients but the taste factor is what sets it apart.

    If you have a family of 3-4, then you can expand the recipe to suit but I find that tastes become pickier so unless you have a firm hand, then it may not work for you.

    If anyone have questions on what to do with a certain item, post it and someone will know if I don't! And if you have recipes too, share away so we can enjoy this together.

    ---

    Roasted Lemongrass Chicken

    You'll Need...

    Whole Chicken
    Lemongrass stalk
    1 Lemon sliced in half
    Rock salt
    Oregano
    Carrots
    Onion
    Yams or Red Potato if you don't want sweetness
    Olive oil
    Oven-safe pan or a bundt cake tray

    1.) Wash your chicken and pat it dry both outside and inside. It's the key to getting a crispy skin.
    2.) Preheat your oven to 375F in Roast
    3.) Bruise your lemongrass stalk to get the aromatics going. You do that by just pounding it lightly with the dull end of your knife, your fist, a hammer, whatever; chop into short lengths
    4.) With your dry chicken, grab a pinch or three of rock salt and season the cavity well
    5.) Season the skin now with rock salt as well lightly so it crisps well
    6.) Once seasoned, add half a lemon in the cavity and your lemongrass as well. If you want to be bougie you can tie it with butcher's string so it's shut and the wings/legs don't flap about
    7.) Place your chicken on the tray or if you found a bundt cake tray, cover the hole in the middle with tin foil and stick the bird upright
    8.) Cover your pan/tray with your yam/potato, carrot, onion and lightly cover them in olive oil
    9.) Add some oregano to the vegetables if you wish but you don't have to
    10.) Put it in the oven and let it roast for 35-40ish minutes (watch it as the fatter the chicken, the quicker it'll burn)
    11.) If you see the skin crisp up, then you're good to go. Turn off the oven and don't remove the bird for another 10-15 minutes. Let residual heat do it's thing so it doesn't dry or burn
    12.) Pull out of the oven and let it rest for 15-20 minutes
    13.) Nomz

    -----

    If you have leftover chicken, make chicken noodle soup!

    Chicken
    Garlic
    Pasta
    Carrot
    Celery
    Salt to taste

    1.) Shred leftover chicken
    2.) Fry it with chopped garlic in a stock pot
    3.) Find some random pasta (who cares what it is)
    4.) Add water till it's 3/4 full
    5.) Add carrots/onions/celery in the pot
    6.) Add the pasta (if you have spaghetti, break it to thirds)
    7.) Boil everything
    8.) Check periodically if you need to add more water since the pasta will soak it quick
    9.) Add salt/pepper to taste
    10.) Nomz

    -------

    Beef Chili

    What you'll need...

    Ground Beef
    Some stewing beef for texture
    Chopped onions
    Cumin
    Salt/Pepper
    Kidney Beans (soaked in water a day before you cook this or in the morning if you cook it for dinner)
    Chopped jalapeños/Thai Bird's Eye/whatever you want to do to kick it up
    2 Can of Tomato Paste
    Chopped garlic

    1.) Fry the garlic to get the aromatics going in a stock pot
    2.) Add the ground beef and get some browning (the leaner it is, the more oil you'll need so watch that)
    3.) Add the onion so it caramelizes and becomes soft-brownish and sweet; I like my peppers to have a charred taste so I fry it with the beef but the smoke hurts like a MF'er so careful. You can add peppers in step 6 if you wish.
    4.) Add 1tbsp of cumin and salt/pepper and taste; add more/less to your desire
    5.) Add tomato paste. If you only have one, stretch it with water and/or ketchup. Same-same.
    6.) Drain kidney beans and add in the pot
    7.) Add stewing beef and simmer for helluva long time. Maybe watch some Tiger King while it's in low heat
    8.) Check if you need to add more water/tomato paste/seasoning/if beans are soft/if stewing beef is soft
    9.) If good, nomz
    10.) Stretch it out with carbs like rice or spaghetti.

    Got some Filipino recipes that my parents would shame but I try

    Chicken Pork Adobo


    You'll Need...

