Priscilla’s Favourite Recipes

Silverfish/White Bait(Ikan Bilis) Powder

Ingredients:
600 grams of Silverfish/White BaitIkan Bilis)

Method:
1. Wash Silverfish/White Bait with water a couple of time to remove salt. (I usually soak in water for an hour, then wash a couple of time) While washing the fish, preheat oven to 180 degree Celius.
2. Place silverfish on a baking tray and spread out even then place in oven to roast them.
3. Check and take out, turn the fish and spread out even a couple of them during roasting.
4. When all the fish turned golden brown, take out from the oven and cool it.
5. When they are cool, pounded them to powder or blend them to powder.
6. Store in air-tight box and keep in refrigerator.

**hint: Can be used to go with porridge, cereal or mashed potatoes.

NANA’S CREAMED PEAS & NUGGETS

Ingredients:
4 cups peas, fresh, frozen or canned as a last resort or any mixed vegetables or fresh vegetables
1 cup milk
2 tablespoons flour
2 tablespoons olive oil or canola
salt and pepper to taste
pieces of chicken, fish, pork or beef

Method:
1. Add oil in a large sauce pan and whisk in flour- allow to cook for 1 minute.
2. Slowly add milk, whisking to prevent lumps.
3. Add salt, pepper and other spices as desired.
4. Cook until sauce begins to thicken.
5. Add peas, stir and cook until peas are heated through (about 5-7 minutes).
6. Add meat. Serve warm alone or over multi-grain toast.

**Other veggies may be added if you desire, however – ensure that ratio of veggies equals 4 cups!**

Recipe given by a friend.

CHICKEN POTATO CHOWDER

Ingredients:
1/3 cup of diced and cooked boneless breast or ground chicken
1/4 cup of cubed and cooked potato
3 tablespoon of shredded mild Cheddar or American cheese
1/4 cup milk
2 teaspoon olive oil or canola oil
Peas, carrots and/or corn

Methods:
1. Heat up a small saucepan and add in the oil.
2. Add in chicken, veggies and potato.
3. Stir-fry for a couple of second and add in milk.
4. Simmer over low heat for 10 minutes.
5. Stir in cheese. Serve warm.

Ds loves lots of cheese so I have parmesan cheese in the can on standby.

PASTA SALAD

Ingredients:
1 bag of tri-color pasta or comes into different shapes
1 Cup chopped fresh broccoli
1/4 Cup sliced black olives
1/2 Cup baby Carrots, julienne
1/2 Cup zucchini, sliced thin
1/2 red onion, sliced very thin
2 Teaspoon olive oil
Black pepper and lemon juice (low-fat salad dressing if your choose)

Method:
1. Boil pasta according to instruction of the package.
2. Saute broccoli, carrots, zucchini in olive oil until crisp yet tender.
3. Drain & rinse pasta.
4. Combine pasta, olive and vegetables in large bowl and add parmesan cheese to lightly coat.
5. Add black pepper and lemon juice if you wish.
6. Serve warm or cold

My ds likes it to go with lemon and black olives but without the black pepper.

Hamburger

Ingredients:
1 cup cooked hamburger (use minced turkey/chicken for a more healthy meal!, remember to remove skin.)
1 1/4 cup cooked macaroni noodles
1/2 cup ketchup – add full can of tomatoes instead of ketchup if you like
1/8 cup tomato sauce
1/2 can tomatoes (stewed tomatoes are nice!)
dash Worcester sauce
1/3 cup cooked peas
1/3 cup cooked carrots

Method:
1. Boiled marconi noodles in a pot as instructed on the package.
2. Combine ketchup, sauce, tomatoes and Worcester sauce in a bowl.
3. Make the minced turkey/chicken into a ball and flatten it like a hamburger.
4. Heat up a pan and add in the sauce.
5. Add in the hamburger to cook.
6. When hamburger is cook, add in noodles, peas and carrots, mixed them well with t.
7. Scoop them on a plate and serve warm.

CHICKEN STICKS with mashed potato, Broccoli and carrot

Ingredients:
Chicken Sticks:
Half a piece of chicken breast, sliced into strip
yogurt – plain
crushed cereal – shredded wheat, cheerios, corn flakes, honey oat cereal

Mashed Potato:
1 small potato
1 teaspoon of butter / a small amount of olive oil

Vegetables:
a few stem of broccoli
a few stem of cauliflower
Half a carrot
2 babies corns
1 teaspoon of oil
1 teaspoon of garlic
*hint: I usually cook for dh and myself, while the vegetables are cooked, I scoop up before adding seasoning for adults.

Methods:
1. Wash potato and place in a small pot of water to cook. And preheat oven to 200 degree Celius or 400 degree Fahrenhiet.
2. While potato is being boiled, roll chicken strips in yogurt then coat with crushed cereal of your choice.
3. Bake on lightly greased baking sheet for about 20 minutes or until cooked.
4. While chicken is baking, heat up the frying pan and add oil and garlic.
5. When garlic is slightly golden, add in the vegetables and stir fried until vegetables are cooked.
6. Remove from frying pan and sprinkled with some cheese.
7. Once, potato has soften, removed the skin and add the butter/olive oil and mashed it. Add some cheese to the mashed potato.
8. Served chicken together with mashed potato and vegetables.

Rice Cereal

Ingredient:
1/4 cup rice powder (brown rice ground in blender or food processor)
1 cup water

Method:
1. Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.
3. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired
3. Serve warm.

When baby first started to take solid, just give with milk.

Barley Cereal

Ingredients:
1/4 cup ground barley (barley ground in blender or food processor)
1 cup water

Methods:
1. Bring liquid to a boil.
2. Add the barley and simmer for 10 minutes, whisking constantly
3. Mix in formula or breast milk or juice and add fruits if desired
4. Serve warm.

When baby first started to take solid, give just with milk.

Oatmeal Cereal

Ingredient:
1/4 cup of ground oats (do NOT use instant or Quick Cook), ground in blender or food processor
3/4 cup water

Method:
1. Bring water to boil in saucepan.
2. Add the oat powder while stirring constantly.
3. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired
4. Serve warm.

Cous Cous with Pumpkin and Pork

Ingredients:
50g minced pork
1 tablespoon of olive/canola oil
1 teaspoon finely chopped garlic
1 teaspoon finely chopped white onions
1 slice of pumpkin (Boiled and pureed to about 3 tablespoons)
1 tablespoon of uncooked cous cous
1 tablespoon of petite pois
Half a cup of chicken stock (homemake)
Organic vegetable stock (optional, I did not used at all)

Method:
1. Heat a pan and add olive/canola oil, garlic and onion. Fry till
fragrant.

2. Add minced pork. (and vegetable stock cube if using) And stir well.

3. Add pumpkin puree, petite pois and chicken stock. Bring to boil and
turn off fire.

4. Put cous cous in an empty porcelain bowl. Add
boiling water till it covers the entire cous cous and
water level is half cm above the cous cous. Stir
briefly and then leave it for 5 mins. When time’s up,
stir cous cous to separate them Cous cous should soak
up all the water and should be soft. If still hard,
add a little more hot water and soak for another 5
mins.

5. Mix cous cous and meat sauce and ready to eat

Tip: When cooking minced meats, best to loosen meat by
adding tap water before frying. Like this, meat will
be in very fine pieces.