We are learning: about New Zealand's food culture and what dishes influence it.
How does this show our learning: We have created a dish which is a part of our food culture.
I am wondering: why we made the dish with low sodium soy sauce.
Noodles: The noodles were to be cooked in hot water for 10 minutes, leaving the noodles soft but not mushy. This went really well for our team because the instructions were easy to follow.
Vegetable prep: We needed to cut all of the vegetables and collect the garlic before we started cooking. The onions were cut a little large so we had to re-cut them. This was the only problem when it came to preparing the vegetables.
Beef: The beef needed to be cut into strips. our team did this well, the strips were the perfect size.
Cooking: first the onion and garlic needed to be cooked in peanut oil, I think next time we could use 2tsp-1Tbsp of oil rather than 1 tsp, seeming it wasn't quite enough. The onions took a while to cook, due to their size, but we got there.
The meat cooked really fast and shortly it was time to add the noodles and sauces and vegetables.
End product: I think the end product was ok, due to the use of low sodium soy sauce, the dish was lacking in flavor. Sweet chilli sauce seemed to do the trick. Next time we would cut the onions smaller and add more oil.
Nutrtion:
This dish seemed to fit the nutritional needs for a meal.
1 serving of carbohydrate: noodles.
1 serving of protein: beef.
1 serving of vegetables: veggies.
1 serving of fat: oil.
We used reduced salt Soy Sauce as a healthier option. Yes, I agree the addition of a Sweet Chilli Sauce would enhance the flavour. What are your thoughts on the inclusion of vegetables in the Chopsui?
ReplyDeleteHi Miss Hindson, thanks for the comment. I think the vegetables were a great addition to the dish, bringing more flavor and texture, whilst also increasing the nutritional value of the dish. Thanks.
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