26/8/2016 (Fri) 核桃薯圈圈

Fried Chicken fillets

Ingredients:

2 chicken fillets (diced)

1/2 tsp liquid amino

some garlic and ginger (crushed)

dash of pepper powder

1/2 egg yolk

some corn flour

1) marinated chicken with all ingredients except corn flour for at least 1 hour. 

2) coated with corn flour and deep fry/pan fry till golden brown.

3) insert fillets into bamboo skewer and ready to serve

ABC Soup

Ingredients :

1 chicken tight (ayam kampung)

1/2 carrot

1 potato

1 onion

1.5 litre water

Steps:

1) blanch the chicken tights in boiling water for 3-5 minutes

2) cut the carrot, potato and onion into small pieces.

3) Cook all ingredients in a big pot of water in high fire for 10 mins, then 1-2 hours in small fire.

核桃薯圈圈

材料：

60克 熟的日本番薯/本地番薯

6克 有机核桃

6克 無鹽奶油

一顆 蛋黃

20克 太白粉/馬鈴薯粉

做法：

1）首先蒸熟或煮熟一​​​​條番薯，待涼後，稱出所要的重量。

2） 番薯乘熱時加入奶油，蛋黃和核桃，用攪拌器打成幼滑。

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，就擠出條狀／圈圈／任何喜歡的型狀在不沾黏烤紙上。

5） 送進已經預熱的烤箱170'C, 烤10分鍾, 然後轉換烤盤方向，以150'C烤10分鐘；或看見餅乾開始上色即可關火，燜5-10分鐘之後就可以看見餅乾比較均勻上色而不會烤得太焦。

備註：

給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。

給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著番薯和蛋香氣，微甜而不膩，好好吃。

Walnut Sweet Potato Sticks

Ingredients:

60g cooked Japanese sweet potato

6g organic walnut

6g unsalted butter

1 egg yolk

20g tbsp potato starch

Steps:

1) cook 1 Japanese sweet potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.

2) weight 60g sweet potato and mash it with butter while it is still hot. Add in egg yolk and walnut, blend till smooth batter.

3) add in potato starch, mix well with spoon will do.

4) put the mixture into a plastic bag and cut a hole at the edge

5) squeeze out stick /ring / any shapes on the parchment paper / non stick baking sheet laid on baking tray

6) bake at preheated oven of 170'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

4/2/2016 (Thu) 芒果百香果優格溶豆

蕃薯蔴辮

材料：蕃薯泥100克，木薯粉25克。

做法：

1）兩樣材料搓成團，分成6-8份。

2）每份搓成長條，對折扭轉成蔴辮。

3）熱鍋加油，煎至上色即可。

也可以用烤箱，160‘C度，15分鐘。

ABC Pasta with ABC Soup

Ingredients: 

Alphabets 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 ABC Soup

3) Ready to serve~ 

ABC Soup

Ingredients :

1 chicken tight (ayam kampung)

1/2 carrot

1 potato

1 onion

1.5 litre water

Steps:

1) blanch the chicken tights in boiling water for 3-5 minutes

2) cut the carrot, potato and onion into small pieces.

3) Cook all ingredients in a big pot of water in high fire for 10 mins, then 2 hours in small fire.

芒果百香果優格溶豆

材料：

芒果百香果優格 60克　（也可以用任何口味的全脂優格）

嬰兒奶粉 40克 （如果沒有，全脂奶粉/玉米粉代替）

玉米粉 30克

蛋清／蛋白 100克　（３粒蛋）

細砂糖 5克 （如果用原味優格，糖可以用10克

白米醋/檸檬汁 幾滴（加蛋白中去腥和穩定蛋白泡泡）

做法:

1. 稱出適量優格 ，把奶粉和玉米粉與優格攪拌均勻後備用。

2. 蛋清在無水、無油清潔的容器中打發，當魚眼泡時加入細砂糖，打發至硬性發泡。很硬那種，拉出攪頭很短的尖那種。

3. 將優格糊與蛋白糊混合翻拌後，不需要過度攪拌，快手操作，提前預熱烤箱，我用100度左右就可以，記得鋪上矽膠墊哦！強烈推薦，以前我用烤紙，這幾次用的矽膠墊超級給力，裝入裱花袋中可用圓嘴或者我這種中號六齒擠出小饅頭或者小塔糖的形狀！

4.因為給寶寶吃就不要擠很大，小小顆很適合寶寶，所以就這個量，你可能也會擠兩盤以上，我是兩盤一起烤的，低溫烘烤用了60分鐘，中間有上下倒換一下烤盤，原則是不上色好看！

5.最後也可關閉烤箱，不拿出烤盤在裡面悶烤一下，當你的溶豆不容易從烘培紙上取下的時候，就是沒有烘烤透，需要延長時間。烤好後要密封儲存！此款小食不會很甜，很適合寶寶，入口即溶！

*小貼士*

1. 請根據自家烤箱溫度做調整，我的烤箱比較大，小烤箱的火力比較猛。要看著一下，以免糊掉。

2.不成形請根據以下兩點找原因：要么酸奶太稀，水分太多，要么攪拌過度消泡了！

3.從烤紙上取不下來要么烘焙時間不夠，還是軟的，要么烤過了，已經糊了！

video of making yogurt melts

Mango Passion Fruit Yogurt Melts

Ingredients

60g Full fat Mango Passion Fruit Yogurt (or using flavoured yogurt)

40g milk powder / baby formula milk powder

30g corn starch

100g egg white

5g castor sugar (If using plain yogurt, used 10g)

1/2 tsp lemon juice or vinegar

Steps:

1) Add milk powder and corn starch into the yogurt

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form

3) add 1/3 of the egg white into the yogurt mixture, mix well

4) add the yogurt mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag, cut a 0.7cm hole at the edge

7) Squeeze out mixture onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 60mins or till the cookies easily be removed from the parchment paper

9) let the cookies sit in the oven for further 5-10mins is recommended.