24/8/2016 (Wed) Seafood Stew Ramen

Garlic Cheese Spread

Ingredients 

2-3 garlic clove

1 tsp olive oil (amount approximate)

75g cream cheese, softened

20g unsalted butter, softened

pinch of sea salt

pinch of black pepper

1tbsp chopped fresh chives (optional; amount to taste)

Steps:

Note- If using salted butter, omit the salt.

1) heat pan and add in the olive oil.

2) sauteed the garlic cloves till fragrance and remove from heat.

3) after cooling down slightly, put the garlic cloves in container ( I use hand blender)

4) Add in the softened cream cheese, butter, salt, and pepper to the container and blend until creamy and smooth.

5) Lastly add in the chopped chives (if using). (you may use other herbs if you like)

Seafood Stew Ramen

Ingredients:

1 serving of Ramen (I used quinoa ramen)

4 medium prawns

6 frozen mussels

2 sticks spring onion

1 cup of soup stock / water

2 slices ginger

2 cloves garlic

Steps:

1) Heat pan and add in some rice bran oil or any vegetable oil.

2) add in the ginger slices and garlic cloves, sauteed till fragrance.

3) add in the prawn and mussels, pan fry for few secongs.

4) pour in water / soup stock and cook till boiling, add in the ramen and cook till tender.

5) add in the spring onion and remove from heat.

Ready to serve warm~

 Ramen I used

Red Bean Milk

Ingredients:

70g pre-cooked red bean 

1/3 cup water

1/2 cup fresh milk

1 tsp organic cane sugar / condensed full cream milk

Steps:

1) pour red bean and water in a small pot

2) cook under small fire for 10 mins then add in the sugar

3) remove from heat then add in fresh milk and ready to serve warm

Please click for recipe Cream Soda Biscuits

苏打饼食谱，请按。

throw back 17/12/2014 Wednesday

Good morning mummies~

Today's 40-mins milk bun is very yummy and super soft (mummy took 1 bear and 1 rabbit, hehe!) will upload video later to show the softness of the bun.

Breakfast: milky bun and dragon fruit juice with greek yogurt

Lunch: Steam corn Rice + Stir fried broccoli with prawn + nuggets + miso chicken soup

Teatime: red bean soup + papaya + 2 potato cheese sticks

40 mins method soft milk bun

Ingredients:

1 teaspoon instant yeast

2 tablespoon muscovado sugar (or molasses/brown sugar)

1/3 cup (80ml) warm milk

2 tablespoon olive oil

1 cup bread flour + 1 tablespoon cake flour

1/8 teaspoon salt

1 tablespoon beaten egg

remaining egg add in some milk for egg wash

some grated cheese

Steps

1. Add instant yeast, brown sugar, caster sugar, olive oil, milk into a mixing bowl, stirred it and rest aside for 15 mins till you will see floating foam.

2. Mix in flour, salt and 1 tablespoon of beaten egg then use a spatula to fold and mix well the mixture into a dough form.

3.if use bread maker: put in breadmaker, function “dough” for 20mins

3.if use stand mixer: use electric kneading hook to knead for about 10-15 mins or till well combined. Then take out the dough and hand kneading for another 1-2 mins.

4. Roll, cut and shape into 8 small doughs, roll the dough become a ball, add 2 even size small ball to make ears.

5. Grease little oil on the baking pan and line the dough in, cover with wet cloth and let it proof for about 10 - 15 mins. (or put in oven with a bowl of hot water and close the oven door for proofing)

6. Brush egg wash onto the bread.

7. Bake at pre heat oven at 200 degrees C for 12-15mins (baking time vary for different oven)

8. after bread cool down, use tooth pick to poke 3 holes for chocolate chips to be inserted as eyes and nose.

Steam mix grains with sweet corn

Ingredients:

2 tbsp of brown rice+quinoa+millet (pre-soak)

2 tbsp sweet corn

3 tbsp water/soup stock

paw egg 

Ingredients

1 egg

Steps:

separate egg yolk and egg white

bake the egg yolk at 160'C for 2 mins

add in egg white and continue baking for 10 mins

Stir fry broccoli with prawn

broccoli/prawn/garlic/liquid amino

Nuggets 

(yield 14pcs of nuggets. i keep half mixture in freezer for tomorrow)

Ingredients:

Tenderloin 100g (chicken/pork/fish)

carrot 1 inch

shitake mushroom 1 pc

corn 1 tbsp

shallot 1 pc

smooth tofu 1/5 box

potato starch 3 tbsp

grated cheese 2 tbsp

Steps:

mix everything and blend till smooth.

scoop 1 tsp of the mixture onto a heated pan with olive oil, slightly press, turn over another side and press again.

pan fry till both side golden brown.

