Recipe Link : http://nasilemaklover.blogspot.sg/2012/01/deep-fried-prawns-with-salted-egg-yolk.html?m=1
Homemade Meals for Children
Tuesday, 25 March 2014
Deep Fried Prawns with Salted Egg Yolk by Lilian Liong
Recipe Link : http://nasilemaklover.blogspot.sg/2012/01/deep-fried-prawns-with-salted-egg-yolk.html?m=1
Monday, 24 March 2014
Marble Cake by Michelle Tan
Ingredients A
6 egg yolks
2 whole eggs
100g corn oil
130g self raising flour
1 teaspoon vanilla essence
Ingredients B
6 egg whites
130g icing sugar
Method:
1) Sift the flour and mix all ingredients A well.
2) Mix Ingredients B and beat till fluffy.
3) Pour #2 into #1 and mix well.
4) Pour the batter into the mould and put into preheated the oven at 160°C and bake for 40-45 minutes.
5) Immediately turn the cake for cool down once taken out from the oven.
Anna's Fried Chicken (AFC) by Anna Ng
Fried Chicken Recipe:
1. Mix well 2 cups flour, 2 tablespoons salt, 2 tablespoons pepper, 4 tablespoons paprika, 1 teaspoon garlic salt, 1 tablespoon French thyme, 1 teaspoon ground oregano, 1 tablespoon ground ginger.
2. Marinate 1/3 portion or adequate into the prepared chicken.
Before frying:
1. Ready a plate of the remaining flour mixture and a plate of egg mixture.
2. Dip the marinated chicken into the flour then to the egg mixture and to the flour mixture again. Fry with soya oil at medium heat till cooked.
Coleslaw recipe:
Carrot + cabbage + a bit of ground fresh garlic.
Mayonnaise + salt + pepper.
Mix well and refrigerate for 1 hour before serving.
Mashed potato recipe:
1. Blend boiled potato till fine.
2. Add in milk, butter, salt and water till the right consistency.
Gravy recipe:
Chicken stock (I used beef stock), black pepper, a little worcestershire sauce, salt and butter and thicken with flour.
Pork Bone Stew by Yvonne Shee
Recipe Link : http://www.maangchi.com/recipe/gamjatang
For baby: I soak 1kg pork bone with cold water for 2 hour, then boil for 7 mins to clean the impurities, remove and boil with 10 cups water, 2 tbsp korean miso, 1 medium onion, 2 dried shitake mushroom for 1.5 hour.
For adult: I add bean sprout, napa cabbage, mushroom, kimchi, potato and boil for 20-30 mins.
Condensed Milk Cookies by Cathryn Shan-Chong
Recipe Link : http://jensfavoritecookies.com/2013/02/25/condensed-milk-cookies/
Condensed milk used - susu cap junjung
Thursday, 20 March 2014
Blueberry New York Cheesecake by Cathryn Shan-Chong
Recipe Link : http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.html
Note:
For the crust, I used Oreo instead of graham crackers and for the blueberry topping, I just go and buy those ready made blueberry filling that can be bought at those baking ingredients store
Banana & Chocolate Chips Muffins by Harpreet Kaur
Ingredients:
275 gm Plain Flour
3 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 large Bananas
100 gm Brown Sugar
1 large Egg
50 ml Fresh Milk
75 gm Butter ( melted and cooled )
50gm Choc Chips
Method:
1. Pre heat oven to 180 C.
2. Sieve together flour, baking powder, baking soda and salt. Mix in choc chips.
3. Mash bananas and add in brown sugar, egg, milk and melted butter. Mix well.
4. Pour the banana batter into the dry ingredients. Gently fold. Don't over mix. The batter should appear lumpy.
5. Spoon batter into paper muffin cases. Bake for 20 mins or until toothpick inserted comes out clean.
6. Best to serve it warm.
Vegetarian Nasi Lemak (Pandan Coconut Rice) by Alicia Gan
Nasi Lemak (Pandan Coconut Rice):
Ingredients:
- 3 cups of rice
- 1/2 cup of coconut milk (mixed with 1/4 of salt)
- 100 ml water for 10 pandan leaves ~ blended
- 2 stalks of lemongrass
- 2cm of ginger
- right amount of water
Method:
Pour into rice cooker & cook.
