Air Fried Rainbow Begedil (Potato Patty) Recipe

Remember how I talked about how to make your picky children eat the rainbow? One of the tips is camouflaging their least favorite ingredients into the dish. This air fried rainbow begedil (potato patty) is a good example to sneak in vegetables.

Ingredients
100g minced meat (pork, chicken or beef are all fine)
1 tablespoon oil
1 teaspoon soy sauce
1 teaspoon sesame oil
1 onion coarsely chopped
2 large potatoes
1 tablespoon oil
1 cup frozen vegetables (green peas, diced carrot, sweet corn, leave to defrost at room temperature for 30mins)
Pinch of salt
Dash of pepper (optional)
1 egg, beaten (for dipping)
1-2 tablespoon corn flour (for coating)
Cheddar cheese cubes (optional)

Serves 4 adults

Marinate mince meat in sesame oil, soy sauce, pepper and salt.

Caramelize the onion. Then add meat. Sautee.

Peel the potatoes and quarter them. Toss with oil to coat.

Air fry at 200C for 18 minutes until soft enough to mash.

Combine the cooked minced meat, mashed potatoes and vegetables.

Mix well and shape into patties with your hands.

Optional- insert some cheese into the center of the patties.

Dip each patty in egg followed by a bit of corn flour, just to coat lightly so that the patty retains its shape in the air fryer.

Spray or coat with a bit of oil and air fry for 8 minutes at 200C. Turn around and air dry for another 4 minutes (If deep frying, skip the flour. Just dip in egg and deep fry directly until golden brown).

Have it with some mayonnaise/chilli sauce or ketchup.

Or pair it with some cooked pasta alla carbonara tossed with olive oil for a quick meal!

While pasta is cooking, mix raw egg in a bowl with cheese and black pepper until whites and yolks are mixed, cook bacon in strips or cubes in a frying pan. When pasta is ready mix everything together in another bowl (not a hot one) and mix well!

This is our version of mix grill for my birthday. Absolutely delicious.

Healthy Peanut Banana Daifuku Mochi Recipe

What to do when we had about 30 overripe bananas? 

It's impossible to cook and eat all of them in the next few days without getting sick of them. So we peel and freeze them! Frozen bananas are great for baking, making milk shakes and dessert fillings. One of our favorite is none other than Peanut Banana Daifuku Mochi.

Ingredients 

Skin

-1cup Glutinous Rice Flour

-250ml water

- 1 tbsp cocoa powder for dusting

- 1/4 cup corn starch for dusting

Filling

-ground peanuts 1 cup

- frozen banana coins 1 cup

-1 tbsp Sugar (optional)

Freeze ripe banana cut into coin shapes. 

Dissolve glutinous rice flour with water. 

Microwave the mixture on high for 8 minutes.

When the mochi is still warm, transfer it to a silicone work surface with corn starch.

Dust corn starch on top of the mochi and the rolling pin.

Roll mochi to a thickness of about 2-4 mm.

Cut the mochi into 8 portions. 

Place 1 banana coin and 1tsp ground peanuts in the center of a mochi dough square. 

Gather mochi dough together to cover the filling completely, pinch the edges together at the base.

Place the Daifuku in a muffin mould.

Dust cocoa powder on top.

Have them while warm or freeze to make mochi ice cream!

Other yummy combinations can be-

Matcha dusting with sweet red bean paste filling

Dessicated coconut with mango filling

Cocoa powder dusting with strawberry filling

Instant coffee dusting with chocolate filling

Enjoy!

Healthy 8 Treasure Porridge Recipe 养生八宝粥

1 pot meal is something I really enjoy making. Simple, delicious and nutritious! 8 Treasure Porridge is on top of my list. It's versatile and extremely easy to make. Basically I just use whatever I have in the pantry and turn them into a pot of gold! Traditionally, this porridge is served as sweet dessert during Laba festival 腊八.But it can also be turned into this hearty savoury meal which is low GI. 

8 Treasure Porridge

Ingredients

1cup Basmathi rice

1cup black bean

1cup red bean

1cup soy bean

1cup red dates

1cup dried scallops

1 cup goji berry

1 cup dried longan

1cup dried white fungus

4 pieces of chicken thigh

2-4 slices of Bentong Ginger

Soy Sauce, sesame oil and white pepper to taste

Serves 4

Wash all ingredients. Soak the beans, rice and white fungus for 2 hours.

Put all the ingredients into Russell Taylors pressure cooker. 

Set to porridge P20. Make sure the valve is sealed. If needed, you can set a timer on the pressure cooker. If you don't have a pressure cooker, soak your beans longer for at least 3-4hours and cook your porridge in the rice cooker.

If you want to make the sweet version, omit scallop and chicken, substitute with oats/barley/sweet corn kernels/mung beans/black glutinous rice/oats with or without rock sugar (I tend to omit for a healthier alternative).

