Thanks to everyone for your heartfelt sweet words and kind concerns about my troubling right elbow. I promise more yummy posts to reward you after my full recovery. But meanwhile, I shouldn’t keep you waiting with an empty stomach, right? So, what’s up for lunch? I got some rather “sinful” fries ready for you today. Wanna try?

Potato is always kids’ “best friend” and among adults as well. It’s also one of the first few recommended baby foods during the early stage of weaning. So don’t be surprised if babies know how to utter “potato” first before “papa” or “mama”. Hahaha! Just kidding!  

Potato is so versatile in cooking that you can surely find a potato dish to placate your palate without much problem, even the pickiest eater. That’s the magic of potato! Although potato ia full of carbohydrates and calories, it is not totally bad for health. It does have plenty of healthy benefits if you opt for a healthy cooking option and eat it in moderation.

I have been experimenting oven baked potatoes using various recipes. It turned out that this featured recipe was given the highest rating by my two “bosses”. The original recipe has been modified to suit my family’s liking, like I didn’t add in minced garlic to toss and excluded the usage of cornstarch. This was because burnt garlic during baking gave the potato a bitter taste, while cornstarch a floury taste.

These seasoned fries are so flavourful! The garlic smell is not too overpowering (even with garlic infused oil and garlic powder) and blends so well with mild paprika powder and fresh ground black pepper. Leaving the potato skin intact gives these fries a crispy outer layer while the interior remains soft when done. When I first handed a piece to my son to try out , I was a bit worried that he would reject it as he generally dislikes food spiced with black pepper. Besides that, it’s my first attempt to include paprika in my cooking. Surprisingly, he gobbled it up immediately and kept requesting for more as the temptation for these “golden babies” was just too irresistible! (In actual fact, I ate more as I was addicted to these fries too! LOL!)

I love making these oven baked fries as I hate seeing oil splattering in my kitchen. Apart from that, they are incredibly easy to make! Don’t expect these baked fries to be a 100% substitute for the real French fries. But it’s definitely a healthier choice for those potato lovers who want to avoid deep-frying fries.

If you have to deal with picky eater who is a fan of potato, then you got to make this little treat once in a while to let him/her have a good impression about you, and from thereon slowly gain his/her acceptance to any new healthy food you want to introduce in future. This trick always works for me! Why not give it a try!

>>> Click on PAGE 2 BELOW for OVEN BAKED FRIES RECIPE…………………………….

Have you heard of Konnyaku?

Konnyaku (蒟蒻) is also known as “konjac, konjaku, devil’s tongue, voodoo lily, snake palm, or elephant yam”. (Can anyone tell why so many eerie nicknames? ). It is a natural food made from a type of mountain potato mixed with calcium hydroxide or calcium oxide extracted from eggshells.

It is a traditional Japanese health food and has been consumed for over 2000 years. It appears in many dishes in Japanese cuisine such as oden, sukiyaki and sashimi. Besides that, it is also widely used as a substitute for gelatin in making jelly dessert.

Konnyaku has no fat, low in calories and rich in dietary fiber. Hence, it can bring us many excellent health benefits as below:
a)      normalize cholesterol level.
b)      control sugar level in blood for diabetes.
c)      prevent high blood pressure.
d)      clean toxin in the intestines and prevent intestinal cancer
e)      ideal for weight control as it expands in the digestive system and gives the feeling that the stomach is full.

Apart from its nutritional value, Konnyaku jelly yields a firmer and springier texture compared to normal jelly. Because of these two signature qualities, it caught on fast to become a popular household choice for healthy snack after it was first introduced to Singapore and Malaysia about one decade ago.

You can find Konnyaku jelly moulds of different types and shapes as shown in the photo below. As for preparing Konnyaku deserts, it’s idiot proof. You only need to follow the simple manufacturer’s instruction on the packaging of the Konnyaku powder, and adding on fresh or canned fruits of your own liking.  Properly supervised, even a kid can do it!

However, parents and caretakers should be aware that jelly products containing Konnyaku may pose choking hazards as it is extremely difficult to remove if it gets stuck down the throat. Thus, it is not suitable to serve children below 4 years old and the elderly. Even for older kids and adults alike, to prevent getting choked unnecessarily, it is recommended that the jelly be first cut or bite into smaller pieces and chewed properly before swallowing.  

