throwback Tuesday 28/4/2015 (21 mo)

Breakfast : Pumpkin Pancake and fresh milk

Pumpkin Pancake

Ingredients

200g Pumpkin Puree

40ml fresh milk

1 Egg

10g muscovado sugar

130g Unbleached plain flour 

1/2 tsp aluminum free baking powder

Steps:

1) blend pumpkin puree, egg, milk and sugar with hand blender for 10 seconds.

2) add in flour and baking powder, stir well.

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

4) place the pan onto a damp cloth or water to cool down

5) put 1 small scoop of batter on the pan and put another till your pan has no more space.

6) close the lid for 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 1 min. DONE~

Lunch & Dinner: Mix Grains Rice with Lotus Root soup

Lotus Root Peanut soup

Ingredients:

1/2 lotus root

one handful peanut (soak overnight)

2 dried oyster

60g pork tenderloin

some kunbu

4 bowls water

Boil for 45 mins and ready to serve with rice

Teatime: Purple sweet potato sticks, baby yogurt and banana

Purple Sweet Potato rice sticks

Ingredients :

(Ratio 1:1) cooked mix grains / rice : sweet potato

1 cup of cooked rice

1 cup of steamed sweet potato

5g muscovado sugar

20g unsalted butter (for easier in blending and crunchiness) (can omit and replace by water for lo below 1yo

Steps:

1) Blend all the ingredients till smooth then put into a plastic bag. 

2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out circle shape on the non stick baking sheet laid on baking tray

3) Bake at 160'C for 20-25mins or golden brown.

*** Texture: crunchy if colour turn light brown evenly...

27/4/2015 Monday meals (21 mo)

Meals of the day for my 21mo today. I was sending my hubby to his office this morning before going to my office. Therefore, I prepared the snack ingredients the night before so that I can finish cooking all the foods earlier today.

Breakfast: Black sesame chiffon cake and fresh milk

Lunch and dinner : Fried tomato noodle

Teatime: purple sweet potato rice sticks/rings

Black sesame chiffon cake (EASY MEMORY 4-5-6-7-8)

8" chiffon cake pan mould

Ingredients

4 eggs

50g vegetable oil (corn oil/grapeseed oil/rice bran oil)

60g fresh milk / fullcream milk

70g castor sugar

80g cake flour/low protein flour ( i scoop out 2 tbsp flour and replace by 2 tbsp black sesame powder)

pinch of salt

few drops lemon juice / vinegar

Method :

1. Preheat oven to 160C

For Mixture A :

1. Whisk 4 egg yolks with 30g sugar to mix well.

2. Add milk and vegetable oil. Mix well.

3. Sift flour into the mixture and mix until a smooth batter forms.

For Mixture B :

1. Add lemon juice into the 4 egg whites and beat until foamy.

2. Add 40g sugar gradually and beat until stiff peaks.

Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed. Pour into chiffon pan and bake for 40 minutes. When done, remove from oven and invert pan IMMEDIATELY. Cool completely before removing from pan.

Fried Tomato Noodles with minced pork and vegetables

Ingredients :

1 pc of organic tomato noodle

30g minced pork

2" of zucchini

3 baby corns 

1/2 egg

1/2 tsp liquid Amino

Dash of pepper powder

1 shallot (cut finely)

Steps:

1) cook noodle as per packaging instruction. Cut vegetables into mini bite size

2) heat pan with some grape seed oil and sauté shallot till fragrance

3) add in the following and stir fry, minced pork > baby corn > zucchini > egg

4) add some water to cover all ingredients and shimmer for 1-2 mins

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  off fire and ready to serve warm.

Last night, I prepared this batch with more quantity compare to my past baking as I blend them in conventional blender (not my tokebi hand blender). I divide them into 3 portions and keep in 3 plastic bags. I keep 1 bag in the fridge for this morning usage and another 2 bags in the FREEZER for next uses. This is a great idea for busy FTWM to save their time...

Purple Sweet Potato rice sticks

Ingredients :

(Ratio 1:1) cooked mix grains / rice : sweet potato

1 cup of cooked rice

1 cup of steamed sweet potato

5g muscovado sugar

20g unsalted butter (for easier in blending and crunchiness)

 (can omit and replace by water for lo below 1yo

Steps:

1) Blend all the ingredients till smooth then put into a plastic bag. 

2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out circle shape on the non stick baking sheet laid on baking tray

3) Bake at 160'C for 20-25mins or golden brown.

*** Texture: crunchy if colour turn light brown evenly...