Noodles Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/category/noodles/ Thu, 30 Dec 2021 10:04:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Quick & Easy Braised Ee Fu Noodles https://www.budgetpantry.com/braised-ee-fu-noodles/ Thu, 30 Dec 2021 10:00:30 +0000 https://www.budgetpantry.com/?p=11492 If there’s one dish my family always asks for, it’s fried noodles! And braised ee fu noodles are always a top request. Of course, most of the time they ask for char bee hoon – you know how obsessed this family is with char bee hoon! There are many ways I cook char bee hoon, and this recipe from 2013 OMG is one of them. I don’t really use stock cubes anymore nowadays and instead use a bit of hao chi seasoning (haha). Yes I use chicken powder/hao chi in some of my cooking because I don’t think they/MSG are bad at all! Anyway, I digress. This post is about ee fu mee. I cooked a gravy type using another kind of noodles, the more local style ee mian, and it’s totally different from the stir fried ‘hong kong’ version here. And yes, I know, the claypot ee mee recipe is also ancient, but still can use ok?! I’m trying to get back to blogging recipes because I STILL COOK daily, just that when I DO have spare time, I prefer to cook, surf weibo and nua rather than blog nowadays. I know, I know, wo bian le, but also never bian ok because at the end of the day, THIS BLOG IS STILL HOME (so chim sounding can). Anyway, I digress again. If you’re a long time follower, thank you for visiting my blog again and I believe you should have gotten here via my Facebook page. If you’re a long time follower who hasn’t got here via my Facebook page or hasn’t even followed me on Facebook then you need to do some self reflection. If you’re some random mom/dude/person who has found me by googling ‘braised ee fu noodles’, welcome! But go follow me on Facebook already: https://www.facebook.com/budgetpantry (Ya my base is Facebook and not IG/TikTok because I’m old school like that) I also confess that this pic was taken in Aug 2020 and many of you asked for recipes then and I am only doing it now. Forgive me please I will strive to do better (maybe?). Quick & Easy Braised Ee Fu Noodles (budgetpantry.com) Makes 4 servings What you need: 4 servings Ee Fu noodles (I use Sun Brand Dried Hong Kong Yee Fu Mee from any supermarket) 200g lean meat, sliced into strips (you can use chicken or pork – I used shredded leftover pork ribs because well, they were leftover, but lean fillet meat is better) 100g chinese cabbage (wongbok or wawa cai, sliced into strips) Half a can of straw mushrooms, cut into half (the mushrooms, not the can) 2 tablespoons minced garlic 1 teaspoon minced ginger 1 tablespoon light soy sauce (I use hand flower brand) 1 tablespoon oyster sauce Drizzle of chinese cooking wine Pork bone stock, enough to just about cover the noodles (you can mix some 味霸 seasoning (I get mine from Donki) or concentrated stock with water or just use water) Oil for frying Steps: Loosen noodles in boiling water for 1-2 minutes. Drain and set aside. The noodles shouldn’t be completely cooked because we still need to fry them. Heat up the oil and fry the ginger and garlic till fragrant. Add the meat and fry till it changes colour. Add the straw mushrooms and cabbage and fry for 2 minutes. Toss in the noodles and add the soy sauce and oyster sauce. Fry for a bit then add stock or water till it just about covers the noodles. Put on the lid and braise for 4-5 minutes. When time is up, open the lid to reduce the liquid, then finish with a drizzle of chinese cooking wine. Tip: if you can find yellow chives, add it!

The post Quick & Easy Braised Ee Fu Noodles appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> If there’s one dish my family always asks for, it’s fried noodles! And braised ee fu noodles are always a top request. Of course, most of the time they ask for char bee hoon – you know how obsessed this family is with char bee hoon! There are many ways I cook char bee hoon, and this recipe from 2013 OMG is one of them. I don’t really use stock cubes anymore nowadays and instead use a bit of hao chi seasoning (haha). Yes I use chicken powder/hao chi in some of my cooking because I don’t think they/MSG are bad at all!

Anyway, I digress. This post is about ee fu mee. I cooked a gravy type using another kind of noodles, the more local style ee mian, and it’s totally different from the stir fried ‘hong kong’ version here. And yes, I know, the claypot ee mee recipe is also ancient, but still can use ok?! I’m trying to get back to blogging recipes because I STILL COOK daily, just that when I DO have spare time, I prefer to cook, surf weibo and nua rather than blog nowadays. I know, I know, wo bian le, but also never bian ok because at the end of the day, THIS BLOG IS STILL HOME (so chim sounding can).

