throwback post 15/2/17(Wed) prawn meat balls

Prawn Meat Balls (Pan fry/steam)

Ingredients:

100g minced meat

50g prawn

40g sengkuang(diced/shred  finely)

20g carrot(diced/shred finely)

2 cloves garlic(crushed)

Pinch of pepper powder

1tsp liquid amino

1 tbsp corn flour

Steps:

1) chop meat and prawn till minced

2) place the minced meat in a bowl, add in spring onion, shredded carrot, shredded sengkuang, pepper, salt and liquid amino, mix well.

3) use 1 tsp spoon to scoop the mixture, roll into balls ( damn your hands for easier handling)

4a) place the balls on a plate (if steaming is preferred), steam for 10 mins in medium heat. 

4b) coat each ball with some corn flour, pan fry or deep fry till golden brown

鮮蝦蔬菜肉丸

材料：

100克 绞肉

50克 鮮蝦

40克 沙葛（切細/切細）

20克胡蘿蔔（切細/切碎）

2瓣蒜（切碎）

胡椒粉

1茶匙 液體氨基酱油

1湯匙 玉米粉

一些玉米粉 （如果是煎法）

做法：

1.用刀把豬梅肉和鮮蝦剁成肉泥。

2. 把肉泥放進一個碗裡，加入刨成絲的胡蘿蔔， 沙葛，胡椒粉，鹽和酱油, 一起攪拌均勻。

3.用小茶匙輔助舀起肉漿在手心揉成圓球狀。

4a. 煎：把每粒肉丸沾上少許玉米粉，用小火兩面煎到熟透即可。

4b. 蒸：把每粒肉丸一一擺進蒸盤裡，中火蒸10分鐘。

Pasta with Mushroom cheese sauce

Ingredients: 

Pasta or any types of desired pasta, cook as per instructions 

My way of cooking to avoid mushy and soggy pasta and can last till dinner:~

1) I cook pasta as per instruction on packaging, 

2) drain away the hot water

3) soak pasta in a big bowl of ICE cold water for 30 seconds

4) drain away the cold water

5) add 1-2 tsp rice bran oil or olive oil to the pasta and mix well

for reheating:~

1) Just scoop out the pasta portion, steam for 5 mins.

2) Pour in the heated pasta sauce

3) Ready to serve~ 

Mushroom cheese sauce 

Ingredients:

4 button mushroom (to blend)

2 cloves garlic (to blend)

1/3 cup water (to blend)

2 cloves garlic (sliced) (I used 3-4 cloves as my gal loves garlic)

2 button mushroom (diced)

10g cheddar cheese

20g cream cheese

1/2 fresh milk

some water

some pepper powder, italian herbs

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom, garlic and water till smooth (mushroom puree)

3) heat pan, add some olive oil, sauteed the garlic till fragrant

4) add in diced mushroom and stir fry a while

5) add in mushroom puree, cook for 1-2 mins.

6) add in water, milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted. 

7） Add in dash of pepper powder and italian herbs, Off fire. Ready to serve warm.

意麵與蘑菇湯

材料：

麵食或任何類型所需的麵食

**我的麵條烹煮方式**

“避免麵條變成糊狀並和可以維持到晚餐時間食用”

1 ）按照麵條包裝上的烹煮方式

2 ）倒掉煮麵的熱水

3 ）把麵條浸泡在一碗冰水30秒

4 ）倒掉浸泡的冷水

5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。

**在職媽媽的小貼士**

6 ）如果不是馬上吃，收進冰箱。

7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。

8 ）倒入熱的蘑菇醬/湯就可以了。

寶寶蘑菇湯

材料： （2-3寶寶分量）

（A）

4朵 蘑菇（用料理棒打成幼滑）

2瓣 大蒜（用料理棒打成幼滑）

1/3杯 水（用料理棒打成幼滑）

（B）

2瓣 大蒜

2朵 蘑菇

10克 切達乾酪

（如何選擇寶寶食用的奶酪）請按

20克 奶油奶酪

1/2杯 鮮奶

水 適量

胡椒粉 適量

意大利香草 適量

做法：

1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。

2 ）用料理棒把所有材料（A ）打成幼滑;備用。

3 ）熱鍋後加入一些橄欖油，炒香蒜片。

4 ）加入花椰菜和蘑菇翻炒片刻。

5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。

6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。

7 ）撒入胡椒粉和意大利香草即可關火。

Lo Han Guo Drinks

Ingredients:

1 organic Lo Han Guo

some dried winter melon / rock sugar

1 big pot of water

Cook with high heat for 15mins then low heat for at least 1 hour.

