20/11/2015 Friday 燕麥煎餅

Happy Friday dear all ~

A little funny thing happened just now during lunch hour as I was ordering food with my friend at KFC. When the cashier asked us about the drinks, instead of "mountain dew" but I told her "honey dew" and we both laugh crazily like nobody then I corrected it and said "mountain dew". Once again, when my friend repeated the order with cashier, she told "HONEY DEW" again and we laugh out loud again.... ^.^ What a happy lunch on Friday~

Breakfast: Oatmeal Pancake, Peach and fresh milk

Lunch and Dinner: Soba noodle with Onion soup

Teatime: Cheesy Melts and Honey dew juice

Oatmeal Pancake

Ingredients:

1 egg yolk

30g Instant Oat

4 tbsp fresh milk

1 tbsp all purpose flour / cake flour

1 tsp organic cane sugar

Steps:

1) soak instant oat in fresh milk for 15mins

2) add in egg yolk, sugar and flour, mix well.

3) heat pan with very small fire

4) add in few drops of rice bran oil and wipe off by kitchen towel paper

5) scoop 1 tsp of batter and pour onto the pan and adjust lightly by the spoon to form round shape

6) continue step 5 until no more space on the pan

7) close lid and cook for 20-30 seconds, open lid and flip the other side and cook till golden brown

燕麥煎餅

材料：

1個 蛋黃

30克 即食有機燕麥

4湯匙 鮮奶/配方奶/母乳

1湯匙 中筋麵粉/蛋糕粉

1茶匙 有機蔗糖

做法：

1 ）浸泡即食燕麥在鮮奶中15分鐘。

2 ）加入蛋黃，糖和麵粉，攪拌均勻。

3 ）用非常小的火把平底鍋加熱。

4 ）加入幾滴米糠油後用廚房紙巾擦鍋面。

5 ）舀1茶匙麵糊倒入鍋內，用湯匙略微調整成圓形。

6 ）重複第5步驟，直到平底鍋沒有空間了

7 ）蓋上鍋蓋，燜煮20-30秒。開蓋和翻轉另一面煎至金黃色即可。

Onion Soup

Ingredients

100g meat tenderloin

1 big onion

dash of pepper

sea salt to taste (omit for lo below 1yo)

Steps:

1) Pour 4 cups of water into a medium size pot, cook under medium heat

2) while boiling the water, heat a pan, add in a little rice bran oil

3) add in the sliced onion, sauteed till fragrant then pour into the boiling water

4) slice the meat and add into the boiling water too

5) cook for at least 30 mins or longer till remaining 2 bowls of soup

6) add in dash of pepper and ready to serve warm

洋蔥湯

材料：

100克瘦肉

1粒大洋蔥

胡椒粉適量

海鹽一咪咪（一歲以下可免）

做法：

1 ）把4杯水倒入一個中等大小的鍋，用中火加熱

2 ）煮水的同時，燒熱平底鍋，加入少許米糠油

3 ）然後加入切絲的洋蔥，爆香後倒入沸水中

4 ）肉切成片後也加入沸水中

5 ）煮至少30分鐘或更長的時間，直到剩下2碗湯的分量

6 ）加入適量胡椒粉和鹽即可

Cheesy Melts 乳酪脆餅

(by Yen Li)

Ingredients / 材料 :

40g cream cheese 40克 奶油乳酪

10g castor sugar 10克 細砂糖

25g baby milk powder / full cream milk powder 25 克嬰兒奶粉/全脂奶粉

20g corn flour 20 克 玉米粉

1 tbsp milk 1 湯匙 牛奶

2 egg whites 2 個 蛋白

Few drops lemon juice 幾滴 檸檬汁

Steps:

1) melt cream cheese under hot water.

把奶油乳酪放進一個小碗, 再放進一個裝有熱水的大碗,以便溶化。

2) sieve in corn flour and milk powder into the melted cheese mixture， add in 1 tbsp milk and mix well..

把玉米粉和奶粉篩入溶化的乳酪裡，加入一湯匙牛奶， 攪拌均勻。

3) put egg whites into a clean bowl (no oil and no water) then add in few drops lemon juice, use electric hand mixer to whisk till bubbles is formed, add in1/2 of the sugar, continue beating another 1 min then add in the remaining sugar. Beat till hard peak form (whenyou over turn the bowl, the egg whites won't fall).

