26/8/2016 (Fri) 核桃薯圈圈

Fried Chicken fillets

Ingredients:

2 chicken fillets (diced)

1/2 tsp liquid amino

some garlic and ginger (crushed)

dash of pepper powder

1/2 egg yolk

some corn flour

1) marinated chicken with all ingredients except corn flour for at least 1 hour. 

2) coated with corn flour and deep fry/pan fry till golden brown.

3) insert fillets into bamboo skewer and ready to serve

ABC Soup

Ingredients :

1 chicken tight (ayam kampung)

1/2 carrot

1 potato

1 onion

1.5 litre water

Steps:

1) blanch the chicken tights in boiling water for 3-5 minutes

2) cut the carrot, potato and onion into small pieces.

3) Cook all ingredients in a big pot of water in high fire for 10 mins, then 1-2 hours in small fire.

核桃薯圈圈

材料：

60克 熟的日本番薯/本地番薯

6克 有机核桃

6克 無鹽奶油

一顆 蛋黃

20克 太白粉/馬鈴薯粉

做法：

1）首先蒸熟或煮熟一​​​​條番薯，待涼後，稱出所要的重量。

2） 番薯乘熱時加入奶油，蛋黃和核桃，用攪拌器打成幼滑。

3） 加入太白粉，用湯匙攪拌均勻就可以了。

4） 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。

5） 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，帶著番薯和蛋香氣，微甜而不膩，好好吃。

Walnut Sweet Potato Sticks

Ingredients:

60g cooked Japanese sweet potato

6g organic walnut

6g unsalted butter

1 egg yolk

20g tbsp potato starch

Steps:

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

2) weight 60g sweet potato and mash it with butter while it is still hot. Add in egg yolk and walnut, blend till smooth batter.

3) add in potato starch, mix well with spoon will do.

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

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

6) bake at preheated oven of 170'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

25/8/2016 (Thu) Oyako Don

Today's meals are simple as mommy was busying baking again...

Breakfast: soft boiled egg and fresh milk

Lunch and dinner: Oyako Don

Teatime: honey drinks and pan cooked bun

Please click below for recipe/食谱请按以下连接

平底锅煎包 pan cook bun

Oyakodon (親子丼) means “parent-and-child rice bowl.” The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on top of a bowl of rice. It’s a very common Donburi dish and served at most traditional Japanese diners.

Oyako Don

Ingredients:

2 chicken fillets

1 cup soap stock / kunbu water

1 tsp liquid amino / light soy sauce

1 tsp organic cane sugar

½ large onion, thinly sliced

1 egg, gently beaten

1 bowl cooked rice

Steps:

1) Slice the chicken, slice the onion.

2) heat pan and add in the soup stock and bring to boil.

3) Add in soy sauce and sugar, and bring to a boil again.

4) Add the onion in a single layer and place the chicken on top. Cover and cook for 5 mins.

5) Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done. 

6) Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.

@@ washing and washing daily~

baked some piggy mooncakes and Gong Zai Peang in the early morning

25/8/2016 (Thu) Oyako Don

Today's meals are simple as mommy was busying baking again...

Breakfast: soft boiled egg and fresh milk

Lunch and dinner: Oyako Don

Teatime: honey drinks and pan cooked bun

Please click below for recipe/食谱请按以下连接

平底锅煎包 pan cook bun

Oyakodon (親子丼) means “parent-and-child rice bowl.” The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on top of a bowl of rice. It’s a very common Donburi dish and served at most traditional Japanese diners.

Oyako Don

Ingredients:

2 chicken fillets

1 cup soap stock / kunbu water

1 tsp liquid amino / light soy sauce

1 tsp organic cane sugar

½ large onion, thinly sliced

1 egg, gently beaten

1 bowl cooked rice

Steps:

1) Slice the chicken, slice the onion.

2) heat pan and add in the soup stock and bring to boil.

3) Add in soy sauce and sugar, and bring to a boil again.

4) Add the onion in a single layer and place the chicken on top. Cover and cook for 5 mins.

5) Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done. 

6) Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.

@@ washing and washing daily~

baked some piggy mooncakes and Gong Zai Peang in the early morning

24/8/2016 (Wed) Seafood Stew Ramen

Garlic Cheese Spread

Ingredients 

2-3 garlic clove

1 tsp olive oil (amount approximate)

75g cream cheese, softened

20g unsalted butter, softened

pinch of sea salt

pinch of black pepper

1tbsp chopped fresh chives (optional; amount to taste)

Steps:

Note- If using salted butter, omit the salt.

