8 Sep 2015 Tuesday 魚兒麵包餅

Yesterday I slept too late resulted this morning I couldn't wake up at 4am.... I couldn't hear the alarm rang... When the time I woke up, it was 5.51am!! OMG!!! Rushing day again for me@@

But I was really lazy to get up and still lying on the bed for a while and thinking what shall I cook.... Finally I had only 1:30 to prepare and cook for my 2yo lo.

Breakfast : Asparagus and Pine nuts, fish bun biscuit and fresh milk

Lunch : Chicken porridge with Kunbu, pine nuts and onion

Teatime : Mung bean dessert and Fish bun biscuit

Dinner: rice with soup and vegetables or egg

Steam Asparagus and pan fry pine nuts (without oil)

Chicken porridge with Kunbu, pine nuts and onion

Ingredients:

4 tbsp white rice

1/2 chicken breast

1 slice Kunbu (10cmx10cm size)

1/4 pc Onion (diced finely)

1/2 tbsp pine nuts

2 cups water

Steps:

1) cook chicken breast, kunbu and onion in water 

2) add in pre-soaked rice into the boiling water

3) remove chicken breast after 20mins, tear meat into floss

4) off fire if required consistency of porridge is reached

5) top with chicken floss, sesame oil and dash of pepper, ready to serve warm

魚兒麵包餅

（原食谱自：米亞妮 QQ，略改一點 ）

材料：

雞蛋2顆，無鹽奶油25g，牛奶/水90cc，高筋麵粉55g，2 茶匙蔗糖

做法：

1.高筋麵粉用濾網過篩備用。

2.將牛奶，糖和無鹽奶油放入鍋內，中小火煮至沸騰，轉小火。

3.將高筋麵粉倒入用木匙快速攪拌。

4.攪拌到麵粉完全成糰且不沾鍋子即關火。

5.麵團放至手摸不燙時，將蛋液分2次慢慢加入，每次都要攪拌均勻才可加的蛋液(約加了1顆半的蛋液) 麵糊如有成糊狀就可以不用在加蛋液了。

6.將麵糊裝進塑膠袋中剪一個小洞0.5mm,擠出魚的形狀或數字或任何喜歡的形狀，要保留間距。

7.放入預熱至190度C的烤箱中烘烤18分鐘或表面金黃，用餘溫在燜5分鐘即可取出。 （各家烤爐請自己拿捏，我家烤爐不給力，需要200度）

備註：我把麵糊分成2份。今天烤了一份。另外一份收在冷凍庫，可以收一個星期左右哦。 。忙碌的媽咪們可以在下一次的烘烤節省時間哦。 。

FISH Bun Biscuit

Ingredients :

2 eggs

55g high protein flour 

90g fresh milk or full cream milk or water

25g unsalted butter 

2 tsp muscovado sugar or any sugar or omit

Steps :

1) sieve flour and set aside 

2) cook milk, sugar and butter in a wok with low heat until boiling

3) add in flour and stir quickly with a spatula until dough is form and non stick

4) off fire and remove dough from the wok, let it cool down

5) when hand can touch on dough,  add in egg 1 by egg, mix well 1 egg then only add in another 

6) once the dough turns into very wet dough, can stop adding egg (you may refer the photo below for the texture)

7) put the well mix batter into a plastic bag 

8) Pre heat oven at 190'C 

9) cut a 0.5 width hole at the edge of the plastic,  squeeze out the fish shape or any shapes or alphabets on the non stick baking sheet laid on the baking tray

10) bake for 18mins or till light golden brown, turning halfway, sit in the off oven for 5 mins.

                 

                                   VIDEO : HOW TO SQUEEZE THE FISH SHAPE

Steam Onion Juice 

(to boost up immune system)

Ingredients:

1 onion ( i used 3/4 onion today)

Steps:

1) cut onion into slices or smaller

2) place onion in a bowl and steam it under medium fire for 30mins or longer

3) sieve the juice and serve (taste is sweet) 

18/6/2015 Thursday

Hi dear all~

Sharing the meals of the day for my 22.5mo lo today. I decided not to bake for 2 days to ensure my lo's mouth ulcer is recovered completely. Actually her mouth ulcer has been recovered yesterday but I still prepare non-heaty foods for her today.

