Brown Butter Mushroom Tagliatelle

A late post of  lunch many many days ago.

Brown Butter MushroomTagliatelle

Brown Butter Mushroom Tagliatelle

This is the first time I try cooking brown butter sauce and I love how the taste of the mushroom blend perfectly with the butter fragrance.


Bento # 166 – The Mermaid Bento

This is the bento I made for my submission to BentoandCo 2013 bento contest, unfortunately  and embarrassingly I did not make it even to the final which mean I have to sharpen my skills and try harder next year.

In compliance with contest theme of Pasta, the mermaid bento was made with 3 types of pasta, for the base was brown butter tagliatelle and then some aglio olio shell pasta and lastly wholemeal spaghetti for the mermaid’s hair.  Eby fry for the body and spam for the face and body.

Bento # 166 - Mermaid Bento

Bento # 166 – Mermaid Bento

Ganbateeee….. practice more for next year 😀

Bento # 161 – Happy Sailing Day Bento

Initially I made this bento for participating in Bento&Co contest but after looking at the photo I felt it was rather lame and too simple and not meet up to the standard.  So I decided not to send it for participation and will try to make others.

Nevertheless I really like this bento,  A bunny happily sailing and enjoying  sunny day.

I use 2 type of pasta, the wholemeal spaghetti and the standard spaghetti  to create the wave/sea,  sausage for the boat and bunny bento pick.  A fried quail egg for happy sun and carrot for seagulls and fishes. And of course the Indonesia flag to represent the nationality of the bunny in the case she get lost in the sea.

Bento # 160 -Happy Sailing Day Bento

Bento # 161 – Happy Sailing Day Bento

But wait… what was that at the bottom of the sea? An ancient fish fossil? A sea monster lurking in the deep sea? Another Hollywood box office about monster attack?

Well I leave it to your imagination then 😀

Bento # 160 – Sharks Bento

My very first memory of shark  always link to the “Jaws” movie.  Sharks were evil and scary and  I remember as a child being scared of sea after watching the movie. And the the second most memorable  thing about shark was  “ Fish are friends, not food” (anyone remember this quote?) LOL….

Today bento featuring the predator of the sea made of sausages wrapped with nori and decorated with cheese placed on portion of brown butter tagliatelle. For side dish I have grilled chicken and few strawberries.

Bento # 160 - Sharks Bento

Bento # 160 – Sharks Bento

I try to cut the sharp teeth out of cheese but somehow they keep crumbling and falling when I try to stick them on the sausages so I gave up and let my sharks look solemn without the scary sharp teeth. Nevertheless I still think they look kind of intimidating.

Do you think kids will love to eat sharks bento?

Happy Tuesday all …

Bento # 137 – Little Birdie Bento

My friend Ms. Tiek, set me a target  of 250 bentos in 2013 in her New Year greetings. Hmmm… I am not sure on why 250 but instead of questioning her I just embrace the challenge. Hopefully by end of 2013  I will be able to post my #386 bentos (136 in 2012 + 250 in 2013).

Today bento is a late post  of my yesterday lunch, few homemade bitterballlen  placed on top of small portion of aglio olio angel hair pasta.

Bento # 137 - Little Birdie Bento

Bento # 137 – Little Birdie Bento

I love the breadcrumbs texture , they made the impression of soft furs of  just hatched  birdie and just right theme as the beginning of my 1st bento in 2013.

I also add some  bonito flakes to enhance the look of the bird nest.

Cheers 😀


Spicy Chorizo pasta

It’s been a while since I post something other than Bento. Well… I do eat other food as well, but sometimes I am just too lazy to grab my camera and take the picture, especially when the dish is too simple and too lame to post.

Anyway  today please find my all time fave and emergency food, pasta… and today is the Spicy Chorizo pasta.  At a glance the Chorizo looks a bit like Chinese pork sausage (lap cheong/lap chong) and this is the first time I try them (Ibought them out of curiosity because of the look) and they turn out to be good. I love how the melted fat enhance the flavor of the pasta.

Spicy Chorizo pasta

Ingredients :

  • A portion of pasta of your choice (I use 250 gr  fusilli)
  • 125 gr chorizo sausage , sliced
  • 1 red chilli, remove seed and sliced
  • 1 table spoon olive oil
  • 75 gr Parmesan + extra to serve
  • 2 eggs
  • salt and pepper

Steps :

  1. Put the chorizo and oil in frying pan over a very low heat, cook slowly until crisp.
  2. Cook pasta in boiling salted water until al dente.
  3. Crack the eggs in bowl, add  parmesan, season with salt and pepper and mix well using fork.
  4. Just before the pasta is ready, increase the heat under the frying pan so that oil and melted chorizo fat start to sizzle.
  5. Drain the pasta thoroughly and return to the pan, immediately stir in the egg mixture and the hot contents of the frying pan.
  6. Stir vigorously so that the egg cook evenly, serve with parmesan.

