13/6/2017 (Tue) beef 牛肉炒蔬菜

After 4 days holidays, back to work today with lazy body.

Bento lunch and dinner just made simple and fast preparation type.

Plain sushi rice

Stir fry beef stripes with red capsicum, corns and edamame

Sweet corn soup

今天的便当: 乳牛牛肉饭

超容易简单不费时。。。呵呵呵。。

连着4天休假，妈咪有点懒惰呀。。。

Stir fry beef with vegetables

Ingredients:

40-50g beef 

1/2 pc red capsicum

1 tbsp sweet corn kernel

2 tbsp edamame

1 tsp tomato sauce

pinch of salt 

pinch of pepper powder

2 slices ginger

1 clove garlic (crushed)

1 tsp corn flour + 2 tbsp water (mix well)

Steps:

1) heat pan with added some oil. sautee garlic and ginger till fragrance.

2) add in beef strips and stir fry for a while

3) add in all the corn, edamame and capsicum, stir fry a while

4) add in seasonings: salt, tomato sauce, pepper powder

5) pour in the corn starch water, stir fry a while and off fire.

牛肉炒蔬菜

材料：

40-50g牛肉

1/2 粒 紅甜椒

1湯匙 甜玉米粒

2湯匙 枝豆粒

1茶匙 番茄醬

少許鹽

少許 胡椒粉

2片姜

1片 蒜米（拍扁切碎）

1茶匙玉米粉+ 2湯匙水（混合好）

做法：

1）熱鍋，加一些油。 炒香蒜米和姜。

2）加入牛肉條，翻炒一下。

3）加入玉米，枝豆和甜椒，翻炒一下。

4）加入調味料：鹽，番茄醬和胡椒粉。

5）倒入玉米澱粉水，翻炒一下即可。

30/10/2015 Friday 核桃煎餅

Happy Friday~~ ^.^

Once again it's Friday and tomorrow has no work....hohoho...

Oh yeah.... Happy Halloween too!!!

This morning I overslept and woke up nearly 6am so I have no time but just cooked simple foods for my gal today.

Last night we did our regular measurement heigh. weight and head size for our 27mo little princess. The result:

13.4kg nett W, 92cm H, 47cm Head circumference

自寶寶満月以來, 每個月底一定會幫寶寶量體高和體重哦~

92公分高, 13.4公斤净重

比上個月重了100克和高了1公分。呵呵呵呵。。。

Breakfast : Walnut Sweet potato Pancake, cherry tomatoes and fresh milk

Lunch and dinner : Beef mushroom porridge

Teatime : Honeydew and young coconut juice

今天的煎餠,續之前(5/11/2014)自己的食譜再更改,依然鬆軟好吃。

補腦核桃煎餅

材料： （18片5-6cm直徑的煎餅）

1個雞蛋

35克 煮/蒸熟的番薯

10克 核桃

2茶匙 米糠油

2茶匙 有機蔗糖（任何醣類）

2湯匙 鮮奶（任何奶類）

3湯匙 中筋麵粉

1/2茶匙 無鋁泡打粉

做法：

1) 用料理棒攪拌所有材料，除了麵粉和泡打粉。 （打10秒）

2) 加入麵粉和泡打粉，用湯匙攪拌均勻。

3) 加少許油在熱的平底鍋裡，再用廚房紙巾擦勻。（我完全沒有放油，因為新買的鍋很棒）

4) 將平底鍋放在濕布上降溫，再放回爐上。（全程用小小火）

5) 用１湯匙的量匙，分別挖一勺麵糊放入鍋中，蓋上蓋子。約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7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。（我一共重複3次）

～＊＊本人的小貼士＊＊～

1）以上食譜大約可以做18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28公分的，可以一次煎7-8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。

How to cool down your pan

如何讓平底鍋降溫

Raw Walnut

天然核桃

My non-stick ceramic pan

我家的陶瓷塗層不粘平底锅

Walnut sweet potato pancake 

Ingredients: (yield 18pcs 5~6cm dia. pancakes) (1st attemp: 5/11/2014)

1 egg

35g cooked/steamed sweet potato 

10g raw walnut

2 tsp rice bran oil

2 tsp organic cane sugar (any sugar)

2 tbsp fresh milk (any milk)

3 tbsp all purpose flour

1/2 tsp aluminum free baking powder 

Steps:

1) blend all ingredients except the flour and baking powder with hand blender for 10 seconds.

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

3) heat pan with little olive oil and wipe off. ( I did not put oil as my pan is great in non stick)

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 30secs (very very small fire)

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

8) flip carefully and cook the other side till brown about 30 secs too.

9) repeat steps 4-8 until all batter is finished

TIPS to cook nice pancake:

1) The above recipe yield 18 small pancakes, using same volume of batter, pancake 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 easily.

4 ) I am using 28cm pan which can cook 7 mini pancakes at the same time.