羅漢果甜品

材料：

1粒 有機羅漢果

一些 冬瓜條 / 天然红冰糖

1大鍋水

高火煮15分鐘，然後用小火至少1小時。

6/10/2016 (Thu) 无糖苹果司康

We are still keeping the record of growth for our 3y2m little gal from the day she was born. Any mommies doing the same? can share with me too? Will you happy when you see your little one is growing well? ^.^

Recent record as at 1/10/2016 (3y2m gal)

99cm height

15.8kg

47.5cm head circumference

Breakfast: radish cake and fresh milk

Lunch and dinner: pasta with mushroom sauce and baked chicken wings

Teatime: sugarless Apple Scone and Lou Hon Go Drinks

早餐：萝卜糕和鲜奶

午餐和晚餐：蘑菇酱意面和烤鸡翅

下午茶：无糖苹果司康和罗汉果水

Radish Cake 寶寶蘿蔔糕

Ingredients 材料：

300g Radish 白蘿蔔

100g Rice Flour 在来米粉

2-3 small dried mushroom 小的香菇/花菇

1/2 Onion （chopped) 洋葱（切碎）

dash of pepper and salt 適量胡椒粉和鹽

1/4 tsp liquid amino/light soy sauce 淡醬油/少鹽醬油/氨基醬油

Steps 做法：

1) shred the radish，add pinch of salt and squeeze out the juice in a bowl then add in the rice flour and mix well. (shred radish 140g and juice 160g i had from 300g radish) 

蘿蔔擦絲，加一点点鹽，擠出水分，將在来米粉加入擠出的蘿蔔水中攪拌均勻。 （150g蘿蔔擠完後剩餘約140g，水分160g，恰好用做和米粉的水）

2) heat pan, add some oil, saute the onion and mushroom till fragrant, add in dash of pepper and salt and off fire. 

熱鍋，加點油，加入洋蔥碎和切絲的香菇翻炒片刻。最後加入適量的胡椒粉和鹽（我放2粒米版大小的分量）即可熄火。

3) add the onion and mushroom into the radish mixture, add in the liquid amino and mix well. 

把炒香的洋蔥和香菇加入蘿蔔米粉漿中，加入淡醬油，攪拌均勻。

4) pour the mixture into a grease pan, steam at high heat for 20-25mins. cool down then remove from pan. 

把蘿蔔粉漿倒入抹過油的盤子裡，大火蒸20-25分鐘。防涼後倒扣脫模即可。

5) ready to serve or slice and pan fry it for better taste. 可直接食用或冷藏後切片，煎至金黃色。

小貼士：為保持蘿蔔味兒十足，直接灑一點點鹽，擠出水分即可，且擠出的水分恰好用做拌米粉；蘿蔔與在來米粉的比例為3:1恰好。只要是新鮮的蘿蔔，水分足夠，不需要另加水。

Pasta with Mushroom cheese sauce

Ingredients: 

Pasta or any types of desired pasta, cook as per instructions 

My way of cooking to avoid mushy and soggy pasta and can last till dinner:~

1) I cook pasta as per instruction on packaging, 

2) drain away the hot water

3) soak pasta in a big bowl of ICE cold water for 30 seconds

4) drain away the cold water

5) add 1-2 tsp rice bran oil or olive oil to the pasta and mix well

for reheating:~

1) Just scoop out the pasta portion, steam for 5 mins.

