We are still keeping the record of growth for our 3y2m little gal from the day she was born. Any mommies doing the same? can share with me too? Will you happy when you see your little one is growing well? ^.^
Recent record as at 1/10/2016 (3y2m gal)
99cm height
15.8kg
47.5cm head circumference
Breakfast: radish cake and fresh milk
Lunch and dinner: pasta with mushroom sauce and baked chicken wings
Teatime: sugarless Apple Scone and Lou Hon Go Drinks
早餐：萝卜糕和鲜奶
午餐和晚餐：蘑菇酱意面和烤鸡翅
下午茶：无糖苹果司康和罗汉果水
Radish Cake 寶寶蘿蔔糕
Ingredients 材料：
300g Radish 白蘿蔔
100g Rice Flour 在来米粉
2-3 small dried mushroom 小的香菇/花菇
1/2 Onion （chopped) 洋葱（切碎）
dash of pepper and salt 適量胡椒粉和鹽
1/4 tsp liquid amino/light soy sauce 淡醬油/少鹽醬油/氨基醬油
Steps 做法：
1) shred the radish，add pinch of salt and squeeze out the juice in a bowl then add in the rice flour and mix well. (shred radish 140g and juice 160g i had from 300g radish)
蘿蔔擦絲，加一点点鹽，擠出水分，將在来米粉加入擠出的蘿蔔水中攪拌均勻。 （150g蘿蔔擠完後剩餘約140g，水分160g，恰好用做和米粉的水）
2) heat pan, add some oil, saute the onion and mushroom till fragrant, add in dash of pepper and salt and off fire.
熱鍋，加點油，加入洋蔥碎和切絲的香菇翻炒片刻。最後加入適量的胡椒粉和鹽（我放2粒米版大小的分量）即可熄火。
3) add the onion and mushroom into the radish mixture, add in the liquid amino and mix well.
把炒香的洋蔥和香菇加入蘿蔔米粉漿中，加入淡醬油，攪拌均勻。
4) pour the mixture into a grease pan, steam at high heat for 20-25mins. cool down then remove from pan.
把蘿蔔粉漿倒入抹過油的盤子裡，大火蒸20-25分鐘。防涼後倒扣脫模即可。
5) ready to serve or slice and pan fry it for better taste. 可直接食用或冷藏後切片，煎至金黃色。
小貼士：為保持蘿蔔味兒十足，直接灑一點點鹽，擠出水分即可，且擠出的水分恰好用做拌米粉；蘿蔔與在來米粉的比例為3:1恰好。只要是新鮮的蘿蔔，水分足夠，不需要另加水。
Pasta with Mushroom cheese sauce
Ingredients:
Pasta or any types of desired pasta, cook as per instructions
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 rice bran oil or olive oil to the pasta and mix well
for reheating:~
1) Just scoop out the pasta portion, steam for 5 mins.
2) Pour in the heated pasta sauce
3) Ready to serve~
Mushroom cheese sauce
Ingredients:
4 button mushroom (to blend)
2 cloves garlic (to blend)
1/3 cup water (to blend)
2 cloves garlic (sliced) (I used 3-4 cloves as my gal loves garlic)
2 button mushroom (diced)
10g cheddar cheese
20g cream cheese
1/2 fresh milk
some water
some pepper powder, italian herbs
Steps:
1) dice the mushrooms and garlic into small size
2) blend mushroom, garlic and water till smooth (mushroom puree)
3) heat pan, add some olive oil, sauteed the garlic till fragrant
4) add in diced mushroom and stir fry a while
5) add in mushroom puree, cook for 1-2 mins.
6) add in water, milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted.
7） Add in dash of pepper powder and italian herbs, Off fire. Ready to serve warm.
