Monday, 13 April 2015

Tempura Bento


The boys were swimming with their dad, and I was pretty sure they were going to be very hungry when they got home. So I quickly searched what I had left in the fridge and found prawn and vegetables. The idea just came up to make tempura bento because I've been longing to use my new bento box that I bought from Bento & Co.

I am really happy with the tempura batter, it is so easy to prepare, and the result is just crispy and light. The recipe is below :

Tempura batter 

Ingredients :

 3/4 cup (115g) Self raising flour
 1/4 cup (35g) cornflour
 1 cup (250ml) soda water or beer, chilled
 a pinch of salt
 Vegetable oil, to deep-fry
 Plain flour, extra, to coat
 1 carrot, peeled, diagonally sliced
 1/2 white cabbage thinly sliced
 300g green king prawns, peeled, deveined, leaving tails intact

Method :
1. Sift the flour and cornflour in a medium bowl. 
2. Make a well in the centre. 
3. Add the soda water/beer and a pinch of salt. Use chopsticks to gently whisk until just combined (do not overmix - the mixture should be lumpy). 
4. Place the bowl in a larger bowl filled with iced water.
5. Add enough oil to a large saucepan to reach a depth of 6cm. 
6. Place over high heat. To test when oil is ready, stick an unvarnished wooden or bamboo chopstick into the oil to test the heat. If the oil is hot enough, a steady stream of bubbles will issue from the submerged end of the chopstick.
7. Place extra flour on a plate. Dip the vegetables in the flour to lightly coat. Dip one quarter of the vegetables, one at a time, into the batter. Shake off any excess. 
8. Deep-fry for 2-3 minutes or until golden brown and tender.
9. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining vegetables. 
10. Dip prawns in the extra flour to lightly coat. 
11. Dip prawns in the batter, one at a time, then deep-fry for 3-4 minutes or until golden brown and cooked through.
12. Ready to serve




Inside the box :
1. White steamed rice with salmon furikake on top
2. Prawn and vegetables tempura
3. Easy thousand island dressing (mayonnaise mixed with tomato ketchup)
4. Checker apple

Similar wooden bento box :


Thursday, 2 April 2015

Easter Bunny Rolls Bento


I saw a picture of bunny rolls in Pinterest, and really wanted to make it for the kids' Easter bento this year. Even though the results were not as good as the sample picture, I'm pretty happy with the texture and the flavour. Furthermore, the boys thought the bunnies look cute enough :)



Easter Bunny Rolls Recipe
Adapted from : momalwaysfindsout

Ingredients:
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
1 egg

Method:
1. Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. 
2. Cool to tepid then add the remaining ingredients. 
3. Knead the dough. (If too thick, add more water).
4. Let it rise double and cut into 16 equal parts.
5. Baking tray lined with baking paper or a silicone baking mat and cut the ears with kitchen shears. 
6. When the dough is STILL SOFT, Make sure you smooth the edges around, so you do not end up with gremlin shaped horns.
7. The eyes can then be put in, I used black sesame seed.
8. Bake at 375° for about 10 minutes or until golden brown.

Notes : I added sausages as filling.


For my eldest son, I prepared :
1. Easter bunny sausage roll
2. "Bunny" hard boiled egg (with nori for the eyes and ears)
3. Milk jelly with nata de coco
4. Ham "flower"
5. Lettuce, carrot and broccoli
6. Watermelon cuts for recess



For my youngest son, I prepared :
1. Easter bunny sausage roll
2. "Bunny" hard boiled egg (with nori for the eyes and ears)
3. Milk jelly with nata de coco
4. Ham "flower"
5. Lettuce, carrot and broccoli
6. Vanilla yogurt for recess

This is my last post before school holiday. Happy Easter to you all...have a blessed and safe holiday!

Monday, 30 March 2015

Steamed Pork Buns Bento


Steamed buns reminded me of my childhood back in Indonesia. I'm so happy finally I can make it by myself. Here I shared you the recipe :

Steamed Pork Buns 
Adapted from Nombelina's food blog
makes : 16 buns


INGREDIENTS FOR THE DOUGH:
175 gr lukewarm water
7 gr dried yeast (1 sachet)
1 Tbs sugar
2 Tbs flavorless oil 
375 gr baozi flour or all purpose flour (I use all purpose flour)

INGREDIENTS FOR THE FILLING:
400 gr minced pork
1 cup button  mushroom, chopped
1 medium onion, finely chopped
3 green onions, finely chopped
2 Tbs hoisin sauce
2 Tbs soy sauce
2 Tbs oyster sauce
2 Tbs honey
1 tsp Chinese five spice powder
1 Tbs Shaoxing (Chinese rice wine)

METHOD :1. Dissolve the yeast into the lukewarm water. Add the sugar and flavorless oil.
2. Mix the yeast mixture into the flour with a fork, until all the moisture has been incorporated. 
3. Knead for several minutes into a smooth dough. 
4. The dough is ready when it gently springs back after pressing a finger into it. 
5. Shape into a ball and leave it to proof for an hour in a covered bowl. 
6. For the filling, pan fry the minced chicken loose in a bit of oil, making sure you break the meat into small pieces. 
7. Add the onion, garlic, chopped mushroom and green onion along with the chicken and cook until tender. 
8. Add the rest of the ingredients and allow most of the moisture to evaporate. 
9. Turn off the heat and let the filling cool.
10. Cut parchment paper into 2.5 inch squares for the base. 
11. Knead the dough briefly to knock back the air. 
12. Divide into 16 equal parts and shape into balls.
13. Roll these into thin discs. 
14. Place 1 to 2 tablespoons of filling in the center of the dough, keeping about an inch free from the edge. The filling can be slightly heaped.
15.You can bring the edges together and bunch them up. 
16. Place the buns on a piece of parchment and let them rest for about 20 minutes.
17. Steam the buns for 20 minutes in a bamboo steamer.
18. Keep enough room between the bun, because they do expand and tend to stick.
19. Let them cool slightly and serve on their own or with a bit of chili sauce.

notes : the buns can be frozen when completely cooled and can be reheated in a steamer or microwave.


For my eldest son, I prepared :
1. Steamed pork bun
2. Sandwich rolls (recipe here)
3. Corn on the cob
4. Lettuce and carrot sticks
5. Apple cuts for recess


For my youngest son, I prepared :
1. Steamed pork bun
2. Sandwich rolls (recipe here)
3. Corn on the cob
4. Lettuce and carrot sticks

5. Strawberry yogurt for recess