And hubby's breakfast consists of a combination of his bento's menus:
Well, after searching in the fridge, i finally decided to make Mexican fajitas, chicken salad in Indonesian nuts dressing, and cap-cai (Cap cai is the name of a popular Chinese cuisine that unique because it has so many vegetables cooked as the ingredients).
Do you see the red lily there? Two days ago, it blossomed! How excited i am..and i immediately took the picture.
it looks so lovely--and--so RED :D that's why i used this lily as the background for today's bento-picture.
Anyway,
first, i made him Mexican fajitas. Actually i found this from Kevin-closet cooking on his blog
.
You may see the original recipe there. But since i didn't have any cilantro, so i didn't use it :)
then i also mixed him a chicken salad. The original recipe is from Kevin's too. But since i didn't read the Thailand things so i made my own recipe and named it. Here it is :
chicken salad in Indonesian nuts dressing
Ingredients:
1 batch Thai satay marinade--(i'm using the teriyaki marinade, actually you can make the thai satay marinade by your own self, but in case you don't have too much time for this, use the instant marinade of teriyaki would be fine)
1 pound chicken breasts (boneless and skinless)
4 cups salad greens--(i don't have any, so i use purple cabbage, and edamame)
2 avocados (stoned, peeled and cut into bite sized pieces)
1 small cucumber (sliced)
4 green onions (sliced)
1 handful cilantro (chopped)--(i didn't give it too..)
1/4 cup peanut sauce--(i'm using the ordinary pecel dressing of indonesian salad ^^v)
2 tablespoons unsweetened coconut milk--(nope, didn't use this too)
2 tablespoons lime juice
2 tablespoons fish sauce
2 birds eye chilies (sliced)--(since the nuts dressing already hot, i didn't add any)
2 teaspoons sugar
2 tablespoons peanuts (roasted and chopped)
1 batch Thai satay marinade--(i'm using the teriyaki marinade, actually you can make the thai satay marinade by your own self, but in case you don't have too much time for this, use the instant marinade of teriyaki would be fine)
1 pound chicken breasts (boneless and skinless)
4 cups salad greens--(i don't have any, so i use purple cabbage, and edamame)
2 avocados (stoned, peeled and cut into bite sized pieces)
1 small cucumber (sliced)
4 green onions (sliced)
1 handful cilantro (chopped)--(i didn't give it too..)
1/4 cup peanut sauce--(i'm using the ordinary pecel dressing of indonesian salad ^^v)
2 tablespoons unsweetened coconut milk--(nope, didn't use this too)
2 tablespoons lime juice
2 tablespoons fish sauce
2 birds eye chilies (sliced)--(since the nuts dressing already hot, i didn't add any)
2 teaspoons sugar
2 tablespoons peanuts (roasted and chopped)
Directions:
- Marinate the chicken in the Thai satay marinade (or the teriyaki) in the fridge for 1 hour to overnight.
- Grill the chicken over med-high heat until cooked and slightly charred, about 3-5 minutes per side.
- Let the chicken rest for 5 minutes and then slice it thinly.
- Mix the salad greens (or any veggies you have) , avocado, cucumber, green onion and cilantro in a large bowl.
- Mix the peanut sauce, coconut milk, lime juice, fish sauce, chili and sugar.
- Toss the salad and dressing.
- Divide the salad between four plates, top with the chicken and garnish with the chopped peanuts.
There you are. I bet if you make this with the original recipe, it would be more appetizing :) Add the cap-cai, some fruits of fresh oranges, pears, and dragon fruits--then hubby's bento is ready to take away!
That's all girls. Visit the Ken's blog, will you? You'll find tremendous and yummiest recipes there!
Love kisses and hugs :)
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