Whole loaf sweet potato bread

Recipe (in sequence):
125g natural yogurt + 1 egg (mixed together)
90g sweet potato
270g bread flour
30g cake flour
30g rye flour
1 tsp molasses sugar
1 tsp instant active yeast

After beep, add in 1 Tbsp raisins coated with flour

(1) In a breadmaker, put the ingredients as according to the list above.
Mode: Sweet
Crust: Light
Weight: 2.0lb or 900g setting
Bread machine: Tesco breadmaker

(2) Leave the bread to cool down before slicing.

Note: During kneading process, add some flour if dough looking wet or add some liquid if too dry

Results:

Pop corn cream cheese cookies

Recipe:
1/2 cup all purpose flour
1/2 cup rye flour
1 1/2 cup homemade pop corn (lightly crushed)
1 Tbsp wholemeal flour
1 egg (beaten)
2 Tbsp cream cheese (melted)
2 knobs unsalted butter (melted)

(1) In a bowl, combine egg cream cheese and butter.

(2) Add in flour and pop corn and begin to knead into a ball shape dough. It should feel soft yet elastic.

(3) Divide into small balls, about 1/2 size of ping pong ball. Press flat manually.

Cooking method:
(1) Lay aluminium foil in rice cooker. Preheated rice cooker by pressing cooking mode once till the button release on its own.

(2) Remove the foil from rice cooker and put the cookies dough on the foil. The cookies should fill up the area but not touching each other. Put back the foil into rice cooker.

(3) Press cooking mode once. Once button release, wait for 5 minutes - open rice cooker lid and flip over. Press cooking mode one more time. Once button release, wait for another 5 minutes before dish out. (I put in the rice cooker in "keep warm" mode overnight)

(4) Put on cooling rack. Once the cookies cool down - keep in air tight container.

Yields: 19 cookies

Results: Do not be fooled by the colour, it is due to rye flour. Otherwise, it is a crunchy piece of cookie with the light taste from rye and pop corns. Most probably, one will find this almost tasteless due to the sugarless content but it is suitable for babies who had learned the skills of chewing and swallowing.

Butter yogurt cake in rice cooker

Recipe:

Ingredient A
84ml natural yogurt (i used 90ml)
110g icing sugar (i reduced to 2 Tbsp & used molasses sugar)
2 eggs (i beat the eggs before mix in)

Ingredient B
125g Self raising flour (i increased to 150g due to the reduction of sugar)
2 tsp lemon zest

Ingredient C
84ml corn oil (i used 90ml melted unsalted butter)

(1) Lay aluminium foil in rice cooker. Preheat rice cooker by pressing once till the button release automatically.
(2) Mix ingredient A together. Add in ingredient B (flour sifted) and mix well.
(3) Add ingredient C and mix well.
(4) Press cooking mode for 5 times (wait for 4-5 minutes if unable to re-press). Once done, off the switch and wait for 5 minutes before putting on cooling rack.

Results: Due to the method which did not separated egg whites and egg yolks, the texture is not as fluffy as chiffon cake. Besides, the much reduction of sugar may caused it to be more dense.

Adapted from mummy tammy foo, (originally by mummy tammy thoh)

Home-made pop corn

Recipe:

Popcorn
1/2 cup corn kernel
4 Tbsp virgin coconut oil


(1) In a deep wide non stick sauce pan, heat up oil and pour in corn kernel. Stir the pan around to make sure all corns are coated with oil.

(2) Close the lid immediately and put the heat to medium high heat - around 200 Fahrenheit. Shake the pan around and let the popping works begin. The popcorn is ready when there is no more popping seen.

(3) Let the popcorns cool down before adding toppings.

(4) Keep in air tight container after adding toppings.


Variation of healthy popcorn toppings

Peanut butter creamy sauce
(1) Using low temperature, melt some butter in a sauce pan. Add some peanut butter, stir to mix and wait as it melted. Add some water and let the sauce reach a consistency texture. While the sauce still hot, quickly stir in some popcorns to coat with the sauce.

