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Bistek Tagalog Bento

Reprising the Bistek Tagalog Bento I packed ages ago. This time though, I held back on the nori cow sprinkles and garnished my rice with a cherry tomato and mint leaves instead. It was an excellent, filling lunch. I only wish I packed a bigger serving.

Bistek Tagalog Bento

Bento #36 • 20 July 2006

Top tier:
Red onion rings, bistek (beef steaks simmered in soy sauce and calamansi), and flower-shaped fried potatoes.

Bottom tier:
Rice with half a cherry tomato (supposed to be a flower but my plastic garnish knife made a mess of it) and mint leaves. I love munching on mint leaves after my meals. So…minty fresh!

Add-ons:
Green tea-filled marshmallows.

This entry was posted on Thursday, July 20th, 2006 at 7:40 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.

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1 Comment »

Pingback by Bistek Bento…with eyes! | bento, restos & recipes at http://www.kitchencow.com Subscribed to comments via email
2009-02-20 14:15:57

[...] When it comes to cooking, one of my weak points is Filipino food. Not all Filipino food, but a lot of them. Mostly, these are the dishes that my mom cooks, so I never get the chance to cook them. So while I can cook some pretty intricate dishes, I have a hard time with basics like adobo and bistek. [...]

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