Another pretty girl joining the pretty girl series bento. Today girl have a very unique and yummy afro style hair.
Bento # 133 – Afro hair girl bento
I did not cook the bento, it was made of bought out steam chicken rice from nearby eating place (Indonesian Chinese style called “Nasi Tim”), my part merely to rearrange the minced chicken on top of the flavoured steam rice to resemble the afro hair and decorate them with nori and turn it into this pretty girl.
For the side dish I have the also bough out fried meatballs (Baso goreng).
In case is you are intrigued with this pretty girl series, you may also like the other bento in this series
My mum always make sweet dessert as our snacks on the weekend and I grow up liking and associate them as my comfort food. Today I am sharing one of my fave sweet dessert, bubur ketan hitam.
Bubur ketan hitam is the Indonesia name for Black Glutinous Rice Deesert , literally is translated as : Black Glutinous porridge. And this type of sweet dessert can be find easily in many South East Asia countries, it have several different names and cooked in a rather similar way.
- 250 gr black glutinous rice
- 2 liter water
- 100 g sugar (to taste)
- pinch of salt
- pandan leaves , tied into a knot
- Coconut milk : 150 ml coconut milk + some pandan leaves ,cooked with with 1/4 tsp salt until simmer, set aside to cool.
- Rinse the black glutinous rice until the water is clear.
- Boil water with pandan leaves a pinch of salt over high heat and when the water starts steaming, add glutinous rice.
- Lower the heat to medium heat and cook for about 60 – 90 minutes uncovered until the grains started to break and water started to thicken. You may add water from time to time to adjust the thickness of the mixture (different heat can resulted to different result of mixture thickness).
- Remove the pandan leaves and add sugar to taste, simmer for another 15 minutes.
- Remove from heat and let cool.
- Serve warm with coconut milk.
Black Glutinous rice dessert
Glutionous rice dessert with coconut milk
This is actually my 2nd attempt in making them,and the recipe above had been modified to get the result as shown at the photos.
The first time I fail because I use the wrong type of black rice and did not add more water , resulted to glutinous sticky rice instead of the smooth porridge like shown at the photo.
Living in tropical country we only have two seasons, the hot and the rainy. And starting this week we are officially into rainy season .
One of my favourite thing to do during this cool and cloudy day is eating warm and sweet dessert . For my comfort food today I made “Tau Suan” aka “Split green bean sweet soup.”
It is a popular Chinese sweet dessert and can be easily found across Asia and it taste very good to goes with “You Tiao/ You Char Kway/ Fried dough fritters), one can eat it as breakfast, dessert, noon snacks or even supper. In Indonesia some vendor sell it with a little of coconut milk as additional topping.
This is the first time I made this Tau Suan (get the recipe from mum) and was quite surprised that it is quite easy to cook .
- 150 – 200 gr of split green bean/mug bean
- 2-3 pieces of pandan leaves, washed and tied to a knot
- 50 gr sugar (mum suggest to use rock sugar for better taste, but since I don’t have rock sugar then I use normal white sugar instead)
- 500 ml water
- Thickener : 50 gr sweet potato flour mixed with ½ cup of water
- 1 fried You Tiao (split the set into 2 and cut with scissor into 0.5 cm width)
- Coconut milk (optional) : cook 20 ml coconut milk + 30 ml water + pinch of salt
- Soak the bean in water until expand, about 1 hour, drain, rinse with cooked water and drain again.
- Steam the beans until they are cooked/soft but not mushy.
- In a pot, cook the water and pandan leaves , add rock sugar when water start to boil and stir until sugar dissolved.
- Reduce the heat and add the steamed beans, stir for about 2 minutes.
- Stir in thickener slowly until the mixture reach the thickeness according to your liking , let it simmer for a while and turn off the heat.
- Serve with fried you tiao or drizzle coconut milk into the soup (I forgot to buy you tiao, therefore my version only have Tau Suan with coconut milk).
