18/12/2015 (fri) Steam Layer Cheese Cake

Happy Friday dear all ~

After working today, I can have my whole week holiday ahead with my family. Will be visiting friends and relatives too... yippee! !

Steam egg, Steam layer cheese cake, Steam onion juice, pomegranate juice, porridge....All foods are not heaty type today because my gal was having mild fever yesterday but recovered yesterday too... Anyhow, mummy still prepared her non-bake foods today.. ^.^

Steam Egg

Ingredients:

1 egg (52g)

52g water

1/4 tsp liquid amino

dash of pepper

few drops sesame oil

Mix all ingredients in a bowl and use fork to beat till well combined.

Sieve through strainer for twice.

Pour into chawan mushi cup, remove the bubbles if any.

Close the cover, steam in medium heat for 15mins.

The above recipe can be added some ingredients such as chicken, mushroom and turn it into chawan mushi.

Chicken Porridge

Ingredients:

1/2 chicken breast (tiny cubes)

1-2 brown button mushroom

some carrot

1/3 cup white bario rice

2-3 bowls water

Cook in slow cooker for 1 hour.

Steam Layer Cheese Cake

Ingredients:

3 eggs

30g cheddar cheese

35g cream cheese

125g full cream milk

50g unsalted butter

150g low protein flour/cake flour

45 - 55g cane sugar (i put 50g)

1.5 tsp aluminum free baking powder

colour layer: 

1/4 tsp charchoal Powder OR 1tbsp natural purple sweet potato potato powder

or you can use other natural colouring

or food colouring

Steps:

1) melt the cheese, cream cheese, milk and butter in double boil water, stir until all disolved, set aside.

2) beat egg and sugar till sugar is dissolved.

3) sieve in flour and baking powder by 3 portions, mix well.

4) divide batter into 2 bowls, add in desired colour and mix well

5) Place a 6" pan onto the steamer, preheat it for 5 mins

6) pour in half of the batter of one of the colour and close lid, steam for 5 mins

7) open lid and pour in half of another colour batter then close lid again, steam for 5 mins

8) repeat pouring the batter alternately until all finished, steam the last layer for 10 mins

steam onion juice and steam egg

pomegranate juice from 1 whole fruit

17/12/2015 (Thu) 寶寶版華夫肉餅

寶寶今日餐食

早餐:低温發酵华夫餅+黄瓜+葡萄乾+鮮奶

午餐:白米飯+寶寶版華夫肉餅 (晚餐加蒜炒西蘭花)

下午茶:麵包餅乾+蒸洋葱水

Baby meals today

Breakfast : Waffles + cucumber + raisins + fresh milk

Lunch: white rice + waffle meat patties ( dinner plus garlic stir fried broccoli )

Afternoon Tea: Roti Kok and steam onion juice

低溫發酵華夫餅

材料：

1/4 杯溫水

1 茶匙 速發乾酵母

1 杯​​溫牛奶

1/4 杯融化的無鹽奶油

1 茶匙的糖

150g 中筋麵粉

1 顆蛋

1/4 茶匙泡打粉

做法：

1. 溫水加入大碗中，乾酵母灑入，不需攪拌約5分鐘後就會自然溶解，

2. 接著將溫牛奶、融化的奶油、麵粉、糖、鹽陸續加入碗中，

3. 攪拌均勻至無結塊，

4. 蓋上保鮮膜放在室溫下待其發酵，

5. 隔天早上起來，將兩個蛋和泡打粉順序放入已發酵的麵糊中，

6. 就可以倒入已經預熱、抹油的烤盤烤囉~

Low temperature fermentation waffles
Ingredients:
1/4 cup warm water
1 tsp instant dry yeast
1 cup warm milk
1/4 cup melted unsalted butter
1 tsp cane sugar
150g plain flour
1 egg
1/4 tsp baking powder

Steps:
1. mix warm water and yeast in a big bowl, without stirring and let it for 5 minutes till dissolve.
2. Add in warm milk, melted butter, flour and sugar.
3. Stir the mixture until no lumps
4. Cover and let it ferment in the room temperature (made this night time),
5. The next day morning, add in egg and baking powder into the fermented batter ,
6. It can be poured into a preheated and greased waffle mold to bake till golden brown.

