Home-made Pork Nugget

Ingredients:
1 small onion, grated
1 medium carrot, grated
1 medium apple, peeled and grated
500g pork, minced
1 egg, lightly beaten
1/3 large fresh corn-on-the-cob (Remove the outer leaves and thin hairs (silk), wash and rinse and then carefully run a knife down the cob to cut out the corns. )
3-4 tablespoons instant oats (can replace with breadcrumbs)

Oil for cooking (I use olive oil)

Seasonings (optional):
Dash of pepper
Dash of salt
Dash of basil


Instructions:
1. In a large bowl, combine onion, carrot, apple, minced pork, egg. Add seasoning to taste (optional). Mix in one direction until well combined and sticky.

 

2. Heat up oil in a non-stick frying pan under medium heat. When hot, use two spoons to make a small ball. If the ball is wet enough, roll onto instant oats or breadcrumbs till evenly coated. If not wet, dip the ball into lightly beaten egg, then roll onto instant oats.

 

3. Place the meatballs on the frying pan. Flatten the meatballs with back of spoon. When the bottom is nicely golden browned, flip them over and cover with the lid to cook through. Cook for another 2 mins or until golden brown.

 

4. Dish up and place on a kitchen towel to absorb any excess oil. Serve hot.

 

vivianpangkitchen.blogspot; food-4tots.com; freshforkids.com

Home-made Mushroom Powder

Instructions:
1. Soak the Dried Chinese Mushroom for about 5 minutes, then used thumb to gently rub the mushroom. Ensure sand particles come off.

2. Trim and discard the edge of the stem. Cut the entire stem at the point where the cap and stem meet.

3. Cut mushroom cap into thin slices, do the same for the stems. Leave mushroom in room temperature for at least 6 hours to air dry.
Tips: Soaking dried mushroom for awhile makes cutting easier.

4. Load air-dried mushroom into Buffalo Smart Air Fryer accessories, Baking Cage. Select Bake 180 degree, Roll and 20 minutes. 15 minutes later, lower temperature to 160 degree. You can do it with oven too.

5. Repeat this process for 2 - 3 times with lower temperature setting until the mushroom is totally dried. 2nd time at 160 degree, 3rd time at 140 degree. The size of mushroom will shrink by a lot when there is no moist content.

6. Do about 3 times of air frying process. The moist is totally drained. It is extremely hard, smell like roasted mushroom. Leave it to cool before moving on to the next process.

7. Blend until texture is "Baby Powder Smooth". Mushroom absorb moist easily, hence it is best to store in air tight container and keep in refrigerator.

Source:foodsharingwithlittleone.blogspot 

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Home-made Garlic Powder

Ingredients:
5 Garlic Bulb
1 Tbsp Olive Oil (*optional)

Instructions:
1. Cut Garlic into even slices. Mid way, I get prickly sensation on my fingers with teary eyes that can't seems to stop flowing. This is a painful process but it is unavoidable unless you have an electric slicer.

2. Place sliced garlic into Buffalo Smart Air Fryer accessories, Baking Cage. Add a tbsp of oil, coat and mix well.

3. Select Roll, Bake 180 degree for 10 minutes, 160 degree for 30 minutes, 140 degree for 10 to 20 minutes.
Tips: I actually break down the air frying time to 4 sections at 20 minutes per session, rest for at least 10 minutes before continuing with air frying.

4. After 60 minutes of air frying, my golden brown, crispy and dry sliced garlic is ready for blending. Pour air fried garlic into 10L Stainless Steel Inner Pot for cooling down before moving on to the next step. You will need a very powerful food processor to do the job.
Tips: It is a must to air fry garlic over prolong time to ensure that it is totally crispy and dry. Moist contain will result in failure to achieve powder form.

5. Load and blend sliced garlic in small batches.
Tips: If your garlic is unable to blend well, return to air fryer and continue to air fry for another 5 to 10 minutes over low temperature of 120 to 140 degree.

6. Blend it a few times until you get the "Baby Powder" smooth garlic powder.

7. Garlic powder and Crispy Sliced Garlic. Both are yummy and essential ingredients.
Tips: I actually blend half and keep the other half as toppings.

