Bento 307 - JLSM

I taught this Bento two weekends ago at the Japanese Language Society. This was a mixed salad in sesame dressing.

Some bunny apples.

Pancake 'wraps' with teriyaki chicken, mushroom and salad filling.

Bento 306

#2 likes to eat 'wraps'. This was one of those bentos in a rush!





Nicely packed in a bento!

"Sometimes we gotta pick up our courage and face life"

"Sometimes we gotta pick up our courage and face life"
(something in that context...)

It's been almost two weeks (30th Sept 2010) since #1 left to further her studies in UK. Last night was the first time we'd properly had a conversation on Skype. It's been a busy schedule on the BBM the rest of the time.

Things have settled in, routines have begun and exams are expected soon. Many people asked me "why UK", why not Australia? There are so many advantages if she goes to Australia, blah, blah, blah. "To each his own", I say!

I told #1 to update her blog with some pictures, she re-directed me to a new pictorial blog which she directly blogs from her new BB. The weather has been cold and then hot, it's been a merry go round with the temperature. She's learnt to cook 'perfect rice'. A few dishes which she learnt via BBM has given her the comfort of 'home cooked food'.


"WE WOULD HAVE FEWER SOCIAL AND PERSONAL PROBLEMS IF WE COULD ONLY UNDERSTAND THAT, WHEN OUR BELIEFS ARE CONTRADICTED BY EVIDENCE IN THE WORLD, IT IS BETTER TO ADJUST OUR BELIEFS THAN TO DENY THE EVIDENCE AND CLING TENACIOUSLY TO DYSFUNCTIONAL IDEAS."

Stanovich (2004)

Bento 305

I've been trying to find an excuse to bento! Nobody wants a bento...*sigh* (so sad...).

Made this for myself today. It's "nasi ulam", some leftover "perut ikan" and a plum.



A close up picture of this delicious meal. I made the "nasi ulam" out of left over herbs from cooking chicken rendang. I don't have a recipe because I estimate my ingredients but I've linked a recipe in the top for those who may want to try it out. It's quite close to how I do it except that there's no hard and fast rule about using the specific herbs and quantities. I just estimated and improvised and each time, the "nasi ulam" is as delicious!

The "perut ikan" was a 'gift' from mum's Taichi friend. Very delicious and authentic. I haven't learnt to cook it yet. Next project to learn from my mum. *wide grin*.

Bento 304

This bento was sent to #3 at her day care center. I make it a point to send her food at least 3 times a week. Other times she orders from the neighboring Deli.

Clockwise: Campbell mushroom soup, some nests of spaghetti and tonkatsu. Cubes of orange and a small box of Mayo for the spaghetti.

Bento 303

I made this for #2 today. It was her lunch for after college. That's Caesar salad tossed in a home made sauce. I finally made Apple Strudel from an old recipe from one of Betty Yew's classes taught from her home umpteen years ago. There was also some nests of spaghetti topped with beef furikake.


A simple and delicious lunch!

It's been almost one week since #1 left for her studies in UK, with her dad to help her settle down.

God has been good and all things has traveled it's course, life goes on....

Japanese cooking class

My friend Alice who is now working in Japan used to teach Japanese cooking at a Japanese Language center down town. When she was seconded to Japan, she asked if I could help to take over the 'sinseh' (teacher) role. I was reluctant at first because of my weekend commitments but relented for the sake of helping a friend.

The Language center, JLSM offer several levels of Japanese language proficiency courses, Akido, Chirimen, Odori, Origami and other festival activities and fun.

Last Sunday, I taught Cha Soba and Gyoza. I was told that the JLSM committee members were holding their meeting at noon and was asked to help to cook extra for their lunch. Honestly, it is quite a task to make 'extra' gyoza in the short period we had but somehow all things went well and not only did the lesson finish, we managed to cook enough for lunch for another 10 people as well!

Below is the "Cold Cha Soba"


You can see the condiments laid in front of the metal tray of Cha Soba
(L-R) Sesame seeds, Spring onions, Quail eggs and a tube of Wasabi.



There were two pots of "Cold dipping sauce"



A pot of boiled Gyoza (the fried ones had long gone into the student's stomachs and take away boxes)


A pot of Miso soup.