tag:blogger.com,1999:blog-12277016783319140822024-02-18T22:50:22.847-08:00Happy KiDs KitchenAnonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.comBlogger159125tag:blogger.com,1999:blog-1227701678331914082.post-5831639503387539762017-08-05T03:04:00.001-07:002017-08-05T03:04:55.641-07:00Crunchy Cake DropsPrep Time: 15min<br />
Cook Time: 20min<br />
Yield: 3-4 servings<br />
Freezer-friendly: No<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezGULkUFUHqY9jBvw_JJbmjoLiBL5iuKbdeuOHr8OXG0KZupPJ5ZpQCK-NBnFoOFSTJvltptVBIObOfLUb3JcP0seUcYeqD1pMU_DGeSeXY_kXAFK-3BaEjhla7PvHqXTOrYKPP69CDXZ/s1600/C360_2017-08-05-17-56-19-539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezGULkUFUHqY9jBvw_JJbmjoLiBL5iuKbdeuOHr8OXG0KZupPJ5ZpQCK-NBnFoOFSTJvltptVBIObOfLUb3JcP0seUcYeqD1pMU_DGeSeXY_kXAFK-3BaEjhla7PvHqXTOrYKPP69CDXZ/s320/C360_2017-08-05-17-56-19-539.jpg" width="240" /></a><br />
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As strange as the title sounds, this is an accidental recipe found by a busy mama by over-cooking the <a href="http://happykidskitchen.blogspot.my/2016/11/mini-cake-drops.html" target="_blank">mini cake drops</a>. It's so crunchy that my kid loves it and requested it again!<br />
<br />
Ingredients:<br />
<br />
2 egg yolks<br />
40g all purpose flour<br />
1/4tsp baking powder<br />
20ml grapeseed oil<br />
15ml water/milk<br />
<br />
2 egg whites<br />
10g castor sugar<br />
Few drops of apply cider vinegar<br />
<br />
Steps:<br />
<br />
1) Pre-heat oven at 160 Degree Celsius.<br />
1) Mix egg yolk, flour, baking powder, oil and water until combined.<br />
2) In another bowl, using an electric mixer, beat egg whites until frothy, then add sugar and vinegar and beat until the mixtures turn stiff peak.<br />
3) Fold the egg white mixture to the egg yolk mixture gently in 3 batches.<br />
4) Put into the batter into a piping bag, cut the tip of the piping bag.<br />
5) Pipe the batter into mini cake drops of 2cm each onto a baking tray lined with parchment paper.<br />
6) Bake for 40 minutes, cake drops should be brown at edges, lift a cake drop using a fork, if the bottom does not stick on the parchment paper, its done. If not, bake for another 2 min and try again. Repeat until you get the desired results.<br />
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Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-20822016540950079142017-08-05T00:16:00.002-07:002017-08-05T00:32:14.025-07:00Petite Hanjuku CheesecakePrep Time : 15 min<br />
Cook Time : 60 min<br />
Yield : 22 mini cheese cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSSmmjmhf2nfxtlb6B8HVynKf_fkva89-8AqLQP-EvGX6gFAq8oDYFnHh1LTVFEbUD5kFXgw8iau9XrcbgsGtM6f6ul-kdRtqdeyZPDm0GUwNTGUiF_a7F1fcWrceRrWqMtke4RIeEOJq/s1600/C360_2017-08-05-14-42-04-817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSSmmjmhf2nfxtlb6B8HVynKf_fkva89-8AqLQP-EvGX6gFAq8oDYFnHh1LTVFEbUD5kFXgw8iau9XrcbgsGtM6f6ul-kdRtqdeyZPDm0GUwNTGUiF_a7F1fcWrceRrWqMtke4RIeEOJq/s320/C360_2017-08-05-14-42-04-817.jpg" width="320" /></a></div>
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I literally fell in love with Hanjuku Cheesecake when I first tried in a newly opened Sushi King Restaurant at my area. Same goes to my princess. </div>
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So I determined to make this cake at home as it costs me RM4.24 per cheesecake. And this 22 petite cheesecake? It costs me less than RM30. Though labour costs has yet to be factored in, but it does feel great to be able to enjoy this at the comfort of my own home. Coffee anyone? Haha.</div>
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Ingredients:<br />
<br />
500g cream cheese<br />
135g fresh yogurt<br />
50g milk<br />
5 large eggs<br />
65g unsalted butter + more for brushing mushipan<br />
1/2 tsp salt<br />
35g corn starch<br />
100g castor sugar<br />
<br />
Little icing sugar for deco (Optional)<br />
<br />
Steps:<br />
1) Melt room temperature cream cheese in a bowl using double boiler method. Remove the mixture from fire.<br />
2) Add in fresh yogurt and milk. Stir until combined.<br />
3) Separate egg white & egg yolk.<br />
4) Add butter, salt and corn starch to egg yolk, whisk until combined. Pour into cream cheese mixture.Whisk until combined.<br />
5) Strain the mixture to remove lumps.<br />
6) Pre-heat oven at 160 degree celcius.<br />
7) Beat egg whites using an electrical mixer until frothy. Add sugar gradually and beat until soft peak is form.<br />
8) Fold 1/3 of egg whites into the cream cheese mixture using a spatula. Repeat twice.<br />
9) Brush mushipan with soften butter and pour the batter in until 3/4 full.<br />
10) Turn down temperature to 140 degree celcius and steam-bake for 60 minutes or until inserted toothpick comes out clean. In order to do steam-bake, put a pan of hot water in the lowest rack. I use the hot water in Step 1.<br />
11) Cool the cheesecake in the pan for 5 minutes, run a palate knife around the mushipan and drop the cake out, let cool on wire rack before transferring to an air-tight container and chill for at least 2 hours before serving. Sieve some icing sugar on top for decoration.<br />
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<br />Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-52511677797025147612017-08-04T02:22:00.001-07:002017-08-04T02:22:04.111-07:00Double Chocolate Greek Yogurt MuffinsPrep Time : 5min<br />
Cook Time : 20 min<br />
Yield : 12 muffins<br />
Freezer-friendly : Yes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cC8fu2X-c5cRiV4uUME4XgkYR7VYGgoe2jiGG4NL6W4Vf_Cs0RBA9ovb2HbH5b8_vv0MALfIjsfW3BP_8Y5oLWUcHEQREy2fMh5fM8wiBZyvyatYBOZK83ML4FMTTVRhe-TDOYABbYYi/s1600/FotoJet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cC8fu2X-c5cRiV4uUME4XgkYR7VYGgoe2jiGG4NL6W4Vf_Cs0RBA9ovb2HbH5b8_vv0MALfIjsfW3BP_8Y5oLWUcHEQREy2fMh5fM8wiBZyvyatYBOZK83ML4FMTTVRhe-TDOYABbYYi/s320/FotoJet.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4IsNR5Y9cBBFIy2zGScFH6iI74PF20t_x6YPoYNXXJcIASfZxwxqQTUlS-0sAajD-UaYo98miQt2cunY7Texp9ovjsqNL4DbzddK23g52YJhqDm-FW-ksvyXA5wuS4HMP_q2roGxrv9gE/s1600/imageedit_44_8667205635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="755" data-original-width="1006" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4IsNR5Y9cBBFIy2zGScFH6iI74PF20t_x6YPoYNXXJcIASfZxwxqQTUlS-0sAajD-UaYo98miQt2cunY7Texp9ovjsqNL4DbzddK23g52YJhqDm-FW-ksvyXA5wuS4HMP_q2roGxrv9gE/s320/imageedit_44_8667205635.jpg" width="320" /></a></div>
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Ingredients:<br />
<br />
1 1/2 cup organic rolled oats<br />
1/8 cup cocoa powder<br />
1/4 cup brown sugar<br />
1 1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
2 large eggs<br />
4 small ripe bananas<br />
1 cup plain greek yogurt<br />
1/2 cup mini chocolate chips<br />
Little olive oil for greasing<br />
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Steps:<br />
1) In a bowl, mix all ingredients except chocolate chips and oil. This is a great activity for my kid where she will help to put the ingredients into the mixing bowl and mix with a spatula. Alternatively, you can put all ingredients into blender directly.<br />
<br />
2) Put the mixture into blender and blend for about 3 minutes, scrapping down the sides of the blender, until the mixture is smooth. Do not worry about the dry look of the mixture as it will become a cake batter consistency once blended.<br />
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3) Pre-heat oven at 200 degree celcius.<br />
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4) Mix chocolate chip into the batter using spatula. Arrange cupcake liner on the muffin pan, grease the liner before pouring the batter until 3/4 full.<br />
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5) Bake for 20 minutes or until inserted toothpicks come out clean.<br />
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6) Serve warm. I love to serve with my homemade <a href="http://happykidskitchen.blogspot.my/2017/08/3-ingredient-green-tea-ice-cream.html" target="_blank">3 ingredient green tea ice cream</a>.<br />
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Original Recipe : www.runningwithspoons.com/2015/05/08/double-chocolate-greek-yogurt-muffins/Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-4375940959189265902017-08-04T01:13:00.000-07:002017-08-04T01:14:09.986-07:003 Ingredient Green Tea Ice Cream<div dir="ltr">