Breakfast: Dragon Fruit Kikaku + hard boiled egg + cherry tomatoes + grapes

Lunch and Dinner: Udon noodle with lotus root chicken soup

Teatime: Mung Bean porridge + baby yogurt 

Dragon Fruit Kikaku

Ingredients

50g Glutinous Flour 
100g All purpose flour 
30g Sugar ( i put 25g only, sweetness Okay)
1/2 tsp Instant dry yeast
15g Grape seed oil / any plain vege oil
150ml water + dragon fruit (sieve away seeds)

1/2 tsp chiaseed

*** 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 6 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 steamer then close lid to proof for 15-20 mins.

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.

VIDEO ~ making of kikaku

Udon Noodle with Lotus Root Chicken Soup

Ingredients:

80g Dried Udon 

(cook 18mins as per instruction on packaging, drain dry then soak in cold icy water for 30 seconds, drain dry again, add in 2 tsp grapeseed oil and mix well. Keep noodle in the fridge (if not serve immediately)

Lotus Root Chicken Soup

Ingredients:

1 bowl of sliced lotus root

1/2 carrot (cut in pieces)

some red dates

1 honey date

2 chicken tights

Steps:

1) Blanch chicken for 3 mins

2) cook all ingredients in 2 litre water for at least 1.5 hours 

Mung Bean Porridge

Ingredients:

2 tbsp cooked white rice

40g cooked mung bean

1 cup water

1 tbsp milk

1 - 1.5 tsp brown sugar / muscovado sugar

( Please Click:~

How to cook Mung Bean (green bean) in faster way )

Steps:

1) Add water and cooked rice in a small pot, cook under small fire for 20mins

2) add in the cooked mung bean, cook for another 10 mins

3) add in milk and sugar, cook till the consistency (not too much water left), Off fire and DONE.

08/04/2015 HAPPY Wednesday (20 mo)

We had a good sleep last night... my 20mo lo sttn from 10.30pm till 4.30am, DL her then she slept again. I started preparing her meals at 5.15am. As we went out last night to visit a relative before her family leaving the country,  I forgot to soak the mix grains end up today I cook white rice for my gal.

Breakfast : Pumpkin pancake, steam baby corns and dried cranberries

Lunch: lotus root corn soup + stir fry broccoli + white rice

Teatime : Sesame sweet potato slices and mung bean dessert

Pumpkin Pancake

Ingredients 

3 tbsp pumpkin puree (steam and mash)

1/3 cup fullcream milk

3 tbsp all purpose flour

1 egg

1 tsp muscovado sugar / any type of sugar

Steps:

1) Steam pumpkin and mash it with a spoon

2) mix all ingredients together, stir with a spoon till smooth
3) scoop 1 tbsp batter onto a heated non stick pan 
4) pan fry till both sides golden brown.

Lotus Root corn soup

Ingredients:

1/2 lotus root

1/2 corn (peel out the kernel)

1/3 carrot

1/2 chicken breast

some red dates

1.5 litre water

Boil for 1.5 hours and ready to serve with rice

Sesame sweet potato slices

Ingredients

1/2 Japanese sweet potato

some black sesame seeds

some brown sesame seeds

some egg white/ egg wash

5g unsalted butter

Steps:

1) cook the whole piece sweet potato with skin in boiling water for 10-15mins

2) peel off the skin and cut into 7mm thickness sweet potato slice

3) brush each slice of sweet potato with some egg wash, then dip the surface on the mix sesame seeds

4) heat pan and put in the butter, place the sweet potato slices with sesame seed facing down

5) turn over after 30 seconds, pan fry till both sides light golden brown

Mung Bean Oat dessert 

Ingredients :

40g Pre cooked mung bean 

1/2 tbsp muscovado sugar 

1/3 cup milk

1/3 cup water

Steps:

1) Put all ingredients in a small pot 

2) cook with small fire and stir well

3) off fire after 3 mins

DINNER : 99% finished by my gal... 70% self feed 30% mummy spoon feed

02/04/2015 Tuesday

After waking up at 4am but I  laid on the bed and lazy to get up. After some time, my 20mo LO was awakening and ask for DL. I nursed her until she slept again then only I got up and started cooking at 5.15am

Due to shortage of time and I was thinking whether I can make express mantou like the way of making 40-min milk bun. Tadaaa. .... I made it!!

