18/7/2016 (Mon) 馬鈴薯奶酪圈圈

Spaghetti Aglio e Olio

Ingredients:

1 baby portions cooked pasta

3 cloves garlic (sliced)

1pc prawn (diced)

10g fresh oyster mushroom

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 prawn and mushroom to stir fry for a while

3) sprinkle some salt

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

5) add in dried parsley and garlic powder

6) stir fry mix well and ready to serve

蒜炒意大利面

材料：

意大利面（熟）1小碗

蒜米3瓣

蝦仁 1只

杏鮑菇 10克

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和杏鮑菇切片/切小顆備用

3.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.然後加入蝦仁和杏鮑菇略炒後加入海鹽

6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉，大蒜粉和乾香菜提香

7.翻炒均勻就可上碟享用啦~

Steam Tomato Prawn Rice

Ingredients: (2 servings)

4 tbsp basmathi rice (soak 2 hours) 

4 cherry tomatoes 

1 pc Brown Button mushroom

4 pc prawn （diced）

dash of pepper powder

20g grated cheddar cheese (how to choose cheese for baby?)

1 tbsp shallot oil

Steps:

1) Place soaked rice in 2 casserole bowls, follow by prawn, mushroom, cut tomato and 4tbsp water.

2) shred the cheddar cheese as topping and pour in the shallot oil.

3) Steam with high heat for 20-25mins.

番茄奶酪蒸飯

材料： （ 2貝比份）

4湯匙 印度長尖米（浸泡120分鐘）

4顆 櫻桃番茄

1個 鮮蘑菇

4只 蝦仁 

胡椒粉 少許

20克刨碎的切達乾酪（如何選擇奶酪給寶寶？ ）

1湯匙 炸蔥油

做法：

1 ）將浸泡過的米倒入2個砂鍋碗，順序放入以下材料:  蝦仁, 蘑菇，切半的櫻桃番茄和4湯匙水。

3 ）用刨絲器把切達乾酪刨在上面和加入炸蔥油。

4 ）大火蒸20-25分鐘即可。

Lo Han Guo Dessert

Ingredients:

1 organic Lo Han Guo

some fresh lotus seeds

1 big pot of water

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

羅漢果甜品

材料：

1粒 有機羅漢果

一些 新鮮蓮子

1大鍋水

高火煮15分鐘，然後用小火至少1小時。

Potato Cheese Ring

Ingredients:

80g cooked potato

25g potato starch

8g corn flour

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it into a plastic bag and cut a hole at the edge.

3) Squeeze out ring shape on the non stick baking sheet

4) bake at preheat oven at 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 mins before remove from the oven.

P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not be crunchy.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

25克太白粉

8克 玉米粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

小貼示: 

圈圈必須烤至完全乾了就會很脆口的。

Back To "All Recipes" / 回到全部食谱 

20/5/2016 (Fri)

Breakfast: Dragon fruit kikaku and fresh milk

Lunch and dinner: steamed cheesy tomato meat rice

Teatime: Dragon fruit yogurt drink and cheesy smiley cookies

Dragon Fruit Kikaku

Ingredients

50g Glutinous Flour 

100g All purpose flour 

30g Sugar ( i put 25g only, sweetness Okay)

1/2 tsp Instant dry yeast

15g Grape seed oil / any plain vege oil

150ml water + dragon fruit (sieve away seeds)

1/2 tsp chiaseed

*** 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 6 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 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 grape seed oil on the surface of kikaku to prevent skin dry.

VIDEO ~ making of  kikaku

Steam cheesy tomato meat rice

Ingredients:

5 tbsp basmathi rice (pre-soak overnight)

1/4 zuchinni

30g minced meat

10 pcs cherry tomatoes (blended and sieved)

3-4 cloves garlic

25g cheddar cheese

Steps:

1) heat pan, add in oil and sautee the garlic till fragrant.

