10-20-30-minute Meals (Part 2) - Chicken salad and nut sauce, Vegetable mixed with wheat flour and fresh mint and salty cheese, Anabas embedded in lemonade with soft, crunchy chili

Chicken salad and nut sauce

Total time: 10 minutes

Yield: 6 portions

·         2 packets (8.8 ounces each) of long whole rice

·         2/3 cup of Thais nut sauce

·         2 tablespoons of colza oil

·         2 tablespoons of water

·         1 packet (16 ounces) of mixed salad 

·         2 packets (6 ounces each) of grilled chicken breast

·         ½ cup of sliced coriander

·         1 ½ cups of roasted nut

Chicken salad and nut sauce

1.    Prepare the rice according to the instruction; move to a big bowl. Meanwhile, in a small bowl, mix the nut sauce, oil and water until blended; put it aside.

2.    Add the salad mixture, chicken and coriander to the rice. Sprinkle the nut sauce; turn over. Sprinkle some nuts and use instantly.

Vegetable mixed with wheat flour and fresh mint and salty cheese

‘Use wheat flour instead of dried wheat to speed up for preparing this colorful salad. Other quickly-cooked seeds, such as oat or quinoa, are good, too,’.

Total time: 20 minutes

Yield: 2 portions

·         ¾ cup of water

·         ½ cup of uncooked wheat flour

·         1 carton (15 ounces) of garbanzo bean, washed and drained

·         1 big tomato, chopped

·         ½ cucumber, cut into half and sliced

·         3 tablespoons of lemonade

·         2 teaspoons of sliced lemon peel

·         2 teaspoons of olive oil

·         2 teaspoons of sliced fresh mint

·         2 teaspoons of sliced fresh parsley

·         ¼ teaspoon of salt

·         1/8 teaspoon of pepper

·         ¾ cup of ground salty cheese

Vegetable mixed with wheat flour and fresh mint and salty cheese

1. In a small pan, boil the water. Put the wheat flour in. Remove the heat; cover and leave it in 5 – 8 minutes or until the water is absorbed. Stir slightly with a fork.
2. In a big bowl, mix the beans, tomatoes and cucumber. In a small bowl, stir the lemonade, lemon peel, oil and seasonings. Add nut mixture. Add wheat flour, turn over. Use instantly or put into the fridge until cold. Apply cheese before eating.

Anabas embedded in lemonade with soft, crunchy chili

‘Anabas is such a facile kind that it suits oranges or mandarins easily. You can change the chili for mushroom and you’ve got a brand-new dish,’ s.

Total time: 20 minutes

Yield: 4 portions

·         4 slices of anabas (6 ounce each)

·         2 teaspoons of lemonade

·         ½ teaspoon of lemon peel

·         1/4 teaspoon of salt

·         ¼ teaspoon of pepper

·         1 red, green, yellow chili, cut into slices

·         1 tablespoon of olive oil

·         2 tablespoons of chopped fresh basil

Anabas embedded in lemonade with soft, crunchy chili

1.    Put pieces of fish on a 13x9-inch grid. Apply lemonade; sprinkle the lemonade peels, salt and pepper. Grill at 350 degrees in 10 – 12 minutes or until you can turn the fish over with a fork.

2.    Meanwhile, in a big pan, cook and mix the chili in oil at average temperature until it is soft; mix some basil with tilapia.