As much as I love preparing bento, I have never made a special occasion one – which is a big trend among bento makers. I thought I’d break that streak by preparing a Halloween kyaraben.
To prepare for that, I even digitally sketched out a plan in my handy dandy Google Keep app. 😀Here’s what I came up with:It didn’t go exactly as how it appeared in my sketch (which I’m still amused with lol – I suppose I have become that kind of bento maker – no regrets!). I did manage to get the main items down: the cat onigiri, norimaki ghosts, and the hard-boiled egg jack-o-lanterns.
Speaking of the hard-boiled egg, at the last minute I decided to shape the egg into a flower using the skewer method. I’m happy to say that it looks a little less like an amoeba this time and more of an actual flower shape. Yay for progress!I also stir fried some toge (mung bean sprouts), red bell pepper, carrots, and chayote with some leftover fried tofu. I seasoned it with a little bit of fish sauce, oyster sauce, and soy sauce. I love this quick ginisang gulay (stir fried vegetables) recipe. This bento is heavier on the rice than my usual bento lunches, but I didn’t want to pass up on creating the cat onigiri and norimaki ghosts; with this being a special occasion Halloween bento, I wanted all those components in my bento box. I’m happy with how they turned out! Good news is this was still a Meatless Monday bento, so that makes me extra glad!