17/10/2017 churros （鬼佬油炸傀）

Good day dear all mommies!

After today, I will be on holiday and stay at home few days.... yoooohoooo..... but I won't forget my mission on Thursday....LOL

Today I baked Churros for little princess as breakfast after long time didn't make it. My last few times was using frying method but this time just use oven baked.

Lunch I just cooked her Hainanese Chicken Rice.

Teatime will serve her soymilk or fresh fruit.

Churros

Ingredients:

20g unsalted butter

150ml water/milk

1 tablespoon granulated sugar

pinch of salt

1/4 tsp cinnamon powder

100g all-purpose flour

2 medium eggs

few drops vanilla extract

Vegetable oil, for frying

Confectioners' sugar, for dusting

Steps:

1) In a medium saucepan, combine water/milk, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour and cinnamon powder, stirring for 1 minute.

2) In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in by 4-5 separate times.

3) spoon mixture into a pastry bag fitted with a large open-star tip.

4) squeeze out 10cm long mixture onto a baking tray lined with parchment paper。

5) lightly spray some oil on the surface and bake in a preheated oven of 190’C for 15 – 20 mins or until golden brown and puffed up.

6) Turn off heat and leave the puffs in the oven for 10 minutes to gradually cool down before removing from the oven. 

7) While still warm, roll each churro into the dish with the sugar until coated.

吉拿棒 

材料：

水/鮮奶150克

奶油20克

細砂糖1湯匙

一咪咪鹽

中筋麵粉100克

肉桂1/4小匙

中型蛋2顆

香草萃取汁適量

植物油適量（表面噴用）

砂糖適量（沾面用）

做法：

1）將水/奶，糖，鹽和奶油放入鍋中煮至沸騰，再將過篩的中筋麵粉和肉桂粉拌入，並快速拌勻至無粉粒。

2）待步驟1微溫時，把香草萃取精加入蛋液。將蛋液分4〜5次倒入，每倒一次蛋液皆要全部拌勻且麵粉全部吸收蛋液才能再倒下一次蛋液，最後會呈現滑順的面糊狀。

3）取一擠花袋及星形擠花嘴，將麵糊裝入。

 4）擠出10厘米長的條狀在鋪有烘焙紙的烤盤上，表面喷上少许菜油；並送進已經預熱了190℃的烘箱，烘烤15-20分鐘，或直到上色和膨化。

5）把烤箱電源關閉，將吉拿棒燜在烤箱10分鐘，逐漸冷卻後取出。

6）趁溫暖放進裝有糖粉的膠袋裡搖幾下即可享用。

BABY Hainanese Chicken Rice 

Ingredients:

1/3 cup sushi rice / white rice

3 pcs chicken drummets / 1pc chicken drumstick

5g unsalted butter

1pc shallot

2 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion / vegetables

2 pcs pandan leaves

1/3 cup chicken broth / water

Steps:

1) soak white rice for 30mins - 1 hour

2) chop shallots finely

3) cut ginger into slices, dice the mushroom

4) heat pan with low fire, add in a little olive oil, sauteed shallot and ginger till fragrance

5) add in chicken and mushroom, stir fry till light golden brown

6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper

7) add in butter and stir fry for few mins, off fire

8) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice

9) cook rice as usual in rice cooker or steam for 15-20mins.

寶寶海南雞飯

材料：

1/3杯 壽司米/白米

3只小雞腿/1只雞腿

5克無鹽奶油

1粒小蔥頭

2片姜

1/2茶匙 少鹽醬油/液體氨基或少許鹽

胡椒粉少許

一些蔥花/蔬菜

1/3杯 雞湯/清水

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡白米約30分鐘。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把鮮菇切成顆粒。

4 ）把鍋加熱，倒入少許橄欖油，爆香蔥頭和姜。

5 ）加入雞肉和香菇翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把白米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉。

7 ）加入奶油翻炒幾分鐘，熄火。

8 ）舀出米飯和雞肉，放入電飯鍋，倒入1/3杯的雞湯/清水蓋過白米。把班蘭葉紮好，放在米飯上面。

9 ）像往常一樣在電飯煲煮飯或放進蒸籠，大火蒸15-20分鐘即可。

3/8/2017 Deco steamed Cupcakes

Deco Steamed Cupcake

Servings: 4 steamed cakes

Ingredients:

