2014-08-01

Recipe for Kawaii Banana Sushi バナナの飾り巻きすし・レシピ

 
Kawaii Banana Sushi Art Roll today :)

Happy to make this fun bento and sushi art roll recipe to share with you. Its 1st August today, a brand new month again. This will be a crazy month for me as I will be busy with several big projects, both for bento and for work. 

I will do my best to continue to share my bento creations, blog postings with you, but do pardon me if I take occassional breaks here and there. 

Some time back in 2013, I made a banana sushi art roll (kazarimaki sushi) and have since received several requests to share a tutorial to make the cute sushi. 

I managed to make them this morning and also took the pictures of the steps for this recipe blog post. Continue reading~~
The one thing I loved about this recipe was that this sushi art roll was not too big, it was about the size of the usual futomaki. You also do not need a lot of rice to make the roll. ^^

The side dishes for the bento included sauteed thin pork slices and simmered vegetables and tofu that included mushrooms, french beans, wolfberries, lotus root and tofu squares.  

I couldn't resist not taking a photo with the minion figurine, bananas always make me think of the cute minion characters. 


Recipe for Kawaii Banana Sushi Art Roll


Ingredients
cooked Japanese rice (approx 150g~)
eggs 2
dashi 20ml
white soy sauce 1tsp
mirin 10ml
half a japanese cucumber (10cm long)
seaweed (3 sheets)

1. Mix 2 eggs, 20ml dashi stock, 10ml mirin, 1 tsp white soy sauce in a bowl. Then divide into 3 portions and cook 3 small tamagoyaki rolls. 
2. Wrap each tamagoyaki roll in 0.5 sheet of seaweed. Trim off the excess ends. 
3. Halve the japanese cucumber, the length should be about 10cm. Pat dry with kitchen paper napkins. 
4. Join 1 sheet and 0.5 sheet of seaweed sheets together. To do so, simply 'smear' some rice grains to make one end of the seaweed sheet sticky, then overlap the other seaweed piece slightly. 
5. Spread a thin even layer of rice on the seaweed, leaving about 4-5cm gap on both ends. Then place the cucumber half with flat side down in the middle. 
6. Arrange the 3 tamagoyaki rolls then add rice on the rightmost and leftmost corners of the sushi roll to keep them in position. 
7. Continue to roll up the sushi. Do fill in the more rice as you need, wrap it up tightly. 
8. Using a sharp kitchen knife, cut and divide the sushi roll into 4 pieces. 
9. Pack the kawaii banana sushi art roll pieces into your bento ^^
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2014-07-31

Koala Bear Bread Bento & Cuddle Palz Giveaway

Super happy that I made my first Koala Bear Bread Bento! Thanks to Cuddle Palz bento tool by Cutezcute. So many of you have asked me where you can get this, here is the link. :) 

I had wanted to make a koala bento pretty long ago but never got around to doing it. Am really glad that this fuss-free bento tool enabled me to easily make a cute koala bear character. Plus the kit comes with other character cutters too, allowing many different variations - super fun!

To thank you for the support, I got an additional set of Cuddle Plaz for a giveaway. Take part and stand a chance to receive Cutezcute Cuddle Palz. Continue reading below for giveaway details. 
Cuddle Palz comes with a head/body/tail cutter (grey), 4 animal cutters (blue), and a Koala pick - which you can use to either push the bread pieces out of the cutter, it can also be a bento pick!
To make this bento, I packed Nutella sandwich and used Cuddle Palz to create this cute Koala Bread.  (yummy!!). I also made a baby koala bear (from the leftover bread parts) and some bamboo using french beans. The bento sides included yogurt with honeycomb, steamed corn and kiwi fruits.
Tip: To ensure that the sandwich slices are packed together, I prefer to layer the bread slices then using the cutter to cut through the sandwich. This way, the top and bottom layer are exact and the sides are sort of 'sealed' together. 

Here are some photos to show you how I made the Koala Bear bread using Cuddle Palz.


