Chocolate Cornflake Treats

Corn flake is a crisp, flaky, commercially prepared cold cereal made from coarse cornmeal. If you or your kids are going to eat sweets and treats sometimes, (sure you are!) try to make sure at least some are of nutritional value.

For this simple treats, you only required 2 main ingredients which is the corn flakes and dark chocolate. And you can decorate it with some almond flakes, or colourful sprinkler.

Eating more Dark Chocolate can help lower blood pressure -- if you've reached a certain age and have mild high blood pressure, say the researchers. But you have to balance the extra calories by eating less of other things. Dark chocolate may have better anti-oxidant properties than milk chocolate. So a little bits of this sinful treat once in a while is exceptional for all family members.

Ingredients:
100g Plain Corn Flakes
120g Dark Chocolate
10g Toasted Almond Flake/Colourful Chocolate Bits

Methods:
1. Put corn flake in a zip lock bag and use a rolling-pin to lightly crash it.(do not crush the corn flake till too mashy)
2. Double-boil the dark chocolate over a pot of simmering hot until melted or you can put in the microwave on high for 30 second stir and repeat the process until the chocolate is fully melted.
3. Add the corn flake into the melted chocolate and stir well using a spatula.
4. Spoon the coated corn flake into paper cups or ring mould then flatten the top with a spoon.
5. Decorate it with some almond fake or colourful chocolate bits, refridge for at last 20 minutes to harden before removing them from mould and serve.

Cottage Cheesecakelets

I believed most of us loves to eat Pancake, Waffle or Crepe. But had you heard Cheesecakelets before? I doubt you do....Right? Cheesecakelets is actually is a cake batter with cheese content that fried in a pan or on a griddle with oil or butter. It can be eaten hot or cold, and are generally filled or topped with a sweet or savoury sauce.

Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese is low in fat and carbohydrates while high in protein.

Most types of pancakes are cooked one side at a time and flipped by the cook halfway through. The process of tossing or flipping them is part of the essence of the pancake, and one of the skills that separates the experienced cook from the beginner. Guess from the picture above you can see that I am a beginner for pancake......lolz.. because all the colour are so unevenly done......

Ingredients: (make about 8 -10)
3 Egg Yolks
3 Egg Whites
1 Cup Cottage Cheese(about 200g)
1/3 Cup Plain Flour(about 80g)
1 Teaspoon Vanilla Essence
2 Tablespoons Fine Sugar

Methods:
1. Mix egg yolks with fine sugar and beat till well combine.
2. Next beat in the cottage cheese and vanilla essence then fold in the sifted flour and stir till well combined.
3. Then in another bowl, whisk the egg whites until frothy(with a hand whisk) and fold it into the cottage cheese mixture.
4. Heat a smooth non-stick pan and drop a tablespoon or curd-thick batter on to it to make cakelets for about 3.5" in diameter.(you can use egg ring for different shapes)
5. When it firms up underneath, flip it and cook the other side.
6. Repeat until all the batter had being used up.
7. Serve with fresh fruit, whipped cream, lemon curd or jam.

Pork Ribs Curry With Egg Wrap Rice

Curry... all sort of different types of curry in Singapore... You have Indian Curry, Malay Curry, Nonya Curry, Japanese Curry, Thai Curry and etc.... Each of these curry had their own special and unique taste and fragrant. Since my dear son is in curry mood.... I decided to whip up a special curry dish for him.

We used Pork Ribs instead of Chicken, Mutton or Fish for the usual curry. Since it's a kid's meal, I decided to add in Cherry Tomato, Baby Potato and some Carrot to tone down the hot and spicy curry taste.

To make this dish more kid's friendly, I also wrap the cooked white rice with egg wrapper to make it just like those Japanese Egg Wrap Rice with curry.... and our dear friend here, is enjoying himself with his mini portion of curry rice.

Ingredients:(serves 2)
300 - 350g Of Pork Ribs
1/2 Brown Onion, roughly chopped
8-10 Baby Potato, peel the skin
6 Cherry Tomato, cut into halves
1 Medium Carrot, peel and cut into bitesize

Curry Sauce:
1 Packet Asian Home Gourmet Singapore Chicken Curry SpicePaste
100ml Coconut Milk
200ml - 250ml Water
1/4 Teaspoon Salt
1/4 Teaspoon Balchan Chilli(optional)

Methods:
1. Wash the pork ribs, and blanch in boiling water, rinse well and set aside.
2. Mix the 100ml of coconut milk with 100ml of water and 1/4 teaspoon of salt together and stir well, then set aside.
3. Preheat the pan with about 1.5 Tablespoons of oil and saute the onion until fragrant and soft, then add in the curry paste and stir till fragrant.
4. Add in the pork ribs and stir until well coated with curry paste, then add in the potato, carrot and half of the tomato.
5. Slowly stir till well mix then pour in half of the coconut milk mixture and and remaining 100ml of water.
6. Stir well then simmer on medium heat until the mixture come to boil then low the heat and add in the other half of the coconut milk and let it simmer for about 20-30 minutes until the pork is tender.
7. Add in the remaining half of the tomato 5 minutes before switch the heat off.

Notes: You can experiment with different type of curry paste to suit your own taste. Or you can mix up this curry paste mixture:

Curry Mixture:
3 Tablespoons Meat Curry Powder
1 Tablespoon Cooking Wine
1 Tablespoon Soy Sauce
1/2 Teaspoon Salt
1 Tablespoon Sugar
3 Cups Water

Methods:
1. Preheat the pan with 2 tablespoons of oil and saute the onion tillfragrantt and soft then add in curry powder and stir till well combine.
2. Next add in the pork ribs, vegetables and other sauce ingredients and simmer on low heat until ribs are tender and sauce had thicken.

Egg Wrap Rice:
3 Eggs
1/4 Teaspoon Salt
Some Pepper
30ml Water
2 Bowls of Cooked White Rice

Methods:
1. Break the egg in a bowl, add in salt, pepper and water then beat well.
2. Preheat the pan with some oil then pour it half of the egg mixture and swirl the mixture around the pan to form a round circle.
3. Cook over medium low heat until both side is slightly golden brown then remove from pan and wrap 1 bowl of rice with the egg sheet.
4. Repeat cooking the other half of the egg and wrap the rice then serve with pork ribs curry.