Contents of Missy E's Bento Box:
Contents of Prince D's Bento Box:
The trick is to make the omelette very thin and with the help of mayonaise to paste everything together so that the rolls don't open up during the slicing of the sushi. This Bento box content is very light and reminds me of summer colors!
Curry's Bento box was simple to make this morning. Stir fried a pack of Udon noodles with grated garlic and dark soy sauce. With the warm weather, Curry tends to have less appetite for rice and meat, hence salmon pan fried with sesame seeds and eel sauce was a lighter option. The omelette was filled with turkey ham that was rolled up flatly and cut to slot into the Bento box. I hate to see gaps in my Bento and completed the box with baby carrots and stir fried shredded cabbage. It might look alot of food in one lunch box, the fact that all are mostly light and non-fatty tells me that Curry can definitely finish this and doesn't come home rushing for dinner!
1)Preheat oven to 400F. Line large cookie pan with parchment paper.
2)Sift the flour, baking soda, baking powder and salt together. Whisk in the sugar. Sprinkle the oregano into the flour mixture.
2 small beets, skin peeled & boiled for 35 mins till slightly tender
1 green apple. skin peeled & diced to small cubes
1 pack mixture of Green salad leaves
2 to 3 tbsp balsamic vinegar
Juice of 1 lemon
1)Half the boiled beets and slice to thin slices.
2)Mix the apple chunks with the lemon juice.
3)Using a big stainless steel bowl, put all the apples into it and layer with some salad leaves and layer with beets slices. Spoon in 1 tbsp of the balsamic vinegar and pepper and mix with tongs.
4)Repeat with the remaining salad leaves, beets and balsamic vinegar and toss evenly.
5)Plate into serving dish, cover and refrigerate for at least 1 hour before use.
Serves : 4 persons
Contents of Missy E's Bento Box :
Quail Eggs, garnished with poppy seeds and carrot;
Ham on Rice, garnished with nori, tomato & mayo;
The origin of this dish is Cantonese as it uses a great amount of the soy sauce and you can easily order this dish in any Hong Kong eateries, which is usually cooked together with the beef tendon. After 2 hours of cooking, the texture will soften but retaining the chewiness of the tripe and the dried orange peel is very important as it rid the lingering smell of the tripe. I made a vinegared chilli dip to go along with the dish, which complements it very well and if hot fiery chillis is not your choice, try grated ginger with vinegar. I heat up the vinegar in the microwave before pouring it over the chilli as it brings out the spiciness of the chilli.
3 lbs beef tripe, cleaned with salt and boiled for 30 mins
5 cloves of garlic pulp, leave unsliced
2 large knob ginger, sliced (about 1/2 cup)
5 Star Anise
3/4 cup dried Tangerine peel
2 tsp Chinese 5 Spice powder
2/3 cup soy sauce
2/3 cup dark soy sauce
3 cups water
2 tbsp sugar
1)Heat 1 tbsp of cooking oil in a cooking pot. Pan fry the garlic and ginger for 1 min.
2)Add in the tangerine peel, star anise and 5 spice powder. Stir to mix and let sit for 2 mins.
3)Add in the beef tripe pieces and coat with the spices. Close the lid and let sit for 5 mins.
4)Pour in both types of soy sauce and add water. Turn up the heat to boiling.
5)Add in the sugar and stir to combine. Turn down the heat to medium and let simmer for 2 hours. Check every 25 mins and turn the tripe upside down every time to get an even cooking and coating of the soy sauce.
6)After 2 hours, remove and cut with kitchen sears and taste. If it is chewy but easy to bite into, it is ready. If not, continue to simmer for another 20 mins. Cut into small strips with the kitchen shears.
7)For the vinegared chilli dipping sauce : take 2 or 3 red small chilli pepper and slice into small chunks. Heat 3 tbsp of vinegar and pour over the chillis. Serve with the beef tripe.
Serves: 5 persons