CUTE KAWAII BENTO

I would like to introduce all my blogger friends that I have created a new blog called Cute Kawaii Bento that's selling bento boxes and accessories.


All bento boxes and accessories are from Japan.


All customers will get 10% discount on all selling items above $ 20.00


Thanks for shopping at Cute Kawaii Bento !!!

BENTO#8

This will be my last week doing bento for my son because a long Summer Holidays and school is over. I will still make some on the weekend but these two months ( June & July ) will be my busiest day. I'll will be moving from South side to North side on June for a better community and schooling systems for the kids.


Today's bento is simple with some cut oranges, ham & cheese sandwiches and some romaine lettuce. Along with that I added a container of yogurt.

BENTO#7

This week bento is more simple.....PB&J sandwich ( Peanut Butter & Jelly ), boiled fish balls with some ketchup on the little teddy square box, fresh cut oranges, strawberry koala crackers and fruity candies.

KUIH BADAK

These kuih used to sell around Malaysia and this is my most favorite kuih. I've been searching for this recipe for years since I was in States. Finally, I found this recipe at Rasa Malaysia.


For my blogger convenience I had provided all the ingredients and methods at below

INGREDIENTS :

For the dough:

1 lb sweet potatoes (boiled and mashed)
10 tablespoons all-purpose flour
Small shrimps for garnishing (with shells and heads on)
1 tablespoon of sugar
A pinch of salt

For the filling:

4 cups of grated coconut
1/2 cup of dried shrimps
1 garlic*
3 shallots *
6 fresh red chillies (or dried red chilies)*
1 lemon grass (use only the white part)*
1 1/2 teaspoon turmeric powder
5 slices of peeled fresh ginger*
Salt to taste
Sugar to taste (palm sugar preferred)
2 tablespoons cooking oil

METHODS :

For the dough:

1. Boil the sweet potatoes in hot boiling water for 15 minutes.
2. Peel the skin off the boiled sweet potatoes and mash them in a big bowl
3. Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn’t be too sticky. If too sticky, add more flour to the mixture.

For the filling:

1. Pound all the (*) ingredients.
2. Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside.
3. Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
4. Add in the grated coconut and mix well.
5. Add in salt and sugar to taste.
6. Set aside and let it cool.

For the wrapping:

1. Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
2. Cover the filling and press one small shrimp on top of the dough.
3. Heat oil and fry till golden brown.

BENTO#6

Bento again!!! This time I make with love for my son.


His favorite Indonesian Mee Goreng ( Dried Fry Noodles ) with some peas and carrots.


Fried fish sticks with a container of sweet chili sauce.


2 containers of grapes and a hard boiled egg in the shape of a bear with penguin container of soy sauce....hehehe...flash light too bright, can't see the face of the bear!!!

TAIWANESE GWA PAO

These are the Gwa Pao more similar to man tao but these pao really soft and yummy!!! My kids are in Taiwanese School of Georgia on the weekend for chinese lessons and I learned that the Taiwanese people really love to eat Gwa Pao with braised pork and filled it with pickled vegetables, finely crushed peanuts and some fresh cilantro. When I tasted it in the first time, it really taste yummy and delicious.

Yesterday I prepared this dish and below are the ingredients I would like to share with my blogger friends.



Gwa Pao - the brand is Chi Mei Frozen Food Co., Ltd.


Pickled Vegetables - sautee with little oil, garlic and some Shaoxing Hua Tiau wine


Peanuts - roasted and finely crushed


Braised Pork Belly - this is my recent recipe on the blog but this time I replaced the water with Shaoxing Hua Tiau wine

Assemble - take the Gwa Pao and spread with some crushed peanuts and then add some braised porks. Finally add some pickled vegetables and some fresh cilantro

Served it hot.

BENTO#5

After not so many days, I have forgotten to make bento my son to takes to school for lunch. Recently, I was so busy preparing those cupcakes for Mother's Day order. Yesterday I was baking some hot dog buns with my Soft Honey Buns recipe.


This morning I cut the bun into pieces and assemble them into the bento. Then I decorated the bun with the bento's condiments drawing pencil filled with kethcup.


This one my son favorite vegetables - steamed brocoli ( cooled in refrigerator ) and home grown tomato. The little cute container was the salad ranch dressing.

GINGER SEA BASS OVER WILTED GREEN

Chilean sea bass is always taste so delicious and yummy. Today I make this sea bass with Giada Laurentiis ( Everyday Italian ) recipe. When this comes out from the oven and open the foil wrap, the smell was so good that you really wanna have a bite.


Here I would like to share her recipe with all my blogger friends.

INGREDIENTS :

• 6 cups fresh baby spinach leaves
• 4 (5-ounce) sea bass fillets
• 4 teaspoons peeled and minced fresh ginger
• 2 teaspoons minced garlic
• 1/2 cup dry Marsala wine
• 8 teaspoons soy sauce
• 2 teaspoons sesame oil
• 1 lime, quartered
• 2 tablespoons thinly sliced fresh basil leaves

METHODS :

1. Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.

2. Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.

3. Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over and serve.

HAPPY MOTHER'S DAY!!!

Hello to all my dearest blogger and to all the moms and moms-to-be....I would like to wish you'll a Happy Mother's Day!!!!

I was asked from some friends to make them some Mother's Day cupcakes for their wife. I had create my own cards and some cute ideas for the cupcakes with lovely colors.



I set all the cupcakes in a pink window boxes and wrapped it up with a pink butterfly ribbons.

BABY SHOWER CUPCAKES

Yesterday I was so busy preparing these cupcakes for a friend's daughter baby shower. It really takes me one whole day preparing these decorations on the 50 pieces of cupcakes with fondant.


I made teddy bears, baby foot prints, rubber ducklings with bubbles, baby bibs, baby booties and bees with flowers.

Looking forward for more decorations soon!!!

FONDANT COACH BAG CAKE

Yesterday I made this cake for my 2nd sister's birthday. She loves Coach bag and that's why I made this for her and she loves it.


This cake really takes me 1/2 day to finish all the decorations.


I couldn't believe in my eyes that I really make a Coach bag with my hand and everyone in the party really WOW!!! of what I had made.


Although this is my 1st time doing a confetti cake but I'm really happy with the result.