Easy kid’s curry puff

These have become one of my kids’ favourite after school lunch. It all started with me telling them to hurry up. “Can you chop chop, curry pok!” They found it very funny and I explained how my uncles used to call curry puff ‘curry pok’. That spiked their interest in eating curry puff, but since they find the curry puffs sold outside too spicy, I decided to make my own.

Here’s my simplified version of yummy child-friendly curry puff.

Crispy on the outside

I use whatever ingredients I have on hand, which works out well as the kids get surprised by what these puffs hold inside. Some of the fillings I’ve used are:

  • Chicken
  • Minced meat
  • Mushroom
  • Potatoes
  • Carrots
  • Peas
  • Hard boiled egg
Quick and easy

Since I am such a terrible cook, I have resorted to relying on ready made products where possible. I have given up slogging over the stove only to serve unappetising dishes which the kids don’t enjoy. I’ve learnt to be realistic! Instead, I sprinkle some chia seeds and wheatgerm into the sauce for added nutrients.

  1. Chop up ingredients into cubes and cook in a pot.
  2. Add Japanese curry powder with sufficient water to create a thick sauce.
  3. Let it cool.
  4. Cut puff pastry sheets into circles. I find the pastry a little too thick and will roll it out to thin it. Sprinkle some flour on the workbench to prevent sticking.
  5. Fill with meat and fold over.
  6. Use a fork to press the sides down.
  7. Bake in oven until golden brown.
  8. That’s it!
Hope your kids enjoy it as much as mine do.

Sane tip: Puff pastry can be found in the frozen section of the supermarket. They come in either the square sheets or in a block where you need to roll it out yourself. I find that both works. Japanese curry powder is under the Japanese section. I got them from NTUC finest / Cold Storage.

Save tip: You can make the pastry yourself. I tried, but it takes up too much time and turns out not even half as good as the store bought ones.

~ www.mummyweeblog.com – a blog on parenting 6 kids in Singapore ~

Kate’s antics: Cookie monster

I don’t normally bake because somehow the cakes or cookies never turn out as expected. #4 was feeling very festive and suggested we bake some Chinese New Year cookies. I flipped through our cookbooks and found a very simple recipe for almond cookies. My favourite! One of my aunts used to make the best melt-in-your-mouth, fragrant almond cookies, and even though she has gotten old and stopped making them since I was a teen, I still remember them fondly. I envisioned smelling the aroma of freshly baked almond cookies and agreed to bake with #4. Kate wanted in on the action and helped us to mix the ingredients.

“Can this be eaten?”

The recipe was really, really simple, with the steps being “Mix ingredients xyz together, add in the oil, roll into balls and bake.” That’s it.

Somehow, instead of being melt-in-your-mouth cookies, ours turned out to be crunchy cookies that were hardly fragrant.

Why? Why???

Oh well. The consoling part was that the cookies actually looked decent. The older girls came back from school and commented, “Hey mum, you baked? Wow! Looks professional. Like the real thing. Are you sure you didn’t have any help from Auntie C?” But after they tasted it, they gave me a grin, patted me on the shoulder and said, “It’s ok, mum. Good try.”
Cookie thief

The younger kids didn’t know how almond cookies are supposed to be and said they were really yummy.

And Kate?

She was trying hard to decide if they were worth the calories.
“Hmm, let me think…”

We ended up with 6 racks of cookies because I was being ambitious and doubled the batch. The girls brought the cookies to school to share with their friends and luckily they all said it was super yummy. Great. Their classmates can have a free flow supply of crunchy almond cookies for recess this Chinese New Year.

~ www.mummyweeblog.com – a blog on parenting 6 kids in Singapore ~

Easy Sun-dried tomato pasta

Found this super easy pasta recipe which I whipped up for #1 when she got home from school.

Simple yet looks good!


Pasta of your choice
Sun-dried tomatoes (straight from a jar)
Black olives (from most supermarkets or speciality stores)
Feta cheese
Balsamic vinegar
Flaxseed oil (I got a bottle of flaxseed oil as it has more anti-oxidants than olive oil. #1 and #3 need to keep their immunity up these next few months before their PSLE & ‘O’s)

Gourmet lunch from a jar

Boil the pasta as per normal, top with tomatoes, olives and cheese. Drizzle with vinegar and oil. Ready to serve!

#1 loves such atas food… but not the other kids. They prefer the usual tomato or cream based ones. So I do this for her on days when she’s back at an odd hour of lunch at 4pm when the rest have already eaten.

Sane tip: Really easy to make.

Save tip: The cost of the ingredients is equivalent to one plate at a restaurant, but here I can make her 4 servings!

