30/9/15 Wednesday 寶寶炸五香

Breakfast : Edamame and Black Sesame dessert 

Lunch and dinner : stir fry Spaghetti and baby lobak and radish soup 

Teatime : Apple Pear Barley drink and cookies

早餐： 毛豆和芝麻糊

午餐和晚餐： 炒意大利麵，寶寶炸五香和萝蔔湯

下午茶：萍果雪梨薏仁甜湯和餅乾

Black sesame dessert 

Ingredients

1/2 cup cooked rice

1 cup water

3 tbsp fresh milk

2 tbsp sesame powder

10-15g Natural rock sugar

Steps:

1) blend water and cooked rice with blender

2) pour into a sauce pan, add in sesame powder, keep stirring while cooking under small fire. If too thick the mixture, add little bit water. If too watery can cook longer time.

3) add in rock sugar and cook till melted.

4) blend the mixture again to have more smoothie texture. ( I try to sieve it with a coffee strainer and its work!!)

5) ready to serve warm.

寶寶芝麻糊

材料:

白飯 1/2 杯

黑芝麻粉 2 湯匙

水1 杯 （可以用鮮奶或豆漿）

鮮奶 3 湯匙

天然紅冰糖10-15g

做法:

1. 把所有材料放在一起用攪拌機或果汁機打至幼滑

2. 倒入鍋子裡，以小火煮滾即可。一定要一邊煮一邊攪拌。

3. 如果喜歡稀，可以加點水；如果喜歡稠，可以煮久一點。

4. 用网滤过筛或再用攪拌機或果汁機打至更幼滑也可以。

5. 趁热饮用或冷饮也很棒。。

Baby Spring Roll/ Lobak

Ingredients:

1 pc Bean Curd Skin ( i bought in NSK selayang)

40g chicken breast

4 medium prawns

1/4 pc Onion

1/4 pc Carrot

some spring onion (chopped)

1/2 tsp liquid amino / pinch of salt

1/2 tsp corn flour

dash of pepper powder

1 tsp sesame oil

**bonding mixture: 1 tsp flour + 1 tsp water

Steps:

1) cut prawn and chicken into tiny size then mince them, then add liquid amino, pepper and corn flour, marinate for 10minutes

2) chop finely the carrot, cut the onion into tiny size

3) mix carrot, onion, spring onion and the meat, divide into 3 portions

4) cut the bean curd skin into 3 pieces, about 20cm x 15cm size each slice

5) place the meat mixture onto the bean curd skin, wrap and roll into spring roll. For closing part, apply some bonding mixture.

6) pan fry or deep fry till golden brown 

寶寶炸五香

材料：

1片 豆皮（我在NSK士拉央買的）

40克 雞胸肉

4只 中蝦

1/4 粒洋蔥

1/4 條胡蘿蔔

一些青蔥（切粒粒）

1/2茶匙 少鹽醬油 / 適量海鹽

1/2茶匙 玉米粉

適量胡椒粉

1小匙 麻油

**粘合麵糊 ：1茶匙麵粉+ 1茶匙水

1. 將肉和蝦洗淨，切片再剁成肉碎，加入醬油和胡椒粉拌勻，醃10分鐘。

2. 洋蔥剝去蔥衣，洗淨後切成薄碎片。胡蘿蔔切碎。

3. 在醃好的肉裡，放入切好的洋蔥，胡蘿蔔抓勻，慢慢加入適量的玉米粉，使餡料成粘稠狀。

4. 豆皮用剪刀對開剪成4片（大約每片20cm x 15cm）

5. 把豆皮平放在案板上，取餡料放在豆腐皮一端，先將底部的腐皮捲起，再將兩邊的腐皮往中間折捲成條狀卷。捲到剩下一小部分腐皮時，在未捲起的腐皮塗上少許麵糊，粘牢即可。

6. 用小火把油燒熱，加入五香煎/炸至表面金黃色。

Stir Fried Spaghetti 

Ingredients :

Spaghetti or any types of pasta/noodle, cook as per instructions on the packaging (half cook is okay),  set aside 

1/2 Onion (sliced)

1/3 pc carrot (sliced)

2 medium Prawns (cubed)

2 sticks celery (diced)

1 tsp Liquid Amino + 3 tbsp water/soup stock

some Olive oil

dash of pepper powder

Steps:

1) heat pan and add in olive oil

2) sautéed onion till fragrant 

3) add in celery and carrot and prawn, stir fry a while

5) add inLiquid amino+water and finally the spaghetti and dash of pepper powder 

6) stir fry for another 1-2 min and done.

