赤ちゃんの健康のために、毎日美味しい料理を作ります
Welcome to “Yummilicious For My Princess” Blog. All the recipes here are suitable for little one above 1 year old. I am happy to share the recipes to all of you but prohibits unauthorized copying any articles and pictures from this blog without my consent, please use the link to share instead, thank you ~
嗨！歡迎來到“小公主的寶寶美食”的部落格，這裡記錄了我家小公主的三餐和下午茶料理。食譜都適合1歲以上的寶寶（除非有特別聲明）。
本人很樂意分享食譜，但是在未徵得本人同意之前，禁止擅自複製或盜取本部落格中的任何文章與圖片，請以鏈接的方式分享請尊重和遵守網絡禮儀，謝謝～
briefing
Just Sharing healthy foods for little ones from 9mo~3yo++
Oyakodon (親子丼) means “parent-and-child rice bowl.” The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on top of a bowl of rice. It’s a very common Donburi dish and served at most traditional Japanese diners.
Oyako Don
Ingredients:
2 chicken fillets
1 cup soap stock / kunbu water
1 tsp liquid amino / light soy sauce
1 tsp organic cane sugar
½ large onion, thinly sliced
1 egg, gently beaten
1 bowl cooked rice
Steps:
1) Slice the chicken, slice the onion.
2) heat pan and add in the soup stock and bring to boil.
3) Add in soy sauce and sugar, and bring to a boil again.
4) Add the onion in a single layer and place the chicken on top. Cover and cook for 5 mins.
5) Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done.
6) Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.
@@ washing and washing daily~
baked some piggy mooncakes and Gong Zai Peang in the early morning
Oyakodon (親子丼) means “parent-and-child rice bowl.” The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on top of a bowl of rice. It’s a very common Donburi dish and served at most traditional Japanese diners.
Oyako Don
Ingredients:
2 chicken fillets
1 cup soap stock / kunbu water
1 tsp liquid amino / light soy sauce
1 tsp organic cane sugar
½ large onion, thinly sliced
1 egg, gently beaten
1 bowl cooked rice
Steps:
1) Slice the chicken, slice the onion.
2) heat pan and add in the soup stock and bring to boil.
3) Add in soy sauce and sugar, and bring to a boil again.
4) Add the onion in a single layer and place the chicken on top. Cover and cook for 5 mins.
5) Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done.
6) Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.
@@ washing and washing daily~
baked some piggy mooncakes and Gong Zai Peang in the early morning
**Spinach Puree (i cook 50g of spinach in boiling water for 1 mins. Then blend the cooked spinach with 2-3 tbsp water. Weight out 50g the puree to use in the bun.)
300g high protein flour
35g Organic cane sugar or any sugar
1/8 tsp sea salt
30g milk powder
1 egg
1 tsp instant dry yeast
30g rice bran oil / olive oil
For Filling: 2X 10g unsalted butter (cut into tiny cubes and must be cold)
For topping: 2X 20g cheddar cheese
Steps:
1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed.
2) cover bowl with cling wrap, leave a small hole for air flow.
3) keep in the fridge 2 hours~24 hours. after 2 hours, you may take out and shape any time.
4) preparation: cut the unsalted butter into tiny size
5) take out the wet dough and place on a dust mat
6) punch on the dough to remove air from the dough, knead and weight out roughly 2 sets of 20-24pcs of 11g each mini doughs.
7) Wrap in a tiny butter into each mini dough and arrange interval on the cake mould. Proof for 30mins or double the size in the oven(with a bowl of hot water).
8) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 180'C for 5 mins.
9) Apply some butter gently and shred the cheddar cheese on the surface. Bake the croissants for 15 mins or till light golden brown
10) to move the iron grid baked bread and let cool.
Oyakodon (親子丼) means “parent-and-child rice bowl.” The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on top of a bowl of rice. It’s a very common Donburi dish and served at most traditional Japanese diners.
Oyako Don
Ingredients:
2 chicken fillets
1 cup soap stock / kunbu water
1 tsp liquid amino / light soy sauce
1 tsp organic cane sugar
½ large onion, thinly sliced
1 egg, gently beaten
1 bowl cooked rice
Steps:
1) Slice the chicken, slice the onion.
2) heat pan and add in the soup stock and bring to boil.
3) Add in soy sauce and sugar, and bring to a boil again.
4) Add the onion in a single layer and place the chicken on top. Cover and cook for 5 mins.
5) Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done.
6) Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.
Tuna egg pancake and Oyakodon for my 1 yo lo teatime and lunch. Breakfast is home baked bread.
I like Oyakodon 親子丼 very much and suddenly this morning I thought about this food whether I can cook for my lo. so I search the recipe and modify a bit.
Firstly, I steam 1 tbsp Tri-rice (brown rice, quinoa, millet) in my electrical lunch box.
Topping part:
Chicken breast 1 chunk (minced)
Onion 1/3 pc (cut into slice then cube it)
Japanese soya sauce 1/8 teaspoon
1/2 lightly beat egg
place onion on the wok base, then put the chicken on top of it.
put some water to cover the chicken.
add in the soya sauce.
close lid and stew till water become lesser.
add in the egg and cover lid. off fire when egg is cooked.
Tuna Egg Pancake
Ingredients:
1/5 Tuna in canned
1/2 egg
1/3 Onion (chop into small pieces)
1 teaspoon Bega grated cheese
a little bit corn starch
Steps:
1) Press the tuna with fork to make it into smaller pieces,
2) Mix tuna, onion, cheese and part of the egg ( do not add in all first to control the texture can be hold by hand and mould it)
3) Pan fry with little bit unsalted butter / olive oil
