Power up

Nourish your child’s brain with these nutrient-rich recipes during the year-end exam period.

Portrait of Tammy Strobel
My Reading Room

Nourish your child’s brain with these nutrient-rich recipes during the year-end exam period.

Add the excess moisture from the steamed pumpkin to the mixture to enhance the flavour.

My Reading Room
Braised pumpkin with egg white quinoa

Serves 4 to 5


300g pumpkin, skinned and cubed 50g quinoa 200ml water 20g egg white (from about 2 eggs)


10g chicken seasoning cube 2g salt 10g potato starch.

1 Steam pumpkin for 20 minutes and set aside.

2 Place quinoa in a bowl with 50ml of water, and steam for 25 minutes on medium heat.

3 Bring the rest of the water to a boil in a pot. Add steamed quinoa and seasoning ingredients, and stir well.

4 Slowly drizzle egg white into quinoa mixture and stir gently. Pour mixture on steamed pumpkin and serve.

Wok-fried egg white with minced fish and wolfberries

Serves 4 to 5

Ingredients Fish cubes

150g grouper, deboned, cut into 1cm cubes 2g chicken seasoning cube 2g egg white 2g potato starch.

Egg white sauce

125g egg white (from about 6 eggs) 110ml fresh milk 15g cornstarch 15ml concentrated chicken stock 10g wolfberries Water Olive oil.

1 To prepare the fish cubes, combine fish, seasoning, egg white and potato starch in a bowl and mix well. Roll the mixture into cubes of 1cm in diameter and set aside.

2 To make egg white sauce, mix egg white, milk, cornstarch, chicken stock and wolfberries in another bowl and set aside.

3 Add two bowls of water to a wok and bring to a boil. Once it boils, turn off the heat. Place fish cubes in water for 10 to 15 seconds, and then remove and set aside.

4 Discard water in the wok. Add a few tablespoons of olive oil to the wok to cool it, and then pour the oil into a bowl. Add the oil again, and then pour it out again, leaving 1 tablespoon of oil in the wok. This will prevent the egg white from burning.

5 Add egg white mixture and fish cubes to the wok, and stirfry them gently over low heat for 3 to 5 minutes to avoid over-cooking or breaking up the fish cubes. 6 To serve, garnish with wolfberries.

My Reading Room
Double-boiled walnut, pea and black chicken soup

Serves 10


900g black chicken 100g lean pork 10 walnuts 3 litres water 10g Chinese sweet almonds (from traditional Chinese medicine stores) 2 Chinese pears, cored, skinned and cut into quarters 20g red dates (about 4 to 5) Coriander, for garnishing.


20g chicken seasoning cube 10g salt.

1 Place chicken, pork and walnuts in a pot of boiling water for 5 minutes. Then, rinse them under running water to clean and remove excess oil. Discard water in pot.

2 Combine all the ingredients in a pot and simmer for 3 hours. Serve.

My Reading Room

Brian Wong, executive Chinese chef of Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel, contributed these recipes. He has a one-year-old child.