Dual Chocolate Fudge Brownies

Although I love to eat brownies but then I don't really make it at home because I knew that it's not really easy to make a good, moist and chewy brownies using home ingredients. But after hearing my friend Tracy mentioning about her homemade chocolate brownies being wipe off the tray by all her family memebers, I decided to try out the recipe that she gave me. Everything went on perfectly except that because I am using the rectangle brownies tin and maybe due to my oven temperature(mine is fan forced oven) the interior part of the brownies is too dry and crumbs like you see from the above picture.

But this does not affect the overall taste of the brownies as it is still very fragrant and full of chocolate taste. From the recipe that Tracy given to me, I use Grand Marnier instead of Vanilla Essence and I also add in grated orange rinds from one orange. The combination of chocolate and orange really makes the brownies extra fragrant and tastier.

Reyon and I love this little treats and he insists to try it out after it had being cool from the oven tray while we are preparing for tomorrow bento ingredients. Thank you tracy for sharing this wonderful recipe with us dispite that I had made some error on the baking time....... :)

Ingredients:
250g Butter, melted
1 1/4 Cup Sugar
1 Teaspoon Grand Marnier
4 Eggs
1 1/3 Cup Flour
1/2 Cup Cocoa Powder
1 Teaspoon Baking Powder
Pinch of Salt
1 Grated Orange Rinds
125g Dark Chocolate, roughly chopped
100g White chocolate, for topping(optional)

Methods:
1. Put the butter in a microwave safe bowl and melt it on high 2 minutes, pause to stir after each minute.
2. Sift all the flour ingedients and salt together and set aside.
3. Next add in the sugar to the melted butter and stir till the sugar almost melted and gluey.
4. When the sugar mixture is cool off, add in the egg one by one and whisk until well combine.
5. Next stir in the flour mixture into the egg mixture till well combine.
6. Add in the orange rinds and chopped dark chocolate and stir till combine then pour into a square or rectangle brownie tin.
7. Bake in a preheat 180 degree oven and bake for about 20 - 30 minutes depend on the tin size.
8. The brownie will pull away from the sides of the pan and when test with a skewer, it will be a bit moist inside.
9. Cool. Cut into bars.

Notes:
a) I used 1 cup brown sugar and 1/4 cup castor sugar
b) If using those black coated baking tin, you have to reduce baking time by 5 - 10 minutes.

Benton #2

Bento is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish. And it is still common for Japanese homemakers to spend considerable time and energy producing an appealing boxed lunch. Recently a few of my blogger friends and I are sort of into the Bento craze, we are so impressed by a few of the bento bloggers and we also start to try preparing our own lunch bento.


For the start of the week which is a Monday, I choose something easy, sweet and colourful to brighten up the week. Reyon and I are very excited about preparing this bento lunch. After making the Chocolate Fudge Brownie, we starts to source for a suitable box, the shape of Onigiri mould, the fried rice ingredients and etc. I wrapped the fried rice Onigiri with either Fish Floss or Sandwich Cheese then decorate with Nori sheet. And this is the 2nd time that I have prepared bento to work, the very first round is making the Mini Pooh Bento Box for my colleagues as snacks.

This show a cross section of my Fish floss fried rice Onigiri. I packed my lunch bento with 2 fried rice onigiri, 2 square cubes of chocolate fudge brownies and some prunes wedges. Although it's a very simple lunch bento but I think it is definitely more healthier than those outside food.

Salmon Onigiri

Onigiri also known as Omusubi, is a snack of Japanese rice formed into triangle or oval shapes and often wrapped in nori (edible seaweed). Traditionally, the onigiri is filled with pickled ume fruit (umeboshi), salted salmon, katsuobushi, or any other salty or sour ingredient. But now most of the Onigiri can be wrapped with other special ingredients like salmon, ebi or etc.


For our Quick & Easy menu tonight, we will be having Salmon Onigiri. I use the pan-fry salmon flake to make three different version of Salmon Onigiri, 1st type is salmon flakes with black sesame seeds, 2nd is salmon flakes with seaweed flakes and 3rd type is salmon & cheese wrapped with rice. And making of Onigiri is so much easier with the help of the assorted Onigiri Moulds sold in the supermarket.

