When
I cooked the food for this bento, I was inspired in
a big way. I was inspired to make something like the
"seafood delight" I often see in Chinese buffets,
and I was inspired to use up a lot of stuff in the fridge
that wasn't getting any fresher. So, I threw together
a lot of vegetables and some crab sticks and created
vegetable & seafood
stuff. It includes broccoli, carrots, cabbage, baby
corn, onion, zucchini, and water chestnuts, and I'm
pleased with the way the flavors mixed. It's served
over lavender rice
- hey, I had more red cabbage, might as well continue
with the funky rice! On the side is
baked boniato. Boniato
is also called "white sweet potato" or "Cuban
sweet potato," and has a flavor similar to that
of a Japanese sweet potato, but not as sweet, and the
skins can be tough.
On the other side are a pair of
blackberry-stuffed lychees that look like crossed eyes,
a piece of blueberry
mochi, and a fruit
salad made with banana, persimmon, and blackberries.
Wanna talk
about it?
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