Happy Tuesday…

Pasta # 08 : Salmon Spaghetti with Chilli

Another pasta ala RCC ,  the origin recipe was using crab but since I still have salmon flake from my bento stash  so I substitute the crab with salmon flake.

Salmon spaghetti with chilli

Ingredients :

  • A portion of pasta – boil with salted water until al dente
  • 1 table spoon unsalted butter
  • 1 table spoon olive oil
  • 1 red chilli, chopped
  • 2 garlic cloves, chopped
  • Bunch of crab meat/salmon flake
  • juice of 1/2 lemon
  • 2 table spoon of roughly chopped parsley
  • salt and pepper to taste

Steps :

  1. Heat butter in frying pan over low heat until melted, add chilli and garlic.
  2. Once garlic started to change color, stir in the crab/salmon flake, increase the heat.
  3. Toss in the cooked pasta,  olive oil, lemon juice and chopped parsley
  4. Season with salt and pepper



Pasta # 07 : Thai style Tagliatelle

Thai style tagliatelle

I am a big fan of pasta and always stock them in the kitchen together with instant noodle as emergency food, meaning easy dish to whip for simple lunch, dinner or supper.
And as always I cook the dish based on the ingredients that I have , hence the Tagliatelle with Thai flavors.

Ingredients :

  • A portion of dried tagliatelle – boil with salted water until  al dente, reserved 4 table spoon of the cooking water.
  • 2 table spoon olive oil
  • 2 table spoon sesame oil
  • 2 garlic cloves – chopped
  • 1 teaspoon grated ginger
  • 1  red bird’s eye chilli, deseeded and chopped
  • Juice from 2 limes ( I used about 2 tablespoon of Zest)
  • 1 bunch of coriander – chopped
  • 1 bunch of Thai or ordinary basil leaves (optional)
  • Salt and pepper to taste
  • 2 pieces of black tiger prawn,peeled but leave the tail.

Steps :

  1. Heat olive oil in frying pan over medium heat, stir in the prawn until they turn pink.
  2. Add garlic, ginger, and chilli, stir for 30 seconds or until garlic starts to release its aroma.
  3. Whisk in pasta cooking water and bring to boil.
  4. Stir in the pasta and coriander with lime juice, toss over for few second until heated thoroughly, add salt and pepper to taste.

Tagliatelle with thai flavors


Pasta # 06 : Pork meatballs spaghetti.

Pork meatballs spaghetti

I love waking up late on weekend and do nothing, just lazying around. For lunch I just whip myself whatever things that I can gathered in the kitchen. So today lunch is the pork meatballs spaghetti ala RCC.

For the meatballs : Soak the bread in milk for 3 minutes, add the rest of ingredients, mix well and shape into small meatballs.  Pan fried  until golden brown.

  • 300 gr minced pork
  • 1 slice of white bread, crust removed and broken into small pieces
  • 3 tablespoon milk
  • 1 egg
  • 1/2 onion, finely chopped  (I like to stir fry my onion with dash of olive oil until translucent and let it cool for a while before add them into the pork mixture)
  • 1/2 teaspoon salt and pepper

Sauce :

  • 1 garlic clove crushed
  • 200 gr chopped tomatoes (I use yellow and red cheery tomatoes from my bento stash)
  • 2 tablespoon tomato sauce
  • 1/2 table spoon of chopped herbs (I use rosemary)
  • 2 tablespoon salted boiling water from the pasta
  • 2 table spoon olive oil

Others :

  • A portion of pasta , boil until al dente.
  • Parmesan cheese

Heat 1 table spoon olive oil in saucepan over low heat, add garlic and stir for 1 minute, add the chopped tomatoes, tomato sauce, herbs and water into the pan. Add salt and pepper to taste and let it simmer for a while. Add the meatballs and reduce the heat. Tossed in the cooked spaghetti  and the other 1 table spoon olive oil, stir well until spaghetti coated with sauce. Serve with grated parmesan.








Bento # 48 – The Mummy Bento

Bento # 48 – Mummy Bento

Today Bento was very simple and easy.

Remember the pesto fettuccine that I posted earlier? Well… this is same recipe in different form.

All I had to do was add 2 round cheese on top of Nori and then add another smaller round Nori  on top of the cheese , place another slice of Nori for the mouth and tada… Mummy Bento.

The Bento side dish were  Indonesian traditional snack called “risoles”  which is another form of spring roll with different type of skin  (the one with chilli padi) and “pastel”  which is puff filled with veggie, carrot, boiled egg.

Not sure whether this mummy Bento looks scary enough, nevertheless they taste good.

Summary of what’s in the box :

  • A portion of creamy pesto fettuccine
  • cheese and Nori for the eyes and mouth
  • 1 risoles
  • 1 pastel