Anyway, I digress again. If you’re a long time follower, thank you for visiting my blog again and I believe you should have gotten here via my Facebook page. If you’re a long time follower who hasn’t got here via my Facebook page or hasn’t even followed me on Facebook then you need to do some self reflection. If you’re some random mom/dude/person who has found me by googling ‘braised ee fu noodles’, welcome! But go follow me on Facebook already: https://www.facebook.com/budgetpantry (Ya my base is Facebook and not IG/TikTok because I’m old school like that)

I also confess that this pic was taken in Aug 2020 and many of you asked for recipes then and I am only doing it now. Forgive me please I will strive to do better (maybe?).

Quick & Easy Braised Ee Fu Noodles (budgetpantry.com)
Makes 4 servings

What you need:

4 servings Ee Fu noodles (I use Sun Brand Dried Hong Kong Yee Fu Mee from any supermarket)
200g lean meat, sliced into strips (you can use chicken or pork – I used shredded leftover pork ribs because well, they were leftover, but lean fillet meat is better)
100g chinese cabbage (wongbok or wawa cai, sliced into strips)
Half a can of straw mushrooms, cut into half (the mushrooms, not the can)
2 tablespoons minced garlic
1 teaspoon minced ginger
1 tablespoon light soy sauce (I use hand flower brand)
1 tablespoon oyster sauce
Drizzle of chinese cooking wine
Pork bone stock, enough to just about cover the noodles (you can mix some 味霸 seasoning (I get mine from Donki) or concentrated stock with water or just use water)
Oil for frying

Steps:

Loosen noodles in boiling water for 1-2 minutes. Drain and set aside. The noodles shouldn’t be completely cooked because we still need to fry them.

Heat up the oil and fry the ginger and garlic till fragrant. Add the meat and fry till it changes colour. Add the straw mushrooms and cabbage and fry for 2 minutes.

Toss in the noodles and add the soy sauce and oyster sauce. Fry for a bit then add stock or water till it just about covers the noodles. Put on the lid and braise for 4-5 minutes.

When time is up, open the lid to reduce the liquid, then finish with a drizzle of chinese cooking wine.

Tip: if you can find yellow chives, add it!

The post Quick & Easy Braised Ee Fu Noodles appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> 刀削面 Shaved Noodles “Chilli Pan Mee” Style https://www.budgetpantry.com/shaved-noodles-chilli-pan-mee/ Sat, 07 Mar 2020 17:48:33 +0000 https://budgetpantry.com/?p=11229 Hello! It’s been a looooong while. I know I owe some of you recipes so I am trying to clear my back log ok! Today I’m sharing a simple dry 刀削面 Knife Shaved Noodles recipe, made Chilli Pan Mee style. I LOVE 刀削面 dao xiao mian because it’s qq and not as heavy as ban mian. It’s great in steamboat too. I got mine in Sheng Siong but I think I’ve seen it around in Fairprice. For the crispy prawn chilli, I use this brand also from SS. It’s not that spicy even though it looks fiery. You can add chilli padi if you wish if you need more heat. The shallot oil I use is also ready-made. See what I mean when I say this is a simple recipe? Hahaha. Of course, home made shallot oil is the best but for the time-strapped cook, this is not bad too. The recipe looks long but it’s because there are so many toppings. Whatever you do, don’t skip the braised minced meat and ikan bilis (and ikan bilis oil). Prawns, spring onions and vegetables are optional but nice to have. Cbb took a mouthful (hers was without the crispy chilli) and kept exclaiming “it’s so nice, mama!” I hope your little one and your family love it too! 刀削面 Shaved Noodles “Chilli Pan Mee” Style (budgetpantry.com) Makes 4 servings What you need: 4 portions刀削面 4 eggs Handful of spinach or xiao bai cai Crispy prawn chilli according to taste Chopped spring onions Prawns (optional) Other ingredients as below Crispy ikan bilis: 5 tablespoons ikan bilis 3 tablespoons oil Braised meat topping 300g minced pork, marinated for 20 minutes in: – 1.5 tablespoon oyster sauce – 1 tablespoon dark soy sauce – 1 teaspoon light sauce – Dash of pepper (for later use) 1 tablespoon minced garlic (for later use) 4-5 tablespoons water Seasonings for noodles (per bowl) 1 teaspoon each of: – Dark soy sauce – Light soy sauce – Shallot oil (together with shallots) – Ikan bilis oil Steps: Fry the ikan bilis in 3 tablespoons oil on medium heat til golden brown. This should take about 2 minutes. Once done, transfer the ikan bilis to a plate lined with kitchen paper. Reserve the oil and set aside. In the same pot, add the minced garlic and marinated minced meat. Fry for 1-2 minutes, then add the water. Continue cooking for 2 minutes, then transfer meat along with gravy to a bowl and set aside. Boil the prawns if using, remove and set aside. Do the same for the vegetables. Boil the noodles portion by portion, then mix well with the seasonings. If you have leftover ikan bilis oil, divide it among the 4 bowls. Now for the poached eggs. I cook mine by cracking each egg in a ladle, then lowering it into simmering water for about 3 minutes. Otherwise, you can check out Simply Recipes for instructions on poaching eggs. Assemble! Top noodles with ikan bilis, minced meat and gravy, poached egg, vegetables, spring onion and crispy chili. Toss all the ingredients with the noodles and enjoy!

