When I started this blog, there were just two things in my mind – sharing kids-friendly recipes and inspiring parents to cook for their family. But never did I expect that one day it would also inspire my hubby to put on the apron. Although he has never cooked a single dish before (not even an egg), he can now easily whip up some simple and decent meals for the family by following my recipes! Finally, my man CAN COOK! Yay!

So far, my hubby has cooked many of my recipes. Amongst them, his favourite is Honey Balsamic Vinegar Chicken. Do you know it’s my favourite too? We both love cooking these baked chicken drumsticks, not only for the taste but because they are simply easy to prepare.

Today, I’m very excited to share with you another fuss-free and fail-proof baked chicken drumsticks recipe that I have cooked for many times recently.  The condiments and ingredients that I used for the marinade are commonly found in most households but when combining them together, it will surprise you with a very sophisticated taste which is neither too sweet nor too spicy, but incredibly finger lickin’ good!!

These drumsticks must be marinated in advance (preferably overnight) so that the flavour has enough time to work into the meat and add a lovely glaze. Then they will be put into the oven to bake till perfection. Voila! These juicy and tasty sticky drumsticks are yours to enjoy! The leftover sauce on the baking tray will be filtered, simmered till thicken and then poured over the drumsticks to give them a gorgeous gloss. This thickened sauce also goes well with pasta and noodles.

This dish is not just great to have as family weekend meal, but also perfect for party, potluck or outing. To all the mommies, if you want to give some bonding time for your hubby and kids in the kitchen, this dish is one meal that they will truly enjoy. (Psssst…this is how my hubby got hooked in cooking.)

>>> Get the recipe and step by step photos for STICKY CHICKEN DRUMSTICKS at PAGE 2 BELOW.

Here’s a little update. My two recipes – Salmon Potato Fish Cakes and Chicken and Corn Patties were featured at Littlies Parenting Magazine April 2013 issue.

“Kids love fast food” – that’s a common perception that I strongly disagree with. Given so many healthy choices around, do I have to introduce this unhealthy stuff to my son? No, of course I don’t. To set a good example to my son, my hubby and I have decided to stop eating fast food since we moved to Singapore five years ago. For that, my son also happily follows our footsteps. The only exception was that he had a KFC happy meal during his school field trip, which is pretty fine for him to enjoy this once-in-a-while treat. Even after that, he never requests to go to fast food restaurant. I’m really glad that he can understand and fully support our stand.

Although I dislike those deep-frying, unhealthy fast food, I do welcome the idea of creating healthy “fast food” for my family. These baked popcorn chickens are one low-in-fat “fast food” version that I can’t wait to share with you. We named it popcorn chicken because they resemble KFC popcorn chicken. How close they are to the real one, I will leave it to your own judgement.

These popcorn chickens are made of bite-sized chicken pieces. They are pounded and lightly marinated for a tender and tasty inside, and then breaded (or double-breaded) with cornflake crumbs, cheese and spices for more irresistible tasty and crispy crunch. The way to assemble them is extremely simple and straight forward, just like how I did for my oven baked fish fingers. You may get your kids to help out as this is such a fun and interesting baking activity. A great parent-and-child bonding too!

When served warm, these popcorn chickens are so moist, delicious and super crunchy. I have made them many times and they remain popular with my family. Served with dips, it makes a superb finger food for kids. They also make a good brunch for the whole family during weekends.

Get the recipe and step by step tutorial at PAGE 2 BELOW.

Lately, my family has a new liking. That’s my multigrain congee (rice porridge). Having this tasty yet healthy meal makes our bellies feel so satisfied and great.

This congee is not exactly 100% multigrain. Instead, it’s made up of 50% multigrain, 20% millet and 30% short grain rice. The presence of millet and short grain rice gives the texture a new dimension from toothsome to smooth, as good as the normal congee.

The multigrain brand I use is GreenMax, a product from Taiwan. It consists of 11 types of grains namely brown rice (糙米), pearl rice (珍珠米), wheat (小麦), barley (大麦), pearl barley (薏仁), oat (燕麦), buckwheat (蕎麦), millet(小米), black glutinous rice (黑米), gordon euryale seed (茨实)and sorghum (高粱). If you can’t find this brand, that’s fine. You can use any brand that is available in your supermarket.

