28/9/2015 Monday (Hazy day) 奶油腰果香草醬

Happy Monday dear all...

Another brand new week to go, 5 days work and 2 days off as usual... October is coming soon and there is no public holiday on that month...sigh... thinking to take one day leave to have my "ME" time with hubby and go for relaxing... watching movie in the cinema seems quite long ago since the last time was I still preggie my gal 6 or 7 months.

Breakfast: Homdmade black sesame bread, pomelo and fresh milk

Lunch: Fussili with Creamy cashew nuts sauce

Teatime: cream cheese cookies and pomegranate apple juice

Black Sesame Bread 

Ingredients

150g Milk

300g high protein flour

40g organic cane sugar or any sugar

pinch of sea salt

20g milk powder

2 tbsp black sesame powder

1 egg

1 tsp instant dry yeast

35g unsalted butter (room temperature) / olive oil

BREAD MAKER method:

1) Use function No 8 "Dough" to knead for 20mins. 

2) Reset and Use function No 5"Sweet" mode, Light Crust, 1.5lbs

3) Off the bread maker 10 mins before the completion of the cycle.

Delicately sweet yet crunchy and delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Cashew, or “caju” in Portuguese, is one of the popular ingredients in sweet as well savory dishes worldwide.

Cashews are not actually nuts but seeds. They are a popular snack and food source. Cashews, unlike oily tree nuts, contain starch to about 10% of their weight. This makes them more effective than nuts in thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts. 

Fussili with Creamy cashew nuts Pesto sauce

Ingredients: 

Fussili 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~ 

Creamy cashew nuts Pesto sauce 

Ingredients：

1/4 cup raw organic cashew nuts (baked in 130'C oven for 20-30mins until they turn golden brown. Leave aside. )

1 tbsp unsalted butter

1 medium size potato

2-3 asparagus

1 handful of baby french beans

1 stalk of broccoli

2 cloves of garlic 

4 medium size prawns

1/3 cup of water 

Dash of herbs, pepper and sea salt 

Method: 

1) Cook potato, french bean, broccoli and asparagus in boiling water for 5-10 mins.

2) Blend the cooked vegetables and the cashew nuts till smooth. (you may add some of the cooked vegetable water to blend together if too thick to blend)

3) Heat the butter in a cooking pan. Stir in garlic, fry until fragrant but not too brown, stir in prawn and broccoli florets for stir fry for a while until the prawn is twisted. Pour in the blended mixture, cover with lid to simmer for a 2 minutes. 

4) Pour in water to simmer for another 1-2 minutes. Dash in herbs,  pepper powder and sea salt to taste.

5) Ready to serve with pasta. 

奶油腰果香草醬

（適合一歲以上的寶寶）

材料：

1/4杯   有機腰果（生的）（用烤箱烤130'C大約20-30mins ，直到上色。放一邊。 ）

1湯匙  無鹽奶油

1個      中等大小的馬鈴薯

2-3支   蘆筍

1把      四季豆

1小棵  西蘭花

2瓣      大蒜

4只      中等大小的蝦

1/3杯   水

適量     意式香料，胡椒粉和海鹽

做法：

1 ）把馬鈴薯，四季豆，西蘭花和蘆筍放在沸水中煮5-10分鐘。

2 ）把煮熟的蔬菜和腰果放進攪拌機，打至幼滑。 （如果太稠，可以加一些煮蔬菜的水一起打。）

3 ）把鍋加熱，放入無鹽奶油，加入大蒜，炒香後拌入蝦和西蘭花翻炒一會兒，直到蝦熟了。倒入腰果蔬菜醬，蓋上鍋蓋，以小火煮2分鐘。

4）倒入水再煮1-2分鐘。加入胡椒粉，意式香料和海鹽調味。

5 ）拌入麵條食用。

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)

19/8/2015 Wednesday 免揉麵包

Hi Dear All~ I was fruit poisoning last night and this morning only could wake up at 5.10am.. We ate some wild berries which given by my aunty and resulted my hubby, myself and my 2yo lo had diarrhea in the midnight 1am. Luckily we are all fine now....phew~ 

Honestly speaking, I had really no idea what to cook today except the kneadless bread as it was prepared last night. Scratching my head, searching high and low, finally cooked the following dishes for my gal today:-

Breakfast: Dorayaki, baby corn, dried mulberry and fresh milk

Lunch and Dinner: Stir fried Organic Spinach noodle

Teatime: Kneadless swirl bread slice and Blueberry yogurt

Besides foods stated here, usually after 1 hour of dinner, I serve fresh fruits or some snacks for my lo too.

