Sharing my very first post as Guest Blog for Fae Twist & Tango.
It’s been a while since my last post, I have to admit that I was slacking from my blogging and cooking/bento-ing making due to one and another reason.
While I was replying to your comments I kind of feel a bit guilty and embarrassed and touched that despite my no posting , many of you still put an effort and to visit and comment. Thank you for your patience and trust… I am looking forward to get back to my kitchen and blogging the soonest I can.
In the meantime I am sharing some of the unpublished bentos I made last year. They were mostly simple normal bento (not charaben/kyaraben aka the cute character bento)
HAPPY NEW YEAR 2013 wish you all have had great holidays , recharged and now ready to conquer the world.
I am quite surprised to see some traffic despite no post for almost 2 weeks while I was away. And nothing is more perfect to start the year by thanking you all for Awards that I received while I was away. They were like Christmas present and goodies to my blog, thank you all for the love and the honor.
SUPER SWEET BLOGGING AWARD
Who don’t love sweet? I love everything about sweet, dessert and cake and this super sweet blogging award is representing everything I love 🙂
Here are the rules for the Super Sweet Blogging Award:
1. Give credit to the person who chose to nominate you.
2. Answer the “Super Sweet” questions.
3. Nominate a “Baker’s Dozen (13) blogs.
Super Sweet questions:
1. Cookies or Cake? Cake
2. Chocolate or Vanilla? Vanilla
3. What is your favorite sweet treat? Anything with caramel and vanilla
4. When do you crave sweet things the most? When I am in bad mood
5. If you had a sweet nickname, what would it be? Hmmmm…. can’t think about of one because sweet nickname won’t suits me at all
Here are a few of the sweetest bloggers I nominate
THE VERSATILE BLOGGER AWARDS
The rules for both awards are pretty much the same:
• Display the award certificate on your website. Checked
• Announce your win with a post and link to whoever presented your award. Checked
• Present 15 awards to deserving bloggers (Versatile Blogger)
• Drop them a comment to tip them off after you’ve linked them in the post.
• Post 7 interesting things about yourself.
7 Interesting things about myself
- I am busy being a farmer and hit the record of achieving level 34 in 3 weeks in HAYDAY game 🙂
- One of my 2013 new year resolution is to go to church regularly (I’ve been estranged from my religion for quite sometime)
- My another 2013 resolution is to eat more veggie and exercise more
- I am wondering whether twin is in trend, quite a lot of my friends had twin baby recently and more upcoming
- I hope to find my inner peace and live a better life in 2013
- I hope I can achieve the target of making and posting 250 bentos in 2013
- I officially kill all my plants during the holidays (I guess I only have green thumb in virtual game
Here are the Versatile Bloggers I nominate
SISTERHOOD OF THE WORLD BLOGGERS AWARDS
Here are the rules for the award:
1. Provide a link and thank the blogger who nominated you for this award.
2. Answer 10 questions.
3. Nominate 10-12 blogs that you find a joy to read.
4. Provide links to these nominated blogs and kindly let the recipients know that they have been nominated.
5. Include the award logo within your blog post.
Here are the 10 questions.
- What is your favorite color? white
- Your favorite animal? rabbit
- Your favorite non-alcoholic drinks? latte, smoothies, and bubble tea
- Facebook or Twitter? Twitter
- Your favorite pattern? Polka dotts
- Do you prefer getting or giving presents? Giving
- Your favorite number? 5
- Your favorite day of the week? Saturday
- Your favorite flower? Lily
- What is your passion? family, bento, handycrafts, decorating, movies, reading, travelling
Here are the Bloggers I nominate
With Christmas and Year end approaching, I am glad to post this Blog of Year 2012 award from Ms. liveblissful ,who was very kind to nominate me. Thank you Ms, Liveblissful, that’s very sweet and kind of you. Just so you all know, Liveblissful blog is much more than a wonderful cooking or recipe sharing blog, it also about her transition to a vegan lifestyle and her blog is everything about her experiences, recipes and food finds, as she change her life. You should check it out because they are so many healthy yet delicious stuff there and they have great photos too.
THE BLOG OF THE YEAR 2012 AWARD NOMINATION
Here are the ‘rules’ for this award:
1 Select the blog(s) you think deserve the ‘Blog of the Year 2012’ Award
2 Write a blog post and tell us about the blog(s) you have chosen – there’s no minimum or maximum number of blogs required – and ‘present’ them with their award.
3 Please include a link back to this page ‘Blog of the Year 2012’ Award – http://thethoughtpalette.co.uk/our-awards/blog-of-the-year-2012-award/ and include these ‘rules’ in your post (please don’t alter the rules or the badges!)
