What have you had for lunch lately?

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Do you make the fish cake or buy it premade? Also, is it served cold or hot?

Kathleen, I buy premade, but I understand that you can make your own.
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(photo courtesy of Walmart.com)

There's a ga-zillion different brands, shapes and colors, but we prefer the red one like this.

As to how it's serves, well, depends.
As in my photo in the previous post, it's served cold with a dipping sauce of Soy Sauce combined with Wasabi.

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Of course, if served in Dashi (soup) it will be warmed.
I place all of the "goodies" as DH and I call them,
in the bowl first and pour the bubbling hot soup over
everything to warm them all back up. :yum:
Now I want a big bowl of my Won Ton Mein Deluxe! LUNCH!!!

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I also like it in my Fried Saimin, cut up into matchsticks,
and again, it will be warm.

There's a very popular dip that is made in Hawaii, it's made
with Kamaboko, never tried it though.

https://www.youtube.com/watch?v=vXkrSVrN4wY&feature=emb_logo

Love Chef Keoni --- funny, Keoni is John is Hawaiian :LOL:
 
Cold and RAINY!!!! We sooooo need the water!

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Local-Style Portuguese Bean Soup
https://www.foodland.com/recipe/portuguese-bean-soup-0
I just love Chef Keoni - HEH! Keoni is Hawaiian for JOHN!!! :LOL:

I made a batch of this soup last month, froze some and
pulled out 2 serving-sized bags to warm us up.
I don't put in nearly as much Cabbage as called for here,
nor do I use the Sambal.

ONO!!

(that's Hawaiian for Delicious) :yum:
 
Lunch was a burger and an arugula & tomato salad.


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Kathleen, have you ever tried the jarred type?
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We've enjoyed these for a number of years now.

I've not! Are they in natural juice or syrup?

They were in a too sweet syrup...wish I had rinsed or at least drained them. But, since I was dragging it all out of my desk drawer of stashed appreciation snacks...

I don't like sugary syrups. Plus, it will send my bg through the rooftop faster than a poptart.
 
I went food shopping this morning. So brunch when I got home was premade bistro spinach salad with Dijon dressing, Matlaw's small/appy size clams casino, and a slice of the strawberry tart I made yesterday.
 
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