Steamed drumstick with red dates n goji x Organic black beans noodles
Quail eggs
Cherry tomatoes
Steamed broccoli
Source: Facebook
Showing posts with label Toddler Main. Show all posts
Showing posts with label Toddler Main. Show all posts
Sunday, 10 January 2016
Steamed drumstick with Organic black beans noodles
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
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
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
Saturday, 30 May 2015
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
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
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
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
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
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
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
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
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
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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