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Recipe for kids: Salmon rice cakes with 16 grains

Chris-budgetpantry — Thu, 10 May 2018 07:49:59 +0000

What is your child’s absolute favourite food?

Mine’s rice for sure.

She can eat an entire bowl of plain rice if I let her! To balance her love for rice with better nutrition, I often let her have more protein (fish, beans) than rice during meal times. In this recipe, I added airfried salmon seasoned with garlic powder and mixed herbs, plus 16-grains, corn and edamame. The optional ingredient is cream cheese. It adds flavour and acts as a binder. It’s so good that even adults love this!

I have a picture of the multi grains I use over in this blog post. The last time I checked, it was still available on Redmart.

This recipe is really easy and requires no effort at all. Just cook rice, add in ingredients, bundle up in cling wrap for a minute or two and serve! Although it’s just rice, kids usually find finger food more fun to eat. Mix and match your kids’ favourite ingredients in this! Some ideas: prawns, scrambled or hardboiled eggs, peas, carrots, pumpkin all work well.

Leave me a note if you’re making this!

Salmon rice cakes with 16 grains (budgetpantry.com)
Makes 7-8 rice cakes

What you need:
3/4 cup uncooked rice
2 tablespoons 16-grains or mixed grains
150g salmon slices or chunks
Sprinkle of garlic powder
Sprinkle of mixed herbs or dill
2 tablespoons cooked corn/edamame beans
1 tablespoon cream cheese (optional)

Steps:

Cook rice and grains in the rice cooker – normal white rice mode.

Season salmon with garlic powder and herb flakes. Either panfry or airfry till done. I used salmon slices and airfried at 175C for 5 minutes. Set aside.

When rice is done, spoon into a bowl to slightly cool. Add in salmon (break them up with your fingers while checking for bones), corn, edamame and cream cheese. Mix well.

Spoon two tablespoons onto a sheet of cling wrap and bundle up tightly for 1-2 minutes. This is to help the shape stay. Remove cling wrap before serving.

The post Recipe for kids: Salmon rice cakes with 16 grains appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Wholesome salmon miso soup with mushrooms and vegetables

Chris-budgetpantry — Mon, 15 Jan 2018 15:38:48 +0000

I was craving salmon soup so bad on Sunday morning that I told myself I must MUST cook it that night. I blame the chilly weather.

Now at 20 months, cbb often eats the same thing as us at meal times. A plus point for us is that we end up eating less salty and less processed. When I cook dishes like these (miso helloooo so salty), I just don’t serve her the soup and ‘wash’ her portion in hot water before giving it to her. She laps it up all the same.

You can slice the salmon before cooking if you prefer, but I like to keep my salmon fillet whole and cook it till about 80% done. Without being overcooked, the flesh is so creamy soft, it’s incredible! Here’s the recipe, I hope you enjoy it!

Tip: Click here to see my other baby food recipes. Will be adding more soon :) Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram to be updated on new recipes!

Wholesome salmon miso soup with mushrooms and vegetables (budgetpantry.com)
Serves 2-3

What you need:
300g fresh salmon fillet
100g cabbage, chopped into small pieces (I used Beijing cabbage as I had some in the fridge, but do use Napa cabbage as it’s sweeter)
1 stalk leek, sliced into small circles
1 knob ginger, about thumb sized
2 pieces lime leaves
100g daikon, peeled and sliced into bite-sized
Half small carrot, peeled and sliced into bite-sized
1.5 tablespoons miso paste (use white or yellow miso)
Handful of shimeiji or shitake mushrooms
1.5 litres water
Half tablespoon salt, to prep salmon
Fried ginger shreds, as topping
Spring onions, for garnish

Steps:

Clean salmon and feel for bones. Remove them and pat the fillet dry. Salt both sides and leave aside for 30 minutes.

