Little thrills, little trips, little ideas


Frankenstein, Dracula and Mummy 😈👻🎃 Bentos

Mummy Hambagu Bento

Its about a week more to Halloween and I had been busy making Halloween themed bentos for my son. Last year, I made him a Beetle Juice character, it was my first Halloween Bento. Time passes so fast!

Beetle Juice onigiri and sandwich

He has been so obsessed with Hotel Transylvania 2 movie. Every other day, he would request for a Halloween character in his bentos. Of course, I could not replicate characters from the movie 100% as it would take too much time in the morning to prepare. So I made simplified versions of mummy and Frankenstein and he loved them! Except for the Dracula, which he also requested but did not touch it because he thought it was too scary for him! So much for my efforts to see Dracula come home intact after school ꒰╬•᷅д•᷄╬꒱

If you are keen to make the Mummy Hamburger or the Little Frankenstein Ham Sandwiches (҂⌣̀_⌣́) for halloween parties or your kids, please check out my hand=sketched instructions below. I hope you can read my handwriting… Have a great Halloween!

Little Frankenstein Ham Sandwich

Dracula Bento & Chicken Wraps (Dracula made out of mashed potato, hanpen, carrot, nori seaweed and soy sauce)

Little Frankenstein- How To Make (Ingredients: 2 slices of plain bread, ham, hanpen, soy sauce, 1 piece of nori seaweed &  1 Japanese crabstick)

Mummy Hambagu – How To Make (Ingredients: 1 Hamburger patty, 1 carrot, 1 cheese slice & 1 piece of nori seaweed)


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Where are Mr. Giraffe’s Patches?!!
Mr. Giraffe is Tz’s playdate buddy today, the only animal he was not afraid of besides the panda from our zoo visit yesterday. He was terrified of lions, elephants, even adorable pygmy hippopotamus! It was not an amusing visit at all as I don’t get to see many animals…. ÀωÁ. Oh well, sometimes, mommy wants to have fun too! haha……

Chicken rice with tomago:
The chicken rice was left-over from dinner last night. I made a big pot using just 1 knob of  ginger, 2- 3 garlic cloves crushed, chicken fats and stock.

Melt some chicken fats in a heavy pan, sauté the sliced ginger and crushed garlic for a minute or two to release the aromas. Add in washed uncooked rice (about 2 cups) and fry for another 3-4 minutes before transferring the rice with garlic and ginger into a rice cooker. Add chicken stock (equivalent to the usual quantity of water to cook rice) and cook.

Giraffe’s body –  I stir-fried some of the left-over rice with an egg to achieve a yellow tint.
Giraffe’s mouth, nose and eyes – hanpen, nori and black sesame seeds
Giraffe’s ears – pasta stick and corn
Flowers – ham

Goyoza (my version of filling)
Filling ingredients : 2-3 prawns, a few thin slices of kurobuta pork (used in shabu shabu), 1 slice of bacon, a small handful of chopped chives, 1/2 to 1 tablespoon of mayonnaise, 1/2 to 1 tsp mirin, salt and pepper, potato starch/four, goyoza pastry skin (from supermarket)

Mince all the ingredients together for about 15 minutes with a heavy meat chopper or you can mince it in a blender. I like to take the long route so I can control the consistency of texture. Mix in well a little potato starch in the end to hold the mixture together.

Wrap them in the goyoza pastry skins and seal the ends with some potato starch or egg. Panfry them in a pan with a little vegetable oil until light golden brown on all sides. Then add a little water or chicken stock into the pan and cover to let it simmer for a few minutes for the filling to cook fully.


Shaggy Pooch 🍱

www.ongling.comI got this idea from seeing a picture of a sheepdog with really cool dreadlocks and thought about using udon to try creating a caricature of it. Most kids ♥ udon. Its fat, mochi-like chewy texture appeals to Tz, he can finish a packet by himself.

Box 1
Shaggy dog
Its my first attempt shaping with udon. After placing a face-shaped hanpen under the udon, I gave it a “haircut” “\∧ω∧/”. I wrapped a small round piece of hanpen in nori to depict nose, ham for tongue, crabstick for collar.

Box 2
Sauteed pretzel beans
I tied sections of long beans into knots and sautéed it with garlic and some anchovy sauce.
Made a simple diagram below to show where to cut slits on the sausage. Then steam it or microwave it and the sausage will curl with the heat.


Up Up Up We Go! Bento
Did I mention in my last post I cannot wait for Tz’s holidays to start? Well, this bento may clearly describe my current state of mind. I NEED A HOLIDAY! Where to? Anywhere on the map! (=^x^=)

Still got 3 more days to go… so I got motivated to get up earlier than usual to make Tz’s bento. Today on the menu are

Box 1 Hotair balloon – See the description on the last image on this post

Box 2
My mom’s Stewed Pork Belly (Sorry… no recipe yet for this)
Potato Slices cooked in Duck Fat
I know its not exactly healthy but once in a while its ok… they are very tasty! Lightly salt the potato slices and cook in duck fat til light golden brown. Use paper napkin to soak off the excess oil.
Steamed broccoli

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www.ongling.comTz’s summer holidays are coming soon! Cant wait to take a break from making his bentos with my eyes half-open everyday in the wee hours of the morning. (=∩x∩=)

Today, I used left-over kyuri (Japanese cucumber) to shape out little cactus characters. The kyuri is halved and partially hollowed out to fill in a piece of hanpen (Japanese fish cake). I cut out holes for the faces before fitting in the hanpen and used nori for eyes and mouth.

Edamame & Hotate Rice 
Cook 1 cup rice in the rice cooker with light vegetable broth instead of water, add in a few pieces of dried scallops and before 8-10 minutes before the cooking cycle completes, add in edamame.

Pork yakitori 
This is asian style yakitori, I made a quick spice paste with 2-3 garlic cloves, pepper, 2-3 coriander roots, sprinkle of brown sugar and sake using a pestle and motar. I used the paste to marinate the pork belly cubes overnight. Before grilling them, I added some fish sauce, mirin and sea salt to the meat. I grilled them til golden brown and used a pair of scissors to remove any charred bits.

Tomago yaki
Mix 1 egg, some vegetable stock, miring and cook over very low heat.