9/6/2016 (thu) fish crackers 魚味鮮

Tomorrow I will be on holiday with my little and resume working on Tuesday~ Stay at home for for few days and outing for few days.... enjoy few days sahm and resume ftwm later...

明天我將會休假了。一直到星期二才恢復上班日。在家裡悠悠閒閒幾天~ 出門走走幾天~

充電後再繼續上班族的生活了。 。

祝大家端午節快樂！

Happy Dragon Boat Festival!

以上是寶寶的粽子，我用浸泡了的小米（90 ％）和糯米（10%），用米糠油爆香蔥頭，加點胡椒粉，五香粉和少量液體氨基，炒香小米混糯米。最後用粽葉包，加入豬肉丁和綠豆。

These are baby dumplings , I soaked millet ( 90% ) and rice ( 10% ) , saute shallot with rice bran oil, add some pepper powder , 5-spice powder and a small amount of liquid amino. Saute millet mixed with glutinous rice. Finally wrap with bamboo leave, add in pork and green beans too.

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.. ^ ^ 。

昆布魚片粥

材料：

1片昆布（ 10cmX10cm ，浸泡後切成細條）

4-5湯匙 糙米（預浸泡過夜）

4朵鮮香菇（切片）

1片 魚肉

1小片 姜

做法：

1）煮800毫升的水在小鍋內。

2 ）把糙米和昆布絲放入水中煮30分鐘。

3 ）把加入香菇，薑片和魚片煮大概5分鐘即可。

Kunbu Fish Porridge

Ingredients:

1 pc kunbu (10cmX10cm, soak and cut into tiny slices)

4-5 tbsp Brown Rice (pre-soaked overnight)

4pc fresh shitake mushroom (sliced)

1pc fish fillet

1 small pc ginger

Steps:

1) cook 800ml water in a small pot.

2) add in brown rice and kunbu strips and cook for 30mins.

3) add in mushroom, ginger and fish slices and cook for another 5 minutes.

魚味鮮

材料：

魚肉75克

太白粉/馬鈴薯粉 55克

玉米粉 1茶匙

蛋黃 1個

水 2湯匙

10克 無鹽奶油

1咪咪 海鹽

白胡椒粉適量

糖1/2 茶匙

做法：

1. 把所有材料放入果汁機或攪拌器，打成黏稠的泥狀。

2. 然後把蝦泥裝入塑膠袋，綁好後塑膠袋角處剪一個小洞（4-5毫米）。

3. 預熱烤箱180度。

4. 把不粘烤布/紙鋪在烤盤上，然後擠出條狀。 （我的烤箱是33公升的容量，剛好擠到一盤。）

5. 送進已經預熱180度的烤箱烤約10分鐘後，轉換盤的方向，下調溫度160烤10分鐘或至表面有一些上色了，即可關掉電源。繼續悶5-10分鐘後取出。完成啦~

Fish Crackers

Ingredients: 

75g fish fillet

55g potato starch

1 tsp corn flour

1 egg yolk

2 tablespoons water

10g unsalted butter

pinch of sea salt

dash of pepper

1/2 tsp cane sugar

Steps:

1) put all ingredients in the blender, blend till smooth. 

2) pour the mixture into a plastic bag then cut a small hole (4-5mm) at the edge of the plastic bag. 

3) preheat oven at 180'C.

4) squeeze out stripes on the non-stick baking sheet laid on the baking tray. 

5) bake at preheated oven of 180'c for 10 mins, turn baking tray in side out, reduce temperature to 160'C, continue baking for 10 mins or till lightly golden brown. Off oven. let the tray stay inside the oven for another 5-10mins. DONE~

if the crackers are still not golden brown and crunchy, you may bake longer time to reach the crunchiness you like!

Barley Drinks

Ingredients

50g barley (pre-soak overnight)

8-10pcs dried winter melon

1.5 litre water

Steps：

1) Cook the barley in the water and boil for 10mins then turn to small heat and continue cooking for 1 hour. 

