recipe

Taho!

Luise is already 8 months… that means that I my last post was 8 months ago!

I chose to spend my time with the kids after work and on weekends that writing here have been somewhat ignored. The kids are growing up really fast! And because I will not be able to bring back time and I definitely don’t want to miss on their precious milestones, hubby and I decided that I quit my job and be a stay-at-home-mom.

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Aren’t they adorable?! Being a SAHM means having more time playing with them, fully breastfeeding the little chubby one, and more time for my kitchen experiments and DIY projects too! I’m actually excited that I will get to do what I really love, that my projects for the next months are already lined up. If all goes well, I will be sharing them with you.

Oh, I have also started to do meal planning and doing my grocery list weekly to save some money, since we’re now living on a single income. And first one on my breakfast list is my favorite, Taho! It’s silken tofu with brown sugar syrup and sago pearls. It’s usually peddled on the streets in the Philippines and the peddler would call out “TAHOOOOOOO!!!!”.

magtataho

Photo source: Magtataho

There is something similar here in Singapore, but it does not have the same sweetness which I miss. So I decided to make one, and I never thought that it’s actually very easy! Recipe adapted from Panlasang Pinoy.

Filipino Taho

Ingredients:

  • 600g extra soft tofu
  • 1 1/4 cup brown sugar
  • 1/2 cup uncooked sago pearls
  • 4 1/2 cups water

Procedure:

  • Boil 4 cups of water. Put in sago pearls and cook in medium heat until transparent (I used small sago pearls and it took about 10-15 minutes to cook). Add 1/4 cup brown sugar and mix well. Turn off heat and set aside. Let it cool to room temperature.
  • Boil 1/2 cup of water. Add 1 cup brown sugar, mix well, and simmer till mixture becomes thick. Set aside.
  • Transfer tofu in a mug and heat in the microwave oven for a minute.
  • Top the tofu with brown sugar syrup and sago pearls.
  • Serve warm and enjoy!

For this, I used silken tofu which actually did not work for me. It should be softer and silkier, like melt-in-your-mouth soft. So a quick solution was I bought the Singapore version and added my syrup and pearls. Yummy!

What is your favorite childhood breakfast?

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Strawberry Oatmeal Bars

Baguio is known to be the “summer capital of the Philippines” because of its cool climate, perfect for escaping the scorching heat of Manila. It is also popular for the fresh vegetables, fruits, and flowers that you can get from their markets.

I have been to Baguio twice. I always wanted to go back there but it would require at least three whole days (out of my usual 9-10 days vacation in Manila) because of the 8-hour drive from Manila to Baguio, and another 8 hours back. So that’s 16 hours of travel!

Strawberry-picking is one of the activities I would like to try. It would definitely be a great experience to harvest fresh strawberries and not just get them from the supermarkets packed in plastic boxes.

Just recently, my friend brought home some strawberry preserves for me. I am not fond of jams and preserves, but thinking about the farmers who harvested those strawberries and made them into preserves to earn a living, it would be heartbreaking to let it go to waste. So again, being the “I hate to see food go to waste” person that I am, I needed to find a recipe to put it to good use…

Strawberry Oatmeal Bars

Adapted from The Pioneer Woman

Ingredients: 

  • 1 3/4 stick cold butter, cut into small pieces
  • 1 1/2 cup plain flour
  • 1 1/2 cup oats (quick or regular)
  • 1 cup packed brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 jar (10-12 oz) strawberry preserves

Procedure:

  • Preheat the oven to 175 C. Butter a 9 x 13 or 8 x 10 baking dish.
  • Mix together the flour, oats, brown sugar, baking powder, and salt.
  • Cut in the butter with a pastry cutter (or in my case, a fork!) until it resembles coarse crumbs.
  • Sprinkle half the mixture into the pan and pat lightly to pack it a little tight.
  • Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around.
  • Sprinkle the other half of the oat mixture over the top and pat lightly again.
  • Bake until light golden brown on top, about 30 to 40 minutes.
  • Remove from the oven and let cool in pan.
  • When cool, cut into squares and serve.

