Imbento Time: Nori lumpia

A friend asked me what the critic thinks of my cooking. 

Imbento daw, I said. 

That sounds scary.

I don't mind that he calls the stuff I make (and eat) 'imbento food' because, well, it's true.  (I went through my blog posts recently and confirmed his observation.)  I guess the reason I like making up new dishes is because I know I'm going to spend quite an amount of physical and mental energy into cooking so I figured I might as well have fun doing it, too.

And last night, not only did I enjoy preparing my dinner but I also had a pleasurable time eating it.  Nakachamba na naman ako!  I'm planning to make the dish again for our weekend lunch so C will understand that imbento food can be delicious.

Here's how to make Nori Lumpia:

1.  Take out the tools: cutting board, knife, two plates, frying pan, wooden cooking spoon, kettle, small bowl, and a strainer.

2.  Gather the ingredients*: a small carrot, a small orange,  a small onion, two cloves of garlic, a small block of tofu, a tablespoon of coconut oil, 1.6 oz. vermicelli (sotanghon), chili soybean paste, two nori sheets, and salt and pepper.

3.  Julienne carrot. Peel orange and slice segments into piso-sized pieces.  Finely chop onion and garlic.  Set cut vegetables on plate.

4.   Place the block of tofu in the palm of your hand and squeeze it until it's mashed.  Leave it on the cutting board.

5.  Set frying pan on stove, medium flame.  Heat oil.  Brown garlic then throw in chopped onion until the pieces become translucent.  Add the tofu.  Cook for five minutes or until light brown.  Season with salt and pepper.  Set cooked tofu on plate.

6.  Fill the kettle with enough water for a small bowl and set on stove, high flame.  Then pour boiling water over the vermicelli in a small bowl.  Leave for 3-5 minutes then strain noodles.

7.  Reheat frying pan on medium flame then toss in the noodles and a tablespoon of chili soybean paste.  Mix evenly.  Kill stove.

8.  On a nori sheet, layer noodles, tofu, carrot strips, and chopped orange, then roll and fold nori into a lumpia log.  Repeat.

9.  Eat!

Last Day 17

Take some fiery hot noodles...

...and salty-spicy tofu, crispy carrots and sweet-tangy orange...

...TA-DAHH!

_____

*good for one person

The LAST Day One

Let me first say that I had an INSPIRING week!

I caught up with three of my closest friends who, through the decisions they made, reminded me to always be energetic (friend #1), not be afraid to try new things (friend #2), and appreciate the simple things in life (friend #3). 

I ran 10 kilometers in under 1:07, not exactly elite, but definitely an achievement for someone who has been slacking off in the last few months.

And today, after bumping into a ghost from the kinky past, I was convinced that peace shall prevail on earth after all if you are willing to spend a sincere smile.

So!  With a courageous, optimistic and inspired heart, I declare this THIRD and FINAL ATTEMPT at the 21-Day Vegetables-Only-For-Dinner Challenge officially ON!

Last Day 1

Peanuts for the brain, bananas for the happy soul, and an orange for clarity of mind.

Confession / Eat nuts like a pauper

I have something to say.

I failed the challenge.

It happened on the day we arrived in town from our beautiful Bohol vacation.  The culprit was angel hair tuna carbonara.  It was unbelievably delicious but only for a few minutes.  Just like every other evilly delicious thing in the world... but let's stick to our topic.

Because of what I did, I'm back to square one AND I'm re-writing the challenge.  It will still be fruits and vegetables for dinner for 21 days but the difficulty level will be increased by a notch: there should at least be THREE COLORS.

Oh, it's already been brought'n.

* * *

DAY 1

This blog's new motto is:

                "Eat breakfast like a king, lunch like a prince, 

                  and dinner like a nutty, picky, pigment-conscious pauper!"

Nuts for nuts. And orange.