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bumblebeeappletree · 2 years

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I wanna share with you 6 amazing & easy bento box ideas! If you are thinking that making Japanese bento is hard, please try these recipes! You can make both main dish and side dish very quickly with this!

【CHAPTER】

00:00 Ponze Butter Salmon Bento

2:55 Teriyaki Chicken Bento

5:42 Chicken Fingers Bento

8:11 Flavored Ground Chicken (3-Color Bowl) Bento

10:07 Pork Cutlet (Tonkatsu) Bento

12:54 Sweet Chili Shrimp (Ebichiri) Bento

#Bento #LunchBox #EasyJapaneseCooking

Recipe: https://misosoup.site/6-easy-20-minut...

BGM: MusMus

1. Ponze Butter Salmon Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Ponzu butter salmon

・2.8 oz (80g) Salmon

・1 tsp Butter

・1-2 tsp Ponzu sauce

Rolled omelette

・2 Egg

・Salt and pepper

・1/2 tsp Oil

Snap peas

・1.4 oz (40g) Snap peas

・Salt and pepper

・1/2 tsp Olive oil

Honey mustard carrot

・0.3 oz (10g) Carrot

・Salt and pepper

・1/2 tsp Grain mustard

・1/2 tsp Honey

Topping

・Pickled plum

・Shiso leaves

・Cherry tomato

======================

2. Teriyaki Chicken Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Teriyaki chicken

・5 oz (140g) Chicken thigh

・Salt and pepper

・1 tbsp Potato starch or Corn starch

・1 tsp Oil

Teriyaki sauce

・1 tbsp Sake

・1 tbsp Mirin

・1 tbsp Soy sauce

・1 tsp Sugar

Soy butter spinach

・1.7 oz (50g) Spinach

・2 tsp Corn

・Salt and pepper

・1/2 tsp Soy sauce

・1/3 tsp Butter

Miso carrot

・0.7 oz (20g) Carrot

・Salt and pepper

・1/2 tsp Miso paste

・1/2 tsp Mirin

Topping

・Lettuce

・Boiled egg

======================

3. Chicken Fingers Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Chicken fingers

・5 oz (140g) Chicken tender

・Salt and pepper

・2-3 tbsp Flour

・1 tbsp Parmesan cheese

・1-2 tbsp Water

・3 tbsp Panko (Bread crumbs)

・Oil for deep-frying

Broccoli salad

・1 oz (30g) Broccoli

・2 tsp Dried bonito shavings

・1/2 tsp Soy sauce

Topping

・Lettuce

・Cherry tomato

・Worcestershire sauce (for chicken fingers)

======================

4. Flavored Ground Chicken (3-Color Bowl) Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Flavored ground chicken

・3.5 oz (100g) Ground chicken

・1/2 tsp Grated ginger

・1 tbsp Soy sauce

・1 tbsp Sugar

・1/2 tbsp Sake

・1/2 tbsp Mirin

Snap peas

・1.4 oz (40g) Snap peas

・A pinch of Salt

・1/2 tsp Sesame oil

Scrambled egg

・1 Egg

・Salt and pepper

Topping

・Red pickled ginger (Beni-shoga)

======================

5. Pork Cutlet (Tonkatsu) Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Pork cutlet

・2.8 oz (80g) Pork loin

・Salt and pepper

・1-2 tsp Flour

・1 tbsp Beaten egg

・2 tbsp Panko (Bread crumbs)

・Oil for deep-frying

Cabbage and carrot pickles

・0.7 oz (20g) Cabbage

・A pinch of Salt

・1 tsp Rice vinegar

・1/2 tsp Soy sauce

・A pinch of Sugar

Topping

・Lettuce

・Mini rolled omelette (use the rest of beaten egg)

・Worcestershire sauce (for pork cutlet)

======================

6. Sweet Chili Shrimp (Ebichiri) Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Sweet chili shrimp

・3.5 oz (100g) Shrimp

・2/3 tsp Potato starch or Corn starch

Sweet chili sauce

・1.5-2 tbsp Ketchup

・1/2 tsp Rice vinegar

・1/2 tsp Sake

・1/2 tsp Soy sauce

・1/2 tsp Sugar

・1/2 tsp Stock powder (chicken or any other kind)

・1/3 tsp Doubanjiang*

・1/3 tsp Grated ginger

・1/3 tsp Grated garlic

・1 tsp Minced green onion

*If you don't have Doubanjiang, please use miso paste and a pinch of chili pepper.