1) heat pan and add in the olive oil.

2) sauteed the garlic cloves till fragrance and remove from heat.

3) after cooling down slightly, put the garlic cloves in container ( I use hand blender)

4) Add in the softened cream cheese, butter, salt, and pepper to the container and blend until creamy and smooth.

5) Lastly add in the chopped chives (if using). (you may use other herbs if you like)

Seafood Stew Ramen

Ingredients:

1 serving of Ramen (I used quinoa ramen)

4 medium prawns

6 frozen mussels

2 sticks spring onion

1 cup of soup stock / water

2 slices ginger

2 cloves garlic

Steps:

1) Heat pan and add in some rice bran oil or any vegetable oil.

2) add in the ginger slices and garlic cloves, sauteed till fragrance.

3) add in the prawn and mussels, pan fry for few secongs.

4) pour in water / soup stock and cook till boiling, add in the ramen and cook till tender.

5) add in the spring onion and remove from heat.

Ready to serve warm~

 Ramen I used

Red Bean Milk

Ingredients:

70g pre-cooked red bean 

1/3 cup water

1/2 cup fresh milk

1 tsp organic cane sugar / condensed full cream milk

Steps:

1) pour red bean and water in a small pot

2) cook under small fire for 10 mins then add in the sugar

3) remove from heat then add in fresh milk and ready to serve warm

Please click for recipe Cream Soda Biscuits

苏打饼食谱，请按。

22/8/2016 (Mon) 蜜桃相思蛋糕

using the same recipe but I am kinda lazy and put in the cooked pasta right after the sauce is done.. ^.*

Pasta 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:

4 button mushroom (to blend)

2 cloves garlic (to blend)

1/3 cup water (to blend)

2 cloves garlic (sliced) (I used 3-4 cloves as my gal loves garlic)

2 button mushroom (diced)

10g cheddar cheese

20g cream cheese

1/2 fresh milk

some 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 water, milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted. 

7） Add in dash of pepper powder and italian herbs, Off fire. Ready to serve warm.

意麵與蘑菇湯

材料：

麵食或任何類型所需的麵食

**我的麵條烹煮方式**

“避免麵條變成糊狀並和可以維持到晚餐時間食用”

1 ）按照麵條包裝上的烹煮方式

2 ）倒掉煮麵的熱水

3 ）把麵條浸泡在一碗冰水30秒

4 ）倒掉浸泡的冷水

5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。

**在職媽媽的小貼士**

6 ）如果不是馬上吃，收進冰箱。

7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。

8 ）倒入熱的蘑菇醬/湯就可以了。

寶寶蘑菇湯

材料： （2-3寶寶分量）

（A）

4朵 蘑菇（用料理棒打成幼滑）

2瓣 大蒜（用料理棒打成幼滑）

1/3杯 水（用料理棒打成幼滑）

（B）

2瓣 大蒜

2朵 蘑菇

10克 切達乾酪

（如何選擇寶寶食用的奶酪）請按

20克 奶油奶酪

1/2杯 鮮奶

水 適量

胡椒粉 適量

意大利香草 適量

做法：

1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。

2 ）用料理棒把所有材料（A ）打成幼滑;備用。

3 ）熱鍋後加入一些橄欖油，炒香蒜片。

4 ）加入花椰菜和蘑菇翻炒片刻。

5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。

6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。

7 ）撒入胡椒粉和意大利香草即可關火。

PEACH OGURA CAKE 

 (Recipe for 8” round removable cake pan, no need to grease)

Ingredients:

1 whole egg

5 pcs egg yolks 

45g vegetable oil

100g peach puree

2 tbsp fresh milk

60g superfine flour / cake flour 

5 pcs egg whites

½ tsp rice vinegar / lemon juice

60g organic cane sugar

Steps:

1) Prepare and measure ingredients. 

2) Blend the canned peach into puree. Add in the whole egg, egg yolks, milk and oil. Hand whisk until the smooth then add in the sifted flour. Sieve through the batter with a strainer. Set aside.

3) Preheat oven to 160’C. Fill in hot boiling water in the baking tray at the bottom rack to about 1 cm deep.

4) Beat the egg whites in a clean dry bowl with clean dry whisk until foamy then add in vinegar. Continue to beat and adding the sugar by 2 times and beat until soft peaks foam.

