My 'loyal partner' in making the bento (i said 'loyal' because she always consistent in making the bento almost every day among my other mates, and we always give best responses to one another works). Well, these are Rina Shofiyah's bentos ^__________^ (i'll post my favorites ones..they're mouth watering) :
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The first one, at the left side, is her today's bento. She made mushroom burger (but since she didn't eat it with burger bread, so she sliced it like a stick), plain rice mixed with green peas, kimchi (oh, i'll write rina's version of kimchi later), fried quail (mini but cute), plus honeydew and strawberries....
The second one, at the middle, that's my most favorite one, is katsu that made like chicken cordon bleu. But instead using salami for its filling, she used kimchi and cheese as the center pieces. Great idea, isn't it?
Then the third one, the right one, it's her last night-dinner. She made spicy instant noodle and she mixed it with..guess what..kimchi too!! ^^ oh well, this is her kimchi week!
For your information,
Kimchi (김치; pronounced /ˈkɪmtʃi/, Korean pronunciation: [kimtɕʰi]), also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes. There are hundreds of varieties of kimchi, made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. Kimchi is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap).
(find the article here)
Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi. But here, she gave the simplest kimchi version. You'll need:
chicory, sliced to bite size
carrots, long grated
white radish, long grated
For these veges, wash them carefully, then marinade them in salty fresh water for one-a half till 2 hours. Meanwhile, lets make the sauce. For this, you'll need :
pear fruit juice
mix them and pour to the veges. Add some chopped scallions, if you desire. Now, put all the ingredients in a glass-jar, and keep it in the fridge. Whenever you like, you can take it out and eat the kimchi.
Thank you Rina, thanks for the recipe and lovely sharing.. :)
The second ones are my new best friend's : Syanti Libriani. She made these as her husband's bentos. She always shy about hers, cause she's not really confident with the arrangement. She's also a working wife, she said that she had no time to make advance arrangement--because she's almost has no time left to prepare the bento before she goes to work. I admire her because she's still eager to make them. But i assure you, the bentos are made by a thoughtful and loving wife for her spouse, and it's overcome all the arrangement things and taste. On my facebook, she only tags me at each of her bento. How flattered i am. I can feel how much love she adds to these bentos..and i'm sure these bentos are healthy and yummie :) so here they are :
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