Eating in a box

I've been working on easy to cook lunches that I can put together during the week. Usually my bentos are made during the weekend when I have a bit more time to shop, prep and cook. I like this particular bento because a lot of the work is set and forget and doesn't require a lot of active prep time which gives me more time to unwind after work. I've made Hainanese chicken in the past  (wow it's been 5 years) it's basically a poached chicken. I say "basically" but that description doesn't do the humble dish justice, it's got a lot of flavor and a great simple protein meal. Certainly, such a dish can easily be done sous vide couldn't it? After a bit of searching there were lots of different variations so apparently I wasn't the first to come up with the idea. Oh well. As I said the ingredients are simple. The top for the poaching packets: Green onion, ginger, salt and chicken breast. The bottom picture is the sauce: rice wine, soy sauc...

First bento of 2010! Very excited to get back into the groove of things, I will say 2010 has started out quite bumpy for me, so having something familiar to come back to is nice. I've got loads of new themes that I hatched up over the holidays and I'm excited to be able to try them out. So how do I kick of 2010? With a little trip to Singapore! Singapore cuisine is heavily influenced by it's neighbors and it's history. Many of the dishes I sifted through, I've had variations of growing up with just a few changes here and there. Many of the ingredient changes show heavy influences from Thai, Indian, and Malaysian cuisine. It is interesting to see these ingredients fuse together and taste the resulting dishes. There's easily several bentos worth of cooking I could do to explore further, but I gotta get on with this post! Hainanese Chicken with Rice is probably the most common street food you'll find in Singapore, it's extremely popular and has several vari...