2) add in minced meat and zuchinni, stir fry for a while

3) add in the tomato juice and shimmer for 2 mins

4) dash in some pepper powder and off fire

5) pour the soaked rice into 2 casseroles, add in 4-5 tbsp water/soup stock into each bowl. Then shred the cheese as topping, steam at medium heat for 20-30 mins.

Roasted drumstick

Ingredient:

1 chicken drumstick ( i use kampung chicken drumstick)

2 gloves garlic (crushed)

1/4 tsp liquid amino

dash of pepper powder

a little bit VCO 

some dried parsley

Steps:

1) Marinate the drumstick with all the ingredients for 30mins or more or overnight

2) Preheat oven to 190 degrees C.

3) Place chicken drumstick on a plate then place on the baking tray

4) Bake for 20 minutes 

烤雞腿

材料：

1只雞腿（用叉子在肉上戳孔）

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

一些 蒜泥

幾滴 初榨椰子油

做法：

1）把蒜泥和雞腿一起放入一個碟子裡，倒入醬油，胡椒粉和椰子油，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以

2 ）烤箱預熱至190 ℃。

3 ）然後把雞腿放在烤盤上。

4）烘烤20分鐘。

Cheesy Smiley Cookies

Ingredients:

50g Cake flour ( I used superfine flour) 

15g Cold Butter, cubed

1 tsp castor sugar

15g Grated Cheddar cheese or Tasty Cheese

1-2 Tbsp Cold fresh milk / Water

Steps:

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

2. Add in sugar and grated cheese and a tbsp of milk/water at a time kneading by hand to form a nice soft dough. 

3. Place on a cling wrap and cover it then roll out until it is about 2-3mm thick. Cut with 45mm dia. round cutter. Use straw to cut out 2 holes for the eyes and use a spoon to cut the smiling mouth.

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 15-18 minutes or until lightly golden.

如何壓出笑臉視頻

click the link for video of making smiley

奶酪笑臉餅

材料：

50克 低筋麵粉

15克 冷的無鹽奶油（切小小粒）

1 茶匙蔗糖/砂糖

15克 刨碎車達干酪

1-2湯匙 冷鮮奶/冷水

做法：

1）把麵粉加入冷奶油粒和糖，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的車達干酪，拌匀。再把鮮奶一湯匙慢慢加，一邊稍微揉均勻成團狀。

3） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。

4) 用擀麵棍按壓成2-3厘米的厚度，用45mm 大的圓餅乾模將麵皮切成圓形。間隔排放在舖有不沾布（紙）的烤盤上，用吸水管壓出2個小圈圈作眼睛，用小湯匙壓出笑的嘴型。

5） 放入已經預熱180°度的烤箱，烤15-18分鍾或上色。

15/12/2015 (Tue) 青豆脆餅

Good Morning and Happy Tuesday~

Another 2 weeks there will be the end of year 2015 and hoping you all enjoy this holiday season with great joy!

Yesterday was a granted extra Public Holiday in Selangor but my hubby was working due to important meeting that couldn't be cancelled. Therefore, I drove out to the AEON Taman Equine with my 28mo gal for the first time and we both enjoyed this special moments. Our first stop was Popular book store and bought her a Frozen collection story book. After that we shopped in the Daiso and she almost left over her 7zai in Daiso which luckily mummy noticed her 7zai was not on her hand after making payment and left Daiso.

Our last stop was the supermarket, bought some groceries and the great thing to find the fullcream Thick & Creamy yoghurt from Dairy Farmers (as saw mummy Celine's post last few days about how yummy is this yoghurt). My gal gulped down 1 tube in the car by herself without mess while we were on the way home. Thank God that we had a great shopping and safely home.

