Thursday, May 3, 2012

Healthy Bento for one

Equipment: I bought most tools from Singapore at Daiso
- Lunch box
-1-2 Seaweed punchers with different expressions
- 1 bento sauce bottle
- 3-4 colourful toothpicks
- 1 rice mold for brown rice sushi
- 1 small plastic container

- 1/2 cup steamed brown rice
- 1 tablespoon Rice wine vinegar (for rice)
- 1-2 tsp Tamari sauce
- 2 boiled eggs
- 1/6  piece Japanese/Korean dried Seaweed
- 1/4 raw carrot
 - 1/4 raw lebanese cucumber
- 1/4 raw red capsicum
- Black Swan roasted garlic hummus
- 6 fresh/frozen blueberries p.s. the frozen berries take a while to thaw, I found them too soggy for bento making
- 6 fresh/frozen raspberries

Step 3
 Step 1: Cook your brown rice. Use the steam method, place 1 cup of water in the pot. Place a metal steam rack and metal container on top that contains 1/2 cup pre-rinsed brown rice and 1/2 cup water. Close lid of pot and steam on high for 10 mins, then bring to low heat and simmer for another 30 mins. Check occasionally at the bottom of the pot that there is enough water. Top up when necessary.

Step 2:  Boil eggs. Place 2 eggs in boiling water over a stove. Add salt as this prevents the shells from cracking. Boil for 10 mins and let eggs cool on the stove. Carefully peel boiled eggs and put aside for later.

Step 3: Choose an animal face sauce bottle. Pour tamari sauce in a sauce dish and use the dropper provided to fill up the sauce bottle till full.

Step 4: Open your hummus and use a small teaspoon to place enough hummus in the small container for your veggie sticks.
Step 6: The rice is not yet filled up fully

 Step 5: Once the brown rice is cooked, remove and place in a wooden/ceramic bowl. Add 1 tablespoon of rice wine vinegar and mix.

Step 6: Using a teaspoon, carefully add brown rice into the rice mold. Fill it fully to the top.

Step 7: Cover the mold with the cover and press firmly.

Step 8

 Step 8: Slowly slide the rice out of the mold container and place carefully in lunchbox. Place hummus container as well.
Step 9

Step 9 &10: Open your seaweed packet and cut a small piece of crisp seaweed (you don't require much). Place seaweed in the seaweed stamp and press firmly on a plate.

Step 11: Lift the stamp up and look for the stamped out pieces. Carefully use your finger and place it on your boiled eggs. Place boiled eggs in the center of the rice and place sauce bottle in between. Try not to crush the rice while doing this.
Step 10

Step 11

Step 12

Step 12: Spear the berries using pretty bento toothpicks. Experiment on alternate patterns, e.g. 2 raspberries 1 blueberry,  3 blueberries, 3 raspberries. 

Step 13: Cut carrot, red capsicum and lebanese cucumber into small tiny veggie sticks. The amount suggested in the ingredients list is more than is required for this bento. Save the rest in the fridge for snacking with left over hummus.

Step 13


Place veggie sticks next to container of hummus. Wait for rice to cool down before closing your lunch box. Enjoy!

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