Heart Healthy Eating |
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| Dietitian's Recipes
- Steamed Bean Curd With Sea Cucumber |
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Ingredients
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4 servings |
Seasonings
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Sea cucumber ...........................
2pcs (300g)
Bean curd ................................... 2pcs
Chinese flowering cabbage ..... 600g
Mashed ginger .......................... 2tsp.
Mashed garlic ........................... 2tsp.
Mashed shallot........................... 2tsp.
A pick of diced spring onion
Oil .................................................
2tsp. |
Soy Sauce ............. 3tbsp.
Sugar ...................... 4tsp.
Water ...................... 1/2 cup
Corn flour ................ 1tsp.
Dash of chilli oil and
sesame oil |
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Method
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- Rinse bean curd and cut into thin slices.
- Put the bean curd on dish and steam until done.
- Scald the Chinese Flowering Cabbage in boiling
water till soft and then
place on the dish.
- Soak the sea cucumber until soft, scald it in water
and then rinse. Slice.
- Heat 2 tsp. oil and saute mashed ginger, garlic
and shallot. Put in sliced sea
cucumber and seasonings. Thicken with corn flour.
Sprinkle with diced
spring onion. Pour over bean curd and Chinese flowering
cabbage.
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Nutritional
Analysis
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Energy: 635 cal.
Fat: 31 g. |
Protein: 65 g.
Carbohydrate: 40 g. |
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Dietitian's
Tips
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- Bean curd is an economical and nutritious food,
with high protien and low fat.
- Sea cucumber contains rich protein, iodine and minerals
but very little fat, and
no cholestrol.
- The recipe has balanced itself with some vegetables
which give some fibre to
the diet.
- The cooking method has incorporated 2 tablespoons
of oil, which is acceptable for low fat diet.
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