tag:blogger.com,1999:blog-66227122611269844692024-03-13T11:32:16.420+08:00Food for Little OnesThe food discovery journal with my precious Little Ones, Captain E and Baby C. It doesn't take a genius to cook up a storm, all you need is a lot of tender loving care, with a dash of patience. Childhood only comes once, so let's make it a great one for our Little Ones.PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.comBlogger206125tag:blogger.com,1999:blog-6622712261126984469.post-78348148687519568112020-11-28T17:54:00.006+08:002020-11-28T18:21:07.268+08:00Cooking Simplified with... Tefal Ultimate AirFryer<p><span style="font-family: helvetica;">During the Conditional Movement Control (CMO) period, the kids and I have been staying home for months, rotating between work from home and work from office, I have struggled to keeping track of my work / meeting while making dinner for the family.</span></p><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">Tefal ultimate airfryer has been a real time saver, together with the multipurpose cooker (which I will save fo another day). I have been cooking wonders with my airfryer and it is truly a time saver! The module I've got can caters for 1.2L of food, perfect for cooking for a medium family with 7 persons.</span></p><p><span style="font-family: helvetica;">Let's share some of the simplest recipes with the airfryer</span></p><p><span style="font-family: helvetica;"><br /></span></p><p><a href="https://1.bp.blogspot.com/-M3GRLoTFAyg/X8IbgiYSu0I/AAAAAAAAQrE/76KLGAKK6rYPFBVcd1sxbFgqC2p2ujmUwCLcBGAsYHQ/s1125/airfryer-F4LO-all.jpg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1124" data-original-width="1125" height="640" src="https://1.bp.blogspot.com/-M3GRLoTFAyg/X8IbgiYSu0I/AAAAAAAAQrE/76KLGAKK6rYPFBVcd1sxbFgqC2p2ujmUwCLcBGAsYHQ/w640-h640/airfryer-F4LO-all.jpg" width="640" /></a></p><p><br /></p><p><span style="font-family: helvetica;"><b>Savory Grilled Salmon</b></span></p><p><span style="font-family: helvetica;">Cooking: Select fish mode. 180c for 12 minutes (6min each sides). Spray some oil at the bottom for crunchier skin.</span></p><p><a href="https://1.bp.blogspot.com/-5PgsaalIZJc/X8IbiBR7o5I/AAAAAAAAQrU/hiZrKh98BPsnRhbcGlut7zXHsRU0RkoHwCLcBGAsYHQ/s960/airfryer-F4LO-salmon.jpg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://1.bp.blogspot.com/-5PgsaalIZJc/X8IbiBR7o5I/AAAAAAAAQrU/hiZrKh98BPsnRhbcGlut7zXHsRU0RkoHwCLcBGAsYHQ/w300-h400/airfryer-F4LO-salmon.jpg" width="300" /></a></p><p></p><p><span style="font-family: helvetica;"><b>Grill Chick </b></span><b style="font-family: helvetica;">Drumstick & Wings</b></p><p><span style="font-family: helvetica;">Cooking: Select chicken mode or </span><span style="font-family: helvetica;">180c for 18 minutes (9min each sides). </span></p><p><a href="https://1.bp.blogspot.com/-h7LRhMa4A9w/X8IbjKbwRjI/AAAAAAAAQrg/S70XzWOih7cBLUMqQ2WhjqbBDkUOuIBvACLcBGAsYHQ/s2048/airfryer-F4LO-wings2.jpg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-h7LRhMa4A9w/X8IbjKbwRjI/AAAAAAAAQrg/S70XzWOih7cBLUMqQ2WhjqbBDkUOuIBvACLcBGAsYHQ/w300-h400/airfryer-F4LO-wings2.jpg" width="300" /></a> <a href="https://1.bp.blogspot.com/-cBZBuUL973o/X8Ibi2iVcSI/AAAAAAAAQrc/pkRcJ_AFnNs7fvF6qUDkD25_6ojGJchjgCLcBGAsYHQ/s2048/airfryer-F4LO-wings.jpg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-cBZBuUL973o/X8Ibi2iVcSI/AAAAAAAAQrc/pkRcJ_AFnNs7fvF6qUDkD25_6ojGJchjgCLcBGAsYHQ/w300-h400/airfryer-F4LO-wings.jpg" width="300" /></a></p><p><b style="font-family: helvetica;">Teriyaki </b><b style="font-family: helvetica;">Chicken Chop </b></p><p><span style="font-family: helvetica;">Cooking: Select chicken mode or 180c for 18 minutes (9min each sides). </span></p><p><a href="https://1.bp.blogspot.com/-50_YLnFa8MA/X8IbjdGdLZI/AAAAAAAAQrk/fE84hWbf-msjZGyvYinNrNBidG8bq6-aQCLcBGAsYHQ/s1080/grilled%2Bchicken.jpeg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="810" height="400" src="https://1.bp.blogspot.com/-50_YLnFa8MA/X8IbjdGdLZI/AAAAAAAAQrk/fE84hWbf-msjZGyvYinNrNBidG8bq6-aQCLcBGAsYHQ/w300-h400/grilled%2Bchicken.jpeg" width="300" /></a></p><p><span style="font-family: helvetica;"><b>Crispy BBQ Pork</b></span></p><p><span style="font-family: helvetica;">Cooking: </span></p><p><span style="font-family: helvetica;">Wrap all 4 sides of the marinated pork belly with aluminium foil, sprinkle with rock salt on top of the skin and cook @ 200c for 20 minutes. Then remove the salt on top of the skin, 160c for another 15 min.</span></p><p><a href="https://1.bp.blogspot.com/-kwbSMz2ikYg/X8IbglJzkuI/AAAAAAAAQq8/i3VoYNLBVPY-ZdZLbXPcQL7wcBXoF89ZQCLcBGAsYHQ/s1080/BBQ%2BPork.jpeg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="810" data-original-width="1080" height="300" src="https://1.bp.blogspot.com/-kwbSMz2ikYg/X8IbglJzkuI/AAAAAAAAQq8/i3VoYNLBVPY-ZdZLbXPcQL7wcBXoF89ZQCLcBGAsYHQ/w400-h300/BBQ%2BPork.jpeg" width="400" /></a></p><p><a href="https://1.bp.blogspot.com/-0-lkHlcNa60/X8IbgmcpUoI/AAAAAAAAQrA/tOivhqeKyRU3uHbrVKipOaHbBaeHbTwxACLcBGAsYHQ/s1080/BBQ%2BPork%2B%25282%2529.jpeg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="810" height="400" src="https://1.bp.blogspot.com/-0-lkHlcNa60/X8IbgmcpUoI/AAAAAAAAQrA/tOivhqeKyRU3uHbrVKipOaHbBaeHbTwxACLcBGAsYHQ/w300-h400/BBQ%2BPork%2B%25282%2529.jpeg" width="300" /></a></p><p><b style="font-family: helvetica;">Fish & Chips & Wedges</b></p><p><span style="font-family: helvetica;">Cooking: Select fish mode or 180c for 20 minutes (10min each sides). </span></p><p><a href="https://1.bp.blogspot.com/-M3HAgMX3ric/X8IbhtvIzcI/AAAAAAAAQrM/st5UCnwMdQkeaq9BxHPYkCjXyukeJfOhwCLcBGAsYHQ/s2048/airfryer-F4LO-fish.jpg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-M3HAgMX3ric/X8IbhtvIzcI/AAAAAAAAQrM/st5UCnwMdQkeaq9BxHPYkCjXyukeJfOhwCLcBGAsYHQ/w300-h400/airfryer-F4LO-fish.jpg" width="300" /></a> <a href="https://1.bp.blogspot.com/-2_HuJ5xR6jc/X8Ibif1LlFI/AAAAAAAAQrY/6imtJ_MlbPI7GrM18T2bWfZvbrhrhB16gCLcBGAsYHQ/s2048/airfryer-F4LO-wedges.jpg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-2_HuJ5xR6jc/X8Ibif1LlFI/AAAAAAAAQrY/6imtJ_MlbPI7GrM18T2bWfZvbrhrhB16gCLcBGAsYHQ/w300-h400/airfryer-F4LO-wedges.jpg" width="300" /></a></p><p><span style="font-family: helvetica;"><b>Grilled Fish</b></span></p><p><a href="https://1.bp.blogspot.com/-STbQORrVv94/X8IbkMncgyI/AAAAAAAAQro/7BhmnzA2UIUhzVvSrtxiEVrst_EdzHhwACLcBGAsYHQ/s1080/grilled%2Bfish.jpeg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="810" height="400" src="https://1.bp.blogspot.com/-STbQORrVv94/X8IbkMncgyI/AAAAAAAAQro/7BhmnzA2UIUhzVvSrtxiEVrst_EdzHhwACLcBGAsYHQ/w300-h400/grilled%2Bfish.jpeg" width="300" /></a></p><p><span style="font-family: helvetica;"><b>Crispy Puff Pastries</b></span></p><p><span style="font-family: helvetica;">Cooking: Select snack mode or 160c for 12 minutes (6min each sides). </span></p><p><a href="https://1.bp.blogspot.com/-kiIwADGBSy4/X8IbkVhQd8I/AAAAAAAAQrs/RVTbR6M2YHc0BbrKMaNjjbthlyhrhL3fwCLcBGAsYHQ/s1080/puff.jpeg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="810" height="400" src="https://1.bp.blogspot.com/-kiIwADGBSy4/X8IbkVhQd8I/AAAAAAAAQrs/RVTbR6M2YHc0BbrKMaNjjbthlyhrhL3fwCLcBGAsYHQ/w300-h400/puff.jpeg" width="300" /></a></p><p><a href="https://1.bp.blogspot.com/-3a5dN1ESRhs/X8Ibh6qltjI/AAAAAAAAQrQ/QUYUZKagqvURZz7entVMqzibe_nuNyYJgCLcBGAsYHQ/s1502/airfryer-F4LO-puff.jpg" imageanchor="1" style="font-family: helvetica; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1502" data-original-width="1125" height="400" src="https://1.bp.blogspot.com/-3a5dN1ESRhs/X8Ibh6qltjI/AAAAAAAAQrQ/QUYUZKagqvURZz7entVMqzibe_nuNyYJgCLcBGAsYHQ/w300-h400/airfryer-F4LO-puff.jpg" width="300" /></a></p><p><b style="font-family: helvetica;">Simple Roast Nuts</b></p><p><span style="font-family: helvetica;">We frequently roast our almonds, cashew nuts, walnuts, hazelnuts etc, but we did not keep a single piece of pictures of them. LOL. But really, just 150c for 18-20 minutes (10min each sides). You have some really nice aromatic nuts.</span></p><p><span style="font-family: helvetica;">The list really goes on and on and I think we still have more to explore...</span></p><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">Above all, what I love most about the airfryer is it makes my life so so much easier with the reduced washing - no more messy oily kitchen top, or standing anxiously to watch over the food to ensure no over-cooking.</span></p><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">Wish to have one? You can get your own airfryer online here ;)</span></p>
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</iframe>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com1tag:blogger.com,1999:blog-6622712261126984469.post-45203707223444787622020-11-28T16:35:00.015+08:002020-11-28T16:45:13.377+08:00Rainbow Birthday Cake, a Step-by-Step Guide<p></p><h2 style="text-align: left;"><span style="font-size: large;"> <span face="Helvetica, Arial, sans-serif" style="color: #1c1e21;">ℝ𝕒𝕚𝕟𝕓𝕠𝕨 𝕓𝕚𝕣𝕥𝕙𝕕𝕒𝕪 𝕔𝕒𝕜𝕖 for 𝓵𝓲𝓽𝓽𝓵𝓮 𝓒</span><span face="Helvetica, Arial, sans-serif" style="color: #1c1e21;"> </span></span></h2><p></p><p style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 6px 0px;">Last week, I spent about 3 hours decorating this cake, to celebrate our little bunny’s 9th birthday. The never ending smile on her face literally melted my heart. While this is quite a time consuming task, it is all worth it, This cake full matches the rainbow unicorn dress that she wore that day. <span style="font-family: inherit; font-size: medium;">🌈</span></p><p style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 6px 0px;"><br /></p><p style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 6px 0px;">Here’s the step-by-step guide on how to decorate the cake using icing fondant. I’ve coated it with chocolate ganache and freeze in fridge for about an hour before I started decorating.</p><p style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 6px 0px;"><br /></p><p style="color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin: 6px 0px;"><b>Where to get the tools?</b></p><div class="text_exposed_show" style="color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><p style="font-family: inherit; margin: 0px 0px 6px;"><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t1c/1/16/1f6d2.png?_nc_eui2=AeGr2R5qa1d1zImGD27FuR2DCbAChcnq9cQJsAKFyer1xPmRyT_74O0i0_PPIfImZyI"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🛒</span></span> You can get your fondant cake decorating tool kits from most baking supply stores, or can purchase online here:</p><p style="font-family: inherit; margin: 0px 0px 6px;"><br /></p><p style="font-family: inherit; margin: 6px 0px;"><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t64/1/16/1f370.png?