27/12/2018 hurricane swiss roll 飓风瑞士卷

飓风瑞士卷 

蛋黄 ~ 4粒

玉米油 ~ 40克

鮮奶 ~ 55克 

低筋面粉 ~ 70克 (过筛)

1汤匙 可可粉+1汤匙热水搅拌均匀

蛋白 ~ 4粒

白米醋 ～ 几滴

细砂糖 ~ 50克

馅料：50-60克 奶油起司加10克有机蔗糖/细砂糖打发即可

做法 ~

1. 将玉米油及鮮奶搅拌至融合。

2, 加入蛋黄继续搅拌至融合。

3. 加入低筋面粉，用手握打蛋器充分搅拌均匀至无颗粒状。然后将面糊分成两份，将一份面糊和可可浆混合均匀。

4. 蛋白用电动打蛋器以中速打散，加入1/3的细砂糖以中速拌打，打至蛋白体积膨大一赔，再加入2/3的细砂糖以最快速打至硬性发泡。(蛋白霜尖峰下垂)

5. 取1/3的蛋白霜放入蛋黄糊中，用橡皮刮刀上下翻拌均匀。

6. 拌好的面糊倒入剩下的2/3蛋白霜里，使用切拌及翻拌的方式，拌至蛋白与面糊完全融合。

7. 准备9寸 x 9寸 的烤盆周边铺上烘焙油纸。

8. 然后将蛋白霜分成两份，一份拌入白面糊里，用橡皮刮刀翻拌均匀。剩下的蛋白霜拌入可可面糊里，翻拌均匀即可。

9. 将原味蛋糊倒入烤盘内，用刮刀抹平。然后慢慢的倒上巧克力糊，再用刮刀轻轻的抹平即可。

10. 用手指系粗勺的顶端或手指（要深入面糊底）在烤盘的左侧往右侧不停的画上下画直线，然后再画上横行线。

11. 送入预热烤箱摄氏180度烤约15 – 17分中左右。

12. 蛋糕烤好后，立刻把蛋糕取出，倒扣撕掉底部烤纸，底部（巧克力面向下）放上一张干净烘焙纸，待凉。

13. 然后将蛋糕四边切整齐，涂上内陷。把蛋糕卷起来，用油纸包好放人冰箱冷藏1或2小时后即可切片品尝。

Hurricane Swiss Roll

Ingredients:

4 egg yolks

40 g corn oil (i used rice bran oil)

55g fresh milk

70g cake flour or plain flour sifted

1 tbsp cocoa powder mix with 1 tbsp hot water = cocoa paste

4 egg whites

Few drops rice vinegar

50 g caster sugar

Filling: 50-60g Cream cheese + 10 grams of organic cane sugar / fine sugar, beat till sugar is dissolved.

Steps:

1) Preheat oven at 180 deg C. Line 9 x 9 inch baking tray with parchment paper.

2) In a large bowl, mix egg yolks, corn oil and fresh milk together with a hand whisk, mix well and add in sifted flour, mix well again. Divide egg yolk batter into two portions and blend the cocoa paste into one of the egg yolk batter.

3) Whisk egg whites to foamy and add sugar in 3-4 batches, continue to whisk egg white to glossy and peaks form.

4) Gently fold half of the meringue to the egg yolk batter and cocoa batter with a spatula.

5) Pour the plain batter on lined baking tray. Then gently pour cocoa batter on top of the plain batter and spread evenly with a spatula.

6) Draw lines closely for the baking tray top and down. to and fro (with a ladle handle or use your index finger), then repeat the lines vertically.

7) Bake in preheated oven 180 deg for about 15 to 17 minutes.

8) Remove baking baking paper immediately after baked and leave cake to cool on wire rack with a clean parchment paper below (chocolate side at the bottom).

9) Trim off the sides of the cake and spread filling, then roll up the cake and chill in the refrigerator for a 1-2 hours before serving.

