Passing on some Bento Love

Went shopping with #2 yesterday and got very excited over the stuff in the picture above. Wanted to buy the lovely bento box for my girls but...*thinks, ponders, pause, some more logic thinking* NO!!

Wwwoooow!! I just had to buy it and found an excuse, heheheh, #3's little friend Gabby is celebrating her 8th birthday tomorrow. A perfect reason to buy this bento box to share some bento love!!

I love this bento box because it has a side compartment to keep the fork and spoon. I also got a pair of hair clips and a bag for her. *I'm so tempted to go get one* NO! NO! NO! *No more space*!!!!

Kabocha

I had some left over Japanese pumpkin a.k.a. Kabocha.

Found an easy recipe here and it turned out very delicious.

BENTO #65

A fast bento for this morning. Beginning of the exams before the upcoming holidays.

This bento contains a Babybel cheese, hard boiled egg and some soy sauce in the strawberry bottle. The little Hello Kitty container is packed with some chocolate. The bottom container has her regular dose of vegetables with salad cream and cheese.

Have you posted about me?

#3 came to me very excitedly on Saturday night (eve of Mother's day) and declared that she 'made' something for me. I followed her to the 'scene' and saw this.
I made you an Ocean mum! Do you like it? It's for Mother's day she exclaimed excitedly! I smiled at her and she gave me a bear hug. She used the "ello" creation system that my girlfriend gave #3 on her last trip back from Canada.

She's so sweet, always ready to give a hug and a kiss!!

I was really tired from all the cooking for Sunday's coffee morning. This was the end product.

The cheese sauce....


Mixed spices....


The Macaroni.... All sold out by mid day!!


The same Sunday morning (Mother's day), #2 also had a fund raising event for her confirmation camp. Her class had a flower sale! She managed to sell 19 bouquets and got daddy to pay for one. The obvious recipient was very happy to accept this lovely bouquet!!


#2 was very busy at Church on the Saturday and Sunday masses using her "PR" skills to sell flowers for the fund raising. Personally, I'm very proud of her for having sold the 19 bouquets of flowers raising slightly over 1K.

The reason I'm posting this is because #3 kept asking me if I have already posted about her! See, even she is reading my blog!!

Happy Mother's Day!!

Anybody who know my eldest daughter knows one definite thing - the kitchen is not her friend! I've been trying very hard to introduce and impart to her some cooking skills. Many a time, I've encouraged her and wooed her into my kitchen only to have her 'disappear' when I get a little busy.

Don't get me wrong, she's can cook, just like her 'momma' (me) we both can fry a mean egg and Instant mee is our favourite (it never ever goes wrong)! She's an amazing decorator though! She's creative and once her creative juices start oozing there's only a surprise awaiting.

I got home at mid day on Saturday and I found her busy in the kitchen. According to her, she was baking a pie. Hmmmm...she must have been very hungry or very ambitious. I saw a pot of 'something' boiling over the stove, and cutting boards with potatoes etc all over. I couldn't connect all of it because I was too tired from my morning at the market and a 3 hour formation that I had to attend that same day.

Imagining the disaster ahead and the mess that was expected, I turned around and announced that I was going upstairs to sleep. When I woke up two hours later, #1 declared that she'd baked a pie and told me to take a look at it. Fine I thought. This was what I saw!



Wow! I realized that she had made me a pie for Mother's day! It really didn't matter if she'd used ready made puff pastry or Campbell soup to flavour the chicken and potatoes for the filling. What mattered was she actually went through the trouble to do something she had no passion for.

I was touched, moved and utterly speechless at the sight of it. Seriously, I wasn't expecting what was being laid before me. Immediately, I could see the effort and love she had put into making this pie. I know her well and with her limited cooking skills, this would have been a 'do or die project'.

In the night, just before I went up to bed, she presented this to me.


I was stunned! She painted this for me. Notice the little embellishments of the dragon flies and the word "MOMMY". #1 has never painted anything more than her nails, let alone this beautiful masterpiece she'd presented me last night. (Don't get confused with the time factor here because I'm continuing my post today, Sunday, because it was too late to it finish last night)

I was awed and we got into a conversation on how she was inspired on an impulse visit to a stationery shop in Bangsar. One thing led to another and 'Picasso" evolved. She bought a plain canvas, a tray of acrylic paint (I haven't seen it yet), some brushes, the "Mommy" words and transformed them using the creative and vibrant skills she'd acquired from our crafting adventures over the years into this beautiful piece of expression. (See Dad! All our scrap booking, cupcakes icing, patchwork pieces and jewelery making hours had not gone to waste!)

