Recipes for day 1 Malaysia

Overview

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Breakfast

Vegetarian Mee Hoon

Early-Snack

Sweet tea

Lunch

Baked dory fi sh

Late-Snack

Sweet tea

Dinner

ABC Mee Sua

Total nutritious for the day

(1 portion for each meal – calculated for a 60-kg person):

Energy (kcal)

1,818

Protein (g) A

38,8

Carbo­hydrates (g)

258

Fat (g)

66

Phos­phate (mg)

576

Sodium (mg)

418

Potassium (mg) B

2,331

Calcium (mg)

296

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
  • Caution if you have to restrict your daily potassium intake!

Breakfast

Vegetarian Mee Hoon

Total nutritions for the recipe
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Energy (kcal)

340

Protein (g) A

4,0

Phos­phate (mg)

56

Sodium (mg)

63

Potassium (mg)

194

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
Ingredients
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Oil
20 ml
Garlic, fresh
5 g
Mustard seeds
2 g
Green peppers, fresh, julienned
25 g
Vegetarian Mee Hoon
Carrots, fresh, julienned
25 g
Egg white
50 g
Mee Hoon
70 g
Water
20 ml
Cooking Instructions
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Vegetarian Mee Hoon

Heat the oil in wok and sauté chopped garlic. Add in mustard seeds, julienned green pepper and carrot and stirfry for 2-3 minutes. Stir in the beaten egg white. Add the Mee Hoon and water. Cook for 1-2 minutes until soft. Dish up and serve.

Early-Snack

Sweet tea

Total nutritions for the recipe
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Energy (kcal)

190

Protein (g)

1,7

Phos­phate (mg)

39

Sodium (mg)

9 mg

Potassium (mg)

593

Ingredients
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Pineapples, fresh
160 g
Papaya, fresh
140 g
Sweet tea
Tea
200 ml
Sugar
20 g

Lunch

Baked dory fish

Total nutritions for the recipe
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Energy (kcal)

414

Protein (g)

14,0

Phos­phate (mg)

187

Sodium (mg)

52

Potassium (mg)

448

Ingredients
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Baked dory fish
Dory fish, fresh
50 g
Butter, unsalted
20 g
Coriander leaves
2-3
Pineapples, fresh
25 g
Cucumbers, fresh
25 g
Red chillies, fresh
5 g
Lemon juice, fresh
10 ml (2 tsp)
Rice, uncooked
50 g
Cooking Instructions
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Baked dory fish

Rub the fish with unsalted butter and place it on an aluminium foil. Sprinkle coriander leaves on top of the fi sh. Steam the fi sh for 5-6 minutes. Shred pineapples, cucumber and red chilli. Mix all vegetables and add in the fresh lemon juice. Serve the fi sh with rice and vegetables.

Late-Snack

Sweet tea

Total nutritions for the recipe
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Energy (kcal)

368

Protein (g) A

3,1

Phos­phate (mg)

77

Sodium (mg)

50

Potassium (mg)

685

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
Ingredients
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Sweet tea
Tea
200 ml
Sugar
20 g
Sweet potato cake
1
Watermelon, fresh
150 g
Sweet potato cake (Ingredients for 10 cakes, eat only one)
Sweet potatoes, fresh
1 kg
Sugar, granulated
200 g
Vanilla
10 g
Coconuts, fresh grated
100 g
Salt
1 g
Water
-
Food colour
-
Cooking Instructions
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Sweet potato cake - Ingredients for 10 cakes

For preparing 10 cakes, put 200 g granulated sugar, 10 g vanilla and 1 g salt into a large stockpot with water and bring it to the boil. Steam 1 kg of sweet potatoes until soft. Peel potatoes and mash them while still hot and pour the sugar-vanilla-water mixture and food colour (optional) and blend well. Then put them onto a serving platter, and sprinkle with grated coconut (100 g).

Dinner

ABC Mee Sua

Total nutritions for the recipe
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Energy (kcal)

495

Protein (g)

16,0

Phos­phate (mg)

217

Sodium (mg)

244

Potassium (mg)

411

Ingredients
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ABC Mee Sua
Carrots, fresh
25 g
Taugeh, fresh
25 g
Long cabbage, fresh
30 g
Bombay onions, fresh
20 g
Salt
⅛ g (½ pinch)
White pepper
⅛ g (½ pinch)
Mee Sua
75 g
Oil
20 ml
Chicken fi llet, fresh
20 g
Cooking Instructions
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ABC Mee Sua

Bring water to the boil in a pot and put in Mee Sua. Cook for 1-2 minutes until soft. Immediately pour Mee Sua into a colander and drain well. Heat the oil in a wok, put in the sliced chicken fi llet and stir-fry for 2 minutes. Wash and shred carrots, taugeh, long cabbage and Bombay onion. Cook all vegetables together for several minutes. Season the vegetable with white pepper and salt. Add the blanched Mee Sua and mix. Serve hot with sliced fi llet on top.