Now, this one is definitely LOVE! Even the kiddo digged into it! The oatmeal crust was able to balance the sweetness of the strawberry preserve. I guess it would also work with blueberry or peach, depends on what you have in your pantry.

It would be great to pair it up with coffee or tea! (caffeine-free tea for the preggo lady, please!)

Give it a try this weekend… Enjoy!

Thanks for dropping by,

Alexa’s Mom

Banana Muffins

Whenever we have some overripe bananas in the office, I bring them home and make some muffins. I hate to see food go to waste!

Banana Muffins

Ingredients:

  • 1 1/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted

Procedure:

  • Preheat oven to 350F (175C). Coat muffin pans with non-stick spray, or use paper liners.
  • Sift together the flour, baking powder, baking soda, and salt; set aside.
  • Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Optional: Add chocolate chips and/or walnuts, according to your heart’s desire.
  • Scoop into muffin pans and bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Isn’t it pretty? It’s yum too!

Enjoy!

Love,

Alexa’s Mom

Chia Seeds as Egg Substitute

Hello there!

Holidays had passed and now it’s already February of 2015! January just flew by like that.

And because the holidays have made us gain those extra pounds, I want to try my best to eat healthier starting this new year. I thought of replacing some of my baking ingredients with healthy alternatives, like mashed avocado for butter, applesauce for sugar, or chia seeds for eggs.

I started off with replacing eggs with chia seeds. I saw it before on TV and in Pinterest but never really looked into it. Who would have thought that these tiny seeds have such great nutritional value! Here are 10 reasons why you should add chia seeds to your diet:

Combat Diabetes

Chia is being studied as a potential natural treatment for type-2 diabetes because of its ability to slow down digestion. The gelatinous coating chia seeds develops when exposed to liquids-can also prevent blood sugar spikes.

Get More Fibre
Just a 28-gram or one-ounce serving of chia has 11 grams of dietary fibre — about a third of the recommended daily intake for adults. Adding some chia to your diet is an easy way to make sure you’re getting a good amount of fibre, which is important for digestive health.

Stock Up On Omega-3
Chia seeds are packed with omega-3 fatty acids, with nearly five grams in a one-ounce serving. These fats are important for brain health. “There’s better conversion of omega 3s into the plasma or into the food than with flax seed,” said researcher Wayne Coates.

Stronger Teeth And Bones
A serving of chia seeds has 18 per cent of the recommended daily intake for calcium, which puts your well on your way to maintaining bone and oral health, and preventing osteoporosis.

Don’t Forget Manganese
Manganese isn’t a well-known nutrient, but it’s important for our health: it’s good for your bones and helps your body use other essential nutrients like biotin and thiamin. One serving of chia seeds, or 28 grams, has 30 per cent of your recommended intake of this mineral.

Plenty Of Phosphorus
With 27 per cent of your daily value for phosphorus, chia seeds also helps you maintain healthy bones and teeth. Phosphorus is also used by the body to synthesize protein for cell and tissue growth and repair.

Pack In The Protein
Chia seeds also make a great source of protein for vegetarians and don’t have any cholesterol. One 28-gram serving of these super seeds has 4.4 grams of protein, nearly 10 per cent of the daily value.

Fight Belly Fat
Chia’s stabilizing effect on blood sugar also fights insulin resistance which can be tied to an increase in belly fat, according to Live Strong. This type of resistance can also be harmful for your overall health.

Get Full. Faster
Tryptophan, an amino acid found in turkey, is also found in chia seeds. While tryptophan is responsible for that strong urge to nap after a big Thanksgiving dinner for example, it also helps regulate appetite, sleep and improve mood.

Improve Heart Health
According to the Cleveland Clinic, chia seeds have been shown to improve blood pressure in diabetics, and may also increase healthy cholesterol while lowering total, LDL, and triglyceride cholesterol. All good news for your ticker!

