Wednesday, August 8, 2018

MAKING BENTOS #2

Second round of making bento lunch for the girls.

Fried Fish with Chunky potato and purple sweet potato salad with mashed avocado

Crispy Fried Chicken Fingers with apple, cucumber and cherry tomatoes salad plus Banana Bread.

Moist and flavourful banana bread....using very ripe bananas.
Flour's Famous Banana Bread.. recipe by  Joanne Chang.

Soba Noddles with Eggplant and mango, okra and egg omelette. The dressing:- apple cider vinegar, brown sugar, salt, finely minced garlic, chili flakes, sesame oil. soy sauce, lemon zest and lemon juice.... adapted from recipe by Yotam Ottolenghi 

Baked cauliflowers with bacon and cheese, quinoa with mushrooms and red peppers.

Stuffed Taufu Pok with fish paste  braised with hairy melon, grapes and mantou (not in picture). 

Pan-Fried Chicken chop with Garlic Mushroom and roasted potatoes.
Deboned chicken drumsticks marinated with light soy sauce, dark soya, chinese Rose wine, sugar and ginger juice.  

 
My style Chicken Rice
I bought this kampong chicken from my friend at work who had this part-time business.   Upon opening, the packet, I saw that she  had cleaned, skinned  and cut up the chicken pieces already.   So instead of poaching a whole chicken in chicken stock, I cooked these pieces of chicken on top of the rice.  Pan-fry  some minced garlic and ginger in oil/butter till fragrant and slightly brown, dish up and set aside.  Add the washed, drained basmati rice into the wok and fry lightly.  Transfer to a clay pot and add chicken stock cover and cook till water has almost been absorbed  and quickly place the chicken pieces on top. Cover and lower heat and cook for another 5-10 minutes.  When ready to serve, remove the chicken onto plate and top with fried garlic/ginger and soy sauce and sesame oil.  Meanwhile, can make the rice balls if desire.  Serve with my sister's chilli paste.

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