5/Nov/2015 Thu 香蘭千層蛋糕

I woke up as usual today. Able to mop the floor and prepared meals of the day for my 27mo lo.

Breakfast : Red bean Oatmeal, roasted almond and fresh milk

Lunch and dinner : Prawn Garlic Stew Rice

Teatime : Pandan Layer Cake and fresh orange juice

Red Bean Oatmeal

Ingredients:

2.5 tbsp organic rolled oat

25g pre-cooked red bean

1-2 tsp organic cane sugar

2 tbsp fresh milk

1 tsp coconut milk

1/2 cup water

Steps:

1) soak rolled oat for 4 hours for lo below 10mo. I soak for 30mins.

2) blend rolled oat with red bean and water till smooth

3) pour in a small pot with other ingredients and cook under small fire for 2-3 mins.

4) if too watery, cook for longer time. if too thick, add a little water / milk

Prawn Garlic stew rice

Ingredients:

4 tbsp mix grains rice (presoak)

2 cloves garlic

6 prawns

8 cherry tomatoes

1 bowl of broccoli florets

20g cheddar cheese

1.5 cup water/soup stock

dash of pepper

Steps:

1) soak mix grains rice overnight

2) slice garlic finely, cut broccoli florets into small size

3) heat pan with low fire, add in olive oil, sauteed garlic till fragrant

4) add in brown rice and stir fry for a while

5) add in prawns, tomatoes, broccoli, baby lady finger, stir fry for a while. (remove prawn and broccoli from the pan, set aside)

6) add in 1 cup of water/ soup stock and cover lid and shimmer for 10 mins

7) open lid, grate in half of the cheese and dash of pepper powder, add in some water/ soup if too dry and stir fry for a while

8) transfer the rice into 2 casseroles, place the broccoli and prawn pour the 1 tbsp of water/soup in each bowl 

9) grated the remaining cheese on the top, steam for 5-8 mins

香蘭千層蛋糕

蛋糕材料：

（ A）： 15毫升全脂牛奶/鮮奶/豆奶/嬰兒配方奶

                20毫升米糠油/橄欖油/玉米油/任何菜油

                2顆 蛋黃

                40g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ： 2顆 蛋白

                 20克 有機蔗糖/白砂糖

                 1/2茶匙 檸檬汁/醋

蛋糕做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱160'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。

4）把麵糊舀入擠花袋/塑膠袋，底部剪個小洞，擠麵糊到不粘烤紙/布上/矽膠墊，輕輕地擠成6公分圓狀。 （大小請根據自己的蛋糕模/玻璃碗/布丁碗的尺寸,再減2-3公分) 擠好後，可以用手指稍微抹平凸/尖的表面。

5）把烤盤送進烤箱，烤20分鐘或表皮呈淺棕色。

6）把蛋糕移去鋼絲鐵架上待冷卻。

香蘭軟糕 / 咖椰材料

50ml 椰漿 

100ml 鮮奶 (大人版可用椰漿）

125ml 香蘭汁 = 2片香蘭葉+水，打成汁 

20g 印尼綠豆粉（白）/ 用玉米粉代替 

20g 細砂糖

3g 燕菜粉 

（以上的分量足夠2個9公分的小砂鍋。如果蛋糕模具更大，請酌量增加分量哦。）

香蘭軟糕做法

7. 把所有材料倒進一個小鍋，攪拌均勻。用打蛋器不停地攪拌在小火煮至濃稠，熄火即可。

8. 我使用2个花型砂鍋(內徑9 公分)，先倒入一層(7)，鋪上一片蛋糕，如此類推，直到完成為止，最上一層舖的一定要是香蘭軟糕，舖一張保鮮膜緊貼香蘭軟糕的表面。用一些小重的東西壓著，預防浮起來，待冷，放入冰箱冷藏2 - 4 小時後，即可脫模。

Pandan Layer Cake 

Cake Ingredients:

Egg Yolk Batter:

2 Egg Yolks

20ml Grapeseed Oil/any vege oil

15ml Fresh Milk/any milk

40g Cake Flour / all purpose flour

Meringue:

2 Egg Whites

20g castor sugar

few drops vinegar/lemon juice

Steps:

1) Preheat oven to 160'C.

