[30 Minutes Meal] 7 Express Cooking Recipes (2024)

Ingredients for stir-fry chicken and bell pepper

(Yield: 2 | Preparation: 5 minutes | Cooking: 20 minutes)

Ingredients:

• 1 Skinless Chicken Breast, thinly sliced
• 3 Tablespoons Teriyaki Sauce
• 1/2 Tablespoon Sweet Chilli Sauce
• 1 Tablespoon Olive Oil
• 1 Medium Red Onion, cut into wedges
• 1/4 Cup Shredded Bell Pepper
• Some Baby Corn(optional), halved lengthwise
• 2 Portion Serving Rice

Steps for preparing stir-fry chicken and bell pepper

Method:
1. Marinate chicken together with Teriyaki and sweet chilli sauce for at least 10 minutes.

2. Heat up frying pan over medium heat, add oil and sauté onion till fragrant.

3. Add chicken and stir-fry 3 minutes or until cook. Stir-in corn and bell pepper and continue to fry for another minute together with 50ml hot water.

4. Remove, top with some toasted sesame seeds and serve with rice.

Ingredients for Stir-fry Greens with Prawns.

(Yield: 2 | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:

• 500g Medium Prawn, shell removed
• 1 Bunch of Bok Choy
• 100g Broccoli, cut into florets
• 1 Square Firm Tofu, optional
• 2 Clove Garlic, minced
• 1 Tablespoon Cooking Oil
• 2 Tablespoon Oyster Sauce
• 1 Tablespoon Sweet Chilli Sauce

Steps on preparing the stir-fry greens with prawns

Method:
1. Slice firm tofu into thick slices and pan-fry it with 1/2 tablespoon of oil till browned on all sides. Remove and set aside.

2. Swirl in another 1 tablespoon of oil to the hot pan, add in prawns and garlic and stir-fry for 2 minutes or until prawn change colour.

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3. Stir-in bok choy and broccoli and fry for 2 minutes, add oyster and sweet chilli sauce till well mixed. Remove and serve.

Ready in 20 minutes Asian-Style Baked Salmon.

(Yield: 2 | Preparation: 5 minutes | Cooking: 20 minutes)

Ingredients:

• 1 Salmon Tail Portion (300g)
• 1/2 Tablespoon Fermented Soybean (豆酱)
• 10g Shredded Ginger
• 2 Small Bird Eyes Chilli, sliced
• 1 Tablespoon Cooking Wine
• Handful of Coriander

Method:
1. Saute ginger with 1 tablespoon of oil till fragrant and brown, add in fermented soya bean and stir for 10 seconds. Remove pan from heat and set aside.

2. Preheat oven to

200°C. Spray a 30cm x 40cm sheet of baking paper with oil. Score the fish twice with a knife on both side then place fish onto baking paper.

3. Top fish with prepared ginger mixture, sliced chilli and half of the coriander leaves. Bring long sides of paper together and fold over twice then fold short sides in to form a parcel.

4. Place parcel seam side up onto a baking tray. Bake for

20 minutes or until fish is cooked through. Open parcel and top with remaining coriander and serve.

Ingredients for stir-fry pork fillet with capsicum.

(Yield: 2 | Preparation: 5 minutes | Cooking: 15 minutes)

Ingredients:

• 200g Pork Fillet (梅肉), sliced
• 1 Large Green Capsicum (青椒), cut into strips
• 1/4 Red Capsicum (optional)
• 4 Slices Ginger, shredded
• 1/2 Teaspoon Fermented Soybean Paste (豆酱)

Marinade:

• 1/2 Teaspoon Sesame Oil
• 1 Teaspoon Light Soy Sauce
• 1 Teaspoon Dark Soy Sauce
• 1 Tablespoon Cooking Wine
• 1/2 Tablespoon Cornflour

Method:
1. Marinate pork fillet with marinade for at least 10 minutes.

2. Preheat frying pan with 1 tablespoon of oil, sauté ginger till fragrant before adding in marinated pork fillet.

3. Cook pork fillet till almost done, add in capsicum, fermented soy bean paste, drizzle of cooking wine, 50ml hot water and continue to cook for another minute or two till capsicum is slightly soften.

4. Remove from heat and serve.

Ingredients for kung pao chicken.

(Yield: 2 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:

• Half Portion Of Chicken, cut into bite size
• 3 Stalks Spring Onion (scallion), cut into sections
• 3 Cloves Garlic, sliced
• 8 Slices ginger
• 5 Dried Chilli (辣椒干), soak in hot water till soften
• 150g Mixture Broccoli and Cauliflower / French Beans
• 
  
Marinade:

• 1 Tablespoon Cooking Wine
• 1 Teaspoon Cornflour
• 1 Teaspoon Sesame Oil
• 1 Tablespoon Light Soya Sauce
• 
  
Seasoning Sauce:

• 100ml Hot Water
• 1 Teaspoon Cornflour
• 2 Tablespoons Light Soya Sauce
• 1 Teaspoon Dark Soya Sauce
• 1 Teaspoon Sugar
• 1 Teaspoon Rice Vinegar

Method:
1. Blanched cauliflower florets in boiling water which has being season with 1/4 teaspoon of salt for 30 seconds.

2. Next add in the broccoli and continue to simmer both vegetable on medium heat for another

30 seconds (total 1 minute or slightly more). Remove , rinse with cold water then drained well and set aside.

Steps on preparing Kung Pao Chicken

3. Preheat frying pan with 1 tablespoon of oil; sauté ginger, garlic, spring onion and dried chilli till fragrant.

4. Add in marinated chicken (marinate at least 10 minutes) and pan-fry for

4 minutes on each side till surface is browned in colour and almost cooked.

5. Lastly stir in sauce mixture, give it a few stir till sauce thicken and flavour is being absorb by the chicken. Remove and serve with prepared vegetable and rice.

(Yield: 1 | Preparation: 5 minutes | Cooking: 10 minutes)

Ingredients:

• 1 Serving of Dried Spaghetti
• 100g Minced Meat
• 4 Swiss Brown Mushroom, sliced
• 1/2 Cup Tomato Pasta Sauce
• 1/2 Medium Brown Onion (optional), sliced

Method:
1. Lightly season minced meat with 1 teaspoon each of light soy sauce, cooking wine and cornflour together dash of ground pepper.

2. Cook pasta in boiling salted water until tender according to packet instructions.

3. Heat up 1 tablespoon of oil in a frying pan, saute onion and minced meat til fragrant. Add in mushroom and cook till soften then pour in paste sauce and bring mixture to boil.

4. Toss mixture into pasta and serve with extra grated / shaved Parmesan.

(Yield: 1 | Preparation: 5 minutes | Cooking: 10 minutes)

Ingredients:

• 1 Serving of Cold Cooked Rice
• 1/4 Cup of Kimchi, chopped into smaller pieces
• 1/2 Tablespoon of Korean Hot Pepper Paste (Gochujang)
• 3 Cloves Garlic, minced
• 1 Egg
• Some Chopped Spring Onion (scallion)
• Toasted Sesame Seeds, optional

Method:
1. Heat up a frying pan with 1 tablespoon oil and crack in the egg then fry until done. Remove and set aside.

2. Using the same pan, add in 1/2 tablespoon of oil and saute garlic till fragrant.

3. Toss in kimchi and hot pepper paste, give it a few quick stirs before adding in the rice. On medium high heat continue to fry the mixture until rice is well mixed with the kimchi and cooked through.

4. Remove rice from heat to serving plate. Top with sunny side-up egg and chopped spring onion and serve immediately.