Toddler's veggies curry

I was determined to share this recipe, as it tasted really good. Or it must be good because my 24months old toddler had 3 portions (each portion as shown in pictures or more). I find that the taste has natural sweetness came from sweet potato and carrot and slight gingery taste that resembles curry for toddler.

The picture probably didnt look attractive or clear but it was certainly a hit.

Recipe:

3 cloves garlic
4 shallots
1 small piece old ginger
1 cup chopped cabbage
1 Tbsp anchovies (presoaked)
1/2 tomato (quartered)
1/2 small carrot (sliced)
1 orange sweet potato (cut into small cubes)
1/2 tsp organic turmeric powder
1/2 tsp organic curry powder
1 cup soup stock
2 Tbsp thick whipping cream

(1) Presteamed sweet potato and carrot till half cooked.

(2) Finely chop garlic, shallot and ginger.
(3) Drain anchovies over sieve, rinse a few times and remove dirty / black part.
(4) Heat up some coconut oil using a sauce pan, saute anchovies till brown. Add in chopped garlic, shallot and ginger and saute till brown and fragrant.
(5) Add in cabbage and stir fry.
(6) Add in sweet potato, carrot and tomato and stir fry.
(7) Add in turmeric and curry powder, mix well and stir fry.
(8) Add in soup stock let it cook in medium heat or till ingredients soft and sauce thicken - around 15-20 minutes.
(9) Add in cream and let it simmer in low temperature for 10 minutes. Once done, serve immediately.

We had it with old cucumber waterchestnut soup.

Recipe:

Old cucumber chestnut soup -
1 old cucumber (cut into chunk with skin intact, deseeded)
4 Italy dried chestnuts
5 red dates (pitted)
4 pieces chopped buldock root
2 dried figs
1 Tbsp organic wolfberries
2 slices yu zhu
3-4 lily bulbs

Roughly heat up 4 cups water in a rice cooker pot. Add in all ingredients except wolfberries and set to soup mode, around 1.5hrs. Once done add in wolfberries and serve accordingly.

For the seaweed rice ball, i steamed japanese pearl rice. Once done, i added a little bit of vinegar and let it cool a little. Separately, i cut some roasted seaweed finely. Eventually i mix shredded seaweed with the rice and form into rice balls shape.

Noodle soup with steamed herbal chicken

Recipe:

Noodle Soup -
1 portion organic spinach noodle (soften)
handful of chopped mustard leaves
1/2 cup organic silken tofu cube
1 tsp organic gojiberries
1 kampung egg
1 tsp sesame oil
2 cloves garlic (sliced)
dash of white pepper
dash of black pepper

(1) Using a saucepan, heat up some filtered water. Once it starts to boil, add in garlic and let it cook for few minutes.

(2) Add in vegetables and followed by noodle.

(3) Break and add in a whole egg carefully, followed by tofu. Lower the temperature, add sesame oil and pepper and stir well (but not stir around the egg).

(4) Once done, off fire and sprinkle in gojiberries. Serve accordingly.



Herbal chicken -
1 portion chicken part
Few slices solomon seal (yu zhu)
some chinese almond
some dried lily bulbs
1 tsp organic gojiberries
1 tsp vco

(1) Put all ingredients on the chicken and steam for 20-30 minutes or till cooked and tender.

Quick stew pumpkin chicken

Recipe
1 knob ginger (sliced)
5 cloves ginger (minced)
12 cup cooked organic chickpeas
1 cup chicken cube (i used sakura chicken chop part, marinated with dash of black pepper)
1 cup pumpkin cut into chunk
1 tsp organic fermented soya bean paste (diluted with 1/2 cup filtered cup water)
2 Tbsp chopped fresh coriander (for garnishing)


(1) Heat up some vco on a cooking pan. Saute ginger till brown and fragrant. Add in garlic and saute till fragrant.

(2) Add in chicken and saute till cooked.

(3) Add in pumpkin and stir fry shortly. Pour in diluted soya bean paste all and around.

(4) Lower temperature, add in cooked chickpeas, put on a lid and stew for 15 minutes. Once done, garnish with coriander and serve immediately.

Verdict: This is a very appetizing, sweet and savoury dish. Worth trying ! We had it along stir fry okra with red bell pepper slices.

