Tuesday, July 29, 2014

{ Little Lunch Box #70 }

Last Sunday, we happened to have a drink at Coffee Club.  My daughter saw their mini Egg Mayo Sandwiches and couldn't resist it.  I told her it totally not worth ordering but her doting father give in to her.  And true to my words, the sandwiches came looking miserable.  Tough bread, burnt veg and pitiful fillings.  It was a total rip-off. 

Needless to say, she struggled to finished the bread (cos they were like rocks). She only managed to eat one of the stone bread and finished the egg mayo with a lick (it's was that little).  That was not before pulling the blackish leaves out, which were half wilted and half burned that turned into 'ashes' the moment you touched them.

After that torturous meal, she asked if I could make her nice-nice Egg Mayo Sandwiches for her lunchbox today.  Hahaha ... Next time better listen to mum. :)

Monday, July 28, 2014

{ Lunch: Fried Rice with Cauliflower and Squid }

My lunch on Friday ...

I bought a squid with roe on Thursday and marinated it for over night.  I had some leftover small shrimps that I have to clear for the week and also some cauliflower from my daughter's lunchbox.  All these assembled and became my lunch.

Simple Fried Rice with Egg, Peas and Shrimps

Baked Cauliflower tossed in Curry, Paprika and Parmesan Cheese

Oven Grilled Squid with roe in Miso

Lunch: Fried Rice with Cauliflower and Squid

Friday, July 25, 2014

{ Little Lunch Box #69 }

I don't usually play with my son's lunchbox.  But since I have some bits and pieces of food left from my daughter's lunchbox, I decided to just have a little fun with it. 

I bet my son will have the same expression as the Japanese curry rice girl when he opens his lunch box. :P

{ Little Lunch Box #68 }

The little one wants omu(fried)rice for her lunch box.

I also prepared baked cheesy cauliflower mash and a lightly seasoned kailan stems for her sides. 

I still had some time on hand and since the omurice was kinda plain, just just cut some strips of seaweed and did an outline of my favourite bird and Snoopy's pal, Woodstock, on it.  Just for the fun of it. ;P

Monday, July 21, 2014

{ Little Lunch Box #67 }

I made Egg Mayo Buns for my daughter last Thursday.  Okay, they are sandwiches shaped like buns.  They make eating egg mayo sandwiches a lot less messier as the fillings won't fall over over the place.  Works well with tuna fillings too.

I did it with the help of a tool - my daughter's toy cookie cutter, which I have 'stolen' from her a few years back. :P  You can use any round shape items, like bowl, cup, takeaway plastic container, etc., preferably with a thicker edge to help press on the breads and stick more securely.

Here are the steps to make the sandwich buns:

Place a heap of fillings in the middle of the bread.  You can make an impression of the ring that you will be using on the bread as a guide so the filling will not exceed the circle.

Place another piece of bread over it. DO NOT PRESS on it.  Instead, squeeze on the sides on the bread a little. 

Place the circle cutter or cup on the bump and continue pressing the sides to push more bread into the ring.  This is to help create a dome and to prevent the bread from stretching out and tearing when you press the ring later.

Press the ring down hard so the 2 pieces of bread will stick together.  Use a knife to cut away the excess bread outside the ring.

Remove the ring and you will see the end product, the bun sandwich.  You may serve it as it is or toast it in the oven for a crunchy bite.

It is best to use fresh bread or (store bought) bread not longer than 2 days old as the bread begins to dry a little and is not so stretchable.  The top bread will tends to tear.

Please do not throw away the excess bread.  You can use that to make breadcrumbs.

Thursday, July 17, 2014

{ Lunch: Origini }

I had some leftover rice, so I made origini for lunch.

I took an egg and made egg roll with sakura ebi and miso soup.  I stole some enoki mushroom and clams which I will be cooking for dinner tonight for the miso soup. :P

I also had a small heap of shredded cabbage, cucumber, crab stick and cherry tomatoes and edamame beans to go with the meal. I made a miso dressing (cos I'm sharing ingredients) to go with the salad.

And all I wanted was to just clear the leftover rice.

Tuesday, July 15, 2014

{ Little Lunch Box #66 } 小饭盒

Today's lunch for the little one consist of Fried Shrimp Balls, Sweet Peas and Baby Kailan.

