Little Lunch Box #25 小饭盒

School reopens today! Yeah! I will be busier but I will have more peace at home. :P

My daughter starts her school early today for her art enrichment class in school so it's lunchbox day after breaking for a month. She already told me last night that she wants kaya with bread when she spotted me buying her favourite kaya. =_=|||

I was prepared to make her just normal triangle sandwiches (brain cells still holidaying) when she told me her idea. She said I can try making origami dog using bread and seaweed for the face. :o

So here you have it. Her idea of origami doggy sandwiches. :)

Sparkling Apple Juice with Ribena 苹果七喜加利宾纳

I saw the description of a drink served a in restaurant and decided to use some of the items listed to make my own version.

If I would to name this, it would be 'Sunset'. Just look at the colours, just like the golden sunset. :) What's missing here is an umbrella deco. ;)

Ingredients:

• 1 tablespoon Ribena
• 75ml Apple Juice preferably without sugar added
• 200ml 7up with lemon
• Some ice cubes

How to do it:

1. Pour ribena in a tall glass.
2. Gently poured the apple juice from the side of the glass.
3. Repeat with 7up.
4. Add ice-cubes and serve immediately.

Note:
If you are worry that the ribena will be 'mixed', pour apple juice first then pour ribena using a fennel touching the base of the glass or by using a wide straw.

Open-face Otah Sandwich 乌打三明治

We just returned home a couple of days ago from a trip to Hong Kong. All of us turned at least 2 shades darker. :/  It was tiring! Worst than being a maid mum at home. And now I have triple loads of laundry to clear. I need another holiday!!

I'm not sure how soon I will get back to my usual food posting so here's a quick one. It's remake of a simple Otah Toast presented differently. I prefer the bread toasted as it makes it crunchier. I'm using hotdog buns here. You are free to use burger bun or just bread. They worked the same.

I toasted the buns in the oven, you can always use a toaster or frying pan.

Ingredients:

• 3 pcs Otah, smashed
• 1/2 - 1 teaspoon butter, depending on how dry the otah is
• 1 Hotdog Bun, sliced half length-wise

How to do it:

1. Mix butter sparing with smashed otah so they stick together.
2. Spread on the hotdog buns.
3. Toast in a preheated oven at 200C for 10 minutes.
4. Serve immediately.

Stuffed Tofu Puff 酥炸豆腐包

This is one of the sides we like. It's juicy on the inside and crunchy on the outside.

The tofu puff helps to trap the oil during deep-frying so the inside is not oily and at the same time, the outside is crunchy.

I usually deep fry it twice so the outside is more crunchy. I will fry it before hand and when it's time to serve, I will deep fry it for just a little while again to make it more crunchy on the outside.

Ingredients:

• 10 small Tofu Puff
• 100g minced pork
• 100g fish paste
• 200g prawn, smashed
• a dash of Pepper
• 1 tsp sesame oil
• 1/2 tsp salt or to taste

How to do it:

1. Cut on a side of the tofu puff and gentle separate the inside.
2. Carefully turn the tofu puff inside out and set aside.
3. Mix all the ingredients together.
4. Stuff the inverted tofu puff with the mixed meat.
5. 'Tear' out some of the dried tofu on the tofu puff to cover the opening so the meat will not be exposed.
6. Deep fry till golden brown.
7. Drain on paper towel.
8. Serve.

Note:

• If you want the outer tofu puff to be more crispy, deep fry it again. This time deep fry it it in a shorter time to dry it.
• I didn't minced the prawn into paste-like as I like to still bite into it. It makes the filling has more bite to it.
• You can add in chopped waterchestnut in the filling for crunch.