22/6/2016 (Tue) 南瓜糙米脆條

南瓜糙米脆條

材料：

南瓜泥 50克

糙米飯 25克

無鹽奶油 3克

有機蔗糖 5克

太白粉 40克

做法：

1）先把南瓜蒸軟20分鐘，取50克壓泥。

2） 用攪拌機把所有材料，除了太白粉，打成幼滑。然後加入太白粉用湯匙攪拌均勻。

3）將麵糊倒進膠袋，剪個小洞，擠出圈圈在防沾紙上。

4）送進已經預熱165°c度的烤箱，烤20分鍾或淺金黃色，中途轉換烤盤方向。當餅乾邊緣開始上色，即可把烤箱關掉讓餅乾繼續燜5-10分鐘。

Pumpkin Brown Rice Sticks 

Ingredients: 

50g cooked Pumpkin puree

25g cooked brown rice

3g Unsalted butter

5g organic cane sugar

40g potato starch

Steps:

1) steam cook the pumpkin for 20 mins till tender, weight 50g and press by fork into puree. 

2) put all ingredients except potato starch in the blender, blend till smooth. Add in potato starch and mix well by spoon.

3) pour the mixture into a plastic bag then cut a small hole at the edge of the plastic bag. Squeeze out circle shape on the non stick baking sheet laid on the baking tray. 

4) bake at preheated oven of 165'c for 20 mins or lightly golden brown. Once cookies sides started light brown, can off the oven power and let cookies stay inside for 5-10mins.

爆米花

材料

爆米花用的玉米粒 20g

無鹽奶油 15g

蔗糖 10g

做法：

1. 冷鍋加入奶油、玉米粒，蓋上鍋蓋用小火慢慢加熱。

2. 等到油溶化，溫度開始升高再加入蔗糖，蓋上鍋概略搖晃，讓糖均勻。

3.續加熱到玉米爆成玉米花，爆到沒什麼聲音了就熄火然後掀開鍋蓋即可。

**全程都要微火喔**

Popcorn

Ingredients:

Corn kernels 20g

Unsalted butter 15g

Cane Sugar 10g

Steps:

1. add butter and corn kernels into nonstick pot/wok, cover and heat up slowly with low heat.

2. Wait until the butter melts and the temperature begins to rise then add in sugar, cover the pot/wok and gently shake it to let the sugar melt evenly.

3. Continue heating until corn kernels start popping, shake the pot/wok occasionally, once no more popping sound, open the lid and off the fire.

**whole process is using low heat**

14/6/2016 (Tue) 鳳梨烤雞柳串

WAFFLE

Ingredients:

3 Eggs

160g cake flour

100g fresh milk

40g corn flour

5g baking powder

60g organic cane sugar

50g melted unsalted butter

practice:

1) Prepare and weight all ingredients.

2) mix egg and sugar, beat with a whisk until dissolved.

3) Add the milk and mix well.

4) Sieve flour + corn flour + baking powder in a mixing bowl , add the egg mixture and stir until no lumps.

5) Add melted unsalted butter in the batter .

6) Using a whisk, stir in one direction and till smooth.

7) Preheat waffle machine and brush with some oil/butter, pour the right amount of batter into the waffle mold.

8) Bake for 3-4 minutes or till light golden brown (can open lid to check) and continued to reverse another side for another 2-3 mins.

I made so many this time and keep the un-finished in the freezer.