Thin omelette

・1 Egg

・A pinch of Salt

Carrot salad

・0.7 oz (20g) Carrot

・1/2 tsp Sesame oil

・1/2 tsp Soy sauce

・1/2 tsp White sesame seeds

・A pinch of Salt

Topping

・Broccoli

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themessykitchen · 1 year

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sweet chili shrimp

#sweet chili shrimp #seafood recipes #seafood #shrimp #spicy food #recipes #healthy recipes #healthy eating

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daily-deliciousness · 2 years

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Thai chili shrimp lettuce wraps

#shrimp #avocado #chili sauce #healthy recipes #food #dinner #lettuce #thai food #asian food #sweet chili sauce #lettuce wraps #appetizer #seafood #foodporn #delicious #cooking #food photography #foodgasm #recipe

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comfortspringstation · 11 months

Photo

Grilled Sweet Chili Lime Shrimp

#grill #grill recipes #shrimp #grilled shrimp #sweet chili sauce #sweet chili lime shrimp #shrimp recipes #grilled shrimp recipes

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randi-samsonsen · 4 months

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Sauces and Condiments - Sweet Chili Thai Sauce

This sweet chili sauce makes a great stir-fry sauce and savory dip for spring rolls. It's an easy to make homemade condiment with simple ingredients.

#sweet chili thai #shrimp #chili sauce #feta #spring rolls

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byeolgirl · 1 month

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A PROGRAM OF A HEALTHY DIET

(with idea)

- inspired by Korean idols !

By: ★﹕byeolgιrᥣ﹒

"Take care of yourself, That's the priority, You can only recieve love if you love yourself, I hope you think of yourself as a priority, Then people around you will love you"

- Jang Wonyoung

Breakfast:

1. Overnight oats with almond milk, chia seeds, sliced banana, and a drizzle of honey.

2. Whole grain cereal with skim milk, topped with mixed berries and a sprinkle of flaxseeds.

3. Veggie omelette made with bell peppers, onions, and mushrooms, served with whole grain toast.

4. Smoothie bowl with blended spinach, frozen mixed berries, Greek yogurt, and a handful of granola.

Mid-Morning Snack:

1. Sliced cucumber and cherry tomatoes with hummus.

2. Rice cakes with avocado mash and a sprinkle of black pepper.

3. Cottage cheese with sliced strawberries and a drizzle of balsamic glaze.

4. Whole grain crackers with tuna salad (made with Greek yogurt instead of mayo) and cucumber slices.

Lunch:

1. Quinoa salad with diced mango, black beans, diced bell peppers, and a lime vinaigrette dressing.

2. Whole wheat wrap filled with grilled chicken, lettuce, tomato, avocado, and mustard.

3. Lentil soup with a side of mixed greens salad and a whole grain roll.

4. Brown rice bowl with stir-fried tofu, broccoli, carrots, and a teriyaki sauce.

Afternoon Snack:

1. Sliced apple with a spread of almond butter and a sprinkle of cinnamon.

2. Edamame beans sprinkled with sea salt.

3. Greek yogurt parfait with layers of granola, mixed berries, and a drizzle of honey.

4. Air-popped popcorn seasoned with nutritional yeast and smoked paprika.

Dinner:

1. Grilled shrimp skewers with quinoa pilaf and roasted Brussels sprouts.

2. Baked cod fillet with roasted sweet potatoes and steamed green beans.

3. Turkey chili served over baked sweet potatoes and topped with diced avocado.

4. Whole wheat pasta with marinara sauce, lean ground turkey, and sautéed spinach.

Evening Snack (optional):

1. Sliced pear with a sprinkle of cinnamon and a few squares of dark chocolate.

2. Celery sticks filled with almond butter and topped with raisins.

3. A small handful of mixed nuts (such as almonds, cashews, and pistachios).

4. Herbal tea with a squeeze of lemon and a small piece of cheese.

These meal ideas offer a variety of nutrients while keeping the overall calorie intake in check for a healthy and balanced diet.

#becoming that girl #glow up #wonyoungism #wonyoung #dream life #it girl #creator of my reality #divine feminine #it girl affirmations #love affirmations #weight loss diet #hacks #dream girl tips #stardiary #love yourself #photography #mental health

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acatgirl-uwu · 2 years

Video

https://www.youtube.com/watch?v=6k6SBnl0mtM&list=LL&index=33

#bang bang #chicken #shrimp #broccoli #rice #sweet chili sauce #recipe #recipes #video #youtube #food #cooking

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thelcsdaily · 8 months

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Spicy Sweet Shrimp and Water Chestnut

One of my go-to proteins, shrimp, is excellent for a quick weeknight supper and makes it simple to make midweek dinners in a pinch. The quick preparation methods for shrimp include boiling, roasting, grilling, and pan-frying. My ideal way to prepare them is as a quick evening supper, like this spicy sweet shrimp and water chestnut dish. A dash of chili heat has been added to liven up the sauce.