_nc_eui2=AeFeeXVlTFzy31yg0rvZHpHjKHYckZ-zsXAodhyRn7OxcJad0RHnH_OGWx7rrrL_Zyk"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍰</span></span> Icing white fondant <a data-ft="{"tn":"-U"}" data-lynx-mode="async" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Famzn.to%2F3fQiIXy%3Ffbclid%3DIwAR2ktsxsayi3qafqVurJKM4fnH9l__ywsZeZCgJY76TupbmsnRvk3ey7qns&h=AT0ssPwzzwVTJcqY4Cd4WvJqjWH96hgDzqBpjsd-GdZyjkHetr3c2U-Gp73QzcGkwPDBuY3ax_FQnOttrvgru7gAvKv7phoFEfChTAC5VU7Y_i4geTWo2zLKHc5Xhz5EXq7YqIjuv7SaLkB-UsU9bgf60MNkpa12M7iQIpcM0wAh-77KkccYCji_XVvrR-yC2bIDI-qETV_XSxngcwR2yHRPa167_ema7fDT39AZRiT_Y5VgQ0M6nWCtRt7sUCYDbJi6RdvoPKanGEqceMVZEtdCICtSzOcXgMcCOfts0JTt6UYiaF7uihh15S3pOSoLLQxNiyIrfbI6TRv3i2zIpCBxqxnFU5kJv8RyN6peiVGU5rNHeJw7Mz6Z5Rror8BkujW6u5u1GLvBQorKT7AmDMUiB0ruX4QDhKveSfBSdn2crKcDh13PbWc-6pV36M5EMZ2gQb7IfBdaeOQ48ybrSBs9CgKpRMFC6GAzsi4XoKW9pmuppGIabhdxHk8M6_Fcd92x--whx7i59487VY9r9H7UM8eAiAsx_LYaqk0jq2w0evM-35q8qL0EYJX03PT8M6J2tvDDvNTpnAi8L4OrBnAAk9-oWfL1-p5DLkZEOpuxpshvaYEU3CGEOHRHHPKKrJ4" href="https://amzn.to/3fQiIXy?fbclid=IwAR2ktsxsayi3qafqVurJKM4fnH9l__ywsZeZCgJY76TupbmsnRvk3ey7qns" original_target="https://amzn.to/3fqiixy?fbclid=iwar2ktsxsayi3qafqvurjkm4fnh9l__ywszezcgjy76tupbmsnrvk3ey7qns" rel="noopener nofollow" style="color: #385898; cursor: pointer; display: inline-block; font-family: inherit; text-decoration-line: none;" target="_blank" waprocessedanchor="true">https://amzn.to/3fQiIXy</a> </p><p style="font-family: inherit; margin: 6px 0px;"><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t82/1/16/1f3a8.png?_nc_eui2=AeFjUoAgYVfd2K0R88_zX9_jscqmvtUsVRuxyqa-1SxVG9kMLHFqyAtAWIAnkNNA1jA"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🎨</span></span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">AmeriColor Soft Gel Paste Food Color, 8 Pack Kit</span><span style="font-family: inherit;"> </span><a data-ft="{"tn":"-U"}" data-lynx-mode="async" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Famzn.to%2F2V8iy48%3Ffbclid%3DIwAR2ACo1wrj0yVVmEF3mPTecB6O-F6J2OpdnPTZ9hC-iJscYSVcLcGZZqrxU&h=AT1sNwEWPFfQFe9imrqKrSGbZ49WKS-4eRJ3gGKQdrD3AlnXoipLj_ISHwVhT9jx3OzleLUooduCDy_ldB5c658azWfkP0sZk1I3GrNww6qqimI7eKejexjnE9WjtJJsjYzahxkBzNf53c_UQA2ooxjJ49f6BKkZ-pSkvaaHXzTCexvWhBgaDpcP_4d4YKhTxHLD-PsEuBtkdL9CZQpVePZNQ8QOlnoIWHtXsTF8JgCMwuHA3OJD4cV3IEE6Ub3qpWU09nQK0zHH5hj25QS_rblYEfYD2YxX3Vq6JzrAq-9YU8YdB0NVWNfcv5xnMg9JFiHpXFLo_OdKKKeWWnmo06Wb5cY7WmOEl4jkV-pcag9h02ycAYZ59Nv8bk8WAj2MUYSOxoRSn6N_y-h6jUNF1iaua0Q4UZ-yP20djwE-Wpa_WS1Ol8wZSs8bHwDJbp_VMdK5sqBcwOx_Ccl6v7uFU3STLfrdYdp_mpWLNuXbBYuAAI9jYIvnLIP4RhghA07qeAQQnUU6C_4IhdBF-XSxekLgsAmhF1kO-mRoIf9OEJCxqM_ibxV40N3dHEv_oNs-DpKKzTZzUbAhBSgG-iUzpaKEtdWdZKuZGDa1hoeDd1CdXgC93L_I9d2oGm2u4x8hBQw" href="https://amzn.to/2V8iy48?fbclid=IwAR2ACo1wrj0yVVmEF3mPTecB6O-F6J2OpdnPTZ9hC-iJscYSVcLcGZZqrxU" original_target="https://amzn.to/2v8iy48?fbclid=iwar2aco1wrj0yvvmef3mptecb6o-f6j2opdnptz9hc-ijscysvclcgzzqrxu" rel="noopener nofollow" style="color: #385898; cursor: pointer; display: inline-block; font-family: inherit; text-decoration-line: none;" target="_blank" waprocessedanchor="true">https://amzn.to/2V8iy48</a> (my favorite brand!)</p><p style="font-family: inherit; margin: 6px 0px;"><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t38/1/16/1f58c.png?_nc_eui2=AeETJxheCxgEwfqqhIG7FMsJqoOHmgGjds6qg4eaAaN2zq3LNeoxjoxEEWSxTqxUL5c"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🖌 </span></span><span style="font-family: inherit;">Caydo 15 Pieces Carving Modeling Tool Set </span><a data-ft="{"tn":"-U"}" data-lynx-mode="async" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Famzn.to%2F2HJbasP%3Ffbclid%3DIwAR0YxVhf5tDLI_xwlc3zRyDb7yYn3RZQakNrK10u01C5dFtobFfVwJCDixw&h=AT10ORrggfH2E6JyjW3vb-9GpAq7kpiOu8X064o4F6ogslLxeX0X_VKTKu_tAcFJBzMO6SQTUjGo0g1d7VpyCiuvJitm8hPQtxJMNEkvSMdTIGM7jF30DJRI3OMFo8JaTXEodMKIcEZrd-bd4qTIYsHs-uzI9roWVYJS_IGZxzr6lrgyZ9o4gfJYjZae8dsP_gfDVibyFFJnOye7B8ZqN4KZCPiLgo3o8bmVj0TkpeSKIgIwLNeBewnQoBZD7QbEJ4gZ7FcLFEDAhUVHKvVkcXFft4TSM2Mr_IPOyL7ZsfnXhT5KCaD2Aql_GKn1jXuwuZRz1yygig81vVWNRlhrQC1MZqdyf4gVIsi9und6HQvSYu-HKBQ-a7XVGaoJk_ZiGMXa9LiJG7B-3Awmp-NsWHlaR0qubAbwGDGxjj6nDQGRMdYNxLXhE8O4RQGg4genjHVJircMlVedPj8ly3foqnIgWAqTpkjTnj5U7AekN7zgKW7F_JbihMCScwwfOkKF7g_-BcO4VC4V9Yg_sCV_fSIxDr5p62hImYSoUqO1fXJ8FXRGcgqatmDiwg53wtzs1jTyEUXsBYfK8JfmRsV79diQj5iJHP9JF1DfrhtkWOpuJalOihQBLqX91_EC6vaVCnI" href="https://amzn.to/2HJbasP?fbclid=IwAR0YxVhf5tDLI_xwlc3zRyDb7yYn3RZQakNrK10u01C5dFtobFfVwJCDixw" original_target="https://amzn.to/2hjbasp?fbclid=iwar0yxvhf5tdli_xwlc3zrydb7yyn3rzqaknrk10u01c5dftobffvwjcdixw" rel="noopener nofollow" style="color: #385898; cursor: pointer; display: inline-block; font-family: inherit; text-decoration-line: none;" target="_blank" waprocessedanchor="true">https://amzn.to/2HJbasP</a><span style="font-family: inherit;"> </span></p><p style="font-family: inherit; margin: 6px 0px;"><br /></p><p style="font-family: inherit; margin: 6px 0px;"><b>The Making</b></p><p></p><div class="separator" style="clear: both; text-align: left;">Here're some views of the rainbow birthday cake from all angles</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WS7dKISJLVM/X8IH5q5CzBI/AAAAAAAAQpc/URxjLmo-gIc1YWaIVII5U5EifPuvvkuTQCLcBGAsYHQ/s1502/rainbowcake_F4LO_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="1125" height="640" src="https://1.bp.blogspot.com/-WS7dKISJLVM/X8IH5q5CzBI/AAAAAAAAQpc/URxjLmo-gIc1YWaIVII5U5EifPuvvkuTQCLcBGAsYHQ/w480-h640/rainbowcake_F4LO_1.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-f8VBk7pKHFU/X8IH5Y0E9rI/AAAAAAAAQpU/uATmdjleoP4RSRhFv6ISi3PyZgUkk1DfACLcBGAsYHQ/s1125/rainbowcake_F4LO_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="842" data-original-width="1125" height="478" src="https://1.bp.blogspot.com/-f8VBk7pKHFU/X8IH5Y0E9rI/AAAAAAAAQpU/uATmdjleoP4RSRhFv6ISi3PyZgUkk1DfACLcBGAsYHQ/w640-h478/rainbowcake_F4LO_2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tG4hezORvJ8/X8IH5ipKHAI/AAAAAAAAQpY/lwhkfz3RP0kBfAGNuV5m1XxRdCX-O8dnACLcBGAsYHQ/s1125/rainbowcake_F4LO_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="842" data-original-width="1125" height="478" src="https://1.bp.blogspot.com/-tG4hezORvJ8/X8IH5ipKHAI/AAAAAAAAQpY/lwhkfz3RP0kBfAGNuV5m1XxRdCX-O8dnACLcBGAsYHQ/w640-h478/rainbowcake_F4LO_3.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eKSJkUyt8NI/X8IH6vDqfBI/AAAAAAAAQpg/0sSX1WFqkaY7NDN41lSilqGg0azZjQNKgCLcBGAsYHQ/s1125/rainbowcake_F4LO_4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="842" data-original-width="1125" height="478" src="https://1.bp.blogspot.com/-eKSJkUyt8NI/X8IH6vDqfBI/AAAAAAAAQpg/0sSX1WFqkaY7NDN41lSilqGg0azZjQNKgCLcBGAsYHQ/w640-h478/rainbowcake_F4LO_4.jpg" width="640" /></a></div><div><div class="text_exposed_show" style="color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></div></div>Alright, here are the detail steps, get ready your apron!</div><div><span face="Helvetica, Arial, sans-serif" style="color: #1c1e21;"><span style="font-size: 14px;"><br /></span></span></div><div><span 14px="" arial="" c1e21="" font-family:="" font-size:="" helvetica="" sans-serif="">#1 get ready all your tool kits and make sure surface is all clean.</span></div><div><div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rEFmC2FSYdA/X8IH6w2kjTI/AAAAAAAAQpk/7ouuqzh4YhIcT1ckEiUW-0OW0f9BtwoYACLcBGAsYHQ/s1125/rainbowcake_F4LO_Step1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="836" data-original-width="1125" height="475" src="https://1.bp.blogspot.com/-rEFmC2FSYdA/X8IH6w2kjTI/AAAAAAAAQpk/7ouuqzh4YhIcT1ckEiUW-0OW0f9BtwoYACLcBGAsYHQ/w640-h475/rainbowcake_F4LO_Step1.jpg" width="640" /></a></div><div><div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></div></div><div><div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></div></div><div><div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">#2Prepare the fondant coloring, drop about 2 drops of coloring onto each dough and roll with your palms till color are well mixed,</div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-L4PAmBu1wZ8/X8IKC6ezJlI/AAAAAAAAQqw/Y6Gob9wZR-wayIko0E3uvW1rRcG_yCIggCLcBGAsYHQ/s2048/rainbowcake_F4LO_Step2a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-L4PAmBu1wZ8/X8IKC6ezJlI/AAAAAAAAQqw/Y6Gob9wZR-wayIko0E3uvW1rRcG_yCIggCLcBGAsYHQ/w300-h400/rainbowcake_F4LO_Step2a.jpg" width="300" /></a></div><br /><div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></div></div>#3 Assemble the color fondant rolls into rainbow color sequence. Make them stick together by brushing some sugar water to brush the joining points.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--WbkKs-QqCg/X8IH7hcnLKI/AAAAAAAAQps/K9wrFn2JG7EyoxvvsjU694xlyTTj8IVUACLcBGAsYHQ/s1502/rainbowcake_F4LO_Step2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="1125" height="400" src="https://1.bp.blogspot.com/--WbkKs-QqCg/X8IH7hcnLKI/AAAAAAAAQps/K9wrFn2JG7EyoxvvsjU694xlyTTj8IVUACLcBGAsYHQ/w299-h400/rainbowcake_F4LO_Step2.jpg" width="299" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">#4 Measure the desired length and cut off the access using a fondant cutter.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3MP9MlWr5JY/X8IH8DMYa5I/AAAAAAAAQp0/As15AswnYh0mLeqm6It9DNdG3vtiMVriwCLcBGAsYHQ/s1502/rainbowcake_F4LO_Step3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="1125" height="400" src="https://1.bp.blogspot.com/-3MP9MlWr5JY/X8IH8DMYa5I/AAAAAAAAQp0/As15AswnYh0mLeqm6It9DNdG3vtiMVriwCLcBGAsYHQ/w299-h400/rainbowcake_F4LO_Step3.jpg" width="299" /></a></div><div><div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></div></div>#6 For the bake covering, make sure you rollout the fondant to a broad enough diameter. Use the cake mould to measure.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ptdz1oE6r_U/X8IH8Zy3OaI/AAAAAAAAQp4/JvWt4uhk09sgqAfO4D12mKVizaghl8jeQCLcBGAsYHQ/s2048/rainbowcake_F4LO_Step5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-ptdz1oE6r_U/X8IH8Zy3OaI/AAAAAAAAQp4/JvWt4uhk09sgqAfO4D12mKVizaghl8jeQCLcBGAsYHQ/w300-h400/rainbowcake_F4LO_Step5.jpg" width="300" /></a></div><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="display: inline; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption">#5 coat the cake with a generous layer of Chocolate ganache, let cool in fridge for about an hour.