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March 2009

non-bento #12: Totoro cream puffs

March 31, 2009 Baking
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Today was my friend/co-worker’s last day (for full-time) at work. I’ve known her since art school, and she’s the one who made me the picture book of my bento. She had a baby last year, and recently she decided to work part-time from home and be with her baby. So it’s a good good-bye. I know she loves sweets, but cookies seemed a little boring… […]

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Gyoza night!

March 29, 2009 Blog
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Brooklyn is having restaurant week during March 23 – April 2, and my boyfriend and I took this opportunity to explore a new restaurant in my neighborhood. We had a lot of leftovers from other nights, so we weren’t really thinking about the $23 per person prix fixe dinner, but $23 for two people for brunch at a nice restaurant didn’t sound too bad. So […]

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non-bento #11: M-O and EVE

March 28, 2009 american
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My boyfriend goes to kung-fu class on Saturday. He used to get a Vietnamese sandwich after his class and eat it at home. But after we moved in, he’d just come home straight and eat whatever we have at home to save money. Today, he came home from kung-fu, and started organizing around the house, and cleaning the windows. We’ve been working pretty hard to […]

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how to make kodama, moogle and boo ghost steamed pork buns

March 26, 2009 decorations
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This recipe doesn’t use yeast, so if you want to make buns fast, this is for you! (But as I mentioned in my other post, it’s a bit dry inside.) For more moist steamed pork bun dough, check out “how to make steamed pork bun dough with yeast.” When I was experimenting with steamed buns, I realized that Kodama were perfect characters to make with buns, […]

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how to make steamed pork bun dough with yeast

March 26, 2009 basics
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It may take a while to make this, but the bun is so very moist and delicious it’s worth it. Since this recipe makes about 20 buns, I recommend you make tons of buns on weekend and freeze them. If you want to make buns fast, check out “how to make steamed pork bun dough without yeast.” You can, of course, use this dough to […]

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