k9/2/2018 TGIF simple bento day

基础奶油白酱

材料:

30克 无盐奶油

30克 高筋面粉

300-350克 水 / 奶

1/2茶匙 海盐（我没放，因为要收在冷冻。如果马上吃的，可以放。如果要加起司，减盐的分量哦）

1）奶油放在小锅，小火煮至融化。

2）倒入过篩了的面粉，快速搅拌均匀。

3）倒入水/奶，不停搅拌。喜欢稠的就放少点水，喜欢稀的，放多点水。煮滚后就可以熄火了。

加入车达起司，黑胡椒 --- 起司酱

加入蘑菇泥，黑胡椒 --- 蘑菇酱

加入菠菜泥 --- 菠菜酱

任何蔬菜泥都可以加入!!! 很百搭和方便的基础酱哦!!!!大家学起来吧！

Basic White Sauce

Ingredients:

30 grams unsalted butter

30 grams of high protein flour

300-350 grams of water / milk

1/2 tsp sea salt (I did not put, because I will freeze it for next use for the remaining. If serve immediately, can put salt. If you want to add cheese, reduce some salt too.)

Steps:

1) Place butter in a small pot, cook with small fire till butter melts.

2) Pour in the sifted flour and stir well.

3) Pour in water / milk and keep stirring. Put less water if you like thick sauce; put more water if you like watery sauce. Off fire once it boils.

Add cheddar cheese, black pepper --- cheese sauce

Add blended mushroom, black pepper --- mushroom sauce

Add blended spinach ---- spinach sauce

Any blended vegetable can be added !!! Quick and convenient basic sauce when needed.

Baked chicken drummet 

Ingredient:

3 chicken drummets

 ( i use Kee-Song brand)

1/4 tsp Garlic Powder OR 2 gloves garlic (crushed)

1/4 tsp liquid amino

1 tsp honey

dash of pepper powder

Steps:

1) Marinate the drumstick with all the ingredients for 20mins or more or overnight

2a) Preheat oven to 190 degrees C. Bake for 20 minutes till golden brown.

2b) pan fry with some oil under small fire till golden brown.

烤小雞腿

材料：

3隻小雞腿（我用櫻花雞）

1/4 茶匙天然醬油（我用液體氨基）

1茶匙 蜜糖

胡椒粉 適量

1/4茶匙 蒜粉 / 一些 蒜泥

做法：

1）把蒜泥和雞腿一起放入一個碗裡，倒入醬油，胡椒粉和蜜糖，放入冰箱冷藏室醃約20分鐘或隔天再烤也可以

2a）烤箱預熱至190 ℃， 烘烤大约20分鐘至金黄色即可。

2b）或直接放入少许油的锅，小火煎至金黄色即可。

甜菜根牛奶果凍/燕菜

材料：

（红色部分）

150ml 甜菜根水（甜菜根汁 + 清水） （可以用任何水果或蔬菜代替相等的水分量）

1/2茶匙 燕菜粉
1/8茶匙 果凍粉
12克 砂糖

（白色部分）
150ml 鮮奶
1/2茶匙 燕菜粉
1/8茶匙 果凍粉
10克 砂糖

甜菜根汁預先煮好：
一小块甜菜根，切片，加少許水煮滾5分鐘即可熄火，用手料理机打成汁，过筛备用。

做法：

1）首先把所有红色部分的材料放入一個小鍋，攪拌均勻用後用小火煮沸。

2）把把煮好的蘭花燕菜入模具，送入冰箱速凍。

3）等待同時，把白色部分的材料全部放入另外一個小鍋，攪拌均勻用後用小火煮沸。

4）把模具從冰箱取出，用牙籤在燕菜表面輕刮一些條紋。然後把煮好的牛奶燕菜倒入。包好保鮮膜，放入冰箱冷藏直到凝固。

I am using Japanese Agar-agar and Instant Jelly powder

Beetroot Milk Agar-agar

Ingredients:

(A: Red portion)

150ml beetroot water (Beetroot juice + water) (Can be substitute by any fruit/vegetable juice)
1/2 tsp  Agar-agar powder

1/8 tsp instant jelly powder

12 grams of sugar

(B: White portion)

150ml fresh milk / uht milk

1/2 tsp  Agar-agar powder

1/8 tsp instant jelly powder

10 grams of sugar

Preparation:
Beetroot Juice pre-cooked: a small portion of beetroot, slice it then cook with some water and boil for 5 minutes then turn off the fire, use hand blender to blend it into juice, sieve and ready to be used.

