This Summer Picnic Bento is my newest bento lunch which I devoured at home just now - you can have a picnic at home too, can't you :)?

My lunch contains maki-zushi filled with ebi fry and mayo, a few slices of tamagoyaki, two pieces of Babybel cheese, a small portion of grapes,  cherry tomatoes, baby carrots, takuwan rose and some purple potato flowers.

 

Spaghetti Aglio Olio with Shrimps - serves 2

• 200 grams spaghetti, cooked to al dente
• 1/4 cup olive oil
• 1- 2 seeded bird's eye chilies, sliced thinly
• 3 - 4 cloves garlic, sliced thinly
• 1/2 onion, chopped
• 2 tablespoons chopped green onions
• 1 tablespoon chopped parsley
• 1 teaspoon red pepper flakes
• 150 g shrimps
• Salt and black pepper to taste

Instructions

• Combine olive oil, garlic, onion, chili and red pepper flakes in a skillet and cook under low heat for 8 - 10 minutes. The garlic should be golden brown and not burned.
• Add salt, pepper, shrimps, chopped green onions and parsley and cook for another 1 minute.
• Toss in the cooked spaghetti and mix thoroughly that the pasta is well coated with the oil.

Heya folks, here I am again :)! I didn't make any bentos today though, as I have not been in the mood of making any bento meals in the last couple of weeks. But I've got this beautiful grilled steak with balsamic teriyaki sauce to show you instead :). The recipe is adapted from Jaden Hair's Steamy Kitchen cookbook. I am sure if you like Asian food, you would have heard or seen the hugely popular website Steamy Kitchen which specialises on modern Asian recipes. Now let's hop on to the recipe!

Grilled Seak with Balsamic Teriyaki - Serves 4

Adapted from The Steamy Kitchen Cookbook

500 g steak

2 Tbsp cooking oil

Balsamic Teriyaki Sauce

1.5 Tbsp unsalted butter

1 shallot, minced

2 cloves garlic, minced

250 ml balsamic vinegar

2 tsp sugar

65 ml beef/chicken stock

2 Tbsp soy sauce

1 Tbsp mirin (sake, or red/white wine will do too)

1 Tbsp Korean red pepper flakes - optional

1. To make the sauce: heat butter to a saucepot. When the butter starts to bubble, add shallots and garlic and cook for 3 minutes.
2.  Pour the balsamic vinegar and bring to a boil. Simmer for 15 minutes.
3. Add the stock, sugar, soy sauce, mirin and Korean red pepper flakes. Stir and bring to a boil.
4. Let cool. Reserve 1/2 of the sauce for marinating and the remaining for serving.
5. Marinate the steak for 2 hours or overnight.
6. Grill the steak!
7. Serve with the remaining Balsamic Teriyaki sauce over the meat.