</span></span><div class="fbCommerceProductMiniListHscroll" id="fbPhotoSnowliftProductMiniListHscroll" style="font-size: 13px;"></div><div class="pts fbPhotoLegacyTagList" id="fbPhotoSnowliftLegacyTagList" style="font-size: 13px; padding-top: 5px;"><br /><div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6ZsUb-LmHEA/X8IH8vDs4bI/AAAAAAAAQp8/lTRPzPcaSOsALYai_hWsIUbHnEVmd56vACLcBGAsYHQ/s2048/rainbowcake_F4LO_Step6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-6ZsUb-LmHEA/X8IH8vDs4bI/AAAAAAAAQp8/lTRPzPcaSOsALYai_hWsIUbHnEVmd56vACLcBGAsYHQ/w300-h400/rainbowcake_F4LO_Step6.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">#7 Move the cake to a rotatable cake holder. Use both your palms to smoothen the edges of the fondant. Make sure no folded surface.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qoveuAXEIb0/X8IH81Oli2I/AAAAAAAAQqA/SAhEACKr0qkdMGQ0QDdWR4OaSvvnVUF8gCLcBGAsYHQ/s1502/rainbowcake_F4LO_Step7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="1125" height="400" src="https://1.bp.blogspot.com/-qoveuAXEIb0/X8IH81Oli2I/AAAAAAAAQqA/SAhEACKr0qkdMGQ0QDdWR4OaSvvnVUF8gCLcBGAsYHQ/w299-h400/rainbowcake_F4LO_Step7.jpg" width="299" /></a></div><div><div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></div></div><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="display: inline; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption">#8 Use a pizza cutter to cut away the access and achieve a smooth edge</span></span><div class="fbCommerceProductMiniListHscroll" id="fbPhotoSnowliftProductMiniListHscroll" style="font-size: 13px;"></div><div class="pts fbPhotoLegacyTagList" id="fbPhotoSnowliftLegacyTagList" style="font-size: 13px; padding-top: 5px;"><br /><div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jS-ELH1W3Mw/X8IH9PZoasI/AAAAAAAAQqE/X82M8Q0yIkk3LI0Y6vVmhF3RyvYYvCb2QCLcBGAsYHQ/s1502/rainbowcake_F4LO_Step8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="1125" height="400" src="https://1.bp.blogspot.com/-jS-ELH1W3Mw/X8IH9PZoasI/AAAAAAAAQqE/X82M8Q0yIkk3LI0Y6vVmhF3RyvYYvCb2QCLcBGAsYHQ/w299-h400/rainbowcake_F4LO_Step8.jpg" width="299" /></a></div><div><div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></div></div><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="display: inline; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption">#9 Now, start decorating your cake with all the pre-made fondant figurines. Brush the base with some sugar water to help your fondant figurine sticks on.</span></span><div class="fbCommerceProductMiniListHscroll" id="fbPhotoSnowliftProductMiniListHscroll" style="font-size: 13px;"></div><div class="pts fbPhotoLegacyTagList" id="fbPhotoSnowliftLegacyTagList" style="font-size: 13px; padding-top: 5px;"><br /><div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CBvUI2g58ao/X8IH9WmgqHI/AAAAAAAAQqI/PDa2XPDC_QMz4K36kekaUWhbMXyjsXeSgCLcBGAsYHQ/s1125/rainbowcake_F4LO_Step9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="842" data-original-width="1125" height="299" src="https://1.bp.blogspot.com/-CBvUI2g58ao/X8IH9WmgqHI/AAAAAAAAQqI/PDa2XPDC_QMz4K36kekaUWhbMXyjsXeSgCLcBGAsYHQ/w400-h299/rainbowcake_F4LO_Step9.jpg" width="400" /></a></div><div><div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></div></div>#10. Decorate to the fullest! I used toothpicks to support the fondant letters “CLAIRE” and added a cake topper. That's it, the rainbow cake is done and ready to surprise my little bunny!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fJWlwolUK14/X8IH7XBxG9I/AAAAAAAAQpo/cFW0zBD1NqM-_5joy-OpqxocAGIB-BFLACLcBGAsYHQ/s1502/rainbowcake_F4LO_Step10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="1125" height="640" src="https://1.bp.blogspot.com/-fJWlwolUK14/X8IH7XBxG9I/AAAAAAAAQpo/cFW0zBD1NqM-_5joy-OpqxocAGIB-BFLACLcBGAsYHQ/w478-h640/rainbowcake_F4LO_Step10.jpg" width="478" /></a></div><br /><div class="fbCommerceProductMiniListHscroll" id="fbPhotoSnowliftProductMiniListHscroll" style="font-size: 13px;"></div><div class="pts fbPhotoLegacyTagList" id="fbPhotoSnowliftLegacyTagList" style="font-size: 13px; padding-top: 5px;"><br /><div></div></div><p style="font-family: inherit; margin: 6px 0px;"><br /></p><p style="font-family: inherit; margin: 6px 0px;"><b>Some Important tips!</b></p><p style="font-family: inherit; margin: 6px 0px;">Before you start working on the fondant, make sure you read these!<br /><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t2d/1/16/1f4cd.png?_nc_eui2=AeHPlPhSrQOhapTI4KRo7DN07SUgtbB-BNvtJSC1sH4E2wfxyoq2VcNFMDjvNl9rUEY"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">📍 M </span></span>Make <span style="font-family: inherit;">sure to keep the room cooling so your fondant will remain non-sticky</span></p><p style="font-family: inherit; margin: 6px 0px;"><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t2d/1/16/1f4cd.png?_nc_eui2=AeHPlPhSrQOhapTI4KRo7DN07SUgtbB-BNvtJSC1sH4E2wfxyoq2VcNFMDjvNl9rUEY"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">📍</span></span> make sure the surface is clean from dust and water drops.<br /><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t2d/1/16/1f4cd.png?_nc_eui2=AeHPlPhSrQOhapTI4KRo7DN07SUgtbB-BNvtJSC1sH4E2wfxyoq2VcNFMDjvNl9rUEY"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">📍 </span></span> Sprinkle some <span style="font-family: inherit;">flour over the surface and your palms to avoid fondant from sticking</span></p><p style="font-family: inherit; margin: 6px 0px;"><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t2d/1/16/1f4cd.png?_nc_eui2=AeHPlPhSrQOhapTI4KRo7DN07SUgtbB-BNvtJSC1sH4E2wfxyoq2VcNFMDjvNl9rUEY"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">📍 </span></span>Keep a<span style="font-family: inherit;"> clean damp cloth around to avoid mess. You will thank me for it </span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t57/1/16/1f609.png?_nc_eui2=AeEfh4aNruBX2YAeRRPX0JRkaNybrW1lbmdo3JutbWVuZ0GBkXk21xE6c9qpi_-sPUw"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😉</span></span></p><p style="font-family: inherit; margin: 6px 0px;"><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" color="transparent" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t2d/1/16/1f4cd.png?_nc_eui2=AeHPlPhSrQOhapTI4KRo7DN07SUgtbB-BNvtJSC1sH4E2wfxyoq2VcNFMDjvNl9rUEY"); background-repeat: no-repeat; background-size: contain; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">📍</span></span> You MUST coat the cake with either buttercream or chocolate ganache if you want a smooth surface</p><p style="font-family: inherit; margin: 6px 0px;"><br /></p><p style="font-family: inherit; margin: 6px 0px;">Happy baking!</p><p style="font-family: inherit; margin: 6px 0px;"><br /></p><p style="font-family: inherit; margin: 6px 0px;"><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/food4littleones?__eep__=6&source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARChahf50iJQc9TbFU4YvsSw931-kliQ0mECySTtZ3L-IPlUc_nGYaElHGysY3_IRWZzYdhGG0FSTJkuPzI2exlaaE5vrIXt6GKE46AghWvHHAKu-zFhF136IeGpi-qCe3IsRil2wLtqhX7OFuTSQ3N6V1RuBEcJYJpu-LiBb60x3vNBNishrwy8q_ej7fbYc1zs7nVDrWXgyq51AHjQFmuOId9U4Z-rgqz64hHdpnQs1MVLZitbxV5geKUHiypfywzqL9hx2tOmX7Dpx7f_ANMvT_WSYG45QRGK9iGbNQ3K3grn9OLLeCCWym7Jq263uVgdirFdAy3IS8teH3e-HKrfXQ&__tn__=%2ANK-R" style="color: #385898; cursor: pointer; display: inline-block; font-family: inherit; 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font-family: inherit; unicode-bidi: isolate;"><span aria-label="hashtag" class="_58cl _5afz" style="color: #365899; font-family: inherit; unicode-bidi: isolate;">#</span><span class="_58cm" style="font-family: inherit;">birthdaycake</span></span></a> <a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/rainbowcake?__eep__=6&source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARChahf50iJQc9TbFU4YvsSw931-kliQ0mECySTtZ3L-IPlUc_nGYaElHGysY3_IRWZzYdhGG0FSTJkuPzI2exlaaE5vrIXt6GKE46AghWvHHAKu-zFhF136IeGpi-qCe3IsRil2wLtqhX7OFuTSQ3N6V1RuBEcJYJpu-LiBb60x3vNBNishrwy8q_ej7fbYc1zs7nVDrWXgyq51AHjQFmuOId9U4Z-rgqz64hHdpnQs1MVLZitbxV5geKUHiypfywzqL9hx2tOmX7Dpx7f_ANMvT_WSYG45QRGK9iGbNQ3K3grn9OLLeCCWym7Jq263uVgdirFdAy3IS8teH3e-HKrfXQ&__tn__=%2ANK-R" style="color: #385898; cursor: pointer; display: inline-block; font-family: inherit; text-decoration-line: none;"><span class="_5afx" style="direction: ltr; font-family: inherit; unicode-bidi: isolate;"><span aria-label="hashtag" class="_58cl _5afz" style="color: #365899; font-family: inherit; unicode-bidi: isolate;">#</span><span class="_58cm" style="font-family: inherit;">rainbowcake</span></span></a> <a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/cakedecorating?__eep__=6&source=feed_text&epa=HASHTAG&__xts__[0]=68.ARChahf50iJQc9TbFU4YvsSw931-kliQ0mECySTtZ3L-IPlUc_nGYaElHGysY3_IRWZzYdhGG0FSTJkuPzI2exlaaE5vrIXt6GKE46AghWvHHAKu-zFhF136IeGpi-qCe3IsRil2wLtqhX7OFuTSQ3N6V1RuBEcJYJpu-LiBb60x3vNBNishrwy8q_ej7fbYc1zs7nVDrWXgyq51AHjQFmuOId9U4Z-rgqz64hHdpnQs1MVLZitbxV5geKUHiypfywzqL9hx2tOmX7Dpx7f_ANMvT_WSYG45QRGK9iGbNQ3K3grn9OLLeCCWym7Jq263uVgdirFdAy3IS8teH3e-HKrfXQ&__tn__=*NK-R" style="color: #385898; cursor: pointer; display: inline-block; font-family: inherit; outline: none; text-decoration-line: none;"><span class="_5afx" style="direction: ltr; font-family: inherit; unicode-bidi: isolate;"><span aria-label="hashtag" class="_58cl _5afz" style="color: #365899; font-family: inherit; unicode-bidi: isolate;">#</span><span class="_58cm" style="font-family: inherit;">cakedecorating</span></span></a></p></div></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-78109173565414977992020-05-12T22:33:00.002+08:002020-11-28T17:22:54.169+08:00{Breadmaker Recipe} Pumpkin Seed Honey Loaf<div>
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<span face=""trebuchet ms" , sans-serif">Weekend approaching, why not have some healthy breakfast?</span></div>
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<span face=""trebuchet ms" , sans-serif"><b>Pumpkin seeds with honey bread loaf</b> is one easy bake with the help of breadmaker this is super easy. You may replace the pumpkin seeds with any other nuts or seeds of your choice, maple nuts or sunflower seeds would be a good option too.</span></div>
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<a href="http://4.bp.blogspot.com/-ZNBx5gD3WiU/VIzwBBFUhnI/AAAAAAAALY8/pKxgaqasc_8/s1600/blogger-image--1353824723.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif"><img border="0" height="480" src="https://4.bp.blogspot.com/-ZNBx5gD3WiU/VIzwBBFUhnI/AAAAAAAALY8/pKxgaqasc_8/s1600/blogger-image--1353824723.jpg" width="640" /></span></a></div>
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<span face=""trebuchet ms" , sans-serif">Preparation Time: 10 Minutes</span><br />
<span face=""trebuchet ms" , sans-serif">Baking Time: 4 Hours</span><br />
