30/3/2017 (Thursday) Wakame Seaweed Salad

Happy Thursday dear all mommies!

This morning I spent quite lot of time to cook for my gal and extra food for my late dad.

Breakfast: soft boiled egg, wholemeal bread and fresh milk

Lunch Bento: stir fry 10grains noodle, wakame salad, minced meat omelette, kiwi berry and cherry tomatoes

Teatime: spinach or purple sweet potato kikaku

早餐：半熟雞蛋，全麥麵包和鮮奶

午餐：拌炒十谷面，凉拌海带芽，碎肉煎蛋，樱桃獼猴桃果和櫻桃小番茄

下午茶：菠菜或紫薯 喜板

素炒十谷麵

材料 ：

有機十谷麵 1份 

胡蘿蔔片 适量

萵苣 1片

液氨基酱油 1/2茶匙 

胡椒粉 适量

蒜米（切片）1瓣 

1/4杯 高湯/水

做法：

1）根據包裝說明烹煮麵條。通常我在沸水中煮2-3分鐘。

2）用小火熱鍋然後倒入一湯匙米糠油然後爆香蒜片至金黃色。

3）加入胡蘿蔔片，攪拌一下。

4）加入高湯燜煮一分鐘。

5）加入煮好的十谷麵翻炒均勻後加適量的胡椒粉和天然醬油

7.翻炒均勻就可上碟享用啦~

Stir Fried Noodle

Ingredients :

1 pc of organic 10grains noodle

Some carrot slices

1 slice lettuce

1/2 tsp liquid Amino

Dash of pepper powder

1 clove garlic (sliced)

1/4 cup of soup stock / water

Steps:

1) cook noodle as per packaging instruction. Usually I cook in boiling water for 2-3mins only.

2) heat pan with some rice bran oil and sauté garlic till fragrant

3) add in the carrot slices and stir fry for a while.

4) add some water to cover all ingredients and shimmer for 1 mins

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  

6) off fire and ready to serve warm.

涼拌海帶芽

材料：

（2小孩份）

5g 乾的海帶芽

1/2茶匙 蘋果醋（無調味）

1/2茶匙 液體氨基/淡醬油

1/2茶匙 芝麻油

1/2茶匙 有機蔗糖

1/4茶匙 切碎的薑或幾滴薑汁

1/4茶匙 烤香的芝麻

做法：

1）將海帶芽浸泡在水中10分鐘。

2）瀝乾，沖洗，然後在沸水中煮1分鐘。瀝乾待用。

3）在碗中加入醋，液體氨基/醬油，芝麻油，糖和姜，拌勻。

4）加入海帶芽，拌勻，撒上芝麻即可。

Wakame Seaweed Salad

Ingredients:

(2 toddler serving)

5g dried wakame seaweed

1/2 tsp apple cider vinegar (not seasoned)

1/2 tsp liquid amino / light soy sauce

1/2 tsp sesame oil

1/2 tsp cane sugar

1/4 tsp shredded ginger or few drops of ginger juice

1/4 tsp sesame seeds, toasted

Steps:

1) Soak seaweed in water for 10 minutes. 

2) Drain, rinse then cook in boiling water for 1 minute. Drain and set aside.

3) in a bowl, add in vinegar, liquid amino / soy sauce, sesame oil, sugar and ginger, mix well. 

4) Add the seaweed, tossing to combine well. Sprinkle salad with sesame seeds.

dried wakame seaweed

乾的海帶芽

just add in water

加入水浸泡

after 10 minutes soaking

浸泡10 分鐘了

肉碎煎蛋

材料：

1個 雞蛋

30克 肉碎

鹽 少許

辣椒粉 少許

做法：

1）煎鍋中加入少量油，加熱。

2）將雞蛋，鹽，胡椒粉和肉碎放入碗裡，攪拌。

3）油熱時，倒入肉碎蛋液， 煎至兩面金黃色的。

Minced meat omelette

Ingredients:

1 egg

30g minced meat

pinch of salt

dash of pepper powder

Steps:

1) Heat oil in a frying pan over medium heat. 