Breakfast: Stunning killer Toast with sugarless peanut butter, almond, banana and fresh milk

Lunch and Dinner: Steam cheesy tomato chicken rice and soup

Teatime: Garden Pea egg yolk cookies and onion juice

The Stunning Killer Toast 

Please click the above link for recipe

Steam Cheesy Tomato Chicken Rice

Ingredients: (2 servings)

4 tbsp white rice (soak 30mins) 

18 cherry tomatoes (to blend with 2 tbsp water)

some broccoli 

1/4 pc Chicken breast (cut into cubes and marinate with grape juice for 30mins)

dash of pepper powder

20g grated cheddar cheese (how to choose cheese for baby?)

1 shallot and 2 cloves garlic (crushed)

Steps:

1) Blend cherry tomatoes with 2 tbsp water, sieve away skin and seeds.

2) Heat wok, add some rice bran oil, saute the garlic and shallot till fragrant

3) add in chicken cubes and stir fry for a while then add in the broccoli

4) pour in the soaked rice and stir fry for 2 mins in low heat

5) transfer the rice into casserole bowls, pour in the blended tomato juice which is 1cm above the rice level

6) shred the cheddar cheese as topping.

7) Steam with high heat for 20-25mins serve with steam vegetables if desired.

Garden Pea Potato Sticks

Ingredients:

20g cooked potato

50g Garden pea (frozen type)

5g unsalted butter/olive oil

1 egg yolk

1/4 tsp cane sugar

20g tbsp potato starch

Steps:

1) cook potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.

2) weight 20g potato and mash it with butter while it is still hot. 

3) add in egg yolk, sugar and garden pea, use hand blender to blend them till smooth

4) add potato starch into the blended mixture, mix well with spoon.

5) put the mixture into a plastic bag and cut a hole at the edge

6) squeeze out stick /ring / any shapes on the parchment paper / non stick baking sheet laid on baking tray

7) bake at preheated oven of 160'C for 10 mins, overturn baking tray direction then lower to 150'C and continue baking for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

 (Temperature varies for different thickness of cookies, therefore keep observe the cookies. Once the sides start turning brown, you can off the power and remove from oven after 10mins) 

青豆脆餅/豌豆脆餅

材料：

20克 熟的馬鈴薯泥

50克豌豆/青豆 （冷凍包裝的）

5克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

1/4 茶匙 有機蔗糖

20克 太白粉/馬鈴薯粉

做法：

1）首先蒸熟或煮熟一​​​​​​顆馬鈴薯，去皮後稱出所要的重量。

2） 馬鈴薯乘熱時加入奶油/橄欖油，攪拌均勻。

3） 加入蛋黃，蔗糖和豌豆，用料理棒打成幼滑。

4）然後加入太白粉，用湯匙攪拌均勻就可以了。

5） 把麵糊倒入一個膠袋子裡，剪個小洞，就擠出條狀／圈圈／任何喜歡的型狀在不沾黏烤紙上。

6） 送進已經預熱的烤箱170'C, 烤10分鍾, 然後轉換烤盤方向，以150'C烤10分鐘；或看見餅乾開始上色即可關火，燜5-10分鐘之後就可以看見餅乾比較均勻上色而不會烤得太焦。

備註：

給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。

給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著豌豆和蛋香氣，微甜而不膩，好好吃。

yummy yoghurt

Steam the onion first then only steam the rice together for the last 20mins

stir fry the rice

24/11/2015 Tuesday 番茄奶酪蒸飯

Happy Tuesday dear all.. 

I cook everyday and sometimes really don't know what shall I cook. I think this is a common doubt for all cooking mommies. This morning, I also wondered what shall I prepare for my 28mo gal and finally cooked the followings....