~ mummy wee – a blog on parenting 6 kids in Singapore ~

Thankful… for #5’s cooking and caring

#5 came to me and said, “Mum, daddy said we’re going to the supermarket. Can I buy some ingredients and cook for baby?” I was really surprised as #5 hasn’t cooked in a pretty long time. He used to love to follow the recipes in the kids cookbooks and cook with me when he was in kindergarten, but ever since he entered P1, he spent his free time either playing with Kate, fixing his Lego, or reading. I asked him what he wanted to cook for her, and he showed me the recipes in the Geronimo Stilton cookbook. He decided on the Carrot and Leek soup as “It looks yummy and is healthy for baby too.”

Carrot and leek soup

I think he was more attracted to the picture of the sail boat than the soup. But in the end, he modified it somewhat, and proclaimed that since the fish biscuits were too salty for baby, we’ll leave them out. (That’s because every time Kate goes to him and asks for his snacks, I’ll tell him not to give her any because they’re too salty for her).

Carved out zucchini boat

Ingredients: (makes 2 servings)

  • 3 medium sized carrots
  • 1 leek
  • 1 cup milk
  • 1 cup water
  • 2 tablespoons extra-virgin olive oil
  • Salt, to taste (which he omitted)
  • 1 small zucchini (for the boat)
  • 2 wooden toothpicks

1. Wash and peel the carrots. 
2. Cut 2 long, thin strips from 1 carrot for the sails of the boats. Set aside.
3. Wash the leek in cold running water.
4. Cut the carrots and leek into slices.

Concentrating hard on chopping

5. Place in a medium saucepan. 
6. Add milk, water, olive oil, and a pinch of salt to the vegetables.
7. Cook, covered, over medium heat for 20 minutes until vegetables are tender.

We added a sprig of fresh thyme just because we had some

8. While the vegetables are cooking, make the boats. Cut the zucchini in half lengthwise and scoop out the insides of both halves. Cut one end of each zucchini into a sharp point to make the prow of the boats. 
9. Push toothpicks through the carrot sails and stick them into each boat.
10. If you wish, make a flag from some construction paper and glue it on top of the toothpick.

He tried to see if his boat could float

11. Cool the pot of vegetables.
12. Pour the mixture into a blender.

Too heavy to pour, so he scooped it in
13. Blend until creamy
14. Return blended soup to the pot to reheat.
15. Pour into 2 bowls.
16. Top the soup with a ‘boat’ and add fish-shaped crackers if desired.
17. Enjoy!
Blend it well

#5 was extremely pleased with his soup. He plonked Kate into her highchair and proceeded to feed her. She loved it!

“The coolest soup ever”

I divided the rest into small portions and froze them to use as pasta sauce for Kate’s meals.


The Geronimo Stilton cookbook can be purchased from The Groovy Giraffe at a great price of $8.90. #2 also made an interesting ‘Wishing Well‘ recipe from this cookbook.

Lots of fun recipes

Sane tip: I’m really thankful that #5 is so caring towards his baby sister, not only in cooking for her but in taking care of her every single day. Besides, it keeps him occupied so he doesn’t bully her or annoy the older girls. Initially, when we had 4 girls, it was the hubs and my dad-in-law who really wanted a boy. For me, it didn’t make a difference. However now I realise why there’s this term  “mummy’s boy”. #5 is indeed very endearing and sweet (when he’s not rough and tumbling!).

Save tip: Great that more of them are starting to have an interest in cooking. Soon we can start our own gourmet kitchen and don’t have to eat out anymore.

Thankful Tuesdays:

“He is a wise man who does not grieve for the things which he has not, but rejoices for those which he has” – Epictetus

Thankful… for the hub’s cooking
Thankful… for #5’s cooking and caring of Kate
Thankful… for #3 in so many ways
Thankful… for sister-in-law #1

Thankful… for our helper
Thankful… for my family
Thankful… for my mum-in-law
Linking up with:

~ www.mummyweeblog.com – a blog on parenting 6 kids in Singapore ~

Salmon and sweet potato salad

Ever since #1 asked for a healthier diet and requested more salads, I’ve been making them regularly and now I’ve finally gotten the hang of it. You would think it’s pretty hard to go wrong with salads, but there were times when she even refused to eat my salads. Yup, it was that bad. Now, I’m proud to say that I can toss one up within 15 minutes!

Salmon and sweet potato salad

I concocted this one with fresh vegetables which I had on hand.


