CHASING FOOD DREAMS: Bento Box

Showing posts with label Bento Box. Show all posts

January 28, 2018

MILO® Bento Workshop

Packed with Love!

When it comes to my little one, everything matters. Being a working mother, time is a luxury to me. A few Saturdays ago, I was thrilled to be joined MILO®’s Pack in the Energy for Champions Bento Box Workshop with my little one.

The room was bursting with much excitement and energy that morning. Parents and their children gathered early, enjoying a light breakfast before the event took place. Of course, we enjoyed one of Malaysia’s favorite leading nutritious chocolate malt MILO®!

MILO® was introduced in 1950 and is packed with natural goodness of malt, milk and cocoa, enriched with Activ-Go®; a unique blend of vitamins and minerals. Packed with all the goodness and energy to kick off your day, MILO® has been fueling generations of champions since then.

The event took off with a talk on nutritional value of different food and how to prepare a healthy and balance meal for kids by Georgen Thye, a council member of the Malaysian Dietitian Association (MDA).

While we all know that breakfast is one of the most important meal of the day, finding time to enjoy a nutritious and healthy breakfast is nearly impossible with our hectic work schedules and lifestyle. A balance breakfast can boost the energy level we all need to kick start our day, therefore, it is crucial that we do not skip this meal. Even if time do not permit, we can still grab easy to-go food and beverage or simply prepare our breakfast the evening before.

Thye cited that one in three children were found to have low physical activity level, noted among breakfast skippers, from the findings of MyBreakfast Study carried out by Nutrition Society of Malaysia (NSM). He proceeded to inform us that skipping meals or poor food choices will lead our children to be energy deprive throughout the day, thus affecting their focus and attention levels during classes and activities.

A healthy balance meal should consist of fruits, vegetables, lean meat, whole grains, legumes, dairy, nuts and seeds as advised by Thye. He proceeded to conduct a demonstration on 3 simple and easy 15-minutes recipes for healthy meals to pack for the children. When it comes to creating bento boxes, we were also joined by Hasnawati Yahaya a member of the Kelab Bento/Bekal Malaysia, who showed us how to make pretty and fun bento boxes with the 3 recipes by Thye.

First recipe Thye made Whole Grain Tortilla Chips with Pumpkin Tuna Mash. Not only is it healthy, its easy to whip up and can be prepared in advance with minimal effort. Pumpkin is easy to cook and can be steamed or microwave till soft. Mix the pumpkin with drained tuna from can, add in a margarine, season with salt and black pepper and top with spring onion. Tortilla chips can be baked or microwave till crispy.

Hasnawati then proceeded to show up how to make this recipe super cute to entice the little ones to enjoy their bento box. Using toothpick, its really easy to cut out the shape of a bunny from a slice of cheese.

Add in some fruits and a pack of MILO® and this balance and nutritious packed bento box is done!

The next recipe was Hawaiian Pasta Salad. It’s a great recipe to get your children to eat some vegetables since most little ones like pasta. Thye uses wholemeal pasta to add on extra goodness. Cooked the pasta according to the package directions and rinse in cold water. Add in drained canned tuna, shredded carrots chopped pineapple for sweetness and a light dressing of light mayonnaise some Greek yoghurt, lemon juice and season well.

Hasnawati added an adorable kitty cat and fruits to complete the bento box along with MILO®.

The final recipe is a Banana Peanut Butter & Pumpkin Seeds Open Sandwich. Simply spread peanut butter on wholemeal bread (toasted or not), topped with sliced banana, sprinkle with pumpkin seeds and drizzle with a little honey.

Add a super cute bear cut out from sliced bread, fruits and a pack of MILO® for the finishing touch.

Then it was our turn on get creative with our own bento box. A lot of ingredients was provided and me with the little one put on our thinking caps.

We made two bento box, one with our family sleeping on a bed made from bread and a blanket of cheese.

The second one we made about Olaf from boiled egg and fruit, add in some of that pasta salad and slices of lean grilled chicken breast with fresh berries.

There were also a lot of other great bento boxes from the rest of the parents and their children. The judges were Angeline Lim, Senior Brand Manager of Nestle Malaysia with Thye and Hasnawati as well as all the children present that day.

