31/12/2015 (Thu) Honey Cheese grilled chicken

Happy New Year 2016 and good bye 2015 soon....

Hash Brown (Round)

Ingredients:

90g cooked potato

2 tbsp Instant rolled oat

15g grated cheddar cheese

Steps:

1) boil 1 medium size potato with skin on for 15mins or till tender (can be poked in by fork)

3) peel off potato skin and weight 90g quantity and cube it into roughly 5mm cube size (pic 1)

3) mix all 3 ingredients in a bowl. (pic 3)

4) scoop 1 tbsp of the mixture (pic 4) on the non stick baking sheet and shape by the spoon and damp fingers. (Yield 7-8 hash browns )

5) bake at preheated oven of 190'C for 20mins or light golden brown.

Honey Cheese grilled chicken/ BBQchicken

Ingredients:

1 clove garlic, chopped 

1/2 tbsp honey 

1 tsp lemon juice

1 chicken drumstick

10g cheddar cheese

Steps:

1) Marinate chicken drumstick in honey, garlic and lemon juice for 30 mins

2) shred cheese on the drumstick

3) bake at preheated oven of 170'C for 20-25 mins 

Fried Garlic

Golden Pear Barley Drinks 

Steamed Onion Juice 蒸洋蔥水

30/12/2015 (Wed) 薯圈烤蝦

2015 is coming to the end soon. It is time to think of my new year revolution and I was talking about this topic with my friend this morning. Well, when she reads this blog she will know what am I referring to.. hehe.. 

Yesterday, a book that I ordered online last month was just arrived. I have started reading the book whenever I have time. It is very nice and interesting book which is talking about a new mother with her children of their growth and adventures. For Chinese reading mummies, the book name 《孩子你慢慢來》作者：龍應台。I like this book very much and really touched with the contents and only mother will understand the scenes.

Breakfast: Kneadless Cheese Croissant Bun and fresh milk

Lunch and Dinner: Udon with Kunbu soup and Grilled Shrimps

Teatime: Apricot Yoghurt and other snacks (baked previously)

 華文世界二十年來最受歡迎的母子之書。

新手媽媽與無邪稚兒在蒼茫世界的碰撞與探險。

女性面對母職最真摯的掙扎於省思。

Kneadless Cheese Bun

I am using half of yesterday's bread dough to make this cheese bun last night.

As the cinnamon raisin buns have been finished eating by us... (LOL)

Recipe is same with yesterday's cinnamon raisin bun, omitted the cinnamon powder and honey water but just added mozzarella cheese for filling and topping only.

Grilled Shrimps with sweet potato rings

Ingredients:

4 medium large shrimps

dash of black pepper

a rice size of sea salt (can omit and replace by cheese)

some sesame seeds

20g mashed sweet potato

2 tbsp flour (low/med/AP)

1/2 tsp water

3g melted unsalted butter

Steps:

1) mix flour with mashed sweet potato and slowly add in water to knead till a dough is formed. cover and set aside to rest for 15-30mins

2) clean and remove prawns head and all of the shell except for the part that is around the tail of the shrimp. Devein the shrimp by using a small, sharp knife to cut down the back of each peeled shrimp. 

3) To prepare the shrimp to be straight like the tempura shrimp, you may click the step-by-step instruction in this website which I found can be your guide if you need. How to prepare straight shrimp

4) By now, you may divide the sweet potato dough into 4 portions. roll each portion into long and thin rope. wrap the shrimp from the top part and roll the rope until the tail part.

5) place the shrimp onto the baking tray which laid with parchment paper or nonstick baking sheet.

6) brush the butter on each shrimp, sprinkle the sea salt, black pepper and sesame seeds on the shrimps.

7) bake at preheated oven of 190'C for 10 mins.