2) Add in the dried winter melon and continue cooking for 10mins. ready to serve warm or cold

薏仁甜湯

材料：

50克 薏米/薏仁

8-10 冬瓜条

1500毫升 水

做法：

1）首先把薏米浸泡过夜。

2）把薏米放入水里大火煮10分钟，然后转小火煮1个小时。

3）加入冬瓜条，继续煮10分钟即可。

30/3/2016 (Wed)

Yesterday I was on leave to stay at home to take care my gal. She was having light fever on Monday and mother in law gave her medicine once in the morning and I gave her Reserve fruit gel in the evening. Before sleep time, she has feverish again and I gave her paracetamol suspension once again. In the midnight, we woke up several times to monitor her temperature and ended up I have to take leave because of tiredness. Great thing was, she had no more fever the whole day and no more medicine to be given. I kept monitoring her the whole day, gave her sufficient fluids, fruits and Reserve fruit gel. As informed by hubby just now, my gal woke up at 9.40am this morning and she fully recovered.

This morning, I woke up at 4am before alarm setting @ 4.30am. I checked my gal's body temperature and she was fine. I changed her diaper as she drank lots of water; to let her have drier and comfortable feeling and able to sleep longer.

I finished cooking at 6.30am and went back to bedroom. I laid beside my gal and she held my arm to keep me closed to her. I placed a fresh koolfever on her forehead to make sure the fever to leave completely. I got up from bed around 7am and prepared myself to go to work.

Breakfast: Banana Mantou, hard boiled egg and fresh milk

Lunch and Dinner: Chicken Kunbu Porridge

Teatime: Red Bean Dessert and Barley Drink

Banana Mantou

Ingredients:

Dole Banana 1pc

 (remove the center part of banana, to avoid darken, 75g)

Fresh Milk 5g

Sugar 15g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour/all purpose flour 150g

Olive Oil 1 tbsp

some sesame powder for rolling

Steps:

I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Rest for 10mins, press out all air, 

shape and roll in filling, proof for 30mins, steam at med high fire for 10mins

香蕉饅頭

材料：

香蕉 1條（不取香蕉的中心；因為會變黑；75克）

牛奶 5克

中筋麵粉150克

有機蔗糖15克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

做法：

1）把所有材料混合均勻。

2）攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。

３）休面10分鐘。

4）用擀麵棍桿扁，排除空氣。

5）麵團朔型後把包紙貼在饅頭底部，然後放入蒸盤。

6）將蒸鍋中水微微加溫約至37度c(體溫)關火,蒸籠放上,蓋上鍋蓋再發酵30分鐘。

7）發酵完成直接開中火蒸10分鐘。

8）時間到就關火,鍋蓋稍微打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的包才不容易皺皮。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著3-8的做法完成。

Kunbu Chicken Porridge

Ingredients:

1 pc kunbu (10cmX10cm, soak and cut into tiny slices)

4 tbsp Brown Rice (pre-soaked overnight)

1 chicken drumstick

1/4 pc chicken breast

Steps:

1) cook 1 litre water in a medium pot

2) blanc the chicken drumstick for 2 mins

3) cook chicken breast and drumstick in the boiling water

4) add in brown rice and kunbu after 30mins

5) cook till the consistency as desired, off fire. 

昆布雞粥

材料：

1片昆布（ 10cmX10cm ，浸泡後切成細条）

4湯匙 糙米（預浸泡过夜）

1只 雞腿

1/4 块 雞胸肉

做法：

1）煮1升的水在大鍋内。

2 ）把雞腿在另一个小锅沸水里川燙去血水雜質。

3 ）把雞胸肉和雞腿放入在大锅里煮30分钟后，加入糙米和昆布丝。

4 ））煮至所需的浓稠度即可。

Red Bean Dessert

Ingredients

65g pre-cooked red bean (fast cook)

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

Barley Drinks

Ingredients

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

3 pcs dried fig

4 cups hot water

some natural rock sugar

Steps：

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

薏仁甜湯

材料：

1包 （50-80克）生熟薏米/薏仁

3粒 干無花果

4杯熱水

天然紅糖 適量

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。

6/1/2016 (Wed) 紅豆餡全麥饅頭

自製紅豆餡

材料：

預先煮好的紅豆（ 快速煮紅豆的做法請按）

糖（甜度可自行調整）

做法:

１）將預先煮好的紅豆從冷凍庫取出，退冰。

２）用料理棒把紅豆打成泥狀／幼滑。

３）不粘鍋裡倒入紅豆泥和糖，不停地拌炒，炒乾水份即可。

４）放涼備用。

全麥麵團

材料：

牛奶 85克

全麥麵粉40克

中筋麵粉110克

糖10克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

做法：

1）把所有材料混合均勻。

2）攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。

３）休面10分鐘。

4）用擀麵棍桿扁，然後對摺，再桿扁。 （重複3次）

５）麵團分別分割成為５等份，分別包入20克的紅豆餡。

   ６）蒸盤底部墊不沾烤焙紙，將紅豆包間隔整齊放入蒸籠內。

７）將蒸鍋中水微微加溫約至37度c(體溫)關火,蒸籠放上,蓋上鍋蓋再發酵20-30分鐘。

８）發酵完成直接開中火蒸10分鐘。

９）時間到就關火,鍋蓋稍微交錯打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的包才不容易皺皮。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著３－９的做法完成。

Red bean paste

Ingredients:

Pre-cooked red beans

 ( please click ~ how to cook red bean in fast way)

Sugar ( sweetness to be adjusted accordingly )

steps:

1 ) thaw the forzen pre-cooked red beans 

2 ) blend the red bean into puree by hand blender

3 ) stir fry the red bean puree with sugar in a non-stick pan, stir constantly until dry

4 ) set aside for later usage

Wholemeal Red Bean Bun

Ingredients:

85g warm Milk

40g wholemeal flour

110g medium protein flour/ all purpose flour / plain flour

10g sugar

1/2 teaspoon instant dry yeast

1/2 tsp Aluminum-free baking powder

1 tbsp rice bran oil/ corn oil / olive oil

Steps:

1) Use bread maker to knead the Corn dough by function no 8 of my tesco bm. 

Beat 20mins, off machine. 

2) Rest dough for 10mins. 

3) Dust some flour on the doughs. roll， fold 1/3, roll again (repeat 3 times).

4) Divide dough into 5 equally portions, roughly 50g each portion.

    5) Place the bun on steaming rack with warm water underneath, proof for another 20-30mins or double the size.

6) Steam at medium high heat for 10mins. Open a little bit of the lid cover, wait for at least 5 mins only open the whole cover.

Ribbon 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:

3 brown button mushroom (to blend)

1/2 pc zucchini 

1/3 cup water (to blend)

2 cloves garlic (sliced) (I used 5-6 cloves as my gal loves garlic)

3 brown button mushroom (diced)

10g cheddar cheese

20g cream cheese

1/3 fresh milk

some water

some pepper powder, italian herbs

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom, zucchini 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 milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted. Off fire. Ready to serve warm.

p/s: I placed some broccoli which are cooked during cooking the pasta

Pear Barley Drinks

Ingredients

1 golden pear

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

1 pc white fungus

4 cups hot water

some natural rock sugar

Steps：

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

雪梨薏仁甜湯

材料：

1粒雪梨

1包 （50-80克）生熟薏米/薏仁

1朵雲耳（白木耳）

4杯熱水

天然紅冰糖適量

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。

昨晚烘烤的地瓜乳酪米餅，樣子有點醜。改良後才再分享食譜。 。

Baked this UGLY sweet potato cheese sticks, to be improved and share recipe then.

My gal likes the taste so much... so I have to improve myself for better.

21/10/2015 Wednesday

Hi dear all mummies...  

Since yesterday I was away and not able to type out the recipes for the day and now only to update the same.

Breakfast : barley fu zuk dessert with quail eggs

Lunch: Mee sua with kunbu seaweed miso soup

Teatime : homemade dried apple snack and barley drink

Barley TofuSkin Dessert 

Ingredients:

2 pcs Tofu Skin (腐竹皮)

1/2 pack Barley

1/2 pack Dried winter melon strips （冬瓜糖）

10 pcs quail eggs

2-3 pcs white fungus (雪耳）

Steps:

1) boil 1/2 big pot of water

2) soak the white fungus for 15mins, cut away hard part

3) add in barley, winter melon strips, white fungus to the boiling water

4) wash and tear the tofu skin, put in when the water is boiling

5) cook the quail eggs in a separate pot for 3 mins, remove shell, set aside (add in the dessert 10mins before off fire)

6) Cook the dessert in medium heat for 15mins, then turn to small heat for 30mins)

7) can be served hot or cold

Kunbu Miso soup

Ingredients:

1 pc 10cm x 15cm size Kunbu

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

80g meat tenderloin

3-4 bowls water

some tofu/fried tofu

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)

Homemade Dried Apple Snack

Ingredient:

2 organic apples

1/4 tsp salt

2-3 bowls drinking water

Tool required: Food Dehydrator and oven

optional way to keep apples from browning:

 1 cup water + 2 tbsp honey, soak apple slices for a few minutes.