Today Bento is a very Chinese style, despite the theme is the western.
The Frankenstein was made of Chinese TeoChew olice rice, said that the rice was mix with Teochew preserved black olives , which is known to stimulate appetite and aids in the process of slimming.Though I am not really sure on the aiding slimming process part, it is delicious for sure. The side dish is the Samsui style steamed chicken with ginger sauce (I not included the ginger sauce in the bento)
Said that in the past due to low income, Samsui women steam the chicken without much seasoning and dipped the chicken in ginger sauce before consumption. The ginger sauce is a fragrant and tasty compliment to the chicken. Ginger and sesame oil, as believed by the Chinese, removes excess wind from the body.
Oh a quick note, I did not cook the rice nor the chicken, all were the take away from yesterday dinner from “Soup Restaurant”. My only contribution was decorating the olive rice to resemble Frankenstein 😉
Bento # 79 – The Frankenstein bent
Indonesia is embracing a long holidays starting tomorrow Aug 17 until Aug 23, it was a combination of National day holiday as well as Eid al Fitr Moslem New Year.
So to all Indonesian friends and readers, Happy Holiday to all of you!!
Today dish is a stir fry Chinese Japanese version of pepper steak , recipe was adapted from http://justonecookbook.com/blog/recipes/pepper-steak-with-potatoes/
I substitute the sliced beef with sliced pork bacon and omit the doubanjiang (don’t have this sauce in my stock) and below is the result.
Pepper Steak with Potatoes
Below please find the copy paste of the Original recipe from justonecookbook
- 3 Tbsp. sesame oil
- 1 russet potato, cut into strips, peeled and cut into strips
- 1 green bell pepper, discarded seeds and cut into strips
- Sea salt
- Freshly ground black pepper
- 1 pkg sliced beef (“Komagire” or “Shabu Shabu” from Japanese market, or flank steak and sirloin steak would work too), cut into strips
- 2 Tbsp. oyster sauce
- 1 Tbsp. cooking sake
- 2 tsp. soy sauce
- 1 tsp. doubanjiang
- ½ tsp. sugar
- In a wok, heat 1 ½ Tbsp. sesame oil over medium high heat. Stir fry potatoes first. When they are wilted, add green peppers and stir fry. Sprinkle salt and pepper. When they are cooked, transfer to a plate.
- In the same wok, add 1 ½ Tbsp. sesame oil and stir fry the meat.
- When the meat changed color, put the potatoes and green peppers back in the wok.
- Add seasonings and mix well to coat with the sauce. Serve immediately.
July is another important month to me because I have 2 family member (Mum and younger brother) and a very good old friend (Dugia) celebrating their birthday. So before the month is over, here is the birthday bento to celebrate their joyful day…
As usual in Chinese tradition, a noodle represent a long life and one should have noodle in her/his birthday. I remember when I was young, mum always prepare red egg (hard boiled egg dyed with red color) so it’s my turn to prepare the egg for her though they were not dyed into red color, instead I turn them into three busy bee (should dye them to yellow but I don’t have any natural ingredients available) to represent the birthday fellow being happily and actively flying in the garden of joy.
I also have a big 2 level birthday cake for them to share, and each person got their own birthday gift.
Bento # 69 – July Birthday Bento 1.0
Bento # 69 – July Birthday Bento 1.1
Bento # 69 – July Birthday Bento 1.2
In summary on what’s in the box :
- A portion of egg and vegetable fried noodle decorated with quail eggs and baby corn
- 3 quail eggs+ nori + slices almond for the bee’s wings
- 2 piece of pancake stacked and decorated with strawberry and pocky
- Strawberry and Dragon fruit decorated with cheese -> birthday presents
Happy Birthday to you… happy birthday to you… Happy birthday Happy birthday…Happy birthday to you…
Today bento is another pig theme but in a more masculine shape, the boar.
