Happy Friday~ Wish you all having a great weekend ahead~ (happy'ing~ happy'ing~)
As usual, wake up early and check on some recipe books.. check what do I have in the fridge.. think some easier food so that I can leave home without too much delays.....hahaha..
Breakfast: Edamame, Hard boiled egg and fresh milk
(my lo took half of the edamame, half bread baked yesterday and milk)
Lunch and Dinner: Mix Grains Rice, stir fry milky cucumber and sweet corn and Baby Lobak
Teatime: Red Bean Kikaku (红豆僖板）and red bean dessert
Edamame and Hard boiled egg
Baby Spring Roll/ Lobak
Ingredients:
1 pc Bean Curd Skin ( i bought in NSK selayang)
1/3 carrot
40g chicken breast
4 medium prawns
1 dried mushroom
1/2 tsp liquid amino / pinch of salt
1/2 tsp corn flour
dash of pepper powder
1/2 tsp sesame oil
Steps:
1) wash and soak the dried mushroom in hot water till tender
2) cut prawn and chicken into tiny size or mince them, then add liquid amino, pepper and corn flour, marinate for 10minutes
3) shred the carrot, cut the mushroom into tiny size too
4) mix shredded carrot, diced mushroom and the meat, divide into 3 portions
5) cut the bean curd skin into 3 pieces, about 20cm x 15cm size each slice
6) place the meat mixture onto the bean curd skin, wrap and roll into spring roll
7) pan fry or deep fry till golden brown
Stir fry milky cucumber and sweet corn
Ingredients:
1 japanese cucumber (diced)
50g fresh sweet corn
1 clove garlic
1/4 cup fullcream milk / fresh milk
pinch of salt and pepper
Steps:
1) heat pan, add some rice bran oil, sauteed the garlic till fragrant
2) add in cucumber, stir fry for 1 min
3) add in sweet corn and stir fry for a while
4) add in salt, pepper and milk
5) stir fry for another 1 min and off fire
Red Bean Kikaku
Ingredients
50g Glutinous Flour
100g All purpose flour
30g Sugar
1/2 tsp Instant dry yeast
15g Grape seed oil / any plain vege oil
100g pre-cooked red bean (please refer fast cook red bean/mung bean)
130ml water
**preparation: blend the red bean and water till smooth by using hand blender or blender
*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..
Steps:
1.）mix all ingredients till well combined. then divide dough into 9 portions.
2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave, then press slightly.
3.）Place the kikaku on the rack and put inside the warmed steamer then close lid to proof for 15-20 mins. ( I put in the wok with warm water underneath)
4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.
5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.
紅豆喜板
材料：
普通麵粉100g
糯米粉50g
紅豆泥100g
糖30g
水130g
酵母 1/2茶匙
油 1 湯匙
做法：
1）把酵母放進水里溶解。
2）然後把麵粉、糯米粉、紅豆泥、糖、油（適量）和溶解酵母一起攪拌均勻，揉至麵團光滑。
3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。
4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。 (切記不能發酵過久，表面會變成一洞一洞，不美了）
5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和，喜板的表面就不會因為熱脹冷縮而變成皺皺的！ 1分鐘後就可以出鍋咯。 。
Red Bean Dessert
Ingredients
65g pre-cooked red bean
1/2 cup water
2 tbsp full cream milk / fresh milk
1 tbsp coconut milk
1-2 tsp muscovado sugar
Steps:
1) pour all ingredients in a small pot
2) cook under small fire till boiling
3) boil for 5 mins and ready to serve warmRed Bean Dessert
FAST WAY OF COOKING RED BEAN
For Reference~~~ Please Click--> Fast Way Of Cooking Mung Bean
1) soak overnight 250g red beans with warm water
2) throw away soaked water and rinse with fresh water
3) keep red beans in the FREEZER at least overnight
4) cook as normal for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)
Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired) and store them in freezer for next use.
Soak red bean in the warm water...leave it overnight
after 1 day.... the red bean seems a bit sprouting, throw away the soak water and rinse few times
put the soaked red bean in a zip lock bag
put the red bean in the freezer at least overnight
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