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.