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

牛肉玉菇粥

材料：

5湯匙 混合穀物（藜麦，小米，糙米和白米）

60克 牛肉末 + 3湯匙鮮牛奶

1碗 玉菇

1-2湯匙 南瓜切條

1小块 生姜

1/2茶匙液態氨 / 1咪咪海鹽

胡椒粉适量

做法：

1 ）把牛奶加入牛肉末大約20分鐘。

2 ）把雜糧加4-5碗水倒进小锅里煮15-20mins 。

3 ）把玉菇和南瓜切成小塊。

4 ）把牛肉末，玉菇，生薑和南瓜放入粥里繼續煮15分鐘。

5 ）加入鹽和胡椒粉后熄火。

6 ）趁热食用。

Beef Mushroom Porridge

Ingredients:

5 tbsp mix grains (quinoa, millet, brown rice and white rice)

60g minced beef + 3 tbsp fresh milk

1 bowl shimeji mushroom

1-2 tbsp pumpkin stripes

1 small cube of ginger

1/2 tsp liquid amino / pinch of sea salt

dash of pepper powder

Steps:

1) marinate minced beef in fresh milk for 20mins.

2) cook mix grains in 4-5 bowls of water with low fire in a small pot, cook for 15-20mins.

3) cut the mushroom and pumpkin into small pieces.

4) pour the minced beef, mushroom, ginger and pumpkin into the porridge and continue cooking for 15 mins.

5) add in pinch of salt and pepper and off fire. ready to serve warm

6/10/2015 Tuesday

Last night I asked hubby, "what do you want to eat tomorrow morning? Onigiri or pan bun?" "pan bun" ok..this morning i made pan cook bun again with sambal ikan bilis and cheese fillings.... simple and yummy.... fast and easy too...

Breakfast: Pan cook cheese bun, watermelon and fresh milk

Lunch and dinner: Beef porridge with egg

Teatime: Young coconut juice and roasted cashew nuts

 (cream cheese cookies was not given to lo as she was very full after finished the whole bottle of blueberry yogurt milk shake)

Recipe please click on

 Pan cook cheese bun/bread 平底鍋烤起司麵包(香煎包)

Beef Porridge with Egg

Ingredients:

4 tbsp white rice

40g minced beef

some spring onion

4 fresh shitake mushroom / dried mushroom

1 egg

1/2 tsp cooking wine

1/2 tsp liquid amino

dash of pepper powder

Steps:

1) marinate minced beef in wine and liquid amino for 10mins.

2) cook rice in 3 bowls of water with low fire in a small pot.

3) cut the spring onion and mushroom into small pieces.

4) heat pan, add some olive oil. add in spring onion, minced beef and mushroom, stir fry for 2 mins then add some water to simmer for 5 mins.

5) pour the cooked minced beef into the porridge and continue cooking for 10 mins.

6) add in a beaten egg and stir quickly. close lid and off fire. DONE.

Cream Cheese Cookies  (recipe by Carol)

Ingredients:

50 unsalted butter (room temperature)

50g cream cheese (room temperature)

1 egg yolk

30g icing sugar/castor sugar (original recipe is 50g)

150g cake flour (I used superfine flour)

Steps:

1) beat cream cheese till fluffy

2) add in butter and continue beating

3) add in sugar and beat till pale white

4) add in egg yolk and mix well

5) shift in cake flour by 2 times separately and use spatula to mix well then finally use hand to form a dough. (do not over mix)

6) wrap the dough with cling wrap and roll flat into rectangular shape with 3-4mm thickness

7) then keep in fridge to rest for 30mins

8) use cookies cutter to cut out cookies then lay on parchment paper OR cut the flat dough into 3cm X 3cm size and use toothpick or chopstick to poke 4 holes on each cookies

9) bake at preheat oven 170'C for 15-18mins

10) off oven and leave the cookies sit in the oven till cool down before removing from oven

奶油乳酪薄酥餅 (Recipe by Carol)

材料:

奶油乳酪50g,無鹽奶油50g,糖粉30g（原食譜是50g),蛋黃1個,低筋麵粉150g,

事前準備工作:

1.材料秤量好,奶油乳酪及無鹽奶油回覆室溫,切成小塊

(奶油不要回溫到太軟的狀態,只要手指壓按有痕跡的

程度就好)

2.低筋麵粉與糖粉分別使用濾網過篩

步驟:

1.奶油乳酪用打蛋器打成乳霜狀態

2.加入無鹽奶油攪拌均勻

3.加入糖粉打至泛白,打蛋器尾端呈現挺立的程度(約2-3分鐘)

4.將雞蛋黃加入攪拌均勻

5.最後將過篩的粉類分2次加入

6.直接使用手用按壓的方式混合成團狀

(不要過度攪拌避免麵粉產生筋性影響口感)

7.將麵團用保鮮膜包覆起來,整成約0.3-0.4cm厚（原食譜是1.0cm,給寶寶吃所以弄薄一點）

8.放冰箱冷藏30分鐘

9.冰硬的麵團取出,用餅乾模具按壓出餅乾/ 用刀切成約3cmX3cm的小方塊

10.小麵團間隔整齊排放在烤盤

11.用牙籤在麵團上戳出4個小孔

12.放入已經預熱到170度c的烤箱中烘烤15-18分鐘關火,

再悶到涼出爐

(中間烤盤可以調頭一次使得餅乾上色平均)