Personal note, friends, sports day and burritos....

No one tells you what you need to hear about being a military spouse. You get the same stupid advice from people who have NEVER lived the life telling you the same stupid judgmental things that won't help you when you need to be uplifted. I have had immense support in the last 11 years from my sister, Ray Ray, my Nikki, Spoon-sensei, and my mother in law, Ma'ama. When I have needed support the most and when I have needed to hear encouraging words the most, these four have supported me unwavering in a way I could never have imagined. My daily conversations with my Ma'ama have gotten me through some really hard times. Don't get me wrong my family and friends have been there but not like these four.

You'll hear the same things from military spouses and civilians alike, living overseas offers you things you never knew you would experience like diverse foods, cultural experiences, breathtaking sights, and so on. The one thing I can not stress enough, and that I have never heard from anyone, is the friends you'll make. I'm not talking about other military families, though I have met some amazing military families, I'm talking about the nationals. I have met many Okinawans while living here and I consider several of them my friends but none has given my girls more joy than Kentaro-san and his family. Every time I bake or make something that the girls think he and his family may like I am hounded about it until I bring him some. We enjoyed a wonderful lunch at my house where I became misty eyed because my girls loved playing with Ken's son, Justin-kun. Children don't have silly barriers like language because they speak in a universal language called, "play." Every time they see Justin-kun they immediately try to entice him to play with them.

I met Kentaro-san while visiting his food truck. Kentaro-san makes amazing burritos made to order. He always greets his customers whether they be loyal regulars or first time buyers with a smile and laughter. The Mexican music playing from his truck begs people, mostly my girls, to dance and enjoy themselves while waiting for their order. My daughters enjoy the flavorful "treats" that only "Mr. Kentaro-san" can make for them. If you are a local here on Okinawa and have heard me talk about the mouth watering authentic burritos this is where you can find him.

The Okinawan famous Guacamole Burrito truck

Kentaro-san working hard on an order

Anxiously waiting our order. You can see my girls' drawings in the background

Kentaro-san encourages his clients to write on his truck. Some keep a running track.

I was so excited that Kentaro-san and his family invited us to a sports day at his sons' school. I woke up at 0400 and I couldn't go back to bed. This was one of the things I always wanted to experience. It may not sound like much to most people but I want to experience every holiday or event with an Okinawan friend. I still have many on my list and if we extend here I hope to experience them all. I didn't know what to expect or how a sports day differed from the field days I had as a kid but I brought my camera and waited on bated breath excited at what was in store. There were amazing performances that where beautiful choreographed to Japanese music that made my girls "ooh and aww" and stunned me and my husband. We watched children race their hearts out for their classmates, perform eisa (Okinawan folk dancing which I find entrancing), and other performances. All the children looked like they were having a good time. I will say the thing that amazed me the most was the crowd. Tents full of moms, dads, grandparents, aunts, uncles, and siblings! I took a long look around and was dumbfounded by the support they were giving their kids. I didn't know this but the teachers also participate. The teachers dressed up in costumes and did a relay race around the track. The girls loved seeing all the costumes and the adults trying to grab bags of chips with their mouths.

A ball race

Relay competitors

I had no idea what this kid was doing until Kentor-san told me he was a line watcher

One performance by the students. They did a fantastic job

Waiting for the giant ball

They tossed this ball from the starting point to the ending point

And had to return it to the stand

Ryoko-san made a glorious bento that was so delicious. I'm hoping to learn how to make the potato salad, chicken legs, the bacon wrapped veges, the onigiri, and the carrot tuna dish! Oiishi!!!! I didn't take a picture of mine since I thought it wasn't has impressive as Ryoko-san's.

The kids getting ready for their Eisa performance

I was so excited because it was about to start and I could see one of Kentaro's sons. We were always on the opposite side of the field when Justin-kun was participating. 

 

I have had several posts I wanted to make but never did since this kind of therapy wasn't what I needed. It seems that my blog will once again play an active role in my life for the rest of the year. I hope that I can maintain it even when it isn't a therapeutic outlet. I can't make any promises but I hope it serves a new purpose. 

Kentaro-san, Ryoko-san, Justin-kun, and Jayden-kun I can't tell you how thankful I am for the experience you gave me and my family! It was very exciting and a lot of fun!

SHOOOOOOW POOOOOWWWWW!!!!

Or if you spell it correctly Sio Pao.