2) Pour in the heated pasta sauce

3) Ready to serve~ 

Mushroom cheese sauce 

Ingredients:

4 button mushroom (to blend)

2 cloves garlic (to blend)

1/3 cup water (to blend)

2 cloves garlic (sliced) (I used 3-4 cloves as my gal loves garlic)

2 button mushroom (diced)

10g cheddar cheese

20g cream cheese

1/2 fresh milk

some water

some pepper powder, italian herbs

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom, garlic and water till smooth (mushroom puree)

3) heat pan, add some olive oil, sauteed the garlic till fragrant

4) add in diced mushroom and stir fry a while

5) add in mushroom puree, cook for 1-2 mins.

6) add in water, milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted. 

7） Add in dash of pepper powder and italian herbs, Off fire. Ready to serve warm.

意麵與蘑菇湯

材料：

麵食或任何類型所需的麵食

**我的麵條烹煮方式**

“避免麵條變成糊狀並和可以維持到晚餐時間食用”

1 ）按照麵條包裝上的烹煮方式

2 ）倒掉煮麵的熱水

3 ）把麵條浸泡在一碗冰水30秒

4 ）倒掉浸泡的冷水

5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。

**在職媽媽的小貼士**

6 ）如果不是馬上吃，收進冰箱。

7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。

8 ）倒入熱的蘑菇醬/湯就可以了。

寶寶蘑菇湯

材料： （2-3寶寶分量）

（A）

4朵 蘑菇（用料理棒打成幼滑）

2瓣 大蒜（用料理棒打成幼滑）

1/3杯 水（用料理棒打成幼滑）

（B）

2瓣 大蒜

2朵 蘑菇

10克 切達乾酪

（如何選擇寶寶食用的奶酪）請按

20克 奶油奶酪

1/2杯 鮮奶

水 適量

胡椒粉 適量

意大利香草 適量

做法：

1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。

2 ）用料理棒把所有材料（A ）打成幼滑;備用。

3 ）熱鍋後加入一些橄欖油，炒香蒜片。

4 ）加入花椰菜和蘑菇翻炒片刻。

5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。

6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。

7 ）撒入胡椒粉和意大利香草即可關火。

Baked Chicken Wings with Apple

Ingredient:

2 chicken wings ( i use kee song chicken)

1/2 apple (grated)

1/4 tsp liquid amino

dash of pepper powder

1/4 cup fresh milk

some dried parsley

Steps:

1) Marinate the chicken wings with all the ingredients for 30mins or more or overnight

2) Preheat oven to 190 degrees C.

3) Place chicken drumstick on a plate then place on the baking tray and brush some honey on the surface.

4) Bake for 20 minutes 

苹果烤雞翅膀

材料：

2只 其祥雞翅膀

1/2 粒苹果 （刨碎）

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

牛奶 1/4杯

干香草 適量

做法：

1）把雞翅膀和刨碎的苹果一起放入一個碗裡，倒入醬油，胡椒粉，干香草和牛奶，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以

2 ）烤箱預熱至190 ℃。

3 ）然後把醃好的雞翅膀放在烤盤上，表面再塗一些蜂蜜。

4）烘烤20分鐘。

Lo Han Guo Drinks

Ingredients:

1 organic Lo Han Guo

some dried winter melon / rock sugar

1 big pot of water

Cook with high heat for 15mins then low heat for at least 1 hour.

羅漢果甜品

材料：

1粒 有機羅漢果

一些 冬瓜條 / 天然红冰糖

1大鍋水

高火煮15分鐘，然後用小火至少1小時。

Sugarless Apple Raisin Scone

Ingredients

100g Cake flour or all purpose flour

1 1/2 tsp Aluminum free baking powder

2-3 tbsp fresh milk/soymilk

40g apple puree (i shred the apple with a grater)

30g cold unsalted butter (tiny cubed)

25g raisin (for little one - tiny cut)

Steps:

1) sift flour and baking powder in a big bowl

2) add in the tiny cubed cold butter and rub by hand till bread crumbs condition

3) add in apple puree and raisin, mix with hand

4) gradually add in fresh milk little by little and gently mix and form a soft dough. Once dough is formed, may stop adding milk. (Remember not to over knead)

