Apples are traditional remedies for diarrhea. But do you know that raw grated apples are used to treat constipation whereas stewed apples for diarrhea? No, not me. I was totally ignorance about this fact until last December when my son was hit by a stomach virus. When I read up on what food to offer for kids with diarrhea, I found out that we should avoid raw apples!! This is because they contain high fiber which may irritate the kid’s digestive tract. It is better if we cook or blend the apples first to take advantage of the pectin and other nutrients in them. In this case, applesauce should be offered as it is high in pectin, which helps to naturally firm very soft or liquid bowel movements. Applesauce is also one of the highly recommended foods for kids with diarrhea besides rice, bananas, toast, tea (herbal) and yogurt. (Source: Wisegeek)

Looking at my son’s loss of appetite for regular food after recovering from stomach flu, I decided to cook for him my own applesauce. Making homemade applesauce is not difficult at all. The applesauce recipe I featured today was adapted and modified from both Cook Like Your Grandmother and Simply Recipes . You can choose any type of apples you like. The amount of sugar should only be used as a guide. Feel free to adjust according to your personal preference. The  lemon juice and lemon strips are to enhance the flavor, and balance off the sweetness of the applesauce. Since sugar and lemon juice compliment each other, if you want to reduce the amount of sugar, you should correspondingly cut down on lemon juice too. Cinnamon stick is an optional ingredient, but it can certainly give the flavor of the applesauce a lift. If you don’t have it, you can substitute by adding a pinch of ground cinnamon at the end of the cooking process. I pureed my applesauce in a food processor to obtain a smooth texture. If you like chunky texture, then just lightly mash it with a potato smasher.

When I served the applesauce to my son as a dip for his toast, I was surprised to see him enjoying eating it, and finishing in no time. He even requested me to make more for his snack in future. Ever since then, applesauce has become a hit in my family. Applesauce can be used in a variety of ways, either as a side dish or dessert. Our favourite way now is to use it as jam spread. What is your favourite way of eating applesauce?

>>> Click on PAGE 2 BELOW for Homemade Applesauce 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………………………..

Recently, a close friend of mine asked me how I line a cake tin. As the saying goes, a picture is worth a million words. That gave me the idea of doing this tutorial post to share it with more people who are new in baking. These steps are neither new nor are any fancy tips, but just basic knowledge which I picked up from the cookbooks. So next time if you come across “grease the baking tin and line it with grease proof paper” in any recipes, you will know what to do.

Taking self-posing shots was real cool, but it was tiring too. First I had to set the self-timer on my camera and then quickly ran back to the table to pose for the shot. So this silly act was pretty comical. I looked like the Road Runner cartoon character rushing here and there, which caused me to perspire so much that my vision got blurred. I think I lost some calories as well. The good thing is I discovered the beauty of tripod and self-timer.

I hope you will enjoy reading this post even though it is not the usual recipe post in my food blog. For my faithful readers, please bear with me for this tutorial post. I will share with you more food recipes in my upcoming posts.

Updated on 22 May 2010:
If you bake your cake in any cupcake mould, muffin mould or pudding mould which does not require lining, then you can grease the mould, sieve flour on top and then dust off any excess flour. This will help you to turn the cake out easily after baking. (Tip provided by Chef Sam).

(A) HOW TO LINE A ROUND CAKE TIN

(B) HOW TO LINE A SQUARE CAKE TIN

>>> Click on PAGE 2 BELOW for detailed step by step instructions on how to line a round cake tin….

>>> Click on PAGE 3 BELOW for detailed step by step instructions on how to line a square cake tin…..

I love eating all kinds of tree nuts. Once I start munching them, I can never put a stop to it. Yes, I can go nuts on nuts! So too is my hubby. We are “NUTTY” people!

During festive seasons, we see wide selection of processed nuts at the supermarkets. We will be spoilt by choices. For the premium brands, the prices are not cheap as well. Because of that, we only consumed them sparingly and selectively.

Recently I chanced upon a great recipe on how to roast cashew nuts in a newspaper. The steps are super-duper straight-forward except that it takes an hour to roast the nuts. One must also keep an eye on the nuts to avoid over-roasting. Since then, we got to enjoy this healthy snack, by the kilos with huge savings. A kg of high quality cashew nuts only cost S$16. With the approaching Christmas and Chinese New Year, these DIY roasted nuts are ideal for serving to family and friends. Don’t you agree?

