Lunchables: Monday

This week I'm trying out something new for the blog. Since I'm working every day as a teaching assistant, I'm hoping to take my lunch in with me. Should be a good opportunity to use my fancy new box! I'll be posting each day's offerings here so stay tuned!

My new lunchbox!

Very handy having the cutlery included

Monday's lunch was a quick and easy stir fry. When I made dinner yesterday, I kept a small portion aside for a no-brainier lunch. Simple!

Love the little pot for sauces/dressings

Ready to go!

Prep Time: 5 min

Cook Time: 15 min

Serves: 1

Ingredients:

1/2 cup aubergine, sliced into bite size pieces

1/2 cup zucchini, sliced

1/2 a small red onion, sliced

1 clove garlic, minced

1/4 tsp garlic

100g ready to cook rice noodles

Coconut oil

Olive oil

Soy sauce

Method:

Add a half a teaspoon of coconut oil to a large sauté pan over medium heat. Place the slices of aubergine into the pan and sauté until browned and soft. Add a bit of olive oil if needed. Next add the zucchini and onion and cook until soft. Stir in the garlic and ginger and sauté for a minute or two until the garlic is fragrant. Next toss in the rice noodles and mix with the other ingredients. Add a dash of soy sauce and toss to coat. Enjoy!

Mandu Dumplings

I have a confession to make. I LOVE DUMPLINGS. Basically to an unhealthy degree. So, I thought I should probably learn how to make them in order to save on take out. These ones were pretty tasty, although I used super lean meat so they were possibly a bit drier than they would normally be. Also, I definitely didn't use enough soy sauce so I'll be increasing the amount next time. One important point to note on this recipe is the number of dumplings it makes... which can be anywhere between 60 and 75 (I ended up with 74) depending on how much filling you manage to include in each dumpling. The good news is these are easily frozen, making them perfect for future dinners or parties! Just make sure you leave yourself plenty of time (or gather plenty of helpers!) for the wrapping stage...

Recipe found on: www.maangchi.com

Prep time: 30 min

Cook time: 20 min 

Servings: 60-75

Ingredients: 

1 cup Pork mince
2 cups Beef mince
1/2 package tofu, crumbled
1 package dried Shiitake mushrooms, rehydrated and chopped
1/2 onion, finely chopped
1 bunch chives, finely chopped
4 garlic cloves, finely chopped
Sesame oil
Soy sauce
Salt
Pepper
Sugar
Gyoza or Wonton wrappers (approx: 70)
Oil for frying

Method:

Measure and mix the pork and beef mince together with a quick splash of sesame oil and place into a large mixing bowl. Next, drain the tofu, making sure to get as much water out as possible before crumbling. Add a sprinkling of sesame oil, salt and a little pinch of sugar and then place in the mixing bowl with the meat. Combine the chopped mushrooms and onion and add sesame oil, soy sauce, salt and pepper, then add to the main bowl. Finally, add the chives and garlic to the bowl and combine all the ingredients together until well mixed.

To fill the dumpling wrappers, place a wrapper in the palm of your hand and add a teaspoon of the filling mixture to the center (different wrappers will be able to accommodate a different amount of filling so a bit of experimentation is advised). With the tip of your finger, wet the outer edge all around the wrapper and bring the two sides to meet in the middle. Fold and pinch along the seal to ensure the dumplings will stay closed. For a useful video on how to do this like a pro (unlike me!), check out this one:

Finally, cook the dumplings by placing a few tablespoons of oil in a frying pan over medium-high heat. Add the dumplings and cook, turning frequently to ensure they brown all over. When satisfactorily brown, add a few tablespoons of water to the pan (carefully - it will splatter a bit!), cover and cook for a few more minutes (depending on the amount of dumplings being cooked). Serve with your favorite dipping sauce. Yum! 

Dwaejibulgogi

This dish is one that I've enjoyed hundreds of times at Korean restaurants but never had a clue as to how it was made (and therefore assumed it must be crazy difficult and therefore should only be enjoyed in a professional setting). However, I was pleasantly surprised not only by how easy it was but also that I already had most of the ingredients in my cupboards. The only specialist ingredient is the red pepper paste, a common ingredient in most Korean food. While it may take a bit of effort to find (Korean grocery stores will have it for sure and many Asian supermarkets may also carry it), it is definitely worth it! Plus, it will last absolutely ages and comes in conveniently sized containers (I got the smaller version). I went with the mild option because I wasn't sure how hot it might be and I think I'm going to stick with it since it gives just the right amount of heat for me. I wasn't entirely sure on the number of servings you could make out of this dish since we served it with a few 'bachan' options (side dishes traditionally served alongside main dishes in Korea) which were really filling. I think if you were to have this on its own, then maybe it would be better to double the recipe for larger groups.

Recipe inspired by: www.maangchi.com

Prep  time: 45 min  

Cook time: 20 min 

Serves: 2 - 4 

Ingredients: 

1 pound of pork belly, sliced into strips

1/4 of an onion, minced

5 cloves of garlic, minced 

1/2 inch ginger, minced 

4 spring onions, chopped

1 tbsp brown sugar

1 tsp sugar

1 tbsp sesame oil

1 tbsp soy sauce 

2-3 tbsp red pepper paste 

1/4 tsp salt

1/4 tsp pepper 

Method: 

Slice the pork belly into 1/4 inch strips and place in a bowl ready for the marinade. Place the onion, garlic and ginger into a food processor and pulse until minced and combined, then pour over the pork belly. Add the spring onion, sugars, sesame oil, soy sauce, and red pepper paste. FInish with salt and pepper and then mix to combine, ensuring the pork belly is well covered. Refrigerate for at least half an hour. When ready to cook, lay pork on a hot grill pan and cook over a medium heat, turning evenly. 

Tuna Fried Rice

This recipe has become my absolute go to meal for an easy lunch at home or on campus. It's cheap, quick and pretty healthy. Plus, the protein in the tuna and all the great nutrients in the kale keep my energy up and help me focus on my afternoon work - which is a massive help some days! I used tuna in sunflower oil and I have to say, I probably won't do that in the future because there is definitely a very specific taste (at least for me) that I don't think works in this. So, tuna in spring water or brine is probably best - although it might be wise to use a bit less soy sauce if you're using tuna in brine because that will leave a bit of a salty flavor. The amounts below are for one person but I usually make four portions at a go and keep them in the fridge for the week's lunches. I know the portions seem small but I'll usually have a banana or some other piece of fruit and maybe a cheeky chocolate along with it... :) 

Prep time: 10 min

Cook time: 10 min

Serves: 1 

Ingredients: 

1 tsp olive oil
1 clove of garlic, chopped
1/4 of a can of Tuna, drained
1 handful of kale, torn into bite size pieces
1 spring onion, chopped
25g cooked brown rice
1/4 of a red pepper, chopped
Soy sauce, to taste
Sriracha sauce, to taste

Method: 

Drain the tuna and set aside. Add one teaspoon of olive oil to a frying pan and place over medium heat. After the oil has warmed, add the chopped garlic and saute until fragrant. Add the tuna and the kale and heat through until the kale has softened. Next add the spring onion, rice and red pepper. Once the ingredients have all warmed, sprinkle over the soy sauce and stir to mix thoroughly. Serve with Sriracha or other hot sauce to taste.