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Archive for the ‘seafood’ Category

Uh, hard to guess what’s in this bento, right? <.<;
*coughs* anyway. I just recently learned about Cajun and Creole cuisine and got this nice seafood gumbo recipe from an online friend that I had to try out :D It came out quite tasty!
Gumbo with jasmine rice, parsley and carrot decoration (GUMBO :D). That should be more than enough food for lunch already so the small container only has some yoghurt mixed with lemon juice for stirring into the gumbo and a muffin and some grapes for breakfast.

Same for the BF. The M stands for his initial.

It really got quite yummy…

…quite, quite yummy. :D It’s a very basic recipe that can technically be made with any meat, but I had alaskan pollock and shrimp in mine, plus fish stock I had prepared earlier and frozen.

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Bento #167

This bento contains a lot of leftovers from various meals during the weekend.
Raw corn-on-the-cob flowers on fried tofu (hidden), carrots, and fried breaded squid on chinese cabbage.
The upper layer contains rice with sweet-n-sour sauce.

BF’s bento contains the same, plus a toffee.
His sweetnsour is supposedly in the shape of a heart, but you can’t really tell… oh well.

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Bento #149

Bottom layer: Pad Thai with prawns, mungbean sprouts and cabbage, salad leaf and spring onion decoration.
Top layer: Chocolate pudding with whipped cream and red currants, grilled zucchini slices, homemade beansprout kimchi.

I’ve taken to making mung bean sprouts at home – they grow especially fast and well in the shelf above my fridge, where it’s dark, nice and warm. Experimenting with some different sprouts as well, so expect more sproutiness to show up in my bentos soon!
The grilled zucchini were an afterthought – I was going to put a dumpling in instead but the bento looked so monotonous and colourless to me. So I remembered that I was actually supposed to follow the 4:3:2:1 ratio and added some veggies instead. (There is actually quite a lot of vegetable in the Pad Thai – I “stretch” the noodles with thinly sliced cabbage to make it healthier – but you can’t see it.)

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Bento #131

Not as colourful today, but rather comfort food.
Tom Yum soup with prawns (I actually didn’t have the proper chili paste so it’s not as red as it should be), rice, some veggie wontons and a few sugar snap peas and a cherry tomato for decoration.

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Jumbled and mixed together Spanish-ish food, in no particular order:

  • Mini Spanish potato omelette wedges
  • Grilled prawns on spits
  • Feta-stuffed olives
  • Balsamico glazed roasted mushrooms
  • Grilled green asparagus
  • Raw yellow bell paper and grape tomato quarters
  • Aioli and salsa (both storebought, sadly! Homemade tastes so much better :( )
  • Grilled potato wedges (hidden under the aioli)
  • Salad leaf and spring onions as deco

*gasps for air* I think that was all now.

And a gratuituous second picture because I thought it looked spiffy:

;)

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There was a challenge on my bento community, and the theme was Sci-Fi TV shows. I love Sci-fi, so I had to participate – and not once, but three times even!

I was so impressed by the bento of Leiji Matsumoto’s character Queen Emeraldas posted on JList that I set out to do a Queen Millennia from the series of the same name after all. This was my BF’s bento today (well, the photoworthy part of it).

Face done with sushi rice colored with a tiny drop of gochujang; Hair from omelette; Body is a riceball with Nori, the deco is red bell pepper, nori and cucumbers.

Avocado, cucumber and egg sashimi surrounding some sushi rice with an inari cutout.
Cat container with wasabi and leek mayo, hollow tomato with miso ball. Not shown: Soy bottle, prepacked miso condiments

…and if you can’t recognize this one, you have lived under a rock in the 80es. Hint: why does the cat have a sweatdrop?

Saffron&seafood risotto with peas and spring onion deco; more seafood; Parmesan in the bowl; candy.

Character(s) from Doctor Who, of course. Not too happy with how the Dalek came out, I had trouble shaping the riceball the way I wanted.

I also have the feeling I’m more suited for the pretty arranging of interesting components than for the riceball sculpting. Just too practically minded!

Oh, and I seem to be nearing a 100 (posted) bentos! That’s not counting some boxes I was not proud of and breakfast posts.
Wonder what I’ll make for the big 100?

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Mmm, sushi. I like to make sushi on sundays – it’s the only day where I can safely spend lots of time on cooking!
I would love to make mini-temaki sushi rolls for bento, but I fear the nori will get soggy… :(

Big compartment: Maki rolls (California and leek-mayo-avocado-cucumber), tamagoyaki, a pickled ginger rose with wasabi hidden underneath, miso balls with leek and seaweed.
Small compartments: Inarizushi, frozen mango and strawberries for dessert.
There is also a big fish bottle of soy because I like having a lot of condiments.

Inarizushi is the way my friends hooked me on sushi. The sweet-tasting, delicious tofu pouches are just the right thing for somebody cautious of the taste of nori and unused to the delicate taste of the other ingredients. Talk about a flavour bomb!
After that, I got to try vegetarian kimbap: Kimbap is Korean rolled sushi, which is usually stuffed with a LOT of ingredients of different tastes, most of which are slightly pickled to increase the taste.
And after that, of course, it’s a slippery slope…

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