How I meal prep

Ingredients

• 200 g Fresh Spinach (washed and trimmed; will shrink dramatically after blanching)
• 1 Tbsp Sesame Oil (toasted for nutty flavor)
• 2 Tbsp Soy Sauce (regular or low‑sodium)
• 2 cloves Garlic (minced)
• 18 pieces Chicken Feet (about 6 per day; nails trimmed)
• 3 Tbsp Fish Sauce (authentic Vietnamese flavor)
• 2 stalks Lemongrass (bruised to release aroma)
• 1 Tbsp Sugar (balances the fish sauce)
• 4 large Eggs (room temperature)
• 1 can Sweetened Condensed Milk (approximately 395 g)
• 1 cup Whole Milk (full‑fat for creaminess)
• 1 tsp Vanilla Extract (optional, adds depth)

Instructions

1. Wash and Trim Spinach

   Rinse the spinach under cold water, discard any tough stems, and pat dry with a kitchen towel.

   Time: PT5M

2. Blanch Spinach

   Bring a large pot of water to a rolling boil. Add the spinach and blanch for 30 seconds, then immediately transfer to an ice‑water bowl to stop cooking.

   Time: PT5M

   Temperature: Boiling

3. Drain and Squeeze

   Drain the spinach in a colander and gently squeeze out excess water with your hands or a clean kitchen towel.

   Time: PT2M

4. Prepare Dressing

   In a small bowl, whisk together sesame oil, soy sauce, and minced garlic until well combined.

   Time: PT2M

5. Toss Salad

   Place the drained spinach in a mixing bowl, pour the dressing over, and toss until evenly coated. Transfer to an airtight container and refrigerate.

   Time: PT3M

6. Clean Chicken Feet

   Rinse the chicken feet, trim any excess nails, and pat dry.

   Time: PT5M

7. Make Marinade

   In a bowl, combine fish sauce, bruised lemongrass stalks, and sugar. Stir until the sugar dissolves.

   Time: PT3M

8. Marinate Chicken Feet

   Add the cleaned chicken feet to the bowl, toss to coat, then transfer everything to a zip‑top bag or container. Refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

   Time: PT30M

9. Whisk Flan Mixture

   In a mixing bowl, whisk together eggs, sweetened condensed milk, whole milk, and vanilla extract until smooth and slightly frothy.

   Time: PT5M

10. Preheat Oven

    Preheat the oven to 350°F (175°C).

    Time: PT5M

    Temperature: 350°F

11. Prepare Water Bath

    Place the ramekins in a baking pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins.

    Time: PT3M

12. Bake Flan

    Carefully place the pan in the oven and bake for 30 minutes, or until the flan is set but still slightly wobbly in the center.

    Time: PT30M

    Temperature: 350°F

13. Cool and Store

    Remove the ramekins from the water bath, let cool to room temperature, then refrigerate for at least 2 hours before serving.

    Time: PT2H

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

45 g

Fat

28 g

Fiber

4 g