Wondering about the lack of updates recently? I must confess, I haven’t been packing bentos lately. Whereas I used to prepare an obento at an average of 3 out of 5 working days in a week, I’m down to none. Blame it on the inability to sleep early and the desire to stay in bed. Still, one thing I’ve forgotten about preparing bento is how it invigorates me in the morning. That extra 30 minutes spent in the kitchen starts my day on a high note. Something that I rediscovered as I was putting together lunch this morning.
While I didn’t really cook this morning—it was just a matter of steaming and slicing stuff, I still found it as invigorating as preparing a bento from scratch. I guess it’s really the mental challenge and the hustle and bustle that gets me pumped up. Yes, for me, preparing a bento is a mental challenge, because I have to plan, visualize and adjust what goes on in my lunch box.
Take this bento for instance. I knew I wanted to pack yesterday’s leftover Asado Siopao (steamed pork buns). From there, I planned what to include (Hmmm, what will go well with siopao?), how much space it will take up, and what else do I include to balance the whole thing.
In this case, I sliced a couple of Century Eggs, steamed some gobo maki—a chikuwa-like fishcake roll that’s stuffed with gobo (burdock root), and threw in a couple of kiat-kiat. Not as colorful or well-balanced as I’d like but it works, not only as a packed lunch, but as an excellent picker-upper for the morning.