把蛋白放進乾淨的碗裡(無油無水), 加入幾滴檸檬汁, 用電動攪拌器把蛋白打發。半途分2次加入砂糖, 最後打至硬性發泡(當把碗翻轉,蛋白也不會掉下來。)

4) take 1/3 of the egg white mix into the cheese mixture, beat well or stir well. Then add in to the 2/3 of the egg white, fold in gently to avoid eliminating the bubbles.

將1/3的蛋白加入乳酪團裡, 攪拌均勻後倒進2/3的蛋白。用切入的方式, 輕柔地攪拌均勻。不要過份攪拌。

5) preheat oven at 120'C. Put the batter into a plastic bag then cut a small hole (5mm) at the edge. Squeeze it out on a non stick baking sheet.

先預熱烤箱120度, 再把乳酪蛋糊放進膠袋, 剪個小洞(5厘米)然後擠出一小堆的形狀在防粘的烘培紙。

6) bake at 100'c for 50-60 mins more till completely dry.

送進烤箱, 轉成100度, 烤50-60 分鐘或完全乾燥。

7) cool down before storing in air tight container. Can keep for 1-2 week.

方涼後收藏在不透風的罐子裡。可以收藏1-2個星期。

19/11/2015 Thursday 蒜炒蝦子意大利面

Happy Thursday dear all mommies~

I was having a great shopping during lunch hour just now to buy some groceries at Families Grocer (Selayang). Nice weather and nice mood today that makes me to have great day. I wish whoever reading food log is having the same good feel too.

I cook Spaghetti Aglio e Olio for my hubby lunch bento today as an anniversary "gift", LOL....

Breakfast: Spaghetti Aglio E Olio and fresh milk

Lunch and Dinner: Hainanese Chicken Rice

Teatime: Red Bean Dessert and Toast/Honey Dew

蒜炒蝦子意大利面

材料：

意大利面（熟）1小碗

蒜米2-3瓣

蝦子2尾（剝殼去腸泥）

白玉菇8根

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切碎備用

3.蝦剝殼去腸泥

4.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.然後加蝦肉和白玉菇略炒加入海鹽

6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉和乾香菜提香

7.翻炒均勻就可上碟享用啦~

Spaghetti Aglio e Olio

Ingredients:

1 baby bowl cooked spaghetti

2 Prawns

2 quail eggs (hard boiled)

8 shimeiji mushroom 

2 cloves garlic (sliced)

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 small prawns and mushroom to stir fry for a while

3) sprinkle some salt

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

5) add in dried parsley and garlic powder

6) stir fry mix well and DONE

BABY Hainanese Chicken Rice 

Ingredients:

4 tbsp mix grains rice

1 chicken drumstick

some shimeiji mushroom

5g unsalted butter

2 shallots

4-5 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion / vegetables (optional)

2 pcs pandan leaves (optional)

Steps:

1) soak mix grains rice overnight

2) chop shallots finely

3) cut ginger into slices, dice the mushroom

4) heat pan with low fire, add in a little olive oil and butter, sauteed shallot and ginger till fragrance

5) add in chicken and mushroom, stir fry till light golden brown

6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper. Stir fry for 2 mins and off fire.

7) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice

8) cook rice as usual in rice cooker or steam for 15-20mins.

寶寶海南雞飯

材料：

4大匙藜麥+小米+糙米

1只雞腿

白玉菇适量

5克無鹽奶油

2-3粒小蔥頭

4-5片姜

1/2茶匙 少鹽醬油/液體氨基或少許鹽

胡椒粉少許

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡米过夜。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把白玉菇切掉尾段。

4 ）把鍋加熱，倒入少許橄欖油和奶油，爆香蔥頭和姜。

5 ）加入雞肉和香菇翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉炒大约2分钟后熄火。

7 ）舀出米飯和雞肉，放入電飯鍋，倒入適量水蓋過米。把班蘭葉紮好，放在米上面。

8 ）像往常一樣在電飯煲煮飯或放進蒸籠大火蒸15-20分鐘即可。

Red Bean Dessert

Ingredients

65g pre-cooked red bean (fast cook)

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tbsp coconut milk

1-2 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warmRed Bean Dessert

16/3/2015 Monday : Meals of the Day

Good afternoon dear all~

A busy day in the office today...

Simple sharing the foods I prepared this morning for my 19mo lo...