Source: foodsharingwithlittleone.blogspot 



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Potato Carrot Egg Pancake

Ingredients:
1 potato (grated)
Abt 2 inch carrot (grated)
1tbsp plain flour
2eggs
1tbsp grated cheese
some spring onion
some black pepper to season

Instructions:
1. Mix all ingredients well
2. Pan fried with low fire

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Crispy Salmon Cubes

Source:  thelifeisgood.com;  youtube 

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Super Soft Pandan Chiffon Cake

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Electric Lunch Box Chicken Rice

Ingredients:
Chicken Wings / Chicken Thigh (Something with the skin on so that the chicken fat trickles into the rice when it cooks - optional)
1 cup of rice (washed)

To put in with rice:
Ginger slices (finely chopped; few slices)
1 pandan leaf (Cut into thirds so that it fits in the cooker)
1/2 small shallot (sliced)
1 teaspoon of minced garlic (finely chopped; more will be more fragrant)
Chicken stock powder
Olive oil 1 tbsp

To marinate chicken overnight:
1 teaspoon of sesame oil
1 tablespoon of light soya sauce (optional)
A dash of white pepper (optional)
Pinch of salt (optional)
Garlic (optional)
Ginger (optional)
(For adult- Add some chinese wine if you like).

Instructions:
1. Marinate the chicken meat overnight.
2. When you are ready to cook, place the washed rice with water, ginger, pandan leaf, shallots and garlic into the electric lunch box’s larger metal tin.
3. Pour chicken stock powder into the rice mixture.
4. Arrange the marinated chicken on top of the rice.
5. Cook for 30 minutes. Add an egg if you like.

Note:
1. Can include some goji berries and ginger slices, chicken skin, a knob of butter for the flavour. Can opt to add in pandan leaves knots and garlic cloves too for a stronger flavour.
2. Can mix quinoa with some pearl rice for a boost of flavour.
3. Just a few drops of sesame oil and Shaoxing rice wine on the steamed chicken to add more flavour.
4. Can opt to marinate chicken overnight with pinch of salt, garlic, ginger, and sesame oil.
5. For adult - if you have chicken rice chilli to go along, this would be an absolute comfort meal.

Source:  Facebook; Dayre;  homemade-foods-inspiration.blogspot;  electriclunchboxmeals 

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Note about Baking Soda

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Salmon and Corn Chowder

Ingredients:
1 tbsp light olive oil
1 small onion, peeled and chopped
2 medium carrots, peeled and diced
½ stick of celery, strings removed and chopped
1 small clove garlic, crushed
1 medium potato, peeled and chopped approx 150g unpeeled and 125g peeled weight
100ml vegetable or fish stock or water
100ml milk
115g boneless fillet of salmon, cut into chunks
100g tinned sweetcorn

Instructions:
1. Heat the oil in a saucepan and stir in the onion, potato, carrot and celery.

2. Reduce the heat as low as possible, cover and cook gently for 10 minutes, stirring occasionally.

3. Add the garlic and stir for 30 seconds.

4. Add the stock or water and cook for 8 minutes until tender.

5. Add the milk, salmon and sweetcorn and bring back to the boil, reduce the heat again and cook gently for a further 2 minutes.

6. Puree in a blender until smooth or place in a bowl and use a hand blender. For older babies mash with a fork.

Note:
1. Freeze in individual portions. When needed defrost overnight in the fridge or for 1-2 hours at room temp. Microwave or heat in a small pan till piping hot. Stir and allow to cool before serving.


Source:  annabelkarmel.com 

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Hearty Seafood Chowder

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Home-made Japanese Curry Rice

Home-made Japanese Curry
Ingredients
3 Tbsp. unsalted butter
4 Tbsp. all purpose flour
1 Tbsp. curry powder
1 Tbsp. garam masala

Instructions
1. Melt the butter over medium low heat.

2  When the butter is completely melted, add the flour.

3. Stir to combine the butter and flour. Soon the butter and flour will mix. Do not stop stirring because the roux will easily burn.

4. After 20-30 minutes, the roux will turn to light brown color. Add the curry powder and garam masala.

5. Cook and stir for 30 seconds and remove from the heat.

Note:
If you don't use it immediately, let it cool in an airtight container with lid and store in refrigerator for a month or freezer for 3-4 months.

Electric Lunch Box Curry Rice

Ingredients:
1/2 packet of boneless chicken thigh. (Skin removed and sliced into chunks. Marinate overnight with a teaspoon of sesame oil, tiny pinch of salt and pepper)
1/4 carrot, peeled and chopped into small chunks
1 potato (Potatoes oxidize very quickly when peeled/cut. So do this only when you are about to cook. If your office pantry doesn’t have knives/peelers then you may substitute this with other vegetables. I reckon broccoli will do fine too!)
2 cubes of Japanese Curry or homemade curry sauce

Instructions:
1. . When you are ready to cook, peel potato and slice into small chunks. The smaller it is, the faster it cooks.
2. Place the potato & carrot chunks into the electric lunch box’s larger metal tin. Pour in some hot water, just enough to cover the vegetables.
3. Fill the electric lunch box heater compartment 1/2 full with hot water. Place the larger metal tin in, cover and let it cook for 15mins.
4. After 15 mins, the vegetables should be almost cooked. Add the marinated chicken chunks and let it cook for another 15 mins. If you are having the curry with rice, you may start cooking the rice in the electric lunch box at this point.
5. After the next 15 mins, stir in the Japanese curry cubes. If the consistency is too thick, add a little hot water and stir. Eat this hot! (=


