
I paired it with mung bean noodles cooked with chopped mushrooms and seasoned with sesame oil on the bottom.

Then a layer of chopped celery, grated carrot, steamed escarole, asparagus, and sauteed shallots.

I cooked the thick tuna in long blocks real quick on each side and then sliced those blocks up further after cooking.


Here is the final product

As for the bubbies mochi icecream, this time I got tiramisu and chocolate peanut butter.

I haven't had mung bean noodles in such a long time. I have been eating like crap while I was travelling.
The second shot of the noodles with the musrooms reminds me of the noodles with the chinese-prunes dessert. Mmmmmmm.... I must make that soon. You take the very same noodles and you steam them with dried chinese prunes.
Wow - I love the evolution of the flavour bowl. I am so inspired by your bowls, I started making my own. Only, I devour them before photo-documenting!