Dorayaki/Pancake Recipe

Ingredients: 

45g Cake flour 

1/2 tsp aluminum free baking powder

1 pc Egg 

1/2 tbsp muscovado sugar / any sugar

1/2 tbsp Honey

25ml fresh milk 

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 2 rounds)

P/S:

1) The above recipe yield 10 small dorayaki, using same volume of batter, dorayaki 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 5 mini dorayaki at the same time.

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

Stir Fried Organic Spinach Noodle

Ingredients :

Organic Spinach noodle or any types of noodle, cook as per instructions on the packaging (half cook is okay),  set aside 

1/2 Onion (sliced)

2 brown button mushroom (sliced)

1/2 bowl baby Siew Pok Choy (coarsely chopped)

3 medium Prawns (cubed)

3 tbsp frozen garden pea

1/2 egg

1 tsp Liquid Amino + 3 tbsp water

some Olive oil

dash of pepper powder

Steps:

1) heat pan and add in grapeseed oil

2) sautéed onion till fragrant 

3) add in egg and stir fry become crumble egg

4) add in the mushrooms, garden peas and prawn, stir fry a while

5) add in baby siew pok choy, Liquid amino+water and finally the half cooked noodle. and dash of pepper powder 

6) stir fry for another 1-2 min and done.

Super soft knead-less Black Sesame Swirl Bread  

(Yen Li's method)

Ingredients

75g Milk

165g high protein flour

20g muscovado sugar or any sugar

pinch of sea salt (I omitted)

20g milk powder (I omitted)

1/2 egg

1/2 tsp instant dry yeast

18g unsalted butter (room temperature) / olive oil

For Topping:

20g grated cheddar cheese

some egg wash (optional)

For black colour part

3 tbsp pure black sesame powder

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, (I mix the ingredients the night before then shape and bake on next morning) 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) divide dough into 2 doughs and put the plain dough aside. Add the black sesame powder into another dough, knead till well combined. let it rest for 5 mins. 

6) Knead, Roll and form rectangular shapes flat dough for both plain and black colours. Over lap the 2 flat doughs then roll a a swiss roll. place the formed buns on a bread loaf pan placed on a baking tray.

7) put the baking tray inside the oven (power off) and proof for 30mins or double the size. You may place a bowl of hot water inside the oven to help the proofing process better.

8) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins. At the same time, brush some egg wash on the surface (optional) and shred the cheddar cheese as topping. 

9) Bake the bread loaf for 20-25 mins or till light golden brown on the top.

免揉超軟黑芝麻漩渦麵包 

(Yen Li的做法）

材料(A)：牛奶75g，速發乾酵母1/2小匙，高筋麵粉165g，細砂糖25克，鹽 一小撮 (我没放），全蛋液20克（大概1/2顆鸡蛋），無鹽奶油18g （一岁以下可用橄欖油替代）

面包表面：

車打乳酪絲20克

一些蛋液（可以不放）

黑芝麻面团所须：

3 汤匙纯黑芝麻粉

做法：

1. 奶油放室溫軟化。

2. 將所有材料(A)放入鋼盆內攪拌均勻。

3. 放入樂扣盒中但不要蓋緊，讓空氣可進入。

4. 放入冷藏兩小時到一天，隨時都可以拿出來整形。 （我在前一天晚上拌好，第二天早上整型和烘烤）

5. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在雙手抹些油。

6. 把麵糰分成2份麵糰，把其中一份麵糰搓圓後用保鮮紙覆蓋，另外一份加入黑芝麻粉，搓均勻後用保鮮紙覆蓋，兩個麵糰休息5分鐘後才再整型。休息好的麵團表面灑些手粉避免沾粘,兩個都橄成長形交疊在一起，再捲起至收口處稍微捏緊。

