Bacang

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My BFF Maya has outdone herself, once again. She sent me my favorite Indonesian treat from Portland! When she used to live down here, she would let me try all kinds of Southeast Asian feast from her homeland, and bacang, with sweet and spicy meat wrapped in sticky or regular rice and steamed in banana leaves, was my absolute favorite.

She sent me a total of four — two made with regular rice and the rest made with sticky rice. I think my favorite was the latter, since I’m a huge fan of the flavor and texture of glutenous rice.

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The timing was especially perfect because it was Friday and I just wasn’t in the mood to cook dinner. It was a wonderful way to start the weekend, with the lovely rice treat or two, washed down with a glass of wine.

Thank you, Maya! I love you!

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I Must Be A Rice Addict …

Breakfast (10:30 a.m.): I ate kimbap, Korean-style sushi, that Kevin brought over last night for breakfast. I had a side of kimchi.

Lunch (1:30 p.m.): Made a rice bowl with the leftover broth from last night’s chicken hot pot. I had a second serving because it was so good (but half the portion of the pictured one).

Snack (3:30 p.m.): Special K with almond milk.

Pre-Dinner, not pictured (5:30 p.m.): I don’t know what came over me but I had another rice bowl. It was a small portion but I feel like I really didn’t need to eat this.

Dinner (8:30 p.m.): Leftover gyoza that my mother packed for me a few weeks ago, with some leftover pork cutlet, with shredded cabbage and a side of white rice. Yes, that’s a dollop of mayonnaise you see on the vegetable.

What’s going on?  I’m eating WAY too much food lately! mad

Flavor of Home: Spicy Albacore Hand Rolls

albacore-mixtureI had been away from home for the last few days and although I’d been fed pretty well during that time, my body was craving for something home-y, particularly something with soy sauce in it (I’m so Japanese). I remembered that I still had a piece of albacore that my boyfriend caught in a freezer so I decided to make spicy albacore hand rolls for dinner. It was perfect because the preparation was quick and simple, and it certainly satisfied my soy sauce and steamed rice cravings!

I absolutely adore mayonnaise and I put a dollop of the smooth, tangy mayo on pretty much anything but there’s one place even the heavenly spread is off limit and that is in a spicy fish mix. Many sushi restaurants prepare spicy tuna and other rolls by adding mayo to the fish mixture, and while it provides the rich creaminess to the overall texture, I find that the distinct flavor of the fish that makes the rolls so delicious gets lost in it. I even think it’s the restaurants’ ploy to disguise the flavor of the fish that are past the expiration date or close to going bad (I’m just saying). I think there are so many other ways to heighten the flavor of the mixture without jeopardizing its integrity.

spicy-albacoreI made mine by mixing finely chopped scallions, grated garlic and ginger, sesame oil, chili oil (ra yu), a dash of soy sauce and a bit of miso paste with chopped albacore. I smashed the albacore and incorporated all the ingredients by using the face of a knife. The chili oil should give enough heat but if you can handle more, a several squirts of Sriracha should do the job. My boyfriend is the one who recently introduced me to the idea of putting miso in it and it certainly stuck with me.
I made sushi rice by adding sweet rice vinegar to steamed rice and I wrapped the rice and the albacore with seaweed for a homemade sushi roll.

It sure is nice to be home : – )