Golden Sponge Cake

Prep Time : 15min
Cook Time : 35min
Yield : 3-4 servings
Freezer-friendly : No

50g unsalted butter
50g cake flour
3 egg yolks (A size)
55g milk
40g castor sugar
6g corn starch
3 egg whites (A size)

Steps:
1. Line cake pan with parchment paper (I use 8 inch pan)
2. Seperate cold eggs, set aside to room temperature.
3. Melt butter in a saucepan, remove from heat when small bubbles are seen.
4. Immediately add flour, stir quickly. Then add milk, mix well.
5. Add egg yolk, one at a time, stirring at each addition.
6. Mix sugar with corn starch.
7. Beat egg whites using electrical whisk until foamy. Add No.6 in 3 batches and beat until approaching stiff peak. Do not beat until very stiff as it would be difficult to fold into egg mixture.
8. Take 1/3 beaten egg whites and fold into egg mixture No.5 using hand whisk. Add 1/3, switch to spatula, fold until combined. Repeat with the remaining 1/3.
9. Pour into cake pan, bake in lower rack at 140 degrees for 20 min and then increase to 170 degrees for another 15 min.
10. Turn the tin upside down and cool completely. Remove by running a knife along the side and drop the cake out onto the wire rack. Put a plate onto the cake, taking the wirerack-cake-plate, overturn it so that wirerack be on top. Remove wirerack, and taadaa....a soft spongy cake to be enjoyed!

Original recipe:

http://nasilemaklover.blogspot.my/2014/03/golden-sponge-cake.html?m=1

Hokkaido Milk Bread

Prep Time : 2 hrs 25min

Cook Time : 35 min

Yield : 1 loaf

Freezer Friendly : Yes

I always wanted to make light and fluffy bread. Unfortunately, all the breads from the breadmaker recipe does not yield smooth texture as those I bought in bakery. They are just 'coarsely' textured bread which I myself does not really favour. My BM uses Alex Goh's scalded dough method.

I found this recipe on pininterest which is using Tang Zhong method and decided to give it a try as I always believe I can make those soft breads if the seller at marketplace can do it (I mean I believe that they did not put any bread softener/preservatives like normal bakeries)

Result? The best bread I have ever made! Though the crust seems hard when I press it, it us surprisingly soft to eat after slicing it. Super yum! I think my toddler will love it! 

Ingredients:

Tang Zhong

25g bread flour

100ml water

Bread

125ml fresh milk, lukewarm

1 egg + 1 for eggwash

50g cane sugar

1tsp salt

350g bread flour

2 1/4tsp instant yeast

30g unsalted butter at room temperature

Steps:

1) To use Tang Zhong method, whisk bread flour and water in a saucepan, put under medium-low heat, whisking continuosly until the mixture thickens to pudding like texture, and you can draw a clear line in middle using your whisk. It took me 2-3min. Off fire.

2) Put the bread ingredients except butter and egg for eggwash in accordance to sequence above into breadpan.

3) Insert breadpan into BM, select Function 6, Dough which takes 20min. As soon as the mixture binds together( after 1 min of mixing), add butter and Tang Zhong mixture. 

4) Do the window pane test, if fail, hand knead a few more minutes until pass.

5) Put the dough back into breadpan (without on) to proof for 40min or until double size. 

6) Punch out air from dough, divide into 4 equal portion, roll each portion into a ball, place in a greased tray, let it sit for 15min.

7) Roll out each dough into oval shape, fold the left and right side of oval shape into the middle, like how you fold your sleeve of a shirt. Take note the width of the roll will depends how much you fold, so ensure after folding, the width is a little smalker than the width of your loafpan as it will rise during the 2nd proof. Then from the bottom, roll up like you roll a carpet, place into greased loaf pan with seam side down. 

8) Let it proof for another 40min until it reaches just below the rim of 9x5 inch loaf pan.

9) Pre-heat oven to 175 degree celcius.

10) Egg wash the top and bake for 35min until top is brown and sounds hollow when loaf pan is tapped.

Original Recipe: 

http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html

Cinnamon french toast

Prep Time : 10 min

Cook Time : 20 min

Yield : 3-4 servings

Freezer-friendly : No

Ingredients:

2 eggs

1/4cup fresh milk

1/2cup castor sugar

1/2tsp cinnamon

4 slices of french bread, cut into 1 inch cubes

3tbsp unsalted butter

Steps:

1) Whisk egg and milk in a bowl.

