I was reflecting how my palate has changed since leaving Singapore. Sure, I love my spicy food, carb ladden soup noodles and home made delights. Nothing can ever beat that. However, over time, I have learnt how to appreciate quick and easy bake meals, soups and even a meat and veg dish. It’s something that my grandmother would have scratch her head and wonder how could we ever feel fulfil with dishes like this? It’s not a complete meal if it is not rice, vege, soup and meat.
Worse if I decided to make a vegetarian non chinese dish.
It’s a battle of the heritage, but I think it’s so much more when we embrace it. I will never erase my Chinese roots, but there is nothing wrong if I sneak in a vege ladden egg slice now and then….
And just add some salmon on some salad leaves to get the horror look off my hubby face when I show him what’s for lunch :p
Zucchini and Corn Noodle Slice (Serves 3-4)
80 grams of rice noodles soaked in hot water, drained and snipped into shorter lengths
1 capsicum diced
1 zucchini grated
1 can of corn drained
few stalks of spring onions chopped
1 carrot grated
1 cup of self raising flour
1/2 cup of low fat cheddar cheese
3/4 cup soy or normal milk
2-3 tablespoon of oyster sauce
1/2 tsp of chili powder
salt and pepper
Preheat Oven to 200 C. Line slice pan with baking paper with sides hanging.
Squeeze all liquid out of the zucchini. Mix with carrots, corn spring onions and capsicum. Toss in flour, cheese. Lightly whisky eggs with milk, oyster sauce. Pour liquid into the vegetable mix. Season, including chili powder. Add the noodle mixture. Pour into slice tray and bake for around 25-30 minutes. Serve with side salad.