Banana cinnamon sauce
(1) Using low temperature, melt some butter in a sauce pan. Add mash banana and stir well. Once mix well, add a pinch of cinnamon powder and gently stir to properly mix together. While the sauce still hot, quickly stir in some popcorns to coat with the sauce.

Sweet agave syrup sauce
(1) Using low temperature, melt some butter in a sauce pan. Add few Tbsp of agave nectar and stir well. While the sauce still hot, quickly stir in some popcorns to coat with the sauce. After the popcorns cool down, shape popcorns into balls.

Dash of cinnamon powder topping
(1) Sprinkle some cinnamon powder onto popcorns in a container. Close container and gently shake to mix well.

Note: Most methods suggesting to pour toppings onto popcorns. But i find tossing popcorns into a big sauce pan instead is easier to coat them and manage.

Cheesy egg toast with coleslaw

Recipe:
1 hard boiled egg (halved)
1 slice of homemade figs yogurt bread
1 small bowl shredded cabbage
1 slice fresh orange
2 scope natural yogurt
handful of chopped parsley
few slices of mozzarella cheese

(1) Divide bread into half and sprinkle some chopped parsley on it. Arrange few slices of cheese on top, put sliced eggs and top with more cheese.

(2) In a deep wide sauce pan, bring the whole bread with toppings, close with a lid and toast at 100 farrenheit. Slowly toast till the bread harden and cheese melted. Let it cools before serve.

(3) For the coleslaw, steam shredded cabbage for 3 minutes and let stand till it is totally cool off. Mix with yoghurt when ready to serve.

Couscous with chicken, tomato and orange

Recipe:
1 bowl of chicken fillet (roughly cut)
1/2 bowl of couscous
1 bowl homemade soup stock
2 knobs unsalted butter (melted)
handful finely chopped leek
1 clove garlic (minced)
1 fresh fig (cut in slices)
1/2 yellow onion (sliced)
1/2 red tomato (quartered)
1/2 orange (sliced)
1/2 orange (juiced)
1 tsp cumin powder
handful chopped coriander leaves

(1) Marinate chicken with cumin powder for 1 hour.

(2) In a sauce pan, bring soup stock to boil, add a little of olive oil and pour in couscous to cook - around 5 minutes. Drain over couscous using a strainer. Mix in 1 knob of melted butter and stir around till all mixed. Mix in some raw coriander leaves. Set aside.

(3) In a heated frying pan. Using 1 knob of butter - stir fry garlic, leek and onion till fragrant. Add in chicken fillet and stir fry. Add figs, orange juices and some soup stock and put on the lid to simmer for 5 minutes or till the sauce thicken.

(4) Remove lid, and add tomatoes and orange slices and remaining soup stock. Put on the lid and simmer for another 10 minutes. Once done, add some chopped coriander and stir with the ingredients. Pour the ingredients and stir with cooked couscous. Serve warm.

Yields: 1 adult portion

Pandan cake in rice cooker

Recipe:
90g cake flour
1/2 tsp double action baking powder
4 egg yolks + 1 tsp molasses sugar
4 egg whites + 1 tsp molasses sugar
3 Tbsp natural yogurt
4 screw pine leaves - medium size (chopped)
2 Tbsp coconut oil

(1) Using a food processor: add together egg yolks with sugar, screw pine leaves, yogurt and blend till a smooth consistency mixture achieved.

(2) Stir in coconut oil and mix well.

(3) Sift in cake flour and baking powder in 2 portions and fold till all mix.

(4) Separately, put a parchment paper on an aluminium foil - together put in rice cooker. Preheat rice cooker by pressing cooking mode once, till the button release on its own.

(5) Using an electrical mixer, whip egg white till foamy. Add in sugar and continue to whip till stiff peak.

(6) Add the egg white in 3 portions into egg yolk mixture, fold till the egg whites no longer seen without breaking too much of the bubbles.

