This is one of the easiest and nutritious way to prepare an Quick and Easy meal for kid that contain both meat and vegetables. You can use whatever ingredients you have in your pantry or fridge. For this dish, I use some frozen mixed vegetable for the colour, potato cubes for the crunch and mini hotdog for easy kid consume. You can serve it with either White Rice, Macaroni or Spaghetti
Ingredients: (serves 2)
6 -8 Mini Hotdog
1 Medium Potato, cut into cubes
2 Tablespoons Of Frozen Mixed Vegetables
1 Small Red Onion, cut into wedges
1 Small Tomato, cut into wedges(optional)
1 Packet of Lee Kum Kee Sauce For Sweet & Sour Pork
Methods:
1. Pan-fry the potato cubes until golden brown, dish up and set aside.
2. Use the remaining oil to grill the hotdog until cook through and remove.
3. Saute the onion wedges with 1 teaspoon of oil until fragrant then add in the frozen vegetables and stir-fry for 1 minutes then add in the packet of Sweet and Sour sauce then give it a quick stir.
4. Next add in the hotdog, potato cubes and tomato wedges and stir it till well combine. (remember to stir the sauce and mixture over low heat or else the sauce will dry up very fast)
Notes:
a) You can use any kind of hotdog that you can find in your pantry or towards your preference.
Filed Under: Meals For Toddler(Meat & Poultry)
I replicate this dish from one of my colleague, she told me that her mum used to cook this at home and from her description I am kind of curious on how will it taste like to put cucumber, enokitake mushroom and fish cake together into one dish. So what I did is from her description, I also add in carrot slices, wolfberries and egg white to make the dish more complete and vibrant in colour.
Ingredients: (serves 2)
1 Medium Japaness Cucumber, cut into thin slices
1 Packet of Enokitake Mushroom, wash and trim
1 Piece of Medium Fried Fishcake, cut into thin slices
6 - 8 Slices Of Carrot
1/2 Tablespoon of Minced Garlic
1/2 Tablespoon of Oyster Sauce
1/2 Tablespoon of Wolfberries
100ml - 150ml of Water
1/2 Egg White, lightly whisk
Methods:
1. Saute the minced garlic with 1/2 tablespoon of oil until fragrant then add in the carrot slices and fishcake, stir-fry it for a while then add in the cucumber slices.
2. When the carrot is almost soft, add in the enokitake mushroom and oyster sauce then give it a quick stir and add in 100ml of water and the wolfberries and let it simmer in low heat for a 1 - 2 minutes.
3. When it is almost thicken up, slowly drizzle in the egg white and give it a stir until the well combine.
4. Serve hot with white rice.
Ingredients: (serves 2)
6 -8 Mini Hotdog
1 Medium Potato, cut into cubes
2 Tablespoons Of Frozen Mixed Vegetables
1 Small Red Onion, cut into wedges
1 Small Tomato, cut into wedges(optional)
1 Packet of Lee Kum Kee Sauce For Sweet & Sour Pork
Methods:
1. Pan-fry the potato cubes until golden brown, dish up and set aside.
2. Use the remaining oil to grill the hotdog until cook through and remove.
3. Saute the onion wedges with 1 teaspoon of oil until fragrant then add in the frozen vegetables and stir-fry for 1 minutes then add in the packet of Sweet and Sour sauce then give it a quick stir.
4. Next add in the hotdog, potato cubes and tomato wedges and stir it till well combine. (remember to stir the sauce and mixture over low heat or else the sauce will dry up very fast)
Notes:
a) You can use any kind of hotdog that you can find in your pantry or towards your preference.
Filed Under: Meals For Toddler(Meat & Poultry)
I replicate this dish from one of my colleague, she told me that her mum used to cook this at home and from her description I am kind of curious on how will it taste like to put cucumber, enokitake mushroom and fish cake together into one dish. So what I did is from her description, I also add in carrot slices, wolfberries and egg white to make the dish more complete and vibrant in colour.
Ingredients: (serves 2)
1 Medium Japaness Cucumber, cut into thin slices
1 Packet of Enokitake Mushroom, wash and trim
1 Piece of Medium Fried Fishcake, cut into thin slices
6 - 8 Slices Of Carrot
1/2 Tablespoon of Minced Garlic
1/2 Tablespoon of Oyster Sauce
1/2 Tablespoon of Wolfberries
100ml - 150ml of Water
1/2 Egg White, lightly whisk
Methods:
1. Saute the minced garlic with 1/2 tablespoon of oil until fragrant then add in the carrot slices and fishcake, stir-fry it for a while then add in the cucumber slices.
2. When the carrot is almost soft, add in the enokitake mushroom and oyster sauce then give it a quick stir and add in 100ml of water and the wolfberries and let it simmer in low heat for a 1 - 2 minutes.
3. When it is almost thicken up, slowly drizzle in the egg white and give it a stir until the well combine.
4. Serve hot with white rice.