5) Fold in 1/3 of the meringue into the yolk batter, mix well before adding the second 1/3 portion and finally the last portion.

6) Pour the batter to fill the baking pan.  Tap a few times to remove bubbles and at the same time flatten the batter a bit with spatula.  

7) Place cake at the bottom rack of the oven. Bake at 160°C for 15 minutes. Reduce temperature to 140°C and continue baking for 50 minutes. Test the cake with a bamboo stick comes out clean when inserted in the middle of the cake. Off the oven and open the oven door with 2” gap to slowly reduce the temperature. Wait 10 minutes before removing the cake out from the oven. 

8) Remove cake form the oven and tap the cake on the table for few times. (this action can reduce the cake from shrinkage further)

9) The cake shall be de-mold by itself automatically after cooling down. Keep in fridge to chill, cut and serve.

Notes:

1) to sieve the yolk batter can result smoother cake texture.

2) different oven is different in temperature, please adjust accordingly.

3) If the surface of your cake turns brown too quickly, loosely place a foil on top.

4）cut the cake when the cake is completely cool to have nice surface.

5) line the cake tin with baking paper at the bottom only if you are using the non-removable type

蜜桃相思蛋糕

 （分量: 一個8吋圓形活動底蛋糕模，不用塗油。）

材料：

1個 全蛋

5個 蛋黃

45克 植物油

100克 蜜桃泥

2湯匙 鮮奶

60克 低筋麵粉/蛋糕粉

5個蛋白

½ 茶匙 米醋/檸檬汁

60克 有機蔗糖

做法：

1) 準備和稱好所需的材料。

2）把蜜桃打成泥後加入蛋黃，全蛋，鮮奶，油攪拌均勻，然後篩入低筋麵粉隨便攪拌即可，無須過度攪拌。把麵糊過篩成細膩幼滑的蜜桃蛋黃糊備用。

3）預熱烤箱160'C。把熱開水加入烤盤，大約深是1厘米。

4)蛋白用打蛋器先打出泡沫,然後加入米醋繼續打發。 1/2量的糖用中速攪打。泡沫開始變較多時就將剩下的糖加入,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)即可。

5）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。

6）把麵糊倒入烤模中，輕敲震出空氣和讓麵糊平整。

7）把烤模放在烤箱底層，160度C烘烤大約15分鐘。然後降低溫度至140℃，繼續烘烤50分鐘。插入竹籤測試蛋糕，竹籤出來乾淨就代表蛋糕熟了。把電源關掉，打開烤箱門留2寸縫隙以便慢慢降低溫度，10分鐘後取出蛋糕。

8）蛋糕出爐後在桌子上請敲幾下。 （這個動作可以降低蛋糕回縮）

9) 蛋糕冷卻後會自動脫模。放入冰箱冰下，就可切塊享用了。

備註：

1）篩過的蛋黃糊，蛋糕會更幼滑。

2）不同的烤箱有不同的熱度和時間，要自己拿捏。 （溫度只供參考）

3）如果蛋糕表面上色過快，可以把鋁泊輕輕放在蛋糕上面。

4）蛋糕完全冷卻才切效果更美。

5) 如果不是使用活動底蛋糕模，只需舖一張烤紙在烤模底部。

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.. ^ ^ 。

23/8/2016 (tue) 蘇打餅

Soda Cream crackers

Ingredients:

100g Cake Flour/low protein flour 

25g Cold unsalted butter, cubed

1 tsp cane sugar/castor sugar 

1/8 tsp sea salt

1/2 tsp instant dry yeast

1tbsp warm Water (about 40'C)<40 p="">

2-4 tbsp cold water

Steps:

1. add warm water into the instant dry yeast, mix well and let it proof for 10mins.

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

3. Add the instant yeast water mixture and cold water little by little, mix and knead till dough is formed. It shouldn’t be sticky. If sticky add a little more flour.

4. Lay a sheet of cling wrap on the counter top, put the dough on it and fold the cling wrap into half. Fold another 3 open sides up to create a rectangular shape.

5. Use a roller pin to roll it into 2mm thick. keep in the fridge for 15mins to harden it. Cut with knife/roller cutter, then poke holes by using fork. 

