Kiddie's curry - Pumpkin, chicken and tomato curry

I may be a multitasking mom, but I do not take my cooking lightly. I love my cooking to be flavorful (flavored with naturally available spice and ingredients) and presentable, as it improves one's appetite. I make effort in cooking nice delicious food for my family, especially little J. Even if it means waking up at 5am to prep for our lunch, I would still think it's all worth the time and effort. I am a working mom, so I try my best to wake up earlier everyday to prep my own breakfast and lunch for both little J and I. I am very fortunate that I get to take long lunch break to enjoy nice homecooked lunch at the comfort of our home. 

I prep for this dish ahead (the night before) by 

1. Marinating the chicken with dash of liquid amino (or soy sauce), pinch of salt and sesame oil 
2. *Mincing the garlic, shallots and onion in blender and store in fridge for use the next morning. 

Ingredients (serves 2-3): 

• 1 chicken leg or half a chicken, chunked 
• 3 cloves of garlic* (See prep no. 2 above)
• 4 shallots* (See prep no. 2 above) 
• 1/2 onion* (See prep no. 2 above)
• 2 medium sized tomatoes, quartered 
• 150g pumpkin, cubed 
• 2 sprigs of curry leaves 
• 1tsp turmeric powder
• 2-3 tbsp tomato puree (if you dont have this, then use more tomatoes) 
• 2-3 cups of freshly squeezed coconut milk (or stock) 
• Salt and pepper (season accordingly) 
• Optional: 3x Fresh brown button mushroom and a small bunch of enoki mushroom

Method: 

1. Heat up 2-3 tbsp of cooking oil (I use grapeseed oil for cooking for LO) in a wok/ pan. Pan fry cubed pumpkin and curry leaves till pumpkins turn golden color on the outisde. Set aside. 
2. Heat up 1tbsp of cooking oil in a wok/ pan. Stir fry garlic, shallots and onion mince with chicken until chicken turns brown. 
3. Add in mushrooms, tomato, pumpkin and curry leaves. Cook for 2-3 minutes. 
4. Add in turmeric powder, tomato puree with coconut milk (or stock). Simmer for 20-30 minutes. 
5. Season accordingly. 
6. Serve with rice. 

Homemade kid's burger

Few friends have been asking me for recipe for burger bun, I thought we shall have burger as lunch today, so I can take pics and share about my burger bun recipe. Unexpectedly, when I was preparing for lunch, he told me he doesn't wanna have burger for lunch. He wanted rice instead. Therefore, instead of serving his pork patty and egg in a bun, he has them with rice, whereas I have mine as a burger. 

The recipe for my burger bun is a recipe that I have been using to bake buns and loaves for our family for the past 3 years. For those of you who've been following my posts and blogs, you'll have come across this soft scalded dough recipe that I have been adapting from Alex Goh. I love it as it is versatile, it requires no advanced preparation and most importantly, it yields soft bread that stays soft for the next 2 days, without the need to add any softeners nor improvers. 

The only variations that I have been adopting for this recipe is the liquid (which can varies from milk, to soy milk, pandan milk, pumpkin puree + water, black sesame powder + water and etc) and its sugar and salt content. 

The patty was a recipe adapted from Jamie Oliver's. I have sneaked in chopped onion and carrots into it for my little one who is in the phase of 'no green veg except for green beans'. I have also marinated my minced pork with extra ingredients to add to the flavor, including 1/2 teaspoon of grated ginger and oyster sauce. 

Recipe for the burger bun 

*This scalded dough method are specially adapted to create buns that are soft and fluffy in texture and remain soft for at least 24-48 hours. The method of pre-scalding a portion of the dough also helps to loosen the gluten in the bread, making it able to create more volume. This bread is soft and easy to digest, making it a perfect nutritious snack for babies and kids. 

Scalded dough

• 100g bread flour 
• 70g boiling water 

To prepare the starter dough, pour boiling water over flour and stir with folk until combined into a slightly tacky dough. Set aside while preparing other ingredients as per following. 

