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Children are very picky eaters. If they don’t like a dish, they’ll make you go through a lot to make them eat it. If you’re not lucky, you can end up with a severe headache and strong tantrums to soothe. To avoid these things from happening, you should consider serving recipes that are kid-friendly and interesting for them.

Here are three Asian food recipes you can start with.

1. Pumpkin Corn Soup

Aside from helping kids get warmer tummy during the cold season, soups are also a great help when it comes to making kids eat vegetables. This pumpkin corn soup, for example, is loaded with antioxidants to boost your kid’s protection against free radical damage. It also has vitamin C for stronger immunity and fiber for better digestive health.

The great thing about this soup is that it conceals the pumpkin well. It’s perfect for kids who find it hard to place little bits of vegetables in their mouths.

For this recipe, you’ll need:

1.5 lbs of pumpkin

2 cups unsweetened milk

3.5 cups of water

Half teaspoon of black pepper

Salt to taste

1.5 cup corn kernels

 

Peel the pumpkin and take out the seeds. Dice it into 2 x 2 pieces. Boil the pieces in a separate pot. Wait until the pumpkin is mushy, which can take about 15 minutes. One of the most overlooked yet essential soup making tips is to closely watch the pot as it boils. Since it can dry up, make sure to add a small amount of water to prevent burning your pumpkin.

While waiting, take out your blender and pour the corn kernels and soy milk in it. Blend the two together until you get a homogeneous texture. Once the pumpkin is cooked, you can pour it into your blender. Add the salt and pepper and blend everything well.

2. Chicken Stir Fry

Kids love chicken and this chicken stir fry recipe is one of the best dishes you can use to entice your little ones to the dining table. Chicken is rich in protein, but if you want to make the dish more complete, you can toss in some vegetables like broccoli and green peas.

Here are the things you’ll need:

1 lb of chicken breast, skinless and boneless

1 tbsp minced garlic

1 tsp minced ginger

Salt and pepper to taste

1/3 cup of cornstarch

1/4 cup of soy sauce

2 tsp of canola oil

1/2 cup orange marmalade

1/4 tsp pepper flakes

In a bowl, coat the chicken breast pieces with the cornstarch. Another alternative you can do is place the chicken pieces and cornstarch in a zip-top lock bag and give it a good shake until the meat gets fully covered. In a separate bowl, combine the garlic, ginger, pepper and soy sauce. Add in the marmalade and pepper flakes as well.

Heat a wok and pour in the oil. Fry the chicken until they are no longer pinkish in color. Once the chicken is cooked, pour in the sauce and stir-fry everything.

3. Chocolate Banana Spring Roll

For desserts, chocolate is your best choice. However, for an added twist and nutrition, you can try adding banana into the mix.

To create this recipe, you’ll need:

1 Banana, sliced thinly

2 tbsp of chocolate chips

2 spring roll wrappers

Cut the banana into two pieces. Take one part and lay it on one spring roll wrapper. Add a tablespoon of chocolate chips on top of it and fold the wrapper over the banana to close. Spray cooking oil on a heated pan as well as the roll. Cook both rolls under medium heat. Once cooked, you can top them off with berries, whipped cream or more chocolate.