Bento #28

Yesterday was a long day and I had very little time to do any planning.

I decided past midnight last night that I would pack a quick and simple bento box today.

#2 is going to the library today but still requested for her bento box.

Top box: Tuna dip (tuna, chopped onions, mayo, mustard, gerkins), a box of raisins, garlic bread crisps.

Bottom box: A 'friendly' egg with a bottle of shoyu. Baked a full proof banana cake yesterday so added to the box. Popped some pop corn this morning for a change.

Bento #27

Monday morning is the best! I have the weekend to think, plan and stock up on groceries. My weekends are very busy because on Sunday's we're at church for more than half the day. Nevertheless, some compromise from family members help make my chores a lot easier.
This morning's bento box consists of Chinese styled noodles in garlic oil, shoyu, thick black sauce and pepper, topped with fishballs. In the other end are banana's with cinnamon sugar.

I was browsing through this site Salad Talk and found this recipe (10/08: Warm Chicken Salad with Mango on Baby Arugula). I improvised a little with the fruits and salad but kept to the dressing recipe (without the nuts because #1 doesn't like nuts). It turned out very delicious. The dressing combination of Olive oil, Balsamic vinegar and Parmesan cheese was excellent! I made a whole big bowl this morning and after filling their bento boxes, we shared the balance for breakfast. Mmmm....the taste is still lingering on the tongue, so nice!

I still have bananas and I'm going to try out a banana cake recipe this morning. Will post an update if successful.

By the way, the Ichigo Daifuku, after one night in the fridge turned out very nice. #2 said that the texture was 'excellent' - her own words!! Then she added, 'No so difficult to make right? Can we make another batch and color them pink?" Sigh...the things we do for our kids...coming right up - Ichigo Daifuku!

I can't afford your 'fix'!

Daughter #2 really loves Daifuku mochi. She wants the ones from Isetan because it's nicer than the ones they make at Jaya Jusco! Eh! Hello! I have to take the train down to KLCC to pick them up and they are RM12.90 for a pack of three! Two or three times seem harmless when I'm there to stock up my groceries but this 'fix' that she needs is getting out of hand!

I spoke to my friend Alice and she said that she had a recipe for "Ichigo Daifuku" (strawberry mochi). Since I had some left over Anko (red bean paste) from my Dorayaki pancakes, I decided to try her recipe.

The first try cooking the "Shiratama-Ko" (Japanese rice flour) was a disaster. It was too soft and mushy. It was very sticky and got stuck everywhere!! Ewwwww......I decided to try again instead of wasting the strawberries (already wrapped in Anko). Look at the 'cacated' picture (above) from the first attempt! #2 said that it was 'sinking' and wrinkly plus she didn't like the 'Kinako' (bean powder) which I coated it with. Such a tall order from a 15 year old! Huh!

I tried cooking the "Shiratama-Ko" again and this time with less water and slightly longer. It came out very well. Firmer and less sticky. I coated it with "Katakuriko" this time. I was quite satisfied with the result but had to have the opinion of #2. "So how? I asked". "Not bad for a first attempt, says she, but need to improve on the texture". Aghhhh....What texture? "It needs to be firmer". Okay, okay, try again tomorrow!! Hmm...(I thought to myself) Let you eat until you 'pengsan'!

On the left is the "Ichigo" wrapped in "Anko" ready to be wrapped in mochi. The taste is really very nice, the slight sourness from the strawberry is burried in the sweet Anko and mochi - the blend is just perfect.

An afterthought: Perhaps, after one night in the fridge, the Ichigo Daifuku texture would be firmer? We'll see....tomorrow....

Introduction of basic Japanese Ingredients - Part I

Sorry no bento today. The girls stayed back to study for exams. Actually #2 is having a bad sinus attack and #1 is sprouting pimples all over, so yeah, an excuse to "ponteng"!

After Judy asked about mirin in my Dorayaki post, I decided to do an introduction of some basic Japanese ingredients for the benefit of those who are interested in Japanese food but may not have had any experience or exposure to the raw ingredients.

On top is "Katsaobushi" a.k.a bonito flakes. This is used to make "dashi", a Japanese soup stock similar to what the Chinese use "ikan billis" to make soup stock, only that "dashi" doesn't have the very strong fishy smell that the "ikan billis" has.

"Dashi" is the base stock for Miso soup. Without dashi, there is no authentic miso soup. Dashi is also used for "Cawan Mushi", the egg custard. The quality of Katsaobushi in the dashi and the amount of dashi used for its recipe is critical to the flavour and texture of a good "Cawan Mushi".

