Colour: red
Kimchi Pancake
The combination of kimchi pancakes and kimpira is a tasty one! Probably should of added sorrel from the garden to that for extra fresh greenery and more of a citrus zing.. Lunch contents: Plain rice mixed with egg white with edamame and sesame, carrot kimpira with pickled sweet piquante peppers, salted cucumber, leftover lamb chop […]
Hosomaki Picnic
Ideally, picnic or travel food should be picked up without utensils and have little to no packaging – you might not be able to have a stable surface to eat off when you’re on the go. I aimed to see what things can be made for such occasions, perhaps if I can ‘accidently’ have a […]
Gochujang Tofu
Homemade gochujang was used to season the tofu, then it was fried in a oil seasoned pan. I’m not sure if I can trust how authentic the gochujang was but it gave good flavour to the tofu. Lunch contents: plain rice with hijiki and spring onion (more under the top layer of rice), cucumber, carrot […]
Hikiji Rice
Trying to be a little more healthy, I tried adding hijiki to slightly vinegared rice – white rice is notoriously high carb and low fibre. It would of been better to have grated carrot too, in retrospect. In the end however, I would always favour my plain white rice! Lunch contents: Sushi rice mixed with […]
Roast Swede & Lumpia
Another strange collection of things in this box – the cooking styles seem to be all over the place! I managed to swipe some swede from Yvan’s dish for lunch to provide something different in the vegetable department. I had no tomato sauce so paste had to do – at least it is more piquant […]
Prawn Wraps & Hijiki
Making large batches of spring rolls always ends up with leftovers of either the filling or the wrappers. When you are determined to use all the filling then you will always have wrappers lying around. As a pain it is to defrost them for use you need to use them as soon as you can […]
Springy Springroll
A ‘Spring Roll Spring’ Bento – or more like ‘Spring Spring Roll’ Bento? The garden has started to regain its lush state, with the sorrel pushing young leaves and chives with an early start. The local greengrocer too had local carrots, purple broccoli and cabbages, the later fodder for spring rolls and the (home-made) kimchi […]
Steak & Hijiki Salad
Hijiki never ceases to surprise me how much it swells up to from the tiny dry strands you’d find in healthfood or south-east asian grocers. It is apparently contains a lot of fibre, and as one that desires less weight in their mid-section that is a property that appeals. Unlike the flavour of kombu I […]
Lemon Prawns
Sweet and sour sauce is an easy thing to make, all you need to do is to add a sweet component like sugar or honey to a sour base. A typical home-style one uses tomato sauce as it is both sweet and sour, in the addition of a vinegar or citrus and sugar. I don’t […]
Pork Squidlets
Ah Hugh, you and Stephanie are my first food idols – from all the simply delicious food you two make. It’s all the very no-nonsense, unfussy and simplicity that I find much more elegant and graceful than what complicated food science can produce. We were interested in trying the ‘pork squidlets’ recipe of Hugh Fearnley-Whittingstall’s: […]