2) Place a parchment paper or non-stick baking sheet on the baking tray.

3) In a mixing bowl, add in egg yolk, oil and milk, mix well then sieve in flour and mix till combined. Set aside.

4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.

5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

6) Pour batter into a piping bag (no need nozzle) or plastic bag, cut small hole at the edge and gently squeeze out batter onto the parchment paper with the size slightly smaller than your cake mould/pudding bowl/glass bowl 

7) Bake for 20mins or light golden brown on the surface.

8) Place the cake on the wire rack for cooling down.

Pandan Paste Ingredients:

50ml  coconut milk

100ml fresh milk （for adult can use coconut milk)

125ml pandan juice = blend 2 pandan leaves + water

20g white packaging Hoen Kwe flour（corn flour substitute)

20g castor sugar

3g agar-agar powder

Steps:

9) Put all ingredients in a small pot and mix well by a whisk, cook under small fire, non-stop stirring and cook until boiling and slightly thicken.

10) I use a 9cm flower casserole bowl, put one layer of (9), then place a piece of cake at the centre, repeat the process until you put the last layer of the kaya. Place a layer of cling wrap close to the surface. Use some weight to put on top of the cake to prevent the cake from "floating", leave to cool, once cool, transfer to the fridge, refrigerated for 2-4 hours before removing from mould.

29/10/2015 Thursday 山藥紅豆糕

Have a good day dear all mummies! 

Finally we have blue skies white clouds here in Malaysia. ... what a wonderful day ~

Breakfast : Cheese Bread Roll (homemade white toast), quail eggs, cucumber and fresh milk

Lunch and dinner : Prawn vegetables Stew Rice and Chinese Yam soup

Teatime : Healthy Red Bean Cake

What is Chinese Yam?

In Chinese it is known as huáishān (淮山), shānyào (山药, 山藥) (lit. "mountain medicine."), or huáishānyào (淮山药, 淮山藥). Rarely, also referred to as shǔyù (薯蕷).

In Japanese, it is known as nagaimo (lit. 'long yam'; kanji: 長芋). Furthermore, nagaimo is classified into ichōimo (lit. 'ginkgo-leaf yam'; kanji: 銀杏芋), or yamatoimo (lit. Yamato yam; kanji: 大和芋), depending on root shapes.

Chinese yam is used in Chinese herbal medicine. It is traditionally used to treat disorders related to the stomach, spleen, lungs, and kidneys.

As an herbal treatment, Chinese yam is used to target the stomach and spleen. It also thought to act on the lung and kidney. It is used to treat:

poor appetite

chronic diarrhea

asthma

dry coughs

frequent urination

diabetes

Chinese yam contains allantoin. This is a natural compound that can accelerate the growth of healthy tissue and reduce healing time. Topically, Chinese yam is applied to treat ulcers, boils, and abscesses on the skin. Victims of scorpion stings and snakebites can be treated with its leaf juices. 

Cheese Bread Roll

Ingredients:

2 slices homemade white toast

1/2 cheese stick

some cream cheese sauce

Steps:

1) cut away the 4 sides of the white toast

2) use a roller pin to roll the toast FLAT

3) place 1/4 of cheese stick at one end of the toast and spread some cream cheese sauce at another end of the toast

