I've just finished compiling my bento box for tomorrow. It's not very pretty - I am thinking of going back to the kitchen and doing something cute with carrots to add some colour - but it should be tasty.
This one is a sort of pan-Asian yum cha box: the top layer is 4 prawn shao mai dumplings (courtesy of M&S) and 4 tiny wee Thai fish cakes (courtesy of my last big trip to Wing Yip) and a little squeezy bottle of dipping sauce. I tend to be a bit cavalier with the dipping sauce. It always contains red vinegar, soy, chilli and sesame oil, but the proportions do vary. This time it's about 1:1 red vinegar and soy, with a good shake of tabasco and a good shake of sesame oil. The bottom layer is 2 tortilla wraps filled with crispy pork (leftover pork roast cut into chips, marinated in soy and shaoxing, dusted with cornflour and shallow-fried), hoi sin sauce, cucumber and spring onion. I would have liked to use mandarin pancakes, but I was reduced to an Uncle Ben's Wrap Kit. I'll zap the top layer and have the bottom layer cold.