4 Let the blog(s) you have chosen know that you have given them this award and share the ‘rules’ with them.
6 As a winner of the award – please add a link back to the blog that presented you with the award – and then proudly display the award on your blog and sidebar … and start collecting stars…
And now my nominations to pass this blog of the year award for 2012 (before the year is over) 🙂
relaxingcooking is a psicologist with the passion for cooking.and through her work, through some experience as educator and giving cooking lessons she have learned that cooking is fun and relaxing, and that making something delicious to share with others provides a boost of confidence, that the simple act of cooking is good for MIND. Her blog is a space where we can share thoughts, ideas, recipes. Life stories and experiences. Born out of passion and pleasure to learn, to discover and experience new things.
allamix this blog is focused on the food and restaurants around New York City, you may find some posts on other locations that she have traveled to as well as some recipes that she is trying out at home.
bamskitchen currently live abroad in Asia and have many international foodie friends, from all over the world. She would like to share some of these unique cooking experiences with you. In addition, she always have hungry teenagers, which means she can never veer too far away from her kitchen- BAM”S KITCHEN. Bam’s Kitchen is a place where you can experience some very unique international dishes that even teenagers will enjoy.
thisislemonade started this blog at the beginning of 2012 after a long hiatus in diligent writing. She changed her mind about the title last week, after the first emotional roller coaster of the year and her blog is about her haven of gratefulness.
Please check this awesome blogs and I hope you will love them as much as I do.
Any Dango or Mochi fans here?
I was inspired to create today Dango bento thanks to Ms. BB who brought me a pack so so delicious and colorful dango from her Japan trip. And you can tell that I quickly finish up the whole pack over the weekend, not a single piece left for photo taking or as dessert for today bento 🙂
I color the rice with pink denbu to make the pink dango and mix steamed broccoli for the green dango. For the side dish is a portion of stir fry black fungus and dried tofu skin (it is kind of veggie dish today) 🙂
Happy Monday All! Hope you have a great week ahead!
Late posting of this yam sweet dessert which cooked by mum on the weekend.
This Yam/Taro dessert said to be the origin dish of Teochew tribe and it is known in South East Asia by different name. In Indonesia we call it Bubur Talas (Bubur = porridge , Talas = Yam), and I know some friends in Spore and Msia will call it as Bubur Cha Cha.
This sweet porridge dessert can be served both warm or cold and there are many variation to the recipe but the main ingredients are Yam/Taro.
Mum’s recipe :
- 1 big size purple Yam/ Taro -> cut into cubes
- 2-3 medium size orange color sweet potatoes -> cut into cubes
- 2-3 pisang kepok -> steamed and cut into slices
- 1 can of sweet corn -> drain the water
- 8 cup of coconut milk (mix the shredded coconut with 3 cup of water and squeeze to get 5 cups of coconut milk)
6 Tablespoons granulated sugar (to taste)
- few pandan leaves
- Steam the Yam and sweet potatoes until tender, set aside for cooling.
- In a medium / big pot, combine coconut milk with pandan leaves and sugar and cook under low heat until it boil, occasionally keep stirring the coconut milk to ensure the sugar did burn at the bottom and to ensure the consistency of the coconut mixture.
- Once the mixture start to boil, reduce the heat and remove the pandan leaves.
- Add in the steamed ingredients into the coconut milk and stir for about 5 minutes until the coconut milk boil again.
- Remove from heat
2 reasons why I made banana fritter for today afternoon snack
- Mum received plenty of fresh banana from her friend and when I visited her on the weekend I help myself and brought few pieces back.
- A friend of mine brought me the similar banana fritter snack last weekend (thank’s to Ms. Ladyrein for the snack) and it reminded me to the long forgotten snack.
This fritter is very simple to make, basically just cut the banana into 2 pieces, brush with a little corn flour, dip into beaten egg and then roll on panko breadcrumbs.
Deep fried until golden brown and serve with caramel sauce or kaya jam or any sauce of your liking or you can just consume them as what they are.
- The only thing I would like to note here is : It is highly recommended to use this type of banana : Pisang Kepok (Pisang = Banana, Kepok = is the name of the banana). I don’t know the name in English, this type of banana (pisang Kepok) is very popular in Indonesia, either for banana fritter (pisang goreng) or banana dessert (kolak pisang).
- I forgot to take the fresh pisang Kepok photo , below picture was the one I google from http://en.wikipedia.org/wiki/File:Kepok_banana_Indonesia.JPG the banana might look a bit ugly and not as nice as those other yellow banana, but believe me , they taste good.
Mum said this type of banana is good diabetic diet as it is not too sweet and contain less sugar. She love to consume this banana for breakfast and her cooking preference is steam. She will steam it for about 15 minutes until the skin turn brown and the meat soften.
Well…this bring back another memory of childhood’s food/snack.