(7) Pour the pandan batter into rice cooker, gently swirl and give a light tap. Press cooking mode 3 times in total (wait for 4-5 minutes if unable to re-press cooking mode). Once the button release for the last time, switch off the rice cooker switch immediately. Wait for 5 minutes and remove the rice cooker 'bowl' from the rice cooker and let it cool for a while. Finally take the whole foil out from the rice cooker, invert and put on a cooling rack to cool completely. Once cool, immediately cut and keep in a sealed container. Serve warm to cold.

Results: Following the success of orange chiffon cake, i attempted to make pandan chiffon cake using almost the same steps except trying to cut down even more sugar. The pandan taste is very fragrant and surprisingly the yogurt taste is almost none - a decision to replace milk with yogurt.

Steamed cream cheese muffin with peanut butter filling

Recipe:
1/2 cup self raising flour
2 eggs
2 Tbsp cream cheese (melted)
1/2 tsp agave nectar
1 Tbsp coconut oil
4 tsp peanut butter

(1) In a bowl, beat eggs till foamy. Stir in agave nectar. Add in cream cheese and mix well. Add in coconut oil and mix well.

(2) Pour the mixture into flour and fold till all ingredients well combined.

(3) Scope 2 Tbsp of batter in muffin cup followed by 1 tsp peanut butter. Top with 1 Tbsp batter to close up the filling. Repeat for the rest of the batter.

(4) Steam in preheated steamer for 15 minutes. Serve warm.

Yields: 4 muffins

Results: The muffin texture is not super fluffy but the peanut butter made the muffin very tasty

Steamed meat patties

Recipe:
Few slices of chicken fillet (chopped)
4 big prawns (cleaned and chopped)
1 stalk scallion (chopped)
1/2 potato (sliced, and finely chopped)
2 cherry tomatoes (sliced, roughly cut and removed excess juice)
1 big brown button mushroom (sliced and finely cut)
1 tsp coconut oil
1 tsp corn flour

(1) In a big bowl, combine all ingredients using a chopstick.

(2) Add coconut oil and corn flour and mix well. Using hands, form the mixture into a rectangle log.

(3) Put the patty in fridge for 30 minutes.

(4) Steam for 15 minutes. Once done, drizzle some orange juice on the patty and close cover for
another 5 minutes. Cut into smaller portion and serve warm.


Results: Prawns gave some sweet taste to the dish while scallions made it more tasty

Homemade peanut butter

Recipe:
150g large ground nuts, with skin
2 tsp olive oil (optional)

Equipments:
A miller
A food processor
A non stick medium depth frying pan with lid

(1) Soak peanuts in a big bowl for 2 nights, changing water in between frequently.

(2) Roughly rub through the peanuts and remove any excess peanut skins. Rinse with water twice and remove any spoilt looking nuts.

(3) Put the peanuts on a stainless steel draining basket, till there is no more water dripping seen.

(4) Pour the peanuts on a frying pan, cover with lid and dry toast till it turns slightly brown or cooked (not burnt). Open the lid and stir around every few minutes to avoid peanuts from burning.

(5) Using a miller, blend the peanuts till all crushed.

(6) Transfer the peanuts to a food processor (and optional - 2 tbsp of olive oil) and blend and pulse every few minutes. Scrape the side and bottom using a spatula every few minutes to achieve an even looking and smooth butter like texture. Let the peanut butter cools in room temperature.

(7) Lightly press for the peanut oil to release and to smoother the peanut butter texture. Scope, and press lightly into an air tight container.

Notes: If want to have some peanuts texture, scope 1 Tbsp of coarsely blended peanuts in step 5 and mix with step 7 in the end.

Yields: 1/2 cup peanut butter

Steamed pandan yogurt muffin

Recipe:
2/3 cup self raising flour
60ml pandan extract (blend 2 pandan with 80ml of water,
sieved over cheesecloth and keep the pandan juice)
2 Tbsp natural yogurt
1 Tbsp olive oil
1 tsp orange juice

(1) Mix pandan juice. yogurt, orange juice and olive oil in a bowl.

(2) Pour the mixture into flour and fold till all mixed.

(3) Steam in preheated steamer for 15 minutes.