2) Mix cinnamon and sugar in another bowl.

3) Heat butter in non-stick pan/wok.

4) Put half of the bread cubes into egg mixture, ensure each cubes are covered.

5) Transfer into wok and stir-fry with wooden spatula until sides are browned, about 3min.

6) Transfer into bowl with cinnamon mixture, mix with a spoon to ensure all sides are covered.

7) Serve.

Original Recipe:

http://www.recipetineats.com/cinnamon-french-toast-bites/

1 hour french bread

Prep Time : 40 min

Cook Time : 20 min

Yield : 1 big loaf

Freezer-friendly : Yes

Ingredients:

1 1/2 cup warm water

1tbsp honey

1 1/2tbsp instant yeast

1 1/2tsp salt

3 1/2cups all purpose flour (i use 3cups bread flour)

Steps:

1) Mix water, honey, yeast and salt in a glass bowl. Let it sit for 7-10 min until bubbles are formed.

2) Pour mixture into breadpan, add flour, press knead function for 10 min (donlim BM Function No.6)

3) Pre-heat oven to 200 degrees celcius.

4) Take out the dough from the breadpan, shape it into long oval shape and place onto baking tray lined with parchment paper.

5) Let the dough rise for 15 min.

6) Cut slits on top and bake for 20min or until bread is browned.

Original Recipe:

http://www.mymundaneandmiraculouslife.com/foodie-fridays-easy-peesy-french-bread/

Sour Cream Pound Cake

Prep Time : 20min

Cook Time : 1 hour

Yield : 1 loaf pan

Freezer-friendly : No

Ingredients:

1cup butter (or 227g) room temp

3/4cup cane sugar

1/2cup sour cream

1 1/2cup all purpose flour

1/4tsp baking soda

3 eggs (i substitute 1 egg with 1/4 fresh milk)

1/2tsp vanilla essence

Steps:

1) Pre-heat oven at 176 degrees.

2) In a mixing bowl, cream butter and sugar. I did it by cutting butter into small pieces, then mash with whisk.

3) Add sour cream, mix with whisk.

4) In a seperate bowl, sift flour and baking soda. 

5) Add 1/3 flour into butter mixture, follow by egg. Repeat until all are used. Add vanilla essence.

6) Bake for 1 hour or test with chopstick until comes out clean.

Original Recipe:

http://www.pauladeen.com/sour-cream-pound-cake

Pancake Mix

Prep Time : 15min

Cook Time : -

Yield : 6cups mix

Freezer-friendly : No

Ingredients:

2cups whole wheat flour

3cups all purpose flour

1 1/4cup formula milk

1/4cup cane sugar

1/8cup baking powder

1tsp salt

Steps:

1) Mix all ingredienta together in a large bowl using a whisk.

2) Store in airtight container.

3) Label date and instruction.

To make pancake, add 1 1/2cup pancake mix, 1cup water, 2tbsp oil and 1 egg. Drop batter on medium high heat wok and flip when bubbles is seen.

Original Recipe:

http://www.superhealthykids.com/homemade-pancake-mix/

Rice Cooker Milo Moist Cake

Prep Time : 15 min

Cook Time : 50 min

Yield : 4-5 servings

Freezer-friendly : No

I personakly think that the butter is too much as the cake becomes oily after cool. Not knowing if reducing the butter would affect the moistness but would definitely try one with less butter. 

The original recipe calls for cocoa powder but I realised I am running out of cocoa powder, I substitute with all Milo powder. On top, I do not have self-raising flour (as I think they are expensive to use), so I just add 1tsp of baking powder to the all purpose flour. The cake tastes so good that I have got positive comments from my family including my lo. 

Ingredients:

100ml fresh milk

80g molasses sugar

180g unsalted butter

2 eggs

100g plain flour

1tsp baking powder

1/2tsp baking soda

50g milo powder

Steps:

1) Boil milk and sugar over low heat until combined. Add butter (save a little butter for greasing later) and stir until melted. Off fire.

2) Add lightly beaten egg and stir until combined.

3) Mix flour, baking powder, baking soda and milo powder in another bowl.

4) Add flour mixture into liquid mixture, stir until combined.

5) Lightly grease rice cooker pot with butter. Pour in mixture and select Cake function.

6) To remove the cake, put a large plate to cover the pot opening and turn the pot over so the cake would land safely on the plate.

