The weather is getting really hot and humid in HK, salad season is back.
I'm very happy with the new porcini rice recipe, like the chestnut rice i show you earlier, instead of putting the soy sauce together with the water in the rice cooker, this time I mixed the vegetarian oyster sauce in after the rice is cooked together with a few drops of cooking oil. This makes the rice coated in glossy shine.
The salad, I mixed Indian lettuce and spinach with roasted nuts and raisins, sauced with virgin olive oil and aged balsamic vinegar. Remember to bake the nuts for a few minutes before served. It will make it smell so great and tasty. Splash your favorite cheese and that is it.
Oh, for extra nutritional boost, I also added a tea spoon of Udo's 369 oil while balsamic vinegar can wash down the dry and bitter taste of flaxseed oil.
Reheat the mixed veggies potato pie and that completes my lunch.
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