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

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 

Posted via Blogaway

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 

Posted via Blogaway

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

Source:  Facebook 

Posted via Blogaway

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!!

Source:  Facebook 

Posted via Blogaway

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 

Posted via Blogaway

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 

Posted via Blogaway

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 

Posted via Blogaway

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 



Posted via Blogaway

Home-made Chicken or Meat Stock Powder

Ingredients:
400 g Raw Boneless Chicken
100 g Salt
50 ml Chinese Rice Wine
1 Tbsp Parsley Flakes / Fresh Parsley
1/2 Tsp Coriander Seed
1 Pc Big Yellow Onion
20 cloves of garlic
1 Stick of Carrot
1 Stalk of Leek

Instructions:
1. Place all ingredients into the food processor and blitz until finely minced.
2. Heat up 1-2 tablespoon of oil and stir-fry the minced ingredients for about 25-30 minutes.
3. Spread mixture on an oven tray lined with baking paper and bake at 160⁰ C for bout 6-7 hours ** or until completely dried. Use a fork to stir/mix occasionally for even drying.
4. Place mixture back into food processor (cleaned and dried) and blitz into fine powder.
** the baking duration will be shortened and the temperature needs to be lowered too if you have a bigger oven (bigger surface area of the tray), use double rack if you need to, and don't forget to turn on the Fan function too :)

Alternative recipe 

Ingredients:
400 g Lean Pork
100 g Celery
100g of fresh corn
50 ml Apple Juice
1 Tbsp Parsley Flakes / Fresh Parsley
20g Coriander Leave or 1/2 Tsp Coriander Seed
2 Pcs Medium Onion
2 bulbs of garlic
1 Stick of Carrot
Cherry tomatoes 5 pcs

Instructions:
1. Place all ingredients into the food processor and blitz until finely minced.
2. Heat up 1-2 tablespoon of oil and stir-fry the minced ingredients for about 25-30 minutes. ( i used Bread maker function "9" jam function )
3. Spread mixture on an oven tray lined with baking paper and bake at 160⁰ C for bout 6-7 hours ( i baked for 2.5hrs only ) ** or until completely dried. Use a fork to stir/mix occasionally for even drying.
4. Place mixture back into food processor (cleaned and dried) and blitz into fine powder.

Extra notes
** the baking duration will be shortened if you have a bigger oven (bigger surface area of the tray), use double rack if you need to, and don't forget to turn on the Fan function too

Warning: Your entire house will smell like roast chicken when the stock paste is being dried in the oven.. yummy !!

This powder is best kept in air-tight containers or glass jars and be stored in the refrigerator.

Source:  thewondermummy.blogspot, mybabyrecipe.com, haruko5350 

Mushroom Potato Egg Muffin

Ingredients:
One medium potato ( steam and mashed )
Zuchinni ( chopped finely)
Carrot (chopped finely)
Purple cabbage ( chopped finely)
I brown button mushroom ( chopped finely )
Grated cheddar
1 egg

Instructions:
1. Sauté the mushroom , zuchinni, cabbage and carrot till fragrance .
2. Mashed the steam potato , add in egg , mixed well , stir in all the stirred fry ingredient .
3. Pour into the mould . Topped some cheddar .
4. Bake in pre heated oven , 180 deg for 20 mins .

Source: Facebook 

Posted via Blogaway

Japanese Potato Salad

Ingredients:
2 medium Russet potatoes (400g)
½ medium carrot (80g)
½ fresh corn kernels (60g)
4 inches Japanese cucumbers (80g)
1 large egg (65g with shell)





Seasonings:
100g mayonnaise (preferably Kewpie)
2 teaspoons japanese rice vinegar
1 teaspoon honey (or sugar)
Black pepper and salt to taste
Extra salt for cucumber and potato

Instructions:
1. Peel and cut carrot into small cubes.
2. Remove the husks (outer leaves) and silks (thin hairs) from the corn. Wash and rinse. Carefully run a knife down the cob to cut off the kernels. Steam carrot cubes and corns till cooked about 8-10 minutes. Do not overcook. Drain away excess water from steaming.
3. Slice cucumber thinly and place in a small bowl. Sprinkle a little salt to coat evenly. Let it sit for 5 minutes. Squeeze out excess water.
4. Prepare one boiled egg and cut into small pieces.
5. In a small bowl, add mayonnaise, rice vinegar, honey and black pepper. Whisk to combine.
6. Peel and cut potato into 1 ½ inch chunk. Place the potatoes and a little salt in a large pot and fill with water until covered by ½ inch. Bring the water to a boil with medium heat and let the potatoes simmer until they are fork tender (about 10-15 minutes). Drain and mash the potatoes but leave some small chunks for texture (if you prefer a smooth texture, mash them thoroughly).
7. Add seasonings from step (5) and stir gently to combine. Then add cucumbers, corns, carrots and eggs and mix until well incorporated. Adjust salt, pepper and mayo, if desired.
8. Cover the salad with plastic wrap or place in an airtight container. Let it chill in the refrigerator for at least 1 hour.

Source:  food-4tots.com,  Facebook