Breakfast : french toast bites

Homemade wholemeal bread

Full cream milk 180g

Egg 1

Farm fresh yoghurt 70g

Unsalted butter 25g (I use olive oil)

Salt 1 teaspoon

Sugar 45g

Bread flour 320g

Wholemeal flour 80g

Custard powder 5g ( i omit this)

Yeast 4g

Menu: Basic, Crust: Light, Loaf size: 2lbs

1 slice of wholemeal bread, cut into cube size

2 eggs

1 tbsp fullcream milk

2 tbsp grated cheddar cheese

mix well then pan fry on a butter greased pan

Lunch and dinner : Aglio Olio Spaghetti and corn chicken soup

Spaghetti Aglio e Olio

Ingredients:

Some Small Prawns

2 fresh mushroom (diced)

2 cloves garlic (sliced)

2 tbsp olive oil

4 stalks of asparagus

some dried parsley

some garlic powder

sea salt a little bit

Steps:

1) sauteed garlic with the olive oil

2) add in small prawns, asparagus & mushroom to stir fry for a while

3) sprinkle some salt

4) add in spaghetti to stir fry for a while

5) add in dried parsley and garlic powder

6) stir fry mix well and DONE

Teatime : pandan Tamago balls

Ingredients:

1 egg yolk

10g milk powder

10g pandan extract

100-120g potato starch

20g muscovado sugar (sieved )

Steps:

1) mix the egg yolk and sugar, using hand whisk to beat till pale white.

2) add in milk powder and pandan extract then mix well.

3) add in the potato starch by 3 times separately.(maybe not use all the potato starch), mix by spatula or spoon till dough is form...it suppose not sticky soft dough.

4) Pre-heat oven at 150'C.

5) divide the dough into 3 portions. Roll the dough become a stick, cut by knife at 1cm size each and roll into a small ball.

6) place the balls onto a non stick baking sheet.

7) bake for 12-15mins. when half way baking, take out the tray and turn over the other side and continue baking.

18/11/2015 Wednesday 萬人迷奪命軟吐司

Breakfast: Mini Egg tarts and fresh milk

Lunch and Dinner: Penne Pasta with Tomato Cheese Sauce

Teatime: The Stunning Killer Toast and Avocado milk

Egg Tart (from Carol recipe with sugar reduce)

Ingredients:

迷你蛋塔　（８个）

食谱来自Carol 老师

一.餅乾塔皮部份

材料:

低筋麵粉35g,糖粉5g,無鹽奶油20g,

奶粉3g,全蛋液7g

準備工作:

1.所有材料秤量好

2.低筋麵粉使用濾網過篩

3.無鹽奶油放置室溫回軟,手指可以壓出印子的程度就好

  

步驟:

1.外皮部份無鹽奶油+糖粉用打蛋器打至泛白呈現乳霜狀態

2.將奶粉加入攪拌均勻

3.雞蛋打散分數次加入,每一次都要確實攪拌均勻才繼續加

4.將過篩的粉類分2次加入使用括刀按壓的方式混合成團狀 (不要過度攪拌避免麵粉產生筋性影響口感)

5.混合完成的外皮麵團用保鮮模包裹放入冰箱冷藏至少30分鐘冰硬

6.將冰硬的外皮麵團取出,平均分成8份(每份約9g)

7.每一個小麵團在手心中滾圓

8.將滾圓的小麵團稍微壓扁,2面都沾上一層低筋麵粉

9.沾上低筋麵粉的麵皮放入塔模中

10.一邊旋轉一邊用大姆指慢慢按壓將麵皮壓薄至充滿整個塔模 (厚度儘量一致才不容易破)

11.做好的蛋塔皮間隔整齊放入烤盤中

二.蛋餡部份

材料:

雞蛋30克,牛奶32ml,細砂糖8g,香草精几滴

步驟:

1.所有材料秤量好,雞蛋打散

2.將牛奶+細砂糖放入鍋中加熱煮至砂糖融化就關火,放至微溫

   狀態就將香草精加入混合均勻

3.雞蛋用攪拌器打散,將微溫的牛奶液慢慢一點一點加入,一邊

   加入一邊攪拌

4.攪拌均勻的雞蛋牛奶液用濾網過濾

5.平均將蛋液倒入塔模中約9分滿

6.放入已經預熱到180度c的烤箱中(下面的位置）烘烤8-10分鐘至塔皮部份開始上色。把溫度調低至１６０度c，注意內餡開始漲起來時，把烤箱門開２－３寸的縫隙。烤２－３分鐘或內餡凝固即可。 （用牙籤插入並可以直立）

7.烤好取出稍微涼一些就小心倒出來脫模放涼

Mini Egg Tarts

(yield 8 mini egg tarts)

Original recipe by Carol 

Ingredients of crust:

35g cake flour

20g unsalted butter

5g icing sugar

7g egg, whisked

3g milk powder

Ingredients of custard:

30g egg

8g castor sugar

32ml full cream milk

few drops vanilla extract

Method (making crust):

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2. Add in whisked egg, half at a time, beat over low speed. Add milk powder, mix well.