There are various ways to flavour this congee. But, using the right mix of ingredients gives a good lift to the flavour. I had done a couple of experiments with different pairings of ingredients, and finally came up with my secret version of “umami”. It’s a combination of chicken carcasses, dried scallops and pumpkin.

To cook this congee, you don’t need strong hand muscle to keep on stirring it on the stove top as what you would for the usual plain congee. The reason is that some grains such as brown rice and black glutinous rice can’t break down easily and hence have fewer tendencies to stick to the bottom of the pot. Furthermore, the chicken carcasses and pumpkin play a role to minimise the rice from sticking too. However, I strongly recommend that you use a large stock pot that has enough depth so you need not worry about spilling over. Alternatively, simmer the congee with the lid partially opened. This congee will take you two hours to cook from start to finish.

Once it’s done, serve it with a topping of chopped spring onions, roasted anchovies and roasted peanuts. These condiments are optional but a hit in my family. The crunchiness and nuttiness of peanuts and crispiness of lightly salted anchovies give this congee an extra boost of its overall texture and taste. This is the main reason that my family got hooked to this congee.

This is an effortless yet hearty one-dish meal that is perfect for your whole family.

Click on PAGE 2 BELOW to get the recipe for Multigrain Congee.

Chicken tikka masala (CTM) is a mild Indian curry dish of bite-sized chicken chunks (tikka) marinated and cooked in a tandoor oven, then added to a spicy sauce (masala). This is one dish I must order whenever I dine in an Indian restaurant. It has such a perfect blend of spices and flavour that goes well with either naans or rice.

After reading more about this dish, I was quite surprised to learn that it was not exactly an authentic Indian cuisine. Both the Indians and the Brits lay claims on it. But, till now, its origin is still in dispute. More detailed explanations can be read at these links: The Sun and Menu Magazine.

Regardless of its origin, CTM has become so popular in the UK that the former Foreign Secretary Robin Cook proclaimed CTM as “British’s true national dish” in 2001. Now, it is served in restaurants all over the world.

Being a noob in Indian cooking, I didn’t have the guts to make CTM even though I had bookmarked the recipe for almost a year. Am I a coward? Well, maybe. Last month, I picked up the courage and did it!! Not once but several times! Proud and satisfied.

To start, I marinated the chicken chunks overnight. On the next day, I cooked them and made the sauce. Easy and fun, I must say. I followed largely the recipe from Annabel Karmel’s “Kids Can Cook” cookbook. Along the way, I had also modified certain steps and improvised some ingredients. This recipe is kid-friendly and not spicy at all. Though the ingredients seem a lot, they are readily available in the supermarket. They lend a distinctive flavour to the dish and also make my kitchen smell so fragrant and aromatic during cooking! This recipe will give you plenty of sauce. So, feel free to add some greens such as cauliflower, eggplants and lady fingers to make it more nutritious, and served with rice, chappati or naan to complete the meal.

I don’t know how much my CTM version would fare against those served in Indian restaurants. But, it really made my day seeing how my hubby and son polished up the leftover sauce. If you have never tried CTM or Indian food before, this dish is probably a great introduction to the world of spices.

>> Get the recipe and step by step photos for CHICKEN TIKKA MASALA at PAGE 2 BELOW.

Did you notice some recent changes in my blog layout? I had changed my logo and hope you will like it. Recently, my site had been featured by several media as follows:

1. The New Age Parents (online magazine) Apr/ May 2012 Issue
2. Essential Parenting (a website by the Family Education Department, Ministry of Community Development, Youth and Sports, Singapore) March 2012>
3. Young Parents Magazine (a Singapore parenting magazine) May 2012 Issue – In their article titled “10 STEPS TO A HAPPY BELLY”, 10 websites and blogs by mums around the world were mentioned. Food For Tots is one of them!! Click on the image for a larger view.

