13/5/2016 （FRI）烏冬面蒸蛋

Potato Raisin Pancake

Ingredients:

45g cake flour/low protein flour

50g mashed potato

1 tbsp cane sugar

1tsp aluminum free baking powder

2 tbsp fresh milk

1 egg

some raisin

馬鈴薯葡萄乾煎餅

材料：(12片6公分大小的煎餅）

低筋麵粉45克

馬鈴薯泥50克

1湯匙 有機蔗糖

1茶匙 無鋁泡打粉

雞蛋1粒

鮮奶2湯匙

葡萄乾適量

做法：

1) 首先把馬鈴薯去皮蒸熟，取50克趁熱壓泥。

2）然後把鮮奶，馬鈴薯泥和雞蛋，拌勻。

3) 加入麵粉和泡打粉攪拌均勻。

3) 加少許油在熱的平底鍋裡（全程用小火），再用廚房紙巾擦勻。

4) 用1湯匙的量匙，挖2湯匙麵糊放入鍋中，放幾粒葡萄乾在麵糊上面，蓋上蓋子。約20~30秒鐘左右，麵糊接近凝固打開蓋子並可以翻面了。 （我家的鍋一次可以煎4片）

5) 翻面之後也同樣煎半分鐘左右即可出鍋。

6) 將平底鍋放在濕布上降溫，再放回爐上。重複步驟4-5，直到麵糊全部用完。

Udon in Steamed Egg

Ingredients:

1 small bowl udon noodle

1 egg (50g)

50g water 

2 shitake mushroom

some spring onion

1 tsp liquid amino

dash of pepper powder

Steps:

1) lightly beat egg in the water, sieve through strainer by 2 times. add in liquid amino and stir well.

2) place the udon in the casserole, add in mushroom and spring onion.

3) pour the egg mixture into the casserole and cover by lid / aluminium foil.

4) steam at medium fire for 15mins with a little opening of the steamer cover.

5) off fire and let it sit in the steamer for another 10mins.

Kunbu Soup

Ingredients:

80g Meat Tenderloin

1 slice Kunbu (10cmX10cm)

dash of pepper powder

1 teasppon miso paste

3 cups water

Steps:

1) Slice meat, soak and cut kunbu into small pieces

2) add water into a small pot, cook until boiling, add in all ingredients.

3) cook for 30 mins and dash in pepper powder off fire. Finally add in miso paste and done~

昆布湯

（適合12m以上的寶寶）

材料：

80克豬里脊（梅豬肉）

1片昆布 （ 10cm X 10cm ）

適量胡椒粉

1茶匙 味增

3杯水

步驟：

1 ）把肉切薄片，昆布浸泡後切成小片。

2 ）加水入小鍋內，煮至沸騰後放入所有材料。

3 ）煮30分鐘，灑些胡椒粉即可息火。加入味增即可。

烏冬面蒸蛋

材料：

1小碗烏冬面

雞蛋1個（ 50克）

50克水

2朵 香菇

一些蔥段

1茶匙 液態氨醬油

胡椒粉 適量

做法：

1）在雞蛋和水稍微攪拌均勻，過篩2次。加入液態氨醬油拌勻。

2）將烏冬面放入砂鍋中，加入香菇和蔥段。

3）倒入蛋液，並蓋上蓋子或用鋁箔覆蓋。

4）在中火隔水蒸15分鐘，把鍋蓋開一小隙縫。

5）關火後，等10分鐘後即可。

Soda Cream crackers

Ingredients:

100g Cake Flour/low protein flour 

25g Cold unsalted butter, cubed

1 tsp cane sugar/castor sugar 

1/8 tsp sea salt

1/2 tsp instant dry yeast

1tbsp warm Water (about 40'C)<40 p="">

2-4 tbsp cold water

Steps:

1. add warm water into the instant dry yeast, mix well and let it proof for 10mins.