2) In a medium bowl, whisk together eggs, salt, pepper and minced pork. 

3) When oil is hot, pour in egg mixture. Fry until fully cooked and golden on both sides.

Wakame is a rich source of eicosapentaenoic acid, an omega-3 fatty acid. At over 400 mg/(100 kcal) or almost 1 mg/kJ, it has one of the higher nutrient-to-energy ratios for this nutrient, and among the very highest for a vegetarian source. A typical 10–20 g (1–2 tablespoon) serving of wakame contains roughly 16 to 31 kJ (3.75 to 7.5 kcal) and provides 15–30 mg of omega-3 fatty acids.

食谱请按以下连接/for recipe, please click link below

客家茶果 （喜板）KIKAKU

29/3/2017 (Wed)

Breakfast: pumpkin mantou, soft boiled egg and fresh milk

Lunch: Penne pasta with tomato sauce, baby broccoli, quail eggs and prawns

Teatime: Gula Melaka Chocolate layer cake

早餐：南瓜馒头，软煮鸡蛋和鲜奶

午餐：番茄酱，小西兰花，鹌鹑蛋和虾仁的意大利面

下午茶：马六甲椰糖千层巧克力蛋糕

finish her breakfast so fast today with her new dishware

小公主今早秒杀了她的早餐，原来是因为新的餐具让她爱不释手

意麵+番茄醬奶酪

材料A ：

16個 櫻桃番茄

洋蔥 1/2個

1/2棵 蘋果

1/4杯 水

材料B ：

一些橄欖油

1/2洋蔥（切細）

20克 切達起司

1/2杯水

胡椒粉 適量

一些乾香菜和意大利香草

做法：

1）把材料A用料理棒打成幼滑，待用。

2）把鍋加熱後倒入橄欖油，將洋蔥爆香，然後加入幼滑的材料A。

3） 加入清水煮開，燜2-3分鐘。

4）加入奶酪和煮至融化。

5 ）最後加入胡椒粉，香菜和意大利香草即可關火。

Pasta with Tomato cheese sauce

Ingredients A: 

16 pcs cherry tomatoes

1/2 onion

1/2 red apple

1/4 cup water

Ingredients B:

some olive oil

1/2 onion (chopped finely)

20g bega cheddar cheese

1/2 cup water

dash of pepper

some parsley and italian herbs

Steps:

1) Blend the ingredients A till smooth, set aside

2) Heat pan with olive oil, saute onion till golden brown then add in the blended ingredients A

3) pour in 1/2 cup water, boil then simmer for 2-3 mins.

4) add in cheese and cook till cheese melted.

5) add in pepper, parsley and and italian herbs

6) off fire and done.

for the layer cake recipe, please click the link below ^.^

Gula Melaka Pandan Layer Cake

千层蛋糕食谱请按以下连接 ^.^

椰糖香蘭千層蛋糕

巧克力戚風蛋糕

（4个4寸蛋糕模）

材料:

（A）麵糊部份:

蛋黃4個，米糠油/任何植物油40g,

可可粉10克，低筋麵粉45，鮮奶40g

（B）蛋白霜部份:

蛋白4個，檸檬汁/白米醋 1/2茶匙，細砂糖40g,

步驟:

1.將蛋黃和鮮奶攪拌均勻。

2. 過篩好的可可粉和麵粉分2次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。

   (攪拌過程儘量快速,避免麵粉產生筋性影響口感)

3.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端彎勾的蛋白霜(濕性發泡)。舀1/3份量的蛋白霜混入蛋黃麵糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。

4.把攪拌好的麵糊均勻地倒入4個烤模中， 把麵糊表面用橡皮刮刀抹平整

5.進爐前在桌上敲幾下敲出較大的氣泡

6.放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至140度C繼續烘烤25分鐘。

     (用竹籤插入中心沒有沾粘就是熟透了)