I am humbled by her unassuming and sometimes lack sidale attitude. Today, I've learnt that I need to put aside my prejudice and my expectation of the people I love. Only in this way can I really cherish and experience the love and unconditional efforts in the big or small ways in which they do what they do for the love of us. If you're reading this sweetheart, thank you, I love you and most of all thank you for teaching me life's lesson in your actions.

With this, I wish all Mothers a very "HAPPY MOTHER'S DAY!"

BENTO #64

This morning, #2 asked if I could bring her lunch at school. I checked my schedule, although quite tight, I agreed. She asked for a single box bento since I was going to send her lunch. The bento below contains some blanched broccoli and carrots, coated with salad cream. Next to it is a scoop of macaroni and cheese topped with some freshly ground pepper.

I am going to sell Mac and cheese this Sunday for a fund raising event. My youngest girl will be having her "First Holy Communion" this year and the monies raised is supposed to help defray expenses for the whole year's journey of camp and activities.

I tried a 'commercialised' (cheaper)version of the Mac and cheese recipe and it turned out pretty good. There is a certain 'fish' I know who in his blog declares that "God is a funny fellow". I wasn't happy with the macaroni I bought from Tesco because of it's texture. I bought it in the first place because there was a RM2 difference from the regular one I buy from
This afternoon, when I was at Jusco, One Utama to pick up the balance of the stuff I couldn't get at Tesco, I found that the Barilla macaroni was being sold for a mere 50 cents difference more. I bought all the macaroni they had on their shelf - thirteen 500g packets would yield approximately 100 packets of cooked macaroni.

Then I saw the smoked sausages that I bought to try from Tesco going on promotion here in Jusco at an even cheaper price!! I was trilled!! I swiped what I wanted and was grinning all the way to the pay counter.

On the way I saw "Dutch Lady Full Cream Milk" on offer at RM3.50 per packet. I swiped four! Utterly satisfied with the day's haul, I remembered my 'fish' friend and how true his declaration that "God is a funny fellow".

Back to bentos!

The bento below was packed for #2's lunch. I had a piece of Unagi in the fridge that I decided to use. Unpacked it and steamed it for about 3 minutes with the sauce. Cooked some rice and packed it into a bento box. Topped it with the Unagi and added some side vegetables - tomatoes, kyuri and pickled daikon.
The picture below shows you the bento box and cover. *Sorry about the poorly taken pictures*

I had to use a furoshiki to tie the box because there is no strap that can accommodate the box.

BENTO #63

This one was Wednesday's bento. I had left over sushi rice and some salmon. I mashed up the salmon, added some mayo and stuffed them into some sushi moulds. They were shaped in triangle, heart, star and sakura flower. It's fast and easy. My daughter enjoyed the rice. In the other box you can see a layer of seedless grapes.

BENTO #62

This was Tuesday's bento. Hubs had some picture he wanted to keep in the camera and I didn't want to have to upload for a second time over seventy pictures into my computer! Finally, had permission to delete them and now I can update my overdue bentos.

I had some frozen gyoza which I fried and steamed in the morning. The side "Hello Kitty" box contained the vinegared dip. On top of the box is a wedge of "Happy Cow" salmon flavoured cheese.

In the bottom bento is a mixed vegetable and fruit salad topped with thousand island dressing.

"Tongue" Update

Yesterday, I went marketing. I was going to make brown stock so I went to the beef stall in Taman Tun market. First stall sells imported prime beef - wrong stall. Went to the next one, with all the cow carcasses hanging overhead - looked like I hit jackpot! Somehow the cow carcasses didn't look as intimidating as the pigs!!

Emily asked to check if they had cow tongue. I asked for one and do you know how much it cost?? RM28!! The pig's tongue was dirt cheap at RM1.80!! Comparatively the pig's tongue was about one third the size of the cow's tongue, multiply by three it should cost no more than RM6, after all not to say the pig has more one tongue than the cow!!! "Kaki tulang" and the tongue cost me RM78 at the beef stall.
*After cooking and slogging the whole day* At the dinner table..., there were two dishes, one pot of cow tongue and one plate of French beans. This is the conversation that followed:

#1: Mum! Is this all we are having for dinner? *looking at the two dishes in dismay*

Mum: Yeah!