Now you ask, how can chia seeds replace eggs in your recipe? Very quick and easy!

For one egg, combine 1 tbsp chia seeds with 3 tbsps water in a small bowl. Let it sit for about 15 minutes until it forms a thick gel. You can use this for cookies, cakes, and muffins.

Interesting, isn’t it? I tried this with my oatmeal cookie recipe. I just had to extend the baking time by about 10 minutes as the dough is a bit more moist than the original recipe, but it was good. I couldn’t tell the difference.

If you are not into baking, you can add chia seeds to your smoothie or your breakfast oatmeal for that extra pack of nutrients.

So, don’t forget to grab that bag of chia seeds on your next trip to the supermarket!

Thanks for dropping by,

Alexa’s Mom

Old-Fashioned Cinnamon Rolls

It’s almost Christmas, exactly three weeks from now. Time really flies when you’re having fun, or in my case, when you’re busy.

Having a day job and coming home to a very active toddler who knows that Mommy should be home by 7:30 pm, I’m in luck when I escape for an hour or two of me time to do some baking, get a massage, or go to my yoga class.

Just an update, Alexa is now 14 months old. She likes running after other toddlers and baby-talking to them. She had her share of bumps and falls, but she’s a strong little one… she would stand up, and attempt to do it again! *facepalm* .. and oh, she loves toothpaste commercials and brushing her teeth!

Today, I am sharing with you one of my favorite recipes, the Old-Fashioned Cinnamon Rolls from BettyCrocker.com. I have made Cinnamon Scrolls before, but I feel that this is much, much better!

Old-Fashioned Cinnamon Rolls

Ingredients:

Rolls

  • 3 1/2 to 4 cups plain flour
  • 1/3 cup sugar
  • 1 tsp salt
  • 4 1/2 tsp instant dry yeast
  • 1 cup milk
  • 1/4 cup butter or margarine, room temp
  • 1 large egg
  • Cooking spray or oil to grease bowl and pan

Filling

  • 1/2 cup sugar
  • 2 tsp ground cinnamon
  • 1/4 cup butter or margarine, room temp
  • 1/2 cup raisins (if desired)
  • 1/4 cup finely chopped nuts, if desired

Glaze

  • 1 cup powdered sugar
  • 1 tbsp butter or margarine, room temp
  • 1/2 tsp vanilla
  • 1-2 tbsp milk

Procedure:

  • In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed.
  • In a 1-quart saucepan, heat the milk over medium heat until very warm (around 45-50°C). Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened.
  • With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
  • Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
  • Spray a large bowl with the cooking spray or wipe with an oiled kitchen towel. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
  • In a small bowl, mix 1/2 sugar and the cinnamon, set aside. Grease a 9×13-inch baking pan, set aside.
  • Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
  • Using your hands or a rolling pin, flatten dough into a 10×15-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
  • Move the oven rack to the middle position of the oven. Heat the oven to 180°C. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
  • In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.
This recipe yields 15 rolls, but because I stretched the roll longer to make the diameter about 3-inch, I was able to make 30 rolls. The size was just perfect, and I was able to share it with more friends!
Doesn’t it look yummy?
Try it and enjoy!
Love,
Alexa’s Mom

Spanish Bread

This is a super late post. Things have been chaotic and yet exciting in my corporate world — I got a new job and will be starting in a few days. It hasn’t been easy to tender my resignation but I think it’s for the best. New people, new place, and new experiences.

Anyway, let me share with you another bread recipe which is one of hubby’s favorite. I was making Pandesal, then he requested for this. He said “for a change”… Ok!

The base bread is from the Pandesal recipe that I have been recently making. What makes this Spanish bread special is the sweet butter cream inside, recipe adapted from Jane’s Kitchen.

