25/8/2015 Tuesday

Happy Tuesday dear all~

I do know whether mummies notice that for my cooking rice or grains, I used to soak the grains overnight. I believe most of you know that it is recommended to soak rice and grains overnight prior cooking to break down phytic acid which hinders our body from absorbing optimum amount of nutrients. It's may be ok not to soak for adult, but it's highly recommended to do so for babies and children.

Why is it so important to remove/reduce phytic acid (phytates)?

Phytic acid is an antinutrient found in grains and legumes which binds important minerals preventing your body from fully absorbing them. Consumption of high levels of phytates:

• results in mineral deficiencies, leading to poor bone health and tooth decay

• blocks absorption of zinc, iron, phosphorous and magnesium

• causes body to leech calcium

• lowers metabolism

• contributes to anemia

Breakfast: IKEA Vegetable Medallions, edamama, watermelon and fresh milk

Lunch & Dinner: Stir Fried Udon and Seaweed Kunbu Soup

Teatime: Purple Sweet Potato Kikaku and Golden Pear Barley drink

This morning I was out of time to bake cookies so I just took out the frozen vegetable medallions and pan fry it only~ Yeah!! My time saver

IKEA Vegetable Medallions  

Ingredients:

200g cooked mashed potato ( I used 1 big potato)

50g onion ( I used 3/4 big onion)

70g broccoli 

3g unsalted butter

30g shredded bega cheddar cheese

1/4 tsp garlic powder 

1/8 tsp pepper powder

To Shape:

~ 6cm diameter ring cutter

~ some rice flour for dusting

Steps:

1) peel, slice and steam potato for 20-25mins (or till soft)

2) boil broccoli in water for 3 mins, then use scissors to cut the cooked broccoli into tiny size

3) slice and dice onion into tiny size

4) in a big bowl, roughly mash the potato with fork and add in butter while still hot 

5) mix mashed potato, broccoli, onion, and all other ingredients

6) divide into 7 portions (50g each), form ball shapes 

7) lay baking sheet on the baking tray

8) dip each potato ball into the rice flour, well coated

9) put the ball onto the ring cutter which placed on the baking sheet

10) press firmly and flatten the top surface, remove ring, continue with other potato balls (you may use any shape mould cutter)

11) bake at preheated oven of 180'C for 20-25mins or some light golden brown.

12) ready to serve warm~ yummy!

p/s: for unfinished vegetable medallions, just wrap individually in food wrap dust with some rice flour, keep in the freezer. For reheat, just put directly into the oven of 160'C for 20-30 mins OR pan fry with little bit oil with lid on about 5 mins each side.

宜家菜薯餅

材料：

200克 馬鈴薯泥（我用1個很大的馬鈴薯）

50克 大洋蔥（我用3/4個大洋蔥）

70克 西蘭花/綠椰菜花

3克 無鹽奶油

30克 切達乾乳酪

1/4茶匙 蒜粉

1/8茶匙 胡椒粉

塑造型：

〜圓形通心鋼模（直徑6 cm高1-2 cm）

〜5-10 克在來米粉/粘米粉

做法：

1）馬鈴薯去皮，切片和隔水蒸約20-25mins。

2）西蘭花/綠椰菜花泡清水15分鐘，切小塊狀，放進沸水煮3分鐘，撈起備用，然後用剪刀剪碎。

3）把洋蔥切成小丁。

4）用叉子把馬鈴薯壓泥，不需要全部壓碎，並趁熱加入奶油。

5）在一個大碗裡，加入馬鈴薯泥，西蘭花，洋蔥，及其它所有材料，混合均勻。

6）預熱烤箱至180'C, 烤盤鋪上不沾烤紙。

7）將薯泥分成7份（每份大約50克），每份塑成球狀。

8）把薯球丟進在來米粉，滾滿粉，放進鋼模裡，用手壓平表面再取出鋼模，重複做法（8）至所有薯球被壓出模。

9）送進烤箱，烘烤大約20-25mins或至金黃色。

P / S：吃不完的菜薯餅，用保鮮紙，小心單獨包裝每個菜薯餅，放進冷凍庫存放。吃的時候，直接從冷凍庫取出，放進預熱160'C的烤箱，烤20-30分鐘，或用平底鍋，熱油後煎至兩面少許金黃色，關火悶10分鐘就好了。

Stir Fried Organic Spinach Noodle

Ingredients :

Dried Japanese UDON noodle or any types of noodle, cook as per instructions on the packaging (half cook is okay),  set aside. 

**My way of cooking to avoid mushy and soggy pasta and can last till dinner:~

1) I cook pasta as per instruction on packaging, 

2) drain away the hot water

3) soak pasta in a big bowl of ICE cold water for 30 seconds

4) drain away the cold water

5) add 1-2 tsp grapeseed oil or olive oil to the pasta and mix well**

1 clove garlic (sliced/crushed)

2 brown button mushroom (sliced)

1/2 bowl broccoli (cut)

1/2 bowl purple cabbage (coarsely chopped)

2 baby corn

1/2 tsp Liquid Amino + 3 tbsp water

some rice bran oil

dash of pepper powder

Steps:

1) heat pan and add in some rice bran oil

2) sautéed garlic till fragrant 

3) add in mushrooms, cabbage, baby corn and broccoli, stir fry a while.

4) add in Liquid amino+water and close lid then shimmer for 1-2 mins.

5) open lid and add in the udon noodle. Add dash of pepper powder and stir fry for another 1 min and done.

Purple Sweet Potato Kikaku

Ingredients

50g Glutinous Flour 

100g All purpose flour 

30g Sugar ( i put 25g only, sweetness Okay)

1/2 tsp Instant dry yeast

15g Grape seed oil / any plain vege oil

200ml sweet potato puree (I used 100g cooked sweet potato and 100g water, blend till smooth)

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 9 portions.

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

Golden Pear Barley Drinks

Ingredients:

1 Golden Pear (diced)

2 cups chinese barley （生熟薏米, as shown in photo below. In a pack of barley, I used half of it only for 1 serving）

3 dried black mission Fig

1 honey date

3 cups hot water

Cook in slow cooker with auto mode for at least 2 hours. ready to serve warm