薯圈烤蝦

材料：

4-6只 中形海蝦/草蝦

黑胡椒適量

海鹽一咪咪（可以省略或用起司代替）

一些白芝麻

20克 紅薯泥

2湯匙麵粉（低/中都可以）

1/2茶匙 水

3克 融化的無鹽奶油

腳步：

1）在一個碗裡，加入麵粉和紅薯泥，慢慢把水加入搓揉至麵團形成。用擰乾的濕布覆蓋並休麵團15-30分鐘。

2）將蝦去頭後挑除腸泥，剝除蝦殼(保留尾部的殼)及尾部劍型尖刺，用廚房紙巾吸除尾部的水份，接著在蝦腹處斜劃3∼4刀，按壓蝦背使蝦筋斷裂(會有"嘎拉"的聲響)、蝦身拉長，如此便能烤出筆直不彎曲的烤蝦。

4）將已經休面的紅薯麵團分成4/6分，把每個小麵團搓揉成細長的繩子般。把蝦放在紅薯條頂端並開始把蝦滾動直到蝦的尾部即可。

5）將蝦放在鋪了不粘烤紙/布上。

6）把每隻蝦刷上融化的奶油，然後撒上海鹽，黑胡椒和芝麻。

7）送進預熱已經190'C的烤箱， 烘烤大約10分鐘。

Apricot Yoghurt

Ingredients:

4-5 pcs Organic Dried Apricot

1/3 cup plain yoghurt

Blend till smooth and ready to serve.

Steam Onion Juice (Drinks of the day)

Kunbu Pork Soup

29/12/2015 (Tue)免揉肉桂葡萄乾小麵包

I just manage to type out my blog after lunch and I am so happy to receive the consolation prize from ICOOK.TAIWAN for participating the baby food sharing contest. 

This morning when I was going to depart from house to work, my 29mo gal woke up and did not allow me to go to work. I carried her to downstair and prepared to keep the cinnamon buns into the container. My gal very quickly to take 1 pc and directly put into her mouth to have a bite. I couldn't even stop her as it was so sudden.

Breakfast: Cinnamon Raisin Bun and fresh milk

Lunch and Dinner: White rice with lotus root chicken soup

Teatime: Light Cheese Cake, Lotus root crisp and steam onion juice 

免揉肉桂葡萄乾小麵包

材料：

1個雞蛋

110克溫的鮮奶

1/2茶匙 (3克) 速發乾酵母

25克蜂蜜

20克糖

25克融化的無鹽奶油

1/4茶匙海鹽

250克高筋麵粉

卷內陷：肉桂粉適量，葡萄乾適量

表面：1/2 茶匙蜂蜜+2茶匙水

做法：

1）將所有材料放入鋼盆內攪拌均勻。

2）放入樂扣盒中但不要蓋緊，讓空氣可進入/蓋上保鮮膜後刺一些小洞。

3）第一次發酵

同一天製做：在室溫下發酵2.5小時，然後在進冰箱3小時，然後可以整形。

第二天製做：放入冷藏5小時到24小時，隨時都可以拿出來整形(冷藏越久甜味越淡)

4）將冰箱中的麵糰拿出來整型，撒些麵粉在桌子上。

5）把麵團裡的空氣按壓出來，揉成圓麵團後用擀麵棍壓平，三折再用擀麵棍壓平。用保鮮紙覆蓋，休麵糰5分鐘。

6）把麵團擀平成長方形，把肉桂粉撒在上面，抹均勻。再撒些葡萄乾，從一端開始捲起至另一端。 （可以塗抹一點點水以便容易黏著）用刀把麵團切割成所要的大小厚薄，排放在铺有不粘布的烤盘上。

7）麵包表面灑點水，然後放入有一碗熱水的烤箱發酵30分鐘或2倍大。

8）發酵好前5分鐘,將烤盤從烤箱中取出，烤箱打開預熱至170度c。

9）進烤箱前在麵包表面塗抹一層蜂蜜水。

10）放入已經預熱到190度c的烤箱中烘烤10-15分鐘。

11）烤好的麵包移至鐵網架放涼。

Knead-less Cinnamon Raisin Bun

Ingredients:

1pc egg

110g warm milk

3/4 tsp (3g) instant dry yeast

25g honey

20g sugar

25g melted unsalted butter

1/4 tsp sea salt

250g high protein flour

for roll in ingredients: some cinnamon powder and raisin

for surface brushing: honey water = 1/2 tsp honey + 2 tsp water

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed.

2) cover bowl with cling wrap, leave a small hole for air flow.

3) 1st fermentation

make on same day: proof in room temperature for 2.5 hours, then keep in the fridge for 3 hours and ready for shaping.

make on next day: keep in the fridge 5 hours~24 hours. after 5 hours, you may take out and shape any time.

