Animal Pasta

It had being a long long time that I didn't post anything on Toddler Meal. You must be wondering what are the things that I always feed my dear reyon. Actually when kids get older, they tend to share what we eat so it's rather common that we don't really make just something special for them. But recently I found these cute little animal pasta from one of the supermarket. So I decided to get it home for Reyon and not surprised he loves them. Especially those little turtle, he even started to count how many turtle he had eaten during his meal.


Ingredients:
1/2 Cup Uncooked Animalet
2-3 Pieces Of Pork Ribs/1 Chicken Drumstick
1 Medium Potato, cubes
1/2 Medium Carrot, cubes
1/2 Brown Onion, finely chopped

Methods:
1. Blanch the pork ribs or chicken drumstick in boiling water, rinse and set aside.
2. Heat up a small saucepan with 1 teaspoon of oil then saute the chopped onion until fragrant then add in the pork ribs, carrot and potato and stir-fry for a few minutes.
3. Add in suitable about of water(600ml) and bring it to boil then simmer for about 15-20 minutes until the potato and carrot are tender.
4. While preparing the soup stock, cook the Animalet according to the packet instruction then rinse with water and set aside.
5. When the soup is done, add in the cooked animalet and bring the soup to boil again, simmer for a few minutes then remove from stove and serve warm.

Red Raddish Soup

Have you ever seen this Holland Red Raddish in any of the supermarket or wet market before? I just bought one from NTUC after Tracy's recommending me to try on this soup which she got to learn from her mum. So far I still have not find out what is this Raddish good for, for those who had cooked this before. Maybe you wish to share your experience or recipe with us, you can email me. Thanks.

Ingredients:
300g Pork Ribs/Chicken Drumstick
1 Medium Size Holland Red Raddish, about 200g
10g Dried Longan,龙眼干
10g Dried Huai Shan,淮山
10g - 15g FoxNut,茨实
5g Gou Qizi,枸杞子
5 Red Dates, 红枣

Methods:
1. Wash and trim the pork ribs/chicken drumstick then blanch in boiling water, rinse and set aside for use.
2. Wash, peel the skin of the raddish and cut into thick wedges.
3. Rinse all the dried herbs and set side.
4. Bring 1 litre of water to boil, add in all the ingredients and bring to boil again then transfer it to a slow cooker and simmer over Auto Heat for about 2 - 3 hrs.
5. Season the soup with salt before serving.

Ondeh Ondeh WIth Shredded Coconut Fillings

My mother had being asking me to teach her how to make this Local Noya Kueh called Ondeh Ondeh which is commonly Jade Green in colour. Usually the normal Ondeh Ondeh will be wrapped with Gula Melaka sugar but not for this version that we are making today.


For this, I had follow the recipe from Lily's blog(please click for recipe) which she used shredded coconut mixed with gula melaka for the fillings. It's taste much more fragrant and with the busting favour. For those who is interested in trying out this, you can refer to Lily's blog link.

Sweet Lemon Pork Chop

There are all sort of ways and methods to cook Pork Chops and Pork Ribs. For eg: Sweet and Sour, Coffee, Beer and etc. Today I am trying a very simple way using Lemon slices and juice. The gravy taste just nice which is not sour as what we might thought because of the Lemon.


The original recipe used Spare Ribs but i replace it with Pork Loin Meat instead for the convenient of the kid. You don't need any of those fancy sauce, the main sauce ingredients are just Lemon, Tomato and Chilli Sauce.
Ingredients:
250g Of Pork Loin Meat/300g Spare Ribs
1/2 Fresh Lemon, thinly sliced
Marinade:
1/2 Tablespoon Light Soy Sauce
1/2 Tablespoon Oyster Sauce
1 Egg
1/2 Tablespoon Cornstarch
Sauce: (mix well)
2 Tablespoon Tomato Sauce
1 Tablespoon Chilli Sauce
1 Tablespoon Lemon Juice
1 Tablespoon Sugar
125ml Water

Methods:
1. Rinse the spare ribs or pork chop and cut into convenient pieces.
2. Season with marinade for about 30 minutes or longer.
3. Dust with extra cornstarch and set aside for 2 minutes before deep-frying in hot oil and golden in colour.
4. Dish up and keep aside.
5. Cook the sauce mixture in the preheated wok until boiling, add in the meat and stir-fry over low heat until the sauce is thicken.
6. Lastly add in lemon slices and simmer for a while until the meat are well coated with sauce.
7. Dish up and serve hot with garnish.

Notes:
a) You can add 1/2 Tablespoon extra Lemon Juice to the sauce if you prefer a bit sour.
b) If using pork chop, wash and dry the pork cutlet with kitchen towel then use the back of the knife/or a meat mallet to flatten the pork before seasoning.
c) You can garnish with some spring onion, chilli strips or extra lemon slices.