Skip to main content

Bento #4 For Hubby

::: Today's Bento Menu :::
Lady's finger blanched in soy sauce
Sauteed zucchini
Pan-fried fish fillet (hidden)
Rolled pork with carrots and beans (hidden)
Brown rice with radish pickles

::: Today's Bento Menu For My Mom:::
Lady's finger blanched in soy sauce
Sauteed portobello mushrooms with asparagus
Pan-fried fish fillet (hidden)
Rolled pork with carrots and beans (hidden)
Steamed Japanese sweet potatoes rounds
White rice with rice sprinkles

Recently I have seen an improvement in my cooking. Finally, after so many years at it! Geez ... Well, I am proud to say that I am able to cook at least 3 dishes in one session and doing all that in under 90 minutes. Not a very glorious accomplishment to most, but it is to me. I realised that it all boils down to being very organised in the head! Planning is everything. Mise en place, my dear.

Anyway, I have been tasked by my sister to take charge of my mom's lunch today and so I have woke up early to prepare something special. It is hard to cook something special for my mom, cos she is a great cook. The only edge that I have is that I can pack a neat bento for her. Hope that she likes her lunch today.

It is really fun packing bento boxes, unfortunately I am not a very creative person. When packing, my mind is always thinking how the person who is going to eat the lunch would think of the presentation and food. Hubby even teased that I am overdoing it with the rice sprinkles and he won't be caught dead doing these. If he were to pack, he would most likely just do it ala-caifan (菜饭) style. Duh ...

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to