½ cup cake flour (½ cup = 60 g)

1 tsp baking powder

1 large egg

2 Tbsp milk

1.5 ~ 2 Tbsp granulated sugar

1 Tbsp neutral flavor oil (vegetable, canola, etc)

(B) For the details and designs

Black batter: 0.5 tsp black or dark cocoa powder + 2 tsp basic batter

White batter: 0.5 tsp corn flour + 2 tsp basic batter

Brown batter: 0.5 tsp cocoa powder + 2 tsp batter

(C) For the BEAR (brown batter)

Brown: 1 tsp cocoa powder + 1/2 of the remaining basic batter

Steps:

1. Cover the lid with kitchen towel to prevent condensation from the lid from falling on to the steamed cakes (please don’t skip!). 

2. In a medium bowl, sieve in cake flour and baking powder.

3. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.

4. Pour the egg mixture into the flour mixture and mix until smooth.

5. Put a cupcake liner in cupcake mould and divide the basic batter into the 2 cupcake liners and the brown batter into another 2 cupcake liners. (about 80% full)

6. Making the color batter for piping drawing:
~Black batter – Scoop out 2 tsp of basic batter and add in 0.5 tsp dark/black cocoa powder. Mix well and transfer into a small hand rolled piping bag made from parchment paper.
~Brown batter – Scoop out 2 tsp of basic batter and add in 0.5 tsp cocoa powder.  Mix well and transfer into a small hand rolled piping bag made from parchment paper.

7. Pipe the details using the various colours. Try to keep the drawing in smaller size and lines fine.

Tip: If you really make a mistake, you can use toothpick to help adjust or even scoop out the batter a little.

8. Place the steam cakes on a steamer rack and steam at medium low heat for 10 mins.

Point:
** It is good to place each of them in a holder/container. This prevents the cup from expanding too much, keeping your design intact. 

** Please ensure that the pot is high enough as the cakes will rise when steamed.

** In addition, highly recommend to cover the pot lid with a steamer cloth to prevent water from dripping onto the cakes. It will spoil the design and may cause sinking, or the cake to split apart. 

9. Make the ears of the characters. Pipe the coloured batter from step 6 on good quality parchment paper. I usually like to pipe extra so that I can pick and choose the ears that look good and with the right size.

10. Steam each for about 2-3 mins. I place the parchment paper on a small flat plate or tray to steam on the steaming rack.
11. Using a small sharp scissors, cut a shallow slit where the ears are to be and slot them in to complete the characters

How to draw on cupcakes

如何制作在造型杯子蛋糕

蛋糕的弹度 spongy of the cupcake

蒸造型杯子蛋糕
材料:低筋粉 60g
无铝泡打粉 1茶匙
牛奶 2 汤匙
糖 1.5 ~ 2 汤匙
蛋1隻 (約60g)
植物油 1汤匙

做法:
1）蛋加糖拌勻加入牛奶攪勻後,篩入粉類拌至沒有粉粒,最後加入油拌勻。
2）倒入模中,以中小火蒸10分鐘即成。

寶寶海南雞飯

材料：

1/3杯 壽司米/白米

3只小雞腿/1只雞腿

4個新鮮/乾的香菇

5克無鹽奶油

1粒小蔥頭

2片姜

1/2茶匙 少鹽醬油/液體氨基或少許鹽

胡椒粉少許

一些蔥花/蔬菜

1/3杯 雞湯/清水

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡白米約30分鐘。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把鮮菇切成顆粒。

4 ）把鍋加熱，倒入少許橄欖油，爆香蔥頭和姜。

5 ）加入雞肉和香菇翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把白米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉。

7 ）加入奶油翻炒幾分鐘，熄火。

8 ）舀出米飯和雞肉，放入電飯鍋，倒入1/3杯的雞湯/清水蓋過白米。把班蘭葉紮好，放在米飯上面。

9 ）像往常一樣在電飯煲煮飯或放進蒸籠，大火蒸15-20分鐘即可。

BABY Hainanese Chicken Rice 

Ingredients:

1/3 cup sushi rice / white rice

3 pcs chicken drummets / 1pc chicken drumstick

4 pcs fresh shitake mushroom/ dried mushroom

5g unsalted butter

1pc shallot

2 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion / vegetables

2 pcs pandan leaves

1/3 cup chicken broth / water

Steps:

1) soak white rice for 30mins - 1 hour

2) chop shallots finely

3) cut ginger into slices, dice the mushroom

4) heat pan with low fire, add in a little olive oil, sauteed shallot and ginger till fragrance

5) add in chicken and mushroom, stir fry till light golden brown

6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper

7) add in butter and stir fry for few mins, off fire

8) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice

9) cook rice as usual in rice cooker or steam for 15-20mins.