Yields: 4 muffins

Results: Soft and moisture

Sugar free wholemeal teething biscuits in rice cooker

Recipe:
1/2 cup blended rolled oats + extra for dusting
1/2 cup wholemeal flour
1/2 tsp baking powder
1 kampung egg (beaten)
orange zest from quarter of 1/2 orange
1 fresh figs (finely chopped)
1 Tbsp sultanas (finely chopped)
1/2 tsp cinnamon powder


(1) Put a parchment paper on aluminium foil - together put in rice cooker. (can try without if is a non stick bowl). Preheat rice cooker by pressing cooking mode once till the button release itself.

(2) In a big bowl, mix all ingredients using a big spoon except egg.

(3) Add in beaten egg and stir with all ingredients. Start kneading the mixture into a dough - around 10 minutes.

(4) The dough should be soft but firm. If is too dry, squeeze in some orange juice - 1tsp at a time. If is too wet, dust with oats till it is not sticky to hands.

(5) Form the dough into a 1 inch thick rectangle log. Put the whole dough to rice cooker and press cooking mode once. Once the button release, flip over and close back the cover. (no need to press cooking mode again). Remove the dough from rice cooker after 5 minutes.

(6) Put the dough on a working top, using a dough cutter - cut into 1cm thick slices.

(7) Take out parchment paper with aluminium foil from the rice cooker. Arrange the cut slices teething biscuits on it, side facing up.

(8) Put back the whole foil into rice cooker and press cooking mode once. Once button release, flip over and press cooking mode one more time. (wait for 4-5 minutes if unable to re-press button.)
Once done, wait for 10 minutes before dish out. Let it cools before serve.

Results: It is fragrant and tasty even without sugar. Tried leaving the biscuits in "keep warm" mode overnight, the texture came out to be more firm and crunchy but moisturised once have a bite. It is a worth keeping recipe for a healthy baby teething biscuits.

Teething biscuits after leaving in the rice cooker "keep warm" mode overnight

Rice cooker type: National brand, one button mode

Note: Do experiment with your rice cooker, because different rice cookers may have different cooking methods and time to achieve the same result.

Adapted from: www.wildandwisdom.com

Stews rice and lentil with chicken fillets and vegetables

Recipe:
3 Tbsp organic red brown lentil
2 Tbsp basmati rice
2 cloves garlic (minced)
2 shallots (thinly sliced)
1 knob ginger (julienne)
3 cherry tomatoes (finely chopped)
3 fresh figs (finely chopped)
1 Tbsp cumin (toasted)
few pieces chicken fillets (thinly sliced, marinated with turmeric powder)
1 cup vegetable stock
10 slices green zucchini
handful of di huang miao (daun raja)



(1) Preboiled rice and lentil in a sauce pan till half cooked.

(2) In a hot skillet, using olive oil - stir fry garlic, shallots and ginger till fragrant. Add in chicken fillets and stir fry till cooked.

(3) Mix together cherry tomatoes and figs and toasted cumin, and add into the cooking ingredients above. Add in vegetable stock, cover with lid and bring to simmer for 5 minutes.

(4) Pour in precooked rice and lentil and add 2 cups of water - bring all ingredients to simmer till the water absorbed and rice and lentil are soften. Check and stir once a while to avoid ingredients from burning. Right before the liquid dry up, open cover and add in green zucchini and di huang miao. Stir lightly and simmer till all ingredients are soft and ready.

(5) Top with fresh parsley and serve warm.

Yields: 2 adults portion

Results: The taste is alright, but the texture still a bit hard for baby - suggesting to cook lentil and rice longer in the future.

Orange chiffon cake in rice cooker

Recipe:
80g cake flour
4 egg yolks + 1 tsp molasses sugar
4 egg whites + 1 1/2 Tbsp molasses sugar
2 Tbsp olive oil
1 medium size orange (juiced)
1 Tbsp orange zest

(1) Hand whisk egg yolk with sugar till it turns pale and foamy. Add in olive oil and mix well. Add in orange juice and orange zest and whisk till all mixed.

