I love bistek, that’s why it’s a guarantee that I’ll overeat whenever my mom cooks it. When we have leftovers, you’re sure to see it in my bento the next day. Last Sunday, my mom cooked some. So you have a fairly good idea what was in my bento yesterday. We usually serve bistek with fried potato slices, but since we were all out, I threw in a couple of korokke in my bento instead.
â€¢ Beef and Potato Korokke. My first attempt to make homemade korokke, it was a success if I do say so myself. It’s simple enough but all that dredging, dipping, and dusting can be a bit tedious. I recommend making them in bulk, then freezing. Next project: Cream Korokke!
â€¢ A small Polka Dotâ€”Love me little, love me long!–container of kewpie mayonnaise. My preferred korokke dip.
â€¢ Imitation Kani (crab) sticks. One of my freezer staples.
â€¢ Sliced kiwi fruit. For some reason, the kiwi fruit I got was on the pale side. It was more white than green. It looked like ordinary kiwi when I bought it at the store. It was only after I peeled it did I see the pale flesh. It looks more like white onions than kiwi. Weirdness. Anybody know why? Is this a special kiwi fruit variant?
â€¢ Bistek Tagalog over rice. A classic Filipino dish, Bistek Tagalog (Beef Steak Tagalog, named for the Philippines’ Tagalog Region) is slices of beef that’s marinated in soy sauce and calamansi (Philippine lemon) that’s sautÃ©ed and simmered in the marinade. To top it off, fresh onion rings are added to the dish when it’s almost done.