Steps:

1) add salt in the water, stir well

2) wash, peel skin (not to peel if using organic apple, remove core, slice into 2mm thickness

3) soak the cut apple in the salt water for few seconds

4) drain away the salt water and pat dry the apple with kitchen towel (can skip this if no kitchen towel)

5) lay all the apple slices on the rack, do not over lay them

6) set temperature 50-60'C, on the fan for 8 - 24 hours (depending on the moisture in the fruit)

7) after the apple slices are dried, the texture of the dried apple is chewy

8) bake at preheated oven of 90'C or 100'C for 10-15'C, the texture of the dried apple is crunchy now.

16/10/2015 Friday ^.^番薯偽飯​​糰

Happy Friday dear all~

It's Friday and happy day for me as no need to work tomorrow....

Breakfast: Sweet Potato rice cake (伪饭团)

Lunch and Dinner: Fusilli with Mushroom sauce

Teatime: Easy Japanese Cheese Cake and Barley Drinks

Sweet Potato rice cake (伪饭团)

Ingredients:

50g cooked rice 

60g cooked mashed sweet potato 

1 tsp potato starch 

Some chiaseed / black sesame seeds (optional)

1 small pc of seaweed (optional)

Steps:

1) Mix all ingredients well, divide into 3 equally portions.

2) use damp fingers to form desired shape, then pan fry till both sides golden brown. wrap with small piece of seaweed as shown in the photo.

番薯偽飯​​糰

材料：

50克 熟的米​​飯

60克 煮熟番薯（壓泥）

1茶匙 太白粉/馬鈴薯澱粉

適量 奇亞籽 / 黑芝麻（不放也可）

1小片 海苔片（不放也可）

步驟：

1）把所有材料混合，攪拌均勻。分成3份。

2）把雙手稍微沾濕，把每一份飯糰搓成所需的形狀。

3）然後下熱鍋燒至兩面金黃色即可。

4）最後剪適量大小的海苔片如圖包著（沒有海苔片不放也可）

Fusilli with Mushrooms 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:

3 brown button mushroom (to blend)

1/2 green zucchini (to blend)

1 clove garlic (to blend)

1/2 cup water (to blend)

2 cloves garlic (sliced)

3 brown button mushroom (diced)

20g cheddar cheese

20g cream cheese

1/3 cup water

some pepper powder, italian herbs

Steps:

1) dice the mushrooms and garlic into small size

2) blend zucchini, 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 cream cheese and cheddar cheese. Cook till boiling and cheese melted. Off fire. Ready to serve warm.

White chocolate is a chocolate derivative. It commonly consists of cocoa butter, sugar and milk solids and is characterized by a pale yellow or ivory appearance. 

Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids. Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine.

Easy 3-Ingredients Japanese Cheese Cake

Ingredients:(photo 1)

3 eggs (separate egg whites and yolks)

120g cream cheese

60g white chocolate

Steps:

1. Preheat oven to 180°C. Line bottom of 6" cake pan with parchment paper. Cut a 20x4" strip of parchment paper and line sides of pan.

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 2) Let cool slightly, then add yolks and stir to combine.(photo 3)

3. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form.(photo 4) 

4. Add 1/3 portion of egg whites to chocolate mixture and stir just until lightened.(photo 6) Gently fold in remaining egg whites in 2 additions until just combined.(photo 7)

5. Pour batter into prepared pan. (photo 8) 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. 

白巧克力和一般巧克力不同是它是並沒加入可可粉而由可可脂製成。它亦包括奶固體、糖和香料（通常包括香草）。可可脂是令巧克力在室溫時保持固體而又很快在口中融化原因，因此白巧克力和巧克力有同樣的質地只是味道不同。和其他巧克力不同的是它不含咖啡因。

3種材料簡易日本奶酪蛋糕

材料：

雞蛋 3個

白巧克力 60克

奶油乳酪 120克

1．預熱烤箱180度C。 6吋圓模底部及邊緣鋪紙。

2．把白巧克力隔水加熱至融化。加入奶油乳酪，攪拌均勻。（照片2）稍微冷卻後，加入蛋黃攪拌​​均勻。（照片3）

3．用手電動攪拌器把蛋白打至9分發。（照片4） (儘可能將蛋白打硬)

4．取1/3打好的蛋白霜,拌入巧克力乳酪糊中輕拌均勻. （照片6）再加入1/3量的蛋白霜拌勻.最後把麵糊倒入剩餘的蛋白霜中充分輕拌均勻.（照片7）

5.  把拌好的乳酪糊倒入蛋糕模,（照片8） 把蛋糕模放在裝足夠熱水的烤盤上。用180度C烤30-35分鐘，熄火，在烤箱裡再燜15分鐘後取出.

(隔水蒸烤最好加熱水,水量要加夠,不要烤到一半水份就蒸發光了,水太快乾也會影響成品.)

烤好取出放涼，再連烤模入冰箱冰至少2個小時，就可倒扣取出切塊。

小叮嚀:

**不同大小的烤模,烤的時間會不同,請自行調整, 用170度C先烤15分鐘,將烤箱溫度降至160度C再烤15分鐘,熄火在烤箱裡再燜15分鐘後取出.分開兩個溫度烤,會讓表面上色更均勻.

**喜歡甜一點的,白巧克力可以增至100g,做蛋糕(需要融化的)或用市售當零食吃的白巧克力也可以,不用特別買烘焙用的,也可以換成其他口味的巧克力.

7/10/2015 Wednesday

番薯軟餅

材料：

番薯泥75g

糯米粉10g

低筋麵粉40g

雞蛋1顆/蛋黃2個

融化無鹽奶油10g

作法：

1.粉類過篩備用。

2.蛋打散後加入奶油和番薯泥，攪拌均勻。

3.加入低筋麵粉和糯米粉輕輕拌均勻。

4.把拌勻的麵糊裝到塑膠袋裡，剪一個小洞，擠在鋪好烘焙紙的烤盤上。

5.烤箱預熱5分鐘，以160度烤15分鐘。

Sweet potato soft finger food

Ingredients:

75g Mashed Sweet potato 

10g Glutinous rice flour 

40g Cake flour

1 egg/2 egg yolks

10g Melted unsalted butter 

Steps :

1. Sieve flour and set aside.

2. Beat egg/egg yolk and add in melted butter and mashed sweet potato, stir well.

3. Add in flour and glutinous rice flour, gently mix evenly .

4. Scoop the batter into a plastic bag , cut a small hole at the edge, squeeze on the non stick baking sheet.

5. Preheat the oven at 160'C for 5 minutes, then bake for 15 minutes.

Tuna Cheese Creamy Penne Pasta

Ingredients:

Organic Penne pasta or any types of pasta, cook as per instructions on the packaging,  set aside 

2 cloves garlic (sliced)

1 bowl of mushroom 

1" carrot (shredded)

1/3 cup fullcream milk or fresh milk

Olive oil/rice bran oil/unsalted butter

salt and pepper powder to taste

dried parsley

Steps:

1) heat pan and add in olive oil

2) sautéed garlic till fragrant

3) add in the mushrooms and carrot, stir fry 1-2 mins

4) add in the cooked pasta, stir fry for a while too

5) pour in the milk, cook for a while

6) add in dash of salt, pepper powder and dried parsley

7) done~

Garlic Onion Soup

Ingredients:

1 whole Gralic

1 big onion

80g meat tenderloin

5-6 bowls water

steps:

1) pan fry the garlic with some oil till fragrant

2) put all ingredients in a medium pot and cook at high heat for 10mins then turn to low heat for 1 hour.

Barley Lotus Seeds Dessert

Ingredients:

1/3 pack barley

1/2 pack lotus seed (fresh)

some white fungus

3 dried fig

1 honey date

2-3 bowls hot water

some natural cane sugar

Steps:

1) Put all ingredients except sugar and cook in slow cooker for 2 hours

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

3) ready to serve warm or cold.

蓮子雪耳薏仁甜湯

材料：

1/2 包 新鮮蓮子

1/3包 薏米/薏仁

雪耳 適量

3粒 無花果

1粒 蜜棗

2-3杯熱水

天然紅冰糖適量

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個小時。