2. Rub together the flour, salt, sugar and butter until it resembles a breadcrumb texture.

3. Add the instant yeast water mixture and cold water little by little, mix and knead till dough is formed. It shouldn’t be sticky. If sticky add a little more flour.

4. Lay a sheet of cling wrap on the counter top, put the dough on it and fold the cling wrap into half. Fold another 3 open sides up to create a rectangular shape.

5. Use a roller pin to roll it into 2mm thick. Cut with knife/roller cutter, then poke holes by using fork. 

6. Place the cookies onto a lined baking tray and let it proof/rest for 30 mins.

7. Bake at preheated oven of 180'C for 15-18 minutes or until lightly golden.

蘇打餅

材料：

100克 低筋麵粉

25克 冷的無鹽奶油（切小小粒）

1 茶匙蔗糖/砂糖

1/8 茶匙 海鹽

½ 茶匙 即速乾酵母

1湯匙 溫水（大約40'C)

2-4湯匙 冷水

做法：

1）將速發乾酵母加入溫水中混合均勻放涼。

2) 把糖和鹽加入麵粉，拌勻。加入冷奶油粒，用手搓揉成類似麵包糠的狀態。

3） 加入酵母水和慢慢加入冷水一邊稍微揉均勻成團狀。

4） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。

5) 用擀麵棍按壓成2厘米的厚度，利用鋼尺與切麵刀輔助,將麵皮切成方形/長方形。

6) 把小麵皮間隔排放在舖有不沾布（紙）的烤盤上，用叉子在麵皮上叉出一些小孔，靜置30分鐘。

7） 放入已經預熱180°度的烤箱，烤15-18分鍾或上色。

30/12/2015 (Wed) 薯圈烤蝦

2015 is coming to the end soon. It is time to think of my new year revolution and I was talking about this topic with my friend this morning. Well, when she reads this blog she will know what am I referring to.. hehe.. 

Yesterday, a book that I ordered online last month was just arrived. I have started reading the book whenever I have time. It is very nice and interesting book which is talking about a new mother with her children of their growth and adventures. For Chinese reading mummies, the book name 《孩子你慢慢來》作者：龍應台。I like this book very much and really touched with the contents and only mother will understand the scenes.

Breakfast: Kneadless Cheese Croissant Bun and fresh milk

Lunch and Dinner: Udon with Kunbu soup and Grilled Shrimps

Teatime: Apricot Yoghurt and other snacks (baked previously)

 華文世界二十年來最受歡迎的母子之書。

新手媽媽與無邪稚兒在蒼茫世界的碰撞與探險。

女性面對母職最真摯的掙扎於省思。

Kneadless Cheese Bun

I am using half of yesterday's bread dough to make this cheese bun last night.

As the cinnamon raisin buns have been finished eating by us... (LOL)

Recipe is same with yesterday's cinnamon raisin bun, omitted the cinnamon powder and honey water but just added mozzarella cheese for filling and topping only.

Grilled Shrimps with sweet potato rings

Ingredients:

4 medium large shrimps

dash of black pepper

a rice size of sea salt (can omit and replace by cheese)

some sesame seeds

20g mashed sweet potato

2 tbsp flour (low/med/AP)

1/2 tsp water

3g melted unsalted butter

Steps:

1) mix flour with mashed sweet potato and slowly add in water to knead till a dough is formed. cover and set aside to rest for 15-30mins

2) clean and remove prawns head and all of the shell except for the part that is around the tail of the shrimp. Devein the shrimp by using a small, sharp knife to cut down the back of each peeled shrimp. 

3) To prepare the shrimp to be straight like the tempura shrimp, you may click the step-by-step instruction in this website which I found can be your guide if you need. How to prepare straight shrimp

4) By now, you may divide the sweet potato dough into 4 portions. roll each portion into long and thin rope. wrap the shrimp from the top part and roll the rope until the tail part.

5) place the shrimp onto the baking tray which laid with parchment paper or nonstick baking sheet.

