January 11, 2011
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Simmered Kobocha Squash
I’ve been toying with the idea of bringing bentos to school for lunch.
That’s right, bentos.
Those Japanese-type of colourful boxed lunches (with some special containers that come with a slot for your pair of chopsticks and a compartment for an ice pack to keep your lunch cool even by the time you eat it) that take packed lunch to a whole new dimension altogether. It’s only recently that this bento craze has been circulating the far reaches of the blogosphere thanks to Just Bento (such a lovely site and a good read), and in between gawking at Mickey Mouse-shaped slices of carrot and getting completely mind-boggled at seaweed cut-outs of Barrack Obama, I must admit that I thought these people utterly crazy.
Well obviously it’s time-consuming.
Planning meals, buying ingredients, cooking ingredients, stocking up on rice and other foodstuffs that can be frozen or refrigerated, preparing that boxed lunch every day…
That’s like telling me to go grow wheat and make my own corn flakes.
But hey, who knew that throwing together a few liquids and cubes of pumpkin, letting it blip away on the stove while you go grow your wheat plantation would taste so darn good?!
And this recipe’s completely bento-friendly, nomnom-ish yummy out of the fridge – especially out of the fridge – and so easy you’d begin to get curious about the other possible, quick-fix dishes that the Bento Realm has come up with while you were chowing on listless, dull kopitiam food. Read more of this post