4) take out the wet dough and place on a dust mat

5) punch on the dough to remove air from the dough, knead and form round dough. Use roller pin to roll into flat round dough, then cover by cling wrap and rest for 5 mins.

6) Roll the dough into falt rectangular shape, sprinkle the cinnamon powder on the dough and spread evenly. Sprinkle the raisin on the dough, start rolling the dough from 1 end to another end. you may spread a little water at the end for better roll-on. Use knife to cut the roll into desired thickness and place on the baking tray (laid with parchment paper or silicone mat or fiber glass sheet)

8) spray some water then proof for 30mins or double the size in the oven with a bowl of hot water inside.

9) after 25mins, remove the baking tray from the oven. Pre-heat the oven at 190'C for 5 mins.

10) brush some honey water the whole surfaces of the buns. Bake the bun for 10-15 mins.

Lotus Root Chicken Soup

Ingredients:

1 bowl of sliced lotus root

some red dates

1 honey date

1 chicken tights

Steps:

1) Blanch chicken for 3 mins

2) cook all ingredients in 2 litre water for at least 1.5 hours 

My Steps for today since I was steaming the onion juice:

1) Blanch chicken for 3 mins

2) cook all ingredients in 4 bowls of water for at 30 mins

3) then transfer to the steamer and continue steaming for 30 mins

Light Cheese Cake

Makes 6″ round cake pan 

Ingredients:

2 egg whites

20g organic cane sugar

2 egg yolks

25g unsalted butter

110g cream cheese

50 ml fresh milk

15g cake flour /superfine flour

10g cornflour (cornstarch)

Steps:

1) Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks and simply mix will be fine.

2) Sieve the batter through a strainer to have a smooth beautiful egg yolk batter. 

3) Make the meringue by whisking egg whites with sugar and whisk until soft peaks form. 

Image saved from internet

4) Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 6-inch round cake pan (line the bottom with parchment paper).

5) Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 150'C.

6) remove cake from oven immediately, after 1-2 mins the cake can be easily removed from the mould. cool down and store in the fridge at least 2 hours.

輕乳酪蛋糕

材料：

蛋白2個(不可以沾到蛋黃),細砂糖25g

牛奶50g,奶油起司110g,無鹽奶油25g

牛奶50g,玉米粉10g,低筋麵粉15g,蛋黃2個

做法:

1）預熱烤箱160度C。 6吋圓模底部鋪紙。

2）將奶油起司加入牛奶放到爐上用中小火隔水加熱到起士融化就關火。 (一邊煮一邊攪拌)

3）趁熱加入無鹽奶油攪拌均勻至奶油融化。

4）再來加入玉米粉和低筋麵粉及蛋黃，隨便攪拌即可，無須過度攪拌。

5）把麵糊過篩成細膩幼滑的起司蛋黃糊。

6）蛋白用打蛋器先打出泡沫,然後加入1/2量細砂糖用中速攪打。泡沫開始變較多時就將剩下的細砂糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡soft peak 如上圖)即可。

7）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。把拌好的麵糊輕輕劃一下，會有痕跡，不會消失。如果太稀或太稠的狀態都不可以哦。

8）把拌好的乳酪糊倒入蛋糕模,輕輕刺破表面的大氣泡。把蛋糕模放在裝足夠熱水的烤盤上。用150度C烤70分鐘。中途在水浴烤盤裡加一些冰塊，讓底部降溫，蛋糕才不容易裂。

(隔水蒸烤最好加熱水,水量要加夠,不要烤到一半水份就蒸發光了,水太快乾也會影響成品。)

烤好取出，一兩分鐘後晃一晃，蛋糕就很容易脫模的。然後放入冰箱冰至少2個小時，就可切塊享用了。

Baked Lotus Root Crisp

Ingredients:

Lotus root and some rice bran oil (or any vege oil)

Steps: 

1) slice the lotus root by using slicer, arrange on baking tray which laid with parchment paper

2) brush little oil on the lotus root slices

3) bake at preheated oven of 150'C for 15mins or till light golden brown

簡易烤蓮藕片

材料:蓮藕和米糠油

烤箱:150度15分鐘或至金黄色

小貼士:如果烤箱温度不均匀,一些已經上色,可是還有一些没上色,可以把已經稍微上色的蓮藕片夾起,讓其它繼緒烘烤成上色。然後,把之前夾起的藕片放回烤箱,把電源闗掉。燜10分鐘即可。

Steamed Onion Juice with apple

蒸洋蔥水（做法請按）

Just follow the above recipe by adding one apple.

