Kids Apple & Summer Berries Juice

Kids Ayam Goreng Berempah

Stir fried egg noodles with egg & chicken.

Kids Mee Goreng

One piece of roti served with chicken kari.

Kids Chicken Roti Canai

Kids Nasi Goreng

Kids Dhal Roti Canai

Kids Cheese & Egg Murtabak

Wash all berries and the apple thoroughly. Hull the strawberries and remove any stems. Core the apple and cut into quarters (leave the skin on for extra nutrients). If using larger berries, halve them so they'll blend/extract juice evenly.

Prepare fruit

If you have a juicer: feed apple pieces first, then strawberries, blueberries, and raspberries through the juicer. Collect juice in a container. If you do not have a juicer: place apple pieces and all berries in a blender with 60 ml cold water (or coconut water). Blend on high until smooth, about 30–45 seconds.

Extract juice

For a smoother, kid-friendly juice, pour the blended mixture through a fine-mesh sieve or nut milk bag into a bowl, pressing gently with the back of a spoon to extract as much liquid as possible. Discard or reserve the pulp for baking or smoothies.

Strain (optional for smoother texture)

Stir in 1 teaspoon fresh lemon juice to brighten the flavor. Taste and add 1 teaspoon maple syrup or honey if extra sweetness is desired (omit honey for children under 1 year).

Season and sweeten

Add 4 ice cubes to a 200 ml serving glass and pour the juice over the ice. Stir gently and serve immediately for best flavor and color. The final yield is approximately 200 ml.

Chill and serve

If not serving right away, store the juice in an airtight container in the refrigerator for up to 24 hours. Shake or stir before serving (separation is natural).

Storage

apple (medium, cored, quartered)

strawberries (hulled, halved if large)

blueberries

raspberries

cold water or coconut water

fresh lemon juice

maple syrup or honey (optional, for sweetness)

ice cubes

Pat the drumsticks dry with paper towels. Make 2 shallow cuts on each drumstick to help the marinade penetrate.

Prepare chicken

In a blender or small food processor, pulse the minced garlic, chopped shallots, yogurt, turmeric, ground coriander, ground cumin, white pepper, mild chili powder (if using), salt, sugar and lime juice until mostly smooth. If you used ground turmeric instead of fresh, simply whisk all ingredients together in a bowl.

Place the chicken in a large bowl or zip-top bag and pour the marinade over it. Massage the marinade into the cuts and all over the chicken. Cover and refrigerate for at least 2 hours, ideally overnight for best flavor. For a quick option, marinate 30–45 minutes at room temperature.

About 20 minutes before frying, remove the chicken from the refrigerator to come closer to room temperature (helps even cooking). In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, baking powder, salt and paprika until evenly combined.

Lightly shake off excess marinade from each piece (do not rinse). Dredge each drumstick in the flour mixture, pressing gently so a thin, even coating adheres. Place coated pieces on a rack or plate while you heat the oil. Reserve any leftover flour mixture for a second dredge if you want a crispier crust.

Pour oil into a large, heavy skillet or Dutch oven to a depth of about 1–1.5 inches (or use a deep fryer). Heat the oil over medium heat to 170–180°C (340–360°F). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn immediately.

Working in batches so you don't overcrowd the pan, gently lower 3–4 drumsticks into the hot oil. Adjust heat as needed to maintain a steady temperature. Fry for 10–12 minutes, turning occasionally so all sides brown evenly. For thicker pieces or lower heat, total fry time may be 12–15 minutes. Internal temperature should reach 74°C (165°F).

Remove the cooked drumsticks to a wire rack set over a baking sheet or paper towels to drain. If you used a second dredge, you can fry a second time for extra crispness for about 1–2 minutes per side.

Sprinkle chopped cilantro or parsley over the hot chicken if using and serve with lime wedges. Let cool slightly before giving to children; the exterior is hot and crunchy.

chicken drumsticks (skin-on)

plain yogurt

garlic cloves (minced)

shallots (finely chopped) or mild onion

fresh turmeric (grated) or ground turmeric

ground coriander

ground cumin

white pepper

mild chili powder (optional, for kids keep low)

salt

sugar

lime or lemon juice

all-purpose flour

cornstarch

baking powder

paprika (for color, mild)

vegetable oil (for deep or shallow frying)

fresh cilantro or parsley (optional, chopped)

lime wedges (to serve)

If using fresh egg noodles, loosen them by running under warm water and draining. If using dried noodles, cook according to package instructions until just al dente, drain, rinse under cold water to stop cooking, and toss with a little oil to prevent sticking. Set aside.

