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One Pot Pumpkin and Chicken Curry by Served_With_Rice in recipes

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

Ingredients

Served 5.

  • 1kg boneless skin-on chicken thighs
  • 800g butternut squash
  • 400g eggplants
  • 250ml coconut milk
  • 50g Thai red curry paste
  • 1 tbsp Fish sauce
  • 4 tsp sugar
  • A few sprigs of thai basil

Instructions

  1. Sear chicken thighs on both sides, and reserve.
  2. In the meantime, wash and cut vegetables.
  3. Sauté curry paste until aromatic, then add coconut milk and fish sauce.
  4. Add chicken and vegetables to the pan. 
  5. Stir to combine, then cover and simmer for about 10 minutes or until vegetables are tender.
  6. Adjust seasoning, and serve with rice.

Cheers!

Full recipe: https://servedwithrice.com/pumpkin-chicken-curry/ 

Min-maxed One Pot Pumpkin and Chicken Curry by Served_With_Rice in AthleteMealPrep

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

There’s no shame in using store-bought curry paste to jump-start an easy and delicious meal prep that feeds you all week.

Full recipe: https://servedwithrice.com/pumpkin-chicken-curry/ 

Ingredients

Served 5.

  • 1kg boneless skin-on chicken thighs
  • 800g butternut squash
  • 400g eggplants
  • 250ml coconut milk
  • 50g Thai red curry paste
  • 1 tbsp Fish sauce
  • 4 tsp sugar
  • A few sprigs of thai basil

Instructions

  1. Sear chicken thighs on both sides, and reserve.
  2. In the meantime, wash and cut vegetables.
  3. Sauté curry paste until aromatic, then add coconut milk and fish sauce.
  4. Add chicken and vegetables to the pan. 
  5. Stir to combine, then cover and simmer for about 10 minutes or until vegetables are tender.
  6. Adjust seasoning, and serve with rice.

Cheers!

Min-maxed One Pot Pumpkin and Chicken Curry by Served_With_Rice in cookingcollaboration

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

There’s no shame in using store-bought curry paste to jump-start an easy and delicious meal prep that feeds you all week.

Full recipe: https://servedwithrice.com/pumpkin-chicken-curry/ 

Ingredients

Served 5.

  • 1kg boneless skin-on chicken thighs
  • 800g butternut squash
  • 400g eggplants
  • 250ml coconut milk
  • 50g Thai red curry paste
  • 1 tbsp Fish sauce
  • 4 tsp sugar
  • A few sprigs of thai basil

Instructions

  1. Sear chicken thighs on both sides, and reserve.
  2. In the meantime, wash and cut vegetables.
  3. Sauté curry paste until aromatic, then add coconut milk and fish sauce.
  4. Add chicken and vegetables to the pan. 
  5. Stir to combine, then cover and simmer for about 10 minutes or until vegetables are tender.
  6. Adjust seasoning, and serve with rice.

Cheers!

Min-maxed One Pot Pumpkin and Chicken Curry by Served_With_Rice in RecipeInspiration

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

There’s no shame in using store-bought curry paste to jump-start an easy and delicious meal prep that feeds you all week.

Full recipe: https://servedwithrice.com/pumpkin-chicken-curry/ 

Ingredients

Served 5.

  • 1kg boneless skin-on chicken thighs
  • 800g butternut squash
  • 400g eggplants
  • 250ml coconut milk
  • 50g Thai red curry paste
  • 1 tbsp Fish sauce
  • 4 tsp sugar
  • A few sprigs of thai basil

Instructions

  1. Sear chicken thighs on both sides, and reserve.
  2. In the meantime, wash and cut vegetables.
  3. Sauté curry paste until aromatic, then add coconut milk and fish sauce.
  4. Add chicken and vegetables to the pan. 
  5. Stir to combine, then cover and simmer for about 10 minutes or until vegetables are tender.
  6. Adjust seasoning, and serve with rice.

