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DINING
dining Cooking with kids
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With the whole family spending more time at home and dining in more often, it can be tough to think of new meal ideas everyday. To help you stay inspired, we’ve come up with four family-friendly recipes including two mains and two desserts that you can try at home. From the classic Spaghetti Bolognese to cute pastry puffs that look like cartoon animals, these dishes are easy enough that even your little ones can help out.
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Cooking with kids
With the whole family spending more time at home and dining in more often, it can be tough to think of new meal ideas every day. To help you stay inspired, we’ve come up with four family-friendly recipes including two mains and two desserts that you can try at home. From the classic Spaghetti Bolognese to cute pastry puffs that look like cartoon animals, these dishes are easy enough that even your little ones can help out.
Dough
250g (2 cups) all-purpose flour 3g (1 tsp) instant yeast 25g (2 tbsp) sugar, 1/4 tsp salt 1 egg, 125ml (1/2 cup) warm milk 42g (3 tbsp) soft butter
Filling
1 cup desiccated coconut or freshly grated coconut, 1 egg, 5 tbsp sugar (you can adjust to your taste) 1/2 cup melted butter (desiccated coconut absorbs more liquid, so you may use less butter when using freshly grated coconut)
Topping
3 tbsp cake flour, sifted 3 tbsp powdered sugar, sifted 3 tbsp melted butter Sesame seeds (optional)
Making the dough
1. In a mixing bowl: add flour, yeast, sugar, and salt. Stir. 2. Add egg and milk, mix; then soft butter, continue mixing. 3. Put dough on the counter with a little flour. At first, the dough is sticky. Handle with light pressure. Knead until smooth. Cover until doubled its size.
Making the filling
1. In a medium bowl: add egg and sugar. Stir. 2. Add the coconut and melted butter. Mix until well combined, set aside.
Making the topping
1. In a small bowl, sift and add cake flour and powder sugar.
2. Add melted butter, stir until smooth. Put in a piping bag, set aside.
Shaping and baking
1. When the dough is ready, divide into 6 pieces. Flatten the dough into an oval. 2. Fill with 1/6 part of the filling. Wrap the filling with the dough. Shape into an oval bun. 3. Put individually or 3 adjacent pieces. Cover 30 minutes. 4. Pipe the topping on the dough. Make 2 strips. You can do this before or after egg wash. 5. Add egg wash with sesame seeds or coconut on top. 6. Preheat the oven to 180°C (for top-bottom heat) or 160°C (for fan mode). 7. Bake for 18 to 20 minutes. 8. After baking, brush with clear honey if you wish.
Ingredients
140g boneless chicken thigh 25g broccoli, 25g eggplant, sliced 10g shiitake mushroom 30g carrot, julienned 30g zucchini, sliced 50g purple cabbage, shredded Dashi, Saikyo miso, 20ml teriyaki sauce Rice bran oil for cooking Chicken marinade: 1 tsp Japanese soy sauce 1 tsp mirin, 1 tsp sake, 1 tsp honey Tamagoyaki:, 4 pcs egg 10ml Japanese soy sauce, 10ml mirin
Method
1. Marinate chicken thigh overnight. Cook chicken over the grill until the internal temperature reaches 78C. Slice and top with teriyaki sauce when served. 2. Poach broccoli and zucchini in dashi separately, drain. 3. Pan-sear eggplant with rice bran oil till tender, then top with miso. 4. Braise shiitake mushroom in dashi till tender. 5. Toss purple cabbage slaw with salt and cure for 30 minutes. Rinse and drain. 6. Saute carrot with rice bran oil over high heat till slightly wilted, then top with miso 7. Whisk eggs with mirin and soy sauce, strain. In a tamagoyaki pan over mediumlow heat, oil the pan, ladle a thin layer of egg mixture into the pan and swirl to coat the pan. When the egg layer is set on the bottom but slightly liquid on top, roll it to the front edge of the pan. Repeat steps till a rectangle omelette is formed. Allow omelette to cool before slicing into pieces. 8. Put cooked Japanese rice on the bottom of the bento box, plate all vegetables, two pieces of tamagoyaki and chicken on top.
Ingredients Pasta dough:
120g 00 flour, 1 pc egg, ½ tsp salt
Bolognese sauce:
3 tbsp unsalted butter, ½ pc onion, minced ½ pc carrot, grated, 3 cloves garlic 170g beef, minced, 170g pork, minced 1 cup whole milk, 2 cans whole tomatoes, 400g each Salt to taste
Cream Puff
Ingredients Choux pastry:
60g flour, 2 pcs egg, 50g unsalted butter 1g salt, 2g sugar, 100ml water
Pastry cream:
20g AP flour, 20g cornstarch, 3pcs egg yolk, 300ml milk, 50g sugar ¼ tsp salt, ½ tsp vanilla extract
Making Pastry Cream
1. In a medium mixing bowl, whisk yolks, sugar, flour, cornstarch and salt together until fully combined. 2. In a small non-reactive saucepan, bring milk to a boil. 3. Slowly temper boiled milk into egg yolk mixture, drizzle in while continuously whisking to combine.