Breakfast: Cheese egg sandwich
早餐：奶酪煎蛋三明治

4/5/2017(Thur) yummy 海南雞飯

This morning I cooked Hainanese Chicken Rice for my 4yo gal as lunch later. She told me last night that she wants to eat chicken rice. Thanks to my Hainanese mother in law that taught me how to cook it quite longtime ago. But today I can get the right taste like hers.

I used sushi rice to cook instead normal fragrance rice. The rice texture of every single rice is very QQ!! With the fragrance of butter, shallot and pandan leave, the chicken rice is truly delicious and I wish to have a bowl or two too.... and I cooked the rice with the chicken soup instead of plain water. Guess this is also made my chicken rice so yummy today...

昨晚宝宝对妈咪说要吃鸡饭。嗯。。可以啦！今天的鸡饭实在是太太太好吃哦!用了寿司米煮的米饭，香喷喷Q弹好吃。妈咪吃了一口，真的回味无穷。。。

Breakfast: quail eggs, blueberries and milk

Lunch Bento: Hainanese Chicken Rice and onion chicken soup

Teatime: Gong zai peang

BABY Hainanese Chicken Rice 

Ingredients:

1/3 cup sushi rice / white rice

3 pcs chicken drummets / 1pc chicken drumstick

4 pcs fresh shitake mushroom/ dried mushroom

5g unsalted butter

1pc shallot

2 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion / vegetables

2 pcs pandan leaves

1/3 cup chicken broth / water

Steps:

1) soak white rice for 30mins - 1 hour

2) chop shallots finely

3) cut ginger into slices, dice the mushroom

4) heat pan with low fire, add in a little olive oil, sauteed shallot and ginger till fragrance

5) add in chicken and mushroom, stir fry till light golden brown

6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper

7) add in butter and stir fry for few mins, off fire

8) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice

9) cook rice as usual in rice cooker or steam for 15-20mins.

寶寶海南雞飯

材料：

1/3杯 壽司米/白米

3只小雞腿/1只雞腿

4個新鮮/乾的香菇

5克無鹽奶油

1粒小蔥頭

2片姜

1/2茶匙 少鹽醬油/液體氨基或少許鹽

胡椒粉少許

一些蔥花/蔬菜

1/3杯 雞湯/清水

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡白米約30分鐘。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把鮮菇切成顆粒。

4 ）把鍋加熱，倒入少許橄欖油，爆香蔥頭和姜。

5 ）加入雞肉和香菇翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把白米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉。

7 ）加入奶油翻炒幾分鐘，熄火。

8 ）舀出米飯和雞肉，放入電飯鍋，倒入1/3杯的雞湯/清水蓋過白米。把班蘭葉紮好，放在米飯上面。

9 ）像往常一樣在電飯煲煮飯或放進蒸籠，大火蒸15-20分鐘即可。

Gong Zai Peang/Piggy Mooncakes

(Recipe from my friend Lee Choy Yen)

Ingredients:

300g Plain Flour (I used hong kong lily flour)

160g Golden Syrup

2 tsp Alkaline Water 

90g peanut oil

Egg wash- 1 egg yok + 1 tsp milk (lightly whisk to combine and sieve)  

Method:

1) Mix golden syrup, alkaline water and peanut oil till well combined.

2) pour syrup mixture into the flour, use a spatula to cut and fold well and form a soft dough. (softness shall be like our ear drop)

3) cover the dough and rest for 2 hours.

4) knead dough to smooth, divide dough into 28-30g (roughly 20pcs)

5) use a mooncake mould to press out shape

13) place the Gong Zai peang on the baking tray which laid with non-stick baking sheet/parchment paper

14) Bake at 160C for 10mins, to cool down for 15mins, apply egg wash, bake again at 160C (fan forced) for 10mins or till light golden brown (adjust oven temperature according to your type of oven, every oven is difference). 

Store for 2-3 days before consume (to let the skin turned soft).