7. 打開烤箱門留2寸縫隙讓烤箱慢慢降溫15分鐘。然後取出蛋糕，從10cm高處往桌面敲幾下（可以防止蛋糕下沉）。

Chocolate Chiffon Cake

(4 nos of 4" round cake pan)

Ingredients of batter: 

4 egg yolks

45g cake flour

10g cocoa powder

40g fresh milk

40g rice bran oil/ any vegetable oil

Ingredients of egg whites: 

4 egg whites

40g castor sugar (I used organic cane sugar)

1/2 tsp lemon juice/ rice vinegar

Steps: 

1) Mix egg yolks and fresh milk, stir till combine.

2) Sift in cake flour and cocoa powder in two batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Set aside.

3) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add sugar in two batches and beat well between additions. Continue to beat until stiff peaks form. 

4) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

5) Pour into 4 nos of 4" round cake pan and bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 140'C continue to bake about 20minutes. A bamboo stick comes out clean when inserted in the middle. 

6) Open oven door and leave a gap about 2" to let temperature reduced slowly about 15mins. Remove cake from the oven and tap the cake from 10cm height to the table. Allow it to cool completely. 

四季豆炒飯

材料：

白米飯（熟）１大碗

蒜米3瓣

自製香腸２條

四季豆１抓

豆干1塊

高湯／水３湯匙

胡椒粉適量

淡醬油／海鹽適量

做法：

1）把香腸切小塊；把豆干和四季豆切小顆粒；把蒜米切碎備用。

２）用小火熱鍋然後倒入米糠油／橄欖油然後加入香腸和豆干，煎至金黃色。

３）然後加入蒜米略炒香後加入醬油／海鹽。

４）加入飯和高湯，翻炒均勻後加適量的胡椒粉提香

５）翻炒均勻就可上碟享用啦~

French bean Fried Rice

Ingredients :

1 bowl of cooked rice (adult's rice bowl size)

3 cloves garlic (crushed)

2 pcs homemade sausage (diced)

some French beans

1 pc hard tofu (Taokwa)

1/2 tsp liquid Amino OR pinch of sea salt

3 tbsp soup stock / water

Steps:

1) cut the tofu into small pieces, dice the sausage, french beans and crush the garlic.

2) heat wok with some oil, pan fry the tofu and french bean till golden brown.

3) add in garlic and sautéed garlic till fragrant.

4) add in cooked rice and soup stock, stir fry till well mix.

5) add in dash of pepper and sea salt, off fire and done.

during our stays in Penang, mommy still cooking foods for little princess. beetroot soup, dumplings, cucumber egg soup, french bean egg soup, meat buns, milky buns, etc.

Gula Melaka Pandan Layer Cake 椰糖香蘭千層蛋糕

香蘭戚風蛋糕 Pandan Chiffon Cake

（3个6寸蛋糕模）

材料:

（A）麵糊部份:

蛋黃4個，米糠油/任何植物油40g,

低筋麵粉50g，香蘭葉濃縮汁10g，鮮奶30g

（B）蛋白霜部份:

蛋白4個，檸檬汁/白米醋 1/2茶匙，細砂糖40g,

步驟:

1.將蛋黃，鮮奶和香蘭葉濃縮汁攪拌均勻。

2. 過篩好的粉類分2次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。

   (攪拌過程儘量快速,避免麵粉產生筋性影響口感)

3.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端彎勾的蛋白霜(濕性發泡)。舀1/3份量的蛋白霜混入蛋黃麵糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。

4.把攪拌好的麵糊均勻地倒入3個烤模中， 把麵糊表面用橡皮刮刀抹平整

5.進爐前在桌上敲幾下敲出較大的氣泡

6.放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至140度C繼續烘烤30分鐘。

     (用竹籤插入中心沒有沾粘就是熟透了)