Banana Pikelets (Pancake) 

(recipe by Yen Li)

Ingredients:

1 ripe Banana (about 45g)

80ml fresh milk

1 tbsp olive oil / rice bran oil / melted butter

1/3 cup cake flour (Can use self raising flour and omit baking powder)

1/2 tsp aluminium free baking powder

1 egg (about 1/3cup size)

1/2 tbsp sugar/honey

Steps:

1) blend everything except the flour and baking powder with hand blender for 5 seconds.

2) add in flour and baking powder, stir well.

3) heat pan with little olive oil and wipe off with kitchen towel.

4) place the pan onto a damp cloth or water to cool down, return to fire

5 ) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake. 

6 ) cook for another 30 seconds and done.

7) repeat steps 4-6 until all batter is finished ( I make 4 rounds)

P/S:

1) The above recipe yield 16 small pikelets, using same volume of batter, pikelet size will be more evenly ~

2 ) Do not put too much oil , you can drop a few drops of oil on the pan then wipe evenly by a kitchen towel paper.

3 ) Always use the smallest fire to avoid burnt.

4 ) I am using 32cm pan which can cook 4 pikelets at the same time.

5 ) To make nice pikelets, the cool down process must not skip!!

香蕉煎餅 

材料：

1條 熟香蕉（約45克）

80毫升 鮮牛奶

1湯匙 橄欖油/米糠油/酥油

1/3杯 低筋麵粉（可以用自發麵粉，並省略泡打粉）

1/2茶匙 無鋁泡打粉

1個 雞蛋

1/2湯匙 糖/蜂蜜

做法：

1) 用料理棒攪拌所有材料，除了麵粉和泡打粉。（打5秒）

2) 加入麵粉和泡打粉，攪拌均勻。

3) 加少许油在熱的平底鍋里，再用厨房纸巾擦匀。

4) 將平底鍋放在濕布上降溫，再放回炉上。（全程用小火）

5) 用１汤匙的量匙，分别挖一勺麵糊放入鍋中，蓋上蓋子。約20~30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子并可以翻面了。（我家的锅一次可以煎4片）

6) 翻面之後也同樣煎半分鐘左右即可出鍋。

7) 重複步驟　4-6 ，直到麵糊全部用完。（我一共做4次）

～＊＊本人的小貼士＊＊～

1）以上食譜大約可以做16個小小的鬆餅，每次勺同樣的分量，鬆餅的大小就會比較均勻啦~

2）油不要放多，可以滴幾滴油在鍋內之後，用紙巾擦勻。

3）一定要用最小火。火一大就容易煎焦。

4）我家平底鍋是32cm的，可以一次煎四塊。

5）要煎美美的煎餅，讓平底鍋降溫的步驟就一定不可以省略哦。

22/11/2017 蘭花巧克力果凍/燕菜

Easy Banana Pancake

Ingredients:

1 banana (45g without skin)

1 egg (53g without shell)

1 tbsp plain flour (10g)

Steps:

1) blend banana and egg till smooth. Add in flour and stir well with a spoon.Steps:

1) Blend banana and egg till smooth

2) add in flour and stir well

3) heat pan with little olive oil and wipe off with kitchen towel.

4) place the pan onto a damp cloth or water to cool down and return to stove.

5) use measurement spoon to scoop 1 tbsp batter on the pan until no more space.

6) close the lid for 30secs ~ 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 30seconds. DONE~

