Formula Peckish – Nosh Nosh

Recipes for the stupid, recipes for the busy, recipes for the poor, recipes for everyone!
This page is for the folks out there who are either too busy to have a decent meal, or just the average poor student trying to save every itty bit of moolah by eating 2-minute noodles all the time. Well, I was a poor student in university once before and I’m currently a busy working professional but I did not have to eat 2-minute noodles or eat out all the time! WHY deprive yourself of the goodness of home-cooked meals when you can actually whip it up yourself and it won’t cost you an arm or foot?


Sweet and Sour Pork

This is a well-loved and popular dish in many chinese restaurants. It is actually really simple to make.
Sweet and Sour Pork
Level: Novice
Serves 4

Sweet and Sour Pork

Utensils/Tools Needed

Large frying pan, Chopping board and knife, Kitchen Towels


Pork Marinate:
1 egg
1 Teaspoon Sesame oil
2 Tablespoons light soya sauce
1 Tablespoon Chinese Wine/Sherry
1 Teaspoon pepper

2 Tablespoons Tomato Ketchup
2 Tablespoons White Vinegar
2 Tablespoons Soya Sauce

¼ Cup Sugar
½ Cup Water

Thickening agent:
1 Tablespoon Corn Flour
4 Tablespoons Water

500 grams Pork Cubes
1 Red Capsicum
1 Onion
1 Small Can Pineapple cubes in natural juice
½ Cucumber (optional)
1 Carrot (optional)
1 Cup Corn Flour
3 Cups Oil

  1. Chop the pork into bite-sized cubes and marinate in pork marinate for 1 hour.
  2. Mix up the sauce and set aside
  3. Mix up the thickening agent mixture and set aside
  4. Slice the onion, capsicum and carrots into 1" pieces and set aside
  5. Peel cucumber, and chop them into bite-sized pieces and set aside
  6. Heat oil in frying pan till hot
  7. Coat each marinated pork piece with corn flour and deep fry
  8. When pork turns golden-brown, drain, dish out and put on kitchen towel
  9. Throw the deep-frying oil away, leave about 2 Tablespoons in the pan
  10. Throw in Onions, Capsicum and Carrot, stir-fry for 3 minutes
  11. Throw in Cucumber and Pineapple, stir-fry for 2 minutes
  12. Pour Sauce mixture into pan, let it boil
  13. When sauce mixture is bubbling, pour in the thickening agent mixture and let it boil a further 3 minutes
  14. When the sauce thickens, throw in the pork and stir around for 1 minute
  15. Dish up and serve with steamed rice

Tip of the day:

You can always reuse the deep-frying oil if you drain it properly. Lay 2-3 pieces of kitchen towels in a funnel and slowly drain the oil into a jar for later use.


Easy "Steamed" Rice

This is a really quick and easy way of getting almost perfect "steamed" rice.

Easy "Steamed" Rice
Level: Novice

Serves 2

Steamed Rice
Utensils/Tools Needed
Measuring Jug, Microwavable Deep Dish/Microwave Rice Cooker, Cling Wrap, Large Plate


1 cup of long grain rice
½ cup of hot water

  1. Wash/Rinse the rice till the water runs almost clear (this is to remove the excess starch)
  2. Pour it into the rice and stir around
  3. Cover the dish with 2 layers of cling wrap
  4. Use a fork and poke several holes in the cling wrap
  5. Put the dish on a large plate (this is to prevent a huge mess in microwave when the liquid overboils in the microwave)
  6. Set microwave on HIGH for 15 minutes.
  7. Let the rice sit for 5 minutes after it's done
  8. Fluff rice with a fork and serve.

Tip of the day:

Most supermarkets do have clearance sales in their deli section towards time of closing. Be sure to scout around the deli section 15-30mins before the store closes. The supermarket around my place sells the roasted chickens for ½ price just 20mins before closing. And that’s cheaper than buying a raw chicken!