Lunch dishes

Lunch dishes :
Pan fried small mackerel
Stir fried french bean with egg
Watercress papaya carrot soup

Pan fried mackerel -
(1) Marinate fishes with turmeric, garam masala and 1 Tbsp lemon juice for 15 minutes.

(2) Coat with some organic corn flour and pan fry on both side till brown and crispy.


Stir fried french bean with egg -
(1) Heat up some vco on a frying pan. Saute minced garlic till fragrant.

(2) Add in french bean and cook shortly. Beat in an egg and wait till it is half cooked before turn over and scramble it. Stir fry with french bean and mix well. Once done, remove from heat.


Watercress papaya carrot soup -
1 bunch chopped watercress
1 unripe papaya (cut into chunk)
1 whole carrot (cut into chunk)
2 slices natural dried huai san
2 slices solomon seal
5 red dates (pitted)

(1) Put all ingredients into rice cooker pot. Add sufficient water and set to 'soup' mode. Let it cook for 1.5 hours or till all ingredients soft.

Black chicken pearl bean soup

Recipe:
1 quarter size of black chicken
1 cup pearl bean
3 longan
5 red dates (pitted)
3 dried figs
2 natural dried huai san
sufficient filtered water

Step: Put all ingredients into multi purpose rice cooker pot, and set to 'soup' mode. Let it cook for 1 hour or till done. Serve accordingly.

This is a very delicious soup. Without any seasoning, it is sweet and tasty enough.


We had it with steamed egg and vegetables. This is toddler's meal portion -

100% self-feed. She had 1/2 cup of the soup later. I am proud of her.

Lunch Dishes

I had the opportunity to get this superbly long organic snap peas from Jaya Grocer, which i almost never seen before or probably missed it. They looked so decent and thus i decided to give it a try. I only steamed it without adding anything else, it tasted so sweet and delicious. The 20th month old loves it very much.

We had it with watercress chicken soup and steamed mini garoupa in fermented bean sauce.

Recipe for steamed fish -
1 mini garoupa fish (marinated with lemon juice, lemon peel tucked into fish)
2 red dates (pitted)
some old ginger and galangal slices
1/2 yellow onion (sliced)
1 tsp organic fermented bean paste

Step: Steamed in preheated steamer for 15 minutes.

Recipe for watercress chicken soup -
2 cup watercress
2 longan
5-8 red dates (pitted)
1 large piece chicken breast
2 dried figs
sufficient filtered water

Step: Put all ingredients into multi purpose rice cooker and set to 'soup' mode. Cook for 1 hour.


Picture of toddler's meal portion -

Hakka lui cha (without green tea)

Recipe:
2 cup mint leaves
2 cup basil leaves
3 cloves garlic (chopped)
1/2 cup chopped parsley
1/2 cup walnut (presoaked)
1/4 cup pine nut (presoaked)
1/3 cup sesame seed (soak overnight)

(1) Heat up some coconut oil on a cooking pan. Saute garlic till fragrant.

(2) Add in all the nuts and fry till fragrant and starts to turn crispy.

(3) Add in parsley and stir fry shortly, followed by mint leaves and basil leaves. Dish out before it turns wilted. Let stand to cool slightly.

(4) Meanwhile, prepare some boiling water and set aside.

(5) Using a food processor, blend the cooked ingredients with some cold water, add a little at a time till it turns into a smooth lui cha paste. Once done, set aside the lui cha paste.

(6) To serve, scope some paste and add some boiling water and stir well. Serve with rice and prepared dishes.



For our meal, we served along steamed rice and steamed tomato celery chicken -

I kept the balance of lui cha paste, which i used to make lui cha fried rice later on. It was simply tasty -

The ingredients are basically garlic, egg, chicken and spinach with some lui cha paste.

Pork chop in tomato sauce with sweet potato wedges and coleslaw

Recipe:

Pork chop in tomato sauce -
1 piece pork chop
1 tsp dried thyme
1 Tbsp orange juice
1 tsp organic raw honey
1 tsp organic balsamic vinegar

(1) Combine thyme, orange juice, raw honey and vinegar and marinate pork chop with the sauce for 1 hour.

(2) Bake in preheated oven at 200c for 20 minutes and 170c for 10 minutes. Lower to 150c for another 5-10 minutes. (monitor the temperature when the pork chop starts to brown). Once done, set aside.

