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.

16/12/2015 (Wed) Easy Cheese Cake

Today lunch time with a mummy who was my FB friend that turned to real friend in life and we have lots topics to chat with. Her lo is 6mo older than my gal. We have fixed today's lunch appointment since last week. 

Breakfast: Easy 3-Ingredients Cheese CupCake, Grapes and Fresh milk (my gal finished all)

Lunch and Dinner: Soba noodle with kunbu miso soup

Teatime: Walnut Potato Sticks and Carrot Juice

For 6" cake pan size cake, please click ~ 3 Ingredients Easy Cheese Cake

Easy 3-Ingredients Japanese Cheese Cake

Ingredients: (10 medium cupcakes)

4 eggs (separate egg whites and yolks)

150g cream cheese

70g white chocolate

Steps:

1. Preheat oven to 180°C. Prepare 10 medium size cupcake liners. 

2. Place white chocolate in a bowl, place over a saucepan of barely simmering water, cook under medium fire. Stirring occasionally, until melted. Add in cream cheese, stir till combined. (photo 1) Let cool slightly, then add yolks and stir to combine.(photo 2)

3. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form.(photo 3) 

4. Add 1/3 portion of egg whites to chocolate mixture and stir just until lightened.(photo 4) Gently fold in remaining egg whites in 2 additions until just combined.(photo 5,6)

5. Pour batter into the cupcake liners. (photo 7) Place pan in the baking tray and add hot water to reach 1-2 cm of up sides of cake pan. Bake cheesecake until set, 30-35 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Place the cake together with the mold and chill until cold, at least 2 hours or up to overnight.

Different oven, baking time might be different, please adjust accordingly. You may try to bake with 170 degrees C for 15 minutes, then lower down to 160 degrees C for 15 minute, turn off oven and then simmer for 15 minutes only remove the cake from oven. 

Kunbu Miso soup

Ingredients:

1 pc 10cm x 15cm size Kunbu

1 pc 10cm x 10cm seaweed (nori sheet)

80g meat tenderloin

4 bowls water

2 brown button mushroom

dash of pepper powder

1-2 tsp miso

Steps:

1) soak kunbu in water for 20-30mins, cut into smaller pieces

2) cut meat into slices / mince it

3) Boil water in a pot, add in meat and kunbu. Cook for 20mins

4) add in seaweed and cook for another 5 mins

5) add in dash of pepper powder and spring onion (optional)

6) Add in Miso paste after Off fire.

Cucumber Egg Roll

Ingredients:

1/2 japanese cucumber

2 eggs

dash of pepper powder

1/2 tsp liquid amino

Steps:

1) peel and cut cucumber into sticks

2) mix egg, liquid amino, pepper in a bowl, lightly whisk.

3) heat egg roll pan and grease with a little rice bran oil.

4) pour egg mixture into pan and lay the cucumber on the egg.

5) roll the egg until the end and pan fry till all sides light golden brown

Walnut Potato Sticks

Ingredients

7g raw organic walnut

25g mashed potato 

2g of unsalted butter

1 egg yolk

3g cane sugar

45g potato starch

Steps:

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

2) weight 25g potato and mash it with butter while it is still hot. 

3) add in egg yolk, sugar and walnut, use hand blender to blend them till smooth

4) add potato starch into the blended mixture, mix well with spoon.

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

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

7) bake at preheated oven of 160'C for 10 mins, overturn baking tray direction then lower to 150'C and continue baking for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

 (Temperature varies for different thickness of cookies, therefore keep observe the cookies. Once the sides start turning brown, you can off the power and remove from oven after 10mins)