Ingredients: (make 6 Onigiri, 6cm by 5cm)
1 Cup of Short Grain/Calrose Rice
1 Piece of Salmon Fillet, about 250g
3-4 Slices of Ginger
1 Teaspoon Black Sesame Seeds, toasted
1 Teaspoon White Sesame Seeds, toasted
1 Slice of Sandwich Cheese, folded into quarter lengthwise
1 Small Sheet of seaweed, cut into 8cm by 1cm

Methods for Salmon & Black Sesame Onigiri:
1. Wash and rinse the rice with a few rounds of water until the water is clear, then soak it with about 20ml more of water for about 2 - 3 hrs then cook it in the rice cooker as per normal.
2. While cooking the rice, heat up a small non-stick saucepan and add in about 1/2 tablespoon of olive oil and saute the ginger slices till fragrant then add in the salmon skin side down.
3. Pan-fry it for about 2 minutes or till golden brown then flip it over and cook on the surface until it is cooked through, but do not overcooked it.
4. Add about 1/4 of the cooked salmon flakes in a big bowl, use the fork to flake it then add in 1 scoop of the cooked rice and about 1/2 teaspoon of the black sesame seeds.
5. Mixed them well then fill the rice in the Onigiri Mould and pressed the cover hard to get it moulded into shape.
6. Remove it from the mould and sprinkle some extra black sesame seeds on top. (You can make about two of this using the 6cm by 5cm mould)

Methods for Salmon & Seaweed Flakes Onigiri:
1. You can follow the same steps as the Salmon & Black Sesame Onigiri but do some changes on method 4.
2. Instead of adding 1/2 teaspoon of black sesame seeds to mixture with the salmon flakes, you can add in 1 teaspoons of the seaweeds flakes to make it green and pink.

Methods for Salmon & Cheese Onigiri:
1. You can follow the same steps as the Salmon & Black Sesame Onigiri from method 1 to 3.
2. Next instead of mixing the salmon with the rice, you filled almost 1/2 the Onigiri mould with cooked rice, then place 1 piece of cooked salmon(about 1.5cm cube) in the middle and top with 1 piece of the cheese cube.
3. Next cover the filling with another 1/2 of the cooked rice on top to fill the mould.
4. Put on the cover and pressed tie to get the shape, remove the Onigiri from the mould and wrap it with seaweed strip and sprinkle with some white sesame seeds on one side.
5. Heat the the same saucepan use to pan-fry the salmon with 1 teaspoon of olive and pan-fry both side of the Onigiri for about 1 minute each side so that the heat will melt the cheese inside.

Ingredients & Onigiri Moulds


Notes:
a) You can toast the sesame seeds in advance and keep it in an air-tight container for future use.
b) You can either serve the Onigiri cold or warm.
c) You can use whatever ingredients you have in your pantry, if you do not have black or white sesame seeds or even seaweed sheet, you can either omit or replace it with other ingredients.

Orange Caramelized Banana

Our house will always have some banana hanging around in the kitchen because it is Reyon's favourite fruit since he was a toddler. Today we are in the mood to make this Orange Caramelized Banana for our after dinner dessert.....


This is my very 1st time trying to make this Caramelized Banana at home and to my surprised it taste really nice and fragrant because of the use of Orange Rind, Juice and Grand Marnier. To further enhance this dessert, I served it with some Ice-cream, chocolate and extra shredded Orange Rinds.

Ingredients: (serves 2)
2 Medium Size Banana (ripe but still firm)
10g Butter
3/4 to 1 Tablespoon of Brown Sugar
2 Teaspoons Grand Marnier (optional)
1 Medium Size Orange, grate the zest and juice
Serve with Ice-Cream, optional

Methods:
1. Cut the banana into halves.
2. Melt butter in a small non-stick pan then add banana and fry until golden brown. (you can carefully turn it over so that both side will be caramelized with nice brown colour)
3. Add in the orange zest and cook for 20 seconds then sprinkle Grand Marnier evenly on top.
4. Next sprinkle brown sugar over the banana and pour in about 50ml of orange juice and cook until almost thicken.
5. Serve with Ice-cream and some extra shredded orange rind to enhance the flavour.

Note:
1) You can drizzle some extra melted chocolate for that luxury.
2) You can omit the Grand Marnier if you are serving for the kids.

Baked Chicken With Plum Chutney & Cheese

Today's Special from Cuisine Paradise Kitchen is this Baked Chicken With Plum Chutney & Cheese. All thanks to Tracy (my best pal and sister-in-Christ) who gave me her Homemade Plum & Apple Chutney which you can find the original recipe at here. But according to Tracy, since she don't have crystallized ginger, she replace it with fresh ginger slice and it really makes nice fragrant of her version of chutney. At first when she made this Chutney, both of us still cracking our head on how to use those bottles of homemade chutney. But after experience it with different food and spread both our family members and us actually find it as a new way to bring about the taste of plum.