<u>Prep</u> Time : 15min<br />
Freezer Time : 6 hours-overnight<br />
Yield : 8 servings<br />
Freezer-friendly : Yes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoUO0Xipyh0vPf4uGDjqs8NwZH7N1-TnUipgcsLAuO8gkTg3pEHZIf_Pzu7GPNGO8hGO_QHaOeFPcOCqH52olE1xfzHl4I8bDz_mCrbGdxU2JLqnNBFiLFhJ7f6fEGDImA-dc_bHokdQ3/s1600/imageedit_25_9748157694.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoUO0Xipyh0vPf4uGDjqs8NwZH7N1-TnUipgcsLAuO8gkTg3pEHZIf_Pzu7GPNGO8hGO_QHaOeFPcOCqH52olE1xfzHl4I8bDz_mCrbGdxU2JLqnNBFiLFhJ7f6fEGDImA-dc_bHokdQ3/s320/imageedit_25_9748157694.png" width="240" /></a></div>
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Ingredients:<br />
<br />
4 1/2tsp green tea powder<br />
3 tbsp hot water<br />
1 cup ready to whip topping<br />
4 tbsp chilled sweetened condensed milk<br />
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Steps:<br />
<br />
1) Mix green tea powder with hot water and let cool. Add chilled condensed milk and mix till combined.<br />
2) Whip topping until stiff. If you are staying in a hot country like Malaysia, place a bowl of ice water beneath the mixing bowl filled with whip topping while whipping.<br />
3) Gentlly fold in the green tea mixture using a spatula.<br />
4) Transfer into glass container or baking pan, cover with cling wrap and freeze for at least 6 hours.<br />
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<div dir="ltr">
Original recipe: http:///eugeniekitchen.com/green-tea-ice-cream/</div>
Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-19453553932317061702017-07-05T17:05:00.000-07:002017-08-04T01:51:33.943-07:00Steamed Yellow Onion Juice (Home Remedy for Cough)Prep Time : -<br />
Cook Time : 1 Hour<br />
Yield : 1 adult serving<br />
Freezer friendly : No<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKiAlL3UTbfn-TzUCYM5MA3HtTeykir5V__P8iCZyVrGCaNML1cVbF6IMKpi6eJNHI_XB0tTXdD1G_001gVIdk4g3xXgNTr5I7TPW6uGHUIBqaf6Yk81L41J9fyaUM4IE8pgBbhEVF3y9/s1600/IMG_20170701_202814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKiAlL3UTbfn-TzUCYM5MA3HtTeykir5V__P8iCZyVrGCaNML1cVbF6IMKpi6eJNHI_XB0tTXdD1G_001gVIdk4g3xXgNTr5I7TPW6uGHUIBqaf6Yk81L41J9fyaUM4IE8pgBbhEVF3y9/s320/IMG_20170701_202814.jpg" width="240" /></a></div>
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Ingredient:<br />
1 big yellow onion<br />
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<br />
Steps:<br />
1) Cut the top and bottom part of the onion and peel.<br />
2) Put onion in a bowl, steamed for 1 hour. <br />
3) Pour the steamed onion and its juice through a sieve, using a spoon, press steamed onion so that the juice will go through the sieve. Using the spoon, flip the steamed onion and press again. Repeat until you do not see any onion juice seeping out when you press the steamed onion. This step is crucial to extract more onion juice.<br />
4) Serve while it is still warm.<br />
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While this remedy is written for kids, it is also working well for myself. I have a tip for those who cannot stands the smell of the onion like me. Pour the onion juice into a wide-mouth bowl or a plate and consume while its still warm, at least it does not smell too onion to me and I am able to make it down my throat. Storing the onion juice in a small container or jar will make the onion smell stronger especially the moment I open the lid. My 4 year old does not seem to have this issue, she drinks it as if its a delicious little bowl of soup and I am quite happy with this haha.<br />
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If I am not going to consume immediately, I would keep it warm for few hours and do Step 3 when I am ready to consume. In the case of kids, if they cannot finish in 1 serving, keep in the fridge and warm it up for other servings but within a day.<br />
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This has helped my 4 year old to reduce cough and phlegm. The results can be seen after 3 days of consumption of 1 serving daily. I also applied Baby Balsam Vicks on the chest, back and under foot area with socks on thereafter before going to bed each night. The application of Baby Balsam Vicks had reduce a lot of the night time coughing.<br />
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Here are the step by step photos:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lAJmCd9i8bXgISCZmyvJur7W6mP-9G7WFmZJs21QD1vXZsnLWldQm7TKnUbhTaD5tauCoeKAAjpZRHq1zgQIiXnyULwtlDVQtIe9otIo9xu4atG8cHJmhx2ud0AHOv5khZvBtUimeo7n/s1600/IMG_20170701_124736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lAJmCd9i8bXgISCZmyvJur7W6mP-9G7WFmZJs21QD1vXZsnLWldQm7TKnUbhTaD5tauCoeKAAjpZRHq1zgQIiXnyULwtlDVQtIe9otIo9xu4atG8cHJmhx2ud0AHOv5khZvBtUimeo7n/s200/IMG_20170701_124736.jpg" width="150" /></a></div>
<div style="text-align: center;">
Cut & peel onion, place in a glass bowl</div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbh97wr1L5yvKfgu-sWrOleetncFDqAGAgehv3Em1jQvKhiTghart3ZGR21acJ2qQNl_zHVL0e1Z02K-NRUpwT_olL1mKPVspFuwuj7F3_iqfz-JA8G1jjwKSmQnkMdWWWgV399AL4Y49H/s1600/IMG_20170701_124802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbh97wr1L5yvKfgu-sWrOleetncFDqAGAgehv3Em1jQvKhiTghart3ZGR21acJ2qQNl_zHVL0e1Z02K-NRUpwT_olL1mKPVspFuwuj7F3_iqfz-JA8G1jjwKSmQnkMdWWWgV399AL4Y49H/s200/IMG_20170701_124802.jpg" width="150" /></a></div>
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Put water into the inner pot</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvFDpzwe0eahylGHHvlMWe6qDlyGUpPWNCPdey-Cjlr5vCLJ0VXjcZQhVD0axhfSYVeVunVlwHI2guWUGWY9ouRNszouthMeRDQiYCltjZRp86oZ3a5PYBkPVlDzt_zUaDWE6DCxfnhxw/s1600/IMG_20170701_124812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvFDpzwe0eahylGHHvlMWe6qDlyGUpPWNCPdey-Cjlr5vCLJ0VXjcZQhVD0axhfSYVeVunVlwHI2guWUGWY9ouRNszouthMeRDQiYCltjZRp86oZ3a5PYBkPVlDzt_zUaDWE6DCxfnhxw/s200/IMG_20170701_124812.jpg" width="150" /></a></div>
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Place the steamer rack & bowl with onion into the inner pot</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeEp4XK8rSAxfZdbkKU2fgrfQIJHslbFKjB3fv1Im2L1xv8-XsovfjMu1Nh3asvr80jV9eCXjbn2OH2qHVHC6P1fwlf_Dza1MOFLZNA_tdegy0_3y2YVyTMESFGxVbnHbREWJofQZ8iCJ/s1600/IMG_20170701_124847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeEp4XK8rSAxfZdbkKU2fgrfQIJHslbFKjB3fv1Im2L1xv8-XsovfjMu1Nh3asvr80jV9eCXjbn2OH2qHVHC6P1fwlf_Dza1MOFLZNA_tdegy0_3y2YVyTMESFGxVbnHbREWJofQZ8iCJ/s200/IMG_20170701_124847.jpg" width="150" /></a></div>
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Insert the inner pot into the smart cooker, select steam (1hour)</div>
<span style="text-align: center;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHV-9t9HGCudnm902Pq-YeY-HtLP7l31KPbEErCmKtkR0UOBDqNpVUxJ1TSNiPCqJ3f0FQqlTQEzybvXlZ90WlDFFd7VT8SKxAMMZFDfEEJAGepooL6VYZ6Fxb_KDHNAnY-_wOHHVxH2w/s1600/IMG_20170701_202203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHV-9t9HGCudnm902Pq-YeY-HtLP7l31KPbEErCmKtkR0UOBDqNpVUxJ1TSNiPCqJ3f0FQqlTQEzybvXlZ90WlDFFd7VT8SKxAMMZFDfEEJAGepooL6VYZ6Fxb_KDHNAnY-_wOHHVxH2w/s200/IMG_20170701_202203.jpg" width="150" /></a></div>
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Take out the bowl, be careful, it's hot!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFe1mmskjZRDIFhFBATBxelKz9ak4uDuQEOCwNUgmgpESeiw0b5SOSVp-2rJe4vy67P7R-x2rM6mgtetg7YXphMgdT14xZ-1sY2Nuf5dcatF4Z4WIEgM72RFhsaaMA1c9ge7Ppytclr2sL/s1600/IMG_20170701_202242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFe1mmskjZRDIFhFBATBxelKz9ak4uDuQEOCwNUgmgpESeiw0b5SOSVp-2rJe4vy67P7R-x2rM6mgtetg7YXphMgdT14xZ-1sY2Nuf5dcatF4Z4WIEgM72RFhsaaMA1c9ge7Ppytclr2sL/s200/IMG_20170701_202242.jpg" width="200" /></a></div>
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Spoon the onion and put onto the sieve, which was place on top of the glass bowl, </div>
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press the onion using a spoon</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82tZgQI1LxMMZ1iRfrCiCuSFLJfaQt0mcD6Ad-s_xs5pZnDABDmWlF3qORv459J0Wgfho2NYmVsv_y-7Nohhop5LfbKc7nJoFxZst7x5umBvk4QRPl87j4VfWjGmYDERjZbz4HNTaDShy/s1600/IMG_20170701_202408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82tZgQI1LxMMZ1iRfrCiCuSFLJfaQt0mcD6Ad-s_xs5pZnDABDmWlF3qORv459J0Wgfho2NYmVsv_y-7Nohhop5LfbKc7nJoFxZst7x5umBvk4QRPl87j4VfWjGmYDERjZbz4HNTaDShy/s200/IMG_20170701_202408.jpg" width="150" /></a></div>
