Thursday 20 June 2013

Tomato Bento

I've made another bento using Lee Kum Kee sauces. This time, I'm trying out their Chu Hou paste. I've heard so much good reviews about this sauce, I could not wait to try it out. I just tried the stewed chicken in their recipe card for dinner today and it was really yummy. My boys asked for the name of the dish, which is an indication that they like the food. They want to know the name so they can ask me to cook it again. :)

I'm sharing this tomato themed bento I made on Tuesday. I covered the rice with egg sheet, then I cut out the words "tomato" using carrot. I replaced one of the "O" with a dollop of ketchup and turned it into a tomato. :p

I made tofu chicken patties for the side dish and seasoned them using Chu Hou paste, am sharing the recipe below. Hope you like it. :)


250g minced chicken
100 silken tofu
1 tbsp grated ginger
1/4 cup chopped carrots
1/4 cup chopped coriander
1 tbsp cornflour
1 tbsp Chu Hou sauce
1tbsp mirin
pinch of salt and pepper

  1. Mix together all the ingredients, leave aside for at least 30 minutes.
  2. Heat up a pan with a little oil over medium heat.
  3. Using a spoon, scoop up mixture and place in pan to cook. Flip over to cook the other side.
  • Mixture is soft and thus, more difficult to handle. Alternatively, you can also coat the patties with panko before shallow frying it. 
Where to get same or similar items used in today's bentos:


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