Is it possible to eat sustainable fish in Malaysia? Rather, the question should be “Can we find fish that are caught in a sustainable way or in a sustainable environment?” This post is about these questions that popped up in my mind after reading a Twit about the fact that the global sea reserves will be depleted within the next 25 years.
All posts by wena
Sushi minus rice? Yeah…but falling apart…
I’m more than a bit embarrassed by this post because without rice, sushi doesn’t look as good. As for the taste, it’s normal and to me, it was fine. 🙂
A simple white fish on top of some spinach with some seaweed-soybean flakes mixed in-between. Tasted pretty good but that could be because the flakes were sweetened with rock sugar. It’s the vegetarian version for chicken / pork floss.
I think what I’ll do the next time is not to cut the sushi into small pieces when I make it again without rice but just leave it long. Then all I need to do is eat it.
Easy.
My lunchbox(es)
This is how I bring my food to work. Pretty easy and simple since everything can fit into one small bag. It’s still a pretty darn heavy bag though because of the 3 glass containers but it’s easy carrying it in a backpack.
An orangey circular lunch bag that came as a set with some Tupperware lunchbox. I stop using the lunchbox since it was made out of plastic and started using glass ones instead. The glass ones aren’t perfect either because the top is still plastic. At least it’s less plastic that comes into contact with the food.
More info after the fold.
My Guidelines on preparing food
I just did a quick writeup of the food guidelines that I use currently when it comes to preparing food. It’s prettty simple and yet it took a lot of time to fine-tune it to the point that I could actually follow it easily and comfortably. It’s not easy to make the commitment and I dragged my feet so much before. ^.^
So have a good read and let me know your thoughts on it. If you ever need to check back on it, it’s on the menu bar at the very top.
Mustard Pork & Other Food
Tonight’s pork marinade is German Mustard Sauce with some cumin seeds, just to give it a spicy kick to the pork. Added to that were strips of ginger and garlic. But I think I should have added in 2 tablespoon of garlic, rather than just one only.
The mustard that flew all the way from Germany. Ok, it didn’t fly on it’s on but rather carried in the bags of my German colleagues early last month.
So this is tomorrow’s meal for breakfast, lunch and dinner :
- Stir fried spinach (different variety from the chai sim) with sake and mirin sauce
- Mustard Fried Pork : need to find a better way to cook this without frying
- Sweet food : Dragon fruit. Granny’s plant is giving out small fruit every once in awhile and it’s a bit of a challenge to try and finish them all. Think I’ll try making some iced dragon fruit drink one day
Tomorrow is a fish day. Not sure what kind of fish I will be  cooking but it will be some bounty from the sea.
Stir Fried Miso Chicken with Pumpkin Tofu
A simple chicken that was marinaded in miso paste. I also added in some organic tofu that was mixed with pumpkin. I think I prefer the seaweed tofu rather than this one.
I realized that when it comes to cooking, I just wing it and never really put down measurements to when I’m actually cooking unless it’s a complicated this. This one wasn’t. Just add half tablespoon of miso paste into the chicken. For stirfy, fry ginger and then chicken bits. Then add in the tofu with some water. I like pepper so added some pepper powder in. The spring onions were just cut into strips and then soaked in cold water to make them curl. But I think the older leaves didn’t curl properly so that’s what it looked like.