7. 打開烤箱門留2寸縫隙讓烤箱慢慢降溫15分鐘。然後取出蛋糕，從10cm高處往桌面敲幾下（可以防止蛋糕下沉）。

香蘭軟糕 / 咖椰材料

400ml 濃椰漿

200ml ***馬六甲椰糖漿

400ml 水

一丁點 海鹽

80g 印尼綠豆粉（白）

12克 燕菜粉

***馬六甲椰糖漿

130g 馬​​六甲椰糖

150ml 清水

做法：

7. 把130g的椰糖和150ml水放進小鍋裡煮至溶解。過濾掉雜物並稱量好200ml椰糖漿待用。

8. 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。

9. 我使用高型的6"圓蛋糕模，先倒入一層香蘭軟糕，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 Chiffon Cake

(3 nos of 6" round cake pan)

Ingredients of batter: 

4 egg yolks

50g cake flour

10g pandan juice extract

30g fresh milk

40g rice bran oil/ any vegetable oil

Ingredients of egg whites: 

4 egg whites

40g castor sugar (I used organic cane sugar)

1/2 tsp lemon juice/ rice vinegar

Steps: 

1) Mix egg yolks, pandan juice extract and fresh milk, Combine well.

2) Sift in cake flour in two batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Set aside.

3) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add sugar in two batches and beat well between additions. Continue to beat until stiff peaks form. 

4) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

5) Pour into 3 nos of 6" round cake pan and bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 140'C continue to bake about 30minutes. A bamboo stick comes out clean when inserted in the middle. 

6) Open oven door and leave a gap about 2" to let temperature reduced slowly about 15mins. Remove cake from the oven and tap the cake from 10cm height to the table. Allow it to cool completely. 

Pandan Paste /Kaya Layer

Ingredients:

400ml  thick coconut milk

200ml ***Gula Melaka Syrup

400ml water

Pinch of sea salt

80g white packaging Hoen Kwe flour

12g agar-agar powder

***Gula Melaka Syrup

130g Gula Melaka 

150ml water 

Steps:

7) cook 130g gula melaka and 150ml water till dissolved. sieve thru a strainer and measure 200ml then set aside. 

8) 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 turns thick.

9) I use a tall 6" round cake pan, put one layer of the cooked pandan paste, 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.

香蘭相思蛋糕 Pandan Ogura cake

PANDAN OGURA CAKE 

Ingredients:

6 pcs egg yolks 

1 pc whole egg

2 tsp Pandan extract

50g vegetable oil

100g coconut milk

100g superfine flour 

6 pcs egg whites

1/4 tsp rice vinegar / lemon juice

60g organic cane sugar

Steps:

1) Prepare and measure ingredients. 

2) In a bowl, add in egg yolk, whole egg, coconut milk and oil. Hand whisk until the smooth then add in the 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 batter into 9" square pan.  Tap a few times to remove bubbles and at the same time flatten the surface of batter a bit. 

8) Place cake at the bottom rack of the oven. Bake at 160°C for 10 minutes. Reduce temperature to 140°C and continue baking for 40 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. 

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

10) 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

same recipe with added vegetable powder... ^.^

一样的食谱，只是加了健康有机蔬菜粉

香蘭相思蛋糕

材料：

1個 全蛋

6個 蛋黃

50克 任何菜油

2茶匙 香蘭濃汁

100克 濃椰奶

100克 低筋麵粉/蛋糕粉

6 個蛋白

1/4 茶匙 米醋/檸檬汁

60有機蔗糖

做法：

1) 準備和稱好所需的材料。

2）將蛋黃，全蛋，椰奶， 和油攪拌均勻，然後加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9寸四方烤模裡，然後輕敲震出空氣和用刮刀把麵糊撫平整。

8）把烤模放在烤箱底層，160度C烘烤大約10分鐘。然後降低溫度至140℃，繼續烘烤40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。

9）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）

10) 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。

17/3/2017 (Friday) yummy prawn burger

Rice Burger

Ingredients:

1/3 cup white rice

1/4 cup cooked pumpkin puree 

(steam the pumpkin and mash with fork) 

1/3 cup plain water

Steps:

1) wash the rice then pour in the rice cooker

2) pour in the puree and water

3) cook like usual in rice cooker

4) once rice is cooked, let it cool down for 15-20mins then only starts to shape it.