Chicken miso soup

carrot, seaweed, chicken breast (cut into strips), some egg, vege soup stock, miso paste.

Red Bean Dessert

Ingredients:

Pre cooked red bean 2 tbsp

water 1/2 cup

milk 2 tbsp

muscovado 1 tsp

POTATO CHEESE STICK (for above 1 yo's lo)

Ingredients:

1 potato (peel off skin, slice and steam) + 2 tbsp grated cheddar cheese (add cheese into potato while its still hot) 80g(potato+cheese)

75g cake flour

25g unsalted cold butter, cubed 

1 tbsp sugar

Steps:

1. Rub together the flour and butter until it resembles into breadcrumb texture.

2. add in sugar and potato cheese mixture, kneading by hand to form a nice soft dough ball. It shouldn’t be sticky. If sticky add more flour.

3. Place the dough on a flour dusted surface and roll it flat into 2-3mm. 

OR 

like i did, just take a small amount of dough and roll it into sticks.

4. Place the sticks/cookies on a lined baking tray and bake in a 180’C preheated oven for 12-15mins or until light golden brown.

p/s: its like chewy teething biscuit.

throw back 22/12/2014 Monday

Happy Winter Solstice to all mummies!

Yesterday we ate Tang Yuan at my mother's house and my 16.5mo lo also enjoyed eating it~ so today i made her something in ball shape too... Mini meat ball~

Breakfast: bear/piggy sweet bun + strawberry yogurt drink

Lunch: mee sua with vege soup base + meat balls + orange juice

Teatime: Red Bean Dessert

40 mins method soft milk bun

Ingredients:

1 teaspoon instant yeast

1 tablespoon brown sugar

1 tablespoon caster sugar

1/3 cup warm milk

2 tablespoon olive oil

1 cup bread flour (can add more flour if too wet and can't form a dough)

1/2 teaspoon salt

1 tablespoon beaten egg

remaining egg add in some milk for egg wash

filling:

some cheddar cheese

some raisin 

Steps:

1. Add instant yeast, brown sugar, caster sugar, olive oil, milk into a mixing bowl, stirred it and rest aside for 10-15 mins till you will see floating foam as showed in the picture.

2. Mix in flour, salt and 1 tablespoon of beaten egg then use a spatula to fold and mix well the mixture into a dough form.

3. Then use electric kneading hook to knead for about 5-10 mins or till well combined.

4. Roll, cut and shape into 8 small doughs.

5. Grease little oil on the baking pan and line the dough in, cover with wet cloth and let it proof for about 10 mins. ( If sufficient time, let it proof for 20mins)

6. Brush egg wash onto the bread.

7. Bake at pre heat oven at 180 degrees C for 10mins (baking time vary for different oven)

Meat Balls

Ingredients:

Minced meat 20-30g

small egg 1 pc

cabbage, spinach and shallot (chopped finely)

pepper and salt to taste

sesame oil 1/2 tsp

corn flour 1 tsp

mix everything together and then pan fry till both sides golden brown.

p/s: use damp hands to form the balls or pancake shape..

Red Bean Dessert

Ingredients:

precooked red bean 2-3 tbsp

muscovado sugar 1 tsp

milk 1 tbsp

water 1/2 cup

cook to boil and can be served cold or warm/.

10/5/2016 (Tue) 斑馬戚風蛋糕

昨天下午，公司停電了。 。等了一個小時多，還是沒電。於是老闆讓我們提早回家了。

今天來到公司有要忙昨天未完的公事。 。 。忙完後才有時間打食譜。

其實每天早上，自己一定必須站著準備食物，而且還是最少2個小時半。 。 。站著，站著，每天只有忙完坐下時才驚覺自己的腳有多累。 。 。身材自生產後也沒有瘦過，體重一味著上升，唉~幾時才能瘦下啊？

Zebra Chiffon Cake

Ingredients:

Egg Yolk Batter:

3 Egg Yolks

20ml Grapeseed Oil/any vege oil

30ml Fresh Milk/any milk

35g Cake Flour / all purpose flour

Meringue:

3 Egg Whites

30g castor sugar

1/2 tsp charcoal powder for black batter

Steps:

1) Preheat oven to 150'C.