蘋果洋蔥水：只需依照以上的做法加一粒蘋果而已。

my slicer

Consolidation Prize from Icook.tw

My recipes in icook.tw

Thanks a lot to 

愛料理

食譜社群網

28/12/2015 (Mon)

I am at work again today as usual....

Very fast my holiday is ended and recharged my "battery"...

Breakfast : soybean pudding and fresh milk

Lunch: Macaroni with mushroom cheese sauce and onion juice

Teatime: Cheesy Melts and honey lemon

Soybean Pudding

Ingredients:

1 egg (nett weight 58g)

130ml sugarless soymilk / homemade soymilk

10g cane sugar

Steps:

1) Whisk egg with sugar till dissolve

2) cook soymilk under small fire till nearly boil

3) very slowly pour the hot soymilk into the egg mixture (do not pour in one time to avoid the egg turns cook)

4) sieve the mixture by using a strainer into 2 pudding glasses or bowls, cover by cling wrap and poke few tiny holes on it

5) put in the boiling steamer and steam under medium small fire for 12-15 mins 

Macaroni with Mushroom cheese sauce

Ingredients: 

Pasta or any types of desired pasta, cook as per instructions 

My way of cooking to avoid mushy and soggy pasta and can last till dinner:~

1) I cook pasta as per instruction on packaging, 

2) drain away the hot water

3) soak pasta in a big bowl of ICE cold water for 30 seconds

4) drain away the cold water

5) add 1-2 tsp rice bran oil or olive oil to the pasta and mix well

for reheating:~

1) Just scoop out the pasta portion, steam for 5 mins.

2) Pour in the heated pasta sauce

3) Ready to serve~ 

Mushroom cheese sauce 

Ingredients:

3 brown button mushroom (to blend)

1/2 cup water (to blend)

2 cloves garlic (sliced)

3 brown button mushroom (diced)

20g Mozarella cheese

20g cream cheese

1/3 cup water

some pepper powder, italian herbs

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom, garlic and water till smooth (mushroom puree)

3) heat pan, add some olive oil, sauteed the garlic till fragrant

4) add in diced mushroom and stir fry a while

5) add in mushroom puree, cook for 1-2 mins.

6) add in cream cheese and cheddar cheese. Cook till boiling and cheese melted. Off fire. Ready to serve warm.

p/s: I placed some raw red capsicum on the pasta then pour in the mushroom sauce and keep in the fridge. Mother-in-law just needs to steam it for 5 mins to reheat.

Cheesy Melts 乳酪脆餅

(by Yen Li)

Ingredients / 材料 :

40g cream cheese 40克 奶油乳酪

10g castor sugar 10克 細砂糖

25g baby milk powder / full cream milk powder 25 克嬰兒奶粉/全脂奶粉

20g corn flour 20 克 玉米粉

1 tbsp milk 1 湯匙 牛奶

2 egg whites 2 個 蛋白

Few drops lemon juice 幾滴 檸檬汁

Steps:

1) melt cream cheese under hot water.

把奶油乳酪放進一個小碗, 再放進一個裝有熱水的大碗,以便溶化。

2) sieve in corn flour and milk powder into the melted cheese mixture， add in 1 tbsp milk and mix well..

把玉米粉和奶粉篩入溶化的乳酪裡，加入一湯匙牛奶， 攪拌均勻。

3) put egg whites into a clean bowl (no oil and no water) then add in few drops lemon juice, use electric hand mixer to whisk till bubbles is formed, add in1/2 of the sugar, continue beating another 1 min then add in the remaining sugar. Beat till hard peak form (whenyou over turn the bowl, the egg whites won't fall).

把蛋白放進乾淨的碗裡(無油無水), 加入幾滴檸檬汁, 用電動攪拌器把蛋白打發。半途分2次加入砂糖, 最後打至硬性發泡(當把碗翻轉,蛋白也不會掉下來。)

4) take 1/3 of the egg white mix into the cheese mixture, beat well or stir well. Then add in to the 2/3 of the egg white, fold in gently to avoid eliminating the bubbles.