Source:  justonecookbook.com;  Facebook; electriclunchboxmeals 

Tomato Fish Soup

Ingredients:
Ginger
Spring onion
Button mushroom
Baby corn
Carrot
Grouper fish
Tomato

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Food Art Ideas

To transform sausage into a rabbit:
Ingredients:
Sausage
Carrots (boiled)
Cheese (use a knife to cut)
Seaweed (to cut nose and eye)

My Melody Onigiri

To make pink rice – put chopped beet root into hot water and leave it for a while to let the water become deep pink. pour small amount pink water into the rice n mix well.

To make make brown rice (for making a waffle bowl) – mix the rice with soy sauce

To shape the rice - using cling wrap to mold each portion
1. mold the white rice into the ball shape n the pink rice into a flat shape
2. wrap the pink rice around the white ball
3. Now u've got the face part of My Melody!

After this, mold the pink rice for her 2 ears in the same way as making her face

Attach the ears to the face by using uncooked spaghetti sticks

Mold the brown rice into the waffle bowl shape n decorate with thin lines of nori seaweed

To make her bow – mix mashed potatoes with pink icing(gel type) color, mold into a bow shape and decorate with dots of uncolored mashed potatoes

Wear the bow to her head

Cut nori sheet to make eyes n mouth, cut pumpkin for nose and attach on the face

Put My Melody's head (sounds so scary~) on the waffle shape rice
....
And it's done!!

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Steamed Banana Muffin

Ingredients: (6 big muffins)
2 Eggs
100g sugar
2 ripe bananas, mashed (200g)
150g Self-raising Flour
1/8 tsp Baking Soda
75g oil (any flavorless oil)

instructions:
1. Sift together self-raising flour and baking soda, set aside.
2. In a mixing bowl, whisk together Eggs and sugar till ribbon stage.
3. Mix in mashed bananas, beat till combine.
4. Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture.
5. Pour Batter into muffin pan, lined with muffin cups.
6. Steam over high heat for 15mins or till an inserted skewer comes out clean.

Source:  amandalwh.wordpress;  Facebook 

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Home-made Pizza

Ingredients:
Pizza dough
400g bread flour
325ml water
7g instant yeast
2 tablespoons oil
1/2 teaspoon salt
1 teaspoon sugar

Pizza Filling
Marinate bite size pork with: Cumin seed, Thyme, Pepper, Onion powder
Cheese
Homemade tomato sauce

Instructions:
Pizza
1. Mix all ingredient and let it rise

2. Make sure you coat with flour when rolling the dough into pizza shape

3. Place all ingredients on the pizza dough.
(For adult version sruffed crust, I just lay otah paste at edge of the pizza and start to wrap it in)

4. Bake in 210° preheated oven until the bread is crispy and brown

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No-Bake Yogurt Cheesecake Pudding Pot

Ingredients:
(Makes 6 in mini pudding jars)

For hazelnut crust:
2/3 cup ground toasted hazelnut (hazelnut meal)
2 tablespoons coconut oil

For cheesecake:
250g cream cheese
1 cup Greek yogurt (thick, not watery)
1/4 cup honey
2 tablespoon lemon juice
1 tablespoon vanilla extract
Pinch of salt


Instructions:

For the hazelnut crust:

Stir hazelnut meal and oil together until combined. Add 2 loosely-packed tablespoons of crust to the bottom of each jar, and use your fingers or a spoon to pack it down firmly.

For the cheesecake:

Add all ingredients to a food processor, and pulse to combine until well blended. Spoon about 2/3 cup of the mixture into each jar on top of the graham cracker crust. Refrigerate for 2-3 hours until set. Serve topped with raspberries and tangerine zest.

Source: joycescapade.com;  gimmesomeoven.com; Facebook 

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Refreshing Guava Soup

Source:  submerryn.com,  Facebook 

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Mee Suah with Miso Fish Soup

Ingredients:
(Serves 2 meals)
1 bunch organic mee suah
1 small ikan tenggiri cut
1 medium potato, chopped
1 small carrot, chopped
2 fresh shittake mushrooms, cut into slices
Water, enough to cover ingredients
1 teaspoon organic miso paste

Instructions:
For this meal, used 2-tier Electric Lunch Box to steam-cook both soup and mee sua, in separate tiers, at the same time

For the soup: Put everything (except miso paste) into the stainless steel container and place it at the bottom tier of the electric lunch box. Turn on power and steam-cook for about 40 minutes.

For the mee suah: Pour hot water over mee suah and steam-cook on the top tier for about 20 minutes. Remove once done and let the soup to continue cooking till the 40-min mark.

