20/10/2016 (THU)

Goji Berries Kikaku

Ingredients：

Glutinous Flour 50g

All purpose flour 100g

Sugar 25g

Instant dry yeast 1/2 tsp

Rice Bran oil / any plain vege oil 15g/ 1tbsp

water 80-90g

goji berries 15g + 40g warm water (blend till smooth)

*** 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 10 portions (about 30g each).

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, 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 after 1 minute.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

枸杞喜板

材料：

普通麵粉100g

糯米粉50g

糖25g

水80-90g

酵母 1/2茶匙

油 1 湯匙

15克枸杞+40克温水，打成枸杞汁

做法：

1）把所有材料放进一个大碗攪拌均勻，水分先倒一半，然后慢慢加，揉至麵團光滑。

3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。(切記不能發酵過久，表面會變成一洞一洞，不美了）

5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和

食谱请按 please click for recipe 》》》mushroom sauce 蘑菇酱

Steam Egg

Ingredients:

1 egg (58g without shell)

1/4 cup water

Enoki mushroom

baby spinach

1/2 tsp liquid amino

dash of pepper powder

Steps:

1) cut mushroom and baby spinach into small bite size and place in a casserole bowl

2) beat 1 egg in a separate bowl and add in water, use a fork to whisk for a while

3) sieve the egg mixture through a coffee strainer into the casserole bowl

4) add in liquid amino and dash in pepper powder

5) cover the casserole bowl with cling wrap or by a plate

6) steam in a steamer with medium heat for 10mins

蒸蛋

材料：

雞蛋1個（ 58克無殼）

1/4杯水

鴻喜菇 適量

菠菜苗 適量

1/2 茶匙 有機醬油

胡椒粉 適量

做法：

1 ）把菜和菇切一切，然後放入一個蒸碗/砂鍋碗

2 ）在另外一個碗裡打入雞蛋，加入水，用叉子攪拌均勻

3 ）把蛋液用濾網過篩入蒸碗/砂鍋碗裡

4 ）最後加入醬油和胡椒粉

5 ）用保鮮紙或碟子蓋著蒸碗/砂鍋碗

6 ）用中火蒸10分鐘即可

Potato Cheese Ring

Ingredients:

80g cooked potato

35g potato starch

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

35克太白粉

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。

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，帶著番薯和蛋香氣，微甜而不膩，好好吃。

3 APRIL 2014 (8mo) Vegetables Puree

I was preparing my lo's food in the early morning..steamed zuchinni, broccoli, carrot.. 
Frozen purple sweet potato, spinach... Tired but happy..

my gal's 7am - 7pm 's meals....

22/11/2016 (tue) Pumpkin Doughnuts

Breakfast: Pumpkin doughnuts and fresh milk

Lunch and Dinner: Rice with tomato fry egg and spinach chicken soup

Teatime: Golden pear chuanbei drinks

 Pumpkin Doughnuts
Ingredients :
180g all purpose flour
60g pumpkin puree (steamed pumpkin)
25-50g fresh milk (subject to the wetness of pumpkin, do not pour in all first)
1 egg yolk
1/2 tsp instant dry yeast
1/4 tsp Aluminum free baking powder
20g unsalted butter
organic cane sugar (10g- if roll with sugar / 25g-if do not roll with sugar)

Steps:
Hand knead method
1) in a mixing bowl, add in all ingredients except milk.
2) slowly add in milk until dough is formed. mix and knead till hand is clean, bowl is clean and dough is smooth.
3) cover dough with clean damp cloth, rest for 10-15mins
4) take out the dough and roll smooth. (I transform some remaining dough into buns as photo below)
5) roll the dough into flat then use doughnuts mold to cut out shape, place on a non sticky mat or on a flour dust surface, to proof for 15-30 mins
6) heat wok with oil and fry the doughnuts with medium low heat till both sides light golden brown.