The post 刀削面 Shaved Noodles “Chilli Pan Mee” Style appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Hello! It’s been a looooong while. I know I owe some of you recipes so I am trying to clear my back log ok! Today I’m sharing a simple dry 刀削面 Knife Shaved Noodles recipe, made Chilli Pan Mee style.

I LOVE 刀削面 dao xiao mian because it’s qq and not as heavy as ban mian. It’s great in steamboat too. I got mine in Sheng Siong but I think I’ve seen it around in Fairprice.

For the crispy prawn chilli, I use this brand also from SS. It’s not that spicy even though it looks fiery. You can add chilli padi if you wish if you need more heat. The shallot oil I use is also ready-made. See what I mean when I say this is a simple recipe? Hahaha. Of course, home made shallot oil is the best but for the time-strapped cook, this is not bad too.

The recipe looks long but it’s because there are so many toppings. Whatever you do, don’t skip the braised minced meat and ikan bilis (and ikan bilis oil). Prawns, spring onions and vegetables are optional but nice to have.

Cbb took a mouthful (hers was without the crispy chilli) and kept exclaiming “it’s so nice, mama!” I hope your little one and your family love it too!

刀削面 Shaved Noodles “Chilli Pan Mee” Style (budgetpantry.com)
Makes 4 servings

What you need:
4 portions刀削面
4 eggs
Handful of spinach or xiao bai cai
Crispy prawn chilli according to taste
Chopped spring onions
Prawns (optional)
Other ingredients as below

Crispy ikan bilis:
5 tablespoons ikan bilis
3 tablespoons oil

Braised meat topping
300g minced pork, marinated for 20 minutes in:
– 1.5 tablespoon oyster sauce
– 1 tablespoon dark soy sauce
– 1 teaspoon light sauce
– Dash of pepper
(for later use) 1 tablespoon minced garlic
(for later use) 4-5 tablespoons water

Seasonings for noodles (per bowl)
1 teaspoon each of:
– Dark soy sauce
– Light soy sauce
– Shallot oil (together with shallots)
– Ikan bilis oil

Steps:

Fry the ikan bilis in 3 tablespoons oil on medium heat til golden brown. This should take about 2 minutes. Once done, transfer the ikan bilis to a plate lined with kitchen paper. Reserve the oil and set aside.

In the same pot, add the minced garlic and marinated minced meat. Fry for 1-2 minutes, then add the water. Continue cooking for 2 minutes, then transfer meat along with gravy to a bowl and set aside.

Boil the prawns if using, remove and set aside. Do the same for the vegetables.

Boil the noodles portion by portion, then mix well with the seasonings. If you have leftover ikan bilis oil, divide it among the 4 bowls.

Now for the poached eggs. I cook mine by cracking each egg in a ladle, then lowering it into simmering water for about 3 minutes. Otherwise, you can check out Simply Recipes for instructions on poaching eggs.

Assemble! Top noodles with ikan bilis, minced meat and gravy, poached egg, vegetables, spring onion and crispy chili. Toss all the ingredients with the noodles and enjoy!

