During lockdown I learned about the importance of self-subsistence. Even as the country opens up, the home experiments carry on! Except for the shirataki noodles, garlic and onion, everything on this plate was grown on my balcony or made from scratch - sweet potato leaves, alfalfa sprouts, mint, my first batch of homemade tofu and the soy pulp left over from that been made into crispy okara sambal. I’ve been having bouts of feeling inadequate lately and this meal really helped me remember what I’m capable of and to be proud of it.