Dashi is also used to make "Tamagoyaki". The rolled egg omelet. In fact, dashi is used for many purposes and in many soup based recipes like Yosenabe (a one pot dish, like our Malaysian steamboat), broth for Udon, dipping sauces for Tempura, the list is endless.

In my kitchen, I make dashi three times a week. It is very easy to make dashi and each time I make a large pot full to fill three containers which I keep in the fridge for convenience purpose.

On the right, is a bottle of cooking "Sake". It is basically brewed rice "wine" and has a 1.9-2.1% alcohol content. It's flavour is slightly salted.

Sake is normally used in recipes like "teriyaki", soups, marinades, simmered dishes and the whole works.
I normally marinate all the meats (chicken, pork, prawns) that I use for cooking in Sake.

On the left is "Mirin". It's a type of sweet cooking sauce made from fermented glutinous rice which has a higher alcohol content of than "Sake".

There are many qualities of "Mirin". Look for "Hon Mirin" which can be bought at any good Japanese supermarket.

Finally the most important of all, the Japanese Shoyu. There are two types used in Japanese cooking. One the dark shoyu and the other the light shoyu.

This should be most familiar to Malaysians as we use this in our cooking too. My mum swears by the local brewers of shoyu but I only use Kikkoman and Top Value from Jusco for my Japanese cooking. The Kikkoman shoyu is the dark shoyu and the Top Value one with the orange cap is the light shoyu. I haven't found the light shoyu in the Kikkoman range yet.

Japanese shoyu is used in most of the recipes for flavouring.

I hope this has enlightened some of you on the type of ingredients used for Japanese cooking. There are lots and lots of ingredients used in Japanese cooking and I will continue to post on the raw ingredients and it's uses if there is interest generated.

Dora Yaki recipe

Terri, this is for you! Tako-Yaki (yum-yum) recipe is up next. Need to take some photos first!

Dora Yaki

Red bean paste (Anko):

• 300 g Japanese red beans (azuki) – soak for 5 hours at least
• 220 g castor sugar (this amount makes the paste quite bland for some people, not like a sweet dessert)
  
• ¼ tsp salt

Method:
For Anko:

1. Place the red beans in a thick bottom and broad base pot and fill it up three quarters way with water. Boil for 5 minutes and drain.
2. Fill the pot three quarters way with water again, pour in the red beans and bring to boil. Simmer on small fire for two hours until the red beans are soft.
3. Remove any scum or foam along the way.
   
4. Once the red beans are soft, off the fire and drain well if there are still liquids.
5. Return the softened red beans to the pot, add sugar and stir constantly. (It might suddenly turn liquid-y when you add the sugar) Just continue to stir until it dries up again. Try to mesh up the soft red beans and add the salt.
6. Allow it to cool and transfer into small containers for use with different recipes. Keep in the fridge.

For Pancakes:
I read on the internet that legend has it that the first Dora Yaki was made when a samurai named Benkei forgot his gong (‘dora’ in Japanese) upon leaving a farmer’s home where he was hiding and the farmer used the gong to fry the pancakes, thus the name Dora Yaki.

Dora Yaki pancakes:

• 100 g plain flour (sifted)
• 90 g castor sugar
• 2 eggs
• ½ tsp baking powder
• 1 tbsp Maple syrup
• 1 tbsp Mirin
• 1 tbsp water
  

1. Beat eggs and sugar in Kenwood using ‘K’ beater (I only own a Kenwood but you can use any cake beater). Beat on high till the eggs become pale and thick. Add the Maple syrup, mirin and water and beat for a short while.
2. Fold in the flour and set aside. Cover it with cling film and stand in a warm corner for 15 minutes for it to ‘rise’ (becomes foamy).
3. Pour mixture into a jug without ‘disturbing’ it too much. (keep the mixture foamy).
4. Pour required amount onto a heated non-stick and slightly oiled pan and cook like ordinary pancakes. (until bubbles appear and flip)
5. Sandwich two pieces of pancakes with the cooked Anko (red bean paste) and you get your Dora Yaki. Enjoy!
   Daughter #2 couldn't resist THIS!
   

Bento #26

I've been wanting to make Dora Yaki again after all the pancakes I've been making for my girls. Usually, red bean paste is sandwiched between two Dora Yaki pancakes but these days you can see them being sold with peanut butter or jam. I like mine the traditional style - with red bean paste.