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Flip the onion using the spoon, press again, notice that juice will </div>
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seep out along the edge of the spoon</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwbOC8h8Yh5TPuE58KDGgpnkztqrmjbT0kpocGQ5adS2pwgC3GZT4hW05Ez5CS9C2LebCLzPDIfE5DQL8p1FNEwYGdP75GLxEtvtInZZPmbTGh1dMF_Ds7QUS7xEg122Iu_jC-t4_CMsz/s1600/IMG_20170701_202649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwbOC8h8Yh5TPuE58KDGgpnkztqrmjbT0kpocGQ5adS2pwgC3GZT4hW05Ez5CS9C2LebCLzPDIfE5DQL8p1FNEwYGdP75GLxEtvtInZZPmbTGh1dMF_Ds7QUS7xEg122Iu_jC-t4_CMsz/s200/IMG_20170701_202649.jpg" width="150" /></a></div>
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Repeat until you don't see any juice seeping out. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHF61iOm-cx9kJfi7_Z52ipKDY_CRDBo9QfY0WOS7buWKb4f96rDCC4ceJbylwOuAIM-hRq8leBbbgww48sfp__BSyWZamRg8_N0dibjotjfYTBlrJ0eTNELoeP5Y_jjS8RnJTzNuGrt4N/s1600/IMG_20170701_202657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHF61iOm-cx9kJfi7_Z52ipKDY_CRDBo9QfY0WOS7buWKb4f96rDCC4ceJbylwOuAIM-hRq8leBbbgww48sfp__BSyWZamRg8_N0dibjotjfYTBlrJ0eTNELoeP5Y_jjS8RnJTzNuGrt4N/s200/IMG_20170701_202657.jpg" width="200" /></a></div>
<div style="text-align: center;">
<span style="text-align: center;">Another tip is to hold the seive with one hand so that there is gap in between the sieve and the bowl. Press with spoon with another hand, if you see juice going through the seive to the bowl, repeat the step until no more.</span></div>
<div style="text-align: center;">
<span style="text-align: center;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkk81g9Z0iWfQtzG5XLThLhgldpni8aGM2u3A2LVreXAhJLPec-3VUUHzbAkFvCfuRSQuVQ33RcJ0lPUOJGXFpWQ8z54cPXYvwE9VP6VAm2S8_NO4x5kK4MJ9ZfhnMDmve1VAsw0u7gHND/s1600/IMG_20170701_202720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkk81g9Z0iWfQtzG5XLThLhgldpni8aGM2u3A2LVreXAhJLPec-3VUUHzbAkFvCfuRSQuVQ33RcJ0lPUOJGXFpWQ8z54cPXYvwE9VP6VAm2S8_NO4x5kK4MJ9ZfhnMDmve1VAsw0u7gHND/s200/IMG_20170701_202720.jpg" width="150" /></a></div>
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Tadaaa, my onion juice, extracted with love...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1NZz5fm6sztXx5l976vSftniD5YAG7QhBuAefjEt-wmIuhYJkZmrP8U-keMNXRXJia111gVHuaoON8GXYSrkB7zQ73hQckjqjPatVf7h3_jua-3cl1Yl2VaWXel2iJR9Zj3Y8O3ugw1j/s1600/IMG_20170701_202814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1NZz5fm6sztXx5l976vSftniD5YAG7QhBuAefjEt-wmIuhYJkZmrP8U-keMNXRXJia111gVHuaoON8GXYSrkB7zQ73hQckjqjPatVf7h3_jua-3cl1Yl2VaWXel2iJR9Zj3Y8O3ugw1j/s200/IMG_20170701_202814.jpg" width="150" /></a></div>
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Store in a container with lid and chill. Warm it up when ready to serve. </div>
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Consume the same day.</div>
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<br />Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-25938357537334165852017-04-06T22:17:00.000-07:002017-08-05T02:36:06.277-07:00Simple Sandwich Toast<div dir="ltr">
Prep Time : -<br />
Cook Time : 12 min<br />
Yield : 2 servings<br />
Freezer Friendly : No<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhUjew39l7Ya18i93jFR0C0S7sc6Fk7qD4kBRiGMFEn5r6o1Mjjo4Gn7Mw_aCk_zUlPtWIPy6Oyjs94ZhkkTxL4bdgQUUvjQi3qEf5O0PrA6yQL6ooYIyWgs4-gfb3jJEmCbdX5ZvEvBR/s1600/C360_2017-08-05-17-26-52-815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhUjew39l7Ya18i93jFR0C0S7sc6Fk7qD4kBRiGMFEn5r6o1Mjjo4Gn7Mw_aCk_zUlPtWIPy6Oyjs94ZhkkTxL4bdgQUUvjQi3qEf5O0PrA6yQL6ooYIyWgs4-gfb3jJEmCbdX5ZvEvBR/s320/C360_2017-08-05-17-26-52-815.jpg" width="320" /></a></div>
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<br /></div>
<div dir="ltr">
Ingredients:<br />
<br />
1tsp butter <br />
2 slices <a href="http://happykidskitchen.blogspot.my/2014/12/soft-raisin-butter-white-bread.html" target="_blank">homemade raisin bread</a><br />
1 chicken sausage,sliced<br />
1tbsp shredded mozzarella cheese<br />
Sprinkle of pork floss (optional)</div>
<div dir="ltr">
<br />
2 tsbp olive oil<br />
2 eggs<br />
Sprinkle of Italian seasoning (optional)<br />
<br /></div>
<div dir="ltr">
2 bananas<br />
<br /></div>
<div dir="ltr">
Steps:<br />
1) Heat 1 tsp butter in a wok under small fire. Spread the melted butter by swirling the wok.<br />
2) Put a slice of bread into the wok. Spread sliced chicken sausage onto 1 slice of bread, then top with mozzarella cheese and another slice of bread to make a sandwich.<br />
3) Place a ceramic bowl on top to keep the sandwich neat. After about 2-3 min, the bottom slice of bread turns brown, flip the sandwich with a spatula.<br />
4) When the bottom slice of bread turns brown, serve by cutting the sandwich into 2. Sprinkle sandwich with pork floss and serve with sunny side up.<br />
5) While the wok is still hot, under small fire, put 1tbsp olive oil and crack an egg onto the wok. It is important that the oil is cold to get a smooth looking egg. Close the lid, wait for 1 min, sprinkle Italian seasoning and serve. There is no need to flip the egg as the heat will be evenly distributed to 'cook' the upside of the egg when the lid is closed. Repeat with the other egg.<br />
6) Serve with banana to make a complete meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfzdZ41MPHqUpw7aBxSDgxPyy9tj8iBmSKMYo4rcWhvMVuGi4FKk1BcSEQ_DqE-3Cn9MyDA0npsoY1_yNsLb2_r8Ru89teJoMT5JcGbL4192oxrAYhvHVl3M9DQ9h1yPInVBpdgRBnNzA/s1600/IMG_20170405_062507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /> </a> </div>
Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-29775166541477889762016-11-17T16:34:00.002-08:002017-08-05T02:51:53.380-07:00Mini Cake DropsPrep Time: 15min<br />
Cook Time: 20min<br />
Yield: 3-4 servings<br />
Freezer-friendly: No<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsep_CZnpOOI4_7-DLWFxAvwB9Ohv4WWhVhz83LsJJ9HSJIUfaARUpg8r1M3bSUYiunF4YoOnFlrnBYgxwJKu_212JsT882UyjW14Fe9wiT0Atq0sd2McKBwLVve18bkirTVikLDojw9gx/s1600/C360_2017-08-05-17-37-45-264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsep_CZnpOOI4_7-DLWFxAvwB9Ohv4WWhVhz83LsJJ9HSJIUfaARUpg8r1M3bSUYiunF4YoOnFlrnBYgxwJKu_212JsT882UyjW14Fe9wiT0Atq0sd2McKBwLVve18bkirTVikLDojw9gx/s320/C360_2017-08-05-17-37-45-264.jpg" width="320" /></a></div>
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<br /></div>
<br />
<br />
Recipe adopted and modified from Mummy Yen Li on FB page 'Healthy Food for Baby'.<br />
<br />
Ingredients:<br />
<br />
2 egg yolks<br />
40g all purpose flour<br />
1/4tsp baking powder<br />
20ml grapeseed oil <br />
15ml water/milk<br />
<br />
2 egg whites<br />
10g castor sugar<br />
Few drops of apple cider vinegar<br />
<br />
Steps:<br />
<br />
1) Pre-heat oven at 160 Degree Celsius. <br />
1) Mix egg yolk, flour, baking powder, oil and water until combined.<br />
2) In another bowl, using an electric mixer, beat egg whites until frothy, then add sugar and vinegar and beat until the mixtures turn stiff peak.<br />
3) Fold the egg white mixture to the egg yolk mixture gently in 3 batches.<br />
4) Put the batter into a piping bag, cut the tip of the piping bag.<br />
5) Pipe the batter into mini cake drops of 2cm each onto a baking tray lined with parchment paper.<br />
6) Bake for 20 minutes, cake drops should be a little brown in colour, lift a cake drop using a fork, if the bottom does not stick on the parchment paper, its done. If not, bake for another 2 min and try again. Repeat until you get the desired results.<br />
7) I packed this with jam for my pre-schooler's morning snack, she told me she loves it and would like to have it again! Yay!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhky5irJZHhYkv9nPw5NvqPwkkWWZdNs2SUCkdO_SyY2yzTcuxoxW4tKotfl54clWmQOH6n5SQukxMIBSrpAIA9ngxum0PrSJeEi-yqFtc2VkIs7rtMIfu3q51kwQwx4PQ7YFxTLTibs7QQ/s1600/C360_2017-08-05-17-50-22-498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhky5irJZHhYkv9nPw5NvqPwkkWWZdNs2SUCkdO_SyY2yzTcuxoxW4tKotfl54clWmQOH6n5SQukxMIBSrpAIA9ngxum0PrSJeEi-yqFtc2VkIs7rtMIfu3q51kwQwx4PQ7YFxTLTibs7QQ/s320/C360_2017-08-05-17-50-22-498.jpg" width="320" /></a></div>
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</div>
<br />
<br />
Here's another one which I have added a tsp of cocoa powder and additional 5ml of water into the batter to make a chocolate version.<br />
