Quail Egg Penguin Yakisoba-Pan

I made yakisoba-pan for my boys' lunch last week, decided to do a quick decor with some quail eggs. I made them into penguins. They are super easy to make, took some step by step photos on how to make them.


I've the yakisoba recipe HERE if you need it. My boys call it yucky soba, that was what it sounded like to them when I first introduced them to the dish, lol. In case you are mistaken, yakisoba is not yucky at all, it's yummy and my boys love it.


Did you notice the fishing pole? The penguins are fishing and I think they caught a fish, lol.


To make the penguin, you need a hard boiled quail egg. You can use chicken egg too to make a bigger penguin. Cut out seaweed as shown in picture, it's easier to fold in half to cut.


Fold back the seaweed in half and cut out half a heart shape.


Here's roughly how it should look when opened up.


Spread on some mayo so that the seaweed can stick onto the egg.


Wrap the seaweed on the egg and wrap with cling wrap to secure.


Add on corn using pasta.


I used this puncher for the eyes. If you do not have one, you can also use a sharp tipped scissors to cut out. Alternatively, you can use black sesame for the eyes. Dab on some pink decor gel on the penguin's cheek. You can use ketchup to replace if you like.


You can also add in feet for the penguin using corn.


The completed penguins. I will probably be making similar onigiri versions too. :)

Where to get same or similar items used in today's post:

Ghost and Pumpkin Quail Eggs

IT last exam paper is tomorrow, and school holidays will be in another two weeks plus. Yay, so glad exams are over, I've been tearing my hair out the past weeks, he is just so nonchalant over the revisions, only bucking up a little this week. I can't wait for the holidays. :) I'll be slowing down a little with my bento making and blogging after next week, it's always a little slow moving in the 'bento world' every year end.:)


A very quick Halloween decor, using quail eggs. The sunny side up quail eggs were made into jack-o'-lanterns and the hard boiled ones were turned into friendly ghosts. :)


The main dish is yakisoba, stir fried with broccoli and pork. Hee, I know broccoli is not the typical veggie used for yakisoba, I was just trying to use whatever veggie I had in the fridge.


I also packed in fried fish fillets, which I kept from dinner the night before. Toasted it in the oven before packing in the bento. :)

Where to get same or similar items used in today's post:

Piggy Yakisoba Pan

Busy, busy day today, my boys are back in School again after the one week break. For this post, I'm sharing Yakisoba Pan from before the School holidays.


I made piggies from fish sausage to decorate my boys' lunch. Added some flowers cut out from cheese as well.


Very simple and fast decor to add some cuteness to your food. :)


Sharing this bento drawing I did before the School holidays. I missed packing bentos for myself! :(

Where to get same or similar items used in today's post:

Chick Yakisoba-Pan Bento

Have you tried Yakisoba-Pan before? It's basically a bun filled with Yakisoba. I always think it's quite a weird dish, I still do, but I can't deny it's a rather tasty combi though. To make one, just cook Yakisoba the usual way, and fill a hot dog bun or butter roll with it. Click HERE if you need a Yakisoba recipe.


I made hens and chicks to decorate my boys' Yakisoba-Pan. The hen are made from chicken egg. And the chicks are made from quail eggs soaked in water coloured with tumeric.


I made this lunch around two weeks ago. There's actually less eggs than it looks, the eggs have all been halved, lol.


I had some yakisoba left over after filling the buns, so I filled them into cups for my boys to eat together with their Yakisoba-Pan.

Where to get same or similar items as used in today's post:

Egg Girl Yakisoba Bento

I tried out Lee Kum Kee sesame oil for today's bento. Sesame oil is an essential condiment in most Asian cooking. It's great for enhancing the flavour of your dishes.


I cooked yakisoba for our lunch today, using Lee Kum Kee ketchup and sesame oil, am sharing the recipe at the end of this post.


I did a simple decor for the bento using a sunny side up. Added nori on the egg to turn it into a little gal. :)

YAKISOBA RECIPE

Ingredients:
300g chinese egg noodles
4 tbsp sesame oil
2 tbsp minced ginger
200g shabu shabu pork collar or belly
1 cup shredded nappa cabbage
2 tbsp ketchup
1/4 cup soya sauce
1/4 cup worcestershire sauce
2 tbsp mirin
pinch of sugar
1 bunch chopped spring onions

Method:

1. Cook egg noodles in boiling water until just done. Drain and run under cold water. Toss in 1 tbsp sesame oil and set aside.
2. Heat pan, add 3tbsp sesame oil and ginger.
3. Add pork and cook till no longer pink.
4. Add cabbage, and stir fry till soften, add a bit of water if needed.
5. Add in noodles, ketchup, soya sauce, worcestershire sauce, mirin and sugar.
6. Toss well and simmer till everything is well mixed.

Fork & Spoon Yakisoba Bento

I did not do up a blog post yesterday because I was sick. :( Other than fetching and sending my boys to School, cooking lunch and dinner, I was practically sleeping on the bed the whole day, hidden under my blanket. :P It's a relief that my boys were able to go around their daily routine fairly independently, popping in to check on me once in a while, lol. :)


This was done last Thursday. I had this set of fork and spoon cutter for a long time, but never used them before. -_- Lol, yah, I do tend to hoard stuff, I guess I need to spend some time to dig out my cutters and use them for my bentos.


For lunch, they had yakisoba stir-fried with pork, broccoli, strawberries and fries.


I packed some yakisoba-pan for myself. Lol, this is one very weird combination the Japanese came up with, but it does taste quite nice.

Where to get same or similar items seen in today's post: