Snacks for School - Chocolate Muffins

Hello 2016! This year started off with a big milestone for my #1 - primary school. The school gives kids a 10 minutes snack time at lunch hour so I've been inspired again to make food for lunchbox.

My best friend who is make awesome bakes shared her recipe for muffins with me. The first batch was made as per her instructions. However, it created more utensils that I would like to wash and clean up. Being the lazy me, I modified the recipe  use as little utensils as possible. Thus this recipe would only need - 2 big bowl, 1 tablespoon, , 1 fork, 1 butter knife and 1 weighing scale.

Hub was lucky and had the first bite after these chocolate muffins came out of the oven. Verdict from the Hub: Very good.

So here it is, Chocolate Muffin Recipe for the very lazy me.

Wet Ingredients
1 room temperature egg
1/2 teasp vanilla
2 tablesp milk - I use chocolate milk
15ml olive oil for baking
60g salted butter melted

Dry Ingredients
75g cake flour
1/2 tablespoon chocolate powder
1/2 teasp baking powder
1/4 teasp baking soda
3 tablespoon sugar
tiny pinch of salt

1. Preheat oven at 220 degrees.
1. Measure out the flour and mix in the rest of the dry ingredients into big bowl 1.
2. Put big bowl 2 onto the weighing scale and use the butter knife to cut out 60g of butter into big bowl 2. Melt the butter in 10 secs interval, stirring in between.
3. Add in the rest of the wet ingredients into big bowl 2 and mix well.
4. Make a small well in big bowl 1. Add in contents of big bowl 2 into big bowl 1. Combine til it is lumpy. Do not over stir it.
5. Place muffin case into muffin tin. Fill to half with muffin mix.
6. Bake at 220 degrees for 5mins. Turn down to 180 degrees for another 10mins.

French Toasts for the kids

3 ingredients

1 egg

2 slices of bread

butter for frying

Beat the egg. Coat the bread. Fry. Done. Easy!

#1 likes this.

#2 refused to try

3 ingredients + milk + maple syrup

1 egg

3 slices of bread

2 tablespoon milk

1 teaspoon maple syrup

butter for frying and extra the toast

Beat the egg, milk and maple syrup. Coat the bread. Fry. Put a bit of butter on the toast. Done.

#1 and #2 polished it off and gave it thumbs up!

Luncheon Meat and Baked Beans

The other day, I posted a picture of Luncheon Meat and Baked Beans I’ve cooked on the HCP Facebook page. It is a very common dish, often cooked at home or found in cooked food stalls. So when it gathered over 50 likes and folks were asking for the recipe, I was surprised. I think it was the camera on my new phone that made it look so good haha.

A overseas Singaporean friend had posted of his take on this dish and we all agreed this is the dish that everyone had and loved when they were kids. Quick, inexpensive and makes you gobble down lots of rice. Now that I am a mom, I came to accept any dish that is fast, easy and get my kids to eat quickly is gem.

Here is my take on this homely dish enjoyed by many of my friends when we were kids.

Luncheon Meat and Baked Beans

1 small carrot – cut into cubes

1 small potato – cut into cubes

Half a tin of luncheon meat – cut into cubes

1 small tin Heinz baked beans

Handful of peas

1-2 tablespoon Lee Kum Kee tomato sauce

Some water

Oil

Black Pepper to taste (estimate 3 turns)

Sugar to taste (estimate 1-2teaspoon)

Method

1. Half cook the carrots and potatoes the HCP with some water (estimate half a mug) and set aside.  

HCP how-to: When cooking potatoes and carrots, close the lid and lock it. Switch on the fire. After it has been boiling for 2-3 min, off the fire. Leave it alone for 5mins or so before opening the lid to check. Cooking time n water is dependent on the type of potato n size of cubed vegetable.

2. Clean up HCP. Lightly coat HCP with oil (estimate half teaspoon). Add luncheon meat cubes and fry til all sides are golden.

HCP how-to: When frying the luncheon meat, heat the pan, lay them flat, close the cover but do not lock it. There is a tiny gap n this prevents moisture forming yet minimize oily fumes from getting into kitchen. Open the lid to check when to flip the cubes. I flipped them individually so all sides are nice and golden.

3.  Add potatoes, carrots, peas and black pepper. Fry for a bit. Add baked beans, tomato sauce, sugar and some water. Mix it up n let it come to a gentle boil. Adjust the taste to your liking.

HCP how-to: After mixing in baked beans, water and sugar, close the lid n lock it. Let it heat through. For this dish, I do not flip n toss the food with the lid closed as doing so spoils the look of the cubes.

This dish is meant to be a topping for rice. Suitable for school lunch boxes. Freezing not recommended.

The luncheon meat can be replaced by hot dogs and it becomes Hot Dogs and Baked Beans. Totally awesome too.

Awesome batter for Fish

Had left over salmon sashimi slices and decided to make battered fish for the kids. This is the recipe I went with plus some of my own seasoning. The result is very crispy batter and a happy #2. I'll try it with prawns after I'm no longer OD-ing over my Ngor Hiang and Bakwan Kepiting.