Ingredients:

Dough:

  • 4 cups plain flour (or bread flour)
  • 3 tsp instant dried yeast
  • 1/2 cup sugar
  • 3/4 tsp salt
  • 5 tbsp softened butter
  • 1 tbsp oil
  • 1 egg
  • 1/2 cup water
  • 1/4 cup evaporated milk
  • 1/2 cup fresh milk

Filling:

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/2 cup fine bread crumbs (for dredging)

Procedure:

  • Combine flour, sugar, salt and yeast. Lightly mix the dry ingredients with your dough hook.
  • Add egg, butter and oil.  Put your mixer into Speed 1 and let the egg, butter and oil mix with the dry ingredients
  • Place your fresh milk, evaporated milk and water in a microwavable container and heat it up for 45 seconds first (or until the liquid mixture is warm enough) before pouring it to  your Pandesal mix.
  • Once the Pandesal mix becomes overall wet, increase the Speed to 2 and knead for 15 minutes in the mixer.
  • Prepare a large mixing bowl (preferably stainless steel) and wipe the inside with an oiled kitchen paper towel.  Once the kneading is done, turn off the mixer and remove the dough hook and bowl out of the mixer stand.  Lightly oil your hands and remove the dough.  Tuck in the edges of the dough underneath to create a smooth top surface before placing it inside your oiled mixing bowl.  Cover the bowl with cling wrap.
  • If the weather is hot, just leave the bowl on your kitchen bench. If it’s cold, pour some hot boiling water in a container and place it inside your oven (turned off) on the bottom level.  Position your covered Pandesal dough on a rack above the hot water container, close the door oven and leave it there for 1 hour (same amount of time if it’s on the kitchen bench), until it doubles in size.
  • While waiting for the dough to rise, you can start preparing the filling. On a bowl, whisk together 1/2 cup butter and 1/2 cup sugar until creamy. Set aside.
  • Lightly flour your kneading area with a bit of flour.  Take out the risen Pandesal dough out of the mixing bowl and knead/punch down the air out of it.  If it gets too sticky, lightly flour your hands and pat the overall exterior of the dough.
  • Cut the dough in 4 equal pieces. Divide each portion into 5-6 equal pieces, depending on the size you want. I made a total of 20 pieces.
  • Flatten each dough into a rectangular shape. Brush the dough with the prepared filling leaving about a 1 cm from the edge. Sprinkle with breadcrumbs. Roll the dough from corner to corner.
  • Dredge the rolls into a bowl of breadcrumbs. Place them (seam side down) on a greased or non-stick baking tray. Cover loosely with plastic wrap. Set aside for another 30 minutes to 1 hour.
  • Preheat your oven 200C and bake the bread rolls on the top second rack for 10-15 minutes.
  • Serve.

I didn’t have a proper picture. This was before I had it for snack at work. Looks delish, doesn’t it?

 

Thanks for dropping by,
Alexa’s Mom

Pandesal (The Remake)

Hi guys!

These past weekends, I was busy “perfecting” my pandesal. Remember that I made Pandesal before? Click here if you missed it. Yes, it took almost a year before I tried to do it again. Now with the right ingredients and technique (for me at least. The previous recipe source just didn’t work out well for me *grin*).

Pandesal (Improved version)

Recipe from Busog! Sarap!

Ingredients:

  • 4 cups plain flour (I used bread flour)
  • 3 tsp instant dried yeast
  • 1/2 cup sugar
  • 3/4 tsp salt
  • 5 tbsp softened butter
  • 1 tbsp oil
  • 1 egg
  • 1/2 cup water
  • 1/4 cup evaporated milk
  • 1/2 cup fresh milk
  • bread crumbs (fine)

Procedure:

  • Combine flour, sugar, salt and yeast. Lightly mix the dry ingredients with your dough hook.
  • Add egg, butter and oil.  Put your mixer into Speed 1 and let the egg, butter and oil mix with the dry ingredients.
  • Place your fresh milk, evaporated milk and water in a microwavable container and heat it up for 45 seconds first (or until the liquid mixture is warm enough) before pouring it to  your Pandesal mix.
  • Once the Pandesal mix becomes overall wet, increase the Speed to 2 and knead for 15 minutes in the mixer.
  • Prepare a large mixing bowl (preferably stainless steel) and wipe the inside with an oiled kitchen paper towel.  Once the kneading is done, turn off the mixer and remove the dough hook and bowl out of the mixer stand.  Lightly oil your hands and remove the dough.  Tuck in the edges of the dough underneath to create a smooth top surface before placing it inside your oiled mixing bowl.  Cover the bowl with cling wrap.
  • If the weather is hot, just leave the bowl on your kitchen bench. If it’s cold, pour some hot boiling water in a container and place it inside your oven (turned off) on the bottom level.  Position your covered Pandesal dough on a rack above the hot water container, close the door oven and leave it there for 1 hour (same amount of time if it’s on the kitchen bench), until it doubles in size.
  • Lightly flour your kneading area with a bit of flour.  Take out the risen Pandesal dough out of the mixing bowl and knead/punch down the air out of it.  If it gets too sticky, lightly flour your hands and pat the overall exterior of the dough.
  • Cut the dough in 4 equal pieces. Take one portion of dough and roll into a log. Cut into six pieces. Do the same for the other three portions of the dough. You now have 24 pieces of dough.
  • Roll each piece of dough in fine bread crumbs. Arrange on a baking tray at least an inch apart. Leave to rise for another hour.
  • Preheat your oven 200C and bake your tray of Pandesal on the top second rack for 10-15 minutes.
  • Serve.

I was really excited that I got it this time, so I did it for 2 weekends, making it my baon to work. On the first weekend, I actually did it twice. I failed the first time because the dough did not rise. The liquid mixture was not warm enough to activate the yeast. I forgot that the milk just got out of the fridge and was still cold. So I repeated the whole process, making sure that the liquid mixture is warm before adding into the dry mixture. Perfect!

Here are some tips for you: 

  • Yeast needs warmth to activate. Do not do the same mistake that I did! I do not have kitchen thermometer, so I gauge the warmth of the liquid by touching it. If it is hot but my finger can bear the heat, it’s good to go. You can use this guide if you want the best temperature for your yeast.
  • Knead the dough properly. There’s an art to kneading. Too little, and you may not distribute the yeast through the dough. The dough will then be too weak to be able to rise. Too much kneading may make the dough so tough that it cannot expand. The dough should feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough. (source)
  • Let the dough rest. Do not disturb the dough while it is rising. (source)
  • Use the proper container. The pan, banneton, or tray you use will make a difference. Too large, and the dough has nothing to push against when rising, so won’t rise upwards. Instead, it will spread and possibly collapse. (source)
  • You can adjust the size of the dough according to your preference. Personally, I like smaller pandesal, those that I can finish in two bites.
  • You can freeze Pandesal Rolls once they’re completely cooled down.  Seal them up in rows inside freezer bags and freeze them that way.  Take a packet out of the freezer and defrost them inside the fridge overnight, ready to be reheated the following morning for breakfast.
  • After the baking time (with the oven already off but still hot), you can leave the pandesal in the oven for another 10-15 minutes to make it brown and crispy on the outside.

Enjoy!

P.S. Sorry no photos, but trust me, this one is better and more authentic than my previous one!

Thanks for dropping by,

Alexa’s Mom

UPDATE (16 August 2014):

Here’s a photo of my freshly baked pandesal. I took it out of the oven about 10 minutes post baking time to make it tostado like this. It’s yummy with butter or margarine.

image

Cinnamon Bun Ice Cream

Ice cream is my kitchen project this past week. I know, I missed to do it in summer, but rainy days cannot stop me!

I have watched several shows where ice cream was done using an ice cream maker. Well, good news! All you really need is a whisk to whip up your favorite ice cream!

This recipe from Rasa Malaysia has been sitting in my phone’s web browser for I think a month now, waiting to be tried and tested. Finally, I did.