威化餅

材料：

雞蛋 3颗

低筋麵粉 160克

牛奶 100克

玉米粉 40克

泡打粉 5克

白糖 60克

融化無鹽奶油 50克

做法：

1.備齊所需材料。

2.雞蛋+白糖混合，用打蛋器打至溶解。

3.加入牛奶攪拌均勻。

4.低粉+玉米粉+泡打粉混合過篩，加入到蛋液中，攪拌至無顆粒。

5. 在麵糊中加入融化的無鹽奶油。

6.用打蛋器順著一個方向攪拌均勻，舀起麵糊滴落後緩慢消失狀。

7.WAFFLE餅機上刷上融化的無鹽奶油。每個角落都要刷，上下面都要刷。舀適量的麵糊。從機器中間倒入。

8.蓋上模具，小火加熱，待約3-4分鐘，即可反面繼續小火2-3分鐘即可。

鳳梨烤雞柳串【烤箱料理】

材料：

雞柳 4 條 （我用祺祥牌无激生素）

蜂蜜 1茶匙

天然醬油 2-3滴

胡椒粉 適量

鳳梨 1/4 顆

蒜蓉 （1粒蒜米）

做法：

1）把一半的鳳梨切12顆小丁備用。剩下的鳳梨打成泥備用。

2）將洗淨的雞柳切丁（18塊），放入碗裡後倒入蜂蜜、醬油、乾​​​​香菜、胡椒粉、鳳梨泥和蒜蓉。用手抓均勻讓所有雞柳丁都沾有醬汁後，放冰箱醃製30分鐘以上。

3）烤箱以200度預熱，同時用竹叉把醃好的雞柳丁和鳳梨塊串在一起， 擺在不粘烤紙/布上，並淋上醃料的醬汁。

4）以200度烤15-20分鐘或至上色。

BBQ Pineapple chicken meat

Ingredients:

4 strips chicken fillet ( i used kee song brand)

1 tsp honey

2-3 drops liquid amino/natural soy sauce

dash of Pepper powder

1/4 whole Pineapple

1 glove Garlic (crushed)

practice:

1 ) cut part of the pineapple into 12 cubes; blend the remaining pineapple into puree, set aside.

2 ) Clean the chicken fillets and dice into 18 pieces, then put them in a bowl and add in honey, soy sauce, dried parsley, pepper powder, pineapple puree and garlic. Mix well the meats and sauce then keep in the fridge for at least 30 minutes.

3 ) Preheat oven to 200 degrees, insert meats and pineapples into the bamboo skewer. Place on the non-stick baking paper and topped with marinade sauce.

4 ) bake at 200 degrees for 15-20 minutes or till light golden brown.

BABY Hainanese Chicken Rice 

Ingredients:

4 tbsp basmathi rice

1 chicken fillets (diced)

1 pc long bean

5g unsalted butter

2 shallots

4-5 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion / vegetables

2 pcs pandan leaves

Steps:

1) soak white rice for 30mins - 1 hour

2) chop shallots finely

3) cut ginger into slices, dice the long bean

4) heat pan with low fire, add in a little olive oil, sauteed shallot and ginger till fragrance

5) add in chicken and mushroom, stir fry till light golden brown

6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper

7) add in butter and stir fry for few mins, off fire

8) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice

9) cook rice as usual in rice cooker or steam for 15-20mins.

寶寶海南雞飯

材料：

4大匙印度長尖白米

1條雞柳（切丁）

1條豆角

5克無鹽奶油

2-3粒小蔥頭

4-5片姜

1/2茶匙 少鹽醬油/液體氨基或少許鹽

胡椒粉少許

一些蔥花/蔬菜

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡白米約30分鐘 - 1小時。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把雞柳切丁和把豆角切成顆粒。

4 ）把鍋加熱，倒入少許橄欖油，爆香蔥頭和姜。

5 ）加入雞肉和豆角翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把白米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉。

7 ）加入奶油翻炒幾分鐘，熄火。

8 ）舀出米飯和雞肉，放入電飯鍋，倒入適量水蓋過白米。把班蘭葉紮好，放在米飯上面。

9 ）像往常一樣在電飯煲煮飯或放進蒸籠，大火蒸15-20分鐘即可。

Cheesy Carrot cookies

Ingredients:

75g Cake Flour ( I used superfine flour)

25gm Cold Butter, cubed

2 tsp Icing sugar 

30gm Grated Cheddar Cheese

1-2 tsp Cold Water/ milk

28g shredded carrot 

Steps:

1. Rub together the flour, sugar and butter until it resembles a breadcrumb texture.

2. Add the grated cheese and carrot, add in water little by little at a time kneading by hand to form a nice dough ball. It shouldn’t be sticky. If sticky add a little more flour.

3. Place on to floured surface and roll out until it is about 2-3mm thick. Cut with any shaped cookies cutter or just cut into squares, place onto a lined baking tray.