5) wrap by cling wrapping and put in the fridge to rest for 30 mins

6) preheat oven at 200'C

7) roll the dough flat about 5 mm thick, and fold into half. using cookie cutter to cut out any shape

8) bake at 200'c for 15 mins or till light golden brown

无糖苹果司康

材料：

100克 蛋糕面粉或普通面粉

1 1/2茶匙无铝泡打粉

2-3汤匙 鲜奶/豆奶

40克 苹果泥（我用刨丝器把苹果刨碎）

30克 冷的无盐奶油（切小颗粒）

25克 葡萄干（切碎）

做法：

1）把面粉和泡打粉过筛在一个大碗里拌匀。

2）加入冷的奶油粒，用手搓揉成类似面包糠的状态。

3）加入苹果泥和葡萄干，用手拌匀。

4）慢慢加入鲜奶，搓成一个软面团。一旦面团形成，可停止加牛奶。 （切记不要过度揉搓）

5）用保鲜膜包着面团，放在冰箱里休面30分钟。

6）用擀面棍按压成5mm的厚度，并折叠成半。用任何形状的饼干模具切割。重复按压，折半和切割至面团用完。排放在铺有不沾布（纸）的烤盘上。

7） 放入已经预热200°度的烤箱，烤大约15分钟或至上色。

20/9/2016 (tue) 芋頭飯

Mommy woke up as usual but lazy a little on bed for 30 mins @@.... Luckily today's meals are simple and can be prepared in quick mode. I still have time to mop the floor also...keke

Breakfast: Fry egg, almond, cashew nuts, grapes and cherry tomatoes.

Lunch and Dinner: Yam Rice (dinner with soup of the day by MIL without salt)

Teatime: Luo Hon Guo drinks with homemade cookies

Yummy Breakfast~

First time cooking yam rice in my life~ searching few recipes on how to cook it then just cook like hannanese chicken rice. stir fry the ingredients and rice then put in the rice cooker and cook rice as normal way... while it is cooking in the rice pot, i keep smelling the great fragrance in the kitchen.... saliva was drooling as I was hungry already~

Yam Rice/Taro Rice (Toddler version)

Ingredients:

1 cup uncooked sushi rice, washed and water rinsed

1.5 cup water to cook rice (i use the soaked mushroom water)

200g yam (taro), skin removed and cubed (your hand will be itchy after handling it)

4pcs dried mushroom (wash and rinse then soak in hot water for 30mins)

1 tsp dried shrimps (i use little here as for baby, for adult version can put more), soaked in water for 15 minutes, drain the water and chop finely

dash of pepper powder

2 tbsp olive oil or vegetable oil

Seasonings

3/4 tbsp liquid amino (or you can use light soy sauce)

1 tsp dark soy sauce

1 tsp sesame oil

Steps:

1) Heat a wok. Heat up a wok and add cooking oil. Stir-fry the shallots until aromatic. Add in mushrooms and dried shrimp and stir-fry for 1-2 min. Add the yam cubes, pepper powder, all seasonings then add in the rice and do a few quick stirs. 

2) Transfer the rice mixture to a rice cooker. Add water to cook rice (adjust according to your preference/rice cooker; I used ratio of 1 rice : 1.5 water).

3) Cook rice in rice cooker. 

芋頭飯

材料：

1杯 珍珠白米/壽司米（洗滌，浸泡1個小時）

1.5杯 水（我用的浸泡香菇的水）

200克芋頭，去皮，切成顆粒（處理後手會癢的）

4顆香菇（洗滌後，放入熱水中浸泡30分鐘）

1茶匙 蝦米 （浸泡15分鐘，瀝乾水和切碎）

2-3粒小蔥頭 （剁細）

調味料：

1/2茶匙 少鹽醬油/液體氨基 （或少許鹽或淡色醬油）

1茶匙 黑醬油

1小匙 麻油

胡椒粉 少許

做法：

1 ）浸泡米1個小時。

2 ）把芋頭去皮，切成顆粒狀。

3 ）把浸泡軟的香菇切成顆粒和把小蔥頭剁細。 。

4 ）把鍋加熱，倒入少許橄欖油/米糠油，爆香蔥頭。

5 ）加入香菇和蝦米略炒後，加入芋頭粒翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把米倒入和加入所有的調味料繼續翻炒大約1分鐘後熄火。