As you can see from the 2nd pictures, the colour of her homemade chutney is so gorgeous and it's really like red ruby sparkling in the light. The taste and aroma of the chutney is sort of like sweet, sour and spicy. It is full of flavour and texture which I think it will make a great Marinade ingredients. So without hesitate, I go ahead to experience it. I used it to marinate with chicken Maryland over night in the fridge and baked it with some extra fresh plum to give it more texture on the fruits.

At first, I still wonder how will it taste but my doubt was clearly after the aroma of the chicken flow out from the oven. The kitchen was filled with the fragrant of the spice from the chutney and the adding of the extra Mozzarella cheese also give a great enhancement to this dish. I have served this dish with baked herbal vegetables & some extra chutney. And the dessert for the night is Orange Caramalized Banana.

Ingredients: (serves 2)
2 Chicken Maryland, trim the fat
8 Tablespoons of the Plum Chutney
2 Fresh Plum, stoned and cut into wedges
2 - 3 Tablespoons Shredded Mozzarella Cheese
2 Medium Size Potato, cut into chunks/cubes
1 Small Carrot, cut into chunks/cubes
1/2 Teaspoon of Dried Mixed Herbs
1 Teaspoon Olive Oil

Methods:
1. Trim and wash the chicken the cut a few slits on the meat of the chicken, pat dry and stuffs some plum chutney into the slits then top with the remaining chutney.
2. Marinate it for at least 2 hours or over night in the fridge.
3. An hour or two before baking the chicken, you can marinate the mixed vegetables with the mixed herbs and olive oil.
4. Remove the chicken from the fridge 5 - 10 minutes before cooking.
5. Heat up a saucepan with 1 teaspoon olive oil then pan-fry the vegetables until slightly brown and almost cooked through.
6. Remove and place it on foil paper and put it in the oven toaster and toast for about 5 minutes, turning once or twice. (this will make it totally cooked through or soften and at the same time, force out the extra oil when frying)
7. Next, place the chicken, skin side down in the saucepan that is used for frying the vegetables and saute the chicken till the skin is slightly brown.
8. Turn it over and saute it for another 3 minutes, then add in the fresh plum wedges and remaining marindae sauce, cover and let it simmer for about 5 minutes.
9. You can add it a 1 - 2 tablespoons extra of the plum chutney if you find that it's too dry to simmer.
10. Remove chicken, plum and etc from the saucepan and place it in a baking dish and put it in the toaster oven and baked for another 10 minutes or so until the chicken is cooked through. (or to save the trouble, you can put everything in the baking tray and baked at 200 degree for about 30 minutes until the chicken is cooked through)
11. Next sprinkle the shredded Mozzarella Cheese on top of the chicken and let it baked for another 1 - 2 minutes until the cheese is golden brown.
12. Remove and serve it with the baked herbal vegetables, extra chutney and fresh plum.

Quick & Easy Toddler Meal

It had being a long long time since I post something on Toddler food, actually there is nothing fancy on this dish. I use the same old mix vegetables stock to make either noodle, porridge or rice for Reyon whenever he requested for it. For this post i just want to share with you the cute fish cake that I spot in the wet market today. Although it look kind of out of shape for some of the design...i still cannot figure out is it a MOUSE? BEAR or ???? Can you figure out what animal is it? But then it's rather cheap compare to the Hello Kitty design fish cake that is sold in some of the supermarket..... The packet that I got is about $2 for 15 mini fishcake.

Golden Pillow

Tata...This is another post-dated dish that I didn't have time to update it. Actually, this curry is cooked by my mum and I just use it to re-create this Quick and Easy meal. I have empty some of the filling in the small baguette(french loaf) so that I can fill it with the chicken curry.


After I removed some of the filling in the baguette, I place it in the toaster oven for about 3 minutes so that it will be crisp and crust in the inner portion. Then I have fill in the curry gravy, potato and chicken and make it into a simple One Dish Meal - Golden Pillow. You can fill it creamy soup like, cream of chicken or mushroom and serve it as as Starter. Or you can stuff it with some chicken pie ingredients and bake it like mini Chicken Bread.