<span face=""trebuchet ms" , sans-serif">Serving size: 500gm loaf / 6-8 slices</span><br />
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<span face=""trebuchet ms" , sans-serif" style="color: #b45f06;"><b>Ingredients:</b></span></h4>
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<span face=""trebuchet ms" , sans-serif">• 250g organic High Gluten flour</span></div>
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<span face=""trebuchet ms" , sans-serif">• 15g unsalted butter</span></div>
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<span face=""trebuchet ms" , sans-serif">• 2 tbsp brown sugar</span></div>
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<span face=""trebuchet ms" , sans-serif">• 1 tbsp milk powder</span></div>
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<span face=""trebuchet ms" , sans-serif">• 1 teaspoon salt</span></div>
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<span face=""trebuchet ms" , sans-serif">• 1 tbsp raw honey diluted in 180ml water at 5c°</span></div>
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<span face=""trebuchet ms" , sans-serif">• 1 teaspoon instant dry yeast</span></div>
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<span face=""trebuchet ms" , sans-serif">• 20g organic pumpkin seed </span></div>
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<a href="http://1.bp.blogspot.com/-HtHdBBMupX0/VIzv8jeSE1I/AAAAAAAALYs/NHMRDpiUEm8/s1600/blogger-image--833856109.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span face=""trebuchet ms" , sans-serif"><img border="0" height="400" src="https://1.bp.blogspot.com/-HtHdBBMupX0/VIzv8jeSE1I/AAAAAAAALYs/NHMRDpiUEm8/s1600/blogger-image--833856109.jpg" width="300" /></span></a></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #b45f06;">The Making:</span></h4>
<span face=""trebuchet ms" , sans-serif">1. Mix all ingredient (except yeast and pumpkin seed) in the bread container as per display order, pour the honey water around the perimeter of the pan. Add yeast in the yeast dispenser and sunflower seed in the nut compartment.</span></div>
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<span face=""trebuchet ms" , sans-serif">2. Select "soft bread" function (or of equivalent on your machine, I used a Panasonic) and start. It shall takes 4 hours 20 min. </span></div>
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<span face=""trebuchet ms" , sans-serif">That's it. I set mine to timer mode and enjoy a fresh loaf the next morning :) </span></div><div><br /></div><div>Love freshly baked bread too? Get your own Panasonic Breadmaker here...</div><div> </div><div><br /></div><div><br /></div>
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PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com4tag:blogger.com,1999:blog-6622712261126984469.post-47579629570684758912020-01-22T21:45:00.001+08:002020-01-22T23:12:47.448+08:00CNY Special: Little Mouse Butter Cookies 金鼠抱喜 <div><font face="Helvetica"><br></font></div><div><font face="Helvetica">It’s been a long long while since my last uploaded any recipe as the work and family life as taken up a big part of my time, commitment as a working mom/daughter/wife is just too daunting. Anyway, this is one worth keeping. It’s a tested recipe by other blogger (see original link below) but the design is original ;)</font></div><div><font face="Helvetica"> </font></div><font face="Helvetica"><img id="id_bb41_42a2_bbcf_7ee9" src="https://lh6.googleusercontent.com/kPJTQkkER_GM7-Od9mzMRygrwC-GWcGBmYhkEeNy3cVydenSveF5Gk3o4pk" alt="" title="" tooltip="" style="width: 353px; height: auto;"><br><br></font><div><font face="Helvetica"><br></font></div><div><font face="Helvetica"><img id="id_62c5_7f1_f353_e298" src="https://lh5.googleusercontent.com/bCfkkrfwh35AwlkSBJ9mDWs-FM57Nxs-7Mu3tQuiTzLmHJj1dXPq2mwpQfM" alt="" title="" tooltip="" style="width: 353px; height: auto;"><br><br><img id="id_269_f6ef_4ba1_fd2f" src="https://lh3.googleusercontent.com/ThSFGmiEre2KxjR1M4KcZn_EfQdyktlJUoVnp62zp-IacMuRdlj5kz5sg8g" alt="" title="" tooltip="" style="width: 353px; height: auto;"><br><br><img id="id_4870_ed86_4f02_f47" src="https://lh3.googleusercontent.com/n-TYCuT8buciqqAlBtpfGvjvAXyr6ZYf42FtgeWHGTveoSF1Cos-EVUiuJo" alt="" title="" tooltip="" style="width: 353px; height: auto;"><br><br><img id="id_f2c3_f9a_5e76_7ad3" src="https://lh6.googleusercontent.com/o1MN3tfDOolKibxUKf9klL3zDj36NZw1BBOHhYnI1qDrfstiwEiwzBCX4RE" alt="" title="" tooltip="" style="width: 353px; height: auto;"><br><br><br></font></div><div><font face="Helvetica"><br></font></div><div><b><font size="4" face="Helvetica">Little Mouse Butter Cookies 金鼠抱喜</font></b></div><div><font face="Helvetica"><br></font></div><div><b><font face="Helvetica">The Ingredients: </font></b></div><div><ul><li><span style="caret-color: rgb(102, 102, 102); color: rgb(102, 102, 102); font-size: 15.84000015258789px;"><font face="Helvetica">90g unsalted butter at room temperature </font></span></li><li><span style="caret-color: rgb(102, 102, 102); color: rgb(102, 102, 102); font-size: 15.84000015258789px;"><font face="Helvetica">40g icing sugar, sifted</font></span></li><li><span style="caret-color: rgb(102, 102, 102); color: rgb(102, 102, 102); font-size: 15.84000015258789px;"><font face="Helvetica">15g egg yolk (use medium egg)</font></span></li><li><span style="caret-color: rgb(102, 102, 102); color: rgb(102, 102, 102); font-size: 15.84000015258789px;"><font face="Helvetica">170g cake flour (super fine flour), sifted</font></span></li><li><span style="caret-color: rgb(102, 102, 102); color: rgb(102, 102, 102); font-size: 15.84000015258789px;"><font face="Helvetica">A pinch of salt (I omitted this)</font></span></li><li><span style="caret-color: rgb(102, 102, 102); color: rgb(102, 102, 102);"><font face="Helvetica" size="4">30-40 roasted almonds or cashews</font></span></li></ul><div><font color="#666666" face="Helvetica"><span style="caret-color: rgb(102, 102, 102); font-size: 15.84000015258789px;"><b>The Making:</b></span></font></div></div><div><ol><li><font face="Helvetica">Preheat oven at 150°c, brush the baking tray with butter or spray with a layer of cooking oil, and place a piece of parchment paper over.</font></li><li><font face="Helvetica">Cream butter and icing sugar using K mixer on high speed until the mixture became pale and creamy, add the egg yolk.</font></li><li><font face="Helvetica">Add the flour bit by bit, the salt, and continue mixing until you get a well mixed, non-sticky dough.</font></li><li><font face="Helvetica">To make the cookie into shape, I used a bear cookie cutter and modified the ear shape using my cake modeling tool (see picture). Make sure use both hands to hold onto the nut.</font></li><li><font face="Helvetica">Bake in middle tray for 10-12min, or until golden brown. Let cold before you store them in air tight container. </font></li></ol></div><div><font face="Helvetica"><img id="id_c997_b20f_efc_d898" src="https://lh3.googleusercontent.com/w3uexl3u7_fim3IHEUp3D-bj-RFbwtxfzhpZlCpzWjUDVZiNn5D2oGHFJV0" alt="" title="" tooltip="" style="width: 353px; height: auto;"><br><br></font></div><div><b><font face="Helvetica">Useful Tips: </font></b></div><div><ul><li><font face="Helvetica">to avoid the cookies from cracking, make sure the cookie dough is thick enough - around 1cm. I made mine a bit too thin so quite a few had broken ears and necks *sob*</font></li><li><font face="Helvetica">This recipe yield about 30 cookies. To make more just double the ingredients.</font></li></ul></div><div><font face="Helvetica"><br></font></div><div><font face="Helvetica">Happy baking & wishing you and your family a happy Chinese New Year filled with blessings and happiness.</font></div><div><font face="Helvetica"><br></font></div><div><font face="Helvetica">Original recipe adapted from NasiLemak Lover, you may want to visit her website here :) <a href="http://nasilemaklover.blogspot.com/2016/01/nut-hugging-bear-cookies-2016-cny.html?m=1" id="id_7d68_4255_f3ff_6e1b">http://nasilemaklover.blogspot.com/2016/01/nut-hugging-bear-cookies-2016-cny.html</a></font></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com1tag:blogger.com,1999:blog-6622712261126984469.post-16553742811755353732017-04-03T00:45:00.001+08:002017-04-04T01:20:48.003+08:00Rice cooker Hainanese Chicken Rice 超容易电饭锅海南鸡饭<div><br></div><div>We had a long day at IKEA to get a new shelve today (but ended up with a lot of other things >.<), Big Guy and I were really exhausted so decided to stay home and have a simple dinner.</div><div><br></div><div>I thought of cooking a one-pot dish. But not noodles or spaghetti, I wanted something warm and with nice aroma. Instantly, <b>Hainanese chicken rice</b> came to my mind<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">.</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> Any typical Malaysian will understand why, it's a local cuisine you can find in almost any coffee shop / local eatery. :))</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">So we had this for dinner indeed. Took me less than an hour to get the dinner ready - including a blanch baby bak Choy and lady's fingers.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">I've cooked chicken rice using the conventional method before, but this time I decided to take shortcut by using our Panasonic rice cooker, and they</font><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> came out surprisingly delicious! </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The rice was so aromatic with a hint of Pandan, the chicken was tender and flavorful, and E kept saying, "thank you mommy for the wonderful dinner, this is too nice!" :D </span></div><div><br></div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-gouD4zqo3b8/WOEqjhaw_YI/AAAAAAAAOy4/B8E7DqFiDZw/s640/blogger-image--2032204542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-gouD4zqo3b8/WOEqjhaw_YI/AAAAAAAAOy4/B8E7DqFiDZw/s640/blogger-image--2032204542.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-smj7cLCs0pA/WOEql_yEOnI/AAAAAAAAOy8/y5Yil4BRs5I/s640/blogger-image--164416083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-smj7cLCs0pA/WOEql_yEOnI/AAAAAAAAOy8/y5Yil4BRs5I/s640/blogger-image--164416083.