This week, we started our Ramadan fasting and so it’s been pretty hectic. MilkyBar was able to half-day fastings to start off. Am so proud of him! Hopefully, he will be able to do full-day fasting on the 3rd week. Monday was also a school holiday ie Youth Day so we headed to Johor Bahru to do some shopping 🙂
Mon: lunch out
Tues: Potato and tuna salad, grilled mozzarella-stuffed cherry tomatoes, and (store-bought) Cheng Te’ng
Wed: Steamed chicken pao, potato and tuna salad, steamed broccoli, cherry tomatoes, and fresh apricot wedges
Thurs: Stir-fried pasta with shrimp, steamed broccoli, mandarin orange segments and lychees
Fri: Fried rice with ikan bilis, potato and tuna salad, cherry tomatoes, and mango jelly
And yes, the potato salad was featured 3 times this week as MilkyBar really liked them. It was a simple recipe from the Yum-Yum Bento Box cookbook. It is adaptable too. Just add in any diced vegetables you like. Good choices would be bell pepper, carrots, corn, etc.
Potato and Tuna Salad (Adapted from Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches)
1 potato (chopped and steamed in the microwave til tender)
1/2 can tuna in sunflower oil (drained well)
2 tbsp mayonnaise
1/4 cup finely diced onion
1/4 cup finely diced celery
pinch of salt and pepper
In a bowl, flake the tuna. Mix in the remaining ingredients. Let sit for 10-15 min at room temperature. It is also good serve cold.
The side dish of mozzarella cheese-stuffed cherry tomatoes was also from the Yum-Yum Bento Box cookbook. However, the recipe simply called for the cheese to be stuffed into the tomatoes and served. I decided to give it a quick grill in the oven to melt the cheese. Ooey gooey!
Mozzarella Tomatoes (Adapted from Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches)
Cut cherry tomatoes in half and clean out the seeds. Insert a small piece of fresh mozzarella cheese. Place on a baking tray and grill in a hot oven for 2 min, so that cheese melts. Serve immediately.
We also had a little teaching moment as MilkyBar was interested in where lychees were from. These sweet and juicy fruit with a delicate fragrance, are currently in season. So we have been buying bags from the local supermarket and eating them in fruit salads and in jellies, as well as on their own.
We went online and read about the lychee tree, where they are cultivated and about their cultural importance. So now we know a little more about this little fruit 🙂