4) roll the toast from the cheese side until the other end

5) cut the bread stick into 4 equally portions

6) ready to serve

The making of Cheese Bread Roll

鮮蝦藜麥小米糙米燉飯

材料：

洋蔥末1大匙

鮮蝦6只

藜麥小米糙米飯 2小碗 （蒸熟的）

橄欖油1大匙

蘆筍5條 （切丁）

日本黃瓜 1/3條 （切丁）

青燈籠椒丁 （ 1大匙）

烤熟的腰果 適量

胡椒粉 適量

高湯 1/4 杯

氨基醬油 1/2 茶匙 （或海鹽一咪咪）

做法：

1.平底鍋中火加熱，然後加入橄欖油炒香洋蔥末。

2.加入鮮蝦，蘆筍，黃瓜和燈籠椒，略煮一下，再將蝦煮熟後撈出備用。

3.加入高湯，米飯，以小火炒至高湯略幹。

4.將已煮熟的鮮蝦加入並加胡椒粉和氨基醬油/鹽調味即可。

5.最後拌入腰果就可以食用了。

Prawn Stew Rice

Ingredients:

1 tbsp chopped shallot

6 pcs Prawns

2 small bowls mix grain Rice (Quinoa, millet, brown rice)

1 tbsp olive oil

5 pcs Asparagus ( diced )

1/3 Japanese cucumber ( diced )

1 tbsp chopped bell pepper

some cashew nuts 

Pepper to taste

1/4 cup broth

1/2 tsp Liquid Amino (or pinch of sea salt)

Steps:

1. Heat pan over medium heat , then add in olive oil and saute the shallot till fragrant.

2. Add in shrimp , asparagus , cucumber and bell pepper, cook for a while. Remove the shrimps and aside.

3. Add in broth and rice, cook till the broth slightly dry.

4. Add in cooked shrimps, dash of pepper and liquid amino/salt to taste.

5. Lastly, mix in the cashew nuts and ready to serve.

山藥是什麼？

山藥為常用中藥，性平，味甘。具有補脾養胃、生津益肺、補腎澀精之功能。用於脾虛食少、久瀉不止、肺虛喘咳、腎虛遺精、帶下、尿頻、虛熱消渴。炒山藥補脾健胃，用於脾虛食少、泄瀉便溏、白帶過多。

 [轉載 - 好工作在家醫]

http://yangsheng.familydoctor.com.cn/a/201309/515466.html

根據一些歷史調查，山藥作為一種保健食品，可能已經有2000多年的歷史，早在東漢的《神農本草經》就已經將山藥列為養生保健之上品。到了唐代，《四時纂要》引用道士王所著的《山居要術》更是對稱山藥能夠驅寒補虛，長服能使人耳目皆聰，是比較難得的滋補良方。

 [轉載- 蘋果綠養生網] 淮山和山藥的區別：

http://www.pingguolv.com/zy/huaishan/1704.html

山藥紅豆糕

材料：

60克 新鮮山藥

70克 熟的紅豆（如何快速煮紅豆）

1 茶匙 有機蔗糖

2湯匙水

2茶匙玉米粉

做法：

1）山藥去皮，切片。蒸5-10分鐘。壓泥備用。

2）把熟的紅豆放入小鍋，加入水，糖和玉米粉，攪拌均勻。小火加熱，煮至濃稠。熄火，稍微待涼（溫）。

3）準備一個碗，舖一層保鮮膜至碗底和邊，服帖就可以了。

4）把山藥泥倒入碗裡，用勺子抹平。然後把煮好的紅豆鋪在抹平的山藥上面。用勺子壓緊抹平即可。

5）放入冰箱涼一涼/待降溫後就可以食用了~

Healthy Red bean cake

Ingredients:

60 grams of raw chinese yam

70 grams of pre-cooked red bean (how to cook red beans in faster way)

1 tsp organic cane sugar

2 tbsp water

2 tsp corn starch

Steps:

1) Peel and slice the Chinese yam. Steam for 5-10 minutes. mash and set aside.

2) Put the cooked red bean in a pan, add water, sugar and corn flour, mix well. With low heat, cook until the mixture thickened. Off fire and let it cool slightly (warm).

3) place a layer of food wrap on a bowl, then press the wrap firmly till the bottom and side of the bowl.

4) pour the (1) into the bowl and level with a spoon. Then add in the cooked red bean on top of the yam, use spoon to press slightly and evenly.