The post 刀削面 Shaved Noodles “Chilli Pan Mee” Style appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Taste Test: Nakiryu One Michelin Star Nissin Instant Noodles from Japan https://www.budgetpantry.com/nakiryu-one-michelin-star-nissin-instant-noodles/ https://www.budgetpantry.com/nakiryu-one-michelin-star-nissin-instant-noodles/#comments Sat, 21 Apr 2018 12:24:56 +0000 https://budgetpantry.com/?p=10514 Have you heard of the instant ramen from Japan that boasts a One Michelin Star? Yes, it exists! The mind-blowing cup noodles are by Nakiryu, a one-Michelin-Starred restaurant that has collaborated with Nissin to release the “Nakiryu Dandan Noodles”. We have heard about it for a while, but finally got our hands on our first bowl in our recent Tokyo trip. Each bowl costs 279 yen, about SG$3.40, available at most convenience stores and department stores’ supermarkets. Even the bowl looks atas! The noodles look skinny but they’re smooth with a very good bite, just like fresh ramen. I expected to taste MSG in the soup but what attacked my taste buds was a glorious, harmonising, creamy broth with a unique sesame flavor – not sesame OIL (I’m not a fan of that), but the fragrance of actual sesame seeds. It’s so, so good. I can’t believe it’s instant noodles! Here’s how you cook it: Sprinkle the brown packet seasoning powder on the noodles and fill with hot water to the inner indicator. Cover and place the red and green packets on the lid to warm them up. Wait for three minutes. When time’s up, loosen the noodles and mix well. Stir in the concentrated broth and oil and be sent to ramen heaven. We also bought the Ippudo instant noodles as I am a real fan of the restaurant. But at least for me, these are just ok and super salty. Maybe I’m just biased after tasting Nakiryu! Now you get a chance to try BOTH for yourself! I have a giveaway going on over at my Facebook page. Read this post to take part. Good luck!

The post Taste Test: Nakiryu One Michelin Star Nissin Instant Noodles from Japan appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Have you heard of the instant ramen from Japan that boasts a One Michelin Star? Yes, it exists!

The mind-blowing cup noodles are by Nakiryu, a one-Michelin-Starred restaurant that has collaborated with Nissin to release the “Nakiryu Dandan Noodles”. We have heard about it for a while, but finally got our hands on our first bowl in our recent Tokyo trip. Each bowl costs 279 yen, about SG$3.40, available at most convenience stores and department stores’ supermarkets.

Even the bowl looks atas!

The noodles look skinny but they’re smooth with a very good bite, just like fresh ramen. I expected to taste MSG in the soup but what attacked my taste buds was a glorious, harmonising, creamy broth with a unique sesame flavor – not sesame OIL (I’m not a fan of that), but the fragrance of actual sesame seeds. It’s so, so good. I can’t believe it’s instant noodles!

Here’s how you cook it:


Sprinkle the brown packet seasoning powder on the noodles and fill with hot water to the inner indicator. Cover and place the red and green packets on the lid to warm them up. Wait for three minutes. When time’s up, loosen the noodles and mix well. Stir in the concentrated broth and oil and be sent to ramen heaven.

We also bought the Ippudo instant noodles as I am a real fan of the restaurant. But at least for me, these are just ok and super salty. Maybe I’m just biased after tasting Nakiryu!

Now you get a chance to try BOTH for yourself! I have a giveaway going on over at my Facebook page. Read this post to take part. Good luck!

