ANN/THE DAILY STAR – Frequently the toughest critics, children can pose a meal planning challenge, particularly during festive events like Hari Raya Aidilfitri.
To guarantee your celebration is a culinary triumph, it’s crucial to prepare dishes that cater to their preferences. Below, we offer a variety of delectable recipes customised to please young palates and ensure your Aidilfitri feast is a hit.
SWEDISH MEATBALL SPAGHETTI
A delightful fusion of flavours awaits with this dish, featuring tender meatballs in a creamy sauce served over perfectly cooked spaghetti.
Ingredients
– 200 grammes (g) spaghetti
For the meatballs:
– 500g ground beef
– One large onion
– One tsp ginger-garlic paste
– Two tbsp breadcrumbs
– One egg
– Three tsp milk
– One tsp salt
– Half tsp black pepper
– Half tsp white pepper
– Half tsp all spice powder
– Half tsp chilli powder
– Oil for frying
For the sauce:
– Two tbsp butter
– Two tbsp flour
– One cup beef stock
– Half cup cream
– Two tsp soya sauce
– One tsp oyster sauce
– One tsp mustard
– A pinch of salt
Method
To prepare the meatballs, add diced onions, ginger-garlic paste, salt, two types of pepper, all spice powder, and chilli powder to the beef mince and mix. Then, add the breadcrumbs, crack in an egg, and pour milk. Combine these once again and then shape them into balls. Fry them in a shallow pan with oil until fully cooked and set aside.
To make the sauce, add butter in the same pan and then whisk in flour. Pour in the beef stock and stir until it thickens. Then season with cream, soya sauce, oyster sauce, mustard, and salt. Stir everything together and once ready, add in the meatballs. Meanwhile, boil the pasta in salted water and once done, serve with the warm meatballs.
TERIYAKI CHICKEN WINGS
Crispy, flavourful chicken wings coated in a savoury teriyaki sauce, garnished with sesame seeds and spring onions, promise to be a crowd-pleaser.
Ingredients
– 500g chicken wings
– Sesame seeds, for garnish
– Spring onions, for garnish
– Oil for frying
– One tsp salt
To make the sauce:
– Quarter cup soya sauce
– Quarter cup + one tbsp water
– Quarter cup brown sugar
– One tsp garlic powder
– One tbsp sesame seed oil
– One tbsp balsamic vinegar
– One tbsp corn flour
Method
First off, prepare the sauce by combining soya sauce, water, brown sugar, garlic powder, sesame seed oil, and balsamic vinegar and let this simmer. Meanwhile, make a slurry with corn flour and water and add this to the simmering sauce. Keep stirring and once the sauce thickens and reaches your desired consistency, remove from heat.
Heat oil in a frying pan and flash fry the chicken wings. Sprinkle them with salt and make sure that all sides are browned and cooked. Then, pour in the sauce and stir to ensure all the chicken pieces are coated well. Finally, remove from heat and sprinkle with sesame seeds and chopped spring onions for garnish.
S’MORES TART
Indulge in a decadent dessert experience with this irresistible s’mores tart, boasting a buttery biscuit crust, luscious chocolate filling, and fluffy meringue topping.
Ingredients
– One pack digestive biscuits
– 60g butter
– Half cup cream
– 200g dark chocolate
– 100g chocolate spread
– One egg white
– Quarter cup sugar
– A pinch of cream of tartar
– One tsp vanilla extract
Method
To make the crust, crush the biscuits into fine crumbs and then add melted butter. Combine them until you get a wet sand-like mixture. Place this mixture in a tart pan and flatten it with a spoon to mould into desired shapes. Then, bake this in a preheated oven at 180 degrees Celsius for 10 minutes.
Meanwhile, heat the cream and add in the dark chocolate and chocolate spread to it. Mix them until you get a homogenous mixture. Then, pour this mixture over the baked tart pan and let this set in the refrigerator for about an hour.
Meanwhile, crack an egg and separate the white – put this in a bowl along with sugar, vanilla extract, and cream of tartar. Place this bowl over a pot of boiling water, ensuring that the bottom of the bowl does not touch the surface of the water.
Whisk this until you get a foamy mixture then remove from heat and beat it until you get soft, fluffy peaks. Spoon this mixture over the tart making pointy tip; use a blow torch to smear them before serving. – Fariha Amber
