Kid’s Party Menu

Kid’s Party………..To all of my fellow bloggers and viewers who followed me for my past post regarding my kid’s party. Here is the complete set of menu. I hope I helped you with an idea of preapring your kids party menu…….

We had:

• Vegetable sticks
• Fried Wontons
• Sushi Platters
• Pizza’s
• Coated Hotdogs on sticks
• Kid’s Cupcakes
• Barbecued Wings
• Spaghetti
• Chips and dips, popcorns, cookies, chocolates, lollies and candies
• Juices and softdrinks
• Ice popsicles

Kid’s Sushi Platter

Sushi Platter…………. This is what I missed doing, I worked in a Japanese sushi bar for more than 7 years. I think I made all kinds of sushi so far not to mention the “HOT” dishes on the Japanese menu. Still part of my daughter’s Kids menu, I now bring you my very own Kid’s Sushi Platter. This sushi is a combination of cooked teriyaki and vegetables as I decided not to use raw or fresh fish on my sushi as we will not consumed the food immediately. We will transport the food from the house to the party venue. Sometimes we need to consider this things as we need to practice food safety first as I will feed 35 children in this party. ……….Yum!!!…………….Did you know that dried seaweeds sheets or Nori is rich in iodine and iron and quite high in protein. It is also a good source of vitamin C, vitamin A, potassium, magnesium and riboflavin(B2). Not only does it have all these nutritional riches, it is also a low-fat food!

Ingredients:

• 1 kilo chicken fillet cut in strips
• Salt and pepper
• 2 tbsp oil
• sesame seeds
• teriyaki sauce(see below recipe)

Procedures:

• In a pan, heat oil and saute chicken until golden brown for approx 10 minutes. add in teriyaki sauce and simmer for another 5 minutes. then pour in sesame seeds upon serving

Teriyaki sauce

• 1/2 cup soy sauce(kikoman)
• 3 cups water
• 100 gms of grilled pork bones (to get that smokey flavor)
• 1/2 cup cornstarch dissolve in 1 cup water
• salt & pepper
• 1 medium onions
• 1 cup sugar
• 2 tbsp hondashe (japanese MSG)
• 1 stalk of celery
• carrots & potato peel (optional)

Rice:

• 500 gms cooked japanese rice
• (sushi rice mix: ratio: 3 vinegar + 1 sugar + little kikoman + little hondashe)

Veggies” Carrots and cucumber strips

Other filling: Crabs sticks

Procedures:

• 1 nori or seaweed sheets & You will need Sushi mat roll and kikoman and wasabe
• Just using your imagination, spread rice on nori sheets and place chicken teriyaki and veggies. roll over and cut into 8 to 10 pieces. You may also use other filling such as crabsticks, avocado and etc….

• Have fun

Futuristic Menu

Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!

Ingredients and preparation:

Lots of love and team efforts!

Healthy Vegetable Sticks

Vegetables sticks…………….My post today is still part of my Daughter’s birthday Party Menu. My previous post were “fruit Kebab and Kid’s Birthday Cupcake”. Now let’s do a simple vegetable sticks with dips. There will be no cooking required on this post as I only cut does healthy vegetable sticks and just bought a dip in the supermarket. The dip was cheese as I want to attract kids to eat and dip this veggie sticks on my cheese dips.If you are again running out of idea what to serve on party, you can simply cut this vegetables and it can serve as your starter for any meal. Your guest will surely love this as it is very healthy option on you menu…….YUUUUMMMM!!!

Ingredients:

• Basically any vegetables you want: such as carrots, cucumber, turnips, celery and etc
• Dips: depends on your taste: you can choose cheese, aoili, sour cream and many more

Preparations:

• Do it with at most love!
• Cut the veggies as even as you can. Best served when chilled!
• Technic, blanch into a very cold water before serving. You can enjoy the crunchiness!

 

Fruit Kebab

Fruit Kebab

Fruit Kebab…………We have this fruit dish when my daughter celebrated her 7th birthday here in NZ. The photo was taken by a professional photographer and top blogger raymund of angsarap.net. He’s a good friend of mine. Well, Back to the dish, When you want something healthy to go with your kids party, cocktail party or any event, you can try this dish. It has no cooking required as you can just stick on a barbeque stick any fruits you want. It is very easy as your kids can help you on your preparation as well. hhhmmmmm good bonding for you and your kids. My lovely wife made this fruit kebab………….Lets go healthy!!!!

Ingredients:

Basically any fruits you want. I use the following

• Strawberry, grapes, melon, honeydew, pineapples
• Just cut the fruits evenly.

Enjoy!!!!

Chopped Salad

Salad……..Another simple salad selection that is so healthy and a great starter to your “mains” or a quick salad to your buffet. I remember every time  we run out of an idea what to place in salad section, the easiest way is to cut in dice every vegetable you got in your pantry. If you have onions, tomatoes and cucumber plus some green salad and some feta cheese, well you will have a simple chopped salad. you can also add if you have some left over ham, smoked chicken or beef to this salad. hmmmmmm….Yummmmmm!!!!!