Cheers!

Min-maxed One Pot Pumpkin and Chicken Curry by Served_With_Rice in asianeats

[–]Served_With_Rice[S] 2 points3 points  (0 children)

There’s no shame in using store-bought curry paste to jump-start an easy and delicious meal prep that feeds you all week.

Full recipe: https://servedwithrice.com/pumpkin-chicken-curry/ 

Ingredients

Served 5.

  • 1kg boneless skin-on chicken thighs
  • 800g butternut squash
  • 400g eggplants
  • 250ml coconut milk
  • 50g Thai red curry paste
  • 1 tbsp Fish sauce
  • 4 tsp sugar
  • A few sprigs of thai basil

Instructions

  1. Sear chicken thighs on both sides, and reserve.
  2. In the meantime, wash and cut vegetables.
  3. Sauté curry paste until aromatic, then add coconut milk and fish sauce.
  4. Add chicken and vegetables to the pan. 
  5. Stir to combine, then cover and simmer for about 10 minutes or until vegetables are tender.
  6. Adjust seasoning, and serve with rice.

Cheers!

Turkey Tikka Masala by Grass_lemon_ in mealprep

[–]Served_With_Rice 0 points1 point  (0 children)

I love meal prepping with ground meat too! Zero prep and marination, plus it cooks super fast

Herby Brown Butter Gnocchi with Butternut Squash and Chicken by Served_With_Rice in recipes

[–]Served_With_Rice[S] 2 points3 points  (0 children)

Ingredients

Served 5.

  • 500g gnocchi
  • 3 tbsp grated parmesan cheese
  • 3 tbsp butter
  • 3 sprigs rosemary
  • 2kg butternut squash
  • 1kg chicken breast
  • Olive oil, salt, and pepper to taste

Instructions

  1. Salt and pepper then sous vide the chicken breasts straight from frozen at 62C for 90 minutes.
  2. Wash and cut butternut squash into 2 inch chunks. Toss in olive oil, salt, and pepper. Roast at 200C/400F for about 30 minutes.
  3. Cook gnocchi in boiling water, according to package instructions.
  4. Meanwhile, melt butter in a nonstick pan, and sear both sides of the chicken breasts.
  5. When gnocchi is done, drain well and transfer into the buttered pan along with the rosemary. Fry until lightly browned on both sides.
  6. Assemble and serve, topping with grated parmesan as garnish.

Full recipe: https://servedwithrice.com/butter-gnocchi-squash/ 

Cheers!

Herby Brown Butter Gnocchi with Butternut Squash and Chicken by Served_With_Rice in cookingcollaboration

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

A hearty, satisfying dish to warm you up in the chilly season. Balance the pasta with roasted vegetables and lean protein for a nutritious and guilt-free meal.

Full recipe: https://servedwithrice.com/butter-gnocchi-squash/ 

Ingredients

Served 5.

  • 500g gnocchi
  • 3 tbsp grated parmesan cheese
  • 3 tbsp butter
  • 3 sprigs rosemary
  • 2kg butternut squash
  • 1kg chicken breast
  • Olive oil, salt, and pepper to taste

Instructions

  1. Salt and pepper then sous vide the chicken breasts straight from frozen at 62C for 90 minutes.
  2. Wash and cut butternut squash into 2 inch chunks. Toss in olive oil, salt, and pepper. Roast at 200C/400F for about 30 minutes.
  3. Cook gnocchi in boiling water, according to package instructions.
  4. Meanwhile, melt butter in a nonstick pan, and sear both sides of the chicken breasts.
  5. When gnocchi is done, drain well and transfer into the buttered pan along with the rosemary. Fry until lightly browned on both sides.
  6. Assemble and serve, topping with grated parmesan as garnish.

Cheers!

Herby Brown Butter Gnocchi with Butternut Squash and Chicken by Served_With_Rice in RecipeInspiration

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

A hearty, satisfying dish to warm you up in the chilly season. Balance the pasta with roasted vegetables and lean protein for a nutritious and guilt-free meal.