<br />Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-72251722975540153092016-11-16T18:45:00.001-08:002017-08-05T03:09:36.540-07:00Chinese Style Fried Mee Served with Stir-fry Egg<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Prep Time : -</div>
Cook Time : 15 min<br />
Yield : 2 servings<br />
Freezer friendly: No<br />
<div>
<br /></div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyo6qXpMagWZ0kMyKDhqx69XHeSx1RkzYC9BQhV3asuvsji5Ez5NtnlHXvUIMu95RvEmBdM7Q3oObYJ9etzkp7a77rICpnLb_dvue-rWrVAfDLVvdSg99UO2LB7N5t3WT1hLhVz7k6XOX2/s1600/IMG_1368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyo6qXpMagWZ0kMyKDhqx69XHeSx1RkzYC9BQhV3asuvsji5Ez5NtnlHXvUIMu95RvEmBdM7Q3oObYJ9etzkp7a77rICpnLb_dvue-rWrVAfDLVvdSg99UO2LB7N5t3WT1hLhVz7k6XOX2/s320/IMG_1368.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1ennJG3l4wCZ1Thaz3BRxLdtvdnOOZqhGNNbqrfkFtu6wZlHy3zCvfThb3M4GZ9q9jH28GeVYtFya4R_CROspOt0jisdhwDxl5cHQk8SvrqYCsffqORspPk1uZcUSH5XGXYNVOGIHINk/s1600/IMG_1369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1ennJG3l4wCZ1Thaz3BRxLdtvdnOOZqhGNNbqrfkFtu6wZlHy3zCvfThb3M4GZ9q9jH28GeVYtFya4R_CROspOt0jisdhwDxl5cHQk8SvrqYCsffqORspPk1uZcUSH5XGXYNVOGIHINk/s320/IMG_1369.JPG" width="320" /></a><br />
<br />
Ingredients:<br />
<br />
3 squares of A1 wantan noodles<br />
5 tbsp of grapeseed oil<br />
1 shallot, peeled and cut into slices <br />
3 eggs, beaten<br />
<br />
Soy sauce mixture, mix together<br />
2 tbsp soy sauce<br />
1 tbsp thick soy sauce<br />
2 dash of ground white pepper<br />
Pinch of salt<br />
<br />
Steps:<br />
1) Boil the noodles for 3 minutes, drain and rinse with water to stop the cooking process, set aside.<br />
2) On high heat, put 2 tbsp oil into wok, move the wok in circular motion to make sure oil coated the wok. Then put the drained noodles and level it with a spatula. Just ensure the noodles touches the wok as much as possible because this step is to remove the excess water so the noodles will not be soggy.<br />
3) Wait for 2-3 min, check by lifting a part of the noodle, if it you see the noodle starts to brown, you can turn to the other side. Put 1 tbsp of oil by running a spoon by the side of the noodle around the wok. Wait for another 2-3 min until you see signs of browning, you can remove the noodle from the wok and set aside.<br />
3) Put 1 tbsp of oil in wok, on high heat, put shallot into the wok. When shallot turns brown, add noodles and soy sauce mixture. Continuously loosen the noodle with a spatula and a chopstick, make sure noodles has even brown colour. Place on plate<br />
4) Put 1 tbsp of oil in wok, add beaten egg and stir-fry quickly. When all liquid dries up, but the mixture still looks soggy, turn off heat and stir fry for another 10 seconds. This way you will have soft stir-fry egg that is suitable for toddler and kids.<br />
5) Serve egg with noodle.<br />
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Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-42179831080886164422016-08-13T02:15:00.001-07:002016-08-13T02:16:54.416-07:00KIDs need to LearnBeing a perfectionist mom, and also a mom with limited patience at times, I tend forgot that kids need to learn.<br />
<br />
The other day, my 3 year old wanted to fill in her cup with water and took it to the sofa. On the way, as I never expect, spilled the water on the floor as she moved too quickly in my opinion. I made a fuss over that and subsequently feel terrible for not letting her to LEARN. I realize that I have been unreasonably expect her to get things done right the first time.<br />
<br />
Being too busy with life, work and chores has made me forgetting this very important thing, that kids need time to learn, and they learn from mistakes. I am writing this post to remind us parents that this time shall pass, and we will definitely miss those moments when our kids did mistakes, those time we guided them on the right way of doing things while we cleaned the mess. All these are temporary. Looking forward, when we reach the day our kids leave our home for studies or to pursue their very own lives, leaving us with a quiet & clean home to take care of, you know that you miss those moment, the moment you are living in now, the moment you child is still clinging to you, talking to you, holding your hands, begging you to read another bed time story.<br />
<br />
We do not want kids to just listen to instruction, we want to raise them to be independent, and in order to do so, mistakes are inevitable. Mistakes are so inevitable and important as it forms a part of the learning process. We as adults do learn new things in our lives, and we do expect ourselves to make mistakes before we can master the new skills. So we should not expect our child to master a skill the first time doing it, just because we think that it is easy.<br />
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In short, we have to remind ourselves the followings:<br />
<br />
EXPECT : Mistakes, a lot of them.<br />
EMBRACE : Our kids is still attached to us right now<br />
EXTRA : Praises when they learn from mistakesAnonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-88267249757823188182016-03-11T01:27:00.000-08:002016-03-11T01:31:32.175-08:00How to handle frustrated toddler in publicYes, it happen again and again despite telling them in a calming voice that they are not suppose to climb the racks, to play with the pasta sauce jar and take whatever they think is theirs. They ignore, continue with their exploration happily. Then you say 'No' in a firm voice. Next second, they decided to grab the public attention by lying on the floor and whine. They try to test your limit.<br />
<br />
I did a lot of reading on this, admit and know that it is perfectly normal for a toddler to behave like this, that I have to stay calm, to use a firm voice etc etc. None work for me personally. I feel that she is over-powering me time after time. So I decided to use my very own way.<br />
<br />
1) REASON : I will of course try to reason with her, tell her in a firm voice, that racks are for groceries, that we do not need pasta sauce right now, and that the barbie does not belong to her.<br />
<br />
2) TELL CONSEQUENCE: She ignores me, continue with where she is. I will tell her firmly 'No, if you continue your act, I presume that you do not like grocery shopping, and we will go home together.<br />
<br />
3) WALK YOUR TALK: Then she enters into the whining stage. I will hug her and carry her (while she is crying) to the car, put her down while she is struggling, and remind her that we will go home together and will go grocery shopping the next time. This is the most difficult step. Just remember you need not feel embarrassed being watched by public because you are one of the parents who just reaches the junction of public parenting where all other parents will reach or has reached at the different point of time and at different place. Keep reminding yourself that you did this for the sake of raising your child.<br />
<br />
<br />
I did this for 2 times before she understand I mean what I say and that she will not get what she wants if she acts poorly. Not long after that it happens again, I use the same method and by the 4th time, she learns that she is not going anywhere if she does not listen. Now, she loves grocery shopping as much as I do and the stress is gone. At times, I will still have to remind her not to touch some items, but not a struggle anymore.<br />
<br />
I strongly believe that we parents know our child best, and that no one method works for all children. I decided to share this so that my girl knows how naughty is she when she was young, alright just joking. I am trying to share one of the thousand methods which may work with your child. If you think this may work, then by all means try it. But if you feel this will not work, just move on and find another way.Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-16333870448859105112016-03-11T00:26:00.002-08:002017-08-06T19:12:55.337-07:00Steamed Milk CakePrep Time : 5 minutes<br />
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Cook Time : 15 minutes</div>
<div>
Yield : 3 small cupcakes</div>
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Freezer Friendly : No<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEptb9Z9OCxLWovVWRNbD_YauPPLOHMQu2UjFOtR1-_Cxl7YH0WeJHuhG8VuEzfxJnjZTwum_3QvNbuhOEJih5QkgKAZsSzdithQORxqPA1D8LMOnCEfOC74RJJUEGJhj5A5VRxW_1iMy5/s1600/C360_2017-08-05-18-56-48-647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEptb9Z9OCxLWovVWRNbD_YauPPLOHMQu2UjFOtR1-_Cxl7YH0WeJHuhG8VuEzfxJnjZTwum_3QvNbuhOEJih5QkgKAZsSzdithQORxqPA1D8LMOnCEfOC74RJJUEGJhj5A5VRxW_1iMy5/s320/C360_2017-08-05-18-56-48-647.jpg" width="320" /></a></div>
