With Father’s Day just around the corner, it is time to put on your chef’s hat, cook up a storm and surprise Dad with some tasty and (almost) healthy fathers day recipes.
Since dining out options a limited this time, it may be ideal to prepare something savoury, or something sweet and soulful at home.
To make the process easy for you, we’ve curated a list of 10 healthy Father’s Day recipes that are also available on theAsianparent app.
10 Yummy And (Almost) Healthy Fathers Day Recipes
1. Salted Caramel Brownies
Image courtesy: iStock
- Prep:
- Cook:
-
Makes 16 larger or 32 bite-sized brownies
Ingredients:
- 200g unsalted butter, you will need a little extra for greasing as well.
- 100g chocolate, 70% cocoa solids
- 100g chocolate, 50% cocoa solids
- 397g can Carnation caramel
- 200g golden caster sugar
- 1 tsp flaky sea salt
- 130g plain flour
- 50g cocoa powder
- 4 medium eggs
Steps:
- Heat the oven to 180C/160C fan/gas 4.
- Grease and then line a 23cm square traybake tin with baking parchment.
- Now melt 200g unsalted butter in a medium pan. Break the 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
- In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt. This will help to loosen up the mix.
- Keep the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer until even. Add the chocolate and butter and whisk in.
- Next combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
- After you pour half the brownie batter into the tin. Next, level it with a spatula.
- Now using a teaspoon, take half of the caramel on top of the batter layer in 5 thick, evenly spaced stripes.
- You can spoon the rest of the brownie batter on top and smooth it out. Make sure to not disturb the caramel beneath. Now add the rest of the caramel in the same stripy fashion.
- When the brownies are ready, they will jiggle just a little when you shake the tin.
- Cut them after they cool completely in the tin.
Get more on this recipe here.
2. Chicken Curry Steak With Rujak Sauce
Image courtesy: theAsianparent Community
Time: 45 minutes
Ingredients:
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Curry sauce
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6 shallots
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2 garlic cloves
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1/2 tsp cumin
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1 chili padi
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3 curry leaves
- Turmeric
- Cherry tomatoes for garnish
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1/16 tsp coriander powder a pinch
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1/16 tsp cinnamon powder a pinch
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Fresh ginger
- 2 lemongrass
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Galangal
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3 tbsp oil
- 50 g fried peanut
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50 g palm sugar sliced
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3 tbsp tamarind water
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Salt to taste
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2 boneless chicken thighs with skin
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3 tbsp coconut milk
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Pomelo for garnish
Steps:
3. Seafood Curry
Image courtesy: theAsianparent community
- 30 min
- 30 min
- serves: 6 people
Ingredients:
- 4 blue crabs cut into 4
- 300 g clams
- 300 g mussels
- 500 g large prawns
- 500 g Small to Medium Size Squid
- Take 4 medium-size shallots
- Some garlic cloves
- 3 sprigs curry leaves
- 1/4 tsp mustard seeds
- 1-star anise
- 1 stick cinnamon stick
- 1/2 tsp fennel seeds
- Half tsp cardamom
- About 1/2 tsp coriander seeds
- 6 tbsp curry powder
- 2 tbsp fennel powder
- 1 golf ball size tamarine paste
- 4 cups of water
- sea salt to taste
- 3 tomatoes
- 6 okra (lady’s fingers)
- 6 tbsp organic coconut oil
Steps:
- Make an onion and garlic paste by blending them.
- Clean all seafood and set aside.
- Take a big pot, add in coconut oil and adjust heat to medium. Then add the mustard seeds, star anise, cinnamon stick, fennel seeds, cardamom, coriander seeds and curry leaves and fry for a few seconds until the mustard seeds start to pop up.
- In a bowl, add curry powder and fennel powder and add a bit of water and mix well. Add this mixture to the pot and bring the temperature to a low.
- If the mixture looks dry, then maybe add a few tablespoons of water.
- Add in water if the mixture is too dry and starts to burn. Fry until fragrant and oil starts becoming red.
- In a bowl, you can add tamarind paste with 2 cups of water and mix well. Add this to the pot and stir for the next 5 -8 minutes
- Turn up the heat so it starts boiling rapidly. Add in crab, clams, mussels, prawns, squids. Add in tomato wedges and okra and shut the lid and turn off the fire.
- Let it settle for 20 minutes before opening the lid and serving others.
Get more on this recipe here.
4. Tiramisu Cheesecake
- Cook:
- Serves: 10-12 people
Ingredients:
For the base
- 300g pack dark chocolate digestives
- 80g melted butter
For the chocolate layer
- 500g milk chocolate (finely chopped)
- 300ml double cream
- 100ml Tia Maria
For the cheesecake layer
- 300g cream cheese
- 200ml double cream
- 1 tsp vanilla extract
- 1 orange, zested
- 50g icing sugar
- cocoa powder and crushed coffee beans, to serve
Steps:
- Put a baking parchment in the base of a 23cm springform cake tin.
- Crush the biscuits as finely as possible in a food bag using a rolling pin, or in a food processor. Mix it with melted butter. Add it into the tin, press down to flatten and set it aside in the fridge.
- Chocolate layer: Add the chocolate, cream and Tia Maria into a bowl and melt over a pan of simmering water. After it is melted, quickly stir together and pour over the biscuit base, then let it cool in the fridge for at least 3 hours.
- Now beat the cream cheese, double cream, vanilla, orange and sugar together, then spread and swirl the mix evenly over the chocolate layer. Put the cake back in the fridge for a couple of hours and allow it to set completely.
- To serve, remove from the fridge, sieve over the cocoa powder and sprinkle over the crushed coffee beans.