The 2 boars were made of hard boiled egg cooked in pork stew and soya sauce (Mum cook pork stew with eggs and tofu, and as usual I took the advantages and bring back a little portion for my stash at the fridge).
Cut the egg into 2 and made a small cut at the edge to form a nose and keep the cut part for the ears and tusks. I use the sliced ham from my fried Lotus root with mushroom dish for the eyes, decorated with black sesame seed.
Below please find the photos 🙂
Bento #65 – Boar bento 1.0
Another angle with closer look to the boars.
Side dish was Fried lotus root with mushroom that I cook and posted earlier today.
Bento #65 – Boar bento 1.1
I received my package from Bento& Co this morning and immediately use the Kokeshi bento box for today Bento 🙂
Bento # 63 – Back to School Bento
Been wanting to make the back to school Bento since Monday because this week is the 1st week of children going back to school and I have many proud mum friends posted their children photo in their first uniform so I kind of encourage to cheer for the kids as well.
So before the week is over, I am using the last piece of my fried mantou, the pandan flavors and convert it into the school bus. Cut the bun 3 slices ,the thicker slice for the bus body, another thin slice for the window frame, top part for the wheels and other decorations, then decorated the bus with piggy and bunny food pick as passengers.
What’s in the box :
- 1 fried mantou – pandan flavours
- 1/2 slice of pork bak kwa (chinese pork jerky)
- Milk and cheddar cheese for the alphabets
- 2 fried stuffed tofu
- 1 thin roll of egg tamagoyaki + parsley, cut into 3 pieces
- A small portion of seaweed salad (bought from Korean minimart) – sprinkle with a dash of toasted sesame
- Lettuce and cherry tomatoes
Happy Friday and wish all of you have a great weekend.
Bento # 61 – Giraffe Bento
After a great success of using Mantou for the previous angry birds bento, I am tempted to experiment more using the same ingredient.
On top of maximizing the nice color, me personally also love to eat fried mantou, so from time to time I always stock them in my fridge for breakfast or snack. I prefer to buy fresh mantou from a bakery or any Chinese restaurant instead of the frozen pack from supermarket. Today Giraffe was made from 2 pieces of fried mantou, 1st mantou was deep fried until the color turn golden yellow and I deliberately extend the frying time for the 2nd mantou for a deeper brown color to decorate the giraffe
After cooling the mantou, I slice the 1st mantou into 3 layers with same thickness and use the top part which still have the skin and the roundish shape for the giraffe’s snout. For the remaining part of the mantou, I shape them into giraffe’s face and neck.
Then I thinly slice the 2nd mantou top part and set them aside to make the giraffe’s eyes, mouth and nose holes , as well as the giraffe’s spots. For remaining part of the mantou I shape them into the same face and neck shape as the 1st mantou and then stack them under under to make a sandwich. Since I like to eat my mantou with sweet condensed milk, I brush some milk in between the mantou instead of using any jam or butter.
What’s in the box :
- 1 golden yellow fried mantou- shaped into giraffe’s snout, face and neck
- 1 golden brown fried mantou – shaped into eyes, mouth, nose holes, and giraffe’s spots
- 1 Cookie decorated with cheese
- A bunch of blanched string beans (use a little salt) – and cut into leaf’s shape
- Oranges and cherry tomatoes
Happy Monday everyone !
Father : Why do they need a catapult, they are birds, right?
Daughter : These birds … they don’t have wings
Father : No wonder they were so angry…
The above was a conversation between Detective Danny Williams (aka Danno) with his daughter Grace in an episode of Hawai 5 O series.
Today I present you the healthy angry birds bento as breakfast.
Bento # 55 – Angry Bird Bento
What’s in the box :
- 1 piece fried mantou (chinese steam bread) – for the yellow bird
- 1 piece Kiwi – for the pigs
- 2 strawberries – for the red birds
- Nori and cheese and carrot for eye brows, eyes and beaks.
Happy Wednesday !!!