I planned this morning's menu very well because I only have half an hour to finish the Bento and the Dora Yaki takes about 15 minutes to 'rise'.

I got most of the ingredients ready last night for the bento and all I had to do is to quickly fry the rice with the pre-cut fillets of roasted duck meat and eggs. That I did in one kuali while boiling a small pot of water over another stove to blanch some of the vegetables. At the other end of my kitchen, I had my old faithful Kenwood humming away beating the batter for the Dora Yaki.

After some 'magical moves', I managed to get everything done on time. Ahhhh.....all packed and gone, I had to continue frying the balance Dora Yaki - this time in big pieces so that the batter will finish faster! The tiny ones were just for the Bento.

As usual, I'd sneak vegetables into their bento (like it or not) and here you can see I've skewered kyuri (partially skinned and rolled in salt and then washed to give it it's crunchiness), fish cake, baby corn and baby carrots.

I punched three stars and scattered on top of the very 'brown looking' fried roasted duck rice. Placed two pieces of mini Dora Yaki with red bean paste, three-quarters of an orange and some Indonesian layer cake a neighbor give us.

Quite happy with today's bento even though I was literally running helter-skelter trying to get it ready. *smile* *smile* *smile*

Lead free Bento Boxes

I was blog hopping last night and came across an article alert about plastic containers from China suspected of containing lead. Not one to be paranoid, but I was concerned and I remembered an article I read from Gwendomama which I thought I should share. One of her readers also alerted her on the possibility of lead in the plastic bento boxes that she uses.

Read about how she went on to purchase a test kit and tested the Bento boxes under the Clickety Click line and some others, made in Japan and found that they were lead free! At least I know someone has done some tests and it helps to set some fears aside.

Playdough for Daughter #3

Yesterday, daughter #3 asked that I make 'bluff dough' for her school experiment. "Huh? Bluff dough? I asked". "You mean play dough?" "No, that's real dough (play dough), you help me make bluff dough!"

Ouch! I'm confused here...play dough is real dough and the dough I'm supposed to make is bluff dough? Oh whatever! I surfed the net and most recipes required cream of tartar and cooking over the fire. I ran out of cream of tartar and it seemed like I wouldn't have a recipe until I came across this one:

Recipe:
1 cup flour
1/4 cup salt
1/4 cup water (add more if too dry)

Method:
Put all the dry stuff into the mixing bowl and add the water. Use the dough hook and beat to what looks like a bread dough. The 1/4 cup of water is not enough so you need to add more depending on your flour.

When the dough comes together in a lump, divide into two and add a few drops of coloring. Viola! Playdough!!

Daughter #3 came back very happy after school and declared that only two mummies in her class made 'bluff dough". The rest brought real play dough. She added that her teacher expressed disappointment that only my daughter and another girl brought 'bluff dough!'

Bento #25

Daughter #1 asked for sushi again today. Aiyah! "Enough lah, I say! Please mum, says she".

Never mind, I squeeze three pieces of sushi in her bento box (see, a bit distorted because no space). Put in some Japanese crackers that she likes to nibble on.

Yesterday, I heard my daughter telling my friend that she eats one or two pieces of sushi in between periods, that's why she can finish TWELVE pieces!

I boiled some spiral pasta and dusted with Parmesan cheese on top. In the side box is some spaghetti sauce.

In a separate box, I put some papaya in. Cut them up with cute cookie cutter!!

Bravo! Another day, another bento!!

Agedashitofu

This evening, I made Agedashitofu. This is my favourite Japanese tofu dish. I used to wonder how come this tofu had a layer of 'skin' - that was before I learnt to make this.

Apparently it's in the coating of katakuriko (starch flour). I used a block of silken tofu purchased from Jusco, wrapped it in a cloth and placed a flat metal bowl containing water on top of it to rid the water from the tofu.

After 20 mins, I cut the 'flattened' tofu into 12 'blocks' rolled it in katakuriko and deep fried it.

I made the sauce out of dashi, mirin and shoyu and heated to a boil. Take a look at the final product!

(Actually should have topped it with grated daikon but used it all up yesterday in the miso soup).

Bento #24

The 'evergreen' sushi! I prepared all the ingredients yesterday and rolled sushi for the bento this morning.

From front to back: Sakura denbu, Kyuri, pickled daikon, crabstick, tamagoyaki, simmered kampyo and ebiko, all laid on top of sushi rice and vegetables.

