11/5/2016 (wed) 芒果溶豆

Salmon Rice Cake

Ingredients:

2 tbsp Homemade Salmon floss

1/2 bowl cooked rice

1 small cooked potato

1 egg yolk

pinch of sea salt and some dried parsley (for 1yo above)

Steps:

1) In a large bowl, put in the rice, salmon floss and egg, mix well.

 2) add in some dried parsley and salt, mix well.

3) divide into 8 portion, roll into ball then flatten them.

4 ) heat non stick pan over low heat, and put few drops oil, place the rice cakes then close the lid cover and cook for one minute. Then turn over and pan fry another side until lightly golden brown.

三文魚米煎餅

材料:

1/2 碗熟米飯

2 湯匙自製三文魚絲

1 粒 蛋黃

1粒煮熟的馬鈴薯

乾香菜／胡椒粉適量

海鹽一咪咪　（一歲以上）

做法:

1) 首先把馬鈴薯用叉子壓成泥。然後加入米飯,三文魚絲和蛋黃。

２）加入一些乾香菜／胡椒粉和鹽,攪拌均勻。

３)平底鍋小火加熱,抹一兩滴油。

4）把飯糰分成8份，用手搓圓壓扁後放入鍋,蓋上鍋蓋。大約一分鐘,翻面再煎至金黃色即可。

Cheesy Baked Mushroom Rice

Ingredients:

(2 servings)

2 small bowls cooked Basmathi Rice

2 tbsp pumpkin puree

2 brown button mushroom (diced)

40g cheddar cheese (shredded)

dash of pepper powder

Steps:

1) scoop the cooked rice into 2 small casseroles,

2) spread on 1 table spoon pumpkin puree on top of the rice,

3) add on the diced mushroom, 

5) pour in 1 tbsp soup stock/water and sprinkle the grated cheese in each casseroles.

3) Bake at 180'C for 15-20mins or till cheese turn a little brown.

芒果溶豆

材料：

芒果泥 50克

嬰兒奶粉 30克 （如果没有，全脂奶粉/玉米粉代替）

玉米澱粉 30克

蛋白 2粒 

細砂糖 10-15克 （我用13克而已）

白米醋/檸檬汁 幾滴（稳定蛋白泡泡）

做法:

  

1. 稱出芒果泥的重量 ，把奶粉與玉米澱粉加入芒果泥攪拌均勻後備用。

2. 蛋白在無水、無油清潔的容器中打發，當魚眼泡時加入細砂糖，打發至硬性發泡。很硬那種，拉出攪頭很短的尖那種。

3. 將芒果糊與蛋白糊混合翻拌後，不需要過度攪拌，快手操作，提前預熱烤箱，我用100度左右就可以，記得鋪上矽膠墊哦！強烈推薦，以前我用烤紙，這幾次用的矽膠墊超級給力，裝入裱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！

4.因為給寶寶吃就不要擠很大，小小顆很適合寶寶，所以就這個量，你可能也會擠兩盤以上，我是兩盤一起烤的，低溫烘烤用了60分鐘，中間有上下倒換一下烤盤，原則是不上色好看！

5.最後也可關閉烤箱，不拿出烤盤在裡面悶烤大约10-30分钟，當你的溶豆不容易從烘培紙上取下的時候，就是沒有烘烤透，需要延長時間。烤好後要密封儲存！此款小食不會很甜，很適合寶寶，入口即溶！

*小貼士*

1. 請根據自家烤箱溫度做調整，我的烤箱比較大，小烤箱的火力比較猛。要看著一下，以免糊掉。

2.從烤紙上取不下來要么烘焙時間不夠，還是軟的，要么烤過了，已經糊了！

Mango Melts Cookies

Ingredients

50g mango puree

30g milk powder / baby formula milk powder

30g corn starch

2 large egg white

10-15g castor sugar (I used 13g only)

1/2 tsp lemon juice or vinegar

Steps:

1) add milk powder and corn starch into the mango puree, mix well

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form

3) add 1/3 of the egg white into the yogurt mixture, mix well

4) add the yogurt mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag, cut a 0.7cm hole at the edge

7) Squeeze out mixture onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 60mins or till the cookies easily be removed from the parchment paper

9) let the cookies sit in the oven for further 10-30mins is recommended.

24/2/2016 (wed)

knead-less Cheese Bread Sticks  

Ingredients

150g Milk

200g high protein flour

100g wholemeal flour

40g muscovado sugar or any sugar

40g milk powder

1 egg

1 tsp instant dry yeast

35g unsalted butter (room temperature) / olive oil

For Topping:

grated cheddar cheese
olive oil / rice bran oil

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed (I spent less than 1 min)

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.

