30/4/2015 Holiday Eve.... 木曜日

嬉しいな～　あしたは家族と旅行に行く日です。六日連休の旅は楽しみにしています!

Long weekend holidays ahead and very looking forward to have a leisure holiday with my family....hubby's side and my family side... ^.^

Breakfast : Yummy Potato Bites and fresh milk

Lunch and Dinner : Pasta with mushroom sauce

Teatime : Stew Pear Dessert (with barley, winter melon stripe, white fungus)

Potato Mini Bites (teeth-less baby is okay)

Texture: outer mild crunchy, inner super soft

Ingredients

45g all purpose flour (sieved)

90g mashed potato

130ml fresh milk

10g grated cheddar cheese

5g unsalted butter (sorry previously was stated 15g as typo error)

1 tsp sugar

Steps:

1) peel, slice, steam 1 medium size potato

2) mashed the potato while still hot

3) in a small pot/pan, pour in milk, butter, sugar & cheese, cook under low heat till all butter and cheese are melted, OFF Fire

4) add in mashed potato, stir well with chopsticks

5) pour in flour and stir quickly with chopsticks

6) the mixture will turn into sticky batter, scoop into piping bag, then squeeze out with flower nozzle

7) bake at preheated oven of 170'C for 15-20 mins or light golden brown

Pasta with mushroom cheese sauce

Ingredients 

Any types of desired pasta, cook as per instructions 

Mushroom sauce (frozen which I cooked previously and kept in freezer)

Ingredients :

1/2 Zuchinni

7-8 brown button mushroom

20g cheddar cheese

1/2 cup full cream milk

1/2 cup water

3 cloves of garlic

some garlic powder ( optional)

some italian herbs

some pepper powder

Steps:

1) blend the mushrooms and zuchinni with water till smooth

2) slice the garlic. Sauté the garlic the some olive oil

3) add in the mushroom puree and milk cook till boiling

4) add in the cheddar cheese, dash some pepper powder and italian herbs. Cook till boiling and cheese melted.

5) off fire and done. Ready to serve warm by itself or

serve with pasta or rice.(added with steamed broccoli and carrots)

Stew Golden Pear

Inspired by a mummy named Karen Low in FB group and change a bit the cooking way

Ingredients

1 big Golden Pear

1-2 tsp barley

1 small piece white fungus (cut into smaller pieces)

1 slice winter melon strip (cut into smaller)

some water

Preparation:

1. Pre soak the barley.

2. Cut a small portion off the top of the pear and use a spoon to scoop out the core and the flesh to make a pear cup. . 

3. Blend the pear flesh with some water.

4. Place all ingredients including the blended pear flesh into the pear cup, then cook in the electric lunch box for 1 hour. (you may double boil it in your double boiler/rice cooker/slow cooker/steam traditionally)

5. ready to serve warm or cold

29/04/2015 Happy Wednesday ~

Challenged again the yogurt melts this morning and finally got the improvement on the texture. Last baked yogurt melts was harder but this time is very nice crunchy puff feel....Truly MELT IN MOUTH ^.*

When I was still studying in high school, I liked to eat Kuih Kacang Hijau which selling in the school canteen. Today, I used the frozen pre-cooked mung bean and cooked rice to make a baby style Mung Bean Rice Cake for my 21mo lo and myself too... (^.^ keke)

Breakfast: Mung Bean Rice Cake & fresh milk

Lunch & Dinner: Mix Grains Rice with ABC soup

Teatime: Plain Yogurt Melts & Honey dew juice 

Mung Bean Rice Cake

Ingredients

1/3 cup cooked rice

2/3 cup pre-cooked mung bean

2 tsp muscovado sugar (or any sugar)

2 tsp coconut milk

2-3 tsp corn flour

Steps:

1) Roughly blend all above ingredients for few seconds

2) divide the soft mixture into 5-6 portions

3) roll it into ball then flatten a bit

4) pan fry till both sides light golden brown 

ABC soup
1/2 chicken breast 
1 onion
1/2 carrot 
8 cherry tomatoes 
1 potato 

dash of pepper powder

Boil with 1.5 liter water for 1-2 hour in slow cooker.