Whenever I made these bite-sized chicken and apple balls, my hubby and son never seems to have enough. As they kept requesting me to cook this dish, I think I had cooked it more often than any other dishes in my family meal. So, what makes these eggless chicken balls taste so good? The secret lies with apple, cheese and a tingle of herbs, making them truly delicious and flavourful on their own even without a dip. I’m so glad to have discovered the use of apple to cut down artificial sugar in cooking. The hidden bits of apple keeps these balls so moist and tender, as well as fills with subtle natural sweetness. We really enjoyed every mouthful of it. My son claimed that they are by far the best chicken balls he had ever tasted!! Yeah!!

Making these chicken balls isn’t difficult but you may find it a bit tricky to get the balls round and smooth. Perhaps you can try out some by the following tips (or tricks?) which I find them quite useful:

• squeeze out the excess juice from the grated apple as much as you can;
• keep the balls in the fridge to firm up.
• wet your cleaned hands a little with either water or oil before shaping the balls
• mince the chicken and onion finely. In this case, food processor or blender will do a better job.

If you don’t like them in balls form, then you can make them into patties which take lesser time to firm up and much easier to pan-fry. Well, this means that you gonna miss the most fun part of it. You know what, my hubby and son volunteered themselves to shape the balls. They even competed with each other to see who gets the nicest and roundest ball! This is the only time I see them having no complaint about their “shared responsibilities”.
These chicken balls make great party food for both kids and adults. Just serve them on plate or thread them on skewer to impress your guests. Don’t forget the barbecue dip. It goes very well with the chicken balls.

>>>>> Get the RECIPE for CHICKEN AND APPLE BALLS WITH BARBECUE DIP at PAGE 2 BELOW.…………

Lemongrass (香茅) is a popular herb used in many Asian cooking, especially for Thai, Vietnamese, Malaysian and Indonesian cuisines. It has a refreshing citrus flavour with a hint of ginger. It blends very well with garlic, chillies and cilantro, hence is widely used in making soup, curries, marinade and stir-fry dishes. It is also used to flavour tea, drinks, baked goods, desserts and pastries. Essential oil extracted from lemongrass is an excellent natural mosquito repellent. The oil is also used for making other non-food related products like candles, perfumes, soap, insecticide, disinfectant, household cleaner and deodorant. Apart from its aromatic scent, lemongrass is known to provide numerous health benefits, such as:

• coping with cold, cough and fever;
• relieving insomnia and stress;
• detoxifying liver, pancreas, kidney, bladder and digestive tract;
• improving digestive system;
• improving blood circulation;
• coping with excessive fats in body;
• dealing with menstrual problems; and
• coping with acne and pimples

Don’t you think lemongrass is such a wondrous herb to be added to our diet?

Lemongrass is an ingredient I always want to try cooking for my family. But, to my disappointment, most of the recipes using lemongrass are spicy, hence not ideal for toddlers. When I chanced upon a Vietnamese lemongrass chicken recipe in Rasa Malaysia’s blog, I loved the simplicity of the recipe. It was easy-to-follow and did not require many ingredients. To make it a more kids-friendly version, I gave the recipe a tweak by substituting the curry powder with both turmeric powder and paprika. (Did I ever mention that turmeric powder is my favourite spice? It is another great spice that has many health benefits too. One example is curcumin, the active ingredient in turmeric, is known as an anti-inflammatory agent. If you want to learn more about the health benefits of turmeric, please refer to this link . )

When making the caramelized sugar, be sure to watch it closely. Once the sugar is dissolved and begins to darken, it will start to boil very quickly. Don’t panic if your caramelized sugar has hardened after cooling off. There is way to “rescue” it. You just have to reheat the pan slowly to re-liquify the caramelized sugar.

Even with my modified version, the recipe didn’t lose its shine. My family enjoyed it very much as it tasted fabulous!!! When I was stir-frying the dish, my son was so intrigued with the distinctive aroma of lemongrass that filled the kitchen. The lemongrass adds a wonderful fragrant and citrus flavour to the dish. The marinade chicken is richly flavoured by garlic and spices. The taste is also further enhanced by the perfect sweet and salty combination of fish sauce and caramel sauce. It’s really another recommended stir-fry dish that pairs well with steamed warm rice.