7. 整形好直接放進麵包烤模，然後放在烤盤上，並和一碗熱水一起送進沒開電源的烤箱裡發酵約30分鐘或至雙倍大。

8. 將發酵後的麵包塗抹蛋液（可以不塗抹），攦上適量的乳酪絲。

9. 放入已經預熱至170度c的烤箱中，烘烤20-25分鐘或表面上色即可。

10. 出爐後馬上從烤模倒扣出來,放在鐵網架上放涼。

11.完全冷透再使用鋸齒麵包專用刀切片。

Original Recipe 5分鐘免揉超軟乳酪麵包 (原食譜：米亞妮QQ）

份量：約4個麵包

材料：水150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖60克，鹽1/8小匙，奶粉20克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，乳酪絲適量

做法：

1.奶油放室溫軟化

2.將所有材料放入鋼盆內攪拌均勻

3.放入樂扣盒中但不要蓋緊，讓空氣可進入

4.放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

5.將冰箱中的麵團拿出來整型，麵團很溼軟，可以多撒些麵粉

6.將麵糰取出攦上乳酪絲混合均勻，分成適當大小進行整型

7.將麵糰揉成小圓形在組合成甜甜圈的形狀

   (如太黏可以加些高筋麵粉較不會黏手)

8.整形好直接放在烤盤上，進烤箱發酵約50分鐘

9.在麵包的表面灑上高筋麵粉

10.放入已經預熱至170度c的烤箱中，烘烤16分鐘表面上色即可

meals for 24/7/2015 Friday (2 year old)

Happy Friday dear all~

Very embarrassed to tell again that mummy was overslept this morning....@@ I had only 1.5 hours to prepare foods for my 2yo lo. I had no choice but speed up my "turbo engine" but ended up I was late to work this morning.

Breakfast: Super Soft Kneadless Chiaseed Bun, banana and fresh milk

Lunch and Dinner: Mix Grains Rice + Radish Soup + Minced Pork Tofu

Teatime: Black sesame tofu biscuit + Honey Lemon Juice

Super soft knead-less ChiaSeed bun (by Yen Li)

(Yield 6 small buns)

Ingredients

75g Milk

150g high protein flour

20g muscovado sugar or any sugar

pinch of sea salt

20g milk powder

1/2 whole egg （25g）

1/2 tsp instant dry yeast

18g unsalted butter (room temperature) / olive oil

For Adding in:

1-2 tsp ChiaSeeds

Steps:

1) mix all ingredients （except chiaseed） in a big bowl. Mix/Knead till combine and 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. (I usually make it at night and bake the next morning)

4) take out the wet dough and place on a greased mat, use some oil to grease hands for easier handling.

5) add in CHIASEED and knead till well combined. (you may add flour if too sticky)

6) divide dough into 6 equally small dough and let it rest for 5 mins. Roll and form round bun. 

7) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.

8) 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.

9) after 25mins, Remove the baking tray from the oven. Brush egg wash on each buns. Pre-heat the oven at 170'C for 5 mins.

10) Bake the buns for 15 mins or till light golden brown

免揉超軟奇異籽麵包 (By Yen Li）

份量：約6個小麵包

材料：牛奶75g，速發乾酵母1/2小匙，高筋麵粉150g，細砂糖20克，鹽 两粒米般大小而已，奶粉20克，雞蛋1/2顆 （25克），無鹽奶油18g(可用橄欖油替代)，1-2 茶匙奇異籽

做法：

1. 將所有材料（除了奇異籽）放入鋼盆內攪拌均勻

2. 放入樂扣盒中但不要蓋緊，讓空氣可進入

3. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

4. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在双手抹些油。

5. 把奇異籽加入麵糰，搓均匀後把麵糰分成6份，搓圓後用保鮮紙覆蓋，休麵糰5分鐘後才再整型。

6. 整形好直接放在烤盤上，并和一碗熱水一起送進没開電源的烤箱裡發酵約30分鐘或至雙倍大

7. 將發酵後的麵包涂抹蛋液，放入已經預熱至170度c的烤箱中，烘烤15分鐘或表面上色即可

做法請參考以下 “免揉乳酪麵包的做法”的視頻

Making of Super Soft Knead-less Cheese Bun (Part 1 of 2)

免揉超軟小麵包  (視頻示范) 1 / 2

Making of Super Soft Knead-less Cheese Bun (Part 2 of 2)

免揉超軟小麵包  (視頻示范) 2 / 2

Minced Meat Tofu

Ingredients:

80g minced pork tenderloin (梅肉）

100g silken tofu

2 shallots (crushed)

