singaporean

Curry Cabbage with Fish Cake and Rice Vermicelli

Name: Curry Cabbage with Fish Cake and Rice Vermicelli
Yield: 1 serving
Cuisine: singaporean
Ingredients: 56 g rice vermicelli (dry); 106 g fish cake, sliced; 119 g cabbage, shredded; 5 g garlic, minced; 5 g curry powder; 53 g coconut milk; 119 g water; 7 g cooking oil; 1 g salt; 3 g sugar

This simmered dish pairs rice vermicelli with fish cake, sliced, cabbage, shredded and curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

38 g Protein

57 g Carbohydrates

30 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

56g rice vermicelli (dry) 208 kcal
106g fish cake, sliced 212 kcal
119g cabbage, shredded 30 kcal
5g garlic, minced 7 kcal
5g curry powder 15 kcal
53g coconut milk 104 kcal
119g water 0 kcal
7g cooking oil 62 kcal
1g salt 0 kcal
3g sugar 12 kcal

Cooking instructions

rice vermicelli (dry)water
Soak rice vermicelli in room-temperature water 10 minutes, then drain.
curry powdercooking oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Fry curry powder for 30 seconds until fragrant.
cabbagegarlic
Add garlic and cabbage; stir 2 minutes to wilt slightly.
coconut milkwater
Pour in coconut milk and water; bring to a gentle simmer.
fish cakesaltsugar
Add fish cake and simmer 3 to 4 minutes. Season with salt and sugar to balance.
rice vermicelli (dry)
Add drained vermicelli and toss 1 to 2 minutes until heated through and coated. Serve hot.