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

Oyakodon 日式親子丼

Oyakodon

Ingredients:

1 pc Boneless chicken thigh
1/2 pc Onion
2 pcs Egg
2 stalks of Chinese parsley
1 bowl Hot steamed rice

Stock:

40 ml Water
1 teaspoon Hondashi
1 tablespoon Soy sauce
1/2 tablespoon Sake
1/2 tablespoon Sugar
1/2 tablespoon Mirin

Method:

1. Mix the stock well in advance. Set aside.
2. Cut the chicken thigh into 1" pieces.
3. Slice the onion into quarter inch slices.
4. Cut the Chinese parsley into 1" pieces.
5. Whisk the eggs lightly. Do not over whisk, in order to keep its silky texture.
6. Pour the stock into the frying pan. Heat the pan, add the onion evenly and cook for 2 minutes until the stock is boiling.
7. Add chicken and cook until done. Then, pour 2/3 egg mixture evenly into the pan. Cover with a lid and simmer for 10 seconds.
8. Remove the lid, then pour the rest of egg mixture evenly in the pan again. Sprinkle the Chinese parsley evenly on top. Turn off the heat. Lid on and simmer for another 10 seconds.
9. Put the hot steamed rice into a bowl. Then place the chicken egg mixture on top of it. Serve.


日式親子丼

材料:

去骨雞肶1隻
洋葱半個
雞蛋2隻
芫茜2棵
熱飯1碗

汁:

水40毫升
烹大師海鮮素1茶匙
醬油1湯匙
清酒1/2湯匙
糖1/2湯匙
味醂1/2湯匙

做法:

1. 先將汁料拌勻, 待用
2. 鷄肶切1"厚
3. 洋葱切粗絲
4. 芫茜切1"長
5. 雞蛋輕拂, 不要用太大力拂
6. 將汁料倒在煎pan內. 開火後平均放下洋葱, 煮2分鐘至滾起
7. 下鷄肶煮至熟透後, 平均倒入2/3蛋液落煎pan, 加蓋焗10秒
8. 揭蓋, 將餘下之蛋液平均放落煎pan, 灑下芫茜, 熄火, 加蓋再焗10秒
9. 將熱飯盛上碗中, 然後將煎pan內的餡料舖上飯面, 即成

蒸豆腐豬肉雞蛋 Steamed tofu, pork and eggs

材料:

豆腐150克
免治豬肉70克
雞蛋4隻
芫茜20克

免治豬肉調味:

雞粉1茶匙
醬油1茶匙
麻油1湯匙
胡椒粉1茶匙

雞蛋調味:

雞粉1茶匙

做法:

1. 將一隻碟放在豆腐上面加壓約30分鐘, 擠出水份, 然後用薯茸棒將豆腐搗爛至泥狀, 待用
2. 免治豬肉下調味拌匀, 待用
3. 雞蛋加入調味一起拂匀, 待用
4. 芫茜切碎, 待用
5. 將豆腐、免治豬肉、雞蛋及芫茜拌匀, 然後放上深碟
6. 用大火隔水蒸約10分鐘即成

Ingredients:

150 gram Tofu
70 gram Minced pork
4 pcs Eggs
20 gram Chinese parsley

Seasoning for minced pork:

1 teaspoon Chicken powder
1 teaspoon Soy sauce
1 tablespoon Sesame oil
1 teaspoon Ground white pepper

Seasoning for eggs:

1 teaspoon Chicken powder

Method:

1. Place a plate on top of tofu for 30 minutes in order to press out its water. Then use a potato smash to smash the tofu.
2. Seasoning the minced pork. Set aside.
3. Whisk the eggs with seasoning. Set aside.
4. Chopped the Chinese parsley finely. Set aside.
5. Mix tofu, minced pork, eggs and Chinese parsley well and place it in a deep plate.
6. Steam over high heat for about 10 minutes until done.

將豆腐壓出水 Press out water from tofu

薯茸棒 Potato Smash

未蒸前 Before steam

蒸好後 After steamed