I like to share this jelly desert recipe with you because it uses Konnyaku, a not-to-be missed super food. This recipe is also made mostly of fruits juice and fresh fruits. I only used a little bit of sugar for this recipe to suit my personal palate. You can adjust the amount according to your preference. It is also not necessarily to use any special Konnyaku jelly moulds to make these jellies. However, they are great for presenting attractive and cute looking jellies to your kids.

This homemade jelly may not be one of the healthiest snacks, but it is definitely a healthier version compared to those bought off the shelf in the store that comes with preservative and colouring additives. I bet this delicious jelly, when served chilled, would be a cool treat that can surely cheer your little ones up during this hot weather.

Suggested reading references for Konnyaku:
- http://www.shakespeare-w.com/english/konnyaku/whatis.html
- http://www.konnyaku.com/e_data/konnyaku.html

Konnyaku jelly cooking video clip by Phoon Huat:
- http://www.phoonhuat.com/special.htm

>>> Click on PAGE 2 BELOW for Konnyaku jelly recipe………………………

Ever tried cooking a particular vegetable that your kid showed little or no interest in eating? If you did, would you give up after a few attempts? Then I urge you not to be discouraged as there is always a good chance of changing your little ones’ mind. You just have to be a bit creative in playing around with your cooking method and food presentation. That’s my little secret in tackling my son’s fussiness over certain vegetable that he dislikes initially.

By learning to cook a variety of non-Chinese cuisines, it opens up more cooking options to me. Take the example of eggplant (aubergine). When I first started cooking it using the common Chinese stir-fry method, my son only took a few bites. Then I discovered another method using Japanese seasoning. This time, he ate slightly more but didn’t give me that enthusiastic “Mommy, I want more!” look.

When I saw this Greek-inspired casserole dish (Moussaka) from Mitong’s blog (小小米桶的写食厨房), I felt confident that it was going to get my son’s taste buds excited as he never seem to ever get bored with bolognese sauce and cheese. The recipe shared a similarity to lasagna. The difference is layers of eggplants is used instead of layers of lasagna sheets. The dish is totally delicious and paired so well with pasta. You should see the speed in which my hubby and son walloped up the dish and pasta. By the time I finished my shooting, they had already cleaned up their plates. Yeah, we loved it very much. It was really a very satifying meal for my family. It looks like from hereon I will have no trouble clearing the eggplants in my fridge.

At first glance, the recipe looks complicated with its long list of steps. But, it’s a very versatile recipe. So, don’t be taken a back by it. It is actually very simple and involves only 3 basic steps: prepare ingredients (eggplants, sauce and cheese), assembly them in a casserole and bake. Get your little ones to help in the assembly process as it’s really fun and enjoyable!

This recipe guarantees zero leftover. The bolognese sauce is great for pasta dish. You can freeze any excess for later use. As for the eggplant and shredded cheese, you can turn them into a super easy side dish which is another hit in my family.

So next time if you have a little picky eater for eggplants at home, try this “never-fail” eggplant recipe. The result is definitely very rewarding. I bet your family will love it too.

>>>> Click on page 2 for recipe and step by step photo for baked eggplants with bolognese sauce….

>>>> Click on page 3 for recipe and step by step photo on how to make bolognese sauce…………..

How many of you would think that good nutrition starts with a good nutritious breakfast? Definitely not me when I was staying on my own. I didn’t really put much effort to make sure I have a good breakfast. It was either getting a hefty breakfast or skipping one altogether. Back then, breakfast to me is the least important meal of the day. That was then. Ever since I became a mother and done a bit of research on child’s nutrition, I started appreciating the benefit of getting into the habit of eating a healthy and nutritious breakfast. It’s not just any breakfast it has to be a healthy and nutritious one. Nowadays I make sure my family gets a nutritious breakfast to start the day.

Like many of you, I have problem getting up early to prepare an elaborate breakfast, especially when I am still semi-conscious and my “engine” hasn’t warmed up yet. Thus, I only choose those healthy breakfast recipes that are quick and easy to prepare and still allow me ample time to enjoy the breakfast with my family. One of them is this strawberry crunch /strawberry yogurt parfait, which I will now share with you.