Original Recipe:

http://www.submerryn.com/2015/05/rice-cooker-cakes-moist-chocolate-cake.html

Baked Mac and Cheese

Prep Time : 10 min

Cook Time : 25 min

Yield : 3 ramekins

Freezer-friendly : No

Ingredients:

4tbsp macaroni

Water

1/4cup fresh milk

1/4cup grated cheddar cheese

1tbsp unsalted butter

Steps:

1) Boil macaroni in water for 5-7 min. Drain and set aside.

2) Mix milk, cheese, butter and milk.

3) Pre-heat oven at 160 degrees

4) Pour macaroni into mixture. Stir to mix.

5) Lightly grease ramekins and pour macaroni mixture into it.

6) Bake for 25 min or until top is slightly brown.

Original recipe:

http://m.allrecipes.com/recipe/14140/baked-macaroni-and-cheese/

Grape Salad

Prep Time : 20min
Cook Time : -
Yield : 2 servings
Freezer-friendly : No

This is my first try on salad, it turns out super delicious! This was made as a treat for papa and mama after a day of hard work but my lo was requesting for a spoon to join the fun :) And if you bought seedless grapes and do not mind taking the skin, this will be a 10min dessert! Love it!

Ingredients:
500g red grapes
4tbsp sour cream
4tbsp cream cheese
2tbsp molasses sugar
8 pecans

Steps:
1) Roast pecans under 150 degrees celcius for 7 min or until brown and fragrant.
2) Mix sour cream, cream cheese and 1/2tbsp molasses sugar using a fork/spoon.
3) De-seed and peel grapes (skip this if seedless grapes and you don't mind taking the skin)
4) Mix half of the mixture with the peeled grapes until even.
5) Distribute the grapes into 2 bowls.
6) Divide the leftover mixture into 2 and add 1 portion to each bowl, on top of the grapes.
7) Sprinkle chopped roasted pecans and molasses sugar all over the grapes.
8) Serve immediately.

You can opt to chill the grapes in the fridge before taking but ensure the molasses sugar and pecans are added just before you serve.

Steamed banana cupcake

Prep Time : 10 minutes

Cook Time : 15 minutes

Yield : 11 cupcakes

Freezer Friendly : No

I personally feel that the oil is too much and will consider reducing by half next time. This is definitely a success version as the cake is light.

Ingredients:

2 eggs

45g brown sugar

2 ripe bananas (180g)

150g all purpose flour

1 1/2 tsp baking powder

1/8 tsp baking soda

75g olive oil

Steps:

1) Sift flour, baking powder and baking soda, set aside.

2) Beat egg and sugar until ribbon stage (pale white and fluffy)

3) Add in mashed banana, beat till combine.

4) Gently fold in flour, then oil.

5) Pour into cupcake liner, steam on high heat for 15 minutes.

Original recipe:

http://food-4tots.com/2013/05/21/steamed-chocolate-banana-cupcakes/2/

Lunch Platter

 

Menu:

Stir-fry egg

Steamed carrot sticks

Macaroni with carrot-onion-potato-leek soup

Stir-fry egg

Prep Time : 1 min

Cook Time : 2 min

Yield : 1 serving

Freezer-friendly : No

Ingredients:
1 egg
1/2tbsp olive oil

Steps:
1) Heat oil in a wok on high heat.

2) Beat eggs with fork. Add into wok.
3) Stir-fry until all liquid turns into solid.
4) Off fire and serve.

Breakfast pack

Menu:

Cheese straws

Korean pear (Wash thoroughly before slicing off hte skin and cut into sticks)

Shredded chicken with salmon floss

Prep Time : 5 min

Cook Time : 20 min

Yield : 1 serving

Freezer-friendly : No

 

Ingredients:

2oz chicken breast meat

1 small carrot

Water 

2tbsp salmon floss

Steps:

1) Bring a small pot of water to boil.

2) Wash carrot & chicken breast, diced carrot. Add both carrot & chicken into the water and boil for 20 min.

3) Strain the chicken and let cool completely before shredding with hands. Add salmon floss and mix evenly.

Salmon floss recipe here :

http://quickymama.blogspot.com/2015/04/salmon-floss.html

 

Macaroni Ala-carte

Prep Time : -

Cook Time : 15 mins

Yield : 1 serving

Freezer-friendly: No

 I always did macaroni the Chinese style, with soups as my toddler would not accept mac & cheese type of mac. However, macaroni is soups will create a mess when dining outside, so sometimes I did this, macaroni ala-carte, just plain cooked macaroni served with hard-boiled eggs and steamed veges.

