4/Aug/2015 Tuesday (2 yo)

Today I am going to meet a mummy (we know from HFFMB group,  and this is our second meet up), and I promised her to make her white sugar sponge cake. I able to get up early and finish cooking for my 2yo lo but ended up I late to work because my lo woke up and wanted to nen nen. 

Breakfast : Capsicum fried egg,  orange and cucumber 

Lunch : onion porridge served with stir fry prawn and french beans 

Teatime: Red Bean Dessert and White Sugar Sponge Cake

Dinner: White Rice and Roasted chicken Drumstick

Stir fry french beans with prawn

Ingredients:

8-10 pcs french beans (diced)

2 big prawns (diced)

1/2 onion (sliced)

1/4 tsp liquid amino + 3 tbsp water

some olive oil or any vege oil

Steps:

1) heat pan, add in oil

2) sauteed onion till fragrant, add in prawn and stir fry for 1 min

3) add in french beans and stir fry for a while

4) add in amino liquid and water, cover lid and shimmer for 2mins/ almost dry

5) off fire and done

Roasted Chicken Drumstick

Ingredients:

1 chicken drumstick (poke holes on the meat by using fork)

some sea salt and ground black pepper

some dried thyme (optional)

Unsalted butter

Onion

Lemon

Steps:

1) Marinate the drumstick with all the ingredients for at least 2 hours or overnight

2) Preheat oven to 180 degrees C.

3) Place chicken drumstick in a aluminium foil laid on baking tray

4) Bake for 15-20 minutes

Red Bean Dessert

Ingredients:

65g pre-cooked red bean

1.5 tsp brown sugar

1 tbsp coconut milk

2/3 cup water

Boil for 2 mins and ready to serve warm

Steamed White Sugar Sponge Cake / 白糖糕

(recipe adapted  from The Hong Kong Cookery which adapted from recipe at Rose's Kitchenette)

Ingredients:

150g Rice Flour

80-100g White Sugar (personally feel the sweetness is just nice! not as sweet as selling out there)

Pinch of salt

300ml water

5 Pandan leaves (optional)

1/2 teaspoon yeast diluted with 2 tablespoons warm water (water cannot be too hot as it will kill the yeast, a bit over room temperature is good)

1/2 tablespoon of vegetable oil

Steps：

1) Add 150ml of water to rice flour and mix well.

2) Boil the remaining 150ml of water with sugar, salt and Pandan leaves till the sugar is dissolved. Remove from fire, Pour syrup into rice flour mixture after 3mins. Stir well and set aside to cool/40'C.

3) Dissolve yeast with warm water and mix into the cooled/40'C  rice mixture. Stir until well incorporated, cover with wet cloth and leave to ferment for 2 hours in warm place until small bubbles appear on top. 

4) place a greased 9” pan (square or round) in steamer and let it steam for 5 minutes on high before adding the fermented rice mixture into the pan.

5) Add ½ tablespoon of oil to fermented rice mixture, stir well and pour into heated pan. Let it steam for 25 minutes or until skewer comes out clean when tested.

6) Let it cool completely before cutting and serve.

p/s: cover steaming pan with aluminium foil or using cloth to cover lid to prevent steaming water drips into the cake and spoils and texture