A Bento a Day

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Bento #9: Tohm Kim and Pickled Cauliflower November 19, 2009

Filed under: Uncategorized — slongcoat @ 5:48 pm

Tohm kim is a Lao version of a Vietnamese caramel clay pot.  Generally made with braised pork belly and eggs, it is a hearty, stick to your ribs kind of dish.  The caramel consists of a few spoons of sugar added to the braising liquid which usually has galangal and various salty condiments–it makes for a really nice, comforting, rich sauce.  I paired mine with half a salted duck egg today.  If you’ve never had one, they are GREAT.  The yolk becomes a creamy delicious center to offset the salty, dense egg white.  They’re really good with rice porridge too…

The top tier of my bento held some more of my pickled cauliflower (now “fixed” with more sugar in the brine) and sesame oil, and some chopped up red papaya.  Once again, I supplemented with some yummy strawberry yogurt.  Oh, and I’m drinking Coke Zero out of my limited edition New Moon collector’s cup from BK.  Hahahaha… I can’t wait to see that tomorrow morning!

Tohm kim, rice, salted egg, pickled cauliflower, and red papaya

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