5) store in the refrigerator to cool down before serving ~

23/9/2015 Wednesday

Happy Wednesday and looking forward holiday tomorrow... ^.^

This morning I spent 2 hours to prepare foods as my lo was not allowing me to go down to cook. Luckily today's foods are quite easy to cook and I still have time to mop floor and reached office on time. 

Breakfast: Pan cook cheese bread and fresh milk

Lunch and dinner: Stew Rice with prawns and Beetroot soup

Teatime: Sweet Potato crackers and Barley red bean dessert

Pan Cook Cheese Bread

(original recipe by 小龍媽 from Taiwan)

https://icook.tw/recipes/111560

Ingredients:

30g High Protein Flour

20g Low Protein Flour

1g Aluminum Free Baking Powder

35ml Fresh Milk/fullcream milk/formula milk

3g olive oil/grapeseed oil/rice bran oil/any vege oil

3g sugar

pinch of salt

1 tsp black sesame / chiaseed (optional)

Filling:

10g cheddar cheese (What type of cheese?)

Steps:

1) in a mixing bowl, add in all ingredients except cheese

2) mix and knead till hand is clean, bowl is clean and dough is smooth.

3) cover dough with clean damp cloth, rest for 10-15mins

4) divide dough into 2 equally portions, wrap in 5g cheddar cheese in each dough

5) roll and flatten the dough, place in non stick pan (no oil needed)

6) pan cook with smallest fire for 5-8 mins and close with lid cover.

7) over turn the bread and pan cook till both sides golden brown.

平底鍋烤起司麵包(免揉免發酵)

(原食谱：小龍媽)

https://icook.tw/recipes/111560

材料：

【麵皮】

高筋麵粉30g

低筋麵粉20g

無鋁泡打粉1g

鲜奶/全脂奶/配方奶(奶粉+水)35g

橄欖油/任何植物油3g

糖3g

鹽一咪咪

黑芝麻/奇亞籽(可省略)

【內餡】

切達乾酪10克 （怎麼選奶酪？）

作法：

1.粉類過篩。

2.除了起司片以外，所有的材料全部拌勻，拌至無粉的狀態即可。

3.蓋上擰乾的濕布醒麵10-15分鐘。

4.取出麵糰放在撒上麵粉的揉麵板上。

5.分成兩等分別桿平並放上起司。

6.收口處緊密捏合，整型好收口處朝下放入平底不沾鍋不需抹油。

7.蓋上鍋蓋用最小火烘烤5-8分鐘。

8.兩面均烤至上色即可起鍋盛盤。

Stew Rice with Prawns

Ingredients:

4 tbsp mix grains rice (soak overnight) ( I soaked more than 24 hours)

6 medium size prawns

6-7 big asparagus

1" carrot

1 small size onion

1/2 cup water or soup stock

1/2 tsp liquid amino / light soy sauce / sea salt

Steps:

1) steam mix grains rice for 15 mins

2) cut onion, asparagus and carrot into desired sizes

3) heat pan, add some oil, saute onion till fragrant then add in prawns and stir fry till the prawns turn red

4) add in asparagus and carrot, stir fry for a while then add in water/soup stock and cook till tender

5) add in the cooked rice, dash of pepper powder and liquid amino, stir fry a while and done.

6) ready to serve warm.

Sweet Potato CHIPS

(recipe adapted from Carol)

Ingredients:

200g mashed sweet potato

70g potato starch

20g shredded cheddar cheese

25g grapeseed oil / any vege oil

Steps:

1) peel, cut the potato into slices and cook in boiling water for 10mins, drain away water and mash it 

2) add in shredded cheddar cheese while still hot

3) after cool down a bit, add in oil, pepper powder and potato starch, mix well and form a soft dough

4) lay a food wrap on table, place the dough on top of the food wrap. Lay another sheet of food wrap to cover the dough

5) use a roller pin to roll the dough into flat 0.2-0.3cm thick and rectangular shape

6) use knife to cut into neat square or any shape by using cookie cutter

7) carefully and gently take up every pieces and lay them on non stick baking sheet or parchment paper which laid on the baking tray

8) bake at pre-heated oven of 170'C for 15-18mins, then reduce to 150'C for 5 mins, finally let the chips sit in the oven till cool down.