You can refer to the curry recipe as reference at Pork Ribs Curry With Egg Wrap Rice or you can use any recipe as your own preference.

Baked Creamy Snapper

Hi!!! Don't worry. This week Menu is no longer on Chicken anymore :p We will have Baked Creamy Snapper fillet for our Quick and Easy meal dinner. This initial idea came from Tona (Baby Kimi's blog) who tried a similar dish for her Baby Kimi. I was so excited to explore more on this dish that I went all the way to Cold Storage to find this Snapper Fillet which is boneless and skin free.


Likewise to make it a more complete One-Dish meal, I had added a side dish to go with it. For this round I will prefer something light but spicy to go with the cheesy taste so I'll choose this Stir-fry Spicy Broccoli With Walnuts. I have added in tomato, garlic, chopped chilli and lightly toasted walnuts. And as what my mum had comments, this is really a Quick and Easy dish that is full of nutrition and most important easy to prepare within 30 minutes.

As usual, my dish is always full of vibrant colours in order to attract my little fussy eater (Reyon darling). I baked the snapper with an extra layer of Mozzarella Cheese and Frozen Corn Kernel for the topping. And the adding of the corn kernel really goes well with that cheesy taste. I have also season the fillet with some lemon rinds in order to cover the fishy smell and at the sametime add that special extra fragrant on the baked fillet.

Ingredients: (serves 2)
1 Snapper Fillet (around 350g - 400g)

1 Grated Lemon Rind

1 1/2 Tablespoon of Japanese Mayonnaise

3 Tablespoons of Frozen Corn Kernel

5 Tablespoons of Shredded Mozzarella Cheese

1 Teaspoon of Dried Parsley, optional

Methods:

1. Rinse and pat dry the snapper fillet and arrange them in a baking dish. (if the fillet is too thick or long, you can cut it into half like what i had before placing in the baking dish)

2. Next lightly season the fillet with some black pepper, pinch of salt and the grated lemon rind.

3. Spread a thin layer of Japanese Mayonnaise on top of the fillet.(reversed the reminder for later use)

4. Put in the oven toaster and baked for 5 minutes until almost half cook through.(it might take 2 or 3 minutes longer if the fillet is too thick)

5. Remove the baking dish from the oven, spread the remaining mayonnaise on top of the fillet again, roughly top with half of the shredded cheese and all the corn kernel.

6. Put it back into the oven toaster and baked for 1 minute then top with the rest of the shredded cheese. (you can add extra cheese if you prefer more cheesy taste).

7. Bake for another 5 - 7 minutes until the fish is cooked through and the cheese is almost golden brown in colour.

8. Remove from the oven and place the fillet on the serving plate and sprinkle it with some dried parsley and pepper if you prefer.

9. Serve together with the Stir-fry Spicy Broccoli or extra steam rice if you prefer.

Notes:

a) You can replace snapper with salmon fillet.

b) You can replace Mozzarella Cheese with any shredded cheese of your choice.

c) If you do not have any Japanese Mayonnaise cream, you can replace it with Kraft brand mayonnaise.

Stir-fry Spicy Broccoli:

6-8 Small florets of Broccoli

2 Cloves of Garlics, thinly slices

1 Small Chilli, seeded and thinly slices

6 Walnuts

Methods:

1. Trim the broccoli and soak in lightly salted water for about 5 minutes, rinse and drain well.

2. Preheat a small saucepan with 1 teaspoon of olive oil and saute the garlic and walnuts until fragrant then add in the chillies slices.

3. Next add in the broccoli and stir-fry for 10 seconds then drizzle some cooking wine and continue to stir-fry for another minute or so until down.

4. Dish up and set aside on the plate while baking the fillet.

Thai Style Baked Chicken With Lemongrass & Lime

Another baked chicken dish for this weekends..... Do try out this Thai-style Baked Chicken which infused with Lemongrass and Lime which is usually the two main ingredients found in most of the Thai Cuisine. Lemon grass is widely used as an herb in Asian and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten except for the soft inner part. Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood.


Fresh limes are a staple for cooking Thai food, and fortunately these are available on a year-round basis for a reasonable price. Look for limes that have nice thin skin and heavy feel which indicates good juice content. Other than Lemongrass and Lime, I also add in two chili padi(deseeded, roughly chopped) to give it a spicy Thai cuisine taste, but for family with kids or other reason, you can omit the chili for that spicy taste.