Main dough

• 40g grapeseed oil / other cooking oil 
• 160g water / milk
• 1tbsp brown sugar (if you prefer sweeter bun, may increase to 2-3tbsp) 
• 1/2 tsp salt 
• 200g bread flour
• 50g rye flour 
• 2tsp active dry yeast

For the main dough: 

1. In a big bowl, combine bread flour, rye flour, liquid, oil, sugar and salt. Add active dry yeast and mix well.  Tear the starter dough prepared ahead and knead into the main dough. Knead for 10-30 minutes until smooth and elastic. 
2. Once nicely kneaded, the dough should be able to be pulled and stretched into a thin membrane - Window pane test: Grab a ball of the dough and try stretching the dough until  it is as thin as a membrane without tearing). 
3. First proof - Form the dough into a round ball and let it rise until double in size. Cover with cling film (should take about an hour in warm weather). 
4. Punch down, knead and form into a ball shape. This recipe makes about 8 buns. Brush top of buns with water and sprinkle with white sesame seeds. 
5. Second proof - Cover buns loosely with cling film. Let rise in a warm environment for about 30-45min. I usually do this in a preheated oven. 
6. Once the buns have doubled in size, bake in a preheated oven at 180deg C for about 13min, or until golden brown. Oven temperature and time may differ according to make of ovens.

Recipe for pork patty

• 250g minced pork, marinated with oyster sauce, soy sauce, salt, grated ginger, dash of sesame oil, black pepper powder, pinch of corn flour 
• 1/2 onion, finely minced 
• 1/2 carrot, finely minced 
• 2 slices of bread, lightly toasted and blitzed to turn into crumb 
• 1 egg, beaten 

1. In a frying pan, heat up a tablespoon of oil. Add in chopped onions and carrots. Fry until the onions have softened. Set aside to cool. 
2. Combine minced pork, fried chopped onion and carrot that has cooled down, bread crumbs and beaten egg. Divide into 6 equal balls. 
3. Roll the balls into burger-shaped patties about 1cm thick. Store the patties onto oiled tray, cover with cling film and leave in fridge for at least an hour, or until the patties firm up. I did this the night before. 
4. To cook the patties, heat up a frying pan with 2 tablespoon of oil. Cook the patties for about 3 minutes on each side, or until golden brown. 
5. Serve patty with sliced cucumber, tomatoes, cheese or egg, in a bun, or alternatively with rice.  

Chocolate hokkaido chiffon cupcake

This March is gonna be a very busy and packed month. Few days ago, my parents and sis were around in Sandakan to clear out our old house which we're ready to let go. It seemed impossible but we successfully cleared the house in a few days including majority of its furniture and electronics. Most of the items were discarded (sadly), some were transported to my place, out of those loots, I managed to complete my study room/ play area for the little fella, which I am very happy with. Balance of the items were given away free to friends. Now that my parents and sis have gone back to JB, I need to work my ass on the accounts of Just Health so I can submit to my accountant by the end of this month, and I still have an event to work on for this month, that event is happening in about 10 days and I still haven't done much about me. Arghhhhhh!! (Yes yes I am working on it now, while blogging). 

Despite all these, I am still cooking and baking for the little fella. I try my best to wake up at 6am every morning, so I have sufficient time to make him a snack and a lunch. 

This was something I have made two days back ~  very yummy chocolate hokkaido chiffon cupcakes which were our breakfast for two days. They kept very well in the fridge. On the third day, they are still edible, but they tend to be drier. 

It was a recipe adapted from my little favorite DIY, here. 

Ingredients A 

• 60g grapeseed oil
• 80g fresh milk
• 85g superfine flour
• 2tbsp cocoa powder 
• 5 egg yolks 
• 1tsp pure vanilla extract 

Ingredients B 

• 5 egg white 
• 80g brown sugar

Instructions: 

1. Combine oil and milk in a bowl. Place over a double boiler and cook with low heat, stir well. (I zap the combo in microwave for 40secs) 
2. Add egg yolk, mix with a whisk. Add in vanilla extract. 
3. Sift in flour and cocoa powder. Combine till smooth. Do not overmix. 
4. Using a hand electric mixer, whisk the egg white and add in sugar in three batches until stiff peak. 
5. Add 1/3 of egg white meringue into the egg yolk batter. Combine well. Fold in the remaining egg white meringue into the egg yolk mixture. 
6. Fill up 3/4 of the cupcake liner. Gently knock once or twice. Bake in preheat oven at 150degC for 23min. 
7. I let the cupcake lie on its side on a metal rack when cooking. You may also knock the cupcake on table top once before setting aside to cool. (Apparently this is a must to prevent the cupcakes from shrinking, I didnt do this and my cupcakes did shrink a little). 

Honey banana muffin

I ran out of sugar at home, but I still wanted to bake some muffins for little fella's friends at school. So I searched for a recipe that uses honey instead. These turn out nice and sweet (sweet enough even with just 1/3 cup of honey), they are also nice when steamed (for 12min) instead of being baked. I steamed 3 cos the oven tray couldn't fit more in.

