19/6/2015 Happy Friday

Happy Friday dear all~ I am seriously lack of sleep today as my 22.5mo lo was waking up midnight and stay awake for 1 hour ++ due to over excited playing with some little friends in a neighbour's house last night. 

Breakfast: Crunchy potato bites + banana + fresh milk

Lunch ａｎｄ Dinner: Sushi roll/mix grain rice, stir fry broccoli  

Teatime: Steam cream cheese cake + baby yogurt

Crunchy Potato Bites

Ingredients:

1 medium potato

5g grated cheddar cheese

some plain flour

some egg

some bread crumb

Steps:

1) Peel, slice and steam the potato for 10 mins

2) drain away excess water and mash the potato with cheese

3) divide into 8 portions, roll each portion into balls.

4) coat the balls with flour, dip in the egg and then coat with bread crumb

5) place the balls on baking tray lined with parchment paper

6) bake at preheated oven at 180'C for 15mins

Egg ａｎｄ Prawn sushi rolls

Ingredient:

1 egg

1 prawn

1 inch carrot

1 slice seaweed(nori)

some cooked rice

some roasted white sesame seed

Steps:

1) pan fry egg into egg roll, set aside

2) cook prawn and carrot, set aside

3) cook rice with a bit more water, set aside

4) cut the seaweed into half (to make 2 small sushi rolls)

5) Place the sushi mat on a working surface and put the 1/2 sheet seaweed(nori) on the bamboo mat. The shiny side of seaweed should face DOWN.

6) Scoop rice on the seaweed and spread the rice evenly with both fingers. Wet your fingers in dipping water if rice starts to stick to your fingers.

7) Place the filling (Prawn, carrot, egg) at the middle of rice. Hold the filling down using your fingers.

8) With one swift movement, roll the sushi over the filling and land right where the edge of the rice is.

9) Don’t move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into square (or round). Then finally lift the sushi mat and rotate the roll once to seal the edge of nori. Again gently squeeze and tighten the roll with your fingers.

10) To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first. You should “push then pull” the knife while cutting through the sushi. Wet the knife again and cut each half roll into 6 pieces. (Baby's edible size)

Steam Apple Cream Cheese Cake

Ingredients:

1/2 organic red apple

30g cream cheese

25g icing sugar

1 tbsp milk 

1 tbsp olive oil

1 egg

45g organic self-raising flour

1/4 tsp baking powder

Steps:

1) roughly blend the apple with milk (pause blend for few seconds only) set aside.

2)  In a mixing bowl, Cream the cream cheese with sugar by using spatula to press & mix till well combined

3)  add in egg and beat till well combined. Then add in the apple and oil. stir well.

4)  Sieve in flour mixture (flour & baking powder) and fold gently

4)  scoop the batter into cupcake moulds and Steam at medium heat for 10-12 mins