Sweet & Spicy Lemongrass Syrup

Strain and pour into sterilised bottles.

Add 2 cups water and 2 cups sugar to a large saucepan, and stir.

Add zest and juice of 3 limes, 2 lemongrass stalks (white part only) halved, 4 slices ginger (if you prefer spicy), and 1 handful ka�r lime leaves (roughly torn).

STEP 1

STEP 2

STEP 3

STEP 5

STEP 6

STEP 7

Place over medium heat and stir until sugar dissolves.

To serve, mix syrup with water. Add ice. Garnish with a stalk of lemongrass and mint leaves.

Add other fruits to make the drink more colourful and tasty.

STEP 4Remove syrup from heat. Leave for a couple of hours to infuse.

1

Contributed by: Iman Matin Jeffri Age: 2.5 years oldCentre: Hampton Pre-School (Tanjong Pagar)

Apples with Cinnamon

Toast 4 slices of wholemeal bread.

Preheat oven to 180 degree Celsius.

Slice 2 green apples and sprinkle lightly with sea salt and cinnamon.

STEP 1

STEP 2

STEP 3

STEP 5

STEP 6

STEP 7

Place apple slices on lightly buttered baking tray.

Place baked apple slices over each toast.

Crush a cup of cornflakes. Roll a scoop of vanilla ice cream in it and top each toast.

STEP 8 Sprinkle cinnamon powder and serve.

STEP 4 Bake for 5 to 8 minutes and remove from oven.

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Contributed by: Tasha Raj and N. Rennuka Age: 2 years oldCentre: N. Rennuka is an Educator from Ramakrishna Mission Sarada Kindergarten

Aromatic Pandan Punch

Bring to boil 100g of rock sugar in 250ml water until dissolved.

Bring to boil 4 pandan leaves in 500ml water.

STEP 1

STEP 2

STEP 3

STEP 5

STEP 6

Strain the pandan pulp and pour boiled pandan water into a jug.

Serve in small cups.

Decorate with remaining pandan leaves.

STEP 4Use a wooden spoon and stir in 3 teaspoons of pandan extract and ½ cup of boiled rock sugar.

3

Contributed by: Children from N2 CareAge: 4 years oldCentre: IYAD Perdaus Child Development, Jurong East Branch

Refreshing Fruity Blue Pea Jelly

Pour jelly mixture into the moulds.

Boil 1 tablespoon of dried blue pea flower in 200ml water. Turn o� the stove when water turns dark. Set aside the blue pea flower extract to cool.

Boil 300ml water in a pot. Stir in 1 packet Konnyaku jelly mixture (120g) until dissolved. .

STEP 1

STEP 2

STEP 3

STEP 5

STEP 6

STEP 7

Strain the blue pea flower extract and pour into the jelly mixture.

Set aside to cool.

Chill in refrigerator to set for few hours before serving!

STEP 4Cut fruits of your choice and place injelly moulds.

4

Contributed by: Leda Teo Yi JingAge: 3 years 9 monthsCentre: The Ascension Kindergarten

Yummy Ginger Snaps

Roll each ball in icing sugar and place them 2 cm apart on a tray lined with baking paper.

Preheat oven to 190 degrees Celsius.

Mix 1 cup brown sugar, ¼ cup sugar, ¾ cup vegetable oil and egg in a bowl.

STEP 1

STEP 2

STEP 3

STEP 5

STEP 6

STEP 7

Add 2 cups all-purpose flour, 2 teaspoons baking soda, a pinch of salt, ½ teaspoon ground cloves, 1 teaspoon ground cinnamon, and 1 teaspoon ground ginger into the mixture.

Bake for 10 to 12 minutes.

Leave to cool before enjoying the ginger snaps.

STEP 4 Shape dough into small balls.

5

Contributed by: Children from K2 GraceAge: 6 years oldCentre: IYAD Perdaus Child Development, Choa Chu Kang Branch

Chives Dumpling Galore

Mix together 3 tablespoons vegetable cooking oil, 5g salt, ½ tablespoon soya sauce, ½ tablespoon sesame oil, 500g chopped chives and 500g minced chicken. Set aside the filling.

In a large mixing bowl, sift in 1kg of flour and gradually add in 400ml of warm water.

STEP 1

STEP 2

STEP 3

STEP 5

STEP 6

Knead dough and wrap it in cling film. Place aside to rest.

Fill 2/3 of the pot with water and bring to boil. Add in dumplings gently.

Cook for 15 to 20 minutes. Scoop dumplings when they surface.

STEP 4Knead dough and form round balls. Flattenballs and add ¾ tablespoon of filling.

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Contributed by: Kindergarten 1 ClassAge: 5 years oldCentre: My First Skool at Blk 419 Bedok North

H oney Mint Chick

Brush warmed honey mixture over the chickenpieces.

Marinate 9 pieces of chicken wings with 4 tablespoons soya sauce and 1 teaspoon salt for at least an hour.

Preheat oven to 190 degrees Celsius.

STEP 1

STEP 2

STEP 3

STEP 5

STEP 6

STEP 7

Mix 2 tablespoons minced garlic and 2 tablespoons chopped fresh mint leaves, and spread mixture onto chicken pieces. Place chicken pieces on baking tray.

Bake for 40 minutes until golden brown, and cook until juices run clear. Brush remaining honey mixture over the chicken pieces.

Garnish with chopped fresh mint leaves.

STEP 4Mix 1 tablespoon butter, juice (half lemon and half orange), and ½ cup honey in a saucepan. Stir over low heat.

7

Contributed by: Tan Shi En ElsaAge: 4 years oldCentre: Hampton Pre-school (Tanjong Pagar)

H oney Braised Chicken with Cloves

Pour hot water over the chicken pieces till submerged. Stir in 3 tablespoons of dark soya sauce. Cover and braise for 15 minutes.

Mix together 10 to 20 seeds of cloves, 1 tablespoon honey, 1 tablespoon oyster sauce, 1 tablespoon grated ginger juice, 2 tablespoons light soya sauce, 2 teaspoons dark soya sauce and ½ teaspoon white pepper in a bowl.

Marinate 8 pieces of chicken wings in mixture for 15 minutes.

STEP 1

STEP 2

STEP 3

STEP 5

STEP 6

STEP 7

Heat 4 tablespoons sesame oil in pan over heat.

Put in 1 packet of washed Shimeiji Mushrooms (or other mushrooms). Cook for 2 minutes.

Garnish with two stalks of Parsley. Serve with rice.

STEP 4 Gently stir fry marinated chicken pieces for about 5 minutes.

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Contributed by: Victoria Goh En Ya & Junn Tan (Mother)Age: 6 years oldCentre: The Ascension Kindergarten