Singapore food blogger mums share their best kid-approved recipes

Every parent wants to feed their kids nutritious and healthy meals, but who has the time to cook the way Grandma did? These busy parents, who are food bloggers, share their quick recipes that your children will lap up.

The recipes are from Tasted & Approved: A Quick & Easy Cookbook for Busy Parents by Busy Parents, published by Marshall Cavendish. Try them this week!

Homemade Chicken Sausage

Serves 3 to 4

By Oh Bee Bee of www.instagram.com/honeybeesweets.sg

Ingredients

• 500g chicken breast, sliced into smaller pieces
• 10g ginger, peeled and sliced
• 10g garlic, peeled and sliced
• 1 tbsp sesame oil
• 30g olive oil
• 1 tsp salt
• 1 tsp sugar
• ½ tsp white ground pepper
• ½ tsp black ground pepper
• 2 tsp chicken powder
• 2 tbsp corn flour
• 1 large egg
• 50g silken tofu
• 1½ tbsp curry powder (optional)

Method

1. Place all ingredients in a blender. Process everything together into a smooth paste.
2. Divide mixture into 4 to 5 portions. Wrap each portion tightly with plastic wrap and shape into a cylinder. Tie both ends into a knot.
3. Wrap with another layer of aluminium foil and fold both ends tightly to seal.
4. Place wrapped chicken sausages in a large pan filled with simmering water. Steam for 12 to 15 minutes.
5. Remove from pan and let cool completely before unwrapping both foil and plastic wrap.
6. Serve as desired.

Huai Shan Multigrain Rice

Serves 3 to 4

By Cheryl Lai from www.bakingtaitai.com

Ingredients

• 40g dried shrimps, soaked in water until soft
• 8 dried Chinese mushrooms, soaked in water until soft
• Oil for frying
• 4 cloves garlic, peeled and finely chopped
• 500g minced pork
• 160g short-grain rice, rinsed
• 130g multigrain rice, rinsed
• 200g fresh huai shan (wild yam), peeled and cut into small pieces
• Seasoning
• 1 tbsp light soya sauce
• 1 tbsp dark soya sauce
• 1 tsp sesame oil
• A pinch of ground white pepper

Method

1. Drain shrimp. Pat dry with a paper towel. Reserve liquid from soaking shrimp.
2. Drain Chinese mushrooms. Pat dry with a paper towel. Slice mushrooms thinly. Reserve liquid from soaking mushrooms.
3. Heat oil in a wok over medium heat. Stir-fry minced garlic until fragrant. Add minced pork and fry until slightly browned. Set aside.
4. Stir-fry dried shrimp and Chinese mushrooms until fragrant.
5. Add huai shan and minced pork. Mix well together before adding seasoning.
6. Add short-grain and multigrain rice. Stir-fry for 1 minute, ensuring that rice mixes well with other ingredients and seasoning.
7. Transfer all ingredients to a rice cooker. Add 380ml of the liquid reserved from soaking shrimp and mushrooms.
8. Press "Cook" button on rice cooker and wait for rice to be cooked. Halfway through cooking, open rice cooker and stir rice mixture for a while to ensure top and bottom parts are evenly cooked.
9. Serve warm.

Cod Donburi

Serves 3 to 4

By Angeline Ng from www.simplymommie.com

Ingredients

• 160g rice, rinsed
• 10ml cooking oil
• 300g boneless cod fillet
• 1 onion, peeled and thinly sliced
• 240ml water
• 120ml tsuyu (bonito-flavoured soup base)
• 2 eggs, beaten
• Edamame, blanched (optional)
• Garnish
• Seaweed
• Spring onions

Method

1. Cook rice in a rice cooker until tender.
2. Heat oil in a pan over medium heat. Pan-fry cod until golden brown. Remove from heat and transfer to a plate lined with a paper towel.
3. In the same oil, saute onion until fragrant. Add water and tsuyu. Bring to a boil, then simmer over low heat for 2 minutes.
4. Add cod and simmer for 30 seconds.
5. Add eggs. Do not stir. Cover and simmer until eggs are cooked. Turn off the heat.
6. Dish and serve over rice.
7. Top with shredded seaweed and spring onions.
8. Serve with edamame on the side, if preferred.

No-churn Strawberry Cheesecake ice cream

Serves 6 to 8

By Diana Gale from www.thedomesticgoddesswannabe.com

Ingredients

• 200g strawberries (fresh or frozen), hulled and cut into smaller pieces
• 30g castor sugar
• 2 tbsp freshly squeezed lemon juice
• 225g cream cheese, at room temperature
• 480ml heavy cream
• 200ml condensed milk
• 2 tsp vanilla extract

Method

1. Place strawberries, castor sugar and lemon juice in a saucepan. Cook over medium heat until strawberries have broken down and juices are released. Let mixture simmer until it slightly thickens. Set aside to cool completely before using.
2. Whisk cream cheese in a mixing bowl until smooth. Add heavy cream, condensed milk and vanilla extract. Continue whisking until stiff peaks.
3. Transfer half of cream mixture into a 22.5cm by 12.5cm loaf pan. Spoon half of strawberry mixture onto cream. Repeat with remaining cream and strawberry mixture.
4. Using an offset spatula, make swirls in ice cream.
5. Cover pan with cling wrap and place in refrigerator for at least 4 hours or overnight for best results.
6. Scoop and serve.

This article was first published in Young Parents.