Hi friends! Monday's bento features Coho salmon cooked with ginger, Vietnamese curry powder and coconut milk, sharing the top half of my bento set with rice, green peas, yellow pepper and zingy garlic buds. For dessert: coconut yogurt
(from Liberté--so delicious!) with watermelon butterflies.
We went shopping at Lotte Plaza yesterday, a fav place for hard to find produce (like garlic buds) and Indian sweets. I love their rich colors and succulent textures, especially coconut burfi (with almond, below).
Happy cooking in the week ahead--we are getting closer to spring all the time!