“Our kids are our champions and it is important for us to give them all the support they need to take on their daily challenges. That is why we encourage parents to provide their children with a balanced home-packed meal paired with a MILO® UHT to take to school, which helps to efficiently release energy from food. This gives their children the energy to go further and to perform at their best – mentally and physically,” said Angeline.

My little one and me managed to snag the winning prize of the day with our Olaf bento box!

Congrats to all the other parents and children with all their lovely bento boxes too as they were all made with much love together.

The most important thing that came out of that day was spending time with my little one and learning how to pack him a balance meal with MILO®. MILO® UHT, always convenient and easy to enjoy, helps working parents like us to ensure that our children are enjoying a balance diet and adequate amount of energy to get through their day.

Now that’s what I call Packed with Love!

For more information on MILO® and MILO® Bento Box Recipe, visit www.milo.com.my

February 2, 2017

Flavour of Hanami @ The Cube, ISETAN The Japan Store Kuala Lumpur

A Cherry Blossom Celebration with Authentic Japanese Cultural & Culinary Experience

Sheer pleasures of Kyoto’s enchanting seasons are truly worthy of celebrations with the finest gastronomical cuisine of The Land of the Rising Sun. From 21 January to 25 March, ISETAN The Japan Store Kuala Lumpur plays host to Flavours of Hanami exhibition where four of Japan’s finest chefs are flown in to the city by Dai Nippon Printing Co., Ltd.

In time with Hanami, the celebration of cherry blossom in Kyoto, Flavour of Hanami set sails in our city to let avid Japan fans experience the magical four seasons of Kyoto together with its culinary flavours and the essence of Hanami.

Flavour of Hanami leads participants through the Hanami themed activities were presented in three different zones at The Cube, located on the third floor of ISETAN the Japan Store Kuala Lumpur.

The Gallery, the first room of the three, takes one across the mystical and Zen sights of Kyoto displayed on projector as well as a galleria of Hanami bento boxes made especially for this exhibition prepared by four Japanese culinary maestros from four fine Japanese restaurants in Kyoto.

Participants will experience the tradition and craft of Japanese cuisine with tastings of MIO Sparkling Sake and Hana Kizakua Sake.

The display of the aesthetics of cherry blossom viewing Hanami bento boxes by the four Japanese chefs are a sight of culinary art and its intricate rules of creating classic bento boxes the old traditional way. From the dishes packed neatly and tightly, it also follows a three-dimensional arrangement that appeases the sight when the lid of the box is open. All ingredients are the best during the season and all tastes are well balanced from acidity, bitter, sweet and salty to umami. Every ingredient is cut into the shape that best bring out the season such as flowers for spring and all colors of the ingredients are coordinated to compliment the season too.

IZUU by Shogo Sasaki

Bento Box: Hakozushi (Pressed Sushi), Saba-Sugatazushi (Whole Mackerel Lightly Matured Sushi) and Futomakizushi (Large Sushi Rolls)

IZUU is famed for their mackerel sushi made from chub mackerel from the sea near the shores of Japan. Marinated in salt and vinegar, the mackerel is then combined with sushi rice and wrapped in kelp to bring out its flavour. It is said that when enjoying the mackerel sushi that the people of Kyoto have loved and prepared for celebrations from ancient times, the children will recommend the fattiest part of the mackerel to the parents and the parents will then also do the same in return.

KINOBU by Takuji Takahashi

Bento Box: Chirashizushi (Scattered Topping Sushi), Simmered Spring Vegetables (Bamboo Shoots, Fuki), Simmered Japanese Imperial Prawns and Simmered Spring Vegetables (Broad Beans)

The bento box compliments the pale colours of cherry blossoms with much colours of the ingredients. Kinobu originated as a caterer and continues to this day, taking many orders for their bento boxes. Preparation of these bento boxes starts few days in advance to ensure everything is well prepared, seasoned, flavoured and packed beautifully. Kinshi egg made with extra egg yolks to whole eggs, prawns accentuated by concentrated mirin to simmering dashi soaked bamboo shoots, giant butterbur and broad beans, one can be sure to taste the rich flavours of the season in the bento box.