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preparation time: 30 min (include marinating)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cooking time: 30 min</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Serving for: 4 pax </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients:</b><div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 2 cup rice, washed</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 tablespoon cooking oil</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 4 clove garlic, chopped </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 2 shallots, chopped</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 5-6 slices gingers (cut big slices)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 2 Pandan leaves, tie into a knot </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 teaspoon sesame oil </span></div><div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>For chicken marinate</b> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 2 large whole chicken legs </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 2 teaspoon salt</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 tablespoon ginger wine / rice wine</span></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• a dash of pepper</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The Making:</b></div><div><ol style="margin: 0px 0px 0px 35px; padding: 10px 0px 20px;"><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto;">Clean and marinate the chicken legs for at least 30 minutes. Make sure you rub the salt evenly, including under the skin.</span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto;">Wash the rice as how you usually do (I usually washed 2 rounds) and on the final round of washing, measure the right amount of water as indicated on the rice cooker, and keep the water aside (DO NOT cook the rice yet)</span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto;">Heat up cooking oil in a deep pan, sauté garlic, shallots and ginger slices till fragrance. Add the chicken leg, ginger wine, sesame oil and cook each side for about 3 minutes.</span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto;">Pour the water from step 2 into the pan. Close the lid and let it simmer for about 10 minutes on medium heat or until the chicken has cooked through. Make sure the entire chicken legs submerge under the broth.</span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the chicken and broth into the rice, toss in the pandan knots, start cooking the rice in rice cooker as usual (make sure chicken legs are on top with the skin facing up, just like in the picture below).</span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-slRf3rqO26k/WOEqeZcenDI/AAAAAAAAOyw/lLxjoIO6NpE/s640/blogger-image-2146167510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-slRf3rqO26k/WOEqeZcenDI/AAAAAAAAOyw/lLxjoIO6NpE/s640/blogger-image-2146167510.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-oaA9WcM2N2I/WOEqg1R0fwI/AAAAAAAAOy0/vZ-z9F4oCgY/s640/blogger-image-825182261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-oaA9WcM2N2I/WOEqg1R0fwI/AAAAAAAAOy0/vZ-z9F4oCgY/s640/blogger-image-825182261.jpg"></a></div></div><br></span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Once the rice is ready, dish out the chicken legs and chop into serving sizes (I debone the drumsticks so it's easier for little ones). Loosen the rice with a spatula but leave them in the rice cooker for another 5 minutes before dishing out.</span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Serve the chicken with the fragrance rice, cucumber slices</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">, and chili sauce of your choice. It's a joyful feeling to be able to enjoy savory chicken rice at the comfort of home. </span></li></ol><div><span style="-webkit-text-size-adjust: auto;">Hoi Fan-loh!</span></div><div><span style="-webkit-text-size-adjust: auto;">(Means "dinner is ready" in Cantonese ;-)</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><b>Useful Tips:</b></span></div><div><span style="-webkit-text-size-adjust: auto;">• the ginger wine / rice wine is optional but they do add to stronger flavor, suggest to omit that if you are serving for young toddlers.</span></div><div><span style="-webkit-text-size-adjust: auto;">• I do not use much salt in cooking (it's not recommended for young toddlers and certainly not suitable for elderly with risk of high blood pressure), hence adjust the quantity of salt as per your liking.</span></div><div><span style="-webkit-text-size-adjust: auto;">• you may add a stalk of leek when cooking the chicken rice for better flavor. I skipped this since I am using pandan leave.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• I added extra 1 teaspoon of bentong ginger powder into the rice before cooking, but that's really optional if you do not have it at home. The yellowness in the rice actually came from the ginger so don't worry, no coloring is used. ;-)</span></div><div><span style="-webkit-text-size-adjust: auto;"><b><br></b></span></div><div><span style="-webkit-text-size-adjust: auto;"><b>More tips!</b></span></div><div><div>A friend asked, the rice turns out too wet after cooking, what to do to rescue it?</div><div>Just use a spatula to loosen the rice, keep a lid open for short while (water will evaporate from the pot) then close the lid and cook for another few minutes. The rice will turn less moist.</div></div><div>• if you are using brown rice or multi grain rice, it generally takes longer to cook and may be harder to chew. What I usually do is to pre-soak the rice in water at least 30 minutes before cooking. This helps to softer the grains. However, if you are cooking the rice for the first time, try cooking plain rice first before attempting this recipe to get the right water consistency.</div><div><br></div><div>Hope this helps!</div><div><br></div><div><br></div><div><span style="-webkit-text-size-adjust: auto;">Cheers,</span></div></div></div></div><div><span style="-webkit-text-size-adjust: auto;">PH</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com6tag:blogger.com,1999:blog-6622712261126984469.post-82159049101978887062017-03-25T16:37:00.001+08:002017-04-04T01:23:25.966+08:00Grapefruit Chiffon Cake<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><br></b></span></div><div><span style="-webkit-text-size-adjust: auto;">The school holiday is coming to an end, I took Friday off and send the duo to Funtopia for some fun time (you may read more about the visit </span><a href="http://funwithlittleones.blogspot.my/2017/03/fun-time-funtopia.html" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">here - fun time @ funtopia</a>), <span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">they totally zonked off after the session and sprung back alive after a long nap. Since we were at home and I was reluctant to go out again to face the congested KL traffic, I invited them to do simple baking with me and they joyfully agreed. </span></div><div><span style="-webkit-text-size-adjust: auto;"> </span></div><div><span style="-webkit-text-size-adjust: auto;">Searched through my kitchen and managed to find just enough ingredients to make a chiffon cake. No pandan leaves, no oranges; well,<b> grapefruit chiffon cake</b> it is then!</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">The cake's smell was really inviting, a strong scent of grapefruit and tasted great too. If you are a fan of soft fluffy chiffon cake, I would invite you to give this recipe a try. ;-)</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">Original recipe adopted it from Christine's Recipes and i made some modifications to it.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-ZjVabUhTyQU/WNeEwLF1KvI/AAAAAAAAOwc/-mCWjKLD_JY/s640/blogger-image--1814221725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ZjVabUhTyQU/WNeEwLF1KvI/AAAAAAAAOwc/-mCWjKLD_JY/s640/blogger-image--1814221725.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto;">E was happily helping and he was really amazed to see how the egg whites turned into the fluffy meringue. Time for science lesson (what caused the egg whites to triple in volume?) ;-)</span></div><div><span style="-webkit-text-size-adjust: auto;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-TMtk6_3jSYY/WNeEzLaDFTI/AAAAAAAAOwg/TZPc2aMC8C0/s640/blogger-image-1160428011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-TMtk6_3jSYY/WNeEzLaDFTI/AAAAAAAAOwg/TZPc2aMC8C0/s640/blogger-image-1160428011.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto;">Preparation time: 30 min</span></div><div><span style="-webkit-text-size-adjust: auto;">Baking time: 35-40 min</span></div><div><span style="-webkit-text-size-adjust: auto;">Serving size: 12 slices</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Ingredients</b></span><div><span style="-webkit-text-size-adjust: auto;"><b><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-lmJGWkk_o0U/WNeE2tfoAoI/AAAAAAAAOwk/erVCDuNRMAQ/s640/blogger-image-482243948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-lmJGWkk_o0U/WNeE2tfoAoI/AAAAAAAAOwk/erVCDuNRMAQ/s640/blogger-image-482243948.jpg"></a></div><div><span style="-webkit-text-size-adjust: auto;"><b><br></b></span></div>Ingredients A - Cake Batter<br></b></span><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 100gm self-rising flour</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 1 table spoon baking powder</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• a pinch of salt</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 5 egg yolks</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> (I used medium size eggs)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 30 gm caster / brown sugar</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 100 ml fresh grapefruit juice (from 1 large grapefruit as shown in pic)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 80 ml cooking oil</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 1 teaspoon grapefruit zest (about 1/4 of a grapefruit, make sure you wash the skin thoroughly before grating)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Ingredient B- for the Egg Whites</b> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 5 egg whites</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• ⅓ table spoon cream of tartar</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 60 gm caster / brown sugar</span></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>The Making:</b></span></div><div><ol style="margin: 0px 0px 0px 35px; padding: 10px 0px 20px;"><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 180°c. Prepare a 9" baking tray by coating it with a layer of oil or butter and brush evenly. E didn't brushed the oil evenly so part of the top were sticking to the tray >.