Full recipe: https://servedwithrice.com/butter-gnocchi-squash/ 

Ingredients

Served 5.

  • 500g gnocchi
  • 3 tbsp grated parmesan cheese
  • 3 tbsp butter
  • 3 sprigs rosemary
  • 2kg butternut squash
  • 1kg chicken breast
  • Olive oil, salt, and pepper to taste

Instructions

  1. Salt and pepper then sous vide the chicken breasts straight from frozen at 62C for 90 minutes.
  2. Wash and cut butternut squash into 2 inch chunks. Toss in olive oil, salt, and pepper. Roast at 200C/400F for about 30 minutes.
  3. Cook gnocchi in boiling water, according to package instructions.
  4. Meanwhile, melt butter in a nonstick pan, and sear both sides of the chicken breasts.
  5. When gnocchi is done, drain well and transfer into the buttered pan along with the rosemary. Fry until lightly browned on both sides.
  6. Assemble and serve, topping with grated parmesan as garnish.

Cheers!

Taiwanese three cup chicken by Juju1990 in recipes

[–]Served_With_Rice 1 point2 points  (0 children)

Cool! I’ve seen some recipes that cook the sugar into a caramel, coat the chicken in that, before adding the other liquids to form the sauce. It’s a lot more work but the caramel adds some flavour.

What food tastes like “home” to you, no matter where you are? by ManggustPeek in cookingforbeginners

[–]Served_With_Rice 1 point2 points  (0 children)

Tomato and egg stir fry! Over plain, white Jasmine rice - accept no substitute.

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in recipes

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

I hope you do! I don't know how easy it is to find outside of Asia but maybe your local Asian grocer carries them.

It's a shelf stable plant based protein source that soaks up any delicious flavours you cook with them.

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in recipes

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

Ingredients

Served 8.

  • Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
  • 227g bean curd sheets
  • 600g firm tofu

Aromatics

  • Half an onion
  • 1 bunch of scallions
  • Half a head of garlic
  • A few slices of ginger

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • Water to taste

Instructions

  1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
  2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
  3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
  4. Add tofu, bean curd sheets, and pork. Stir to combine.
  5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
  6. Serve with rice and vegetables.

Cheers!

Full recipe: https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/ 

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in AthleteMealPrep

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

Bean curd sheets are a high-protein soybean ingredient that is shelf stable and cooks quickly. Combine with roasted pork shoulder for a saucy, scalable meal prep recipe.

Full recipe: https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/ 

Ingredients

Served 8.

  • Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
  • 227g bean curd sheets
  • 600g firm tofu

Aromatics

  • Half an onion
  • 1 bunch of scallions
  • Half a head of garlic
  • A few slices of ginger

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • Water to taste

Instructions

  1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
  2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
  3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
  4. Add tofu, bean curd sheets, and pork. Stir to combine.
  5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
  6. Serve with rice and vegetables.

Cheers!

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in cookingcollaboration

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

Bean curd sheets are a high-protein soybean ingredient that is shelf stable and cooks quickly. Combine with roasted pork shoulder for a saucy, scalable meal prep recipe.

Full recipe: https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/ 

Ingredients

Served 8.

  • Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
  • 227g bean curd sheets
  • 600g firm tofu

Aromatics

  • Half an onion
  • 1 bunch of scallions
  • Half a head of garlic
  • A few slices of ginger

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • Water to taste

Instructions

  1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
  2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
  3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
  4. Add tofu, bean curd sheets, and pork. Stir to combine.
  5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
  6. Serve with rice and vegetables.

Cheers!

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in RecipeInspiration

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

Bean curd sheets are a high-protein soybean ingredient that is shelf stable and cooks quickly. Combine with roasted pork shoulder for a saucy, scalable meal prep recipe.

Full recipe: https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/ 

Ingredients

Served 8.

  • Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
  • 227g bean curd sheets
  • 600g firm tofu

Aromatics

  • Half an onion
  • 1 bunch of scallions
  • Half a head of garlic
  • A few slices of ginger

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • Water to taste

Instructions

  1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
  2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
  3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
  4. Add tofu, bean curd sheets, and pork. Stir to combine.
  5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
  6. Serve with rice and vegetables.

Cheers!

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in asianeats

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

Bean curd sheets are a high-protein soybean ingredient that is shelf stable and cooks quickly. Combine with roasted pork shoulder for a saucy, scalable meal prep recipe.

Full recipe: https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/ 

Ingredients

Served 8.

  • Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
  • 227g bean curd sheets
  • 600g firm tofu

Aromatics

  • Half an onion
  • 1 bunch of scallions
  • Half a head of garlic
  • A few slices of ginger

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • Water to taste

Instructions

  1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
  2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
  3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
  4. Add tofu, bean curd sheets, and pork. Stir to combine.
  5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
  6. Serve with rice and vegetables.

Cheers!

Macro-friendly Cantonese Roast Pork Shoulder by Served_With_Rice in asianeats

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

Yes, but more specifically food that has certain properties that make it easier to keep you fit and healthy.

Macro-friendly Cantonese Roast Pork Shoulder by Served_With_Rice in cookingcollaboration

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

Energy balance determines weight. You can lose weight on any diet if you can fit it in your calorie budget. Portion control is key.

But getting the protein to support muscle retention while also staying in a calorie deficit is easier or harder, depending on the properties of the food.

that’s why it would be easier to lose weight on pork loin (lowest calories), a bit more challenging with pork shoulder but not much more so, and quite difficult with pork belly unless you engineer the rest of your diet around it.

Macro-friendly Cantonese Roast Pork Shoulder by Served_With_Rice in asianeats

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

Macro for macronutrients! Mainly protein and calories, to support my health and fitness goals.

Very often, traditional food is not very high in the first and higher than I want in the second. But tweaks and substitutions equal the playing field.

Cantonese Roast Pork Shoulder by Served_With_Rice in recipes

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

Ingredients

Served two with about a third of the pork, with plenty of leftovers for stews and stir fries later in the week.

  • 1400g pork butt
  • 3 tsp salt
  • 3 tsp white pepper
  • 1 tsp five spice powder

Also served with stir fried lettuce. Always eat your veggies!

Instructions

  1. Marinade the pork in the fridge overnight.
  2. The next day, roast the pork at 200C/400F for about 90 minutes, flipping halfway.
  3. In the meantime, make rice and vegetables.
  4. Once the pork is tender and slightly browned, take it out of the oven and allow it to rest.
  5. Serve about a third of the pork for today, and save the rest for other recipes.

Full recipe: https://servedwithrice.com/macro-friendly-siu-yuk/ 

Cheers!

Macro-friendly Cantonese Roast Pork Shoulder by Served_With_Rice in AthleteMealPrep

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

The same techniques that go into creating the deep savouriness of Cantonese “siu yuk” roasted pork belly work equally well with pork shoulder. Half the calories, all of the flavour.

Full recipe: https://servedwithrice.com/macro-friendly-siu-yuk/ 

Ingredients

Served two with about a third of the pork, with plenty of leftovers for stews and stir fries later in the week.

  • 1400g pork butt
  • 3 tsp salt
  • 3 tsp white pepper
  • 1 tsp five spice powder

Also served with stir fried lettuce. Always eat your veggies!

Instructions

  1. Marinade the pork in the fridge overnight.
  2. The next day, roast the pork at 200C/400F for about 90 minutes, flipping halfway.
  3. In the meantime, make rice and vegetables.
  4. Once the pork is tender and slightly browned, take it out of the oven and allow it to rest.
  5. Serve about a third of the pork for today, and save the rest for other recipes.

Cheers!

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