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

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

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

5) Pour out 1/2 of the batter into a separate bowl and add in the charcoal powder then mix well gently.

6) using a soup ladle, scoop 1 time the plain batter onto the 6" round cake pan at the center; using another soup ladle, scoop 1 time the black batter on top of the plain batter. repeat with the alternate colour sequence until all batter is used.

7) Bake at the temperature at 130'C for 15mins, then 150'C for 15mins and finally 160'C for 10 min or till light golden brown on the surface.

8) use a skewer to test if the skewer comes out clean. remove cake from the oven and over turn it immediately on the wire rack for cooling down.

斑馬戚風蛋糕

材料：

（ A）： 30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

                3顆 蛋黃

                35g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ： 3顆 蛋白

                 30克 有機蔗糖/白砂糖

                 

1/2茶匙 竹碳粉 （黑色麵糊用）

做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱150'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1/2的麵糊舀入另外一個碗，加入竹碳粉，輕柔拌勻。

5）用2個大小一樣的勺子分別舀2中顏色的麵糊。首先，舀1勺子原色麵糊倒入蛋糕模的正中心，然後再舀1勺子黑色麵糊倒入原色麵糊的上面。重複這樣依次重疊至到麵糊用完。

6）把倒好的麵糊送入烤箱，130度烤15分鐘，調高至150度烤15分鐘，最後160度烤10分鐘或表皮呈淺棕色。

7）把蛋糕取出馬上倒扣在鋼絲鐵架上待冷卻。

Stir Fried Spinach Noodle

Ingredients :

1 pc of organic Spinach noodle

12 pcs asparagus

1/2 cup broccoli

3pcs asparagus

1 small yellow pepper

1/2 tsp liquid Amino

Dash of pepper powder

3 cloves garlic (sliced)

1/4 cup of soup stock / water

Steps:

1) cook noodle as per packaging instruction. 

2) heat pan with some rice bran oil and sauté garlic till fragrant

3) add in the broccoli, asparagus and pepper, stir fry for a while.

4) add some water to cover all ingredients and shimmer for 1 mins

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  

6) off fire and ready to serve warm.

素炒菠菜面

材料：

有機菠菜面（熟）1份

蒜米3瓣

野菜花1/3朵

黄甜椒1粒

蘆筍3根（切段）

米糠油/橄欖油1湯匙

天然醬油1/2茶匙

胡椒粉適量

1/4杯高湯/水

做法：

1.海帶面放進沸水煮熟

2.煮麵的同時把蒜米切片備用

3.野菜花切小颗，蘆筍切段和甜椒切顆粒

4.用小火熱鍋然後倒入一湯匙米糠油然後爆香蒜片至金黃色

5.然後加入蔬菜略炒，加入高湯燜煮一分鐘

6.加入煮好的海帶面翻炒均勻後加適量的胡椒粉和天然醬油

7.翻炒均勻就可上碟享用啦~

Steam chicken drumstick

Ingredients:

1 - 2 chicken drumstick (kee song chicken)

some wolf berries / goji berries

1 small piece of ginger

Steps:

1) slice the ginger 

2) add in goji berries and steam for 15mins

Steamed Onion Juice ~ recipe please click

蒸洋蔥水 ~ 食譜请按

Red Bean Dessert

Ingredients

65g pre-cooked red bean

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warmRed Bean Dessert

FAST WAY OF COOKING RED BEAN

For Reference~~~   Please Click Fast Way Of Cooking Mung Bean

1) soak overnight 250g red beans

2) throw away soaked water and rinse with fresh water

3) keep red beans in the FREEZER at least overnight

4) cook as normal for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)

Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired) and store them in freezer for next use.

19/11/2015 Thursday 蒜炒蝦子意大利面

Happy Thursday dear all mommies~

I was having a great shopping during lunch hour just now to buy some groceries at Families Grocer (Selayang). Nice weather and nice mood today that makes me to have great day. I wish whoever reading food log is having the same good feel too.

I cook Spaghetti Aglio e Olio for my hubby lunch bento today as an anniversary "gift", LOL....

