I work 3 days a week and when I am off, I cook and store the dishes into pyrex container, freeze them and all hubby has to do is take the food out 1 day before he wants to eat the food, thaw and put in microwave, and wola, cheap and delicious Asian meals without MSG.

This is what I end up having with 1 pack of Publix chicken legs quarters and 3 packs of Albertson’s pork sirlion chop. The chicken leg quarters were 59cents per lb and there were 5 pieces of legs quarters in a bag and cost $3.03. The pork chops was buy 1 get 2 free. So, the 3 packs cost me $6.3.

I bake the chicken; and I stir fry the pork with Bird Eyes frozen chicken which I gotten from Publix in December when they have 50% sales and with $1 coupons. These 5 packs of frozen chicken cost me less than $1.50. I did write a post about the meat that I got from Publix and Albertson : HERE

So all in all, these stacks of food cost like $6+3+1.50= $10.50 and it took me about 30minutes to prepare and cook all these.

Chicken

This is the ingredient which I used to cook the chicken legs quarters : Soy Sauce , Chinese rice wine , Oyster sauce, honey and sugar

1cup of soy sauce
2 table spoon oyster sauce
1 tea spoon Chinese wine
1 tea spoon honey
1 tea spoon sugar

I used 5 legs quarters (1 pack about 5lbs , it was 59cents per lb and the pack cost $3.03)

Pour all the ingredient into the chicken pieces and let it sit in the fridge for at least one hour. Then bake the chicken for 45minutes. (I cut each leg quarters into 2 pieces.)

This is how the chicken turn out. I decorated with rosemary and mint herbs from my garden :).

Pork

I used the same ingredients that I used for chicken except I used the 5 packs of frozen vegetables.

This is how I cook it.
Marinate the pork like what I mentioned above with the chicken.
Also leave it in the fridge for at least an hour.
When it is ready to cook, pour a little of olive oil on the wok.
Once the oil is bubbling, pour the pork slices in (I slice the pork into thin long pieces).
Cover the wok with a lid for 5mins and then open the lid and stir the content.
After a thorough stir, pour in the frozen vegetables (actually I thaw the vegetables the night before I want to cook)
Cover the wok with lid and then let the ingredient simmer for 5 minutes
Then stir the content again and cover the lid again for 2 minutes.
Then open the lid and stir again.
With stir fry, you do not want to cook it for too long, all in all 10-12minutes is enough.

I scope the pork and the vegetables into Pyrex container, but only half full cos the top part I will fill it with rice.

What I do is I only fill it with rice the day I wan to eat. I normally cook rice the night before I want to eat the food. Take the food out from freezer the day before and let it thaw and add fresh cook rice :).

When I got married, one of our friends gave me a big deep wok, I think she got it from Target, this is one of the best investment for cooking big meals,like what I am doing. I only cook once or twice a week and when I cook, I cook big quantity and I freeze the food.

Enjoy the Seaykopitiam simple, cheap and delicious Asian meals without MSG

This entry was posted on Thursday, January 15th, 2009 at 2:50 pm and is filed under PantryChallange. You can follow any responses to this entry through the RSS 2.0 feed.