Colour: black
Abundant Sides
I find that BBQs with more than one meat item hard to finish – especially if Yvan’s in charge. With lamb and sausages from the local butchers, it’s hard not to eat it all (but very easy to make the attempt!) In an effort to balance the meat I had bought bean sprouts which I […]
Pork Vegetable Roll
One staple I seem to find in lots of the japanese bento blogs are a meat roll that contains a small checkerboard of carrot and (probably french) bean. Similar to the bacon rolls I’ve done, this time I went the whole hog (excuse the pun) and used pork loin cut thin. These wrapped around the […]
Yaki Onigiri
When I heard that you can toast up rice balls I had to try it right away – and it was great! The crispy soy sauce-salty parts make up for the lack of oil as with fried rice, and it’s easier to eat too. Considering that the yaki onigiri was to be ‘finger food’, I […]
Ganmadoki & Onigiri
I wanted to try out some vegetarian sides and came across ganmadoki, though I think mine are a tad on the ‘dark’ side. They consist of tofu and a bunch of other ingredients, and stem from vegan buddist cuisine. This was surprisingly a good feed despite being vegetarian, though I’d rather stick to the real […]
Rocket Sprouts
We let the rocket in the backyard go to seed last year, and were amused how almost the entire garden bed was peppered with tiny rocket seedlings. At this time, it is easier to identify the rocket from the weed and the best time to thin them out. Though, I couldn’t really bare to just […]
Hosomaki Picnic
Ideally, picnic or travel food should be picked up without utensils and have little to no packaging – you might not be able to have a stable surface to eat off when you’re on the go. I aimed to see what things can be made for such occasions, perhaps if I can ‘accidently’ have a […]
Gochujang Tofu
Homemade gochujang was used to season the tofu, then it was fried in a oil seasoned pan. I’m not sure if I can trust how authentic the gochujang was but it gave good flavour to the tofu. Lunch contents: plain rice with hijiki and spring onion (more under the top layer of rice), cucumber, carrot […]
Hikiji Rice
Trying to be a little more healthy, I tried adding hijiki to slightly vinegared rice – white rice is notoriously high carb and low fibre. It would of been better to have grated carrot too, in retrospect. In the end however, I would always favour my plain white rice! Lunch contents: Sushi rice mixed with […]
Prawn Wraps & Hijiki
Making large batches of spring rolls always ends up with leftovers of either the filling or the wrappers. When you are determined to use all the filling then you will always have wrappers lying around. As a pain it is to defrost them for use you need to use them as soon as you can […]
Springy Springroll
A ‘Spring Roll Spring’ Bento – or more like ‘Spring Spring Roll’ Bento? The garden has started to regain its lush state, with the sorrel pushing young leaves and chives with an early start. The local greengrocer too had local carrots, purple broccoli and cabbages, the later fodder for spring rolls and the (home-made) kimchi […]