Today’s lunch was a home meal I cooked for me and my neighbor, Leo. Leo here is an ex classmate from Air Asia who is living next door. We were both unoccupied with flight schedules this afternoon, so we decided to have lunch together. Since I have some chicken and tempeh I brought from home yesterday, I decided to cook with the ingredients I have and skip eating out like what he suggested.
So, today’s meal was a simple chicken fried rice with tempe orek (stir-fried tempeh with sweet soy sauce), along with some fritters that Leo bought at this warteg (short for “warung tegal”, which is basically a cheap dining place with home-cooked dishes) where we usually buy our food. No fuss whatsoever, I only had to fry some garlic with the coconut oil I bought at Naked Inc., then I put in the shredded chicken, added some rice, then I took a pinch of Himalayan salt (which I bought at Naked Inc. as well), and finally I dashed some powdered black pepper into the concoction. Voila!
I’ve been eating Shirataki rice for quite some time now, so I cooked my meal separately because Leo was having his regular white rice. Shirataki rice, you see, is like your regular rice because it is made out of root plant (like potato and yam). It doesn’t contain as much gluten as regular rice do, so it suits those who are on a gluten-free diet. Funnily, it tasted like regular rice!
It only took me a while to prep up the meal and, before he knew it, lunch was served. We ate at our boarding house’s front yard. It had passed mid noon by the time we dine in, but, thankfully, the sun was very subtle, making it not too hot for the both of us to dine outdoor.
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