6. Place the cookies onto a lined baking tray and let it proof/rest for 30 mins.

7. Bake at preheated oven of 180'C for 15-18 minutes or until lightly golden.

蘇打餅

材料：

100克 低筋麵粉

25克 冷的無鹽奶油（切小小粒）

1 茶匙蔗糖/砂糖

1/8 茶匙 海鹽

½ 茶匙 即速乾酵母

1湯匙 溫水（大約40'C)

2-4湯匙 冷水

做法：

1）將速發乾酵母加入溫水中混合均勻放涼。

2) 把糖和鹽加入麵粉，拌勻。加入冷奶油粒，用手搓揉成類似麵包糠的狀態。

3） 加入酵母水和慢慢加入冷水一邊稍微揉均勻成團狀。

4） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。

5) 用擀麵棍按壓成2厘米的厚度，冷藏15分鐘把麵餅變硬，容易切割。然後，利用鋼尺與切麵刀輔助,將麵皮切成方形/長方形。

6) 把小麵皮間隔排放在舖有不沾布（紙）的烤盤上，用叉子在麵皮上叉出一些小孔，靜置30分鐘。

7） 放入已經預熱180°度的烤箱，烤15-18分鍾或上色。

Kunbu Chicken Porridge

Ingredients:

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

4 tbsp Brown Rice (pre-soaked overnight)

1 chicken drumstick

dash of pepper powder

Steps:

1) cook 1 litre water in a medium pot

2) blanc the chicken drumstick for 2 mins

3) cook chicken breast, drumstick, peanut in the boiling water

4) add in brown rice and kunbu after 30mins

5)add in carrot after 10mins of step 4

6) cook till the consistency as desired, off fire. 

昆布雞粥

材料：

1片昆布（ 10cmX10cm ，浸泡後切成細条）

4湯匙 糙米（預浸泡过夜）

1只 雞腿

胡椒粉适量

做法：

1）煮1升的水在大鍋内。

2 ）把雞腿在另一个小锅沸水里川燙去血水雜質。

3 ）把雞腿放入在锅里煮30分钟后，加入糙米和昆布丝。

4 ）大概10分钟后，再把胡蘿蔔加入粥里。

5）煮至所需的浓稠度即可。

chrysanthemum goji berries drink

枸杞菊花茶

19/8/2016 (Fri) sakura flower bites

Today, I woke up 2.30am and couldn't sleep again. Finally got up from bed at 3am. 

I feel very sleepy now after taking lunch...@@

My eyes can hardly open yet I still need to "pretend" work hard at my desktop. 

Either tonight or tomorrow I have to bake a birthday cake for my hubby to celebrate his birthday. And I have lots of piggy to bake this weekend and the following weekend.... I just wish I have unlimited energy to complete all my tasks before my holidays..

About yesterday's incident, I forgot the cheese tarts in the oven yesterday morning and only realized it around 5.30pm before I left office. MIL told me when I reached home that she did ask hubby to whatsapp me about the cheese tarts inside the oven but hubby forgot to ask me. So MIL just took and ate 4 pcs during teatime. My gal did ask for it but MIL didn't give her as not sure it is okay for my gal or not. Last night about 8.50pm, my gal requested to eat the cheese tarts and I allowed her. She finished 3 pcs cheese tarts in less than one minute...Phew~

Breakfast: Soft boiled safe-egg and fresh milk

Lunch and Dinner: Macaroni with vegetable tomato sauce and cheesy baked drummets

Teatime: sakura flower bites and honey lemon

Baked cheesy chicken drummets

Ingredient:

4 chicken drummets

 ( i use Kee-Song brand)

2 tbsp fresh milk

some mix herbs

some onion powder

topping: 10g cheddar cheese

Steps:

1) Marinate the drumstick with all the ingredients (except cheese) for 30mins or more or overnight

2) Preheat oven to 190 degrees C.

3) Place chicken drumstick on a plate and top with the grated cheddar cheese then place on the baking tray.

4) Bake for 20 minutes 

奶酪烤小雞腿

材料：

4隻小雞腿（我用櫻花雞）

10克 車達起司

2 湯匙 牛奶

混合香料 適量

洋蔥粉 適量

做法：

1）把雞腿放入一個碗裡，倒入所有材料（除了起司）拌勻，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以

2 ）烤箱預熱至190 ℃。

3 ）然後把雞腿放在烤碗裡，撒上刨碎的起司。

4）烘烤20分鐘。

Sakura flower bites

Ingredients:

60g cooked Japanese sweet potato

15g unsalted butter

1 egg yolk

Steps:

1) cook 1 Japanese sweet potato in boiling water for 20-25mins (with skin on)/ or you can peel, slice and steam.

