11/10/2017 （WED）Stir Fried Murukkhia Noodle

Happy Wednesday dear all mommies!

Tomorrow is a very important day which I need to go out from home earlier.... hahaha....

Today I woke up quite late and still wondering what shall I cook for my little princess. So just cincai cook something fast.and easy.

Breakfast: wholemeal bread with cheese,cucumber, cashew nuts and fresh milk. (She finished all)

Lunch: stir fry mulukkhiya noodle with baby spinach and Goji Berries. Miso Salmon and miso chicken wings.

Teatime: blue Pea flower honey drinks and Goji Berries cookies.

wholemeal bread with cheese,cucumber, cashew nuts

Stir Fried Murukkhia Noodle

Ingredients :

Organic Murukkhia noodle (GK Organic farm) or any types of noodle, cook as per instructions on the packaging, preferable half cooked,  set aside 

2 clove garlic (sliced)

2 bowls of baby spinach

2 tsp goji berries (soak and rinse)

1 tsp Liquid Amino + 1 tbsp water

1 tsp black soy sauce (optional)

some rice bran oil

dash of pepper powder

Steps:

1) heat pan and add in oil

2) sautéed garlic till fragrant 

3) add in goji berries and stir fry for few seconds

4) add in baby spinach, Liquid amino+water+dark sauce and finally the half cooked noodle. and dash of pepper powder 

5) stir fry for another 1 min and done

炒摩罗叶麵條

材料 ：

有機的摩罗叶麵條（GK有機農場）或任何類型的麵條，根據包裝上的說明煮，但最好煮至半熟，待用。

2瓣 蒜米（切片）

2碗 菠菜苗

2茶匙 枸杞（浸泡和沖洗）

1茶匙 液體氨基酸+ 1湯匙水

1茶匙 黑醬油（可以不放）

一些 米糠油

一些 胡椒粉

做法：

1）加熱鍋，加入油

2）爆香蒜米

3）加入枸杞，拌炒幾秒

4）加入菠菜苗，液體氨基+水+黑醬油，最後加入半熟麵條和胡椒粉

5）再攪拌1分鐘即完成

Miso Chicken / salmon

Ingredients:

4 pcs chicken wings (middle part)

OR

50g salmon fish fillet

1 tsp miso paste

1/8 tsp cane sugar

dash of black pepper

1 tsp corn flour

Steps:

1) Mix all ingredients and marinate for at least 30mins

2) pan fry till both sides are cooked.

味噌雞 / 三文魚

材料：

4只 雞翅中部 / 50克三文魚

1茶匙 味噌醬

1/8茶匙 蔗糖

少許 黑胡椒粉

1茶匙 玉米粉

做法：

1）將所有的調味料和肉，醃製至少30分鐘

2）下熱油鍋煎至兩面熟透即可。

Blue Pea Flower Honey Drinks

Ingredients:

1tbsp dried blue pea flower

200g water

2 tsp organic honey

Steps:

1) boil water in a small pot and put in the rinsed dried blue pea flower.

2) cook till boiling for 1 min. Off fire and set aside until cool down.

3) sieve thru a strainer and add in honey, stir and ready to serve.

藍豌豆花蜂蜜飲料

材料：

1湯匙幹藍豌豆花

200克水

2茶匙有機蜂蜜

做法：

1）將水煮沸，放入洗過的幹藍豌豆花。

2）煮至沸騰1分鐘。熄火，放在一邊冷卻下來。

3）篩過濾器，加入蜂蜜，攪拌均勻即可。

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

23/9/2016 Baby German Cookies

Happy Friday dear all mommies!

Breakfast: banana pancake, nuts and fresh milk

Lunch and dinner: stir fry quinoa noodle with vegetables

Top up Radish Soup for dinner

Teatime: baby German Cookies and honey drink

Easy Banana Pancake

Ingredients:

1 banana (45g without skin)

1 egg (53g without shell)

1 tbsp plain flour (10g)

Steps:

1) blend banana and egg till smooth. Add in flour and stir well with a spoon.Steps:

1) Blend banana and egg till smooth

2) add in flour and stir well

3) heat pan with little olive oil and wipe off with kitchen towel.