4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.
P/s: If you do not wish to make too many bread sticks at once, you may divide the dough into 3 portions and keep 2 portions in the freezer for next use within 1 week

5) Roll and form dough into rectangular shape, brush a layer of olive oil on the dough surface, then fold in 1/3 of the dough and fold again (pic 1). Repeat rolling flat and fold again. (pic 1)
6) Cover dough with cling wrap, rest for 10 minutes. After that, roll dough into 3mm flat dough, use knife to cut out 1cm width sticks. (pic2) 

7) coat each sticks with grated cheddar cheese, use fingers to slightly adjust the cheese till evenly. Place the bread sticks on non-stick sheet laid on baking tray.

8) put the baking tray inside the oven (power off) and let it proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.

9) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 190'C for 5 mins.

10) Bake the bread sticks for 10 minutes, remove tray, change tray direction and put again on the top rack in the oven, bake for another 1-2 minutes or till light golden brown.

P/S: This morning after taking out the dough from the fridge, after 10 mins, I divided the dough into 3 portions. 1 portion made into 6 mini sized bun + 2 cheese sticks and 2 portions kept in the freezer for next use within 1 week.

圖1 / pic1


圖2 / pic2


圖3 / pic3

免揉奶酪酥麵包條

材料：牛奶150g，速發乾酵母1小匙，高筋麵粉200g，全麥麵粉100g, 有機蔗糖/細砂糖40克，奶粉40克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)

準備：
切達奶酪絲適量
橄欖油/米糠油適量

做法：
1. 奶油放室溫軟化
2. 將所有材料放入鋼盆內攪拌均勻
3. 放入樂扣盒中但不要蓋緊，讓空氣可進入
4. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)
5. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在雙手抹些油。
（如果不想一次做太多的分量，可以把麵團分成3份。然後把另2份存放在冷凍庫，以便在1週內使用。）
6. 把麵糰擀成長方形，抹上一層橄欖油，然後對折麵團（如圖1），再擀平，再重複對折麵糰（如圖1）。
7. 用保鮮紙覆蓋，休麵糰10分鐘。然後把麵團擀平成3厘米薄，用刀切成1公分的細條。 （如圖2）
8. 將切好的細條沾上奶酪絲，用手稍微整理均勻後擺放在烤盤上，如果細條較短/較厚，可以用手慢慢的抻長一些。 （如圖3）
9. 把烤盤和一碗熱水一起送進沒開電源的烤箱裡發酵約30分鐘或至雙倍大。
10. 把烤盤和熱水取出烤箱，開啟烤箱電源預熱190度C。
11. 放入已經預熱至190度c的烤箱中（中層），烘烤10分鐘，取出烤盤轉換方向，再放入烤箱最上層，繼續烘烤1-2 分鐘至表面上色​​即可。

備註：今早從冰箱裡取出麵團後，休麵團 10分鐘後，我把麵團分成3份。 1份做成6個迷你的小麵包+2條麵包棒和把另2份存放在冷凍庫，以便在1週內使用。

Brown Rice Spinach Pancake 

Ingredients :

1 bowl of cooked brown rice (children's bowl)

1 egg 

40g cooked pumpkin puree

1 bowl of baby spinach (children's bowl, chopped)

Dash of pepper powder 

pinch of salt

Steps:

1) mix well all ingredients and scoop a tbsp mixture onto non stick pan and panfry till both sides are cooked.

Apple Beetroot Soup

Ingredients:

1 apple

1 onion

1 beetroot

1 chicken tight

Pear Luo Hon Guo Drinks

Ingredients

1 Luo Hon Guo

1 golden pear

handful of dried winter melon

1 honey date

2-3 litres water

8/1/2016 Fri 鮮蝦米飯煎餅

鮮蝦米飯煎餅

材料:

3 湯匙熟米飯

1 粒蛋白

1/4個洋葱

1/4個胡蘿蔔

2只海蝦(中)

2茶匙太白粉

適量海鹽(1咪咪)和胡椒粉

做法:

1)剁碎蝦仁,胡蘿蔔和洋葱。

2)熱鍋加少少油,把洋葱和胡蘿蔔略炒香即可。

3)在一個大碗裡,放入米飯,(2),蝦蓉,蛋白,太白粉和鹽,攪拌均匀。

4)平底鍋加熱,舀一大湯匙飯糊放入鍋,用最小火煎至兩面金黄色。

Shrimp Rice Pancake

Ingredients:

3 tbsp cooked rice

1 egg white

2 shrimps

1/4 onion

1/4 small carrot

2 tbsp potato starch 

Pepper to taste

Pinch of sea salt

Steps:

1) chopped shrimp, carrot and onion into tiny pieces

2 ) heat pan with little bit oil, sautéed carrot and onion till fragrant

3 ) In a large bowl, put in the rice, shrimp and sauté onion and carrot. Add in the egg whites, potato starch and some pepper, salt, and mix well.

