Last Day of June 2015~ HappyTuesday~

My phone was out of battery ended up I woke up at 5.30am...but....my 23mo lo was awake too and I couldn't go down to the kitchen which I was trying to make her sleep again. Finally I can start cooking at 6am... Super rushing today and only able to make simple meals for my gal as belows:

Breakfast: Black Sesame Rice Oat Dessert + Fresh milk

Lunch & Dinner: Salmon Fish Soup serve with mix grains rice

Teatime: Mini Pizza (Easy Recipe by 2-Ingredients Pizza Dough) + Dragon Fruit Juice

Black sesame dessert 

Ingredients

1/3 cup cooked rice

1/4 cup organic rolled oat

1.5 cup water

2 tbsp sesame powder

1.5 - 2 tsp Natural rock sugar

Steps:

1) blend some water, rolled oat and cooked rice in a blender till smooth

2) pour into a sauce pan, add in sesame powder, keep stirring while cooking under small fire. If too thick the mixture, add little bit water.

3) add in rock sugar and cook till melted.

4) blend the mixture again to have more smoothie texture. ( I try to sieve it with a coffee strainer and its work!!)

5) ready to serve warm.

Salmon Fish Soup

Ingredients:

½ slice ½” thick Salmon Fish

1 onion

3 fresh shitake mushroom

3 slices Ginger

4-5 cherry tomatoes

Dash of pepper powder

1 tbsp milk ( I used fresh milk)

4-5 bowl water

Steps:

1) Stir fry salmon till both sides light golden brown

2) Cut onion, mushroom into smaller sizes then put in a pot then add in water

3) Pound the ginger with knife and add in the pot

4) Cook till boiling and add in the cooked salmon fish

5) Cook for 30 mins or more and add in the pepper and milk before off fire

P/s: NO SEASONING required as the taste of the soup is really yummy with its natural sweetness 

2-Ingredient Pizza Dough

Ingredients:

1/3 cup Farm Fresh Plain Yogurt

1/3 -  2/3 cup self-rising flour

Steps:

1) Combine yogurt and 1/3 cup flour in the bowl of an electric stand mixer.  Mix until combined, scraping down the bowl as necessary until combined.  Knead on medium high for 5 minutes.  

2) Slowly add additional flour as necessary to help dough come together.  Depending on how thick your yogurt is, you may need up to an extra 1/3 cup of flour. (I used the entire 2/3 cup)

3) Dust clean counter top with flour and remove dough from bowl.  Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away).

4) Roll out and top as desired.  Bake in a preheated 200'C oven for 10-15 minutes (adjust as needed).

Cook's Note:  If mixing by hand combine ingredients in a bowl and mix with spoon until combined.  Flip out onto a well floured counter top and knead 5-8 minutes.

2種材料比薩餅皮

材料:

1/3 - 2/3 杯 自發麵粉

1/3 杯 原味優格

做法:

1)  把1/3杯麵粉和優格放進碗後用湯匙攪拌均勻. 一邊揉一邊慢慢加剩餘的麵粉直到成團(不一定得加完, 視yogurt的濃度)

2) 把麵團搬上已經灑上麵粉的baking mat或桌子, 用手揉麵團5-8分鐘直到麵團不粘手

3) 把麵團擀平, 放你想要的topping, 放進預熱好的烤箱200度, 烤10-15分鐘

TOPPING I used: fresh shitake mushroom, cherry tomatoes, red capsicum, Bega cheddar cheese, mild mayonise, tomato sauce

我用的比薩材料：鮮香菇，櫻桃西紅柿，紅椒，Bega切達起司，輕度美奶滋和番茄醬。

29/6/2015 Monday

Good Morning and Happy Monday~

Very soon 2015 has passed half year, time flies without giving you notice.  It's time for me to plan my gal's small birthday celebration at home.  Cake,  foods,  drinks,  kids snacks and door gift. 

Last Saturday, I bought a piece of peanut butter pancake from a cake shop in Jalan Pudu (棠记餅家）and I shared a bit to my 23mo lo to let her have a try. She likes it so much and I try to make it myself this morning and I am so happy that I can make it 90% look a like on the taste and outlook.... feeling happy even today is Monday~ haha

Breakfast : Tofu with honey, asparagus with cheese and grapes 

Lunch and dinner : Hainanese chicken rice 

Teatime: peanut butter "Pancake" and coconut juice

Tofu with Honey

Ingredients:

1/2 pc Tofu (hard)

some honey

Steps:

1) slice tofu into 4 pcs, pan fry with some grapeseed oil till both sides golden brown

2) place on kitchen towel to absorb excess oil

3) brush some honey on the surface, done.