The post Taste Test: Nakiryu One Michelin Star Nissin Instant Noodles from Japan appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/nakiryu-one-michelin-star-nissin-instant-noodles/feed/ 3 Toddler-worthy rice cooker mac and cheese https://www.budgetpantry.com/rice-cooker-mac-and-cheese/ https://www.budgetpantry.com/rice-cooker-mac-and-cheese/#comments Fri, 10 Nov 2017 15:43:29 +0000 https://budgetpantry.com/?p=10069 When it comes to cooking for my baby, I always go by this motto: the lesser effort the better! That’s why I’ve been exploring my rice cooker, to see if I can come up with easy one-pot, nutritious recipes that don’t even need the stove. And I think this is a keeper: rice cooker mac and cheese! It helps too, that the husband is a huge fan of mac and cheese. With this recipe, I can settle dinner for the family all at once. This means more time to shower (I hope) and blog too? This dish takes all of 25 minutes to cook. Prep time is about 10 minutes with a nifty kitchen tool. If you’ve liked my Facebook page, you’ll know that I swear by this hand-held chopper: If you hate to chop ingredients by hand and find the food processor too troublesome to use with too many parts to wash, get this. It is saving me so much time in the kitchen, and it’s great when I want to make pasta sauce, or chop vegetables quickly for cbb’s meals. The best thing is: it’s not flimsy! I even use it to mince chicken fillet. I got mine from ezbuy prime (search for the Chinese words). I’ve seen it in Isetan too. In a nutshell, the recipe goes like this: place macaroni and water in rice cooker, top with chopped broccoli, pumpkin and minced meat, then cover and cook for 20 minutes. Open the rice cooker, and stir in the milk + cooking cream, a smidgen of honey mustard and shredded cheese. Cover for another 5 minutes and serve. That’s it. Crazy right? I wanted the recipe to be a bit healthier, so I used half-and-half, i.e., 30ml fresh milk and 30ml cooking cream. If you want an even lower fat content, go ahead and use 60ml fresh milk. But it won’t be as creamy or decadent. TIP: For a creamier and more delicious dish, use 60ml cooking cream. I mean, what difference can 30ml make, right? Ready for the recipe that will change your life? Let’s go! I’m giving food ingredient measurements in tablespoons, because that’s the easiest to gauge. Leftovers can be mixed with crushed cream crackers and made into meat patties! If you’re interested to know, I’m using the Tefal spherical rice cooker. Click on the link to see my recipe for mushroom and chicken multi-grain one-pot rice. I get all my vegetables from OPENTASTE.SG. Get $15 off your first order by entering code ‘240D2E’ at checkout. Toddler-worthy rice cooker mac and cheese (budgetpantry.com) Serves 2 adults and 1 baby What you need: 2 cups uncooked elbow macaroni (your rice cooker measuring cup) 1.5 cups water (your rice cooker measuring cup) 4 tablespoons chopped pumpkin/squash 4 tablespoons chopped broccoli 4 tablespoons minced meat (chicken, beef or pork all work) 30ml fresh milk and 30ml cooking cream (or skip the milk and use 60ml cooking cream) 150g red cheddar + mozzarella shredded cheese mix Half tablespoon honey mustard Sprinkle of salt (for adults) Half tablespoon butter (for adults) Steps: Add uncooked macaroni and water into rice cooker pot, top with chopped pumpkin, broccoli and minced meat. Select the ‘white rice’ function and cook for 20 minutes. If your rice cooker doesn’t let you select function, simply cover and cook for 20 minutes. Open lid at the 20-minute mark and check that macaroni is soft enough. If not quite, let it continue cooking for another 5-10 minutes. When macaroni is cooked, open lid and stir in the milk, cooking cream, honey mustard and cheese. Close the lid and cook for 5 minutes. Give it a final stir and it’s ready to serve. TIP: Dish up for toddler and set aside. For the adults’ portions, season with some salt and mix in the butter and more cheese (if desired) before serving. Share this recipe if you think it could help a mummy in need! If you like my posts and updates, or would like to be informed of baby/cooking-related giveaways and promos from time to time….. Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram! Yes, I just started an Insta account for CBB too!

The post Toddler-worthy rice cooker mac and cheese appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]>

When it comes to cooking for my baby, I always go by this motto: the lesser effort the better!

That’s why I’ve been exploring my rice cooker, to see if I can come up with easy one-pot, nutritious recipes that don’t even need the stove.

And I think this is a keeper: rice cooker mac and cheese!

It helps too, that the husband is a huge fan of mac and cheese. With this recipe, I can settle dinner for the family all at once. This means more time to shower (I hope) and blog too?

This dish takes all of 25 minutes to cook. Prep time is about 10 minutes with a nifty kitchen tool. If you’ve liked my Facebook page, you’ll know that I swear by this hand-held chopper:

If you hate to chop ingredients by hand and find the food processor too troublesome to use with too many parts to wash, get this. It is saving me so much time in the kitchen, and it’s great when I want to make pasta sauce, or chop vegetables quickly for cbb’s meals. The best thing is: it’s not flimsy! I even use it to mince chicken fillet. I got mine from ezbuy prime (search for the Chinese words). I’ve seen it in Isetan too.

