Pan Mee Soup recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in with the energy we burn off (energy out).
Tips for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups from the quantities recommended Observe your portion sizes especially foods and beverages that are high in kilo-joules Limit your consumption of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, choose meals or drinks that have fewer kilo-joules at other foods daily.
Tips for seeing the energy you burn:
Be active in as many ways as possible through the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time on the job
Do more action when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent several ailments.
Before you jump to Pan Mee Soup recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
You already know that you should have a fit and healthy heart. Here’s something for you to think about: if your heart is unhealthy then the rest of your body won’t be healthy either. You already are aware that regular workout and a healthy lifestyle are vital in terms of the general health of your heart. Are you aware, however, that several specific foods are great for improving the health of your heart? Keep on reading to learn which foods are beneficial for your heart.
Your heart needs blueberries. Blueberries are loaded with antioxidants, particularly pterostilbene. Pterostilbene acts so much like the resveratrol that is found in grapes. This particular antioxidant helps your body to be a lot better at processing your fats and cholesterol. When your body is efficient at breaking down these things, they won’t clog your body and or cause problems for your heart. This, then, makes your heart as healthy as possible.
There are plenty of foods that you can include in your diet that are beneficial for your body. The truth is that all the foods that we’ve mentioned here can help your body in lots of different ways. They are particularly good, though, for helping you keep your heart healthy. Start consuming these hearty foods every day. Your heart will benefit from it!
We hope you got insight from reading it, now let’s go back to pan mee soup recipe. You can have pan mee soup using 15 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Pan Mee Soup:
- Prepare 500 g minced meat
- You need 1/2 cup minced garlic
- Use 1/4 cup dried chilies, sliced or chopped (if using flakes, try to find some with less seeds and more chili pieces)
- Prepare 1/2 cup minced onion
- Take 1/2 cup sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid)
- Prepare 1/2 cup dried anchovies (I prefer to grind up the anchovies using a food processor. If not available, you can replace it with some fried bacon. Please adjust salt content accordingly)
- Use 2 cups pucuk manis (can be substituted with baby/round spinach)
- Use 2 anchovy/fish bouillon cubes
- You need 1/4 cup vegetable oil
- Get To taste soy sauce
- Provide To taste salt
- Prepare To taste white pepper
- You need To taste sugar
- Provide Optional: eggs/tofu
- Take Egg/rice noodles
Steps to make Pan Mee Soup:
- Heat 2-3 tbsp of the oil in a soup pot. Stir fry 2 tbsp of garlic until fragrant then add the minced meat and 1/2 the anchovies. Sauté until cooked then add the mushrooms. Cook for 5-6 minutes until the meat is slightly browned. Season well with soy sauce and white pepper. You can add a few tablespoons of water/the soaking liquid from the mushrooms if it gets too dry. Remove all but 1/4 cup of the mixture and set aside.
- In the pot with the remaining 1/4 cup of the mixture, add the bouillon cubes & 6 cups of water (you can also use the mushroom soaking liquid & top up water to get 6 cups). Allow the water to come to a boil and add spinach / pucuk manis. Cook for a few minutes until the color changes to a darker green, then turn off the heat and season the soup.
- In a separate pan, heat the remaining oil. It’s ok if it seems like a lot. Once hot,sauté onions and remaining anchovies and garlic until browned and slightly crispy. Add chili and sauté for a few minutes. Be prepared for the chili to make you cough! Season with soy sauce/salt/white pepper and sugar, if desired.
- To serve SOUP VERSION: you can either boil all the noodles in a separate pot and eat all immediately or ladle some of the soup into a separate smaller pot and boil them in individual servings. Boil the noodles in the soup and add an egg/some tofu to poach in once the noodles are almost done. Ladle the minced meat/chili on top as desired
- To serve DRY version: boil the noodles separately and once cooked, immediately mix with the toppings - minced meat & chili. You can poach an egg and add it on top
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods such as meat, fish and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any germs that get on the food won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely
Buy raw meat or fish and store on the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is very important to read food labels to be sure everything you are going to use has been stored properly (according to some storage instructions) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that state how long you can keep the food and if it must go in the fridge.
This sort of food frequently has special packaging to keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. By way of example, you might see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date even if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. When this date runs out, it does not indicate that the food will be detrimental, but its own flavour, texture or colour may start to deteriorate.
After this date, the caliber of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and could make you ill.
If your plan is on using an egg after its best before date, be certain you only use it in dishes at which it will be completely cooked, so that both yolk and white are strong, such as in a cake or even as a walnut.
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