4. Bake at preheated oven of 180'C for 10-12 minutes or until lightly golden.

奶酪胡蘿蔔酥餅

材料：

75克低筋麵粉

25克 冷的無鹽奶油（切小小粒）

2 茶匙糖粉

30克 車達起司 

1-2 茶匙 冷水/奶

28克 胡蘿蔔刨幼絲

做法：

1） 把糖粉加入麵粉，拌匀。加入冷奶油粒，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的起司和胡蘿蔔幼絲，搅拌均匀。慢慢加入冷水，揉成麵團。

3） 用擀麵棍按壓成2-3厘米的厚度，用刀切割长方型狀。排放在舖有不沾布（紙）的烤盘上，然后用筷子扎小洞洞。

4） 放入已經預熱180°度的烤箱，烤10-12分鍾或上色。

21/6/2016 （Tue）北海道起司撻

Happy Tuesday! Tomorrow is public holiday,enjoy your day too!
快樂星期天二！明天是公共假期，可以一家人開心度假了！

Breakfast: baked Hokkaido Cheese Tarts and fresh milk
Lunch and dinner: Brown rice with orange baked chicken wings and garden pea soup
Teatime: fresh orange and mango passion fruit yogurt melts

Bake Hokkaido Cheese Tart

(yield 9 tarts, using 5.5cm top/3cm base tart mold)

Ingredients:

(A) Tart pastry

100g cake flour

15g icing sugar

40g unsalted butter, cut into cubes, cold

1 egg yolk

1 tbsp fresh milk

(B) Cheese custard

130g cream cheese

20g grated cheddar cheese

25g unsalted butter

80g whipping cream / fresh milk

15g organic cane sugar

6g corn starch + 2 tbsp fresh milk / water (mix well)

1 egg (1 egg white+ 1/2 egg yolk)

1 tbsp lemon juice

1 tsp vanilla extract

pinch of sea salt

(C) Brushing

1/2 egg yolk for brushing on top of custard

Steps:

1) mix shifted flour and icing sugar with butter. Use hand to rub until it resembles like bread crumbs.

2) add in egg yolk, continue mix by hand

3) add in milk and gently knead to form a soft dough. The dough shall not be sticky. wrap dough in cling wrap and keep inside fridge to rest for 1 hour.

***While waiting, prepare the cheese custard*** 

4) Add cream cheese, cheddar cheese, whipping cream/fresh milk and butter into a small pot. Place the pot into a large, shallow pan/pot with barely simmering water. Keep stirring the mixture till all dissolved.

5) remove small pot from the heat, mix well the corn starch and water then pour in the cheese mixture, stir well.

6) add in sugar, egg (1 egg white + 1/2 egg yolk), vanilla extract, sea salt and lemon juice. Mix till well-blended, return to the heat.

7) keep stirring the mixture and it will thicken into custard. Taste the custard and if desired. (add sugar / salt if you like heavier taste) Off fire and let the custard cool down completely.

***Back to the tart pastry*** 

8) Remove the dough from fridge. Place a sheet of cling wrap on the table. place the dough on the cling wrap and cover by another sheet of cling wrap. Roll the dough thinly, about 3-4 mm thickness. 9) Use a 7cm fluted cutter to stamp the dough. Place the cut dough over a tart mold and gently press it downwards and surrounding the sides with fingers. Use a fork to poke holes at the base of the tart cases.

10) Bake the tart shells at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool. After the tart shells are slightly cool down, remove them from the molds and let cool completely before use.

11) Preheat oven to 230C fan mode.

12) transfer custard into piping bag and pipe the custard into the tart shells, shape slightly domed. Brush custard evenly with egg yolk.

13) Bake the tarts at 230C fan mode, for 6-7 mins.

14) Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked.

♡♡♡ Tips ♡♡♡
○ over kneading dough will resulted hard crust.
○ to remove tart mold immediately to to avoid tart shell getting moisture on the bottom.

○ brush egg yolk twice to have nicer color.

北海道起司撻

撻皮材料 :

低筋麵粉 100克

糖粉 15克

冷無鹽奶油 40克 （切小顆粒）

蛋黃 1粒

鮮奶 1湯匙

乳酪餡材料 :

奶油乳酪 130克

切達乳酪芝士 25克

動物性鮮奶油 / 鮮奶 80克

有機蔗糖/幼糖 15克

香草香精 1茶匙

玉米粉/粟粉 6克 + 鮮奶/水 2湯匙

蛋白 1粒

蛋黃 1/2粒

表層塗料 :

蛋黃 1/2粒 (打散)

做法 :