Ingredients:

1/2 cup macaroni

water

pinch of salt

Steps:

1) Bring a small pot of water to boil, add salt.

2) Pour in macaroni and cook for 15 min. I would want to make it a little less chewy for by toddler.

3) Strain and serve.

Mock Ebikko (Prawn Roe) Sushi

Prep Time :15 min

Cook Time : 20 min

Yield : 6 sushis

Freezer-friendly : No

My toddler loves prawn roe sushi for no reason! Being a picky eater, I could not believe it when she opened her mouth to try a whatever roe sushi (in black colour, I do not even know what roes was that). Subsequently, we try prawn roe sushi (in orange colour), the result is amazing, she can take 2 plates (a total of 4 sushis) in 15 minutes. This definitely has bought me a 15 min calm-dinner time and make that sushi restaurant a kids-approved one :)

My toddler initially was very excited when seeing this mock sushi but rejected it after the first bite mainly due to the taste was far different from the real one..lol..I guess the acceptance chance would be much higher if this was offered to toddler who has not been exposed to the real one...lol.

Ingredients:
1/2 cup sushi rice
1/2 cup of water
1tsp apple cider vinegar
1/3 Nori sheets
1/2 small carrots


Steps :
1) Rinse sushi rice once and add water in a bowl.
2) Wash carrot and diced, steam together with sushi rice for 20 mins. Let cool.
3) Add vinegar to sushi rice and mix evenly using a spoon.
4) Take a small amoun of sushi rice and mould into 1.5cm x 3cm x 2 cm sushi shape.
5) Cut nori sheets into 2cm wide, 10cm long and wrap around the sushi.
4) Strain steamed carrot through a strainer and collect the strained carrot (this mimics prawn roe) and put onto the sushi.

Cheese Straws

Prep Time: 20 min
Cook Time : 20 min
Yield :  25 sticks
Freezer-friendly : No

Ingredients:

1 cups all purpose flour

1/2 cup unsalted butter

1 1/2 cup grated cheddar cheese

1/2 tbsp chopped dried rosemary

1tsp garlic powder

Pinch of salt

2-3 tbsp fresh milk

Steps:

1) Pre-heat oven at 180 degrees celcius.

2) Put everything into a breadpan and insert breadpan into breadmaker, select Dough Function No.6 (for Donlim BM) for 15 min. Add fresh milk 1tbsp at a time until dough is form in the breadpan.

3) On a lightly floured surface, roll the dough into rectangle shape about 1/2 inch thick and cut using a knife 1/2 thick cheese sticks. 

4) Place cheese sticks on a baking tray with parchment paper, bake for 20 minutes or until golden brown.

5) Cool on a wire rack and store in airtight container.

Original Recipe :

http://www.mybakingaddiction.com/cheese-straws/

Homemade Flour Tortillas

Prep Time : 25 min
Cook Time : 20 min
Yield : 8 tortillas
Freezer-friendly : Yes

Ingredients:
1 1/2 cup all purpose flour
1/2 tsp baking powder
1/2 cup warm water
1/6 cup of olive oil
Pinch of salt

Steps:
1) Place everything into a breadpan, insert breadpan into breadmaker, turn to Dough Function No.6 (for Donlim BM) for 15 min.
2) Rest the dough for 15 min.
3) Divide the dough into 8 equal portion. Use a rolling pin to flatten the dough into a tortilla shape.
4) Turn stove with wok on high heat, put 1 pc of tortilla, cook for 1 minute each side/until brown and bubbles are seen.
5) Let cool, then freeze in a freezer bag, each tortilla seperated with a pc of parchment paper.


Original Recipe:
http://thecafesucrefarine.com/2013/08/best-ever-homemade-flour-tortillas/

Family Breakfast (Porridge-Maggi goreng)

I know this is not healthy but I am craving for Maggi Goreng, so did this for breakfast today.

Menu:

Maggi Goreng

Plain porridge

Ah Fatt 3-1 coffee

Maggi Goreng Recipe:

Ingredients:

3 packs Maggi

1 pack Maggi curry seasoning

1tbsp olive oil

1tsp dark soy sauce

Steps:

1) Cook Maggi the normal way. Drain.

