Lately, my ability to pack lunch for work has been overpowered by the need to sleep and laziness. You can probably tell by the absence of bento posts here. But I do have one today, featuring ready-to-cook adobo flakes.
Despite looking like a busy, fussy lunch, this is another one of those deceptively quick bentos. Pan-frying the ready-to-cook adobo (Purefoods Mom’s Kitchen) took 10 minutes tops. While it was frying, I was putting the other things together—like sticking the rice in the microwave and boiling water for the green beans. Of course, I kept running back to frying pan to make sure it doesn’t burn either. But it’s relatively manageable when you’re in a small kitchen.
Don’t believe me when I say it’s a quick fix lunch? The work involved for the morning prep can be easy, especially if you prepared the night before. Here’s what I did:
- Fry the adobo flakes from a ready-to-cook pack. While this particular brand can be cooked frozen, it cooks faster when defrosted so I moved the pack from the freezer to the fridge the night before. Same thing applies when you’re using homemade adobo flakes. Just make sure to flake it the night before, so the only thing you have to do in the morning is to fry.
- Reheated leftover rice. In my case, they’re pre-measured balls of frozen rice. I just unwrap and nuke in the microwave for a minute or two. No defrosting involved—doing so has a tendency to dry the rice out.
- Sliced the hardboiled egg in two. The boiling and molding, I took care of the night before.
- Boiled the green beans. After I took the beans out of the water, I kept it boiling so I could—
- cook the fancy fishball (see stripey orange thing) as well.
- Slice a tomato into wedges.
- Put it all together, then stick an umeboshi on the rice, mostly to add color.
Last step would be to close the box, making sure it’s sealed relatively tight. Only thing you’ll have to worry about, after that, is how you can manage to wait until lunchtime comes.