Last week, we were invited to a Koko Krunch cooking workshop at My Private Pantry (are you loving all that alliteration?) hosted Nestlé, taught by Chefs Nicole Loh and her husband Julian, and we also got to meet Love 97.2’s Violet Fen Ying who together with her son are ambassadors for Koko Krunch. We loved working in the amazing kitchen and with good quality produce like Koko Krunch.
I was delighted to know that Koko Krunch has the Health Promotion Board’s Healthier Choice Award. Take a look on the supermarket shelves and you’ll see that not many cereals have the bragging rights to this award. According to Nestlé, “Products carrying the HCS are lower in total fat, saturated fat, sodium and sugar. Some are also higher in dietary fibre and calcium compared to similar products within the same food category.” Koko Krunch uses whole grain wheat, and although they do have chocolate, cocoa has many health benefits and I’d much rather my kids eat chocolate than something sugar laden, right? My husband is particularly weary of cereals, but I think with the Healthier Choice Symbol (HCS), he is somewhat appeased. I don’t know about him but it is definitely one of the kids’ favourites!
Now I’m sure we’ll all also agree that breakfast is really important, but often skipped or overlooked, especially when you come from a family of owls who can never wake up in the morning. I can definitely do better in this aspect!
At the cooking workshop we were invited to try 2 recipes, which were developed to break the monotony of plain cereal + milk every morning and perhaps entice those less picky eaters to eat more. They were so innovative! I especially liked the Crispy Grilled Cheese with Nestlé Koko Krunch sandwiches, although I think I would put the Koko Krunch on the inside so it’s less messy. I wasn’t as fond of the Chicken Nuggets with Nestlé Koko Krunch crust as much, maybe because I couldn’t get my mind to accept sweet instead of savoury nuggets, but with the recipe I am so going to make regular nuggets with perhaps plain cornflakes! You can find the recipes below.
HANDS-ON COOKING CLASS WITH NESTLÉ KOKO KRUNCH, The Healthier Choice Cereal By Chef Nicole Loh
Crispy Grilled Cheese with NESTLÉ KOKO KRUNCH Sandwiches
8 slices wholemeal bread
10 ounces cheddar, divided (4 ounces grated, 6 ounces sliced)
Whole grain mustard, optional
8 slices ham, optional
4 tablespoons (2 ounces) unsalted butter
1 cup NESTLÉ KOKO KRUNCH HEALTHIER CHOICE CEREAL, divided and crushed
Working 2 slices of bread at a time, lightly toast in toaster. While toast is still hot, immediately sprinkle ¼ of the grated cheddar evenly over the toast. As cheese begins to melt, evenly sprinkle ¼ cup of NESTLÉ KOKO KRUNCH over cheese, pressing firmly to adhere. Repeat with remaining slices of bread.
Assemble sandwiches with mustard and ham (if using), and sliced cheddar. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium heat until foaming subsides. Add sandwiches to skillet and reduce heat to medium low. Press sandwiches gently with spatula and cook until bottom side is deep golden brown and crispy, about 5 minutes. Adjust heat as necessary to keep sandwiches from burning.
Transfer sandwiches to large plate and melt remaining butter in skillet. Cook
second side of sandwich to deep golden brown and crispy, pressing gently with spatula, about 5 minutes more. Serve immediately.
Healthy Chicken Nuggets in crusted NESTLÉ KOKO KRUNCH
12 chicken tenders
5 cups NESTLÉ KOKO KRUNCH HEALTHIER CHOICE CEREAL (makes 2 cups crushed NESTLÉ KOKO KRUNCH)
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon mixed herbs
2 large eggs
1 tablespoon water
1 tablespoon olive oil spray or canola oil spray
Ketchup or ranch dressing, to serve
Adjust rack of your oven to the middle level and preheat oven to 200.
In a large ziplock bag, add NESTLÉ KOKO KRUNCH. Squeeze out as much air as possible and then seal bag. Using a rolling pin, roll over cereal, crushing the NESTLÉ KOKO KRUNCH into small uniform pieces for coating chicken tenders (try *not* to pulverize cereal into a fine powder). You should end up with about 2 cups of crushed cereal. In a large deep dish, mix crushed cereal with garlic powder, salt, black pepper until thoroughly combined. In another deep dish, whisk together eggs and 1 tablespoon of water until evenly mixed.
Working with about 4 chicken strips at a time, dip chicken in egg mixture,
shaking off excess, then coat with seasoned cornflakes, pressing mixture to help them adhere to chicken. Shake off excess coating. Place coated chicken strips on baking sheet, leaving about 2 centimeters of space between each strip.
Bake chicken tenders for about 6 minutes, and then flip over on other side using tongs. Bake for another 6-9 minutes (for a total cooking time of 12 to 15 minutes) until golden brown, crisp, and cooked through. Sprinkle with a little salt before serving, if desired. Serve with ketchup or ranch for dipping.
Thank you Nestlé Singapore for the invitation to this enjoyable event and for being committed to healthier food choices!