throwback 27/9/2016 (Tue) 椰糖馬来糕

Malacca Sugar Sponge Cake

Ingredients:

150g Malacca coconut sugar (I reduced to 120g)

100ml Full Cream Milk 

80g Corn oil/any tasteless vege oil (i used 70g rice bran oil)

3 large eggs

150g self-raising flour

1/2 tsp Baking Soda ( i used 1 tsp aluminum free baking powder)

Steps:

1. Double boil Malacca coconut sugar and milk till melted, then add in eggs, oil, baking soda and mix well.

2. Add in self-raising flour by 3 separately, mix well.

3. Place the batter aside and rest for 30 minutes.

4. Transfer batter into a 6" cake mould and steam for 30 minutes .

p/s: you may use whisk to mix all ingredients.

( Recipe from Joshua Liew)

【椰糖馬来糕】

材料：

馬六甲椰糖 150g (我減糖至120g）

Full Cream牛奶 100ml

玉米油 80g (我減至70g）

雞蛋 3粒

自發麵粉 150g

Soda粉 1/2茶匙

做法：

1. 馬六甲椰糖和牛奶隔水煮融化，然後加入雞蛋攪拌均勻，再加玉米油和Soda粉拌均。

2. 之後分3次加入自發麵粉拌均勻。

3. 把麵糊放著休息30分鐘。

4. 麵糊直接倒入模型，大火蒸30分鐘。

#全部用打蛋器攪拌就可以了。

（食譜來自 Joshua Liew )

Macaroni 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 grapeseed 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:

3 brown button mushroom (to blend)

1/2 cup water (to blend)

2 cloves garlic

2 brown button mushroom (diced)

15g cheddar cheese

1/2 cup full cream milk

some pepper powder, italian herbs

20g cream cheese

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom and water till smooth

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 the blended mushroom, milk, cream cheese and cheddar cheese. 

Cook till boiling and cheese melted.

6) add in dash of pepper powder and Italian herb, 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

15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。

Strawberry milk Shake

Ingredients:

5pcs strawberries

1 tbsp plain yogurt

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth and enjoy~

草莓奶昔

材料：

5粒 草莓

1湯匙 原味優格

1/2 - 1杯 鮮牛奶

1茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜

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。

22/8/2016 (Mon) 蜜桃相思蛋糕

using the same recipe but I am kinda lazy and put in the cooked pasta right after the sauce is done.. ^.*

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。

PEACH OGURA CAKE 

 (Recipe for 8” round removable cake pan, no need to grease)

Ingredients:

1 whole egg

5 pcs egg yolks 

45g vegetable oil

100g peach puree

2 tbsp fresh milk

60g superfine flour / cake flour 

5 pcs egg whites

½ tsp rice vinegar / lemon juice

60g organic cane sugar

Steps:

1) Prepare and measure ingredients. 

2) Blend the canned peach into puree. Add in the whole egg, egg yolks, milk and oil. Hand whisk until the smooth then add in the sifted flour. Sieve through the batter with a strainer. Set aside.

3) Preheat oven to 160’C. Fill in hot boiling water in the baking tray at the bottom rack to about 1 cm deep.

4) Beat the egg whites in a clean dry bowl with clean dry whisk until foamy then add in vinegar. Continue to beat and adding the sugar by 2 times and beat until soft peaks foam.

5) Fold in 1/3 of the meringue into the yolk batter, mix well before adding the second 1/3 portion and finally the last portion.

6) Pour the batter to fill the baking pan.  Tap a few times to remove bubbles and at the same time flatten the batter a bit with spatula.  

7) Place cake at the bottom rack of the oven. Bake at 160°C for 15 minutes. Reduce temperature to 140°C and continue baking for 50 minutes. Test the cake with a bamboo stick comes out clean when inserted in the middle of the cake. Off the oven and open the oven door with 2” gap to slowly reduce the temperature. Wait 10 minutes before removing the cake out from the oven. 

8) Remove cake form the oven and tap the cake on the table for few times. (this action can reduce the cake from shrinkage further)

9) The cake shall be de-mold by itself automatically after cooling down. Keep in fridge to chill, cut and serve.

Notes:

1) to sieve the yolk batter can result smoother cake texture.

2) different oven is different in temperature, please adjust accordingly.

3) If the surface of your cake turns brown too quickly, loosely place a foil on top.

4）cut the cake when the cake is completely cool to have nice surface.

