Corned Beef Sinigang

Work has been hectic so far. Proof was the fact that for the first time ever in ages, I woke up and the first thought in my head was, “I’ll just buy lunch.” I mean, bento, food, and cooking! Three of my loves, first thing in the morning. Usually, that’s enough to get me out of bed. Not today though.

Still, I come bearing bento pics of Monday’s lunch, which I failed to post last Monday. Not too inspired, but a bit of home comfort at work.

Sinigang na Corned Beef Bento

Bento #32 • 10 July 2006

Left box:
Corned Beef Sinigang – Corned Beef (yes, the stringy beef thing that comes in cans) and veggies cooked in a sour stew. Sinigang is a very common dish in the Philippines; it’s as common as Adobo. But it’s usually cooked with fish, shrimp, pork, or beef. Using Corned Beef is highly unusual. If you have any Filipino friends, ask them to cook some for you, it a pleasant experience, especially when eaten on a rainy day.

Right box:
Rice with a strawberry container of Patis (fish sauce) for the Sinigang meat. The leaves are mint leaves.

Dessert box:
Was supposed to be a jelly and fruit mix. Ended up cookie-cuttering away too much of the mangoes (no waste, it ended up in my mouth). The jelly also refused to be cut nicely, so I had to resort to using a knife in the end, producing very uneven jelly cubes. Oh well.

Recipe and picture of freshly cooked version at a previous entry.

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