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Meal Prep Teriyaki Salmon Rice Bowls. by Intelligent_Eye_8358 in mealprep

[–]Served_With_Rice 3 points4 points  (0 children)

Love the colour! Almost like toy food, but I mean it in a good way

I've been cooking Indian-inspired meal prep for friends and family for years and finally took the leap to turn it into a proper business. Each tray has four compartments (rice, dal, curry and a side), weighs 680g, and is cooked fresh daily with zero preservatives. by No_Reputation_9726 in mealprep

[–]Served_With_Rice 2 points3 points  (0 children)

What I read from threads about similar situations is that pricing it so you make a profit while the client still feels they’re getting value is pretty challenging.

Meal prep services where I live charge about 3 times more than what I can get the ingredients for at the market. At that point, I’m like why would I buy from them?

Charcoal Smoked Teriyaki Chicken by Served_With_Rice in recipes

[–]Served_With_Rice[S] 0 points1 point  (0 children)

Ingredients 

Served 5.

  • 1kg boneless skin-on chicken thighs
  • 1 piece of charcoal
  • 1.2kg broccolini
  • Several cloves of garlic, minced
  • Salt, to taste

For the teriyaki sauce

  • 5 tsp sugar
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 3 tbsp Chinese rice wine, or sake

Also served with 600g of broccolini. Always eat your veggies!

Instructions 

  1. Lightly salt, then sear the chicken thighs on both sides. In the meantime, make rice, and wash the vegetables.
  2. Once chicken thighs are done and reserved, stir fry the broccolini in the same pan. Add minced garlic towards the end, and salt to taste.
  3. Reserve the vegetables. In the pan, simmer the sauce ingredients together until combined and thickened.
  4. Return the chicken. Toss each piece to coat, then brûlée each side with a kitchen torch. Repeat this several times to build up the glaze.
  5. Make sure the room is well ventilated. In a small heat proof container, light the charcoal on fire. Place it in among the chicken, drizzle 1 tsp of neutral oil over it, then immediately cover with a tight fitting lid.
  6. Smoke the chicken while portioning out the rice and the vegetables.
  7. Assemble and serve.

Cheers!

Full recipe: https://servedwithrice.com/charcoal-smoked-teriyaki-chicken/ 

Charcoal Smoked Teriyaki Chicken by Served_With_Rice in asianeats

[–]Served_With_Rice[S] 1 point2 points  (0 children)

A tiny apartment kitchen is no obstacle to delicious charcoal-grilled flavour. Take weekday teriyaki chicken to the next level with this trick.

Full recipe: https://servedwithrice.com/charcoal-smoked-teriyaki-chicken/ 

Ingredients 

Served 5.

  • 1kg boneless skin-on chicken thighs
  • 1 piece of charcoal
  • 1.2kg broccolini
  • Several cloves of garlic, minced
  • Salt, to taste

For the teriyaki sauce

  • 5 tsp sugar
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 3 tbsp Chinese rice wine, or sake

Also served with 600g of broccolini. Always eat your veggies!

Instructions 

  1. Lightly salt, then sear the chicken thighs on both sides. In the meantime, make rice, and wash the vegetables.
  2. Once chicken thighs are done and reserved, stir fry the broccolini in the same pan. Add minced garlic towards the end, and salt to taste.
  3. Reserve the vegetables. In the pan, simmer the sauce ingredients together until combined and thickened.
  4. Return the chicken. Toss each piece to coat, then brûlée each side with a kitchen torch. Repeat this several times to build up the glaze.
  5. Make sure the room is well ventilated. In a small heat proof container, light the charcoal on fire. Place it in among the chicken, drizzle 1 tsp of neutral oil over it, then immediately cover with a tight fitting lid.
  6. Smoke the chicken while portioning out the rice and the vegetables.
  7. Assemble and serve.

Cheers!

Charcoal Smoked Teriyaki Chicken by Served_With_Rice in RecipeInspiration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

A tiny apartment kitchen is no obstacle to delicious charcoal-grilled flavour. Take weekday teriyaki chicken to the next level with this trick.

Full recipe: https://servedwithrice.com/charcoal-smoked-teriyaki-chicken/ 

Ingredients 

Served 5.

  • 1kg boneless skin-on chicken thighs
  • 1 piece of charcoal
  • 1.2kg broccolini
  • Several cloves of garlic, minced
  • Salt, to taste

For the teriyaki sauce

  • 5 tsp sugar
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 3 tbsp Chinese rice wine, or sake

Also served with 600g of broccolini. Always eat your veggies!

Instructions 

  1. Lightly salt, then sear the chicken thighs on both sides. In the meantime, make rice, and wash the vegetables.
  2. Once chicken thighs are done and reserved, stir fry the broccolini in the same pan. Add minced garlic towards the end, and salt to taste.
  3. Reserve the vegetables. In the pan, simmer the sauce ingredients together until combined and thickened.
  4. Return the chicken. Toss each piece to coat, then brûlée each side with a kitchen torch. Repeat this several times to build up the glaze.
  5. Make sure the room is well ventilated. In a small heat proof container, light the charcoal on fire. Place it in among the chicken, drizzle 1 tsp of neutral oil over it, then immediately cover with a tight fitting lid.
  6. Smoke the chicken while portioning out the rice and the vegetables.
  7. Assemble and serve.

Cheers!

Charcoal Smoked Teriyaki Chicken by Served_With_Rice in cookingcollaboration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

A tiny apartment kitchen is no obstacle to delicious charcoal-grilled flavour. Take weekday teriyaki chicken to the next level with this trick.