Plain Yogurt Melts

Ingredients

30g Farm fresh Natural Yogurt (or using flavoured yogurt)

25g milk powder / baby formula milk powder

12g corn starch

50g egg white

10g castor sugar (I used 7g only)

1/2 tsp lemon juice or vinegar

Steps:

1) sieve milk powder and corn starch into the yogurt

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form

3) add 1/3 of the egg white into the yogurt mixture, mix well

4) add the yogurt mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag, cut a 0.7cm hole at the edge

7) Squeeze out mixture onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 50mins or till the cookies easily be removed from the parchment paper

27/4/2015 Monday meals (21 mo)

Meals of the day for my 21mo today. I was sending my hubby to his office this morning before going to my office. Therefore, I prepared the snack ingredients the night before so that I can finish cooking all the foods earlier today.

Breakfast: Black sesame chiffon cake and fresh milk

Lunch and dinner : Fried tomato noodle

Teatime: purple sweet potato rice sticks/rings

Black sesame chiffon cake (EASY MEMORY 4-5-6-7-8)

8" chiffon cake pan mould

Ingredients

4 eggs

50g vegetable oil (corn oil/grapeseed oil/rice bran oil)

60g fresh milk / fullcream milk

70g castor sugar

80g cake flour/low protein flour ( i scoop out 2 tbsp flour and replace by 2 tbsp black sesame powder)

pinch of salt

few drops lemon juice / vinegar

Method :

1. Preheat oven to 160C

For Mixture A :

1. Whisk 4 egg yolks with 30g sugar to mix well.

2. Add milk and vegetable oil. Mix well.

3. Sift flour into the mixture and mix until a smooth batter forms.

For Mixture B :

1. Add lemon juice into the 4 egg whites and beat until foamy.

2. Add 40g sugar gradually and beat until stiff peaks.

Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed. Pour into chiffon pan and bake for 40 minutes. When done, remove from oven and invert pan IMMEDIATELY. Cool completely before removing from pan.

Fried Tomato Noodles with minced pork and vegetables

Ingredients :

1 pc of organic tomato noodle

30g minced pork

2" of zucchini

3 baby corns 

1/2 egg

1/2 tsp liquid Amino

Dash of pepper powder

1 shallot (cut finely)

Steps:

1) cook noodle as per packaging instruction. Cut vegetables into mini bite size

2) heat pan with some grape seed oil and sauté shallot till fragrance

3) add in the following and stir fry, minced pork > baby corn > zucchini > egg

4) add some water to cover all ingredients and shimmer for 1-2 mins

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  off fire and ready to serve warm.

Last night, I prepared this batch with more quantity compare to my past baking as I blend them in conventional blender (not my tokebi hand blender). I divide them into 3 portions and keep in 3 plastic bags. I keep 1 bag in the fridge for this morning usage and another 2 bags in the FREEZER for next uses. This is a great idea for busy FTWM to save their time...

Purple Sweet Potato rice sticks

Ingredients :

(Ratio 1:1) cooked mix grains / rice : sweet potato

1 cup of cooked rice

1 cup of steamed sweet potato

5g muscovado sugar

20g unsalted butter (for easier in blending and crunchiness)

 (can omit and replace by water for lo below 1yo

Steps:

1) Blend all the ingredients till smooth then put into a plastic bag. 

2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out circle shape on the non stick baking sheet laid on baking tray

3) Bake at 160'C for 20-25mins or golden brown.

*** Texture: crunchy if colour turn light brown evenly...

Super yummy YOGURT MELTS

Last week, thanks to a mummies who shared a yogurt melts recipe from other website. I baked it on Sunday morning and through out the day, my lo keep asking for the yogurt melts and finished during teatime. It was super yummy and myself and hubby also liked it so much....

Now, dear all mummies can homemade it without buying from iherb or supermarkets anymore! Yes, it is similar to the yogurt melts or yogurt snacks from Gerber brand or happyyogis....