2)  weight 60g sweet potato and put in a blender cup.

3) add in egg yolk and butter, blend well with electric hand blender till smooth.

4) put the mixture into a piping bag with sakura nozzle

5) squeeze out each sakura on the parchment paper / non stick baking sheet laid on baking tray

6) bake at preheated oven of 180'C for 10 mins, then 160'C for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

櫻花小薯餅

材料：

60克 日本熟番薯

15克 無鹽奶油

1顆 蛋黃

做法：

1）首先蒸熟或煮熟一​​​​​​條番薯，待涼後，稱出所要的重量。

2） 番薯乘熱時加入奶油壓泥後加入蛋黃。用電動手持式攪拌機，打成幼滑的麵糊。

3） 把麵糊裝入擠花袋。 （可以選擇自己喜歡的任何花嘴形狀）

4）將麵糊擠出櫻花狀（大小圖案隨意）在鋪了羊皮紙/不粘烤紙的烤盤上。

6） 送進已經預熱的烤箱180'C, 烤10分鍾, 然後轉換烤盤方向，以160'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。

18/8/2016 (Thu) seafood soup

Breakfast: mini pizza and fresh milk

Lunch: one pot seafood soup ramen

Teatime: Barley drink

Dinner: rice or noodle with soup and vegetables

早餐：迷你批薩和鮮奶

午餐：海鮮湯小米拉麵

下午茶：薏米水（寶寶連意仁也愛吃的）

晚餐：白飯或麵條配湯和青菜

Mini Pizzas

Ingredients : 

(can yield 24mini pizzas, extra dough can be kept in freezer)

180g all purpose flour

60g carrot puree

25g fresh milk (do not pour in all first)

1 egg yolk

1/2 tsp instant dry yeast

1/4 tsp Aluminum free baking powder 

20g unsalted butter

10g organic cane sugar

Topping for 4 mini pizzas:

2 brown button mushroom

20g cheddar cheese (What type of cheese?)

1 tsp tomato sauce

dash of Italian herbs

**p/s: ingredients used can be anything that at your own preference

Steps:

1) in a mixing bowl, add in all ingredients except milk.

2) slowly add in milk until dough is formed. mix and knead till hand is clean, bowl is clean and dough is smooth.

3) cover dough with clean damp cloth, rest for 10-15mins

4) divide dough into 20-25g small dough, Roll into ball and flatten the dough then place on baking tray laid with nonstick sheet.

6) spread 1/4tsp tomato sauce on each pizza base then sprinkle some grated cheese.

7) place the mushroom above the tomato sauce  

8) grate the cheese on the top of each pizza and sprinkle some Italian herbs

9) let the pizza proof for 20-25mins.

10) Bake at 180'C for 10-15 mins or till cheese is light golden brown

you can keep the extra doughs for mini pizza crust. roll the dough into round shape and press till flat. Place them separately by a plastic sheet to prevent sticking together.

大家可以把剩餘的麵團收在冷凍庫，作迷你比薩的用途。把麵團擀成圓形，然後壓扁。分別將它們間隔放在塑膠袋，以防粘在一起。

1 dough 3 usages

迷你批薩

材料 ：

（大約24 片迷你批薩）

180克 中筋麵粉

60克 胡蘿蔔泥

25克鮮奶（慢慢加）

1蛋黃

1/2茶匙 即速酵母

1/4茶匙 無鋁泡打粉

20克 無鹽奶油

10克 有機蔗糖

【4片的餅頂餡】

2顆 鮮蘑菇

20克切達乾酪（怎麼選奶酪？ ）

1小匙 純番茄醬

意大利香料 適量

**或任何寶寶偏愛的蔬菜類

做法：

1）粉類過篩。

2）除了鮮奶，所有的材料全部拌勻，慢慢加入鮮奶，揉成團即可。

3）蓋上擰乾的濕布醒麵10-15分鐘。

4）取出麵糰分成20-25克的小麵團，搓圓桿平。

5）抹1/4 茶匙的純番茄醬在每一片餅皮，並撒一點點刨碎的乾酪

6）撒上蘑菇

7）撒上刨碎的干酪蓋住下面的菜料和意大利香料。

8）放在溫暖處發酵20-25分鐘。

9）送進已經預熱180度的烤箱，烘烤大約10-15分鐘或表面上色。

Seafood Soup

Ingredients

100g meat tenderloin

6 cherry tomatoes

4 mussels

4 prawns

1 slice ginger

dash of pepper

sea salt to taste (i don't put. omit for lo below 1yo)

