23/6/2015 Tuesday meals

This morning after I finished cooking and prepared myself to go to work, I was sitting on the WC and just realized I was standing the whole morning in the kitchen to cook and to do some house works. Because I could feel my legs were tired and realized that most of the days I was standing the whole morning and no time for me to sit down and rest. Sigh~ this is motherhood~

Further, I did not set alarm last night before sleeping and luckily I woke up myself at 4.15am...Phew~ I was shocked during waking up as I thought I overslept again...

Breakfast : Black sesame soy milk steamed bun / Mantou （芝麻豆奶馒头）
Lunch and Dinner: BBQ Chicken, Corn Soup and mix grains rice
Teatime: Onion Rings (洋蔥圏圈米餅）+ Avocado milk shake

Black Sesame Soy Milk Steam Bun (Mantou)
Ingredients
Warm Water 90g
20g castor sugar
25g soy milk powder
1/2 tsp Instant dry yeast
1/2 tsp Aluminum free baking powder
150g Pao flour/ all purpose flour
1 tbsp Grape seed Oil

For black layer:
1 tbsp black sesame powder
(to be added after 1st proofing to the 1/5 dough)

Steps:
1) use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine.
((For busy FTWM, If you wish to prepare at night and for next morning use, after Step 1, put the dough in a bowl and cover by cling wrap, leave a small hole for air flow, put in the fridge overnight.))
2 ) Proof for 45mins. ((For cold dough, take out dough from the fridge, rest for 10mins, press out all air.))
3a) for black colour dough: P
ress out all air, take 1/5 of the dough and mix with the black sesame powder, knead till well combined, rest 5 mins.
3b) for plain colour dough: Press out air, knead for 2 mins, rest 5 mins.
4) Roll & press black dough and plain dough into rectangular shape. Place the plain dough at the bottom and the black dough on the top, roll like a swiss roll until the end. cut into equally size and place a pao paper underneath it.
5) place the mantou on steaming rack, proof for another 20-30mins or double the size.
6) steam at medium high heat for 10mins. Open a little bit of the lid cover, wait for at least 5 mins only open the whole cover.


 BBQ Chicken sticks
Ingredients :
90g Chicken Breast
1 tsp liquid amino
1 tsp honey
2 tbsp crushed garlic
1 tbsp grape juice
Dash of pepper powder

Steps:
1) cut chicken breast into smaller pieces
2) mix in all ingredients and marinate overnight in the fridge

Next day:
1) prepare some cherry tomatoes or bell pepper
2) 6 satay sticks or wooden disposable  chopsticks
3) insert meat and tomatoes/pepper into the sticks
4) bake at pre-heated oven of 200'C for 10mins
5) take out and brush some honey and turn over the surfaces,  bake for another 10mins


洋蔥圏圈米餅 
材料：
白飯：80g
洋蔥：40g
鮮奶：40g (也可用水取代)
日本太白粉：25g
盐和胡椒粉：米般大小的量（一歲以下可省略）

做法：
1 .將洋蔥切小塊後與白飯和鮮奶倒進器皿裡，用食物調理機打成泥狀(泥越細越好，看不見洋蔥為止)
2. 將日本太白粉,盐和胡椒粉加入飯泥裡攪拌均勻
3. 米糊裝進透明食物塑膠袋中，下方邊緣剪一個小洞（5米厘），在烤盤紙上擠出適當大小的圓，進170度烤箱約15~20分鐘即可 (半途轉换烤盘方向, 因每台烤箱溫度不同，所以若表面變色後即可關火用餘溫續烤後大約5～10分鐘再取出)

p/s: 由于烘烤够乾透，米餅非常脆口，也可以收藏於密封罐子裡2-3天也OK.