My cute little helper

可爱的小帮手

公仔傳統月餅

（食譜源自：朋友Lee Choy Yen 分享）

材料：

低筋麵粉 300克

糖漿160克（可在原料店買或在BIG Publika買入口的）

花生油90克（可用刀標油或在BIG Publika買入口純正的花生油）

鹼水 2 茶匙

做法：

1. 將糖漿、花生油和鹼水攪拌均勻至糖漿稍微變淺色，備用。加入麵粉，揉拌成軟團。放置一旁醒面約2小時。

2. 將麵粉團分成小份，每個約28-30克（大約20個）

3. 用月餅模具壓出形狀

4. 放入預熱烤爐內160度烤10分鐘，取出待涼15分鐘。

5. 然後塗上蛋黃液，再放入烤爐中以160度烤10分鐘至金黃色。 （請視個人烤箱拿捏）

6. 取出待涼，放置3天後即可享用。

6/3/2017（MON）

Good day dear all~ I returned to work this morning as usual after being 9 days stay-at-home-mom. I couldn't sleep last night. Finally slept at 1am and this morning alarm rang at 4.35am. I felt that my throat was quite dry and lots of phlegm. I knew I gonna have sore throat soon. So I quickly took a pack of reserve fruit gel to boost my immune and I am totally great at this moment. (touch wood...no sick) 

As the previous day I made doughnuts for my gal and she had finished all...and request some more. So, today i baked her pandan flavor doughnuts... i just baked them not frying..

Breakfast: Pandan Cheese doughnuts and fresh milk

lunch: hananese chicken rice + watercress chicken soup

teatime: potato rings

大家好。今天我重回到工作崗位了，做了9天全職媽媽。昨晚凌晨1點才睡著，今天凌晨4點35分起床。我覺得我的喉嚨很乾燥，多痰。害怕生病的我，喝了一包白藜蘆淳水果凝膠來提高自己的免疫力。由於前一天做了甜甜圈給小公主，她非常喜歡也吃清光了。吵著還要。所以，今天我烤了香蘭味的麵包甜甜圈...不是油炸的..

The stunning killer bread 

Ingredients:

150g egg+milk (eg. 97g milk + 53g egg)

(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later) 

10g pandan juice extract

30g cane sugar 

2g salt (I used pinch only)

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

egg wash:

1 tbsp egg + 1 tbsp milk

topping:

shredded cheddar cheese

some cane sugar

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 20mins, press stop. 

3) Reset to 'Dough' program again, add in butter, beat for 10mins.

4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.

5) divide dough into 5 pcs of 65g dough. Use roller pin to roll out flat then roll from side then seal well. place on greased or lined baking tray and leave gap in between for fermentation. Proof for 30-40mins or till double the size, brush with egg wash and sprinkle cheddar cheese and some sugar on the surface.

Remaining dough I made into doughnuts: Roll flat the dough about 5mm thickness, use doughnut cutter to cut out. place on greased or lined baking tray and leave gap in between for fermentation. Proof for 30-40mins or till double the size, brush with egg wash and sprinkle cheddar cheese and some sugar on the surface.

6) Bake in a preheated oven of 180'C for 15 mins or till  golden brown.

萬人迷超軟麵包食譜

材料:

150克蛋奶：雞蛋+牛奶（如97克牛奶+53克雞蛋）

（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）

10克 濃縮香蘭汁

30克蔗糖

2克鹽（ 我只放一咪咪而已）

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克 無鹽奶油

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌20分鐘，按停。

2. 然後加入奶油，再重複“麵團”功能10分鐘，攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。

**

3. 把麵團分割成5份65克的小麵團，用擀麵棍擀平，然後捲起收口。間隔排放在烤盤上發酵30-40分鐘或雙倍大。刷上蛋液，撒上刨碎的車達乳酪和一些有機蔗糖。

（剩餘的麵團我做成甜甜圈：只需把麵團擀平成5mm厚，用模具割出甜甜圈，間隔排放在烤盤上發酵30-40分鐘或雙倍大。刷上蛋液，撒上刨碎的車達乳酪。

4.  放入預熱到180度c的烤箱中烘烤15分鐘或金黃色即可。

刷上蛋液，撒上刨碎的車達乳酪和一些有機蔗糖。

brush with egg wash and sprinkle cheddar cheese and some sugar on the surface.