Photo taken by my hubby. Do you like it?

This strawberry crunch is not only super-healthy but also super-easy to make. It has the combination of nutritious ingredients such as yoghurt, fresh fruit, honey, oats and nuts, all of which are perfect selections for breakfast. Here are some healthy facts about this recipe:

• Yoghurt is a low-fat source of protein and calcium. It contains good bacteria that is good for your digestive system;
• Strawberries and orange juice are rich in vitamin C. Both are antioxidant rich fruit;
• Besides adding natural sweetness, honey is a healthy alternative to super-refined sugar.
• As for the toasted oats and seeds, it boosts the nutrient contents as well as provides a crunchy layer for this breakfast treat.

If you want to speed up your preparation in the morning, you can toast the oats and nuts over-night and store them in the fridge. Then you only need to assembly all the required ingredients during breakfast. Tada! The eye-pleasing strawberry crunch will be ready in seconds! Does this parfait look impressive enough to “wake you up”?

For a tasty twist, try swapping strawberries with any choice of your favourite fresh fruit such as kiwi fruit, bananas, mangoes, blueberries and peaches, or even a mixed combination of them. Do you know that you can also make some healthy snack bars by tweaking this recipe as what I did in my earlier post?

Strawberries from Korea. Aren’t they pretty?

On a separate note here, on 1st May 2010, Foodbuzz had launched a new section called Healthbuzz which features and promotes various health and nutrition-related content from across the community of Featured Publishers. This Health section has been sub-divided into 4 categories: diet and nutrition, fitness, recipes and specialty diet. I feel so excited that my application to become a Healthbuzz Contributing Editor has been accepted. For parents and caretakers, don’t miss out this May feature highlighting children’s health and nutrition. Hop over and check it out now!

>>> Click on PAGE 2 BELOW for strawberry crunch recipe and step-by-step photos………………

Butter cake is the first cake I learnt to bake during my high school years. It was also the easiest and fastest cake to bake that I know of at that time. I still remember that I would wait till my mother took her afternoon nap to do the baking as it was the best time to “invade” her kitchen. By the time she woke up, there would be no traces of mess I created and the cake was already inside the oven. . From what I can recall, none of the butter cakes I baked came close to my expectation. Somehow, somewhere, something would surely go wrong. Nevertheless, I still love baking this cake over and over again whenever I had the urge to do baking. Maybe it was the baking process that I enjoyed the most. Since I left home (for both studies and work), I had no opportunity to bake this butter cake anymore.

A couple of years ago, I came to know that my mother-in-law was a big fan for butter cake. I promised myself that I would bake one for her if I got an oven and the right baking utensils. Time passed and nothing was done. Promise still remains a promise. During her recent stay with us last month, I made good my promise and baked this cake for her. It may not be the best butter cake in town, but she loved it so much. Now I can happily strike off this long outstanding item from my to-bake list.

This recipe was adapted from Agnes Chan’s cookbook  (蓝赛珍，轻轻松松学烘焙）which provides photos showing detailed step-by-step procedures in baking this cake. I find it very helpful as it makes my baking much more easier. However, in my first attempt, although the texture was soft, the cake turned out to be a little bit dry. As for its taste, it came out slightly plain as I used unsalted butter and omitted the salt during the process. As what I read from the internet, self-raising flour contained salt. So I suspected the shortage of salt could be the main cause of these two problems.

On my second attempt, I added a bit of salt and reduced the amount of flour used. I also paid extra attention to the mixing and baking process. This time the end product turned out to be very soft and moist. It also got the buttery smell, and yet did not give one a heavy feeling when eaten. However, it tasted slightly sweeter to my liking. What completely surprised me was the feedback I got from my friend whom I gave half of my loaf, as I did in my first attempt. She told me that both her daughters finished the cake in split seconds leaving only one slice for her to taste. Although the cake done in second attempt was sweeter, they found the taste as simply fantastic and suited their taste buds as well. Besides them, my family also enjoyed eating this cake. But I will not consider it as “The Ultimate” butter cake. (Am I setting the bar for my expectation far too high? ). It doesn’t matter anyway as it is still the “best” recipe I had tried and tested so far, and much better compared to the ones I had baked during my high school days.