>>> Click on PAGE 2 BELOW for Lemongrass Chicken Recipe..…………………………

The Christmas spirit is in the air! Can you feel it? I certainly do. I always enjoy the joyful atmosphere of Christmas even though I don’t celebrate the occasion. Seeing Christmas decorations, listening to Christmas songs and eating Christmas cookies really put me in a jolly holiday mood. With this festive vibe cheering everywhere, it makes me (ie this home chef) feel like cooking less and join in the fun instead. So, what could be better than cooking a simple, hassle-free recipe? One such recipe is the easy-to-make honey balsamic chicken drumsticks.

All it takes is to soak the chicken drumsticks in a spicy-sweet marinade for 20 minutes and then put them into the oven to bake. Easy-peasy, right? Honey, soy sauce and balsamic vinegar complement each other perfectly. With grated ginger and crushed garlic, it packs these drumnettes with flavour as well as adds a lovely glaze and stickiness to them, making this dish really finger-lick’g good!! I regret for not making enough to fill my bosses’ stomaches. Next time, I will definitely double the amount of drumnettes.

One thing worth mentioning about this recipe is that the basting method used which makes the chicken drumsticks extra juicy and succulent. Basting is a technique of brushing, spooning or pouring liquids over food, usually meat and poultry, as it cooks. It will keep the food moist, add colour and flavour of the food you are cooking. You can do basting with any tool you may have in your kitchen ranging from a simple spoon to a baster.

If you still have no idea what to cook for this Christmas, perhaps you can give this fail-proof recipe a try. It’s a yummy finger food for your little ones. Serving it with oven-baked fries and some fresh greens will make it a complete and wholesome meal for the family!

Let’s meet again after Christmas! Wishing you and your family a HAPPY and HEALTHY Christmas!

>>> Click on PAGE 2 BELOW for Honey Balsamic Chicken Drumsticks recipe………………….

Congee or porridge (粥) is not only a staple food among the Chinese community but also one of the first few baby foods recommended for weaning. It is a versatile dish which can be easily prepared and served with added ingredients like fish, chicken, pork or veggies to enhance the flavour and increase its nutritional value. The texture and consistency of the congee is determined by three main factors which are the type of rice used, the rice-water ratio and the time spent in cooking.

My family prefers Cantonese-style porridge which has a smooth and silky texture. It normally requires 1 to 2 hours cooking time to achieve this consistency regardless of what cooking utensil is used. Therefore, I will never cook congee if I need to whip up a quick-fix meal. However, that was before I discovered a new method on how to produce congee with smooth and silky texture in just half an hour. In fact, the rice will turn into congee in merely 15 minutes!! There are no complicated steps involved in my recipe. It’s simple enough for everyone to replicate at home. All you need is to take note of the important pointers that I had listed in my recipe at PAGE 2 to ensure a bowl of silky smooth congee in a short time. Below are a few of them:

• Soak the rice and blend it into fine grain so it will cut down the cooking time by 2-3 times.
• Maintain the same boiling level throughout the entire cooking process to speed up the breaking up process for the rice .
• Use only short grain rice such as Japanese sushi rice as this variety will produce more starch to thicken the congee. Long grain rice such as Thai fragrant rice and Basmathi rice are less starchy and may not yield the same result.

This superfast congee recipe is just my quick version to whip up a Cantonese-style congee. Thus, it may not meet the expectation of those who are looking for a perfect Hong Kong style congee recipe that is served in five-star Chinese restaurant. But, if you have a sudden craving for congee or urgently need to feed your kid’s empty stomach in a very short time (where no other alternative is available), then this recipe is definitely the right solution for you. The suggested servings for this congee are chicken balls with shredded shitake mushrooms. You can find the recipe for chicken balls at PAGE 3.

Other reading reference:

• Cooking porridge by homemade chinese soup
• 太极米浆粥 (for Chinese readers)

>>> Click on PAGE 2 below for How to make superfast congee recipe with step by step photos…………..

>>> Click on PAGE 3 below for Chicken Balls recipe………………………..