All my friends know the yumminess of sio pao. It is a very time consuming dish but the delicious results are worth it! JJ this is mainly for you. Nikki and Mei Mei can now make them without me so obviously I will no longer be needed. :-P

Filling:

5 pounds pork loin roast
water
1 onion
garlic salt
pepper

3 cups stock (liquid from the crock pot)
6 Tbsp Filipino soy sauce
3 Tbsp rice vinegar
2/3 cups light brown sugar
2 1/2 Tbsp cornstarch dissolved in 1/2 cup water
1 onion, minced usually ends up being a little more than a cup
4 tsp minced garlic
2-3 Tbsp cooking oil

The first part of this is real easy. Season the pork loin with salt and pepper and place in a crock pot. Cut the onion however you see fit, I like to cut mine in sixths. Cover the roast almost half way with water if you're over that's fine. Set the crock pot on Low for 8 hours. Shred it and discard the fat.

I went through a lot of pain staking tediousness to get the measurements for a friend, JJ. Every time I make sio pao I promise I'll get the measurements and then I forget. Like most of "grandma's" recipes the measurements are not exact, so I worked hard to get the measurements as close as possible. You may need to tweak it a little.

1) Heat a large skillet on medium heat and cook the garlic and onions until they are clear. DO NOT brown them because it changes the taste of the filling.

2) Add the shredded pork and heat through, this shouldn't take too long.

3) Add the stock, soy sauce, and vinegar and bring to a boil. Once it boils crumble the brown sugar on top and mix well.

4) Stir the cornstarch mixture before adding it to the pork. Mix thoroughly and bring to a boil until the liquid has thicken. You may need to add more or less depending on where you are at. I usually dissolve 5 Tbsp cornstarch in a cup of water and add until a little at a time until the sauce has thickened. Now let the meat cool because it will reabsorb the juice/liquid/sauce.

 Dough:

I have been asked by others if I can substitute things to make this gluten free, wheat free, egg free, sugar free, etc. You can't. I've tried making this several ways and it never comes out right. This is also a half recipe, very few people I know have a mixer big enough to make a full batch.

**** Before I start I usually heat my oven to 100 degrees Fahrenheit and then I turn it off. The result is a very warm draft free place to let my dough proof. My oven cools fairly quick if yours maintains heat warm it to about 85 degrees and shut it off*******

5 tsp dry yeast
2 1/2 cups warm water (105-110 degrees)
1/2 cup white sugar
3/4 cup Crisco or vegetable shortening
1/2 tsp salt
1 egg
5-10 cups of flour (It depends on humidity. When I made the first batch it took 6 cups but for my second batch I used almost 10.)

1) Dissolve the yeast with 2 1/2 cups of water and 1/2 cup sugar. Mix well and set aside until bubbley. I wish I had the forethought to take a photo before I added the Crisco.

2) Slowly mix in the Crisco, salt, and egg on low. Using a dough hook gradually add the flour a cup at a time until the dough is no longer sticky and starts to form a ball.

3) Divide the dough into 2 parts and place them in large bowls draped with a damp paper towel. Let them proof for 30 minutes in a warm draft free area.

From there I punch down the dough and lightly roll it around while still inside the bowl. I really don't want to over work it.

Measure about 1/4 cup of dough and roll it into a ball in your hands. It may be sticky at first but once you've worked it, it should no longer be sticky.

Stretch out the dough, leaving the middle part thicker than the outer edges.

Spoon the meat mixture onto the middle of the dough. I can get a little more than 1/3 cup and still close it. Start off with less if you are not familiar with making steamed buns, about 2 1/2 Tbsp and work your way up.

Fold the edges over and pinch to seal. Once it is sealed roll the dough in your hands to reform a ball. Don't be to forceful or the filling will come out.

Place the bun on a cupcake liner and set on a plate, tray, or another area. You can let them proof if you'd like but I place mine in the steamer when I'm done with them and cook them. Steam the buns for 18 minutes they will poof up. Now do not be upset if they are pretty and round and poofy and when you move them they deflate and look yucky. It happens from the drastic change in temp and it depends if the steamer has too much water condensation. It will still taste great.

Here is a super sized sio pao for one of my boys! Love this kid he is like a little brother and he is so funny, too!!!

He didn't know how to smile because he took too big of a bite!

Good luck and don't be afraid to ask any questions! I'm still looking for feed back about a give away. Leave a comment if you are interested in free bento stuff.

Waiting....

I haven't forgotten about the blog. I'm looking for a tripod so I can post a video tutorial. I know that pictures can only show so much and I would like to show you what I am doing without accidently missing a step.

Before you even begin.....