6) brush the butter on each shrimp, sprinkle the sea salt, black pepper and sesame seeds on the shrimps.

7) bake at preheated oven of 190'C for 10 mins.

薯圈烤蝦

材料：

4-6只 中形海蝦/草蝦

黑胡椒適量

海鹽一咪咪（可以省略或用起司代替）

一些白芝麻

20克 紅薯泥

2湯匙麵粉（低/中都可以）

1/2茶匙 水

3克 融化的無鹽奶油

腳步：

1）在一個碗裡，加入麵粉和紅薯泥，慢慢把水加入搓揉至麵團形成。用擰乾的濕布覆蓋並休麵團15-30分鐘。

2）將蝦去頭後挑除腸泥，剝除蝦殼(保留尾部的殼)及尾部劍型尖刺，用廚房紙巾吸除尾部的水份，接著在蝦腹處斜劃3∼4刀，按壓蝦背使蝦筋斷裂(會有"嘎拉"的聲響)、蝦身拉長，如此便能烤出筆直不彎曲的烤蝦。

4）將已經休面的紅薯麵團分成4/6分，把每個小麵團搓揉成細長的繩子般。把蝦放在紅薯條頂端並開始把蝦滾動直到蝦的尾部即可。

5）將蝦放在鋪了不粘烤紙/布上。

6）把每隻蝦刷上融化的奶油，然後撒上海鹽，黑胡椒和芝麻。

7）送進預熱已經190'C的烤箱， 烘烤大約10分鐘。

Apricot Yoghurt

Ingredients:

4-5 pcs Organic Dried Apricot

1/3 cup plain yoghurt

Blend till smooth and ready to serve.

Steam Onion Juice (Drinks of the day)

Kunbu Pork Soup

16/12/2015 (Wed) Easy Cheese Cake

Today lunch time with a mummy who was my FB friend that turned to real friend in life and we have lots topics to chat with. Her lo is 6mo older than my gal. We have fixed today's lunch appointment since last week. 

Breakfast: Easy 3-Ingredients Cheese CupCake, Grapes and Fresh milk (my gal finished all)

Lunch and Dinner: Soba noodle with kunbu miso soup

Teatime: Walnut Potato Sticks and Carrot Juice

For 6" cake pan size cake, please click ~ 3 Ingredients Easy Cheese Cake

Easy 3-Ingredients Japanese Cheese Cake

Ingredients: (10 medium cupcakes)

4 eggs (separate egg whites and yolks)

150g cream cheese

70g white chocolate

Steps:

1. Preheat oven to 180°C. Prepare 10 medium size cupcake liners. 

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

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

4. Add 1/3 portion of egg whites to chocolate mixture and stir just until lightened.(photo 4) Gently fold in remaining egg whites in 2 additions until just combined.(photo 5,6)

5. Pour batter into the cupcake liners. (photo 7) 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. 

Kunbu Miso soup

Ingredients:

1 pc 10cm x 15cm size Kunbu

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

80g meat tenderloin

4 bowls water

2 brown button mushroom

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)

6) Add in Miso paste after Off fire.

Cucumber Egg Roll

Ingredients:

1/2 japanese cucumber

2 eggs

dash of pepper powder

1/2 tsp liquid amino

Steps:

1) peel and cut cucumber into sticks

2) mix egg, liquid amino, pepper in a bowl, lightly whisk.

3) heat egg roll pan and grease with a little rice bran oil.

4) pour egg mixture into pan and lay the cucumber on the egg.

5) roll the egg until the end and pan fry till all sides light golden brown

Walnut Potato Sticks

Ingredients

7g raw organic walnut

25g mashed potato 

2g of unsalted butter

1 egg yolk

3g cane sugar

45g potato starch

Steps:

1) cook potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.

2) weight 25g potato and mash it with butter while it is still hot. 

