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Showing posts from November, 2012

Thai bento 3

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This isn't technically my third Thai bento, but it is the third one that I've labeled as "Thai Bento" and I really didn't have another theme to follow with this one and someone wanted Thai food.  I had a few new Thai recipes that I wanted to work on so this request worked out well.


I've already professed my love for green curry. Here I went with a beef sirloin with Japanese eggplant in green curry sauce. I kind of screwed up here, I should have sliced the beef a lot thinner to keep the beef tender, that or I should have gone with large chunks of beef (probably preferrably beef short rib) and gone the slow cooker route. In this case (although everyone gave comments on really liking the dish) I felt the beef too tough and the eggplant a tad too mushy. Slow cook is the best call here since I don't eat up a burner space and can afford to stage the eggplant into the crock at the last second and get better texture.

For a salad I found a salad called Yum Hed Kh…

Asian Inspired Bento 2

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Finally getting around to posting on last week's bento. I'm finding going with an Asian theme tends to make for very quick turn around on cooking time. Preparation is key, if you can get everything chopped up and sauces done ahead of time then cooking is pretty straightforward and simple. Usually just a quick stir fry and you're done. So no narrow ethnic theme this time just a few dishes from Japanese and Chinese cooking.

For the main protein I put together this miso glazed chicken. Very simple marinade of miso, soy and brown sugar which sat with the chicken overnight. Some people will argue for shorter time saying that I'm risking the chicken to be too salty, but I used a white miso paste (which tends to be less salty) and I've done it before without much problem. So for what it's worth I did the experiment for you and overnight didn't hurt at least with chicken. As the chicken baked I boiled down the marinade and used it to glaze the chicken.

Can't h…