⟨ Food ⟩

The Mobile Restaurant

Pumpkin and egg sandwich

Words and Photography / Ron Lam
Translation / Iris Heung

TORANEKO BONBON,一家總在旅途上的餐廳,帶著廚房道具上路,用當地的食材,到當地人的廚房,為當地人設宴款客。TORANEKO BONBON的主人Nachio Nakanishi,大剌剌,樂觀而熱情,她做的料理,也吸收了她這份個性,每一盤看來都精神奕奕。今期的OBSCURA,我們採訪了這旅行餐廳的主人,並邀請了她多寫了兩份食譜,供我們參考。來跟我們一起,帶著自己做的菜,旅行去。

TORANEKO BONBON is a restaurant that is always on the road. The owner travels with her cooking utensils to cook in the locals’ kitchen with the local produce to serve the locals. TORANEKO BONBON is run by Nachio Nakanishi, a spontaneous and enthusiastic lady with a positive mind. Her dishes reflect her personality and always appear energetic. This current issue of OBSCURA interviewed the owner of the mobile restaurant. She has shared with us two of her recipes, so our readers can set off their own journey together with these homemade dishes.

南瓜及蛋三文治
黃色食材的三文治。兩塊方形吐司,大量的餡料,大家分著吃,樂趣無窮。

材料:
吐司麵包 兩片、南瓜沙拉、燒南瓜、甜醋漬雞蛋、鹽炒甘荀
(份量請依以下食譜)

.

南瓜沙律
材料:
南瓜 1/8個 約130g(不含皮及種子)
蛋黃醬 30g
粗鹽及黑胡椒少許

做法:
1. 南瓜去皮及種子分為二等份
2. 蒸至熟透後放在大碗裡,趁熱壓成糊,並待水份揮發
3. 冷卻後拌入蛋黃醬及灑上鹽及胡椒

* 蒸南瓜時若切得太小塊,蒸起時水份會太多,故只切成兩份
* 南瓜仍熱時拌入蛋黃醬,會使之水油分離,成品顯油膩,故冷卻後才拌

.

燒南瓜
材料:
南瓜 1/8個 約130g(不含皮及種子)
橄欖油 8g
鹽 少許

做法:
1. 南瓜切成厚五毫米的薄片
2. 倒油至平底鍋中,以中小火將南瓜兩面燒至金黃
3. 中央也燒軟後,灑上一點鹽

.

甜醋漬雞蛋
材料:
雞蛋 三個
醋 兩大匙
糖 一大匙
鹽 1.5中匙

做法:
1. 雞蛋放至室溫,水煮滖後放進,煮7分鐘後,取出放進冷水冷卻
2. 其他材料全倒進碗裡拌成甜醋
3. 雞蛋冷卻後剝殻,與甜醋一同放進保鮮袋中,並將空氣壓出
4. 醃製半天以上

.

鹽炒甘荀
材料:
甘荀 200g
油 8g
鹽 少許

做法:
1. 甘荀去皮切幼絲
2. 倒油下鍋,中火炒
3. 甘荀整體都沾都油後轉小,加少許鹽慢炒至甜味出來
4. 最後再調整咸味

Pumpkin and egg sandwich
Ingredients in yellow color wrapped in two pieces of square-shaped sandwich bread. Such a sumptuous sandwich. Sharing it with friends is great fun.

Ingredients:
2 pcs Sandwich bread
Pumpkin salad
Grilled pumpkin
Sweet vinegar pickled egg
Stir-fried carrot with salt
(See recipes below for the exact amount of individual ingredients)

.

Pumpkin salad
Ingredients:
1/8 Pumpkin (around 130 g, skin and seeds to be removed)
30g Mayonnaise
A pinch of coarse salt and black pepper

Steps:
1. Remove skin and seeds from the pumpkin, cut it into two equal parts.
2. Steam until soft. Place in a big bowl to mash. Wait for the excessive water to evaporate.
3. Wait for the mash to cool down to add mayonnaise, salt and pepper.

* The pumpkin is to be cut into only 2 pieces as too much water would be absorbed into the pumpkin if it is cut into small pieces.
*
If the mayonnaise is added when the mash is still warm, heat will separate oil from water and make the dish taste greasy; it should be added only when the mash is completely cooled down.

.

Grilled pumpkin
Ingredients:
1/8 Pumpkin (around 130 g, skin and seeds are to be removed)
8g Olive oil
A pinch of salt

Steps:
1. Cut the pumpkin into thin slices of around 5 mm thickness.
2. Pour oil into the pan, fry the pumpkin slices until golden brown in medium to low fire.
3. Add salt to the pumpkin slices when they are completely soft.

.

Sweet vinegar pickled egg
Ingredients:
3 Eggs
2 tbsp Vinegar
1 tbsp Sugar
1.5 tsp Salt

Steps:
1. Leave eggs at room temperature. Bring water to boil and add in the eggs. Cook for 7 minutes, take the eggs out to cool down in cold water.
2. Mix the rest of the ingredients to form sweet vinegar.
3. Put the peeled eggs into a Ziploc bag, pour in the sweet vinegar and vacuum seal the bag.
4. Pickle for at least half a day.

.

Stir-fried carrot with salt
Ingredients:
200g Carrot
8g Oil
A pinch of salt

Steps:
1. Peel the carrots.
2. Put oil in the wok and fry in medium fire.
3. Bring to low fire when every surface of the carrot is covered with oil. Add a little bit of salt, fry until the natural sweetness is brought out.
4. Add salt to taste.