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 ^.^
千层蛋糕食谱请按以下连接 ^.^
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.
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