Seals made out of quail eggs playing in the sea, which is rice cooked with dyed water from blue pea flowers.  Oh and a few carrot Starfishes. ;)

Monday, July 14, 2014

Chilli (Flower) Crab

There are so many ways to cook crab. Chilli Crab is one of the more popular one, which is also one of Singapore's national dishes

My family love chilli crab, except the younger one, who is can't even take a tiny bit of chilli.  However, it's not easy for me to get crabs at my area.  Hence, I have been cooking the same chilli (crab) sauce with other seafood.

The other day, I happened to get 2 big flower crabs but the kids didn't want to eat porridge. So I kept the crabs and cooked it for supper. :P  It's not as tasty as the regular crabs which have firmer meat, but it's good enough for me.   Like what we always say, No fish, prawns also good. ;p

  • 2 Crabs (in my case, flower crabs),  scrubbed clean and remove the gills and internal organs
  • 1 teaspoon Apple Cidar or White Vinegar
  • 2 eggs, beaten
  • Salt to taste
  • Cornflour Mixture (thickener)
  • 3 tablespoon Oil

Spice to grind coarsely:

  • 5 Fresh Red Chillies
  • 5 Dried Chillies, soaked to soften
  • 5 clove Garlic
  • 2 tablespoon Dried Shrimp, soaked to soften

  • 1 tablespoon Cooking Wine
  • 5 tablespoon Tomato Sauce
  • 2 tablespoon Chilli Sauce
  • 1 1/2 tablespoon Sugar
  • 1/2 tablespoon Fermented Soya Bean Paste (Tau Cheong)
  • 500ml Water or Stock

How to do it:
  1. Chop the pincers from the crabs and chop the body into halves and then into 2 parts.
  2. Heat wok with oil.
  3. Stir fry crabs till they turn red but not completely cooked.
  4. In another wok, heat 1 tablespoon oil and stir fry the spices till fragrant.
  5. Add in crabs.
  6. Stir fry till the crabs till well mixed with spices.
  7. Add in the sauce and stir well.
  8. Cover and simmer over high heat for 5 minutes or till thoroughly cooked.
  9. Add apple cider and salt to taste.
  10. Gradually stir in cornflour mixture to thicken the sauce.
  11. Add in egg while stirring slowing.
  12. Dish and serve immediately.

  1. To kill the crab, turn it over to have the belly up.
  2. Lift up the round (for female crabs) or triangle (for male crabs) tab.
  3. Stab using a pair of chopsticks or knife.
  4. Turn it over and pry off the shell.
  5. Remove the internal organs near the eyes/mouth and use a scissor to cut the mouth part off.
  6. Remove the gills from the body of the crab.
  7. Clean and chop the crab in to smaller pieces.
  8. Smash the pincer slightly so it's easier to eat later. 
  9. For flower crab, please skip step 1 to 3 as they are usually frozen dead. The shells are a lot softer so you can actually pull then apart using your hands. 
  10. You can also use shellfish, like crawfish or prawn to go with the chilli (crab) sauce.

Saturday, July 12, 2014

{ Breakfast: Grilled Portobello Mushroom Burger }

I'm clearing mushrooms that I bought earlier this week that I ended up not cooking.  I had a tray of medium sized portobello mushrooms so I thought I will just grill them for breakfast today.

The kids want theirs with ham and cheese; without bread. :/  I haven't been well and lost my appetite. So I'm going to force myself to have a heavier breakfast.  I had cravings for caramelised onions, so adding that to my mushrooms should help whet my appetite.

I oven grilled the portobello mushroom for 10mins at 240c, with butter, garlic powder and and a splash of balsamic vinegar, basting the mushroom with the sauce from it.

The burger bun was halved and toasted. I had the burger with lettuce, tomatoes, cheese, the juicy portobello mushroom; topped with yummy caramelised onions.

Did this whet your appetite like it did for me?

Friday, July 11, 2014

{ Little Lunch Box #65 }

I haven't been well.  So I told my daughter yesterday, I will be packing sandwiches for her today.

The sandwiches are spread with her favourite kaya.  The rest on the sandwiches are ham and cheese.

I packed along some steamed edamame and a scrambled egg, cos I doubt the sandwiches will be enough to fill her.

Simple lunch with all of her favourite food; except for the ham and cheese. ;)

Thursday, July 10, 2014

Pan Grilled Chicken with Mushroom Sauce

Chicken and mushroom are both my kids' all time favourite food.  When I'm feeling lazy, I'll grill chicken with mushroom.  It can never go wrong. 