沙葛肉餅

材料：

草蝦 90克

豬梅肉 35克

雞胸肉 45克

沙葛刨絲/碎 50克

自製麵包糠 10克

胡椒粉 適量

天然醬油 1/2 茶匙

把所有材料攪拌均勻，拿適量的肉泥，放在微濕的手裡，搓成圓狀。

放進華夫機烤至金黃色即可。

Turnips Meat Patties

Ingredients:

90g prawn

35g pork tenderloin

45g chicken breast

10g bread crumbs (homemade)

50g shredded/chopped Turnips(Sengkuang)

salt and pepper to taste (i used liquid amino)

Mix all ingredients and form ball shape then bake it in the waffle machine.

Crispy Toasted Bread (Roti Kok)

Ingredients:

2 slices of Homemade Toast / bread

some unsalted butter

some sugar

Steps:

1) cut toast/bread into 4 pieces

2) spread some butter on each cut bread

3) sprinkle a little sugar on each bread

4) bake at preheated oven of 150'C for 15-20 mins.

麵包餅乾

材料：

2 片自製白土司

無鹽奶油適量

蔗糖適量

做法：

1）把土司切成4片

2）塗抹一層薄薄的無鹽奶油

3）撒上一點蔗糖在表面

4）送進已經預熱的烤箱溫度150'C （上下火+風扇），烘烤大約15-20分鐘。 （視土司厚度和大小而定）

16/12/2015 (Wed) Easy Cheese Cake

Today lunch time with a mummy who was my FB friend that turned to real friend in life and we have lots topics to chat with. Her lo is 6mo older than my gal. We have fixed today's lunch appointment since last week. 

Breakfast: Easy 3-Ingredients Cheese CupCake, Grapes and Fresh milk (my gal finished all)

Lunch and Dinner: Soba noodle with kunbu miso soup

Teatime: Walnut Potato Sticks and Carrot Juice

For 6" cake pan size cake, please click ~ 3 Ingredients Easy Cheese Cake

Easy 3-Ingredients Japanese Cheese Cake

Ingredients: (10 medium cupcakes)

4 eggs (separate egg whites and yolks)

150g cream cheese

70g white chocolate

Steps:

1. Preheat oven to 180°C. Prepare 10 medium size cupcake liners. 

2. Place white chocolate in a bowl, place over a saucepan of barely simmering water, cook under medium fire. Stirring occasionally, until melted. Add in cream cheese, stir till combined. (photo 1) Let cool slightly, then add yolks and stir to combine.(photo 2)

3. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form.(photo 3) 

4. Add 1/3 portion of egg whites to chocolate mixture and stir just until lightened.(photo 4) Gently fold in remaining egg whites in 2 additions until just combined.(photo 5,6)

5. Pour batter into the cupcake liners. (photo 7) Place pan in the baking tray and add hot water to reach 1-2 cm of up sides of cake pan. Bake cheesecake until set, 30-35 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Place the cake together with the mold and chill until cold, at least 2 hours or up to overnight.

Different oven, baking time might be different, please adjust accordingly. You may try to bake with 170 degrees C for 15 minutes, then lower down to 160 degrees C for 15 minute, turn off oven and then simmer for 15 minutes only remove the cake from oven. 

Kunbu Miso soup

Ingredients:

1 pc 10cm x 15cm size Kunbu

1 pc 10cm x 10cm seaweed (nori sheet)

80g meat tenderloin

4 bowls water

2 brown button mushroom

dash of pepper powder

1-2 tsp miso

Steps:

1) soak kunbu in water for 20-30mins, cut into smaller pieces

2) cut meat into slices / mince it

3) Boil water in a pot, add in meat and kunbu. Cook for 20mins

4) add in seaweed and cook for another 5 mins

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

6) Add in Miso paste after Off fire.

Cucumber Egg Roll

Ingredients:

1/2 japanese cucumber

2 eggs

dash of pepper powder

1/2 tsp liquid amino

Steps:

1) peel and cut cucumber into sticks

2) mix egg, liquid amino, pepper in a bowl, lightly whisk.

3) heat egg roll pan and grease with a little rice bran oil.

4) pour egg mixture into pan and lay the cucumber on the egg.

5) roll the egg until the end and pan fry till all sides light golden brown

Walnut Potato Sticks

Ingredients

7g raw organic walnut

25g mashed potato 

2g of unsalted butter

1 egg yolk

3g cane sugar

45g potato starch

Steps:

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

2) weight 25g potato and mash it with butter while it is still hot. 

3) add in egg yolk, sugar and walnut, 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) 

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