Elizabeth Chong’s RECIPES FOR KIDS – on the move

10 years ago | by

Elizabeth Chong’s RECIPES FOR KIDS – on the move


Homemade Muesli


(Makes 12 cups – you can adjust quantity to suit your needs)
This is a fantastic healthy way to start the day and its guaranteed to keep the kids going ‘til lunch. Prepare one batch and store in an air-tight container to keep the kids, and you happy for weeks.

4 cups of raw oats (not quick cooking)
1 cup of LSA (linseed sunflower and almond meal–available in supermarkets)
1/2 cup shredded coconut
3 cups of puffed rice
1/2 cup almonds roughly chopped (I like to mix up the sizes)
1/2 cup walnuts roughly chopped into small pieces
1/3 cup of mixed seeds (sunflower, pumpkin etc.. – available in supermarkets
1/2 cup of honey
1/2 cup of sunflower oil (or cold pressed coconut oil)
1 1/2 cup mixed dried fruits (apricot, sultanas, cranberries or your favourite)

Pre-heat oven to 180
Mix everything except the honey, oil and dried fruits into a deep baking dish. (I mix and bake in the same dish)
Bake for 10 minutes turning the mixture every couple of minutes to ensure its gets an even bake, until it is a light pale golden colour. Remove from oven.
Whisk the honey and oil together and pour this evenly over and through the mixture.
Place it back in the oven for a further 8 minutes. Again stir it occasionally to ensure it cooks evenly. When it becomes light golden in colour, remove from oven and mix through the dried fruits.
Cool and store in an airtight container. Serve with fresh fruit, milk and/or yoghurt

Pancakes with caramelised bananas and orange syrup


Pancake Ingredients
1 1/2 cups milk
1 egg
2 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1/3 cup caster sugar
50g butter, melted (reserve a little for frying)

Put all ingredients into a blender and whiz until a smooth thick batter consistency. Let rest for about 10 min
Heat a large non-stick frying pan over medium-low heat. Add a little butter to melt, then swirl around to coat the base of pan. Pour in 1/2cup of batter for each pancake, spreading to 10 cm diameter and cook until the pancakes are golden brown and puffed. When the surface bubbles starts to pop, flip them over. Approx 2-3 minutes each side. Wipe the pan with paper towel and repeat the process adding a little more butter until all the batter is used. Keep the pancakes warm under a teatowel until you are ready to serve.

Caramelised Bananas and Orange Syrup
2 bananas- cut into four lengthways
1/3 cup of soft brown sugar
1/3 cup orange juice
1/2 Tbs butter- cut into cubes
1/2 Tbs extra butter for frying

Melt the butter in a non-stick frypan.
Add the banana pieces cut-side down and fry on medium heat until they start to caramelise and turn a golden colour. Remove to plate.
To the same pan, add the sugar, butter and orange juice and stir to dissolve sugar. Keep cooking for a few minutes on med-high and allow to reduce slightly. Place the bananas back into this syrup to coat thoroughly and allow them to soften slightly.
Pour the bananas and syrup over the pancakes and serve with thick natural yoghurt.


Sausage Rolls

3 slices bread, crusts removed
150 g finely minced pork or chicken (you can use any mince you like)
1/2 cup of finely minced water chestnuts (optional-available from most supermarkets)
1Tbs tomato sauce
1tsp soy sauce
salt & pepper to taste
2 x 30 cm squares puff pastry

Preheat oven to 200°C and lightly oil a baking tray.
Soak bread in water until soft, then squeeze out all the water. Mix bread with mince, tomato sauce, soy sauce, water chestnut, salt and pepper
Cut each pastry sheet into 3 x 10 cm wide strips and brush edges with water. Place a 1/3 of the stuffing along each strip and fold over to enclose, pressing edges to seal. Place on prepared tray ensuring that the join is underneath, and prick top of pastry several times with a fork.
Using a sharp knife, cut each filled pastry strip in to four. Brush tops with a little milk, then bake for about 15 minutes until golden brown. Allow to cool a little before eating.

Chicken Noodle Soup

A quick and easy lunchtime meal that’s full of goodness. Add green leafy vegetables, tofu or bean sprouts for a more nutritious meal.

