martedì 30 settembre 2008

Bento Recipe 2

This bento contains lots of things that were easy to prepare the nite before and pack up the morning after.
The top part of the bento has blanched asparagus spears sprinkled with sesame seeds and a little oil. The right hand side has some guacamole (not so much garlic since it will be eaten during lunch time at work and we don't want to kill anyone with garlic breath) sprinkled with hot habenaro pepper. And a big fat hot green pepper. I purchased small mini-pringles for dipping which didn't make it into the picture but worked out great for the guacamole.
The bottom part of the bento has Sesame chicken and ketchup for dipping. The chicken is easy to prepare. Just make a marinade of :

1 egg white
1/4 cup of soy sauce
1 inch piece of fresh ginger grated
1 small garlic clove crushed or chopped
1 tsp of sesame oil
sesame seeds

Mix all the ingredients except the seeds until you get a frothy mixture. Cut the chicken breast into bite-size chunks and throw them into the marinade. Mix well and let stand in the fridge for an hour at least.
Heat some oil in a pan (about 1/4 inch of oil) and pour the seeds into a bowl. Remove the chicken pieces and let them drip off any excess marinade, roll them around in the sesame seeds and place in the oil to cook. Cook on both sides until crispy brown. Take them from the oil and place on blotting paper to remove the excess cooking oil. Let the pieces cool down before placing them into your bento. Salt to taste.

Pretty easy if you prepare the chicken for dinner the nite before and just take a few pieces to use for your lunch the day after. Most lunches are made from left-overs or from dinners the nite before. Just make a little extra for the day after !
And here is today's bento :

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