Recipes: 10 kid-friendly snacks to make

September 03, 2016
  • Grilled caprese skewers
    1 / 10 Grilled caprese skewers

    Makes 16 skewers

    4 tbsp basil pesto (from supermarkets)
    2 tbsp extra-virgin olive oil
    1 ball of Galbani cow’s milk mozzarella
    350g cherry tomatoes

    1. Preheat the oven on grill mode or to its highest temperature setting.
    2. In a small bowl, mix pesto and olive oil together.
    3. Slice mozzarella into 3cm-thick cubes.
    4. Prepare bamboo skewers by soaking them in water for at least 5 minutes. Slide mozzarella cubes and cherry tomatoes onto each skewer in an alternating order.
    5. Place skewers on a baking tray and grill for 5 minutes, or until the mozzarella is melting yet golden brown on top. Drizzle pesto sauce over the skewers and serve.

    Sarah Benjamin, cook and host at Asian Food Channel, contributed this recipe.


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  • Spiced banana and peanut butter turnovers
    2 / 10 Spiced banana and peanut butter turnovers

    Makes 12 pieces

    1 packet (around 480g) frozen puff pastry sheets
    4 bananas, sliced
    ½ tsp rempah kueh (spice mix, from supermarkets) or cinnamon
    Zest of 1 orange
    2 tbsp orange juice, freshly squeezed
    1 tsp cornflour
    6 tbsp peanut butter
    1 egg, beaten
    1 tbsp demerara sugar, for dusting

    1. Preheat the oven to 200 deg C. Roll out each pastry sheet to 0.5cm thick and cut out 12 squares measuring 10cm each.
    2. In a bowl, mix bananas, rempah kueh, orange zest, orange juice and cornflour.
    3. Spread ½ tbsp of peanut butter over the centre of each pastry square, and top with 1 to 2 tablespoons of the banana mixture, making sure to leave the edges of the pastry clean.
    4. Brush the edges lightly with egg wash and seal shut. Use a fork to crimp the edges.
    5. Prick the top of each turnover lightly with a fork, and brush the top with egg wash. Sprinkle sugar on top for extra crunch.
    6. Bake for 20 minutes, or until golden brown.


    Sarah Benjamin, cook and host at Asian Food Channel, contributed this recipe.


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  • Curry chicken pops
    3 / 10 Curry chicken pops

    Makes 24 to 30 pieces

    1 litre vegetable oil
    1 cup Seah’s Spices Singapore Chicken Curry Spices powder
    2 tsp salt
    1 cup cornflour
    3 eggs
    2 cups panko (breadcrumbs)
    3 chicken breasts, cut into bite-sized chunks
    Chilli mayonnaise, for dipping (optional)

    1. In a medium-sized saucepan, heat the oil to 180 deg C.
    2. Set aside two bowls and a plate. In one bowl, combine the curry powder, salt and cornflour. In the other bowl, crack eggs and beat them. Add panko to the plate.
    3. Dust chicken pieces with seasoned cornflour, dip them in egg wash, and finally coat well with breadcrumbs.
    4. Deep-fry the chicken pops until golden brown. Serve with chilli mayonnaise.


    Sarah Benjamin, cook and host at Asian Food Channel, contributed this recipe.


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  • Sate ayam with peanut butter dipping sauce
    4 / 10 Sate ayam with peanut butter dipping sauce

    Makes 6 to 8 skewers

    For the sate ayam
    2 tbsp kecap manis (Indonesian sweetened soya sauce)
    1 tsp oyster sauce
    ½ tsp turmeric powder
    1 tsp coriander powder
    1 tbsp peanut or vegetable oil of your preference
    2 chicken breasts, deboned, skinned and cubed

    For the sauce
    200g unsweetened peanut butter
    2 tbsp kecap manis
    ½ tbsp light soya sauce
    Juice of 1 lime
    1 tbsp peanut or vegetable oil of your preference
    Water, to thin out the sauce
    ½ tsp chilli powder (optional)

    1. Soak 6 to 8 bamboo skewers in water for at least 20 minutes.
    2. In a large bowl, mix all the ingredients for the sate ayam, except the chicken. Marinate chicken in the mix. Set aside for at least 30 minutes.
    3. In another bowl, add all the sauce ingredients and mix until smooth. If the sauce is too thick, add 1 tsp of water at a time to thin it out. The consistency should be slightly runnier than peanut butter. Include chilli powder if you want a little spice.
    4. Thread 3 or 4 cubes of the marinated chicken onto each bamboo skewer.
    5. In a frying pan, heat oil on medium-high heat. Cook chicken for 3 to 4 minutes on each side, or until they are lightly charred yet cooked through. Serve with sauce.

    Sarah Benjamin, cook and host at Asian Food Channel, contributed this recipe.