(2) Fold in flour and fold till all mixed using a spatula.

(3) Lay parchment paper on an aluminium foil, together put in rice cooker. Preheat rice cooker. Press cooking mode once till button release automatically.

(4) Using an electrical mixer, mix egg whites with sugar till stiff peak. Fold in the egg whites mixture into egg yolk mixture in 2 portions.

(5) Remove the whole rice cooker bowl from rice cooker. Pour in the cake batter and give a light tap.

(6) To cook the batter : Press cooking mode 3 times in total (each time after release, wait for 4-5 minutes if unable to re-press the button to cook). Total cooking time : 30 minutes

Results: Less sweet and soft texture.

Rice cooker type: National brand, one button mode

Homemade oat milk

Recipe:
1 cup organic steel-cut oats (or whole grain oats groats)
3 cups boiled water (at room temperature)

(1) Presoaked oats for 1 hour

(2) In a blender, pour in oats and water. Blend mixture till smooth without overdoing it otherwise oat milk will look slimey

(3) Filter using cheese cloth and keep oat milk in storage bottles, in fridge for 3 days for full freshness.

Note: Do not press oats when filtering out the milk to avoid getting slimy milk - gently scrape around using spoon is sufficient.

Variation:
-Oats can be boiled. Boil oats after soaking, leave to cool before sieving through wire mesh and cheesecloth
-Oat milk can add organic sugar syrup for tasting

Reference: www.sheknows.com

Steamed ginger chicken with fresh figs

Recipe:
1 piece chicken breast (skin removed, marinated with orange juice)
5 red dates (seeds removed)
1 black date
4 fresh figs (quartered)
handful of goji berries
handful of sliced old ginger

(1) Arrange chicken with all ingredients, and steam for 15 minutes. Serve hot.

Steamed wholemeal pau with red bean paste filling

Recipe:
100g pau flour + extra for dusting
30g wholemeal flour
1 1/2 Tbsp olive oil + extra for dabbing after proofing
1 tsp yeast
1 tsp agave nectar
1 tsp nutmeg (crushed and blended)
1 bowl cooked red bean, excess water removed (blended and kept in fridge for at least 1 hour)
1/2 cup warm water

Dough
(1) In a rounded edge plate, put few Tbsp water in it. Sprinkle in yeast and let stand for 10 minutes.
Add in agave nectar and let stand till it turns frothy.

(2) In a big bowl, sieve in pau flour. Add in wholemeal flour and mix well.

(3) Pour in yeast mixture and stir in with the dough. Mix in olive oil. Add water, 1 Tbsp at a time till the dough is knead able. Knead till the dough threaten to stick to the sides of the bowl, feel soft but not sticky to hands.

(4) Rub the dough with some olive oil, put back into bowl and cover with cloth. Leave to proof for 1 hour.

(5) Press down the proofed dough and knead for 5 minutes. Divide dough into ping pong size balls. Leave to proof for 30 minutes.

(6) Press the dough till it is thinly flatten. Scope 1/2 Tbsp red bean paste filling onto it and press close the pau skin. Repeat for the rest of the dough.

(7) Put in muffin liners, in a solid muffin cup and steam in preheated steamer for 10 minutes. Wait for 5 minutes before dish out.

Red bean paste filling
(1) Mix together nutmeg and agave nectar with red bean paste and keep in fridge till harden.


Yields: 7 wholemeal pau

Frittata in rice cooker

Recipe:

6 eggs (beaten and sieved over wire mesh)
handful cheddar cheese (shredded)
handful oyster mushroom (finely cut)
1/2 leek (chopped small, crescent)
1/2 yellow onion (sliced in ring shape)
1/2 carrot (shredded)
1 potato (partial shredded, partial finely sliced)
3 stalks mustard leaves (finely chopped)
dash of black pepper
dash of dried basil herb
1/4 cup vegetable stock

(1) Lay parchment paper on aluminium foil, together put in rice cooker.

(2) In a bowl with beaten egg, add in cheddar cheese and stir in black pepper. Pour the mixture into rice cooker.