Vegetarian Curry Mutton (version 1):
Ingredients:
- 150 gm vegetarian mutton
- Fresh vegetarian mutton curry paste (bought from wet market - no brand)
- 3 sprigs of curry leaves
- 50 ml evaporated milk
- 100 ml water
- 6 to 7 tbsp of oil
- Light soya sauce/salt to taste
Method:
1) Heat oil & sauté curry leaves & curry paste till fragrant.
2) Add in vege mutton & stir well. Pour in water & bring to boil.
3) Add evaporated milk & salt to taste.
4) Served hot.
Vegetarian Curry Mutton (version 2)
If you can't find a reliable vegetarian mutton curry paste. I've here another version for you but I've not try this yet
- 1 bowl of vegetarian mutton (should be rice bowl)
- 2 pcs of potatoes
- few pcs of curry leaves
- 2 stalks of lemongrass
Seasoning
- 1 tbsp of curry powder
- 2 bowls of coconut milk
(I prefer evaporated milk)
- 1/2 tsp of salt
Method:
1) Peel the potatoes skin & flatten lemongrass.
2) Deep fried potatoes till golden brown & set aside.
3) Quick stir-fry curry leaf & lemongrass 1st. Add in curry powder then coconut milk & mixed well.
4) Add in salt, put in vege mutton & potatoes. Let cook/simmer for 15 mins then serve hot.
Vegetarian Sambal
- 2 cups ready made fried shiitake strips (Xiang Cui Si) ~ avail @ most vegetarian supplier
- 2 tbsp chilli powder
- 2 tbsp sugar
- 1 tbsp light soya sauce
- 1/4 tsp salt
- 1 tbsp tomato sauce
Method:
1) Stir-fry chili powder & shiitake strips. Then add 2 cups of water, sugar, soy sauce, tomato sauce, salt and simmer.
Kids sambal (single portion)
Reduced chili powder to 1/4 tsp
A bit of of all above. If still find it spicy then may add more sugar or tomato sauce.
Play Dough Recipes
Recipe Link : https://www.youtube.com/watch?v=C2ytbSa3mPg
Note:
1. Added more water and oil as it was a bit dry.
2. Color stays on while playing but recommended to wear gloves during preparation.
By Shirleen Tan
Ingredients:
1 cup flour
1/4 cup warm water
1/2 cup salt
Few drops food coloring
Method:
1. Mix flour and salt till combined.
2. Add water and food coloring.
3. Use spoon or hand to mix.
4. Sprinkle some flour on table and roll dough till smooth.
5. Seal in zip lock.
6. Store in fridge
Mochi Cheese Puffs by Lim Xiao Pei
Recipe Link : http://www.mummymoo.com/2014/02/mochi-cheese-puffs-pao-de-queijo.html?m=1
Note:
1. Used airfryer at 180C for 15 mins. Do watch out as the temperature in the attached recipe might be too high.
Yogurt Strawberry Ice Cream by Loh Lin Lin
Ingredients:
Plain Yogurt
Strawberry
Strawberry Jam
Brown Sugar
Method:
1. Cut the strawberry into slices, add into plain yogurt. Add a table spoon of jam and some brown sugar. (You may adjust the sweetness to your taste)
2. Pour into the ice cream mould and keep in the freezer.
Roast Chicken by Jaimy Chan
Method:
1. Marinate chicken with light soya sauce, sesame oil, oyster sauce.
2. Drizzle vegetables with olive oil and black pepper. No need to marinate portobello mushroom, just remove the stems and inner with spoon, brush a bit, rub with olive oil and freshly grounded black pepper, put in only at the last 20-30 mins.
3. Preheat oven at 200C, reduce to 180C after 30 mins, reduce again to 170C after another 30 mins, since the colour turn slightly darker reduce further to 160C for the last 20 mins. Baste chicken with oyster sauce and water every 20-30 mins, last 10 mins baste with honey and water, sprinkle with some sesame seed.
