Kids Menu

Steamed Minced Pork with Preserved Mustard

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Ingredients

• 200g Minced pork (not too fatty but can’t be too lean either)
• 1-2 slices Preserved Mustard or Ham-choi (finely chopped)
• 1-2 tsp Corn starch (to hold the minced pork and preserved mustard together)
• Salt or light soy sauce for taste
• A few drops of oil (to make the meat smoother)
• Water

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Methods

1. Add minced pork and finely chopped preserved mustard together with 1-tsp corn starch.
2. Add in some salt to taste and placed it on a not too deep set plate. Smothen the top and add some water before sending it to steam.
3. Steam till the suace (water) starts to boil or you can poke the centre with a chopstick after 10 minutes in steamer to make sure the meat is thoroughly cooked.

   Pan Fried Soy Sauce Chicken

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   Ingredients

4. 3 Chicken drumsticks (cut lines so heat can penetrate)
5. Light soy sauce (enough to cover when marinade)
6. 1-1.5tbsp Dark soy sauce (or enough to cover all the chciken)
7. Dash of pepper

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Methods

1. Clean all the chicken drumsticks and cut lines on the thick area so heat can penetrate into the meat while you pan fried especially if you are using frozen chicken.
2. Marinade the chicken drumsticks with all the ingredients and let them sit for at least an hour before frying.
3. If you are using frozen chicken, after you are done frying, put them in the microwave for 1 minute high just to make sure the drumsticks are thoroughly cooked inside (you will see some blood oozing out).
4. There will be some sauce left after you fried the chicken which you can cook them after you lift up the chicken from the wok and glaze them after you boiled them on the wok till they thicken up.

   Steamed Banana Cupcakes

   

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   Ingredients

5. 2 ripe banana, mashed (if you have large banana, use one will do)
6. 1 egg
7. 1 teaspoon oil
8. 2 teaspoons water
9. 2 teaspoons baking powder
10. 1/4 cup icing sugar (I used brown sugar)
11. 100g (close to 1 cup) all-purpose flour
12. 2 tablespoons of semi-sweet chocolate chips or raisins (optional)

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Methods

1. Mashed the bananas and leave aside.
2. Mix the rest of the ingredients in another mixing bowl and it is well mixed add in the mashed banana.
3. Heat up the steamer and steam till all the banana cupcakes are cooked which is around 10-15 minutes.

   Seafood Fried Rice

   

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   Ingredients

4. 4 bowls of Cooked rice (refrigerated)
5. 150g Prawns (shelled)
6. 150g Baby octopus (cut into small chunks)
7. 100g French beans (cut into 1/2″ long)
8. 2 Eggs
9. Chopped garlic (optional)
10. Bonito flakes for garnishing
11. Salt/light soy sauce/pepper for taste

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Methods

1. Heat up wok with some oil and gently stir fry the French beans till soft, lift up and set aside.
2. If you like to have garlic in your fried rice, using the same wok but add more oil and saute the chopped garlic until they are fragrant.
3. Break the eggs and continue to stir until eggs are ‘fried’.
4. Toss in the prawns and baby octopus and stir until they are half cooked.
5. Toss the French beans back into the wok and mix them well with the rest of the ingredients.
6. Add in a few dash of salt/light soy sauce and pepper for taste.
7. Sprinkle some Bonito flakes as garnish.

   Seafood Soba

   

   

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   Ingredients

8. 2/3 packet Buckwheat Soba
9. 200g Prawns (shelled and leave tail unshelled)
10. 200g Baby octopus (clean and cut into 4 sections)
11. 150g Hong Kong choy sum
12. 2tbsp Wakame (Japanese seaweed)
13. 1.5L Water
14. Fish sauce + pepper for taste

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Methods

1. Boil water in a medium large pot. Throw in the prawn shells and let it boil for 20 minutes so the soup will have a good aroma.
2. While waiting for the soup to be ready, heat up another pot of water in a medium saucepan. Add a little oil and sugar. When the water boil, blanch the Hong Kong choy sum till 90% cook and remove from pot. Using the same pot of boiling water, blanch the Soba till springy soft and set aside. Do the same to the Wakame.
3. Remove the shell from the soup.
4. While the soup continue to boil, toss in the prawns and the baby octopus till they are cook. Remove them from the soup and put aside. Add fish sauce and pepper
5. In a bowl, place some Soba and top with Hong Kong choy sum, prawns, baby octopus and Wakame. Pour enough soup to cover Soba before serving.