將1/3的蛋白加入乳酪團裡, 攪拌均勻後倒進2/3的蛋白。用切入的方式, 輕柔地攪拌均勻。不要過份攪拌。

5) preheat oven at 120'C. Put the batter into a plastic bag then cut a small hole (5mm) at the edge. Squeeze it out on a non stick baking sheet with any shape.

先預熱烤箱120度, 再把乳酪蛋糊放進膠袋, 剪個小洞(5厘米)然後擠出條狀/一小堆的形狀在防粘的烘培紙。

6) bake at 100'c for 50-60 mins more till completely dry.

送進烤箱, 轉成100度, 烤50-60 分鐘或完全乾燥。

7) cool down before storing in air tight container. Can keep for 1-2 week.

方涼後收藏在不透風的罐子裡。可以收藏1-2個星期。

Honey Lemon

Homebaked Famous Amos Cookies杏仁香脆餅乾 19/12/2015

Famous Amos cookies 
Ingredients: 
120g room temperature unsalted butter
50g brown sugar / molasses sugar

20g castor sugar
1 tsp vanilla extract
1 egg
150g low protein flour
1 tsp aluminum free baking powder
80g chocolate chips (can omit for lo below 3 years old)
100g nuts (macadamia, walnut, hazelnut, almond)

Steps:
1. beat brown sugar, sugar and butter till fluffy

2. add in egg and vanilla extract and continue beating till well combined

3. sieve in flour and baking powder and fold in gently

4. add in chocolate chips and nuts, mix well

5. store in fridge for 1 hour to rest

6. remove from fridge and rest for 5 mins

7. use 1 tsp or 1 tbsp (depends you prefer the cookies size) to scoop the cookies dough and place on the parchment paper / non-stick baking sheet which laid on baking tray

8. please allow 2cm space between cookies, gently press to flatten a bit and place some chocolate chips on top for decoration

9. bake at preheated oven of 180'C for 15-25 mins or till lightly golden brown (varies for different oven)

杏仁香脆餅乾

材料：

120克室溫無鹽奶油

50克紅糖/糖蜜糖

20克幼糖

1茶匙天然有機香草精

1個雞蛋

150克低筋麵粉

1茶匙無鋁泡打粉

80克巧克力粒（3歲以下的孩子可以省略）

100克堅果碎（堅果，核桃，榛子，杏仁）

做法：

 1）在一個鋼盆裡，加入無鹽奶油，幼糖和紅糖。用電動攪拌機拌至有點逢松即可

2） 加入雞蛋和香草精，攪拌均勻

3）篩入麵粉和泡打粉，輕柔攪拌均勻

4） 加入巧克力粒和堅果碎，拌均勻即可

5）把麵糊放進冰箱1個小時，休面

6) 從冰箱取出，回溫5分鐘

7）用小茶匙或湯匙將麵糊挖出，間隔2cm地排放在鋪了不粘布/紙的烤盤上

8）用手指稍微壓一壓，再放一些巧克力粒作或豆裝飾

9）放入已經預熱180'C的烤箱， 烘烤大約15 - 25分鐘（視個人烤箱而拿捏）

18/12/2015 (fri) Steam Layer Cheese Cake

Happy Friday dear all ~

After working today, I can have my whole week holiday ahead with my family. Will be visiting friends and relatives too... yippee! !

Steam egg, Steam layer cheese cake, Steam onion juice, pomegranate juice, porridge....All foods are not heaty type today because my gal was having mild fever yesterday but recovered yesterday too... Anyhow, mummy still prepared her non-bake foods today.. ^.^

Steam Egg

Ingredients:

1 egg (52g)

52g water

1/4 tsp liquid amino

dash of pepper

few drops sesame oil

Mix all ingredients in a bowl and use fork to beat till well combined.

Sieve through strainer for twice.

Pour into chawan mushi cup, remove the bubbles if any.

Close the cover, steam in medium heat for 15mins.

The above recipe can be added some ingredients such as chicken, mushroom and turn it into chawan mushi.