To make is a more versatile and complete meal without rice. I added in some mix vegetables like, potato, pumpkin and carrot to bake together with the chicken. You can omit the vegetable if you are serving this dish with rice or noodles.

Ingredients: (serves 2)
6 Chicken Wings, (mid joint portion)
2 - 3 Stalks Lemongrass
1/2 Tablespoon Olive Oil
2 Small Red Chillies, seeded and minced
3 Tablespoons Thai Lime Juice
1 Grated Lime Rind

Methods:
1. Rinse and clean the chicken mid joint, pat dry and set aside.
2. Remove the outer leaves of the lemongrass, mince the rest but keep the thick base whole (about 5cm) and bruise it.
3. Mix the minced & base of the lemongrass, red chillies, lime juice, lime rind and olive oil together and pour it over the chicken mid joint and mix well.
4. Marinate the mixture in the fridge for at least an hour or overnight.
5. Prepare the mix vegetable(if using) 15 minutes before the cooking.
6. Remove the chicken from the bag and place it on a baking tray and baked in a preheat 180 degree oven for about 20 minutes, turn at least twice to have even colour.
7. Serve with extra roast vegetables or rice and garnish with extra slices of lime for better fragrant.

For Roast Vegetables(optional):
150g Pumpkin, (skin remove, cut into chunk)
1 Medium Potato (skin remove, cut into chunk)
6 Baby Carrots, or 1 small carrot (skin remove, cut into chunk)

Methods:
1. To cut short the baking time, heat up a small saucepan with 1 teaspoon of olive oil.
2. Saute the potato and carrot for about 30 seconds then pour in the marinate sauce of the chicken and cover the pan and simmer on low heat for about 3 - 5 minutes. (this is make the potato and carrot soften a bit before baking)
3. Next add in the pumpkin chunks and continue to simmer for another 2 minutes.
4. Remove and lay the vegetables in a small baking dish and bake together with the chicken until done.

Note:
a) You can replace the chicken mid joint with chicken leg or even whole chicken but you will have to double or triple the marinating ingredients and extend the baking time.

Baked Chicken With Korean Citron Tea

Baked Chicken With Korean Citron Tea is another Quick and Easy Meal to prepare for working mum either during the weekday or weekends. You can choose to roast either one whole chicken or different parts of the chicken and the cooking time and ingredients used may varies.


For today's dish the main ingredient is this Korean Citron Tea which can be bought in most Korean Supermarket or certain Chinese Medical Hall. It contains certain peels in it which is neither Pomelo nor Orange. It is actually called "Yuzu" 유자 (yuja) in Korean which is a citrus fruit native to East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda.

It has four times more Vitamin C than oranges and is good for your skin. Traditionally served hot during winter or cold climate, it’s also a herbal remedy for the common cold and sore throat. (you can read more about this at this link)

In order to cut short the baking time using my mini Bread Toaster (instead of my build in oven), I actually pan-fry the marinated chicken till the skin is slightly golden in colour then add in the baby carrots and left over marinating sauce and simmer for about 5 minutes before baking.

Since I wanted to serve it in a more western dish style, I add in a few slices of baked butter herbal toast and french fries. I put everything together in the oven toaster in order to save time. This is really a very fragrant and hand licking dish because of the Citron taste and fragrant. And the Baby Carrots taste even better when absorbing all the juice from the marinate and chicken.......

Ingredients: (serve 1)
1 Chicken Leg, trim the fat
2 1/2 Tablespoons Of Korean Citron Tea
3 Garlics Cloves, cut into slices
8 Baby Carrot
2 - 3 Slices Of Baguette
Handful of Fries

Methods:
1. Wash, trim and pat dry the chicken leg, lift up the skin and use a sharp knife to cut a two slit of 1" cutting on both side of the meat and stuff in some of the Citron Tea paste.
2. In a small zip lockbag, place the chicken, garlic slices and remaining citron tea paste and marinate it in the fridge for at least an hour or more.
3. Remove the chicken from the fridge at least 5 minutes before baking.
4. Preheat a nonstick pan or saucepan with 1/2 tablespoon of Olive oil and saute the chicken(skin side down) and baby carrot for a 1 minute in medium heat then turn and sealed the other of the chicken as well.
5. Next add in the remaining marinating sauce from the bag into the pan and cover the chicken and simmer for about 3 - 5 minutes (turning twice, this is to let the chicken cook through faster and also to make the carrot soften).
6. Place the chicken and carrot in a baking dish and place it in the Toaster Oven for about 15 minutes, turning at least twice or more to make the meat cook evenly through.
7. While placing the chicken in the Oven, you can cut and spread the Baguette with butter and herbs then place it on the side of the baking dish to toast it till crispy.
8. Remove then replace it with the French Fries.
9. Serve the chicken hot with the extra gravy of the citron peels and garlic which will make the chicken taste even better.

