CRAVING FOR SOME RESTO FOOD

It’s difficult to adjust when you have been accustomed to doing one thing and then being forced to change if you don’t want to. Sadly, the reality outside is dictating the narrative of our lives. In many ways, it has set boundaries on what we can and cannot do. In some ways, we are a slave to the rules and regulations put in place to prevent the spread of the Coronavirus. But, we humans are resilient. We have the capacity to adapt to the situation. Is it easy? Sometimes, but most of the time we cling on to what we do comfortably and enjoy. For me, it is eating out. Going out to have a nice dinner at a not so fancy restaurant with family or friends, or both, has been a regular event. Whether it is sampling Indian, Japanese food, or just simple Filipino dishes, everything tastes better with joyful banter and the sound of laughter all around. It is the one thing shared throughout different cultures from all over the world. __EPIPHANY__ I was about to cook brunch and had an epiphany, why don’t I recreate food similar to the ones I usually order when I eat out with family and friends. I looked at the refrigerator and realized that I need to go to the market to get a few fresh ingredients, but my quarantine pass schedule isn’t until tomorrow. So I decided to make do with what I have. Here goes my best effort to use the remaining ingredients before going to the market to replenish stocks. It is a mash up between a Bibimbap Korean Rice Bowl and a Mongolian Rice Bowl. I just put together whatever ingredient I had left in stock. I also used leftover gravy that I pour over ‘fries’ that I cook from fresh potatoes. Hope you enjoy. __INGREDIENTS__ - Potatoes - Pechay - Carrots - Green peas - Mung bean sprouts - Ginger - Oil - Egg - Salt - Pepper - Mushroom powder (optional) - Hot sauce (on the side) __PROCEDURE__ 1.Heat a small amount of oil in a wok and sauté some ginger. 2.Cook the potatoes for two to three minutes. 3.Add in the carrots, mung bean sprouts, green peas and cook for another 2 minutes. 4.Add in the egg, stir fry for a few minutes. 5.Add a pinch of salt, some pepper and mushroom powder to your desired taste. 6.Place some steamed rice in a bowl and pour the mixed vegetables on top. 7.Top with gravy and/or hot sauce and enjoy. __A Few Photos of the Experiment__ ![1a.jpg](https://images.hive.blog/DQmd3J8vcWPV2bzJ5Ph9zncPkvF1LhWtaFXLMPWuS27fhpL/1a.jpg) ![2.jpg](https://images.hive.blog/DQmWaXpLAf2aaBivXPgt1Q1WbQ2qacrRtzZnXKXkg23yfSu/2.jpg) ![3.jpg](https://images.hive.blog/DQmaJmWDfMfgdXxt5JZcVNFbQFwFZq5ZFU2dbMtaryt2s8c/3.jpg) ![4.jpg](https://images.hive.blog/DQmbUS72dGWnKY6xVuUEUVuZ2xFjbdCk5AdvshUAwc5LYfr/4.jpg) That’s it for now my friends. This is how I managed to cook up leftover ingredients to make a delicious rice bowl. Thanks and have a calm and peaceful day ahead. Keep safe everyone! ___ ![HIVE Badge.jpg](https://images.hive.blog/DQmYhsXev1RzcQsawkCg7y8aopjN1u5j8srSdM2nXjYZkgq/HIVE%20Badge.jpg)

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