Steam asparagus with cheese

Steam asparagus for 5 mins, sprinkle some cheddar cheese, ready to serve.

BABY Hainanese Chicken Rice 

Ingredients:

4 tbsp Mix Grains rice

1/2 chicken breast (cut into tiny cubes)

10g unsalted butter

2 shallots

4-5 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion

Steps:

1) soak mix grains rice overnight

2) chop shallots finely

3) cut ginger into slices

4) heat pan with low fire, add in butter, sauteed shallot and ginger till fragrance

5) add in chicken and stir fry till light golden brown

6) drain away the soaked water, pour the rice into the pan

7) stir fry for 3-5 mins

8) transfer the rice into rice cooker, pour adequate water to cover rice 

9) cook rice as usual in rice cooker or steam for 15mins.

Peanut Butter "PANCAKE"

Ingredients:

Egg Yolk Batter

3 Egg Yolks

40ml Grapeseed Oil/any vege oil

40ml Fresh Milk/any milk

60g Cake Flour / all purpose flour

Meringue

3 Egg Whites

40g castor sugar

few drops vinegar/lemon juice

Filling

Some peanut butter jam

Steps:

1) Preheat oven to 170'C.

2) Place a parchment paper or non-stick baking sheet on the baking tray.

3) In a medium mixing bowl whisk egg yolk with 10g sugar till sugar melted, then mix in oil and milk, whisk till combined. Set aside.

4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till burbbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.

5) Transfer 1/3 of the egg whites to the egg yolk batter and whisk until well combined. Add the remaining egg whites and fold in gently. 

6) Scoop 1/4 cup of the batter onto the parchment paper and gently form round shape.

7) Bake for 12-15mins or light golden brown on the surface.

8) Place the pancake on the wire rack for cooling down.

9) Spread a thin layer of peanut butter on the bottom surface then place another pancake and attach together.

Happy Friday 26/6/2015

Happy Friday Dear All ~

Yeah~ Finally it's Friday. I feel time is flying... day after day, week after week, very soon my princess is going to be 2 years old in another 1 month time. This year we will not have big celebration for our princess because we don't want to let our friends and relatives spend money on buying gifts / giving Hung Bao to our princess.

Breakfast: Garden Pea Mantou + Bananas + fresh milk

Lunch & Dinner: Black fungus oyster porridge

Teatime: Yogurt Melts + Apricot Juice

Video DEMO how to make yogurt melts

Garden Pea Steam Bun (Mantou)

**Old Dough (Prepare 1 night before)

Ingredients:

60g all purpose flour

1/4 instant dry yeast

40g warm water

pinch of salt

Steps:

1. Place all ingredients in a bowl and knead into a smooth dough

2. Cover with a cling wrap, placed in the refrigerator or at room temperature for 6-8 hours until the next day to use

   

Main Dough

Ingredients

100g **Old Dough

300g All purpose flour / Pao Flour

1 tsp Instant Dry Yeast

180g Warm Milk+garden pea puree

40g sugar

1 tbsp grapeseed oil

Steps:

1) use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. 

2 ) Proof for 90-120mins/ Double the size. 

3) Press out air, knead for 2 mins, rest 5 mins.

4) Roll & press the dough into rectangular shape. Roll like a swiss roll until the end. cut into equally size and place a pao paper underneath it.

5) place the mantou on steaming rack, proof for another 30-40mins or double the size.

6) steam at medium high heat for 10mins. Open a little bit of the lid cover, wait for at least 5 mins only open the whole cover.

Chicken Oyster Peanut Porridge

Ingredients:

3 tbsp mix grains

1 floret Black Fungus 

4 dried oyster

Steps:

1) soak mix grains overnight

2) soak black fungus for 15mins, clean and blend till tiny size

3) put all ingredients in the slow cook with adequate water/soup stock, cook for 1.5 hours.