2) Heat some olive oil, pour in cooked Maggi noodle and stir fry for 30 seconds.

4) Add Maggi curry seasoning and dark soy sauce and stir fry until the colour is even. Serve.

Sandwich Corn Bread

Prep Time : 15min

Cook Time : 3 hours 15 min

Yield : 1 loaf

Freezer- friendly : Yes

Ingredients:

80ml water

350g bread flour

40g sugar

Pinch of salt

4g instant dried yeast

150g frozen corns kernel

50g unsalted butter

1) Blend corn with 2tbsp water.

2) Add blended corn and all ingredients into breadpan in the order listed above.

3) Select Basic Bread Function "Donlim BM Function No.1", crust intensity "light" and weight 700g.

4) Let cool completely on wire rack before slicing.

Original Recipe:

I love tasty healthy treats by Alan Kok

Simple Fritatta Bread

Prep Time : 10 min

Cook Time : 20 min

Yield : 6 fritattas

Freezer Friendly : No

Ingredients:

6 pcs of white bread

4 eggs

Italian herbs

Steps:

1) Pre-heat oven at 200 degrees celcius.

2) Flatten bread with a rolling pin.

3) Place flatten bread into muffin tray, press the bread to touch the muffin tray as close as possible with fingers.

4) Beat eggs, pour to fill the bread. Put Italian herbs onto the egg.

5) Pop into oven for 20min or until browned and egg is cooked.

Butter Pecan Cookies

The aroma of the cookies filled my house as if I have moved the Famous Amos cookies stall into my kitchen! Many likes for this :)

Ingredients:

3/4 cup pecans

1/2 cup butter or 113g

1/6 cup molasses sugar

1tsp vanila essence

1/8 tsp salt

1 cup all purpose flour

Steps:

1) Pre-heat oven to 175 degrees celcius.

2) Roast pecans for 6min or until fragrant. Let cool and chop the pecans.

3) Using an electrical mixer, on low speed, cream butter and sugar for 1 min. Add vanila essence, salt and all purpose flour until mixture combined.

4) Fold in chopped pecans into the dough.

5) Divide dough into 3 equal parts, then divide each part into 10 equal portions. 

6) Shape each portion into round shape, then flatten using the bottom of a glass or just use your palms to do it.

7) Place it on baking tray lined with parchment paper, bake for 25 min or until golden brown.

8) Cool on wire rack and store in air tight container.

Original Recipe:

http://www.marthastewart.com/342482/butter-pecan-cookies

Stuffed bread

Prep Time : 10 min

Cook Time : -

Yield : 1 serving

Freezer friendly : No

Ingredients:

2 pcs white bread

St. Dalfour wild blueberry jam

Pecans

Kelloggs plain cornflakes

Steps:

1) Spread jam onto a pc of bread, top with another pc of bread to make a sandwich.

2) Place a heart shape cookie cutter in the middle and press down firmly.

3) Remove the heart and cookie cutter. Fill the hole with pecans and cornflakes.

4) Serve with the heart shape bread as well.

Plain Porridge

Prep Time: 3 min

Cook Time : 1 hour

Yield : 1 serving

Freezer Friendly : No

Ingredients:

1/4 cup rice

2 cups water

Steps:

1) Wash rice.

2) Put rice and water into rice cooker, press "Porridge" function.

3) If you feel that the porridge is too watery to your liking, you can pop the porridge into a saucepan and have a quick heat on the stove until reach your desired consistency.

Family Breakfast (egg,overnight oat)

Prep Time : 5 min

Cook Time : 10 min

Yield : 2 adults

Freezer Friendly : No

Menu:

2 half-boiled eggs

2 mini containers honeydew cherry raisin overnight oat

2 cups of L.A. coffee

Half-boiled Egg Ingredients:

2 eggs at room temperature

Boiling water

Soy sauce and pepper

Steps:

1) Put water to boil in a pot.

2) Once water boiled, off fire, use a slotted spoon to put all eggs into the pot.

3) Close the lid, wait for 6 minutes.

4) Take out the egg and let it cool.

5) Crack open and serve with pepper and soy sauce (Optional)

Family Breakfast (bread,egg,overnight oat)

Prep Time : 5 min

Cook Time : 10 min

Yield : 2 adults

Freezer Friendly : No

Menu:

4 scrambled eggs

2 mini containers honeydew cherry raisin overnight oat

4pcs white bread

2 cups of 3-in-1 coffee

Scrambled Egg

Prep Time : 1 min
Cook Time : 10 min
Yield : 2 servings
Freezer-friendly : No

Ingredients:
4 eggs
2tbsp pure olive oil
Few dashes of Italian herba

Dash of pepper

Few drops of light soya sauce

Steps:

1) Heat 1 tbsp of olive oil on low heat.