Tomato sauce -
2 large tomato (halved)
1 small organic carrot (about 2 thumbs size)
1/2 red pepper (roughly cut)
1/4 yellow onion
1/2 cup green peas

For tasting -
1 Tbsp orange juice
1/2 Tbsp dried basil

(1) Using a food processor, blend tomato till juicy and smooth. Add in carrot, red pepper and onion and blend and pulse till smooth.

(2) Using a sauce pan, heat up some olive oil in medium temperature. Add in the blended tomato sauce and heat till it turns red and thicken - about 15-20 minutes.

(3) Once done, add in orange juice and dried basil and mix well. Off fire, add in green peas and close the lid for 5 minutes before dish out. Pour the sauce on pork chop and serve accordingly.


Coleslaw -
1/2 cup shredded organic cabbage
1/2 cup shredded organic carrot
1/2 organic silken tofu
1/8 tsp dijon mustard
1 tsp organic raw honey
1 Tbsp organic dark raisin

(1) To make the white sauce - Steam the tofu for 3 minutes. Remove from heat and let it cool down slightly.

(2) Mash the tofu using a fork, add in dijon mustard and raw honey.

(3) Using a food processor, blend the mixture till white smooth texture formed. Mix the white sauce with cabbage and carrot. Add in raisins and serve accordingly.

Baked sweet potato wedges -
1 large orange sweet potato (cut into wedges shape)
1 Tbsp extra virgin olive oil

(1) Bake potato at 180c for 20-30 minutes or till soft and crispy.

(2) Once cool down slightly, brush with some evoo and serve accordingly.

Toddler peas and corn risotto

Recipe:
1/2 cup pearl rice
2/3 filtered water
2 cup soup stock
1 cup raw milk
1/2 cup frozen peas
corn kernels from 1/3 of corn cob
3 small Brussels sprout (cut small)
1 Tbsp mixed dried herbs
2 knob butter
2 shallots (finely cut)

Additional : Mixture of 1 Tbsp yellow mozarella cheese and 1 Tbsp white mozarella cheese

(1) Heat up butter on a cooking pan. Add in shallot and stir fry. Add in mixed herbs and mix well.
Saute for few minutes.

(2) Pour in pearl rice and 1 cup soup stock and stir the rice a little while. Let the soup absorb at medium temperature.

(3) Once it is about to dry up, add water a little at a time and let the rice slowly absorb the water till finish. The rice should be about 60%-70% cooked.

(4) At this time, add in corn kernels and brussels sprout and milk and let it simmer at medium low temperature, or till the vegetables soft. If is too dry, add some soup stock (a little at a time).

(5) Observe the texture of the rice to make sure it is not overcooked. The texture should be 'al dente'.

(6) Once it is about 80% cooked, add in peas and let it simmer till thicken. Add some soup stock if too dry (a little at a time).

(7) Once the texture soft but still firm to bite, off fire. Stir in the cheese mixture, mix well and serve immediately.

Tomato spinach omelette pikelets

Recipe:

Paleo Pikelet -
2 banana
2 free-range eggs
2 Tbsp diced organic korean pear
1.5 tsp ground cinnamon
1 tsp ground nutmeg
2 Tbsp organic coconut butter
vco for cooking

(1) In a bowl, mash bananas with a fork. In another bowl, beat eggs till fluffy. Add banana into beaten eggs and mix and mash well.

(2) Add in diced pear, cinnamon and nutmeg.

(3) Add in coconut butter and mix well.

(4) Scope about 2-3 Tbsp using the same amount each time, onto a heated pan with vco.

(5) Pan fry both sides till brown or cooked. Let stand to cool at room temperature before adding vegetables omelette.

Made 10 mini pikelets

Adapted from: http://paleonewbie.com/paleo-apple-cinnamon-pancakes-recipe/


Tomato spinach omelette -
1 clove garlic (minced)
1 organic tomato (finely diced)
1 cup chopped organic purple spinach
2 free-range eggs (beaten)

(1) Heat up some vco on a cooking pan. Saute garlic till fragrant.

(2) Add in tomato and saute till juice slightly dry up. Add in chopped spinach and quick stir-fry till only half-cooked. Dish out and set aside.

