Easy Lunch & Dinner Ideas

Easy Lunch Dinner Ideas

Running out of lunch & dinner ideas? We’ve compiled some simple recipes you can try at home courtesy of the chefs at Carousel.

 

Braised Eggplants with Oysters Recipe (Ft. Chef Jason)

We love eating oysters on the half shell, topped with a refreshing squeeze of lemon. But we just couldn’t pass up this dish—Chinese-style oysters and all of its braised goodness!

 

Ingredients

  • – Olive oil
  • – 1 cup chopped eggplant
  • – 1 cup oyster meat
  • – 1 cup chicken stock
  • – 8 cloves of garlic
  • – 1/2 sliced red chilli
  • – 1/3 sliced ginger
  • – 100g potato flour
  • – 1 tsp oyster sauce
  • – 1 tsp dark soya sauce
  • – 1/2 tsp sugar
  • – 1/2 tbsp hot sze chuan paste

Garnishing

  • – 1/2 sliced red chilli
  • – Chopped coriander leaves

 

Let’s Get Cookin’!

1. Pour the hot water into the pan.

2. Coat the oysters with potato flour.

3. Cook the coated oysters in the hot water for 1 to 2 minutes. Strain the cooked oysters when done and leave aside to cool.

4. Heat up the olive oil in the pan, then fry the eggplants until they turn brown.

5. Add in the garlic, ginger, sze chuan paste, chicken stock, oyster sauce, sugar, and dark soya sauce.

6. Add the oysters and let the ingredients braise together. Braise the oysters until the sauce reduces and thickens.

7. Garnish with coriander leaves and sliced red chilli.

8. Dig in!

 

Download a printable copy of the ingredients list & recipe

 

International Pineapple Week Special:
Radiant Pine Cocktail and Pineapple Fizz Mocktail

In celebration of International Pineapple Week, we’re turning the legendary fruit into two delicious beverages you can try at home. Stay home and chill with these yummy drinks!

 

Radiant Pine Cocktail

Ingredients

  • – 75ml pineapple juice
  • – 45ml triple sec liqueur
  • – 30ml blue curaçao mixed with water
  • – 15ml Monin coconut syrup
  • – 30ml grenadine syrup
  • – 15ml fresh lime juice

For Garnishing

  • – Pineapple wedge
  • – Mint leaf

 

Let’s Get Shakin’!

1. Start with pouring the grenadine syrup into a standard pint glass.

2. Shake and strain the pineapple juice, Monin coconut syrup, lime juice, and triple sec. Then add the mixture to the glass.

3. Layer with blue curaçao mixed with water. Garnish with a pineapple wedge and mint leaf. Enjoy!

 

Pineapple Fizz Mocktail

Ingredients

  • – 25ml Monin apple syrup
  • – 25ml Monin hibiscus syrup
  • – 75ml pineapple juice
  • – 15ml lime juice
  • – 15ml bitter lemon

For Garnishing

  • – Pineapple wedge
  • – Maraschino cherry

 

Let’s Get Shakin’!

1. Start with pouring the Monin apple and hibiscus syrups into a standard pint glass.

2. Shake and strain the pineapple juice and lime juice. Then add the mixture to the glass.

3. Finish with a splash of Bitter Lemon. Garnish with a pineapple wedge and a maraschino cherry. Enjoy!

 

Download a printable copy of the ingredients list & recipe

 

Ondeh Ondeh Cookies Recipe (Ft. Chef Choo)

Your favourite pandan, coconut and gula Melaka (palm sugar) pastries with a crumbly twist! A word of caution — these cookies are dangerously addictive so you may want to prepare more for the family!

 

Ingredients

  • – 200g butter
  • – 100g icing sugar
  • – a pinch of salt
  • – 5g coconut milk
  • – 5g green pandan essence
  • – 50g ground almond
  • – 300g flour
  • – 250g desiccated coconut

Gula Melaka Sauce

  • – 50g Gula Melaka
  • – 50g water
  • – 1 pandan leaf
  • – a pinch of salt

 

Let’s Get Cookin’!

1. Combine the butter and icing sugar. Whisk together at a slow speed until they meld together. Add in salt and coconut milk to the mixture. Continue whisking until the mixture is homogenous.

2. Add in the green pandan essence, flour and ground almonds. Whisk until mixture has a dough-like consistency.

3. Leave the dough at room temperature for half an hour.

4. Put the desiccated coconut in a bowl and combine with the gula Melaka.

5. Portion your ondeh-ondeh dough into dough balls of about 12g – 15g each.

6. Fill in each dough ball with a ball of the Gula Melaka and coconut mixture. Moist your hand with water and roll the filled dough in desiccated coconut. (this allows the coconut to stick on better)

7. Plate the dough balls on the tray and let them bake at 160°c for 18 minutes. After 12 minutes, flip the tray, cover with baking paper on top and let it bake for 6 minutes.

8. Dig in!

 

Download a printable copy of the ingredients list & recipe

 

Pan-Seared Duck Breast Salad with Raspberry Sauce Recipe (Ft. Chef Dominic)

Get your greens with a smoky, tangy, and juicy kick with this salad! Plus, if you needed a reason to create your own raspberry salad dressing here are three:

  • 1. Raspberries are high in fiber.
  • 2. Raspberries are rich in anti-aging antioxidants.
  • 3. Raspberries are chockful of nutrients such as copper, vitamin B, C, E, K E, magnesium, iron, and potassium.