4 ) heat non stick pan over low heat, and put few drops oil (I did not put), use a spoon to scoop rice mixture into the pan, and then use the spoon to adjust a little into round shape. After scooping up all the rice mixture, close the lid cover and cook for one minute. Then turn over and pan fry another side until lightly golden brown.

Garden pea chicken soup 

Ingredients :

1 cup frozen garden pea

1/2 chicken breast

3/4 pc onion 

3-4 bowls water

Dash of pepper powder 

1) blend garden pea with some water with hand blender till smooth. Sieve through strainer, set aside. 

2) boil the chicken breast and water in a pot, add in onion and garden pea puree 

3) cook for 30 mins or more

無糖杏乾司康

材料:

100克低筋麵粉

20克無鹽奶油(冷,小顆粒)

20克杏乾(也可用葡萄乾)

80-85克鮮奶

4克無鋁泡打粉

做法：

1）把麵粉和泡打粉過篩在一個大碗

2）把切成小顆粒的無鹽奶油加入並用手搓成麵包屑的狀態

3）加入牛奶輕搓均勻，

4）然後加入杏乾/葡萄乾輕輕混合，形成軟麵團。 （切記不要過度搓揉）

5）用保鮮膜包裹，放在冰箱裡休面30分鐘

6）把烤箱預熱 （200'C度）

7）將麵團擀平的大約10毫米厚，用餅乾模印壓出喜歡的形狀/ 切成3cmX3cm正方形/ 傳統的圓形

8）送入烤箱，大約烘烤10分鐘或直到表面上色。

Sugarless Apricot Scone

Ingredients

100g Cake flour or all purpose flour

4g Aluminum free baking powder 

80-85g fresh milk

20g cold unsalted butter (tiny cubed)

20g dried apricot / (can use raisin) 

Steps:

1) sift flour and baking powder in a big bowl

2) add in the tiny cubed cold butter and rub by hand till bread crumbs condition

3) then add in milk into the flour mixture, gently mix

4) add in raisin gently mix and form a soft dough. (Remember not to over knead)

5) wrap by cling wrapping and put in the fridge to rest for 30 mins

6) preheat oven at 200'C

7) roll the dough flat about 10 mm thick, and cut by cookie cutter / cut into 3cmX3cm square / traditional round shape scone

8) bake at 200'c for 10mins or till light golden brown surface

3/12/2015 蝦味鮮

My new monitor only can be arriving tomorrow and today I can only update my post by using handphone. I bake again "double decker double decker prawn crackers" for my gal. Still yummy and the fragrance is killing me softly.... hahaha...

Breakfast : seaweed Rice pancake, quail eggs and fresh milk

Lunch: Butternut chicken porridge

Teatime : Prawn Crackers and honey lemon

Seaweed Rice Pancake 

Ingredients :

65g cooked white rice

35g egg white (1 egg white)

Dash of pepper powder 

Some seaweed flakes

Steps:

1) mix well all ingredients and scoop a tbsp mixture onto non stick pan and panfry till both sides are cooked.

Butternut Chicken porridge 

Ingredients :

50g brown rice

1 chicken tight

20g chicken breast 

20g Butternut 

6 cherry tomatoes 

Dash of pepper powder 

600-800ml water

蝦味鮮條

材料：

蝦仁50克

太白粉/馬鈴薯粉 40克

蛋黃 1個

水 2湯匙

海鹽 1咪咪

白胡椒粉適量

糖1/2 茶匙

做法：

1. 把所有材料放入果汁機或攪拌器，打成黏稠的泥狀。

2. 然後把蝦泥裝入塑膠袋，綁好後塑膠袋角處剪一個小洞（4-5毫米）。我這次用擠花嘴擠出有花紋的條狀。

4. 預熱烤箱180度。

5. 把不粘烤布/紙鋪在烤盤上，然後擠出條狀或圈圈。（我的烤箱是33公升的容量，剛好擠到一盤。）

6. 送進已經預熱的烤箱，烤約10分鐘後，轉換盤的方向，下調溫度160烤10分鐘或至表面有一些上色了，即可關掉電源。繼續悶5-10分鐘後取出。完成啦~

備註:如果蝦條比較粗的話,烘烤時間必需延長。

"Double Decker, Double Decker, ~~~ ~~~ ~~~".....LOL

Prawn Crackers

Ingredients: 

50g Prawn

40g potato starch

1 egg yolk

2 tablespoons water

Pinch of Sea salt

dash of pepper

1/2 tsp cane sugar

Steps:

1) put all ingredients in the blender, blend till smooth. 

