Lunchbox: Mushrooms Aglio Olio

Ingredients:

1 serving spaghetti (boiled till al dente)

4 garlic (sliced thinly)

2 stalks chilli paid (chopped)

1 stalk parsley (chopped)

2 shiitake mushrooms (sliced)

Salt

Olive oil

Coarse black pepper 

Steamboat at home

Ingredients for Steamboat:

Prawns

Squids

Sliced fish

Clams

Cuttlefish 

Flower crabs 

Mussels

Scallops 

Yong tau foo 

Soft tofu

Fish balls

Hot dogs

Quail eggs

Eggs

Golden mushrooms

Shimeiji mushrooms

Leafy vegetables (such as spinach)

Broccoli 

Corns

Napa cabbage

Spring onions

Coriander

Potatoes 

Sliced pork

Pork balls

Crabmeat

Soup base:

Chicken breast with bones

12 seedless red dates

1 onion (quartered)

1 tomato

Salt

Some of the ingredients are not in the pictures.. Please feel free to add on your favorite ingredients. Enjoy! 

Baked fish fillet

Ingredients:

1 white fish fillet 

1/2 tsp olive oil

1 pinch of salt

Coarse black pepper 

Garlic powder

Chopped parsley 

Methods:

1. Place the fish fillet onto a piece of aluminum foil. Drizzle the olive oil onto both sides of the fillet.

2. Rub some salt on both sides and sprinkle the chopped parsley, garlic powder and coarse black pepper on top of the fillet.

3. Fold the sides of the aluminum foil and place it into the halogen oven. Bake at 180 degree for 10 mins and increase to 200 degree. Bake for another 2 mins.

Shark's Fin Melon Soup

Ingredients:

1/2 shark's fin melon (skin and seeds removed. Chop into chunks)

1 carrot (chop into chunks)

4 dried scallops (washed and soaked with warm water)

4 dried oysters

1 chicken breast with bone (chopped into 4 parts)

12 seedless red dates

3 litres water

Salt

Methods:

1. Boil the water with a big pot.

2. Once the water starts to boil rapidly, put all the ingredients except salt into the pot and cook for 10 minutes. Reduce the heat and simmer for 3 hours.

3. Add salt as desired.

Vegetables Chicken Soup

Ingredients:

6 stalks celery (sliced)

1 carrot (sliced)

2 potatoes (cubed)

2 large tomatoes (quartered and cook with hot water for 4 minutes. Remove the skin and set aside)

2 onions (quartered)

100g kernel corns

1 chicken breast with bone (chopped into 4 parts and blanched with hot water)

1 muslin bag

1.5-2 litres water

1 tbsp chopped Italian Parsley

Sea Salt

Coarse black pepper

Methods:

1. Boil the water in a pot. Once the water starts to boil rapidly, put the chicken into the muslin bag and cook for few minutes.

2. Add the celery, carrots, tomatoes, onions and corns into the pot. Cook for 10 minutes. Reduce the heat and simmer for 1 hour. Add the potatoes and continue to cook for another 30 minutes. Remove the muslin bag. Sprinkle the chopped italian parsley and add the salt as desired. Sprinkle some coarse black pepper.