香蕉煎餅

材料：

45克成熟的香蕉（我用1條中等大小的香蕉）

53克 全蛋液（我用大的雞蛋）

1湯匙 普通麵粉

做法：

1 ）首先，用攪拌機把香蕉和雞蛋打成糊狀。

2 ）然後加入麵粉，用湯匙攪拌均勻。

3 ）放少許橄欖油在熱的平底不粘鍋,再用廚房紙巾抹勻。

4 ）將平底鍋放在濕布上或水面降溫，放回火爐上。

5 ）倒所有的麵糊在平底鍋裡。

6 ）蓋上鍋蓋30秒 〜 1分鐘。

7 ）打開鍋蓋，會看到煎餅表面很多的小孔形成了。

8 ）小心地翻面。

9 ）蓋上蓋子再燜30秒。好了。

（全程請用小小火）

橙汁雞

材料：

雞腿/雞翅膀 2个

甜橙汁 1粒

甜橙切片

海鹽 適量

胡椒粉 適量

玉米粉 1/8茶匙

做法：

1）食材準備好。

2）平底鍋加入玄米油/米糠油，放入雞腿/雞翅膀，煎至兩面金黃色。

3）把玉米粉拌入甜橙汁、倒入煮至甜橙汁稍微濃稠。

4）撒入海鹽和胡椒粉，起鍋放在甜橙片上即可。

Orange chicken 

Ingredients:

2 pcs Chicken drumsticks / chicken wings

1pc Sweet orange (blend and get the juice with little pulps)

1-2 Sweet orange slices

Sea salt to taste

dash of Pepper powder

1/8 tsp Corn starch

Steps:

1) standby all ingredients.

2) heat pan and add in rice bran oil, pan fry chicken till both sides light golden brown.

3) Mix the corn starch into the sweet orange juice and pour it into the pan, cook till sauce is thicken.

4) add in sea salt and pepper powder, place on the orange slice and done.

蘭花巧克力果凍/燕菜

材料：

（藍色部分）

150ml 蘭花水（蘭花汁 + 清水） 
（蘭花汁預先煮好：5朵蘭花加少許水煮滾1分鐘即可熄火，浸泡越久顏色越深。）
1/2茶匙 燕菜粉
1/8茶匙 果凍粉
12克 砂糖

（巧克力部分）
100g 熱水
10克 無糖純可可粉
200ml 鮮奶
1茶匙 燕菜粉
1/4茶匙 果凍粉
25克 砂糖

做法：

1）首先把所有蓝色部分的材料放入一個小鍋，攪拌均勻用後用小火煮沸。

2）把把煮好的蘭花燕菜入模具，送入冰箱速凍。

3）等待同時，把可可粉加入热水，搅拌至溶解。然后把巧克力部分的材料全部放入另外一個小鍋，攪拌均勻用後用小火煮沸。

4）把模具從冰箱取出，用牙籤在燕菜表面輕刮一些條紋。然後把煮好的巧克力燕菜倒入。包好保鮮膜，放入冰箱冷藏直到凝固。

I am using Japanese Agar-agar and Instant Jelly powder

Blue Pea Flower Agar-agar

Ingredients:

(A: Blue portion)

150ml blue pea flower water (Blue pea flower juice + water)
1/2 tsp  Agar-agar powder

1/8 tsp instant jelly powder

12 grams of sugar

(B: Chocolate portion)

100g hot water
10g pure cocoa powder

200ml fresh milk / uht milk

1 tsp  Agar-agar powder

1/4 tsp instant jelly powder

25-30 grams of sugar

Preparation:
Blue Pea Juice pre-cooked: 5 nos of blue pea flowers cook with some water and boil for 1 minute then turn off the fire, the longer time the flower soaking the deeper color it will be.

Steps:

1) Start with the blue portion, put all ingredients A into a small pot, mix well and bring to a boil.

2) pour the cooked ingredients A into moulds, then put in the fridge for a faster cooling.

3) While waiting for it harden, add cocoa powder into the hot water. Stir till dissolved then pour into another small pot by adding all other ingredients B, mix well and bring to a boil too. 

4) Take out the mould from the fridge and use a toothpick to lightly scratch on the harden surface of the blue pea flower agar-agar. Pour in the chocolate agar-agar.  Wrap with cling wrap and store in the fridge till completely harden before serving.

23/9/2016 Baby German Cookies

Happy Friday dear all mommies!

Breakfast: banana pancake, nuts and fresh milk

Lunch and dinner: stir fry quinoa noodle with vegetables

Top up Radish Soup for dinner

Teatime: baby German Cookies and honey drink

Easy Banana Pancake

Ingredients:

1 banana (45g without skin)

1 egg (53g without shell)

1 tbsp plain flour (10g)

Steps:

1) blend banana and egg till smooth. Add in flour and stir well with a spoon.Steps:

1) Blend banana and egg till smooth

2) add in flour and stir well

3) heat pan with little olive oil and wipe off with kitchen towel.