3) add in egg yolk, sugar and walnut, use hand blender to blend them till smooth

4) add potato starch into the blended mixture, mix well with spoon.

5) put the mixture into a plastic bag and cut a hole at the edge

6) squeeze out stick /ring / any shapes on the parchment paper / non stick baking sheet laid on baking tray

7) bake at preheated oven of 160'C for 10 mins, overturn baking tray direction then lower to 150'C and continue baking for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

 (Temperature varies for different thickness of cookies, therefore keep observe the cookies. Once the sides start turning brown, you can off the power and remove from oven after 10mins) 

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.

29/9/15 Tuesday 快樂星期二

Happy Tuesday dear all mummies ~

Second working day of the week and still the same, woke up at 4.10am by the alarm sound.

Even though I love laying on the bed but still need to het up and go down to the kitchen to start cooking for my lovely gal.

Breakfast: Classic Pancake and fresh milk

Lunch and Dinner: Steam rice with corn, Radish kunbu soup and Milky baked vegetables

Teatime: Avocado cookies and steamed Onion Juice

祝大家快樂星期二~

這個星期的第二個工作日，今天依舊，鬧鐘調到4點10分起床。

喜歡賴床但是為了寶寶，還是要動身下去廚房煮食物了。

早餐：經典的煎餅和新鮮牛奶

午餐和晚餐：玉米蒸飯，蘿蔔昆布湯和奶香烤鲜蔬

下午茶：牛油果小花餅 / 酪梨小花餅和蒸洋蔥汁

Dorayaki/ Classic Pancake

Ingredients: 

50g Cake flour 

1/2 tsp aluminum free baking powder

1 pc Egg 

1/2 tbsp organic cane sugar / any sugar

1/2 tbsp Honey

1/2 tbsp olive oil

1 tbsp 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. Keep in the fridge for 30mins.

3) heat pan with little olive oil and wipe off with kitchen towel. ( I didn't put oil)

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 3 rounds)

P/S:

1) The above recipe yield 10 small dorayaki, using same volume of batter each time, 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 28cm pan which can cook 4 mini dorayaki at the same time.

5 ) To make nice dorayaki, the cool down process must not skip!!1) Beat egg, add in honey and sugar, mixing well.

經典煎餅

（適合一歲以上的寶寶）

材料：低筋麵粉50g、無鋁泡打粉1/2茶匙、蛋1個、砂糖1/2 湯匙、橄欖油1/2 湯匙、鮮奶1湯匙，蜜糖1/2 湯匙（1歲以下可以不放，改放砂糖）

做法：

1) 用料理棒攪拌所有材料，除了麵粉和泡打粉。 （打5秒）

2) 加入麵粉和泡打粉，攪拌均勻。放進冰箱30分鐘。

3) 加少許油在熱的平底鍋裡，再用廚房紙巾擦勻。 （我沒有放油）

4) 將平底鍋放在濕布上降溫，再放回爐上。 （全程用小火）

5) 用１湯匙的量匙，分別挖一勺麵糊放入鍋中，蓋上蓋子。約20~30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４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。 （我一共做3次）

～＊＊本人的小貼士＊＊～

1）以上食譜大約可以做10個小小的煎餅，每次勺同樣的分量，煎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）我家平底鍋是陶瓷層鍋28ｃｍ的，可以一次煎四塊，無需放油。

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。

如何讓平底鍋降溫

how to cool down frying pan

Steam rice with corn, Radish kunbu soup and Milky baked vegetables

Pre-soak white rice for 1-2 hours prior cooking

預先浸泡白米1-2小時

Radish Kunbu Soup

Ingredients:

80g Meat Tenderloin

1 slice Kunbu (10cmX10cm)

1/2 medium size Radish

dash of pepper powder

1 rice size sea salt (optional)

3 cups water

Steps:

1) Slice meat, cut radish into strips, soak and cut kunbu into small pieces

2) add water into a small pot, cook until boiling, add in all ingredients.

