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LIFESTYLE

THE BUSY STUDENT’S GUIDE TO FAST (HOME-COOKED) FOOD: PART II Rachel Ong

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n January, The RIDGE showed you recipes that you can cook for yourself, even with the spatial constraints of the smallest dorm pantries. While we are on the topic of tiny cooking spaces, it must be acknowledged that the lack of space can be a real party pooper if you are looking to organize a dinner gathering. But it is possible to whip up enough food to entertain a small crowd. I once lived in a shoebox-sized apartment in Melbourne with my best friend, and our pantry consisted of one stovetop burner, a sink, and barely enough space in between to place anything else. Even so, our mutual love for cooking eventually grew into a weekly ritual of inviting friends over and making them a dinner that never failed to draw praise. The food was never fancy, but take it from the Italians—sometimes the best food is the simplest to make, and a few rightly combined ingredients can make absolute magic. This month, we want to give you recipes you can use to cook for your friends, family or even that special someone—recipes you won’t be struggling with even if you are or a tight budget, or have never picked up a spatula in your life.

covered with aluminum foil, and bake for 25-30 minutes. 2. For the soba noodle dressing, place all the ingredients for the noodles, except the soba, in a large serving bowl and stir well. 3. Bring a large pot of water to a boil. Put in the soba noodles and cook for 6-8 minutes. Drain noodles and add to the dressing immediately. Toss the noodles in the dressing. Serve the noodles with the honey-roasted chicken. Skillet Lasagna Adapted from Cook’s Country’s Skillet Suppers, serves 2-3 Sesame soy soba with honey-roasted chiicken. Photo from difoodie.com

Sesame soy soba with honeyroasted chicken Adapted from Nigella Lawson, serves 2. This Japanese-inspired noodle dish goes from stove to stomach in under 30 minutes, and it is just as easy as it is addictive.

• • •

1 tablespoon honey 1 tablespoon sesame oil 5 spring onions, thinly sliced

For the chicken: • • • • •

2 boneless chicken thighs 2 tablespoons honey 2 tablespoons soy sauce 1 garlic clove 1 tablespoon sesame oil

For the noodles: • • •

250g soba noodles 1 tablespoon rice vinegar (Mirin) 2 1/2 tablespoons soy sauce

1. Preheat the oven to 200C. Place all the ingredients for the chicken in a bowl and mix to combine. Lay chicken pieces on a baking tray

This is a fuss-free version of lasagna that takes half the time that traditional lasagna would take to make, but does not compromise any flavor. Serve it right in the pan and let your guests dig into it themselves. This is supposed to be no-frills cooking after all—the messier, the better! • • • • • • • •

1 14-oz can diced tomatoes 1 tablespoon olive oil 1/2 medium onion, minced 1/2 teaspoon salt 1 garlic clove, minced 250 grams ground beef/pork 5 lasagna noodles, broken into 2-inch pieces ½ cup tomato sauce/puree

The RIDGE - March 2013 Issue  
The RIDGE - March 2013 Issue  

March 2013 issue of THE RIDGE - the largest student-run magazine in the National University of Singapore

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