Steps:

1) Start with the Red portion, put all ingredients A into a small pot, mix well and bring to a boil.

2) pour the cooked ingredients A into moulds, then put in the fridge for a faster cooling.

3) While waiting for it harden, put all ingredients B into another small pot, mix well and bring to a boil too. 

4) Take out the mould from the fridge and use a toothpick to lightly scratch on the harden surface of the beetroot agar-agar. Pour in the milk agar-agar.  Wrap with cling wrap and store in the fridge till completely harden before serving.

17/4/2017 (Mon) Steam Onion Juice - boost immune system by natural way

Good morning and Happy Monday dear all mommies!

Have you joined the Kangovou share and win lucky draw? If not, you still have the chance to do so.. Good luck ya!

 (link : https://www.facebook.com/haruko5350/posts/659745524224425)

Yesterday we were in a gift shop and my gal saw the Doraemon toy with dorayaki, so she asked for it and mommy said will make for her.

Breakfast: soft pancakes with peanut butter / mayo chicken floss and fresh milk.

Lunch: white rice with stir fry squid with capsicum, stir fry organic bean sprout, Apple and cherry tomatoes. Serve with onion juice too.

Teatime: young coconut agar agar

夾心小蛋糕

材料：

（ A）： 40克全脂牛奶

                20毫升米糠油/橄欖油/玉米油/任何菜油

                2顆 蛋黃

                40克 低筋麵粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ： 2顆 蛋白

                 15克 有機蔗糖/白砂糖

                 1/2茶匙 檸檬汁/醋

夾心料：

商店買的無糖果醬/花生醬

或者任何果醬/花生醬(自製/買的）

夾心可以多變哦。。果醬,花生醬,蕃薯泥,乳酪醬,等等都可以的。

做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱160'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。

4）把麵糊舀入擠花袋/塑膠袋，底部剪個小洞，擠麵糊到不粘烤紙/布上/矽膠墊 （超級給力也环保可重复使用），輕輕地擠成35-40mm圓狀。 （好像馬卡龍那般^.*) 擠好後，可以用手指稍微抹平凸/尖的表面。

5）把烤盤送進烤箱，烤20分鐘或表皮呈淺棕色。

6）把蛋糕移去鋼絲鐵架上待冷卻。

7）在蛋糕底部塗抹一層薄薄的果醬然後夾上另一片蛋糕黏在一起。

擠麵糊示範/Demo on squeezing the batter

Soft "PANCAKE" with Jam

Ingredients:

Egg Yolk Batter:

2 Egg Yolks

20ml Grapeseed Oil/any vege oil

40g fresh milk

40g Cake Flour / all purpose flour

Meringue:

2 Egg Whites

15g castor sugar

1/2 tsp rice vinegar/lemon juice

Filling:

Some fruit jam / peanut butter (homemade/store bought) / Mayonnaise / chicken floss

Steps:

1) Preheat oven to 160'C.

2) Place a parchment paper or non-stick baking sheet on the baking tray.

3) In a mixing bowl, add in egg yolk, milk and oil, mix well then add in flour and mix till combined. Set aside.

4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until soft peaks form, approximately 2 minutes.

5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

6) Pour batter into a piping bag (no need nozzle) or plastic bag, cut small hole at the edge and gently squeeze out batter onto the parchment paper (just like making macarons ^.*)

7) Bake for 20mins or light golden brown on the surface.

8) Place the pancake on the wire rack for cooling down.

9) Spread a thin layer of jam / peanut butter on one side of the pancake then place another pancake and fix together.