Notes:
a) If you want to use a whole chicken (around 1.2 - 1.5kg) you will need at least 1/2 to 3/4 cup of the citron tea mixture.
b) If you do not wish to pan-fry the chicken 1st, you can put everything into the preheat 180 degree oven and baked for about 30 minutes or so until the chicken is cook through.
c) You can use normal carrot or potato that is cut into big cubes to replace the baby carrot.

Roast Chicken With Lemon & Rosemary

Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region and the name derive from the Latin name rosmarinus, which literally means "dew of the sea". The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which complements a wide variety of foods. It is is extremely high in iron, calcium, and Vitamin B6.


For today's quick and easy meal, I will like to share with you one of our favour way to roast chicken wings. It's pretty easy to prepare and bursting with juicy taste and scented with the aroma of the herbs.

Ingredients: (serves 2)
4 - 6 Chicken Wings, washed and tuck-in
3 - 4 Cloves of Garlic, thinly sliced
6 Slices of Lemon
1 Spig of Rosemary
1/2 Tablespoon of Lemon Juice
Pinch Of Salt
Ground White/Black Pepper
5 - 10g of Butter, optional

Methods:
1. Washed and pat dry the chicken wings then tuck in the wings.
2. Marinate the Chicken Wing with garlic, lemon, rosemary(the leave only), salt and pepper for at least 1 hour or leave it over night in the fridge.
3. Preheat the oven to about 180 degree, place the marinated chicken wings in the baking dish and top each wings with the lemon and garlic slices from the marinate and a little cubes of butter(optional) and bake for about 20 - 30 minutes(depend on the oven) until golden brown and cooked through. (turn the wings once or twice to have even baking colour)
4. Served with baked potato, fries, spaghetti or as finger food.

OR (in order to cut down the baking time)
3. Place the marinated chicken wings in a microwave oven and cooked on medium heat for about 5 - 8 minutes.
4. Remove from the microwave and place it in baking dish and top with a tiny dot of butter and arrange the lemon and garlic slices on top of the chicken wings.
5. Bake in an oven toaster for about 15-20 minutes turning the wings at least thrice until down.

Notes:
a) You can buy those mid-joint or drumlets to make this dish depending on your preference.
b) If you can't get hold of rosemary you can ombit it but add in more garlic slices instead.

Danish Bread With Egg & Cheese

The texture of Danish Pastry is very similar to puff pastry's: flaky and buttery. Its main ingredients include yeast, flour, milk, and lots and lots of butter. To produce the trademark flaky texture, the dough is spread out thinly over a wide surface while generous amounts of butter is applied evenly on all areas, after which the dough is folded systematically and rolled. This tedious process is repeated several more times to achieve the flaky and buttery effect. Wow... these sounds tedious if making I am going to make this Bread at home but since I am not good at bread making, I decided to get a loaf of Danish Bread from the bakery instead :p


So for today's breakfast, we will have Danish Bread with Egg & Cheese. I just love the crispy and buttery fragrant of the bread when toasted..... it's so yummy no matter what you eat it with.... :)

Ingredients: (serves 2)
4 Slices of Danish Bread
2 Slices of Sandwich Cheese
2 Small/Medium Egg
2 Slices of Ham, optional

Methods:
1. Use a medium size cookie cutter to cut out a shape on two slices of bread and set aside.
2. Place 1 piece of bread on a square piece of foil which is slightly bigger than the bread so that you can wrap the 4 corners up when toasting.
3. Place the cheese and ham(if using) on the bread and top with another bread that is with a cut-out.
4. Crack the egg in a small bowl then slowly spoon it into the bread opening.
5. Next wrapped up the 4 corners of the bread and toast it in the oven toaster for about 5 - 8 minutes depend on how well you want the egg to be done.
6. When done, remove the toasted bread onto a serving plate and sprinkler some dried parsley and pepper then serve it with extra fruits or tomato if desire.

Notes:
a) You can use any kind of bread towards your liking or in your pantry.
b) Try to choose those thicker bread if not, you will need 3 slices so that the egg white will not overflow.

Quick & Easy Meal

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.