Bento Apple Cutting Techniques (Featuring Ichimatsu Moyou Ringo)

Hello, friends! Here I am again with another bento baon. Pardon me but I know that I still have a long, long way to go. I'm trying my best to learn the art of bentoing, like the proper proportioning, which is 1 part carb, 1 part protein, and 2 parts veggie/fruits. But sometimes, I just couldn't do it because I have to settle with what's available. Tipid mode eh. :-P

Until now, I am still in search of furikake because I wanted to include some rice toppings for my hubby's bento. Sadly, I couldn't find any yet. Although, I found some home made recipes which I'm planning to try soon. Meanwhile, since we have sesame seeds at home, that's what I used na lang. I toasted it first and sprinkled it on cooked rice. 

Recently, I've been trying to learn some apple cutting techniques to add to the bento that I'm doing. The first that I was able to make was the Usagi Ringo (Apple Bunnies) which was very easy to do. I added it as an edible accent to hubby's bento last week. This week, I did the Ichimatsu Moyou Ringo (Checker Pattern Apple). I found this site and it's really a great help.

  • Pork chop, Sauteed Bean Sprout, Cucumber and Toasted Sesame Seed on rice.
  • Chicken Liver and Gizzard Adobo, Boiled Egg, Cucumber and Ichimatsu Moyou Ringo
  • Pancit Canton, Tamagoyaki with sausage filling, Grilled Cheese Sandwich, Broccoli
  • Burger Patty, Tamagoyaki with sausage filling, Cheesedog, broccoli and young corn
** Excuse the broccoli that I added in both bentos, it's been sitting in the fridge for three days before I finally got to use it. 
  • Marble Potato Salad cupped in Chinese Pechay/Pechay Baguio (I posted the salad recipe here.), Boiled Egg, Grilled Ham and Cheese Sandwich
  • Skinless Longganisa, Ham strips, Steamed Okra and Toasted Sesame Seed on rice. 
** The Chinese Pechay/Pechay Baguio is a great alternative to lettuce, me thinks. It's also an affordable alternative to repolyo.

I love those silicone cups! They really are a great help in preparing bento. I bought a few at Landmark and Saizen. Glad that they're on sale!

That's it for now. Next time ulit! :-) 

Let's Stay Connected!

1 comment :

  1. It takes a great deal of skill, time and patience to create a bento. In Japan, they even have moulders for the rice so you can create various characters. Show us more of your creations please :)


I'd love to hear from you. Please feel free to share your thoughts. :-)