Category: Toddler

    Chicken Satay

    FullSizeRender-3    Chicken Satay

    This is one of my all-time favourites. I can vividly recall eating satays in the evening as the sun set with my family when I was a little girl. The smell as they were cooking on the barbecue in the street food stall  was so good and the taste was even more amazing. They take some time to prepare and make, but it’s well worth it for the end result! Enjoy 🙂

    Serves 4 (suitable for toddlers – use mild sauce)

    Ingredients:

    Main

    800g boneless chicken thighs (can use breast fillet if you prefer)

    Bamboo skewers

    Marinade

    Ingredients A:

    2 tsp ground Fennel

    2 tsp ground Cumin

    1 tsp ground Coriander

    Ingredients B:

    2 tbsp Brown Sugar

    2 tbsp Turmeric Powder

    10 Shallots (cut in halves)

    6 cloves Garlic

    1 tsp Shrimp Paste

    Sauce

    Ingredients C:

    10 Dried Chilies (if you prefer a mild sauce, use 2-3 chilies)

    2 stalks Lemon Grass

    1 inch Galangal (can also use ginger if you are struggling)

    A handful of Coriander leaves

    Ingredients D:

    200g Peanut Butter

    1/2 cup Tamarind Juice (made with soaking Assam/ tamarind in warm water and sieved)

    1 cup Water

    1/2 cup Coconut Milk

    1 tbsp Brown Sugar

    1 tsp Fish Sauce

    Sides

    1 Cucumber

    1 red onion

    Rice

    Steps:

    1. Tenderize the boneless chicken thighs with a gentle meat mallet. Then cut into long thin strips (approximately 1.5cm wide and 8 cm long).
    2. Prepare the meat marinade. Toast Ingredients A on hot griddle to release the fragrance. Then mix Ingredients A and Ingredients B together and blend it in a blender until completely mixed in and forms a paste.
    3. Marinade the chicken strips overnight with the marinade prepared above or for 8 hours at least.
    4. Soak the bamboo skewers for about 15 minutes before use to prevent burning. Skewer the meat in. Turmeric can easily stain your fingers so put on a pair of clean gloves (without powder, I just use my clinical ones) to avoid staining.
    5. Ideally, barbecue (to get the best smoky flavour) for 15 minutes approximately (cooked not burnt), keep checking and turn them as necessary. Do baste the satay with oil whilst grilling on barbecue.
    6. To prepare the sauce, blend Ingredients C together. Fry the blended Ingredients C until fragrant (approximately 10 minutes). Now add in Ingredients D. Firstly, add the tamarind juice and coconut milk. Then, add the peanut butter followed by the brown sugar, fish sauce and water. Simmer gently as the sauce thickens.
    7. Cut the cucumber and onion into cubes to serve alongside the Chicken Satay and Sauce.
    8. In the Far East, Satays are served with ‘ketupat rice’ – rice packed inside a diamond-shaped container of woven palm leaf pouch. You can also serve Satay with just plain fragrant rice.

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      Shepherd’s Pie

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      Shepherd’s Pie

      This an all time autumn and winter favourite dish just when the cold is setting in. It’s also one of my husband’s favourite. Indeed, I think he makes one of the best shepherd’s pie I have ever had. So, this recipe is mostly his although I made a few ‘improvements’ here and there!

      Preparation: 30 minutes

      Cooking time: 1 hour 20 minutes including time in oven

      Serves 2 adults plus 2 bambini

      Ingredients:

      500g mince lamb (lean or organic preferably)

      3 carrots (finely chopped or grated)

      1 onion (finely chopped)

      1 clove of garlic (finely chopped)

      4 tbsp tomato puree

      3-4 tomatoes (finely chopped, remove skin if preferred)

      400mls stock (chicken or vegetable – homemade or low salt if supermarket bought)

      1 sprig of rosemary

      750g potatoes

      50g unsalted butter

      3 tbsp milk (formula or breast milk if preferred)

      200g grated cheese

      Splash Worcester sauce

      Pepper

      Optional:

      Peas

      Courgette (finely chopped)

      Mushrooms (finely chopped)

      Steps:

      1. Prepare potatoes by peeling and chopping them up. Put in a saucepan with water covering them and bring to boil then simmer in medium heat for 20-25 minutes.
      2. Set oven to 180C.
      3. In another saucepan, heat a small amount of olive oil (1-2tbsp), fry the finely chopped onion and garlic until slightly brown.
      4. Add in the minced lamb, carrots, pinch of pepper and rosemary, cook for 8-10 minutes. Also you can add in courgette or peas if you prefer.
      5. Now, add in the fresh tomatoes, tomato puree and stock. Cook and simmer for another 20-25 minutes until the consistency is right – not too watery!
      6. You can add in some pepper and Worcester sauce if preferred.
      7. The potatoes should be ready now and you can start to mash them by adding in the butter and milk. You can also make a mash of a mixture of potatoes and sweet potatoes if preferred.
      8. Pour the mince mix into an oven dish, top it up with the mashed potatoes, sprinkle the grated cheese on top. You can also sprinkle a little bit of herbs and pepper on top. You can also use individual oven dishes if you prefer.
      9. Put in oven to cook for around 35-40 minutes or until golden brown.
      10. Any leftovers can be kept in a clean and sterile container into the freezer for later in the week.

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        Sticky Ribs

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        Sticky Ribs

        This is my favourite Chinese take-away. Not so difficult to make it yourself but do need to marinade them the night before. Get tucked in and get your fingers sticky! 🙂

        Serves: 2 very hungry adults or 4 not so hungry adults 😉
        (Toddlers can eat this too, just cut the meat off the bone for them)

        Ingredients:

        Pork ribs 1kg

        Ingredients A:
        1 star anise
        1cm ginger
        1 clove garlic
        1tbsp vinegar
        1 tsp salt

        Ingredients B:
        5 tbsp ketchup
        2 tbsp light soy sauce
        2 tbsp chinese cooking wine
        8 tbsp Hoisin sauce
        3 tsp five spice powder
        4 tbsp honey
        ½ lemon juice

        Ingredients C:
        1 tsp Sesame seeds
        Spring onions

        Steps
        01. In a large pan of water, add the ribs then add in the rest of the ingredients (B). Bring to boil. Do ensure that the water covers the ribs.

        02. Once it is boiling, turn it down and continue to boil for a further 15-20 minutes until the meat has softened.

        03. Drain and set aside.

        04. Now, marinate cooked pork ribs with ingredients in B.

        05. Ensure the ribs are evenly coated.

        06. Marinate over night or at least for 8 hours.

        07. When ready to cook, transfer ribs to a baking tray. Cover the ribs with foil. Set oven to 200C and cook for 30 minutes.

        08. Take the foil off and ensure coating is even. For extra stickiness, you can drizzle one tablespoon of honey on top. Turn oven up to 230C and cook for a further 10 minutes (without cover).

        09. Ribs are now ready. You can garnish with sesame seeds and chopped spring onions.

        10. Savour your sticky ribs! Eat them on their own or serve with rice.