Onion Crunchy Rings
Ingredients
80g cooked rice
40g fresh milk (or water)
40g chopped onion
25g potato starch
a rice size salt and pepper powder to taste (can be omitted)

Steps:
1) Blend rice, milk and onion till very smooth
2) add in potato starch, salt and pepper powder then mix well
3) put the mixture into a plastic bag and cut a hole at the edge (about 5mm dia.)
4) squeeze out circle or heart ring shape on parchment paper
5) bake at preheated oven of 170'C for 15-20 mins (turning tray half way)
6) once the rings turn light golden brown, you may off the power but let the rings sit in the oven for another 5-10 mins before taking out.

p/s: texture is very crunchy once you bake it completely dry and you can keep for 2-3 days in air tight container.

22/6/2015 Monday~

After enjoying 2 days off day and celebrating Chinese dumpling festival and Father's Day, resume working again.

Recently weather is very hot as we needed to reduce the temperature setting of air-conditional during sleeping time. I got up from bed at 4.20am after alarm rang at 4am.

Ironing hubby's clothes before I started preparing foods for my nearly 23mo lo.

Breakfast: Cheese Toast Hokkaido Bread + grapes + cucumber salads（ 凉拌小黄瓜） + fresh milk

Lunch & Dinner:  Bear shape Pasta with tomato sauce + Corn soup

Teatime: Potato Egg Yolk Soft Sticks (teethless OKAY) and star fruit juice

Cheese Toast Hokkaido Bread

Ingredients:

1 slice homemade Hokkaido Bread

few slices cheddar cheese ( I used Bega natural cheese in block)

Steps:

1) cut bread into 2 slices

2) slice the cheese into thin layer and place on top of the bread

3) Bake at preheated oven of 180'C for 5 mins or till cheese melted

Cucumber Salad

Ingredients:

1 Japanese cucumber

4-5 cheery tomatoes (Optional)

1 clove garlic (crushed)

1 tsp castor sugar

1/2 tsp rice vinegar

pinch of salt

Steps:

1) cut away both ends of the cucumber, slice into half then pound by knife surface and then cut into sticks

2) use sugar to rub the cucumber for 5 seconds then add in salt and coninue rubbing till sugar is melted

3) add in vinegar, cherry tomatoes and crushed garlic

4) keep in fridge for 30mins or more and ready to serve.

Bear shape Pasta with tomato sauce

**Pasta

Ingredients :

Bear Shape pasta (or any type of pasta)

Cook as per packaging instruction, soak in cold icy water for 30 seconds, drain, set aside.

**Tomato sauce

Ingredients：

40g Minced chicken

14-16 pcs cherry tomatoes

7-8 pcs black seedless grapes

1/3 cup water

1-2 shallots (chopped finely)

some Italian herbs & pepper powder.

Steps:

1) Blend grapes and tomatoes with 1/3 water  till smooth, sieve through a strainer

2) Heat pan with olive oil, sautee shallot till fragrant then add in minced chicken and stir fry till light golden brown.

3) pour in the blended puree boil for 1-2 mins.

4) add in dash of pepper powder and some Italian herbs.

6) off fire and done.

Potato Egg Yolk Sticks (Teethless baby OKAY)

Ingredients:

130g cooked mashed potato

1 egg yolk

1 tsp muscovado sugar

10g grated cheddar cheese

Steps:

1) Cook or steam 2 medium size potato till tender

2) mash the potato with a fork, add in egg, sugar and cheese, mix well

3) put the mixture in 1 or 2 plastic bag ( I separate 2 and keep 1 bag in fridge for next baking)

4) cut a hole at the edge of plastic, then squeeze out sticks on baking tray laid with parchment paper

5) bake at preheated oven of 180'c at 20 mins. Over turn tray half way. 

19/6/2015 Happy Friday

Happy Friday dear all~ I am seriously lack of sleep today as my 22.5mo lo was waking up midnight and stay awake for 1 hour ++ due to over excited playing with some little friends in a neighbour's house last night. 

