Monday bento – chai tow kway, oyster sauce vegetables with cocktail wieners, fruit
In addition to my takeaway yong tow foo, I bought a serve of chai tow kway (also known as radish cake, or carrot cake – see Wikipedia entry on chai tow kway) from Fook Kee at Spencer Village. I thought it would be perfect for a bento lunch. To go with the chai tow kway, I cooked a simple vegetable dish in the morning, with sugar snap peas, broccoli, baby roma tomatoes and sliced cocktail frankfurts, all flavoured with oyster sauce and fresh garlic. For something sweet, I included a bunch of seedless red grapes – grapes are always a sign to me that summer’s on its way* – and orange slices. I loved the colours of this lunch, and as I prepared it, I really looked forward to eating it. To complete my enjoyment, I brought a pair of my favourite blue chopsticks from home to eat my lunch with.
At lunch time, I took the fruit compartment out of the lunch box before microwaving the other items. The chai tow kway was delicious, but I really really enjoyed my sausage and vegetable dish, especially the oyster sauce-coated garlic and cocktail frankfurts. I’ve loved these Plumrose brand cocktail frankfurts since I was a child. I love eating them hot (zapped in the microwave) and dipped in tomato sauce, or in fried rice with garlic and egg, or in a bowl with corn kernels and Heinz baked beans, zapped so that the baked beans are bubbling hot. I burned my mouth biting into the first hot baby roma tomato – ouch! – I pierced the rest of them with a chopstick to let some of the hot tomato seeds and juice run out before eating them.
Jac returns home tonight. She’s gone away on her own before for similar lengths of time, but on this occasion it felt like a really long time. I must be getting more sooky as I get older (for readers not familiar with the term, see the Urban Dictionary definition of sook, especially the second definition).
*Obviously, summer is on its way, but at the time of posting this, the weather’s gone all cool and rainy again.