1 litre of chicken stock (available in supermarkets or you can make your own)
1pkt of ready-made fresh Asian noodles- available in refrigerated section of supermarkets. Hokkien, or Udon are good, but use your favourite.
100gm mince beef
1 onion finely minced
2tsp soy sauce
1tsp of ginger –minced
boiling water
1 Tbs oil

Heat the oil in a deep pot until hot. Add the ginger and onion and fry gently for a couple of minutes until the onion is clear but not browned.
Add the minced beef and fry for a further few minutes, breaking any lumps until the meat has just browned.
Gradually add the stock to the pot and continue to simmer for 20min.
If you are adding vegies and tofu, add them to the pot 5 min before serving.
Five minutes before you are ready to eat, place the noodles into a large bowl and cover with boiling water to heat through until you are ready to use them. (the noodles are already cooked and only need to sit in the boiling water for a few minutes to heat them through)
Drain the noodles and place a handful in the bottom of the bowl.
Pour over the hot soup and season with soy sauce and serve.

Sung Choi Bao

A great tasty lunch that’s a favourite with the kids. For a twist, use taco shells instead of lettuce leaves. Its fun eaten with the fingers and its self-serve.

400 gm of minced beef or chicken
1Tbs of oil
1 smalll onion finely chopped
1/2 cup of carrot finely minced
1/2 cup of celery finely minced
1/4 cup of water chestnuts finely minced (optional)
1Tbs soy sauce
1tsp sesame oil
1 packet of Changs fried noodles (available at supermarkets)
1Tbs Hoisin sauce (available at supermarkets)
3tsp of cornflour
3Tbs of cold water
6-10 iceburg lettuce leaves.

Heat the oil in large frying pan and fry the onion for a couple of minutes.
Add the mince and continue to fry, breaking up any lumps until the meat has browned.
Add the carrot, celery and water chestnuts (if using) and continue to cook for a further few minutes.
Mix soy sauce, cornflour and water in a small bowl. Gradually but quickly pour this over the meat mixture ensuring you stir it through evenly to make a thick and binding sauce. Continue to stir through for a minute or two. You may need to add a little more water if too thick.
Prepare the lettuce by separating into single leaves.
To assemble: place the lettuce leaves in a stack in one bowl and the meat/vegie mix in another bowl with a serving spoon. Simply add a couple of spoonfuls into the lettuce leaf, drizzle over some Hoisin sauce, and top it off with the noodles. Roll it up loosely and enjoy.
Note: you need bowl or plate to catch any bits that escape.


Stir fry Beef and Vegies on pasta


A great quick and easy standby for all occasions. Serve with rice, pasta or noodles. This makes a satisfying and nutritious meal.

300gm Beef rump- sliced thinly and across the grain
2 cups Beans and Celery- sliced on an angle approx. 5cm in length
1 Onion- cut into thick slices approx. 1cm thick
3tsp light soy sauce
2tsp cornflour
1 clove of garlic lightly smashed
1Tbs oil
1/2 cup water

1Tbs light soy sauce
2tsp cornflour
1/4cup water
Pinch of salt

Mix sauce ingredients in a bowl and set aside
Marinate the meat with the other soy and cornflour and set aside to rest for five minutes
Heat 1Tbs of oil in a wok or large frying pan ensuring you coat the whole pan with oil. When hot add the garlic and sizzle for a few seconds before adding the meat. Add the meat to the pan, and stir fry on high heat, tossing and turning until it is almost cooked. Approximately 2 minutes. Discard garlic and remove the meat to a bowl for later.
Rinse out the pan to clean, add 1/2 Tbs oil and a pinch of salt, and when hot add the onion and cook for a minute before adding the beans and celery. Continue to stir fry on a high heat by frying and tossing the vegies for a further min.
Add the 1/2 cup of water, turn down the heat to medium, place a lid on and steam for a further 2-3 minutes.
Remove the lid, return the cooked meat and mix together quickly.
Give the sauce a quick stir before quickly adding it to the centre of the pan, stirring as you pour. Mix through the meat and vegies to coat.
Serve over rice or pasta.

Marinated Asian lamb chops

Try these Asian style bbq chops for a bit of zing! Serve with salad or vegies and potatoes or rice.

4-6 lamb loin chops
1 clove of garlic finely minced
1tsp fresh ginger finely minced
1Tbs sweet chilli sauce
2Tbs Soy
1Tbs Chinese wine (optional)
2Tbs Char Sui Sauce (available in most supermarkets or Asian food stores. Hoisin sauce could also be used)
2tsp oil
Extra oil for the bbq

Mix all ingredients together and marinate chops for one hour
Before cooking, remove the chops from the marinade and wipe off any excess. Reserve marinade for basting.
Heat bbq to high and when hot brush the grill plate lightly with the extra oil
Cook chops on high for two minutes before turning down to medium for a further few minutes. Turn chops over and continue to baste with the extra marinade throughout the cooking. Continue to cook until done.