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<div>
Steamed cakes becomes my new favorite when it comes to preparing fresh cake for my pre-schooler as it consumes less time compared to conventional baked cake and it produces cake that is airy and fluffy enough for my pre-schooler to handle. </div>
<div>
<br /></div>
<div>
I ran out of Milo powder today, so decided to replace with Mamil's formula milk (sample pack which my pre-schooler reject). See my earlier post on Milo cupcake <a href="http://happykidskitchen.blogspot.my/2014/11/milo-cupcake.html" target="_blank">here</a>.</div>
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<br /></div>
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</div>
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</div>
<div>
Ingredients:<br />
<br /></div>
<div>
3 eggs</div>
<div>
3 tbsp Mamil formula milk powder</div>
<div>
3 tbsp all purpose flour</div>
<div>
1 tbsp brown sugar</div>
<div>
1 tbsp pomace olive oil</div>
<div>
1 tsp baking powder<br />
<br /></div>
<div>
</div>
<div>
Steps:<br />
<br /></div>
<div>
1) Mix everything except eggs in a bowl. Remove lumps by mashing action with fork.</div>
<div>
2) Beat eggs and add to 1). Mix well using by mashing action with a fork.</div>
<div>
3) Pour into stainless steel bowl (the lazy version) or cupcake liner (the cute version) and steam under high heat for 15 minutes or until inserted toothpick comes out clean. Cover the bowl with a clean tea towel to avoid steam water dropping on the cake when the lid is open. Just ensure the bowl is high enough that your mixture only reach half of the bowl after pouring to allow enough room to rise.<br />
<br /></div>
<div>
</div>
<div>
Tips for successful steamed cakes:</div>
<div>
1) Ensure eggs are thoroughly beaten to trap enough air for fluffy texture. I found that using chopsticks is the best, yes, it yields better than a whisk. (Update: I prefer to use fork now as the same fork can be used to remove lumps in Step 1,which works well too)</div>
<div>
2) After adding the beaten egg
into Step1, just mix well, there is no need to "beat".</div>
<div>
3) Ensure the batter is steamed right after mixing. Waiting will make
the baking powder lost its power, the cake will not rise as much.</div>
<div>
</div>
<br />
</div>
Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-23944190640686310732016-03-10T19:51:00.000-08:002017-08-06T19:13:18.075-07:00Lunch Platter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYqDBuT7lkG0QtJJ3qtX9ujoaKmFGK_57ruQAE-j84kjKATjWLIKy7cw27kg04qoeEdiF6c4hOcK7IfFqd7lRFDxrs4N9_Gv7dQvIfvlf4QxEcOrmEvS9BwuAHoOoKXKM_WK6IAUcru51/s1600/C360_2017-08-05-18-58-53-174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYqDBuT7lkG0QtJJ3qtX9ujoaKmFGK_57ruQAE-j84kjKATjWLIKy7cw27kg04qoeEdiF6c4hOcK7IfFqd7lRFDxrs4N9_Gv7dQvIfvlf4QxEcOrmEvS9BwuAHoOoKXKM_WK6IAUcru51/s320/C360_2017-08-05-18-58-53-174.jpg" width="320" /></a></div>
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Menu:</div>
<div class="separator" style="clear: both;">
<a href="http://happykidskitchen.blogspot.com/2014/10/fluffy-pancake.html" target="_blank">Fluffy raw wheat germ yogurt pancake</a> (Note : just add 2tbsp greek yogurt to this recipe) </div>
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<a href="http://happykidskitchen.blogspot.com/2014/10/carrot-sticks.html" target="_blank">Carrot sticks</a></div>
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<a href="http://happykidskitchen.blogspot.com/2014/12/potato-wedges.html" target="_blank">Potato wedges</a></div>
Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com2tag:blogger.com,1999:blog-1227701678331914082.post-89766576836070808922016-03-10T19:39:00.001-08:002017-08-06T19:15:33.086-07:00School Lunch (Mar'16 Week1)<div class="separator" style="clear: both;">
<u>MONDAY</u></div>
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</div>
<div class="separator" style="clear: both;">
<a href="http://happykidskitchen.blogspot.my/2014/10/fluffy-steamed-cream-cheese-cake.html" target="_blank">Steam cream cheese cake</a></div>
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Dried blueberry</div>
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<br /></div>
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<br /></div>
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<u>TUESDAY </u></div>
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Plain bread with wild blueberry jam<u></u></div>
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Dried blueberry</div>
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Banana<u><br /></u></div>
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<br /></div>
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<u>WEDNESDAY</u></div>
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<a href="http://happykidskitchen.blogspot.my/2016/02/brocolli-pasta.html" target="_blank">Easy potato macaroni</a></div>
(just replace brocolli with diced potato)<br />
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<u>THURSDAY</u></div>
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<a href="http://happykidskitchen.blogspot.my/2016/02/stock-congee-with-carrots.html" target="_blank">Pumpkin porridge with ABC soup base</a></div>
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(Replace carrots with diced pumpkin, vegetable stock with <a href="http://happykidskitchen.blogspot.my/2014/12/abc-soup.html" target="_blank">ABC soup</a> base)</div>
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<br /></div>
<u>FRIDAY</u><br />
Steamed milk cake<u> </u><br />
Dried blueberry<u><br /></u>Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-56448933878452896832016-02-23T22:22:00.000-08:002017-08-06T19:15:56.520-07:00Stock Congee with CarrotsPrep Time : 5 min<br />
Cook Time : 1 hour 30 min (Inactive)<br />
Yield : 1 toddler serving<br />
Freezer-friendly : No<br />
<br />
Well, as it was the first week after the Chinese New Year holiday, as expected, late wake-ups, rushy mornings etc etc.<br />
<br />
I have found a quick way to cook fresh congee for my pre-schooler everyday, the trick is to use frozen stock/soups. It makes the congee/porridge taste amazing without much preparation work. You can actually wake up, throw in everything into the smart cooker, and go back to sleep.<br />
<br />
I have not taken a photo out of the rushy morning but hope I am able to do so in the coming weeks if this congee is back on demand.<br />
<br />
Here is my quick & easy recipe:<br />
<br />
Ingredients :<br />
350ml of <a href="http://happykidskitchen.blogspot.my/2014/11/vegetable-stock.html" target="_blank">frozen vegetable stock (stored in breastmilk bag)</a><br />
<br />
1/4 cup of rice<br />
2 tbsp of diced carrots<br />
Water<br />
<br />
Steps:<br />
1) Run the breastmilk bag under tap water until you can 'move' the frozen stock by squeezing it.<br />
2) Squeeze out the frozen stock into a small pot under low fire to melt it.<br />
3) Wash rice and diced carrots. Put into rice/smart cooker.<br />
4) Once the frozen stock is half melted, pour into the rice cooker, add water until the level of cooking 1 cup of rice as marked in the cooker.<br />
5) Select 'Congee' mode and go back to sleep!<br />
<br />Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.comtag:blogger.com,1999:blog-1227701678331914082.post-69186878018249936402016-02-23T22:09:00.002-08:002017-08-06T19:16:25.540-07:00School Lunch (Feb'16 Week3)<u>MONDAY</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcfxGqnxmZeinufO-fOaD6KvM0s0HeyJ07nVCjFnZp8h7It_CZoh-StUZoKMwLXv1oFuhJwNqj4AbVNwQloedZBKpOFKaVaujGUcNNqPpW56nnqluXwS-tnnzuXO1AsJfI2RoJzTBigUE/s1600/C360_2017-08-05-18-59-06-361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcfxGqnxmZeinufO-fOaD6KvM0s0HeyJ07nVCjFnZp8h7It_CZoh-StUZoKMwLXv1oFuhJwNqj4AbVNwQloedZBKpOFKaVaujGUcNNqPpW56nnqluXwS-tnnzuXO1AsJfI2RoJzTBigUE/s1600/C360_2017-08-05-18-59-06-361.jpg" /></a></div>
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<br /></div>
<br />
White bread with wild blueberry jam<br />
Hard-boiled egg<br />
<div>
Dried blueberry<br />
<br />