Happy Trying!!

Lemon Yogurt Melts

Ingredients

30g Farm fresh Natural Yogurt (or using flavoured yogurt)

25g milk powder / baby formula milk powder

12g corn starch

50g egg white

10g castor sugar (I used 7g muscovado sugar only)

4 drops lemon essential oil (optional)

1/2 tsp lemon juice or vinegar

Steps:

1) sieve milk powder and corn starch into the yogurt, add in the essential oil (optional) 

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form

3) add 1/3 of the egg white into the yogurt mixture, mix well

4) add the yogurt mixture into the 2/3 of the egg white and fold well gently but quickily.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag

7) Squeeze out mixture onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 50mins or till the cookies easily be removed from the parchment paper

The followings Baking : better texture with better yummy

Yogurt Melts (recipe using 2 egg whites)

Please click the above link for recipe

24/4/2015 ☆Friday☆

Happy Friday again... I really feel that time is flying. Well said, "you won't know the time is passing when you are happy" 快乐不知时日过... yes. I must admit that my little princess has brought me lots of happiness and she is my precious in my life.

As usual, this morning when I DL her and I told her today is Friday, tomorrow mummy will go outing with her. She is very happy and keep sayimg  "Gai Gai, Gai Gai".

Breakfast: Frozen dough method Bun Hokkaido Bun (冬眠法面包) & fresh milk

Lunch & Dinner : Rice cooker chicken rice (claypot chicken rice) & beetroot corn soup

Teatime: Pumpkin Tamago Balls & Yoplait yogurt 

Hokkaido Buns

Ingredients :
270g bread flour 
30g cake flour 
20g milk powder
150g cold milk
80g whipping cream
40g brown sugar
3g salt (i used pinch of salt only)

5g instant yeast

Method : (using Tesco Bread Maker)
1. Place the ingredients in sequence into the bread maker baking pan. I started with all the wet ingredients (cold milk, whipping cream) then dry ingredients (salt, brown sugar, milk powder, cake flour, bread flour then instant yeast)
2. Set to dough function : Menu 8 for 20mins, stop the machine and reset again dough function no 8 for another one cycle

(For frozen dough method, just keep the any portion of the dough or the whole dough in a ziplock, then keep in freezer immediate after 2 times kneading (2 X 20mins) by dough function.

Frozen dough can be kept for 1 week only.

For using it, just take the dough out from freezer and thaw it under room temperature for 1-2 hours. and continue the following step 3 onward) 

3. Once the  cycle completed, remove the bread from the bread maker and divide into 12 portions, roll into round shape and place on a baking tray which laid with non stick baking sheet.
4. let it proof for 30-40mins or double the size, then apply some egg wash on the buns surface.
5. Bake at preheated oven of 180'C for 15mins.
6. Once baking completed, remove buns from the baking tray and transfer onto a wire rack. Let cool completely.

Simple and Easy Rice Cooker Chicken Rice

Ingredients:

3 tbsp white rice / mix grains rice

1 chunk chicken breast

1/4 cup garden peas

1 pc fresh shitake mushroom

1 shallot

1 small pc ginger

2 tbsp fresh orange juice / grape juice

1/2 tsp liquid amino / omit / light soy sauce

1 rice size sea salt

dash of pepper powder

Steps:

1) cut the chicken meat into small tiny cubed size, then marinate it with orange juice for at least 30mins

2) chop shallot and ginger into fine pieces

3) cut mushroom into small bite size

4) warm some olive oil in a frying pan over low heat. Sauteed shallot and ginger till fragrance, add in chicken and stir fry for a while.

5) add in garden pea and mushroom, stir fry a while too.

6) Finally add in the rice (raw) and stir fry for 1 min, Add in salt, liquid amino and pepper powder, mix well and off fire.

7) Pour the rice mixture into mini rice cooker or ELB (electrical lunch box) and add in 3 tbsp water in to the rice, cook rice as usual.

