Ingredients

• 50g potato (diced)


• 40g eggplant (diced)


• 40g zucchini (diced)


• 50g carrot (diced)


• 5g chopped garlic


• 10g chopped onion


• 1 tbsp vegetable oil


• Beaten egg whites, (from two eggs)


• 20 ml low fat milk


• 10g Enoki mushrooms


• salt and pepper to taste

• 200g high fibre rice


• 1 tbsp vegetable oil


• 2 cloves


• 400 ml chicken stock


• 10g chopped shallots


• 3g ginger flower slice


• 3g pegaga leaves


• salt and pepper to taste

• 100g chopped tomato


• 10g tomato paste


• 2 sliced chili padi


• 8g chopped garlic


• 8g chopped onion


• 2g basil


• 1tbsp vegetable oil


• 10g sugar


• salt and pepper to taste

Method

To Prepare Herb Rice

1. Heat vegetable oil in pot; stir in chopped shallot until fragrant.

2. Add in rice, cloves and chicken stock; stir fry for five minutes and season with salt and pepper.

3. When rice is cooked, add in shredded pegaga leaves and ginger flower.



To Prepare Chilli Coulis

1. Heat oil. Add in garlic and onion and saute until fragrant.

2. Stir in tomato paste, chopped fresh tomatoes, chilli padi and basil. Simmer for about 10 minutes.

3. Stir continuously and add in salt and pepper to taste.



To Prepare Main Dish

1. Heat up oil, stir in garlic and onion until fragrant.

2. Turn off the fire; add in eggplant, zucchini, carrot and potato; season with salt & pepper.

3. Fold in aluminum foil in the mould. Grease it with a little oil and arrange vegetable dices accordingly.

4. Mix egg white and milk together.

5. Pour the mixture slowly into the mould.

6. Bake in a pre-heated oven for 13 to 15 minutes. Meanwhile, saute the enoki mushrooms lightly in a hot non-stick pan until cooked.

7. Arrange vegetables and rice timbales on plate, garnish with sauteed enoki mushrooms and serve with chilli tomato coulis.



Nutritional values per serving:

• Calories 307 kcal


• Protein 7g


• Fat 9g


• Cholesterol 0.4mg


• Calcium 53mg


• Iron 1.5mg