4) place the pan onto a damp cloth or water to cool down and return to stove.

5) use measurement spoon to scoop 1 tbsp batter on the pan until no more space.

6) close the lid for 30secs ~ 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 30seconds. DONE~

香蕉煎餅

材料：

45克成熟的香蕉（我用1條中等大小的香蕉）

53克 全蛋液（我用大的雞蛋）

1湯匙 普通麵粉

做法：

1 ）首先，用攪拌機把香蕉和雞蛋打成糊狀。

2 ）然後加入麵粉，用湯匙攪拌均勻。

3 ）放少許橄欖油在熱的平底不粘鍋,再用廚房紙巾抹勻。

4 ）將平底鍋放在濕布上或水面降溫，放回火爐上。

5 ）倒所有的麵糊在平底鍋裡。

6 ）蓋上鍋蓋30秒 〜 1分鐘。

7 ）打開鍋蓋，會看到煎餅表面很多的小孔形成了。

8 ）小心地翻面。

9 ）蓋上蓋子再燜30秒。好了。

（全程請用小小火）

 

Stir Fried Quinoa Noodle

Ingredients :

2 pc of organic quinoa noodle

6 pcs asparagus

1 cup broccoli

1" carrot (shredded)

1 tsp liquid Amino

Dash of pepper powder

3 cloves garlic (sliced)

1/4 cup of soup stock / water

Steps:

1) cook noodle as per packaging instruction. 

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

3) add in the broccoli, asparagus and carrot, pan 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.

素炒小小米面

材料：

有機小小米面（熟）2份

蒜米3瓣

野菜花1/2朵

蘆筍6根（切段）

米糠油/橄欖油1湯匙

天然醬油1茶匙

胡椒粉適量

1/4杯高湯/水

做法：

1.小小米面放進沸水煮熟

2.煮麵的同時把蒜米切片備用

3.野菜花切小颗，蘆筍切段和胡蘿蔔切絲

4.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

5.然後加入蔬菜略炒，加入高湯燜煮一分鐘

6.加入煮好的小小米面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~

BABY Melt-in-mouth German Cookies 

(by Yen Li)

Ingredients:

42g unsalted butter

20g icing sugar, sifted

90g potato starch

30g superfine flour 

1/2 tsp vanilla extract (optional or replace by 1tbsp milk powder)

1 egg yolk

For black color: 50g dough + 1/4tsp bamboo charcoal power

For purple color: 50g dough + 1 tsp homemade purple sweet potato powder

Steps:

1. Mix butter and icing sugar till well combined.

2. add in vanilla extract, mix well.

3. add in egg yolk, mix well.

4. Sieve in potato starch, mix well.

 5. sieve in flour, mix well.

6. Add in natural as desired. Then form and shape any animals face cookies or mix and match colors in round shape then press pattern by a fork.

7.  bake at preheated oven of 170'C for 15-20mins.

11/1/2018

 

寶寶版德國酥餅

（適合一歲以上的寶寶）

材料：

無鹽奶油 42克 （室溫軟化）

糖粉 20克

香草萃取精華 1/2茶匙 （可以不加或改成1湯匙奶粉）

蛋黃一顆

馬鈴薯澱粉/太白粉(potato starch) 90克

低筋麵粉 30克

天然色素添加

黑色: 50克麵團 + 1/4茶匙 黑竹碳粉

紫色：50克麵團 + 1茶匙自製紫薯粉

做法：

1）無鹽奶油加糖粉，攪拌均勻。

2）加入香草萃取精華，拌勻。

3）加入蛋黃，拌勻。

4）篩入太白粉，拌勻。 (切勿過度攪拌，成無干粉的狀態即可）

5）篩入低筋麵粉，拌勻。

6）把麵團加入想要的顏色，然後朔造各類動物臉型或者混合顏色，搓圓後，用叉子壓出條痕。

7）送進已經預熱170度的烤箱，中層, 烘烤大約15-20分鐘即可。

時間和溫度可依自家烤箱調整。

***特別注意這個酥餅不需要烤至焦黃色,出來的成品應該是淡淡的黃色,所以烘烤時要多注意以免烤焦