Noodles (MALACCA'S NYONYA FOOD FIESTA) are a delightful culinary experience, offering a welcome break from the routine of rice-based meals. Particularly enjoyable during wet and chilly weather, noodles provide warmth and satisfaction to the palate. Among the various noodle dishes I've explored, my preference often leans toward the soupy varieties. Soups, after all, are not only nourishing but also filling, making them an excellent choice for those mindful of their weight. The key is to opt for soups rich in proteins and loaded with vegetables, steering clear of heavy, calorie-laden options.
When you desire more substance in your meal, incorporating noodles into your soup is a fantastic option. Today, the market offers a wide range of healthier noodle choices, making it easier to align your meals with your wellness goals.
Take, for example, this Nyonya (VEGETARIAN NYONYA RECIPES CONTRASTING FLAVOURS) Lam Mee recipe - a nutritious meal in itself. To keep it health-conscious, consider reducing the noodle portion, as noodles tend to digest faster than rice. This quality makes them a better choice for evening meals, ensuring you feel satisfied without overloading your digestive system.
Ingredients
1/2 liter prawn stock (recipe for stock available at - CANTONESE YEE MEE
1 1/2 tbsp dark
soy sauce
1 tbsp oyster
sauce
2 eggs, lightly
beaten
1 1/2 tbsp corn
flour (mixed with water)
Pepper and
salt, to taste
Thick egg
noodles, blanched briefly
Kai Lan
(Chinese broccoli), blanched
Prawns, cleaned
and deveined
Fish balls
Squids, cleaned
and sliced into rings
4 cloves
garlic, chopped
1-inch ginger,
chopped
2 tbsp oil
Method
Heat oil in a
pan and sauté the chopped ginger and garlic until fragrant.
Add the seafood
(prawns, fish balls, and squids) and cook for about 2-3 minutes until partially
done.
Pour in the
prawn stock and let it simmer gently.
Stir in the soy
sauce and oyster sauce, ensuring a well-blended gravy.
Season with
pepper and salt to taste.
Slowly swirl in
the beaten eggs using a chopstick, creating a silky texture.
Gradually add
the corn flour mixture, stirring continuously to thicken the gravy.
In a separate
bowl, arrange the blanched noodles and kai lan.
Pour the
thickened gravy over the noodles.
Serve hot with sambal belacan on the side for an extra kick.
Videos for
making Sambal Belacan and Cecah Cili Padi (Bird’s Eye Chili Dip) are attached
to help you prepare these delicious accompaniments.
This Nyonya Lam Mee is not just a meal; it’s a comforting, nutritious option that aligns with health-conscious eating, especially when mindful of portion sizes and ingredients. Enjoy the joy of noodles with the assurance that you’re nourishing your body and delighting your taste buds.
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