Curry Chicken with Broccoli, Carrot, Potato, Onion and Baby Sweet Corn

Serve 4-6

Ingredients:

2 pcs Boneless Chicken Thigh
1 pc Broccoli
1 pc Carrot
1 pc Potato
1 pc Onion
1 pack Baby Corn
2 cans Curry with Coconut Milk Paste (small)
1 teaspoon Chicken Powder
1 tablespoon Oil
Ground Black Pepper

Method:

1. Cut all the ingredients into bite sized pieces.
2. Marinade the chicken with chicken powder for 20 minutes.
3. Heat the oil in the wok, stir fry the chicken until 80% done. Transfer it to a plate. Set aside.
4. Add all the vergetables into the wok, add curry paste and cook for 10 minutes.
5. Return the chicken into the wok with the vegetables, add a dash of black pepper and cook for 3 more minutes. Done.

My Bento # 4 - Soy Sauce Chicken, Leek & Green Bell Pepper

Cooked Rice top with Shredded Nori

Serve 1

1 bowl of Cooked Rice
2 tablespoon of Shredded Nori (the one I use is Korean )

Stir fried Green Bell Pepper

Serve 1

1/2 Green Bell Pepper
1 teaspoon Chicken Powder
1 teaspoon Oil

1. Wash and drain the green bell pepper. Remove the stem and seeds. Cut it into 4 parts then julienne.
2. Heat the pan with oil, stir fry the green bell pepper, sprinkle chicken powder evenly on top, stir fry it until fregrant.





Stir fry Leek

Serve 1

1/3 Leek (only use the White part)
1/2 teaspoon Chicken Powder
1 teaspoon Oil

1. Wash and drain the leek. Cut it into 1 1/2" length.
2. Heat the pan with oil, stir fry the leek with sprinkle the chicken powder until soften.

Soy Sauce Chicken

Serve 1

1/3 Boneless Chicken Thigh
1/2 teaspoonOil

  Marinade:
  2 teaspoon Soy Sauce
  1 teaspoon Sake
  1 teaspoon Brown Sugar

1. Wash and dry the chicken thigh. Cut it into bite sized pieces. Marinade it overnight.
2. Heat the pan with oil, cook each side of the chicken for 5 minutes until done.

Garnish with a small red chilli pepper slices

My Bento # 3 - Baby Choi Sum, Shiitake Mushroom and grilled Salmon

Stir fried Fresh Shiitake Mushroom

Serve 1

2 pcs Fresh Shiitake mushroom
1 samll Red Chilli Pepper slices
1 teaspoon Oil
1/2 teaspoon Chicken Powder
1 1/2 teaspoon Water

1. Remove the stem. Wash and drain the fresh shiitake mushroom.
2. Heat the small frying pan with oil, stir fry the mushroom with red chilli pepper, chicken powder and water until done.

Stir fried Baby Choi Sum

Serve 1

7 handfuls of Baby Choi Sum
1 teaspoon Chicken Powder
1 teaspoon Oil

1. Remove the small flowers of choi sum. Wash and drain.
2. Heat the wok with oil, stir fry the choi sum until soften.

Grilled Salmon Cubes

Serve 1

2/3 fillet Salmon
1 teaspoon Oil

  Marinade:
  1 teaspoon Soy Sauce
  1 teaspoon Sake
  1 teaspoon Mirin
  2 slices Lemon

1. Wash and dry the salmon. Cut it into 1" thick. Marinade the salmon overnight.
2. Heat the oil in a pan, grilled the salmon until done.





Arrange:

Add cooked rice to the bento box. Add toasted black and white sesame seeds. Add baby choi sum and shiitake mushroom. Add salmon with lemon peel for garnish. 

Steamed Eggplant with Minced Pork 蒸茄子豬肉

Serve 4

Ingredients:

2 pcs Eggplant
150 gram Minced Pork
1 Red Chilli Pepper (Big)
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Chopped Green onion
1 Tablespoon Sesame oil

Sauce:

1 Tablespoon Toban Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Brown Sugar
2 Tablespoon Sake

Method:

1. Cut the eggplant in around 1-2" thick. Steamed it over high heat for 5 minutes. Then transfer it on a serving plate. Set aside.
2. Cut the red chilli pepper into thin slices. Set aside.
3. Heat sesame oil in a wok, stir fry pork with sauce until done. Add red chilli pepper and stir fry for one more minutes. Transfer the pork on top of the eggplant. Sprinkle with green onion. Serve.


四人用

材料:

茄子2條
免治豬肉150克
紅辣椒1隻(大)
蒜茸1湯匙
薑茸1湯匙
葱花1湯匙
麻油1湯匙

醬汁:

豆板醬1湯匙
油1湯匙
醬油1湯匙
黃糖1湯匙
清酒2湯匙

做法:

1. 滾刀切茄子每件約1至2吋厚. 大火蒸5分鐘. 然後將茄子整齊放上另一隻上菜碟. 備用.
2. 紅辣椒切片, 備用.
3. 燒熱麻油, 先爆香豬肉, 再下醬汁炒至全熟. 加紅辣椒再炒多1分鐘. 將炒好的豬肉淋上茄子上面, 灑上葱花, 即成.

My Bento # 2 - Shrimp, Cucumber and Red Onion Bento

Serve 1

Ingredients:

50 gram Chinese Rice-flour Noodles
80 gram Cooked Shrimps
1/3 Cucumber
1/4 Red Onion
1/4 Small Red Chilli Pepper
2 Tablespoon Peanuts
Chinese Parsely for garnish

Dressing:

1 Tablespoon Fish Sauce
1 Tablespoon Lemon Juice
1/2 Tablespoon Oil
1 Teaspoon Sugar
1 Teaspoon Minced Garlic
1 Diced Small Red Chilli

Method:

1. Cook the Chinese Rice-flour noodles in a pot of boiling water for 3 minutes, then drain and set aside.
2. Julienne the cucumber. Set aside.
3. Slice the red onion. Stir fry with a pinch of salt for 1 minutes. Set aside.
4. Roughly chop the peanuts. Set aside.
5. Slice the red chilli pepper. Stir fry then mix it with the noodles.
6. When all the ingredients are cooled, put the noodles in the bento box first, then put the shrimps, cucumber and red onion on top of it. Then, sprinkle the peanuts. Garnish with Chinese parsely.
7. Combine all the dressing ingredients. Put it in a small bottle and add it into the bento evenly then serve.

Chinese Rice-flour Noodles

French Toast 法式多士

Serve 1

Ingredients:

1 slice Bread
7 gram Butter
30 gram Honey

Egg Mixture:

1 Egg
3 Tablespoon Shredded Parmesan Cheese
1 Tablespoon Milk
Dash of Salt & Pepper

Method:

1. Combine egg misture in a small retangular tray. Then soak the bread (both front & back sides) in it.
2. Heat butter in a frying pan over medium heat. Toast and cook until browned on both sides.
3. Cut the toast into bite sized pieces then add honey on top. Serve.

材料:

麵包1片
牛油7克
蜜糖30克

蛋汁:

雞蛋1隻
Parmesan芝士碎3湯匙
牛奶1湯匙
鹽、胡椒粉少許

做法:

1. 將蛋汁混合好並放在一個細長方型盤, 然後將麵包兩面沾上蛋汁.
2. 開中火落牛油煎麵包至兩面金黃.
3. 將煎好的多士切成細塊, 淋上蜜糖, 即成.

Shredded Parmesan Cheese 芝士碎