2) pour the mixture into a plastic bag then cut a small hole (4-5mm) at the edge of the plastic bag. 

3) preheat oven at 180'C.

4) squeeze out rings on the non-stick baking sheet laid on the baking tray. 

5) bake at preheated oven of 180'c for 10 mins, turn baking tray in side out, reduce temperature to 160'C, continue baking for 10 mins or till lightly golden brown. Off oven. let the tray stay inside the oven for another 5-10mins. DONE~

雞肉菠菜飯餅 Chicken rice cake 13/11/2015

雞肉菠菜飯餅

材料:

1 碗熟米飯 (8分満大人的普通飯碗)

1 粒雞蛋 (50g)

1 條雞理肌(生的)(45g)

1/2 碗菠菜葉 (15g)

胡椒粉適量

鹽一咪咪

做法:

1)把雞和雞蛋,用料理棒打成幼滑

2)把菠菜葉切碎

3)在一個大碗,舀入米飯和菠菜碎,然後倒入雞蛋肉液和一些胡椒粉,鹽,攪拌均匀。

4)平底鍋小火加熱,抹一两滴油(我没放),用湯匙舀飯糊放入稍微沾濕的雙手整理成球狀,然後放進平底鍋再用手壓一壓。舀完所有飯糊為止,蓋上鍋蓋。大約一分鐘,翻面再煎雙面至金黄色即可。

Spinach chicken rice cake

Ingredients:

1 bowl of cooked rice (80% of normal rice bowl)

1 egg (50g)

one piece chicken tenderloin (raw ) (45g)

Baby Spinach 1/2 cup (15g)

Dash of sea salt and Pepper

Steps:

1) Blend raw chicken with egg till smooth and creamy.

3) chopped baby spinach.

4 ) In a large bowl, add in cooked rice, chopped baby spinach , egg "meature", pepper and salt then mix well.

5 ) heat pan with low heat, add in few drops of oil (I did not put), use a spoon to scoop rice mixture and put onto damp palms and form into ball shape. Put onto the pan then press slightly. After scooping up all the mixture, cover with lid. After one minute, over turn and pan fry another side till both sides golden brown.

1/Nov/2015 Sunday KLCC Park

今天以爲在家待着,所以今早賴床不願起身。。老公說:"待會兒我們去KLCC公園走走,難得久違的蓝天白云。"

于是,趕快準備寶寶的早餐和煮飯做飯餅外带出門。

黄金飯餅

材料:

1 碗熟米飯

1 粒雞蛋

4 隻蝦仁

1 小塊南瓜

胡椒粉適量

鹽一咪咪

做法:

1)把蝦仁切碎

2)把南瓜刨碎

3)在一個大碗,舀入米飯,加入蝦和南瓜碎,然後打入雞蛋和一些胡椒粉,鹽,攪拌均匀。

4)平底鍋小火加熱,抹一两滴油(我没放),用湯匙舀飯糊放入鍋,然後稍微整理成圓狀。舀完所有飯糊為止,蓋上鍋蓋。大約一分鐘,翻面再煎至金黄色即可。

以上材料可煎8片飯餅。

我家寶寶全部吃完,却一直說還要。。。

我用這種刨絲器刨南瓜的

Golden Rice Pancake

Ingredients:

1 bowl of cooked rice

1 egg

4 shrimps

1 small piece pumpkin

Pepper to taste

Pinch of sea salt

Steps:

1) chopped shrimp into tiny pieces

2 ) grate the pumpkin with a grater

3 ) In a large bowl, put in the rice, shrimp and shredded pumpkin. Then add in the egg and some pepper, salt, and mix well.

4 ) heat non stick pan over low heat, and put few drops oil (I did not put), use a spoon to scoop rice mixture into the pan, and then use the spoon to adjust a little into round shape. After scooping up all the rice mixture, close the lid cover and cook for one minute. Then turn over and pan fry another side until lightly golden brown.

28/5/2015 Thursday meals

I did not hear the alarm sound and ended I woke up at 5.45am then start cooking meals at 6am... very rushing and finally just prepared simple foods for my 22mo lo.

