Sancocho stew lunch (top tier)

There is stew under the rice "lid" layer in the larger container; the deconstructed view is here. Morning prep time: 8 minutes each (15 minutes for two lunches, one for my son too). What's unique about this lunch is the way I packed the stew and rice in my thermal lunch jar. When packing hot stew (or curry, etc.) in the bottom of the rice container, if you pack a layer of rice on top of the stew to create a rice "lid": 1) it keeps both rice and stew warm, 2) you're able to enjoy both flavors separately, and 3) it keeps the liquidy stew from leaking if the lunch container is manhandled in transit. This is particularly helpful with my large thermal lunch jars, as the biggest container is for rice, and the seal on the lid is not water-tight. Full details here, illustrated tutorial and recipe for Japanese rolled egg (dashimaki tamago) is here.

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Taken on March 27, 2007