Breakfast: Spaghetti Aglio E Olio and fresh milk

Lunch and Dinner: Hainanese Chicken Rice

Teatime: Red Bean Dessert and Toast/Honey Dew

蒜炒蝦子意大利面

材料：

意大利面（熟）1小碗

蒜米2-3瓣

蝦子2尾（剝殼去腸泥）

白玉菇8根

橄欖油1湯匙

乾香菜適量

大蒜粉適量

海鹽適量

做法：

1.意大利面放進沸水煮熟

2.煮意大利面的同時把蒜米切碎備用

3.蝦剝殼去腸泥

4.用小火熱鍋然後倒入一湯匙橄欖油然後炒爆香蒜蓉至金黃色

5.然後加蝦肉和白玉菇略炒加入海鹽

6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉和乾香菜提香

7.翻炒均勻就可上碟享用啦~

Spaghetti Aglio e Olio

Ingredients:

1 baby bowl cooked spaghetti

2 Prawns

2 quail eggs (hard boiled)

8 shimeiji mushroom 

2 cloves garlic (sliced)

1 tbsp olive oil

some dried parsley

some garlic powder

sea salt a little bit

Steps:

1) sauteed garlic with the olive oil

2) add in small prawns and mushroom to stir fry for a while

3) sprinkle some salt

4) add in cooked spaghetti to stir fry for a while

5) add in dried parsley and garlic powder

6) stir fry mix well and DONE

BABY Hainanese Chicken Rice 

Ingredients:

4 tbsp mix grains rice

1 chicken drumstick

some shimeiji mushroom

5g unsalted butter

2 shallots

4-5 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion / vegetables (optional)

2 pcs pandan leaves (optional)

Steps:

1) soak mix grains rice overnight

2) chop shallots finely

3) cut ginger into slices, dice the mushroom

4) heat pan with low fire, add in a little olive oil and butter, sauteed shallot and ginger till fragrance

5) add in chicken and mushroom, stir fry till light golden brown

6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper. Stir fry for 2 mins and off fire.

7) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice

8) cook rice as usual in rice cooker or steam for 15-20mins.

寶寶海南雞飯

材料：

4大匙藜麥+小米+糙米

1只雞腿

白玉菇适量

5克無鹽奶油

2-3粒小蔥頭

4-5片姜

1/2茶匙 少鹽醬油/液體氨基或少許鹽

胡椒粉少許

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡米过夜。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把白玉菇切掉尾段。

4 ）把鍋加熱，倒入少許橄欖油和奶油，爆香蔥頭和姜。

5 ）加入雞肉和香菇翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉炒大约2分钟后熄火。

7 ）舀出米飯和雞肉，放入電飯鍋，倒入適量水蓋過米。把班蘭葉紮好，放在米上面。

8 ）像往常一樣在電飯煲煮飯或放進蒸籠大火蒸15-20分鐘即可。

Red Bean Dessert

Ingredients

65g pre-cooked red bean (fast cook)

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tbsp coconut milk

1-2 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warmRed Bean Dessert

20/10/2015 Tuesday

Happy Tuesday dear all...

Recently I am getting lazy, I  have not much motivation in updating my blog. Maybe because I am tired and lack of new ideas in food preparation. Please pardon me for my "Hay(hia) ..attitude".... hohoho... 

p/s: all the below recipes are suitale for lo above 1yo... (my gal currently is 2y3m)

Breakfast : Edamame, one-bite cheese bun and fresh milk

Lunch and dinner : Mix grains rice with steam prawn tofu and stir fry lettuce

Teatime: lotus seed red bean dessert and cheese pretzels

I am using the knead-less cheese bun recipe in making this little bite-size cheese bun

Steam Tofu Egg with Prawns 

Ingredients:

50g soft tofu

1 large egg

1/2 tsp liquid amino

dash of pepper powder

6 small prawns (diced)

2pcs scallions

Steps:

1) blend egg with tofu till smooth, set aside.

2) dice the prawns into small pieces.

3) add liquid amino, cut scallion and pepper powder into the tofu mixture, stir well.

4) preapare 1 ramekin bowls (150ml size) or 2 chawan mushi cups, equally pour in the tofu mixture. Tightly cover each bowl with plastic wrap/aluminium foil/any thing can be used to cover.

5) steam in a heated wok/steamer starting with high heat till boiling, then turn to small fire and steam for 8-10mins.

Cheese Pretzels Recipe 

Lotus Seed Red Bean Dessert

Ingredients

65g pre-cooked red bean

1/2 pack fresh lotus seed

3 cup water

3 tsp muscovado sugar / natural rock sugar

Steps:

1) boil the lotus seed and water in a small pot for 15-20 mins

2) add in the pre-cooked red bean and continue cooking for 5 mins

3) add in sugar and boil for a while, off fire. Ready to serve warm

(I transferred to a slow cooker as it will be easier for my MIL to reheat the dessert easily)

FAST WAY OF COOKING RED BEAN

For Reference~~~   Please Click>>>  Fast Way Of Cooking Mung Bean

1) soak overnight 250g red beans with warm water

2) throw away soaked water and rinse with fresh water

3) keep red beans in the FREEZER at least overnight

4) cook as normal for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)

Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired) and store them in freezer for next use.