I've been making bentos for almost 7 years, since I moved to Okinawa. About 4 years ago the bento made its way into the homes of the people across the States. Since I couldn't read or speak Japanese it was really hard for me to create the lunches I wanted for my kids. When I returned to the States I was so excited and happy that many blogs and websites about bento making popped up. The thing I disliked and still do, is hardly anyone explains how they made the bento or the recipe(s) they used. As you may have noticed from previous posts mine are simple. I really don't do extravagant bentos even though I would love to learn. I saw this amazing Kiki's Delivery Service bento where Kiki was holding her broom and Jiji was walking along some fruit. What did they use? How did they do it? Was it an edible print out? Did they draw it on some American cheese? Don't know. The caption stated something like my awesome Kiki. It took awhile but it was worth it. I especially love the cherries!...... How oh, bento master, did you make this masterpiece? No response. Anyways.... I've been asked by a couple of family members and a few friends exactly what you need to do before you get started.

Before you even open a bento box there are somethings you need to know.

• Cleanliness is the key. Most bentos are kept at room temperature until eaten. If you were touching your face while packing your food you have a greater risk of bacteria and germs growing. As a rule I gather EVERYTHING I need before I start cooking or cutting. To avoid contamination I usually have 3 cutting boards, 1 for fruits/veges, 1 for meats, and 1 for the cooked food. Any pots, pans, cooking utensils, cups, picks, I mean everything I need, I'll have set out.
• Wash your hands. I can not stress that enough. Touch your face; wash your hands. Move the hair out of your face; wash you hands. Touch the trash can; wash your hands. I think you get the drift.
• Make sure your food is completely cooled before placing food into the box or putting on the lid. 
• In Japan once the food has been prepped they touch it as little as possible. If they need to move something they use chopsticks or another utensil.
• When you are done with your lunch wash the bento. Maybe not the second you are done but don't leave it in your car, let it sit in the sink for a day, don't leave it on the counter. When you come home wash it and dry it with a paper towel to ensure it is cleaned quickly. Most bento boxes are plastic and plastic is porous. 
• I usually plan all my bentos on Sunday. I do a quick sketch and write what I would like to put in each one and go shopping if I need too. I do plan a completely different lunch menu from my dinner menu because I don't want the girls to get "worn out" with their food. J and I will eat leftovers and be perfectly happy with that. Once I have them planned and my shopping is done, I do what cutting I can that evening to minimize what work I'll have to do the each day. Make sure to cut one thing at a time and store it in the refrigerator quickly. Don't have all your vegetables sitting on the counter with the meat just waiting to be cut. If you need 2 carrots, cut them, put them in a container, and return them to the fridge before you start on another item. 
• If my bentos have rice or onigiri, rice balls, I usually make what I need for the week on Sunday and freeze the ones for Wednesday, Thursday, and Friday's lunches. Just tightly wrap each one with plastic wrap. I will pull them out the night before and let them defrost in the fridge. 
• Before I start my box I'll wash my hands and place whatever liners or cups I need. 

Now that you know the basic handling of bento lunches you can start making fun lunches. As I said previously, start off small. Buy some cute cupcake liners or some shaped silicone cups. Buy a pack or two of cookie cutters and some little food picks. Once you get the hang of it branch out. If you haven't read my blog before, I posted a Wal-mart bento when I first started this blog to show how simple it can be. Both of my girls were about to hit a growth spurt and during this time they eat A LOT. There was a lot of food inside but you know yourself and/or your child well enough to know how much you should or shouldn't pack. Once again please take the time to leave a comment about what you would like to see about bentos and if you are interested in a bento supply giveaway. If you have any questions don't hesitate to ask. If you enjoyed my blog please feel free to share it. Here are some pics  from my fb of lunches that weren't too fancy or detailed. Happy Bento-ing! 

Bento!

So I've noticed I really don't like bento blogs. I'm realizing that most bento-ers have read books on the subject and don't give any directions or recipes on the blog. I, myself, have been guilty of posting pictures and just telling you what is in it. Today will be one of those posts. I have spent HOURS looking online for inspiration, recipes, or some kind of guidance to create better and more creative lunches. Mine are usually basic and self explanatory. I'm not doing it anymore. I will start posting recipe, giving directions, and taking requests. Tomorrow  I plan on posting about how to start bento making. I think I may do a give away too. Once I figure out how to do so on blogspot. So here are the girls' lunches for today. 

Boo has rice, carrots, and spam in the bottom tier. 

On the top tier she has stir fried bok choy, a chicken nugget, watermelon, and pineapple.

Lily had watermelon and kiwi in her snack container.

For lunch she had asparagus, pork stuffed bell peppers, ranch, an egg flower, carrots, and rice.

Please leave a comment on your thoughts about having more details about bento making, a give away, and please share my blog if you enjoy it. Thanks again, V.