This is how I do it. Very very simple and amazingly, a lot of food as well.
Before packing, I prepare the food and leave it to cool to room temperature on the table. So we have fish, tofu, mixed rice and veggies.
After packing, the filled containers looks like this.
And this is the leftovers that I had after packing. These will go into the fridge and repacked tomorrow for the next day’s breakfast + lunch meals. 🙂
This was breakfast. Leftover dinner meal of french bean and squid. The french bean was cooked with garlic, stir-fried. For the squid, Granny cooked it with a bit of Lea and Perrins sauce with onions.
The rice was heated up and then mixed with blended nori seaweed and I think I threw in some deep fried shallots as well as some black sesame seed. I think I also added in some pepper for taste. The veggies are mustard greens (Chai Sim) and Chinese broccoli (Kai Lan) that was boiled with Mirin sauce. Came out tasting sweeter than I had expected.
Well, boiled egg tofu and poached Curry Mackerel. I mashed the Curry Mackerel just to see how it would look like if it was like so. Ok, not so successful in making mackerel sprinkles and am going to follow the Japanese cooking book instructions of slow fire to dry it up.
And there you have it. One of my lunch meals. Small portions but variety.