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.