r/CookingForOne

recipe from hot thai kitchen's cookbook, which i bought on a whim and have never regretted. i've been eating this pretty regularly because pork tenderloin has been cheap and this is easy to make, with the side veggie rotating between beans, cabbage and lettuce.

This is no doubt the best pimped-up instant noodles I’ve made so far. The marinade had so much flavour, and once the chicken was marinated and oven-baked, it tasted next level.

It was almost like having two amazing meals on one plate. 

I'm feeling British today, so I made this for breakfast. What do you think? Do you like it?

I make risotto all the time because it's genuinely one of the easiest things to cook, especially when you skip all the traditional fuss. Yes, the "proper" risotto alla milanese wants you to make vegetable broth from scratch, dice shallots for a soffritto, toast the rice in it, then finish with a butter-and-Parmesan mantecatura. But honestly? When you work full time and live alone, who has the energy for all that? I just want to eat something good without turning my kitchen into a restaurant prep station.

Ingredients:

- Arborio or Carnaroli rice
- Hot water (as needed)
- 2 pieces frozen cod
- Chives
- Black pepper
- Dill
- Thyme
- Salt (to taste)
- A pinch of turmeric
- Olive oil (for finishing)
- Lemon juice (optional, a small squeeze)

Steps:

Bring a pot or kettle of water to a boil and keep it hot.

Place the rice in a cold pan, then set the pan over medium heat. Toast the rice as the pan heats, stirring occasionally, until the grains take on a very light golden color.

Pour in hot water to moisten the rice and start the risotto cooking.

Add chives, black pepper, dill, thyme, and salt. Stir to distribute the seasonings.

When the water in the pan returns to a boil, add the frozen cod pieces directly to the pan with the rice.

Continue cooking, stirring from time to time and more often toward the end. As the cod softens, break it into bite-sized pieces in the pan.

Add more hot water as needed while the rice cooks, keeping the texture loose and creamy rather than dry.

Near the end of cooking, add a pinch of turmeric to give the risotto color.

Cook until the rice is tender and creamy and the cod is fully cooked through.

Finish with a drizzle of olive oil. Add a small squeeze of lemon juice if desired, then serve.

Final Notes:

Yes, dropping frozen cod into the pan will briefly interrupt the simmer, but once it comes back to a boil, it's not a disaster at all. The risotto still turns out creamy and delicious.

You can swap the herbs for whatever you have—Provençal-style herb mixes work great with fish.

This is intentionally a stripped-down risotto method: no broth, no soffritto, no butter-and-Parmesan mantecatura. Just rice, water, herbs, fish, and a good finishing oil. That's it.

This is the kind of dish you’d find at the Korean BBQ restaurants in Korea. The marinade has a deep, rich flavour that makes this dish truly special.

My own recipe.

Pasta, tomato, Olive oil, Chilli, salt, Garlic, thyme, Parmesan cheese, tasty cheese.

It’s very yummy. :)

Meatloaf is, without a doubt, one of the finest meat-based dishes on the planet. Using what I had on hand, I decided to make a Bulgogi-inspired version (Korean marinated beef). It turned out even better than I expected!

Nice Dumpling Sauce

Heat pan to hot, add olive oil to hot, add chopped chilli and chopped garlic. While hot, Pour oil mix into a sauce bowl on top of premium Lee Kum Kee soy sauce already in bowl. Use this as dipping sauce.

Not sure about ratio, I guess Olive oil 1:4-5 Soy sauce.
Add garlic and chilli amount to taste.

I love slow-cooked meals, especially dishes like this where the chicken and veggies slowly cook together and soak up all the flavour. It's perfect with noodles or rice!

Surprisingly filling, although I did have a packet of ramen 2 hours earlier.