Archive for February, 2010

Bento #97 – CNY Bento

Left to right – Angel hair spagetti & prawn, sausage & cheddar cheese, baby mandarin orange.

In Cantonese Prawn is called ‘har’ which is also ‘siew har har’, that is lots of laugh.  So if you want a happy new year ahead, cook lots of prawn and make sure you eat them too!

Since I have quite a collection of girly food picks, I decided to get something more boyish for my boy.  Love this sword foodpicks very much!

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Bento #96 – Fish Paste Roll

Top Left to right:  Baby french beans stir fried with sweet raddish, fish ball soup.
Bottom left to right:  Fish Paste Roll.  (You can get the recipe by clicking on the link provided), white steam rice with a dash of seaweed powder

Just a quick update as I’m doing some spring cleaning and need to run down to the store to buy a new plasma mounts. Gong Xi Fah Chai to all!!!

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Fish Paste Roll

This is a very easy and unique dish to serve during Chinese New Year.  I bought the fish paste from those who sell yong tau foo in the market.  That way, I do not have to debone the fish. You are most welcome to make your own fish paste from scrap that is including adding sesame oil, pepper and salt to it.

Fish Paste
Nori sheet
Fresh Chili or Carrot

Ingredients for egg sheets:
Pinch of salt


Mix all the ingredients together.  Chop finely scallions and chili/carrot.  I would prefer to use fresh chili as a little bit of spiciness really compliment the taste and also giving it a nice red colour but since I have little kiddos at home who doesn’t fancy chilies at all, so I opt it with carrot.

To prepare the egg sheet, for that amount of fish paste you saw, I only can make one roll meaning I only need one egg sheet.  Depending on the size of your pan but usually for 9cm pan, I only need one egg.  Beat egg in a bowl with a pinch of salt.  This is my term life insurance quotes secret of making a really thin egg sheet.  Firstly, heat up pan as usual.  Once they are hot, turn off the fire.  Pour egg into pan and swirl it so that the egg will cover evenly on the pan.  Turn on the fire again.  Let it cool.

Spread cooled egg sheet and a piece of nori sheet on a working board.  Spread fish paste evenly.

Roll tightly and steam them for about 15mins.  Once they are done, cut while they are still hot or if you prefer, let it cool down a bit so that you won’t burn your delicate fingers. Serve with Thai chili sauce.

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