Raw salmon cut into strips
Sweet potato cut into cubes
Tomato cut into wedges
Japanese cucumber sliced thinly
Lettuce shredded
Large onion cut into rings


Flaxseed oil (provides omega-3)
Balsamic vinegar (improves the immune system and is a great substitute for salad dressings)
A sprinkle of chia seeds (wonderful anti-oxidant)
A sprinkle of wheatgerm (powerhouse of nutrients)
Garlic & herb seasoning

Salad dressing

Sane tip: I’m so happy that I can fix her good and healthy salads which she enjoys. And the more she tells me that they’re yummy, the more I’m motivated to make them. Reminds me how important it is to encourage others, especially our kids.

Save tip: Almost restaurant standard, huh 😉

For a Mango tropical salad recipe, click here.

Linking up with:

~ mummy wee – a blog on parenting 6 kids in Singapore ~

Spaghetti in sausage

#2 came across this innovative recipe and decided to surprise her siblings with it. It’s really very simple to do. 

Step 1: Cook the sausages.
Step 2: Cut them up into small pieces.
Step 3: Poke about 6-10 strands of spaghetti into each sausage.

Make sure the sausage is in the middle of the strand

Step 4: Prepare a pot of boiling water. Add some salt.
Step 5: Put the spaghetti into the water and cook for about 10-15 minutes.
Step 6: Remove the spaghetti and drain.
Step 7: Ready to serve!

Quick and easy meal

The cool thing is that it’s very easy for the kids to eat as they just need to poke their fork into the sausage and the spaghetti will follow.

Easy to eat too!

Sane tip: The kids would be happy to help out with this one. You can be sure that there will be no spaghetti left at the end of the meal! Great for parties too.

Save tip: Quick, easy and cheap to make. Enjoy!

~  mummy wee – a blog on parenting 6 kids in Singapore  ~

New Year’s Day home-cooked lunch

We started off the year with a beautiful salad which was so appealing to look at and yummy to eat. Here’s the recipe!

Tropical salad

1 packet of mixed salad leaves (eg. baby spinach or rocket)
1 large mango
1 apple
1 avocado
A handful of cherry tomatoes
A handful of cranberries
A handful of pine nuts

2 tablespoon of balsamic vinegar
2 tablespoon of extra virgin olive oil
2 tablespoon of honey

Chop everything up, mix the dressing and toss everything together. Easy!

#2 made some Salami and Cheese rolls from scratch. Click here for the recipe of the dough. After rolling the dough out into thin layers, she cut them into squares and topped them with salami and mozzarella cheese. They were baked in the oven at 200C for 20 minutes.

Salami and cheese rolls

We had a simple but delicious lunch to mark the start of a new year and after that, the kids settled down to prepare for the new school year.

First lunch of 2014!

Sane tip: I am looking forward to the 5 of them going back to school. So nice to have my mornings free to do what I need to do, what I like to do, and to be able to spend more time with Kate.

Save tip: A gourmet meal at home on a budget!

~   mummy wee – a blog on parenting 6 kids in Singapore  ~

Duck and Sweet potato Salad

#1 asked if we could have healthier meals and I made this salad for her dinner. She reached home at 8pm as she had band CCA so I just made a portion for her. I’m so proud of myself because I’m a really bad cook and it’s not often I get complimented for my cooking. Ok I know it’s just salad, but even my salads have gone wrong in the past. Just last week, after my 3rd failed attempt at making hor fun, #4 pleaded with me to never cook hor fun again. So let me share with you this really simple salad recipe which #1 enjoyed.

Duck and Sweet Potato salad

Ingredients: (Serves 1)

A few pieces of cooked duck breast
1 tsp butter
1 tbsp honey
1 tbsp water
1 sprig of thyme
1 tbsp lemon juice
1 tbsp olive oil
A bit of black pepper
100g butterhead lettuce
4 large cherry tomatoes
50g sweet potato (steamed and cubed)
A handful of basil leaves

1. Heat a pan and add the butter. When it bubbles, add the thyme, honey and water. Add the duck and mix well. Remove from pan.

2. Mix the lemon juice, olive oil and pepper (which would be the dressing).

3. Arrange lettuce on a plate and drizzle the dressing over it. Arrange tomatoes, sweet potato and duck around the salad and garnish with basil leaves. That’s it!

4. I sprinkled a handful of chia seeds on top. I love adding chia seeds into their food as it’s a great way to up their Omega-3, iron, calcium and fibre intake.

Sane tip: Salads are easy to make and can be whipped up in 15 minutes.

Save tip: You can replace the duck with any other meat or leftovers.

~   mummywee – parenting 6 kids in Singapore without going mad or broke  ~