My bento posting order is in a bit of disarray since to meet round-up deadlines, I had to prioritize posting the previous two bento lunches for the Lasang Pinoy round up. Anyway, I’ll probably be able to get it all straightened out in a couple of posts. For now, ignore the dates and just enjoy the bento instead.
Reheat and go! I simply reheated our dinner’s leftovers, Filipino-styled sautÃ©ed green beans, and dumped it straight to my bento box. SautÃ©ed green beans, or more appropriately, Ginisang Bitsuelas was always something I hated as a kid. Oh, I’d eat a strand or two when forced to eat my veggies but that was it. Age has taught me a finer appreciation of vegetables though, and something as simple as green beans sautÃ©ed in a little pork and bagoong (fermented shrimp paste) is now a welcome dish.
To go with it, I grabbed some Spanish-style sardines from a bottle in the fridge. I have no idea about its veracity as a Spanish foodstuff (someone shed light on this?) but hey, the bottle says it’s Spanish-style so that’s what I’ll call it.
To add something refreshing to the mix, I packed a small salad with iceberg lettuce, cucumber and a little ebiko (shrimp roe), to be drizzled with a ready-made soy-based dressing that was laced with shiso (perilla). Finally, I packed some steamed Jasmine rice to go with the whole thing. Simple, yummy and best of all, almost no cooking needed!