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.

13/oct/2015 蘋果紅棗雞蛋茶

Happy Tuesday dear all... This morning I prepared so simple meals that I have sufficient time to have bonding time with my 26mo lo before departing to work.

Breakfast: Raisin Milky Oatmeal with chiaseed and honey, plain toast and fresh milk

Lunch and Dinner: Hainanese Chicken Rice and Carrot Juice

Teatime: Apple red dates egg dessert

Raisin Oatmeal

Ingredients:

2-3 tbsp organic rolled oat

120ml water

50ml fresh milk

1/2 tsp honey

dash of chiaseed （optional）

1 tbsp raisin

Steps:

1) soak rolled oat overnight, remove soaked water

2) pour rolled oat and water in a small pot, cook under small fire for 2 mins and keep stirring

3) add in fresh milk and continue stirring and cooking for 1 min then off fire

4) add in raisin, chiaseed and honey

5) ready to serve

葡萄乾燕麥粥

材料：

2-3湯匙  有機燕麥片(rolled oat)

120毫升 清水

50毫升 鮮奶

1/2茶匙 蜂蜜

適量 奇亞籽 （可以不放）

1湯匙 葡萄乾

步驟：

1 ）把燕麥浸泡過夜，隔去浸泡水。（浸泡是為了去除有礙營養吸收的植酸和磷酸鈣。）

2 ）把燕麥和水放入在一個小鍋裡，用小火煮2分鐘，並不斷攪拌。

3 ）加入鮮奶，繼續攪拌，煮1分鐘，然後熄火。

4 ）加入葡萄乾，奇亞籽和蜂蜜即可。

BABY Hainanese Chicken Rice 

Ingredients:

4 tbsp white rice

1 chicken drumstick

4 pcs fresh shitake mushroom/ dried 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

2 pcs pandan leaves

Steps:

1) soak white rice for 30mins - 1 hour

2) chop shallots finely

3) cut ginger into slices, dice the mushroom

4) heat pan with low fire, add in a little olive oil, 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

7) add in butter and stir fry for few mins, off fire

8) 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

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

寶寶海南雞飯

材料：

4大匙白米

1只雞腿

4個新鮮香菇/幹的香菇

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

一些蔥花/蔬菜

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡白米約30分鐘 - 1小時。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把鮮菇切成顆粒。

4 ）把鍋加熱，倒入少許橄欖油，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，把白米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉。

7 ）加入奶油翻炒幾分鐘，熄火。

8 ）舀出米飯和雞肉，放入電飯鍋，倒入適量水蓋過白米。把班蘭葉紮好，放在米飯上面。

9 ）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。

Apple red dates egg tea

Ingredients:

1 apple

2 bowls water

10 pcs red dates (sulfur free)

1 egg

Steps:

1) cook 1 hard boiled egg

2) peel, remove core and cut the apple

3) remove seeds from the red dates

4) boil the water in a small pot, after boiling, add in apple and red dates, cook for 30mins

5) add in egg and off fire. serve after 30mins 

蘋果紅棗雞蛋茶

材料：

1個蘋果

2碗水

10顆紅棗（無硫磺）

1個雞蛋

步驟：

1）把雞蛋煮熟。

2）把蘋果剝皮，去核，切塊。

3）將紅棗去籽。

4）把水燒開後，加入蘋果和紅棗，煮30分鐘。

5）加入雞蛋，熄火燜30分鐘後即可。

throwback 30/9/2014 (14 mo)

September 30, 2014 · Kampong Ulu Klang · Edited

Kangaroo mummy at work!

My 14mo lo woke up 3:15am for nen nen, changed her diaper while nursing her and sleep again. I got up at 4am by alarm. While preparing her food, she cried for me around 5am. I nursed her to sleep again and continue cooking at 5:30am... Unfortunately, she cried for me again at 6am... @@

Finally i just carried her with carrier to avoid her interrupting my hubby's sleeping.

I let taste her foods, apple cinnamon oatmeal, mee sua miso soup and walnut banana cookies!! She likes them!

I nursed her to sleep again after finish cooking at 7am... and hubby told me just now that she woke up at 9.05am.... great!..^.^

Breakfast: apple cinnamon rolled oat

Apple cinnamon rolled oat

Puree 1 apple with 1/2 cup full cream milk

Add 1 tablespoon rolled oat to puree and cook under low heat for 2 mins.

sprinkle some cinnamon powder and chia seeds. mix well and ready to serve.

