Guide to Cooking in Camp, Recipes & Tips

Add rice and water to a medium saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.

Simmer until water is completely absorbed and rice is tender – about 15-25 minutes

Turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes.

Serve immediately

Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle.

Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).

Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins).

Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dining table).

Serve

Cook enough rice. While cooking the rice, cut and marinate the Chicken

Add 2 Tbsp extra virgin olive oil and the thinly sliced garlic pieces to a large frying pan over medium-high heat

Slowly fry the garlic slices until golden brown. If you add them to hot oil, they will cook too fast and you may end up with burnt garlic slices. Transfer to a dish lined with paper towel. Keep the garlic-infused oil in the pan.

Add the minced garlic to the same pan and stir-fry until golden brown and fragrant.

Add 14 g unsalted butter and swirl around to coat the pan. Then, add the steamed rice.

Once the rice is well coated in the garlic oil, add 1 tsp soy sauce and toss to coat the rice.

Season with salt and freshly ground black pepper. Taste the rice and make sure it is seasoned to your liking.

Serve

Prepare the chicken by slicing it diagonally

Assemble the marinate and place chicken into a large bowl. Marinate for a minimum of 15-30 mins

On a pan, drizzle oil and pan-fry the chicken until fully cook, or until the internal temperature is 75C

Serve with rice or as a side dish.

In a pan over medium heat, cook the Halal chicken sausages until browned and heated through, about 5–7 minutes.

Remove from heat and set aside.

In a bowl, crack the eggs and whisk them until the whites and yolks are fully combined.

Season the eggs with black pepper to taste.

In a non-stick pan, add 1–2 squares of Unsalted Butter. Let it melt over medium-low heat.

Pour in the eggs and cook, stirring gently to form soft, creamy curds, about 3–4 minutes, or until they reach your desired consistency.

Assemble the Hot Dog Bun

Toast the hot dog buns lightly if desired.

Place a cooked chicken sausage inside each hot dog bun.

Spoon the scrambled eggs on top of the sausage.

Soak the rice vermicelli noodles in water until softened (about 10 mins)

Drain off water and set the soaked bee hoon aside while you prepare other things

Bring a pot of water to boil and add stock cubes

Preheat your skillet/wok until hot. Add the presoaked bee hoon. Drizzle with about 2 Tbsp of oil on the side and cook for about 1 minute and then flip over and cook another minute and then remove from the wok

Add another 1 Tbsp of oil. Add the shrimp and squid (if using) and stir fry until they just barely turn pink. Don't overcook them. Dish them out and set aside

Add the rest of the oil. Saute garlic for about 30 seconds, push it aside and then add eggs and let them cook undisturbed for about 30 seconds and then start scramble them until about 80 % cooked, so they are still a bit wet.

Pour the stock and bring it to a boil. Then add the bee hoon and seasonings and cover. Let it cook until the bee hoon just started to get soften. I used thin bee hoon so I don't want to over cook it, about 1 minute.

Uncover and then I add the vegetables and cover and let it cook for another minute.

Add the shrimp back. Stir to combine. Have a taste and adjust seasoning as needed.

Boil water in a pot

Using ¼ (50g) of the Curry Paste, pre-season the chicken by rubbing the paste onto the chicken

Fry onion and add choice of meat to sear. After 3-5 minutes, add rest of vegetables

Add Chicken Curry Paste and stir to combine. Add boiling water and simmer

Once chicken and vegetables are cooked, reduce heat and add coconut cream. Stir to combine.

After 10-15 minutes, give it a final stir and serve.

Prepare the stock by bringing water to boil and adding in the Dashi powder

Crack eggs into a bowl. Using a pair of chopsticks, lift the egg whites to “cut“ them 5–6 times into a few smaller clumps. This will prevent the egg whites from falling into the frying pan all at once.

Do not whisk or beat the eggs together. Tip: Aim for high color contrast between the white and yellow parts of the eggs in your finished dish.

While “cutting“ the egg whites, you may have accidentally broken some of the egg yolks. That‘s okay. If the yolks haven‘t broken yet, you can poke them to gently break them, but do not blend the egg whites and yolks. The eggs should resemble a marble pattern.

With the stove off, add the sliced onions to a medium frying pan (I use a well-seasoned 11” carbon steel pan) in a single layer.

Add the seasonings mixture. It should just cover the onions. If not, your frying pan is too big and you need to either increase the seasoning or use a smaller pan.

Turn on the heat to medium and bring it to a simmer. Once simmering, add the chicken on top of the onions.Make sure the onions and chicken are evenly distributed.

Once simmering again, lower the heat to medium low. Cook, uncovered, for 5 minutes or until the chicken is no longer pink and the onions are tender. Halfway through, flip the chicken. Tip: Evaporation reduces the sauce and intensifies the flavor.

We will add the eggs in two stages: Two-thirds of the eggs first, then the remaining one-third later.

Increase the heat to medium. With the cooking liquid simmering (small bubbles around the edges), drizzle two-thirds of the eggs in a circular pattern over the chicken and onions, avoiding the edges of the pan where the eggs can easily overcook. Tip:

When the eggs are still runny but just set, add the rest of the eggs to the center and around the edges of the pan. Add the mitsuba (or green onion) on top and cook on medium low until the egg is done to your liking. Tip: For the remaining one-third of the egg, try to distribute more egg yolks so the oyakodon will have a bright yellow color on top. For a good presentation, you can add a beaten extra yolk at the end.

Serve steamed rice in individual serving bowls. Spoon the cooked chicken and egg mixture onto the steamed rice and drizzle the desired amount of pan sauce on top.

Prepare the stock by bringing water to boil and adding in the Dashi powder

Add the dashi to the saucepan. If you are using dashi from the refrigerator, bring it to a slow boil (205°F/96°C) over medium heat and turn off the heat.

Add miso. Put the miso in a ladle, slowly add the dashi into the ladle, and stir with chopsticks to dissolve completely.

Cut soft/silken tofu (kinugoshi dofu) into ½-inch (1.3 cm) cubes and add to the miso soup. Tip: Add the tofu after the miso is completely dissolved; otherwise, you might break the tofu when stirring in the miso.

Add dried wakame seaweed and the chopped green onions to the pot right before serving to keep their fresh fragrance and color. Tip: If you worry about salt intake, I recommend rehydrating the dried wakame in a separate bowl of water to get rid of the saltiness, instead of rehydrating it in the soup itself. If reheating, warm up the miso soup until it is just hot.

Place eggs into a bowl or mess tin

Pour Boiling water and completely cover the eggs

Leave to sit, covered for exactly 6 minutes. If you want slightly firmer yolks, cook for 6 ½–7 minutes

Serve. In the event where the egg appears to be raw, do not consume the egg. You may use it as a fried egg.