There is, however, a note of caution. Tree nuts (walnuts, almonds, pecan, pistachio, Brazil nuts, hazelnuts and cashews) and peanuts (legume) may pose allergy and choking hazard to baby and toddlers. Last December, my 4-year old son had developed an asthmatic cough after consuming some grounded peanuts. Although he has fully recovered, we were advised by a pediatrician that he should avoid peanuts until he is older. So parents, remember to consult your pediatrician before introducing any kind of food that may pose risk of allergy to your kids, more so if your family has history of nuts allergy or other food allergies. (for further reading, please click here.)

Below is some useful information about cashew nuts I found from internet that I would like to share with you:

Health benefits of eating cashew nuts:

1. Cashew nuts are cholesterol-free and rich in heart-protective monounsaturated fats. Because of this, they help support healthy levels of low good (HDL) cholesterol. With 37.7 % of the daily recommended value of monounsaturated fats, cashew nuts can reduce triglyceride levels in diabetics, protecting them from further complications.
2. Cashew is a great antioxidant. With it high copper content, cashew nuts helps the body utilize iron, eliminate free radicals, develop bone and connective tissue, and produce the skin and hair pigment melanin. Copper is vital in energy production and antioxidant defenses, producing greater flexibility in blood vessels, bones and joints.
3. Cashew nuts’ high magnesium content helps to protect against high blood pressure, lower risk of heart disease and promote normal sleep patterns in menopausal woman. Magnesium also works with calcium to support healthy muscles and bones in the human body.
4. Cashew nuts, like other nuts, have been associated with a reduced risk of gallstone diseases.
5. Cashew nuts have a high energy density and high amount of dietary fiber, both which have been attributed to a beneficial effect on weight management, but only when eaten in moderation.
6. Cashew nuts helps to maintain healthy gum and teeth.
7. Cashew nuts are considered to be a “low-fat nut” as compared to other tree nuts such as almonds, walnuts, peanuts and pecan. They are also a good source of oleic acid, the same fatty acid that makes olive oil so heart healthy.

 
Type of cashew nuts:

• The Brazilian cashew is the largest, softest and whitest cashew. Some find them sweeter or richer in taste.
• Cashews from India are smaller and crispier. They can be either sweet or bland. They are more ivory in color. Do you know that India is the largest producer and exporter of cashew kernels in the world?
• Vietnam cashew pieces are extremely sweet. Those nuts shown in this posting are the produce of Vietnam.

 
How to select:

• Whether purchasing cashews in bulk or in a packaged container, make sure that there is no evidence of moisture or damage by insects and that they are not shriveled.

 
Storage tips:

• Due to their high content of oleic acid, cashew nuts are more stable at room temperature. Hence, they should be stored in a tightly sealed container in the refrigerator, where they will keep for about six months, or in the freezer, where they will keep for about one year.

How much cashew nut to eat:

• Eat 18 medium cashew nuts in one serving (30 grams). Don’t eat more than 3 servings per week. If you need to gain weight, then you can add 2 more servings to your weekly intake. Always ensure that you are replacing other dietary fats. By simply adding the cashew nuts to your diet, you will add extra calories to your diet.

How to maximise the benefits of cashew nuts:

• Avoid salted, oil-roasted cashew nuts to reduce sodium and added fats in the diet. Choose the plain variety and roast them yourself (without adding oil) by following the instructions in my post. For a bit of variety, add cashew nuts to your favourite stir-fry recipe.

Source:

- Organic cashew nuts
- Cashew.in – The Cashew Nut WWW Database
- Health 24 – Nuts
- Healthy Benefits of Cashew Nuts
- WHFoods: Cashews

>> Click on page 2 below for step-by-step instructions on how to roast cashew nuts………..

I have been baking muffins for couple of months. Throughout this trial and error period, I learnt 2 important tips in making muffins which I like to share with you in this post. For those who are first timer at making muffins or those whose muffins are still turning out to be less than (or like mine initially, far from) perfect, the following tips will definitely come in handy in your next attempt.

A) MAKE-UP OR MIXING METHODS FOR MUFFINS 

There are 2 methods in making muffins – THE MUFFIN METHOD and THE CREAMING METHOD. There is no wrong or right answer in choosing either method. It depends on how much time you have, and what kind of texture you prefer for your muffins.

Here’s how the two methods differ:

THE MUFFIN METHOD:

• Mix the wet and dry ingredients separately, then stir them together until just combined (not lumpy free – so that the gluten in the flour will not be developed).
• You do not need an electric mixer. A spatula will do a better job.
• This method is quick and easy.
• Advantage: Both dry and wet ingredients can be prepared the night before. You can store the wet ingredients in the refrigerator and have them mixed with the dry ingredients in the morning. This will save you time on a busy morning and also get to enjoy fresh.