(3) In a frying pan, quick fry leeks, mushrooms, potatoes, carrots, add a bit of vegetable stock and basil herbs. Cover to simmer for a while - around 3 minutes. Open lid and add in vegetables, stir fry till half cooked. Add in remaining vegetable stock if too dry, Mixture should look moisture but not overly wet.

(4) Put all ingredients into egg mixture in rice cooker. Press cook once. Once button release to keep warm, wait for 10 minutes before dish out. Cut to serve.

Rice cooker type: National brand (one button function)

Fried meehoon with wolfberry leaves soup

Recipe:

Stir fry meehoon
1 pack meehoon (soaked with filtered water, drained)
1 big brown button mushroom (cut in slices)
1 small piece chicken breast (thinly sliced, marinated with local lemon juice)
2 cloves garlic (chopped finely)
4 shallots (cut in slices)
1 stalk fresh parsley (chopped)
2 cubes cheddar cheese (shredded)
1/2 cup vegetable stock
1 tomato -juiced

(1) Heat up skillet, add in dash of olive oil. Stir fry garlic and shallots till fragrant.

(2) Add in mushrooms and stir fry till fragrant. Add in chicken slices and stir fry till cooked.

(3) Squeeze in tomato juice and close lid to simmer for 2 minutes. Pour in meehoon and stir fry till all mix and cook.

(4) Add in vegetable stock and put to simmer for 5 minutes. Once the water absorbed and meehoon look soft, stir in cheese and parsley. Put to low temperature, stir a while and off fire immediately.

Yields: 2.5 adults portion.

Results: The meehoon tasted a bit hard and dry probably due to insufficient stock or oil.


Wolfberry leaves soup
handful of wolf berry leaves (stalk removed)
handful of wolf berries
4 red dates (seeds removed)
1 black date
1 egg (lightly beaten)

(1) In a saucepan, bring water to boil. Add in black date, red date and wolfberries.
(2) Once the ingredients boil for few minutes, add in wolf berry leaves. When the leaves half soften, add in egg and lightly stir. Off fire in 1-2 minutes. Serve hot to warm.

Yields: 2 adults portion

Variation: Adding chicken carcass, chicken breast or carrot

Results: Simple and tasty.

Chicken rice

Recipe:
1 piece chicken breast (skin removed)
3/4 cup of basmati rice (rinsed)
2-3 thick slices old ginger (finely cut)
1 thick slice old ginger
2 cloves garlic (finely chopped)
4 shallots (cut in slices)
1 serai (crushed)
2 pandan leaves (tied)
3 stalks mustard leaves (halved)
1/2 carrot (sliced)
handful of chopped parsley
1 tsp sesame oil


(1) Roughly sliced open the middle part of chicken breast and stuff in ginger finely cut and 1/2 of amount of chopped parsley. Add in sesame oil and leave aside for 30 minutes.

(2) In a saucepan, bring water to boil (enough to submerge a piece of chicken breast). Put the chicken breast on a draining ladle and submerge into the boiling water. Add carrots and mustard leaves to boil together. Once cooked, around 10-15 minutes - remove chicken and drain over room temperature boiled water. Set aside. Separately drain carrots and mustard leaves and keep aside.

(3) In a hot skillet, add in dash of olive oil. Stir fry garlic, shallots and 1 thick slice of old ginger till fragrant. Add in serai and fry together. Immediately, add in uncooked rice and stir well. Close the cover for few minutes. Open lid, transfer the rice with all ingredients into rice cooker, add in pandan leaves, and stock from cooking chicken earlier on. Press cook mode.

(4) Slice cooked chicken earlier, and serve with rice, carrots and mustard leaves. Soup is balance of stock from cooking the chicken with vegetables earlier.

Yields: 1.5 adults portion

Preparation time: 30 minutes

Results: The rice is tender and fragrant. The chicken is tasty although no artificial seasoning added. This is a should keep recipe for future use.