Using tesco bread maker
Steps:
1) place all ingredients into the bread maker and set function 8 "dough" and beat for 20mins.
2) take out the dough and roll smooth. (I transform some remaining dough into buns as photo below)
3) roll the dough into flat then use doughnuts mold to cut out shape, place on a non sticky mat or on a flour dust surface, to proof for 15-30 mins
4) heat wok with oil and fry the doughnuts with medium low heat till both sides light golden brown.

南瓜甜甜圈
材料 ：
180克 中筋麵粉
60克 南瓜泥
25-50克鮮奶（視南瓜泥的濕度，慢慢加）
1顆蛋黃
1/2茶匙 即速酵母
1/4茶匙 無鋁泡打粉
20克 無鹽奶油
10克 有機蔗糖

做法：
用手揉的做法
1）粉類過篩。
2）除了鮮奶，所有的材料全部拌勻，慢慢加入鮮奶，揉成團即可。
3）蓋上擰乾的濕布醒麵10-15分鐘。
4）取出麵糰放在撒上麵粉的揉麵板上。擀成大約5mm扁平狀，然後用甜甜圈模具切出形狀，放置在撒上麵粉的揉麵板上，發酵15-30分鐘。
 （我把一些麵團做了麵包-發酵後送入已經預熱190度C的烤箱，12-15分鐘）
5）炒鍋燒熱加入油，以小火慢慢把甜甜圈炸至兩面淺金黃色。

麵包機做法
1） 粉類過篩。
2）將所有材料(鮮奶除外)倒入麵包桶裡，用“麵團”功能攪拌，慢慢加入鮮奶，揉成團即可不加奶。 20分鐘後按停。讓麵團在桶裡面休面10-15分鐘。
3）取出麵糰放在撒上麵粉的揉麵板上。擀成大約5mm扁平狀，然後用甜甜圈模具切出形狀，放置在撒上麵粉的揉麵板上，發酵15-30分鐘。
 （我把一些麵團做了麵包-發酵後送入已經預熱190度C的烤箱，12-15分鐘。如圖下）
4）炒鍋燒熱加入油，以小火慢慢把甜甜圈炸至兩面淺金黃色。

145g dough - divided into 3 portions. brush with butter and organic cane sugar 

145克的麵團分成3份。表面掃上奶油和有機黃糖。

19/6/2017

把南瓜换成番薯也很好吃哦！

replace pumpkin to sweet potato, still yummy!!

Tomato fry egg

番茄炒蛋

 Spinach Chicken Soup
Ingredients:
1pc chicken tight
some goji berries
1 bowl of baby spinach
3-4 bowls water

Steps:
1) blanch spinach in boiling water for 1 min. put aside.
2) blanch chicken tight in boiling water for 3-5 mins. Put the tight in a small pot, add in water and shimmer for 30mins.
3) add in goji berries and spinach, cook for 1 min.
4) off fire and done.

菠菜雞湯
材料：
1塊 雞上腿
枸杞 適量
1碗 菠菜苗
3-4 碗水

做法：
1 ）菠菜苗放入滾水，煮1分鐘後撈起備用。
2）雞上腿去水3-5分鐘。放入小鍋，加入水，小火燜煮30分鐘。
3）加入枸杞和菠菜苗，略煮1分鐘。
4）關火即可。

 Golden Pear ChuanBei Drinks
Ingredients:
2 pc fresh golden pear
10 pc dried figs
1 tablespoon South North 南杏北杏
1 tablespoon Chuanbei 川貝
2 pc honey dates
1/2 pieces of dried mandarin
1 pot of water

Cook with high heat for 10mins then low heat for at least 1 hour.

雪梨川貝無花果甜品
材料：
2粒 新鮮雪梨
10粒無花果乾
1湯匙 南杏北杏
1湯匙 川貝
2粒 蜜棗
1/2 片 吉餅
1大鍋水

高火煮10分鐘，然後用小火煮1小時。

throwback 27/9/2016 (Tue) 椰糖馬来糕

Malacca Sugar Sponge Cake

Ingredients:

150g Malacca coconut sugar (I reduced to 120g)

100ml Full Cream Milk 

80g Corn oil/any tasteless vege oil (i used 70g rice bran oil)

3 large eggs

150g self-raising flour

1/2 tsp Baking Soda ( i used 1 tsp aluminum free baking powder)

Steps:

1. Double boil Malacca coconut sugar and milk till melted, then add in eggs, oil, baking soda and mix well.

2. Add in self-raising flour by 3 separately, mix well.

3. Place the batter aside and rest for 30 minutes.

4. Transfer batter into a 6" cake mould and steam for 30 minutes .

p/s: you may use whisk to mix all ingredients.