<</span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sift the self-rising flour, baking powder and salt together into a clean mixing bowl, mix well using a spatula and set aside.</span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a separate mixing bowl, combine egg yolks, sugar, cooking oil, grapefruit juice and the zest. Mix well using the spatula, then gradually add the flour in step 1 and stir to mix well. You shall get a creamy batter now, just set it aside first.</span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Now, change to a large clean mixing bowl (make sure it is clean from oil or water), beat the egg whites with an electric mixer for about 2 min until bubbles form. Add the cream of tartar and sugar gradually (about 1/3 at a time), and continue beating on high speed for another 2 minutes until stiff peaks form. (</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i>To know your egg white is ready, just turn the mixing bowl upside down and it shall holds the shape without even sliding. It's the best trick to wow the kiddos :)</i></span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">With a spatula, slowly fold the beaten egg whites into the batter. Do it really slowly as you don't want to introduce bubbles into the batter.</span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pour the mixture into the prepared baking tray and bake in the preheated oven at 180°c for 15 mins. </span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Reduce heat to 160°c, continue to bake for 20-25 mins, or until cooked through (<i>to test, just insert</i> <i>a cake tester into the middle of the cake and the needle shall come out clean. If it's sticky, just bake for another 3-5 min)</i></span></li><li style="margin: 0px; padding: 0px 0px 5px; list-style-type: decimal;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Once the cake is removed from the oven, turn the baking tray upside down on a wire rack and let the it cool completely. <i>This is important to help the cake rise to its full form</i>.</span></li></ol><div><span style="-webkit-text-size-adjust: auto;">You can enjoy the cake once it's cool. My kiddos finished half the cake in one afternoon tea session and they said it's better than any other chiffon cakes we've ever bought. :D </span></div></div></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">Cheers,</span></div><div><span style="-webkit-text-size-adjust: auto;">PH</span></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-1983517453423446942017-01-16T10:17:00.001+08:002017-03-26T23:09:24.308+08:00Super Moist (and easy!) Chocolate Cake<div><div><br></div><div><div class="separator" style="clear: both;">We celebrated E's 8 birthday recently, he invited his best buddies from school and requested to have a 2 tier cakes fearing his friends will get enough share of the cake.. lol, how thoughtful of him.</div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">So after some considerations, I decided to combine his request with the letter 8, since it's his 8th birthday day, and here's the final design... A huge "8" moist chocolate cake consists of two 8" round cakes, filled with smooth chocolate ganache.</span></div></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-WuTmmXl57qc/WH4NqoXpzjI/AAAAAAAAOmo/WEf40bTL59M/s640/blogger-image--1693945722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-WuTmmXl57qc/WH4NqoXpzjI/AAAAAAAAOmo/WEf40bTL59M/s640/blogger-image--1693945722.jpg"></a></div><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Added some printed flags.</span></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-0bD0QAqv-9Q/WH4NoDT_nHI/AAAAAAAAOmk/oRMUtAlM2CY/s640/blogger-image--745126199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-0bD0QAqv-9Q/WH4NoDT_nHI/AAAAAAAAOmk/oRMUtAlM2CY/s640/blogger-image--745126199.jpg"></a></div><br></div><div>Centerpiece for the birthday party..</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-MNIG803QldA/WNfZo5t5LOI/AAAAAAAAOw4/pexWtSiWsN0/s640/blogger-image--1949829981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-MNIG803QldA/WNfZo5t5LOI/AAAAAAAAOw4/pexWtSiWsN0/s640/blogger-image--1949829981.jpg"></a></div><br></div><div>It is rather easy to make, to my surprise. I have been using a different recipe all these while and I thought to try out a different recipe from BBC Food this time, and it was amazingly good! The cake taste even better after keeping overnight in the refrigerator.</div><div><br></div><div>See? Moist, fudgy and a consistent density.</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-OUIptRXvMOI/WH4QeGgx6WI/AAAAAAAAOm0/OWYGf7l1BI4/s640/blogger-image--517431462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-OUIptRXvMOI/WH4QeGgx6WI/AAAAAAAAOm0/OWYGf7l1BI4/s640/blogger-image--517431462.jpg"></a></div><br></div><div>Here's the making.</div><div><br></div><div>Preparation Time: 30 min</div><div>Baking time: 30-40 min</div><div>Waiting time: 60min</div><div>Assembly time: ~30min</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-GNuc55RzuFo/WH3B2gJjMuI/AAAAAAAAOmQ/psh2Vt6ZHdU/s640/blogger-image--2036503862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-GNuc55RzuFo/WH3B2gJjMuI/AAAAAAAAOmQ/psh2Vt6ZHdU/s640/blogger-image--2036503862.jpg"></a></div><br></div><div><b>Ingredients:</b></div><div><b><i>A) For the Cake</i></b></div><div>225g plain flour, sifted</div><div>300g caster sugar (reduced by 50g)</div><div>85g cocoa powder (I used Hersey cocoa)</div><div>1½ teaspoon baking powder</div><div>1½ teaspoon baking soda</div><div>2 medium eggs</div><div>250ml fresh milk</div><div>125ml vegetable oil</div><div>2 teaspoon vanilla extract</div><div>250ml boiling water</div><div><br></div><div><b><i>B) For the Chocolate Ganache </i></b></div><div>200g chocolate solid / chocolate chips</div><div>200ml double cream / whipped cream</div></div><div><br></div><div><i>Original chocolate cake recipe adopted & modified from BBC good food.</i></div><div><i><br></i></div><div><i>** the above recipe is for a single 8" cake, if you need 2 cakes like me, just double the ingredients.</i></div><div><br></div><div><br></div><div><div><b>The Making:</b></div><div><br></div><div><b>Baking the cakes</b></div><div>1. Preheat oven to 180°c / 350°f. </div><div><br></div><div>2. Line two 20cm / 8" round baking tins with baking parchment. Spray/spread a thin layer of cooking oil to avoid sticking.</div><div><br></div><div><i>* do note that the batter is very very diluted, so use a proper sandwich tin, or make sure you line carefully with the parchment paper to avoid leakage.</i></div><div><br></div><div>3. In a large mixer bowl, mix flour, sugar, cocoa powder, baking soda and baking powder evenly, then add the remaining of ingredient A (except the boiling water) into a large mixing bowl. Whisk till the mixture is smooth and well combined.</div><div><br></div><div><i>* I used electronic mixer and turned it on high speed for about 3-5 minutes for the batter to mix thoroughly.</i></div><div><i><br></i></div><div><br></div><div>4. Now slowly pour the boiling water into the mixture, a little at a time to ensure the ingredients are well combined and all smooth. </div><div><br></div><div><i>* The batter is very, very diluted, almost like liquid. So don't panic.;-)</i></div><div><br></div><div>5. Divide the cake batter equally between the baking tins, then bake in the oven's middle tray for 30-40 minutes. If it is still liquid or sticky when tested, bake for another 5 min.</div><div><br></div><div><i>* to test, insert a cake tester into the middle of the cake (as that usually take the longest to bake thru). If the cake is ready, the tester should comes out clean, otherwise just bake for another 5 min and check again.</i></div><div><br></div><div>6. Remove cakes from the oven and allow to cool down completely on a rack while still in the tin.</div><div> </div><div><b>Prepare the Chocolate</b> </div><div>7. While the cake is baking, you may prepare the chocolate ganache. Heat up fresh milk in the microwave oven for about 2 minutes. </div><div><br></div><div>8. Toss the chocolate solid (chopped) or chocolate chips into the bowl of fresh milk. Stir constantly until the chocolate has melted completely and form a smooth texture.</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div>9<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">. Let cool then keep in refrigerator for about 1 hour. The chocolate ganache shall be thickened like peanut butter sauce.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><b>Assemble the cakes</b></div><div>10. Carefully remove the cakes from the tins. Using a cake knife, carefully slice off the uneven top to achieve a flat top, then cut into half of equal height.</div><div><br></div><div>11. Spread a generous layer of chocolate ganache over the bottom layer cake, then top with the upper half of the other cake like a sandwich. </div><div><br></div><div>Repeat step 10&11 if you have 2 cakes like me.</div><div><br></div><div><i>To assemble an "8" shape cake like shown above, you have to cut off about 1" from one side of each cakes, and connect them together to form the "8" figure.</i></div><div><br></div><div><i>• Tips: to ensure the cake stay still on the board, spread a little buttercream / chocolate ganache to the board before placing the cake on top</i>.</div><div><br></div><div>12. Move the cake to a cake turner (or a serving plate), spread a generous layer of chocolate ganache then spread out evenly with a palette knife, then continue with the side.</div><div><br></div><div><i>• Tip: I find<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> it is much easier to spread the chocolate evenly by using a cake turner as I can rotate the cake slowly while I run the palate knife over the cake.</span></i></div><div><br></div></div><div>13. That's it, your moist, rich chocolate cake is done! Remember to refrigerate your cake until it's ready to be served..</div><div><br></div><div>Enjoy!</div><div><br></div><div>Cheers,</div><div>PH</div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-34454663815574697802016-08-28T15:14:00.001+08:002016-08-29T14:11:02.203+08:00Dreamy Violet Jelly Mooncake 紫色浪漫啫喱月饼<div><br></div><div>It's almost time for Mid Autume festival. Whether or not you are celebrating this festive day - it's a day where family reunited and there are various folktales that evolve around it; it has become a season for everyone to enjoy mooncakes. Traditional style, snow skin, lotus, bean paste, mixed nuts, tiramisu, chocolate, fruity, charcoal, jelly... There are abundant of varieties to choose from!