May 9th, Wednesday:
- Curry Rice (Pork, Carrot, Onion)
- Corn and Tuna Coleslaw (Tuna, Cucumber, Corn, Carrot, Onion)
Curry isn’t curry without spice. The yellow of curry comes from the colour of the spice called “turmeric” or “ukon”. The yellow colour of takuan pickles also comes from turmeric.
Opinion: There are many different methods for eating curry rice. The way I personally eat is to scoop up some rice with the spork, dip it in the curry, and then eat. This allows careful control over how much and what I eat in each spoonful. It is a popular method I think. The reverse of this is to take a spoonful of curry, pour it over the edge of the rice, and then scoop them both up to eat, but it is not as popular. Another method is to pour the curry over the rice. The disadvantage is it is messy: the bowl drips and the rice container often overflows trying to contain both the rice and the curry. However, it does mean your soup bowl can be filled with more curry: meaning hungry boys can nab extra curry before their peers.