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,
I hope everyone had a good weekend! 🙂
I would have had a great weekend if it wasn’t for the cold I caught. But I promptly made a warming Tom Kha soup noodle bento to cheer myself up. Tom Kha is a Thai classic in the form of a spicy coconut broth that is fragrant and citrus-y. It usually contains chicken and fish sauce, but I altered the recipe to suit a vegan diet. I should make more vegan stuff. 🙂
This flavourful vegan broth combines flavours from East and Southeast Asia, fusing quintessentially Thai flavours with some of my favourite East Asian ingredients. As with most of my soup recipes, I love adding shiitake water (water which I use to reconstitute shiitake mushrooms) to my soup base as all the lovely flavours of the mushrooms are trapped in the water, giving the broth a rich umami taste. Accompanying the broth are tofu bunnies on a bed of rice noodles. Here’s the recipe: