Tuesday, 15 September 2015

Lunchbox: Macaroni Chicken Soup


Macaroni (1 serving)
1/2 carrot (diced)
1/2 potato (diced)
3 tbsp corns
1 small onion (quarter)
500ml water
1 knorr chicken cube
Coarse black pepper 


1. Boil water in a small pot. Once boiling, put in the chicken cube,carrots, onions and potatoes. Stir until the cube is dissolved. Cook for 5 mins.

2. Add the macaroni and corns. Cook for about 15 mins. 

3. Drain the soup to separate the macaroni and store in different containers.

4. Sprinkle some black pepper over the macaroni.

Monday, 14 September 2015

Lunchbox: Fried rice

Cooked rice (4 serving)
5 eggs (beaten with a tbsp of soy sauce)
6 shiitake mushrooms (diced)
4 tbsp corns
4 garlic (minced)
3 tbsp cooking oil
Luncheon meat (diced)
Oil for frying luncheon meat


1. Heat the wok with oil and fry the luncheon meat until crisp. Set aside.

2. Using about 3 tbsp of oil to saute garlic until fragrant. Add the mushroom and stir fry for a min. Add the corns and stir briefly.

3. Add the rice and stir briefly. Add the egg mixture and fry slowly. Let the eggs cook slightly and continue to stir until it's even and dry. Toss in the luncheon meat and mix well.

4. Add salt as desired. 

Sunday, 13 September 2015

Lunchbox: Mushrooms Aglio Olio

1 serving spaghetti (boiled till al dente)
4 garlic (sliced thinly)
2 stalks chilli paid (chopped)
1 stalk parsley (chopped)
2 shiitake mushrooms (sliced)
Olive oil
Coarse black pepper