I have a dead simple cooking algorithm. The recipe has to be healthy, and if the time taken to eat a dish is shorter than the time taken to prepare it, then I’m not making it.
This means that I have to give say no to cakes, pastries and most Malaysian traditional dishes. Besides being a hassle to prepare, stuff like char kuay teow and nasi lemak are not exactly healthy either. Not saying that I’m never eating them; I still do occasionally, but I’d order it from a proper restaurant and not consider making it myself.
Nothing against slow-prep meals. For some, cooking is a kind of therapy or group bonding session, or just their passion. It’s not for me, but I get it.
Today, a lot of us have to juggle kids as well as a career or business, not to mention recent events like coronavirus thrown in to the mix. So if you feel me, and ordering food delivered is getting costly and unhealthy, it’s time to get on the bandwagon.
With that out of the way, let’s get to the recipe.
– Soba noodles (1 bunch)
– Wakame seaweed
– Minced meat (I prefer pork)
– Chinese mushrooms
– Sesame seeds
– Tsuyu sauce
– Sesame oil
– If using dried chinese mushrooms, soak them in a bowl of water about 1 hour in advance of cooking.
– Cut carrots into bite sized chunks and put into a pot with the frozen minced meat (I prefer pork) 400ml of water, bring it to a boil on medium heat (the water should be just enough to cook everything and be reduced to a light gravy without needing to be poured away).
– Cut the rest of the veggies into bite sized chunks and put into the pot: wakame seaweed, brocolli, mushrooms, soba noodles, garlic.
– Let it boil for roughly 3 minutes then add 2 tablespoons of sesame oil, 2 tablespoons of mirin, and 4 tablespoons of tsuyu sauce.
– When the water is reduced to more or less a gravy then its ready to serve. Garnish with sesame seeds.
– For the toddler friendly version, you can opt to remove the garlic and mirin from the recipe. I’ve made this twice for my boys and they really enjoyed it.