Steamed strawberry muffin with yogurt and cheese

Recipe:
1 cup cake flour
1/2 Tbsp baking powder
4-5 Tbsp cream cheese (premixed with a little of agave nectar and butter)
3 Tbsp natural yogurt
2 strawberries (roughly cut and drain excess water)
2 eggs (beaten till foamy)
1 1/2 Tbsp olive oil
1/2 Tbsp molasses sugar

(1) Sieve flour and baking powder together and set aside.
(2) Melt cream cheese, add in egg, sugar, yogurt and olive oil.
(3) Pour the wet ingredients into dry ingredients. Fold slowly till all mixed.
(4) Scope the batter into cup cake liners arranged in mold. Roughly put the chopped strawberries on top of the batter. Lightly tap the batter.
(5) Steam in preheated steamer for 15 minutes. Wait for 3 minutes before dish out. Serve warm to cold.

Yields: 8 muffins

Note: Batter before steaming was slightly thick and gluish.

Results: The outlook appearance doesnt seem fancy but the texture is soft.

Cheese macaroni with beef and prawns

Recipe:
1 bowl macaroni (boiled and drained over cold filtered water)
handful of prawns (marinated with local lemon juice)
1 piece lean beef (thinly sliced, marinated with local lemon juice)
1 stalk celery (thinly cut, diagonal)
1 cup cream cheese (premixed with a little of agave nectar and butter)
5 mini cubes cheddar cheese (shredded)

(1) Stir fry garlic and shallots till fragrant.
(2) Add in beef, prawn, celery and stir fry till fragrant (but not long). Pour in macaroni and add in few Tbsp of homemade stock if too dry. Close lid and put to simmer for 3 minutes.
(3) Stir in melted cream cheese and mix well. Lastly, add in cheddar cheese, put to low temperature and simmer for 5 minutes. Serve warm.

Yields: 2 adults portion

Results: Cheesy and soft texture of macaroni. Will try again in the future.

Sardine with pumpkin tomato sauce

Recipe:

3 fresh sardine (clean and boned)
2 cloves garlic (minced)
1 onion (sliced)
2 tomatos (chopped finely)
1 slice pumpkin and 1 big white potato (chopped and presteamed, mashed)
1 bunch fresh parsley
1/2 local lemon (juiced)
handful of red spinach leaves

(1) Marinate sardine with lemon and parsley for 30 minutes. Pan fry the fish and remove from skillet.
Separately, mix tomato with mashed pumpkin and potato. Add 1/2 cup water to the mixture. Set aside.

(2) Using the same skillet, stir fry garlic and onion till fragrant. Add in spinach leaves and fry for 2 minutes. Pour in tomato, pumpkin and potato mixture. and put to simmer for 5 minutes.

(3) Add in cooked sardines and mix well. Cover and simmer for 3 minutes. Dish out, serve warm and/or garnish with some chopped parsley.

Yields: 2 adults portion

Teething biscuits in rice cooker

Recipe:

Dry Ingredients -
1 cup all purpose flour + extra for dusting
3 Tbsp rye flour
1 Tbsp blended rolled oats

Wet Ingredients -
1 egg (beaten)
1/4 cup natural yogurt
2 Tbsp coconut oil
1 Tbsp agave nectar

(1) Lay parchment paper on an aluminium foil, together put in rice cooker. Preheat rice cooker. Press cooking button once till the button release to keep warm.

(2) Mix together wet ingredients. Set aside.

(3) Mix together dry ingredients. Slowly, pour in the wet ingredients and knead till a firm dough form. Divide the dough into two portions for easy handling.

(4) Dust some flour on a working table top. Using a rolling pin, roll the dough thinly, divide and cut equally. Take out aluminium foil with parchment paper from the rice cooker and arrange the cut batter onto it.

(5) Put back the whole foil into rice cooker. To cook the batter - Press cooking mode twice, remove foil and flip over and press cooking one more time. (wait for 4-5 minutes if unable to re-press the button). Once the biscuits cooked, wait for 10 minutes before dish out to cooling rack.

(6) Keep in air tight container once cooled down.

Yields: 12 teething biscuits

Results: Soft and safe for babies to eat, texture not easily crumbled.