Lunches for the week #29

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Meatball and pea pilaf, cherry tomatoes, plum

This week, MilkyBar told me that he had a part in his upcoming graduation ceremony’s play. They are doing Jumanji and he was to be the leader of the snakes. So cool! He is so excited and looks forward to his rehearsals.

Mon: Meatball and pea pilaf, cherry tomatoes and plum

Tues: lunch-out

Wed: Cauliflower potato mash with fish fingers, steamed sweet peas, cherry tomatoes, and a fruit roll-up

Thurs: Tuna pesto pasta, edamame beans and plum

Fri: Fried noodles with bear fishballs (aren’t they cute!!), hardboiled quail egg with cherry tomato, and grape cup

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Cauliflower potato mash, fish fingers, sweet peas, cherry tomatoes, fruit roll-up

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Tuna pesto pasta, edamame beans, plum

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Fried noodles, bear fishballs, quail egg, cherry tomatoes, grapes

We loved the meatball pilaf! I got the recipe from an issue of GoodFood magazine and adapted it slightly.

Meatball and Pea Pilaf (Adapted from GoodFood magazine)

250g lean minced beef
1 1/2 tsp ginger-garlic paste
1 tsp ground cumin
1 tsp ground coriander
200g basmati rice (soaked in plenty of salted water for 20 min, and drain well)
100g frozen peas
Enough beef stock or water to cover the rice

Mix the beef with half of the ginger-garlic paste, ground cumin and ground coriander. Season with salt and black pepper. Roll into walnut-sized balls. Fry the meatballs in enough hot oil til gold brown and cooked through. Remove from pan and set aside.

In the same pan, add in the remaining ginger-garlic paste and stir-fry for a few seconds. Add in the remaining ground spices and the rice. Fry for a few minutes.Add in the peas and stir to mix. Transfer to a rice cooker and add in the beef stock/water. Cook the pilaf. When done, arrange the meatballs on top and cover with the rice cooker lid. Let cool slightly before serving.

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