Little thrills, little trips, little ideas

Hubby Bento #21 – Couleurs des fleurs d’été

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Www.ongling.com

Pardon my French (for any grammar mistake if any, a little rusty…>ω<) for the title of this bento.

I did not have time to do grocery early this week, however managed to make my husband lunch box with left-over ingredients in the fridge, which include a small portion of cabbage (unused from a steamboat dinner we had few days ago), a small capsicum (sitting in the corner of my vegetable compartment for a week already), a frozen lamb steak, half cut frozen squid and 1 fish cake (both left overs from the steamboat too). This is the advantage of making bento for 1 or 2 persons as the portions used are small so its a good way to clear out the remaining food in the fridge.

In this box, I prepared:

Cabbage carrot kinpira
Recipe is similar to lotus root kinpira, just replace the lotus root with chopped cabbage.

Fried Capsicum with lentil quinoa stuffing
I made multiple cuts into one end of the capsicum’s skin about 3/4 way so it will open like the petals of a flower with the other end still intact. The lentil quinoa stuffing recipe is similar to the lentil quinoa patties I made previously. I filled up the capsicum with the stuffing and fried the capsicum in vegetable oil over medium fire until the stuffing turned light golden brown, probably about 4-5 minutes. Pretty quick.

Grilled Lamb steak with rosemary
I simply seasoned the lamb steak (about 150 grams, thick and round) with some salt and pepper, put a few springs of rosemary and 2 crushed garlic on a hot pan with little oil and placed the lamb on top of the herbs. Cooked each side for about 4 minutes on medium high heat. Its medium-done, light pink on the inside.

Squid, sujiko salmon roe & mashed potato mayonnaise salad
This is pretty easy. I made some semi-mashed potato salad with mayonnaise, mirin and sour cream. Mixed in some steamed chopped squid, 1/2 teaspoon of salmon roe for salty crunchy texture and carrot pieces from the kinpira.

Mixed Onigiri rice with mashed purple sweet potato

Tomago-yaki and fish cake skewer

I tried to make the colours of the food “POP”  to compensate for the “old” ingredients used. Anyway, my husband did not notice a single difference since he never check what foods in the fridge except for his fruits and candies.

I apologise if my recipes here are a little scrappy as I am really trying to keep myself awake now writing this post, its past midnight here. Too sleepy….zzzzzzz.

Nevertheless, I hope you enjoy this post. Good night from my side of the world…..

Author: ongling

Hi, I have been making bento lunch boxes for my toddler son for a year. Its a challenge everyday to think of new bento ideas to excite him. The creations are endless and took a lot of trial and errors. But most importantly, his bento lunches must deliver 3 key goals: exciting presentation (eye appeal), exciting tastes (texture & ingredients) and exciting adventures (dare to try; food play). Recently, I started making my husband lunch bentos too for work after he got envious of seeing beautiful bentos prepared by Japanese wives on Japanese TV network. I am learning and picking up skills from many talented bento makers everyday to improve myself. Here are some of my creations I would like to share with you. Apart from bentos, there some travel stories and little things i enjoy doing related to food and culture in this blog. So enjoy and share your thoughts with me.

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