</div><div><br></div><div>I'm not exactly a mooncake lover, but I would like for my kiddos to continue the tradition and know the reason behind the celebration. So I made mooncakes to celebrate with them every year, and this time round, I came up with these beautiful dreamy violet color jelly mooncakes. They absolutely loved it! 💜</div><div><br></div><div>Aren't they beautiful?</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-8qfGsismG38/V8KOZVloHvI/AAAAAAAAOOg/pIcrjSC1We8/s640/blogger-image--681791679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-8qfGsismG38/V8KOZVloHvI/AAAAAAAAOOg/pIcrjSC1We8/s640/blogger-image--681791679.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-PH-_4Tld27M/V8KOb0jOuHI/AAAAAAAAOOk/s8KPSz0-xag/s640/blogger-image--656062604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-PH-_4Tld27M/V8KOb0jOuHI/AAAAAAAAOOk/s8KPSz0-xag/s640/blogger-image--656062604.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-6iJJsNeSuvw/V8KPMo0NTXI/AAAAAAAAOO0/BkwZA2m7l6s/s640/blogger-image-1525294950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-6iJJsNeSuvw/V8KPMo0NTXI/AAAAAAAAOO0/BkwZA2m7l6s/s640/blogger-image-1525294950.jpg"></a></div><br></div><div>The color is absolutely gorgeous and it's as natural as can be, without any artificial coloring.</div><div><br></div><div>Thanks to my blue or flowers, or commonly known as "Bunga Telang", 兰花. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/--19NhLiR-l8/V8KPPFSX2sI/AAAAAAAAOO8/M6OOUfT5BcA/s640/blogger-image--1392745713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/--19NhLiR-l8/V8KPPFSX2sI/AAAAAAAAOO8/M6OOUfT5BcA/s640/blogger-image--1392745713.jpg"></a></div><br></div><div>Daily harvest from my single plant.</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-OTZYAJqGj6M/V8KPKO_jnPI/AAAAAAAAOOw/4tfqvNU6NpY/s640/blogger-image-16625113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-OTZYAJqGj6M/V8KPKO_jnPI/AAAAAAAAOOw/4tfqvNU6NpY/s640/blogger-image-16625113.jpg"></a></div><br></div><div><br></div><div><b>The Making:</b></div><div>• 1 packet jelly powder </div><div>• 180g of white sugar</div><div>• 1L of plain water</div><div>• 8-12 petals of blue pea flowers </div><div>• 1 lemon wedge (optional)</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-sPrHNEg-eeU/V8KOGj3sVtI/AAAAAAAAOOc/Z3u_BwVxl1w/s640/blogger-image--1889136697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-sPrHNEg-eeU/V8KOGj3sVtI/AAAAAAAAOOc/Z3u_BwVxl1w/s640/blogger-image--1889136697.jpg"></a></div><br></div><div>1. Mix 1L of water with 1 packet of jelly powder (agar-agar) and 180g of white sugar (reduced from original 250g), and bring to boil. </div><div><br></div><div>2. Add in 8 petals of blue pea flowers. Stir occasionally until the jelly powder is fully dissolved.</div><div><br></div><div>Now, if you like it blue, just scope the liquid into the jelly mould directly.</div><div><br></div><div>However, if you like it violet like mine, just add a few drops of lemon juice. A small slice of lemon be sufficient.</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-21URy2lf0fk/V8KOD4dPn4I/AAAAAAAAOOY/INHnK_VGXzg/s640/blogger-image-1300138091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-21URy2lf0fk/V8KOD4dPn4I/AAAAAAAAOOY/INHnK_VGXzg/s640/blogger-image-1300138091.jpg"></a></div><br></span></div><div>3. Scoop the liquid into jelly mould, let cool to room temperature before moving them into the refrigerator. I added a few flower petals into each of the mould for decoration. Simply adore the dreamy feel they present.</div><div><br></div><div>Enjoy & have a wonderful Mid-Autume Frstival... 中秋节快乐!</div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-2840226054990089322016-07-24T17:24:00.001+08:002016-07-24T19:19:26.681+08:00Honey Orange Roast Ribs 蜜汁烤排骨<div><br></div><div>Althought I'm not a big fan of BBQ food, I have always like barbecue ribs; juicy, aromatic pork ribs... I could never resist. As I was craving for it badly last night (and I've no idea why), I decided to make some roast ribs for lunch, plus some drumsticks which are the kiddos' absolute favorite.</div><div><br></div><div>So we had double roast for lunch today - honey garlic roast drumsticks and orange honey roast pork ribs, served with a big plate of mixed fruit salad.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-WEdQQVKDg8E/V5SJKZVQoSI/AAAAAAAAOMU/XQaTJQxMOfQ/s640/blogger-image--414365624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-WEdQQVKDg8E/V5SJKZVQoSI/AAAAAAAAOMU/XQaTJQxMOfQ/s640/blogger-image--414365624.jpg"></a></div><br></div><div>My juicy rib... nom-nom</div><div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"></div></div></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-WCXJl-4JFrs/V5SI2lTU1gI/AAAAAAAAOMM/VHTpc4fRijI/s640/blogger-image-1136590997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-WCXJl-4JFrs/V5SI2lTU1gI/AAAAAAAAOMM/VHTpc4fRijI/s640/blogger-image-1136590997.jpg"></a></div></span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-4NU69oaGp2k/V5SJSLEHbDI/AAAAAAAAOMc/VC1y1lAeEe0/s640/blogger-image-806941233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-4NU69oaGp2k/V5SJSLEHbDI/AAAAAAAAOMc/VC1y1lAeEe0/s640/blogger-image-806941233.jpg"></a></div><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto;">Paired with tangy fruit salad, less guilt.. ;-)</span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-5Z7bexjCGfM/V5SI6YrzAiI/AAAAAAAAOMQ/TMBNUwmcJjo/s640/blogger-image--16184109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-5Z7bexjCGfM/V5SI6YrzAiI/AAAAAAAAOMQ/TMBNUwmcJjo/s640/blogger-image--16184109.jpg"></a></div><br></span></div><div class="separator" style="clear: both;"><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-ETufbyqsy38/V5SIhEIiUJI/AAAAAAAAOMI/nj6pfcyrbOU/s640/blogger-image-670620505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ETufbyqsy38/V5SIhEIiUJI/AAAAAAAAOMI/nj6pfcyrbOU/s640/blogger-image-670620505.jpg"></a></div><br></b></div><div class="separator" style="clear: both;"><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients:</b></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Serving size: for 2-4 person</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preparation time: 10 minutes</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Roasting time: 45 minutes</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1/2 dozen pork ribs, cleaned</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i>For Marinate</i></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• a pinch of salt </span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• a dash of pepper </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• a pinch of brown sugar </span></div></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 2 tablespoon of premium soy sauce</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 tablespoon Shao Xin wine</span></div></div><div class="separator" style="clear: both;">• 1/4 Orange, squeezed.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• a tablespoon of honey for brushing</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• extra basil leaves for garnishing</span></div></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The Making:</b></div><div><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></b></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Rub the ribs with salt and pepper, add in the rest of the marinate and mix well. Keep refrigerated for at least 30 minutes, turn the ribs occasionally to make sure they absorb the marinate thoroughly.</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. Preheat oven to 180°c, roast the ribs in a non-stick tray for 25 minutes.</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. Remove ribs from oven, turn to the other side and brush generously with honey, then pour the orange juice all over the ribs.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. Continue roasting for another 15-20 minutes until the ribs turn golden brown. Your kitchen will be filled with such irresistible aroma by now. </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);">That's it, your juicy roast ribs are done. When serving, don't forget to pour the remaining gravy in the tray over the ribs, they are absolutely delicious. </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);">Enjoy!</span></div><div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div></div></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com5tag:blogger.com,1999:blog-6622712261126984469.post-52174300848006655082016-07-09T17:01:00.001+08:002016-07-16T18:35:09.969+08:00Homemade Fishball and Fish Paste Rolls 手工鱼丸+鱼滑腐竹卷<div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This is one dish that I have attempted few times but without much success - it always turned out too soft or soggy, and once the texture was like taufu. >.<</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Finally, I got it right after a very important tip that my mom in law shared with me... and this time, my fish balls turned out really nice! Chewy and fresh, absolutely no addictive and all natural. </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;">今次分享的这道菜肴是我家里小瓜们的挚爱,每次煮外卖的鱼丸或腐竹卷给他们吃,不管当天是煮饭或面,他俩都一定会把饭菜爬光光。</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;">尝试了几次自己打鱼滑不成功后(不是太软就是像豆腐一样太散),总于下定决心请教了家婆(因为看到那菜市的胶鱼实在是太新鲜了!),得知自己原来一直以来忽略了一个好重要的步骤… 这次终于幸不辱命,鱼丸鱼滑腐竹卷成功完成,还很好吃呢!</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">The fish paste beancurd rolls was a big hit with the kids, I should have made more instead of just 3 slices..</span><br>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients:</b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Serving size: 20 fish balls & 3 rolls</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preparation time: 30 minutes</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cooking time: 25 minutes</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 2 medium size markarel fish about 400gm each 中型马鲛鱼两只共800克</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1-2 teaspoon salt (adjust accordingly) 盐一至二茶匙(依照喜好调整)</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 tablespoon corn flour </span><span style="background-color: rgba(255 , 255 , 255 , 0);">黍粉一大匙</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 1 rice bowl ice water + 1 teaspoon salt* 冷水一碗,加一茶匙盐</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 3 raw beancurd sheets 生腐竹三片</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• 3/4 tablespoon bean paste (I used Fairy brand, 仙女牌豆</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">辧</span></span>酱3/4大匙)</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Important 要诀...