15/3/2015 Sunday - Homemade Ho Fun

We went to the hot air balloon festival in Putrajaya and reach there around 9am.

As usual woke up early 4am in the morning and prepared foods for my 19.5 mo lo.

Breakfast : Homemade Hor Fun with Radish soup

Lunch and Dinner : Mix Grain Rice with Radish soup and Onion fry egg
Teatime : Pandan Tamago Balls


Homemade Ho Fun 
Ingredients
100g Rice Flour 粘米粉

10g corn flour
pinch of salt
1 tsp grape seed oil / any vege oil
200ml water

Steps:
1) mix all the ingredients and stir till no lumps
2) i used a 24cm non stick frying pan, removed it handle, you can use any shallow plate
3) ready your steamer or boiling water in the wok
4) brush some grape seed oil / any vege oil on the shallow plate/pan,
5) add 3 tbsp of the batter into the pan (in my 24cm pan), for different size pan, try adjust the quantity of batter accordingly to have a thin layer will be fine
6) steam at high heat for 5-7 mins as the ho fun turn a bit transparent texture
7) lift the ho fun from the pan, and put on a greased plate
8) brush your pan with oil again and repeat the step 5-7 until finish all batter. ( i can yield 6 pcs of round thin layer ho fun
9) fold and cut the ho fun into stripes

10) can serve with sweet sauce / soy sauce (for adult) but i serve with chicken soup... ^.^

Radish soup
ingredients:
1/2 radish
1/2 bowl of lean meat (pork or chicken)

some red dates
some goji berry
6 bowls of water

Steps:
Boil all the ingredients in a small pot for at least 1 hour.
No seasoning is needed as the soup is very yummy by its own natural taste.


Serve soup with rice 

Pandan Tamago balls
Ingredients:
1 egg yolk
10g milk powder
10g pandan extract
100-120g potato starch
20g muscovado sugar (sieved )

Steps:
1) mix the egg yolk and sugar, using hand whisk to beat till pale white.
2) add in milk powder and pandan extract then mix well.
3) add in the potato starch by 3 times separately.(maybe not use all the potato starch), mix by spatula or spoon till dough is form...it suppose not sticky soft dough.
4) Pre-heat oven at 150'C.
5) divide the dough into 3 portions. Roll the dough become a stick, cut by knife at 1cm size each and roll into a small ball.
6) place the balls onto a non stick baking sheet.

7) bake for 12-15mins. when half way baking, take out the tray and turn over the other side and continue baking.

13/3/2015 Friday : Meals of the Day

Happy Friday and good morning dear all~

Every time I eat Ho Fun "河粉" / Chee Cheong Fun "猪肠粉", my 19mo will request to eat too, then I will give her a little bit plain one. But hubby doesn't like her to eat that so much as it's containing preservatives.

One day, I saw a post shared by other mummy regarding the homemade Ho Fun, I immediately save the post and planned to make it one day for my gal.

Breakfast : red bean kuih and honey lemon juice

Lunch and dinner : Chicken floss hor fun soup

Teatime : Strawberry Crunchy Rings and honey dew yogurt drink

Simple Baby Red Bean Kuih

Texture: soft and chewy

3 ingredients only

70g Pre cooked red bean

25g - 30g Organic corn flour

2 tsp muscovado sugar

Steps:

1) add the sugar into the red bean, mix well

2) slowly add in the corn flour and mix well then form a non sticky dough

3) form round or rectangular shape with 1.5cm height, place on a grease plate

4) steam at high heat for 10 mins

5) after cool down, cut into cube size, ready to serve

For Pre cooked red bean

please refer this link how to cook beans in faster way

Homemade Hor Fun 

Ingredients

100g Rice Flour 粘米粉

10g corn flour

pinch of salt

1 tsp grape seed oil / any vege oil

200ml water

Steps:

1) mix all the ingredients and stir till no lumps

2) i used a 24cm non stick frying pan, removed it handle, you can use any shallow plate

3) ready your steamer or boiling water in the wok

4) brush some grape seed oil / any vege oil on the shallow plate/pan,

5) add 3 tbsp of the batter into the pan (in my 24cm pan), for different size pan, try adjust the quantity of batter accordingly to have a thin layer will be fine

6) steam at high heat for 5-7 mins as the ho fun turn a bit transparent texture

7) lift the ho fun from the pan, and put on a greased plate

8) brush your pan with oil again and repeat the step 5-7 until finish all batter. ( i can yield 6 pcs of round thin layer ho fun

9) fold and cut the ho fun into stripes

10) can serve with sweet sauce / soy sauce (for adult) but i serve with chicken soup... ^.^

Strawberry Crunchy Rings 

Ingredients

35g Potato Starch

40g Strawberry Puree

10g unsalted butter

5g milk powder

1 tsp sugar or condensed milk

Steps:

1) Weight 50g strawberry and blend it till smooth, pour through a strainer to get the fine smooth puree.

2) heat a non stick pan with low heat, add in the butter and till melted, pour in the potato starch and stir fry till a dough a form

3) in a small mixing bowl, add in 40g strawberry puree, potato starch dough, milk powder, sugar, use a spoon to mix well

4) pour the smooth mixture into a plastic bag

5) cut a small hole (3-4mm diameter) at the edge

6) squeeze out the mixture to form rings

7) bake at 160'c for 20mins or light golden brown (for crunchiness)

p/s: original recipe was 150'C for 8-10mins only... but i did not get the crunchiness... you may try if you prefer not to bake longer time..

Honey Dew Yogurt Drinks

2 slices of honey dew

1.5 tbsp plain yogurt

Blend till smooth and ready to serve cool....

17/3/2015 Meals of the Day

17/3/2015

Good morning dear all  ~ ^.*

I like school holiday very much because of smooth traffic which shorten my traveling time to work... yeah~

Breakfast: Purple Sweet Potato Kikaku
Ingredients：
Glutinous Flour 50g
All purpose flour 100g
Sugar 30g ( i put 25g only, sweetness Okay)
Instant dry yeast 1/2 tsp
Grape seed oil / any plain vege oil 15g

water 100g (if plain kikaku)
water 60g + pumpkin puree 60g (Pumpkin kikaku)
water 60g + sweet potato puree 60g (Sweet potato kikaku)

p/s: for finer texture, blend the water with the puree till smooth before use.

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:
1.）mix all ingredients till well combined. then divide dough into 12 portions.

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

VIDEO ~ how does the batter look like & how to shape kikaku

Lunch & Dinner : Mix Grain Rice with stir fry cabbage and old cucumber soup
Mix Grain Rice with stir fry cabbage and old cucumber soup

Stir Fry Cabbage
1 bowl of chopped cabbage
some dried shrimp
2 cloves of garlic
1/2 tsp liquid amino

Teatime: Cheesy Sweet Potato Balls & Honey lemon drinks

Cheesy Sweet Potato Balls
Ingredients
60g Cooked mashed sweet potato 
25-30g all purpose flour / cake flour / potato starch
1/2 natural cheese stick (cut into 5 pcs) [can use cheddar cheese too]

Steps:
1) mix mashed potato with flour (will be a bit sticky, dash with flour if needed
2) divide the soft dough into 5 portions, wrap in 1 cheese in each portion
3) roll into ball shape then place on non stick baking sheet
4) bake at preheated oven of 150'C for 15-20 mins