20/10/2015 Tuesday

Happy Tuesday dear all...

Recently I am getting lazy, I  have not much motivation in updating my blog. Maybe because I am tired and lack of new ideas in food preparation. Please pardon me for my "Hay(hia) ..attitude".... hohoho... 

p/s: all the below recipes are suitale for lo above 1yo... (my gal currently is 2y3m)

Breakfast : Edamame, one-bite cheese bun and fresh milk

Lunch and dinner : Mix grains rice with steam prawn tofu and stir fry lettuce

Teatime: lotus seed red bean dessert and cheese pretzels

I am using the knead-less cheese bun recipe in making this little bite-size cheese bun

Steam Tofu Egg with Prawns 

Ingredients:

50g soft tofu

1 large egg

1/2 tsp liquid amino

dash of pepper powder

6 small prawns (diced)

2pcs scallions

Steps:

1) blend egg with tofu till smooth, set aside.

2) dice the prawns into small pieces.

3) add liquid amino, cut scallion and pepper powder into the tofu mixture, stir well.

4) preapare 1 ramekin bowls (150ml size) or 2 chawan mushi cups, equally pour in the tofu mixture. Tightly cover each bowl with plastic wrap/aluminium foil/any thing can be used to cover.

5) steam in a heated wok/steamer starting with high heat till boiling, then turn to small fire and steam for 8-10mins.

Cheese Pretzels Recipe 

Lotus Seed Red Bean Dessert

Ingredients

65g pre-cooked red bean

1/2 pack fresh lotus seed

3 cup water

3 tsp muscovado sugar / natural rock sugar

Steps:

1) boil the lotus seed and water in a small pot for 15-20 mins

2) add in the pre-cooked red bean and continue cooking for 5 mins

3) add in sugar and boil for a while, off fire. Ready to serve warm

(I transferred to a slow cooker as it will be easier for my MIL to reheat the dessert easily)

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