Three easy recipes you can whip up at home

SINGAPORE – Staying home during the coronavirus outbreak does not mean you have to dine shabbily.

In fact, cooking is a delicious way to keep yourself occupied and free your mind of anxiety in these trying times.

Plus, if you are one of those who have stocked up your pantry more than usual during this period, it's the perfect opportunity to whip up different dishes.

Let me get you started with three easy recipes: Hong Kong-style wonton noodles; Thai-inspired tuna noodles using low-fat unfried instant noodles; and, for a fun tea-time snack, steamed sponge cakes.

5g spring onion, use 7cm of root end, finely sliced

1. In a bowl, add the egg, fish sauce, light soya sauce, sesame oil, ground white pepper, salt, sugar and cornflour. Mix well.

2. Add the minced pork and mix well. Beat the minced pork in a clockwise direction until the marinade is mixed into the pork.

4. Cover the bowl in clingwrap. Place in the fridge to marinate for an hour.

5. Take a piece of wonton wrapper and place a flat teaspoon of minced pork in the middle.

6. Fold over the wonton wrapper. Using your index fingers and thumb, lightly pinch and gather the sides of the wrapper towards the centre. Press lightly to keep the folds in place. Place the wontons in a sealable box lined with baking paper.

7. Once you have wrapped the wontons, place them in the fridge overnight, which enables them to firm up and retain their shape during the boiling process.

8. To cook the wontons, bring 1 litre of water to boil.

9. Place the wontons into boiling water for 6 minutes.For frozen wontons, cook for 71/2 minutes.

2. In another bowl, add light soya sauce, dark soya sauce, oyster sauce, fermented soya bean paste, Chinese rice wine, sugar, salt, maltose and minced garlic. Mix well and pour over the pork.