20/6/2016 (Mon) Nest Eggs

Happy Monday dear all...

Another working day to go, I will have a holiday on Wednesday... so happy!

Breakfast: soft boiled egg and fresh milk

Lunch and dinner: rice/noodle serve with nest egg and cordyceps flower soup

Teatime: Rabbit soybean cookies and tomato juice

Soft Boiled Egg

Ingredients:

1 pasteurized egg

Steps:

1. Bring a pot of water to a nearly boil...Can see small bubbling starts at the sides and stop the heat.

2. Wrap egg with a kitchen towel and place in a thermal food jar.

3. Slowly add in the hot water and cover egg. If the egg is cold just out from the fridge, leave for 15 minutes. If the egg is at the room temperature, leave for 10 minutes.

4. Add 2 drops liquid amino and pepper powder to serve.

Nest Eggs

Ingredients:

80g minced pork

1 brown button mushroom (diced)

1pc raw quail egg

1 tsp corn flour

dash of pepper powder

1/2 tsp liquid amino

1 tsp scallion oil

some brown rice mihun/normal mihun

5 pcs hard boiled Quail eggs

Steps:

1) cook 5 quail eggs in boiling water for 5 mins. leave them cool down and remove shell.

2) I chop the minced meat further and mix with all other ingredients except mihun.

3) divide meat dough into 5 portions. Wrap each meat dough with each quail egg. You can fully wrap it or expose some quail egg as shown in the photo.

4) coated each meat ball with the roughly crushed mihun. I just use fingers to crush them.

5) deep fry the meat ball with small fire till light golden brown.

6) it's look like a bird nest after frying...hehe

soup of the day

Soybean Cookies

Ingredients:

30g unsalted butter

2 egg yolks

50g soy milk powder 

5g icing sugar/castor sugar

50g superfine flour/cake flour/low protein flour

Steps:

1) using whisk, beat butter till fluffy, add in sugar (skip sugar if sweetened milk powder is used) continue beating till dissolved

2) add in egg by 4-5 times, mix well each egg adding then only add another portion

3) add in soy milk powder, use spatula to mix well  

4) add in flour by 2 times, use spatula to fold in well combined, do not over mix

5) put the soft dough in plastic bag and roll flat into 4mm thickness.

6) put the flat dough to rest in the freezer for 15mins or fridge for 30mins

7) cut the sides of the plastic bag, as shown in photo below, use cookie cutter to press and cut out the cookies

8) place cookies on non stick baking sheet (or parchment paper) laid on the baking tray

9) bake at preheated oven of 160'C for 15-18mins or till light golden brown

10) place cookies on wire rack to cool down before storage in air tight container

26/8/2015 Wednesday

Happy Wednesday dear all~

I am counting down for my long holidays soon starting this weekend... Holiday mood and would like to plan the schedule spending times with my family.. ^.^

Breakfast : Korean style cold noodle and fresh milk

Lunch and dinner : vegetable steam rice, Thai style Tofu and Kunbu soup

Teatime: Soybean cookies and baby yogurt

Korean style cold noodle （凉拌乌冬面）

Ingredients：

1 small bowl cooked noodle ( I used cooked udon)

1/2 golden pear

few drops lemon juice

1/2 tsp honey

some japanese cucumber 

Steps:

1) cook noodle and set a side

2) blend the pear with few drops lemon juice and honey till smooth

3) pour the smooth blended puree onto the noodle and mix well

4) top with some shredded cucumber

5) ready to serve

Vegetable steam rice

Ingredients：

1/2 cup white rice

1/2 cup bean sprout juice (blend bean sprout + water)

 pinch of salt 

1 tsp grapeseed oil

Steam in medium high fire for 15 mins

Thai style Tofu (Baby Style)

Ingredients:

1/2 box hard Tofu

10 cherry tomatoes

1/4 cup water

1/4 golden pear (shredded)

1 tsp muscovado sugar

Steps:

1) cut tofu into 2cm cube size, then deep fry till golden brown, set a side 

2) blend cherry tomatoes with water till smooth

3) heat pan and pour in the blended tomato juice, shredded pear and sugar

4) cook till sauce becomes thick, add in the fried Tofu, mix well and off fire.

Kunbu soup

Ingredients:

1 pc 10cm x 15cm size Kunbu

1 pc seaweed

80g meat tenderloin

3-4 bowls water

dash of pepper powder

Steps:

1) soak kunbu in water for 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 30mins

4) add in seaweed and cook for another 5 mins

5) add in dash of pepper powder and spring onion (optional)

Soybean Cookies

Ingredients:

50g unsalted butter

30g egg

50g soy milk powder (sweet one) / baby formula milk powder / full cream milk powder

[if using unsweetened milk powder type, add 1 tbsp icing sugar/castor sugar]

50g superfine flour/cake flour/low protein flour

Steps:

1) using whisk, beat butter till fluffy, add in sugar (skip sugar if sweetened milk powder is used) continue beating till dissolved

2) add in egg by 4-5 times, mix well each egg adding then only add another portion

3) add in soy milk powder, use spatula to mix well  

4) add in flour by 2 times, use spatula to fold in well combined, do not over mix

5) put the soft dough in plastic bag and roll flat into 4mm thickness.

(I am using 2 plastic bag 6" x 9", each bag consist about 100g dough)

6) put the flat dough to rest in the freezer for 15mins or fridge for 30mins

7) cut the sides of the plastic bag, as shown in photo below, use cookie cutter to press and cut out the cookies

8) place cookies on non stick baking sheet (or parchment paper) laid on the baking tray

9) bake at preheated oven of 160'C for 15-18mins or till light golden brown

10) place cookies on wire rack to cool down before storage in air tight container