In a nutshell, the recipe goes like this: place macaroni and water in rice cooker, top with chopped broccoli, pumpkin and minced meat, then cover and cook for 20 minutes. Open the rice cooker, and stir in the milk + cooking cream, a smidgen of honey mustard and shredded cheese. Cover for another 5 minutes and serve. That’s it. Crazy right?

I wanted the recipe to be a bit healthier, so I used half-and-half, i.e., 30ml fresh milk and 30ml cooking cream. If you want an even lower fat content, go ahead and use 60ml fresh milk. But it won’t be as creamy or decadent.

TIP: For a creamier and more delicious dish, use 60ml cooking cream. I mean, what difference can 30ml make, right?

Ready for the recipe that will change your life? Let’s go! I’m giving food ingredient measurements in tablespoons, because that’s the easiest to gauge. Leftovers can be mixed with crushed cream crackers and made into meat patties!

If you’re interested to know, I’m using the Tefal spherical rice cooker. Click on the link to see my recipe for mushroom and chicken multi-grain one-pot rice.

I get all my vegetables from OPENTASTE.SG. Get $15 off your first order by entering code ‘240D2E’ at checkout.

Toddler-worthy rice cooker mac and cheese (budgetpantry.com)
Serves 2 adults and 1 baby
What you need:
2 cups uncooked elbow macaroni (your rice cooker measuring cup)
1.5 cups water (your rice cooker measuring cup)
4 tablespoons chopped pumpkin/squash
4 tablespoons chopped broccoli
4 tablespoons minced meat (chicken, beef or pork all work)
30ml fresh milk and 30ml cooking cream (or skip the milk and use 60ml cooking cream)
150g red cheddar + mozzarella shredded cheese mix
Half tablespoon honey mustard
Sprinkle of salt (for adults)
Half tablespoon butter (for adults)

Steps:
Add uncooked macaroni and water into rice cooker pot, top with chopped pumpkin, broccoli and minced meat.

Select the ‘white rice’ function and cook for 20 minutes. If your rice cooker doesn’t let you select function, simply cover and cook for 20 minutes. Open lid at the 20-minute mark and check that macaroni is soft enough. If not quite, let it continue cooking for another 5-10 minutes.

When macaroni is cooked, open lid and stir in the milk, cooking cream, honey mustard and cheese. Close the lid and cook for 5 minutes. Give it a final stir and it’s ready to serve.

TIP: Dish up for toddler and set aside. For the adults’ portions, season with some salt and mix in the butter and more cheese (if desired) before serving. Share this recipe if you think it could help a mummy in need!

If you like my posts and updates, or would like to be informed of baby/cooking-related giveaways and promos from time to time…..
Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram! Yes, I just started an Insta account for CBB too!

The post Toddler-worthy rice cooker mac and cheese appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/rice-cooker-mac-and-cheese/feed/ 3 Homemade pasta sauce for babies, toddlers… and adults! https://www.budgetpantry.com/homemade-pasta-sauce-babies-toddlers-adults/ https://www.budgetpantry.com/homemade-pasta-sauce-babies-toddlers-adults/#comments Fri, 03 Nov 2017 08:32:08 +0000 https://budgetpantry.com/?p=10019 One of my absolute favourite things to cook (and eat): pasta with home made sauce! This pasta sauce is suitable for kids too, just add the seasonings and spices later. And this is a sneaky way to add lots of vegetables into your toddler’s diet. I also call this the ‘clear fridge’ recipe as you can make this with the different vegetables you have in your fridge. There can be lots of variation as long as the base ingredients are there: onions, celery and tomato. I like to add carrot or pumpkin purée as a base for the sauce, as it lends a sweetness perfect to go along with the tangy tomato. If you have the Philips Avent 4-in-1 baby food maker, you can steam and blend everything together. No need to do so separately. Read about our experience with it here: https://budgetpantry.com/babys-first-solid-food/ If using vegetables like zucchini or cabbage, you may not need to add much more water to the pot as they give out lots of liquid in the cooking process. For picky eaters, blend or mince the vegetables so they don’t have comments about them. This is another variation I made two days ago, with cabbage, zucchini, parsley, carrot, onion and honey tomato. Because I added a lot of cabbage, this version is much more chunkier. We love it all the same! Add more water if you prefer it more saucy. You can tell cbb loves her chunky food…… Tip: Always add celery if you have them… it transforms the flavour A LOT! This dish is a great way to eat more yucky veggies like celery! I hate them when raw but it’s magic when cooked! This recipe is a staple in our household for sure, and is a yummy baby food recipe. Cbb approves! Looking for a great online grocer for organic/non-organic fresh vegetables for your baby? Get $15 off your first order from OPENTASTE.SG with code ‘ 240D2E’ at checkout. Homemade pasta sauce for the whole family (budgetpantry.com) Serves 3-4 What you need: 250g minced meat 1 tablespoon chopped garlic 1 large yellow onion, minced or chopped finely 8-10 sticks celery, minced or chopped finely 4 ripe tomatoes, steamed puréed/blended (or use 1 can peeled/stewed tomatoes) 3 carrots, steamed and puréed/blended Water or stock if needed 2 tablespoons olive oil Seasonings for adults: 1 teaspoon Worcestershire sauce 1 tablespoon mirin or substitute with 1 teaspoon sugar 1 tablespoon tomato ketchup Salt to taste Chilli flakes or chopped chilli padi Steps: Heat up the oil and sauté chopped onions, celery for 15 minutes on low flame. Add in garlic and minced meat, fry till no longer pink, then add tomatoes and carrot purée. Add water or stock if needed, depending on consistency you like, and simmer for 10-15 minutes. Dish up if serving to baby. For adults: add mirin, Worcestershire sauce, salt to taste, tomato sauce and chilli flakes if using. Serve over pasta and enjoy! If you like my posts and updates, or would like to be informed of baby/cooking-related giveaways and promos from time to time….. Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram! Yes, I just started an Insta account for CBB too!

