Lunch Platter

Menu:

Pumpkin noodle with soup

Shredded steamed chicken

Stir-fry broccolli and choy sum

Recipe:

1) Cook organic pumpkin noodle in boiling water for 5 minutes. Drain and set aside.

2) Wash 2oz chicken breast meat, pat dry, add few drops of liquid amino, steam under high heat for 20 minutes. Shred after cool.

3) Wash broccoli and choy sum, blanch in hot water with pinch of salt for 1 minute. Mince 1 clove of garlic, stir-fry garlic in 1 tbsp grapeseed oil until fragrant. Add brocolli and choy sum, stir-fry for 2 minutes. Add 1/2 cup vegetable stock + few drops of liquid amino. Wait till water lessen to half, add in starch powder dissolve in 3 tbsp water until desired consistency.

Snack Platter

Menu:

1 piece of spinach bread

2tbsp Sunmaid Raisins

Hokkaido Cake with Custard

Prep Time : 20 minutes
Cook Time : 25 minutes
Yield : 5 servings
Freezer Friendly : No

Ingredients:
3 egg yolks
20g brown sugar
35g grapesed oil
60g fresh milk
70g cake flour

3 egg whites + 25g brown sugar


Custard Topping Ingredients:
3tbsp instant custard powder
9tbsp water 

Castor sugar for dusting

Steps:
1) Pre-heat oven at 170C.
2) Beat egg whites using electrical whisk until stiff peak, set aside.
3) Beat egg yolk and sugar until ribbon stage.
4) Add oil and milk, mix well.
5) Fold in sifted flour, then fold in egg whites with spatula (1/3 portion at a time).
6) Pour batter into baking tray lined with parchment paper.
7) Bake for 25 minutes

8) Dust top of cake with castor sugar.
9) Add instant custard powder with water. Put into pipping bag, pipe on top of cake.


Original Recipe:
http://nasilemaklover.blogspot.sg/2012/04/hokkaido-chiffon-cupcakes.html?m=1

Brown Sugar Butter Bread

Prep Time: 2 hours 30 minutes
Cook Time : 15 minutes
Yield : 6 servings
Freezer Friendly : No

Ingredients:
30g grapeseed oil
80g fresh milk
1 egg
30g brown sugar
pinch of salt
200g bread flour
50g cake flour
1tsp instant active dry yeast

Topping Ingredients:
Egg wash
Butter
Brown sugar

Steps:
1) Put all ingredients into breadpan in the order listed above.
2) Insert and lock breadpan. Press Mode 7:Dough (1 hour 30 minutes), press Start.
3) Pre-heat oven at 170 degrees.
4) Divide the dough into 50g each and shape in round. Put on baking tray lined with parchment paper, let it rest for 10 minutes.
4) Roll the dough flat and oval, place onto baking tray lined with parchment paper, proof for 30 minutes.
5) Egg wash the surface, use chopstick to make small holes on the dough, put butter & brown sugar into the holes.
6) Bake for 15 minutes.

Original Recipe:
http://nasilemaklover.blogspot.com/2012/02/brown-sugar-butter-bread.html?m=1

Brocolli Cheesy Bites

Prep Time : 10 minutes

Cook Time : 50 minutes

Yield : 8 pancakes

Freezer Friendly : No

I personallly feel that this bites are too salty and not suitable for toddlers and that I would replace the Parmesan Cheese with Bega grated cheddar cheese for a lighter taste.

Ingredients:

2 cups brocolli florets

1/4 cup parmesan cheese

1/2 cup breadcrumbs

2 eggs

2 tbsp grapeseed oil

Pinch of salt and sugar

Steps:

1) Make breadcrumbs by toasting leftover breads/sides of breads,diced, at 220 degrees for 20 minutes or until golden brown.

2) Wash brocolli and blanch in a pot of boiling  water with pinch of salt and pinch of sugar for 1 min. Then steam for 15 min.

3) Blend steamed brocolli, cheese, breadcrumbs and egg until smooth.

4) Under medium heat, pan fry 1tbsp of mixture until both sides turn golden.

5) Repeat until mixture finish.

Original Recipe:

http://www.superhealthykids.com/cheesy-broccoli-bites/

Vegetarian Fried Rice

Prep Time : 5 minutes

Cook Time : 35 minutes

Yield : 2 servings

Freezer Friendly : No

Ingredients:

1/2 shallot

1 1/2 cup rice, washed

1/2 cup frozen mixed vegetables

2 eggs

2tbsp grapeseed oil

Water

Steps:

1) Steamed raw rice with 1 1/2cup water for 20 min or until cooked.

2) Stir-fry shallot in oil until fragrant.

3) Add in frozen mixed vege, then cooked rice. Lastly add egg. Serve.

Stir Fry Choy Sum

Prep Time : 15 min

Cook Time : 15 min

Yield : 2 servings

Freezer Friendly :No

Ingredients:

2 stalks Choy Sum, roughly cut

2oz chicken breast, sliced

Pinch of salt

Dashes of peppers

Few drops of sesame oil

2 tsp starch powder

2tbsp oyster sauce

1tsp light soy sauce

2tbsp grapeseed oil

Water as needed

Steps:

1) Marinate chicken with 1tsp starch powder, pinch of salt, dash of pepper and few drops of sesame oil. 

2) Wash all ingredients thoroughly, soak Choy Sum for at least 2 minutes before rinsing.

3) Brown chicken with grapeseed oil under high heat. Remove and set aside.

4) Put Choy Sum into wok and stir-fry under high heat for 3 minutes. Put 2 cups of water, wait to boil. 

5) Simmer under medium low heat for 5 minutes or until water lessen to half.

6) Add dash of pepper, oyster sauce, light soy sauce, pinch of salt. Stir until combined, taste and adjust accordingly.

7) Add 1tsp starch powder to 1/2cup water. Pour into the wok to thicken the sauce. 

8) Stir until combined and serve warm