This weekend, we were very lucky to partake of a delicious Filipino feast at the home of our friends Gaylen and Thomas. Galen is an awesome cook who, like us, loves fish and seafood. Enjoying some nice upstate New York microbrew porters, we helped prep vegetables (well, Jamison did--I was too busy eating these incredible crab and shrimp lumpia, fresh from the wok):
Gaylen made a wonderful whole red snapper, quickly pan fried and topped with a tangy pineapple, carrot, and green pepper sauce:
And also this lovely fish filet cooked in lemon grass, scallion and coconut milk:
Jamison and Thomas, cleaning snow peas and dicing chayote for a stir-fry:
Our friends had us leave with generous helpings from the feast, including fresh lumpia and a beautiful whole red snapper in pineapple sauce.
This morning, we had a hearty breakfast of the red snapper flaked and added to a stir-fry of fat scallions, baby peppers, cilantro, enoki mushrooms, and a few handfuls of whole wheat couscous. Four eggs were scrambled in at the end, plus some chili-garlic sauce...yum!
Then it was time to deep fry the fresh crab-shrimp lumpia. Tomorrow's bento features two of them, wrapped with scallion and mint, and half an avocado filled with the egg/veggie/fish combo. For color and fun, a champagne mango wedge, dipped in coconut and edible flower petals:
Speaking of flowers, the display this weekend included:
Wishing you an excellent week ahead, bento friends!