Giveaway - Cutezcute Cuddle Palz

To take part in this giveway, please fulfill the following:
(Giveaway closes 7 August, 12 AM singapore time)
1. Like and follow my Facebook Page
2. Follow me on Instagram @littlemissbento
(*note that your Instagram profile needs to in public mode for verification purposes)
3. Leave a comment on either this blog post OR my instagram post on this bento and giveaway OR my facebook post on this bento and giveaway
(*in your comment, please include your Instagram username for verification)
4. Either share my Facebook post on this giveaway or repost on Instagram and tag me. 

a Rafflecopter giveaway

Terms and conditions
whereas, Little Miss Bento blog author is herein refered to as 'Organiser'.
By taking part in this contest, you have given your consent and are agreeable to the following terms and conditions:
- This giveaway is open to all except countries that may have restrictions on shipping
- The Organiser reserves the right to amend or change the giveaway contests requirements
- Prizes cannot be exchanged or refunded for cash.
- Selection of winner is at the sole discretion of the Organiser.
- Winners will be announced on the blog post by 12 August 2014 and may be required to contact the organiser to provide details. Please visit this blog post for more updates. 
- Should the selected winner does not respond within 2 calendar days from the time of notification, organiser reserves the right to disqualify the entry and reselect another winner. 
- Participant may be required to provide proof of eligibility via documentations should there be issues of discrepancies (e.g. screen shots etc)


Follow my food art and bento creations on my Facebook my page here or my Instagram here. :)

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2014-07-30

Milo Cake Recipe using Panasonic Bread Maker

Visiting an all time favourite beverage - Milo. This time, we will enjoy milo not as a beverage but as cake. 

Enjoy this Milo Cake Recipe using Panasonic Bread Maker ^^

Happy to know that many of you liked my earlier blog postings on the bread maker recipes. Here is another one for you!

^^ I love the versatility of the Panasonic Bread Maker SD-P104. I have made breads, chocolate mousse, udon noodles and now cake. Have posted my Sheep Custard Bread and Udon Noodles earlier on.

Milo brings about much nostalgia. This chocolate malt drink is a popular local beverage that many adults and children enjoy. In fact, when we were young, milo was often served as a nutritious ‘energy’ drink.  In Singapore, you can also find milo served at McDonald’s fast food outlets due to its popularity.
Here is a recipe friendly for both adults and children, they will love local flavor.

It was convenient to be able to bake a cake using the bread maker. In terms of texture, the finished cake is similar to butter cake/brownie type of texture, though not so much like fluffy sponge cake. I did however quite enjoyed the crusty exterior. But comparing the recipes, I prefer the bread function that really gives soft fluffy bread. 
Back to the bread maker, as some of you would already know, the Panasonic Bread Maker SD-P104 has 13 menu options, that allows one to choose from (1) Bread (2) Rapid Bread (3) Soft Bread (4) French Bread (5) Whole Wheat Bread (6) Rice Bread (7) Rice Flour (8) Pineapple Bread (9) Bread Dough (10) Pizza Dough (11) Dumpling Skin Dough (12) Cake (13) Chocolate.

And yes, you are right, we will use Menu (12) for our Milo Cake Recipe.

Take a closer look at the bread maker. A lovely white exterior (super love white!) that comes with a special ingredients dispenser and yeast dispenser.  The accompanying accessories include a measuring jar for liquids and a pink measuring spoon (tablespoon and teaspoon measurements). It also has a digital timer of up to 13 hours.

Milo Cake Recipe using Panasonic Bread Maker

(adapted from chocolate cake recipe from the recipe booklet that comes with Panasonic Bread Maker, replacing cocoa with milo powder)

100g unsalted butter (soften and cut into small cubes of 1cm)
100g granulated sugar
100g egg (evenly mixed)
  ( 2.5 tbsp milo powder
A( 180g low gluten flour/cake flour
  ( 7.5g baking powder
50g semi sweet chocolate chips or chocolate chunks (optional)

Method
1. Insert blade in bread pan. Add in butter, sugar, milk and eggs into the bread pan in this sequence.
2. Add in sieved (A)
3. Select Menu (12), then select your preferred crust color by 4. pressing on ‘crust’ button
4. Press ‘Start’. The machine will start to knead and mix the ingredients.
(standby your chocolate chips and a silicon spatula)
5. After about 12 mins, beeping sounds are heard. (do not stop the machine). Open the lid and eliminate the remaining/residual flour from the sides of the bread pan.
6. Add in the additional ingredients – chocolate chips.
7. Close the lid and press ‘Start’ again, this will prompt the machine to continue the mixing and to bake the cake.
8. After about 1 hout, you will hear the beep sounds again.
9. Press ‘Stop’. Open the lid and use a skewer to pierce into the cake to test. If the sticks comes clean when removed, the cake is ready.
Note: if baking is not complete, carry out additional baking by pressing Menu (12), set baking time (from 1 to 20mins) and press ‘Start’ again.
10. Remove the bread pan from the machine (Use kitchen mittens to avoid burning yourself as the bread pan will be hot).
11. Give the bread pan a slight jiggle and shake. This helps to ‘loosen’ the cake from the sides of the bread pan. Then gently shake and ease the cake out from the pan onto a cooking rake.
Serving suggestion: Enjoy this with a cup of tea or hot beverage. You can also serve the cake with some whipped cream or even ice cream. 


The breadmaker is available for sale at: 
Best Denki Ngee Ann, Junction 8, Katong, Court Mega Store, Harvey Norman, Isetan, CK Tangs and Takashimaya.
The retail price is at $329 and above store mentions are subject to stock availability.
Panasonic Singapore 
Official Website
Official Facebook Page

Please support my blog! Click on the link and vote for me (Little Miss Bento) at Panasonic's FB page. Thank you so much!ブログのランキングに参加中。よろしければクリックしてくださいね♪ ありがとうございます。
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Follow my food art and bento creations on my Facebook my page here or my Instagram here. :)

2014-07-29

[Giveaway] Lee Kum Kee's 李錦記: Tomato Ketchup, Teriyaki Sauce, XO Sauce

Lee Kum Kee 李錦記 launched their new products in the market earlier this month - Tomato Ketchup and Teriyaki sauce.

Happy to share that Lee Kum Kee has sent 3 sets of their products for giveaway to my blog readers and followers.

3 lucky readers will be able to receive the new Lee Kum Kee Tomato Ketchup, a Lee Kum Kee Teriyaki Sauce and a Lee Kum Kee XO Sauce each. 

Read more below ^ ^
New Product - Lee Kum Kee Tomato Ketchup
While this latest Lee Kum Kee Tomato Ketchup $1.25 is essential the same sauce as before, this time it comes in a brand new eye catching packaging. I love the handy-size bottles with the specially designed opening tip. The opening enables the ketchup to be squeezed out easily. No more huff and puff trying to pour/knock out the tomato ketchup sauce. You can even make simple ketchup drawings using this bottle - making instant food art!

It comes in either the boy or girl design. One of my students was commenting that she is going to get both, one for her boy and one for her girl. 

Made with red ripe tomatoes, Lee Kum Kee's Tomato Ketchup does not contain any preservatives or artificial flavouring. It is also a halal product. 
New Product - Lee Kum Kee teriyaki sauce
The other latest kid on the Lee Kum Kee's block is the Teriyaki sauce $3.70. Teriyaki sauce flavouring is definitely popular with many and children as well due to the sweet savory taste.

Lee Kum Kee's teriyaki sauce has a rich taste and a thick consistency, making it easy in marinating and coating meat pieces for cooking. Filled with white toasted sesame to enliven the flavour. To support healthy lifestyle, Lee Kum Kee assures that no preservatives are added to the teriyaki sauce. 

Plus this sauce is also halal and our Muslims friends can enjoy this product too ^^

The sauce is however on the slight sweet side, so you could consider to balance it slightly with some soy sauce/salt if you prefer a saltier teriyaki sauce.
One of their signatures - Lee Kum Kee XO Sauce
I was absolutely delighted when I recieved this Lee Kum Kee XO Sauce. This spicy seafood sauce with generous amounts of scallop is superb for so many dishes! 

This used to be a 'luxury' item for me when I was young. I love this with carrot cake, tofu squares, prawns and other meat and vegetables. An extremely versatile item. 
Bento creations that I have used the new tomato ketchup & teriyaki sauce

Lee Kum Kee's 李錦記 GIVEAWAY 

(Giveaway closes 12 August 2014 12 midnight Singapore time)

Prize - two bottles of new LKK Tomato Ketchup, one bottle of LKK Teriyaki sauce and one bottle of LKK XO Sauce

To qualify for this giveaway, below are the mandatory items to fulfill, 
1. Like my Little Miss Bento Facebook page
OR follow me on Instagram 

2. Comment on this blog post to share with me why you would like to receive the sauces. 
If you are okay, please also leave me your email address in your comment so its easier to contact you. 

a Rafflecopter giveaway

Terms and conditions
whereas, Little Miss Bento blog author is herein refered to as 'Organiser'.
By taking part in this contest, you have given your consent and are agreeable to the following terms & conditions:
- This giveaway is open to all participants residing in Singapore only.
- The organiser reserves the right to amend or change the giveaway contests requirements
- Prizes cannot be exchanged or refunded for cash.
- Selection of winners is at the sole discretion of the organiser.
- Winners will be announced on the blog post by 16 August 2014 and may be required to contact the organiser to provide details. Please visit this blog post for more updates. 
- Should the selected winner not respond within 2 calendar days from the time of notification, organiser reserves the right  to disqualify the entry and reselect another winner. 
- Participant may be required to provide proof of eligibility via documentations should there be issues of discrepancies (e.g. screen shots etc)

About Lee Kum Kee

With 126 years of history and through relentless efforts in quality and innovation, Lee Kum Kee has emerged as a reputable icon and established condiment brand in the world of Chinese and local cooking. Lee Kum Kee sauces are popularly and widely used all over the world: from the busiest kitchens in the best gourmet restaurants to modest family kitchens.

With over 200 sauces and condiments available worldwide, Lee Kum Kee is committed to delivering variety while ensuring supreme quality and authenticity. Through its products, Lee Kum Kee hopes to inspire Singaporeans to create delicious dishes and send their love to families and friends through  these touching flavours.

Pusheen the Cat Bento

 
Pusheen the Cat Bento today!

Pusheen the cat is the popular chubby gray cat character from an animated webcomic series. Super super adorable. Some of you might be familiar with Pusheen via emoticon stickers on social media platforms such as Facebook. Pusheen the cat even has her own published book and a dedicated Facebook page with over 7 million likes~wow!
Pusheen the cat is my favorite emoticon sticker to use on Facebook ^ ^

Decided to make this cute cat character, Pusheen in today's bento :) Making this Pusheen bento made me felt happy!

To make Pusheen the cat, the rice was colored with ground black sesame, which made the rice so fragrant! The cheeks and details were made of seaweed and pink kamaboko.

Today's side dishes were steamed corn, prawns sauteed with ketchup sauce and mirin, stiry fry french beans with carrots.
Follow my food art and bento creations on my Facebook my page here or my Instagram here. :)

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2014-07-28

Hello Kitty and Minion Bento ハローキティのキャラ弁・ミニオンのキャラ弁

Which one do you like better? Hello Kitty Bento or Minion Bento? 

I made these two bento earlier for Chef Sharryl of The Audacious Cakery. It is really interesting how we got connected via Instagram. I had actually visited her lovely cakery for a review post, in fact the post was even before we got in touch via Instagram. Amazing how social media works~~

Sharryl wanted a bento for her girl, but to be fair to both her children, she requested for me to make one for her son as well. So we ended with a Hello Kitty bento for her girl and the Minion bento for her boy. Do you like these two bentos? 

As this was meant for children, I tried to keep the sides to favourites such as teriyaki chicken as well as crabstick and ham which were easy on the palatte, with the addition of fruits and vegetables to ensure a complete wholesome meal.

Since it is a public holiday today here in Singapore, decided to post this back log bento that I made last week. 
Ingredients for Hello Kitty character included rice for the head and hands. Seaweed was used for the eyes and whiskers. Crabstick was for the ribbon and thin egg sheet for the nose. 
For Minion - as I wanted the bento to be more child-friendly, I did not use deco furikake to color the rice yellow. Instead, I used egg soboro (diced up scrambled egg omelette, japanese style) and addded to the rice. The jumper and specs were made from seaweed and egg sheet. The eyes were made from rice and seaweed. 

Cheese would have been an easier choice for the eyes, but I didn't want the bento to melt (judging from the hot summer heat now) before reaching the hands of the child. 

Will be back bento-ing tomorrow. Have a wonderful day!

Follow my food art and bento creations on my Facebook my page here or my Instagram here. :)

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2014-07-26

[New Store] Chef Yamashita at Tanjong Pagar Plaza

So excited to learn that Chef Yamashita has now opened his own cakery at Tanjong Pagar Plaza! The cakery was officially opened since May earlier this year.

Expect fine and exquisite Japanese cake creations by Chef Masataka Yamashita.

A nicely lit cakery store with wooden deco and furniture. Upon entering, get ready to be wowed by the beautiful display of cakes and pastries. I was impressed that I had problems picking what I wanted to get, cause I wanted all of them!! I ended up with five cakes on my first visit. 
Trained in Tsuji Culinary Institute, a highly respected culinary institute in Osaka, Japan, Chef Yamashita has worked at various patisseries around Japan before starting his own in Nara, which became a huge success. Fast forward 8 years later, Chef Yamashita moved to Singapore where he took charge as the head chef and co-owner of Flor Patisserie. Chef Yamashita then decided to start his namesake cakery to offer a variety of his signature cakes and desserts. Both dine in and takeaways options are available at the cakery.