Ingredients:

• 3 pcs tomatoes in dice
• 1 pc white onions in dice
• 1 pc cucumber in dice
• some green salad such as mesculin, cos lettuce or any lettuce, chopped
• feta cheese in cubes
• 3 capsicum, green, yellow and red, diced

Simple vinaigrette Dressing:

• 1/2 cup olive oil
• 1/2 cup white wine vinegar
• salt and pepper
• 2 tbsp minced green capsicum
• 2 tbsp  minced onions
• 1 clove minced garlic

pour in a container jar and Shake well

Procedures:

• Combine all vegetables in a salad bowl
• Tossed with vinaigrette
• Serve and smile!!!!
• salt and pepper

White Chicken Casserole

White Chicken Casserole………….One of the simplest way to have when you have a big party or gathering is to cooked your chicken in this simple casserole style. It is a one dish meal that includes meat and healthy vegetables in a creamy base recipe. We served this food mostly in banquet or buffet back in the Philippines. Wondering why? As I mentioned before in my previous blog, chicken are all pre-cooked in our banquet kitchen, so we can play with the vegetables. You can also cook this different style by changing the cream into tomato sauce or soya sauce base…..Must try!!!

Ingredients: good for 4-6 persons

• 1 whole chicken (cut in portion size)
• 1 tbsp chopped ginger
• 1 small white onions chopped
• 3 cloves garlic
• salt & pepper to taste
• 3 pcs potato diced
• 1 pc medium carrot diced
• 2 tbsp oil
• 1 stalk onion leeks
• 1/2 cup fresh cream
• 1 pc red and green capsicum

procedures:

• In a pan, heat oil and saute garlic, onion and ginger. saute well then add in chicken and let it brown(saute approx 5-8 minutes). then seasoned with salt and pepper
• Add in potatoes and carrots and simmer for another 5 minutes. then add in capsicum. simmer for another 2 minutes. adjust taste by adding salt & pepper
• Add in onion leeks and cream then remove from heat. don’t boil cream.
• Serve hot!!!

Asian Style Snapper

Inspired by the Hongkong takeaways here in NZ, I will share you my own version of Deep Fry Asian  Snapper Fish. I love the combination of ginger, coriander and black beans topped with this very crispy catch of the day – Red Snapper! It is 17 dollars in takeaways, A kilo of snapper cost you 8.99 nz, You save a lot and you got two big fish. Have a great dinner!!

 

Ingredients: good for 3-4 persons

• 2 tbsp oil
• 1 tbsp ginger sliced thinly
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 pcs medium red snapper
• 1 cup water dissolve in 1 tsp corn flour
• chopped coriander
• 1 small can of black beans (use 3 tbsp and mashed it)
• salt and pepper to taste
• 1 tsp sesame oil
• light soy sauce

Procedures:

• heat oil in pan and saute garlic, ginger and onions. Saute for 2 minutes then add black beans and soy sauce and rest of the ingredients
• Topped in a deep fried red snapper.
• Yumm!!!

Stir fry Beef and Snow Peas

Stir fry Beef……………..Almost any vegetables can go with this stir fry beef. My post today is a simple stir fry beef and snow peas. A classic Asian dish – tendered beef with oyster sauce. Once you tried mastering the stir fry beef, you can play with all the vegetables you may like to come with this tendered stir fry beef… Try it, youll definitely gonna love it.

Ingredients: good for 3-4 persons

• 2 tbsp olive oil
• 3 cloves garlic chopped
• 1 medium white onions sliced
• 300 grams snow peas
• 300 grams thinly sliced beef (soaked in 1 tbsp chinese wine and 1 tbsp baking soda for 10 minutes)
• 1 tbsp corn flour dissolve in 1 cup water
• 50 grams cashew nuts
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• salt and pepper to taste

Procedures:

• in a non-stick pan or wok, heat oil and saute garlic and onions, add in beef and let it brown for 2-3 minutes then add in snow peas and seasoned with oyster sauce, salt and pepper and cashew nuts. let it simmer for 2-3 minutes. adjust taste by adding fish sauce.
• dissolve corn flour and water and add soy sauce. mix well and pour over and let it boil for a minute until sauce is thickened
• Serve hot!

Gourmet Pies – Mushroom and Spinach

pies….just playing with the layers of spinach in this pie, it is a simple pie made with traditional and all time favorite spinach and feta combination plus a herb roasted mushroom and bacon topping. You can never
Be wrong with this recipe, so simple tet very satisfing taste. Must try!!!!

Ingredients: makes 6 – 8 pies

• 2 tbsp olive oil
• 18 pcs button mushrooms (cut in half)
• 5 pcs streaky bacon (cooked)
• 12 pcs fresh spinach leaves
• 6 eggs
• 1/2 cup cream
• 1/2 cup fresh milk
• salt and pepper
• mix dried herbs (marjoram and thyme)
• fresh chopped parsley
• Savoury pastry sheets approx 2 pcs 12 x 12
• grated cheese for topping

Procedures:

• In a muffin pan, spray oil and mold pastry sheets using a standard saucer. you can make pie molding of 6 or even 8 pcs on 2 pcs of 12×12 savoury pastry. Place and tear spinach leaves approc 1.5 pcs each molding. Set aside.
• In a mixing bowl, combine eggs, milk and cream and seasoned with salt and pepper and little herbs. Mix well. Pour in to pie molding about 3/4 full. Bake in 160 degrees at 20 minutes. Let it cool then Set aside
• heat a wide pan seared or pan roast mushroom and seasoned with salt and pepper and little herbs.
• Then assemble mushroom and bacon to pie molding topped with cheese. Bring to oven for same degrees allowing the cheese to melt for about 5 minutes.
• Serve hot with your favorite coffee or tea.