Chicken Porridge

Ingredients:

1/2 chicken breast (tiny cubes)

1-2 brown button mushroom

some carrot

1/3 cup white bario rice

2-3 bowls water

Cook in slow cooker for 1 hour.

Steam Layer Cheese Cake

Ingredients:

3 eggs

30g cheddar cheese

35g cream cheese

125g full cream milk

50g unsalted butter

150g low protein flour/cake flour

45 - 55g cane sugar (i put 50g)

1.5 tsp aluminum free baking powder

colour layer: 

1/4 tsp charchoal Powder OR 1tbsp natural purple sweet potato potato powder

or you can use other natural colouring

or food colouring

Steps:

1) melt the cheese, cream cheese, milk and butter in double boil water, stir until all disolved, set aside.

2) beat egg and sugar till sugar is dissolved.

3) sieve in flour and baking powder by 3 portions, mix well.

4) divide batter into 2 bowls, add in desired colour and mix well

5) Place a 6" pan onto the steamer, preheat it for 5 mins

6) pour in half of the batter of one of the colour and close lid, steam for 5 mins

7) open lid and pour in half of another colour batter then close lid again, steam for 5 mins

8) repeat pouring the batter alternately until all finished, steam the last layer for 10 mins

steam onion juice and steam egg

pomegranate juice from 1 whole fruit

17/12/2015 (Thu) 寶寶版華夫肉餅

寶寶今日餐食

早餐:低温發酵华夫餅+黄瓜+葡萄乾+鮮奶

午餐:白米飯+寶寶版華夫肉餅 (晚餐加蒜炒西蘭花)

下午茶:麵包餅乾+蒸洋葱水

Baby meals today

Breakfast : Waffles + cucumber + raisins + fresh milk

Lunch: white rice + waffle meat patties ( dinner plus garlic stir fried broccoli )

Afternoon Tea: Roti Kok and steam onion juice

低溫發酵華夫餅

材料：

1/4 杯溫水

1 茶匙 速發乾酵母

1 杯​​溫牛奶

1/4 杯融化的無鹽奶油

1 茶匙的糖

150g 中筋麵粉

1 顆蛋

1/4 茶匙泡打粉

做法：

1. 溫水加入大碗中，乾酵母灑入，不需攪拌約5分鐘後就會自然溶解，

2. 接著將溫牛奶、融化的奶油、麵粉、糖、鹽陸續加入碗中，

3. 攪拌均勻至無結塊，

4. 蓋上保鮮膜放在室溫下待其發酵，

5. 隔天早上起來，將兩個蛋和泡打粉順序放入已發酵的麵糊中，

6. 就可以倒入已經預熱、抹油的烤盤烤囉~

Low temperature fermentation waffles
Ingredients:
1/4 cup warm water
1 tsp instant dry yeast
1 cup warm milk
1/4 cup melted unsalted butter
1 tsp cane sugar
150g plain flour
1 egg
1/4 tsp baking powder

Steps:
1. mix warm water and yeast in a big bowl, without stirring and let it for 5 minutes till dissolve.
2. Add in warm milk, melted butter, flour and sugar.
3. Stir the mixture until no lumps
4. Cover and let it ferment in the room temperature (made this night time),
5. The next day morning, add in egg and baking powder into the fermented batter ,
6. It can be poured into a preheated and greased waffle mold to bake till golden brown.

沙葛肉餅

材料：

草蝦 90克

豬梅肉 35克

雞胸肉 45克

沙葛刨絲/碎 50克

自製麵包糠 10克

胡椒粉 適量

天然醬油 1/2 茶匙

把所有材料攪拌均勻，拿適量的肉泥，放在微濕的手裡，搓成圓狀。

放進華夫機烤至金黃色即可。

Turnips Meat Patties

Ingredients:

90g prawn

35g pork tenderloin

45g chicken breast

10g bread crumbs (homemade)

50g shredded/chopped Turnips(Sengkuang)

salt and pepper to taste (i used liquid amino)

Mix all ingredients and form ball shape then bake it in the waffle machine.

Crispy Toasted Bread (Roti Kok)

Ingredients:

2 slices of Homemade Toast / bread

some unsalted butter

some sugar

Steps:

1) cut toast/bread into 4 pieces

2) spread some butter on each cut bread

3) sprinkle a little sugar on each bread

4) bake at preheated oven of 150'C for 15-20 mins.

