Washism

Back to work bento

carrot tamagoyaki, spinach salad, and mini hamburger patties

Saw this at the supermart and decided to try cos it looks like ti wang cai to me.

This is from Fukuoka and ive never seen it at the farmers mart before.

Looked up the net and it seems this is commonly eaten in SE Asia, with its cantonese name being Sanchoy. Since it looks so like a veg i would find at a cantonese restaurant, i tried this...

Simply blanched, drizzled with oyster sauce & topped with fried shallots.

I think, it being summer, means there will be lots of summer type of vegetables that i had been eating in singapore all year round.

Oh, and goya (bitter gourd) is in season. So EVERY food magazine is featuring goya cooked in some way or either. Chanpuru being the most common. But i dont like eggs, neither do i like the fatty pork that is used in this dish. So i wanted to try this recipe that i saw on the TV last week, simmered goya with chicken in a thick miso broth.
Learnt how to remove the bitterness by rubbing hard with salt & rinsing off. And also, to scrape the insides cleanly. In the pic, you see the normal green ones and the white ones which are seldom seen, and are slightly softer than the crunchier green.

Used both...
IT WAS SO BITTER, i decided i wont have goya for the rest of summer.

Ok i exagerrated. it IS bitter no matter what. I reckon it would be worse without the scrubing with salt though.

Salad was...

carrot and hijiki salad tossed with curry mayo

Basically, this curry mayo can be used with any salad, but the point is to heat the curry powder a little first before mixing with mayonaise to bring out the curry flavour.

I really think i am getting tired of meat.

Though tonights dinner had my favourite chicken breast pieces, but i found the meat taste a bit putting off.

anyhow, it is really warm today, i cant wait for my hokkaido holiday!!!