Good fortune, good health and a happy Chinese New Year to all! Here’s a Chinese-themed bento to usher in the Year of the
My dumpling haired girl has literal dumplings for her hair buns. Shrimp and veggie stuffed Hakao. I find it appropriate since I always thought hair buns like Chun Li’s were made from siopao (meat buns). The rest of her is made of rice, nori hair and accents and sakura denbu on her cheeks for blush. The strawberry-shaped container beside her contains a soy-calamansi (Philippine Lemon) dipping sauce.
Of course, I can’t live on rice alone, no matter how cute it is, so I have some fish fillet (sans the lemon butter) and Ashinaga broccoli stir-fried in olive oil and garlic.
Ashinaga Broccoli is a local “long-legged” broccoli variety that’s grown in Benguet. After being successfully marketed by Dole as Ashinaga Broccoli in Japan, it’s now been made locally available at groceries. Initially, I thought it was a Japanese variety, but some googling revealed otherwise. Silly I know, but it sort of made me proud, hehehe.
Garlicky Ashinaga Broccoli in Olive Oil v. 26 January 2009
A couple of stalks Ashinaga Broccoli
Finely minced garlic
1. Boil broccoli in water for a couple of minutes, until bright green in color. Drain.
2. Heat olive oil in a shallow frying pan.
3. Add garlic. Saute until fragrant but not yet browned.
4. Add broccoli. Saute until nicely coated.
Note: I tried this same recipe for asparagus spears and it turned out lovely as well.