Name: Dani
What I do: Food marketing. Passionate illustrator and photographer.
Food rule I had when I was a kid:
Finish your plate. I was underweight when I was born and a very picky eater.
Favourite food: Food from around the equator: Malaysian, Indian, Mexican etc. Also, I love trail mix.
What are you working on right now: This project! A lot of linocutting, marketing projects and voicing healthy eating. I am reviving my mystical gummy candy production soon. Stay tuned!
Day in the life: Coffee, bagel/cereal, a meal made of leftovers (usually pasta), nuts to snack on, then pasta for dinner.
If you read my disclaimer, I mentioned how many people were reluctant to provide a recipe or do an interview, or sometimes both. I get it! Sometimes you don’t want to share something intimate that lives only in your home.
To try to make this the most open space as possible, I am throwing one of my staple recipes into the ring. I don’t eat this as much anymore since I moved away from Chinatown and since I’ve made it a goal to eat healthier. I ate this meal primarily for sustenance and it was very convenient. I had it a lot as a kid and as a university student. My parents would jazz it up one thousand and one ways, with egg, scallions, sesame oil, veggies and more. You can even find it in some diners.
This is my, one of my, lowest common denominator meals. It’s so simple, it brings back many memories and it is so cheap. Welcome, instant noodles.
Instant Ramen
(makes 1)
Ingredients:
- ¼ pack of firm tofu. Cut up into bite-sized pieces.
- 1 handful of frozen vegetables (any type)
- 1 pack of instant ramen. I suggest Nongshim brand.
Steps:
- Fill a small pot with about 2.5 cups of water.
- Boil.
- Add frozen vegetables.
- When vegetables are floating and cooked, turn off heat and add instant noodle pack contents.
- Add tofu and mix well.
- Once the noodles are soft and tofu is warm, pour everything into a bowl.
- Eat immediately.
PS: I suggest taking a look at Lucky Peach’s delicious ramen hacks.