Baked chicken nugget

I've been making little bite size food for Gwynnie so she feed herself using her hands. So far, she loves it and keep on stuffing it inside her mouth. You can also make dips for the nuggets. I normally go for yogurt-avocado dip, plain yogurt or homemade ketchup (will post the recipes for you). This recipe is very simple, fast and easy to make.

Baked Chicken Nugget

1 boneless chicken thigh
1/2 cup panko crumbs
1 egg
1/8 cup all purpose flour
1 1/2 tsp italian seasoning

1. Preheat the oven to 150 C
2. Set the bowls for coating in this order: flour, egg, panko. it will make your work so much easier.
3. cubed the chicken, then dip the meat into flour, egg and panko. Lightly spray with oil and bake for 20 minutes.

Salmon Pie

Today is Gwynnie's salmon day! I was scratching my head, trying to find of something that she never tried before and i can hide vegetables in it. So I came up with salmon pie. It's not hard to make, you can use the ingredients that you have in your fridge.

 

Salmon Pie

150 gr salmon

1 large shitake mushroom, diced

brocolli, cut into florets, as needed

1/2 large potato

1/4 cup milk

1 egg, beaten

grated cheddar cheese as needed.

1. Preheat the oven to 150 C. Prepare and butter two small ramekins (about 7-8 cm in diameter).

2. Bake salmon in the oven for 10-15 minutes. Once it's done, flake it.

3. Soak shitake mushroom, remove the stem and diced into little pieces. 

4. Steam brocolli and potato until both are fully cooked. Once both are cooked, cut the brocolli florets and put in a bowl. Peel and mash or puree the potato, add half of the beaten egg and mix well. Mix the other half of beaten egg with milk. Leave a little bit of egg for the egg wash.

6. Put salmon, mushroom, broccoli florets and little bit of cheese inside the ramekins and pour in milk-egg mixture until barely covering the meat and vegetable. 

7. Top the ramekins with mash potato and brush with beaten egg for egg wash. You can sprinkle some cheese on top of the potato. Bake for 25-30 minutes.

You can use any kind of vegetable with this pie. It doesn't have to be mushroom and broccoli, other vegetables will do :)

Oatmeal Cheese Biscuits

After buying store bought baby biscuits for months, it suddenly hit me, why don't I try making my own biscuits. Since I love baking, why not just tweak around some old recipes and I came up with this one. It's simple, don't require much ingredients and the only thing u need to do is mix everything in a food processor. No fancy mixers or anything like that. The only thing I really wanted to use in this recipe is whole wheat flour. Unfortunately, I can't find any supermarket in Jakarta that sells whole wheat flour so I used organic unbleached all purpose flour instead.

I cut the dough into rectangles since it's Saturday and I just can't be bothered to cut it using cookie cutter. hehehe...

Oatmeal Cheese Biscuits

1/2 cup oatmeal
1 1/4 cup organic unbleached all purpose flour
1/2 tsp baking powder
3/4 cup grated cheese (I use Gouda, but any kind of old hard cheese will do)
100 gr cold butter, cut into cubes
100 ml milk, cold

1. Preheat the oven to 175 C
2. In a food processor, ground oatmeal until it become fine powder. Sift the ground oatmeal together with flour and baking powder into a bowl.
3. Put flour in a food processer, add cold butter, little bit at a time and pulse until it resembles a coarse meal.
4. Add cheese, and continue pulsing. Pour milk, a little at a time until mixture turn into a ball.
5. On a lightly floured surface, roll out the dough between two sheets of parchment papers until it's about 5mm thick, and put it in the fridge for 20 minutes.
6. After 20 minutes, cut the dough into bite size pieces using knife, or various shapes using cookie cutter.
7. Bake in the oven for 20-25 minutes until golden and crunchy.

Tip: if using cookie cutter, dip the cutter into flour so the dough won't stick to your cookie cutter.

Nori-less Salmon Sushi

Happy Chinese New Year!! Today was a very busy day. We had to visit both my relatives and my husband's. Since we have little Gwynnie in tow and keep on moving from one place to another, her meals had to be something simple, light and easy to eat. After so much thought, Sushi came to the rescue. In this salmon version, I used thinly cooked omelet instead of nori sheets. The picture may not look that great since I took it in the car. hehehe...

Nori-less Salmon Sushi

Omelete sheet:
2 eggs, beaten

Filling:
1/2 carrot, grated
2 big shitake mushroom, thinly sliced
15 gr salmon fillet

Rice:
1 cup white rice
1 tbsp mirin
1 tsp sugar

1. For the omelete, pour little bit of the eggs into the pan until it form a thin omelete. Cook throughly and repeat with the rest of the eggs.
2. Mix rice, mirin and sugar, set aside
3. Preheat oven to 180 C and bake salmon for about 10-15 minutes. Cut into little pieces.
4. Steam carrot & mushroom for about 15-20 minutes

Assembly:
1. On a sushi roller, put the omelete sheet and spread some of the rice on top.
2. Put carrot on one corner of the sheet, then put mushroom and salmon on top of the carrot.
3. Roll until it forms a log, cut, and serve.

You can always be creative with the sushi filling by using different kind of meats and vegetables. The possibility is endless!

Orange Chicken Experiment

I've been wanting to try making orange chicken for a while but haven't get around to do it. It's always haunt me how to get it right, the right combination of ingredients, etc. Finally, I decide to make one and see how it turns out. Well, I have to say it's not bad! Next time around, I will probably add a lil bit more orange juice and honey. As for the chicken, it's suppose to be cubed, but my maid minced it without asking me so minced it is.

Orange Chicken

3/4 cup orange juice (About 2 Navel oranges)
1/2 cup chicken stock
1/2 tsp orange zest (optional)
2 tsp light soy sauce
1 tbsp honey (i use manuka honey)
1/4 tsp mustard powder
2 deboned chicken thigh, cubed
1 clove garlic, minced
1/4 small onion, minced
1 1/2 tbsp ginger, finely minced

1. In a heavy bottomed saucepan, mix orange juice, half of chicken stock, orange zest, honey, mustard powder and soy sauce. Cook over low heat until it reduced to half. Strain and put it aside.
2. On low heat, sautee onion until translucent, add minced ginger and sautee until fragrant and last, add garlic and sautee for about 30 seconds.
3.  Once the garlic is cooked, add chicken cubes and orange sauce immediately. Let it cook for about 1 minute, then add the other half of chicken stock. Once the chicken is done, let it simmer until the sauce thicken.
4. Let it cool, serve with plain white rice.