Part of the Bay Area News Group

Family Cuisine: Yumminess

By Jackie Burrell
Tuesday, September 21st, 2010 at 5:56 am in Cuisine.

Bee-bim Bop! OK, it’s week three in our family cuisine series. We’ve talked about a fun new cookbook, and the glories of Weelicious.com. Now it’s time for A Little Yumminess. Yep, that’s what it’s called. San Francisco foodies Simran Singh and Stacie Dong have given a Bay Area focus to this fun cooking-for-kids blog, which includes recipes, birthday party fare, foodie bedtime books and food-related adventures, such as fruit-picking in Brentwood and a Giada de Laurentiis-inspired picnic in the sculpture garden at the DeYoung Museum. Their aim, says Singh, is “making food fun and getting families to eat better.”

We’re smitten by the very concept of foodie children’s lit, so we clicked that tab to see. Now we’re dying to get our hands on Linda Sue Park’s “Bee-Bim Bop!” Bee-bim bop, by the way, means mixed-up rice and it’s a favorite among Korean families.

Here’s a taste…

    Fake Bake Tandoori Chicken


“I made this chicken for a party and as soon as it came out the children gathered around it and devoured it. Contrary to popular belief the red color in tandoori is not from chillies but from food coloring. You can omit the red food coloring – it does nothing to enhance the taste – just makes it look more like “tandoori”. I call it “fake-bake” because tandoori chicken is typically made in a clay oven (called tandoor) but I make this in a conventional oven. The spices are also “dumbed down” to make the dish more palatable for the little tastebuds and you can add even less if you prefer. This recipe is very kid friendly and an awesome way to introduce ethnic food to kids at home. Great in wraps for school lunches the next day.” – A Little Yumminess
Serves 2 adults and 2 kids

1 lb chicken breasts/thighs, cut into 1-inch cubes
3/4 cup yoghurt (full/lowfat)
1 tbsp ginger, minced
2 cloves garlic, minced
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
Pinch (or more) of red chili powder (optional)
Pinch of red food coloring (optional)
Salt and pepper to taste

1. Marinate chicken in all the ingredients for at least 2 hours or overnight (longer is better) in a ziplock bag, in the fridge.
2. Preheat oven to 350F. Line a cookie sheet with foil and arrange the chicken on it, on skewers or just loose.
3. Bake for 30-35 minutes and if you like it charred you can leave it under the broiler for 5-10 minutes

Note: Perfect on its own, or you can use it to make Yumminess’ Tikka Masala.

[You can leave a response, or trackback from your own site.]

Leave a Reply