Cooking for a large family has always been such a whirl. It always starts with a fluster of inspiration from surfing Pinterest and saving one too many news feeds of Tasty videos. This is followed by the random mad impulse to visit the supermarket to scour for good deals. Usually the Man (my endearingly patient hubby) strategically grabs a basket….with the not so subtle intention to ahem, keep me in line and give me “perimeters” for spending.
Other than that, here’s what we usually do to keep homecooking on a budget:
1. Visit good quality supermarkets for reduced items. Just today we flashed by Cold Storage and nabbed some half -priced buys of chicken, flower crab and portabellos. Usually, the reduce have day after use-by dates so one really has to be prepared to whip up something the day itself or the next day. Sometimes if you’re lucky, you get stuff that hold out for longer. Just remember to check when they are due and work your meals around it!
2. Look in your fridge and work with what you already have. Remember, half the time we over-buy and over-stock as we forget what we have in our pantry. It’s the same with fresh produce. Check in with what u already have and Google their pairings. There could be recipes you never thought existed. Today, I had an epiphany while staring at the miso tub in my fridge and its remaining shelf life. Typically miso goes in soup but garlic and miso is an ingenious pairing and when used as a marinade on chicken, is an absolute recipe keeper. The pictures speak for themselves!
3. Think of ways to extend the meal. Plan to use every item/part of the cooking process well. Some days ago, I bought mint leaves which I used in a tzatziki dip. I rolled over the remaining leaves in some vietnamese rice rolls the next day. Today’s winning miso chicken dish was also dutifully extended. The chicken and miso juices left in the pan were fully absorbed by the lovely Daiso udon noodles I boiled specially for our carbo-nivores.
This is tonight’s complete Japanese Fusion Weekend pig out: Garlic Miso Chicken, absolutely delectable in that garlicky saltiness. Cucumber Wakame Seaweed Salad, a 5 minute refreshing sweet sour crunch to cut through the oil and udon that’s soaks up the delicious juices and layered with furikake and seaweed.
Here’s the modified recipe just for those of you who would like to feed a village 😉
Parts of chicken (I used 6 thighs and 6 drums)
1 bulb of garlic, finely minced
4 Tbsp. Miso – I used white miso
3 Tbsp. soy sauce
3 Tbsp. mirin
1 Tbsp. sugar
1. Prick the chicken with a fork. Combine minced garlic with miso, add soy sauce, mirin, sugar in a bowl and stir into a marinade. Rub it over the chicken and set it to marinade in the fridge for at least three hours.
2. Set to broiler mode, 180degrees in the oven for 50minutes, turning the chicken midway. Keep an eye on chicken towards the end to estimate doneness.
Cucumber Wakame Salad
Flat udon noodles. $2 a pack from Daiso. Boil noodles till al dente. Throw into juices in pan and sprinkle furikake to taste. Top with crispy seaweed(optional)