7 ）舀出芋頭米飯放入電飯鍋，加水煮飯（根據您的喜好/電飯煲調整;我用的比例是 1份的米:1.5份的水）。

8 ）像往常一樣在電飯煲煮飯或放進蒸籠大火蒸20-30分鐘即可。

Lo Han Guo Drinks

Ingredients:

1 organic Lo Han Guo

some dried winter melon 

1 big pot of water

Cook with high heat for 15mins then low heat for at least 1 hour.

羅漢果甜品

材料：

1粒 有機羅漢果

一些 冬瓜條

1大鍋水

高火煮15分鐘，然後用小火至少1小時。

18/7/2016 (Mon) 馬鈴薯奶酪圈圈

Spaghetti Aglio e Olio

Ingredients:

1 baby portions cooked pasta

3 cloves garlic (sliced)

1pc prawn (diced)

10g fresh oyster mushroom

1 tbsp olive oil

some dried parsley

some garlic powder

sea salt a little bit

Steps:

1) sauteed garlic with the olive oil

2) add in prawn and mushroom to stir fry for a while

3) sprinkle some salt

4) add in cooked pasta to stir fry for a while

5) add in dried parsley and garlic powder

6) stir fry mix well and ready to serve

蒜炒意大利面

材料：

意大利面（熟）1小碗

蒜米3瓣

蝦仁 1只

杏鮑菇 10克

橄欖油1湯匙

乾香菜適量

大蒜粉適量

海鹽適量

做法：

1.意大利面放進沸水煮熟

2.煮意大利面的同時把蒜米和杏鮑菇切片/切小顆備用

3.用小火熱鍋然後倒入一湯匙橄欖油然後炒爆香蒜蓉至金黃色

5.然後加入蝦仁和杏鮑菇略炒後加入海鹽

6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉，大蒜粉和乾香菜提香

7.翻炒均勻就可上碟享用啦~

Steam Tomato Prawn Rice

Ingredients: (2 servings)

4 tbsp basmathi rice (soak 2 hours) 

4 cherry tomatoes 

1 pc Brown Button mushroom

4 pc prawn （diced）

dash of pepper powder

20g grated cheddar cheese (how to choose cheese for baby?)

1 tbsp shallot oil

Steps:

1) Place soaked rice in 2 casserole bowls, follow by prawn, mushroom, cut tomato and 4tbsp water.

2) shred the cheddar cheese as topping and pour in the shallot oil.

3) Steam with high heat for 20-25mins.

番茄奶酪蒸飯

材料： （ 2貝比份）

4湯匙 印度長尖米（浸泡120分鐘）

4顆 櫻桃番茄

1個 鮮蘑菇

4只 蝦仁 

胡椒粉 少許

20克刨碎的切達乾酪（如何選擇奶酪給寶寶？ ）

1湯匙 炸蔥油

做法：

1 ）將浸泡過的米倒入2個砂鍋碗，順序放入以下材料:  蝦仁, 蘑菇，切半的櫻桃番茄和4湯匙水。

3 ）用刨絲器把切達乾酪刨在上面和加入炸蔥油。

4 ）大火蒸20-25分鐘即可。

Lo Han Guo Dessert

Ingredients:

1 organic Lo Han Guo

some fresh lotus seeds

1 big pot of water

Cook with high heat for 15mins then low heat for at least 1 hour.

羅漢果甜品

材料：

1粒 有機羅漢果

一些 新鮮蓮子

1大鍋水

高火煮15分鐘，然後用小火至少1小時。

Potato Cheese Ring

Ingredients:

80g cooked potato

25g potato starch

8g corn flour

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it into a plastic bag and cut a hole at the edge.

3) Squeeze out ring shape on the non stick baking sheet

4) bake at preheat oven at 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 mins before remove from the oven.

