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In Pacific Island communities, serving food in coconut shells is a practical tradition reflecting environmental sustainability and resourcefulness. It's common to see meals presented in these natural vessels, symbolizing a harmonious balance with nature and a commitment to minimizing waste. This custom also adds an authentic touch to the culinary experience, rooting it deeply in island heritage.
Black rice: 1 cup
Broccoli: 1 large head, cut into florets
Avocado: 1 ripe, sliced
Tofu: 200g, pressed and cut into cubes
Mango: 1 ripe, diced
Red chili: 1 small, finely chopped
Lime juice: 2 tablespoons
Soy sauce: 1 tablespoon
Maple syrup: 1 tablespoon
Salt: to taste
Olive oil: for frying
Begin by thoroughly rinsing the black rice until the water is clear. Cook the rice with a pinch of salt and enough water to cover it. Once boiling, reduce the heat to a simmer for 35 minutes, then remove from heat and let it sit, covered, for an additional 5 minutes. Afterward, fluff the rice with a fork.
While the rice is cooking, steam the broccoli florets until they become tender yet still retain their bright green color, which should take about 5 minutes.
Heat some olive oil in a pan over medium heat. Fry the tofu cubes, seasoning with a little salt, until each side turns golden brown and crispy, approximately 10 to 15 minutes.
For the salsa, combine the diced mango, finely chopped red chili, lime juice, soy sauce, and maple syrup in a bowl. Toss well and adjust the balance of sweetness or acidity as per your preference.
To assemble the bowl, place a layer of the cooked black rice at the bottom. Add the steamed broccoli and avocado slices on top, followed by the crispy tofu.
Garnish with the mango salsa, drizzling it over the contents of the bowl. If desired, add extra slices of red chili to enhance the spice.
Serve the bowl immediately to savor the blend of textures and vibrant flavors.
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