16/11/2015 Monday~

I am back to work after few days rest at home.

This morning, I woke up at 4.30am but lo cried for me around 5am. After comforting her, I could only start preparing foods at 5.45am. Further, there is no water supply today and I just cooked simple foods for my 27.5mo lo.

Breakfast : quail eggs, sweet potato kikaku, almond & cashew nuts

Lunch and dinner : Shimeji mushroom pork porridge 

Teatime : Lo Han Guo Sea coconut dessert

Please take note: For lo above 1 year old, max of quail egg for daily consuming is 2 pieces only.

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

Rice Bran oil / any plain vege oil 15g

sweet potato puree 60g

water 60g

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 rice bran oil on the surface of kikaku to prevent skin dry.

Shimeji mushroom pork porridge 

Ingredients:

50g Pork Tenderloin

1/3 pack shimeji Mushroom

1/2 cup white rice

some scallion

pinch of sea salt

dash of pepper powder

Cook rice with water till porridge is almost formed, then add in other ingredients and cook for another 5 mins and off fire.

LohanGuo Sea Coconut Dessert

Ingredients:

1 pack of sea coconut

1 organic Lo Han Guo

Some Natural Brown crystal sugar

1 big pot of water

Cook with high heat for 15mins then low heat for at least 1 hour.

4 Reasons Why Quail Eggs are better than Chicken Eggs

4 Reasons Why Quail Eggs are better than Chicken Eggs

#1. No allergies

Quail eggs have a good amount of ovomucoid protein. This particular protein is the main ingredient in most of the anit-allergy drugs. So without doubt if you can get this anti-allergy protein through a natural source like quail eggs, why not try some.

If you are delaying introducing eggs to your kid due to a fear of egg allergy, then quail eggs are a better option. They don’t cause egg allergy as chicken eggs do.

#2. No salmonella virus

The one thing I always took care through out my pregnancy was to avoid raw or soft-boiled chicken eggs due to the fear of salmonella.

The good news is you can get all the goodness of an egg and avoid the fear of a salmonella bacteria if you choose to eat quail eggs.

Quails have a body temperature higher than chicken and in this high temperature salmonella cannot survive. So they are salmonella safe.

Also lysosome is an enzyme found in quail eggs and can kill bacteria. This makes them less likely to get contaminated and infected compared to chicken eggs.

#3. More nutritious than chicken eggs

In Malayalam there is a saying– ”Aayiram kozhiku ara kaada.” which translates to “For 1000 chicken half a quail is enough.”

In fact researches show that quail eggs have 3 to 4 times nutritioinal value than chicken eggs.

Here is a list of the nutritional value of quail eggs.

Quail eggs contain 13% protein where as chicken eggs has only 11%

You can get the much needed Vitamin A and choline from quail eggs

Quail eggs have more iron content than chicken eggs.

Rich in phosphorus and calcium than their counterpart, chicken eggs.

Quail eggs have a high level of good fat content, i.e HDL cholesterol content

Has good amount of Vitamin B2

Rich in ovomucoid proteins and lysozyme

#4. Immense health benefits

Health benefits of quail eggs are so many that it is considered as a medicine for many diseases.

Medicinal value of quail eggs is largely exploited by Chinese medical practitioners, for over more than hundred years. They have been successfully using quail eggs to treat many diseases including asthma, metabolic diseases, ulcers, nervous system disorders and so on.

The treatment mostly includes consumption of certain number of quail eggs for certain number of days depending on the disease and age and gender of the person.

Here are a few health benefits that quail eggs can offer.

As they are the best natural source of iron, vitamin A and B12, quail eggs have the capacity to rejuvenate the cells of the body. So it is best as a post-partum diet and also for patients recovering from surgery.

As they are rich in ovomucoid proteins and lysozyme they are good to suppress inflammation and infections that can lead to asthma, allergy, eczema and psoriasis

Consuming quail eggs during breastfeeding increases the quality of breast milk

Has the capacity to remove toxins from the blood and is considered good for kidney stone, liver stone and bladder stone due to the presence of potassium, magnesium and vitamin B6

Two quail eggs a day for kids improves their overall physical and mental health

It increases the IQ of kids and also increases metabolic rate

Quail eggs when consumed is good for improving the glossiness of your hair and skin

Are a natural remedy for ulcers in stomach and also gastritis as these eggs are alkaline forming product

Good for bone and teeth as they can supplement your calcium needs

Good for kids with anemia as they are rich in iron

Reduces stress and can increase sexual potential

Are said to subdue the growth of cancerous cells

( source from http://www.bumpsnbaby.com  /BY ANU PRABIN ON AUGUST 31, 2015 )

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.

19/10/2015 Monday

Good morning and worry about the bad hazy day returns. .... stay indoor as much as possible and drink more water please. ..

Last night we were attending a wedding dinner in Seremban and the haze condition over there was truly bad.... we reached home after dinner was nearly 11.30pm and slept at 12mid night. This morning I could hardly wake up at 5.30am and start cooking at 5.50am.

Breakfast : quail eggs, asparagus, chiaseed white toast and fresh milk

Lunch and dinner : Goji berries noodle with beetroot soup

Teatime : Cheese Pretzels and young coconut juice

White Toast Recipe / 白土司食譜

Just add in some chiaseeds if you like too...

如果喜欢，可以添加奇亞籽。。

Goji berry noodle with Sam Si (3-slices vegetable and meat)

Ingredients:

1 pc goji berry noodle (dried)

1/4 pc chicken breast

1" zucchini

1" carrot

1 bowl of beetroot soup (soup stock)

Dash of pepper powder

Steps:

1) cook noodle as per packaging instruction. Cut vegetables into stripes.

2) cook chicken breast in boiling water for 3-4 mins. cool down a bit. tear into stripes.

3) boil the soup and pour into the cooked ingredients in a bowl and dash in some pepper powder.  ready to serve.

Cheese Pretzels

Ingredients:

90g cake flour/low protein flour/superfine flour

40g unsalted butter

40g shredded cheddar cheese (I used Bega strong & bitey)

1.5 tbsp organic cane sugar

1 egg yolk

Steps:

1) Let the cheese and butter stay and reach room temperature. Use a hand whisk to beat the butter and cheese till well combined.

2) add in sugar and continue beating till sugar dissolved.

3) add in egg yolk and beat till well combined.

4) sieve in the flour by 2 portions, fold in gently. (do not over mix)

5) transfer the soft dough in a plastic bag and keep in fridge for 1 hour for resting.

6) divide dough into 20 portions (about 10+- each), roll into roughly 15cm rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. 

7) Bake at preheated oven of 200'C for 12mins or till slightly golden brown.