Lunch: mee sua in vege miso soup

Vege Miso Soup

Ingredients:

some carrot

some seaweed

some cabbage (cut into small size)

1 tsp organic miso paste (1/2 tsp for 1 serving)

Steps:

1) cook misua till tender, rinse dry, soak in cold icy water for 30 secs, rinse dry again, add 1 tsp grapeseed/olive oil and mix well)

2) add 4 cups of water in a small pot

3) add in all ingredients except miso paste when water is boiling

4) cook for 10-15mins (cabbage become tender)

5) off fire

6) add in miso paste and ready to serve

Teatime: walnut banana cookies (3 ingredients only)

Walnut banana cookies

Ingredients: 

2 medium banana, mashed

1 cup of uncooked quick oats (i used rolled oat)

1/4 cup crushed walnut

Steps:

1) Combine all 3 ingredients

2) shape and bake at 180°C for 15-20mins or till golden brown

throwback 21/8/2014 (1 year old)

Thursday today and very soon weekend again.. I cook everyday for my 1 yo lo, some foods she likes very much and some foods she will reject. Kinda picky eater. She uses her tongue to taste the food first before she open her mouth widely. @@ Then i know how to make her eat for those foods she rejects. I let her feed by herself by using hand or spoon, at the mean time, i feed her with another spoon. Haha! Good trick!

Today's meal:

Breakfast ~ Apple cinnamon rolled oat

Puree 1 apple with 1/2 cup full cream milk

Add 1 tablespoon rolled oat to puree and cook under low heat for 2 mins.

sprinkle some cinnamon powder and chia seed. mix well and ready to serve.

Lunch~ Organic mee sua with beetroot soap base and chicken & fried egg

Boil meesua till tender. set aside.

Boil frozen beetroot soup with minced chicken.

Pan fry egg become scramble egg.

serve mee sua with soup and topping with scramble egg.

Teatime~ homemade oatmeal bun (baked yesterday and still soft today)

Recipe can be found at yesterday's post.

21/7/2015 Tuesday (2 yo)

Happy Tuesday~

Simple meals only for today..... My little one is 2 years old.... She likes pasta very much. Almost every meal time she will mention "bear bear mien mien" (bear shape pasta) and she did mentioned too last night and I told her mummy will cook it today. Well, as her wishes... ^.^

Breakfast : Raisin Rolled Oat with chiaseed

Lunch and dinner : Stir fry bear shape pasta with cucumber and minced meat + beetroot soup

Teatime: Baby cream puff (plain) and pomegranate juice

Rolled Oat with Raisin and chiaseed

p/s: for lo is below 10mo, please soak the rolled oat for 4 hours then drain away the soaked water prior cooking)

Ingredients:

rolled oats 3 tbsp (I soaked 1 hour only)

chiaseed 1/2 tsp

milk 5 tbsp

water 1/3 cup

raisin 1 tbsp (chopped finely)

honey 1 tsp

Steps:

1) cook all ingredients except raisin and honey fruits for 1-2 mins.

2) add in raisin and honey, mix well.

    can be served warm or cool in fridge.

Stir Fried Bear Shape Pasta

Ingredients :

Bear Shape Pasta or any types of pasta/noodle, cook as per instructions on the packaging (half cook is okay),  set aside 

2 cloves garlic (sliced)

1 japanese cucumber (cubed)

50g minced pork tenderloin (marinated in tomato puree for 30mins)

1 tsp Liquid Amino + 1 tbsp water

some grapeseed / Olive oil

dash of pepper powder

Steps:

1) heat pan and add in oil

2) sautéed garlic till fragrant 

3) add in the minced meat and cucumber, stir fry a while

4) add in Liquid amino+water and finally the half cooked pasta. 

5) stir fry for another 1 min and done with dash of pepper powder

Baby Cream Puffs (Today I baked half portion of the recipe)

Ingredients~ 

For the puffs:

110 fresh milk

60 g organic all purpose flour (sifted)

40 g unsalted butter

2 size A eggs, lightly beaten

1 tsp muscovado sugar or any sugar

For the custard:

180 ml fresh milk

1 tbsp muscovado sugar / any sugar

5g corn starch

15g plain flour

Steps:

1）Boil milk and butter in a saucepan. Once butter is melted, pour in the sifted flour and sugar, beat rapidly with a wooden spatula/spoon into a paste. Off fire once the paste is formed.

2) Let the paste cool for about 3 – 5 minutes in the saucepan. Then add in egg in 3 portions, stir the paste with a spoon and add in egg little at a time until well combined then add in egg again.

3) Continue stir rapidly the paste and eggs until the mixture is smooth and glossy.

4) Spoon the mixture in a piping bag or plastic bag (cut a hole at the edge), then squeeze mixture onto a baking tray lined with parchment paper, sprinkle some water on the puff surface. Bake in a preheated oven of 190’C for 15 – 20 mins or until golden brown and puffed up. (I baked about 22mins)

5) Turn off heat and leave the puffs in the oven for 10 minutes to gradually cool down before removing from the oven. 

 For Milky Custard:

1)  When the cream puffs are being baked in the oven, make the milky custard. Combine all the ingredients and mix till no lumps.