Apple Pear Barley Drinks

Ingredients

1 organic red apple

1 golden pear

1 pack （50-80g） raw and cooked tear's drop (barley 生熟薏米)

3 pcs dried fig

4 cups hot water

Steps：

Cook in slow cooker with auto mode for about 2-3 hours. ready to serve warm or cold

蘋果雪梨薏仁甜湯

材料：

1粒 有機紅蘋果

1粒雪梨

1包 （50-80克）生熟薏米/薏仁

3粒 干無花果

4杯熱水

做法：

全部材料放進褒裡，用小火熬煮大約45-60分鐘。

如果用電子砂褒的話，自動模式2-3個小時。

11/Sep/2015 Friday 紅豆喜板

Happy Friday~ Wish you all having a great weekend ahead~ (happy'ing~ happy'ing~)

As usual, wake up early and check on some recipe books.. check what do I have in the fridge.. think some easier food so that I can leave home without too much delays.....hahaha..

Breakfast: Edamame, Hard boiled egg and fresh milk

(my lo took half of the edamame, half bread baked yesterday and milk)

Lunch and Dinner: Mix Grains Rice, stir fry milky cucumber and sweet corn and Baby Lobak

Teatime: Red Bean Kikaku (红豆僖板）and red bean dessert

Edamame and Hard boiled egg

Baby Spring Roll/ Lobak

Ingredients:

1 pc Bean Curd Skin ( i bought in NSK selayang)

1/3 carrot

40g chicken breast

4 medium prawns

1 dried mushroom

1/2 tsp liquid amino / pinch of salt

1/2 tsp corn flour

dash of pepper powder

1/2 tsp sesame oil

Steps:

1) wash and soak the dried mushroom in hot water till tender

2) cut prawn and chicken into tiny size or mince them, then add liquid amino, pepper and corn flour, marinate for 10minutes

3) shred the carrot, cut the mushroom into tiny size too

4) mix shredded carrot, diced mushroom and the meat, divide into 3 portions

5) cut the bean curd skin into 3 pieces, about 20cm x 15cm size each slice

6) place the meat mixture onto the bean curd skin, wrap and roll into spring roll

7) pan fry or deep fry till golden brown 

Stir fry milky cucumber and sweet corn

Ingredients:

1 japanese cucumber (diced)

50g fresh sweet corn

1 clove garlic

1/4 cup fullcream milk / fresh milk

pinch of salt and pepper

Steps:

1) heat pan, add some rice bran oil, sauteed the garlic till fragrant

2) add in cucumber, stir fry for 1 min

3) add in sweet corn and stir fry for a while

4) add in salt, pepper and milk

5) stir fry for another 1 min and off fire

Red Bean Kikaku

Ingredients

50g Glutinous Flour 

100g All purpose flour 

30g Sugar 

1/2 tsp Instant dry yeast

15g Grape seed oil / any plain vege oil

100g pre-cooked red bean (please refer fast cook red bean/mung bean)

130ml water 

**preparation: blend the red bean and water till smooth by using hand blender or blender

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 9 portions.

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave, then press slightly.

3.）Place the kikaku on the rack and put inside the warmed steamer then close lid to proof for 15-20 mins. ( I put in the wok with warm water underneath)

4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

紅豆喜板

材料：

普通麵粉100g

糯米粉50g

紅豆泥100g

糖30g

水130g

酵母 1/2茶匙

油 1 湯匙

做法：

1）把酵母放進水里溶解。

2）然後把麵粉、糯米粉、紅豆泥、糖、油（適量）和溶解酵母一起攪拌均勻，揉至麵團光滑。

3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。 (切記不能發酵過久，表面會變成一洞一洞，不美了）

5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和，喜板的表面就不會因為熱脹冷縮而變成皺皺的！ 1分鐘後就可以出鍋咯。 。

Red Bean Dessert

Ingredients

65g pre-cooked red bean

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tbsp coconut milk

1-2 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warmRed Bean Dessert

FAST WAY OF COOKING RED BEAN

For Reference~~~   Please Click-->  Fast Way Of Cooking Mung Bean

1) soak overnight 250g red beans with warm water

2) throw away soaked water and rinse with fresh water

3) keep red beans in the FREEZER at least overnight

4) cook as normal for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)

Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired) and store them in freezer for next use.

Soak red bean in the warm water...leave it overnight

after 1 day.... the red bean seems a bit sprouting, throw away the soak water and rinse few times

put the soaked red bean in a zip lock bag

put the red bean in the freezer at least overnight