While making this taco lunch meal prep for last week, I didn’t know it’s going to be my last before summer vacation. Due to the situation with my grandpa I wrote about last Friday, my mom flew to China to be with him. Which means I have to be at work at my family’s restaurant. It’s a tiny place, so it’s just going to be me and my Dad. All the second generation of immigrant families who owe a restaurant, we all must have spent some hot summers working our asses off while others enjoy their summer holidays. After entering the working life myself, I’ve just worked at the restaurant whenever something bad happens.
On the bright side, I’m spending next to no money while I’m working the next two weeks and I get to have good food daily. Next week on Foodporn Monday there should be some colorful foodporn. But before that, let’s check out last week’s foodporn.
Gotta be one of the fastest and easiest meal prep ever. I found a simple recipe for tacos. As fillings I fried some shrimps and chicken separately with onion. For the marinate, I got all spicy. I added smoked paprika, onion powder, cumin, garlic powder, chili powder, black pepper and salt, healthy pinch of each. The filling turned out spicy and aromatic, so as a counterpart to balance the strong tasting filling, I made mango salsa. I simply mixed up mango cubes, avocado cubes, chili, lime juice and a lot of coriander. It turned out tasting great so I skipped the salt and pepper.
I made the mango salsa during lunch hour, cos the salsa doesn’t keep more than two days. So on small soft corn tacos I spooned some filling, some salsa, some sour cream and of course some hot sauce. I initially planned to just add tabasco but then I found a smoky chili sauce from my local supermarket and I decided to tried it out. It was delicious, smoky and sweetened by raspberries. Perfect for summer days.
And here’s the last lunch pre-summer vacay. I had some taco fillings and salsa left, but no tacos so I picked up a small piece of wiener schnitzel and grilled veggies from a lunch restaurant near my office and made it into a colorful meal.
For the weekend, I wanted something guilty and tasty. My guilty pleasure is kimchi fried rice. If you’ve never eaten kimchi fried rice, it’s really the most decadent fried rice of them all, simple yet delicious. Basically, you only need left-over rice and kimchi and oil. Everything else, like shrimp and shiitake mushroom in here, they are only extra. So so good.
And since you really gotta eat all of the kimchi once you open the packet, unless you have a Korean fridge with its own air-tight compartment for kimchi, you do not want to keep an opened bag of kimchi in your fridge. The smell is terrible. The only solution is, eat the whole bag. The kimchi left from the fried rice, I made a simple soup out of it. Sometimes when I have no idea what I want to eat, I would just make some what I call dumpster soup. Basically I just boiled up some good chicken stock and chuck in all the veggies and protein I can find left in my fridge. Here I have some romaine salad, mushrooms, shiitake mushrooms, wood ear (black fungus), cherry tomatoes, above mentioned kimchi and an egg. Oh and bacon. Fried until crispy is not the only way to eat bacon, it’s actually super delicious in soups. And since it’s just a thin strip, it’s perfect for veggie soups that literally takes 5-10 minutes to make. Try it out and find your favorite combo of veggies and protein. 🙂