Cooking Sefie
Bit of a cooking entry, since I haven't caught you guys up on my bento-ing recently.
Left tier: Grapes, peanut snacks
Right tier: Roast pumpkin, meatball open sandwich, with cheese and pizza sauce
Top tier: Oven-fried chicken, broccoli, rice, cucumber stars
Bottom tier: Grapes, liquorice allsort, soy sauce fishie, peanut snacks
Left tier: Liquorice allsorts, grapes
Right tier: Oven-fried chicken, cashews, homemade vegetarian pizza
Top tier: Prawn tempura, snow peas, rice, soy and lemon fishies
Bottom tier: Grapes, peanut snacks, cashews
Top tier: Rice, snow peas
Bottom tier: Liquorice all sort, soy and lemon fishies, grape tomatoes, hard boiled egg
Left tier: Bee hoon (vegetarian vermicelli noodles)
Right tier: Watermelon, peanut snacks
Firstly, I harvested some lemons, and marinated the pork in lemon juice and dark soy sauce. I put the rice cooker on, and started soaking the vermicelli in cold water.
I then chopped up vegetables with my beloved santoku knife.
We have onions and snow peas on the left (for the lemon pork), mushrooms, carrots and more snow peas for the bee hoon. In the bowl is watermelon.
Heat sesame oil, garlic and ginger (about 1 tsp of the garlic and ginger), stir fry until fragrant, then add the vegetables. Cook until the snow peas go bright green.
Add vermicelli noodles, prepared as per the packet. Mine say to soak them in cold water for 15 minutes, then drain. If I'm making this for bento, I usually cut the vermicelli with scissors to make them easier to pick up with smaller utensils.
Add soy sauce, and any additional flavourings you may like. I just used dark soy and chilli flakes this time. I have added stuff like kecap manis, honey, lemon juice or sweet chilli sauce in the past.
Let cool, then pack in bento! One packet of vermicelli, and small handfuls of vegetables (I used 4-5 mushrooms and snow peas, and half a carrot) should make enough for two bento meals.
If you don't want to see cooking meat, look away now!
Washed the wok, heated some normal oil and sauteed the onion.
Added the pork, and reserved the marinade. I started boiling the kettle too.
Why? To cook some snow peas!
Then tried to decide what to watch over dinner. I decided on chibi!Potter over psycho!Uma.
After the pork was mostly cooked, I added the rest of the marinade to reduce a little. I could have poured it all in at the start, but it's hard to see when the meat changes colour with such a dark sauce.
Optional step - when the pork is done, reserve some of the sauce in the wok, and add some rice to stir fry. This is called "sinagag" in tagalog - basically, you add some extra flavour and texture to the rice by cooking it in the same sauce as your main dish.
Sunday dinner, with watermelon for dessert!
And I'll leave you with this outside the cut...
One of my famous chocolate amigurumi cakes. I stuck a magnet on the bottom, so it's holding up my grocery list on the fridge.
Left tier: Grapes, peanut snacks
Right tier: Roast pumpkin, meatball open sandwich, with cheese and pizza sauce
Top tier: Oven-fried chicken, broccoli, rice, cucumber stars
Bottom tier: Grapes, liquorice allsort, soy sauce fishie, peanut snacks
Left tier: Liquorice allsorts, grapes
Right tier: Oven-fried chicken, cashews, homemade vegetarian pizza
Top tier: Prawn tempura, snow peas, rice, soy and lemon fishies
Bottom tier: Grapes, peanut snacks, cashews
Top tier: Rice, snow peas
Bottom tier: Liquorice all sort, soy and lemon fishies, grape tomatoes, hard boiled egg
Left tier: Bee hoon (vegetarian vermicelli noodles)
Right tier: Watermelon, peanut snacks
Firstly, I harvested some lemons, and marinated the pork in lemon juice and dark soy sauce. I put the rice cooker on, and started soaking the vermicelli in cold water.
I then chopped up vegetables with my beloved santoku knife.
We have onions and snow peas on the left (for the lemon pork), mushrooms, carrots and more snow peas for the bee hoon. In the bowl is watermelon.
Heat sesame oil, garlic and ginger (about 1 tsp of the garlic and ginger), stir fry until fragrant, then add the vegetables. Cook until the snow peas go bright green.
Add vermicelli noodles, prepared as per the packet. Mine say to soak them in cold water for 15 minutes, then drain. If I'm making this for bento, I usually cut the vermicelli with scissors to make them easier to pick up with smaller utensils.
Add soy sauce, and any additional flavourings you may like. I just used dark soy and chilli flakes this time. I have added stuff like kecap manis, honey, lemon juice or sweet chilli sauce in the past.
Let cool, then pack in bento! One packet of vermicelli, and small handfuls of vegetables (I used 4-5 mushrooms and snow peas, and half a carrot) should make enough for two bento meals.
If you don't want to see cooking meat, look away now!
Washed the wok, heated some normal oil and sauteed the onion.
Added the pork, and reserved the marinade. I started boiling the kettle too.
Why? To cook some snow peas!
Then tried to decide what to watch over dinner. I decided on chibi!Potter over psycho!Uma.
After the pork was mostly cooked, I added the rest of the marinade to reduce a little. I could have poured it all in at the start, but it's hard to see when the meat changes colour with such a dark sauce.
Optional step - when the pork is done, reserve some of the sauce in the wok, and add some rice to stir fry. This is called "sinagag" in tagalog - basically, you add some extra flavour and texture to the rice by cooking it in the same sauce as your main dish.
Sunday dinner, with watermelon for dessert!
And I'll leave you with this outside the cut...
One of my famous chocolate amigurumi cakes. I stuck a magnet on the bottom, so it's holding up my grocery list on the fridge.