(clockwise - spring onions, minced meat and preserved salted radish)
Quick lunch is meant to be simple meals suitable for people who wish not to indulge in "hawkers" food, meal after meal.
Ingredients:
Soup Stock - refer to the last quick lunch recipe here
Minced Meat - any type of meat should be all right. Need about 30 gm per serving. Cut into small pieces and mince it. Marinate with a teaspoon of soya-sauce for a couple of minutes.
Preserved Salted Radish (大头 菜) - need about 15 gm per serving. Soak in water and clean the radish; then cut into small pieces. Put these into your palm and squeeze the water out.
Noodles - any "wet" types like yellow mee, rice-vermicelli (mei-fun) or flat-rice noodles(kway teow). About 200 gm per serving or roughly use a serving bowl to fill up the noodles as a guide for each serving. Soak for a couple of minutes over some boiling water and drain. If dried rice-vermicelli is opted, then it has to be soaked in cold water first for about 10 -15 minutes, prior to soaking them over the boiling water. When noodles is ready and drained, put them in the serving bowl.
Spring onions - get some for garnishing (if not available then it should be okay as they are meant for decoration but it does have some traces of minerals like Fe, K, Mn and vitamins A, C and K).
Cooking oil - a tablespoon (15ml)
Salt to taste and pepper
Others: Prawns, Fish-balls, etc. (optional)
Method: Use a non-stick pot so that cooking oil can be minimised. Use a medium-fire to heat up oil and put in the minced radish and stir-fried for a minute; then add in the minced meat and stir-fried for another 2 or 3 minutes. Pour in the soup stock and heat it up and boil it for about 5 minutes. When ready, pour the soup stock over the serving bowl of noodles. Garnish with spring onion with pepper. Serve immediately.
Cost per serving, excluding options: about RM 1.20
6 comments:
Quite surprise the cost of ingredients/serving is cheap when all the prices in town is still high despite petrol price going down lately. Even adding in 3 or 4 prawns to the bowl of noodles, it would not cost more than a couple of bucks. Eating out would cost us easily double! Thanks for sharing quick lunches with us. Thanks
Thanks mike, for sharing the recipe! I'm interested in the theory of cooking. What is the rationale in soaking the vermicelli in water first before soaking it in boiling water?
I normally soak in it boiling water, then drain the water later and run it under cold tap water to prevent it from sticking.
cchan: It's healthier to cook at home beside knowing what things that are "added" to your meal. Thanks for dropping by.
calvs: Most of the cooking techniques that I acquired are from observations including from my parents as well as from restaurants while i was a student working part-time then. The reason, following this, is therefore based on my own rationale, and not necessarily correct! Soaking the dried vermicelli in water for a few minutes helps to shorten the time to cook the noodles later. The noodles in "cold" water would have become softer before getting them cooked in hot water for a minute or two. Add in 1 or 2 cups of water to stop it from further cooking before draining them. Based on my experience, doing this way, the cooked vermicelli would not stick together as they are not as hot as in your way of doing. Happy cooking!
I like all your quick lunches post. It is all very interesting. Good job. This meal looks tasty.
kangarooster: Thanks for your compliment.
Ok thanks mike, I'll try that technique.
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