Breakfast: Crunchy potato bites + banana + fresh milk

Lunch ａｎｄ Dinner: Sushi roll/mix grain rice, stir fry broccoli  

Teatime: Steam cream cheese cake + baby yogurt

Crunchy Potato Bites

Ingredients:

1 medium potato

5g grated cheddar cheese

some plain flour

some egg

some bread crumb

Steps:

1) Peel, slice and steam the potato for 10 mins

2) drain away excess water and mash the potato with cheese

3) divide into 8 portions, roll each portion into balls.

4) coat the balls with flour, dip in the egg and then coat with bread crumb

5) place the balls on baking tray lined with parchment paper

6) bake at preheated oven at 180'C for 15mins

Egg ａｎｄ Prawn sushi rolls

Ingredient:

1 egg

1 prawn

1 inch carrot

1 slice seaweed(nori)

some cooked rice

some roasted white sesame seed

Steps:

1) pan fry egg into egg roll, set aside

2) cook prawn and carrot, set aside

3) cook rice with a bit more water, set aside

4) cut the seaweed into half (to make 2 small sushi rolls)

5) Place the sushi mat on a working surface and put the 1/2 sheet seaweed(nori) on the bamboo mat. The shiny side of seaweed should face DOWN.

6) Scoop rice on the seaweed and spread the rice evenly with both fingers. Wet your fingers in dipping water if rice starts to stick to your fingers.

7) Place the filling (Prawn, carrot, egg) at the middle of rice. Hold the filling down using your fingers.

8) With one swift movement, roll the sushi over the filling and land right where the edge of the rice is.

9) Don’t move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into square (or round). Then finally lift the sushi mat and rotate the roll once to seal the edge of nori. Again gently squeeze and tighten the roll with your fingers.

10) To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first. You should “push then pull” the knife while cutting through the sushi. Wet the knife again and cut each half roll into 6 pieces. (Baby's edible size)

Steam Apple Cream Cheese Cake

Ingredients:

1/2 organic red apple

30g cream cheese

25g icing sugar

1 tbsp milk 

1 tbsp olive oil

1 egg

45g organic self-raising flour

1/4 tsp baking powder

Steps:

1) roughly blend the apple with milk (pause blend for few seconds only) set aside.

2)  In a mixing bowl, Cream the cream cheese with sugar by using spatula to press & mix till well combined

3)  add in egg and beat till well combined. Then add in the apple and oil. stir well.

4)  Sieve in flour mixture (flour & baking powder) and fold gently

4)  scoop the batter into cupcake moulds and Steam at medium heat for 10-12 mins

18/6/2015 Thursday

Hi dear all~

Sharing the meals of the day for my 22.5mo lo today. I decided not to bake for 2 days to ensure my lo's mouth ulcer is recovered completely. Actually her mouth ulcer has been recovered yesterday but I still prepare non-heaty foods for her today.

Breakfast: Dragon Fruit Kikaku + hard boiled egg + cherry tomatoes + grapes

Lunch and Dinner: Udon noodle with lotus root chicken soup

Teatime: Mung Bean porridge + baby yogurt 

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

Udon Noodle with Lotus Root Chicken Soup

Ingredients:

80g Dried Udon 

(cook 18mins as per instruction on packaging, drain dry then soak in cold icy water for 30 seconds, drain dry again, add in 2 tsp grapeseed oil and mix well. Keep noodle in the fridge (if not serve immediately)

Lotus Root Chicken Soup

Ingredients:

1 bowl of sliced lotus root

1/2 carrot (cut in pieces)

some red dates

1 honey date

2 chicken tights

Steps:

1) Blanch chicken for 3 mins

2) cook all ingredients in 2 litre water for at least 1.5 hours 

Mung Bean Porridge

Ingredients:

2 tbsp cooked white rice

40g cooked mung bean

1 cup water

1 tbsp milk

1 - 1.5 tsp brown sugar / muscovado sugar

( Please Click:~

How to cook Mung Bean (green bean) in faster way )

Steps:

1) Add water and cooked rice in a small pot, cook under small fire for 20mins

2) add in the cooked mung bean, cook for another 10 mins

3) add in milk and sugar, cook till the consistency (not too much water left), Off fire and DONE.