3) cook for 30 mins and dash in pepper powder and sea salt, off fire and done~

蘿蔔昆布湯

（適合8m以上的寶寶）

材料：

80克豬里脊（梅豬肉）

1片昆布 （ 10cm X 10cm ）

1/2條白蘿蔔

適量胡椒粉

1粒米般大小的海鹽（一歲以下可免）

3杯水

步驟：

1 ）把肉切薄片，白蘿蔔切成粗條，昆布浸泡後切成小片。

2 ）加水入小鍋內，煮至沸騰後放入所有材料。

3 ）煮30分鐘，灑些胡椒粉和海鹽，即可息火。

Milky baked vegetables

Ingredients:

1/4 cup cabbage

3-4 asparagus

1/4 capsicum

1/4 onion

1/2 cup milk

1/2 tbsp plain flour

1/2 tbsp unsalted butter

15g cheddar cheese

Steps:

1) cut all vegetables into dices

2) heat pan, add some oil, saute onion till fragrant. Add in other vegetables and stir fry for a while. Scoop into 2 ramekin bowls.

3) in the same pan, add in the butter and flour, stir fry a while. Pour in milk, keep stirring and cook till boiling. off fire.

4) pour the milk sauce equally onto the stir fried vegetables.

5) put the cheese on top of the milk sauce and bake at preheated oven at 200'C for 10mins.

using block cheese for baby's food

使用塊狀的起司哦。 。 。片裝的大多是加工的。

奶香烤鮮蔬

（適合9m以上的寶寶）

材料：

1/4杯紫色包菜

3-4條蘆筍

1/4個燈籠椒

1/4個洋蔥

1/2杯鮮奶

1/2 湯匙麵粉

1/2湯匙無鹽奶油

15克車達起司

做法：

1 ）把所有的蔬菜切丁。

2 ）熱鍋，加些油，炒香洋蔥後加入其他的蔬菜翻炒一會兒。分別舀入2個烤盅/耐熱的碗。

3 ）在同一個鍋，加入奶油和麵粉，翻炒片刻。倒入牛奶，不斷攪拌煮至沸騰。關火。

4 ）把奶醬倒入炒過的蔬菜。

5 ）最後，把奶酪鋪在上面，送進已經預熱的烤箱以200'C烤10分鐘。

Avocado Cookies

(recipe by Yen Li)

Ingredients:

1/2 cup + 2 tbsp Cake Flour/low protein flour/superfine flour

1/2 teaspoon natural baking soda

1/4 teaspoon ground cinnamon (optional, you can omit if you don't like the taste)

2-3 tbsp castor sugar 

1/2 cup mashed avocado, about 1 avocado

1/2 teaspoon vanilla bean extract （picture in below)

1 egg yolk

Steps:

1. Pre-heat oven to 190'C.

2. Sieve flour, baking soda, and cinnamon in a medium sized bowl and set aside. In a large bowl, combine sugar and avocado. Beat until creamy, about 30 seconds then add in egg and beat, then add vanilla and beat again.