The ease to manage and chew makes patties a kids-friendly food. That’s why most kids find food appealing when presented in the form of patties. Patties are suitable to be served as a light meal, during kid’s parties or even to be packed into a kid’s lunchbox. They are also great as picnic food since proper cutleries are not required for eating. I would recommend to include greens when preparing your homemade patties. Not only they come out tastier but also more nutritious for your kids as well. It’s also another fantastic trick to “sneak” veggies into your kid’s diet.

Corn-in-a-cob is among my favourite veggies that appears frequently on my grocery shopping list. It’s inexpensive and a versatile ingredient to be added for cooking. I love the extra natural sweetness and colour it brings to my dishes. Besides that, corn (or sweetcorns) is packed with wonderful nutrients like thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. It is also rich in beta-carotene (a good source of Vitamin A) to protect your child’s body from disease.

Corn is high on fiber so it is not an ideal first puree for babies whose digestive system is still immature. However, for toddlers and older kids,  it makes great finger food.

My hubby and son love eating patties and corn. So, one fine day when I was figuring how to cook my ear of corn, the thought of making patties suddenly popped up. With my personal concoction, I whipped up these chicken and corn patties. I combined minced chicken, corn and a chock-full of vegetable, added seasonings and bound them with egg and breadcrumb. Then I started to cook them batch by batch.  It just took me half an hour from start to finish. They are very easy-to-make, taste delicious and satisfying to eat! Even though it was my first attempt, I had already received rave review from both my hubby and son.

Minced chicken gives the patties a soft and easy-to-chew texture for your toddler’s little teeth. The fresh corns and water chestnut provide the natural sweetness and crunchiness. If served with some dipping sauce, these homemade patties will turn up as a great super fast treat for your kids.

Other patties you may try for your toddlers:
- Pan-fried patties
- Pan-fried prawn and minced meat patties
- Tofu and crabstick patties
- Salmon cakes
- Fish spinach patties
- Zucchini cakes
- Zucchini cakes – revisit

>>>>> Click on PAGE 2 BELOW for Chicken and Corn Patties recipe……….

Beside apples, oranges are the most common imported fruit that my mom usually used to buy for the family when I was a child. But, I disliked oranges then, as more often than not they weren’t sweet but rather sour. I thought I was the only one who had this bias against oranges until I discovered that my hubby also disliked oranges. Maybe, we might also have influenced our son who also didn’t show much interest eating this fruit. So much for parental influence! But, we knew that it’s a good source of vitamin C and need to change our mindset on oranges.

Luckily, I came to know an honest fruit seller at the nearby wet market. He would tell me if the oranges he was selling are sweet or otherwise. Not surprising, freshly cut orange has since become our number one choice as a thirst quencher. Our son, with parental influence and encouragement, has also learned to accept oranges as well. He can eat a few thinly sliced oranges without fuss, which is really a great improvement for him.

Now, getting back to this Middle Eastern inspired pilaf which I bookmarked from my son’s bi-monthly school magazine, I was intrigued by the use of orange zest and orange juice that give the dish a taste of “sunshine”. Infused with the scent of orange, the rice itself is so aromatic and flavourful. The black and golden raisins, as well as almond flakes used in the dish greatly compliment the basmathi rice. We love basmathi rice because of its fluffy and not starchy texture. All said, the combination of ingredients made the rice dish look so eye-pleasing and appetizing! Every time I cooked this orange pilaf, my husband and son would ask for an encore. In fact, I cooked it a couple of times during the recent June school holidays. My son enjoyed this rice dish so much that he didn’t mind to have it for lunch and dinner.

The recipe that you find in page 2 was modified to cater to my family’s taste buds. I substituted ground cinnamon with cinnamon stick, as well as reduced the quantity of cloves and cardamom pods used. I also didn’t crack the cardamom pods. By doing so, the smell and taste of these spices were not too overpowering and more kid-friendly. The addition of chicken meat and green peas made it a perfect one-dish meal for the family too. It can also be packed well into lunch boxes so your kids can have a delicious and healthy meal at school.

>>> Click on PAGE 2 BELOW for orange pilaf recipe ……………