After 30 minutes are up, boil water in a pot and immerse the salmon fillet for a minute. Remove and pour away the water. This is to get rid of the gunk and fishy smell. Run the salmon gently under tap water, then pat dry with kitchen paper.

In a fresh pot of water, add the leek, ginger, lime leaves, daikon and carrot. Bring to boil and simmer for 20 minutes. Add the miso and mushroomss.

Finally, add the salmon fillet and cook till just turning pink, about 80% done. I did not slice the fillet because it’s easy to overcook the salmon this way – but if you prefer, you could slice them before cooking. Garnish with spring onions and fried ginger shreds before serving.

TIP: Add more vegetables like spinach or other leafy greens to make it an even more nutritious meal!

The post Wholesome salmon miso soup with mushrooms and vegetables appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Salmon Sambal Fried Rice

Chris-budgetpantry — Mon, 07 Mar 2016 13:02:14 +0000

Some of you ask me if I still cook as often since I’m now 31 weeks. YES I’m still cooking! Cook as often but not so elaborate la. I still prepare my lunchbox for work and come home to cook dinner for Jason, myself and sometimes Ah-mm and 88.

Mealtimes are simple for me. Sometimes when I’m settling dinner alone I don’t really go for the taste and just blanch some veggies and fill up on some protein. But then again I love the taste of plain boiled vegetables over stir fry. I can eat a whole head (or two!) of plain broccoli. You ask me to add some oyster sauce I might not want to eat.

So today is one of those days where you just want to get dinner over and done with. I decided to flake some airfried salmon and cook sambal fried rice for Jason. And then after that I can quickly lie down and see #ChuaBeeBee do her jelly dance! She is now VERY active and my tummy is constantly vibrating. Sometimes her kicks and crazy wriggles actually feel painful. But move all you want ok CBB. You can do whatever you want as long as you are healthy and keep moving.

I love this recipe because dinner can be ready in 15 minutes. It helps if you have an airfryer, if not, you can pan fry the salmon till 80% done, then flake with a fork – the same you do if you airfry. Jason polished off the whole plate and kept saying it’s delicious. The sambal chilli I used is Taho Sambal Belacan, which I got from the provision store opposite my place. I’ve seen it in wet market stalls and Giant.. it’s one of the best, if not the best bottled sambal belacan available. I love their entire range of chilli.. their extra hot chilli sauce with lemon is powwwwwww!

If time is a constraint for you when it comes to meal-planning, try this! One dish settled with no lack of nutrition.

Salmon Sambal Fried Rice (budgetpantry.com)
Serves: 2
Total cost per serving: $2.10

What you need:

200g salmon fillet
2 servings cooked rice, best if overnight (if not, scoop out on a plate and refrigerate till ready to use)
2 eggs, beaten
2 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons edamame beans/frozen mixed vegetables
1 sprig spring onions, chopped
1.5 teaspoons Taho sambal belacan (or more to taste – it’s spicy!)
1 tablespoon light soy sauce
Steak seasoning/cajun powder/old bay seasoning and 1 teaspoon sugar (to season salmon)

Steps:

Preheat airfryer to 180C. When orange light disappears, airfry seasoned salmon fillet skin side up for 6 minutes till 80% done. Flake with a fork and cut skin into smaller pieces. Set aside for later use.

Heat up your wok on high flame, add the oil, wait for a few minutes and fry garlic till fragrant. Add the beans/mixed vegetables. Fry for a minute then add the salmon flakes. Cook till just turning firm.

Add all the rice and stir fry quickly to combine. Follow with the light soy sauce and sambal chilli. Mix well. Make some space in the middle of the wok and crack the eggs. Allow to set for 30 seconds then combine with all the rice. Keep tossing to keep things going. Add the chopped spring onions.

Continue frying on high heat till rice grains dance inside the wok. Off the flame and eat immediately.

