Snow pea + cucumber + seaweed + red cabbage + corn + balsamic dressing.
Mum’s dinner <3
Veg cooked in Japanese-Chinese (?) style over medium grain rice.
Singaporean noodle, sauteed with with veg in evoo, dashi, soy sauce and garlic-soy sauce.
It’s been a while since I last purchased food at uni!
But I got this Vietnamese roll with chicken salad (I think it’s called bahn mi tay or something) for lunch today.
Voluminous and tastes pretty good too
It’s a steal for $4.50 if you as me. Although I would have preferred better chicken…but you can’t expect that at this kind of a price
But whatd’ya know, Mum’s always waiting for me at home <3
She quickly whipped up this hot kimchi soup with a tonne of veggie and shirataki (konnyaku tofu pasta) for dinner
I wish I could live at “home” all the time….
But as we all know, we can never find canned pumpkin puree over here in Sydney *sigh* so I did what I had to do and microwaved raw butternut pumpkin for 5 minutes then mashed it with a fork.
I also used green peas instead of split peas.
Didn’t come out quite as brightly orange coloured as the original recipe, but tasted good nonetheless!
I think it was the perfect combination of the sweetness of the pumpkin and the coconut milk, balanced with a tiny bit of cayenne pepper.
Served with freshly and warm wholemeal&seeds toasts.
I need to make this again some other time!
Possibly with lentils that time.
Since I have so much time now that my exam’s over (I should embrace this while I still have it…uni starts soon again!!), I decided to spend a bit more time in the kitchen yesterday. The cold rainy weather made my stomach call desperately for a nice hearty bowl of soup, so I went ahead and made this simple chicken&veggie soup.
With butternut pumpkin, carrots and eggplant. Perfect for a cold night like yesterday…I really did not expect such a cold summer when I moved to Sydney! The effects of global warming…oh the horror.