Get more on this recipe here.
5. Zippy Egg Casserole
Ingredients:
- Salt and pepper to taste
Steps:
- Add the sausage to a large, deep skillet. Cook over medium-high heat until evenly brown. Then drain, crumble and set aside.
- In a lightly greased 9×13 inch baking dish, now arrange the croutons in a single layer.
- Layer with Cheddar cheese, Swiss cheese, and pepper jack cheese. Top with the cooked sausage.
- Beat together the eggs, half-and-half, milk. Add mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
- Take it out the next morning and then bake in an oven preheated to 350 degrees F for 45 to 60 minutes. Let it cool for 20 minutes before eating.
Get more on this recipe here.
6. Singapore Chicken curry
- 4 servings
- 1 hour 20 minutes
Ingredients:
- Two-inch piece fresh ginger, peeled and coarsely chopped
- 7 cloves garlic, coarsely chopped
- ½ cup Singapore curry powder
- 10 shallots, peeled and coarsely chopped
- 1 chicken, cut into about 20 bite-size pieces
- Vegetable oil
- 3 cups of coconut milk
- 1 small potato
- Salt to taste
- 1 loaf of French bread
Steps:
- You can make a fine paste of ginger, garlic and shallot. Either you can use a food blender or a mortar and pestle for it.
- Now make a paste by mixing the curry powder with one-half cup water. Mix half of this paste with the pounded ginger, garlic and shallot mixture.
- Add it over the chicken pieces. Let it marinate for at least an hour.
- Now heat oil in a wok. Add remaining curry paste and fry for three to four minutes, or until the paste is fragrant and turns a rich, dark brown.
- Add the marinated chicken and stir constantly for 10 minutes, until the spices are cooked well.
- Pour coconut milk and bring to a boil over high heat.
- Put in some potatoes and salt, and cook over medium heat for 30 minutes, or until chicken is tender and potatoes cooked.
The dish actually tastes better on the second day. Make sure to see that the potatoes do not become mushy.
Get more on this recipe here.
7. Nasi Goreng With Chicken & Prawns
Prep time: 10mins
Cook Time: 30 minutes
Ingredients:
- 1½ cup uncooked jasmine rice
- 2 cup water
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¼ cup peanut oil
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4 eggs
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250 g small green prawns, peeled
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250 g chicken thigh fillets, finely chopped
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1 tbsp belachan
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4 cloves garlic, crushed
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1 tsp ground white pepper
- 1 onion chopped
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2 tbsps kecap manis
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1 tbsp fish sauce1 carrot, julienned
- Garnishing: Japanese cucumber (julienned) & fried shallots
Steps:
- Place rice and water in a large saucepan. Bring to boil, cover and then simmer for 20 mins or until rice is just tender. Spread the mixture onto a flat oven tray and let it cool.
- Heat a large wok over high heat. Add eggs one at a time and cook on both sides until golden brown and yolk is still runny. Keep it aside.
- Next stir-fry the prawns and chicken until golden brown and cooked through. Remove and set aside.
- Then stir-fry the belachan, garlic and onion for 2 mins or until the paste is fragrant.
- Add rice, pepper and combined sauces; stir-fry until well combined. Then stir the onions and cooked prawns and chicken.
- Garnish it with eggs and fried shallots.
Get more on this recipe here.
8. Or Luak (Oyster Omelette)
Image courtesy: iStock
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
Steps:
- Beat the eggs with seafood seasoning and keep it aside
- Then mix the tapioca flour, rice flour, salt and water together.
- Heat a pan till smoking hot, add in garlic and tapioca mixture.
- Pour eggs over and let it partially set. Then stir-fry over high heat for 3 mins.
- Push to the side of the pan, add in 1 tbsp oil. When hot, add in chilli paste and oysters. Stir-fry for 1 min and then mix in the rest of the ingredients.
- After it is done, you can add spring onions to garnish.
Get more on this recipe here.
9. Lamb Chops With Rendang Sauce
10 Mins
10 Mins
Ingredients:
- 8 lamb chops
- 3 red chillies
- 3 garlic cloves
- 1/2 lemongrass
- Salt and pepper
- 3 shallots
- 1 tablespoon ketchup manis
- 1/2 cup coconut milk
- 20 g fried coconut paste
Steps:
- Place all the ingredients (except the lamb and oil) in a food processor and blend until smooth.
- Fry the rendang sauce with half the oil until fragrant.
- Before you fry the lamb, season it with some salt and pepper.
- Brown the lamb chops with the remaining oil for about 1½ – 2 minutes per side (
- Now serve the lamb with the rendang sauce and serve with a side salad.
Get more on this recipe here.
10. Pizza Calzone
Prep time: 10 minutes
Total time: 50 minutes
Ingredients:
- 1 3/4 lb pizza dough
- All-purpose flour, for surface
- 1 c. pizza sauce
- 1 c. ricotta
- 1/2 c. pepperoni
- 1 c. shredded mozzarella
- Kosher salt
Steps:
- Preheat oven to 500° and grease two large baking sheets with cooking spray.
- Next, divide the pizza dough into 4 pieces.
- Then pour some floor on the surface and roll one piece of dough out into an 8″ circle, about ¼” thick. Spoon pizza sauce in the middle of the dough. Dot with ricotta and top with pepperoni and mozzarella.
- Then gently fold dough in half, dampen seams with water and pinch together. You can crimp edges all around.
- Transfer to prepared baking sheets. Brush tops with oil and then add some salt. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents.
- Bake until you see that they turn golden and the filling is bubbling. You can brush with more oil halfway through. Let it cool for 5 minutes before cutting open.
Get more on this recipe here.
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