    Quartered chicken pieces
    Pork chunks
    Smashed garlic
    Onion
    1 cup Vinegar
    1/2 cup Soy Sauce
    Boiled eggs

    1.) Fry the garlic to get aromatics started in a skillet
    2.) Add your chicken to fry with the garlic; add some salt to fry it crispy but don't go HAM because soy sauce is salty AF
    3.) Add pork so it browns with the other stuff
    4.) Add your onions and fry it
    5.) Add your soy sauce until you have everything covered
    6.) Add vinegar
    7.) Taste and see if you need to add some more soy sauce (to be saltier)/vinegar (so it's tangier)/water (because it's too salty/tangy for your taste)
    8.) Simmer for 15 minutes and add your boiled eggs
    9.) Mix it around and nomz with rice
    Last edited by flipstah; 03-30-2020 at 10:41 AM.

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    10y later I'm still living this bachelor life

    https://forums.beyond.ca/threads/305...elor-specialty

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    There are some good ones in that too!

    Quote Originally Posted by jwslam View Post
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    10y later I'm still living this bachelor life

    https://forums.beyond.ca/threads/305...elor-specialty

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    I like my pork adobo dry/almost dry so I let it simmer for a long time (30min), also I like to put a teaspoon of brown sugar
    almost a variation of Japanese pork shoyu
    https://www.onionringsandthings.com/...an-shoyu-pork/

    other easy recipes

    Pork caldereta
    https://www.rivertenkitchen.com/pork...caldereta.html

    Pork/Beef on japanese curry - so easy with a slow cooker
    https://www.myeclecticbites.com/japanese-pork-curry/

    Beef Brocooli stir fry
    https://www.dinneratthezoo.com/beef-...coli-stir-fry/
    Last edited by taemo; 03-30-2020 at 11:12 AM.

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    Spam Musubi. It is in Bon Appetit so it qualifies as fine dining, unlike the peasent recipes you are going to be seeing in this thread.

    https://www.bonappetit.com/story/spam-musubi
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    Easy fried rice

    1.) Make rice without a rice cooker (https://www.youtube.com/watch?v=ZO3rgPHoDt0)
    2.) Make scrambled eggs and put aside
    3.) Fry up your favourite protein/veggies with garlic
    4.) Add rice
    5.) Add scrambled eggs
    6.) Nomz

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    Quote Originally Posted by flipstah View Post
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    Easy fried rice

    1.) Make rice without a rice cooker (https://www.youtube.com/watch?v=ZO3rgPHoDt0)
    2.) Make scrambled eggs and put aside
    3.) Fry up your favourite protein/veggies with garlic
    4.) Add rice
    5.) Add scrambled eggs
    6.) Nomz
    Making fried rice is a skill everyone should have on hand.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    Quote Originally Posted by flipstah View Post
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    Easy fried rice

    1.) Make rice without a rice cooker (https://www.youtube.com/watch?v=ZO3rgPHoDt0)
    2.) Make scrambled eggs and put aside
    3.) Fry up your favourite protein/veggies with garlic
    4.) Add rice
    5.) Add scrambled eggs
    6.) Nomz
    We make soemthing like this on the regular. So good and always have leftovers...
    Hmmmm, what to plant, build, fix, paint next..

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    Quote Originally Posted by The_Rural_Juror View Post
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    Spam Musubi. It is in Bon Appetit so it qualifies as fine dining, unlike the peasent recipes you are going to be seeing in this thread.

    https://www.bonappetit.com/story/spam-musubi
    Japanese mayo is awesome on hotdog or spam musubi
    Kenko Japanese Mayonnaise
    https://www.walmart.ca/en/ip/kenko-j.../6000188761293


    Quote Originally Posted by flipstah View Post
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    Easy fried rice

    1.) Make rice without a rice cooker (https://www.youtube.com/watch?v=ZO3rgPHoDt0)
    2.) Make scrambled eggs and put aside
    3.) Fry up your favourite protein/veggies with garlic
    4.) Add rice
    5.) Add scrambled eggs
    6.) Nomz
    what spices do you use on your fried rice?

    I'm pretty sure you know already, but for the non-flip here, use the leftover adobo sauce on the pan for your fried rice.
    Also my step 1 is: Make rice on your rice cooker, store it on your fridge overnight.

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    Quote Originally Posted by flipstah View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Easy fried rice

    1.) Make rice without a rice cooker (https://www.youtube.com/watch?v=ZO3rgPHoDt0)
    2.) Make scrambled eggs and put aside
    3.) Fry up your favourite protein/veggies with garlic
    4.) Add rice
    5.) Add scrambled eggs
    6.) Nomz
    Quote Originally Posted by killramos View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Making fried rice is a skill everyone should have on hand.
    Sorry but that's not how you make fried rice, at all.
    And flip, as an Asian you should be ashamed of yourself.

