Seasonings
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Chinese
Japanese
Western
Indian/ Western
Thai
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Click on the thumbnails for the name and link to the related recipe
Chinese
Japanese
Western
Indian/ Western
Thai
Hi, thanks for sharing the recipes. I have the problem to source for the Japanese Mirin and the miso. Search in Jusco supermarket hing and low also cannot find it 🙁
Sharon: Tks for trying out my recipes. Not all JJ supermarkets carry Japanese products. Besides JJ, you can try Cold Storage, Isetan and some Japanese specialty shops in the shopping malls. May I know where do u stay now and which JJ supermarket have you been? 😉
Hi, I asked the Jusco Bukit Raja in Klang, they said out of stock but will restock. So I just got my mirin :). One thing I want to ask, is the rice vinegar you stated in the seasoning muct be the japanese rice venegar? or we can use the chinese normal vinegar?
Sharon: Oh! That’s great! I have a friend staying in Klang too. If you still can’t find miso, do let me know. Usually Chinese rice vinegars are stronger than Japanese ones. Which recipe are you referring now?
I’m refering the “Japanese eggplants with sweet and sour sauce”….you didn’t mentioned wheteher Japanese or Chinese rice vinegar, so I just use the chinese type 🙂 Maybe next round will try to the Japanese rice vinegar.
Sharon: As the original recipe didn’t specify Japanese or Chinese, I used the Chinese rice wine vinegar when making this dish. Maybe I shall try the Japanese type like you too. 😉
Oh ya…forgot to tell you, I also got my miso already…but very big box oh…
Sharon: That’s great! Then you can try cod fish with miso paste or miso soup. Happy trying! 😉
HI May I check what is the brand of the shaoxing chinese wine you used? There are so many brands – confuse? And can you pls advise me what is purpose for using this wine? Can toddler or young children take good with this seasoning? And if i am not wrong, usually the portion used is quite small?
Celia: I’m using Bao Ting Shaoxing Rice Wine as it is available in my nearby supermarket. Like you, I’m also confused with so many brands. 🙂 This wine is commonly used in Chinese cooking such as stir-fry dishes. One of the recipes I use this wine is stir-fry udon with prawns (https://food-4tots.com/2009/10/21/stir-fry-udon-with-prawns/). The alcohol in this wine will evaporate after high heat of cooking. If you are not comfortable using it for your todder or young children, then it is fine to omit it as it may only has a slight effect on the overall taste.
HiHi sorry late reply 🙂 well noted. Thanks for advice. I will prob not get one then.
BTW I am trying to cook on my own for my family over weekend when not working – very green and still learning. Your blog helps me very much! 🙂 More questions : Do you have any advice on balance the dishes? Sometimes I realise i use the same seasonings for different dishes but end up same taste. And isn’t salt the same as soya sauce? I try to omit/reduce salt when i add light/ dark soya as kids are eating the same food, but often something is missing, sigh…
Celia: Practice makes perfect!! I’m sure you can do it too!! Thanks for your kind words. What do you mean by “balance the dishes”? Salt is not the same as soya sauce in term of taste and colour. As mentioned by Wikipedia, soya sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae along with water and salt. There are also many types of soya sauces used for cooking. Some are saltier than the others. I need to look at the recipe you had tried before I can troubleshoot your mistake. If you like, you can send the recipe to my email at foodfortots@yahoo.com and we can discuss more about it. 😉
Hi, I’m so happy to found your blog as I’m learning to cook for my 14mth son who rejects porridge and soft rice. Impressed by the details and pictures with very clear step by step recipes you have.
Questions I’ve, can I use chicken concentrated stock for past one yr old baby food like making mee suah soup? I tried yr steamed chicken recipe today using breast meat instead for my son. I steamed for 15mins on high heat and it turns out quite hard. Is it becos it is breast meat?
I dnt hv an oven, is there any easy steam cake recipes that I can make for my son?
Pls advise. Thank you so much.
Christina: Thanks for your wonderful compliment!!! If possible, make your own unsalted chicken stock. Yes, breast meat is always harder than whole legs (ie drumsticks). Cut the breast meat into small and thinner pieces, then steam them in 8-10 minutes. This will make the meat turn out softer. So sorry I don’t have any steamed cake recipe but you can try my steamed pumpkin muffins (https://food-4tots.com/2011/06/08/steamed-pumpkin-muffins/). Hope it helps! 😉
Hi there, thank you for yr prompt advise on the steam chicken. Will try it again.
Your steamed pumpkin muffin looks so delicious. Will sure try out. However, any idea if coconut milk is ok for 14mths old baby?
Can any metal bowl and a fork do the same job as a mixing bowl and hand whisk? I’m really so new to cooking, I don’t hv any baking tools also.
Can I replace castor sugar w rock sugar? What is cake flour and where do u bought yours?
Thank you for your advise.
Christina: If you want to know whether coconut milk is suitable for your baby, please read this article – http://www.homemade-baby-food-recipes.com/can-babies-eat-coconut.html. As mentioned by this link, the most prudent option is to seek advice from your doctor. As a general note, the recipes in this blog are recommended for kids aged 2.5 years old and above. So, for your case, please use them with extra care and make the necessary adjustment if needed. It’s ok to use metal bowl. But for fork, I haven’t tried it out myself so I’m not sure of the outcome. You can do your own experiment if you want. Alternatively, get one from the supermarket. The texture of castor sugar is different than rock sugar. You can use white sugar. Cake flour is a low protein flour. You can find it in the supermarket. Hope it helps! 🙂