Poke City: Hawaii by the Quad

By Saranya Vijayakumar ’18 and Sara Surani ’18

Do you love cultural appropriation of traditional Hawaiian foods? So do we!

This week we ventured to Poke City near the Radcliffe Quadrangle and found ourselves pleasantly surprised with the poke bowls! It is similar to fast-sushi in a Subway/Chipotle-like format where you can add toppings and customize your meal as you go.

Saranya ordered the spicy salmon bowl, with edamame, mango, mango salsa, and seaweed salad, topped with crispy rice and toasted seaweed.

Sara ordered the Poke City bowl with spicy salmon, zucchini noodles, brown rice, crab meat, edamame, cucumbers, and mango salad topped with extra mangos and crunchy onions.

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Both bowls tasted a lot like deconstructed sushi–a flavor explosion of zesty seafood in exciting colors and textures. However, the key we realized, is to shake up the bowls to mix up the flavors! While Saranya mixed up her bowl, Sara decided not to. After trying both, we concluded that mixing the bowl up was definitely a better call! This not only equalized the flavors and allowed the flavorful salsas, spicy mayo, and soy sauce to permeate throughout all of the rice, but it also made each bite taste just as good as the last (instead of getting all the cucumbers or crab meat in one bite, and none in the next.) However, Saranya thought the ratio of different foods was a bit off, with way too much sushi for the fish.

Even though we didn’t order the poke-rolls (say, sushirrito??), the man behind us who did seemed very content with it!

The space was small and had a cute blue mural on the wall. The service was very helpful, and many of the people who were eating there seemed to be regulars.

Poke City is definitely a great place to try out!

Fried Rice

by Michelle Chiang ’19

We’ve all been there – you walk into the dining hall, and nothing really piques your appetite. You could settle for a salad, but that’s hardly satisfying. You could splurge and eat out, but you don’t want to spend money. What to do?

Fortunately, there’s a third option that’s ALWAYS available: make your own meal. More specifically, make your own fried rice.
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Fried rice is unbelievably easy to make. At home, my family often makes it with whatever ingredients are at hand: rice (of course), steamed vegetables, egg, leftover meat. Here’s my dhall version of fried rice.
(Feel free to add, remove, or change any part or the recipe! Everything is entirely up to you and your tastes.)

Ingredients:IMAG1067

brown rice
over-easy egg (from the grill)
vegetables (whatever’s in the dhall that day)
sesame oil
soy sauce

Recipe:

1.Dump everything in a bowl.
2. Mix.
3. Eat and be happy.
Enjoy!

Oatmeal Peanut Butter Veritaffle

by Allison Yan ’19

Veritaffles are a staple of the Harvard student diet – there’s nothing like a warm, carbohydrate – infused start to another long day of problem sets, and club meetings, and all of the other delightful things an overbooked undergraduate has to look forward to.

But sometimes, you need to spice up your Veritaffle. A plain waffle is just not enough. That’s where the amazing oatmeal peanut butter Veritaffle comes in. It’s a quick and easy d-hall hack to make your breakfast and brunches heartier than ever.

Ingredients:

  • 1 medium size bowl of the waffle mix
  • 2-3 scoops of oatmeal
  • 2-3 spoonfuls of peanut butter
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Oatmeal, cranberries optional

Instructions:

These are very straightforward: all you need to do is throw in a couple extra ingredients into the pre-made waffle batter!

1. Obtain the bowl of waffle batter. (If anyone who looks at you strangely while you’re pouring the waffle mix into a bowl, just tell them that you eat your waffles nice and raw.)

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Just the right amount of peanut butter!

2. Add the oatmeal, and mix thoroughly so there are no clumps of batter or oatmeal.

3. Add the peanut butter, and mix thoroughly once more so the peanut butter is evenly mixed into the batter.

4. Pour into waffle maker, wait those anxious 2.5 minutes, and enjoy!

 

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Slice a banana on top for good measure.

Optional Waffle Toppings:

  • Sliced banana and honey
  • Cinnamon
  • The tried-and-true whipped cream and syrup combination