Breakfast : Stuffed vege mantou (express method) and fresh milk

Milky Mantou 

Ingredients :

150g all purpose flour / Pao flour 

85ml warmed fresh milk / full cream milk 

20g muscovado sugar 

1/2 tsp Natural yeast

1/2 tsp aluminum free baking powder 

1 tbsp grape seed oil 

Steps: (i used hand knead today)

1) mix all ingredients and knead by hand until smooth dough is formed. (i knead about 20mins) (i keep 1/2 dough into freezer for next use within 1 week)

2) roll dough into flat, then fold 1/3, roll flat again, fold 1/3 again, roll again, fold 1/3 again. (Total 3 repeats)

3) roll the dough into flat rectangular shape, spread the garden pea and corn on it

4) roll it like swiss roll, then cut into equally portions (~ yield 5 mantou)

5) Add adequate water in a wok and on fire, off the fire when water turns warm

6) place the mantou on a steaming rack and put in the warm wok for proofing 20-30mins 

7) on high fire to steam for 10mins

8) off fire, then open a small space for the lid cover, wait for 3 mins before open lid

Lunch and dinner : Salmon Hairy Ground rice and peanut soup

Salmon Hairy ground Rice

Ingredients :

3 tbsp mix grains rice (Pre soaked over night)

1 slice of salmon (sprinkle some pepper and rice size of sea salt)

1/3 hairy ground (cut mini bite size)

1 shallot (cut finely)

1/2 egg

Steps:

1) steam mix grains rice till cooked, set aside 

2) pan fry salmon both sides till light golden brown, cool down, tear salmon into small pieces and remove born

3) heat pan, add in some olive oil, fry egg into scrumble egg, set aside

4) sautéed shallot, add in hairy ground, sir fry for a while, add in some water, shimmer for 2 mins or till the hairy ground turns soft

5) add in salmon and egg, stir fry a while,  finally add in rice and stir fry till well mix. Off fire.

Peanut soup

ingredients:

some organic ground nuts (pre soaked overnight)

2 cups water

8oz frozen soup stock

Steps:

1) Boil water and peanut for 30 mins

2) add in frozen soup stock and boil for another 15mins, ready to serve.

Teatime: Mung Bean Oat dessert 

Ingredients :

40g Pre cooked mung bean 

1 tbsp rolled oat 

1/2 tbsp muscovado sugar 

1/3 cup milk

1/3 cup water

Steps:

1) Put all ingredients in a small pot 

2) cook with small fire and stir well

3) off fire if rolled oat turns soft

23/3/2015 Monday : Meals of the days

Overslept mummy today again I I missed out the alarm at 4am and only woke up at 5am by my crying lo who wanted to drink milk. I DL her and also changed her diaper and trying to make her sleep again in order for me to cook for her.

Finally I only able to cook at 6am. I cook green bean which I soaked yesterday morning till evening and freeze it till this morning. And the frozen green bean can be cooked tenderly within 30 mins only.

Breakfast : Mung Bean Oat dessert

Lunch & Dinner : pork kunbu porridge

Teatime : Carrot Cheese Sticks & honey lemon

Mung Bean Oat Dessert
Ingredients :
40g Pre cooked mung bean
1/2 cup water
1 tbsp rolled oat
2 tsp muscovado sugar
2 tbsp full cream milk

Pork kunbu porridge
3 tbsp mix grains
2 cups water
Some seaweed
Some kunbu
1 chunk of pork tenderloin

Cook in slow cooker for 1-2 hours.

Carrot Cheese Sticks
Recipe please click ---> Carrot Cheese Sticks