Cookie cutter is my “effective tool” to encourage my son to eat more breads (especially wholemeal) during breakfast time.
Among all the shapes, “gingerbread man” is his top pick because he loves the story of “Gingerbread Man”.
This recipe is adapted and modified from Novum’s Kitchen Cooking for Kids cookbook. The sardine filling is both my hubby and son’s favourite. Usually I will cook it for our dinner and save some to make sandwiches for breakfast.
100g canned sardines with tomato sauce (I used Ayam brand)
½ onion (chopped finely)
8 slices bread (white/ wholemeal) – I used multigrain wholemeal bread
3 tbsp tomato sauce (mix with 1 tbsp water)
1 tsp sugar
2 tsp lime juice (1-2 small limes)
1 tsp finely chopped wild ginger flower (optional)
3 tbsp butter (for spreading on bread)
1) Use fork to mince the sardines into flakes. Set aside.
2) Heat up wok with 1 tbsp oil.
3) Sautee onion until translucent and fragrant.
4) Add in tomato sauce, sugar and water. Stir well.
5) Add in sardines and wild ginger flower.
6) Turn off the heat and add lime juice.
7) Spread butter on bread. Spread the mixture on 1 slice of the bread.
8) Cover up and use cutter to cut out several shapes.
Note: Wild ginger flower (姜花末) is used to remove the fishy stench of the sardines.