Bento Wrap

An idea suggested by a customer from down under - a reusable sandwich wrap.

After few days of planning and visualising in my head, I came up with Bento Wrap

- Reusable, washable & environmental friendly
- Wrap your sandwiches, muffins, rolls, kuih, biscuits, nasi lemak, etc
- Leak free and opens up to become a place mat
- Laminated cotton with bias tape binding all around
- Size: 29cm x 29cm
- Price RM20 each

Wrapping steps:
Lay bento wrap down flat, place food in the middle. Fold left to right then bottom and top and fasten with velcro strapping

Pin It

Eat your GREENS

Do you like eating vegetables? What's your favourite?  I LOVE veges, but I cannot for the life of me eat brussel sprout (very bad memories of being served blanched brussel sprouts as a student in the UK in my early twenties..yucks!!)  

As consuming vegetables might be daunting for some, making it yummy and irresistible is the key *grin* 

Here's a very simple how to..

1. Boil potatoes (with skin) until a fork can go through when you prick into it. Peel the skin and dice.

2. Cut some carrots and broccoli (you can use other vegetables as well like capsicum, radish, baby corn). Put in bowl with a bit of water, cover with sling film and microwave for a couple of minutes. You can blanch the vegetables if you prefer not to microwave. 

Mix 1 and 2 and add some ground pepper if you want.    

Here's the best part...

3. Add hot water to 3 spoonfuls of Knorr instant chicken gravy mix (I got my 1kg pack from Tesco, you can even get the meat gravy mix). Stir and it's ready.. *wide grin* or.... you can make your own gravy sauce. If I spend that much time in the kitchen, I'm sure you'll be reading MyBotanG cooking blog instead.. hehehehe  

As easy as 1,2,3... Just pour over your potato vege salad before eating. It is totally tasty. My 8 year old prefers the salad to the pizza.. honestly!!

Give it a try!! 

Do you have any other simple and easy vege recipe? Do share.. 

Pin It

Tea-time menu - pancake balls with strawberries

Since my last food post about rice gratin (read about it here) was rather a hit, I thought you'd forgive me if I'd posted another entry about something so easy to whip that-even-your-8-year-old-could-manage (I'm serious!!) yet sooo YUMM!! 

Now that the weather is warmer, and the kitchen is not below freezing, being in it is rather pleasant, and thus Sofea and I have been enjoying our mother-daughter time making pancake balls for tea.   

I use instant pancake flour bought from Costco (4.53kg!! and I have another unopen pack on my pantry *roll eyes*). I love this batter as you only need to add water and mix unlike other packets I used to buy, where you need to add egg and milk.  

This is actually tako-yaki mould (find out more about tako-yaki), you could use any other moulds as well. Spoon the batter into the mould, use tooth-pick to turn the ball once it browns.

The good thing about this mould is that it doesn't stick and you do not need to use oil to lubricate and I got it for only 500yen (about RM20) on sale *grin* 

They are yummy with strawberries and condensed milk.. or you can eat them with honey or maple syrup.

Do you have mother-daughter/son activities? Pin It

Something easy but YUMMY!!

I know this is a sewing blog, but I thought I'd share with you all out there the simplest and easiest dish to make ever!!

This is rice *gratin, it is more of a leftover dish that I make everytime I have some extra rice from the night before. 

Ingredients: 

rice

white sauce - I used carbonara sauce or you can make your own by melting butter in a pan, adding flour, stir well before adding milk - stir till mixture is thick, you can add salt and pepper for taste

grated cheese

veges - carrots, brocolli, corn, etc 

pre-boiled prawn or chicken (I use prawn) 

Methods:

Mix rice with white sauce, add prawn and vege, and pour grated cheese on top, baked in conventional oven at 300degree for 10 - 15 mins or till top is browned.

*Gratin is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or broiled to form a golden crust on top and is traditionally served in its baking dish.

Do you have any simple dish up your sleeves? Care to share?

Pin It