2) Beat 2 eggs, add Italian herbs, pepper, soy sauce and stir until combined.

3) Pour half of the egg onto pan, pan fry for 30 seconds. 

4) Add remaining egg onto pan. Pan fry until no liquid is seen. 

5) Repeat Step 1-4 for remaining 2 eggs

Okara

Prep Time : -
Cook Time : 40 min
Yield : 1 cup+ Okara
Freezer-friendly : Yes 

Ingredients:
Leftover soy bean pulp from the following recipe
http://quickymama.blogspot.com/2015/04/homemade-soy-milk.html

Steps:

Steam leftover soy bean pulp for 40 min, let cool and freeze!

Handmade Choo-Choo Train

Time : 20 min

Ingredients:
3 empty boxes
Scissor
Nylon rope
Punch
Colour markers
Cellotape/staplers

Steps:
1) Open up all sides of the boxes. Cut and remove the front side of the boxes and lay it flat. This will leave you with left, right, top, bottom and back sides of the box, attached.
2) Lay it flat with the inner side of the boxes facing you. Use colour markers to draw choo choo train on the left, right, top and bottom sides of the boxes, imagine, we are going to tape the box inside out so that your drawings will be the body of the train.
3) Place 1 box with the opening facing down, and 2 boxes behind with the opening facing up (to fill in toys) .Connect all boxes by punching a hole in the top middle of the top & bottom sides of the box and secure with nylon rope.
4) Ask your kid to invite his toy friends for the first train ride!

Tamago Sushi

Prep Time : 15 min
Cook Time : 25 min
Yield : 2 adult servings
Freezer Friendly : No

Ingredients:
1cup Japanese short grain rice (I use Sumo Sushi Rice)
2cups water
1tbsp apple cider vinegar
3 eggs
1tbsp pure olive oil
Dash of pepper
Drops of liquid amino

Steps:
1) Rince rice once. Put rinsed rice and water into rice cooker, press 'Rice' function.
2) Beat eggs, add dash of pepper and liquid amino.
3) Heat olive oil under low heat,pour 1/4 mixture onto pan, wait for 30 seconds, fold the upper and lower edge of the egg to middle just like a tortilla wrap. 

4) Pour 1/4 mixture to empty space, touching the existing egg in the pan.

Wait for 30 seconds.

5) Repeat step 4 until mixture finish.

6) Wait until eggs are cooked through.

7) let cool and slice into tamago using sharp knife.

Original Recipe:

http://makemysushi.com/how-to-make-sushi/tamago.html

Family Breakfast (bread,bun,cake,egg,oat)

Prep Time : 10 minutes
Cook Time : 20 minutes

Yield : 2 adults

Freezer Friendly : No

We try our best to live a healthy lifestyle, that is why we decided to have breakfast at home. 

We do not banned outside food, as we, working adults are having outside food as lunch every day. We try to reduce the amount of outside food, that's all. Today, we have cocoa bun and fruit cakes as part of breakfast, we received them as a gift, just in time when my freezer is running out of bread!

Menu:

2 half-boiled eggs

1 slice toasted raisin wholemeal bread

2 cocoa bun (from bakery)

3 slices of fruit cakes (from bakery)

2 bowls raisins oat

2 cups of Nescafe 3-in-1

Half-boiled Egg Ingredients:

2 eggs at room temperature

Boiling water

Soy sauce and pepper

Steps:

1) Put water to boil in a pot.

2) Once water boiled, off fire, use a slotted spoon to put all eggs into the pot.

3) Close the lid, wait for 6 minutes.

4) Take out the egg and let it cool.

5) Crack open and serve with pepper and soy sauce (Optional)

Toasted Raisins Bread Ingredients:

1 slice raisin wholemeal bread 

Toasted Bread Steps:

1) Preheat oven 170 degrees.

2) Bake for 10 minutes.

Raisins Oat Ingredients:

4 tbsp Quaker Instant Oats

2 tbsp brown rice powder
4tbsp raisins

Hot water as needed

Raisins Oat Steps:

1) Divide oats, raisins and brown rice powder equally into 2 bowls.

