Thursday 29 January 2009

Bento #9 - Bearish Bread

This morning, I made this Bearish Bread School Tea-Break Bento for Reyon. As I was kind of in a rush, I just made a simple and quick one as he requested bear shape bread. Luckily I have pre-cut the bread shape bread on the night before, so in the morning, I just sandwich the bread with his favour Nutella and top the surface of the bread with cheese slices as the ears and nose. And lastly, I used my newly bought mini smiley craft punchers to form the features. After the bread is done, I arrange some cherry tomatoes and grapes between the spacing in order to secure the bread from moving around and also to add more colours to the meal.

Upon seeing this when getting ready for school, Reyon even gave names to the 4 bears like: papa bear, mummy bear, ah ma bear and baby bears.......according to the different features he choose.Posted by Picasa

Tuesday 27 January 2009

Bento #8 - Bear & Sausage Grassland

This Bento preparation is getting more and more interesting. I can't believed that I am actually doing it at least more than thrice a week... Yeah!!! Keep the spirit going :) Today is the 2nd Day of Chinese Lunar New Year. After long hour of house visiting, I am too tired to cook so I decided to make something instant and simple.

Upon Reyon's request, I made this Bear & Sausage Bento. I use a bear shape pancake mould to shape the rice in order, then balanced some broccoli florets in a pot of lightly salty water and arrange them like grass at the base of the bento box. Next, I pan-fry some sausage slices and quail eggs and I used a small heart-shape cookie cutter to cut a heart-shape out of the quail egg. Lastly, I arrange some cheese stars on the broccoli and cherry tomato and grape as the crown for the bear.Posted by Picasa

Saturday 24 January 2009

Bento #7 - Bear & Baked Quail Egg

This afternoon we are having this Cod Fish Bear Shape Onigiri serve with Baked Cherry Tomato with Quail Egg and some fresh fruits. My son love to have his rice mixed with the pan-fry cod fish fillet when I mould it into any shape of Onigiri. Today, I tried to baked some quail egg using the cherry tomato as a shell base. My son is very particular with fruits and he doesn't like Raspberry as the texture is kind of soft and marshy.Posted by Picasa

Thursday 22 January 2009

Bento #6 - Ham & Cheese Bear Sandwiches

Today's Bento breakfast will be simple Ham and Cheese Bear serve with some fruits. My son loves this small tangerine which is sweet and juice compare to Strawberry which he finds it a bit sour.

I made these ham and cheese bear sandwiches using the new Pooh Cutter which I have bought a few months ago. This set of cutter come in two different ring mould which allows you to cut out the shape of the face as well as the tiny features. While I use the mini pooh vegetable cutter to cut the pooh head cheese that place on top of the tangerine. Posted by Picasa

Sunday 18 January 2009

Bento #5 - Buttermilk Cinnimon Pancakes

Recently, I am into Bento making especially designing for Kid's meals. After admiring some of the blogger mummy making those cute and fantastic bento for their kids, I also have the motivation to start my very own bento making series for my dear son.

Over the time, I have collected some varieties of assorted cookie cutters and bento accessories which can enable me to do simple bento. If you are interested in bento making you can actually grab some simple bento accessories from Daiso which they have 4 branches over in Singapore, or you can purchase other unique items online.

For this weekend snack bento, I use the animal shape cutter to cut out a few Teddy Bears and Hippo from the Buttermilk Pancakes slices then decorate the features with some cut-out cheese. I also made some Strawberries Honey Mint Sauce to serve with the pancake.Posted by Picasa

Saturday 17 January 2009

Pooh Pineapple Tarts

Gong Xi Gong Xi!!!!! Gong Xi Fatt Chai!!! In about a week time, on 26 January 2009 will be the 1st day of Chinese Lunar New Year. On this special day, all the family members, relatives and friends will get together and enjoy meals, goodies and spent valuable times together.