Baked Mini Doughnuts by Yvonne Shee
Recipe Link for Doughnuts: http://www.justataste.com/2013/07/baked-mini-buttermilk-doughnuts-with-nutella-glaze-recipe/
Recipe Link for Chocolate Glaze : http://www.foodnetwork.com/recipes/alton-brown/chocolate-doughnut-glaze-recipe.html
Notes:
1. To make buttermilk - Mix 1 cup of milk and 1 tbsp lemon mix and let it stand at room temperature for 10 mins.
2. Cake flour: 1 cup of flour, remove 2 tbsp of flour and substitute with 2 tbsp corn starch, then sift for 5 times.
3. Chocolate glaze I only made half of the portion and still have leftover.
4. Doughnuts are soft because of the buttermilk and I reduce 50% sugar in the recipe.
5. Mould is bought from Daiso Korea, looks like this:
Prawn Orh Luah (Pancake) by Quequek Yeo
*All ingredients can be adjusted according to your personal preference.
Ingredients:
150g of flying man tapioca starch (up to you to decide how thick or sticky you want, May take a few experiment to get it right ,to test, just fry one teaspoon of the batter first to see if it is the consistency you want, if too thick add more water, if too thin add more starch)
Approx 400ml of plain water (half soup bowl)
8 medium prawns
100g chicken or pork cut to small pcs
spring onions cut to small pcs (the more the merrier for me)
2 big eggs, beaten and season to taste
salt, pepper and fish sauce to taste (do not add too salty first as you can drizzle in fish sauce to your liking after cooking)
some may add msg but I prefer not to, still tasted great.
Method:
1. Dice or cut all raw ingredients into small pcs.
2. Mix all ingredients including seasoning in a big bowl. You should get a thin and watery batter.
3. Heat up a non stick thick base frying pan.
4. Drizzle some oil in it. You can fry a tea spoon to test first if you are not sure if you got the right texture.
5. Pour in the mixture.
6. Cook till half cooked then pour in half of the eggs. Use a chop stick to run thorough the mixture so the eggs is incorporated and the mixture will not become one big lump. Cook for a while more till bottom turn golden brown. Turn the mixture over and add in the rest of the eggs. Fry till golden brown. .
7. Garnish with parsley and serve immediately.
Monday, 17 March 2014
Purple Sweet Potato Bread by Low Hooi Lee
Ingredients:
Mashed steamed purple sweet potato 150g
unsalted butter 30g
freshmilk or breastmilk 150ml
bread flour 250g
caster sugar 30g
salt 1/4tsp
1/2tsp instant yeast
Method:
1. Mix all ingredients except butter in a bowl to form a soft dough, knead the dough till its not sticky and add the unsalted butter in and continue knead till it pass the window pane stage.
2. Place the dough in a greased bowl and cover with plastic wrap and allow to proof for 60 minutes or until the dough become double the size.
3. Punch out the air in the dough and divide into 2 portions. Roll out each portion into a long flat oval shape then roll up one end to make it into a swiss roll form. Put it in a 20cmX 10cmX 10cm tin. Let it proof again for another 60 minutes or it rises to 90% of the tin.
4. Preheat oven to 180c. Bake in the oven for 40 minutes and remove from bread tin immediately when done and cool it on rack then only slice it.
Japanese Sweet Potato Bread (Bread Maker) by Sherly Chan
Ingredients:
High Protein Bread Flour : 220g
Plain Flour : 80g
Salt : 1 tsp
Sugar : 2 tbsp
Instant Yeast : 1 tsp
Fresh Milk (Cold) : 160 ml
Steamed sweet potatoes and mashed : 130g
Chai Tow Kway (Fried Carrot Cake) by Alicia Gan
Ingredients:
200g grated radish
450ml water
1tbsp wheat flour
1 tbsp corn flour
1/2 tsp salt
150g rice flour
2 tsp vegetable oil
200ml water
Method:
1) Put radish in a pot with 450ml of water. Bring to boil over high heat. Reduced to low heat & let it simmer till radish is soft - about 5 mins. Turn off & remove lid & put aside.