2) Pour in hot water and mix well.

Original Recipe:

http://www.feasttotheworld.com/2013/09/singapore-half-boiled-eggs-100-pure-egg.html?m=1

Soft Raisin Butter White Bread

Prep Time : 15 minutes
Cook Time : 3 hours 19 minutes
Yield : 1 loaf of bread
Freezer Friendly : Yes

Ingredients:
1 cup fulll cream milk
1 tsp sugar
1/2 tsp salt
350g bread flour
2tsp instant active dry yeast
3tbsp cold unsalted butter, chopped
4tbsp raisins

Steps:
1) Add all ingredients into breadpan in the order above except butter & raisins.
2) Insert and lock breadpan into breadmaker. Select Mode 1: basic bread, Weight:900g, Crust Intensity:Light, press Start.
3) After 2 minutes, add butter then raisins.
4) Cool on wire rack for 20 minutes before slicing the bread.
5) Serve warm or freeze in freezer bag for on-the-go breakfast.


Original Recipe:
Donlim Breadmaker Recipe 1 

Minced Pork Congee

Prep Time : 15 minutes

Cook Time : 1 hour 45 minutes

Yield : 2 servings

Freezer Friendly : No

Ingredients:

1oz minced pork 

1/3 carrot, diced

1 small potato

1tsp red lentils

1/2pc huai san (dried chinese yam)

1/4cup rice

Water

Pinch of salt

Steps:

1) Wash all ingredients.

2) Put all ingredients into rice cooker.

3) Press 'boil' function. After boil, cancel the function, press 'congee' function.

4) Add salt and serve.

Cherry Overnight Oat

Prep Time : 5 minutes

Chill Time : 8 hours

Yield : 1 serving

Freezer Friendly : No

Ingredients:
6oz plain yogurt
1/3 cup rolled oats
dried cherries
dried cranberries

Steps:
1) Layer yogurt & oat at bottom of container.

2) Then add cherries, cranberries
3) Layer yogurt & oat
4) Then add cherries, cranberries
5) Chill overnight

Honeydew Sweet Cherry Raisin Overnight Oat

Prep Time : Overnight
Cook Time : -
Yield : 2 mini servings
Freezer-friendly : No



Ingredients:
6oz Nestle plain Greek yogurt
2tbsp fresh milk
1/3cup rolled oats
1tsp chia seeds
1cup of honeydew
10 sweet cherries
3tbsp raisins

Steps:
1) Mix yogurt, milk, oats and chia seeds in a bowl.
2) Layer 1/4 yogurt mixture to drop into each mini container with lid.
3) Add 1/4 portion of honeydew and sweet cheeries into each container.
4) Add 1/4  yogurt mixture into each container.
5) Add 1/4 portion of honeydew and sweet cherries into each container.
6) Close lid, refrigerate overnight.
7) Top with raisins and serve cool.

Original Recipe:
http://iowagirleats.com/2013/01/15/make-ahead-fruit-yogurt-breakfast-parfaits/

Carrot Choy Sum Congee

Preparation Time : 15 minutes

Cooking Time : 1 hour 30 minutes

Yield : 3 servings for toddler

Freezer Friendly : No

I made the congee before I head off to work on weekend, so I did not get a chance to snap the photo of the congee.

Ingredients:
2 stalk of Chinese Flowering Cabbage (Choy Sum in Cantonese)
1 small carrot
2 oz pork tenderloin
1/2 cup of uncooked rice
4 cups of water
Pinch of salt

Steps:
1) Wash Choy Sum, carrot and pork. Cut into small pieces.
2) Wash rice and put into rice cooker.
3) Add water, Choy Sum, carrot and pork.
4) Press 'boiling' function.
5) When the mixture is boiling (about 15 minutes), stop the 'boiling' function and press 'congee' function. This should take 1 hour and 30 minutes.
6) When the congee is done, add a pinch of salt, stir with ladle and serve.