Breakfast: Sweet Potato Doughnut and fresh milk

Lunch and Dinner: Steam tomato cheesy rice

Teatime: Barley Tofu Skin Dessert with egg

蕃薯甜甜圈

材料：(8個小甜甜圈）

65克 煮熟的蕃薯（任何番薯都可以）

2 湯匙 / 20克 低筋麵粉/蛋糕粉

1/2 湯匙 / 5克 太白粉/馬鈴薯澱粉

1/2 湯匙/ 5克全脂奶粉（可以使用任何豆粉）

做法：

1 ）把一條連皮的紫色番薯放進沸水中煮15分鐘（或至軟）

2 ）去皮並壓成泥然後稱好分量。

3 ）加入麵粉，太白粉和奶粉，攪拌均勻，形成麵團。

4）把麵團分成8份同等量（12克），搓揉成一條直棒，然後連接兩端在一起，形成一個圈圈。

5 ）把平底不粘鍋加熱（非常非常小火）（無需放油） ，將甜甜圈放在鍋上，蓋上蓋子。燜煮1-2分鐘，然後翻另一邊，再蓋上蓋子燜煮1-2分鐘或至兩面金黃色即可。

Sweet Potato Doughnuts 

Ingredients:

65g cooked mashed sweet potato

2 tbsp / 20g all purpose flour / cake flour

1/2tbsp / 5g potato starch

1/2 tbsp / 5g milk powder (or can use any soy milk powder)

Steps:

1) boil sweet potato (with skin on) in boiling water for 15mins

2) peel and mash the cooked sweet potato

3) add in flour, potato starch and milk powder, mix well and form a soft dough

4) divide dough into 8 equally portions (12g each), roll into sticks, then connect both ends together and form a ring

5) heat non-stick pan with very small fire (no oil needed), place the doughnuts on the pan and cover with lid for 1-2mins. Over turn another side and pan cook 1-2 mins or till golden brown.

Steam Tomato Chicken Rice

Ingredients: (2 servings)

4 tbsp white rice (soak 30mins) 

4 cherry tomatoes 

10 cherry tomatoes (to blend with 2 tbsp water)

1 pc Brown Button mushroom

4 pc Chicken drummets (marinate with pepper powder and grape juice for 30mins)

dash of pepper powder

20g grated cheddar cheese (how to choose cheese for baby?)

Steps:

1) Blend 10 cherry tomatoes with 2 tbsp water, sieve away skin and seeds.

2) Place soaked rice in 2 casserole bowls, follow by cherry tomato juice, chicken, mushroom and cut tomato.

3) shred the cheddar cheese as topping.

4) Steam with high heat for 20mins.

番茄奶酪蒸飯

材料： （ 2貝比份）

4湯匙白米（浸泡30分鐘）

4顆櫻桃番茄

10顆櫻桃番茄（+2湯匙水，用果汁機攪拌）

1個鮮蘑菇

4件雞翅腿（用胡椒粉和葡萄汁醃30分鐘）

花椒粉幾許

20克刨碎的切達乾酪（如何選擇奶酪給寶寶？ ）

做法：

1 ）用果汁機把10顆櫻桃番茄和2湯匙水攪拌均勻，然後過篩掉皮和籽。

2）將浸泡過的白米倒入2個砂鍋碗，順序放入以下材料櫻桃番茄汁，雞翅腿，蘑菇，切半的櫻桃番茄。

3 ）用刨絲器把切達乾酪刨在上面。

4 ）大火蒸20分鐘即可。

Barley TofuSkin Dessert 

Ingredients:

3 pcs Tofu Skin (腐竹皮)

1/2 pack Barley （薏米）

1 pack Ginko （白果仁）

4 pcs hard-boiled eggs （雞蛋）

2-3 pcs white fungus (雪耳）

natural rock sugar to taste 

Steps:

1) boil 1/2 big pot of water

2) soak the white fungus for 15mins, cut away hard part

3) add in barley and white fungus to the boiling water

4) wash and tear the tofu skin, put in when the water is boiling

5) cook the eggs in a separate pot for 5 mins, remove shell, set aside (add in the dessert 10mins before off fire)

6) add in ginko 10mins before off fire 

7) Cook the dessert in medium heat for 15mins, then turn to small heat for 30-45mins)

8) add in natural rock sugar and off fire. Can be served hot or cold

15/10/2015 Thursday 班蘭味 / 白土司（必試作品）

Yesterday was public holiday in Malaysia and I was home with my 26mo gal. Hubby was not feeling well and the whole day mostly accompany my gal. Still woke up early and baked the pandan toast and pandan pancake yesterday morning. So, today I did not need to be so rush in cooking, mopping floor and I able to reach office on time.

