Today I tried two new recipes for children's bento—the pan-fried butter salmon with stir-fried Worcestershire sauce Shimeji mushroom and baked roasted potatoes. I also prepared the boiled corn on the cob.
Butter Salmon Worcestershire sauce Shimeji Mushroom
Ingredients:
- Salmon, 2 pcs
- Shimeji Mushroom, 1 packet
- Salt, ½ tablespoon
- Pepper, 1 teaspoon
- Butter, 20 gram
- Worcestershire sauce, ½ tablespoon
Preparation:
Night Before
- Salmon cut to half, seasoned with salt and white pepper, keep in the fridge for the next day.
- Shimeji Mushroom removes the roots and tears them into pieces to prepare for the next day.
Actual Day
- Take out the salmon, pat dry the salmon with kitchen towels.
- Heat butter in a frying pan over medium-high heat. Once the butter melts, pan-fried the salmon, cook for 2 minutes, and turn pan-fried to the other side. Pan fry each side for 2 minutes. Transfer to plate for cooling.
- Add Shimeji mushroom to the pan and pan-fry and cook for 2 minutes. Stir fry the other side till it becomes golden. Add Worcestershire sauce and mix well. Once the sauce is dry, turn off the heat and transfer it to the plate for cooling.
Baked Roasted Potatoes
Ingredients:
- Russet Potatoes, 2 pcs
- Salt, 1 teaspoon
- Garlic powder, ½ tablespoon
- Cheese powder, ½ tablespoon
- Olive oil, little
Preparation:
Night Before
-
Cut the potatoes into crescent moon shapes, soaked in cold water for 2 minutes, dried, and put into the fridge.
Actual Day
- Add olive oil, seasonings with garlic powder, cheese powder, salt, and mix.
- Preheat the oven, and roast until tender with 230 degrees Celsius for 20 minutes. Take out for cooling.
Other than these, I also added in last night's leftover Texas Fried Chicken and the honey-coated biscuits. It is because there was no rice, and I hope the portion is enough for their lunch. Overall, I am happy with my homemade taste for my children today!
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