Riblet and rice

A friend brought over some Hawaiian food for lunch today so this bento that was made for lunch is going to be eaten for dinner when I get home.  I'm really peeved now that the rainy season has finally made it to Hawaii.  Ugh.  It makes for little sunlight in the mornings and makes me take crappier and crappier pictures with each passing day.  Here is my bento sitting on the only sunlight available in my house: on my carpet in front of the window! Top: kim chee in cup, surumi salad, carrots... read more

I love those recipes that have been around so long that the paper is all tattered and food-stained. This is a recipe I got from my oldest sister...I don't even know how many years ago. I typed it on my Dad's computer at my parents' house before my Dad passed away. How do I know this? oregongirl and I were talking about this recipe as I was meandering through the grocery store and I decided to have it for dinner. I'm sure I've made this a time or twelve for her when we lived across...

TIBETAN CASHEW RICE Serves 6 6 cups long-grain white rice, steamed 1/3 cup vegetable oil 2 cup red onion, thinly sliced in semi-circles 1 cup fresh or frozen peas 1/2 cup carrot, shredded {optional} 1 1/2 cups cashew nuts 1 cup raisins, presoaked in water salt to taste Heat 1/3 cup oil in a wok over medium to medium-high heat. Add 1 cup of red onion and deep-fry until crispy. Remove onion. Set aside. Repeat with second cup. Pour off excess oil, leaving 2 tablespoons in wok. Add peas, carrots...

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This is the bento that goes with the soup that I made. It is some thin noodles that I twirled into little balls. There is some furikake on top and some a side of kikkoman soy sauce. This is some soup that I made using the leftover roasted chicken from last night's dinner. I shredded the chicken pieces up, added it to chicken broth. I also added rice, green peas, thin noodles, potatoes and ground black pepper.

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