3 Easy Baon Recipes For Return To Work
Aug 21, 2022
What are some easy baon recipes for return to work?
- Beef Steak with rice
- Chao Fan
- Cheesy Chicken Nuggets
With everyone slowly shifting to working in offices again, you’re also slowly starting to cook baon or packed lunches for your family members. It’s an act of love many choose to do for members of the family. On top of that, you also help them save a few hundred pesos each day.
You may have been out of practice for not making packed lunch for the past two years. So, here are some easy baon recipes for return to work that you can start off with. This list includes a mix of Filipino dishes and crowd favorites.
Beef steak with rice
Nothing beats a Filipino favorite, Bistek with rice or simply good old beef steak. Many love the calamansi flavor in its marinade. Not to mention, it also goes really well with plain rice.
It’s quite simple to make. You can prepare this dish the night before since you’ll need to marinate the beef for about an hour in your refrigerator. This recipe gives you a choice of making fried rice over serving it plain.
For the beef steak:
- ¾ kilo sirloin beef cut, sliced thinly, and pounded
- ¼ cup soy sauce
- 2 tablespoon calamansi
- 2 cups vegetable oil
- 1 cup sliced white onion
- 2 tablespoons cornstarch
- ¼ cup butter
- 1 tablespoon crushed garlic
For the rice:
- 3 cups of cooked white rice
- 1 tablespoon vegetable oil
- 2 tablespoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons of melted butter
- Prepare the marinade of the beef. Combine the soy sauce, calamansi juice, and pepper in a mixing bowl. Place the beef in the marinade. Cover the bowl with plastic wrap and place it in the fridge for at least 1 hour.
- Toss the onions in cornstarch until it coated well. Set aside.
- Grab a medium saucepan to cook the onions. Heat vegetable oil in the pan over medium heat. Fry onions until they’re crisp and golden brown. Drain them on paper towels and set them aside.
- To cook the beef, grab a large pan. Melt the butter over medium heat. Fry the meat in butter until browned. Add in the garlic. Sauté it for 15 to 20 minutes. Set this on a dish to keep warm.
- Mix the rice and vegetable oil in a bowl. In the same pan where you cooked the beef, add the rice and toss it until it’s heated. Add garlic, salt, and pepper to season. Cook this for 5 minutes. You need to make sure to stir continuously so that the rice won’t stick to the pan. Remove it from the heat and mix in butter.
- Divide the rice and beef into your container. Top the rice with the beef and onions.
Cooking some Chao Fan is a perfect solution to your leftover rice from the day before. You don’t need to order this from your favorite Chinese restaurant. It’s actually fairly simple to do it at home.
All you’ll need is your Double Burner Gas Stove and a wok or a large sauté pan.
- 5 cups of 1-day-old leftover rice
- 150 g cubed fatty pork belly
- 6 pcs chopped squid ball
- 3 large eggs
- ½ cup corn kennels
- ½ cup green beans
- 1 tablespoon liquid seasoning
- 1 tablespoon soy sauce
- 2 teaspoon fish sauce / patis
- 1 tablespoon Sriracha sauce
- 1 tablespoon curry powder
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 3 stalks of spring onions, chopped, separate white and green parts
- Black pepper
- Season pork belly with salt and freshly ground black pepper.
- Wet your hands and use them to separate the rice kernels. The rice should become fluffed.
- Heat oil in a wok or large sauté pan. Once the oil is heated, add the pork belly in and stir fry until it turns golden brown.
- Add the squid balls, garlic, and white sections of the spring onions. Continue to stir fry these along with the pork belly for one minute.
- Add the rice and corn to the wok or pan. Continue to stir fry everything for 4 minutes.
- Using a spatula, push the rice to the side of the pan to create empty space on the pan. On the space made, crack the eggs and scramble them thoroughly.
- When the eggs are cooked, chop them into small pieces using the spatula. Stir fry the small pieces with the rice.
- Add in the peas and the green part of the spring onions.
- Pour in the soy sauce, sesame oil, fish sauce, curry powder, and Sriracha sauce. Continue to stir fry everything for 2 – 3 minutes until the sauce is distributed evenly.
- Season with salt, and serve the Chao Fan in your baon containers.
Cheesy Chicken Nuggets
You can make a fast food staple in your own kitchen! For those chicken nuggets lovers, you can make your favorite meal with a cheesy twist for baon.
Having a Hanabishi Deep Fryer can help with the cooking process, but you can also use a deep sauté pan.
- ½ kilograms chicken breast filets, chopped small
- 2 cups finely grated mozzarella cheese
- 1 cup sweet kernel corn
- 2 large eggs
- ½ cup all-purpose flour
- 1 ½ liters canola oil for deep frying
- 1 cup mayonnaise for dipping
- Salt to serve
- Ground black pepper to taste
- In a large bowl, make your batter. Crack two large eggs and mix. Add in the cheese, corn, and flour. Season to taste with salt and group black pepper. Add in the chicken. Coat each piece with the batter. Set aside.
- If you have a deep fryer, add in the oil. You can use a deep sauté pan. Add in enough oil for deep frying. You can test the seasoning of the nuggets by dropping a bit of batter into the oil. Adjust the flavors if necessary.
- Drop the chicken coated in batter by the tablespoon into the hot oil. Avoid overcrowding the fryer or pan. Use a slotted spoon to remove nuggets once they’re cooked. You’ll know they’re ready once they turn golden brown and float on top once ready. Drain the cooked nuggets on a rack over some paper towels.
- If you like your chicken nuggets with sauce, mix some mayonnaise and mustard together.
- Pack the nuggets with a side of sauce in your containers and enjoy!
Start off your packed lunches with these easy recipes. In no time, you’ll be exploring many more recipes. You can enjoy cooking these easy baon recipes for return to work with your appliances at Hanabishi!