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How to make hard-boiled egg soft enough for toddler:</div>
Put egg in a pot of water, bring to boil, wait 1 minute, turn off fire, close lid, wait 20 minutes. Peel & serve<br />
<br />
<br />
<u>TUESDAY</u><br />
<br />
<a href="http://happykidskitchen.blogspot.my/2016/02/stock-congee-with-carrots.html" target="_blank">Stock congee with carrot</a><br />
<br />
<br />
<br />
WEDNESDAY<br />
Stock congee with carrot (well, my toddler asked for it again)<br />
<br />
<br />
THURSDAY<br />
Stock congee with carrot (still not yet bored)<br />
<br />
<br />
FRIDAY<br />
Stock congee with carrot (Is this a chef recommendation?)</div>
Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com2tag:blogger.com,1999:blog-1227701678331914082.post-81766926286045236372016-02-23T21:31:00.001-08:002017-08-06T19:16:58.943-07:00School Lunch (Feb'16 Week4)<div class="separator" style="clear: both;">
<u>MONDAY</u> - Holiday (Chap Goh Mei)</div>
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<u>TUESDAY </u></div>
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</div>
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<a href="http://happykidskitchen.blogspot.my/2016/02/brocolli-pasta.html" target="_blank">Easy brocolli pasta</a></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both;">
<u>WEDNESDAY</u></div>
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<u></u></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitaJakpk_zsEuAJwrLlg8elDDSg4JKpZn1g55MqB_jUsvhB0b5ckE2vNLDSmk77mC1_k0dvpQV2fzSjR_cZ8iG4xZ_sNc39A6w5zLBXFjtFV0e7kGVvS9TkFi-3ryI4jyi-GBc-ZNMg0wU/s1600/C360_2017-08-05-18-59-48-196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitaJakpk_zsEuAJwrLlg8elDDSg4JKpZn1g55MqB_jUsvhB0b5ckE2vNLDSmk77mC1_k0dvpQV2fzSjR_cZ8iG4xZ_sNc39A6w5zLBXFjtFV0e7kGVvS9TkFi-3ryI4jyi-GBc-ZNMg0wU/s1600/C360_2017-08-05-18-59-48-196.jpg" /></a></div>
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<a href="http://happykidskitchen.blogspot.my/2014/11/milo-cupcake.html" target="_blank">Milo cupcake with psyllium husk</a></div>
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Cooked ham</div>
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Hard-boiled egg </div>
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</div>
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How to make hard-boiled egg soft enough for toddler:</div>
<div class="separator" style="clear: both;">
Put egg in a pot of water, bring to boil, wait 1 minute, turn off fire, close lid, wait 20 minutes. Peel & serve.</div>
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<br /></div>
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<u>THURSDAY (NO SCHOOL)</u></div>
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<br /></div>
<u>FRIDAY</u><br />
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</div>
<a href="http://happykidskitchen.blogspot.my/2016/02/stock-congee-with-carrots.html" target="_blank">Porridge with potato and lotus root soup base</a><br />
(use the same recipe but replace carrot with potato) <br />
<br />Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-61667970827915593152016-02-23T14:24:00.001-08:002016-03-11T00:50:36.722-08:00Brocolli PastaPrep Time: 15min<br />
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Cook Time : 10min</div>
<div>
Yield : 2 adult n a toddler serving</div>
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Freezer friendly : No</div>
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My toddler serving is not in the photo as I have already put into the thermos to keep warm. Saw this recipe on pininterest yesterday and thought of giving a try today, but internet is not working at my house this morning, so I just guess...here is my steps.</div>
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Ingredients:</div>
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1 cup or 8oz pasta</div>
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1/2cup of brocolli florets </div>
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Water and pinch of salt</div>
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Ice water</div>
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1 <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">tbsp pomace olive oil</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 clove garlic, diced</span></div>
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1/2 cup of grated cheddar cheese</div>
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Salt and pepper</div>
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Steps:</div>
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1) Bring water and pinch of salt to boil in a pot. Add pasta and brocolli florets and cook according to pasta cooking time, in my case, 8 min.</div>
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2) Drain pasta and brocolli, reserve 1 cup of the water, put pasta and brocolli into a bowl of ice water. After cool for about 1 min, drain pasta and brocolli.</div>
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3) Heat oil on wok on high heat, <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">add garlic and fry until fragrant and starts to brown.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">4) Add pasta and brocolli, then cheese, stir until combined, add salt and pepper to taste, lastly add 1/2 cup of the reserved pasta water.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">5) Stir until all heated through, serve or keep in thermos for a warm school lunch!</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Note : I would soak brocolli florets in distilled white vinegar and water solution to remove impurities. 1 part of vinegar to 10 parts of water. Soak for 20 min and rinse with filtered water and use in cooking.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Original recipe:</span></div>
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<a href="http://www.skinnytaste.com/2011/07/easiest-pasta-and-broccoli-recipe.html?m=1">http://www.skinnytaste.com/2011/07/easiest-pasta-and-broccoli-recipe.html?m=1</a></div>
Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-62669753517576660862016-02-15T14:29:00.001-08:002016-02-23T22:04:05.154-08:00Psyllium Husk Wholemeal Pancake<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preparation Time : 15 minutes</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cooking Time : 30 minutes</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Yield : 16 pancakes (6cm diameter)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Freezer Friendly : Yes</span></div>
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<span style="-webkit-text-size-adjust: auto;">This round, using the fluffy raw wheat germ pancake recipe, i replace portion of the all purpose flour with wholemeal flour and replace raw wheat germ with psyllium husk for a boost of fibre. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 eggs</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">35g brown sugar</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp honey</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp baking powder</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">80g all purpose flour</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">40g wholemeal flour</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp psyllium husk (Optional)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">50g fresh milk</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">10g pomace olive oil</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Steps:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1) Crack egg, add sugar and honey. Beat with electrical mixer for 3 minutes.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2) Fold in sifted baking powder and flour using spatula.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3) Turn non-stick wokto low heat.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3) Add psyllium husk, milk and oil into mixture, use folding motion to mix well.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4) Use a big spoon (about 3 tbsp)drop batter onto centre of wok slowly from distance of 2 inches, let the batter spread into circle naturally.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5) When bubbles are seen ( about 40 seconds), flip the pancake to the other side. You will see the pancake rise (Do not flip/touch the pancake at this point). After 40 seconds, flip the pancake to see if it's cook, it should have the same colour as the other side.</span></div>
