Vermicelli Payasam

Ethnic food is so so delicious. However, much of it will kill you in a matter months considering the amounts of animal fat/oil, deep frying, and refined flour and sugar used in many of the recipes. Generally, AHS would recommend to stay away from unhealthy ethnic food at all cost. However, after looking over the recipes of some South American/Caribbean cuisine, it is possible to rescue some dishes from the brink of being labeled hazardous to your health.

This post will focus on Vermicelli Payasam. This dessert dish is prevalent in the countries of Guyana and Trinidad & Tobago.  The dish made by these folks is high in refined sugar and flour. Easy to make and tasty, nevertheless, it is extremely high in calories. A serving (145 grams)  of this low-nutritive dish will set you back about 300 calories.

The augmented recipe that I have listed below will not decrease the caloric intake. However, the adjustments will make it organic and increase the vitamins and minerals in the dish.

Ingredients:  1 lb or 16 ounces of organic whole wheat vermicelli/spaghetti (broken into small pieces)

2 tablespoon organic butter for frying

12 ounces organic milk

2 tablespoon all natural vanilla essence

2 1” pieces of organic cinnamon

2 handful organic raisins

1.5 cups raw organic sugar

water

Method: Add just enough water to cover the noodles and cook on a low heat stirring occasionally. Once noodle are soft, and water has reduced, drain the noodles. Heat butter and fry (parch) vermicelli on a medium flame until it starts to turn light brown. Add milk, sugar and all the other ingredients. Continue cooking, stirring constantly, until noodles are completely cooked and mixture has thicken to the point where it starts to stick to the pot. Remove from heat, pour into a dish, smooth and leave to cool. Cut into squares once completely cool.

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