So I’ve been packing the giniling for the last two weeks in Joel’s and my work lunches. Yes, I’m still at the must-eat-all-the-giniling stage lol. Don’t get me wrong: giniling is delicious and is still one of my all-time favorites. But I’m getting quite sick of it to be honest. I shouldn’t have made a huge batch since it’s just Joel and me who were going to eat it. Oh well. Lesson learned.
So yes, there’s still some giniling somewhere in these packed lunches…
The giniling is in Joel’s bento. 🙂
I used it as a filling in his bagel sandwich – which I’m sure he’ll appreciate – along with some egg salad. Among other things I packed in his lunch are: red bell peppers with ranch for dipping, baked crunchy asparagus I previously made, some chocolate-covered pretzels, and grapes.
And here’s my bento baon – which I’m really excited to dig into :).
Top tier: Asparagus stir-fried in Knorr liquid seasoning (one of my favorite Filipino condiments!), rice sprinkled with a little bit of tamago furikake
Bottom tier: Chopsuey!
With a special appearance of my ginisang munggo (stir-fried mung beans) in a mini tupperware 🙂