How much I spent:

$3.60 for salmon fillet (I used frozen)
$0.60 for eggs
Everything else from my pantry

The post Salmon Sambal Fried Rice appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Airfried Salmon Patties

Chris-budgetpantry — Sun, 11 Jan 2015 14:53:22 +0000

[Airfried Salmon Patties] is one of the earliest dishes I made in the airfryer, and it has appeared on our dinner table many times since. The dish is easy to prepare, budget-friendly, pretty healthy and chockful of flavour.

We usually buy our salmon frozen. They come in a packet of 6-7 salmon portions for about SG$22. You have no idea how much easier my dinner preparation has become because of them. All I do is this: remove frozen salmon from the freezer and transfer to the centre fridge compartment the night before, get home from work the next day, clean and dry salmon, season lightly (usually with home-made teriyaki sauce or lemon butter, and now I also have a favourite lemon-mayo + dill dip!), preheat my AF, and finally grill for 6 minutes at 180C.

In the meantime, I get some rice cooked and make a small salad. And dinner is ready in less than half an hour! Because I reach home at 6pm, I’m usually done with dinner preparations by 6.30pm max. Thank you Philips Airfryer. Because of you, we’re eating more fish (I almost NEVER cooked fish because I hate the oil splatter, and I’m not a fan of steamed fish) and I’m spending less time in the kitchen. You have improved my life in more ways than you can ever imagine. You have my vote for BEST KITCHEN APPLIANCE EVER!

Although the AF makes really delicious and moist grilled salmon, I wanted to eat salmon in more ways than grilled all the time! This weekend, I thought that I would make the salmon-potato patty that Jason likes very much, although the preparation was just a tad more troublesome than simply seasoning and airfrying a salmon steak.

I mashed three large sized Russet potatoes as the base- they’re the best for mashing because of their high starch content. To that, I added some mixed vegetables for crunch and colour, and some chopped parsley for a flavour lift. The seasoning was simple: just some salt, pepper and dill. And of course, I airfried a salmon portion and flaked it into the bowl before adding an egg and mixing them all up.

Shape into the size you like and coat with breadcrumbs. You could also shape these into little salmon balls (like finger food for the kids) instead of patties. Spray some oil before airfrying for 10 minutes to crispy, golden, perfectness.

I served it with some mayo and lettuce leaves by the side. We loved it. I think you will too!

Airfried Salmon Patties (budgetpantry.com)
Makes: 6-8 patties
Total cost per patty: About $1

What you need:

3 large russet potatoes (about 400g total)
1 salmon portion (about 200g)
A handful of frozen vegetables (parboiled and drained)
Chopped parsley
2 sprinkles of dill (I used Masterfoods)
A few dashes of black pepper
Salt to taste
1 egg
Breadcrumbs to coat (you can use packaged panko or blend 4 pieces bread)
Olive oil spray

Steps:

Peel and chop potatoes into small pieces. Bring a pot of water to boil and cook potatoes for about 10 minutes or til tender. Remove water and return potatoes to the pot on low flame. Let the water evaporate (about 2-3 minutes), taking care not to burn the potatoes. Mash with a whisk and transfer to a large mixing bowl. Refrigerate til no longer hot.

In the meantime, prepare your breadcrumbs if not using packaged panko. Blend 4 pieces til fine but not overly so. Refer to my picture. Set aside.

Airfry the salmon. Preheat AF for 5 minutes at 180C, then grill salmon for 5 minutes. Flake with a fork and set aside.

Remove mash potatoes from fridge and add parboiled vegetables, flaked salmon, chopped parsley, black pepper, dill and salt. Do a taste test since everything is already cooked, and adjust seasonings to your liking. Add the egg and combine everything together.

With dry hands, shape into 6-8 patties or smaller balls. Coat with breadcrumbs, spray some oil (make sure the breadcrumbs get oil on them if not the colour won’t be nice), and AF at 180C til golden (about 10-12 minutes). If using the grill pan, there is no need to line with aluminium foil like I did. If lining with foil, you need to flip halfway once the top is golden.

