5 Simple (Halal) Asian Meals To Make With What You Already Have During The MCO

While the movement control order might bring out the Master Chefs in us (honestly, when else would you have the time to cook up a storm), it might not be possible with the limited supplies or, if you’re like me, limited skills to do so. If you don’t have a thing or two listed down below, there are options for online delivery! So, without the need for baking, flambeing or any other sort of fancy equipment – here are a few recipes for meals you can make with the supplies you have in your pantry!

 

 

1. 5 Ingredient Peanut Noodles by Sabrina Snyder 

This recipe is for 4 servings.

What You Need:

  • 452 grams thin spaghetti
  • 6 cups chicken stock
  • 3 tablespoon lite soy sauce
  • 3 tablespoon peanut butter
  • Crushed peanuts (optional)
  • sliced green onions (optional)
  • cooked chicken (optional)

 

 

How To Cook:

  1. Cook the noodles on high with stock for 5-7 minutes.
  2. Drain off 90% of the water
  3. Add soy sauce, peanut butter and sriracha. Mix well.
  4. Add peanuts and green onions if you want to get fancy! Sriracha sauce or dried chilli flakes is also an option for those who want a spicy kick.

 

Nutrition Information:Amount per serving: 629 calories, Calories: 629g, Carbohydrates: 100g, Protein: 28g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 1331mg, Potassium: 737mg, Fiber: 4g, Sugar: 10g, Vitamin C: 1g, Calcium: 42g, Iron: 3g

 

 

2. Thai Basil Chicken by Nagi

This recipe makes one giant serving or 2 reasonably-sized ones.

What You Need:

  • 225g chicken thigh fillets (skinless, boneless, cut into bite-size pieces)
  • 1 green onion (cut into 4cm / 2″ lengths).
  • 1 cup Thai basil leaves, loosely packed (normal basil works fine too)
  • 2 garlic cloves (large, finely chopped)
  • 1 birds eye or Thai chilli (deseeded and finely chopped)
  • 1 1/2 tbsp oil

SAUCE

  • 2 tsp oyster sauce
  • 1 tsp light soy sauce & 1 tsp dark soy sauce (substitute with all purpose soy or  just light soy sauce if you don’t have these)
  • 1 tsp sugar
  • 2 tbsp water

 

 

 

How To Cook:

  1. Put Sauce ingredients in a small bowl and mix to combine.
  2. Heat oil in wok or pan over high heat.
  3. Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
  4. Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
  5. Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
  6. Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.

 

Nutritional Information:

Per serving of 160g – Calories: 360kcal (18%) / Carbohydrates: 5g (2%) / Protein: 19g (38%) / Fat: 29g (45%) / Saturated Fat: 6g (38%) / Cholesterol: 110mg (37%) / Sodium: 588mg (26%) / Potassium: 231mg (7%) / Fiber: 1g (4%) / Sugar: 2g (2%) / Vitamin A: 148IU (3%) / Vitamin C: 2mg (2%) / Calcium: 14mg (1%) / Iron: 1mg (6%)

 

 

3. Aloo Gobi by Manali

Serves two (and doubles as a great vegan option!)

What You Need:

  • 2 potatoes, medium, sliced or cubed
  • 1 cauliflower, medium, cut into small florets
  • 1 onion, medium, chopped
  • tomatoes, medium, chopped
  • 1/2 teaspoon cumin seeds
  • 1.5 teaspoons ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon dry mango powder, amchur
  • 1/4 teaspoon red chili powder or to taste
  • 1/4 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 3-4 teaspoons oil
  • 2 tablespoons chopped cilantro
  • salt, to taste

 

 

 

 

 

How To Cook:

  1. Heat 2 teaspoons of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
  2. Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
  3. Drain on a tissue paper and set aside.
  4. In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
  5. Add the onions and cook for 2 minutes till translucent.
  6. Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
  7. Add the chopped tomatoes and cook for 2 minutes till they are little soft.
  8. Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
  9. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
  10. Add chopped coriander leaves and give a good mix.
  11. Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
  12. Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
  13. Garnish and serve hot with any Indian bread/rice.

 

Nutritional Information:

Per serving – Calories 304 / Fat 7g (11%) / Sodium 122mg (5%) / Potassium 2111mg (60%) / Carbohydrates 52g (17%) / Fiber 13g (54%) / Sugar 11g (12%) / Protein 12g (24%) / Vitamin A 1125IU (23%) / Vitamin C 183.8mg (223%) / Calcium 152mg (15%) / Iron 9.1mg (51%)

 

 

 

4. Vietnamese Caramel Chicken by Bee

This can make up to 4 servings.

What You Need:

  • 1 lb chicken thighs with skin, deboned (You may use skinless and boneless chicken thighs)
  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • 1/2 jalapeno, sliced

MARINADE

  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • Black pepper
  • Caramel Sauce:
  • 1 tablespoon fish sauce
  • 3 tablespoons water
  • 1/2 tablespoon sugar
  • 3 teaspoons rice vinegar or apple cider vinegar

 

How To Cook:

  1. Marinate the chicken with the Marinade ingredients for 10 minutes.
  2. Mix all the ingredients in the Caramel Sauce in a bowl, set aside.
  3. Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 tablespoon oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown.
  4. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out.
  5. Add the remaining oil into the skillet and add the garlic. Add the chicken into the pan and follow by the Caramel Sauce mixture.
  6. Lower the heat to simmer and continue to cook until the caramel sauce reduces and becomes amber in colour
  7. Make sure you turn the chicken a couple of times during cooking.
  8. Add jalapeno and continue to cook for about 1 minute. Dish out and serve immediately with steamed rice.

 

Nutritional Information:

Amount Per Serving – Calories 444 / Total Fat 30g / Saturated Fat 7g / Trans Fat 0g / Unsaturated Fat 23g / Cholesterol 194mg / Sodium 1207mg / Carbohydrates 9g / Fiber 0g / Sugar 7g / Protein 36g

 

And finally, a dish that can be made with whatever you have left in your fridge…

 

5. Fried Rice by Ali

Serves 4 (can be done with chicken or with substitute meat).

What You Need:

  • 3 tablespoons butter, divided
  • 2 eggs, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • salt and black pepper
  • 4 cups cooked and chilled rice (I prefer short-grain white rice)
  • 3 green onions, thinly sliced
  • 34 tablespoons soy sauce, or more to taste
  • 2 teaspoons oyster sauce (optional)
  • 1/2 teaspoons toasted sesame oil

 

 

 

 

 

How To Cook:

  1. Scramble your eggs: Using a small pat of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go.  Then transfer the eggs to a separate plate, and set aside.
  2. Sauté your veggies and garlic: Return your pan (nonstick preferred) to the heat, and sauté the onions, carrots, peas and garlic until soft and cooked through.
  3. Stir fry rice: Then turn the burner to high heat.  Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and oyster sauce (if using).  Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.
  4. Remove pan from heat. And stir in your green onions, sesame oil, and scrambled eggs.
  5. Taste and season.  Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.
  6. Serve!  Then dish it up and serve nice and warm!

 

Nutritional Information:

N/A

 

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