Breakfast : Baby spinach rice pancake & Fresh milk

Lunch and dinner : Bear shape pasta with tomato sauce

Teatime : Mango yogurt and cheerios

Baby spinach rice pancake

Ingredients:

1 egg

1/2 bowl cooked white rice

1/2 bowl baby spinach (cut finely)

1 rice size of sea salt

Steps:

1) mix all ingredients in a bowl

2) use small spoon to scoop the rice mixture onto greased heated non stick pan, use spoon to gently form the round shape

3) pan fry by very low heat till both sides turn light golden brown

Lunch and Dinner : Bear shape Pasta with tomato sauce

Pasta

Ingredients :

Bear Shape pasta (or any type of pasta)

Cook as per packaging instruction, soak in cold icy water for 30 seconds, drain, set aside. 

Tomato sauce

Ingredients:   

(A)      

8 pcs cherry tomatoes

6 pcs black seedless grapes

1/2" beetroot (cut into small pieces)

(B)

1 orange mini bell pepper (cut into small pieces)

1 tbsp grated cheese

some oregano, garlic powder and parsley

Steps:

1) Blend grapes, tomatoes and beetroot together till smooth

2) Heat pan with olive oil

3) pour in the blended puree and 1/2 cup water, boil for 1-2 mins.

4) add 1 tbsp grated bega cheese and the bell pepper, cook till cheese melted.

5) add in some oregano and parsley.

6) off fire and done.

Mango Yogurt

Ingredients:

1/2 india mango

5 tbsp plain natural yogurt

Blend till smooth and ready to serve cold

25/2/2015 "people 's day" (人日)

February 25 · Batu Caves · Edited

Happy Birthday to all mummies as today is the 7th day of CNY which is meant as "people 's day" (人日)。Today i start cooking at 5.15am due to my 19mo lo was crying for milk at 4am, so i DL her, changed her diapers, made her sleep again then only I can cook for her.

Breakfast : Rice "cake" & grapes (9mo++ version & 1yo++ version)

Lunch & Dinner : mee sua with pumpkin soup

Teatime : Blueberry yogurt cookies & grape juice (suitable for all 8mo above lo as it is eggless)

Rice "CAKE" (suitable for lo 1yo++ passed egg allergic)

***** for 9mo++ passed egg yolk version --> cooked rice 40g, 1 egg yolk, 7g grated cheddar cheese

Ingredients:
Cooked white rice / mix grains 50g
1 egg yolk + some egg white = 25g
grated cheddar cheese 8g
dash of pepper
some black sesame for sprinkle on top (optional)

Steps:
1) mix all ingredients except black sesame ( for easier can mix in too)
2) use spoon to scoop out the mixture and put in on the heated frying pan (with some olive oil / grape seed oil or any vege oil) (divide into 5 portion as it can yield 5 pancakes) ****MUST USE VERY VERY SMALL FIRE
3) use the spoon to level, press and shape it into round shape
4) after finish scooping the rice mixture onto the pan, sprinkle some black sesame on each rice cake
5) you may increase a bit the fire at this time, once the rice cake is formed, you may over turn them and continue pan frying them till both sides light golden brown.

Mee Sua with pumpkin soup
Steps:
1) cook misua till tender (3mins), rinse dry, soak in cold icy water for 30 secs, rinse dry again, add 1 tsp grapeseed/olive oil and mix well)

Pumpkin Soup
Ingredients
1 chunk of pork tenderloin (or you can replace by chicken)
60 g pumpkin (cut into small cube size)
some cabbage
some broccoli
2-3 cups water
1/2 tsp amino liquid

Boil for 30-45mins and ready to serve with mee sua

Blueberry yogurt cookies
Ingredients:

Fresh blueberries 35g
Plain yogurt 15g
Muscovado sugar 20g
Melted unsalted butter 30g
Aluminum free baking powder 1/4 tsp
Low protein flour 100g ( i use all purpose flour today) 

Steps:
1) preheat oven at 170°c
2) Blend blueberries, yogurt, sugar & melted butter till smooth ( i do with this way today and its okay)
3) add in flour and baking powder and FOLD gently till combined, remember very gentle and not to over mix and knead it.
4) roll it flat to 3-4mm thick
5) cut out with small cookie cutter
5) bake for 20-25 mins or lightly golden brown

PREVIOUS BAKING ---> https://www.facebook.com/photo.php?fbid=10152695656919300&set=pcb.344391159066806&type=1&relevant_count=3