MAGGI® recipe
Click here to get the MAGGI® Recipe
MAGGI® has been in the lives of Singaporeans for more than to 40 years. The first red sauces manufactured in Singapore was MAGGI® Tomato Ketchup and Chilli Sauce in 1969. This was followed in 1971 by MAGGI® 2-Minute Noodles, the first locally produced instant noodles. Since then, MAGGI® has become a household name with the famous and endearing tag-line “Fast To Cook, Good To Eat”, signifying an instant and delicious snack many Singaporeans still fondly remember till today.
 
 
Ingredients:
Frog Leg
Wolfberries
Red dates (optional)
Salt (to taste)

Preparations:
Pre-soak wolfberries in water.  Boil the ingredients together with porridge.  De-bone the frog leg and remove red dates before feeding. If you do not add salt or find it too plain, you may add sweet potato.

This is a chinese herb recipe for strenghtening leg muscles.
 
 

Ingredients:
Pumpkin
Salt (to taste)
Garlic
Vegetable Oil

Preparations:
Stir fry pumpkin with vegetable oil and garlic and simmer for 5 minutes. Add a little salt and water.

This is a recipe from my Burmese maid.  Hope you like it.  It is fragrance and sweet, try it.

Pumpkin Soup on Foodista
 
French Toast 05/22/2009
 
French Toast for toddler will be great as a finger food.  It has been ages since I had tasted this simple dish.  It's like sudden memory recalled because baby Samson is just testing out wheat product again and bread is one important food that I want him to really enjoy. I always keep my recipe very simple and easy, using minimum ingredients, where possible.  LOL, typical Singaporean, lazy bone.

Ingredients:
·  Slices of white bread
·  Eggs
·  Sugar (or honey and salt)
·  Butter or magarine
·  Vanilla extract, Cinnamon, Cream (optional)

Preparations:
Beat the eggs and sugar together. In a griddle or frying pan, melt the butter/magarine over medium high heat. Dip the bread in the egg mixture and carefully transfer to the griddle.  Fry till it is brown on both sides.

As a toddler's finger food, you want to shape the bread using cookie cutter. Use a sharp knife to trim any bread that lingers outside the cookie cutter.  This will make it more interesting for young children and fits their little fingers better.
The picture on the left is typically what my parent would make for me when I was a kid, which looks extremely boring. The star shape looks far more interesting. If you have cookie cutter of animal shapes, that will be excellent!
 
Yummy Crêpe 05/21/2009
 
Picture

Crêpes are one of those dishes that look fancier and harder to make than they actually are. You don't need to know any special techniques or use any special pans to make them. Just need a small 8-inch non-stick skillet and it works like a charm every time. Of course, if you happen to come across a cheap cast-iron crêpe pan or already own one, go for it!  Before we start, look at the picture, doesn't it look like "poh piah" to you?

Ingredients:
1 cup milk
1 cup all-purpose flour
3 eggs
3 Tablespoons melted butter
(Makes about 20 crêpes, enough for 6-8 adults)

Preparations:
Whisk all the ingredients together either by hand, with a blender, or in a food processor. It should form a smooth, fairly runny batter. If the batter is too stiff, add a little more milk. If you have time, let the batter rest for 1 hour or overnight.

Heat an 8- or 10- inch non-stick skillet (or a cast-iron crêpe pan) over medium heat. Add a small pat of butter and swirl to coat the pan.

Pour 2-3 tablespoons of crêpe batter into the pan. Tilt the pan from side to side until the batter forms a very thin layer over the bottom of the pan. Cook until the edges of the crêpe just start to curl away from the pan (about a minute) and then flip it over to brown the other side (another 30 seconds or so).

Stack the finished crêpes on a plate and loosely cover them with aluminum foil. Keep them warm in the oven at very low heat. Add more butter to the crêpe pan as needed while you cook.

Fillings for Crêpes:
One of the best things about crêpes is how versatile they are. Fillings can be sweet or savory, light or filling, vegetarian or with meat. For a brunch or dinner party, we like to set up a station with lots of different fillings and let guests help themselves to what looks good. Here are some of our favorites:

Sweet: Fresh cut fruit, cooked fruit or fruit puree, jams and jellies, whipped cream, sour cream, ricotta, cream cheese, goat cheese, nutella, peanut butter, maple syrup, dulce de leche, and honey.

Savory: Cooked mushrooms, sautéed veggies, roasted red peppers, pickled vegetables, salad greens and sprouts, cooked beans, pulled pork or beef, seafood ceviche, crab or tuna salad, shredded lettuce or cabbage, whole grain mustard, goat cheese, sour cream, blue cheese, and feta cheese.

Finishing Touches:
Fold crêpes anyway you like: in half, in quarters, rolled up, or like a burrito.