P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not be crunchy.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

25克太白粉

8克 玉米粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

小貼示: 

圈圈必須烤至完全乾了就會很脆口的。

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19/5/2016 (Thu) 奶酪笑臉餅

面包+鹌鹑蛋

Stir Fried Wholemeal Ramen

Ingredients :

1 pc of organic Wholemeal Ramen

1-2 big prawn

1 tbsp chopped carrot

1 tbsp chopped celery

2 tbsp chopped broccolli 

1/2 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 prawn, carrot, celery and broccoli, stir fry for a while.

4) add some water to cover all ingredients and shimmer for 1 mins

5) add in the pre-cooked ramen, add in liquid amino and pepper powder,  

6) off fire and ready to serve warm.

炒全麥麵

材料：

有機全麥麵（熟）1份

蒜米3瓣

海蝦1-2隻

胡蘿蔔粒 1湯匙

芹菜粒 1湯匙

花椰菜粒 2湯匙

米糠油/橄欖油1湯匙

天然醬油1/2茶匙

胡椒粉適量

1/4杯高湯/水

做法：

1.全麥麵放進沸水煮熟

2.煮麵的同時把蒜米切片備用

3.胡蘿蔔，芹菜和花椰菜切顆粒

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.然後加入蝦仁和蔬菜略炒，加入高湯燜煮一分鐘

6.加入煮好的全麥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~

Chinese Yam Soup

Ingredients:

80g Meat Tenderloin

10-15cm chinese yam

some red dates

some goji berries

dash of pepper powder

4 cups water

Steps:

1) Slice meat and slice the Chinese yam. De-seed the red dates.

2) add water into a small pot, cook until boiling, add in all ingredients.

3) cook for at least 40 mins and dash in pepper powder, off fire and done~

淮山湯

（適合8m以上的寶寶）

材料：

80克豬里脊（豬梅肉）

10-15公分 新鮮淮山

紅棗適量

枸杞適量

胡椒粉適量

4杯水

步驟：

1 ）把肉和淮山切片。紅棗去種子。

2 ）加水入小鍋內，煮至沸騰後放入所有材料。

3 ）煮至少40分鐘，灑些胡椒粉即可息火。

Cheesy Smiley Cookies

Ingredients:

50g Cake flour ( I used superfine flour) 

15g Cold Butter, cubed

1 tsp castor sugar

15g Grated Cheddar cheese or Tasty Cheese

1-2 Tbsp Cold fresh milk / Water

Steps:

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

2. Add in sugar and grated cheese and a tbsp of milk/water at a time kneading by hand to form a nice soft dough. 

3. Place on a cling wrap and cover it then roll out until it is about 2-3mm thick. Cut with 45mm dia. round cutter. Use straw to cut out 2 holes for the eyes and use a spoon to cut the smiling mouth.

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 15-18 minutes or until lightly golden.

如何壓出笑臉視頻

click the link for video of making smiley

奶酪笑臉餅

材料：

50克 低筋麵粉

15克 冷的無鹽奶油（切小小粒）

1 茶匙蔗糖/砂糖

15克 刨碎車達干酪

1-2湯匙 冷鮮奶/冷水

做法：

1）把麵粉加入冷奶油粒和糖，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的車達干酪，拌匀。再把鮮奶一湯匙慢慢加，一邊稍微揉均勻成團狀。

3） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。

4) 用擀麵棍按壓成2-3厘米的厚度，用45mm 大的圓餅乾模將麵皮切成圓形。間隔排放在舖有不沾布（紙）的烤盤上，用吸水管壓出2個小圈圈作眼睛，用小湯匙壓出笑的嘴型。

5） 放入已經預熱180°度的烤箱，烤15-18分鍾或上色。

Lo Han Guo Dessert

Ingredients:

1 organic Lo Han Guo

6-8pcs dried fig

2 pcs white fungus (soak till soft)

some dried Logan fruit

1 big pot of water

Cook with high heat for 15mins then low heat for at least 1 hour.

羅漢果甜品

材料：

1粒 有機羅漢果

6-8pcs 無花果乾

2朵雪耳（泡水泡軟）

一些 龍眼乾

1大鍋水

高火煮15分鐘，然後用小火至少1小時。