Easy peasy bento:  

  •  Bacon & Cheese roll
  • Salad tossed in light honey mustard dressing with boiled egg, slices of avocados & cheddar cheese

since we will be returning back to Singapore soon, i’ve been frantically trying to clear all the non-perishable food that i’ve purchased over the last few months. i totally forgot about the pack of aburaage (fried beancurd skin); they were sitting right at the back of the kitchen cabinet beneath a pile of canned baked beans.

so, i decided earlier this week to prepare a bento that consist of inarizushi just so that i could use up the aburaage (and also my new 2-tier lunchbox that i picked up for only $2.50!! yayy!! i’m glad i did not give in to temptation & purchase one from ebay which would easily cost me 5x the price).


the wordings on the box says “Happy fruits is very delicious. I will eat this and will become fortunate all together!” How’s that for engrish!?!?


The inarizushi were topped with spinach & egg omelette rolled up to resemble a tamagoyaki. I do not have a tamagoyaki pan so i’ve used my regular round frying pan which works the same.

It would be boring to have just inarizushi for lunch, so i made some onigiris too with salmon mayo as fillings. I thought the onigiris were a little on the dry side and I would prefer it to be a little moist with a touch of flavour on the rice.


 now i had better remember to use up those baked beans!!


This was an easy lunch to prepare and it took me under 20 mins in the morning to put together:

  • ‘4 Cheeses’ pasta from Continental brand
  • grilled salmon on the George Foreman Lean, Mean, Grilling Machine
  • mini croissant from the supermarket
  • small container of Kewpie mayo to complement the fish

We are having Mantou with braised pork for lunch tomorrow.

In Singapore, this dish is commonly known as Kong Bak Pao. Here’s the version of my Chinese Hamburger lunch, packed in a 1L Lock & Lock container.

On the left – 2 mantous with braised pork belly.  

On the right – an egg that was braised together with the pork and a store bought red bean mochi (Japanese rice cake) for dessert.

This was a lunch that I prepared a week ago and forgot to blog about it.

We enjoy having zaru soba as it is very easy to prepare & the cold dipping broth is simply appetizing!

To complement the soba, I prepared some side dishes too:

From L to R,
 – champagne leg ham (i’m happy that i found those skewers at the Spotlight Party store!!)
 – teriyaki beef
 – prawns siew mai (shumai)

I remember having オライス  once at Takashimaya’s foodhall. I think the key is in the  omelette, cooked on the outside yet creamy & moist on the inside. Here’s a video i found on youtube of someone preparing the dish:

 Of course i tried to re-create what i saw on the video…


 well, i managed to make the fried rice but wait a minute… where’s the egg? Let’s not talk about my failed attempt. Look what i made instead… (improvise, improvise, improvise!)


The eggs are nicely rolled up and cut it into 3 portions and secured it with a plastic skewer. Next to the egg, there are some popiah (spring rolls) that I made last night. Instead of the usual deep fry method, I had it oven baked.. not as yummy but definitely healthier. And lastly, sliced avocado & tomato wedges.


K’s lunchbox!

I made myself a bento for today too although i’ll be having it at home.


My star!!


Today I prepared 2 lunchboxes to be eaten with at his workplace as we were going to play golf after that. Unfortunately, it rained and we managed only 2 holes. Anyway, I had the whole morning to prepare lunch, much to my delight.


I made カレー ライス.

Both boxes had the same dishes except that mine has the cute うさぎ (rabbit) divider that S sent from Spore. Behind the divider is a soya sauce egg. Egg was medium boiled and gently tapped with a teaspoon all over the shell and cooked in soya sauce (1/4 c soya sauce, 3/4cup water & a dash of Chinese cooking wine) to get the marbled look.

No fancy decoration in K’s lunchbox. I’ve only used a grass divider to prevent the curry from messing up the rice & egg.


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