Some days I really want to treat myself, you know the kind of treat that feels a bit sinful in the best way. Fried stuff that’s greasy and crunchy, sweet desserts that are definitely not “balanced,” or maybe a meal that’s just pure comfort with zero nutrition conversation involved LOL.
But today was the opposite.
Today I just wanted something simple, something that feels clean and different from my usual food choices. Not because I’m suddenly becoming super disciplined overnight, but more like… my body was asking for a calmer lunch. So I went to a mixed veggie stall and built my own little plate, the kind where you point and choose like a food playlist.
I went with brown rice, a braised egg, steamed sotong (squid), and preserved vegetables.
And honestly, when the aunty placed it all on that green plate, it looked so humble but also so complete. The brown rice was the “carbo source” in the meal, slightly nutty, a bit chewy, and it always makes me feel like I’m making an adult choice. It’s not as fluffy as white rice, but it has that wholesome bite that makes every spoonful feel more substantial.
Then there’s the braised egg, which is basically a comfort item in disguise. That brownish soy braise color always makes me happy because you already know it has been soaking up flavor. The outside has that smooth, slightly firm layer, and when you bite in, the eggy richness balances everything else on the plate. It’s simple, but it brings that savory depth that makes the whole meal less “plain.”
Now let’s talk about the star for me today: steamed sotong.
It’s been a while since I had steamed squid, so the craving just came out of nowhere and I decided to follow it. I know some people don’t like squid because of the look, the texture, or even the smell. I get it, it can look a bit alien with the tentacles and the way it’s shaped. But for me, squid is just… normal food. In fact, I like every aspect of it.
The texture is the best part. It’s springy, slightly chewy, and it makes you slow down when you eat, because you can’t just swallow it mindlessly. It has that clean seafood essence that tastes different from prawns or fish, like a quiet ocean flavor that doesn’t shout, but it’s definitely there.
And because steamed sotong is quite “neutral” on its own, it really depends on what you eat it with. That’s why I paired it with preserved vegetables.
The preserved veggie had this salty and tangy character, with a slightly fermented punch that instantly wakes up your taste buds. It’s the kind of flavor that cuts through the seafood and makes every bite more interesting. I mixed a bit of it with the squid, then followed with brown rice, and somehow the combination just worked. Salty, tangy, ocean sweet, and nutty rice all in one rotation.
Also, preserved vegetables always feel like a practical choice. People always say it helps when digestion feels slow, and whether it’s the fiber, the “fermented” vibe, or just the fact that it makes you eat more mindfully, it definitely felt like a meal that my stomach would thank me for.
Overall, this lunch wasn’t flashy, but it was satisfying in a quiet way. It’s the kind of plate that reminds me that “simple” doesn’t mean boring, and sometimes the best treat is giving yourself something that feels balanced, light, and still full of flavor.