麵包餅乾

材料：

2 片自製白土司

無鹽奶油適量

蔗糖適量

做法：

1）把土司切成4片

2）塗抹一層薄薄的無鹽奶油

3）撒上一點蔗糖在表面

4）送進已經預熱的烤箱溫度150'C （上下火+風扇），烘烤大約15-20分鐘。 （視土司厚度和大小而定）

16/12/2015 (Wed) Easy Cheese Cake

Today lunch time with a mummy who was my FB friend that turned to real friend in life and we have lots topics to chat with. Her lo is 6mo older than my gal. We have fixed today's lunch appointment since last week. 

Breakfast: Easy 3-Ingredients Cheese CupCake, Grapes and Fresh milk (my gal finished all)

Lunch and Dinner: Soba noodle with kunbu miso soup

Teatime: Walnut Potato Sticks and Carrot Juice

For 6" cake pan size cake, please click ~ 3 Ingredients Easy Cheese Cake

Easy 3-Ingredients Japanese Cheese Cake

Ingredients: (10 medium cupcakes)

4 eggs (separate egg whites and yolks)

150g cream cheese

70g white chocolate

Steps:

1. Preheat oven to 180°C. Prepare 10 medium size cupcake liners. 

2. Place white chocolate in a bowl, place over a saucepan of barely simmering water, cook under medium fire. Stirring occasionally, until melted. Add in cream cheese, stir till combined. (photo 1) Let cool slightly, then add yolks and stir to combine.(photo 2)

3. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form.(photo 3) 

4. Add 1/3 portion of egg whites to chocolate mixture and stir just until lightened.(photo 4) Gently fold in remaining egg whites in 2 additions until just combined.(photo 5,6)

5. Pour batter into the cupcake liners. (photo 7) Place pan in the baking tray and add hot water to reach 1-2 cm of up sides of cake pan. Bake cheesecake until set, 30-35 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Place the cake together with the mold and chill until cold, at least 2 hours or up to overnight.

Different oven, baking time might be different, please adjust accordingly. You may try to bake with 170 degrees C for 15 minutes, then lower down to 160 degrees C for 15 minute, turn off oven and then simmer for 15 minutes only remove the cake from oven. 

Kunbu Miso soup

Ingredients:

1 pc 10cm x 15cm size Kunbu

1 pc 10cm x 10cm seaweed (nori sheet)

80g meat tenderloin

4 bowls water

2 brown button mushroom

dash of pepper powder

1-2 tsp miso

Steps:

1) soak kunbu in water for 20-30mins, cut into smaller pieces

2) cut meat into slices / mince it

3) Boil water in a pot, add in meat and kunbu. Cook for 20mins

4) add in seaweed and cook for another 5 mins

5) add in dash of pepper powder and spring onion (optional)

6) Add in Miso paste after Off fire.

Cucumber Egg Roll

Ingredients:

1/2 japanese cucumber

2 eggs

dash of pepper powder

1/2 tsp liquid amino

Steps:

1) peel and cut cucumber into sticks

2) mix egg, liquid amino, pepper in a bowl, lightly whisk.

3) heat egg roll pan and grease with a little rice bran oil.

4) pour egg mixture into pan and lay the cucumber on the egg.

5) roll the egg until the end and pan fry till all sides light golden brown

Walnut Potato Sticks

Ingredients

7g raw organic walnut

25g mashed potato 

2g of unsalted butter

1 egg yolk

3g cane sugar

45g potato starch

Steps:

1) cook potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.

2) weight 25g potato and mash it with butter while it is still hot. 

3) add in egg yolk, sugar and walnut, use hand blender to blend them till smooth

4) add potato starch into the blended mixture, mix well with spoon.

5) put the mixture into a plastic bag and cut a hole at the edge

6) squeeze out stick /ring / any shapes on the parchment paper / non stick baking sheet laid on baking tray

7) bake at preheated oven of 160'C for 10 mins, overturn baking tray direction then lower to 150'C and continue baking for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

 (Temperature varies for different thickness of cookies, therefore keep observe the cookies. Once the sides start turning brown, you can off the power and remove from oven after 10mins)