5) scoop 2-3 tbsp the cooked pumpkin rice into a cling wrap, then lift up the 4 corners of the cling wrap and twist the cling wrap as shown photo below.

6) use hand to hold the rice ball firmly then press to flatten as shown photo below. press and adjust the shape as desired.

7) then only open up the cling wrap and take out the rice burger, repeat the steps for others.

Prawn Meat Patty

Ingredients:

4pcs medium prawns

1 tbsp minced meat

1 tsp chopped cabbage

1 tsp chopped baby spinach

1/4 tsp minced garlic

pinch of salt and pepper to taste

Steps:

1) remove head and skin of the prawns, chop the flesh till tiny.

2) chopped the spinach and cabbage into tiny size.

3) mix the chopped prawn with minced meat and all other ingredients.

4) use chopsticks to stir the mixture in one direction until it turns gluey.

5) divide the meat mixture into 2 equally portion.

6) use wet hand to hold each portion and roll into ball shape then press and flatten it.

7) pan fry with some oil till both sides are golden brown.

米漢堡

材料：

1/3杯白米

1/4杯煮熟的南瓜泥

（蒸熟的南瓜，叉子壓成泥）

1/3杯 清水

做法：

1）把白米洗净，然後倒入電飯煲。

2）倒入南瓜泥和清水。

3）像往常一樣地煮飯。

4）一旦米飯熟了，讓它冷卻15-20分鐘，然後才開始做照型。

5）舀2-3湯匙煮熟的南瓜飯放在保鮮膜上，然後提起的四边的保鮮膜角，如下圖般扭成球状。

6）用手握住球状的米飯糰，再稍微壓扁，如下圖所示。

7）然後打開保鮮膜，拿出米漢堡，剩餘的米飯再重複以上的步驟即可。

漢堡蝦肉餅

材料：

中型明蝦 4只

豬絞肉 1 湯匙

蒜泥 1/4茶匙

切碎的包菜 1茶匙

切碎的菠菜苗 1茶匙

鹽和胡椒粉適量

做法：

1）去除蝦的頭部和皮，切碎小。

2）將菠菜苗和包菜，切細碎。

3）全部材料倒在一起，用筷子在一個方向攪拌均勻至起膠。

4）將肉泥分成2等份。

5）用濕的手取肉泥搓小球，再稍微壓扁。

6）下鍋用中小火煎成雙面金黃色即可。

水晶桂花糕

材料:

桂花 2茶匙

燕菜粉 1茶匙

果凍粉 1/4茶匙

清水 300ml

砂糖 35克

枸杞 2湯匙

  

做法：

1。把桂花過清水洗淨，加入100ml的水煮大約1-2分鐘。待涼備用。

2。把燕菜粉，果凍粉和砂糖，加入煮過的桂花水+200ml清水，一邊攪拌一邊用小火煮至滾1分鐘，加入杞子稍微煮一會即可。

3。倒入模子，在桂花糕還未凝固時，稍微用竹籤攪拌，桂花就會浮起。

4。待冷卻後放入冰箱冷藏 1~2小時，即可享用。

Osmanthus Jelly is healthy, delicious, and one of the super easy desserts to make at home! The osmanthus flower gives this dish a light scent and calming fragrance that’s simply soothing for an after-meal finish.