5) line the cake tin with baking paper at the bottom only if you are using the non-removable type

蜜桃相思蛋糕

 （分量: 一個8吋圓形活動底蛋糕模，不用塗油。）

材料：

1個 全蛋

5個 蛋黃

45克 植物油

100克 蜜桃泥

2湯匙 鮮奶

60克 低筋麵粉/蛋糕粉

5個蛋白

½ 茶匙 米醋/檸檬汁

60克 有機蔗糖

做法：

1) 準備和稱好所需的材料。

2）把蜜桃打成泥後加入蛋黃，全蛋，鮮奶，油攪拌均勻，然後篩入低筋麵粉隨便攪拌即可，無須過度攪拌。把麵糊過篩成細膩幼滑的蜜桃蛋黃糊備用。

3）預熱烤箱160'C。把熱開水加入烤盤，大約深是1厘米。

4)蛋白用打蛋器先打出泡沫,然後加入米醋繼續打發。 1/2量的糖用中速攪打。泡沫開始變較多時就將剩下的糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡)即可。

5）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。

6）把麵糊倒入烤模中，輕敲震出空氣和讓麵糊平整。

7）把烤模放在烤箱底層，160度C烘烤大約15分鐘。然後降低溫度至140℃，繼續烘烤50分鐘。插入竹籤測試蛋糕，竹籤出來乾淨就代表蛋糕熟了。把電源關掉，打開烤箱門留2寸縫隙以便慢慢降低溫度，10分鐘後取出蛋糕。

8）蛋糕出爐後在桌子上請敲幾下。 （這個動作可以降低蛋糕回縮）

9) 蛋糕冷卻後會自動脫模。放入冰箱冰下，就可切塊享用了。

備註：

1）篩過的蛋黃糊，蛋糕會更幼滑。

2）不同的烤箱有不同的熱度和時間，要自己拿捏。 （溫度只供參考）

3）如果蛋糕表面上色過快，可以把鋁泊輕輕放在蛋糕上面。

4）蛋糕完全冷卻才切效果更美。

5) 如果不是使用活動底蛋糕模，只需舖一張烤紙在烤模底部。

Avocado milk Shake

Ingredients:

1pc avocado

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth & enjoy~

p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^ 

牛油果奶昔

材料：

1個 鱷梨/牛油果

1/2 - 1杯 鮮牛奶

1茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜

P / S ：如果不立即食用，可以擠些檸檬汁以減緩氧化變黑.. ^ ^ 。

3/3/2015 Tuesday : Meals of the Day

Good morning dear mummies ~

Simple meals for my 19mo lo....

I remembered one mummy asking if she can pan fry the hash brown instead of baking it in the oven. I tried pan fry this morning but it was not so easy as the texture is soft. I pan fried it very carefully and finally done. But I still prefer the baking version. Haha... easier and not oily.

Breakfast : baked eggplant with potato cheese topping and melon yogurt smoothie

Lunch and Dinner : star pasta v short spaghetti in mushroom sauce

Teatime: potato cheese pancake and orange juice

Baked eggplant with potato cheese topping

Ingredients 

1 organic eggplant

1/2 potato

1 tbsp grated cheddar cheese

10g unsalted butter

Some dried parsley

Steps:

1. Slice eggplant into 5mm thickness, soak in salt mild water and rinse dry

2. Steam potato then mash with butter and cheese, add in some dried parsley, mix well.

3. Spread the potato mixture on every slice of the eggplant.

4. Bake at preheated oven of 180'C for 25mins or light golden brown on topping.

Melon yogurt smoothie

2" thick slice of rock melon

1 tbsp natural yogurt

Blend till smooth.

Star pasta v short spaghetti in mushroom sauce 

Ingredients 

Any types of desired pasta, cook as per instructions 

Mushroom soup

Ingredients :

Cauliflower 1-2 florets

2 big size brown button mushroom

20g cheddar cheese

1/2 cup full cream milk

1/2 cup water

1 clove of garlic

Steps:

1) slice the garlic. Sauté the garlic the some olive oil

2) cut the mushrooms into smaller size

3) put the mushrooms, garlic,cauliflower, milk into a container and use a hand blender to blend them till smooth. (Use normal blender also okay)

4) pour the blended mixture into a sauce pan, add in water and cheese, dash some pepper powder. Cook till boiling and cheese melted.