Get people back into the kitchen and combat the trend toward processed food and fast food. - Andrew Well

#food #asian cuisine #asian cooking #chinese cuisine #cantonese cuisine #sichuan food #szechuan #seafood dishes #shrimp dish #stir fry #homemade #home cooking #home cooked meal #my photography #food photography #original photography #thelcsdaily

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najia-cooks · 9 months

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[ID: Rice noodles topped with yellow fried tofu and chives; piles of chili powder, peanuts, and chive stems to the side. End ID]

ผัดไทย / Phad thai (Thai noodle dish with tamarind and chives)

Phad thai, or pad thai ("Thai stir-fry") is a dish famous for its balance of sour, sweet, savory, and spicy flavors, and its combination of fried and fresh ingredients. It's commonly available in Thai restaurants in the U.S.A. and Europe—however, it's likely that restaurant versions aren't vegetarian (fish sauce!), and even likelier that they don't feature many ingredients that traditionalists consider essential to phad thai (such as garlic chives or sweetened preserved radish—or even tamarind, which they may replace with ketchup).

Despite the appeals to tradition that phad thai sometimes inspires, the dish as such is less than 100 years old. Prime Minister Plaek Phibunsongkhram popularized the stir-fry in the wake of a 1932 revolution that established a constitutional monarchy in Thailand (previously Siam); promotion of the newly created dish at home and abroad was a way to promote a new "Thai" identity, a way to use broken grains of rice to free up more of the crop for export, and a way to promote recognition of Thailand on a worldwide culinary stage. Despite the dish's patriotic function, most of the components of phad thai are not Thai in origin—stir-fried noodles, especially, had a close association with China at the time.

My version replaces fish sauce with tao jiew (Thai fermented bean paste) and dried shrimp with shiitake mushrooms, and uses a spiced batter that fries up like eggs. Tamarind, palm sugar, prik bon (Thai roasted chili flakes), and chai po wan (sweet preserved radish) produce phad thai's signature blend of tart, sweet, and umami flavors.

Recipe under the cut!

Patreon | Tip jar

Serves 2.

Ingredients:

For the sauce:

3 Tbsp (35g) Thai palm sugar (น้ำตาลปึก / nam tan puek)

2 Tbsp vegetarian fish sauce, or a mixture of Thai soy sauce and tao jiew

1/4 cup tamarind paste (made from 50g seeded tamarind pulp, or 80g with seeds)

Thai palm sugar is the evaporate of palm tree sap; it has a light caramel taste. It can be purchased in jars or bags at an Asian grocery, or substituted with light brown sugar or a mixture of white sugar and jaggery.

Seedless tamarind pulp can be purchased in vacuum-sealed blocks at an Asian grocery store—try to find some that's a product of Thailand. I have also made this dish with Indian tamarind, though it may be more sour—taste and adjust how much paste you include accordingly.

You could skip making your own tamarind paste by buying a jar of Thai "tamarind concentrate" and cooking it down. Indian tamarind concentrate may also be used, but it is much thicker and may need to be watered down.

For the stir-fry:

4oz flat rice noodles ("thin" or "medium"), soaked in room-temperature water 1 hour

1/4 cup chopped Thai shallots (or substitute Western shallots)

3 large cloves (20g) garlic, chopped

170g pressed tofu

3 Tbsp (23g) sweet preserved radish (chai po wan), minced

1 Tbsp ground dried shiitake mushroom, or 2 Tbsp diced fresh shiitake (as a substitute for dried shrimp)

Cooking oil (ideally soybean or peanut)

The rice noodles used for phad thai should be about 1/4" (1/2cm) wide, and will be labelled "thin" or "medium," depending on the brand—T&T's "thin" noodles are good, or Erawan's "medium." They may be a product of Vietnam or of Thailand; just try to find some without tapioca as an added ingredient.

Pressed tofu may be found at an Asian grocery store. It is firmer than the extra firm tofu available at most Western grocery stores. Thai pressed tofu is often yellow on the outside. If you can't locate any, use extra firm tofu and press it for at least 30 minutes.

Sweetened preserved radish adds a deeply sweet, slightly funky flavor and some texture to phad thai. Make sure that your preserved radish is the sweet kind, not the salted kind.

For the eggs

¼ cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 ¼ cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

¼ tsp kala namak (black salt), or substitute table salt

Pinch prik bon (optional)

To serve:

Prik bon

2 1/2 cups bean sprouts

3 bunches (25g) garlic chives

1 banana blossom (หัวปลี / hua plee) (optional)

1/3 cup peanuts, roasted

Additional sugar

Garlic chives, also known as Chinese chives or Chinese leeks, are wider and flatter than Western chives. They may be found at an Asian grocery; or substitute green onion.