9) keep chips in air-tight container and consume soonest possible

番薯脆餅

(食譜改篇於Carol老師）

材料:

番薯泥200g

太白粉70g

車打起司絲20g

沙拉油25g

做法:

1.將番薯去皮切成片狀放入滾水煮10分鐘至軟。

2.煮軟的番薯將水倒乾淨,用叉子壓成泥,趁熱加入車打起司絲，攪拌均勻。稍微放涼一些待用。

3.把沙拉油，胡椒粉和太白粉加入薯泥中用手慢慢揉成一個均勻的團狀。

4.桌上鋪一張保鮮膜,將調好的薯泥放上,再鋪上一張保鮮膜覆蓋麵團。

5.用手稍微壓扁,再用橄麵棍桿開成為一張厚約0.2~0.3cm的麵皮。

6.用刀將麵皮分割成為整齊的片狀或用其它形狀的餅乾模壓出。

7.一片一片輕輕拿起（一定要非常小心和輕輕哦~），整齊排入不沾​​烤布(紙)上。

8.放進已經預熱到170度c的烤箱中烘烤15-18分鐘,再將溫度調整為150度烘烤5分鐘,然後關火用餘溫悶​​到涼即可。 (時間依照餅乾厚度適當調整,不要烤焦哦~)

9.放涼的番薯脆餅放密封罐保持乾燥。(一次不要做太多,趁新鮮食用完畢)

8/6/2015 Monday Blue..

Good morning .....Monday Blue.....

I was tiring making chinese dumplings （粽子 Zung Zi）over the weekend for my family and friends....This morning hardly can wake up at 4am but ended waking up at 5am. Reheating all the dumplings (about 40pcs) in a very big pot. Phew~

Breakfast: Onion Omelet and fresh milk

Lunch & Dinner: Prawn stew rice with mushroom

Teatime: Cheesy Melts and Fresh young coconut (1/2pc)

Onion Omelet

Ingredients:

1 egg & 1/2 onion

Steps: Chop finely the onion. Heat pan with low heat, add in grapeseed oil then add in the onion. Sautee till fragrant, pour in the egg, pan fry till both sides light golden brown.

p/s: no seasoning is required as the onion naturally sweetness makes the omelet tastes yummy.

Prawn stew rice with mushroom

Ingredients:

3 tbsp brown rice

4 medium big prawns

1/3 bowl shimeiji mushroom

6-8 asparagus

4 cherry tomatoes

1 clove garlic

1 shallot or 1/4 onion

1 bowl chicken soup

dash of pepper powder

Steps:

1) soak brown rice overnight

2) chop garlic and shallots/onion finely

3) cut asparagus into 3/4 inch, slice tomatoes into half.

4) cut shimeiji mushroom into half length, rinse with running water then soak in a bowl of hot water prior cooking

5) heat pan with low fire, add in grapeseed oil, sauteed shallot and garlic till fragrant

6) add in brown rice and stir fry for a while

7) add in asparagus, tomatoes and mushroom, stir fry for 1 min

6) add in half bowl of the chicken soup stock, and cover lid and shimmer for 5 mins

7) open lid, add in prawn and pepper powder, add in some chicken soup and stir fry for a while

8) transfer the rice into rice cooker, pour the remaining chicken soup 

9) cook rice as usual in rice cooker or steam for 15mins.

p/s: if you would like to use WHITE RICE, can skip step 9 and cook longer time in step 8 by cover lid for another 5mins.

Cheesy Melts (baked on 31/5/2015)

(last remaining cheesy melts available)

Video of making (Youtube)

Please click https://www.youtube.com/watch?v=wOUgUyDL1S0

Recipe please click~
http://haruko5350.blogspot.com/2015/05/cheesy-melts-3052015.html