Promo: Personalised Stickers

Dear all,

I’ve tied up with the Australian brand STUCK ON YOU for Littlegastronomy readers to enjoy a discount when you purchase their very effective and adorable looking labels. Click here for info on the promotion and mouse over the graphic to get to the ordering page that will recognise the promo. If you’ve difficulties in getting into the promo website, here it is https://www.stuckonyou.biz/singapore/

The promo is only from today(6th November 2009) till next Monday(9th November) at 2359hrs, and only opened to postal delivery addresses within Singapore.

ENJOY labelling!

Queueing for German Muesli Bread in the heart of Chinatown

$3.50 per loaf
Super Yummy German Muesli Bread
30minutes of queuing to order(anytime of the day)
15-20minutes of queuing to collect
At Hong Lim Complex, right opposite the food centre

WE LIKE! Store in the fridge and warm up by toasting it for a few minutes. Eat on its own, eat with peanut butter, eat with jam. Nice!

Free Music Trial Classes

Dear all,

A friend of mine has recently opened a music school at Bukit Timah, just off expressway PIE, Eng Neo’s exit. She’s offering FREE TRIAL classes for parents with babies age 6-12months old this coming Wednesday, Thursday and Sunday.

Class timings are follows:-
Wednesday 28th October 2009 : 0930hrs and 1530hrs
Thursday 29th October 2009 : 1030hrs and 1430hrs
Sunday 1st November 2009 :1030hrs and 1130hrs

If you’re interested to sign up your baby for the class, please send me an email using this format:-
Parent’s Name:
Parent’s Contact Number:
Child’s Name:
Child’s Date of Birth:
Day/Time of Class Prefered (pick 2 Choices from the above timings):

If you can’t make it for these classes but would like to be considered for future classes or you've an older child who also like to go for a trial, you can let me know too and I’ll get the school to contact you directly.

Cheers!

Steamed Egg, Fried Veg w Mushroom, Steamed Corn

This was what Arianne had for dinner last night; simple and fast to cook..(Ingredients amount are based on cooking for 2 adults + a 3 year old)

Steamed Egg
Ingredients
2 Egg
300ml Pork Stock (made previously)
80ml Fresh Milk
4 tsps Mirin
A pinch Salt & Pepper

Cook
1. Mix all the ingredients together well.
2. Pour the egg mixture through a strainer into a big bowl for steaming.
3. Steam for about 8-10minutes.

Suitable for babies above 10months (remove salt)



Steamed Corn
Ingredients/Prep
1 Corn/Remove corn bits from kernel using a teaspoon
Tiny bit of Unsalted Butter

Cook
1. Place the corn bits on a plate and use a fork mix in the butter.
2. Steam for 10-15minutes or until cooked. (I chose to steam the corn in the rice cooker while cooking rice)

Suitable for babies above 9months old(Remove butter and make sure the baby is monitored if he/she is self-feeding)



Fried Veg with Baby Mushrooms
Ingredients/Prep
A handful of Chye Sim(or Sio Pek Cai)/Wash well then use hands to pluck into sections.
10-12 Baby Dried Mushrooms/Soak in hot water for about 20minutes then use a scissors to trim off the legs.
1 clove Garlic/Mince

Seasoning:
2 tbs Abalone Sauce
2 tbs Chinese Wine
Dash of Pepper

Cook
1. In a wok, heat up about 2-3tbs grapeseed or canola oil.
2. Add the garlic and stir fry till fragrant.
3. Add the softened mushrooms and continue to stir fry for about 1-2minutes.
4. Add all the seasonings and mix well by stir frying the mushrooms for about 3-4minutes.
5. Add about 200ml of clean tap water.
6. When the dish starts to sizzle, add in the veg and continue to fry for about 2-3minutes or until the veg is cooked.
7. Remove from wok and serve on a plate.

Suitable for toddlers above 18months old

Hainanese Chicken Rice

It's my FIRST try in cooking the authentic Hainanese Chicken Rice! (err I'm a Hainanese)

It was quite a satisfying attempt as Arianne loved it to bits! It wasn't as difficult as I thought it would be, just need a lot of time, patience and passion. So if you've all these 3 up on your sleeves one of these days, let me know and I'll be happy to share the recipe (= (here's the recipe)

You'll need to cook the entire chicken for this dish to achieve it but no sweat, as the cooked meat can be frozen for up to 2 weeks, and shredded for mee goreng or cooking macaroni soup/porridge later.

