Kitchencow Network
This Doll's Life
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We have a winner! Congratulations to Jonelle of California for nabbing the bento bounty. And thanks again to all who participated, hope you enjoy the Readers' Favorites Round-up!
Offal or variety meats are looked upon differently, depending on one’s culture. In the Philippines, they’re put to good use with a lot of delicious and sought after fancy dishes made from these various animal innards. In fact, they’re so mainstream that some dishes made with these variety meats are sold canned alongside cans of sardines and corned beef.
Have you ever eaten zarusoba? A popular summer noodle dish from Japan, zarusoba is made of fat buckwheat noodles that’s served cold on a zaru, a slotted bamboo dish where the noodles are allowed to drain. The noodles are traditionally dipped in zarusoba tsuyu, a dipping sauce that’s made of dashi (fish broth) and soy sauce.
Grabbing a sandwich for lunch is always a quick and easy option, but who says it has to be boring? Brighten up your sandwich lunch by preparing it as an obento. Instead of preparing one big sandwich, think of them as sandwich halves, then insert a little bit of variety. A simple sandwich, easily made special.
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.
In celebration of Kitchen Cow’s Second Anniversary, I’d love to present the favorite bento entries as chosen by you guys. Some of these are my favorites as well, while some are surprise entrants. Still, I love hearing your feedback so tallying everyone’s comments was a fun, albeit rigorous task. So, here they are, your favorites!
When you say Filipino food, one of the first dishes to come up is Adobo. For non-Filipinos, it seems to be the one dish that is synonymous with Filipino food. And why not? With its tempting salty-tangy flavor, it’s not a dish that’s easy to dislike, no matter what flavors your palate is used to. So it’s only proper to include an adobo-centric bento for Lasang Pinoy’s Make your Own Bento challenge, right?
This latest round of Lasang Pinoy is something I really look forward to because it puts one thing close to my heart in the limelight. Bento! I thought that it would be an easy round for me because of the topic, but surprise! Between trying to find the time to bento and finding a Filipino food concept, I was pretty stumped! My firm resolve to join (not to mention a commitment I made to this round’s host, Ajay) pushed me into preparing two lunches for the event.
