When I was schooling in Malaysia, rather than taking packed lunch from home, my lunches mostly came from my school canteen which were ridicously cheap (when I look back) and comparable to street food in Malaysia. On occasion, I caught ladies working from the nearby offices sneaked into my school canteen for lunch (despite against the school policy). How disrespectful eh? Anyway, the canteen consisted of 4 -5 food stalls selling food from sandwiches, air batu campur (shaved iced with syrup and jelly) to nasi lemak (coconut rice with curry). It’s worth mentioning the hokkein mee (chilli prawn noodle soup) in my school was quite popular among residents in the area. Hence, every recess time was like a trip down the hustle and bustle of Asian street markets.
While reminiscing my childhood school lunch, I was brought to my attention by a friend that I’ve missed out on fairy bread. The girlie-girl in me is still drawn to anything that is pink as well as the sweet and mystical fairy floss. Despite running the risk of sugar overdose, I still can’t outgrow myself from fairy floss and is the reason that I’m still going to fun fairs. Age maybe a factor that stops me from dressing up like a fairy and waving a wand, it definitely won’t stop me from making fairy bread! 🙂
So, what’s your favourite childhood packed lunch?
(By the way, I really like Melissa (from the Hungry Artist)’s recipe on Grilled Portobello Mushroom Eggplant Parmesan Rounds which is chosen to be one of the seven finalists of the 2010 Cooking Light Ultimate Reader Recipe Contest (check out her blog post here).
(adapted from delicious.sweet)
1 loaf sliced white/wholemeal bread
Unsalted butter / Nutella, to spread
Pink & white 100s and 1,000s / sprinkles
1. Lay the bread on a chopping board and spread with the butter/Nutella.
2. Using a cookie cutter, cut shapes out of each slice of bread.
3. Place the sprinkles on a plate. Press the bread, spread-side down, into the sprinkles to coat. If you wish to create patterns, add the sprinkles with your fingers.