27/8/2015 Thursday 泰式香蘭葉包雞

Happy Thursday~

During infancy, the doctor plotted my baby's growth on charts that show weight for length. Subsequently monthly vaccination also been measured and recorded by doctor who gave vaccination to my baby. Since then, it has been our habit to do measurement of my baby's head, height and weight every end of the month. Until now, my baby can tell us "measure" every time she sees us holding the measuring belt which we are going to measure her.

Any mummies here doing the same thing like us? It is very happy to see the growth chart going up gradually.. hehe...

My lo's growth chart (0-24 month old)

Breakfast: Hard-Boiled egg, Japanese sweet potato and fresh milk

Lunch and Dinner: White Rice + Japanese corn soup, stir fry cucumber and peas, Pandan wrap chicken

Teatime: Waffle Cake and Orange mango juice

Japanese Corn soup

Ingredients:

1 Japanese sweet corn

80g meat tenderloin

6-8 pcs red date

4-5 bowls water

Cook in boiling water for 5 mins (high heat) then turn to low heat for 1 hour.

Chicken Wrap in Pandan Leaves

Ingredients:

100g chicken breast/tenderloin or meat tenderloin

1 tsp liquid amino

1 tsp brown sugar / gula melaka

1 tsp sesame oil

1 tbsp crushed garlic

1 tbsp fresh milk

1/8 tsp Coriander powder

Dash of ground white pepper 

For wraping: 10-12 pcs fresh pandan leaves

Steps: 

1) cut chicken breast into 1-1.5cm cube size 

2) mix in all ingredients and marinate at least 1 hour or more in the refrigerator.

3) Wash your pandan leaves and cut them into approximately 12 inch lengths. 

4) Wrap the marinated chicken in the leaves as demonstrated in the pictures below.

5) bake at pre-heated oven of 200'C for 15-20mins

6) unwrap the pandan leave and ready to serve

To wrap the chicken in the pandan leaves, follow the diagram below.  First, fold the pandan leaf like you would to make a yellow ribbon, leaving one side longer than the other (image 2).  Place the chicken in the middle of the ribbon (image 3) and fold the longer pandan length back over the chicken, securing it by threading it through the other pandan length (image 4).  Turn the chicken over (image 5) and do the same thing with the longer pandan length on this side (image 6).  When you turn the chicken back over to its front, it should be wrapped fairly securely in the pandan leaf, with a little tip peeking out through the top.

Photo from Rachel Cook Thai

Original Recipe

泰式香蘭葉包雞

 (做法參考Real Thai Recipe，食譜因寶寶而改了)

材料：

雞里脊/雞胸肉 100克

芫茜粉 1/8茶匙（如沒有，可以不加）

蒜頭切碎1湯匙（大概2瓣）

白胡椒粉1/8茶匙

牛奶/鮮奶1湯匙

椰糖 1小顆 （切碎）/黑糖1茶匙

低鹽醬油1茶匙（我用Bragg醬油Liquid Amino）

麻油1茶匙

包裹雞肉塊：香蘭葉 10-12片（洗淨）

做法：

1. 將雞肉切小塊約半寸大小。

2. 在一個碗裡，加入全部醬料和香料，調均勻成為醃料。把醃料倒入雞肉塊裡，攪拌均勻，將雞肉蓋好放入冰箱醃製至少1個小時

3. 把香蘭葉洗乾淨並剪成12寸長。

4．雞肉醃好後，就可以開始用香蘭葉來包裹。 （包法我沒依照原食譜，我參考這裡的包法）

5．將包好的香蘭雞排放在烤盤上，放入已經預熱200度的烤箱。大概烤15-20分鐘。

6．將烤好的香蘭葉包雞盛碟，食用前要將香蘭葉包裹打開就可以了。

Bragg醬油是由認證非基改的健康大豆製成，它包含16種必需和非必需的氨基酸而成.

Cake in Waffle Mould

(Original recipe by Carol)

Ingredients

1 large Room temperature egg (Net Weight 60g)

35g castor sugar (I reduced 25g only)

1/2 tablespoon milk

50g low-protein flour/superfine flour/cake flour

35g unsalted butter (I used 30g only)

Preparation:

1. soak egg in 50'C warm water for 5 minutes

2. sift flour

3. melt the unsalted butter

Step:

1. put egg and sugar in a bowl. 

2. Whisk the egg with high speed until bubbly and fluffy

3. Whisk till soft peak form which the egg white dripping down and form very clear trace (about 8-10 minutes)

4. Pour in warm milk and mix well

5. gently fold in the sifted flour in 2 times, mix evenly

6. Finally, add in the melted butter and fold gently 

7. preheat the waffle machine for 2-3 minutes

8. pour in the cake mixture into the waffle machine by using a ladle

9. Close cover and bake for about 4-5 minutes until golden brown

雞蛋糕鬆餅 (Carol 老師的食譜）

材料:

室溫雞蛋1顆(淨重60g), 細砂糖35g （我减糖至25g而已）, 牛奶1/2大匙(7.5g), 低筋麵粉50g, 無鹽奶油35g （我用30g而已）

準備工作:

1.雞蛋放入加熱至50度c的溫水中浸泡5分鐘

2.低筋麵粉過篩

3.無鹽奶油微波加熱15-20秒融化成液體,牛奶加溫至體溫程度

步驟: 

1.雞蛋+糖放入鋼盆中

2.打蛋器以高速將蛋液打到起泡並且蓬鬆的程度

3.打到蛋糊蓬鬆拿起打蛋器滴落下來的蛋糊能夠有非常清楚的摺疊痕跡就是打好了  (約8-10分鐘)

