A few months have passed and I finally finished my course. So glad to have more time to post lunch box recipes from now on!
Well, to continue where I have left off, I will be sharing a very nutritious soup recipe made from burdock root. You may have seen burdock root at the grocer’s but never know it can actually be cooked into such a delicious soup.
But appearances are deceptive and beneath it, the goodness of burdock can be plentiful. See this article if you are keen to find out more information about Burdock.
Ingredients (Serves about 4-5 adults)
- 1 Burdock root (about 30 cm long), peeled, washed and cut into small pieces
- 200 g boneless pork loin, cut into small pieces
- 2 tablespoons wolfberries
- 8 dried honey red dates
- 6-8 cloves of garlic with skin intact
- 3 litres of water
Step 1: First bring the water in the stockpot to a boil.
Step 2: Place the pork loin pieces in a separate bowl. When the water has boiled, scoop some water over to scald the pork loin. This is an important step as scalding will remove the remaining traces of blood on the pork. You will notice a layer of “scum” floating on the surface and will be glad that you have skimmed it off before putting these pork in the actual soup! Yikes.
Step 3: Drain the pork pieces before transferring it back into the stockpot. Put in the rest of the ingredients. Aren’t the colors beautiful?
Step 4: Bring the water to a boil again at high heat. When it has boiled, lower to small heat and allow the soup to simmer for 2.5 hours.
Step 5: After 2.5 hours, the soup should have turned a really nice flavorful reddish orange color and the water level should have dropped to about 2/3 of its original level.
Step 6: Add salt (about 1 teaspoon) and a dash of pepper to taste. Mix well. Turn off the heat.
Step 7: Serve soup hot and ladle them straight into the lunch jar if you intend to bring them out to keep them as warm as possible.
How does this look?
For those who have not eaten burdock before, I would say it taste somewhat like potato, but less starchy. In fact, the first time my mom cooked it, she tricked me into thinking that it was potato and I didn’t suspect a thing. Haha. So much so for my ignorance then!
This soup recipe can also be an all-in-one meal if you are not fussy. Just bring some cooked rice to go along with it for a simple, yet satisfying lunch.
I finally upgraded this blog to the latest WordPress version and I can’t believe how easy it was. LOL.
I had put this on hold for the longest time, thinking that it was going to be quite a hassle just like my other blogs (it was a nightmare when I upgraded them from WP 2.5 to WP 2.7). In actual fact, all it took was a couple of clicks and it’s done!
If you are still procrastinating like me, don’t worry about upgrading as long as you have at least WP 2.8 installed. I did it in a breeze and am glad that I have finally got rid of the yellow irritating reminder. Haha.
This is what you would probably see:
Step 1: Click the yellow reminder at the top of your dashboard.
Step 2: Click Upgrade Automatically. You can backup your database and files first beforehand as a good practice. But I was too lazy to do so.
Step 3: In just a few seconds, it is done and you can now update your plugins too.
How much time did that take me? ONE minute.
Yes, unbelievable huh? I love WP 2.8!
It’s been quite a while since I last posted a recipe and I am soooo sorry my friends…
Well, I hope to make it up with this interesting recipe today. It is really simple and there is no baking involved for these cakes! No oven, no-preheating, only steaming required and I bet you should have all the ingredients already in your well-stocked kitchen. LOL.
Ingredients (Makes about 20 small cupcakes):
- 4 eggs
- 160 g sugar
- 175 ml soda
- 200 g plain flour
Yes, that’s all the ingredients needed. For soda, you can get ice-cream soda or 7-up. If you wish to add a citrus taste, Fanta orange would be great. I used Kickapoo, a local lime-flavored soda drink which taste somehow like Mountain Dew, for the fun of it. Maybe next time I might try making them with sparkling Ribena for a grapey taste, or even Coca-Cola? Haha. As long as it is a sweet carbonated drink, I think it will still work the same.
Hey, doesn’t this sound fun already before we even start? Get your kids to help in the measurements and blending. I bet they will love it!
Step 1: Crack all the eggs and put the sugar in a large mixing bowl.
Step 2: If you are using a mixer, blend the mixture till it turns frothy and cream in color. I used a whisk instead to beat the eggs and sugar manually. It took me about 20 minutes. Just a rough guide in case you do it by hand too.
Step 3: Add your preferred soda to the mixture and mix well. Lastly, add in the flour bit by bit and mix well too.
Step 4: Lay muffin paper cups on a muffin tray or in my case, I used individual muffin tins. Fill the cup each to its brim with the mixture.
Step 5: Heat up a steamer. Place these cups to steam for about 6-7 minutes.
Step 6: To check if the cup cakes are ready, prick one with a toothpick. If the toothpick comes out not sticky, the cup cakes are cooked and ready to be eaten.
Step 7: Place each cup cake aside to cool. Repeat Step 3 again until mixture runs out.
Well, I hope this steamed cup cake recipe gives you another light meal idea of what you can pack for your kid’s lunch box. Top it up with some cheese & ham or steamed vegetables for a balanced and healthy meal.
You can also pack these as an afternoon snack for Hubby or make them for picnic meals.
Hope you like it!
Hey my friends, I just discovered that this blog has been ranked. Yippee!
Yeah, although it’s only a teeny-weeny PR1, LOL, but it’s a big mile-stone for my dear blog after a few months’ of writing.
I would like to apologize for the lapse in posts recently though. It’s because I have not been able to spend as much time blogging like before when I first started out as I am currently very busy with a course. I don’t cook as often right now, but yesterday, I made steamed egg cakes and they tasted great! Will be posting the recipe right after this. Stay tuned.
This is another of my favourite dish. We always cook a big pot and eat this for both lunch and dinner. Hehe.
It makes quite a well-balanced dish for children as well as there is chicken, potato and carrot, an all-in-one solution if mummy feels lazy!
Ingredients (Serves 4 adults):
- 200 g boneless chicken fillet, cut into bite-size pieces
- 2 medium sized potatoes, peeled and diced
- 1 small carrot, peeled and diced
- 1 tablespoon garlic, finely chopped
- Half a cup of water
- 1 tablespoon light soy sauce
- Cooking oil
- Dash of ground pepper
For chicken marinade, you will need:
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame sauce
- 1/2 teaspoon sugar
- 1/3 teaspoon salt
- Dash of ground pepper
Step 1: Mix ingredients for chicken marinade in a mixing bowl. Put in the diced chicken fillet and mix well. Allow it to marinate for 1 – 2 hours. This is how it should look.
You can leave it to marinate overnight too. Remember to cover it with plastic wrap and keep it in the chiller.
Step 2: Heat up a wok or pan with cooking oil. Fry the potato and carrot cubes till they are cooked. Remove and set aside.
Step 3: Remove the excess cooking oil, leaving about 2 tablespoons in the wok for the next step.
Step 4: Put in chopped garlic and when it starts to brown, add in the marinated chicken fillet cubes. Stir-fry till cooked.
Step 5: Transfer back the potato and carrot cubes, add in water and light soy sauce and stir-fry for another minute.
Step 6: Turn down the heat a little and let the stew simmer for 1-2 minutes. Add in a dash of pepper, mix the combo well for the last time and serve.
Just a few steps and you are done, isn’t it easy?
Of course, not forgetting to set aside some for my lunch box too.