(1) 把低筋麵粉和糖粉篩入大盆裡, 加入切顆粒的無鹽奶油, 用手搓至粉糠狀。

(2) 加入蛋黃和鮮奶, 搓至成軟團。

(3) 用保鮮膜把軟團包裹，收進冰箱休麵團1個小時。

***等待時可以準備起司餡***

 (4) 把鮮奶/鮮奶油, 奶油起司, 車達起司, 香草香精和無鹽奶油一起放進一個小鍋裡, 然後把小鍋放入一個裝著熱水的大鍋，隔水加熱，不停攪拌至溶解。

(5) 把小鍋取出，加入拌勻的玉米粉和水，攪拌均勻。

(6) 接著依序加入糖，雞蛋（ 1個雞蛋白+ 1/2蛋黃） ，香草精，海鹽，檸檬汁，攪拌均勻。再放回熱水中，開小火繼續攪拌至出現微許的紋路。可以試試味道，如果你喜歡的味道比較重的話，可以多加一些糖/鹽。然後關火待冷即可。

***回到撻皮的部分***

(7) 從冰箱中取出麵團。舖一張保鮮膜在案板上，把麵團放在上面，再覆蓋另一張保鮮膜。用擀麵棍把麵團擀成約3-4毫米的厚度。

(8) 用撻模或7厘米的圓餅模割出小麵團圓餅。用拇指沿底部開始推上邊緣，平均按壓成撻殼。然後用叉子在撻殼底部插些小孔。

(9) 放入已預熱180℃的烤箱，烘烤大約 10 至 12分鐘，見邊緣稍微上色即可取出，把撻殼放在鐵架上放涼。略有降溫時把模具取出，冷卻待用。

(10) 烤箱預熱至230℃，上下火，風扇模式。

(11) 起司餡裝進擠花袋，用大號的圓形花嘴（沒有就直接剪個口吧）擠進烤好完全冷卻的撻皮，擠成外形略帶圓狀的。用毛刷把蛋黃液均勻地塗刷在起司餡上面。

(12) 放入烤箱中層，烘烤大約 5分鐘，然後轉移烤盤至最上層繼續烘烤2-3分鐘即可。

(13) 出爐後，放在鐵架上放涼，溫暖的起司撻最美味！

♡♡♡溫馨提示♡♡♡

○撻皮切忌搓揉過度, 避免起筋。

○ 烤好的撻皮得立即脫模, 以免底部產生濕氣。

○ 蛋黃液塗抹兩次, 色澤會更加好看。

橙香蜂蜜烤雞翅【烤箱料理】

材料：

雞翅膀 2只

蜂蜜 1茶匙

天然醬油 2-3滴

胡椒粉 適量

柳橙汁 1/2顆

乾香菜 適量

做法：

1）將洗淨的雞翅放入碗裡，倒入蜂蜜、醬油、乾​​香菜、胡椒粉，並擠入柳橙汁。用手抓均勻每隻雞翅都有附著醬汁後，放冰箱醃製30分鐘以上。

2）烤箱以200度預熱，同時用一張烤紙，折成淺碗，用訂書機固定形狀。

3）將醃好的雞翅擺在烤紙上，並淋上醃料的醬汁。

4）以200度烤20分鐘或至上色。

5）底下可放柳橙片做擺盤，看起來真的色香味俱全！

Orange Baked chicken wings

Ingrediants:

2 pcs Chicken Wings 

1 tsp honey

2-3 drops Liquid Amino

dash of Pepper powder

dash of dried Parsley

1/2 Orange juice/puree  

Steps:

1 ) Clean chicken wings then put in a bowl, pour in the honey, liquid amino/soy sauce, dried parsley, pepper powder and squeeze in orange juice. Mix all ingredients and chicken wings well. Marinate it in the fridge at least 30 minutes.

2 ) Preheat oven to 200 degrees, at the same time, cut a piece of baking paper, folded into a shallow bowl shape and fix the shape by a stapler.

3 ) place the chicken wings in the paper bowl and pour in the marinated sauce together.

4 ) bake for 20 minutes or till golden brown at edges.

5 ) place some orange slices for decorations, ready to serve!

Please click the below link for recipe

食谱请按以下连接

Mango Yogurt Melts

芒果百香果溶豆

You may use plain yogurt or any flavored 

20/6/2016 (Mon) Nest Eggs

Happy Monday dear all...

Another working day to go, I will have a holiday on Wednesday... so happy!

Breakfast: soft boiled egg and fresh milk

Lunch and dinner: rice/noodle serve with nest egg and cordyceps flower soup

Teatime: Rabbit soybean cookies and tomato juice

Soft Boiled Egg

Ingredients:

1 pasteurized egg

Steps:

1. Bring a pot of water to a nearly boil...Can see small bubbling starts at the sides and stop the heat.

2. Wrap egg with a kitchen towel and place in a thermal food jar.

3. Slowly add in the hot water and cover egg. If the egg is cold just out from the fridge, leave for 15 minutes. If the egg is at the room temperature, leave for 10 minutes.