    Quote Originally Posted by taemo View Post
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    Also my step 1 is: Make rice on your rice cooker, store it on your fridge overnight.
    Yes, definitely at a minimum. I've stored in the fridge for over a week, sometimes 2.
    Last edited by Disoblige; 03-30-2020 at 03:32 PM.

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    Quote Originally Posted by Disoblige View Post
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    Sorry but that's not how you make fried rice, at all.
    And flip, as an Asian you should be ashamed of yourself.
    Haha I at least have the whitey excuse on my side. Still, it’s pretty idiot proof and delicious even as Flip described.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    Quote Originally Posted by killramos View Post
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    Haha I at least have the whitey excuse on my side. Still, it’s pretty idiot proof and delicious even as Flip described.
    Fair enough, lol.

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    For you simpletons. Spam fried rice.

    https://damndelicious.net/2013/07/29...oker-giveaway/

    Cooking rice without a rice cooker is unnecessary flexing. Good rice cookers do a better job.

    - - - Updated - - -

    Spam Macaroni Soup Breakfast

    https://www.foodnetwork.ca/recipe/ho...eakfast/14806/

    Replace the ham with spam. 1000x better.
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    Spam-ghetti for the people who don't know what noodles are.
    https://www.allrecipes.com/recipe/19958/spam-on-the-go/

    Spicy Caramelized Spam Scallion Pasta for date night.
    https://thepigandquill.com/spicy-car...callion-pasta/
    Last edited by The_Rural_Juror; 03-30-2020 at 03:45 PM.
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    0DA7A50C-D35D-4101-8674-21B80187941A.jpg

    I’ve just been eating: pizza, pizza, and pizza

    It’s really the perfect quarantine dish, put wtf you can find at the store on top. Hopefully you hoarded some flour and yeast or good luck to you!

    Pro tip: let dough ferment in the fridge for a day or two... that’s how you get the good crust

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    ^^ That looks good. I'm running low on flour

    Some rules of thumb for fried rice:

    - You must use old rice, at least 1-2 days old. You know it is ready when the rice can be separated into individual grains and it isn't stuck together. If they do, it's too wet still.
    - The eggs is one of the first things cooked in the oil when you add it into the hot pan/wok. The rice is then folded in with the eggs. Don't cook it separately.
    - Scallions are a must in fried rice; I don't recall any good fried rice with no scallions.

    Example of shredded deep fried scallop, shrimp and scallion fried rice I made couple weeks ago:
    Fried Rice.jpg

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    Quote Originally Posted by The_Rural_Juror View Post
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    For you simpletons. Spam fried rice.

    https://damndelicious.net/2013/07/29...oker-giveaway/
    nice. been on a bit of a spam binge lately so will def give this a shot.

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    Quote Originally Posted by ercchry View Post
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    I’ve just been eating: pizza, pizza, and pizza

    It’s really the perfect quarantine dish, put wtf you can find at the store on top. Hopefully you hoarded some flour and yeast or good luck to you!

    Pro tip: let dough ferment in the fridge for a day or two... that’s how you get the good crust

    Spam and Pineapple Pizza. https://www.yeprecipes.com/img-spam-...e-pizza-23.htm

    Pro tip: let your spam breathe in room temperature for 2 hours... that's how you get the full hog flavour.
    Last edited by The_Rural_Juror; 03-30-2020 at 04:03 PM.
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    Quote Originally Posted by Disoblige View Post
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    ^^ That looks good. I'm running low on flour

    Some rules of thumb for fried rice:

    - You must use old rice, at least 1-2 days old. You know it is ready when the rice can be separated into individual grains and it isn't stuck together. If they do, it's too wet still.
    - The eggs is one of the first things cooked in the oil when you add it into the hot pan/wok. The rice is then folded in with the eggs. Don't cook it separately.
    - Scallions are a must in fried rice; I don't recall any good fried rice with no scallions.

    Example of shredded deep fried scallop, shrimp and scallion fried rice I made couple weeks ago:
    Fried Rice.jpg
    Oof that's so fancy! I must learn from sifu

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    Quote Originally Posted by The_Rural_Juror View Post
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    Spam and Pineapple Pizza. https://www.yeprecipes.com/img-spam-...e-pizza-23.htm

    Pro tip: let your spam breathe in room temperature for 2 hours... that's how you get the full hog flavour.
    The true Hawaiian... complete with traveller’s diarrhea

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