Meal Prep Madness: May!

I’m not even going to make an excuse. It’s an understatement when I say that this post is long-overdue. I’d have to give you a warning though, the month of May’s recipes are not for the faint of heart, and not for those who plan on doing a diet. It’s sinful food, I’m not even going to deny that, but you’re going to love me for sharing it with you.

With no further ado, here’s my Meal Prep Madness for May:

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Pork Sisig

(I have kept saying this to every stellar dish I’ve made so far, but this is one of my head-turners, folks. Not at all a lie, but you may call it a humble-brag. I’ll give you the permission. I’m not even eating pork as much anymore, but I wouldn’t deny that that very sinful thing has an undeniable way to get into your heart, no matter how it’s cooked. Classic Pork Sisig is just one of the ways to embrace it’s porky goodness.)

Pork Belly
Red Onions, chopped
Garlic, minced
Mayonnaise, at least 2-3 tbsp
Soy sauce and vinegar, at least 2-3 tbsp each
Star anise
Ginger
Dried chili
Red chili, chopped
Egg, sunny side-up

  • Traditionally, Filipinos cook their Sisig with pork cheeks or masks as it gives chewier texture and although I’d love to keep it as OG as possible, I’m not that familiar with preparing cheeks so I keep it simple and easy with the sinful belly
  • Have them cut it into at least an inch-thick slab (and please don’t forget to get a skin-on belly!) and make sure it’s a good proportion of fat and meat
  • I like to prep my pork by boiling with some spices like dried chili, whole peppercorns, maybe some ginger and star anise as it gives it a really nice flavor that adds depth to the dish; this usually takes about 15-20 minutes so that all the flavors get inside that meat and fat
  • You can then use the pork-flavored broth for future soups if you wish, but after draining, set aside the pork and season it with some salt, black pepper, cumin and chili
  • Line it up in a baking rack and pop it in the oven for a good 10-15 minutes until it becomes crispy; I prefer to bake it than fry it to avoid the excessive oil as well, as the pork can cook itself in it’s own fat anyway just like bacon
  • Once done, cut into bite-sized chunks and set aside
  • In a pan, saute some chopped onions, minced garlic and chopped red chili until it softens and becomes translucent
  • Put the now-chopped pork belly back into the pan with the mixture and toss with 2-3 tablespoon of soy sauce, 1 tablespoon of vinegar and some mayonnaise
  • If you wish to consume it right away, top it on steaming bowl of rice and you can also cook up some sunny side-up egg to enjoy it with; you can also squeeze lemon to give it a bit of tang and bring back some freshness to the dish

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Chicken Burrito Bowl

(This one is very easy to make and doesn’t take a real genius to figure out. It’s a quick fix for something meaty and hearty to make for lunch or dinner, and you can almost put any kind of sauce that works with it, too.)

Chicken breasts fillet, at least 2 halves
Cumin
Salt and black pepper, to taste
Chili powder
Red beans, 1 medium can and washed
Tomato, 2 medium-sized chopped
Corn, 1 medium can
Lime, cut into wedges

  • I usually start by thinning out the chicken a bit by opening it into butterfly cuts and seasoning it with salt, pepper, chili powder and cumin
  • In a baking sheet, line up the chicken breasts and drizzle with some oil
  • Cook for about 10-15 minutes until completely cooked; you can also opt to partially cover the chicken with some foil so as not to completely dry them out and make them more tender on the inside
  • While the chicken is cooking away, I prep my beans, tomatoes and corn; I don’t do anything fancy to them except to wash them and maybe cook the corn a bit down to take out the brine-y taste
  • Once the chicken is done, cut them into strips and serve them on top of red rice, red beans, corn and sliced tomatoes

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Shrimp Pasta in Creamy Sauce

(Another of my now, all-time favorite. This pasta is a little bit on the h-e-a-v-y side, but all so good that you would honestly not feel any regrets whatsoever after you finish a plate or two. This baby is also easy to make, so as any other recipe in this blog, and it’s perfect for a hearty lunch too. The tomatoes are just the perfect addition to cut through the richness of the mixture.)

Shrimp, shells off but keep the heads
Butter, about 2 tbsp
Garlic, minced
Red onion, chopped
Cherry tomatoes, sliced in half
Cooking cream
Full cream milk
Chili powder
Salt and pepper, to taste

  • Start by taking out the shells of the shrimps and deveining them, but keep all the shells on a separate bowl as we’re going to saute this to get all those yummy intense shrimp flavor
  • Melt 2-3 tablespoons of butter in a pan until they’re bubbly and shiny, the cook the shrimps and heads until it’s halfway cooked; you can press on the heads a bit so it squirts out the flavor but remember not to overcook the shrimp as it will become tough and chewy
  • Set aside the shrimp and toss out the heads if you wish (I actually snacked on them later in the afternoon, lol) and keep the shrimp-flavored butter in pan to saute the minced garlic, chopped onions and half of the sliced cherry tomatoes
  • Once everything is softened up, add the full cream milk and cooking cream in the pan
  • Season the mixture with salt, pepper and chili as necessary and let it cook until it thickens a bit
  • While this is happening, cook your pasta as per package instructions and add them to the mixture once cooked (please, do not wash the starch from your pasta!)
  • Once done, serve on a plate with more raw cherry tomatoes on top

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Beef Fajita

(I think of this recipe as something quite similar to my chicken burrito bowl, because of the fact that it is ridiculously easy to make. I cannot say anything else about this meal aside from the fact that it is also a quick-to-whip-up hearty lunch that’s quite fool-proof. I wouldn’t say my fajitas are straight-up as OG, but the ingredients are so close to it.)

Beef Strips, at least 1/2 kilo
Dried rosemary
Paprika
Cumin
Garlic, peeled and cut into half
Salt and pepper, to taste
Chili powder
Bell peppers, 1 medium-sized cut into strips
Honey, 1 tbsp

  • For this recipe, you can either pick up pre-cut beef strips (usually stroganoff style, but a little bit on the thicker side) or pick up a good chuck and have them cut it for you in your desired size
  • Season the beef generously with some salt, black pepper, cumin, paprika and chili and drizzle with some olive oil
  • Fire up the pan in medium heat and slowly add the beef strips one by one, making sure you’re not crowding it and let it cook no longer than 10 minutes so the meat doesn’t toughen up
  • With the fronds still sticking to the bottom of the pan, add a little bit of butter and saute your bell peppers with some rosemary and some honey until it softens just enough
  • You can also opt to saute some chopped garlic to add some flavor to your fajitas
  • Once done, serve on a plate with red rice and your beef fajitas