( Recipe from Joshua Liew)

【椰糖馬来糕】

材料：

馬六甲椰糖 150g (我減糖至120g）

Full Cream牛奶 100ml

玉米油 80g (我減至70g）

雞蛋 3粒

自發麵粉 150g

Soda粉 1/2茶匙

做法：

1. 馬六甲椰糖和牛奶隔水煮融化，然後加入雞蛋攪拌均勻，再加玉米油和Soda粉拌均。

2. 之後分3次加入自發麵粉拌均勻。

3. 把麵糊放著休息30分鐘。

4. 麵糊直接倒入模型，大火蒸30分鐘。

#全部用打蛋器攪拌就可以了。

（食譜來自 Joshua Liew )

Macaroni with Mushroom Cheese Sauce

Ingredients: 

Pasta or any types of desired pasta, cook as per instructions 

My way of cooking to avoid mushy and soggy pasta and can last till dinner:~

1) I cook pasta as per instruction on packaging, 

2) drain away the hot water

3) soak pasta in a big bowl of ICE cold water for 30 seconds

4) drain away the cold water

5) add 1-2 tsp grapeseed oil or olive oil to the pasta and mix well

for reheating:~

1) Just scoop out the pasta portion, steam for 5 mins.

2) Pour in the heated pasta sauce

3) Ready to serve~ 

Mushroom cheese sauce 

Ingredients:

3 brown button mushroom (to blend)

1/2 cup water (to blend)

2 cloves garlic

2 brown button mushroom (diced)

15g cheddar cheese

1/2 cup full cream milk

some pepper powder, italian herbs

20g cream cheese

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom and water till smooth

3) heat pan, add some olive oil, sauteed the garlic till fragrant

4) add in diced mushroom and stir fry a while

5) add in the blended mushroom, milk, cream cheese and cheddar cheese. 

Cook till boiling and cheese melted.

6) add in dash of pepper powder and Italian herb, off fire. Ready to serve warm.

意麵與蘑菇湯

材料：

麵食或任何類型所需的麵食

**我的麵條烹煮方式**

“避免麵條變成糊狀並和可以維持到晚餐時間食用”

1 ）按照麵條包裝上的烹煮方式

2 ）倒掉煮麵的熱水

3 ）把麵條浸泡在一碗冰水30秒

4 ）倒掉浸泡的冷水

5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。

**在職媽媽的小貼士**

6 ）如果不是馬上吃，收進冰箱。

7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。

8 ）倒入熱的蘑菇醬/湯就可以了。

寶寶蘑菇湯

材料： （2-3寶寶分量）

（A）

4朵 蘑菇（用料理棒打成幼滑）

2瓣 大蒜（用料理棒打成幼滑）

1/3杯 水（用料理棒打成幼滑）

（B）

2瓣 大蒜

2朵 蘑菇

15克 切達乾酪

（如何選擇寶寶食用的奶酪）請按

20克 奶油奶酪

1/2杯 鮮奶

水 適量

胡椒粉 適量

意大利香草 適量

做法：

1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。

2 ）用料理棒把所有材料（A ）打成幼滑;備用。

3 ）熱鍋後加入一些橄欖油，炒香蒜片。

4 ）加入花椰菜和蘑菇翻炒片刻。

5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。

6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。

7 ）撒入胡椒粉和意大利香草即可關火。

Strawberry milk Shake

Ingredients:

5pcs strawberries

1 tbsp plain yogurt

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth and enjoy~

草莓奶昔

材料：

5粒 草莓

1湯匙 原味優格

1/2 - 1杯 鮮牛奶

1茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