5) off fire and done. Ready to serve warm by itself or serve with pasta or rice.

To cook with frozen mushroom soup

Fresh vegetables : red, yellow & orange pepper chilli( can use capsicum too) diced

Few stalks organic fresh grey mushroom

1/2 slice of ham (optional)

2-3 tbsp frozen garden pea

Steps:

1) heat pan with some grape seed oil, add in ham to stir fry till light golden brown

2) add in all other ingredients and stir fry for 1 min

3) pour in 6-7 oz mushroom soup and dash of pepper powder.

4) cook till boiling then add in the cooked pasta then mix well and off fire.

5) ready to serve warm

Potato cheese pancake (hash browns but pan fry version)

Hash Brown

Ingredients : 

50g cooked potato

2 tbsp rolled oat

10g grated cheddar cheese

Steps:

1) soak rolled oat with hot water for 20mins (if lo is below 10mo, soak at least 4 hours), drain away the water.

2) while soaking the oat, boil 1 medium size potato with skin on for 15mins

3) peel off potato skin and weight 50g quantity and cube it into roughly 5mm cube size

3) mix all 3 ingredients by a spoon gently.

4) scoop 1 tbsp of the mixture on the non stick baking sheet and shape by the spoon and damp fingers. (Yield 5 hash browns )

5) bake at preheated oven of 190'C for 20mins or light golden brown.

14/7/2016 (Thu) 椰香蛋黃小饅頭

I have been more than 1 year didn't bake the tamago balls for my gal... last night i tried to bake it again.. this is santan flavor with butter version. the texture is more light and crunchy. ^.^ (suitable for baby above 1yo)

Breakfast: bread roll with cheese and fresh milk

Lunch and dinner: pasta with mushroom cheese sauce

Teatime: honey lemonade and tamago balls

好久沒有為寶寶烘烤旺仔小饅頭了。 。 。也許是寶寶大了。 。 （呵呵）

昨晚，再次烘烤久違的小饅頭。 。加了奶油和椰奶(santan) 口感更松化。 。好吃！ ！

早餐：奶酪土司捲和鮮奶

午餐和晚餐：貝殼面配蘑菇奶酪醬

下午茶：蜂蜜檸檬水和椰香小饅頭

Bread Roll with Cheese and cucumber

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。

Tamago Balls (Kuih Bangkit Version) 

(with butter version)

Ingredients:

110g Potato Starch

1 egg yolk

15g organic cane sugar

10g unsalted butter

10g milk powder

20g coconut milk (Santan)/fresh milk

Steps:

1) mix the butter and sugar, using hand whisk to beat till pale white then slowly add in egg yolk by 2 times and mix well.

2) add in milk powder and coconut milk, mix well.

3) add in the potato starch, mix by spatula or spoon till dough is form...it suppose not sticky soft dough. (softness is like touching our earlobe）

4) Pre-heat oven at 170'C.

5) divide the dough into 3 portions. Roll the dough become a stick, cut by knife at 1cm size each and roll into small balls. 

6) place the balls onto a non stick baking sheet.

7) bake for 10mins, take out the tray and turn over the other side and continue baking for another 5-10mins or till lightly brown on surface.

椰香蛋黃小饅頭

材料：

110克 太白粉（馬鈴薯澱粉）

1粒 蛋黃

15克 有機蔗糖

10克 無鹽奶油

10克 奶粉

20克 椰奶/牛奶

做法：

1）先把無鹽奶油和糖用打蛋器攪拌到泛白的程度。把蛋黃分2次加入攪拌均勻。

2）加入奶粉和椰奶，攪拌均勻。

3） 過篩的太白粉分2-3次加入混合成團狀。 （因為蛋黃有大小不同,所以太白粉請斟酌添加,混合起來太乾可以加牛奶,太濕軟可以再加一些太白粉,只要最後能夠成團且不黏手的狀態即可）

4）預熱烤箱170度c。

5）把麵團分成3份，再把每份麵團用雙手搓成直徑約1cm的條狀，切成約1cm寬的塊狀。每一個小麵團在手心中搓圓，間隔整齊放入烤盤中。

6）放入已經預熱到170度c的烤箱中烘烤10分鐘。取出烤盤，轉換烤盤方向，繼續烘烤5-10分鐘或至表面微微黃色即可。

honey lemonade

檸檬蜂蜜水

tamago balls are out from oven

剛剛出爐的小饅頭