Steps:

1) Pour 4 cups of water into a medium size pot, cook under medium heat

2) once the water is boiled, add in the sliced meat and ginger, cook under small fire for 30mins

3) add in tomatoes and cook for another 5mins

4) lastly add in the mussels and prawns and cook for 2 mins

5) add in dash of pepper and ready to serve warm

p/s: the soup is very sweet without seasonings!!!!

海鲜湯

材料：

100克瘦肉

6粒 小番茄

4顆 青蠔

4只 海蝦

胡椒粉適量

1片 姜

海鹽一咪咪（我沒放。 一歲以下可免）

做法：

1 ）把4杯水倒入一個中等大小的鍋，用中火加熱

2 ）水滾後加入肉片和薑片，小火煮30分鐘

3 ）然後加入小番茄煮5分鐘

4 ）最後加入青蠔和海蝦煮2分鐘

5 ）加入適量胡椒粉和鹽即可

17/8/2016 (wed) Carrot Donuts

Fried Carrot Doughnuts

Ingredients :

180g all purpose flour

60g carrot puree

25g fresh milk (do not pour in all first)

1 egg yolk

1/2 tsp instant dry yeast

1/4 tsp Aluminum free baking powder 

20g unsalted butter

10g organic cane sugar

Steps:

1) in a mixing bowl, add in all ingredients except milk.

2) slowly add in milk until dough is formed. mix and knead till hand is clean, bowl is clean and dough is smooth.

3) cover dough with clean damp cloth, rest for 10-15mins

4) take out the dough and roll smooth. (I transform some remaining dough into the burger buns and mini pizza dough)

5) roll the dough into flat then use doughnuts mold to cut out shape, place on a non sticky mat or on a flour dust surface, to proof for 15-30 mins

4) heat wok with oil and fry the doughnuts with medium low heat till both sides light golden brown.

proofing doughnut dough before frying

1 dough 3 usages

胡蘿蔔甜甜圈

材料 ：

180克 中筋麵粉

60克 胡蘿蔔泥

25克鮮奶（慢慢加）

1蛋黃

1/2茶匙 即速酵母

1/4茶匙 無鋁泡打粉

20克 無鹽奶油

10克 有機蔗糖

做法：

1）粉類過篩。

2）除了鮮奶，所有的材料全部拌勻，慢慢加入鮮奶，揉成團即可。

3）蓋上擰乾的濕布醒麵10-15分鐘。

4）取出麵糰放在撒上麵粉的揉麵板上。擀成大約5mm扁平狀，然後用甜甜圈模具切出形狀，放置在撒上麵粉的揉麵板上，發酵15-30分鐘。

 （我把麵團分成3種用途：漢堡麵包和迷你比薩麵團）

5）炒鍋燒熱加入油，以小火慢慢把甜甜圈炸至兩面淺金黃色。

Peanut scallop chicken porridge

Ingredients

2.5 tbsp mix grains

1 pc dried scallop

1 tbsp organic peanut (soaked overnight)

1 chunk of chicken breast

dash of pepper

adequate water

steps:

1) cook under small fire for 30mins or till the consistency required.

玫瑰茄又称洛神花、洛神葵、洛神果。洛神果的花含有丰富的维生素C、β-胡萝卜素、维他命B1、B2等，不但可以促進新陳代謝、缓解身体疲倦、开胃消滞、振奮精神、清凉降火、生津止渴、利尿的功效，对治疗心脏病、高血压、调节血脂，降低血液浓度等更是达到一定的效果，是一种保健食品。可以用来冲泡茶和制作饮料，其味酸。

洛神花果汁

300克 有機洛神花

2公升 水

有機天然紅冰糖 適量

做法：

1）首先把洛神花洗淨，去籽。

2) 水煮滾後加入洛神花，煮15分鐘。

3）熄火，加入適量的紅冰糖即可。

Roselle Juice

Ingredients:

300g Organic Roselle

2 litre water

organic rock sugar to taste

Steps:

1) wash and de-seed the roselle 

2) once water is boiled, add in the roselle and cook for 15 mins

3) off fire and add in rock sugar to taste

16/8/2016 onion rice egg roll (Tue)

Onion Rice Egg Roll

Ingredients:

1/2 pc onion

1/3 baby bowl cooked rice

1 egg

dash of pepper powder

1/4 tsp liquid amino

Steps:

1) crack egg in a bowl and add in the rice, dash of pepper and liquid amino, mix well

2) cut and dice the onion into tiny size

3) saute onion with some oil till cooked

4) pour egg mixture into a heated egg roll pan, then place the sauteed onion on it

5) start rolling from 1 side until the other side.