To serve, mix mee suah with soup. Let cool for 10 minutes, then stir in miso paste before eating.

Source:  joycescapade.com 

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Cream Cheese Linguine with Milk

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Apple Yogurt Melt

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Toddler's Pad Thai

Ingredients :
30g Organic rice noodle
1/8 Block of Organic beancurd (diced)
1 Egg (beaten)
Prawn
Chives (cut), I didn't put
Carrot (shredded)
1 Shallot (chopped)
1 glove of Garlic (chopped)
Peanut (finely chopped), I didn't add
Green bean sprouts, I did not add
Thai basil leave, I didn't add
Soup stock
Olive oil

Seasoning:
Homemade Italian tomato sauce
Dash of black pepper
A few drops of lemon juice

Instruction:
1) Put the noodles in a pot of boiling water and cook for about 4 minutes, then drain and refresh under cold running water
2) Heat the oil and fry tofu until golden brown, set aside
3) Add the beaten eggs and fry till cooked
4) Heat the oil in the same pan, add chopped shallots and garlic, saute until fragrant
5) Add in shredded carrot, stir over low heat for 3 to 4 minutes
6) Add in prawns and stir fry till cooked
7) Add the soup stock, homemade tomato sauce and black pepper, boiled
8) Add in the rice noodle, beancurd and egg, mix well and cook for about 2 minutes
9) Finally, add bean sprouts, chives and Thai basil, stir fry for 2 to 3 minutes
10) Add in lemon juice, mix well
11) Sprinkle with chopped peanuts before serve

Source:  Facebook 

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Fruits, Cheerio and Yogurt

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2 Ingredients Toddler Pancake

A quick and easy "pancake" made from just banana and eggs, for a naturally gluten-free, grain-free, and added-sugar-free treat.

INGREDIENTS
1 ripe banana, with spots on the skin
2 whole eggs
Butter or coconut oil, for pan-frying
Ground cinnamon or maple syrup, for serving

INSTRUCTIONS
1. Combine the banana and eggs in a blender, and blend until completely smooth. Melt the butter or coconut oil in a skillet over medium heat, and pour a small amount of batter into the hot skillet.

2. Cook for 2 minutes, or until the edges begin to look cooked, then flip and cook another 1-2 minutes, until the pancake is golden on each side.

3. Repeat with the remaining batter, making 6 to 8 small pancakes. Serve warm, with maple syrup if desired, or a simple sprinkling of cinnamon.

Source: detoxinista.com 

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ABC Chicken & Mushroom Soup

Ingredients:
(Serves 2 meals)
1/2 hormone & antibiotics-free chicken carcass
1 large Russet potato, chopped
1 medium carrot, chopped
1 medium celery stick with leaves, chopped
1 medium red onion, chopped
3 fresh shiitake mushroom, sliced
Water, enough to cover ingredients

Instruction:
Put everything into the stainless steel inner pot of a thermal cooker. Cook over medium-high heat at the stove for 30 minutes. Then, off the heat and transfer the inner pot into the thermal cooker, close the lid, and let it stay inside for another 30 minutes to an hour.

Source:  Joycescapade.com 

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Chicken Drumstick Soup with Goji Berries (served with steamed mee suah)

Ingredients:
(Serves 2 meals)
1 bunch organic mee suah
1 chicken drumstick, trim off most skin
1 tablespoon goji berries, soaked overnight, drained & rinsed
4 pitted dried Chinese red dates, soaked overnight, drained & rinsed
1 handful baby carrots, chopped
Water, enough to cover ingredients

Instructions:
For this meal, used 2-tier SEED Electric Lunch Box to steam-cook both soup and mee sua, in separate tiers, at the same time

For the soup: Put everything into the stainless steel container and place it at the bottom tier of the electric lunch box. Turn on power and steam-cook for 1 hour.

For the mee suah: Pour hot water over mee suah and steam-cook on the top tier for about 20 minutes. Remove once done and let the soup to continue cooking till the 1-hour mark. Add 2 teaspoons VCO to the mee suah and mix well before packing in a thermal food jar.

Source:  joycescapade.com 



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Orange Sponge Cupcakes 香橙海棉小蛋糕

Ingredients:
25g corn oil
35g fresh squeeze orange juices
oc1 copy 3 eggs (large), cold from fridge
95g caster sugar
100g Top flour or cake flour
1/4tp fine salt
1 orange rind

Instructions:
1. Mix corn oil and orange juices together, set aside
2. Mix flour and salt together, sift them twice, set aside
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ).
4. With mixer running at speed 1-2, add in orange rind, add flour spoon by spoon, then add in corn oil + orange juices, do not over mix. Remove mixing bowl, use a spatula to fold the batter till well combined.
5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 170C for 25mins at middle rack.

Source:  nasilemaklover.blogspot 

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