How can I not be excited to try his cakes!! :D
Being a huge fan of Japanese cakes and desserts, I was really delighted to visit the cakery. Just a stone throw away from Tanjong Pagar MRT station, its centralised location makes it a perfect place to meet both friends and acquaintances for a nice afternoon/early evening cake session. Can't make it during the weekdays? They are open on weekends too.

Quality is very important to Chef, who takes careful considerations to ensure the perfect balance in his creations, in taste, texture and the presentation.

I must say that Chef Yamashita's experience and love for beautiful yummy cakes, sweets and pastries really showed in his creations. In fact, even before I put this blog post together, I have already revisited the cakery to get more of his cakes!

The cakes were fine, elegant and bursting with flavours. I also loved how the cakes were not overly sweet and despite the use of cream, it felt light and delicate in taste. 

Fallen in love with almost everything I tried. I recommend their Luna Wraps (sponge cake wraps), Ichigo (strawberry short cake), Pudding a La Mode (pudding and custard dessert) and Mount Fuji (chocolate and chestnut cake)! Read more below.
Pudding a La Mode $7.20 
Verdict: recommended
Handmade pudding with custard and fresh cream, topping with fresh fruits. This pudding was a winner! A fairly large serving but it was so delicious I ate it all up myself :P The caramelised pudding was really smooth and soft. Beneath that is the custard and fresh cream with some soft cake, paired that with the fresh fruits and you have a winner!
Luna Wraps $5.90 
Verdict: Highly Recommended
Known to be the signature of Chef Yamashita, this is one item not to be missed. Luna Wraps come in assorted flavours. I tried both the Luna Wrap (Banana and Caramel) as well as the Luna Wrap (Matcha). Both of them were superb and worth every cent (and calories :P). My favorite would have to be that of Banana and Caramel. 

Sandwich between soft and fluffy sponge cake is fresh banana, custard, cream and caramel sauce. The combination of flavours and textures really made the mark. Each flavour complementing each other yet at the same time distinct and full of character. 

Filled with green tea cream and adzuki beans (red bean), the matcha flavour was quite good except that the chestnuts felt a tad hard, but I think it was meant to be so - for a juxtaposition of textures. 
Ringo Pie $7.00
Verdict: So-So
Using imported apples from Japan, the base is a rich almond sponge cake. The texture was rather dense, true to its name, it resembled a tart/pie-like dessert. Comparatively to the other cakes, I wouldn't say this was the best. 
Ichigo $6.50 and Choco Ichigo $6.70
Verdict: Recommended
Japanese are well known for their delicious and light strawberry short cakes. I just had to order this to try Chef Yamashita's version of this popular dessert. 

Ichigo was so delicious (my colleagues were literally 'fighting' to finish the cake). Two layers of soft sponge cake with fresh cream and sliced strawberries, this cake will gain lots of fans. The cake was fluffy and the cream was so light on the tongue, matching well with the tangy sweet taste of fresh strawberries. 

For chocolate lovers, the Choco Ichigo is a good option. Don't judge that light brown color of the choco cream, the chocolate flavour was distinct, yet did not overpower the rest of the cake flavours. 

But if given a choice, I prefer Ichigo over Choco Ichigo, as I find the taste less complicated, focusing my palatte on the lovely cake, cream and strawberries.
Mt. Fuji $6.80
Verdict: Recommended
Mont blanc chestnut cream atop chocolate sponge and chestnuts, this elegant cake surprised me in taste. Bursting with chocolate flavours, this cake was made with the perfect amount of sweetness, so you could finish the whole cake easily. The chestnut mont blanc was smooth with a distinct chestnut flavour. The marriage of flavours worked well in this creation. 

If you are a fan of yummy cakes, beautiful pastries and that delicate Japanese style sweets, you have got to visit Chef Yamashita cakery! This is definitely one of the top patisseries in Singapore.
Chef Yamashita
Block 1, Tanjong Pagar Plaza, #02-44, Singapore 082001
Tel: 66049709
Opening hours: Mon to Sat 10am to 630pm | Sun 10am to 4pm
Email: order@chefyamashita.com
Website
Facebook Page
Nearest train station: Tanjong Pagar MRT, exit A

Blog post disclaimer: This was not a sponsored post. I paid for all the cake purchases and all views expressed are my own.