Prepare noodles

Thinly slice the chicken breast into bite-sized strips. Julienne the carrot, rinse the bean sprouts, slice the spring onions, and mince the garlic. Beat the eggs lightly in a small bowl with a pinch of salt.

Slice and measure

Mix the sauce: in a small bowl combine light soy sauce, oyster sauce (or mushroom sauce), ketchup, sesame oil and chicken stock (or water). Stir until smooth and set aside.

Heat 1 tablespoon neutral oil in a large wok or nonstick frying pan over medium-high heat. When hot, add the sliced chicken in a single layer. Stir-fry until the chicken is cooked through and no longer pink, about 3–4 minutes. Remove the chicken to a plate and set aside.

Cook the chicken

Add the remaining 1 tablespoon oil to the wok and reduce heat to medium. Pour in the beaten eggs, swirl to make a thin omelet, let set for 20–30 seconds, then lightly scramble into large curds. Push scrambled eggs to the side of the pan.

Scramble the eggs

Add the minced garlic to the center of the wok and stir for 10–15 seconds until fragrant (do not let burn). Add the julienned carrot and white parts of the spring onions; stir-fry 1–2 minutes until slightly softened. Return the cooked chicken to the pan and toss to combine.

Sauté aromatics and vegetables

Add the prepared noodles to the wok. Pour the sauce evenly over the noodles. Toss and stir-fry using tongs or spatulas to evenly coat the noodles, combining with chicken, eggs, and vegetables. If the pan seems dry, add up to half of the reserved chicken stock/water (use in 1–2 tbs increments) to loosen and help the sauce coat the noodles. Stir-fry for 2–3 minutes until everything is hot and well combined.

Combine noodles and sauce

Add the bean sprouts and the green parts of the spring onions, toss for another 30–45 seconds — just long enough to warm the sprouts while keeping them crisp. Taste and adjust seasoning: add up to 1/4 teaspoon more salt if needed. Sprinkle white pepper if using.

Finish and season

Transfer to plates or a serving dish. Drizzle a little extra sesame oil if desired and serve with lime or lemon wedges on the side for squeezing (optional).

Serve

fresh egg noodles (or thin yellow noodles)

boneless skinless chicken breast, thinly sliced

large eggs

carrot, julienned or thin matchsticks

bean sprouts, rinsed

spring onions (scallions), sliced on bias

garlic, minced

light soy sauce

oyster sauce (or mushroom stir-fry sauce for milder taste)

ketchup (adds mild sweet tomato flavor kids like)

sesame oil

chicken stock or water

white pepper (optional)

neutral oil (vegetable or canola)

lime or lemon wedges (optional)

In a large bowl combine the all-purpose flour, sugar and salt. Mix well. Make a well in the center and add warm water, milk and 1 tablespoon melted butter. Mix with a spoon until a shaggy dough forms.

Make the dough

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon more flour; if too dry, add a little water (1 tsp at a time).

Divide the dough into 4 equal portions (for kids' single serving one roti uses one portion; remaining portions can be refrigerated). Roll each portion into a ball and coat lightly with vegetable oil. Place balls on a tray, cover with a damp cloth and rest for 30 minutes (this relaxes the gluten and makes stretching easier).

On a lightly oiled surface, flatten one dough ball with your palms, then gently stretch and pat into a thin circle about 20–25 cm (8–10 in). If dough resists, let it rest 5 minutes and try again.

Stretch and cook

Heat a large nonstick or cast-iron skillet over medium heat. Add a little oil to the pan and when hot, add the stretched roti. Cook 1–1.5 minutes until underside has brown spots, flip and cook another 1 minute. Press edges gently with spatula so it cooks evenly and puffs slightly.

Remove cooked roti to a plate. Lightly brush both sides with melted butter or ghee. Fold or roll as desired and keep warm under a towel while you finish the kari.

Prepare ingredients: cut chicken into small, bite-size cubes so it cooks quickly and is easy for kids to eat. Measure spices and have coconut milk and stock ready.

Warm 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook 3–4 minutes until softened and translucent.

Add minced garlic and grated ginger; cook 30–45 seconds until fragrant but not browned.

Stir in the mild curry powder and turmeric and cook 30 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring, to reduce raw tomato flavor.

Add the cubed chicken to the pan and stir to coat with the spiced onion mixture. Cook 3–4 minutes, stirring occasionally, until the chicken is lightly sealed on the outside.