 

Ingredients

  • – Olive oil
  • – 4 cups mixed greens
  • – 1/2 cup pineapple chunks
  • – 1/2 cup pre-cooked smoked duck breast (sliced)
  • – 1/4 cup canned beetroot (sliced)
  • – 1/4 cup canned corn
  • – 1/2 cup cherry tomatoes (sliced)
  • – 1 orange (sliced)
  • – 1/2 capsicum (sliced)
  • – 1 shallot (sliced)

Home-made Raspberry Dressing

  • – 100ml olive oil
  • – 1 tsp dijon mustard
  • – 1 cup raspberry purée

 

Let’s Get Cookin’!

  • 1. Heat pan on high heat for 2 minutes, and put in the oil on the heated pan. Once smoke comes off the pan, reduce the heat.
  • 2. Place your smoked duck (skin side down) on the pan. Let it sear for 2 – 3 minutes.
  • 3. While waiting for the duck to sear, combine the pineapple chunks, sunflower seeds, sliced canned beetroot, cherry tomatoes, corn, sliced capsicum, sliced orange and sliced shallots in a large bowl.
  • 4. Once the skin of the duck is golden brown, turn off the fire, flip the meat and let it cook on the pan for 2 – 3 minutes. Then remove it and place aside to cool down.
  • 5. Drizzle the raspberry dressing on the salad, and toss the salad to ensure the greens are evenly coated.
  • 6. Plate the salad and place the sliced duck on top.
  • 7. Dig in!

 

Download a printable copy of the ingredients list & recipe

 

Creamy Penne Arrabbiata with Mushrooms Recipe (Ft. Chef Robert)

This Creamy Mushroom Pasta Recipe is the perfect rainy-day comfort food! Psst… the pasta sauce also goes really well with garlic bread.

 

Ingredients

  • – Olive oil
  • – 2 tbsp minced garlic
  • – 1/2 cup chopped mushrooms
  • – 1 tsp basil
  • – 2 cups pre-cooked penne
  • – 1 cup tomato sauce
  • – 3/4 cup cooking cream
  • – Salt & pepper to taste
  • – 1/2 tsp chilli flakes (optional)

For Garnishing

  • – 2 tbsp parmesan cheese
  • – 1 tsp basil

 

Let’s Get Cookin’!

1. Heat pan on medium heat, and put in the oil on the heated pan.

2. Sauté the minced garlic, chopped mushroom, and basil until they have some colour and fragrance.

3. Optional: Add some chilli flakes to add some spice!

4. Add in the tomato sauce.

5. Add in the cooking cream.

6. Heat up the undercooked penne in a pot of boiling water for 10 seconds.

7. Transfer penne to the pan of sauce. Ensure the pasta is cooked through in the sauce.

8. Add salt and pepper to taste.

9. Add a dash of olive oil. (It enhances the flavours!)

10. Garnish with parmesan cheese and basil – and we’re done! 

 

Download a printable copy of the ingredients list & recipe

 

Summer Egg Roll (Ft. Chef Aaron)

Scrambled, poached, over easy, sunny-side-up or soft-boiled? That’s too basic. Take your eggs up a (cheesy) notch with Chef Aaron’s Summer Egg Roll recipe!

 

Ingredients

  • – Cooking oil
  • – 4 beaten eggs
  • – 1 cup mozzarella cheese
  • – 1/2 cup chopped tomatoes
  • – 1/2 cup green peas
  • – 1/2 cup diced ham

 

For Garnishing

  • – 1 tbsp parsley

 

Let’s Get Cookin’!

1. Heat pan on medium heat, and put in the oil on the heated pan.

2. Sauté the ham, green peas, and chopped tomatoes until they have some colour and fragrance.

3. Add the beaten eggs into the pan.

4. Stir the eggs to ensure that the mixture is evenly cooked.

5. Add in the mozzarella cheese.

6. Gently fold the egg into a roll.

7. Flip the egg roll to ensure that it takes its shape and the cheese inside is melted.

8. Slice your egg roll. (Be careful as the melted cheese may ooze out!)

9. Garnish with parsley – and we’re done!

 

Download a printable copy of the ingredients list & recipe

 

Nasi Goreng Kampung (Ft. Celebrity Chef Razali)

Chef Razali, champion of Suria’s Juara Memasak All-Star cooking competition, shares his recipe for Nasi Goreng Kampung, a classic village-style fried rice with an extra kick of spice. Give the recipe a shot and dish out a yummy meal for the family!

 

Ingredients

  • – Cooking oil
  • – 1/2 medium-sized onion
  • – 2 eggs
  • – 1 tbsp sambal tumis (a spicy chilli paste usually made from varieties of chillies and other ingredients such as onion, garlic, and ginger)
  • – 1 cup of mixed vegetables
  • – 1 bowl white rice
  • – Salt & pepper to taste

 

For Garnishing

  • – 1 tbsp chopped spring onions
  • – 2 tbsp sliced red chilli
  • – 2 tbsp fried shallots
  • – 2 tbsp fried anchovies

 

Let’s Get Cookin’!

1. Heat wok on medium heat, and put in the oil on the heated wok.

2. Add in the sliced onions and fry them until they’re really soft.

3. Crack 2 eggs in the wok.

4. Stir the eggs to prevent them from being over-cooked.

5. Add a splash of water and stir the egg mixture well.

6. Add a spoonful of sambal tumis and continue stirring.

7. Add the mixed vegetables.

8. Add the bowl of white rice, and toss until the colour looks even. (break the clumps of rice, so the grains are evenly cooked and coated!)

9. Season the rice with salt and pepper.

10. Continue to toss and stir fry for about 5 minutes.

11. Add your garnishes – chopped spring onions, sliced red chilli, fried shallots, and fried anchovies. And we’re done!

 

Download a printable copy of the ingredients list & recipe

 

Simple Lunch & Dinner Ideas

Now you’re all set to whip up a feast for the family at home! Share your dishes with us on Instagram by tagging us at @royalplazaonscotts

 

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