I'd like to correct the misunderstanding that Hainanese Chicken is STEAMED, no it isn't. It's 焖, and I can't find the right translation for this Chinese word. When I babeled fish for it, this was what I got:

Yes, indeed it's supposed to be cooked in a covered, large vessel but without the heat, just very hot water then the bird will be submerged into icy cold water for a nice cold bath to keep the meat succulent and gives the skin a silky finish. Nice!

The pot of hot water used to cook the bird in is now turned to chicken stock and can be used for many many dishes. Nothing is wasted!

Tempura Veggies

I find this one of the most effective methods to make children eat their vegetable. And it's easy to prepare and fast to cook.



Ingredients/Prep
2 mid-sized Sweet Potato(or broccoli, zucchini, french beans, sweet beans, capsicum etc)/Remove skin and cut it either strips or chunky slices.

Tempura Batter:
100g Cake Flour(I've not tried Plain or All Purpose flour before but they seem to work too)
2tsp Potato or Corn Starch
100ml Icy Water
1 Egg
Sugar, Salt & Pepper, if desired

Cook
1. In a metal bowl, mix together all the tempura batter ingredients. (If there's a lot to fry, add a cube or 2 of ice into the batter)

2. In a bigger bowl filled with ice, place the metal bowl with the batter in the middle to keep the batter chilled.

3. Use a kitchen towel and pat dry all the veggies before frying.

4. Heat up oil in a wok for deep frying. When the oil is very hot, start frying. Don't overcrowd the wok, take time to fry batch by batch. Serve while its warm.

French Butter Cookies, Sables

Sable, pronounced as 'Sa-bl' in French, meaning sand. These cookies are the 'sandiest' I've baked so far.. Very crumbly and buttery. I googled for the recipe and ended up using this from The Joy of Baking, with some modifications and a Mickey Mouse cookie cutter I bought (about $3.50) at Pantry Magic the day before..

Ingredients/Prep
150g Unsalted Butter/In room temperature and use the best butter you can find, such as President's.
70g Caster Sugar
1 Egg/Lightly beatened
1tsp Pure Vanilla Extract
280g Plain Flour
0.5tsp Baking Powder

Egg Wash:
1 Egg Yolk mixed with 1tsp Pure Vanilla Extract(I prefer using egg yolk as the shine is really golden)

Bake
Refer to Joy of Baking on how to bake these lovely buttery cookies..

Macaroni and Cheese

Also fondly known as Mac and Cheese to some.. I love this dish as it's simple to prepare and yet every mouthful is hearty.

Ingredients (2 Adults + 1 Child)/Prep
200-230g Elbows or Macaroni/Boil with some salt then drain.
250-300g Cheese(I used mixed Shredded Parmesan & Cheddar this time, bought at Cold Storage)
500-600ml Fresh Full Cream Milk(Add or lessen when necessary)
100g Butter/Divide to 40g/60g
30g Plain Flour
80g Bread or Cracker(Khong Guan Plain) Crumbs
2 cloves Garlic/Mash and dice
Few leaves of Basil/Wash thoroughly then mince.
Dashes of Ground Black Pepper(or Sweet Paprika powder)

Cook
1. In a sauce pan using small heat, add the 40g butter and brown the diced garlic.
2. Using a fork, stir in the plain flour.
3. When the flour has soaked in all the melted butter, stir in the fresh milk. Using the fork, keeps stirring constantly.
4. When the milk starts to simmer, add in the cheese and stir till all melted.
5. Add in the minced basil and ground black pepper then mix well. Remove from heat and set aside.
6. Place the boiled macaroni/elbows in the casserole, pour the cheese sauce over. Use the fork to mix well.
7. In a small frying pan, melt the other 60g butter then brown the bread crumbs until crispy.
8. Layer the fried bread crumbs on the macaroni, bake in oven at 180degC for about 35-40minutes. Serve while it's warm.

Remarks
: If desired, add veggies such as peas or capsicum. Dice the veggie and add to cook after the fresh milk has been added.

: For adult's consumption, sprinkle with salt just before serving.