Cream Corn & Melon Soup

Saw this recipe during one of the variety show where the host made cream corn soup and it looks really yummy.  So I decided to make my own version, to add some more nutrients to the soup, I added melon.  The soup turns out yummy and the kids actually likes it. Here's the recipes:

Cream Corn and Melon Soup

Ingredients & Directions

• 1 corn (cut into chunks)
• 1 carrot (cut into cubes)
• 1/2 canned of cream corn
• 1 chicken breast
• 300g lean pork
• 1 egg
• 1 piece of winter melon (Cut into small cubes)
• salt to taste

1. Scale chicken breast and pork.  Put both in a pot of water and bring to boil.
2. Add corn and cook for 30 minutes.
3. Add carrot and winter melon and cook for 15 minutes.
4. Add canned cream corn and cook for 5 to 10 minutes.
5. Switch off the fire and add beaten egg slowly, use your ladle to swirl around the pot as you add the egg.  Add salt to taste. Served Hot

Easy Crispy Noodle (Sheng Mian)

Baby FAN loves "Sheng Mian" (Crispy Noodle), so decided to create my own version of it for dinner.
The result, yum yum...they ate the noodle themselves without me having to force it down their throat. Yeh...a definite keeper for me.

Here's the recipe:
Crispy Noodle (Sheng Mian) - serves 4 (2 adult, 2 children)

Ingredients & Directions

• 2 Crispy Noodles (Fried Mian Sian, already cooked, can buy it at the market dry food stall)
• 2 cup of chicken stock or vegetable stock
• 1/2 cup of cream corn
• 2 chicken tigh (Deboned and cut into bite size)
• 1 broccoli (cut and chopped into bite size)
• 1 egg white
• 1 clove of garlic (chopped and dice)
• corn flour with water to make a thick sauce
• 1 tsp oil

1. Stir fry garlic with oil until fragrant, add in chicken tigh until brown.
2. Pour chicken stock and cook until chicken is 80% cooked.
3. Added broccoli and cream corn until broccoli is soft.
4. Add corn flour and water mixture to slightly thicken the sauce.
5. Switch off the heat and swirl in the egg white.
6. Pour sauce over the Crispy Noodles and served hot.

To add more protein to the dish I served the noodles with ready made fish fingers which I cut into bite size pieces for the kids.  Enjoy!

Oh, and I also included a bowl of cream of corn and melon soup (see my next post for the recipe) to go with the noodles...yum yum..

Prata Egg Rolls - a sinful but yummy breakfast

Saw this breakfast recipe from HappyHomeBaking and I thought I just have to try it.  So, I took out my frozen prata which was left in the fridge for I don't remember how long and decided to give this recipe a try.  The result, YUMMY....but my kids refuse to try it...sigh...guest I have to put more effort in the presentation next time.

Prata Egg Rolls

Ingredients & Directions

• Frozen Pratas
• Eggs
• Pork Floss
  

1. In a non-stick frying pan, lightly grease the pan and pan fry one frozen prata skin (do not thaw) on medium heat till golden brown. Remove and set aside. 
2. Heat up a little bit of oil in the pan and pour in a lightly beaten egg (add a pinch of salt). Immediately place the cooked prata over the egg (before the egg mixture starts to set).
3. When the egg is set, flip the prata over so that the egg-side is facing up. Turn off the heat. Sprinkle Pork Floss on top. Then with a spatula, roll up the prata, flatten the prata with the spatula as you roll. This will make a slightly flatten roll. For a "scroll-like' roll, roll it up with a pair of chopsticks.
   
4. Cut into bite size (or serve as a roll) and serve immediately.
   

Note: Pan fry this prata and egg combination one serving at a time. Do not pan fry several pratas in one go and let them sit waiting as they may turn soggy.