2) In another pot, mix all the flours, salt, oil & 200 ml water. Stir till smooth & add in the water from radish. Continue to stir in medium heat till creamy then add in radish. Reduce heat to low once the batter thicken. Pour into 19cm round pan or plate. (I'm using those metal plate for steaming). Smooth top.
3) On high heat steam for around an hour (I did add water in between 40 mins, do check to avoid water dries out) or toothpick inserted came out almost clean. Leave to cool and refrigerate overnight. Cut into cubes or bite-size.
Frying the cake per portion (1 person)~
2-3 tbsp chai poh (preserved turnip) - washed & drained
Bean sprouts as much as u like
Light soya sauce to taste
Vegetarian sambal belacan to taste
1 egg (beaten)
1) Heat up non-stick wok or hcp with some oil. Then add in 1/2 of the steamed cake & fried till golden brown. Turn it over and drizzle some oil & cook till golden brown as well. Stir on lightly to check.
2) Add in chai poh & few dash of soya sauce, sambal & stir thoroughly. May add some oil if looks dry. Then add in beaten eggs to cover the cake. Turn over when eggs is golden brown.
3) Stir thoroughly & add in bean sprouts. Mixed well and it's ready.
4) Garnished with cilantro.
Noodles with Mushroom White Sauce by Sherly Chan
Ingredients: (adjust according to preference)
Fresh Onions - 1tsp diced
A handful Fresh Mushrooms (I used Grey Oyster Mushrooms) - sliced
Ghee Oil (can be substituted with butter or other oil)
Ground Black Pepper (just a bit)
Plain flour (1 tsp)
Fresh Milk (60 ml)
Water (60ml)
Grated Cheddar Cheese (about 2 tablespoon)
Oat Noodles (You can use any noodles/pasta)
Salt to taste (optional)
Method:
1. Add some Ghee Oil into a skillet and fry the onions until fragrant. Then put in flour followed by mushrooms, stir until well mix.
2. Add some water and simmer for about 5 minutes. Add milk and seasoning (Black Pepper, Cheese) and cook until cheese is melted. Adjust the water and milk level to achieve your desired thickness of the sauce.
3. Boil and drain noodles. Pour sauce over the cooked noodles.
Fish & Chips by Diana Lim Li Yen
Ingredients for Fish:
- Sole fish fillet
- 2/3 cup all-purpose flour
- 1/2 tsp salt n 1/2 tsp black pepper
- 2/3 cup cold water
- 1 tbsp vinegar
- 1 tsp baking powder
Method:
Sprinkle a tiny bit of salt and black pepper on the fish fillets. Mix flour, pepper and salt together then add in the cold water and mix till no longer lumpy. Combine vinegar and baking powder in a separate bowl then pour it into the wet batter and stir well. Dip fillets in batter then let the excess batter drip off before shallow frying in a pan of oil.
Method for Baked Sweet Potato & Potato Wedges
1. Cut and soak them for 15-20 mins to remove starch. Drain and dry.
2. For the sweet potatoes, sprinkle tiny bit of cornstarch and rubbed them so no white flour lumps stick to the fries then add rock salt, black pepper, paprika and olive oil (no exact measurements, you can use how much you prefer) and lay it out nicely on a non-stick tray so it does not touch each other.
3. Bake at 220C for about 30mins till browned and cooked through turning it over once halfway through.
4. For the potatoes, boil them first till half cooked, dry them then sprinkled some plain flour on them, rosemary, rock salt, black pepper and olive oil.
5. Bake at 220C till you see a nice golden crispy crust appear and it has cooked through. Remember that you should adjust cooking time as it depends how thick you cut the fries or wedges. Try to cut uniformed sizes so it cooks at the same time.
Method for sauteed purple cabbage:
Purple cabbage was just sauted with some salted butter, black pepper and a handful of dried cranberries. Finished off with a squeeze of lemon juice.
Ingredients for yogurt tartar sauce:
- 1 tbsp mayonaise
- 5 tbsp Farmer's Union greek yogurt
- Some chopped gherkin pickles
- A squeeze of lemon juice & a dash of vinegar (i used red wine vinegar..you can leave this out or replace with a tiny bit of the pickled gherkin juice)
- A tiny bit of honey..abt 1 tsp or less
Method:
Mix everything together and adjust to taste accordingly. If you prefer more tangy and sour, add a lil bit more lemon juice. If too sour, add tiny bit more honey. Keep refrigerated till ready to serve. My hubby loves this healthier version of tartar sauce.