2)  Pour mixture into a saucepan. Cook on low heat, stirring constantly, for 10 - 15 minutes or until custard thickens, remove from heat and leave aside to cool.

To Assemble Cream Puff

1) Put the custard in a piping bag, Poke in the puff and squeeze in the custard.

2) Chill in the refrigerator for 2 – 3 hours before serving.

TIPS

**** It is extremely important not to open the oven door during baking as the outside air may cause the temperature inside the oven to drop drastically and cause the puffs to deflate.

throwback 10/12/2014 Wednesday (16 mo)

Tomorrow is Selangor Holiday...hehehe...

Good morning dear all and today my lo's meals are just simple types.

Lo's age: 16mo (Recipes are attached with each photos)

Breakfast: rolled oat with mix dried fruits & Apple Juice

Lunch: nuggets and steam corn & french bean

Teatime : yogurt bread & pineapple juice

Rolled Oat with mix dried fruits

p/s: for lo is below 10mo, please soak the rolled oat for 4 hours then drain away the soaked water prior cooking)

Ingredients:

rolled oats 3 tbsp

chiaseed 1/2 tsp

milk 5 tbsp

water 1/3 cup

dried fruits 1 tbsp (chopped finely)

Steps:

cook all ingredients except dried fruits for 1 min.

add in the dried fruits and mix well.

can be serve warm or cool in fridge.

Nuggets 

(can make 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.

Yogurt Bread

Ingredients

natural yogurt 200g

sugar 55g

yeast 4g

salt 4g (i used pinch only)

bread flour 400g

unsalted butter 50g

tesco bread function: Basic, 1.5lbs, light crust

Wong Yen Li

December 10, 2014 · Batu Caves · Edited

26/3/2015 Thursday Baked Heart shape Doughnuts

Many mummies asked me if I am tired due to less sleeping hours daily, and my answer is : "tired but still happy and willing to cook for my gal, just wanna give her my best for her better grows..."

What to cook daily is really a tough job for me as running out of ideas. I guess not only cooking for baby nor cooking for family members, all mummies are facing the same problem. Dishes of day is a critical question..

Breakfast : Red Bean oat dessert

40g pre-cooked red bean

1/2 cup water

2 tbsp full cream milk

1-2 tsp muscovado sugar

1 tbsp rolled oat

1/2 tsp chia seed

Cook in a small pot under low heat for 3 mins. Ready to serve warm.

Pre-cooked red bean 

Suitable for: red bean dessert, cake, pancake, muffin, bread, jelly and etc

Steps:

1) soak 150g / 4-5 cups of organic adzuki bean (red bean) overnight

2) throw the soaked water and rinse well

3) add in adequate water to cover the bean and cook under small fire for 30mins

4) after cool down, keep it in freezer for overnight

5) cook the bean again the next day for another 20-30mins by adding some water

6) after cooking, taste the bean texture. It shall be soft and can be squeezed easily by fingers

7) scoop 3 tbsp (any qty u desired) into small plastic bag, seal or staple it.

8) keep the small packaging of red bean into a zip lock bag.

9) store in freezer for next future uses.

Lunch and Dinner : Fried Ribbon Pasta

1 bowl of Ribbon Pasta

cook as per instruction on packaging or cook till the softness that your lo can chew.

Ingredients:

1 chunk of pork tenderloin (can use chicken or fish) cut into stripes

1 pc of fresh mushroom

1/2 bowl of soup stock

1 shallot  (diced finely)

1/4 bowl cubed Chayote

1/4 pc of small cabbage

1 clove of garlic (diced finely)

1 tsp amino liquid

dash of pepper

Steps:

1) sauteed the shallot and garlic till fragrance

2) add in the meat and cook till lightly golden brown

3) add in other ingredients and stir fry for a while

4) add the soup stock and shimmer for 2-3 mins

5) add in amino liquid and noodle then stir fry for a while, DONE.

Teatime: Baked Heart shape Doughnuts and Strawberry Juice

Ingredients :

350g all purpose flour

170g water

1 tsp Natural yeast

1/2 tsp Aluminum free baking powder (can omit if you have time to set the dough function for 20mins first, then reset to whole cycle)

40g unsalted butter

Pinch of salt

Using tesco bread maker

Steps

1) place all ingredients into the bread maker and set function 8 "dough" for 1:30

2) take out the dough and roll smooth. (I kept half of the dough in freezer for next use as its quite a lot for my lo)

Today i just took out the dough from freezer and let it thaw for 30 mins and start with step 3 as below:~

3) roll the remaining dough into flat then use heart shape mould to cut out shape, place on a non sticky baking sheet, to proof for 15-30 mins

4) brush some egg wash on the doughnut surface

5) bake at preheated oven of 180'C for 15 mins or light golden brown.

Strawberry Juice

6pcs of strawberry

2/3 cup of water

1 tsp honey

Blend till smooth and sieve by a strainer..