(3) Pour in beaten egg onto frying pan and quickly swirl around to make a equally thick egg batter - use medium-low temperature. Roughly drop in cooked ingredients earlier onto the egg. Once it is slightly heated up, wrap the egg into omelette like shape. Dish out once it is set.

Made 4 thick omelettes


To set the omelette and pikelets together -
1/2 avocado

(1) Spread the pikelets with avocado.

(2) Insert omelette slices in between 2 pikelets. Serve immediately.

Tomato chicken rice with egg and cheese

[02.03.2015]

Lunch: Tomato chicken rice with egg and cheese

Recipe:

Step 1 : cook in rice cooker -
1/2 cup presoaked basmathi rice
3 parts free range chicken
1 organic celery (chopped)
1 organic tomato
3 organic mushroom (diced)
1 fish maw (diced)
1/2 carrot (cut into chunk)

(1) Put rice and homemade rice milk (1:1) into rice cooker pot.

(2) Add in the rest of the ingredients and let it cook in normal mode.

(3) Once done, mix well and scope out. Let it cool at room temperature slightly.

Step 2 : bake in oven
3 stalks homegrown long beans (thinly cut)
2 free range eggs (beat in bowl separately)
1/2 cup shredded mozarella cheese

(1) Mix in long beans into the rice and scope into 2 ramekins equally.

(2) Pour beaten egg into both ramekins and top with mozarella cheese.

(3) Bake in preheated oven at 130c for 10-15 minutes.

Tomato quinoa with lamb, potato and celery (not for strict grain-free eater)

Lunch: tomato quinoa with lamb, potato and celery

Cook all ingredients except lamb in rice cooker. Use brown rice mode and cook for 1.5 hrs. Once done, stir in cut lamb strips and close the lid for 5 minutes before dish out.

Fried garlic egg rice and baked chicken drumstick

[21.02.2015]
Lunch for the 17M 9D lo and us: fried garlic egg rice and baked chicken drumstick.

Ingredients for fried rice:
1 cup cooked basmathi rice
2 knobs unsalted butter
2 bunches spring onion
10 cloves garlic
3 kampung egg
1/2 cup arrowroot slices

Baked chicken drumstick -
Marinated with lemon juice, thyme and garam masala for 30 minutes. Bake at 170c for 10 minutes and 150c for 15 minutes. Dish out 10 minutes later.

Mee suah in fish head soup base

[20.02.2015]

Lunch for us and the 17M 8D lo before leaving to visit lo's great grandmother

Organic mee suah in fish head soup base, served with lamb strips, green vegetables and mushroom.

The soup base <here> was remaining from yesterday's dinner. I added diced pumpkin and arrowroot slices for lo. For mummy and daddy, we had it with homemade chilli paste and homemade acar (acar not by me).

Happy chinese new year !

Baked yellow sweet potato with toppings

[19.02.2015]

Lunch for 17M 7D lo today: Baked potato with toppings

Recipe:
1 large yellow sweet potato (quartered)

Toppings -
2 Tbsp diced celery
2 Tbsp sliced fresh button mushroom
2 Tbsp diced pumpkin
2 Tbsp diced organic green zucchini
1 Tbsp cream cheese
1 Tbsp milk kefir

(1) Presteamed potato with skin intact till soften but still hard when press using a metal fork.

(2) Make an indent on the potato, by scooping out some potato flesh using a small spoon. (This is to make way for toppings. The flesh can be kept for other usage)

(3) Mix all topping ingredients together and scope onto the potato pieces. Bake at 160c for 10 minutes.

Lunch Dishes

[07.02.2015]

Lunch for the 16M+ lo:
-steamed threadfin fish with ginger, chives and chinese cabbage
-steamed broccoli
-steamed sweet potato

With this, her meals are now largely non-dependent on grain and the ratio of meat : vegetable is 1:2. Im glad that she finished all today except ginger and some broccoli stalks. 40% self-feed. The challenge about making grain-free meal is that you will run out of idea and it can be time consuming due to the cooking method and the lack of experience sometimes.

Lunch Dishes

[05.02.2015]

Lunch for the 16M + lo
- stir fry nai pak and egg plant, served with diced medjool dates
- pan fried garlic onion egg
- pan fried tempeh and tofu, drizzled with some lemon juice
- steamed organic pearl wild rice