Yam Cake by Kennis Lim Yoke Har
Makes 2 pans
Ingredient A - Filling
1.2kg Yam (cut into small cube)
300gm Dried shrimp (slightly chop)
250gm Fried shallot
Ingredient B - Batter
500gm Rice Flour
4 cups cold water
8 cups boiling water
3 soup spoon oil
2.5 tsp salt
Ingredient C - Seasoning
2 tsp salt
1 tsp five spice powder
A pinch ajinomoto
A pinch pepper
A little anchovies stock (optional)
Method:
1. Heat oil in wok. Add in dried shrimp & fry till fragrant. Lower fire & add in fried shallot. Mix well & set aside. Split into 2 equal portion.
2. Heat oil in wok. Add in yam cubes and mix in Ingredients C for seasoning. Stir fry till around 50% cook.
3. Add in 1 portion of dried shrimp + fried shallot into yam and mixed well. Set aside.
4. Pour rice flour, 2.5tsp salt & 3tbs oil to a big mixing bowl.
5. Add in 4 cups of cold water mixed batter till smooth without lumps.
6. Add in 8 cups of boiling water to batter & continue stir till all mixed well.
7. Add in the mixture of yam, dried shrimp & fried shallot into the batter and mixed well.
8. Boil water in wok for steaming. Place steaming tray in wok when water boil and slowly pour in the batter mixture. Stir the batter with chopstick till the batter slightly thicken. This is to avoid all ingredients subside at the bottom of batter.
9. Cover the wok and steam for 1hour.
10. Always check and add water for the steaming process.
11. Remove from heat and garnish with the balance of dried shrimp & fried shallot. Set aside and allow it to cool thoroughly before cutting.
Ondeh Ondeh by Chris-j Chin
Ingredients :
Glutinous rice flour 240g
Hot water 120ml
Pandan juice 2 tspn
Granulated sugar 2 tspn
Grated coconut 100g
Salt 1/2 tspn
Gula Melaka 150g (finely chopped)
Method:
1) Blend pandan leaves with hot water and squeeze out the extract. Mix with granulated sugar (while extract is still hot) until sugar is melted. Combine with glutinous flour and hot water and knead lightly.
2) Cut it into an ideal size and flatten it. Fill with gula melaka.
3) Roll into a ball and prepare to boil.
4) Boil until the ondeh ondeh floats onto the surface then its done.
5) Shake off the excess water.
6) Mix grated coconut with salt in another bowl and coat the ondeh ondeh and ready to serve.
Monday, 10 March 2014
Pork Chop by Vivian Tan
Ingredients:
600g pork chops
Marinade:
1 tbsp oyster sauce
1 tsp sugar
1 tsp salt
1 tsp sesame oil
1 egg
2 tbsp plain flour
1 tbsp custard powder
1 tsp bicarbonate soda
200ml water
200g corn flour, add in last
Sauce:
2 tbsp tomato sauce
1 tbsp chilli sauce
1 tsp worcestershire sauce
1 tsp curry powder
1/2 tbsp sugar
1/2 tsp salt
1 tsp light soya sauce
3 tbsp water
Method:
1. Cut pork chop into 1cm thick and pound with the back of knife until tender. Add in marinade, mix well and season for 30 minutes. Add in corn flour and mix well.
2. Heat up oil for deep frying. Put in pork chops and deep fry until golden brown and cooked. Dish and drain.
3. Leave 1 tbsp oil in wok, pour in sauce and cook until thick. Add in fried pork chops and mix well. Dish up and serve.
Grilled Chicken by Hana Abdullah
Mash 1 clove garlic, add salt and pepper and rub all over the chicken. Add 2 bay leaves. Put in the grill pan/covered pan. Add olive oil.
Half way through cooking, add carrot and yellow onion and caramel. Add Japanese cucumber when ready to eat.
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