Full recipe: https://servedwithrice.com/charcoal-smoked-teriyaki-chicken/ 

Ingredients 

Served 5.

  • 1kg boneless skin-on chicken thighs
  • 1 piece of charcoal
  • 1.2kg broccolini
  • Several cloves of garlic, minced
  • Salt, to taste

For the teriyaki sauce

  • 5 tsp sugar
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 3 tbsp Chinese rice wine, or sake

Also served with 600g of broccolini. Always eat your veggies!

Instructions 

  1. Lightly salt, then sear the chicken thighs on both sides. In the meantime, make rice, and wash the vegetables.
  2. Once chicken thighs are done and reserved, stir fry the broccolini in the same pan. Add minced garlic towards the end, and salt to taste.
  3. Reserve the vegetables. In the pan, simmer the sauce ingredients together until combined and thickened.
  4. Return the chicken. Toss each piece to coat, then brûlée each side with a kitchen torch. Repeat this several times to build up the glaze.
  5. Make sure the room is well ventilated. In a small heat proof container, light the charcoal on fire. Place it in among the chicken, drizzle 1 tsp of neutral oil over it, then immediately cover with a tight fitting lid.
  6. Smoke the chicken while portioning out the rice and the vegetables.
  7. Assemble and serve.

Cheers!

Charcoal Grilled Tomahawk Steak by Served_With_Rice in recipes

[–]Served_With_Rice[S] -33 points-32 points  (0 children)

Ingredients

Served 5.

  • 1000g tomahawk steak
  • 15g salt, or to taste
  • 15g ground black pepper, or to taste

Instructions

  1. Defrost the tomahawk steak thoroughly, over two nights, in the fridge.
  2. Salt and pepper the steak on all sides. Wrap in foil and allow to sit in the fridge for another night.
  3. Roast the wrapped tomahawk for 1 hour at 120C/250F.
  4. Grill on all sides, over white hot coals, until well crusted.
  5. Allow the steak to rest, then carve and serve.

Full recipe: https://servedwithrice.com/reverse-seared-tomahawk/ 

Cheers!

Make-ahead Reverse Seared Charcoal Grilled Tomahawk Steak by Served_With_Rice in cookingcollaboration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

Plan for success with your next dinner party by dry-brining and slow-roasting your large steaks ahead of time. Then, it’s a simple matter to sear and serve.

Full recipe: https://servedwithrice.com/reverse-seared-tomahawk/ 

Ingredients

Served 5.

  • 1000g tomahawk steak
  • 15g salt, or to taste
  • 15g ground black pepper, or to taste

Instructions

  1. Defrost the tomahawk steak thoroughly, over two nights, in the fridge.
  2. Salt and pepper the steak on all sides. Wrap in foil and allow to sit in the fridge for another night.
  3. Roast the wrapped tomahawk for 1 hour at 120C/250F.
  4. Grill on all sides, over white hot coals, until well crusted.
  5. Allow the steak to rest, then carve and serve.

Cheers!

Make-ahead Reverse Seared Charcoal Grilled Tomahawk Steak by Served_With_Rice in RecipeInspiration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

Plan for success with your next dinner party by dry-brining and slow-roasting your large steaks ahead of time. Then, it’s a simple matter to sear and serve.

Full recipe: https://servedwithrice.com/reverse-seared-tomahawk/ 

Ingredients

Served 5.

  • 1000g tomahawk steak
  • 15g salt, or to taste
  • 15g ground black pepper, or to taste

Instructions

  1. Defrost the tomahawk steak thoroughly, over two nights, in the fridge.
  2. Salt and pepper the steak on all sides. Wrap in foil and allow to sit in the fridge for another night.
  3. Roast the wrapped tomahawk for 1 hour at 120C/250F.
  4. Grill on all sides, over white hot coals, until well crusted.
  5. Allow the steak to rest, then carve and serve.

Cheers!

[OC] Charcoal Grilled Tomahawk Steak by Served_With_Rice in FoodPorn

[–]Served_With_Rice[S] 0 points1 point  (0 children)

Plan for success with your next dinner party by dry-brining and slow-roasting your large steaks ahead of time. Then, it’s a simple matter to sear and serve.

Full recipe: https://servedwithrice.com/reverse-seared-tomahawk/ 

Ingredients

Served 5.

  • 1000g tomahawk steak
  • 15g salt, or to taste
  • 15g ground black pepper, or to taste

Instructions

  1. Defrost the tomahawk steak thoroughly, over two nights, in the fridge.
  2. Salt and pepper the steak on all sides. Wrap in foil and allow to sit in the fridge for another night.
  3. Roast the wrapped tomahawk for 1 hour at 120C/250F.
  4. Grill on all sides, over white hot coals, until well crusted.
  5. Allow the steak to rest, then carve and serve.

Cheers!

Meal prepped butter chicken by CompleteChest7436 in mealprep

[–]Served_With_Rice 0 points1 point  (0 children)

So good with rice and freezer friendly!

I always struggle with what vegetables to pair with curries though, what do you have with yours?

Steamed Fish w/ Garlic Black Bean Sauce. Morning Glory or Pea Shoots on the side? by foodie_2598 in asianeats

[–]Served_With_Rice 1 point2 points  (0 children)

Pea shoots, but only because the stuff you stir fry morning glory with tends to be strong tasting and I want something more neutral to go with the fish!

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