Pour in the coconut milk and chicken stock (or water). Stir, bring to a gentle simmer, then reduce heat to low. Cover and simmer 8–10 minutes until chicken is cooked through and tender. For thinner sauce, simmer uncovered 2–3 minutes more.

Season with salt and sugar, taste and adjust. Add the lime or lemon juice to brighten the flavor and make the curry more kid-friendly. If desired, remove from heat and lightly mash a few pieces of chicken or spoon curry to a smoother consistency for younger children.

Keep the curry warm while you serve the roti. Spoon into a shallow bowl suitable for dipping.

Place one butter-brushed roti on a small plate. Spoon a kid-sized portion (about 3–4 tablespoons) of the warm chicken kari alongside or in a shallow dipping bowl.

Sprinkle a small pinch of finely chopped cilantro on the curry if using. Serve immediately while roti is warm and slightly crisp on the outside, soft inside.

warm water

whole milk

unsalted butter, melted

granulated sugar

fine salt

vegetable oil (for dough and cooking)

skinless boneless chicken thigh, cut into small cubes

onion, finely chopped

garlic cloves, minced

fresh ginger, grated

mild curry powder

turmeric powder

tomato paste

coconut milk (light)

vegetable oil

butter or ghee for brushing roti

fresh cilantro (optional), finely chopped

If rice is freshly cooked and warm, spread it on a tray to cool slightly so it separates; day-old refrigerated rice works best. Thaw frozen peas if needed. Finely dice carrot, shred or dice cooked chicken, and slice spring onion and cucumber.

Heat 1 tablespoon oil in a large nonstick skillet or wok over medium heat. Beat the eggs lightly in a bowl, pour into the pan, and quickly scramble until just cooked but still soft, about 1 minute. Transfer eggs to a plate and set aside.

Scramble eggs

Add the remaining 1 tablespoon oil to the same pan and increase heat to medium-high. Add diced carrot and stir-fry 1–2 minutes until starting to soften. Add peas and cook 30 seconds. Add shredded/diced chicken to warm through, 1 minute.

Cook vegetables and chicken

Add the cooled cooked rice to the pan, breaking up any clumps with the back of a spatula. Stir-fry for 2 minutes so rice becomes hot and starts to get a little toasted.

Add rice

Stir together ketchup, light soy sauce, sweet soy sauce (or extra ketchup), and chicken stock/water in a small bowl. Pour the sauce over the rice and stir constantly for 1–2 minutes so the rice is evenly coated and slightly glossy. Taste and add salt and pepper as needed (use the measured amounts as a guideline).

Add sauce and combine

Return the scrambled eggs to the pan and gently fold them through the rice until evenly distributed. Cook 30 seconds more to combine flavors. Turn off heat.

Finish with eggs

Spoon the nasi goreng into bowls or onto plates. Garnish with sliced spring onion, cucumber slices, and tomato wedges. Serve warm — this portion is child-friendly in flavor but taste before serving and adjust seasoning if needed.

cooked long-grain white rice

cooked chicken breast, shredded or diced

carrot, finely diced

frozen peas (thawed)

cooking oil (vegetable or canola)

ketchup

sweet soy sauce (kecap manis) or additional ketchup if unavailable

ground white or black pepper

spring onion (green parts), thinly sliced

cucumber slices

tomato wedges

In a mixing bowl, combine 2 cups all-purpose flour, 1/2 tsp salt and 1/2 tsp sugar. Mix briefly.

Add 2 tbsp ghee or vegetable oil, 1/4 cup milk and 1/2 cup warm water. Stir until a rough dough forms.

Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tbs more flour; if too dry, add a teaspoon of water at a time.

Divide dough into 8 equal balls (approximately 1.5 oz / 45 g each). Coat each ball lightly with 1/2 tsp ghee or oil, place in a covered container or covered plate, and rest for at least 30 minutes (up to 2 hours). Resting relaxes the gluten and makes the dough stretch easily.

After resting, on a lightly oiled surface, take one ball and flatten with your palm, then stretch and gently flatten with your fingers or use a rolling pin to make a thin round (about 6–7 inches diameter). For layers, fold edges toward center to form a square, then gently flatten again to a thin round. Repeat for remaining balls; keep rolled pieces covered with a clean cloth to prevent drying.

Heat a nonstick skillet or flat pan over medium-high heat. Brush or lightly drizzle with a little ghee or oil (about 1 tsp). Place one rolled roti on the hot pan. Cook 1–1.5 minutes until the underside has golden brown spots; flip and cook another 1 minute, pressing gently so the layers puff. If needed, reduce heat to medium to avoid burning. Cook remaining rotis, adding a bit more ghee/oil as needed. Keep cooked rotis warm wrapped in a clean towel.