THE CREAMING METHOD:

• Cream the butter and sugar until light (preferablyusing an electric mixer) and then add in the other ingredients. The objective is to drive the sharp sugar crystals through the butter creating tiny voids of air in the mixture. This will help the muffin to rise.
• Advantage: sugar and fat are well-dispersed in the batter and the entrained air tends to make for a light, fine crumb in the muffins.

(Source:Make-up or mixing methods for muffins by The Prepared Pantry)

B) HOW TO MAKE HIGH-DOMED MUFFINS

If you want to make your muffin’s top peaks, here are some simple guidelines to follow:

1. Measure the leavening properly- 1 tsp baking powder per 100g flour or ¼ tsp baking soda per 100g flour (+ sufficient acidity from a sour ingredient to react with it). I think if you follow closely the recipe, it will not be an issue.
2. Make sure dry ingredients are well mixed and the final batter is lightly mixed. The batter should be thick, “spoonable” not “pourable”
3. Fill the cups almost to the brim (90%). I had followed this tip but my muffins overflew before setting. So I filled them up until 80% and they turned out just fine.
4. Start off the oven hot – This sets the top crust quickly which allows the batter underneath to stay liquid, build up pressure and eventually burst up like a volcano. Typically, muffins are baked at 190°c – 200°c. But you can preheat the oven to 220 °c and then turn it down to the right temperature (200°c ) after putting your muffins in. I think this is the most critical point to take note.

(Source: Ask The Foodie column by Chris Tan (The Sunday Times) and “The Secrets of the Dome” by The Prepared Pantry)

The muffin method is highly recommended if you want to teach your kids (including your husband) to learn how to bake. But today I am sharing a blueberry muffin recipe using the creaming method instead in this post. Why? The reason is simple. This recipe which adapted from my cookbook calls for smaller amount of ingredients (of course, you can double it if you want to bake more) and also comes with step-by-step illustrations.

This recipe was tried and tested by me for many times. So far, they had never disappointed me.I love the soft and moist texture of the muffins produced by this method,  just like a mini butter cake but a lighter version. These muffins taste really delicious and not too sweet for my taste buds.  Now they are a great hit in my family!

I made a mistake of mixing the blueberries into the batter and covered the top of the muffin mould with a little bit of batter to hide the blueberries as I thought it would yield a nicer looking muffins. But the cooked muffins proved me wrong. By right, I should follow the tip mentioned in note (1). Now I regret so much looking at my muffins as the blueberries were all hidden in the muffins. Well, I will try to improve the outlook of my muffins in my next attempt.

>> Click on PAGE 2 BELOW  for blueberry muffin recipe……….

I came to know from my schoolmate, BT that her mother is good at making homemade steamed buns (pao), be it with char-siew (barbecue pork), lotus paste or sweet potato stuffing. Her 4-years old son likes them a lot. When I expressed my eagerness to learn from her mother, she had immediately obliged to my request and arranged a bun making session for me with her mom when I was back home in Penang recently.

On that day, her mother demonstrated to me how to make the steamed char siew and sweet potato buns. Both buns were made from the same dough. I only documented the latter for sharing as I found that it is easier to learn for novice like me. As it turned out, the buns were very soft and fluffy, and best eaten when they were just fresh out from the steamer.

Here, I like to express my special thank to BT for this special arrangement and also my deep appreciation to her mother for letting me learn her secret steam buns recipes, and allowing me to “invade” her kitchen.

Did you notice that all the steamed buns shown in this post are of uneven shapes? They were done by me.  Her mother was kind enough to let me try my hands in shaping these buns. She said taste is more important than shape, and I passed her test! LOL!

>> Click on page 2 below for Steamed Sweet Potato Buns recipe………………..

From the day I got “promoted” to be the family’s “chief chef” (as mother-in-law was no longer staying with us), I have been calling my mother more often than before to consult her on cooking-related matters. I felt so fortunte that she provided me with a 24/7 phone support service. Thanks a lot, mom!

Nowadays, we love to exchange ideas and tips on how to improve our cooking skills. On one occasion, she asked me what is the best way to remove tofu from the box. And, I happily shared with her a technique which I came to regard as the perfect technique. Subsequently, I was surprised to find out that my technique didn’t actually work for her.

When I was back in Penang for holiday last December, she told me that she had found an even better technique. At first, I was quite skeptical about it. But, after watching her demo and trying it out on my own, I was totally convinced that her method is indeed simple and 100% fail proof. Even my hubby scored 100 marks on his first attempt!
Now, let me share with you my mother’s “5 simple steps to remove the whole tofu perfectly from the box”. Below is the demo done by my hubby. Try it out to see whether it works on you. If you have better tricks, do share with me!