寶寶海南雞飯 BABY Hainanese Chicken Rice

馬鈴薯圈圈 Potato Rings

follow the above recipe but I omitted cheese today

食譜如以上連接，只是沒有放起司。

21/10/2016 (fri) simple meals

Simple meals of the day~ Happy Friday

Steamed Hainanese Chicken Rice寶寶海南雞飯

Tamago Milky Balls椰香蛋黃小饅頭

Popcorn爆米花

14/6/2016 (Tue) 鳳梨烤雞柳串

WAFFLE

Ingredients:

3 Eggs

160g cake flour

100g fresh milk

40g corn flour

5g baking powder

60g organic cane sugar

50g melted unsalted butter

practice:

1) Prepare and weight all ingredients.

2) mix egg and sugar, beat with a whisk until dissolved.

3) Add the milk and mix well.

4) Sieve flour + corn flour + baking powder in a mixing bowl , add the egg mixture and stir until no lumps.

5) Add melted unsalted butter in the batter .

6) Using a whisk, stir in one direction and till smooth.

7) Preheat waffle machine and brush with some oil/butter, pour the right amount of batter into the waffle mold.

8) Bake for 3-4 minutes or till light golden brown (can open lid to check) and continued to reverse another side for another 2-3 mins.

I made so many this time and keep the un-finished in the freezer.

威化餅

材料：

雞蛋 3颗

低筋麵粉 160克

牛奶 100克

玉米粉 40克

泡打粉 5克

白糖 60克

融化無鹽奶油 50克

做法：

1.備齊所需材料。

2.雞蛋+白糖混合，用打蛋器打至溶解。

3.加入牛奶攪拌均勻。

4.低粉+玉米粉+泡打粉混合過篩，加入到蛋液中，攪拌至無顆粒。

5. 在麵糊中加入融化的無鹽奶油。

6.用打蛋器順著一個方向攪拌均勻，舀起麵糊滴落後緩慢消失狀。

7.WAFFLE餅機上刷上融化的無鹽奶油。每個角落都要刷，上下面都要刷。舀適量的麵糊。從機器中間倒入。

8.蓋上模具，小火加熱，待約3-4分鐘，即可反面繼續小火2-3分鐘即可。

鳳梨烤雞柳串【烤箱料理】

材料：

雞柳 4 條 （我用祺祥牌无激生素）

蜂蜜 1茶匙

天然醬油 2-3滴

胡椒粉 適量

鳳梨 1/4 顆

蒜蓉 （1粒蒜米）

做法：

1）把一半的鳳梨切12顆小丁備用。剩下的鳳梨打成泥備用。

2）將洗淨的雞柳切丁（18塊），放入碗裡後倒入蜂蜜、醬油、乾​​​​香菜、胡椒粉、鳳梨泥和蒜蓉。用手抓均勻讓所有雞柳丁都沾有醬汁後，放冰箱醃製30分鐘以上。

3）烤箱以200度預熱，同時用竹叉把醃好的雞柳丁和鳳梨塊串在一起， 擺在不粘烤紙/布上，並淋上醃料的醬汁。

4）以200度烤15-20分鐘或至上色。

BBQ Pineapple chicken meat

Ingredients:

4 strips chicken fillet ( i used kee song brand)

1 tsp honey

2-3 drops liquid amino/natural soy sauce

dash of Pepper powder

1/4 whole Pineapple

1 glove Garlic (crushed)

practice:

1 ) cut part of the pineapple into 12 cubes; blend the remaining pineapple into puree, set aside.

2 ) Clean the chicken fillets and dice into 18 pieces, then put them in a bowl and add in honey, soy sauce, dried parsley, pepper powder, pineapple puree and garlic. Mix well the meats and sauce then keep in the fridge for at least 30 minutes.

3 ) Preheat oven to 200 degrees, insert meats and pineapples into the bamboo skewer. Place on the non-stick baking paper and topped with marinade sauce.

4 ) bake at 200 degrees for 15-20 minutes or till light golden brown.

BABY Hainanese Chicken Rice 

Ingredients:

4 tbsp basmathi rice

1 chicken fillets (diced)

1 pc long bean

5g unsalted butter

2 shallots

4-5 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion / vegetables

2 pcs pandan leaves

Steps:

1) soak white rice for 30mins - 1 hour

2) chop shallots finely

3) cut ginger into slices, dice the long bean

4) heat pan with low fire, add in a little olive oil, sauteed shallot and ginger till fragrance

5) add in chicken and mushroom, stir fry till light golden brown

6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper

7) add in butter and stir fry for few mins, off fire

8) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice

9) cook rice as usual in rice cooker or steam for 15-20mins.