The post Homemade pasta sauce for babies, toddlers… and adults! appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]>

One of my absolute favourite things to cook (and eat): pasta with home made sauce!

This pasta sauce is suitable for kids too, just add the seasonings and spices later. And this is a sneaky way to add lots of vegetables into your toddler’s diet.

I also call this the ‘clear fridge’ recipe as you can make this with the different vegetables you have in your fridge. There can be lots of variation as long as the base ingredients are there: onions, celery and tomato. I like to add carrot or pumpkin purée as a base for the sauce, as it lends a sweetness perfect to go along with the tangy tomato.

If you have the Philips Avent 4-in-1 baby food maker, you can steam and blend everything together. No need to do so separately. Read about our experience with it here: https://budgetpantry.com/babys-first-solid-food/

If using vegetables like zucchini or cabbage, you may not need to add much more water to the pot as they give out lots of liquid in the cooking process. For picky eaters, blend or mince the vegetables so they don’t have comments about them. This is another variation I made two days ago, with cabbage, zucchini, parsley, carrot, onion and honey tomato. Because I added a lot of cabbage, this version is much more chunkier. We love it all the same! Add more water if you prefer it more saucy. You can tell cbb loves her chunky food……

Tip: Always add celery if you have them… it transforms the flavour A LOT!

This dish is a great way to eat more yucky veggies like celery! I hate them when raw but it’s magic when cooked! This recipe is a staple in our household for sure, and is a yummy baby food recipe. Cbb approves!

Looking for a great online grocer for organic/non-organic fresh vegetables for your baby? Get $15 off your first order from OPENTASTE.SG with code ‘ 240D2E’ at checkout.

Homemade pasta sauce for the whole family (budgetpantry.com)
Serves 3-4
What you need:
250g minced meat
1 tablespoon chopped garlic
1 large yellow onion, minced or chopped finely
8-10 sticks celery, minced or chopped finely
4 ripe tomatoes, steamed puréed/blended (or use 1 can peeled/stewed tomatoes)
3 carrots, steamed and puréed/blended
Water or stock if needed
2 tablespoons olive oil

Seasonings for adults:
1 teaspoon Worcestershire sauce
1 tablespoon mirin or substitute with 1 teaspoon sugar
1 tablespoon tomato ketchup
Salt to taste
Chilli flakes or chopped chilli padi

Steps:
Heat up the oil and sauté chopped onions, celery for 15 minutes on low flame.

Add in garlic and minced meat, fry till no longer pink, then add tomatoes and carrot purée.

Add water or stock if needed, depending on consistency you like, and simmer for 10-15 minutes. Dish up if serving to baby.

For adults: add mirin, Worcestershire sauce, salt to taste, tomato sauce and chilli flakes if using. Serve over pasta and enjoy!

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