4) place the pan onto a damp cloth or water to cool down and return to stove.

5) use measurement spoon to scoop 1 tbsp batter on the pan until no more space.

6) close the lid for 30secs ~ 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 30seconds. DONE~

香蕉煎餅

材料：

45克成熟的香蕉（我用1條中等大小的香蕉）

53克 全蛋液（我用大的雞蛋）

1湯匙 普通麵粉

做法：

1 ）首先，用攪拌機把香蕉和雞蛋打成糊狀。

2 ）然後加入麵粉，用湯匙攪拌均勻。

3 ）放少許橄欖油在熱的平底不粘鍋,再用廚房紙巾抹勻。

4 ）將平底鍋放在濕布上或水面降溫，放回火爐上。

5 ）倒所有的麵糊在平底鍋裡。

6 ）蓋上鍋蓋30秒 〜 1分鐘。

7 ）打開鍋蓋，會看到煎餅表面很多的小孔形成了。

8 ）小心地翻面。

9 ）蓋上蓋子再燜30秒。好了。

（全程請用小小火）

 

Stir Fried Quinoa Noodle

Ingredients :

2 pc of organic quinoa noodle

6 pcs asparagus

1 cup broccoli

1" carrot (shredded)

1 tsp liquid Amino

Dash of pepper powder

3 cloves garlic (sliced)

1/4 cup of soup stock / water

Steps:

1) cook noodle as per packaging instruction. 

2) heat pan with some rice bran oil and sauté garlic till fragrant

3) add in the broccoli, asparagus and carrot, pan fry for a while.

4) add some water to cover all ingredients and shimmer for 1 mins

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  

6) off fire and ready to serve warm.

素炒小小米面

材料：

有機小小米面（熟）2份

蒜米3瓣

野菜花1/2朵

蘆筍6根（切段）

米糠油/橄欖油1湯匙

天然醬油1茶匙

胡椒粉適量

1/4杯高湯/水

做法：

1.小小米面放進沸水煮熟

2.煮麵的同時把蒜米切片備用

3.野菜花切小颗，蘆筍切段和胡蘿蔔切絲

4.用小火熱鍋然後倒入一湯匙米糠油然後爆香蒜片至金黃色

5.然後加入蔬菜略炒，加入高湯燜煮一分鐘

6.加入煮好的小小米面翻炒均勻後加適量的胡椒粉和天然醬油

7.翻炒均勻就可上碟享用啦~

BABY Melt-in-mouth German Cookies 

(by Yen Li)

Ingredients:

42g unsalted butter

20g icing sugar, sifted

90g potato starch

30g superfine flour 

1/2 tsp vanilla extract (optional or replace by 1tbsp milk powder)

1 egg yolk

For black color: 50g dough + 1/4tsp bamboo charcoal power

For purple color: 50g dough + 1 tsp homemade purple sweet potato powder

Steps:

1. Mix butter and icing sugar till well combined.

2. add in vanilla extract, mix well.

3. add in egg yolk, mix well.

4. Sieve in potato starch, mix well.

 5. sieve in flour, mix well.

6. Add in natural as desired. Then form and shape any animals face cookies or mix and match colors in round shape then press pattern by a fork.

7.  bake at preheated oven of 170'C for 15-20mins.