3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.

4. Wrap dough with cling wrap and refrigerate at least 30 minutes

5. Remove the hard crust dough, divide into 8 parts (each approximately 9g)

7. Roll each small rounded dough with hands

8. Place the dough slightly rounded squash , coat with some flour and put into the tart mold

9. while rotating slowly with the thumb pressing the dough to fill the mold to make an even tart shell. ( consistent thickness so that it is not easily broken)

Method (making custard):

1. weight all ingredients, beat the egg.

2. Place the milk + caster sugar into a pot and cook until the sugar melts then remove from heat, leave till lukewarm and add in vanilla extract

3 eggs beaten with a stirrer and add in to the lukewarm milk slowly, little by little, mix well

4. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts):

1. Preheat oven to 180C. Position rack in lower third of oven. Bake tarts for 8 to 10 minutes until the edges are lightly brown.

2. Lower the heat to 160C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 3 to 5 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Penne Pasta with Tomato cheese sauce

Ingredients A: 

16 pcs cherry tomatoes

1/2 onion

1/2 organic apple

1/4 cup water

Ingredients B:

some olive oil

1/2 onion (chopped finely)

20g bega cheddar cheese

1/2 cup water

dash of pepper and salt to taste

some parsley and italian herbs

Steps:

1) Blend the ingredients A till smooth, set aside

2) Heat pan with olive oil, saute onion till golden brown then add in the blended ingredients A

3) pour in 1/2 cup water, boil then simmer for 2-3 mins.

4) add in cheese and cook till cheese melted.

5) add in salt, pepper, parsley and the beef balls.

6) off fire and done.

The stunning killer toast ~ (just one proofing)

Saw this popular bread recipe in my phone APP (下厨房) which they call it as "the Stunning Killer Toast" (Original recipe by 曉瑋75－創建於12/11/2014) , super soft and time of making is shorter.

After doing the comparison between the white toast that I previously made with this Stunning Killer Toast:-

1) the proofing method is the same, ONE proofing only

2) liquid : water and milk

3) timing is almost the same

4) tenderness of the bread : almost the same

5) key point is : must knead the dough till window pane stage is formed, then the bread must be soft.

Ingredients:

160g egg+milk (eg. 107g milk + 53g egg)(110g milk + 50g egg)

30g cane sugar (10g if making salty bread)

2g salt (6g if making salty bread) 

260g bread flour

3g (3/4 tsp) instant dry yeast

30g 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 10mins, press stop. （ you may use 10mins but i prefer to beat longer time 20mins)

3) Reset to 'Dough' program again, add in butter, beat for 10mins.（ you may use 10mins but i prefer to beat longer time 20mins)

4) Remove dough from the bread pan, divide into 3 portions.

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 90% (roughly 40mins) full the toast box, close the lid and preheat the oven to 150'C.

8) bake for 50 mins, remove from oven and take out the bread immediately from the toast box.

萬人迷奪命軟吐司

從手機APP 下廚房發現了這個流行的麵包食譜. (原創：曉瑋75－創建於12/11/2014)它被稱為“萬人迷奪命軟吐司” ，超柔軟和製作時間更短這種流行的麵包配方。

作了比較，萬人迷奪命軟吐司 VS　以前做的白土司： -

1 )發酵方法是相同的，一樣是只有一次發酵而已

2 )所用的液體：水和牛奶的分別

3 )所需製作的時間：幾乎相同

4 )麵包柔軟度：幾乎相同

5 )相同的關鍵點是：必須把麵團揉成撐得起薄膜的麵團，那麼麵包就一定牽絲柔軟。

材料:

160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）（ 110克牛奶+50克雞蛋）

30克蔗糖（ 10g如果做咸麵包）

2克鹽（ 6克如果做咸麵包）

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克無鹽奶油

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10分鐘，按停。（我20分鐘）

2. 然後加入奶油，再重複“麵團”功能10分鐘（我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３等份，分別擀成長方形，將麵團平均折成3等份，擀壓捲起後休麵團5分鐘。

4. 重複擀壓麵團，平均折成3等份，再擀壓捲起

5. 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)

6. 用手稍微輕輕壓一下使得3團麵糰高度平均

7. 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9分滿，蓋上蓋子。

8. 放入預熱到150度c的烤箱中烘烤50分鐘。

9. 出爐後馬上倒出放在鐵網架上放涼。