It's lunar new year day 7 today, also known as 人日, translated as 'people's birthday', or 'birthday of men'. So here I am wishing everybody 'Happy Birthday'. 

Here's the recipe I adapted, from Kitchen Treaty

Ingredients (makes about 15-18 small size cupcake) 

• 2 cups of all purpose flour, sifted 
• 1 tbsp baking powder
• 1 tsp cinnamon powder 
• 1/2 tsp salt 
• 4 medium sized bananas, chopped
• 1/4 cup grapeseed oil (instead of butter) 
• 1/3 cup honey 
• 1 large size egg 
• 1 cup milk 
• 2 tsp pure vanilla extract 

Instructions

1. Preheat oven to 175deg C. 
2. In a large bowl, sift in flour, baking powder, cinnamon and salt. 
3. In another bowl, combine oil, honey, egg, chopped bananas. Add the milk and vanilla extract and combine thoroughly. 
4. Pour the wet ingredients into the dry ingredient bowl, with a spatula, mix until just incorporated. I used a hand mixer to mix until just combined. 
5. Divide batter between muffin liner, until about 2/3 full. 
6. Bake for 15-18min. 

I'm linking this post to 'Cook and Celebrate CNY 2015' organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. 

Easy 5 ingredients spaghetti bolognese

This morning for my 1breakfast1lunch project, I made a quick fry egg to go with multigrain and seeds bread as breakfast, and this easy 5 ingredients spaghetti bolognese for lunch.

To prepare the chicken bolognese sauce: 

• 2-3 cloves garlic, finely minced 
• 1/2 onion, finely minced 
• 4 tomato, roughly chopped
• 1 chicken thigh meat, minced and marinated with dash of orange juice, pinch of salt and liquid amino 
• 1/2 cup of water
• Seasoning eg balsamic vinegar, salt, pepper etc (optional) 

Instructions: 

1. Heat up a pan with 1-2 tbsp of cooking oil, I use a choice of rice bran oil or grapeseed oil. 
2. Stir in minced garlic and onion, fry till aromatic, about 1-2min. 
3. Stir in minced chicken. Stir fry for about 1-2min. 
4. Stir in skinned and chopped tomato. 
5. Pour in water. Gently simmer for about 15 to 20min for flavor to develop. 
6. Season with choice of seasoning.  
7. Serve with spaghetti or pasta. 

Organic pumpkin ramen with tofu and minced chicken

Ingredients
*about 300g minced chicken, marinated with seasoning (see below)
*3 pieces of soft tofu, cut into small cubes
*2-3 cloves garlic, finely minced
*seasoning: salt, organic toasted sesame oil and organic "oyster" sauce, vegetarian (made from mushroom)
*bok choy, boiled for 2min in boiling water.
*Soft boiled egg (boiled for 7min)
*Organic pumpkin ramen

Method

1. Bring a pot of water to boil. Cook pumpkin ramen until tender. Drain and put aside. 
2. In a wok, heat up 2tbsp of grapeseed oil. Stir in minced garlic, minced chicken and tofu. Cook through. Season according to taste. Add in water and cornflour mixture to thicken the sauce (optional). 
3. Serve minced chicken dish with ramen, vege and soft boiled egg. 

Stir-fried organic pumpkin ramen

Every morning, I felt like I am racing with the ticking clock, to prepare his breakfast snacks (for school) and lunch in an hour and then get myself ready and him ready for school by 8am. I wasn't as disciplined as this prior to this. Before this, if I woke up late, I can just let him eat whatever that the nanny eats. But now that he isn't going to the nanny's anymore, instead he comes home after school, I gotta make sure he has his lunch prepped ahead. 

This morning, I made him stir-fried organic pumpkin ramen. He loves noodles and pastas. He eats rice, but his favorites are noodles and pastas especially when cooked soft. So I love these series of organic ramen. They turn tender, yet still maintain their texture when cooked. 

Here's a simple recipe for the stir-fried pumpkin ramen (serves two to three) I always make extra for my own lunch 

*Organic pumpkin ramen
*Black bean soy sauce (thick) as seasoning 
*2-3 cloves garlic, minced
*Shredded vege like carrot, taugeh, onioin etc 
*1-2 eggs
*Salt
*Meat eg chicken, pork etc

1. Boil noodle in a pot of boiling water until tender.
2. In a wok, heat up 2tbsp grapeseed oil. Stir in garlic and sliced vege. Stir-fry until aromatic.
3. Stir in meat and stir fry till brown and cooked through.
4. Stir in boiled ramen. Season with black bean soy sauce (thick) and salt. Push the fried ramen to side of wok. Break in 1-2 eggs. Gently fry. Combine with ramen and veg.