Osmanthus Jelly Recipe

Ingredients:

1 tsp dried osmanthus flowers 桂花

1 tsp Agar-agar powder

1/4 tsp Jelly powder

300ml water 

35g cane sugar

2 tbsp wolfberries

Steps:

1) Clean the osmanthus with water, then add in 100ml water to cook till boiling for 1-2 min. set aside for cooling.

2) In a pot, add 200ml water, agar agar powder, jelly powder, sugar and the cooked osmanthus water and keep stirring and bring to a boil for 1 min. Add in wolfberries and cook for a while then off fire.

3) Pour the jelly solution to fill in the mould. Let the jelly cool down a bit in room temperature and chill in fridge 1-2 hours until the jelly is set.

Honey baked/ roasted chicken drumstick

Ingredient:

 1 pc chicken drumstick

2 gloves garlic (crushed)

1/4 tsp liquid amino

dash of pepper powder

1 tbsp lemon juice

some honey

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 and brush some honey on the surface.

4) Bake for 20 minutes 

蜂蜜烤雞腿

材料：

1只 雞腿

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

一些 蒜泥

柠檬汁 1湯匙

蜂蜜 適量

做法：

1）把蒜泥和雞腿一起放入一個碟子裡，倒入醬油，蜂蜜，胡椒粉，蒜粉和柠檬汁，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，表面再塗一些蜂蜜。

4）烘烤20分鐘。

homemade luncheon meat (baby)自製午餐肉

Homemade Luncheon Meat

(Baby version)

Ingredients:

100g Minced Meat

1 tsp corn flour / Potato starch

1/2 tsp Liquid Amino / light soy sauce

1/2 tsp Garlic (Mashed) 1 clove

1 Quail Egg White (1 tsp egg white) 

1 tsp vegetable Oil

1/4 tsp cane sugar

1/8 tsp Five Spice Powder

1/16 tsp Pepper powder

3 drops shaoxin wine (optional)

optional : add 15g shredded cheese or cheddar cheese for more yummy

Steps:

1. In a bowl, mix all the ingredients stated above.

2.  Stir the mixture with a pair of chopsticks in one direction until the mixture become sticky. 

3. Prepare the non stick baking sheet on the steamer, then grease the mould (any shape of moulds you have). Put the minced meat into the mould, press it firmly. cover with aluminium foil or cloth.   

4. Steam for 15-20 minutes. 

5. after cooked, cool down for a while, remove luncheon meat from mould, keep in the fridge after completely cool down. Slice and serve or Pan fry till both sides golden brown for more fragrance. 

自製午餐肉

（寶寶版）

材料：

100g 豬攪肉（五花肉）

1茶匙玉米粉/馬鈴薯澱粉

1/2茶匙 液氨醬油/淡醬油

1/2茶匙 蒜蓉

1粒鵪鶉蛋（1茶匙雞蛋白）

1茶匙 植物油

1/4茶匙 有機蔗糖

1/8茶匙 五香粉

1/16茶匙 胡椒粉

3滴紹興酒（可不放）

P/S:可以選擇加入15克刨碎的車達起司增添風味。

做法：

1）所有材料放在一個碗中。

2）用一對筷子用力攪拌至一個方向，攪拌至肉質變粘稠和有韌性即可。

3）在蒸籠上鋪上一張不沾烤布，然後在模具內部搽一層油（任何形狀的模具）。將攪拌好的肉碎放入模具中，緊緊按壓。用鋁箔紙或布覆蓋。

4）大火蒸15-20分鐘即可。

5）蒸好後稍微涼一些，可以脫模。冷卻後收進冰箱，隨時可以切片食用或煎至兩面金黃色更香。

Pan fry with some oil till golden brown

Cut into slices

Steamed luncheon meat

steaming in progress

press the minced meat firmly

Stir the mixture with a pair of chopsticks in one direction until the mixture become sticky.

I am not using store sold minced meat. So I use a dicer to help me to mince the meat and cheese and all ingredients till smooth.