4. Add 2 drops liquid amino and pepper powder to serve.

Nest Eggs

Ingredients:

80g minced pork

1 brown button mushroom (diced)

1pc raw quail egg

1 tsp corn flour

dash of pepper powder

1/2 tsp liquid amino

1 tsp scallion oil

some brown rice mihun/normal mihun

5 pcs hard boiled Quail eggs

Steps:

1) cook 5 quail eggs in boiling water for 5 mins. leave them cool down and remove shell.

2) I chop the minced meat further and mix with all other ingredients except mihun.

3) divide meat dough into 5 portions. Wrap each meat dough with each quail egg. You can fully wrap it or expose some quail egg as shown in the photo.

4) coated each meat ball with the roughly crushed mihun. I just use fingers to crush them.

5) deep fry the meat ball with small fire till light golden brown.

6) it's look like a bird nest after frying...hehe

soup of the day

Soybean Cookies

Ingredients:

30g unsalted butter

2 egg yolks

50g soy milk powder 

5g icing sugar/castor sugar

50g superfine flour/cake flour/low protein flour

Steps:

1) using whisk, beat butter till fluffy, add in sugar (skip sugar if sweetened milk powder is used) continue beating till dissolved

2) add in egg by 4-5 times, mix well each egg adding then only add another portion

3) add in soy milk powder, use spatula to mix well  

4) add in flour by 2 times, use spatula to fold in well combined, do not over mix

5) put the soft dough in plastic bag and roll flat into 4mm thickness.

6) put the flat dough to rest in the freezer for 15mins or fridge for 30mins

7) cut the sides of the plastic bag, as shown in photo below, use cookie cutter to press and cut out the cookies

8) place cookies on non stick baking sheet (or parchment paper) laid on the baking tray

9) bake at preheated oven of 160'C for 15-18mins or till light golden brown

10) place cookies on wire rack to cool down before storage in air tight container

15/6/2016 (Wed)

Pandan Layer Cake for my princess' Teatime....

Yesterday we were discussing what type of cake to be made for my girl's 3yo birthday next month. And this discussion recalled her 2yo Barbie doll pandan layer cake, so she requested this cake for today.

Breakfast: Pandan soft pancake and fresh milk

Lunch and dinner: pasta with cream cheese fish fillet and radish soup

Teatime: Pandan Layer Cake

Cream cheese Fish Fillet

Ingredients:

1-2 pcs fish fillets

2-3 cloves garlic

15-20g cream cheese

1/3 cup fresh milk

dash of pepper powder

Steps:

1) heat pan, add some oil, saute garlic till fragrance.

2) add in fish fillets and pan fry till light golden brown

3) add in cream cheese and milk, cook till dissolved.

4) add in dash of pepper powder and done.

Pandan Layer Cake 香蘭千層蛋糕

15/6/2016 (Wed) Pandan Layer Cake

週末家婆從院子採了很多香蘭葉回來。於是用果汁機打了很多香蘭汁收入冷凍庫慢慢用。

寶寶昨天的要求，香蘭千層蛋糕！

今早就一早爬起來做咯〜

香蘭千層蛋糕

蛋糕材料：

(A)：

10g 香蘭汁

10g 全脂牛奶/鮮奶/豆奶/嬰兒配方奶

20g 米糠油/橄欖油/玉米油/任何菜油

2顆 蛋黃

40g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉

       

(B)：

2顆 蛋白

15克 有機蔗糖/白砂糖

1/2茶匙 檸檬汁/醋

蛋糕做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱160'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。

4）把麵糊舀入擠花袋/塑膠袋，底部剪個小洞，擠麵糊到不粘烤紙/布上/矽膠墊，輕輕地擠成6公分圓狀。 （大小請根據自己的蛋糕模/玻璃碗/布丁碗的尺寸,再減2-3公分) 擠好後，可以用手指稍微抹平凸/尖的表面。