意麵與蘑菇湯
材料：
麵食或任何類型所需的麵食
**我的麵條烹煮方式**
“避免麵條變成糊狀並和可以維持到晚餐時間食用”
1 ）按照麵條包裝上的烹煮方式
2 ）倒掉煮麵的熱水
3 ）把麵條浸泡在一碗冰水30秒
4 ）倒掉浸泡的冷水
5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。
**在職媽媽的小貼士**
6 ）如果不是馬上吃，收進冰箱。
7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。
8 ）倒入熱的蘑菇醬/湯就可以了。
寶寶蘑菇湯
材料： （2-3寶寶分量）
（A）
4朵 蘑菇（用料理棒打成幼滑）
2瓣 大蒜（用料理棒打成幼滑）
1/3杯 水（用料理棒打成幼滑）
（B）
2瓣 大蒜
2朵 蘑菇
10克 切達乾酪
（如何選擇寶寶食用的奶酪）請按
20克 奶油奶酪
1/2杯 鮮奶
水 適量
胡椒粉 適量
意大利香草 適量
做法：
1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。
2 ）用料理棒把所有材料（A ）打成幼滑;備用。
3 ）熱鍋後加入一些橄欖油，炒香蒜片。
4 ）加入花椰菜和蘑菇翻炒片刻。
5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。
6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。
7 ）撒入胡椒粉和意大利香草即可關火。
Baked Chicken Wings with Apple
Ingredient:
2 chicken wings ( i use kee song chicken)
1/2 apple (grated)
1/4 tsp liquid amino
dash of pepper powder
1/4 cup fresh milk
some dried parsley
Steps:
1) Marinate the chicken wings with all the ingredients for 30mins or more or overnight
2) Preheat oven to 190 degrees C.
3) Place chicken drumstick on a plate then place on the baking tray and brush some honey on the surface.
4) Bake for 20 minutes
苹果烤雞翅膀
材料：
2只 其祥雞翅膀
1/2 粒苹果 （刨碎）
1/4 茶匙天然醬油（我用液體氨基）
胡椒粉 適量
牛奶 1/4杯
干香草 適量
做法：
1）把雞翅膀和刨碎的苹果一起放入一個碗裡，倒入醬油，胡椒粉，干香草和牛奶，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以
2 ）烤箱預熱至190 ℃。
3 ）然後把醃好的雞翅膀放在烤盤上，表面再塗一些蜂蜜。
4）烘烤20分鐘。
Lo Han Guo Drinks
Ingredients:
1 organic Lo Han Guo
some dried winter melon / rock sugar
1 big pot of water
Cook with high heat for 15mins then low heat for at least 1 hour.
羅漢果甜品
材料：
1粒 有機羅漢果
一些 冬瓜條 / 天然红冰糖
1大鍋水
高火煮15分鐘，然後用小火至少1小時。
Sugarless Apple Raisin Scone
Ingredients
100g Cake flour or all purpose flour
1 1/2 tsp Aluminum free baking powder
2-3 tbsp fresh milk/soymilk
40g apple puree (i shred the apple with a grater)
30g cold unsalted butter (tiny cubed)
25g raisin (for little one - tiny cut)
Steps:
1) sift flour and baking powder in a big bowl
2) add in the tiny cubed cold butter and rub by hand till bread crumbs condition
3) add in apple puree and raisin, mix with hand
4) gradually add in fresh milk little by little and gently mix and form a soft dough. Once dough is formed, may stop adding milk. (Remember not to over knead)
5) wrap by cling wrapping and put in the fridge to rest for 30 mins
6) preheat oven at 200'C
7) roll the dough flat about 5 mm thick, and fold into half. using cookie cutter to cut out any shape
8) bake at 200'c for 15 mins or till light golden brown
无糖苹果司康
材料：
100克 蛋糕面粉或普通面粉
1 1/2茶匙无铝泡打粉
2-3汤匙 鲜奶/豆奶
40克 苹果泥（我用刨丝器把苹果刨碎）
30克 冷的无盐奶油（切小颗粒）
25克 葡萄干（切碎）
做法：
1）把面粉和泡打粉过筛在一个大碗里拌匀。
2）加入冷的奶油粒，用手搓揉成类似面包糠的状态。
3）加入苹果泥和葡萄干，用手拌匀。
4）慢慢加入鲜奶，搓成一个软面团。一旦面团形成，可停止加牛奶。 （切记不要过度揉搓）
5）用保鲜膜包着面团，放在冰箱里休面30分钟。
6）用擀面棍按压成5mm的厚度，并折叠成半。用任何形状的饼干模具切割。重复按压，折半和切割至面团用完。排放在铺有不沾布（纸）的烤盘上。
7） 放入已经预热200°度的烤箱，烤大约15分钟或至上色。
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