Back-to-School Baon for Your Kids

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School break is almost coming to an end. This means that students will have to head on back to school with their carefully prepared lunch boxes, tightly sealed containers that are filled with warm dishes which were cooked with love. Lunch is important, but so are snacks as studying tires students out more than you would think.

Balanced meals are important, especially for those going through adolescence, but health sometimes falls out of the picture when the schedule becomes chaotic with academic requirements. Time becomes the priority, and so we have chosen simple recipes that are delicious, simple to prepare, has a short cooking time, and can be enjoyed in the provided break time.

Egg Sandwich (Young Chef’s Cookbook, pp. 34 – 38)

Egg Sandwich


Set A:
– 6 pcs. eggs
– Water, for boiling
– 2 cups ice cubes

Set B:
– 3 Tbsps. sweet Japanese mayo
– ¼ tsp. salt
– 1/8 tsp. white pepper

Set C:
– 6 slices loaf bread


1. Place the eggs in a casserole and pour water until the eggs are submerged. Bring it to a boil over medium heat. Once the water starts to boil, start the timer to cook the eggs for 5 minutes.

2. Turn off the heat, and with a spider ladle, transfer the eggs to a bowl filled with ice and water to cool down the eggs.

3. Once cooled, tap the egg shell lightly all around with a teaspoon to easily peel it off.

4. In a large bowl, mix mayonnaise, salt, and pepper.

5. Chop the eggs evenly and add to the mayonnaise. Gently fold the wet and dry ingredients using a spatula to get a thick and creamy consistency.

6. Arrange the bread slices on a tray. Spread about 2 heaping tablespoons of the mayonnaise mixture on each of the 3 bread slices. Top the 3 slices with bread to make sandwiches.

7. Cover the sandwiches with plastic wrap and chill for 30 minutes to allow the filling to set.

8. Carefully slice off the brown sides from each chilled sandwich to leave them all-white. Slice each sandwich diagonally in half and serve.

Korean Cheesy Corn Dogs (Kitchen Secrets, p. 183)

Korean Cheesy Corn Dogs


Set A (Assemble):
– 8 pcs. hotdogs
– 8 pcs. mozzarella sticks
– 8 pcs. barbecue sticks

Set B (Breading):
– 2 cups all-purpose flour
– 2 Tbsps. white sugar
– ½ tsp. salt
– 2 tsps. baking powder
– 2 cups milk
– 1 large egg
– 1 cup all-purpose flour, for dredging
– 4 cups Good Life Bread Crumbs

Set C (Frying):
– 1 L. oil, for frying

Set D (Sauce):
– 2 cups ketchup (in a squeeze bottle)
– 1 cup mustard (in a squeeze bottle)
– 1 cup mayonnaise (in a squeeze bottle)


1. Slice the hotdogs and mozzarella cheese into large cubes. Then skewer them into barbecue sticks, alternating the hotdog and mozzarella cheese cubes.

2. In a bowl, combine all the Set B ingredients, except Good Life Bread Crumbs and all-purpose flour for dredging. Dredge the assembled hotdog and cheese on sticks with flour, dip into the batter, then roll the battered hotdog and cheese on sticks in Good Life Bread Crumbs. Make sure the whole corn dogs are completely covered with Good Life Bread Crumbs.

3. Heat the oil. When hot, fry the breaded corn dogs until golden-brown. Remove and drain off the excess oil on paper towels.

4. Arrange the corn dogs on a plate. Drizzle with ketchup, mustard, and mayonnaise. Serve.

Chicken Teriyaki (Young Chef’s Cookbook, pp. 151 – 155)

Chicken Teriyaki


Set A:
– ½ kg. boneless chicken thighs (with skin)
– 1/3 cup brewed soy sauce
– ¼ cup mirin
– 1 Tbsp. grated ginger
– ¼ cup brown sugar

Set B:
– 1 Tbsp. sesame oil

Set C:
– 2 tsps. cornstarch
– ¼ cup water


1. In a bowl, combine soy sauce, mirin, ginger, and brown sugar. Set aside half of the marinade.

2. Add the chicken to the remaining marinade, mix well then cover and refrigerate for 1 hour.

3. Preheat the stove top grill pan over medium fire. Once hot, arrange the chicken thighs in a row, skin side down.

4. Add sesame oil to its drained marinade and use it to brush and moisten the chicken.

5. Turn over after 2 minutes, when the skin is charred with grill marks. Cook for another 2 minutes or until the chicken is cooked through.

6. Transfer to a plate and allow it to rest. Slice it into strips.

7. In a sauce pot, combine cornstarch, water, and reserved marinade.

8. Cook over medium heat, stirring with a wire whisk until the mixture simmers and thickens. Remove from the fire and pour over the chicken teriyaki.

Swedish Meatballs (Simpol the Cookbook, p. 82)

Swedish Meatballs


Set A:
– 1 pc. egg
– ½ cup breadcrumbs
– ¼ kg. ground beef
– ¼ kg. pork (with 20% fat)
– ½ tsp. ground all-spice or nutmeg powder
– 1 tsp. UFC Garlic Powder
– ½ tsp. UFC Ground Black Pepper
– 1 Tbsp. Silver Swan Old English Worcestershire Sauce
– 1 tsp. salt
– 1 pc. onion, finely chopped
– 1 Tbsp. parsley, chopped
– Oil, for frying

Set B (Sauce):
– 2 Tbsps. butter
– 2 Tbsps. all-purpose flour
– 2 Tbsps. brandy (optional)
– 1 cup beef or chicken stock
– 1 cup all-purpose cream
– Salt and black pepper, to taste


1. In a medium-sized bowl, combined all the ingredients from Set A: Mix until combined. Roll it into 12 large, meatball or up to 20 small meatballs. Using a large skillet, heat around 4 tablespoons of oil. Add the meatballs and cook, turning continuously, until the sides are browned and cooked through. Transfer it to a plate and cover with foil.

2. Using the same pan over medium heat, add the butter and flour. Whisk and cook for 2 minutes or until the flour turns light brown. Pour in the beef stock and stir the broth until you have a smooth and thick sauce. Bring it to a simmer. Season with Worcestershire sauce and add all-purpose cream. Stir until well-combined and turn the heat down to low. Do not allow it to boil so the cream does not break Season with salt and pepper. Add the meatballs back to the skillet to heat up for another 1 to 2 minutes. Serve over pasta or rice.

School is stressful enough with the required academic attainment that has to be reached at the end of each quarter. The least that can be done to lessen the burden of students is to provide them with a delicious baon which can energize them again after long hours of studying.

For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada.

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