CHIKURIN by Hideki Shimoguchi

Bento Box: Octopus Simmered in Hoji-Cha Tea, Uji Matcha Flavoured Fudengaku and Tempura with Rice Cracker Coating accompanied by Matcha Salt

Chikurin bento box has three layers, letting diners reveal layers of surprises. In themed with spring and cherry blossoms, the layers of bento box is filled with vibrant fresh colors denoting of the gorgeous colours of the season. The fudengaku (gluten cakes) with matcha green tea kneaded and the prawn tempura served with salt mixture with matcha green tea pays tribute to the restaurant built in Uji where tea is at its prime. There is also the octopus boiled in hoji-cha tea too to showcase that tea leaves are used in the dishes not as a drink but as a seasoning.

RESTAURANT AND INN TSURUSE by Nobuyuki Tanaka

Bento Box: Steamed Abalone, Red Snapper Sushi Wrapped in Cherry Leaf, Bamboo Leaf Rolled Gluten Cake with Sweet Red Beans, Flower Petal Daikon and Flower Petal Carrot

Perhaps the most luxurious bento box featuring premium abalone and the highly prized Red Snapper much loved by the Japanese, TSURUSE bento box features gorgeous ingredients just like its gorgeous building overflowing with food and beauty. Soft and sweet nuances of lightly steamed abalone paired with delicate and sweet red snapper wrapped in cherry leaf shows the freshest seasonal ingredients are so good, only minimal cooking is needed. A steamed bun with manju filling is also served wrapped in bamboo leaf.

Moving to the Theatre, one catches short but amazing movie of Kyoto’s magnificent four seasons in high definition. The short movie gives an enticing insight into the four Japanese seasons, the history and foundation of Kyoto food.

And this is followed by the finale of the event where participants can personally get close with the Japanese chefs in a live presentation of authentic traditions and techniques of “authentic Washoku”.

Leading the event with a speech is none other than Xavier Mah from Xavier Mah Consultancy

Chef Shogo Sasaki and his charming personality where the humble chef is shy but passionate about sharing information from his experience in the Japanese culinary scene. Known as the heir of the current 7th generation owner of IZUU, a Kyoto sushi restaurant established in 1781, Chef Sasaki is known for his culinary prowess in preparing the popular mackerel sushi. After training for three years at a famous sushi restaurant in Osaka, he joined IZUU, with the aim to preserve the flavours and culture of Kyoto’s mackerel sushi. The sushi specialist continues the tradition of his forefathers, adding significant touches of Japanese flavours and culture into one of his most-loved dish, to pass it to the next generation.

Left or Right: Mr. Xavier Mah, Mr. Ken Fukutake, General Manager of Media Content Planning Department, Dai Nippon Printing Co. Ltd., Chef Shogo Sasaki and Chef Takeshi Matsuo, head chef of IZUU Restaurant

Chef Sasaki takes over with a live presentation of his two signature dishes - Chirasizushi (Scattered Topping Sushi) and Saba-sugatazushi (Whole Mackerel Lightly Matured Sushi). After the exciting demonstration, participants will have a chance to indulge in Chef Sasaki’s authentic and delicious Kyoto-style dishes.

Needless to say, Chef Sasaki makes it all looked so easy with his swift skills in preparing the mackerel. The finished mackerel sushi resembles the logo of IZUU where a rabbit takes center stage.

We were served a freshly prepared Mackerel Sushi and a one-day only matured Mackerel Sushi for comparison. Strangely, the one-day matured mackerel had a softer flavour without the sharpness of vinegar compared to the fresh one. I enjoyed the one-day matured mackerel out of the two.

Next up, Chef Sasaki prepares his Chirasizushi with such finesse and efficient movements. Mixing mushrooms and a type of fish into the rice to flavour it before finishing it with yellow sunshine of finely shredded egg omelette, sliced sea bream sashimi, poached prawn and squid and finishing it with black fungus and seaweed flakes.

The flavours of the Chirasizushi is rather simple but nevertheless delicious in every bite.

Perhaps what took me by surprise was the dessert. Dessert ended on high with hot green tea and freshly made Sakura Mochi. The texture of the mocha is deliciously delightful while the filling of red bean is creamy and just right in sweetness.

Don’t miss this exclusive Flavour of Hanami exhibition for its truly one-of-a-kind event that was brought in especially by Dai Nippon Printing Co., Ltd.