Just a bit of this and that from the freezer and a parcel of healthy goodness can be created in minutes. I was amazed at what I could whip up when I had surprise guests over for dinner. I wanted a starter that was stylish, yet light and delicious to augment the main course that I was already cooking.

Perhaps I could do something with egg crepes – you know, the commercially made frozen ones used to wrap Peking Duck with. I could make a parcel of it, lightly cooked in a clear stock. But what should I put into the parcel?

Well, I always have some prawns in the freezer compartment. And yes, there’s still that dried white fungus from making chicken soup. It should add some crunch. Both would go well together, refreshed by the addition of fresh fish and some fresh mushrooms. All these went into a basin together with the prawns and softened white fungus. Seasoning was added and within minutes, I was ready to wrap the parcels.

Now, frozen egg crepes are a bit tricky to handle as they become brittle. I softened them by placing the entire package in the microwave for a minute or two. I placed a spoonful or two of the ingredients onto a crepe and folded it like a parcel. I could have stopped here, but I went on to tie a length of softened chive around the parcel to dress it up.

The finished parcels then went into a deep dish. I poured some stock over and steamed them. I am constantly amazed at how easy it is to prepare nutritious dishes that do not have to look or taste austere. Here, a bit of fresh prawn contributed luxury and taste, as did the addition of dried scallops to a store-bought stock. And it was literally a parcel of
good health.

There was fish, fungus, mushroom and a little prawn, which you could omit if you are strict about cholesterol intake. The fish, a snapper fillet, is a good source of protein and healthy omega-3 fats, besides being low in saturated fat; the white fungus contains much iron, vitamin C, calcium and phosphorus, aside from being good for nourishing the
lungs and for providing crunch; and the mushrooms are a good source of dietary fibre, aside from its sweet nutty flavour.

The cooking method is also exemplary – cooking in a bit of flavourful stock – and should be employed wherever possible, for example, when poaching green vegetables, fish or chicken. These are principles that should be part and parcel of a health-conscious cook’s repertoire.

And to think that it all started in a last-minute flurry to add a healthy dish to the dinner table.

wdspice@singnet.com.sg