Stay Home Project: Make Ahead Meals

The ongoing Covid-19 situation has brought out the best and the worst in people.  I am fortunate to be working in a sector where I get to see the compassionate and generous side of Singaporeans.  This somewhat calms me amid the cycle of emotions fueled by the pandemic crisis; fear, uncertainty, frustrations, just to name a few.
Like many, my family has started paying more attention to personal hygiene.  We also wipe our mobile phone with 70% alcohol-based disinfectant more frequently than before.  Surface cleaning is now done with disinfectant, no longer just water or vinegar.  There is currently no evidence that natural cleaning products like vinegar or vodka (it only contains 40% alcohol) are effective disinfectants against Covid-19.  Refer to this list provided by NEA instead.  I have collected my #BYOBclean hand sanitiser which contains benzalkonium chloride as an active ingredient.  I will be using it to disinfect high touch areas; the label recommended this usage too.  According to the website, the hand sanitiser will lose its effectiveness after six months as it is filled in a recycled bottle.  Let’s make sure we use up the hand sanitiser/disinfectant by September 2020 to prevent wastage.
As social-distancing measures tightened, we have also found ourselves staying at home longer than before.  Come mealtimes on workdays, takeaways seemed a better idea, with safe-distancing laws now enforced at public areas.  Hence, I decided to step up my make-ahead meals routine to make home-cooking on weekdays a breeze.  This #stayhome project that explores the world of meal-prepping is largely inspired by the Japanese’s johbisai and the Korean’s banchan.

001. Fried shallots and shallot oil
A pantry must-have ever since I discovered Kolo Mee in Kuching.


002. Vegan Kimchi
Totally skipped the minced garlic from this recipe that was adapted from Maagchi’s, and added one whole apple instead.


003. Meat-Free Dumplings
My own recipe, inspired by the vegetarian dumplings, gyoza, xiaolongbao I have eaten!
-large firm tofu, mashed
-handful of dried shiitake mushrooms, soften in water and chopped
-1/2 yellow onion, chopped
-few stalks of green scallions, chopped
-dumpling wrapper, white, round ones
-Seasoning: sesame oil, light soy sauce, pepper, all to taste*

* Lately, I am beginning to sound like my mom when I share recipes!


004. Taro Pullman Loaf
For assembling a handy sandwich meal.
– 280g plain flour
-120g taro, steamed
-1/2t instant yeast
-1/2t sea salt
-2T raw honey
-1 egg
-70g water, pour slowly and adjust according to the hydration level of your dough
-1T neutral flavour oil
Follow the instructions here, almost same recipe except for the flaxseeds.

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