Banana blossoms are more likely to be found canned than fresh outside of Asia. They may be omitted if you can't find any.

Instructions:

For the eggs:

1. Whisk all ingredients together in a mixing bowl. Cover and allow to rest.

For the noodles:

1. Soak rice noodles in room-temperature water for 1 hour, making sure they're completely submerged. After they've been soaked, they feel almost completely pliant. Cut the noodles in half using kitchen scissors.

For the tamarind paste:

1. Break off a chunk of about 50g seedless tamarind, or 80g seeded. Break it apart into several pieces and place it at the bottom of a bowl. Pour 2/3 cup (150mL) just-boiled water over the tamarind and allow it to soak for about 20 minutes, until it is cool enough to handle.

2. Palpate the tamarind pulp with your hands and remove hard seeds and fibres. Pulverise the pulp in a blender (or with an immersion blender) and pass it through a sieve—if you have something thicker than a fine mesh sieve, use that, as this is a thick paste. Press the paste against the sieve to get all the liquid out and leave only the tough fibers behind.

You should have about 1/4 cup (70g) of tamarind paste. If necessary, pour another few tablespoons of water over the sieve to help rinse off the fibers and get all of the paste that you can.

3. Taste your tamarind paste. If it is intensely sour, add a little water and stir.

For the sauce:

1. If not using vegetarian fish sauce, whisk 1 Tbsp tao jiew with 1 Tbsp Thai soy sauce in a small bowl. You can also substitute tao jiew with Japanese white miso paste or another fermented soybean product (such as doenjang or Chinese fermented bean paste), and Thai soy sauce with Chinese light soy sauce. Fish sauce doesn't take "like" fish, merely fermented and intensely salty, and that's the flavor we're trying to mimic here.

2. Heat a small sauce pan on medium. Add palm sugar (or whatever sugar you're using) and cooking, stirring and scraping the bottom of the pot often, until the sugar melts. Cook for another couple of minutes until the sugar browns slightly.

3. Immediately add tamarind and stir. This may cause the sugar to crystallize; just keep cooking and stirring the sauce to allow the sugar to dissolve.

4. Add fish sauce and stir. Continue cooking for another couple of minutes to heat through. Remove from heat. Taste and adjust sugar and salt.

To stir-fry:

1. Cut the tofu into pieces about 1" x 1/4" x 1/4" (2.5 x 1/2 x 1/2cm) in size.

2. Separate the stalks of the chives from the greens and set them aside for garnish. Cut the greens into 1 1/2” pieces.

3. Chop the shallots and garlic. If using fresh shiitake mushrooms, dice them, including the stems. If using dried, grind them in a mortar and pestle or using a spice mill.

4. Roast peanuts in a skillet on medium heat, stirring often, until fragrant and a shade darker.

5. Remove the tough, pink outer leaves of the fresh banana blossom until you get to the white. Cut off the stem and cut lengthwise into wedges (like an orange). Rub exposed surfaces with a lime wedge to prevent browning. If your banana blossom is canned, drain and cut into wedges.

6. Heat a large wok (or flat-bottomed pan) on medium-high. Add oil and swirl to coat the wok's surface.

If you're using extra firm (instead of pressed) tofu, fry it now to prevent it from breaking apart later. Add about 1" (2.5cm) of oil to the wok, and fry the tofu, stirring and flipping occasionally, until golden brown on all sides. Remove tofu onto a plate using a slotted spoon. Carefully remove excess oil from the wok (into a wide bowl, for example) and reserve for reuse.

7. Fry shallots, garlic, preserved radish and tofu (if you didn't fry it before), stirring often, until shallots are translucent. Add mushroom and fry another minute.

8. Add pre-fried tofu, drained noodles, and sauce to the wok. Cook, stirring often with a spatula or tossing with tongs, until the sauce has absorbed and the noodles are completely pliant and well-cooked. (If sauce absorbs before the noodles are cooked, add some water and continue to toss.)

9. Push noodles to the side. Add 'egg' batter and re-cover with the noodles. Cook for a couple minutes, until the egg had mostly solidified. Stir to break up the egg and mix it in with the noodles.

10. Remove from heat. Add half the roasted peanuts, half of the bean sprouts, and all of the greens of the chives. Cover for a minute or two to allow the greens to wilt.

11. Serve with additional peanuts, bean sprouts, banana blossom wedges, chive stems, and lime wedges on the side. Have prik bon and additional grated palm sugar at table.

#phad thai #pad thai #vegan recipes #cooking #thai #gluten free #garlic chives #Chinese chives

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