5）把烤盤送進烤箱，烤20分鐘或表皮呈淺棕色。

6）把蛋糕移去鋼絲鐵架上待冷卻。

香蘭軟糕 / 咖椰材料

50ml 椰漿 

200ml 鮮奶 (大人版可用椰漿）

250ml 香蘭汁 = 2片香蘭葉+水，打成汁 

40g 印尼綠豆粉（白）/ 用玉米粉代替 

40g 細砂糖

6g 燕菜粉 

（以上的分量足夠4個9公分的小砂鍋。如果蛋糕模具更大，請酌量增加分量哦。）

香蘭軟糕做法

7. 把所有材料倒進一個小鍋，攪拌均勻。用打蛋器不停地攪拌在小火煮至濃稠，熄火即可。

8. 我使用花型砂鍋(內徑9 公分)，先倒入一層(7)，鋪上一片蛋糕，如此類推，直到完成為止，最上一層舖的一定要是香蘭軟糕，舖一張保鮮膜緊貼香蘭軟糕的表面。用一些小重的東西壓著，預防浮起來，待冷，放入冰箱冷藏2 - 4 小時後，即可脫模。

Pandan Layer Cake for my princess' Teatime....

Yesterday we were discussing what type of cake to be made for my girl's 3yo birthday next month. And this discussion recalled her 2yo Barbie doll pandan layer cake, so she requested this cake for today.

Pandan Layer Cake 

(yield 4 nos of 9cm casserole bowl) 

Cake Ingredients:

Egg Yolk Batter:

2 Egg Yolks

20ml Grapeseed Oil/any vege oil

10g Pandan juice

10g Fresh Milk/any milk

40g Cake Flour / all purpose flour

Meringue:

2 Egg Whites

15g castor sugar

few drops vinegar/lemon juice

Steps:

1) Preheat oven to 160'C.

2) Place a parchment paper or non-stick baking sheet on the baking tray.

3) In a mixing bowl, add in egg yolk, oil and milk, mix well then sieve in flour and mix till combined. Set aside.

4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.

5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

6) Pour batter into a piping bag (no need nozzle) or plastic bag, cut small hole at the edge and gently squeeze out batter onto the parchment paper with the size slightly smaller than your cake mould/pudding bowl/glass bowl 

7) Bake for 20mins or light golden brown on the surface.

8) Place the cake on the wire rack for cooling down.

Pandan Paste Ingredients:

100ml  coconut milk

200ml fresh milk （for adult can use coconut milk)

250ml pandan juice = blend 4 pandan leaves + water

40g white packaging Hoen Kwe flour（corn flour substitute)

40g castor sugar

6g agar-agar powder

Steps:

9) Put all ingredients in a small pot and mix well by a whisk, cook under small fire, non-stop stirring and cook until boiling and thicken.

10) I use 4 nos of casserole bowl, put one layer of (9), then place a piece of cake at the centre, repeat the process until you put the last layer of the kaya. Place a layer of cling wrap close to the surface. Use some weight to put on top of the cake to prevent the cake from "floating", leave to cool, once cool, transfer to the fridge, refrigerated for 2-4 hours before removing from mould.

My Past Pandan Layer cakes

12/6/2016 (sun) 酒店房裡煮食 Foods during Travelling with baby

今天早上要在酒店房裡準備寶寶的午餐及晚餐。昨晚已經預先浸泡了花生和白米，想要煮花生香菇豬肉粥，但寶寶說想要吃麵條。於是，米就沒有下鍋，只是煮成花生香菇肉湯。然後再煮麵條配湯即可。

花生香菇肉湯

材料：

新鮮香菇2朵

瘦肉50~60克

胡蘿蔔1小段

花生仁1~2湯匙

水 適量

做法：

1。預先浸泡花生過夜。

2。把花生加入鍋，倒入適量的水，煮10分鐘。

3。同時把肉，胡蘿蔔和香菇洗乾淨，切細丁後也加入鍋內。

4。同時，把燜燒杯加入一些滾水，蓋上蓋子。讓燜燒杯預熱10分鐘。

5。10分鐘後，把杯裡的熱水倒掉，把整鍋湯和料一起倒入燜燒杯裡。燜至少1-2個小時，期間輕轉動杯子上下以便裡面的熱溫均勻。

許多媽媽都會問我，當我和寶寶旅行時，我都帶了些什麼煮寶寶食物。其實，每次我跟我的寶寶無論本地或國外旅遊，我會先計劃寶寶旅途中的餐食，好讓自己清楚材料和食品的清單。這裡是我總是準備的工具和食物清單。大家可以參考並計劃您的小朋友最喜愛的食物或平時有吃的食物以作準備咯： -