Cook the roti

Rinse 1/2 cup red split lentils under cold water until water runs clear. In a small saucepan combine rinsed lentils and 1 cup water. Add 1/4 tsp turmeric. Bring to a gentle boil, then reduce heat to a simmer and cook uncovered for 10–12 minutes, stirring occasionally, until lentils are tender and begin to break down. If they absorb too much water and become dry, add 2–4 tbs extra water to reach a soft, spoonable consistency.

Rinse and simmer lentils

While lentils simmer, heat 1 tbsp oil or ghee in a small skillet over medium heat. Add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds. When mustard seeds pop (10–20 seconds), add 1/4 cup finely chopped onion and sauté 2–3 minutes until softened. Add 1/2 tsp minced garlic and continue 30–45 seconds until fragrant. Add 1/4 cup finely diced carrot and 1/4 cup chopped tomato; cook 2–3 minutes until tomato softens.

Prepare the tadka (flavor base)

Stir in 1/2 tsp mild curry powder and a pinch more turmeric if desired. Cook 30 seconds to bloom the spices. Then transfer this sautéed mixture into the simmering lentils. Stir well to combine.

Simmer the combined dhal gently for another 3–5 minutes so flavors marry. Season with 1/2 tsp salt (adjust to taste) and 1/4 tsp sugar or honey if you want a slightly sweet, kid-friendly taste. Finish with 1/2 tsp lime or lemon juice and stir in 1 tbsp chopped cilantro if using.

If a smoother texture is preferred for young children, mash gently with a spoon or blend briefly with an immersion blender to reach a creamy consistency. Keep warm until serving.

ghee or vegetable oil (for dough)

ghee or oil (for cooking and resting)

red split lentils (masoor dal)

water

vegetable oil or ghee

mustard seeds

cumin seeds

carrot, finely diced (optional, for sweetness and texture)

tomato, finely chopped (or 2 tbs canned crushed tomato)

sugar or honey (optional, to taste)

fresh cilantro (optional, for garnish)

In a large bowl combine 2 cups all-purpose flour and 1 tsp salt. Add 2 tablespoons warm water and 2 tablespoons vegetable oil. Mix until a shaggy dough forms, then knead for 6–8 minutes until smooth and elastic. If dough feels too dry, add water 1 teaspoon at a time; if too sticky, add a little flour.

Divide and rest: Divide the dough into 6 equal portions (for medium-sized murtabaks). Shape each portion into a smooth ball, coat lightly with oil, cover with a damp cloth and let rest for 20–30 minutes to relax the gluten (this makes the dough easier to stretch).

Roll thin: On a lightly floured surface, roll each dough ball into a thin circle roughly 7–8 inches (18–20 cm) in diameter. Aim for thin but not paper-thin — you need strength to hold the filling.

In a bowl whisk together 4 large eggs, 2 tablespoons milk, 1 tsp salt and 1/2 tsp black pepper until slightly frothy. Stir in 1.5 cups grated mild cheddar and the thinly sliced green onions (3 stalks). Set aside.

Prepare egg-cheese filling

Pre-cook (optional, recommended for kids): Heat 1 tablespoon unsalted butter or oil in a nonstick skillet over medium-low. Pour the egg-cheese mixture into the pan and gently scramble until just set but still slightly moist — about 2–3 minutes. This creates a cohesive filling that's easier for little hands. Remove from heat and let cool slightly.

Place a rolled roti on a clean work surface. Spoon about 1/6 of the cooked egg-cheese filling onto the center of the roti, spreading into a rectangle leaving a 1-inch border. Fold the bottom edge up over the filling, then fold both sides in toward the center, then roll or fold down the top to form a neat parcel. Seal edges by pressing gently.

Assemble murtabak

Pan-fry: Heat a large nonstick skillet or griddle over medium heat and add 1/2 tablespoon vegetable oil or a small knob of butter. Place the sealed murtabak seam-side down and cook 2–3 minutes until golden brown, then flip and cook the other side 2–3 minutes. Press lightly with a spatula for even contact. Repeat with remaining parcels, adding more oil in 1/2 tablespoon increments as needed.

Finish and keep warm: After both sides are golden and cheese is melted, brush each murtabak lightly with 1/2 teaspoon ghee or butter for shine and flavor. Transfer to a plate and keep covered to stay warm while you finish the rest.

Garnish and serve: Cut each murtabak into 2–3 wedges for kids. Sprinkle with optional chopped cilantro and serve warm with ketchup or a mild dipping sauce.