Cinnamon Bun Ice Cream

Ingredients:

  • 1 cup heavy cream
  • 1/2 cup condensed milk
  • 1/2 tbsp melted butter
  • 1/4 tsp ground cinnamon powder
  • 1/4 tsp pure vanilla extract

Procedure:

  • Prepare to make whipped cream. In a large bowl, whip heavy cream until stiff peaks formed.
  • In a seperate bowl, whisk sweetened condensed milk, butter, cinnamon powder and vanilla extract.
  • Mix well and fold in the whipped cream.
  • Pour into a 1-quart container, covered and freeze for 6 hours or until ice cream is set. Ready to serve as is, or on ice cream cone.

The taste is a perfect treat for cinnamon lovers, but it turned out to be a bit thick and dense. It took overnight for the ice cream to set. I searched the net on what went wrong and found these great tips which I would definitely try when I make ice cream again.

The Food Lab: Real Ice Cream Without an Ice Cream Machine.
How To Make Ice Cream Without a Machine

 

Enjoy and thanks for dropping by,

Alexa’s Mom

Mamon Cupcakes

Hello everyone!

It has been a very busy two weeks. Finally, I got my much needed me time last weekend, and that me time was mostly spent in the kitchen. June 12 marks the Philippines’ celebration of independence from Spanish colonization, so just to theme up to the occasion, I made some mamon (Filipino sponge cake) cupcakes.

Mamon is one of my favorite treats from the Philippines. Soft and not too sweet. It is one of the “pasalubong” Filipinos usually bring from the Philippines to their loved ones overseas.

Mamon Cupcakes

Recipe from Panlasang Pinoy

Ingredients:

  • 1 cup cake flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cream tartar
  • 2 teaspoons lemon juice
  • 1/2 cup vegetable oil
  • 6 eggs, yolk separated from white

Procedure:

  • Combine cake flour and baking powder then mix well. Set aside.
  • Combine egg whites and cream of tartar then beat until the mixture becomes somewhat fluffy.
  • Gradually add sugar then continue beating until the texture becomes fluffier. Use high speed for this process; this should take around 4 to 8 minutes.

  • Add lemon juice and egg yolks then mix again.
  • Put-in vegetable oil then mix for a few seconds then gradually add cake flour-baking powder mixture. Continue mixing until the texture becomes smooth.
  • Heat the oven to 175 deg C.
  • Place cupcake liners on the mold then scoop some of the mixture into the liners. Continue doing this process until all the mixture is used-up.

  • Bake for 13 to 16 minutes or until it passes the toothpick test.
  • Remove from the oven and let cool.
  • Serve.  Makes about 18 cupcakes.

I wanted to take a photo of the cake after taking a bite so you can see the texture inside. I totally forgot the plan and almost finished it! See, only one bite left when I remembered to take the photo! *facepalm*

This is a very easy recipe. I will do this again when I have Filipino friends visiting us, they will be delighted for sure.

 

Thanks for dropping by,

Alexa’s Mom

Cheese Sticks

Got very little time to prepare snacks for yourself and your kids? This very simple and easy cheese sticks recipe is something that busy mommies (and even daddies!) can do in just under 15 minutes.

Cheese sticks

Ingredients:

  • slices of cheese, about 5 cm long & 1/2 cm thick
  • spring roll wrapper
  • cooking oil
  • water

Procedure:

  • Place spring roll wrapper like a diamond on a clean, dry surface.
  • Place 1 slice of cheese in the middle of the bottom half corner. Fold the bottom part of the wrapper over the cheese and roll until it reaches the middle of the diamond, showing the upper portion like a triangle. Fold over the left and right sides to the middle, and continue to roll until it reaches almost to the upper tip.
  • Damp the tip with water to seal the roll.
  • Place the finished roll on a plate seam-side-down to secure the corner.
  • Do the same for the rest of the wrappers and cheese slices.
  • Deep fry till golden brown.
  • Serve.

If you have kids who are big enough to help in the kitchen, let them do the wrapping with you to make it more fun.

Enjoy!

Thanks for dropping by,

Alexa’s Mom