Well, I shall leave it to you to be the judge of this recipe. Meanwhile, I will continue to “fine tune” it to get closer to my expectation of “The Ultimate” butter cake. So, what’s your favourite butter cake recipe? Please share with me! I love to hear from you.

To all the mothers (including myself) and mother-to-be out there, HAPPY MOTHER’S DAY!

>>>> Click on PAGE 2 BELOW for Basic Butter Cake recipe and step-by-step photos…………………..

Lately I have tried out many recipes from Annabel Karmel^N1 Family Cookbook magazines (spring and summer editions) in my cooking. I love its wide selection of kid-friendly recipes which are both simple to follow and wholesome. Also, the required ingredients and seasonings are quite basic and easily found in the supermarkets. Besides that, the recipes include many fun and healthy ideas suitable for all ages from babies to adults. From the photos, they look very appetizing!! So far, her recipes haven’t disappointed me. The dishes turned out to be very tasty. More importantly, my family loves them. This led me to bookmark more and more recipes from these two magazines.

If you are interested in Annabel Karmel’s homemade recipes, you can find a number of them in my previous posts such as teriyaki salmon in a parcel, caramel popcorn and power-packed oat bars. Or, you can visit her official website.

N1 Annabel Karmel is an author of books on nutrition and cooking for babies, children and families.

This chicken pie with cheesy mash topping is one recipe from Annabel Karmel Family Cookbook magazine that I tried and found to be Awfully Delicious! My husband thinks that it will be even better if it is served with some gravy to compliment the mashed potatoes which can get a bit dry without it.

I had modified some ingredients and steps in this recipe for the convenience of parents or caregivers who seldom cook Western food. For ingredients, I had substituted leek with celery and opted for dried parsley instead of fresh parsley. Of course, you are free to follow the original recipe if you can find leek and fresh parsley. I find that these substitutions have not affected much the taste of the final dish. As for cooking the chicken breast, I used the boiling method instead of the oven to poach it. This method will suit those who are lazy to use oven (just like me, hehehe!). I included both the original and modified recipes for your reference.

There is only one reservation I have on this recipe. It’s not really a wholesome dish for your toddlers as it uses lots of high calories ingredients such as cheese, butter and milk. But if it is just eaten moderately on an occasional basis, then it will certainly be a great one-dish meal for your family. I’m sure it will put smiles on your toddlers especially your fussy eaters when they see this comforting dish on the dinner table. For those who are bored with Asian food, try this one out for a change!

>>>> Click on PAGE 2 BELOW for Chicken Pie with Cheesy Mash Topping recipe and more photos…………….

My hubby and I share one common interest. We both love food, especially dessert. Both of us get very excited when it comes to chatting about dessert. We used to be die-hard fans for desserts before our son came into the picture. Thereafter, our eating habits changed to a more health-conscious regime, as well as eating everything in moderation. That’s why I prefer to bake bread over cakes or making sweet desserts for my family. It’s only occaionally that I made desserts to satisfy our craving. Even then, it’s only in a small batch so as to refrain my family from over-eating. 





As one of the great British puddings, crumble originated in Britain during World War II. When my hubby first requested that I try making  fruit crumble, I dismissed it as another sweet dessert. It was only later that I changed my mind after seeing an oaty fruit crumble recipe in my favourite cookbook (Children’s healthy and fun cookbook – one of the cookbooks I used frequently because of its interesting yet healthy recipes). Apart from using fresh fruits, the recipe gives this traditional dish a healthy twist by adding oats and seeds to the topping. It is really a dessert that you should not miss. Not only is it easy to make, it also tastes so good that it’s very hard to stop once you start eating. My son who loves apple and blueberry very much gave this dessert TWO thumbs-up!!




You can try to mix and match other different varieties of seasonal fruits such as strawberries, nectarines, peaches, plums, blackberries or pears. It is an ideal recipe for those who need a quick dessert to serve their visiting guests or a large group during party time. Just adjust the amount accordingly to suit your requirement. If you don’t mind the extra “sinfulness”, top it with a scoop of vanilla ice-cream. It’s heavenly!! Bet you will come back for more!

>>> Click on PAGE 2 BELOW for recipe and more photos………………………….