Serve with mayo and lemon with a salad on the side.

How much I spent:

$1.80 for potatoes
$3.70 for salmon portion (I used frozen)
$0.30 for egg
$0.60 for bread
Everything else from my pantry

The post Airfried Salmon Patties appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Easy Salmon Fried Rice

Chris-budgetpantry — Sun, 26 Oct 2014 14:50:15 +0000

Fried rice. Not exactly my kind of food but I was looking for new ways to cook salmon. I don’t really like rice and normally wouldn’t eat fried rice. I know, what a great way to introduce this recipe!

But, a regular human being should like this though. Jason loved it- I think he went through three bowls? So this recipe is really for either 4 normal people or 1 husband + wife who doesn’t really eat rice. When cooking fried rice, two things really matter to me. Overnight rice and a smoking hot wok. I know sometimes you just wanna cook fried rice on a whim, so where to get overnight rice last minute?

On days that I haven’t planned on cooking fried rice and for some reason die-die mustcookfriedriceoriwilldie, here’s something I do. Cook the rice with less water so that it is drier, then I spread it out on a flat surface and direct the fan at it. This won’t work as well as day-old rice left overnight in the fridge, as the grains are not properly fluffed up and cooked, but this should do if you’re desperate.

Make sure you have a smoking hot wok when cooking the fried rice. Turn up the flame as you add the rice so that each grain gets the attention it deserves and the overall result doesn’t end up soggy and mushy. You can use whichever dry vegetables you want, like peas, beans, carrots, corn. I would have loved to add some green beans but I didn’t have them that day. For the crab meat, it would be best to use fresh crab meat as they’re meatier.

How did I get the skin to be so crispy? Wouldn’t have been able to do it if I didn’t have the airfryer. Airfry the salmon fillet whole, and allow to cook for 4 minutes. You should then be able to lift the skin easily off the flesh using a pair of tongs. So now you have two separate components: the salmon fillet and the salmon skin. Let the skin airfry alongside the fillet until the 7 minutes are up. Give it a few more minutes if it is not crispy enough, but be sure to remove the salmon fillet first. You don’t want to overcook it. Salmon isn’t very forgiving. I overcooked the salmon a little in this attempt, but you don’t have to.

If you don’t have an airfryer, you can still make this dish- see instructions below. But I don’t know how you’re going to get the crispy skin without making a mess. I’m glad I don’t have this problem. Buy your AF la, it’s one of the best kitchen investments you can make.

Easy Salmon Fried Rice
Makes: 4 servings
Total cost per serving: $1.35

What I used:

4 rice-bowls cooked overnight rice
1 salmon fillet (about 150 – 200 grams)
100g crab meat (optional and more if you like)
A handful of shredded cabbage, frozen corn, carrots (cut into strips)
2 eggs, whisked
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon fish sauce
1 flat teaspoon sugar
2 tablespoons olive oil

Steps:
1. Prepare the salmon. If you have a Philips airfryer, airfry the entire fillet at 180C for 7 minutes, then flake with a fork. If you don’t have an airfryer, cut into small cubes and set aside.
2. Blanch the frozen corn in boiling water til done. Set aside.
3. Heat the olive oil in a smoking hot wok. Add the shallots, fry for 2 minutes before adding the garlic.
4. Fry the shredded cabbage and carrots for 3 minutes. Add the crab meat and corn. (If using raw salmon, add the salmon now cook for 2-3 minutes.) Add the rice, oyster sauce, light soy sauce, fish sauce and sugar. Toss well to combine.
5. Make a well in the centre of the wok and add the eggs. Let it sit for 20 seconds then fold in the rice and cook til dry. (if using airfried salmon, add them now). Give it a final toss and serve!

How much I spent:
$3.50 for salmon (I used frozen from Song Fish)
$1.40 for crab meat (I bought 500g for $7 from Song Fish)
$0.50 for cabbage, corn, carrots
Everything else from my pantry

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