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Baon Upgrade: Take Lunch To The Next Level With These Recipes You Can Cook In 30 Minutes

 

 

CUCKOO-CHICKEN OVER RICE


Preparation time: 10-15 minutes
Cooking time: 30 minutes
Yield: 3-4 servings

 

  • 300g chicken breast fillet, cut into cubes
  • salt and pepper to taste
  • 1 tbsp crushed garlic
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 1/4 cup melted butter
  • 1 medium onion, finely chopped
  • 3/4 cup rice
  • 4 1/2 cups hot chicken broth
  • choice of vegetables


1. Marinate chicken in salt, pepper, garlic, and paprika for 10 minutes.
2. Pan-fry chicken in mixture of oil and butter and cook until lightly brown. Set aside.
3. In the same pan, using the same oil, sauté onion and cook until translucent. Add rice, then give a few stirs and cook for 2 minutes. Slowly add broth to the rice 1/2 cup at a time, to give the rice a nice, creamy texture. Season with salt and pepper.
4. Once the rice is cooked, toss in the cubedvegetables until well distributed in the rice.Cook for another 2-3 minutes. Serve right away with chicken on top.

 

CHICKEN YAKITORI

Preparation time: 30 minutes
Cooking time: 10-15 minutes
Yield: 15-18 pieces

  • 500g chicken breast fillet or chicken
  • thigh fillet, sliced 
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 tbsp brown sugar
  • 1 tsp black pepper 
  • 1 tbsp crushed garlic
  • 1 tsp crushed ginger
  • Wooden skewers or barbecue sticks
  • 3-5 stalks leeks, cut into 1-inch long
  • 1/4 cup oil, for basting

1. Marinate the chicken with the next 6 ingredients for at least 30 minutes.
2. Arrange chicken meat slices on wooden skewers alternately with the leeks.
3. Set aside a little amount of the leftover marinade and add oil, which will be used for basting.
4. Grill chicken, turning and basting it occasionally until cooked.

 

CHICKEN NUGGETS

Preparation time: 10 minutes
Cooking time: 20-25 minutes
Yield: 18-20 pieces

  • 2 tbsp melted butter 
  • 1/4 cup All-Purpose Flour 
  • 1/4 cup milk 
  • 1/4 cup chicken broth 
  • 2 tbsp minced parsley
  • 1 tsp lemon or calamansi juice 
  • 1 tbsp finely chopped onion 
  • 1/4 tsp salt 
  • dash of paprika, nutmeg, and pepper 
  • 2 cups cooked chicken, coarsely shredded 
  • 1 cup fine dry breadcrumbs 
  • 1 egg, beaten with 2 tbsp water 
  • oil for deep frying

1. In a saucepan, cook butter and flour. Gradually pour in the milk and broth. Cook until thick while stirring constantly. Cook 1 minute longer. Add parsley, lemon juice, and onion. Season with salt, paprika, nutmeg, and pepper to taste. Let cool.
2. Add chicken meat to cooled mixture. Mix well. Spread down the mixture into 8”x8” pan lined with cling wrap, then chill inside the refrigerator.
3. Remove chilled chicken mixture from the fridge, cut into desired shapes, then roll in breadcrumbs. Dip in egg-water mixture then roll again in breadcrumbs.
4. Fry in hot oil until golden brown. Drain on paper towels. Serve with desired sauce

 

 

SMOKED SALMON FRITTATA

Preparation time: 10 minutes
Cooking time: 10-15 minutes
Yield: 8-10 servings

  • 1 tbsp extra-virgin olive oil 
  • 1/2 cup chopped onion 
  • 8 stalks fresh asparagus, blanched 
  • 1/4 cup dry-packed sun-dried tomatoes 
  • 300-400 g smoked salmon, flaked or chopped 
  • 4 eggs 
  • 1/4 cup nonfat milk 
  • 1/4 tsp chopped fresh marjoram 
  • pinch of freshly ground black pepper

1. Place oil in an 8-inch nonstick skillet and heat over medium-low heat. Sauté the onion until soft. Add the asparagus, sun-dried tomatoes, and smoked salmon, and cook for 3-5 minutes. Remove pan from the heat. Set aside to lightly cool.
2. In a bowl, beat together the egg, milk, marjoram, and pepper.
3. Return pan on heat. Pour egg mixture over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4”-6” from the heat source until the top of the frittata is cooked and puffed and set about 2-3 minutes. Slice and serve immediately.

 

PA-JUN (Korean Style Omelet)

Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 6-8 servings

  • 1 1/3 cups MAYA All-Purpose Flour 
  • 1/4 cup rice flour 
  • 1 1/2 cups water 
  • 1 egg 
  • 1 medium-size potato, grated and drained 
  • 1 large squid, cleaned and cut into rings or 4-inches long strips 
  • 1/2 cup shrimp, peeled and deveined 
  • 1 1/2 bundles spring onions, cut into 4-inches long 
  • 2 tsp salt and pepper to taste
  • oil for frying

Sauce:

  • 1/4 cup soy sauce 
  • 2 tsp vinegar 
  • 1 tsp garlic, minced 
  • 1/4 tsp sugar 
  • 1/4 tsp Korean chili paste or powder 
  • 1 tsp spring onions, finely chopped 
  • dash ofsesame oil

1. In a bowl, combine all-purpose flour, rice flour, water, and egg together. Blend well until mixture is free from lumps. Add next 4 remaining ingredients. Mix until well blended. Season with salt and pepper.
2. Heat oil in the pan. Pour about ½ cup of the mixture and cook until bottom turns crispy and brown. Turn to cook the other side until nice, brown and crisp, then transfer to a serving dish. Do the same with the rest of the mixture.
3. Serve Pajun with sauce. To make the sauce, simply combine all ingredients in a small bowl.

 

BACON and HAM FRITTATA

Preparation time: 5 minutes
Cooking time: 25 minutes
Yield: 6-8 serving

  • 6 eggs
  • 1 cup milk
  • 2 tbsp butter or
  • margarine, melted
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup chopped green onions
  • 5 pieces bacon strips, cooked and crumbled
  • 1/2 cup chopped ham


1. In a bowl, beat eggs, milk, butter, salt, andpepper.

2. Pour into a greased 8”x8”-inch square baking dish. Sprinkle with onions, bacon, and ham.

3. Bake uncovered in preheated oven at 350°F for 20-25 minutes or until a knife

 

 

This article was first published in Working Mom June 2016 issue

 

Photography by Paulo Valenzuela

 Food preparation by Chef Charina Cano

Styling by Tina Concepcion-Diaz

Produced by Rhia Diomampo-Grana