Kitchen Venture #8: 'Bibimbap'

So it is about FOUR months since the last kitchen venture post. Since February and my kitchen experiments with cold soba, I have yet to actually cook or experiment in the kitchen since. No actually, since I moved in here, I don't cook very much. So I find ways to improvise and break the sandwich and cereal rut.

And somehow, I managed and survived. The life of a very lazy student. Lazy when it comes to feeding myself. And also I am impatient. Today doing groceries, I saw a frozen meal I wanted to get and then it said ready in 6.5 minutes, I thought that was too long to myself. Oh boy.

I am pretty easy going when it comes to food. I mean I like fine dining and I totally know what's the difference between for example, otoro and toro; woody undertones and fruity tones. Trust me, I eat enough to know and I am spoilt rotten by Daddy when I am home. Nevertheless, we can't always have good food. And thank god I can live on salads and stuff. But there are days I want something more.

Photo credits: mayydiaries.blogspot.com
It came to my attention (after a couple of years) that I can buy microwavable rice. Previously I don't cook rice at home nor do I own a rice cooker. I don't like rice that much unless its sushi or when I get the mood. OKAY, back to the above photo, it is my version of the Korean dish bibimbap which is a signature Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so that adjacent colors complement each other.

I am not a fan of Korean cuisine as I have mentioned before but I make an exception for bibimbap because I love fresh raw vegetables and sunny side ups. So in my version, I use brown rice (microwavable ones if you are as lazy as I am). I shred cucumber, tomatoes, red onions and/or carrots or slice them into round shapes. Because those are my staple vegetables. So easy to eat them, no cooking involved and very minimal water rinsing.

After arranging them above the rice, I add baked beans or canned tuna or canned chicken or ham or pork floss. ANYTHING you like basically. You can be hardworking and fry up some minced meat and stuff. At most, you should put two of the items named in this paragraph. Because anymore would really be overkill to the rice.

After all that, you top it off with a suuny side up with a runny yolk. The yolk HAS to be runny so the rice and meat can properly soak it up when you break it. That's the best part as it adds a new level of flavour to the meal.

There, done in minutes and minimal waiting around for something to cook. As long as I am kept busy, I have no complaints. I really liked the dish being kept fresh with all the raw vegetables. Like a rice salad thing. And filled with my favourite food. You can definitely do it too. Such child's play! I would imagine a kid loading it up with M&M's and chocolate sauce or something HA HA HA.

Till my next kitchen venture, Mayy xo

Kitchen Venture #2: Omu-

Continuing my egg-venturous streak in the kitchen, my next venture here will be omu-rice/noodles. A really simple omelette that you can make simple maggie mee look pretty! Although here in Aussie, we call it IndoMee since it's just about the best instant noodles around. (I've heard some issues surrounding IndoMee, so best to go for another brand for the time being.)

What I do is crack two eggs into a bowl and pour in a little milk. Whip that up with a fork until it is properly mixed, then season with salt and pepper. I hardly use salt in my kitchen but I know my friends would want salt in that even if I personally leave that out. If you want cheese in it, pour in parmesan or shave whichever kind of cheese you like. For me, its always either parmesan or cheddar. My favourite cheddar brand is Cracker Barrel. I get the Light Cheddar version in a bid to slowly wean me off it. Feta cheese is supposed to be the healthier version of cheeses. Mix this well. Set it aside.

Heat up the pan with butter or margarine (Yes yes, you can use oil if you want. Remember, olive oil is healthier.). Oil the pan well and make sure it coated, otherwise the omelette will stick. We are aiming for a round omelette here! Once it has melted and pan is sizzling, pour in the mixture and let it fill to the edge. Control the heat here, maybe turn it down. Once it starts bubbling, gently use the spatula and ease it off the edge of the pan. Find your way to the middle of the egg and flip it over. The now up side should be a little browned. Let the downside cook for a minute or two before turning the heat off. Top tip: Eggs still cook even when the heat is turned off.

You can do your maggie mee or rice whichever way you want. I use microwave-able rice (yes I am that lazy, but it really saves alot of time!). There are so many flavours to choose from too. I like Uncle Ben's Tomato and Basil rice, Mushroom rice, and brown rice from any brand. Basmati rice is also a healthier option from white. Now, my mee is another topic all together so I will do that in my next kitchen venture. A few photos before we wrap this up! (pun intended)

Remember to add some salad as a healthy side to balance out the unhealthiness of instant noodles and instant rice haha! You can add chilli sauce or ketchup in that zigzag line the way omu-meals are always presented. How to wrap the rice/noodles:
1. While omelette when done is still in pan, add noodles/rice to half of the omelette. Flip the other half over it and transfer onto plate.
2. Shape the rice/noodles in a long oval on a plate. Gently place omelette over it, covering the sides.

And there you have it, a delicious and slightly more presentable lunch in a matter of minutes! It sure makes for a more enjoyable meal

Till my next kitchen venture, Mayy xo

P.S. follow me on twitter! twitter.com/mayyb