If desired, you can fill and wrap your crêpes and then put them under the broiler for a minute or two. This crisps up the crêpe and gets the filling nice and bubbly.

You can also top the rolled sweet crêpes with ice cream, a sprinkling of powdered sugar, or a dusting of cinnamon, or savory crêpes with melted cheese, a savory sauce, or course-grained salt.

Source: thekitchn

 
 

Interested to learn Peranakan cooking, try out this Nasi Ulam (traditional mix rice) receipe.  This is a healthy one-dish meal featuring a variety of Malaysian ingredients as well as dried shrimp, fish and coconut.

Serves: 3-4
Preparation: 15 Mins
Cooking: 7 mins
Receipe contributed by ZingASIA

Ingredients:
600g cooked rice, cold
20g dried shrimp
20g dried fish
40g shallots, diced finely
3 stalks mengkudu leaf
3 stalks kadok leaf
5 stalks pagaga leaf
3 stalks sekentut leaf
1 tbsp kerisik (fried ground coconut)
1 tsp black pepper
1 stalk lemon grass, sliced

Preparations:
1. Wash and clean all the greens, including the lemongrass, and slice finely.
2. Fry the dried shrimps without oil and grind.
3. Break up any lumps in the cold rice and mix well with all the other ingredients, making sure that the rice does not stick together.
4. Add seasoning to taste.

 
 
Picture
Pureed spinach-potato soup
Ingredients:
•2 tablespoons unsalted butter
•1 onion, cut into 1/2-inch pieces
•3 garlic cloves, minced
•1 1/2 pounds (about 5 small) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
•1/4 cup dry sherry or white wine
•2 cans (each 15 1/2 ounces) chicken broth
•2 bunches (about 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
•Coarse salt and freshly ground pepper (to taste)

Preparations:
  1. Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
  2. Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
  3. Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.
Source: marthastewart
 
 

Ingredients:
•1 medium potato, peeled and quartered
•20g spinach

Preparations:
1. Boil the potato in water until tender. You can steam the spinach over the potato in a sieve for the last few minutes of cooking.
2. Drain and mash the potato with a little of baby's usual milk.
3. Puree the spinach and add to the potato. Adjust the texture with boiled cooled water or BM or FM.

For older children, try the pureed spinach-potato soup

Source: oprah

 
 
I saw these pictures when I was surfing and it looks gorgeous.  No it is not easter egg, its chinese tea egg. Something I never really appreciated because those that I had tried, smells great but the eggs tasted not much difference from normal egg.  I have yet to try the one at Yu Ren Shen, which my MIL recommended.  After seeing this, I think I will buy some on my way home tonight.

In the photos above, those have been steamed for 5 hours, the egg shells looked dark purplish colour. The longer you steam, the more flavorful and deeply marbled the tea eggs will be.

 

Picture
chinese tea egg, star anise, cinnamon stick
Ingredients:
•6 eggs
•3/4 cup soy sauce
•2 star anise
•2 tablespoons black tea (or 2 tea bags)
•1 cinnamon stick
•1 teaspoon sugar
•1 tablespoon Sichuan peppercorn (optional)
•2 strips dried tangerine or mandarin orange peel (optional)
Preparations:
1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch.
2. Bring the pot to a boil, lower the heat and let simmer for 3 minutes.
3. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
4. To the same pot with the boiling water, return the eggs and add in the remaining ingredients.
5. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steam for a few hours to overnight.

Source: steamykitchen and appetiteforchina

 
Pumpkin Soup 05/17/2009
 
Picture
This recipe is suitable for weaning a young baby who has already tried rice cereal with no adverse effects and is not allergic to cow milk. It contains good amounts of vitamins and minerals from the fortified rice cereal and is an excellent source of beta carotene which has a role in boosting a baby’s immune system. Best of all it is easy to make and very yummy! Baby will love its creamy taste.

Ingredients:
• ¼ cup mashed pumpkin
• ¼ - ½ cup cooking water (from boiled pumpkin)
• 15g (3 teaspoons) baby rice cereal
• 1 tbs cream

Preparations:
1. Cut pumpkin into cubes (about ½ cup) and boil till soft. Reserve cooking water.
2. Drain and mash with a fork through a sieve or puree in a blender.
3. Add ¼ cup cooking water to the mashed pumpkin and mix in baby rice cereal. Please vary the consistency according to your baby’s ability to handle solids. You can further thin down the soup with more cooking water, breast milk/formula or warm water.
4. Add cream and mix until smooth. Makes 2 serves (about 100ml each).
5. Store excess in the chiller section of the refrigerator for not more than 24 hours.
6. Warm in a hot water bath or microwave on low making sure that the soup is stirred well to prevent formation of hot pockets. Always check temperature before putting in baby’s mouth.

Source: Dumex