Method Making the pasta
1. Mix all ingredients in a stand mixer on medium speed until smooth, add more flour if necessary, about 8-10 minutes. 2. Wrap dough with plastic and rest for 30 minutes. (Immediately after the dough is formed the gluten matrix remains very tough and difficult to work with, resting the dough allows the gluten strands to relax.) 3. After 30 minutes, divide dough into four. With the palm of your hand, flatten one piece of dough into ½ inch thickness or until it can pass through the pasta machine at the widest setting. 4. Pass dough 3 times through the machine at the widest setting. Adding more flour after each interval. Make sure to align only in one direction. 5. Continue passing the dough at gradually thinner settings until the desired thickness has been reached.
Cooking pasta
1. Bring a large pot of salted water to a rolling boil. 2. Add pasta, stir gently with a wooden spoon, chopsticks, or a cooking fork, and cook until 3. noodles are just set with a definite bite, about 1 1/2 to 2 minutes. Drain, toss with sauce, and serve. 4. Return mixture to saucepan and cook on high heat until mixture has thickened and reaches 93C. 5. Add vanilla extract, allow custard to cool in mixing bowl until room temperature before storing in the fridge, cover the surface directly with plastic wrap to prevent skin formation on top.
Method
Making the choux pastry
1. Preheat the oven at 200C. 2. Bring butter, water, sugar and salt to boil in a small saucepan over medium heat, stirring once or twice. When mixture reaches full boil (butter should be fully melted), immediately remove saucepan from heat and stir in flour with heat proof spatula or wooden spoon until combined and mixture clears sides of pan.
Return the saucepan to low heat and cook, stirring constantly, using smearing motion, for 3 minutes, until mixture is slightly shiny with wet-sand appearance and tiny beads of fat appear on the bottom of the saucepan. 3. Off heat, continue beating the mixture until it is no longer hot to the touch. Gradually incorporate beaten eggs, 1 tablespoon at a time, only continue incorporating when eggs have been fully absorbed. 4. Fill choux paste into a piping bag with round tip, pipe paste into 1 1/4- to 1 1/2-inch mounds on a lined baking sheet, spacing them about 1
Cooking the Bolognese Sauce
1. Heat butter in a large pot over medium heat; add onion, carrot, and garlic and saute until softened but not browned, about 6 minutes. 2. Add minced meat and ½ teaspoon salt. Crumble meat with the edge of a wooden spoon to break apart into tiny pieces. Cook to crumble meat until it loses its raw color but has not yet browned, about 3 minutes. 3. Add milk and bring to simmer until milk evaporates and only clear fat remains (10-15 minutes). 4. Add wine and bring to simmer until wine evaporates (10-15 minutes). 5. Add tomatoes and their juice and bring to a simmer; reduce heat to low, continues to simmer with an occasional bubble or two at the surface, until liquid has evaporated (about 3 hours). 6. Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat
before serving). to 1 1/4 inches apart. You should be able to fit about 24 mounds on the baking sheet. 5. Bake in a preheated oven for 15 minutes, then turn the oven down to 180°C and continue baking for approximately 10 minutes or until the puffs have fully risen. 6. Pull the tray out of the oven, when puffs are cool enough to handle, cut 3/4-inch slit into the side of each puff to release steam. Allow them to cool completely.
Selina Kong is the founder of The Big Things and The Big Things Kitchen, an indoor children’s playground and restaurant located at The Mills, Tsuen Wan. Kong is a huge advocate for healthy eating and loves cooking with her two daughters Scarlett and Kayla in her spare time. thebigthings.com &
thebigthingskitchen.com
Dining news Singaling’s new set lunch
Do it yourself pasta
The popular roadside restaurant Singalings is offering a new three-course set lunch menu from $138. Choose from a selection of appetisers from soups and salads to chicken Artisan pizza bar Amalfitana is offering special delivery packages when you order via its direct delivery bikes (WhatsApp 6274 3932), Deliveroo or Food Panda. The Family Package feeds four and includes a tricolore wings before tucking into a hearty main. Finish off your afternoon meal with a sweet treat or tea and coffee. The menu is available on weekdays throughout September. salad, dough balls, French fries, bufala mozzarella, margherita pizza, pepperoni pizza and a Nutella pizza along with two soft drinks and two Peroni’s for $650.
amalfitana.hk
Love Fratelli’s signature artisan pastas? Learn how to make them at home with its new Cook Your Own Pastas sets. With easy step-by-step instructions from head chef Pradip Malbul and fresh ingredients, you can practice your cooking skills and enjoy a delicious Italian meal from the comfort of your own home. Sets
start at $160. fratelli.hk
Family fun with Amalfitana Cheery for Churros
Hong Kong has welcomed its first-ever contemporary churrería, Twist & Buckle in Tsim Sha Tsui. Founded by two best friends with roots in South America the churros shop serves fresh homemade churros, in a variety of flavours including crunchy matcha and hazel lah. Diners can also enjoy its chilled selection of churros
and ice cream combinations.
Cookies come to IFC Homegrown dessert brand Baked Indulgence is opening a six-month long pop-up at IFC Mall this August. Founded in 2012, Baked Indulgence (formerly Top Indulgence) offers American-style cookies with a twist including Milk Tea, Yuen Yeung and Sakura.