3. Add flour mixture in two batches, mixing well between each. Scoop mixture into piping bag with icing nozzle. 

4. Squeeze out 2cm size swirls / flowers onto a non-greased cookie sheet (parchment paper/fiber glass sheet). 

5. Bake for 10-15 minutes or light golden brown. (baking time and temperature may varies for different oven)

Organic Vanilla Bean Extract

有機香草精

牛油果小花餅 / 酪梨小花餅

（適合9m以上的寶寶）

材料：

1/2杯+ 2湯匙 蛋糕粉/低筋粉/超幼粉

1/2茶匙 天然小蘇打

1/4茶匙肉桂粉（可以省略，如果你不喜歡它的味道）

2-3湯匙 白砂糖

1/2杯 酪梨泥，約1個酪梨

1/2茶匙 天然香草精

1顆 蛋黃

做法：

1）預熱烤箱至190'C 。

2）把麵粉，小蘇打和肉桂粉篩入一個中型碗中，備用。在一個大碗裡加入糖和鱷梨打至幼滑，約30秒，然後加入蛋黃繼續打均勻後再加入香草精打至均勻。

3）分兩次篩入麵粉，攪拌均勻。

4）裝入擠花袋中可用圓嘴或者我這種中號六齒擠出小饅頭或者小塔糖的形狀（大約2厘米）在鋪有矽膠墊的烤盤上。

5）烘烤10-15分鐘或上色即可。 （不同烤箱溫度有別,請拿捏好）

for adult or little one above 3yo....can dash on some mini chocolate chips for better taste

大人版或3岁以上的宝宝，可以添加一些迷你可可粒粒增添风味

蒸洋蔥水 <<<<<請按~Please Click

26/8/2015 Wednesday

Happy Wednesday dear all~

I am counting down for my long holidays soon starting this weekend... Holiday mood and would like to plan the schedule spending times with my family.. ^.^

Breakfast : Korean style cold noodle and fresh milk

Lunch and dinner : vegetable steam rice, Thai style Tofu and Kunbu soup

Teatime: Soybean cookies and baby yogurt

Korean style cold noodle （凉拌乌冬面）

Ingredients：

1 small bowl cooked noodle ( I used cooked udon)

1/2 golden pear

few drops lemon juice

1/2 tsp honey

some japanese cucumber 

Steps:

1) cook noodle and set a side

2) blend the pear with few drops lemon juice and honey till smooth

3) pour the smooth blended puree onto the noodle and mix well

4) top with some shredded cucumber

5) ready to serve

Vegetable steam rice

Ingredients：

1/2 cup white rice

1/2 cup bean sprout juice (blend bean sprout + water)

 pinch of salt 

1 tsp grapeseed oil

Steam in medium high fire for 15 mins

Thai style Tofu (Baby Style)

Ingredients:

1/2 box hard Tofu

10 cherry tomatoes

1/4 cup water

1/4 golden pear (shredded)

1 tsp muscovado sugar

Steps:

1) cut tofu into 2cm cube size, then deep fry till golden brown, set a side 

2) blend cherry tomatoes with water till smooth

3) heat pan and pour in the blended tomato juice, shredded pear and sugar

4) cook till sauce becomes thick, add in the fried Tofu, mix well and off fire.

Kunbu soup

Ingredients:

1 pc 10cm x 15cm size Kunbu

1 pc seaweed

80g meat tenderloin

3-4 bowls water

dash of pepper powder

Steps:

1) soak kunbu in water for 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 30mins

4) add in seaweed and cook for another 5 mins

5) add in dash of pepper powder and spring onion (optional)

Soybean Cookies

Ingredients:

50g unsalted butter

30g egg

50g soy milk powder (sweet one) / baby formula milk powder / full cream milk powder

[if using unsweetened milk powder type, add 1 tbsp icing sugar/castor sugar]

50g superfine flour/cake flour/low protein flour

Steps:

1) using whisk, beat butter till fluffy, add in sugar (skip sugar if sweetened milk powder is used) continue beating till dissolved

2) add in egg by 4-5 times, mix well each egg adding then only add another portion

3) add in soy milk powder, use spatula to mix well  

4) add in flour by 2 times, use spatula to fold in well combined, do not over mix

5) put the soft dough in plastic bag and roll flat into 4mm thickness.

(I am using 2 plastic bag 6" x 9", each bag consist about 100g dough)

6) put the flat dough to rest in the freezer for 15mins or fridge for 30mins

7) cut the sides of the plastic bag, as shown in photo below, use cookie cutter to press and cut out the cookies

8) place cookies on non stick baking sheet (or parchment paper) laid on the baking tray

9) bake at preheated oven of 160'C for 15-18mins or till light golden brown

10) place cookies on wire rack to cool down before storage in air tight container