Step 1: Trim off the edges of the box with a pair of scissors. Peel away the plastic paper.

Step 2: Make a small incision at the side between the tofu and the wall of the box. Let slow running water sip into the incision. Repeat this step for each side. With sufficient water, the tofu will float up by itself.

Step 3: Cover the box with a plate, tray or anything with a flat surface.

Step 4: Flip it over.

Step 5: Now you can remove the box easily and get the “perfect-looking” tofu for your cooking!

Out of all the cooking methods, deep-frying is the least preferred cooking method for me. Why? Besides health reasons, I want to minimize my cleaning job. But this doesn’t mean I am totally rejecting deep-frying food. I don’t mind to eat it once in a while if it is done by others. Hehehe!

This fried shallot is the only deep-frying dish in my entire recipes. I made it on a weekly basis as I need the flavoured shallot oil for tossing my blanching vegetables. It also added extra flavour to some dishes in my cooking ie steamed silky eggs and steamed minced meat. The method I used is simple, not messy and still can produce crispy golden brown shallots to be used in my cooking. The key point is TIMING!

Ingredients:
Shallots (peel and slice) – But don’t slice it too thin as it will turn to dark brown easily
Oil (I use extra light olive oil that is suitable for deep-frying)
1 long wooden chopstick (used for cooking)

Methods:
1) Heat up a small sauce pan. Make sure it is dry. Otherwise water and oil will create a “symphony” in the kitchen.
2) Pour oil inside and let the oil heat up first. The amount of oil used depends on your own requirement but do not exceed half of the sauce pan. It provides some rooms if the oil splashes.
3) When oil is hot (not steaming hot), put your shallots in. Deep-frying under medium heat (adjust the heat if needed)
4) Start stirring occasionally using the chopstick. This is the most crucial time that you need 100% undivided attention to monitor the shallots. It may take a while for the shallots to change colour (approx 10-15 mins – depending on the amount of oil and shallots you use)
5) Once the shallots start to change colour, turn off the heat immediately. The heated oil will continue to fry the shallot. Stir occasionally until it reaches the desired colour (light or darker brown – up to your own preference). Refer to pic below.
6) Drain the fried shallots using a strainer. Keep the oil aside and let it cool down.
7) Pour the fried shallots on a kitchen towel to absorb the oil. When it is cool, store it in an air-tight container. Try to consume it within a week. I personally do not keep the fried shallots separately. When the oil is cool, I will pour the fried shallots back into the oil and keep them together in a small ceramic container (refer to pic below).

Tip: You may also add a pinch of salt as suggested by this mommy. (I personally have not tried this method.)

You may use fried shallots in the following recommended recipes:
a) blanching vegetables (broccoli)
b) yam rice
c) steamed silky eggs
d) steamed minced meat with mixed vegetables
e) steamed mashed beancurd and fish paste 老少平安

I always love to admire those beautiful sushi rolls posted by other food bloggers but have never attempt to make it myself. Until recently, when my son started to crave for Japanese food especially sushi, I decided to give it a try. It took me quite a while to learn the “theory” before proceeding to the “practical”. As compared to baking, the risk of “disaster” is definitely lesser. No matter what disaster you face, you will still manage to “salvage” all the ingredients.

For this posting, instead of writing in details, I am going to share with you all the relevant links I had used before so that you will not miss any great tips from the original source. Below is a simple guide for you to go through these links.

“What is your favourite vegetable?” “BROCCOLI!!”
That’s the immediate response I always get from my son. The strange thing is he enjoys eating broccoli using his fingers. Maybe it is really a “finger lickin’ good” vegetable!

When I first started to make my own baby food, I read about broccoli is one of the high-nitrate vegetables (besides beets, cabbage, carrots, celery, spinach etc) which should not be fed to babies in large quantities. The naturally occurring nitrates in these vegetables can change to nitrites, which bind iron in the blood and make it difficult to carry oxygen. This can make breathing become difficult and the skin to turn blue. As a health freak mommy, I prefer to boil/ blanch broccoli to remove this potentially harmful nitrates. Since then, it has become a personal preference in my cooking. Besides broccoli, I also boil/ blanch other green leafy vegetables because it is the simplest, easiest, fastest, healthiest and tastiest way as compared to other cooking methods. As long as my family doesn’t file a “complain”, I will try to keep my cooking as simple as possible.