6) pan fry till light golden brown.

洋葱飯蛋捲

材料：

1/2 粒洋蔥

1/3寶寶碗 米飯

1個雞蛋

胡椒粉 适量

1/4茶匙 液態氨酱油

做法：

1）打蛋入碗裡，加入米饭，胡椒粉和液態氨酱油，拌勻

2）把洋葱切丁，然后放入少许油的热锅炒熟

3 ）加熱蛋捲鍋(往下拉有照片看)，倒入蛋液，然後撒上爆香的洋葱即可

4）從一邊開始滾動直到另一邊。

5 ）煎至淺金黃色就大功告成咯。

Dried Noodle

Ingredients:

1 serving of cooked noodle

1/16 tsp Dark Soy Sauce (a little bit will do)

1 tbsp shallot oil

1 tsp fried shallot

dash of pepper powder

Steps:

1) Peel and cut a few piece of shallots, slice them. Deep fry them in hot oil with low fire until light brown then remove from heat. Make extra shallot oil can be kept for other usage and future use within 2-3 weeks.

2) Add 1 tbsp the shallot oil, 1 tsp fried shallot and a pinch of dark soy sauce in a bowl.

3) Cook noodle in boiling water till cooked Add the hot noodle into the shallot oil mixture and mix well. Serve with other side dishes and enjoy!

乾撈麵

材料：

1份煮熟的麵條

1/16茶匙黑醬油（一點點都行）

1湯匙 蔥油

1茶匙 炸蔥頭

胡椒粉 適量

做法：

1）首先把幾粒小蔥頭去皮，切片。加入低火熱油裡慢慢炸至淺棕色馬​​上離火。

2 ）把1湯匙的蔥油， 1小匙的炸蔥頭和黑醬油放入碗裡​​。

3）把麵條煮熟後放入蔥油裡拌勻即可和其它配菜一同享用！

Baked chicken drummet 

Ingredient:

3 chicken drummets

 ( i use Kee-Song brand)

2 gloves garlic (crushed)

1/4 tsp liquid amino

1/4 tsp honey

dash of pepper powder

Steps:

1) Marinate the drumstick with all the ingredients for 30mins or more or overnight

2) Preheat oven to 190 degrees C.

3) Place chicken drumstick on a plate then place on the baking tray

4) Bake for 20 minutes 

烤小雞腿

材料：

3隻小雞腿（我用櫻花雞）

1/4 茶匙天然醬油（我用液體氨基）

1/4茶匙 蜜糖

胡椒粉 適量

一些 蒜泥

做法：

1）把蒜泥和雞腿一起放入一個碗裡，倒入醬油，胡椒粉和蜜糖，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以

2 ）烤箱預熱至190 ℃。

3 ）然後把雞腿放在烤盤上。

4）烘烤20分鐘。

玫瑰茄又称洛神花、洛神葵、洛神果。洛神果的花含有丰富的维生素C、β-胡萝卜素、维他命B1、B2等，不但可以促進新陳代謝、缓解身体疲倦、开胃消滞、振奮精神、清凉降火、生津止渴、利尿的功效，对治疗心脏病、高血压、调节血脂，降低血液浓度等更是达到一定的效果，是一种保健食品。可以用来冲泡茶和制作饮料，其味酸。

洛神花果汁

300克 有機洛神花

2公升 水

有機天然紅冰糖 適量

做法：

1）首先把洛神花洗淨，去籽。

2) 水煮滾後加入洛神花，煮15分鐘。

3）熄火，加入適量的紅冰糖即可。

Roselle Juice

Ingredients:

300g Organic Roselle

2 litre water

organic rock sugar to taste

Steps:

1) wash and de-seed the roselle 

2) once water is boiled, add in the roselle and cook for 15 mins

3) off fire and add in rock sugar to taste