My friend gave me a packet of har mee soup packet to try. Another friend gave me botany bay spinach. I have leftover bought roasted chicken. Here’s my lunch from God. He brings food through friends. Thank you, God and my two friends. Har is prawns’ in Hokkien, a Chinese dialect.

“Prawn mee is a classic noodle dish from Singapore and Malaysia, featuring a rich prawn-flavoured broth and garnished with ingredients like yellow egg noodles, hard-boiled eggs, kang kung, bean sprouts, pork, prawns, sambal, and fried shallots.”

“Botany Bay spinach, also known as warrigal greens or New Zealand spinach, is a fast-growing, edible native plant used similarly to regular spinach. Its benefits include being a rich source of vitamin C and fiber, with the added advantage of being tolerant to salty, sandy soil. Before eating, the leaves must be blanched in boiling water for 10 to 15 seconds and then rinsed to remove oxalates.  It is a good source of vitamin C and fiber. It thrives in hot, dry conditions and can grow in sandy, saline soil. Can be used raw in salads or cooked in dishes like stir-fries, quiches, pies, and soups.”

The soup of the har mee soup packet is tasty, fragrant with prawns flavour, adding roasted chicken is yummy, glad that Botany Bay spinach is great. I am thankful for the food; that God had provided through friends. Let’s cook!!!

Ingredients

1 packet of har mee soup
2 big chunks of leftover roasted chicken, bought
handful of Botany Bay spinach
water

Method

Put the kettle on. Wash the leaves thoroughly. Once boiled, pour it into a pot on medium heat. Bring a pot of water to a rolling boil. Carefully add the leaves to the boiling water and blanch for 3 minutes. The leaves will wilt quickly. Drain the leaves and immediately place them in a bowl of cold water to stop the cooking process and retain their green colour. Once cooled, drain the leaves again and squeeze out any excess water.

Fill the pot with boiling water again, just enough for the har mee, and set it on medium heat. Empty the packet of har mee soup and condiments into the boiling hot water. Cook it for 3 minutes, stir once, and leave it untouched. When 3 minutes time up, add in the cooked cooled Botany Bay spinach, now stir to mixed them up. Cook a further 3-4 minutes; to bring out the Botany Bay spinach flavour.

Meantime, microwave the 2 big chunk roasted chicken for 45 seconds to 1 minute. Spoon the mee and Botany Bay spinach out with slothed spoon and then pour or use a ladle to scoop the soup over the mee and Botany Bay spinach. Now add in the warmed up roasted chicken. Enjoy!!!

My friend gave me a packet of har mee soup packet to try. Another friend gave me botany bay spinach. I have leftover bought roasted chicken. Here’s my lunch from God. He brings food through friends. Thank you, God and my two friends. Har is prawns in Hokkien; a Chinese dialet.

“Prawn mee is a classic noodle dish from Singapore and Malaysia, featuring a rich prawn-flavoured broth and garnished with ingredients like yellow egg noodles, hard-boiled eggs, kang kung, bean sprouts, pork, prawns, sambal, and fried shallots.”

“Botany Bay spinach, also known as warrigal greens or New Zealand spinach, is a fast-growing, edible native plant used similarly to regular spinach. Its benefits include being a rich source of vitamin C and fiber, with the added advantage of being tolerant to salty, sandy soil. Before eating, the leaves must be blanched in boiling water for 10 to 15 seconds and then rinsed to remove oxalates.  It is a good source of vitamin C and fiber. It thrives in hot, dry conditions and can grow in sandy, saline soil. Can be used raw in salads or cooked in dishes like stir-fries, quiches, pies, and soups.”

The soup of the har mee soup packet is tasty, fragrant with prawns flavour, adding roasted chicken is yummy, glad that Botany Bay spinach is great. I am thankful for the food; that God had provided through friends. Let’s cook!!!

Ingredients

1 packet of har mee soup
2 big chunck leftover roasted chicken, bought
handful of Botany Bay spinach
water

Method

Put the kettle on. Wash the leaves throughly. Once water is boil, pour into a pot on medium heat. Bring a pot of water to a rolling boil. Carefully add the leaves to the boiling water and blanch for 3 minutes. The leaves will wilt quickly. Drain the leaves and immediately place them in a bowl of cold water to stop the cooking process and retain their green colour. Once cooled, drain the leaves again and squeeze out any excess water.

Fill the pot with boiling water again, just enough for the har mee, and set it on medium heat. Empty the packet of har mee soup and condiments into the boiling hot water. Cook it for 3 minutes, stir once, and leave it untouched. When 3 minutes time up, add in the cooked cooled Botany Bay spinach, now stir to mixed them up. Cook a further 3-4 minutes; to bring out the Botany Bay spinach flavour.

Meantime, microwave the 2 big chunk roasted chicken for 45 seconds to 1 minute. Spoon the mee and Botany Bay spinach out with slotted spoon and then pour or you a ladle to scoop the soup over the mee and Botany Bay spinach. Now add in the warmed up roasted chicken. Enjoy!!!

https://helenscchin.com/2023/12/05/har-mee-soup-with-roast-chicken-and-botany-bay-spinach/

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