I find airline meals disappointing most times. The beef goulash tastes bland and fish with cream sauce and mixed vegetables dish fail to tantalise the taste buds. Overall the main dishes are predictable both in presentation and taste especially if you’re a frequent traveller flying with a particular airline. Generally, what airlines food lack is its garishness and flavour to whet the appetite regardless of which class you’re travelling in.
In view of the above, I’ve tried to recreate airline meals using more exciting and bold ingredients for a tastier outcome. Hence, I’ve chosen the egg noodle, vegetable and tofu dish to be the prototype for my reinvention. The reason being, this simple dish is representative of a balanced meal and with a little bit more effort and imagination, could be turned into something more tantalising and flavoursome.
My reinvention is as described below:
Egg noodles with leafy vegetables and sambal tofu
1 packet egg noodles
100g mushrooms, sliced
1 onion, sliced
6 cloves garlic, chopped (divide into two small ramekins)
200g choy sim or bak choy, chopped
1 packet firm tofu, cut into squares
2 tbsp Sambal Oelek Ground Chilli Paste
100g anchovies, soaked in water for 1/2 an hour
3 tbsp olive oil
Pepper
Salt
Method
Vegetables
1. Heat oil in a pan and fry garlic till brown.
2. Add the onions and fry till transparent.
3. Add the leafy vegetables and mix well till cooked.
4. Add salt to taste.
5. Remove from the pan and set aside.
Egg Noodles
1. Heat oil in the pan and add garlic till brown.
2. Add mushrooms and mix well till cooked.
3. Add pepper to taste.
4. Add egg noodles and mix well.
Tofu
1. Heat oil in the frying pan and fry anchovies till cooked.
2. Remove the anchovies and fry the tofu pieces till brown.
3. Add 2 tbsp sambal olek and mix well.
4. Remove the sambal tofu ready to be served.
Serve the noodles, vegetables and sambal tofu beside one another on a plate. Garnish with fried shallots.
I must say that the reinvented dish is exceptionally tastier than the one served on air. If only caterers could bother adding more basic ingredients and put in a little more effort in upgrading the quality of airline meals. To cater to a more subdued palate, the sambal can be substituted with Kecap Manis Sweet Soy Sauce
Well I suppose airline meals are meant to be mild to keep away cases of unsettling stomach and discomfort on air? Also, there will be factors to consider such as shelf life, speedy preparation and cost which explains why airlines food has to be kept simple (unexciting?) and practical. Despite this, I still think airlines should consider improving the quality of food served on board the aircrafts.
Oh but I have to add that I thoroughly enjoy roasted vegetables, feta cheese and sweet potato toasted sandwich on board Qantas flights when they serve it for breakfast.
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