用小火煎 （好像煎饼那样）Pan fry like pancake at the stove

用小火煎 （好像煎蛋糕那样）Pan cook big portion like a cake

今天我用了3种不同的煮法- 烤箱，小火煎饼，小火煎蛋糕

Today I made the same batter by 3 different ways - oven bake, pan cook (small) & pan cook (big) 

煎好的大片蛋糕，切成一半，抹上美乃滋，铺一层肉松，再抹美乃滋，把另一半盖起来。

cut the big cake into half, apply mayonnaise, chicken floss and mayonnaise again, close by another half cake.

把面糊装入擠花袋/塑膠袋，底部剪個小洞

put batter into piping bag, cut a hole at the edge

Lunch: white rice with stir fry squid with capsicum, stir fry organic bean sprout, Apple and cherry tomatoes. Serve with onion juice too.

炒魷魚圈

材料：

新鮮魷魚 半條-1條（視魷魚大小而定）

黃甜椒 1小個

橙甜椒 1小個

薑片 2小片

小蔥頭 1個

做法：

1）黃甜椒和橙甜椒切成方形備用。

2）平底鍋加一點油放入小蔥頭和薑片炒香後加入魷魚圈和甜椒拌炒。

3）撒幾滴淡醬油拌炒

3）魷魚全熟即可起鍋盛盤。

Stir Fried Squid

Ingredients:

1/2 - 1pc Squid (sliced)

1 small Yellow pepper

1 small Orange pepper

2 slices Ginger

1 shallot

steps::

1) yellow pepper and orange pepper cut into a square pieces.

2) heat pan and add in a little oil, sauteed shallot and ginger slices till fragrance. Add in Squid rings and peppers, stir fry for a while.

3) add in few drops of liquid amino / light soy sauce, stir fry.

4) once squid rings are fully cooked, off fire and transfer to a bowl.

炒鮮蔬

材料：

有机豆苗 1碗

蒜米  1瓣(拍过）

做法：

1）平底鍋加入一點油放入蒜瓣炒香。

2）放入豆苗和適量水拌炒、炒至熟撒一點鹽拌均即可起鍋盛盤。

Stir Fried vegetables

Ingredients:

A bowl of organic bean sprout

1 clove Garlic (crushed)

Steps:

1) heat pan and add in a little oil, sauteed garlic till fragrance. 

2) Add in bean sprout and few drops of liquid amino / light soy sauce, 

3) stir fry 5-8 seconds, off fire and transfer to a bowl.

提高寶寶免疫系統的~洋蔥水

材料：

2 粒大洋蔥

做法：

1）洋蔥去皮切塊。

2）把洋蔥放進碗裡。

3）大火蒸15分鍾，然後轉小火蒸30分鍾。

4）待涼後，用網濾篩出洋蔥汁。

我家寶寶（45個月大）

How to boost immune system by natural way?

Steam Onion Juice

suitable for little one who is suffering from flu and cough

8-12mo once daily (1 onion)

12mo above twice daily (1 onion once)

(result might be vary to different people)

Steam Onion Juice

Ingredients:

2 big Onion

Steps:

1) peel and cut onion

2) put onion in a bowl

3) put the bowl in the steamer and steam for 15mins high heat, then turn low heat and continue steaming for 30mins

4) cool down and sieve through a coffee strainer

5) ready to serve

嫩椰肉燕菜糕

材料:

椰水 + 嫩椰肉 1/2 粒 一共250g

燕菜粉 3/4茶匙

果凍粉 1/4茶匙

砂糖 10克

  

做法：

1）把嫩椰肉切成小片加入椰水，用手握料理棒打成幼滑，然後倒入小鍋。

2）加入燕菜粉，果凍粉和砂糖，攪拌均勻。

3）一邊攪拌一邊用小火煮至滾1分鐘。

4）倒入模子，待冷卻後放入冰箱冷藏 1~2小時，即可享用。

Young Coconut Agar-agar/Jelly

Ingredients:

250g Coconut water + young coconut flesh

3/4 tsp Agar-agar powder

1/4 tsp Jelly powder

10g cane sugar

Steps:

1) Cut the coconut flesh into small pieces, then add in the coconut water and blend till smooth.

2) In a pot, add in the blended coconut puree water, agar agar powder, jelly powder and sugar, mix well.

3) keep stirring and cook till boiling for 1 minute then off fire.

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