Hearty Vs Healthy

Whether you’re crav­ing a rich feed or watch­ing your waist­line, there are del­ish choices to suit your mood Prep 10 mins | Cook 15 mins | Per Serve 627 kcal | Serves 4

Singapore Women's Weekly (Singapore) - - CONTENTS -

Whether you’re af­ter com­fort food or a low-calo­rie meal, th­ese are del­ish

PORK MEAT­BALL LAKSA

200 g pkt rice ver­mi­celli noo­dles 500 g minced pork (see tip)

230 g jar laksa paste

1 tbsp fish sauce

1 tbsp veg­etable oil

6 green onions, thinly sliced

3 cups chicken stock

400 ml can co­conut milk

250 g snow peas, trimmed Co­rian­der leaves, chilli flakes, to serve

1. Place noo­dles in a heat­proof bowl. Cover with just-boiled wa­ter. Sep­a­rate with a fork and drain well. Set aside. 2. Com­bine pork, 2 tb­sps of the laksa paste and 1 tsp of the fish sauce. Mix well in blender. Roll the mix­ture into balls.

3. In a wok, heat oil on high. Cook meat­balls for 4 to 5 mins, toss­ing, un­til browned. Add re­main­ing laksa paste and half the onion and cook for 1 min. 4. Add stock, co­conut milk and snow peas. Cook for 1 min. Stir re­main­ing onion and fish sauce through.

5. Di­vide noo­dles be­tween bowls and la­dle laksa gravy over. Serve topped with co­rian­der and chilli.

The day be­fore, make meat­balls to the end of Step 2 and chill, cov­ered.

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