Good day dear all mommies!
My little complaint that the garlic fried rice was not enough for her yesterday and requested me to cook.again the garlic fried rice for her. So this morning the first thing I did was cooking rice. While waiting the rice to be cooked, pork belly to be defrosted, I prepared the ingredients by cutting the garlic, broccoli washing, and cutting the onion for steamed onion juice.
Breakfast: soft boiled egg, cheesy smiley cookies and fresh milk
Lunch: garlic fried rice (I used Japanese brown rice) served with Philippines style vinegar pork belly.
Teatime: steamed onion juice and cranberries shortbread cookies
Oh Yes! Please do not forget to join the XMAS GIVEAWAY contest end on 25/12/2017 midnight
details please refer the FB page post today: Xmas Giveaway by ThinkbabyANDYummiliciousForMyPrincess
The Original recipe is from Cranberry Biscuits (蔓梅饼干） - Guai Shu Shu
Cranberries Shortbread Cookies
Ingredients:
200g cake flour or low protein flour
100g of salted butter, at room temperature
50g icing sugar
75g diced dried cranberry
One egg, slightly beaten
2 tbsp milk powder (optional)
Steps:
1) Cream the butter and icing sugar until light and fluffy.
2) Add the beaten egg and beat until well combined.
3) Sift in the cake flour and milk powder, add the diced dried cranberry. Use the machine lowest speed to stir for about 1 minute until a pliable soft dough is formed.
4) Transfer the dough out and place on a piece of clingy wrap. Shape it in a rectangular shape with a square face of about 3 cm x 3 cm. (you can use the Aluminium foil's box or cling wrap's box as the MOLD)
5) Put the dough in the freezer and freeze until the dough is firmed enough for slicing. (about 30 minutes)
6) Pre-heat the oven to 160 degree Celsius.
7) Take out the frozen dough, cut the dough into small pieces with a thickness of about 5-7 mm.
8) Bake the cookies in the pre-heated oven of 160 degree Celsius for 20-25 minutes or until the cookies are crispy. Baking time will depend on your thickness.
must use a very sharp knife to cut for nice and uniform cookies
shortbread mold that i used. besides, i used also the aluminium foil's box as i made 2 times the recipe
蔓越梅奶油餅乾
材料：
200克 低筋麵粉， 過篩
100克 軟化有鹽奶油
50克 糖粉，過篩
75克 蔓越梅干
1個 雞蛋 ，打散
2湯匙 奶粉（可以不放）
做法：
1) 將牛油和糖粉一起打發至牛油發白。慢慢的把雞蛋加入混合均勻。
2) 把麵粉和奶粉分次篩入蛋糊里，倒入蔓越梅干，用低速攪拌均勻1分鐘即可。
3）把拌勻的麵團放在油紙上，券成長方形或圓形，收進結冰庫大約30分鐘以便容易切割。(可以使用鋁箔盒或保鮮膜盒作為模具)
4）預熱烤箱160度C。
5）用刀將冷凍麵團切成片厚度約5-7 mm, 排列於烤盤上(底部鋪紙)。
6）放進預熱烤箱攝氏160度，烤約20-25分鐘至表面上色即可。
7）餅乾待涼後封密收藏。
日式蒜香炒飯
（寶寶雙人份）：
材料：
米糠油 1 湯匙
蒜米 2-3 瓣，剁碎/切片（依據喜好切顆粒也行）
雞蛋 1 粒
胡蘿蔔碎 2-3湯匙（非常碎那種）
熟日本米飯 1 碗
醬油 1/2 茶匙
鹽 適量
胡椒粉 適量
**** 關鍵是米飯和蒜蓉要分開炒 ****
做法:
1. 熱油。蒜蓉爆香後，先放一邊備用。
** 注意火候，蒜蓉容易炒焦哦！
2. 用回同樣的熱油，倒入胡蘿蔔碎粒，炒幾秒，加入白飯翻炒1分鐘。
3. 打入雞蛋，快速翻炒讓每顆飯粒都沾上蛋液。加入醬油、鹽少許及胡椒粉調味。
4. 把剛剛爆香好的蒜蓉倒入鍋中, 再翻炒1分鐘。
5. 蒜香炒飯就完成啦！
Japanese garlic fried rice
Ingredients:
(2 Baby servings):
1 tbsp rice bran oil
Garlic 2-3 cloves, chopped / sliced (according to the preferences)
1pc of Egg
2-3 tbsp crushed carrots (very fine)
1 bowl of Cooked Japanese rice
1/2 tsp Liquid amino / light Soy sauce
pinch of sea salt
dash of Pepper powder
The success key is ~ rice and garlic to be fried separately
Steps:
1. In a heated large wok or pan, add in 1 tbsp veg oil and minced garlic. Fry the garlic at medium low heat until golden brown. Keep an eye on them as they brown quickly in a matter of seconds. separate the garlic aside.
2. With the same hot oil, pour in the crushed carrot, fry a few seconds, add in the rice and stir fry 1 minute.
3. Add in the egg, stir quickly so that every grain of rice are coated with egg. Add in liquid amino/soy sauce, salt and pepper to taste.
4. Add in the sauteed garlic and continue to stir fry 1 minute.
5. garlic fried rice is done, serve immediately or warm.
Pork Adobo Recipe
Ingredients:
600g pork shoulder or belly, cut into 1.5" cubes
1⁄3 cup vinegar
2 tablespoons soy sauce ( i use 1 tbsp liquid amino)
1 teaspoon salt (pinch for baby)
5 cloves garlic, minced
1⁄4 teaspoon pepper (pinch for baby)
1 tablespoon sugar
1⁄2 cup water
2 tablespoons cooking oil
Steps:
1. Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
2. Simmer covered for 1 hour or until meat is tender.
3. Drain and reserve the sauce.
4. Heat cooking oil in a skillet.
5. Brown meat on all sides.
6. Transfer to a serving dish.
7. Pour off all remaining oil from skillet.
8. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
9. Pour sauce over meat and serve.
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