Cheese Wafers

Was searching the web for some interesting breakfast and finger food that I can make for Baby FAN when I stumble upon this site which provided a lot of interesting and healthy food for kids, check it out, it's really cool...Weelicious

Tried making the Cheese wafers and it tasted really great, I was munching at it while putting it in the container, it has a crispy outer like a biscuit yet rather chewy and soft like wafer in the inside. Best of all it's so easy to make.

Cheese Wafers
(original recipe here)

Ingredients & Directions

• 150 grams of Cheddar Cheese
• 3 Tbsp Butter
• 1/2 Cup Flour plus additional for sprinkling
• 2 tbs of milk powder (optional, healthy extras that I added)
  
• 2 tbs of wheat germ (optional, healthy extras that I added)
  

1. Combine all the ingredients and form into a dough
2. Remove all the dough to a piece of parchment or waxed paper and shape into a thick flat circle. Cover with waxed paper and refrigerate for one hour or overnight.
3. Preheat oven to 400 degrees.
4. Open waxed paper and roll out dough on it into a 1/4 inch-thick piece.
5. Take small cookie cutters and cut out into shapes.
6. Place on a cookie sheet (preferably lined with a silpat or parchment paper) and bake for 12-15 minutes. Let cool on sheet for 2 minutes before removing.
7. Serve.

Easy Claypot Rice - without the claypot

Hubby wanted me to cook a one-dish meal for him, he got tire of eating 3 dish meal. So decided to try my hand at making claypot rice. Tried to combine the recipe from this 2 site: Lily's Wai Sek hong for the ingredients and seasoning and Rasa Malaysia for the instructions of cooking the rice without the claypot. Here's my finish product:

Claypot Rice

Ingredients

• 2 cups rice, washed and drained
• 2 cups chicken stock (I dissolve 1/4 cube of maggi chicken stock cube in 2 cup of water for the stock)
  
• 2 chicken drumsticks cut into pieces
  
• 5 Chinese mushrooms, soaked, cut into half
• 2 Chinese sausage, sliced
• 1 ½ cm thick salted fish, sliced thinly, fried till crispy (As I'm cooking for the kids, so tried to make it last salty for them by omitting the salted fish)
  
• 11/2 tbsp black soya sauce
• 1 tbsp olive oil
• 2 cup of chopped vegetables (I used Cai Xin)
  

Marinade for the chicken:

• 1 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp Chinese cooking wine
• 1 tsp of ginger juice (grated a knob of ginger and squeeze)
• 1 tbsp sesame oil
• ½ tsp pepper
• ½ tsp sugar
• ½ tbsp corn flour

Garnishing:

• Spring onion chopped

Directions

1. Chop the chicken drumsticks into pieces.
2. Add the chicken and mushrooms with the marinade and mix well. Marinate for an hour in the fridge.
3. Rinse and cook the rice with the chicken stock in the rice cooker.
4. At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms. Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
5. Deep fry the salted fish and set aside. (I omitted this step)
   
6. Add the chicken and chopped vegetables into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
7. Sprinkle salted fish (if adding), pour in the black soya sauce and olive oil and mix in to combine. Leave the rice cooker on “Stay Warm” for 15 - 20 mintues till rice is dry and fluffy.
8. Before serving, sprinkle with spring onions.
   

Quick Bread Stick

Another finger food recipe that I manage to find in my Super Baby Food book. Baby FAN seems to like it alot, she can eat 2 at a go, rest for a while then eat another one. I served this for her as afternoon snack yummy...even my mum says it tasted quite good.

Quick Bread Stick

Ingredients & Directions
(makes 16 sticks)

• 1 cup of Super Flour (which includes 2 tbs of baby formula milk powder, 1 tbs of wheatgerm and top up with unbleached flour)
• 1/2 cup oat
• 1/2 tsp baking powder
• a pinch of salt to taste
• some Italian herbs seasoning mix
  
• 1 beaten egg
• 4 tbs melted better or oil
• 1/4 cup water

1. Mix the dry ingredients and the wet ingredients separately.
   
2. Make a well in the dry ingredients and mix in the wet ingredients until you form a dough. Add water if the dough is too dry and add flour if the dough is too wet.
3. Keep dividing dough until you have 16 balls. Roll into sticks about 1/2 inch in diameter.
4. After shaping, wel them in a mixture of one beated egg mixed with 2 tbs water and roll them in sesame seeds or wheat germ.
5. Place on greased baking sheet and bake in pre-heated oven (about 180 deg celsius) for 20 minutes until crisp and golden browned.
6. Store in air-tight container.