Today’s bento is a jazzed up rendition of the typical Filipino breakfast meal.

bottom tier:
Daing at Inihaw na Talong. Daing is salted sun-dried fish. In the Philippines, daing is usually sold as is, straight from being dried. We usually fry it lightly, before serving. The daing I used here is the ready-to-eat kind that’s flaked, then packed in olive oil before bottling.

Inihaw na Talong (Grilled Eggplant) is a side dish that’s usually served with fried fish. I once tasted a grilled eggplant dish that was really good, so here’s my first attempt to duplicate the said dish. I grilled one eggplant, skinned it, then cut it into thirds. Then, I sauteed an onion and a tomato in a little oil, then added the eggplant, an egg, and a little salt. Garnished with a sprig of flat leaf parsley.

top tier:
Rice! But it looked so sad and plain, so I garnished it with a tomato flower with an umeboshi center. I also added paisley-shaped fried wontons to create a sunburst effect. I doubt that the wontons will stay crispy, but I like how they looked.

guest star:
Today’s guest star is Scrubs, a little cow scrubber (he has a small scrub brush underneath). Like the rest of my cow herd, he was a bit jealous of the Curious Cow Bystander in Bento #013 (never got around to naming that particular cow) so he insisted on posing for this bento.

Scrubs’ appearance in this bento is dedicated to bittenbefore. Cow power!

This entry was posted on Wednesday, June 21st, 2006 at 3:49 am and is filed under bento. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.