Incorporating more home-cooked meals into your daily routine reduces your reliance on packaged food and improves your overall well-being. Cooking and preparing meals at home helps to stimulate the brain to be creative and adventurous. Most importantly, you are more mindful of what you are putting into your body. For example, when you cook for yourself, you control the quality and quantity of the ingredients you use.
Here are some simple home cooking recipes to kick start your home-cooked meal adventure. You will embark on a journey with Esther Clark, deputy Editor at BBC Good Food, and Chef Wan, award-winning celebrity chef. Bring the best of the west and local cooking recipes. You can be assured and guaranteed it is as easy as it looks!
To prepare (serves 2-3 people), you would need
● 100g long-stem broccoli, cut into thirds
● 180g dried spaghetti, regular or wholemeal
● 2 tablespoon olive oil
● 1 large garlic clove, lightly bashed
● 150g cherry tomatoes, halved
● 150g raw king prawns
● 1 heaped tablespoon rose harissa paste
● 1 lemon, finely zested
Bring a pan of lightly salted water to a boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside. Cook the pasta following pack instructions, then drain, reserving a ladleful of the cooking water.
Heat the oil in a large frying pan, add the garlic clove and fry over low heat for 2 mins. Remove with a slotted spoon and discard, leaving the flavoured oil.
Add the tomatoes to your pan and fry over medium heat for 5 mins, or until beginning to soften and turn juicy. Stir through the prawns and cook for 2 mins, or until turning pink. Add the harissa and lemon zest, stirring to coat.
Toss the cooked spaghetti and pasta water through the prawns and harissa. Stir through the broccoli, season to taste, and serve.
To prepare Chef Wan specially curated Spicy Red Chicken, locally known as Ayam Masak Merah (serves 4-6 people) you would need,
● 6 tablespoon vegetable oil
● 2 cinnamon bark
● 4 pieces of cloves
● 25 ml Water
● 1 kg Chicken, about 12 pieces
● 125 g Dark Raisins
● 250 ml Tomato Ketchup
● 3 tbsp Honey
● 3 Lemongrass, slightly bruised
● 1 cm Galangal
● 2 tsp Sesame Seeds, toasted
● 2 Pandan Leaves, shredded and knotted
Marinade chicken with a pinch of salt, and turmeric powder. Deep fry Chicken together with 1 lemongrass, 1 pandan leaf, and 1 cinnamon bark. Drain and set aside.
In a blender, add shallots, garlic, ginger, lemongrass, and dried chillies. Heat oil in a wok; add in remaining cinnamon bark, cloves, and cardamoms. Stir-fry until fragrant.
Add in galangal, raisins, tomato sauce, and honey. Then, add in the fried chicken and salt. Simmer for 2-3 minutes
Add in crushed mint Leaves, lime Juice, and toasted sesame seeds. Dish onto a serving plate. Sprinkle toasted sesame seeds for garnish.