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  • Strawberry vanilla mug cake
    5 / 10 Strawberry vanilla mug cake

    Makes 1 mug

    4 to 5 strawberries, stems removed and chopped into 1cm cubes
    1 tbsp lemon juice
    3½ tbsp castor sugar
    ¼ cup & 2 tbsp plain flour
    1/8 tsp baking powder
    1/8 tsp salt
    2 tbsp vegetable oil
    ¼ cup milk
    ½ tbsp vanilla extract

    1. Mix strawberries with lemon juice and 1 tbsp of sugar. Set aside.
    2. In a large mug, mix flour, baking powder, salt and the remaining 2½ tbsp of sugar. Stir well with a fork.
    3. Create a small well in the middle and add the oil, milk and vanilla extract. Mix well.
    4. Microwave the mug cake on high for 2 minutes and 10 seconds. To serve, let it cool and top with strawberries.

    Sarah Benjamin, cook and host at Asian Food Channel, contributed this recipe.


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  • Cheesy orzo with pumpkin
    6 / 10 Cheesy orzo with pumpkin

    Serves 1

    500g squash pumpkin, cubed
    1½ tbsp olive oil
    60g unsalted butter, softened
    2 tsp salt
    120g orzo pasta (from
    50g shallots, finely chopped
    1 clove garlic, finely chopped
    10ml white wine (optional)
    50g parmesan cheese
    ¼ cup Italian parsley, chopped

    1. Mix the pumpkin with ½ tbsp olive oil, 50g butter and 1 tsp salt.
    2. Wrap the pumpkin in aluminium foil and bake at 180 deg C for 1 hour or until soft.
    3. Puree the pumpkin in a blender and set aside.
    4. Set water to boil and add the remaining 1 tsp salt. Cook orzo for 3 min. When cooked, drain the water and set pasta aside on a plate.
    5. In another pot, heat the remaining 1 tbsp olive oil, and sweat the shallots and garlic until translucent.
    6. Add the orzo and stir well, then add white wine.
    7. Fold in pumpkin puree and cook for 1½ minutes.
    8. Remove from heat and fold in the cheese and remaining 10g of butter. Garnish with parsley and serve.

    Polo Seah, executive chef of Humpback, contributed this recipe.

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  • Pear and maple bacon bombs
    7 / 10 Pear and maple bacon bombs

    Makes 8 pieces

    50g streaky bacon, sliced
    1 Packham pear, cut into small wedges
    10ml maple syrup
    1 tbsp olive oil
    A pinch of flaked salt

    1. Wrap a strip of bacon over each wedge of pear and brush with maple syrup.
    2. Poke a toothpick through each bacon-pear bomb to secure it.
    3. Heat oil in a frying pan, and fry bacon-pear bombs on medium heat for 2 minutes on each side. Sprinkle salt and serve.

    Polo Seah, executive chef of Humpback, contributed this recipe.

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  • Devilled eggs
    8 / 10 Devilled eggs

    Serves 2 to 3

    2 tbsp salt
    5 eggs
    150g mayonnaise
    50g smoked salmon
    20ml lemon juice
    50g shallots, finely chopped
    1 tsp chives, finely chopped for garnishing

    1. Bring water in a pot to the boil, add salt and cook eggs, fully submerged, for 7 minutes. Salted water gives the eggs flavour.
    2. Prepare an ice water bath to transfer the eggs to, which stops the cooking process.
    3. Once the eggs have cooled, peel and cut them in half. Remove the yolks.
    4. In a bowl, add yolks and mayonnaise, smoked salmon, lemon juice and shallots. Mix until they form a paste.
    5. Transfer the paste into a piping bag. Pipe it into the egg whites. Garnish with chives.

    Polo Seah, executive chef of Humpback, contributed this recipe.

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  • Tapioca balls
    9 / 10 Tapioca balls

    Makes 20 pieces

    200g gruyere cheese
    150g feta cheese
    50g Parmesan cheese
    175ml full-cream milk
    75g salted butter, softened at room temperature
    ¼ tsp salt
    2 eggs
    400g tapioca flour
    Oil, for deep-frying
    Mayonnaise, for dipping

    1. In a large bowl, add all the ingredients except the tapioca flour and oil. Whisk well.
    2. Slowly mix flour in until you get a ball of dough.
    3. Transfer to a tray and leave it in the freezer for 30 minutes.
    4. Pinch off roughly 30g portions and roll into balls.
    5. In a pan, add enough oil to cover at least half the pan, then deep-fry the tapioca balls for 5 minutes each. The balls will rise when cooked. Serve with mayonnaise.

    Polo Seah, executive chef of Humpback, contributed this recipe.

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  • Chicken cordon bleu
    10 / 10 Chicken cordon bleu

    Serves 2

    300g chicken breast
    10ml Worcestershire sauce
    1 tsp Dijon mustard
    A pinch of salt
    A pinch of black pepper
    60g shredded mozzarella cheese
    50g plain flour
    1 egg, beaten
    120g breadcrumbs

    1. Marinate chicken in Worcestershire sauce, mustard, salt and pepper. Set aside for 30 min.
    2. Create a pocket in the chicken breast by slicing it without cutting all the way through. Stuff mozzarella inside the pocket, and seal with a toothpick.
    3. Coat chicken in flour, dip in egg, then in breadcrumbs.
    4. Pan-fry each side for 2½ minutes, or until golden brown.

    Polo Seah, executive chef of Humpback, contributed this recipe.
    A version of this story first appeared in Simply Her.
    (Photos: Jasper Yu)



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