烹調工具

1）燜燒杯/瓶（必須帶）

2）便攜式電磁爐（如果酒店/公寓裡沒有烹調設施的話）

3）陶瓷刀（大創買的）（必須攜帶）

4）小剪刀（大創買的）（必須攜帶）

5）便攜式電飯盒（ELB）（以前用這個，壞了後沒有了）

6）小片海綿和洗碗劑（洗碗碟用）（必須攜帶）

7）迷你佔板（大創買的）

8）保冷包和冰袋

9）保溫瓶（存放熱水）（必須攜帶）

乾製食品

1）自製餅乾（個別包裝）

2）燕麥（個別包裝1人份）

3）大米（個別包裝1人份）

4）幹貝

5）枸杞

6）自製江魚仔粉

7）乾香菇

8）乾昆布和海藻

9）個別包裝的零食，如葡萄乾，寶寶磨牙餅

10）意大利麵食或麵條（獨立包裝）

11）西梅乾

12）平底鍋煎包材料（稱好重量並個別包裝）上次到檳城旅行時住在親戚家有煮這個。

新鮮食品

1）胡蘿蔔

2）馬鈴薯/土豆

3）番薯

4）櫻桃番茄

5）瘦肉

6）菠菜苗

其他

1）橄欖油（倒入迷你瓶-在大創買的）

2）液體氨基醬油（倒入迷你瓶-在大創買的）

3）小包裝的全脂牛奶

This morning I prepared lunch and dinner for my nearly 3yo baby in the hotel room. Last night I pre-soaked some rice and peanuts which I planed to cook peanut mushrooms pork porridge. This morning my baby told me that she wanted to eat noodle. Thus, I just cook the soup and cooked the noodle separately to serve with soup later.

Peanut mushroom soup

Ingredients:

2 pcs Fresh shitake mushrooms

50 to 60 grams of lean meat

1-2" of carrot

1 to 2 tablespoons Raw organic peanut

Adequate Water

Steps:

1. Pre-soak peanut overnight .

2. Add the soaked peanut into the pot, pour in adequate water and boil for 10 minutes.

3. While cooking the peanut, wash and dice the meat, carrots and mushrooms then add into the pot too.

4.  On the other side, add some hot boiling water into thermos king food jar, close the lid and simmer for 10 minutes to preheat the food jar.

5. After 10 mins, remove the hot water from the food jar, pour the whole pot of soup (or porridge) and ingredients the food jar. Close lid immediately and let it continue cooking in the food jar for at least 1-2 hours, rotate the food jar up and down once a while so that the hot temperature uniformity inside.

Many mummies are asking me what did I bring during my travelling with my baby all the while. Actually, everytime I travel with my baby local trip or oversea trip, I will plan her foods and list down the ingredients that I need to bring along. Well, after digging those memories in my head, here are the items that I always prepare to bring along and subject to my food planning each time. You may refer and plan your little ones' favourite foods or regular food types:-

Cooking Tools

1) Thermos King Thermal food jar (must bring)

2) portable cooker (if the hotel/apt has no cooking instruments)

3) ceramic knife (bought from Daiso) (must bring)

4) a mini scissors (bought from Daiso) (must bring)

5) electric lunch box (ELB) (I brought this while it was still functioning)

6) a mini sponge and washing detergent (to wash dishes after cooking)(must bring)

7) a mini cutting board (bought from Daiso)

8) Cooler bag and ice pack

9) Thermos flask (to keep hot water)(must bring)

Dried Foods

1) homemade cookies (wrap in individual packings)

2) rolled oat (pack 1 meal portion individually)

3) Rice (pack 1 meal portion individually)

4) Dried scallop

5) Goji Berries

6) homemade anchovies powder

7) Dried shitake mushroom

8) dried Kunbu and seaweed

9) indivually packed snacks such as cheerios, raisin, baby bites

10) Pasta or noodles (pack individually)

11) Dried prune 

12) pan cook bun ingredients (weight and pack nicely individually) last time travelling to Penang and stayed in relatives house.

Fresh Foods

1) Carrot

2) Potato

3) sweet potato

4) cherry tomatoes

5) lean meat

6) baby spinach

Others

1) Olive oil (pack in mini bottle bought from Daiso)

2) Liquid amino (pack in mini bottle too)

3) Full cream milk in small packs

9/6/2016 (thu) fish crackers 魚味鮮

Tomorrow I will be on holiday with my little and resume working on Tuesday~ Stay at home for for few days and outing for few days.... enjoy few days sahm and resume ftwm later...