#1: Errr... does it mean I have to go vegetarian tonight?

#2: *Loudly declaring* I'm going to have Natto tonight! "Cheh-cheh", you're welcome to share with me!

#3: Agggggghhhhhhh......oh no!!! Not Natto!

#1: *Squirms and wrinkles up her face* As though that is an option! Die also don't want to eat lah! Just eat the French beans only! *wrinkles up face again*

The maid walks in with another two dishes from the kitchen. The two girls stretch their necks to look at what had just landed on the table and breathes a deep sigh of relief. Finally some edible dishes.

Meanwhile hubs was already tucking into the pot of cow tongue - his reaction was like "mmmm....very good, mmmm...very good" *slaps forehead in despair* Didn't he just hear what went on over the dinner table???

BENTO #61

#2 is back to her regular activities and has less complains about the removal of her appendix. Today's bento is made up of left over penne pasta from the weekend. Mushed some salmon and mayo, topped with lots of freshly ground pepper and this tastes like a completely fresh made pasta!

Skewered her favorite fish balls, tomatoes and kyuri. Added a packet of Sniggles clown vanilla biscuits for snack.

Flavours Magazine's "Saucy Affair"

As of today, I have officially subscribed to "Flavours", a local food magazine. I was at one of it's cooking workshops today. Chef Jean-Michel Fraisse from the French Cooking School was at hand 'saucing sauces' to tantalize our taste buds!!

Below, making of brown sauce.

After two and a half hours

Cumin-scented Creme Fraiche & yoghurt sauce. I loved the colors more than the flavour.

Tatare sauce served with hard boiled eggs.


All in all, it was very interesting. If you like herbs and find that your cooking is sometimes short of a sauce or gravy, this is an excellent workshop. The Chef was entertaining and comes with a world of experience. Ask him any question and he'll have an answer for you. As he puts it "I'll bulls**t even if I have no answer". Seriously though, he is very clear and even makes brown sauce cooking look easy to attempt. Look out market, I'm coming on Tuesday to buy "Kaki tulang" for my brown sauce!!!

I got home and whipped up a chicken and mushroom white sauce for dinner. Had it with some Penne pasta. Bon Appetite!!

The Tongue!

Before I married Hubs, I was a very conservative eater. No exotic stuff for me. I'd puke! Unfortunately Hubs love exotic foodstuffs like wild animals - I shan't name any in case the wild life department decides to knock on my door!!!

To cut the long story short, I learnt to love what he loves. I learnt to enjoy the games he liked, the food he enjoyed and the lifestyle he adopted.

Three weeks ago, while the whole family was in the car he mentioned something about 'pig's tongue'. Ewww.....I am a fan of offal but no friend to the pig's tongue!! Hubs supply of pig's tongue ended with the closing of his favourite source.

I've forcibly tried it twice and wasn't much attracted to it. Hubs requested that I get my mum to cook it. Unfortunately my mum is gallivanting in some other part of the Peninsular at the moment and will not be back anytime soon.

I went marketing on Tuesday, my ears perked when I heard the lady next to me request for two pig's tongue. Then I remembered hubs request. I too asked for one pig's tongue. If I had known what I was getting into, I'd probably just have just put on my 'selective listening' skill to the max. Watching the stall owner stuff the offal into the plastic bag was a scene I wasn't prepared for!! Coming face to face with the raw, uncooked pig's tongue made me want to rescind my order!! Then I imagined my husbands 'longing' face in my mind, I put on a brave face and asked for advice how to clean and cook the 'damn ugly looking piece of meat'.

I expected something that looked like a tongue, and yes it did look like a tongue but I didn't expect an extended block of meat with an 'ear looking' cartilage attached to it!! Horrors of horrors, my stomach churned and turned!! I was stunned at how it looked and with all the fat hanging all over - trust me, it didn't look a pretty sight. Sorry for the gross descriptions, I was a little traumatized at it's sight.

But hey!! I've learnt to eat the fish eye which put many people off too, to me, it's the most delicious part of the fish head.

When I got home, I was already in distress. My new help was a wonder. She cleaned up the gross looking thing and put it into a pot of vinegared water, boiled it and continued cleaning it up. I shall end here and spare you my traumatic experience with the pig's tongue!

I searched the internet for Braised Pig's tongue and I was surprised to find that there was endless lists and methods to cook a pig's tongue.

