Steamed drumstick with Organic black beans noodles

Steamed drumstick with red dates n goji x Organic black beans noodles
 Quail eggs
 Cherry tomatoes
 Steamed broccoli

Source: Facebook

Baked Potato Cheese Balls

Baked potato cheese balls 
Ingredient :
1 potato
1 tbsp potato starch 
10g grated cheddar cheese 
5g unsalted butter 

Steps:
1) remove skin and slice the potato, steam for 10 mins
2) mash the potato with a fork and add in butter and mix well
3) add in potato starch and cheese, mix well
4) a soft and non sticky shall have formed
5) take about 1 tsp dough and roll it into balls
6) place balls on non stick baking sheet and bake at preheat oven of 180'C for 20 mins or light golden brown





 Source: Facebook 

Bee Hoon Soup

Ingredients:
Garlic
Carrot
Egg
Chye sim 
Organic wholemeal beehoon
Salt
Low sodium soy sauce

Marinate minced pork with Low sodium soy sauce, a bit of white pepper (at least 30mnts)

Method:
1. Crumple beehoon til small pieces and soak it (15-30mnts)
2. Chop garlic and fried til fragrant (not burn)
3. Add in carrot and stir 5 mnts or soft if lo can't eat hard
4. Lightly beat egg in one bowl and add in or just crack the egg in the pan and wait a while before stir.
5. Add chopped Chye sim 
6. Pour in soup/chicken stock/water. (I used morning left over soup - Huai San with mushroom soup)
7. Add marinated minced pork.
8. Let it boil and add bee hoon.
9. Boil until acceptable softness, turn the fire off.
10. Add a pinch of salt (if needed only)

also left a bit fried garlic, just added in. And for healthy reason (kiasu), added a dash of 3 treasure spices. 

Source: Facebook

Healthy Snack for Toddler - Roasted Nori Seaweed

Source:  smartbitesforbaby 

Buy the large Japanese nori sheets – pictured with Magnus – because they come unflavored and unsalted. They are usually not as crunchy as the Korean-style nori, but you can roast them quickly in the oven, sprinkle salt (or not) and they are just as crunchy without containing too much salt.

Roasted Nori

Ingredients:
2 Large Japanese Sushi-style Nori
1 teaspoon of sea salt

Instructions:
1. Preheat oven to 400 degrees.
2. Prepare baking sheet with parchment paper.
3. Place nori sheets, sprinkle with salt and roast for 2-4 minutes. Not more. They should be light and crunchy.
4. Let cool and serve.

Source:  smartbitesforbaby 

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Air fryer Salmon

Air fryer Salmon

Ingredients :
Butter
Lemon
1 slab of frozen salmon
1 tbsp of teriyaki marinade
A pinch of salt
A pinch of pepper
Cherry tomatoes, however many makes you happy
Cloves of garlic, however many makes you happy
Rosemary (optional)

Directions :
1. Clean salmon and make sure scales are removed.
2. Marinate salmon with butter, salt and pepper. Squeeze lemon and drizzle over salmon. Give the salmon a good rub. (You can marinate with other ingredients if you want such as garlic, oregano, basil, curry powder, paprika, etc). Leave salmon marinated for about 3 hours or more (the longer the better).
3. Line the airfryer pan with aluminium foil – super lazy girl tip, so you don’t need to scrub so hard later. I kind of fold a tiny half-box out of the aluminium foil, so it doubles up as a plate, so I also don’t need to scrub the plate so hard later (see pic above).
4. Preheat your airfryer for at least 10 minutes at 180C. Wash your tomatoes. Throw them into with garlic. Cook for 5 min at 180deg celcius
5. Spread teriyaki marinade over the top (optional), then sprinkle some salt and pepper and top it for a little bit of atas with a sprig of rosemary. Put salmon into the tray and fry for 6 minutes at 180deg.

Tips:
If you want crispy skin (who doesn’t), open the airfryer at the 4th minute mark, and using a pair of tongs, carefully peel off skin. It should take no effort at all and will come off easily. Fry the skin alongside the salmon. When the time is up, remove the salmon and continue to fry the skin for 2-3 minutes until the timer goes off. Let it remain in the airfryer for 1-2 more minutes so it’ll be super keropok style crispy. Oh, and the skin will fly, so you’ll need to put in a metal spoon or something to hold it down.


For the lemon-butter sauce
2 teaspoon minced garlic
1/2 teaspoon olive oil
1/4 cup white wine (I used chardonnay as that’s what I have)
2 tablespoons lemon juice
2 tablespoons salted butter, cold (about 28g but please use agaration)
Sprinkle of dried italian herbs/ garlic onion seasoning (optional)


On medium high heat, sauteed garlic in the olive oil. Once fragrant, add the white wine and lemon juice. Bring to boil, lower heat and continue to cook for 5 minutes. Remove from heat and stir in the butter. Add in a sprinkle of italian herbs and garlic/onion seasoning if you have them on hand.

Source: budgetpantry 

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Cooking with Toddler: hard boiled egg

First, have your child place the eggs in a pot on the stove.  Fill the pot with water an inch or two above the eggs and turn the stove on to high.  You could also try putting in a teaspoon of baking soda which is supposed to help them peel even easier.  Wait until the water comes to a boil, cook 1 minute, and turn off the heat.  Cover and let the eggs cook for about 15 minutes.

Remove them from the heat and simply let the eggs sit until they are cool enough to handle, or put some ice into the pot.  If you want to use the eggs for later, I suggest putting the whole pot, including the water, in the refrigerator.  That way the water keeps the lining that is under the shell moist so it’s easy to remove.

Peel and enjoy!

Sources: trueaimeducation, rachelraymag, lilluna.com,  popsugar 

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Fluffy Muffin

Ingredients:
2 1⁄2 cups flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
3⁄4 cup sugar
1⁄4 teaspoon salt
2 eggs, beaten lightly
1 cup buttermilk
95 gms butter or 1⁄2 cup canola oil
1 1⁄2 cups Chocolate chips / Blueberries / etc
1 teaspoon vanilla essence (optional)
1 lemon zest

Method:
Sift dry ingredients together in a large bowl.
In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
Make a well in dry ingredients and pour in liquid ingredients, mixing quickly until even. It won't be in a smooth batter, it's sticky texture.
Fold in your fruits or choc chip and lemon zest
Spoon batter into greased muffin cups and bake till golden brown.
Bake at 190deg for 20 -30 minutes depending on the cupcake size.

Source:  Facebook 

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