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
Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts
Sunday, 10 January 2016
Baked Potato Cheese Balls
Saturday, 30 May 2015
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
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
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
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
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
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
Tuesday, 26 May 2015
Sunday, 24 May 2015
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
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
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