Crunchy Bottoms

Striking the caloric balance. Barely.

Tag Archives: cold

Simmered Kobocha Squash

Simmered Kobocha Squash

 

 

I’ve been toying with the idea of bringing bentos to school for lunch.

That’s right, bentos.

Those Japanese-type of colourful boxed lunches (with some special containers that come with a slot for your pair of chopsticks and a compartment for an ice pack to keep your lunch cool even by the time you eat it) that take packed lunch to a whole new dimension altogether. It’s only recently that this bento craze has been circulating the far reaches of the blogosphere thanks to Just Bento (such a lovely site and a good read), and in between gawking at Mickey Mouse-shaped slices of carrot and getting completely mind-boggled at seaweed cut-outs of Barrack Obama, I must admit that I thought these people utterly crazy.

Well obviously it’s time-consuming.

Planning meals, buying ingredients, cooking ingredients, stocking up on rice and other foodstuffs that can be frozen or refrigerated, preparing that boxed lunch every day…

That’s like telling me to go grow wheat and make my own corn flakes.

But hey, who knew that throwing together a few liquids and cubes of pumpkin, letting it blip away on the stove while you go grow your wheat plantation would taste so darn good?!

And this recipe’s completely bento-friendly, nomnom-ish yummy out of the fridge – especially out of the fridge – and so easy you’d begin to get curious about the other possible, quick-fix dishes that the Bento Realm has come up with while you were chowing on listless, dull kopitiam food. Read more of this post

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Squid Ink Ramen

Squid Ink Ramen

I have a morbid fascination for black food. If it’s black, I want it and I don’t care if I can’t even pronounce three syllables of it. And if it’s black because it’s been stained by squid ink, even better!

Told you I’d take a pretty picture.

I took a good long time deciding how I was going to eat this, and because I wanted to be able to taste every nuance in the strands, I thought eating it cold would be best. This tasted just like regular egg ramen, and even better with the slgihtly spicy shio (salt) seasoning it came with. And this was only half of the portion from a packet from Isetan. I guess I really don’t eat much when I cook for myself.

And Adam, yes, this was my simple ramen lunch before I met you guys at the studio and drowned you with cookies. XD

I haven’t had maggie mee in years, and now I’ve upgraded to ramen. I don’t know when I’ve become such a snob. Yea I see your everlasting support of me, Ashley. Our level of snobbery will soar to greater heights. Well it’s burning a hole in my pocket. Psh.

I haven’t seen squid ink ramen in regular supermarkets, although the cooking method is the same.

I find it interesting what writer’s block does to different individuals. For my case, it makes me cranky and I feel like gnawing my finger off. Or having that last half of squid ink ramen…