Saturday, April 23, 2011

Bento (135) - Egg Foo Yong and Checkered Apple

Today's bento is egg foo yong (eggs, onions, artificial crab meat, soy, sugar - and probably something I'm forgetting) over rice . . . . mmmmmmmmm . . . with kale decorations and a fishie container filled with soy sauce. Top level is a checkered apple and a side of edamame topped with a radish flower.

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4 comments:

  1. Cooking GalleryApril 23, 2011 at 5:00 PM

    I love the checkered apple! I need to learn how to make it...!

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  2. Andrea PeachApril 25, 2011 at 1:50 PM

    It's super-easy! Just take a slice of apple and draw a paring knife across the skin in horizontal lines and then vertical lines. Make sure the cut is deep enough to go all the way through the skin, but don't go deep into the apple flesh. Then you just carve away the squares in an alternating pattern. I was surprised how easy it is (tip: the bigger the squares, the easier it is). Good luck!

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  3. AnonymousApril 27, 2011 at 10:35 AM

    Do you roll in lemon juice to keep the apples from turning brown?

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  4. Andrea PeachMay 2, 2011 at 8:33 PM

    I dip them in heavily salted water. Adds great flavor and seems to keep them better than lemon juice.

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