Soak red bean in the warm water...leave it overnight

after 1 day.... the red bean seems a bit sprouting, throw away the soak water and rinse few times

put the soaked red bean in a zip lock bag

put the red bean in the freezer at least overnight

11/Sep/2015 Friday 紅豆喜板

Happy Friday~ Wish you all having a great weekend ahead~ (happy'ing~ happy'ing~)

As usual, wake up early and check on some recipe books.. check what do I have in the fridge.. think some easier food so that I can leave home without too much delays.....hahaha..

Breakfast: Edamame, Hard boiled egg and fresh milk

(my lo took half of the edamame, half bread baked yesterday and milk)

Lunch and Dinner: Mix Grains Rice, stir fry milky cucumber and sweet corn and Baby Lobak

Teatime: Red Bean Kikaku (红豆僖板）and red bean dessert

Edamame and Hard boiled egg

Baby Spring Roll/ Lobak

Ingredients:

1 pc Bean Curd Skin ( i bought in NSK selayang)

1/3 carrot

40g chicken breast

4 medium prawns

1 dried mushroom

1/2 tsp liquid amino / pinch of salt

1/2 tsp corn flour

dash of pepper powder

1/2 tsp sesame oil

Steps:

1) wash and soak the dried mushroom in hot water till tender

2) cut prawn and chicken into tiny size or mince them, then add liquid amino, pepper and corn flour, marinate for 10minutes

3) shred the carrot, cut the mushroom into tiny size too

4) mix shredded carrot, diced mushroom and the meat, divide into 3 portions

5) cut the bean curd skin into 3 pieces, about 20cm x 15cm size each slice

6) place the meat mixture onto the bean curd skin, wrap and roll into spring roll

7) pan fry or deep fry till golden brown 

Stir fry milky cucumber and sweet corn

Ingredients:

1 japanese cucumber (diced)

50g fresh sweet corn

1 clove garlic

1/4 cup fullcream milk / fresh milk

pinch of salt and pepper

Steps:

1) heat pan, add some rice bran oil, sauteed the garlic till fragrant

2) add in cucumber, stir fry for 1 min

3) add in sweet corn and stir fry for a while

4) add in salt, pepper and milk

5) stir fry for another 1 min and off fire

Red Bean Kikaku

Ingredients

50g Glutinous Flour 

100g All purpose flour 

30g Sugar 

1/2 tsp Instant dry yeast

15g Grape seed oil / any plain vege oil

100g pre-cooked red bean (please refer fast cook red bean/mung bean)

130ml water 

**preparation: blend the red bean and water till smooth by using hand blender or blender

*** 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 9 portions.

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

3.）Place the kikaku on the rack and put inside the warmed steamer then close lid to proof for 15-20 mins. ( I put in the wok with warm water underneath)

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.

紅豆喜板

材料：

普通麵粉100g

糯米粉50g

紅豆泥100g

糖30g

水130g

酵母 1/2茶匙

油 1 湯匙

做法：

1）把酵母放進水里溶解。

2）然後把麵粉、糯米粉、紅豆泥、糖、油（適量）和溶解酵母一起攪拌均勻，揉至麵團光滑。

3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。 (切記不能發酵過久，表面會變成一洞一洞，不美了）

5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和，喜板的表面就不會因為熱脹冷縮而變成皺皺的！ 1分鐘後就可以出鍋咯。 。

Red Bean Dessert

Ingredients

65g pre-cooked red bean

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tbsp coconut milk

1-2 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warmRed Bean Dessert

FAST WAY OF COOKING RED BEAN

For Reference~~~   Please Click-->  Fast Way Of Cooking Mung Bean

1) soak overnight 250g red beans with warm water

2) throw away soaked water and rinse with fresh water

3) keep red beans in the FREEZER at least overnight

4) cook as normal for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)

Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired) and store them in freezer for next use.

Soak red bean in the warm water...leave it overnight

after 1 day.... the red bean seems a bit sprouting, throw away the soak water and rinse few times

put the soaked red bean in a zip lock bag

put the red bean in the freezer at least overnight