Breakfast: Pandan Toast with yummy cream cheese sauce, grapes and fresh milk

Lunch and Dinner: Tomato Prawn Rice

Teatime: Sweet Potato Crunchy Fish Biscuits and Honey Lemon Juice

班蘭味 / 白土司（必試作品）

材料:

冷水 /（班蘭汁+冷水）100g ，冷雞蛋1顆(約50g),細砂糖1.5大匙,,鹽1/4茶匙,高筋麵粉180g,中筋麵粉70g, 速發酵母1茶匙,無鹽奶油15g

用具：450克/12兩帶蓋土司模1個

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌20分鐘，按停。

2. 然後加入奶油，再重複“麵團”功能20分鐘，攪拌攪拌至能成為撐的起薄膜的麵團。

3. 把麵團分割成2等份，滾圓後休麵團10分鐘。

4. 把麵團分別擀成約20x30cm的長方形，將麵團平均折成3等份，擀壓捲起後休麵團5分鐘。

5. 重複擀壓麵團，平均折成3等份，再擀壓捲起

6. 捲好的麵糰收口朝下朝內,間隔適當放入吐司烤模中(刷上一層固體奶油,灑上一層薄麵粉避免沾粘)

7. 用手稍微輕輕壓一下使得2團麵糰高度平均

8. 在麵糰表面噴些水,放在溫暖密閉空間中,旁邊放杯熱水幫忙提高溫度再發酵至8分滿，蓋上蓋子。

9. 放入預熱到190度c的烤箱中烘烤45分鐘。

10. 出爐後馬上倒出放在鐵網架上放涼。

Pandan / White Toast

A simple white toast made from very basic ingredients, it just tasted like the white toast sold in traditional kopitiam (coffee shop). This is definitely a keeper for me as hubby likes it so much.

Ingredients:

100g cold water / Cold Pandan extract + water

1 cold egg (50g)

1.5 tbsp sugar

1/4 tsp salt

180g bread flour

70g all purpose flour

 1 tsp instant yeast

15g unsalted butter (cubed, cold)

Material required: 1 toast box mould for 450g bread

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 20mins, press stop.

3) Reset to 'Dough' program again, add in butter, beat for 20mins.

4) Remove dough from the bread pan, divide into 2 portions, let it rest for 10 mins.

5) roll and stretch each dough into flat, then fold into 3 folds, rest for 5 mins. repeat once again.

6) place the doughs into a greased toast box, let it proof.

7) Once the dough proof until 80% full the toast box, close the lid and preheat the oven to 190'C.

8) bake for 45 mins, remove from oven and take out the bread immediately from the toast box.

Tomato Prawn Rice

Ingredients:

5 tbsp Pre-soaked white rice 

1 organic tomato (diced)

6 pcs prawns (diced)

20g cheddar cheese

1/8 tsp liquid amino / dash of salt and pepper powder

Steps:

1) Place all the above ingredients follow by sequence; rice, shredded cheese, tomato, prawn and shredded cheese

2) pour in 4 tbsp soup stock / water, dash of pepper powder and liquid amino.

3) Steam for 15mins.

16/10/2015 updates: my lo had finished all the tomato rice for lunch and dinner...It was extremely yummy!!

番薯圈圈脆餅食譜 Sweet Potato Crunchy Rings Recipe

Please click above for recipe

食譜請按以上連接

Pandan Toast Detail Step photos

班蘭土司製作圖