15/12/2015 (Tue) 青豆脆餅

Good Morning and Happy Tuesday~

Another 2 weeks there will be the end of year 2015 and hoping you all enjoy this holiday season with great joy!

Yesterday was a granted extra Public Holiday in Selangor but my hubby was working due to important meeting that couldn't be cancelled. Therefore, I drove out to the AEON Taman Equine with my 28mo gal for the first time and we both enjoyed this special moments. Our first stop was Popular book store and bought her a Frozen collection story book. After that we shopped in the Daiso and she almost left over her 7zai in Daiso which luckily mummy noticed her 7zai was not on her hand after making payment and left Daiso.

Our last stop was the supermarket, bought some groceries and the great thing to find the fullcream Thick & Creamy yoghurt from Dairy Farmers (as saw mummy Celine's post last few days about how yummy is this yoghurt). My gal gulped down 1 tube in the car by herself without mess while we were on the way home. Thank God that we had a great shopping and safely home.

Breakfast: Stunning killer Toast with sugarless peanut butter, almond, banana and fresh milk

Lunch and Dinner: Steam cheesy tomato chicken rice and soup

Teatime: Garden Pea egg yolk cookies and onion juice

The Stunning Killer Toast 

Please click the above link for recipe

Steam Cheesy Tomato Chicken Rice

Ingredients: (2 servings)

4 tbsp white rice (soak 30mins) 

18 cherry tomatoes (to blend with 2 tbsp water)

some broccoli 

1/4 pc Chicken breast (cut into cubes and marinate with grape juice for 30mins)

dash of pepper powder

20g grated cheddar cheese (how to choose cheese for baby?)

1 shallot and 2 cloves garlic (crushed)

Steps:

1) Blend cherry tomatoes with 2 tbsp water, sieve away skin and seeds.

2) Heat wok, add some rice bran oil, saute the garlic and shallot till fragrant

3) add in chicken cubes and stir fry for a while then add in the broccoli

4) pour in the soaked rice and stir fry for 2 mins in low heat

5) transfer the rice into casserole bowls, pour in the blended tomato juice which is 1cm above the rice level

6) shred the cheddar cheese as topping.

7) Steam with high heat for 20-25mins serve with steam vegetables if desired.

Garden Pea Potato Sticks

Ingredients:

20g cooked potato

50g Garden pea (frozen type)

5g unsalted butter/olive oil

1 egg yolk

1/4 tsp cane sugar

20g tbsp potato starch

Steps:

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

2) weight 20g potato and mash it with butter while it is still hot. 

3) add in egg yolk, sugar and garden pea, 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) 

青豆脆餅/豌豆脆餅

材料：

20克 熟的馬鈴薯泥

50克豌豆/青豆 （冷凍包裝的）

5克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

1/4 茶匙 有機蔗糖

20克 太白粉/馬鈴薯粉

做法：

1）首先蒸熟或煮熟一​​​​​​顆馬鈴薯，去皮後稱出所要的重量。

2） 馬鈴薯乘熱時加入奶油/橄欖油，攪拌均勻。

3） 加入蛋黃，蔗糖和豌豆，用料理棒打成幼滑。

4）然後加入太白粉，用湯匙攪拌均勻就可以了。

5） 把麵糊倒入一個膠袋子裡，剪個小洞，就擠出條狀／圈圈／任何喜歡的型狀在不沾黏烤紙上。

6） 送進已經預熱的烤箱170'C, 烤10分鍾, 然後轉換烤盤方向，以150'C烤10分鐘；或看見餅乾開始上色即可關火，燜5-10分鐘之後就可以看見餅乾比較均勻上色而不會烤得太焦。

備註：

給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。

給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著豌豆和蛋香氣，微甜而不膩，好好吃。

yummy yoghurt

Steam the onion first then only steam the rice together for the last 20mins

stir fry the rice