Toddler lunch idea - rice balls

It has been so fun watching Molly eat and enjoy food. Now that she's a toddler in full swing, she definitely has more to say about what she wants to eat. To my surprise she said "mmmmm wice" when I asked her if she liked her lunch today! She ate everything that you see above in her lunch box. I try to get all food groups into her meals, as much as possible. This was a good one with protein, fruit, veggie and grain. You already know about my challenges with getting her to eat veggies. I was sooooo excited when I discovered she likes seaweed paper. She eats it like potato chips. If you have a child in daycare, you'll know how hard it can get to come up with fresh ideas that are nutritious for your little one. Believe me, I've relied on the old stand-by PB&J way too many times! I hope you find this helpful and I hope your baby is as good of an eater as mine is!

Molly's Rice Balls

japanese short grain sticky rice (1 cup uncooked)

seasoned rice vinegar (2 tablespoons)

cooked chicken cut into tiny pieces (just shy of a cup)

seaweed sprinkles (tiny shreds sold at Japanese mkt) 2 tablespoons

furikake (I used a few shakes of a veggie mix, make sure no MSG!)

Cook rice, mix in vinegar, mix in rest of ingedients, form balls with damp hands

I made hers the morning after when the mix was cold and the balls were easier to form. The rice was room temperature by the time she ate them. Next time I'm going to try adding some broccoli puree. Let's see if she likes that!

Chinese New Year Celebration Feast

Chinese New Year

2010

Mama Ng's Menu

Lucky Soup - Pork, bean sheet, black eye peas, dried oysters and fat choi ( moss )

not sure where it comes from but its supposed to be lucky.

Braised Mushroom and Oyster

Quick Stir fry Snow peas with Bean noodles.

Poached Chicken served with Oyster Sauce and Hot Mustard

Poached Salted Pork Belly

Steamed Talapia with Ginger, Scallion and Soy Sauce

there is more.......

Annie and I made a Savory Tong Yuen Soup.

Ingredient A - Daikon - Roast Pork (Char Siu) - Chinese wine pork sausage (Lap Churn )- Scallion/Cilantro including stems

all chopped to bite size

Glutinous Rice Flour 2lbs

1. Put flour into bowl and when adding water make sure you make a well in the center,that way the flour does not puff out of the bowl. Work the flour with small amount of water , knead until right texture.

2. Roll into rolls and divide them into individual pieces. Start rolling into balls

( Annie is a professional! rolling 2 at once...i tried but no luck ....show off)

4. Put the balls into a pot of simmering water, they will float once done, then transfer into another pot of room temperature water.

* Mama Ng had made the stock the night before with chicken and pork bones*

Add Ingredients A except for the Roast Pork / Small portion of the scallion/cilantro into the stock and bring to boil let simmer for 20 minutes then add the rice balls, simmer for another 20 minutes.

Serve into bowl, add the freshly chopped scallion/cilantro and Roast Pork.

Soy sauce and white pepper on the side for dipping, you can also added some into the soup directly.

It was almost perfect .....

we forgot 2 most important ingredients, Shitake Mushroom and Celery Leaves!

which gives the broth it's deep flavors.

So here we shared our celebration for the Year 2010 with this wonderful feast.

Posted a bit late but hey......Gong Hay Fat Choi everyone!