Original recipe from http://www.epicurious.com/recipes/food/views/crispy-fish-with-sweet-and-sour-sauce-1608. I only used step 1 for the batter.

Awesome batter for Fish - Thank you Epicurious!
1 cup plain flour
3 tablespoons vegetable oil
2 teaspoons double action baking powder
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon white pepper
1 cup water

Mix them all together. Batter done.

Now for the fish! I coated each slice with cornstarch and dipped it in to the batter. I had left the fish and batter in the fridge til it was time for dinner (around an hour) and shallow fried them in hot oil.

Toddler verdict? Thumbs up!

Ngoh Hiang inspired by my late Ah Ma - Recipe in progress

4th quarter of 2014 has been hectic and the 1st quarter of 2015 looks crazy too. I've not been doing much in the kitchen and when I do, it's mostly trying out recipes found in books or online. That's how I unwind from all the crazy 16 hour days.

For this year's Chinese New Year, I'm inspired to cook at least 1 dish from each of the dialect group close to my heart - Hokkien, Teochew and Nonya.

This recipe is inspired by my late paternal grandma, who is a Hokkien Nonya lady who married a true blue Teochew man (my late grandpa) from Swatow. As most Nonyas of her time, her cooking was amazing. Unfortunately, I did not have many chances to be with her when she was in the kitchen. I do not know if able to recreate even a fraction of the taste of  Ah Ma's Ngor Hiang but I continue my research and keep trying. Thus this recipe is a work in progress.

The recipe here is a result of what I heard from my parents, recipes I saw in books and a little of everything I have learn from my own cooking. It has got the stamp of approvals from the picky tasters in my family, namely Dad, Mum and my 2 kids. In addition, Hubby polished off 2 whole Ngor Hiang on his own. That's what makes this recipe a keeper for me.

Ngoh Hiang inspired by Ah Ma for my family
Ingredients A
300g minced pork
20g pork liver (optional)
6-8 prawns deshelled

Ingredients B
1/2 yellow onion - diced
1/2 medium size carrot (optional) - grated
5 water chestnuts - chopped into cubes 0.5cm by 0.5cm
1 egg - save some egg white as glue for the rolls
1/2 tablespoon bread crumbs
2 tablespoon water

Ingredients C 
Oil
Beancurd Skin - Cut into the size you like your rolls. I cut mine approx 7 in by 9 in. One packet gives 9 sheets. Before wrapping, rinse 1 piece in a big container of water and gently wipe.

Seasoning 
1 tablespoon light soy sauce
2 teaspoon sugar
3 teaspoon five spice powder. Use more or less according to preference
a few dashes of white pepper
a pinches of salt

Method
Stir fry onion in oil til it is translucent and set aside.
Stir fry carrots in oil til it is almost cooked and set side.
Mince ingredients A together on a chopping board til it is finely minced and well mixed together. Place ingredients A into a big bowl.
Add in ingredients B and the seasoning to ingredients A and mix them well. This is our meat mixture.
Prepare the beancurd skin by cutting them to the size required and wiping both sides with a damn cloth.
Place meat mixture near the bottom end of the beancurd sheet, leaving an inch space from the edges. Lift the bottom end over the meat and fold the sides in. Continue rolling and seal the ends with the reserved egg white.
Lightly oil the steaming tray and put the meat rolls in. Do not let the meat rolls touch each other or the sides of the tray. The steaming tray should have holes to allow the cooking liquid to escape.
Steam meat rolls for 10mins.
Let it cool complete on a tray (I used the cooking rake for my cookies).
Deep fry the meat rolls til beancurd skin is golden brown.
Slice and serve with your favorite sauces. I use a sweet flour sauce.

The meat rolls can be frozen for 1-2 weeks. Reheat them using a toaster or over pan.

Simple Lunch for the recovering tummy

#2 is still ill with stomach flu and is eating very poorly. So I've been racking my brains on what to cook for an upset tummy. On Monday, it was Potato, Carrots, Edamame and Crab Stick in Dashi Stock and today it was Chicken and Pumpkin Porridge. Both turned out well and little one was willing to eat some of each. So here it is, food for a recovering tummy.

Potato, Carrots, Edamame and Crab Stick in Dashi Stock

1 very small potato - cubed

1 very small carrot - cubed

a few pods of frozen Edamame - steamed, removed from pods and remove outer skin

1 frozen crab stick

Dashi Stock - 

Simmer carrots in dashi stock for 10mins. Add potato and simmer for another 10mins, Add crab stick and steamed edamame. Simmer for 5-10mins or until carrots and potatoes are soft.

Chicken and Pumpkin Porridge

a few cubes of pumpkin

a few tablespoon cooked rice

chicken shredded - season with a teaspoon of light soy sauce, a drop of sesame oil, a tablespoon of chicken stock.

chicken stock - water, 2 chicken upper thighs, 3 cloves of garlic, 1 slice of ginger, salt, soy sauce, fish sauce, very small cube of rock sugar. Boil for 45mins - 1 hour. Chicken meat is used for chicken shredded.

