Hello everyone! How are you all? 🙂
We had a rather gloomy winter here in London, but thankfully yesterday we saw our first ray of proper sunshine in months! I have been dormant for a period of time due to forgotten passwords (to WP.com and the email I use for WP), two difficult dental surgeries (ouch!), and horrid weather… With all that behind me, I thought I’d resume cooking and bento-making!
Yesterday’s bento consisted of a Malaysian style ‘chicken’ and potato curry using soya protein, topped with a dollop of plain yoghurt, paired with mixed seed coated ‘soldiers’ (strips of toast for dipping). With the extra bread I had left, I made a simple bunny cut out, showing off its first harvest of the year!
On a completely different note, it was my birthday not too long ago and my good friend made me a cake in the shape of Domo-kun (a mascot monster of a Japanese TV station). How cute was he? 🙂
That’s all from me today folks! Have a fantastic week!
Lots of love,
Snack bento: Hello Kitty curry puff on a bed of arugula / rocket salad, with tomato salsa filled mini poppadoms, and blueberries
Hello everyone! Hope you all had a good weekend? The bf and I got our hands dirty making curry puffs. Curry puffs or karipap is a Malaysian savoury snack, also popular in Singapore and Indonesia. It is not dissimilar to an empanada. The curry puff is a deep fried pastry stuffed with curried potatoes and diced chicken, and a wedge of hard boiled egg. My recipe has a slight twist: I made mine vegan with curried sweet potato and mushroom (substituting white potato and chicken) in shortcrust pastry, baked to golden perfection (instead of deep fried). I had some leftover dough which I used to make Hello Kitty faces as decoration.
Just created a new Facebook Page for Wokking It. Please drop by, Like, and say hello – I would love to hear from you! If you have a Facebook Page too, do share the link on my comment box and I will add your Facebook Page to mine. 🙂
Kyaraben (character bento) featuring a sunny side up chick over a bed of mixed long grains, served with chickpea curry. Chickpea curry is one of my favourite week night dinners. This vegan curry is cheap and cheerful, flavourful, and warming. Plus you can feed up to four people! If you, like me, only have yourself to feed, you can freeze the rest. Leftovers taste even better! What’s not to like? Here’s the recipe:
The Katsu Curry is the ultimate comfort food. Crispy katsu (deep fried breaded meat cutlets) served with heaps of delicious mild curry sauce on a steaming bowl of rice… Being pesco-vegetarian, I made my katsu from tofu, which I served with a mushroom curry sauce and mixed long grains (brown basmati, wild rice, and Camargue red rice) – rendering my recipe slightly unconventional. My tofu katsu was also baked not fried. I had a little beaten egg left from the breading, so I made an omelette to add colour to my bento; absolutely nothing ever goes to waste in Winnie’s kitchen. ^_^
Bento box is from Daiso. Comes with a pretty lid with floral designs, but is not a portable lunch box (not leak-proof, no strap).
My Tofu Katsu Curry recipe:
A nourishing and filling week night dinner. Grains are long grain brown rice and quinoa, served with a curry of lentil, vegetables, and tofu puffs, and an undressed salad of rocket / arugula, pine nuts, and goji berries. Adding tofu puffs to your curry is simply delicious as they have a spongy texture that soaks up the gravy.