Crunchy Baked Chicken Cheese Balls with Oats

I used to have one picky eater and one who’s willing to try everything we feed her. But now the littest who used to eat everything is beginning to pick on her food too. When either my hub or me have got extra time in the kitchen, we like to experiment with new recipes and ways to make our meal more interesting for the girls. So I took the opportunity to experiment with oats and made an interesting discovery!

These crunchy baked chicken cheese balls with oats was a hit with both my girls! And the best part is that they are consuming healthy oats at the same time. I’m a happy mum and this recipe is a keeper in my books. And for the record, all the amount stated in my recipe list below are based on estimates ok, because when I cook, I don’t use any form of measurement but my own feel. I call it the feeliment. coughs

Ingredients (Make approx. 10 one-and-half-inch balls)

  • 1 packet of minced chicken (i bought those standard size packed from Fairprice)
  • 1 yellow onion (diced)
  • 1 big portobello mushroom (diced)
  • 1 small stalk of cauliflower (finely chopped)
  • 1 tbsp of flour
  • 2 tbsp of grated mozzarella cheese
  • few dash of pepper and garlic powder
  • 1 tbsp light soya sauce
  • 1 egg
  • 1 cup of Quaker Quick Cook Oatmeal
  • Butter


  1. Preheat the oven to 200 degree celsius for 15 minutes.
  2. Coat a baking tray with butter.
  3. Mix meat, onion, mushroom, cauliflower, flour, seasoning and cheese well.
  4. Scoop a rounded tablespoon full of chicken mixture and shape into a ball with palm.
  5. Coat ball with egg and then with Quaker Quick Cook Oatmeal.
  6. Place ball evenly on baking tray.
  7. Bake chicken ball in oven for 20-25 minutes, beware of popping cheese!
  8. Let it cool and serve.
  9. Optional serving of your favorite sauce to pump up the taste because this recipe was prepared with my girls’ taste in mind.

Total prep time about 15 minutes, and baking time about 25 minutes.

Ingredients all in a bowl before mixing, used a fry-tray from Daiso for the egg and the oatmeal. Very useful this tray!
All set and ready, before baking them in the oven
Crunchy Chicken Cheese Balls with Oat

After this successful introduction of oatmeal to my girls, I am going to experiment with more dishes just so the family can get a little bit of nutrients for better heart and better source of fiber.

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My first attempt at Crêpe Cake

It’s been awhile since I last stepped into the kitchen, so over the weekend I gathered ingredients from around the house and created a little mess in my kitchen!

Greenfields Milk Ingredients gathered include:
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  • 3 eggs
  • 1/8 teaspoon salt
  • 1 1/4 cups of Greenfields Fresh milk
  • 1 cup all purpose flour
  • 1/4 cup melted butter
  • 1 bar of white chocolate
  • 150gm of Pure cream


Preparation process took about 30 minutes, cooking time about an hour and I left the Crepe Cake overnight in the fridge, took out to settle for about 10 minutes before serving. The entire Crepe Cake making process was longer and more tiring than I had expected it to be. Going to be a long long time before I recreate this! (At least not when I’m a preggy!)

Here’s the step-by-step guide to making the Crepe Cake… Continue reading “My first attempt at Crêpe Cake”

Homemade Organic Soya Beancurd

Everyone in the family loves a good bowl of chilled beancurd. We like the fresh ones from the markets but we do not have a good stall around our house. The next best thing is Jollibean’s Soya Pudding that’s easily accessible from where we stay.

One day I decided to give homemade beancurd a try. Here’s the result:

Here’s the recipe I used for my first attempt:

900ml of water
Some pandan leaves

Ingredient for mixture:
Organic Soya Milk Powder (each sachet is 30g) x 3 sachets
40g of Sugar
40g of Nescafe Coffee-Mate creamer
20g of Instant Jelly Powder
100 ml of water

Cooking steps:

1. Pour all the ingredients for mixture into a mixing bowl and mix them till all is dissolved in the 100ml of water. The mixture will look something like this:

2. Put the pandan leave in a pot with the 900ml of water. Bring the water to boil and turn off the gas. Let the boiling slow down before pouring in the mixture. DO NOT pour mixture when water is boiling.

3. Stir the mixture slowly into the pot of hot water and mix well.

4. Use a sieve while pouring the mixture into bowls to remove any remaining powder bits and bubbles. Let it cool and put them into the fridge for 2 hours.

5. Ready to be served.

The soya beancurd was a little too soft to my liking and the taste is not power enough too. Next attempt I’m going to try with more soya, sugar and jelly powder. Will share the recipe if I can perfect it to my preference.