Put a few ladles of stock into a sauce pan. Add pumpkin and rice and cook til desired consistency. Add shredded chicken if able to eat meat.

Corn Onion Soup, Scrambled Eggs and #1's "Chicken Plain"

#1 is 5 and a half and #2 is almost 21 months old. They seem to have exchanged appetites. Ultra Super Duper Fussy #1 is now able to accept a wider range of food cooked in different ways. #2 Food Rader is now anti food, rejecting almost anything anyone makes. Brought it up to the pediatrician 2 weeks back and was given appetite simulators, calorie energy powder and MCT oil. Initially I was against it but she was firm about it. "#2 needs nutrition. It is VERY important for her". When I raised the concern that she will become fat, doc's reply was "She is very tiny, unlikely this will make her fat". And it is true. Even during #2's food rader-eat everything-eat more than her brother stage, she was still tiny - weight under 5th percentile, height 10th percentile. I'm not giving up and hope little #2 will bounce back soon (and #1 not to regress!).

Today's menu is like a reflection of my frustration. The more frustrated I am, the more I cook. (As a FTWM who works from home for 2 time zones, there are tons of frustrations.)

Woke up exceptionally early and decided to cook Corn Onion Pork soup. I bought this at a stall last week when #1 was sick and said "Mummy I want soup". It was very nice and I thought to try making it for both kids.

Corn Onion Pork Soup

Portion size: Family of 4

Pork - size of a 27g froot loops box (I use meat from the Long(2) Gu(4) )

Corn - 1

Yellow Onion - 1

Water 1.2 liters and more to top up

Salt if you like.

Pot used: Thermos Shuttle Chef 3L

Bleach pork and set aside. Remove husk and fiber from corn and chop into 1 inch thick. Cut onion into quarters, removing the dry outer layers. Place pork, corn, onion and water into pot and bring to a rolling boil for 15mins. Lower to a simmer for another 30mins. Place into thermal pot. Ready to be 3hours later. Add salt if you like.

As we are having this for dinner, I took the pot out for another 30mins on the stove after lunch hour. The soup would taste awesome when it's dinner time.

Since dinner is settled, I proceed to make breakfast and lunch for my kids who are still blissfully asleep. As the soup is coming to a boil, I started to prepare ingredients for pancakes, scrambled eggs, "chicken plain" and short grain rice for tuna maki (canned tuna + mayo rolled in nori, #1 new found fav).

Pancakes are out of the box. We love bisquick. Flipped the box over and followed the ultimate pancake recipe plus what we have in the fridge. We had chocolate chip, blueberry and plain. Anti-Food #2 had a few bites before having fun poking and squishing the blueberries. Suddenly-Hungry #1 had 3 whole pancakes on his own. Breakfast done and I'm smiling from ear to ear!

Using the pan from the pancakes, I made chicken plain. Chicken Plain is what my boy calls it. It's really simple, the taste is .... plain. But he likes it so here it is, #1's Chicken Plain.

#1's Chicken Plain

Portion size: 1 kid, 1 toddler

Chicken Breast or Chicken Tenderloin - palm size

Onion Powder - half teaspoon

Paprika - half teaspoon

Garlic Butter or oil 

Cut chicken breast into strips. If using tenderloin, it is not necessary to cut. 

Season chicken with onion powder, paprika and half a teaspoon of either garlic butter or oil.

Add some garlic butter or oil into pan, pan fry til it is cooked. 

At this point, I decided to throw in some sliced white button mushroom that are sitting in the fridge. It would taste wonderful with the scramble eggs that is coming right up..

here...

Scrambled Eggs. This is a recipe I read off my cousin's home econs book 28 years ago. I could no longer remember the portions or the method but what I remembered is wonderfully tasty eggs that stuck to the pot so much my aunt probably grumbled lots when she washed it. After watching way too much FoodAsiaNetwork shows, I've decided to try it cooking it again, this time using a "proper" method. Well, now it is an all time-any time favorite with my family. So here it is, Scrambled Eggs that my family loves.

Scrambled Eggs 

Portion size: 1 kid, 1 toddler and some for mummy

2 eggs

some butter - I use half a dessert spoon.

some milk - around a quarter cup

non-stick sauce pan

Google for Jamie Oliver or Gordon Ramsay or any decent chef. Watch their video on how to make basic scrambled eggs and follow the method.

Break eggs into sauce pan, add butter and milk. Turn on the heat, set to low. Whisk the egg, butter and milk together. Follow the scrambled egg method that you've seen. If not, the general idea is this - slow. When the egg starts to cook, remove from heat and use a spatula or a wooden/silicon spoon to fold in the eggs. Put it back on the fire and once you see the egg forming a curd at the bottom, remove from heat and fold in. Back on the heat. Repeat this process til you see the eggs are not liquid and is like a big curd. At this point you can serve it to an adult. For my kids, I prefer to have it a little more cooked so I have it on the stove for a min more.

You can add whatever you like with scrambled eggs. My kids love ham, I love mushrooms and they all went into the pot. Yummy! 

Now at this point I am feeling "de-stressed" and ready for another challenging work day. I practice "clean as you go" so wash up is minimal and that can wait.