My lunch last Tuesday.




Top Tier: Rice on both sides with nori with tulip cutouts and leftover marinated fish in the middle. I think this was cooked in soy sauce ala Adobo
Bottom Tier: (L to R) flat top chocolates, kiamoy with honey and kimchi

I am having so much fun making my Semana Santa bentos! And I am not missing pork/meat at all! I enjoyed making the contents of this bento but it was really tiring. I had to make these the night before because I just know I couldn't wake up super early as it needs a lot of prep time. It doesn't look too cute or fancy but it's really really tasty! My dad sampled my first attempt at making calamari and he said it was delicious! I used spicy breadings for the calamari and the mushrooms are just great with the garlic. YUM YUM YUM! I can't wait for lunch! ♥




Top Tier: Spicy calamares, garlic mushroom and containers with ketchup
Bottom Tier: Seafood yakisoba topped with squid, chocolate munchkins and blue bee chocolates



( Individual pictures of the yummyness! )

I promised myself that in accordance with the Holy Week, I shall refrain from eating meat. Hence my Semana Santa bento:




Top Tier: Rice, tofu with soy sauce and onions, cherry tomatoes and broccoli
Botton Tier: Dessert goodies from Laguna: Apas, cashew tartlets and espasol (a chewy, sweet delicacy from Los Baños Laguna. I don't really know what's its made of but it's really good!)



I used my newly bought plain pink chopsticks too!

I used my three tier pink polka dot bento box but I don't have the matching band so I just used the only band I have which is for my yellow sakura bento box. Mix and match as they say. ^.^




Top Tier: Mini heart sardines sammiches, soy sauce and oil for the Pancit Canton (Lucky ME!) and the container with the powder
Middle Tier: square chocolates, green apple wedges and uraro cookies
Bottom Tier: Pancit Canton noodles and cherry tomatoes

My first try at making an omelet. It disintegrated when I tried to flip it. I really need to buy a flat pan to make perfect omelets.




Top Tier: Hotdog Tulip, green tomato halves (for garnish only), and container with ketchup on a bed of vegetable omelet (corn, carrots, peas and mushroom inside)
Bottom Tier: Rice with a bit of soy sauce and tocino (processed meat to make it taste sweet, it's a staple breakfast food here in the Philippines)




( And a snack bento I made for my niece )

Leftovers from last night's dinner = bento for today!

Tiny Bento: strawberries, banana and koeda chocolate (mini chocolate sticks with nougat)
Top Tier: Lumpia (spring rolls), koeda chocolate and beef with mushroom sauce
Bottom Tier: Rice and stir fried cauliflower and broccoli with carmelized onions on top

The shrimp and pasta saga continues. This time I decided to make a sauce I saw on Barefoot Contessa. It's summer here in the Philippines so the light and summery taste of the sauce suits the weather.




Top tier: Heart jicamas (singkamas in Tagalog!), strawberries, plums and apple wedges as dividers
Bottom tier: Penne and spaghetti at the bottom with lemon, butter and garlic shrimp sauce



I was supposed to just use the spaghetti but I realized that I made a lot of sauce. So I just added the tri-color penne to go with the spaghetti. I think it made the dish look nicer and more colorful!

It's not much to look at because I woke up late again and didn't have much time to make it look it cuter. But it tastes sooo good (the pasta). I sautéed the shrimp in butter and garlic first then added them to the tomato sauce.

Top: Tri-color penne pasta with shrimp and tomato sauce. You can't see much of the green and orange pasta because its smeared with lots of tomato sauce.
Bottom: Quartered plums with cookies which my dad brought from Marinduque. The cookies tasted like puto seko, a local delicacy which has a sandy texture but really sweet.

I'm using all the veggies I bought the other night because we all know it's shelf life is not that long. And also because I need to lose weight. I gained a lot when I stopped attending my regular aerobics classes.




Tob Tier: Sweet Tamarind, Sauteed Veggies (carrots, cabbage and beansprouts or toge as we call it in Tagalog) and Cucumber slices with a flower from my mom's garden
Bottom Tier: Onigiri shaped rice (no filing) with flowers again on the side (aren't they pretty?), chicken nuggets with bbq sauce in the pink container and bear-shaped egg

It's been so long since the last time I posted here (more than a year methinks!) that this feels like my first bento again.




Top Tier: Asparagus wrapped in bacon and buttered mix veggies (carrots, corn and green peas)
Bottom Tier: Bacon Onigiri topped with carrot hearts and more of the asparagus and mixed veggies



It was my first time to cook asparagus. It wasn't really that hard. It only took me about 30 minutes to prepare this bento. But of course, I cooked the rice the night before so I wouldn't have to wake up early to make it.

I finally got to use my teeny tiny Pooh bento box. I'm trying to shed some weight so I'm saying goodbye to rice for now. Here's what's inside Pooh:




Top Left: Heart spam
Right: Flower apples
Bottom Left: Yasai container with peanut butter and raspberry preserve
Right: Heart and star toasted bread


( More pics inside )

I was on bento withdrawal last week but thankfully, I'm over that phase. Hahaha. I saw a lot of pasta bentos the previous weeks and I thought I'd make one too. Here it is:







Top Tier: Flower toasted bread, container with peanut butter and flower chocolate, Cassava Cake, and Egg bunny with another flower chocolate
Bottom Tier: Penne with Pinoy style red sauce


( More pics here! )


Our local Japan Home Center finally got restocked! I couldn't resist but buy this new bento box. It's so adorable and I also like the color. It's a bit small though.


( Say hi to Pooh! )