1 clove garlic (crushed)

1/2 tsp liquid amino + 2 tbsp water

dash of pepper powder

Steps:

1) heat pan and add in olive oil/ any vege oil

2) sautéed garlic and shallot till fragrant 

3) add in minced meat and stir fry till light golden brown

4) add in tofu and stir fry a while

5) add in Liquid amino+water and finally dash of pepper powder 

6) stir fry for another 1 min and done

Black Sesame Tofu Biscuit

(Recipe by http://www.easyinla.com/thread-9077-1-1.html)

p/s: Biscuit is crunchy hard, not suitable for too young lo

Ingredients:

1 egg yolk

10g muscovado sugar

40g silken tofu

5g black sesame

90-100g all purpose flour (i used 90g AP flour today, original recipe was 100g flour in total)

(you may use cake flour/superfine flour/low protein flour/wholemeal flour)

(different flour water absorption seems different too)

Steps:

1) mash the tofu, then add in egg yolk, sugar and black sesame, mix well

2) sift in flour by 2 times and press to sides and form dough

3) wrap dough with food wrap and let it rest for 30mins

4) roll dough with a roller pin into flat thickness of 1-2mm, cut square or rectangular shape by knife

5) bake at pre-heated oven of 170'C for 12-15 mins

黑芝麻豆腐脆餅 

(食譜源自：http://www.easyinla.com/thread-9077-1-1.html）

**請注意**此餅乾較脆硬，每個寶寶咀嚼和吞嚥能力不同，請視寶寶狀況再給予餵食喔！

材料：

蛋黃x1，低筋麵粉50g，全麥粉50g，黑糖10g，嫩豆腐40g，黑芝麻5g

做法：

1.將嫩豆腐壓成泥與蛋黃，黑糖，黑芝麻一起拌勻

2.加入過篩的麵粉，用按壓的方式拌成糰

3.將麵糰放入塑膠袋中，靜置鬆弛30分鐘

4.將麵糰擀成片狀（0.1~0.2cm），用滾輪刀或刀子切成方形

5.放入預熱烤箱170°C烤12~15分鐘

8/5/2015 Return working after long holidays

Good Morning dear all... Hope everyone was having great long holidays like me too. After sticking with me 24 hours in 7 days, my 21mo lo did not allow me to go work this morning. After comforting her by DL her and asked hubby to bring her to playground only she felt better.

These few days we ate lots of vegetables from Cameron Highland as we bought a lot before leaving that cooling relaxing place. Surprised me one thing that the person in charge of the apartment we rented was claimed that she is my fan in a FB Group (Healthy Food For My Baby). She asked me if I am the one always cooking for my gal and shared in FB. What a small world ~ ^.^ Nice meeting you Ms Tan~

Breakfast : Black sesame Mantou & steam asparagus

Lunch : Pumpkin Porridge with minced pork & fresh shitake mushroom

Teatime : 40 mins milky Bun & red bean dessert

Black sesame mantou

Ingredients

135g all purpose flour / Pao flour 

1.5 tbsp black sesame powder

85ml warmed fresh milk / full cream milk 

20g muscovado sugar 

1/2 tsp Natural yeast

1/2 tsp aluminum free baking powder 

1 tbsp grape seed oil 

---> healthy goji berry mantou : some goji berries and raisin / any dried fruits

Steps: (i used bread maker today)

1) put all ingredients into bread maker by dough function (1:30)

2) roll dough into flat, then fold 1/3, roll flat again, fold 1/3 again, roll again, fold 1/3 again. (Total 3 repeats)

3) roll the dough into flat rectangular shape, brush some oil on it

4) roll it like swiss roll, then cut into equally portions 

5) Add adequate water in a wok and on fire, off the fire when water turns warm

6) place the mantou on a steaming rack and put in the warm wok for proofing 20-30mins 

7) on high fire to steam for 10mins

8) off fire, then open a small space for the lid cover, wait for at least 3 mins before open lid

9) ready to serve warm

Pumpkin Porridge with minced pork and fresh shitake mushroom

Ingredients

1/4 small cameron pumpkin (diced)

2 fresh shitake mushroom

some minced pork

3 tbsp mix grains rice (pre-soak overnight)

adequate water

Steps:

Simple cook in slow cooker for 1-2 hours

40 mins method soft milk bun

Ingredients

1 teaspoon instant yeast
1 tablespoon brown sugar
1 tablespoon caster sugar
1/3 cup warm milk
2 tablespoon olive oil
1 cup bread flour (can add more flour if too wet and can't form a dough)
1/2 teaspoon salt
1 tablespoon beaten egg
remaining egg add in some milk for egg wash

Steps
1. Add instant yeast, brown sugar, caster sugar, olive oil, milk into a mixing bowl, stirred it and rest aside for 15 mins till you will see floating foam as showed in the picture.
2. Mix in flour, salt and 1 tablespoon of beaten egg then use a spatula to fold and mix well the mixture into a dough form.
3. Then use electric kneading hook to knead for about 5-10 mins or till well combined.
4. Then take out the dough and hand knead for another 1-2 mins.
5. Roll, cut and shape into 6 small dough.
6. Grease little oil on the baking pan and line the dough in, cover with wet cloth and let it proof for about 10 mins. ( I let it proof for 20-25mins)
7. Brush egg wash onto the bread.

8. Bake at pre heat oven at 180 degrees C for 10mins (baking time vary for different oven)

Red Bean Dessert

FAST WAY OF COOKING RED BEAN

1) soak overnight red beans

2) throw away soaked water and rinse with fresh water

3) keep red beans in the FREEZER at least overnight

4) cook as normal for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)

Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired) and store them in freezer for next use.

27/4/2015 Monday meals (21 mo)

Meals of the day for my 21mo today. I was sending my hubby to his office this morning before going to my office. Therefore, I prepared the snack ingredients the night before so that I can finish cooking all the foods earlier today.

Breakfast: Black sesame chiffon cake and fresh milk

Lunch and dinner : Fried tomato noodle

Teatime: purple sweet potato rice sticks/rings

Black sesame chiffon cake (EASY MEMORY 4-5-6-7-8)

8" chiffon cake pan mould

Ingredients

4 eggs

50g vegetable oil (corn oil/grapeseed oil/rice bran oil)

60g fresh milk / fullcream milk

70g castor sugar

80g cake flour/low protein flour ( i scoop out 2 tbsp flour and replace by 2 tbsp black sesame powder)

pinch of salt

few drops lemon juice / vinegar

Method :

1. Preheat oven to 160C

For Mixture A :

1. Whisk 4 egg yolks with 30g sugar to mix well.

2. Add milk and vegetable oil. Mix well.

3. Sift flour into the mixture and mix until a smooth batter forms.

For Mixture B :

1. Add lemon juice into the 4 egg whites and beat until foamy.

2. Add 40g sugar gradually and beat until stiff peaks.

Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed. Pour into chiffon pan and bake for 40 minutes. When done, remove from oven and invert pan IMMEDIATELY. Cool completely before removing from pan.

Fried Tomato Noodles with minced pork and vegetables

Ingredients :

1 pc of organic tomato noodle

30g minced pork

2" of zucchini

3 baby corns 

1/2 egg

1/2 tsp liquid Amino

Dash of pepper powder

1 shallot (cut finely)

Steps:

1) cook noodle as per packaging instruction. Cut vegetables into mini bite size

2) heat pan with some grape seed oil and sauté shallot till fragrance

3) add in the following and stir fry, minced pork > baby corn > zucchini > egg

4) add some water to cover all ingredients and shimmer for 1-2 mins

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  off fire and ready to serve warm.

Last night, I prepared this batch with more quantity compare to my past baking as I blend them in conventional blender (not my tokebi hand blender). I divide them into 3 portions and keep in 3 plastic bags. I keep 1 bag in the fridge for this morning usage and another 2 bags in the FREEZER for next uses. This is a great idea for busy FTWM to save their time...

Purple Sweet Potato rice sticks

Ingredients :

(Ratio 1:1) cooked mix grains / rice : sweet potato

1 cup of cooked rice

1 cup of steamed sweet potato

5g muscovado sugar

20g unsalted butter (for easier in blending and crunchiness)

 (can omit and replace by water for lo below 1yo

Steps:

1) Blend all the ingredients till smooth then put into a plastic bag. 

2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out circle shape on the non stick baking sheet laid on baking tray

3) Bake at 160'C for 20-25mins or golden brown.

*** Texture: crunchy if colour turn light brown evenly...