Thursday, September 29, 2011

BENTO#43 - Pumpkin Bread with Ham & Egg Sandwich

Served with nori seaweed sheets, cherry tomato, baby corn & rice candy

Wednesday, September 28, 2011

BENTO#42 - Bun (Char Siew) & Sponge Cake

Served with apple , chocolate & cherry tomato

Saturday, September 24, 2011

Purpple Sweet Potato Rose Bun (Man Tau)

My sister assisted me in making this cute man tau.
Before & after steamed
Thanks to Wendy for sharing at

Recipe from Wendyywy

Purple Sweet Potato Rose Mantou

250gm steamed purple sweet potato
200gm water
500gm pau flour
1 tsp baking powder
100gm sugar
50gm shortening/Crisco
1/4 tsp salt
11gm instant yeast

1. Mash sweet potato, or blitz sweet potato with almost all the water to get a fine paste. Purple varieties tend to be firmer than orange ones.
2. With balance of water, mix with yeast.
3. Combine everything except shortening and mix to form a dough.
4. Put in shortening and knead until dough is smooth. Add slightly more flour is dough is way too sticky to handle. If the dough is sticky but can retain its form, like not slacking down, just continue to knead, the gluten just hasn’t form, there’s no need to add extra flour.
5. Cover and let dough proof until double, about 1 hour.
6. Punch down dough and knead for 1-2 minutes.
7. Divide dough into 50gm ( I use 100g) portions and form as you wish. For rose bud formation method, please read instructions below.
8. Cover and let the formed dough proof until doubled for another 45 minutes.
9. Steam on high heat for 12 minutes.

Rose Shaped Buns.
1. Make small dough balls of 15 gm (for me 16-17 gm) each.
2. Flatten each ball and roll out flat.
3. With fingers, press the sides of the circle to make them flatter and to create ripples (unevenness) .
4. Arrange 6 pieces of flattened dough, half stacking on top of each other.
5. Start rolling from the first piece on the bottom.
6. With a chopstick, saw the roll, it will roll while you saw, creating a fatter center than the sides. Eventually it will break into 2.
7. Place rose buds upright on a piece of paper.
8. Let buns rise to double and steam on high heat for 12 minutes.

*Tip : Flatten out enough dough balls for one round of steaming before flattening out the rest. Keep dough in fridge to prevent over proofing while you slowly form the rose buds. And keep the formed rose buds in the fridge(covered) to slow down the 2nd proofing while you shape. This method does take time to complete.

Friday, September 23, 2011

BENTO#41 - Purple Sweet Potato Rose Bun (Man Tau)

Purple sweet potato rose bun served with chicken sausage & tomato + grapes
Octopus chicken sausage

Thursday, September 22, 2011

BENTO#40 - Beef Burger

BEEF BURGER with tomato, lettuce and cheese. Served with jelly & french fries.

Tuesday, September 20, 2011

BENTO # 38 - Rice with Luncheon Meat & Eggs + French Bean

White rice with Luncheon Meat & Eggs + french bean. Served with jelly candy, apple & baby carrot & baby corn.

Monday, September 19, 2011

BENTO#37 - Pasta with Bolognese Sauce

  • 5 tbs cooking oil
  • 2 large onion, finely chopped
  • 1 can of button mushroom (cut into slice)
  • 1 tsp dry oregano (more to taste) or 1 tsp fresh
  • 1 can (big) tomatoes purees
  • 600g chicken or beef, minced
  • 1 tsp salt or chicken stock to taste
  1. Heat the oil. Add the chopped onion over medium heat until just translucent.
  2. ADD the minced chicken/beef to cooking pot, breaking it up with a fork. Add salt to taste, stir until cook.
  3. ADD the button mushroom, tomato purees and the oregano, salt and stir thoroughly.
  4. Served with pasta (Cook for 5-8 min- put pasta in boiling water with 1 tbs salt till pasta soft)

Wednesday, September 14, 2011

BENTO# 36 - Noodles Pancake with Bacon & Cheese

Served with apple & potato.

Thanks to Wendy for sharing her wonderful dish at
from Wendy's recipe

Noodles Pancake - Ingredient

2 packs Instant noodles of choice
100gm bacon (or chicken) or sausage
1 small carrot, grated
2 sprigs of spring onion, sliced
4 eggs
2 slices of cheddar cheese, chopped
1 pack of noodle seasonings(from the pack)
Cooking oil or butter

1. Boil a saucepan of water and cook noodles until they just loosen up, no need to be soft. Drain. Snip noodles to shorter lengths (just chop the noodles a few times, or use scissors and snip snip snip)
2. In a pan, fry bacon on medium heat until golden. Dish up.
3. Divide bacon, carrot and spring onions into 2 parts.
4. Combine one piece of noodle with half the bacon, carrots and spring onion. Put in chopped cheese, ½ tsp of seasoning and 2 eggs. Mix it all around.
5. Heat pan and put in oil or butter.
6. Pour the noodle mixture into pan and cook on medium low heat. Cover the lid.
7. When the egg in the middle looks cooked and the sides are golden, flip noodle pancake and cover and cook again until golden.
8. Repeat step 4-7 with the other piece of noodle
9. Serve warm with sweet chili sauce or any other sauces you prefer. I could just eat it like that.

BENTO #35 - BREAD MAKI with Chicken & Eggs & Strawberry Jam

Assorted bread maki - Eggs+Cucumber+ Carrot, Chicken+Lettuce+ Carrot & Strawberry Jam.
Served with Boil potato & Kiwi & Manggo fruits.