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Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-59070730206932016532016-02-11T06:27:00.001-08:002016-02-23T22:04:21.455-08:00Fresh Orange JuicePrep Time : 10 min<br />
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Cook Time :-</div>
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Yield : 4 glasses</div>
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Freezer friendly :No</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzju1QXZYaBjQRaWUHfdG7wX696bgJQERP2tu3D4LsZ2GNo-TuQBVWRX-aceujODUodWP_30eEF5x2u7UVNVFCkW1dwtWQEaMIGpLhdE5mFr129bLERISqu9JkH_lQAUcaOT29g4H0Ugr/s640/blogger-image-1101458528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzju1QXZYaBjQRaWUHfdG7wX696bgJQERP2tu3D4LsZ2GNo-TuQBVWRX-aceujODUodWP_30eEF5x2u7UVNVFCkW1dwtWQEaMIGpLhdE5mFr129bLERISqu9JkH_lQAUcaOT29g4H0Ugr/s640/blogger-image-1101458528.jpg" /></a></div>
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Ingredients:</div>
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2 fresh oranges</div>
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2 cups filtered boiled water</div>
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1 packet probiotic (optional)</div>
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Steps:</div>
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1) Squeeze the juice of the orange using a juicer. Strain the juice to remove pulp.</div>
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2) Add water and stir.</div>
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3) Add probiotic and stir.</div>
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4) Serve chill and finish within the day.</div>
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Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-63793259290344989252016-02-11T06:22:00.001-08:002016-02-11T06:22:20.136-08:002 Ingredients Sweet Potato PancakePrep Time : 2 min<div>Cook Time : 5 min</div><div>Yield : 6-8 mini bites</div><div>Freezer friendly : No</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnM9-Nhqxw33yPIL4icJVxz6GTagfYbjwJHRGt4Yu9DMj_pagg602ldalAGzEOCfHZ2My4wOTxWr77Wi6D_2qO10Z-afY6UZi2O9IYuESxgiGN-xT4z1unWfouAQD7w4QRqEai4_mwce78/s640/blogger-image-537710465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnM9-Nhqxw33yPIL4icJVxz6GTagfYbjwJHRGt4Yu9DMj_pagg602ldalAGzEOCfHZ2My4wOTxWr77Wi6D_2qO10Z-afY6UZi2O9IYuESxgiGN-xT4z1unWfouAQD7w4QRqEai4_mwce78/s640/blogger-image-537710465.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;">1 small sweet potato (steamed)</div><div class="separator" style="clear: both;">1 egg</div><div class="separator" style="clear: both;">Little olive oil</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Steps:</div><div class="separator" style="clear: both;">1) Mashed sweet potato, add in egg, mix till combined.</div><div class="separator" style="clear: both;">2) On low heat, heat some oil, use a table spoon, drop a spoon of batter into wok, repeat until pan is full, fry for about 1 min each side. </div><br></div>Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-86725261560939281552016-02-11T06:21:00.001-08:002016-02-11T06:22:34.217-08:00Condensed Milk Cheese Cake<div>Prep Time : 15min</div><div>Cook Time : 1 hour 45min</div><div>Yield : 6 inch cake</div><div>Freezer friendly : No</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlgxklgut_NzUm1bD5-0egFSWfOTfVCF0yR4NwcTQZpJVoKW0PAHX8eGOG7RGuieTnHU_Rpolg3TWFlwOSVUGqj7LaUArjWX6w2VJYpnEbKLWdz3O0PTgKXX1gA9CWQFVscupdTdN1t9i/s640/blogger-image--1190096116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlgxklgut_NzUm1bD5-0egFSWfOTfVCF0yR4NwcTQZpJVoKW0PAHX8eGOG7RGuieTnHU_Rpolg3TWFlwOSVUGqj7LaUArjWX6w2VJYpnEbKLWdz3O0PTgKXX1gA9CWQFVscupdTdN1t9i/s640/blogger-image--1190096116.jpg"></a></div></div><div><br></div><div>Ingredients:</div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 egg yolks</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 egg</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">50g condensed milk</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">50g all purpose flour</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">125g cream cheese</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">35ml pomace olive oil<br>1 tsp lemon juice (to enhance flavour)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 egg whites</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">30g brown sugar </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp lemon juice</span></div><div><br></div><div><span style="-webkit-text-size-adjust: auto;">Steps:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Preheat oven at 150C. Line the bottom of a 6" round tin with parchment paper.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. Melt cream cheese and heat oil in seperate bowls in oven at 150C for 3min. Whisk cream cheese, set aside.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. Add sieved flour into heated oil, stir until combined.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. Mix yolks, 1 egg and condensed milk until well combined. Set aside.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined. Set aside.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. Beat egg whites untill foamy, add in lemon juice, then add sugar and beat until just reaching stiff peak. Overbeating will makes it harder to mix the meringue and yolk mixture.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. Fold 1/3 meringue to the yolk mixture using spatula. Repeat with 1/3 then the remaining.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">8. Pour in batter to baking tin, tap few times on countertop to release air bubbles.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">9. Bake in water bath method for 30min, then turn to 130C for another 75min.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">10. Once done, remove from oven, invert to cool for 5min and remove the cake by running a knife along the side of pan, invert the cake onto a plate, let cool completely.</span></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Original recipe:</span></div><div><a href="http://bakingmom80.blogspot.sg/2015/08/condensed-milk-cheese-cake.html?m=1">http://bakingmom80.blogspot.sg/2015/08/condensed-milk-cheese-cake.html?m=1</a></div>Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-6728985246740581132015-10-17T03:18:00.000-07:002017-05-25T15:18:52.648-07:00Golden Sponge CakePrep Time : 15min<br />
Cook Time : 35min<br />
Yield : 3-4 servings<br />
Freezer-friendly : No<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwC6VITjejYh0tyxATGUbZFVyWXLa1trHTbB-qx3tKORKo4ESbH9hZ2JetEONbRUeGD7Jj064Pu6hvk8rUYoYL3VrKW89VFa1Kv8ujRqRvHAmrRlwWA0SVl4c8P2wFe3hHCiXPsgrlYeZV/s640/blogger-image--37464976.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwC6VITjejYh0tyxATGUbZFVyWXLa1trHTbB-qx3tKORKo4ESbH9hZ2JetEONbRUeGD7Jj064Pu6hvk8rUYoYL3VrKW89VFa1Kv8ujRqRvHAmrRlwWA0SVl4c8P2wFe3hHCiXPsgrlYeZV/s640/blogger-image--37464976.jpg" /></a></div>
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50g unsalted butter<br />
50g cake flour <br />
3 egg yolks (A size)<br />
55g milk<br />
40g castor sugar<br />
6g corn starch <br />
3 egg whites (A size)<br />
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Steps:<br />
1. Line cake pan with parchment paper (I use 8 inch pan)<br />
2. Seperate cold eggs, set aside to room temperature.<br />
3. Melt butter in a saucepan, remove from heat when small bubbles are seen.<br />
4. Immediately add flour, stir quickly. Then add milk, mix well.<br />
5. Add egg yolk, one at a time, stirring at each addition.<br />
6. Mix sugar with corn starch.<br />
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.<br />
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.<br />
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.<br />
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!</div>
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Original recipe:</div>
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<a href="http://nasilemaklover.blogspot.my/2014/03/golden-sponge-cake.html?m=1">http://nasilemaklover.blogspot.my/2014/03/golden-sponge-cake.html?m=1</a><br />