Pumpkin Tamago Balls

Ingredients: (Today I do not use weighing scale)
1 egg yolk
2 tsp milk powder
1 tbsp pumpkin puree
5 tbsp potato starch
1 tsp icing sugar (can replaced by fine molasses/muscovado sugar )

Steps:
1) mix the egg yolk and sugar, using hand whisk to beat till pale white.
2) add in milk powder and pumpkin puree then mix well.
3) add in the potato starch by 3 times separately.(maybe not use all the potato starch), mix by spatula or spoon till dough is form...it suppose not sticky soft dough.
4) Pre-heat oven at 150'C.
5) divide the dough into 3 portions. Roll the dough become flat at 3mm thickness, use mini cookie cutter to cut out
6) place the cookies onto a non-stick baking sheet.
7) bake for 15-20mins. when half way baking, take out the tray and turn over the other side and continue baking till light golden brown

23/4/2015 Thursday

Last night I was referring the recipe book "100 BLW recipes for baby" and decided to cook the cheese and vegetables pancake for my 20.5mo lo as I found that she likes vegetables very much. Everytime I stirfry vegetables for her, she can finish all the vegetables.

Breakfast : Cheese and vegetable Pancake & fresh milk (I have modified a bit the recipe)

Lunch & Dinner : Mix pasta with mushroom sauce & Strawberry juice

Teatime : Strawberry Angel cake & Mung Bean dessert

ORIGINAL RECIPE of Cheese and Vegetables Pancakes

Cheese and Vegetables Pancake

Ingredients:

1 small potato

1" carrot

1 bowl Baby Spinach

1 egg yolk

2 tsp potato starch (can replace by all purpose flour)

2 tsp corn flour

3 tbsp grated cheddar cheese

1/4 tsp garlic powder ( can omit or replaced by crushed garlic )

same dried parsley (optional)

Steps:

1) shred the potato into a bowl of water (soak for 15mins, purpose is to remove excess starch)

2) shred the carrot and block cheddar cheese, set a side.

3) cut the baby spinach into tiny size, set a side.

4) Drain the soaked water of the potato, squeeze dry.

5) mix thoroughly all ingredients in a big bowl.

6) warm some olive oil in a frying pan over low heat. Drop spoonfuls of the mixture into the hot oil and flatten on top (so they resemble mini pancakes)

7) Pan fry till both sides are golden brown. 

Mix Pasta with Mushroom sauce

Ingredients 
Spaghetti or any types of desired pasta, cook as per instructions 

23/4/2015 Today I use the frozen mushroom sauce cooked previously

Mushroom sauce (I cooked the below and keep some in frozen for next uses)

Ingredients :
1/2 Zuchinni
7-8 brown button mushroom
20g cheddar cheese
1/2 cup full cream milk
1/2 cup water
3 cloves of garlic

some garlic powder ( optional)

some italian herbs

some pepper powder

Steps:
1) blend the mushrooms and zuchinni with water till smooth

2) slice the garlic. Sauté the garlic the some olive oil
3) add in the mushroom puree and milk cook till boiling
4) add in the cheddar cheese, dash some pepper powder and italian herbs. Cook till boiling and cheese melted.
5) off fire and done. Ready to serve warm by itself or
serve with pasta or rice.(added with steamed broccoli and carrots)

Strawberry Angel Cake

ingredients (A):
1) 50ml strawberry puree
2) 10g milk powder
3) 70g cake flour

ingredients (B):
70g egg white
30g castor sugar
few drops lemon juice or rice vinegar

Steps:
1) mix ingredients A well till no slump.
2) preheat oven at 170'C
3) beat egg white with lemon juice till bubbly and add in sugar by 3 separate times, beat till hard peak.
4) add 1/3 of the egg white into the ingredient A batter, use spatula to fold in well combined, then add in the balance of egg white and fold in well combined too.
5) pour the cake batter into a 6" chiffon cake mold, tab on table twice to release excess air in the batter.
6) bake at 180'C for 15-18 mins
7) insert a skewer into cake and come out clean, its done.
8) take out the cake and turn up side down immediately, cut into pieces after cooling down