I finally settled for this dish called Pork tongue asado in Pinoy Cook. I just followed the recipe as close as I could and the end result was amazing. When hubs tried it, he almost kissed me at the dinner table. He was raving about it and kept offering pieces of it to me. Obviously, I declined very politely. I guess in his excitement, he thought that I wanted for him to enjoy it all.

Below is a picture of the pig's tongue simmering in the pot. Hubs said to buy more the next time. Sigh....I don't know if I can do it again. I am still squirmish at the thought of it all.

Introduction of basic Japanese Ingredients - Part II

Further to my previous post "Introduction of basic Japanese Ingredients Part I", this is the long overdue Part II!

This post introduces you to two types of common seaweed. In fact, these two are the necessary and are basic ingredients for Miso soup.

Below is the hard, bark like looking seaweed called 'Kombu'. See the white stuff on the kombu? It's supposed to be glutamic acid (a.k.a. ajinomoto). Kombu is one of two ingredients in basic Dashi, the other being katsobushi.

There are various types of dashi. Ichiban dashi (first dashi) - used for soup bases, tamagoyaki or cawan mushi. Niban dashi (second time dashi) used in simmering dishes. Others include kombu dashi, shitake dashi and as gourmet as you can get by including more exotic anchovies and sardines in it for specific dishes.

Personally, I only use Ichiban dashi and Niban dashi. I don't like to use the instant granules because it's so salty and I don't like the flavour.

When making dashi, you do not wash kombu before use. You are supposed to use a wet towel to wipe it and then leave it in a pot of water to sit for a while - until it softens and open up.



The picture below shows you "Wakame". It's the 'slimy' green seaweed you get with your miso soup. It's tiny and dry and need to be soaked before use. There is also the salted 'fresh wakame' which you can purchase if you use a lot of it, otherwise you need to freeze it. It's more convenient to use the dried wakame because when you need it, you just soak some in water and it's ready.

Whilst most of the time wakame is used for miso soup, it can also be added to cucumber pickles. You can see the picture on the packet.

Ten Commandments for Those Over Fifty Years Old

I received this e-mail from a friend today. I have several years before I reach the big Jubilee but I think I shall post this on my blog to remind myself of these 'ten commandments' and how I kept nodding my head as I went down the list.

Ten Commandments for Those Over Fifty Years Old

1. Focus on enjoying people, not on indulging in or accumulating material things.

2. Plan to spend whatever you have saved. You deserve to enjoy it and the few healthy years you have left. Travel if you can afford it. Don't leave anything for your children or loved ones to quarrel about. By leaving anything, you may even cause more trouble when you are gone.

3. Live in the here and now, not in the yesterdays and tomorrows. It is only today that you can handle. Yesterday is gone, tomorrow may not even happen.

4. Enjoy your grandchildren (if blessed with any) but don't be their full time baby sitter. You have no moral obligation to take care of them. Don't have any guilt about refusing to baby sit anyone's kids, including your own grandkids. Your parental obligation is to your children. After you have raised them into responsible adults, your duties of child-rearing babysitting are finished. Let your children raise their own off-springs.

5. Accept physical weakness, sickness and other physical pains. It is a part of the aging process. Enjoy whatever your health can allow.

6. Enjoy what you are and what you have right now. Stop working hard for what you do not have. If you don't have them, it's probably too late.

7. Enjoy your life with your spouse, children, grandchildren and friends. People, who truly love you, love you for yourself, not for what you have. Anyone who loves you for what you have will just give you misery.

8. Forgive and accept forgiveness. Forgive yourself and others. Enjoy peace of mind and peace of soul.

9. Befriend death. It's a natural part of the life cycle. Don't be afraid of it. Death is the beginning of a new and better life. So, prepare yourself not for death but for a new life with the Almighty.

10. Be at peace with your Creator. For ... He is all you have after you leave this life. .............

Not for the faint hearted!!

Natto is a constant staple for #2 and I. In my home, I keep a constant supply in the freezer and it takes about 10 minutes or less to thaw. After I packed #2 her bento box, there was some mixed rice left over.

I decided to top it with a box of Natto to complete my lunch Donburi. Only Natto lovers will understand this immense LOVE for what some may term as 'smelly beans!' I only smell the loveliest of all smells - fermented Natto. Mmmmmm.........


Believe me, this donburi picture doesn't credit it's flavor!!!