Homemade Soy Milk

Prep Time : 8 hours

Cook Time : 30 min

Yield : Around 700ml

Freezer-friendly: No

Ingredients:
1/2 cup of organic soy beans
5.5 cups of water
1/8 cup brown sugar

Steps:
1) Soak 1/2 cup of soy bean with 1 cups of water overnight (or at least 8 hours)
2) Discard soaked water, rinse soy beans.
3) Put half soy beans and 2 cups of water into blender, blend until smooth.
4) Pour the mixture into a strainer (I use the strainer for kopi/teh c, or you can use a cheesecloth) and squeeze the milk into a big pot.
5) Return the leftover soybean pulp into blender, add 1.5cups water, blend. Strain the milk.
6) Repeat Step 5 with 1 cup of water.
7) Add sugar, boil under high heat for 3 minutes.
8) Serve warm to toddler or chill for adults.

Original Recipe:
http://www.instructables.com/id/How-to-Make-Homemade-Soy-Milk/?ALLSTEPS

Salmon Floss

Prep Time : 2 min
Cook Time :
Yield : 5tbsp salmon floss
Freezer-friendly : No




Ingredients:
1 small salmon slice
5-6 slices of ginger
1tbsp pure olive oil

Steps :
1) Place ginger at both bottom and top of salmon, steam under high heat for 20 minutes.
2) Discard ginger, shred cooked salmon meat into pieces.
3) Heat 1tbsp olive oil, stir fry salmon meat under low heat for 15 minutes. Off heat.
4) Let cool, lightly rub with hand to make floss.
5) Return to pan fry under low heat for another 15 minutes or until completely dried.
6) Let cool and store in air-tight container.

Original Recipe:
http://www.vietnamesefood.com.vn/vietnamese-recipes/vietnamese-fish-recipes/salmon-fish-floss-recipe-cha-bong-ca-hoi.html

Lunch Platter

Menu:

Steamed brocolli florets   (Just replace cauliflower with brocolli)

Raw wheat germ scrambled egg

Easy bread

Pumpkin crunchy rings

Carrot Onion Potato Leek Soup

Prep Time : 20 min

Cook Time : 3 hours 15 min

Yield : 2.8 ltrs soup

Freezer-friendly : No

Ingredients:

2 big carrots

2 stalks leek

1 big onion

2 small potatoes (yeah i mean it, the real one lol)

1 chicken carsass

5oz lean pork

10 red dates

1tbsp goji berries

3ltr water

Steps: 

1) Wash all ingredients. Remove skin of veges, chop into small pieces.

2) Throw all ingredients into a pot, boil on high heat. 

3) Once reach boiling state, turn fire to low and slow boil for 3 hours.

4) Let cool, discard ingredients, skim oil, pack into breast milk storage bag and throw into freezer! 

Boiled Chrysanthemum, Apple and Sweet Pear

Prep Time : 10 min

Cook Time : 2 hours

Yield : 1litre cooling drink

Freezer Friendly : No

Ingredients:

2 palm grasp dried chrysanthemum

1 red apple

1 sweet pear

1pc rock sugar (optional)

1 ltr water

Steps:

1) Wash all ingredients except rock sugar.

2) Remove skin and seed of apple and sweet pear, dice it.

3) Put all ingredients into rice cooker, press boiling function. Once boiled, press soup function 2 hours.

4) Serve warm.

Inspired by mummy Wei San Foong at Healthy Food for Baby FB.

Raw Wheat Germ Scrambled Egg

Prep Time : 1 min

Cook Time : 5 min

Yield : 1 toddler serving

Freezer Friendly : No

Ingredients:

1 egg

1tsp raw wheat germ

1tsp olive oil.

Steps:

1) Heat olive oil under low heat.

2) Crack egg, add raw wheat germ, beat with a fork.

3) Pour onto pan, pan fry until no liquid is seen. Serve.

Pumpkin Crunchy Rings

Prep Time : 20 min

Cook Time : 30 min

Yield : 1 medium bowl of rings

Freezer Friendly : No

This is the 2nd time in my life to pipe out a batter, it is difficult! Forgive me on the poor piping skills, was trying to make pretzel shape but only manage to pipe 2, lol...

Ingredients:

80g frozen pumpkin puree

80g potato starch

1tsp brown sugar

10g olive oil

Steps:

1) Heat pumpkin puree under high heat for 15 min. If you have fresh pumpkin, steam 100g for 20 min then blend it. 

2) Pre-heat oven at 160 degrees celcius.

3) Mix everything together while the puree still hot, stir with hand whisk.

4) Pour into pipe liner, pipe desired shape on baking tray lined with parchment paper.

5) Bake for 30 min. As the crunchiness will depends on how thick the ring is, I suggest go for 20min, checked by prickling with fork,  if not crunchy, then go for another 10 min.