11/1/2018

 

寶寶版德國酥餅

（適合一歲以上的寶寶）

材料：

無鹽奶油 42克 （室溫軟化）

糖粉 20克

香草萃取精華 1/2茶匙 （可以不加或改成1湯匙奶粉）

蛋黃一顆

馬鈴薯澱粉/太白粉(potato starch) 90克

低筋麵粉 30克

天然色素添加

黑色: 50克麵團 + 1/4茶匙 黑竹碳粉

紫色：50克麵團 + 1茶匙自製紫薯粉

做法：

1）無鹽奶油加糖粉，攪拌均勻。

2）加入香草萃取精華，拌勻。

3）加入蛋黃，拌勻。

4）篩入太白粉，拌勻。 (切勿過度攪拌，成無干粉的狀態即可）

5）篩入低筋麵粉，拌勻。

6）把麵團加入想要的顏色，然後朔造各類動物臉型或者混合顏色，搓圓後，用叉子壓出條痕。

7）送進已經預熱170度的烤箱，中層, 烘烤大約15-20分鐘即可。

時間和溫度可依自家烤箱調整。

***特別注意這個酥餅不需要烤至焦黃色,出來的成品應該是淡淡的黃色,所以烘烤時要多注意以免烤焦

4/12/2015 烤木薯糕 (fri)

Happy Friday dear all mummies. ..

Feeling great today eventhough I overslept this morning but the attractive weekend is awaiting us...never mind then....hahaha!

Breakfast : Banana Yogurt pancake, water melon and fresh milk

Lunch: Mee sua with lotus peanut soup and meat patties 

Teatime: Baked cassava cake and orange juice

Banana Yogurt Pancake

Ingredients:

50g banana

30g natural yogurt

4 tbsp cake flour

1 egg

Steps:

1) cut banana into smaller pieces

2) blend all ingredients till smooth

3) heat pan with little olive oil and wipe off.

4) place the pan onto a damp cloth or water to cool down

5) put 1 small scoop of batter on the pan and put another till your pan has no more space.

6) close the lid for 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 1 min. DONE~

how to cool down your cooking pan

如何讓平底鍋降溫

香蕉酸奶煎餅

材料：

50克 香蕉

30克 天然酸奶

4湯匙 低筋粉/蛋糕麵粉

1個 雞蛋

做法：

1 ）把香蕉切成小塊。

2 ）用料理棒把所有材料打成幼滑的糊狀。

3 ）放少許橄欖油在熱的平底不粘鍋,再用廚房紙巾抹勻。

4 ）將平底鍋放在濕布上或水面降溫，放回火爐上。

5 ）用１茶匙的量匙，分別挖一勺一勺的麵糊放入鍋中，蓋上蓋子。約20~30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子並可以翻面了。 （我家的鍋一次可以煎19-20片）

6) 翻面之後也同樣煎半分鐘左右即可出鍋。

7) 重複步驟4-６ ，直到麵糊全部用完。 （我一共做2次）

（全程只用小小火）

Pork Patties/Potato meat nuggets

Ingredients:

50g pork tenderloin

40g mashed potato

20g green vegetables

1 quail egg

dash of pepper 

1/4 tsp liquid amino

Steps:

1) weight all ingredients

2) chop the pork tenderloin into minced meat

3) combine all ingredients

4) divide into 4 portions and form into ball then press lightly into flat

5) pan fry till both sides are lightly brown.

烤木薯糕

材料：

1) 木薯絲450克(木薯一條大約克，去皮和刨絲後剩下450克而已）

2) 有機蔗糖 35克

3) 老椰1粒刨成絲（把3湯匙椰絲取出備用，[不放也可]。其餘的加入200克水，然後用手出力榨出椰汁）

如果買不到新鮮椰絲，可以用100克水+100克包裝椰漿代替。

如果寶寶一歲以下， 可以用100克水+100克鮮奶/配方奶/豆奶代替

做法：

1) 將木薯削皮，刨成絲。 （圖1）

2）再把所有材料攪拌均勻。 （圖2）

3) 把容器抹一點點油或者鋪烤紙以便容易脫模。 （圖3）

4）把木薯糊倒入容器中，表面抹平。（圖4）

5）把熱水加入烤盤，放進已經預熱200度的烤箱烤箱最下層。然後把木薯糕容器放在中間的烤網架，大約烘烤30分鐘。

5) 把溫度調高至220度，把中間的鐵網架移上去，繼續烤10-15分鐘讓表面上色即可。

6) 冷卻後才脫模再切片享用。

不喜歡烤的話，蒸也很好吃哦。 。

1) 將木薯削皮，刨成絲。 （圖1）

2）再把所有材料攪拌均勻。 （圖2）

3）將全部材料攪拌均勻，倒入抹油的蒸盤，蒸40分鐘。

4）冷卻後，切塊，沾椰絲吃。就算不沾椰絲，也非常好吃。

Baked Cassava Cake 

450g Cassava /Tapioca/ Ubi kayu (I peel and grate a 600g + Cassava and had this quantity) 