Plain Yogurt Melts 

优格酸奶溶豆

华文食谱源自“晓廷爱烘焙” 创建于2014-11-08

Ingredients

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

25g milk powder / baby formula milk powder

12g corn starch

10g castor sugar (I used muscovado sugar today, look a bit brownish)

50g egg white

1/2 tsp lemon juice or vinegar

Steps:

1) sieve milk powder and corn starch into the yogurt, mix well.

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form (sugar can be added with egg whites or yogurt, either way is fine)

3) add 1/3 of the egg white into the yogurt mixture, mix well(I blend by using mixer)

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

25/6/2015 Thursday ~ ~ ~

What a wonderful day as mummy and baby slept very early last night and full of energy again!!

What to cook everyday is a big challenge to me as I need to prepare nutrients balance foods in a week for my nearly 23mo lo. Meats, Seafoods, Breads, Vegetables, Fruits, Grains, Noodles, etc 

Besides that, the way of cooking, the way to remove heatiness from body, all these need to be considered too. 

Breakfast: Eggless Cream Cheese Nuggets, Cucumber + cherry tomatoes salad, Honey drink

Lunch & Dinner : Tomato Chicken Rice

Teatime:   Potato Egg Yolk Sticks, chestnut, baby yogurt

Baked eggless cream cheese chicken nuggets

Ingredients:

100g cooked minced pork tenderloin

50g cream cheese

50g unsalted butter

50g self raising flour

20g cornflour

Steps:

1) pan fry the minced meat with little oil till cooked.

2) Blend the cooked minced meat for few seconds.

3) Mix all ingredients and knead until it forms a dough. 

4) Place the dough on a cling wrap plastic sheet and cover by the cling wrap

5) Use a roller pin to roll it flat (5-6mm thick) then cut by a cookies cutter.

6) Bake under preheated oven of 180 degree celcius for 15 - 20 minutes, over turn baking tray halfway baking.

Steam Tomato Chicken Rice

Ingredients:

3 tbsp Pre-soaked grains (brown rice, millet, quinoa & pearl rice) 

4 cherry tomatoes 

1 pc Brown Button mushroom

1 pc Chicken drumstick

dash of pepper powder

1tsp Amino Liquid

Steps:

1) Place all the above ingredients with 4 tbsp water.

2) Steam for 15-20mins.

Potato Egg Yolk Sticks (Teethless baby OKAY)

Ingredients:

130g cooked mashed potato

1 egg yolk

1 tsp muscovado sugar

10g grated cheddar cheese

Steps:

1) Cook or steam 2 medium size potato till tender

2) mash the potato with a fork, add in egg, sugar and cheese, mix well

3) put the mixture in 1 or 2 plastic bag ( I separate 2 and keep 1 bag in fridge for next baking)

4) cut a hole at the edge of plastic, then squeeze out sticks on baking tray laid with parchment paper

5) bake at preheated oven of 180'c at 20 mins. Over turn tray half way. 

24/6/2015 Wednesday 和风芝薯茶巾絞

Once again a brand new day for mummy to cook for her beloved little girl. I was not able to wake up at 4.15am but ended up at 5.20am....;P So, my cooking time was a bit rush but luckily last night before sleeping time, I have prepared the knead-less bread dough and stored in the fridge.

Breakfast: Super yummy soft cheesy bun (Knead-less method) and fresh milk

Lunch and Dinner: Stir Fried Tomato noodles

Teatime: Japanese Tea-Towel Sweet Potato Dessert（和风芝薯茶巾絞） and Pear Barley Drink

Super soft knead-less cheese bun 

(Yield 8 small buns)

Ingredients

75g Milk

150g high protein flour

20g muscovado sugar or any sugar

pinch of sea salt

20g soy milk powder

1/2 egg

1/2 tsp instant dry yeast

18g unsalted butter (room temperature) / olive oil

For Topping:

10g grated cheddar cheese

Steps:

1) mix all ingredients in a big bowl.Knead till combine and dough is formed (I spent less than 1 min)

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.

4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.

5) divide dough into 8 equally small dough and let it rest for 5 mins. Roll and form round bun. 

6) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.

7) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.

7) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins.

8) Bake the buns for 16 mins or till light golden brown

9) brush some unsalted butter on the bread surface for better appearance. 

