funny side up

Made too much teriyaki sauce for a meal? No problem!  Use it for another teriyaki dish, like Teriyaki Chicken Noodles a few days after. Slurp. Perfect for a bit of chilly weather. Ingredients : 250 g chicken fillet your pre-made teriyaki sauce 1 tsp cornstarch knob of butter 2 tsp of olive oil instant noodles, cooked and drained 1 bunch of bok choy, steamed/blast-boiled 3 cobs of corn, boiled Steps : 1. Chicken fillet, butterfly* and marinate for 20 minutes. 2. Wipe off excess marinade with kitchen towel. 3. Add a tsp or so of cornstarch and massage gently on the chicken; shake off excess. (*this helps keep the chicken tender inside but crisp outside). 4. Pan-fry in medium heat the chicken in a little butter and olive oil.      (*do not crowd the pan). 5. While cooking the whole batch of chicken, prepare the instant noodles (no seasoning), then drain. 6. Serve with some greens, like steamed / boiled baby bok choys and sweet corn to balance out the rich teriyaki ...

Refreshing Crunch in every bite Nice touch of creamy from the potatoes and dressing Wonderful colors BEST of ALL: HEALTHY 🥗  Ingredients  3 potatoes, boiled &  roughly  mashed  1/2 cup of picnic ham, or 1/2 can of Spam, diced and fried. 1 cucumber, sliced 1 carrot, julienne 1/2 cup sweet corn,  1/2 cup picnic ham, diced &fried Japanese mayonnaise (*or any mayo) vinegar 1 boiled egg (optional) Salt and pepper to taste. 🥗  Steps Once the potatoes and ham are done, boiled-mashed, fried, respectively. mix altogether in a big bowl. Serve warm immediately, or it can also be served after being chilled for an hour (if in a rush 30 mins in the chiller will do.) The kids preferred without onions, so I always exclude it. Pair with some nicely fried food, like Japanese sausages, or chicken nuggets; world peace over dinner is hugely important. 💡 Inspired by: Ochikeron & Just One Cookbook