Every year around 1 or 2 weeks before Chinese New Year, we will always spent some time to make some Chinese New Year cookies for the family. And Pineapple tarts is always the "MUST DO LIST" because it is one of our family favourite cookies out of all the range. This year I made Reyon's favourite pineapple tarts into Pooh Face Shape and he was very excited about it. Too bad I don't have an Ox shape cutter to do Ox shape tarts despite it is the year of Ox for 2009. Posted by Picasa

Lastly I wish all reader a Happy and Prosper Chinese New Year!!!!!!

Saturday 10 January 2009

Steam Cod With Tangerine

Chinese New Year is just two weeks from today. The festival traditionally begins on the first day of the first lunar month (Chinese: 正月) in the Chinese calendar and ends on the 15th day. So for this coming festival, let me share with you one of the dish that I have prepared for my Chinese New Year Menu :) It's called Steam Cod With Tangerine and "如鱼得水" in Mandarin.

This is a very eye catching colourful dish that is full of favour. As you can see from the ingredient pictures, I actually used the New Year Tangerine as one of the ingredients because of it's wonderful colour and fragrance. The tangerine is an orange or red coloured citrus fruit and it is a variety of the Mandarin orange. The fresh fruit is also used in salads, desserts and main dishes. Tangerines are a good source of vitamin C, folate and beta-carotene. They also contain some potassium, magnesium and vitamins B1, B2 & B3. The combination of Cod and use of some Chinese Herbs will eventually brings out the natural taste of the dish with any seasonings.

There are a few versions that you can come out with using the ingredients shown in this dish. It's just a matter on how you prepare it to suit your family taste-buds. Eg. If you or your family don't like the strong fragrance of the Dang Gui - 当归片, you can omit it and it be be just like an normal steam cod dish without herbs. But since I am serving this as an individual portion, the usage of Dang Gui is only a small slice per plate just in order to fragrance the cod and cover the fishy smell......This is a very simple, and easy to prepare dish which you can do it even if you don't have tangerine, just replace it with Orange......... Posted by Picasa

Ok I will leave you with this Chinese New Year dish and I would also like to take this Opportunity to wish everyone a Happy Lunar New Year earlier just in case I am too busy to post anything till then.........

Ingredients: (serves 2)
6 Slices of 2" x 4.5" Cod Fillet(雪鱼)
2 Medium Size Prawns
1/2 Tablespoons Wolfberries(枸杞)
2 Small Slices Of Dang Gui(当归片)
2 Tablespoons Rice Wine(黄酒) or Mirin
1 or 2 Tangerines(桔子)

1. Remove the shell of the prawns and leave the tail part on, devein and cut a small opening slit at the middle of the back and push the tail through the hole bending on the belly side.
2. Slowly remove the peel of the tangerine, then cut it into thin strips and set aside. Next remove the white pits of the tangerine flesh and separate each wedges and set aside.
3. Place 3 slices of the cod fish one on top of each other but leave about 1/2 cm allowance between each slice then roll it up and place it on a small plate.
4. Next place the prepared prawn on top of the fish slices (refer to ingredient picture, 1st row - column 2).
5. Break a slice of the dang gui into half then place it on the both side of the fish pyramid, sprinkler with some wolfberries and arrange some tangerine wedges on the side of the plate.
6. Upon steaming, drizzle 1 tablespoon of rice wine on the fish, top with tangerine peel strips and steam over medium heat for about 5 minutes or till cooked through depend quantity used.
7. Serve hot with rice or as starter.

a) If you don't like cod, you can replace it with other fish fillet that is suitable for steaming, eg. Grouper - 石斑.
b) You can also omit the prawn and just purely using fish slices.
c) If you don't have Rice Wine, you can replace it with 2 Teaspoons of Hua Diao Jiu (花雕酒) instead as the taste is much stronger than the sweet rice wine.
d) You can also replace it with 2 Tablespoons of Chicken Stock if you do not wish to serve liquor to kids.

Comments from my food taster :)
* You can actually taste a few favour and fragrance in this dish. When you drink the gravy, it's full of tonic and sweetness because of the rice wine, cod and wolfberries and it's also scented with some tangerine fragrance.

*When you give a bite to the fish, it's smooth, silky and it has a combination of dang gui and tangerine peel taste which make it light and refresh.

Related Post:
1. Steam Cod Fish & Double Boil Frog Soup