明天我將會休假了。一直到星期二才恢復上班日。在家裡悠悠閒閒幾天~ 出門走走幾天~

充電後再繼續上班族的生活了。 。

祝大家端午節快樂！

Happy Dragon Boat Festival!

以上是寶寶的粽子，我用浸泡了的小米（90 ％）和糯米（10%），用米糠油爆香蔥頭，加點胡椒粉，五香粉和少量液體氨基，炒香小米混糯米。最後用粽葉包，加入豬肉丁和綠豆。

These are baby dumplings , I soaked millet ( 90% ) and rice ( 10% ) , saute shallot with rice bran oil, add some pepper powder , 5-spice powder and a small amount of liquid amino. Saute millet mixed with glutinous rice. Finally wrap with bamboo leave, add in pork and green beans too.

Avocado milk Shake

Ingredients:

1pc avocado

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth & enjoy~

p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^ 

牛油果奶昔

材料：

1個 鱷梨/牛油果

1/2 - 1杯 鮮牛奶

1茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜

P / S ：如果不立即食用，可以擠些檸檬汁以減緩氧化變黑.. ^ ^ 。

昆布魚片粥

材料：

1片昆布（ 10cmX10cm ，浸泡後切成細條）

4-5湯匙 糙米（預浸泡過夜）

4朵鮮香菇（切片）

1片 魚肉

1小片 姜

做法：

1）煮800毫升的水在小鍋內。

2 ）把糙米和昆布絲放入水中煮30分鐘。

3 ）把加入香菇，薑片和魚片煮大概5分鐘即可。

Kunbu Fish Porridge

Ingredients:

1 pc kunbu (10cmX10cm, soak and cut into tiny slices)

4-5 tbsp Brown Rice (pre-soaked overnight)

4pc fresh shitake mushroom (sliced)

1pc fish fillet

1 small pc ginger

Steps:

1) cook 800ml water in a small pot.

2) add in brown rice and kunbu strips and cook for 30mins.

3) add in mushroom, ginger and fish slices and cook for another 5 minutes.

魚味鮮

材料：

魚肉75克

太白粉/馬鈴薯粉 55克

玉米粉 1茶匙

蛋黃 1個

水 2湯匙

10克 無鹽奶油

1咪咪 海鹽

白胡椒粉適量

糖1/2 茶匙

做法：

1. 把所有材料放入果汁機或攪拌器，打成黏稠的泥狀。

2. 然後把蝦泥裝入塑膠袋，綁好後塑膠袋角處剪一個小洞（4-5毫米）。

3. 預熱烤箱180度。

4. 把不粘烤布/紙鋪在烤盤上，然後擠出條狀。 （我的烤箱是33公升的容量，剛好擠到一盤。）

5. 送進已經預熱180度的烤箱烤約10分鐘後，轉換盤的方向，下調溫度160烤10分鐘或至表面有一些上色了，即可關掉電源。繼續悶5-10分鐘後取出。完成啦~

Fish Crackers

Ingredients: 

75g fish fillet

55g potato starch

1 tsp corn flour

1 egg yolk

2 tablespoons water

10g unsalted butter

pinch of sea salt

dash of pepper

1/2 tsp cane sugar

Steps:

1) put all ingredients in the blender, blend till smooth. 

2) pour the mixture into a plastic bag then cut a small hole (4-5mm) at the edge of the plastic bag. 

3) preheat oven at 180'C.

4) squeeze out stripes on the non-stick baking sheet laid on the baking tray. 

5) bake at preheated oven of 180'c for 10 mins, turn baking tray in side out, reduce temperature to 160'C, continue baking for 10 mins or till lightly golden brown. Off oven. let the tray stay inside the oven for another 5-10mins. DONE~

if the crackers are still not golden brown and crunchy, you may bake longer time to reach the crunchiness you like!

Barley Drinks

Ingredients

50g barley (pre-soak overnight)

8-10pcs dried winter melon

1.5 litre water

Steps：

1) Cook the barley in the water and boil for 10mins then turn to small heat and continue cooking for 1 hour. 

2) Add in the dried winter melon and continue cooking for 10mins. ready to serve warm or cold

薏仁甜湯

材料：

50克 薏米/薏仁

8-10 冬瓜条

1500毫升 水

做法：

1）首先把薏米浸泡过夜。

2）把薏米放入水里大火煮10分钟，然后转小火煮1个小时。

3）加入冬瓜条，继续煮10分钟即可。