Chinese grocer Wing Yip sent along two recipes specially designed to introduce children to Asian food. Both recipes are simple enough that kids can get involved in the cooking and the ingredients have been selected for childrens’ picky palettes. I am VERY familiar with picky palettes and how easy it is to fall into the trap of fixing the same foods day in and day out (egg mayonnaise…again?!) so I love this idea.

Bananas in Coconut Milk (Kluay Buad Chee)

This is a typical Thai dessert. Choose bananas that are not too ripe as they need to hold their shape after cooking. This simple dessert is traditionally eaten warm, and sometimes as a snack. Remember to treat coconut milk as you would fresh milk or cream and refrigerate any that is left over. The addition of a little salt is important as it balances the sweetness of the sauce with the richness of the coconut milk.

Ingredients

• 4 bananas (cut each into 4 or 6 pieces)
• 400ml Mai Siam Coconut Milk
• 56g Mai Siam Palm Sugar
• 1/2 teaspoon salt (to taste)

Preparation

1. Peel the bananas and cut each into half down the middle of the fruit using a knife (with help from an adult) and then cut the banana across to make 4 or 6 pieces.
2. Heat the coconut milk in a pan (This must be supervised at all times) and add the palm sugar and salt.
3. Simmer gently until the sugar has melted. Do not cover the pot with its lid.
4. Gently add the banana to the coconut milk and simmer until bananas are soft. This should take about 2 minutes. (Again supervision is needed at all times)
5. Take care to keep the bananas submerged or they will change colour.
6. Adjust sugar and salt to taste.
7. Serve immediately in shallow bowls, allowing one banana per person.

• Serving – 4 children’s portions

Mild Chinese Curry

Ingredients

• 2 chicken breasts (diced) (Any use of sharp utensils must be supervised by an adult)
• 2 Tbsp vegetable oil
• 3 Tbsp Wing Yip Chinese Curry Concentrate
• 1 medium onion (small dice) (optional)
• 1 large potato (medium dice)
• 60g frozen peas
• water

Method

1.      Heat the vegetable oil in a pan (this must be supervised by an adult)

2.      Add the diced onions and cook until they are soft and start to turn a little brown at the edges.

3.      Add the diced chicken and the curry concentrate.

4.      Mix well and after 2 minutes add 500ml of water.

5.      The curry will start to thicken as it cooks and you might need to add more water as required.

6.      Add the potatoes and cook the curry until the potatoes are soft.

7.      Add peas at this stage.

8.      Serve with rice or on jacket potatoes

Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham, Manchester, Cricklewood and Croydon.