寶寶海南雞飯

材料：

4大匙印度長尖白米

1條雞柳（切丁）

1條豆角

5克無鹽奶油

2-3粒小蔥頭

4-5片姜

1/2茶匙 少鹽醬油/液體氨基或少許鹽

胡椒粉少許

一些蔥花/蔬菜

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡白米約30分鐘 - 1小時。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把雞柳切丁和把豆角切成顆粒。

4 ）把鍋加熱，倒入少許橄欖油，爆香蔥頭和姜。

5 ）加入雞肉和豆角翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把白米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉。

7 ）加入奶油翻炒幾分鐘，熄火。

8 ）舀出米飯和雞肉，放入電飯鍋，倒入適量水蓋過白米。把班蘭葉紮好，放在米飯上面。

9 ）像往常一樣在電飯煲煮飯或放進蒸籠，大火蒸15-20分鐘即可。

Cheesy Carrot cookies

Ingredients:

75g Cake Flour ( I used superfine flour)

25gm Cold Butter, cubed

2 tsp Icing sugar 

30gm Grated Cheddar Cheese

1-2 tsp Cold Water/ milk

28g shredded carrot 

Steps:

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

2. Add the grated cheese and carrot, add in water little by little at a time kneading by hand to form a nice dough ball. It shouldn’t be sticky. If sticky add a little more flour.

3. Place on to floured surface and roll out until it is about 2-3mm thick. Cut with any shaped cookies cutter or just cut into squares, place onto a lined baking tray.

4. Bake at preheated oven of 180'C for 10-12 minutes or until lightly golden.

奶酪胡蘿蔔酥餅

材料：

75克低筋麵粉

25克 冷的無鹽奶油（切小小粒）

2 茶匙糖粉

30克 車達起司 

1-2 茶匙 冷水/奶

28克 胡蘿蔔刨幼絲

做法：

1） 把糖粉加入麵粉，拌匀。加入冷奶油粒，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的起司和胡蘿蔔幼絲，搅拌均匀。慢慢加入冷水，揉成麵團。

3） 用擀麵棍按壓成2-3厘米的厚度，用刀切割长方型狀。排放在舖有不沾布（紙）的烤盘上，然后用筷子扎小洞洞。

4） 放入已經預熱180°度的烤箱，烤10-12分鍾或上色。

7/1/2016 （Thu) sweet potato chips 番薯脆片

I was baking part of the sweet potato chips last night till 9.30pm only and accompanied my gal to go to shower and bed. The balance batter was kept n the zip lock bag and stored in the fridge. This morning, I continued baking the sweet potato chips and simple steam a Hainanese Chicken Rice for Lunch. Breakfast will be having hard boiled egg and fresh milk only. In between fruits will be served too. 

番薯脆片

材料：

80克番薯泥 （連皮蒸/水煮都可以）

1 顆蛋黃

2湯匙太白粉

5克無鹽奶油（橄欖油：1歲以下）

做法：

1）首先蒸熟或煮熟一​​​​​​條番薯，待涼後，稱出所要的重量，壓泥。

2）把番薯泥，奶油/橄欖油和蛋黃加入攪拌器/用料理棒，攪拌幼滑。

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。

5）在不沾黏烤紙上擠出大約1公分的小團，間隔大約5-6公分的空間，再擠出麵糊。 （圖1-2）

6）取另外一張不沾黏烤紙，覆蓋在擠出的麵糊上面（圖3-4）

7）用手指輕壓在每一個麵糊上面，然後用一個底部平坦的碗/東西，壓在每一個麵團上面。 （圖5-6）（我用的是砂鍋碗，我只是放在每一個麵團上面而已，碗的重量自然地壓平麵團，我並沒有用力壓）