In the past, I try to sneak in more vegetables into their sushi and I think they have through habit, 'acquired' the taste for it. I don't get anymore complaints when their sushi or sandwiches are loaded with salad or other greens, so it's a good thing to pack food! Three cheers for Bento!

Bento #23

Today's bento is so boring! Just Cha Soba with frozen dipping sauce on the side in one box and an egg croissant and freshly baked brownies in the other. One frozen bottle of juice!

Matching colors of bento box and juice bag on the right!

Mountain of brownies - won't last long!

Dinner - Udon in broth

As usual, I cannot remember to take photos of the food I cook other than the morning bento!

Suddenly it dawned on me that I could upload tonight's dinner even though no bento!

Since there were a few more strands of Udon and some broth, I put them into a small bowl (actually I served this in a huge bowl). Topped the Udon with kakiage.

Kakiage is a mixture of seafood and vegetables in tempura batter, deep fried.

Here, I had large onions, cabbage, french beans, carrots, daikon, potatoes and prawns. The broth is very simple, just dashi, mirin, shoyu and salt to taste. Fast and easy. Hubs complimented tonight's dinner. *Smiling* Read this: Find Your Favorite World's Noodles -Japan-
"Soba & Udon"

Sad Week!

It's been ten days since I sent my maid back to Indonesia. After one year with me, we continued to have differences and many times I spoke to the agency to report "employer abuse"! Anyway, the issue is over. Mum and I have been trying to manage on our own and three girls have been very cooperative. I hope to survive until my new maid arrives in ten days time.

In the midst of all this, my good friend Deanna called early Tuesday morning and asked to meet up to have breakfast. I already had something planned but I rescheduled because she was leaving Wednesday afternoon for Abu Dhabi. We met, finished up some of her errands and had breakfast. When I dropped her off at another friend's house, she said a prayer and tears welled up in my eyes as we parted.

I could sense her excitement to meet up with her husband whom she's not seen for three whole months. She hugged me as she said "goodbye my best friend"! Till we meet again! Keep in touch! And so we shall...I sent her an e-mail yesterday so that when she reaches Abu Dhabi and logs on to the PC, I might be the first to greet her!

Yesterday mum had to rush off to Penang because her sister (my aunt) passed away on Wednesday morning! I couldn't go because of 1001 reasons - you don't want to know anyway!

Then on the news I hear that LUCIANO PAVAROTTI (link: "Pavarotti & Friends for War Child with Bon Jovi." )the Maestro a.k.a. "The King of the high C's' "has died (1935 - 2007)! It's a sad, sad day for many of his Operatic fans, including me! I remember reading in his autobiography one of his favorite quotes: "Every day I remind myself of all that I have been given. ... With singing, you never know when you are going to lose the voice, and that makes you appreciate the time that you have when you are still singing well. I am always thanking God for another season, another month, another performance."

Life is so unpredictable and so unexpected. Perhaps Pavarotti expected to die because he knew he had another type of "C" the big "C". Perhaps he even expected a miracle cure. I'm not trying to be philosophical here. I'm just 'mourning' in my own way - just blabbering along trying to make myself feel better to get out of this melancholy mood. I've linked Pavarotti to some of his memorable (may not be his best but my favorites) You Tube uploads for view. Enjoy!

Daigaku Imo (Candied sweet potatoes)

I'm sorry, there is no bento post this morning because the two girls didn't go to school.

I made this for tea yesterday - "Daigaku Imo" a.k.a candied sweet potatoes.

Ingredients:
Japanese sweet potatoes - 300 g - wash clean with skin intact.
Sugar - 4 tbsp
Water - 2 tbsp
Shoyu - 1 tsp
Black sesame seeds - 1/2 tsp - toasted

Method:
1. Dig out the 'eyes' from the cleaned sweet potatoes.
2. Cut sweet potatoes like 'fries', in long strips.
3. Steam for 5-10 minutes in steamer - check for 'done-ness' using a skewer.
4. When ready, pat dry the sweet potatoes and deep fry in hot oil until brown.
5. Drain on kitchen paper towels.
6. In a shallow non stick skillet, cook sugar, water and shoyu over medium heat.
7. Stir until sugar has dissolved and cook until bubbles appear.
8. Once the sugared sauce turns thick and has a glaze or gloss (caramelize) , turn off the fire.
9. Toss the deep fried sweet potatoes into the caramelized sugar and mix gently.
10. Quickly toss the toasted black sesame seed on top before the the caramelized sugar sets.

This is a very nice Japanese desert. Please try it.

[Daigaku Imo]