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Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-90012957814195416232015-07-12T15:52:00.001-07:002015-07-12T15:52:35.818-07:00Hokkaido Milk BreadPrep Time : 2 hrs 25min<div>Cook Time : 35 min</div><div>Yield : 1 loaf</div><div>Freezer Friendly : Yes</div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQduwP2Ts7-PzCtpDWi8MeffQSAjJcKGMCTBpRHxChnr6FIFjib-_HUNRQCJAo0xqklqIr4sPgTyA7Fo9rFloxJKz2pSKvIOb8gbz_NcplsgwmuUELhrFhWByO5ZJbVYBo61Rhu8AT7D7/s640/blogger-image--16686736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQduwP2Ts7-PzCtpDWi8MeffQSAjJcKGMCTBpRHxChnr6FIFjib-_HUNRQCJAo0xqklqIr4sPgTyA7Fo9rFloxJKz2pSKvIOb8gbz_NcplsgwmuUELhrFhWByO5ZJbVYBo61Rhu8AT7D7/s640/blogger-image--16686736.jpg"></a></div><br></div><div class="separator" style="clear: both;">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.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">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)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">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! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;">Tang Zhong</div><div class="separator" style="clear: both;">25g bread flour</div><div class="separator" style="clear: both;">100ml water</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Bread</div><div class="separator" style="clear: both;">125ml fresh milk, lukewarm</div><div class="separator" style="clear: both;">1 egg + 1 for eggwash</div><div class="separator" style="clear: both;">50g cane sugar</div><div class="separator" style="clear: both;">1tsp salt</div><div class="separator" style="clear: both;">350g bread flour</div><div class="separator" style="clear: both;">2 1/4tsp instant yeast</div><div class="separator" style="clear: both;">30g unsalted butter at room temperature</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Steps:</div><div class="separator" style="clear: both;">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.</div><div class="separator" style="clear: both;">2) Put the bread ingredients except butter and egg for eggwash in accordance to sequence above into breadpan.</div><div class="separator" style="clear: both;">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. </div><div class="separator" style="clear: both;">4) Do the window pane test, if fail, hand knead a few more minutes until pass.</div><div class="separator" style="clear: both;">5) Put the dough back into breadpan (without on) to proof for 40min or until double size. </div><div class="separator" style="clear: both;">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.</div><div class="separator" style="clear: both;">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. </div><div class="separator" style="clear: both;">8) Let it proof for another 40min until it reaches just below the rim of 9x5 inch loaf pan.</div><div class="separator" style="clear: both;">9) Pre-heat oven to 175 degree celcius.</div><div class="separator" style="clear: both;">10) Egg wash the top and bake for 35min until top is brown and sounds hollow when loaf pan is tapped.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Original Recipe: </div><div class="separator" style="clear: both;"><a href="http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html">http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html</a></div><div class="separator" style="clear: both;"><br></div><br></div>Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-90621500725909292582015-06-22T01:21:00.003-07:002015-06-22T01:31:16.349-07:00Cinnamon french toastPrep Time : 10 min<div>Cook Time : 20 min</div><div>Yield : 3-4 servings</div><div>Freezer-friendly : No</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-wvW3zyI8mHeefmtgQ8GlwciHAJGsNXUC995Z4YBlAD1s6dZR4sev6cmdk8coW21nRbMs6y0rl11FxOZQC6IhK1LII4lXj61yzGGUU5rTKwO5E0zjyN_GWOET-UQMa2Ui4A5XQjabkDi/s640/blogger-image--659609017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-wvW3zyI8mHeefmtgQ8GlwciHAJGsNXUC995Z4YBlAD1s6dZR4sev6cmdk8coW21nRbMs6y0rl11FxOZQC6IhK1LII4lXj61yzGGUU5rTKwO5E0zjyN_GWOET-UQMa2Ui4A5XQjabkDi/s640/blogger-image--659609017.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;">2 eggs</div><div class="separator" style="clear: both;">1/4cup fresh milk</div><div class="separator" style="clear: both;">1/2cup castor sugar</div><div class="separator" style="clear: both;">1/2tsp cinnamon</div><div class="separator" style="clear: both;">4 slices of french bread, cut into 1 inch cubes</div><div class="separator" style="clear: both;">3tbsp unsalted butter</div><br></div><div class="separator" style="clear: both;">Steps:</div><div class="separator" style="clear: both;">1) Whisk egg and milk in a bowl.</div><div class="separator" style="clear: both;">2) Mix cinnamon and sugar in another bowl.</div><div class="separator" style="clear: both;">3) Heat butter in non-stick pan/wok.</div><div class="separator" style="clear: both;">4) Put half of the bread cubes into egg mixture, ensure each cubes are covered.</div><div class="separator" style="clear: both;">5) Transfer into wok and stir-fry with wooden spatula until sides are browned, about 3min.</div><div class="separator" style="clear: both;">6) Transfer into bowl with cinnamon mixture, mix with a spoon to ensure all sides are covered.</div><div class="separator" style="clear: both;">7) Serve.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Original Recipe:</div><a href="http://www.recipetineats.com/cinnamon-french-toast-bites/">http://www.recipetineats.com/cinnamon-french-toast-bites/</a></div>Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0tag:blogger.com,1999:blog-1227701678331914082.post-64504215553464183372015-06-22T01:21:00.001-07:002015-06-22T01:23:03.446-07:001 hour french breadPrep Time : 40 min<div>Cook Time : 20 min</div><div>Yield : 1 big loaf</div><div>Freezer-friendly : Yes</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mvEjYblYVNngXFW4XZ2wK7TZS4OhamxC-NJ-LbVR2aDrrTKmIqINal29fpwV6gvWVUGXHLykkYBcrrunXgJwyDNY2WXvKktVdbbwdd9BoPYSIzLSnwuG6LN_D2Vjqq94WhJpe3KHKkk5/s640/blogger-image-2060430796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mvEjYblYVNngXFW4XZ2wK7TZS4OhamxC-NJ-LbVR2aDrrTKmIqINal29fpwV6gvWVUGXHLykkYBcrrunXgJwyDNY2WXvKktVdbbwdd9BoPYSIzLSnwuG6LN_D2Vjqq94WhJpe3KHKkk5/s640/blogger-image-2060430796.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1CuY5rpvGvLZ78TKEUo40h89-6zvVTxHZQWRDs85aSjr1qpQnGR-Q4teClNW5Zjsz9lxwfUvqS_1GJOsZA1hpxcXkuJLPdtQRHP26bAmBx6CPQ95OgNIpchZo_Diwshw99gNCouRdeTN/s640/blogger-image-373706761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1CuY5rpvGvLZ78TKEUo40h89-6zvVTxHZQWRDs85aSjr1qpQnGR-Q4teClNW5Zjsz9lxwfUvqS_1GJOsZA1hpxcXkuJLPdtQRHP26bAmBx6CPQ95OgNIpchZo_Diwshw99gNCouRdeTN/s640/blogger-image-373706761.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;">1 1/2 cup warm water</div><div class="separator" style="clear: both;">1tbsp honey</div><div class="separator" style="clear: both;">1 1/2tbsp instant yeast</div><div class="separator" style="clear: both;">1 1/2tsp salt</div><div class="separator" style="clear: both;">3 1/2cups all purpose flour (i use 3cups bread flour)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Steps:</div><div class="separator" style="clear: both;">1) Mix water, honey, yeast and salt in a glass bowl. Let it sit for 7-10 min until bubbles are formed.</div><div class="separator" style="clear: both;">2) Pour mixture into breadpan, add flour, press knead function for 10 min (donlim BM Function No.6)</div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3) Pre-heat oven to 200 degrees celcius.</span></div><div class="separator" style="clear: both;">4) Take out the dough from the breadpan, shape it into long oval shape and place onto baking tray lined with parchment paper.</div><div class="separator" style="clear: both;">5) Let the dough rise for 15 min.</div><div class="separator" style="clear: both;">6) Cut slits on top and bake for 20min or until bread is browned.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Original Recipe:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="http://www.mymundaneandmiraculouslife.com/foodie-fridays-easy-peesy-french-bread/">http://www.mymundaneandmiraculouslife.com/foodie-fridays-easy-peesy-french-bread/</a></div><br></div><br></div><br></div>Anonymoushttp://www.blogger.com/profile/08116555892882457843noreply@blogger.com0