sunshine tofu bento

25 01 2010

i was so inspired by sherimiya‘s and hapa bento‘s recent sunshine bentos that i decided to make my own contribution to the theme!

my sunshine is a fried quail egg (plus about a tablespoon of extra egg white); i trimmed the “rays” with an x-acto knife and added the face details with punched nori.

this happy sun sits atop some korean stewed spicy tofu, and the rest of the box contains leftover spring rolls (from last night’s spice thai delivery), pea pods, baby carrot sticks, yellow pepper sticks, and grape tomatoes.  my sidecar has strawberry halves, some blackberries, takuwan flowers, and pomegranate seeds in a blossom-shaped food cup.

here’s a close-up of the sun:

this egg detail is actually pretty easy to accomplish, provided you don’t screw up cracking the egg and break the yolk before it hits the pan (which has happened to me on multiple occasions, since the membrane of a quail egg is so thick)!  fried egg details are super yummy, and can take many forms — i really liked susan‘s shaped egg today as well!  just make sure you cook the yolk thoroughly so that nothing scary (bacteria-wise) happens to your bento between the time you pack it and the time you eat it.

– ♥ –

my friend irina recently went to japan, and she brought me back the cutest candy bento!  it has 6 individually-wrapped candies (for use in 6 future individual bentos, mwa ha ha), including a sakura, a bunny, and a tiger.

i’ve never seen anything like it and i almost crapped myself when she gave it to me.  thanks irina!!





red riding hood bento

21 01 2010

tonight’s bento features a few new goodies i got in the mail today from a bento friend — aren’t those packages the best?!

the entire theme was inspired by the cute red riding hood baran.  love it!!!  to go with her, i made a wolf onigiri (the wolf’s face is ham, with kamaboko ears and nori eyes, eyebrows, nose and whiskers).  the second onigiri has an awesome pre-cut nori shape from a packaged set that i have coveted FOREVER!  my bento pal was kind enough to send it over, yay, thanks again you-know-who!

in the “red riding hood” tier of the box, i have carrot sticks, crinkle-cut cucumber slices, a little bit of pickled carrot, daikon and lotus root salad garnished with cilantro (in a yellow food cup), a few takuwan flowers, half of a vietnamese spring roll, and some cherries.  rounding out the “wolf” tier of the box is some cabbage, and the onigiri are stuffed with tofu and peanut sauce.  before i closed up the box and stuck it in the fridge, i wrapped the onigiri in saran wrap, which will help keep them from drying out, and help keep the wolf’s face stuck on there!

here is a close up of the predator and his prey:

in the next few days i may be implementing some changes to the layout of this blog, to better accommodate the new ad banners.  please be patient if things look a little funky!





working late (again) bento

2 12 2009

working late again, getting two motions out the door on two different cases – yikes.

turned to my old stand-by for late nights: vietnamese or thai food, and my box from hapa bento.  this combination always lets me throw things together at the last minute and still have it come out looking nice!

top left:  bean sprouts in a food cup topped with two purple carrot flowers, with four tamagoyaki slices and two halves of a baby roma tomato.  top right:  two asian pear fans, with a food cup of pomegranate seeds, kumquats on a pick, and some cherries (with their real stems left on, for once!).  bottom right:  fried rice with mint leaves and a flower-shaped container of soy sauce for some extra salt (it was kinda bland this time).  bottom left:  sauteed black mushroom with carrot and green onion accents.





lemongrass-chili tofu bento

5 11 2009

bento 34

reason #147 why i love this bento box (a gracious gift from hapa bento):  it makes all food look pretty, even when i work late and bring home leftovers from takeout.  (the takeout was yummy, btw – from xe lửa vietnamese restaurant.)

top left:  golden plum fan with kiwi slices, pomegranate seeds, blueberries, a blackberry, and grape halves.  center hole:  vietnamese spring roll.  top right:  lemongrass-chili tofu and a container of hoisin sauce for the spring roll.  bottom left:  vermicelli with sriracha sauce, bean sprouts, and a sweet potato and purple potato flower.  bottom right:  sauteed veggies (broccoli, carrot, cabbage, and celery) with snow peas and a grape tomato.





spring roll bento

15 10 2009

bento 20main compartment:  leftovers from last night’s dinner of homemade vietnamese spring rolls (mine are vegetarian — bean sprouts, cilantro, basil, tofu, carrot, and glass noodles dressed with soy sauce, sesame oil and chili flakes), with yellow beet stars added for garnish, lined with a cabbage leaf and buttressed by pickled radishes, yellow and red tomatoes.  right compartment:  leftover fried rice with a yellow beet and purple potato flower garnish.  bottom compartment:  edamame in a silicone food cup, with yellow wax beans and red carrot sticks.  not pictured: homemade peanut butter/soy/sriracha dipping sauce for the spring rolls.