35g organic cane sugar 

1 100ml thick coconut milk

Steps:

1) Peel and grate cassava. (figure 1)

2 ) Mix all ingredients together in a big bowl. (figure 2)

3 ) Grease pan with some oil or place baking paper for easy removing from mould. (figure 3)

4) Pour the cassava mixture into the pan, flatten the surface. ( figure 4 )

5 ) Using water bath method, bake in the preheated 200'C oven for 30 minutes .

6 ) Transfer the pan to the highest rack and continue baking with 220'C for 10-15 minutes or till lightly golden brown.

7 ) cut after completely cool.

12/Nov/2015 Thursday

Miso Pork Chop Rice (2 baby-servings)

味噌猪排盖饭

Ingredients:

100g Pork Tenderloin

2 clove garlic (crushed)

1 tsp miso paste

1 tsp rice wine

1/2 tsp cane sugar

dash of pepper

1 tbsp corn flour

Steps:

1) cut pork tenderloin into 4 slices

2) use the back of the knife roughly beat the meat

3) add in all other ingredients and marinate for at least 30mins

4) pan fry till both sides are cooked.

Banana Yogurt Egg Roll

Ingredients:

50g banana

30g natural yogurt

4 tbsp cake flour

1 egg

Steps:

1) cut banana into smaller pieces

2) blend all ingredients till smooth

3) heat pan with little olive oil and wipe off.

4) place the pan onto a damp cloth or water to cool down

5) put 1 small scoop of batter on the pan and put another till your pan has no more space.

6) close the lid for 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 1 min. DONE~

OR like me~  using a egg roll pan to pan fry, roll till end, then add batter again and continue roll till the end...repeat till all batter finish.

3/Nov/2015 Tuesday

Good morning dear all. ..

If I say I overslept again and woke up 5.45am... sure some mummies will be "GERAM" as I wake up so early but telling overslept. ... sorry ya... but I am really overslept and supposed to wake up at 4.30am. ;p I think I am too tired as yesterday really tired as I did ironing cloths for hubby and mopped the floor besides cooking for my gal.

Breakfast : Quick and easy Banana Pancake and fresh milk

Lunch and dinner : Chestnut Chicken Porridge (YenLi's recommendation)

Teatime : Apple Barley Dessert and onion rings

Banana Pancake (by Yen Li)

Ingredients:

55g ripe banana (i used 1 pc medium size)

50g whole egg (i used Large size egg)

2 tbsp all purpose flour

Steps:

1) Blend banana and egg till smooth

2) add in flour and stir well

3) heat pan with little olive oil and wipe off with kitchen towel.

4) place the pan onto a damp cloth or water to cool down and return to stove.

5) pour in all the batter on the pan.

6) close the lid for 30secs ~ 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 30seconds. DONE~

香蕉煎餅

材料：

55克成熟的香蕉（我用1條中等大小的香蕉）

50克 全蛋（我用大的雞蛋）

2湯匙 普通麵粉

做法：

1 ）首先，用攪拌機把香蕉和雞蛋打成糊狀。

2 ）然後加入麵粉，用湯匙攪拌均勻。

3 ）放少許橄欖油在熱的平底不粘鍋,再用廚房紙巾抹勻。

4 ）將平底鍋放在濕布上或水面降溫，放回火爐上。

5 ）倒所有的麵糊在平底鍋裡。

6 ）蓋上鍋蓋30秒 〜 1分鐘。

7 ）打開鍋蓋，會看到煎餅表面很多的小孔形成了。

8 ）小心地翻面。

9 ）蓋上蓋子再燜30秒。好了。

（全程請用小小火）

Chestnut Chicken Porridge

Ingredients:

4 tbsp white rice

3 Chicken Fillets

5 pcs organic chestnuts

1/2 pc carrot

dash of pepper

Steps:

1) cook 3 bowls of water in a small pot, once boiling add in chicken fillets and carrot.

