Everyone was right. -_-;; I overdid my cutesy-cutesy lovey dovey fluff quota with bento #100 so I’m left with a not lovey-dovey, but nevertheless cute bento on valentines. Still, good food is always a reason to celebrate.
Clockwise from top left:
â€¢ Orange wedges
â€¢ Squid in soy sauce
â€¢ Dewberry Strawberry Cookies
â€¢ Andes Creme de Menthes
â€¢ Rice with a mahu bear “bearing” a bouquet of carrot flowers.
Not sure if I got the spelling right, but mahu, also known as pork floss, is a shredded pork thing that’s sold in local chinese groceries. It can be eaten with bread or rice; in fact, there’s a special bread from Singaporean chain Bread Talk that’s basically bread slathered with butter and mahu. It tastes slightly sweet and a bit salty, with an interesting thready texture.
The squid in soy sauce is a recipe modification from a shrimp in soy sauce recipe. I didn’t know what to do with the frozen squid we had at home, but figured anything good for shrimp could be good for squid.
SQUID IN SOY SAUCE v. 14 February 2007
1/2 k squid, cleaned and sliced into rings
1 1/2 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp cooking wine or sherry
1 Tbsp oil
1 Tbsp spring onions, sliced into 1″ long pieces
1 Tbsp ginger, julienned
1. Mix together sugar, soy sauce, cooking wine, spring onions and ginger.
2. Put oil in a pan. When hot, add the soy sauce mixture.
3. When it starts to bubble and is sufficiently hot, throw in squid, making sure to sautÃ© quickly.
4. Cook for 2 minutes at most. Anything longer will make the squid too tough.