Dry Kimchi Noodles

The Koreans are great people for:
1) Discovering spicy preserved cabbage
2) Dehydrating them and reincarnating them into the most awesome instant noodle flavour ever thought up.

But even a Korean would get sick of eating noodles and soup after a while, even though synthetic kimchi seasoning is possibly one of the best things thus far to be added to hot water. & Colin was really cute about it. He tried a cold, leftover bit on the night I made it, and the day after that, he called me up while I was at work just to ask me how to put it together. Adorable.

INGREDIENTS
1 packet Korean Kimchi Instant Noodles
2 eggs
50gm minced meat, thawed
boiling water

DIRECTIONS
1. Fill a bowl with boiling water, add noodles and nuke on high for 1 and a half minutes (You don't want it to be overcooked!)
2. In a separate plate, add kimchi seasoning, garnishing and a teaspoon of hot water, and stir until the seasoning dissolves. Break in the eggs and minced meat, and mix well.
3. Drain the cooked noodles, and add the noodles into the egg-and-meat mixture. Stir well.
4. Nuke on high for approx. 3 minutes or until meat is thoroughly cooked, stopping the nukebox halfway to stir the noodles. AND THEN EAT.

French Toast

Sadly, my first memory of French Toast was commercially-made. Thank you Burger King, even though it was extremely unauthentic, it was the best French Toast I've ever had.

The second memory of French Toast was the one my aunt, Mama, used to make. It was crisp and brown on the outside, and not too mooshy on the inside. As you might assume, nuking a french toast would eradicate it of its supposed crisp, brown glory, but hey at least you gain a few low-fat brownie points for jumpstarting a healthy lifestyle. And it doesn't taste all that different. Just remember to cut out the crusts because if you don't, you'll end up with really, and I mean really, tough toast sides. Trial and error. I should know.

Serves One.

INGREDIENTS
1 egg
1 tsp white sugar
1 tsp butter, cold
1 slice of white bread, without crusts
honey, to taste

DIRECTIONS
1. In a deep microwaveable plate, beat egg, sugar, butter with a fork until butter resembles tiny lumps the size of... i dunno... fat rice grains?
2. Dunk the slice of bread into the egg mixture, let it soak for a few seconds, then turn over and let the other side soak in the egg mix. Leave to stand for a few minutes.
3. Microwave for 2 minutes on high, turning after a minute. Drizzle with honey, and eat immediately.

Rice with Egg & Minced Pork

Rice with Egg & Minced Pork

Most of the stuff that's gonna be featured in nukefood is probably the result of unwillingness to get our butts out of the house , or spend money on food, or both. And this is one of them.

Steamed rice, as it is affectionately but not exactly appropriately called in Colin's family, was a welcomed dinner staple when his last maid, Yati, was around. I still don't know how she did it- it was just steamed rice topped with lap cheong (chinese sweet sausages), dehydrated-and-then-rehydrated shiitake mushrooms, minced pork, eggs, and a presumably secret mix of common condiments. And no one did it better than her, not even Colin's mum who taught her how to cook it. Obviously, she cooked it on a stove, and a nuked rendition wouldn't even come close, but this was quite gratifying for lunch on a Saturday afternoon.

Serves One

INGREDIENTS
1/2 cup uncooked rice, washed
1 large clove of garlic, finely chopped
1 tsp sesame oil
1 tsp light soy sauce
water

Egg Mixture
2 eggs
100g minced meat, thawed
1 large garlic clove, finely chopped
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp cooking wine
1 tbsp sesame oil
white pepper

DIRECTIONS
1. Put the uncooked, washed rice, chopped garlic, sesame oil and soy sauce into a microwaveable bowl. Pour in enough water until the water reaches about 1.5cm above the rice. Nuke on high for about 7-8 minutes, stopping every few minutes to stir.

2. While the rice is cooking, in a separate bowl, combine ingredients for Egg Mixture. Set aside.

3. Once the rice is cooked, (don't worry if it's a little bit too wet, another round of nuking is coming!) pour over the Egg Mixture, and nuke on high for another 4-5 minutes, or until the minced meat is cooked (read: not pink.)

And that's it, tuck in!
Today we had it with nuked cheese weiners.

Cheese Sausages & Japanese Mayonnaise