2) cook for 15 mins in medium heat then add in rice and chestnuts

3) cook for another 15 mins in small fire or till porridge is formed.

4) add in dash of pepper and ready to serve warm.

P/S: no seasoning required but the taste of the porridge is super yummy by it own...

Apple Barley Dessert

Ingredients:

1 cup job's tear (pop) / 3 tbsp chinese barley

some white fungus

1 green/red apple (diced)

3 dried fig

1 honey date

3-4 bowls water

some natural rock sugar

Steps:

1) Soak barley and white fungus for 20 mins

2) Put barley, fig, honey date, apple and water in a pot and cook under medium fire for 30 mins

3) blend white fungus with some water with electric hand blender till smooth, add in to the boiling water and continue cooking for 30 mins with small fire.

4) add in adequate rock sugar to taste before 10mins to off the power.

5) ready to serve warm or cold.

14/9/15 Monday

Happy Monday ~

Still very hazy day today and hope you all drink more water and try avoiding outdoor exercise with your little ones.

Breakfast: Banana Yogurt Roll Pancake and fresh milk

Lunch: Udon with 淮山Huai San Peanut Chicken Soup

Teatime: Kneadless 1 bite cheese bun and water chestnut pear drinks

Dinner: White Rice with stir fry vegetable and soup

Banana Yogurt Roll Pancake

Ingredients:

50g banana

50g natural yogurt

5 tbsp cake flour

1 egg

1 tbsp milk

1 tsp aluminum free baking powder

Steps:

1) cut banana into smaller pieces

2) blend all ingredients till smooth

3) heat pan with little olive oil and wipe off.

4) place the pan onto a damp cloth or water to cool down

5) put 1 small scoop of batter on the pan and put another till your pan has no more space.

6) close the lid for 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 1 min. DONE~

OR like me~  using a egg roll pan to pan fry, roll till end, then add batter again and continue roll till the end...repeat till all batter finish.

Udon with 淮山Huai San Peanut Chicken Soup

Ingredients :

Dried Japanese UDON noodle or any types of noodle, cook as per instructions on the packaging,  set aside. 

**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**

淮山Huai San Peanut Chicken Soup

Ingredients

3 chicken kampung carcass

1/2 cup peanut

10" Yam (Huai San)

1 handful goji berries

2-3 litre water

Steps:

1) blanch the chicken kampung carcass

2) cut all ingredients into small pieces if necessary

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

Knead-less One bite cheese bun  (Yen Li's method)
(Yield 32 mini buns)
Ingredients
150g Milk
300g high protein flour
40g muscovado sugar or any sugar
pinch of sea salt
30g milk powder
1 egg
1 tsp instant dry yeast
35g unsalted butter (room temperature) / olive oil

For Center Filling:
20g grated cheddar cheese

Steps:
1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed (I spent less than 1 min)
2) cover bowl with cling wrap, leave a small hole for air flow.
3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.
4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.
5) Roll the dough flat about 0.6mm thickness, sprinkle the grated cheese on the flat surface. Fold the flat dough into half and cheese layer becomes in the center. 
6) using knife to cut the flat dough into squares of 1" X 1" size and place the square buns on the baking tray laid with non stick sheet.
7) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.
7) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins.
8) Bake the buns for 16 mins or till light golden brown
9) brush some unsalted butter on the bread surface for better appearance. 

P/S: Previous dough was kept half in the freezer. This morning after taking out the dough from the freezer, after 30 mins in room temperature, and start with step 4.

Water chestnut Pear Drinks

Ingredients:

8 water chestnuts (halved)

1 honey date

2 golden pear

3 cups hot water

Cook in slow cooker with auto mode for at least 2 hours. ready to serve warm