免揉超軟奶酪麵包 (Yen Li的做法）

份量：約16個小麵包

材料：牛奶150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖40克，鹽 一小撮，奶粉30克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，切达奶酪絲適量

做法：

1. 奶油放室溫軟化

2. 將所有材料放入鋼盆內攪拌均勻

3. 放入樂扣盒中但不要蓋緊，讓空氣可進入

4. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

5. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在双手抹些油。

6. 把麵糰分成6-8份小麵糰，搓圓後用保鮮紙覆蓋，休麵糰5分鐘後才再整型。

7. 整形好直接放在烤盤上，并和一碗熱水一起送進没開電源的烤箱裡發酵約30分鐘或至雙倍大。

8. 將發酵後的麵包涂抹蛋液，攦上適量的乳酪絲。

9. 放入已經預熱至170度c的烤箱中，烘烤16分鐘或表面上色即可。

备注：今早从冰箱里取出面团后，休面团 10分钟后，我把面团分成2份。 1分做成8个迷你的小面包和把另一部分存放在冷冻库，以便在1周内使用。

Stir Fried Tomato Noodle

Ingredients :

Organic Tomato noodle or any types of noodle, cook as per instructions on the packaging (half cook is okay),  set aside 

1 clove garlic (sliced)

2 brown button mushroom (sliced)

2" yellow zuchinni

1/2 egg

1/2 bowl Baby Spinach (coarsely chopped)

1 tsp Liquid Amino + 3 tbsp water

some Olive oil

dash of pepper powder

Steps:

1) heat pan and add in olive oil

2) sautéed garlic till fragrant 

3) add in egg and stir fry become crumble egg

4) add in the mushrooms and zuchinni, stir fry a while

5) add in baby spinach, Liquid amino+water and finally the half cooked noodle. and dash of pepper powder 

6) stir fry for another 1 min and done

和风芝薯茶巾絞 (Japanese Tea-Towel Dessert) 茶巾是日本茶道中用来擦茶具的的麻布。 ちゃきんしぼり(茶巾绞 Chia-kin Shibori)， 就是用这块小抹布包裹着薯泥之类的材料拧制成小团子。 The Japanese often uses the tea-towel,  which functions as a rag to wipe the utensils of their tea-set.  This Tea-Towel Dessert is formed by using the tea-towel to wrap and mould the dessert into the desired shape.

Japanese Sweet Potato Shibori

Ingredients

100g cooked japanese sweet potato 

10g cream cheese

Steps:

1) slice the sweet potato (with skin on) then steam for 15mins

2) peel off sweet potato skin and weight it to get 100g

3) mash the sweet potato with a fork or spoon by adding the cream cheese while it is still hot. Mix well.

4) use a 1-Teaspoon spoon to scoop the soft dough to have uniform size of the balls

5) place 1 ball onto a cling wrap and lift up all 4 corners then twist the ball (about 5-8 times) gently to form the tea towel shape, then open the cling wrap and gently take out the shaped ball, place on a non-stick baking sheet laid on baking tray.

6) repeat all balls until finish (can yield about 15 balls)

7) bake at preheated oven of 180'C for 15mins or till lightly golden brown.

FOR VIDEO DEMO, please click on the link

How to twist Shibori

和风芝薯茶巾絞 

材料：

日本蕃薯泥  100克

奶油乳酪10克

做法：

1. 將一個蕃薯（連皮）切片，放在蒸盘裡，蒸15分鐘。

2. 去皮，秤出100克的蕃薯。

3. 用叉子或湯匙，攪爛成蕃薯泥，并趁熱加入奶油乳酪拌匀。

4. 用量匙（1茶匙）舀出每一个相等份量的薯泥。

5. 准备一块干净的纱布或保鲜膜，居中放上一份蕃薯泥，将纱布或保鲜膜的四角聚拢至中心，顺一个方向绞紧后再打开，放在烤盘上。

6. 重复5.至全部薯泥用完（大概可以做15個）

7. 放進已經預熱180度的烤箱，烤15分鐘或至略带金黄色。

如需参考录影，请按：

如何包茶巾絞

Golden Pear Barley Drinks

Ingredients

2 cups chinese barley （生熟薏米）

1/2 golden pear (sliced)

3 dried melon strips

8 pcs dried fig

3 cups hot water

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