4.再將溫牛奶加入混合均勻

5.已經過篩的在低筋麵粉分2次加入以切拌方式混合均勻

6.最後將融化的奶油加入以切拌方式混合均勻即完成麵糊

7.鬆餅機打開加熱2-3分鐘

8.鬆餅機熱了就將麵糊分成4等份舀入鬆餅機中

9.蓋上蓋子約烤4-5分鐘至金黃即可

補充:

1.吃不完的蛋糕鬆餅可以密封冷凍保存,吃之前再加熱即可

2.此麵糊完成建議一次烤好,不適合放置過久

3.無鹽奶油也可以用液體植物油代替 

4.烘烤越久成品越乾燥脆硬，口感也會不一樣，烘烤時間

   請依照自己喜歡調整

2/7/2015 Thursday meals

On 14/4/2015, I sent my Tokebi  hand blender for warranty repairing and the normal time for collection shall be 2-3 weeks. But I only able to receive it yesterday.  Due to the delays,  the dealer showed his apologize by giving me a small gift and deliver the blender to my door step instead I have to collect it by myself. I am very appreciated to mummy Jesse Tu in HFFMB and Mr Xavier of MyClick Resources  for being so  helpful. 

This morning I can use my Tokebi hand blender again after 2 months of absent in my kitchen. I miss it so much~

Breakfast: Sweet Potato Bread Balls, fruits & fresh milk

Lunch and Dinner: Mee Sua with corn soup

Teatime: Avocado milk shake, raisin and cherries

Sweet Potato Bread Balls

Ingredients:

4 thin slices homemade bread (You can use 1 slice of massimo white bread)

1 japanese sweet potato

1/2 organic apple

20g cheddar cheese ( I used Mainland Colby cheddar cheese)

some raisin for topping (optional)

Steps:

1) slice the sweet potato (with skin on) then steam for 15mins

2) peel off sweet potato skin and weight it to get 100g

3) mash the sweet potato with a fork or spoon.

4) cut and blend apple into puree

5) tear the bread into small pieces

6) mix mashed sweet potato, apple puree and bread together till well combined

7) weight 13~15g each small dough and roll into ball shape then place on a non-stick baking sheet laid on baking tray.

8) bake at preheated oven of 190'C for 10mins then remove tray from oven

9) place a small slice of cheddar cheese on each balls

10) continue baking for another 10 mins

Corn soup

Meesua, cooked and rinse with ice cold water then add 1 tsp olive oil or grapeseed oil

Soup base: 1 pc sweet corn, 50g pork tenderloin, 1/2 carrot

Avocado Milk Shake

Ingredients:

1 avocado

1/2 cup milk

1/2 cup water

1 tsp honey

Blend all ingredients till smooth.

29/01/2015 星期四 Macaroni with cheese and ham

Happy Morning!

What a wonderful day and awaiting holidays coming soon... hahaha...

Yesterday's sweet potato bread sticks were not eaten by my 18mo lo as she slept from 2pm till 5pm...missed her teatime... orange juice drank during dinner and bread sticks will be served again today...

Breakfast: Creamy sweet corn soup + Baked Eggplant

Lunch and Dinner : Macaroni cheese and ham

Teatime: Sweet Potato Bread Sticks + Rock melon juice

Creamy Sweet Corn Soup
Ingredients:
1/3 cup sweet corn
1 tbsp rolled oat
1/4 cup cauliflower
10g cheddar cheese
1/3 cup water
1/3 full cream milk / fresh milk

steps:
1) Blend sweet corn and cauliflower with water
2) sieve the blended mixture by a coffee strainer to remove the corn skin.
3) pour the corn mixture with rolled oat, milk and cheese in a sauce pan
4) cook under small fire till boiling and cheese melted.

5) can add dash of pepper and ready to serve warm.

Baked Eggplant with egg yolk and homemade meat floss

Ingredients

1 organic egg plant

some VCO

some home made meat floss (if no, can use grated cheese)

1 egg yolk + 1 tbsp milk (mix well)

Steps:

1) slice the egg plant into 3-4 mm thickness

2) lay on non stick baking sheet and apply VCO on the surface

3) bake at preheated oven of 170'C for 10 mins

4) take out the tray and sprinkle the meat floss / cheese on each eggplant slices surface

5) carefully drip the egg yolk mixture on the meat floss (if cheese is used, can omit egg yolk)

6) continue baking for another 10 mins

Macaroni with cheese and ham

Ingredients

4 tbsp macaroni (cook as per instruction in the packaging)

1 slice of ham

15g cheddar cheese

1/2 cup of cream cheese

1/3 cup of cauliflower florets

1 clove of garlic (sliced)

dash of italian herbs

1/4 cup full cream milk

Steps:

1) sauteed garlic with some grape seed oil

2) add in ham and stir fry for a while

3) add in cauliflower to stir fry also.

4) add in some water to cover the cauliflower and close lid, shimmer for 5 mins

5) open lid, add in cream cheese, cheddar cheese, milk.

6) cook till cheese fully melted

7) add in dash of italian herbs and off fire

8) ready to serve with macaroni or other pasta or rice

Sweet Potato Bread Sticks

Ingredients:

1) 100g high protein flour

2) 75g mashed sweet potato ( blend 65g steamed sweet potato + 10g water)

3) 1 tsp muscovado sugar

4) 1 tsp grape seed oil

5) 1g instant dry yeast

some grated cheddar cheese for topping

Steps:

1) mix all ingredients and knead till well combined

2) place dough inside oven with a bowl of hot water to proof for 1 hour

3) roll the dough flat into 0.5cm and cut into strips

4) brush water on bread stick surface then dip and roll on the grated cheese.

5) lay the bread sticks on a non stick baking sheet

6) bake at preheat oven of 180'C for 12-15 mins