The other breakfast snacks that I've prepared for him for school was a simple roast sweet potato. They are easy to make and delicious eat. So easy, I forgot about them. Gotta thanks my buddy Fei Tseh for sharing with me what she prepared for her little girl H. I peel the sweet potatoes, cut them into long chunks, place on roasting or baking pan, drizzle with organic grapeseed oil, season with salt. Preheat oven to 180degC and roast for about 15-20min. 

Ten healthy kids lunch box recipes

My little 2 year old will be going to preschool soon. So if you are like many others, stuck for easy and healthy lunch box ideas, here's a compilation of my recipes for some kids' healthy lunch box that are easy to make and practical to eat. These will surely get your little one's face light up.  

Super moist and healthy carrot cupcakes

Mini Mulberry Scones

Chia seeds bun

Spaghetti stir fry

Easy fried rice

Oat milk mantou

Chicken Sheperd’s Pie

Pasta with creamy mushroom and oat sauce

Orange and mango chiffon cake

Steamed moist chocolate cake 

If you're keen to know more about food and nutrition for your baby or toddler, join me at the following classes in Petaling Jaya end of this month (November 2014). For registration, please kindly email justhealthsandakan@gmail.com. Advanced registration is required.  

Easy chicken bolognese for toddler

Bolognese sauce, other than creamy mushroom sauce, is a staple recipe in my kitchen. I usually whip up bigger portion of it and serve it over a few days, or sometimes, I even freeze portions of it, and use them when I am out of food for the little fella. It's so versatile. It is perfect with pasta, also goes well with rice as pasta bake or just simply rice and sauce, I have also used them as the filling for sheperd's pie under mashed potato. This round, I served it with cous cous. This is also the first time the lil' fella is having cous cous as his main meal. 

To prepare the chicken bolognese sauce: 

• 2-3 cloves garlic, finely minced 
• 1/2 onion, finely minced 
• 1/3 medium sized carrot, finely chopped 
• 4 tomato, lightly scored at the bottom, and boiled in a pan of boiling water for 2min to remove the skin, then finely chopped
• 1/4 chicken breast, minced and marinated with dash of orange juice, pinch of salt and liquid amino 
• 1 cup of chicken stock, homemade 
• Seasoning eg balsamic vinegar, salt, pepper etc (optional) 

Instructions: 

1. Heat up a pan with 1-2 tbsp of cooking oil, I use a choice of rice bran oil or grapeseed oil. 
2. Stir in minced garlic and onion, fry till aromatic, about 1-2min. 
3. Stir in minced chicken and chopped carrot. Stir fry for about 1-2min. 
4. Stir in skinned and chopped tomato. 
5. Pour in chicken stock. Gently simmer for about 15 to 20min for flavor to develop. 
6. Season with choice of seasoning.  

To prepare the cous cous:

• Place 1 cup of cous cous in a flat container. 
• Pour in 1 cup of  hot boiling water or hot boiling stock into the container with cous cous in it. 
• Cover with lid for 1-2min. Open up. Fluffy with fork. Ready to serve!  

Easy fried rice for toddler

When he saw this, he was so excited about it, he said 'so cute!' (in canto)

Fried rice is my boy's favorite lunch. Actually, not right, it's MY favorite meal to prep as his lunch. It's easy, incorporating whatever I've got left in the pantry or in the fridge and it is still nice even if not served warm.

Here's a very simple and easy recipe for fried rice for my toddler boy:
This recipe makes two little portion

• 2-3 cloves garlic, roughly minced 
• 1/2 small onion, roughly minced 
• 1/3 medium sized carrot, chopped into tiny cubes 
• Some greens eg beans, kailan, peas etc 
• 1/2 chicken breast, cut into small cubes, marinated with pinch of salt, pepper and liquid amino 
• 2 bowls of cooked rice (cooled down) 
• Seasoning eg salt, pepper powder, liquid amino etc 

Instructions: 

1. Preheat wok with 1-2 tbsp cooking oil, I use a choice of rice bran oil or grapeseed oil. 
2. Stir in garlic and onion, and fry until aromatic and onion turns translucent. 
3. Stir in carrot and chicken. 
4. When chicken is cooked through, stir in cooked rice. Season with your choice of seasoning. 
5. Ready to serve! 

*Sometimes, if there aren't much ingredients or there aren't any meat in the fried rice, I would also add in egg.