Last week, MilkyBar had a school field trip to Pasir Ris Kids’ Kampong. Kampong which is Malay for village, brings to mind carefree days filled with adventure and discovery, without the many restrictions and anxieties faced by modern parents (me included!). Children spent most of their free time outdoors climbing trees, exploring ditches and drains, inventing new games to play that didn’t cost a cent. Catching frogs, fish and spiders were activities enjoyed by both boys and girls. I spent some time at my grandparents’ kampong house so I could relate to this. MilkyBar had lots of fun and was so proud of his longkang fish that he was able to catch and bring home. Now its up to Mummy to keep them alive!
Mon: Stirfried egg noodles, homemade baked chicken nuggets, a black plum
Tues: Scrambled Egg Muffins, fish nuggets, a pack of raisins (field trip lunch)
Wed: Cheesy broccoli soup, garlic bread, golden kiwi slices
Thurs: Fried rice with anchovies, baby carrots, golden kiwi and grape cup
Fri: Spiced carrot soup, wholewheat crackers, blueberry cup and Dora edible icing
The scrambled egg muffins was adapted from an online recipe but I can’t seem to find the link. Anyway, it was easy to put together and still tasted good room temperature. A great and easy standby.
Scrambled Egg Muffins (Makes 4 muffins)
2 tbsp milk
2 tbsp whole wheat flour
4 tbsp grated cheddar cheese
1/2 tsp dried basil
1 small tomato (chopped)
Salt and pepper
Optional add-ins: 1/4 cup of cooked bacon, smoked salmon, fresh spinach, mushrooms, etc. (I used turkey ham and mushrooms for these)
Preheat oven to 170C.
Break the eggs into a bowl and whisk. Add the rest of your ingredients and mix it all together. I used a measuring cup to transfer it to a nonstick muffin tray since it’s very liquid-y, about a 1/4 cup each. Pop them in the oven and bake for 25 to 30 minutes. Fork check to make sure they are done.