Unpublished bentos

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In the meantime I am sharing some of the unpublished  bentos  I made last year.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)

Bento #  - FLowers bento  Bento # 100 - Pork Charsiu

  Pratice Bento1

Practice Bento5



Starting the 2013 with Love and Awards

Hello friends,

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.


Who don’t love sweet? I love everything about sweet, dessert and cake and this super sweet blogging award is representing everything I love 🙂

Thanks to Ms. Kz and Fae for nominating for this award, that’s very and super sweet of both of them.


  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







Another love and award from Ms. Kz and Daisyandthefox  , since both awards were under same same with different logo, I decided to combine and post both of them at the same time.

versatilebloggernominations  versitle-blogger

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

  1. I am busy being a farmer and hit the record of achieving level 34 in 3 weeks in HAYDAY game 🙂
  2. One of my 2013 new year resolution is to go to church regularly (I’ve been estranged from my religion for quite sometime)
  3. My another 2013 resolution is to eat more veggie and exercise more
  4. I am wondering whether twin is in trend, quite a lot of my friends had twin baby recently and more upcoming
  5. I hope to find my inner peace and live a better life in 2013
  6. I hope I can achieve the target of making and posting 250 bentos in 2013
  7. 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






I received this very warm award from  Marsha and Ms. Kz


  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.

  1. What is your favorite color? white
  2. Your favorite animal? rabbit
  3. Your favorite non-alcoholic drinks? latte, smoothies, and bubble tea
  4. Facebook or Twitter? Twitter
  5. Your favorite pattern? Polka dotts
  6. Do you prefer getting or giving presents?  Giving
  7. Your favorite number?  5
  8. Your favorite day of the week? Saturday
  9. Your favorite flower? Lily
  10. What is your passion? family, bento, handycrafts, decorating, movies, reading, travelling

Here are the  Bloggers I nominate






Blog of the year award for 2012

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.

Blog of the Year Award 2 star jpeg


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.

5 You can now also join our Facebook group – click ‘like’ on this page ‘Blog of the Year 2012’ Award Facebook group and then you can share your blog with an even wider audience.

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.



Bento # 109 – Colorful Dango bento

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 🙂

Bento #109 – Colorful Dango 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!

Yam/Taro dessert (Kolak Talas / Bubur Cha cha)

Yam and sweet potato dessert

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

Steps :

  1. Steam the Yam and sweet potatoes  until tender, set aside for cooling.
  2. 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.
  3. Once the mixture start to boil, reduce the heat and remove the pandan leaves.
  4. Add in the steamed ingredients  into the coconut milk and stir for about 5 minutes until the coconut milk boil again.
  5. Remove from heat



Banana Fritter (aka : Pisang goreng)

Banana Fritter

2 reasons why I made  banana fritter for today afternoon snack

  1. 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.
  2. 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.

Notes :

  • 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.

Pasta # 04 : Spicy Tuna Spaghetti

Today is Valentine day,  though  I am not someone who  will go all the way to celebrate this “love declaration day” yet I am inspired to cook something  with Valentine theme for  lunch and Bento.

I spotted a can of tuna in chilli tomato sauce that I bought last weekend and decided to make a spicy tuna pasta. Spicy??? some of you might think that it is not the right food for the romantic occasion,  but then again it was not meant for a romantic candle light dinner and the reason why I choose this because I want to decorate my pasta with flowers made from cherry tomatoes (have them for almost a week and it turn out that I was rather busy last week and  don’t cook as often as usual so I am afraid they will get spoiled soon).

Ingredients :

  • Pasta of your liking (I am using spaghetti), cook al dente.
  • 1 can of spicy/hot tuna
  • 1/2 table spoon of chopped garlic
  • few pieces of shallot (sliced thinly)
  • 1-2 pieces of  red/green chilli (sliced thinly)
  • few cherry tomatoes (cut into small cubes)
  • few cherry tomatoes (peel the skin for tomato flowers)
  • Salt
  • Pepper

Steps :

  1. Stir fry the shallot with some olive oil until translucent and fragrance.
  2. Add garlic and chilli stir for a while until garlic turn golden yellow and then add the tuna.
  3. Season with salt and pepper ,  add the diced tomatoes and let the them  simmer for a while and lastly  reduce the heat and toss in the pasta.
  4. Mix well and serve while still hot.



Tips : Since I only plan to eat small portion of this dish, I dish up the tuna in a separate container and only toss them proportionally with my pasta portion.

With this I can save and keep the rest of the tuna for eating at later time.