Just wait until the timer becomes bb which means done!

Serve warm and enjoy!

The sweet version can also be blended made into ice cream just like our favorite King's red bean icicles!

Or serve with evaporated milk for extra creaminess.

Kam Heong Mantis Shrimp with Cashew Recipe

We love how easy it is to buy shelled Mantis Shrimp straight from the fish monger. Looking at the 1kg cashew nuts that has just arrived in mail, let's make dinner out of these. 

Speaking about the perks of MCO! Kam Heong is a great way to cook Mantis Shrimp as they tend to have a fishy smell.

Ingredients

Tempura Shrimp

1egg beaten

1cup all purpose flour 

500g Mantis Shrimp shelled

Freshly ground black pepper powder

Kam Heong Sauce

1 tablespoon oyster sauce

1 teaspoon soy sauce

 1 1/4 tablespoons curry powder

 1 1/2 tablespoons Shaoxing wine

 1 teaspoon sugar

1birds eye chilli

2 sprigs Curry leaves

3 teaspoon oil

1 tablespoon dried shrimp, soaked in water drained then coarsely chopped

1/2 lightly chopped onion

1/2 cup cashew nuts

Coat mantis shrimp in egg and black pepper mixture then flour.

Deep fry until golden.

Lightly roast cashew nuts in the wok until slightly charred. Set aside.

Stir-fry curry leaves, chilies and dried shrimp until fragrant. Add in chopped shallots and continue to stir-fry for 30 seconds.

Add in the seasoning and simmer until boiling.

Add mantis shrimps and cashew. Stir fry until the shrimps are coated. 

Plate and enjoy!

Pandan Lime Cooler Recipe

When there's a lime tree and a screwpine plant at home, it calls for some limeade!

 It's very easy to make and can be refrigerated up to 2-3 days. Many would dose the drink with quite a lot of sugar. But I replace it with isotonic drink and honey. You can also make it completely sugar free by using powdered sweetener like Erythritol.

Ingredient

8 screwpine leaves

8 calamansi 

Water

Ice cubes

100 Plus Isotonic Drink chilled 

Honey (optional)

Place screwpine leaves in blender. 

Add enough water to cover the blades.

Blend until the juice is released.

Cut calamansi into halves.

Manually squeeze calamansi juice.

Sieve the leaves and calamansi seeds out.

Mix the juice together to form the concentrate.

Fill a glass with 4/5 isotonic drink, some ice cubes and 2 tbsp of honey if desired.

Sugar Free Lazy Keto Chocolate Banana Oat Cookies

I have a confession to make.

I'm not a mother who has lots of patience. Even though I try to create activities like baking with my boys, I lose temper fairly quickly when they stopped following instructions. I'm learning to let go and just have some fun with these sugar free Lazy Keto Chocolate Banana Oat Cookies. Hope you have fun making them too!

Ingredients

100g salted butter, softened

1 egg

1 1/2 cup mashed bananas

160g or 1 1/4 cups all purpose flour

30g or 1/4 cups coconut flour

1 1/2 tsp cinnamon (optional)

1 tsp baking soda

6 tbsp unsweetened cocoa powder

2 tsp cornstarch

3 cups quick oats/Nestum

Makes 3 trays full of chewy and soft cookies!

Preheat oven to 220°C. Oil the baking tray.

Throw all the ingredients into Toshiba food processor. Remember to use the plastic blade and setting 2-Mix to make the dough. Mix for about 3-5 minutes.

Make lovely cookie balls with hands then flatten them slightly into discs. That's the part Bing loved the most.

Space the cookies about 2 inches apart.

Bake for about 15 minutes or until cookies are set. 

Cookie bottoms should easily come off the baking tray. 

Let cookies cool before eating. Store uneaten cookies in an airtight container up to 2-3 weeks at room temperature.

To make them more awesome, spread some homemade almond butter on top. They have this doughiness that's so distinctly different due to the oats.

Enjoy!

2 ingredients Banana Oat Star Cookies Recipe

This is what happens when I have too many overripe bananas and quick oats in the pantry. Time for some quick and easy cookies!

Ingredients

1 cup quick oats 

1 large overripe banana  mashed to a liquid-like consistency

Optional toppings- chopped KitKat bars, almond nuts, pumpkin seeds, icing sugar for dusting

Makes 8 cookies

Preheat oven to 220°C. Oil the baking tray.

In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. 

Use the star shaped mould and gently flatten the batter about halfway through the thickness of the mould.

Add your favourite toppings.

Space the cookies about 2 inches apart.

Bake for about 15 minutes or until cookies are lightly brown and set. 

Cookie bottoms should also be brown and easily come off the baking tray. 

Let cookies cool before eating. Store uneaten cookies in an airtight container up to 2-3 days at room temperature. But they taste best on the day itself. It tastes like granola bars if left overnight.

Enjoy!