Cute Puppy

This bento is for my pre-schooler son. It consists of :
1. Cute puppy sandwich (carrot, bread crust for the ear, nutela). The idea is from Cute Food for Kids website.
2. Checker apple
3. Ham rolled with cheese
4. "Tulip" sausage
5. Lettuce and carrot.

Swimming Boy

This Monday is the beginning of swimming lesson, part of school program for my Year 1 son. He's so excited about it. So, this bento consists of :
1. Swimming boy sandwich (ham, eggsheet, nori, black sesame seed, and apple)
2. "Rabbit" apple
3. Hard boiled egg
4. "Tulip" sausage
5. Lettuce and baby carrot

Bebento A43

This Bento is consists of :
1. Steamed rice with carved rose red radish & corriander leaf on top.
2. Chargrilled pepper stuffed with pork (recipe as below *).
3. Eggplant cooked with mince pork
4. Baby carrot


I used carving knife for the "rose" red radish. You may find carving knives here :

* I got this recipe from SBS TV cooking series by Luke Nguyen, "Greater 2 Mekong". It's Laotian recipe but I put a little bit adjustment in it.

Char-grilled Pepper Stuffed with Pork 

Ingredients
3 lemongrass stems, white part only, chopped
4 red Asian shallots, sliced
2 red bird’s eye chillies, sliced
500g (1 lb 2 oz) minced (ground) pork
1 tbsp caster (superfine) sugar
3 spring onions (scallions), finely sliced
1 handful chopped dill
4 makrut (kaffir lime) leaves, thinly sliced
1 tbsp fish sauce
2 tbsp padek (Laotian fermented fish sauce) or mam nem (Vietnamese fermented anchovy sauce) --> I replaced it with Belacan
4 large or 8 small yellow banana capsicums (peppers)


Preparation

Using a large mortar and pestle, pound the lemongrass, shallot and chilli to a rough paste. Add the pork, sugar and a pinch of sea salt and pound again. Add the spring onion, dill and lime leaves and pound well. Add the fish sauce and a little piece of Belacan and pound again.

Working from the top of each capsicum, slice down one side down to the stem, using a sharp knife. Remove the seeds by scraping them out with a small spoon, then discard. Stuff the capsicums with the pork mixture and set aside.

Heat a barbecue chargrill or chargrill pan to medium-high. Place the banana leaves on top of the grill to stop the capsicums burning. Chargrill the capsicums on top of aluminium foil for 7-8 minutes each side.
Ready to serve...