It's always better than cooking the typical 3 dish 1 soup meal.  So much lesser things to prepare and cook.  And most importantly so much less washing and cleaning up to do.

  • 2 Chicken Thigh, deboned
  • 1 box Cremini Mushroom, cleaned and sliced
  • 1 tablespoon Butter
  • 100ml Chicken Stock
  • Salt to taste
  • Cornflour Mixture (thickener)

  • 1/2 tablespoon Light Soy Sauce
  • 1/3 tablespoon Sake or Chinese Cooking Wine
  • 1/3 teaspoon Garlic Powder or 2 clove Garlic, grated

How to do it:
  1. Marinate chicken thigh in marinade for an hour.
  2. Drain and grilled on lightly greased pan, skin side down on medium low heat for 15mins.
  3. Turn chicken thighs over and grill for another 10mins or till chicken thighs are completely cooked.
  4. Meanwhile, melt butter in a pan.
  5. Stir in mushroom and a pinch of salt.
  6. Saute till the juice from the cooking starts to dry up a little.
  7. Add in the chicken stock and bring it to a boil.
  8. Season with salt.
  9. Thicken the sauce with corn flour mixture.
  10. Drizzle over the chicken thighs and serve.

  • Cremini Mushroom are similar to White (Button) Mushroom.  It is the one with a light brown cap.
  • You can use white mushroom too but I prefer Cremini Mushroom as it has firmer texture and a more earthy flavor compared to the white mushroom.

Wednesday, July 9, 2014

Pork Belly with Double Dipping Sauce

This is one of the many recipes that is waiting in line to be shared.  Sometimes, I just wished that there are 72 hours a day or I could clone a few me!

Anyway, this is one of those that you can prepare ahead. You can serve it hot or as part of the steamboat. Or, you can eat it when it's cooled (room temperature).  I have not tried eating it cold or chilled though.

It is very easy to prepare, for both the meat and the dipping sauces.  I have shared this recipe a few years back but I'm reposting it here again with an additional dipping sauce. You can use store bought sauce if you want to.  However, if you do not want to keep so many bottles of sauces, then try making  just enough for one serving.  You can also use the dipping sauce for salads too.

  • 10 Thinly sliced (Shabu Shabu) Pork Belly
  • 1/2 tablespoon Corn Flour
  • 1/2 tablespoon Sake or another cooking wine
  • 1 teaspoon Light Soy Sauce
  • 500ml Water
  • 1 teaspoon Salt
  • Lettuce or others salad leaves

Ingredients for Sesame Dressing/Dip:
  • 3 tablespoon Toasted white sesame seeds, grounded
  • 2 tablespoon Mayonnaise
  • 1 teaspoon White Vinegar
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon  Sesame Oil
  • 1 tablespoon Dashi Stock (liquid type)
  • 1 teaspoon Sugar

Ingredients for Plum Dressing/Dip:
  • 5 Pickled Plum, rinsed, pitted and finely chopped
  • 1/2 tablespoon Sake or other Cooking Wine
  • 1/2 teaspoon Light Soy Sauce
  • 1 teaspoon Sesame Oil
  • 1 1/2 tablespoon Stock (Pork, Chicken or Vegetable)
  • 1/2 tablespoon Sugar

How to do it:
  1. Marinate pork with sake, light soy sauce and corn flour.
  2. Boil water and season with salt.
  3. Blanch pork piece by piece in the water. It just takes a few seconds for the pork to cook.
  4. Place the pork slices to a previously boiled cool water to stop cooking.
  5. Drain and set aside.
  6. Mix all the ingredients together for individual dips till sugar melts and set aside.
  7. Serve the pork slices with lettuce or your preferred salad leaves and both dipping sauce.

  • The corn flour is used to make the pork velvety.  You can omit it if you wish.
  • The dipping sauce can be make in advance and chill in the fridge.
  • If you do not have dashi stock, you can use pork, chicken or vegetable stock instead.
  • You can use lean pork instead of pork belly too.

Tuesday, July 8, 2014

{ Little Lunch Box #64 }

School has re-opens and I'm back to making lunch box for my daughter. 

It was raining this morning which gave me the idea of making this for her lunch.  I was trying to make a pair of rain boots that she has been asking for years for me to get for her :P and an umbrella. 

She requested for omurice. So omurice it is and a few side dishes for her to go with the rice.

By the way, the omurice is where the rain boots and umbrella is. ;)  Rain boots were made out of cocktail sausages and the umbrella from crabstick.