8） 送進已經預熱的烤箱160'C, 烤5分鍾, 然後取出烤盤，輕取上面那張不沾黏烤紙（圖A）

9）繼續烘烤5-8分鐘；或看見餅乾邊緣開始上色即可。

10）重複做法5-9直到所有麵糊烤完。

小貼示：本人比較喜歡一次性把３-４條的番薯／馬鈴薯連皮放進熱水里煮熟。然後，稍微涼一些時就去皮壓泥，收在幾個拉鍊鎖袋，壓成扁扁的，收進冷凍庫。 （如圖下）每次需要用時，就很容易解凍，因為很薄。由於煮１條番薯用１５分鐘的煤氣，煮４條番薯也是用１５分鐘的煤氣。能省就省吧～

Sweet Potato Chips

Ingredients:

80g sweet potato puree ( steamed/boiled)

1 egg yolk

2 tbsp potato starch

5g unsalted butter

Steps:

1) boil 1 medium size sweet potato (with skin on) in water, cook for 15mins or till can be poked in by fork. (you may skip this if you have frozen mashed sweet potato as I always do) Peel and mash the sweet potato with a fork.

2) in the mixing cup, add in sweet potato, egg yolk and butter. Use hand blender / blender to blend them till smooth

3) add in potato starch and stir well, then transfer it into a plastic bag, cut a hole at the edge (5mm size) then start squeezing the batter (about 1 cm pile size) on parchment paper/non stick baking sheet (pic 1-2), squeeze another with large gap (about 2 inches) between batter

4) place another sheet of parchment paper / non stick baking sheet to cover the squeezed batters (pic 3-4)

5) use you hand gently press on each batter, then use a flat bottom surface bowl or anything to press the batters gently. (pic 5-6) ( as I am using a casserole bowl, I just put the bowl on top of each batter, they are nicely pressed down with the bowl weight, I didn't use any force)

6) bake at preheated oven of 160'C for 5 mins, remove baking tray from oven. Gently remove the top parchment paper/non stick baking sheet. (pic A below)

7) return the baking tray to the oven and continue baking for 5-8 mins or till the sides start turning brown.

詳細製作圖
detail making photos

图A 轻取上面那张不沾黏烤紙

pic A (removing the top baking sheet)

網上資料/online information

什麼是丙烯酰胺（Acrylamide）

丙烯酰胺是生產聚丙烯酰胺的原料。聚丙烯酰胺主要用於水的淨化處理、紙漿的加工及管道的內塗層等。澱粉類食品在高溫（120℃以上）烹調下容易產生丙烯酰胺。丙烯酰胺可見於吸煙、經高溫加工處理的澱粉食品及飲用水中。 2002年4月瑞典國家食品管理局和斯德哥爾摩大學研究人員率先報導，在一些油炸和燒烤的澱粉類食品中檢出丙烯酰胺，而且含量超過飲水中允許最大限量的500多倍。之後多國家也相繼報導了類似結果。

製作烤肉、醃肉易產生致癌物已不是稀奇之事，然而香港食物安全中心近日發表的《首個總膳食研究報告》卻稱，炒蔬菜也可能致癌。因為在高溫炒製的過程中，蔬菜中的氨基酸和還原糖發生美拉德反應，釋放出令人致癌的丙烯酰胺，且炒菜時間越長、溫度越高，釋放出的丙烯酰胺就越多。

油炸食物會致癌
2012年8月，美國《國家癌症研究雜誌》報導，炸薯條等油炸澱粉類食物會產生一種稱為丙烯酰胺的成分，可能會致癌。瑞典科學家也證實，炸薯條、炸洋芋片等高溫油炸或烘烤的澱粉類食物，含有大量丙烯酰胺，會增加多種癌症發病的風險。

根據目前各國提供的數據，富含丙烯酰胺的食品主要有炸薯條、炸薯片、爆玉米花、咖啡、餅乾、麵包、蛋糕、炸雞等等。另外，世界衛生組織對17個國家的調查發現，人體攝入的丙烯酰胺主要來源的食品為炸薯條16％～30％，炸薯片6％～46％，咖啡13％～39％，餅乾10％～20％，麵包10％～30％，其餘均小於10％。

熱鍋滾油炒蔬菜會致癌
2013年8月，香港食物安全中心發布的一份研究報告稱，在對肉類、蔬菜、豆類及麥製品等共133種食物進行檢測後發現，樣本中47%的食物含有可能令人致癌的丙烯酰胺，其中讓人大跌眼鏡的是蔬菜及其製品的丙烯酰胺含量排第二位，僅次於零​​食類食品。該中心又對22種蔬菜樣本進行測試，發現炒菜時間越長、溫度越高，蔬菜釋放出的丙烯酰胺就越多，加入食用油炒和乾炒的檢測結果無異。

在送檢的蔬菜中，西葫蘆高溫加熱後釋放出的丙烯酰胺最多，其次為大蒜、洋蔥，緊隨其後的是空心菜、燈籠椒、茄子、芥藍、絲瓜、西芹、芥菜，而生菜、菠菜、莧菜在炒製後釋放出的丙烯酰胺較少。

By Dr. Mercola

Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted.

Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 250 F/120 C may contain acrylamide.

As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface … so if you're eating cooked foods that contain this characteristic, even if it was once a "healthy" natural food, like a sweet potato, it could be increasing your risk of cancer significantly.

WARNING: Some Potato Chips Contain Acrylamide in Levels 900 Times Over the Legal Limit

Acrylamide forms from a reaction between sugars and an amino acid (asparagine) during high-temperature cooking. While many foods – from coffee and breakfast cereal to bread – contain it, the highest levels have been detected in starchy plant-based foods, particularly French fries and potato chips. The federal limit for acrylamide in drinking water is 0.5 parts per billion, or about 0.12 micrograms in an eight-ounce glass of water.

However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide, or about 500 times over the allowable limit.

Similarly, potato chips are notoriously high in this dangerous chemical. So high, in fact, that in 2005 the state of California actually sued potato chip makers for failing to warn California consumers about the health risks of acrylamide in their products. A settlement was reached in 2008 when Frito-Lay and several other potato chip makers agreed to reduce the acrylamide levels in their chips to 275 parts per billion (ppb) by 2011, which is low enough to avoid needing a cancer warning label.iii

Can You Reduce Your Exposure to Cancer-Causing Acrylamide?

Acrylamide levels vary greatly among processed foods, even among different batches of the same food item. The chemical has so far only been found in foods heated above 250 F/120 C, which includes most processed foods. Basing your diet on whole foods, with the majority or a significant portion eaten raw or only lightly cooked is therefore one of the best ways to avoid this cancer-causing cooking by product.

For the times when you do cook your food, here are some tips to keep in mind:

• Frying, baking and broiling appear to be the worst offenders, while boiling or steaming appear to be much safer
• Longer cooking times increase acrylamide, so the shorter the duration of cooking, the better
• Soaking raw potatoes in water for 15-30 minutes prior to roasting may help reduce acrylamide formation during cooking
• The darker brown the food, the more acrylamide it contains (for instance, dark brown toast compared to light brown toast)
• Acrylamide is found primarily in plant-based foods, such as potatoes and grain products (not typically in meat, dairy or seafood)
• In addition, the HEATOX scientists discovered that you're far less likely to ingest dangerous levels of the toxin when you eat home-cooked foods compared to industrially or restaurant-prepared foods. And when you do eat at home, the best advice they could give was to avoid overcooking your food.

BABY Hainanese Chicken Rice 

Ingredients:

4-5 tbsp pearl rice

1 chicken drumstick

4-5 pcs baby french bean

5g unsalted butter

2 shallots

4-5 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion / vegetables (optional)

2 pcs pandan leaves (optional)

Steps:

1) soak pearl rice for 1 hour

2) chop shallots finely

3) cut ginger into slices, dice the mushroom and celery

4) heat pan with low fire, add in a little olive oil and butter, sauteed shallot and ginger till fragrance

5) add in chicken and baby french beans, stir fry till light golden brown

6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper. Stir fry for 2 mins and off fire.

7) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice

8) cook rice as usual in rice cooker or steam for 15-20mins.

寶寶海南雞飯

材料：

4-5大匙珍珠白米

1只雞腿

4-5條四季豆苗

5克無鹽奶油

2-3粒小蔥頭

4-5片姜

1/2茶匙 少鹽醬油/液體氨基或少許鹽

胡椒粉少許

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡米1個小時。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把洋菇切成顆粒。

4 ）把鍋加熱，倒入少許橄欖油和奶油，爆香蔥頭和姜。

5 ）加入雞肉和四季豆苗翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉炒大约2分钟后熄火。

7 ）舀出米飯和雞肉，放入電飯鍋，倒入適量水蓋過米。把班蘭葉紮好，放在米上面。

8 ）像往常一樣在電飯煲煮飯或放進蒸籠大火蒸15-20分鐘即可。