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