Steamed drumstick with red dates n goji x Organic black beans noodles
Quail eggs
Cherry tomatoes
Steamed broccoli
Source: Facebook
Sunday, 10 January 2016
Steamed drumstick with Organic black beans noodles
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
Monday, 14 September 2015
Healthy Snack for Toddler - Roasted Nori Seaweed
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| Source: smartbitesforbaby |
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
Sunday, 23 August 2015
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
Saturday, 27 June 2015
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
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
Fresh Milk Pudding with Honey
Ingredients:
1 egg
100ml fresh milk
Honey
Method:
1. Mix egg and milk well then pour into mould.
2. Steam for 20-30mins.
3. Can chill 1st prior to consume as a dessert. Add a little honey.
Source: Facebook
Homemade Frittata
Ingredients:
3 eggs or more depending how much / big u cook
Olive oil
Garlic
Yellow onion
Cherry tomatoes - sliced
Zucchini
Broccoli
Cream cheese or milk
Oregano flakes
Black pepper
Bega grated / parmesan cheese for toppings
Method:
1. Heat olive oil in pan. Sauté garlic & onions till fragrant.
2. Add in zucchini & broccoli.
3. Season with blk pepper & oregano flakes. Cook the vege till soften.
4. Cover with lid & simmer for a while.
5. While waiting, beat 3 eggs on a separate bowl. Add in blk pepper & cream cheese / milk. Mix well.
6. Once vege cooked / soften enough, pour in the beaten egg.
7. Arrange the sliced cherry tomatoes on top of the egg mixture.
8. Sprinkle with the grated / parmesan cheese.
9. Cover and let it "bake" in low flame for bout 5min or until the eggs are all set / cheese melted.
10. Remove frm pan & slice into wedges like a PIZZA!
Source: Facebook
Sunday, 7 June 2015
Prawn stew rice with mushroom
Ingredients:
3 tbsp brown rice
4 medium big prawns
1/3 bowl shimeiji mushroom
6-8 asparagus
4 cherry tomatoes
1 clove garlic
1 shallot or 1/4 onion
1 bowl chicken soup
dash of pepper powder
Steps:
1) soak brown rice overnight
2) chop garlic and shallots/onion finely
3) cut asparagus into 3/4 inch, slice tomatoes into half.
4) cut shimeiji mushroom into half length, rinse with running water then soak in a bowl of hot water prior cooking
5) heat pan with low fire, add in grapeseed oil, sauteed shallot and garlic till fragrant
6) add in brown rice and stir fry for a while
7) add in asparagus, tomatoes and mushroom, stir fry for 1 min
6) add in half bowl of the chicken soup stock, and cover lid and shimmer for 5 mins
7) open lid, add in prawn and pepper powder, add in some chicken soup and stir fry for a while
8) transfer the rice into rice cooker, pour the remaining chicken soup
9) cook rice as usual in rice cooker or steam for 15mins.
p/s: if you would like to use WHITE RICE, can skip step 9 and cook longer time in step 8 by cover lid for another 5mins.
Source: Haruko5350.blogspot
Tuesday, 2 June 2015
Meat Floss Yogurt Swiss Roll
Meat Floss:
Ingredients:
770g pork tenderloin (can use chicken breast too)
1-2 tbsp Amino liquid
2 rice size sea salt
2 tbsp muscovado sugar
1/4 tsp five spices powder
dash of pepper
2 tsp white sesame
Steps:
1) cook the meat for 2 hours ( i used it to boil soup for my lo then transform the meat into meat floss, haha..)
2) tear and mash the meat into loose
3) put into the bread maker and add in all the seasonings.
4) on "JAM" function x1 time then add in white sesame
5) on the "jam" function again and monitor till the meat dried then can off the machine.
Note: (wikipedia) Muscovado is very dark brown and slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source, sugarcane juice. It offers good resistance to high temperatures and has a reasonably long shelf life. It is commonly used in baking recipes and making rum. Muscovado sugar can be used in most recipes where brown sugar is called for, by slightly reducing the liquid content of the recipe. Bought at cosway organic...
Peach yogurt chiffon cake
Peach Yogurt Chiffon Cake
Recipe Source : Phong Hong as inspired by Cooking Pleasure
Ingredients:
Mixture A :
1. 5 egg yolks
2. 270 ml peach flavoured yogurt
3. 85ml vegetable oil
4. 50g sugar
5. 150g flour (I used superfine flour)
Mixture B :
1. 5 egg whites
2. 1/2 tsp cream of tartar
3. 50g sugar
Instructions :
1. Preheat oven to 160C
For Mixture A :
1. Whisk egg yolks with sugar to mix well.
2. Add yogurt and vegetable oil. Mix well.
3. Sift flour into the mixture and mix until a smooth batter forms.
For Mixture B :
1. Add cream of tartar into the egg whites and beat until foamy.
2. Add sugar gradually and beat until stiff peaks.
Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed.
Pour into chiffon pan and bake for 45 minutes. When done, remove from oven and invert pan. Cool completely before removing from pan.
(i pour into a 25cmx25cm baking tray lined with parchment paper and bake for 14mins only.)
Upside down the cake on another parchment paper then tear off the base parchment paper and let it cool down.
Note:
i used 2/5 of the recipe and baked at a 25cmx25cm baking tray, to transform it into swiss roll.
Swiss roll filling:
whip the thick cream (100ml) + 1 tsp icing sugar till peak form, set aside in the fridge.
some homemade meat floss
Below is a useful website about how to roll a swiss roll for your references:
kitchentigress.blogspot
Source: Facebook; Facebook
Cheese Pancake
Ingredients:
1 egg
1/4 cup flour
1 tbsp yogurt
Hot water (2-3 tbsp): To be adjusted to achieve fluid consistency of pancake mixture
Instructions:
For e cheesy pancakes, I just grated a cube and mixed it in. Dry pan fry & voila! Yummy cheesy pancakes!
Jazz it up with blueberries, raisins, applesauce, honey, seeds etc..
Note: If u add things like applesauce, then put less of the hot water.. so mixture isnt too watery..
Source: Facebook
Avocado on cream cheese toast
Mashed avocado with a drizzle of olive oil, a dash of black pepper & a squeeze of lemon served on toast. I spread a thin layer of cream cheese
Source: Facebook
Sunday, 31 May 2015
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.
Saturday, 30 May 2015
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
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
Posted via Blogaway
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
Source: Facebook
Friday, 29 May 2015
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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