</b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">* </b><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i>ice water and corn flour are actually the key ingredients for a firm texture. Make sure you add few ice into the water. </i>秘诀来咯…那就是一定要用冷水和黍粉!这两个食材是不用添加物也可让鱼滑有弹性的关键。</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The Making:</b></b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Clean the fish, rub salt all over the flesh. 拭干鱼肉,用手心把盐均匀抹上。</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. Scrap the flesh off the bone using a metal spoon (from tail to head direction). Collect the flesh in a big bowl, sprinkle with a teaspoon of salt and pepper to season. 用不锈钢汤匙,把鱼肉从尾到头刮下。鱼若是新鲜的话应该可以很轻易的刮下。把鱼肉集合在一个大碗里,加入盐和胡椒粉调味。</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. Mix a bowl of ice water (normal rice bowl size), dilute a teaspoon of salt in there. Keep adding scope of ice water over the fish paste and mixing in clock-wise direction until it is all well mixed and turns into paste form. Add the corn flour gradually, it helps to give a firmer texture to the fish paste. 在一个小饭碗里置入冰水(或加冰块),和一匙的蜀粉混合后。用汤匙把鱼肉往同一方向搅拌一边徐徐倒入冷水。直到鱼肉起胶,成粘稠状后即可以了。</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. Cover the fish paste with a cling film, keep them refrigerated for about 30 minutes. 把鱼滑用保鲜纸盖着,放在冰箱里冷却约三十分种左右。</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. Prepare a pot of anchovies fish stock, once the soup is boiling, add the fish paste (shape them individually with a metal spoon) and let boil</span><span style="background-color: rgba(255 , 255 , 255 , 0);"> for about 3 minutes, or until the fish balls float in the soup (which indicates they are cooked). Scope them out and serve hot. 烧热一锅将鱼仔汤,水滚后加入鱼丸,煮约三分钟或看到鱼丸浮在水面即可。</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>For Fish Paste Beancurd Rolls 鱼滑腐竹卷</b></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;">6. Lay out the beancurd sheet flat, scope fish paste and spread the rest out evenly over the sheet. 把腐竹片放平,用汤匙把鱼肉</span><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">平铺在腐竹片上。鱼肉要薄要厚由的你咯,我就爱我的鱼肉满满的,一口咬下去超有满足感!</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;">7. Using your fingers, carefully roll the sheet into a long cylindrical shape. 用手指把腐竹片</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">卷成筒状。</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;">8. Heat up 1 table spoon of cooking oil in a pan, cook the roll for about 3 minutes on each side or until golden brown. Add a cup of water and 3/4 tablespoon of bean paste (this is quite salty, do not over use!). Close the cover and let it simmer for about 3 minutes. If the sauce gets too thick or salty, add a bit more water. 在平底锅中烧热一大匙的油,把腐竹卷双面煎约三分钟(或呈金黄色)。加入3/4汤匙的豆</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;"><span style="font-family: "Trebuchet MS",sans-serif;"></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">辧</span></span></span></span>酱和一碗水,盖上锅盖慢火煮约三分钟即可。如果酱汁太浓或太咸的话,可加入一点水调稀。</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;">That's it, your fish paste beancurd rolls is done! Just cut it into thick slices and serve with noodles or rice, either way the kiddos love them. </span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;">Enjoy.. ;-)</span></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;"> </span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;">把腐竹卷剪成几段,放上一搓九层塔当装饰即可上菜咯!</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;">Tips to know 小叮咛...</span></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• </span></span>When selecting fish, you may request the fishmonger to debone to safe some time. </span></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• </span></span>If you can't find markerel fish, can go for white fish too. Do mention to the fish monger the fish is for making fish paste so he/she can suggest the correct fist. </span></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• </span></span>在选购鱼时,可以要求鱼贩帮忙把鱼去骨,省却处理时间。</span></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">• </span></span>如果没有新鲜的马胶鱼,也可以选择白鱼。但必须和鱼贩说明是打鱼滑用的。</span></span><br>
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PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-84168458529260551122016-04-29T14:37:00.000+08:002016-04-29T14:37:05.677+08:00Lunchboxes for the Pre-Schooler, Part 2<div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Entering second month of my lunchbox making for the kiddo, some how have new inspirations this round and created more varieties. I am going <b><i>simpler</i></b> and making more meals that can <i><b>pre-make</b></i>, such as origini (rice balls) and sandwiches, and still <i><b>healthy </b></i>none-the-less.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">You may refer to the previous post for more idea & tricks to prepare quick and healthy lunchbox ;) </span><a href="http://food4littleones.blogspot.my/2016/03/lunch-box-under-30-minutes-busy-mom.html" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Lunch box under 30 minutes - for the busy moms</b></span></a></div>
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<b><span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;">Rice, Onigiri & Congee</span></b><br />
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<b><span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;">Sandwiches, Burgers & Nuggets</span></b></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "trebuchet ms" , sans-serif;">On the lighter side, some<span style="color: orange; font-size: large;"> </span><b><span style="color: orange; font-size: large;">simple bites</span>.</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">My little boy really loves the mommy-made bento, I guess his happy face and healthy growth are the key motivations for me. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Hope you get some inspirations from this post too, please do feel free to share with me and the rest of the readers your bento ideas too! ;-)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cheers,</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">PH </span></div>
PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-77347868757037603242016-03-24T08:13:00.001+08:002016-05-06T08:38:53.082+08:00Lunch Box under 30 minutes, Busy Mom's Survival Guide..<div>
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<span style="font-family: "trebuchet ms" , sans-serif;">As E entered primary school, he spends long hour in school everyday from 7am to after 3pm (that's a good 8 hours!). After observing and trying out at what the school's cafeteria offers (not the healthiest kind of food choice, unfortunately), I decided to make him healthy lunchboxes so he will be fueled with good food and better nutrition to meet the daily challenges.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Here are the lunchboxes I've been packing for the little siblings for the past weeks. <b><u>Updated</u>: </b>You may check out lunchbox idea <a href="http://food4littleones.blogspot.my/2016/04/lunchboxes-for-pre-schooler-part-2.html">here</a>!</span></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif;">Noodles, Pasta & Rices</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif;">Being a working mom who reaches home after 8pm daily, making fresh food daily is really quite a challenge (I've no helper at home neither). So I have constantly explored methods or tricks that work for me and make this sustainable in the long run. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I'm sharing the tricks and tips that allowed me to have those meals prepared within 15-30 minutes. As much as possible I use real food over processed food (one reason why I hardly used sausages or luncheon meat in my cooking), less salt, less sugar and no MSG used.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Note: the lunchbox I prepared are nothing fancy and pretty like most Japanese bento, don't set high expectation :) My priority is to be practical, delicious, nutrition, and must take no more than 30 min! After all E has all grown up now that he doesn't need his "happy meal" to lure him into eating anymore. Lol</i>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Here's my survival guide.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>1. Pre-prepare the meat in single serving size</b>. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I clean and cut the chicken / meat to cube or slices or minced (when they are fresh from market), keep them into individual pack of 1 serving size each & freeze them in the chiller. The night before cooking, I'll move one packet to refrigerator section, by the next morning I just have to marinate them and use them for cooking right away. They are ideal to be used for making nuggets, making meatball, stir fry or making soup.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>2. Multitask. Maximize usage of your utensil</b>. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">When I boil the meatballs / fish balls and vegetables in the wok, I use the heat to steam the white rice that was cooked the previous night. This makes it super fast, and I will just close the lid and get myself changed, the food is ready when I'm done. ;) </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>3. Prepare all ingredients the night before</b>. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">After the kids had gone to bed, I'll then wash and cut the veggies, soak to soften the noodles / spaghetti the night before then store them in air tight containers in the fridge. This drastically shorten the cooking time the next morning - generally only takes me 15 min.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">These were the BPA container I used to store baby food when they were little, how convenient. :)</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">4. Sandwich is the fastest when you have absolutely no time.</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I have prepared a variety of sandwiches for the duo - Eggs, ham, tuna, cucumber, cheese, grilled chicken breast (leftover), all these can be ready in like 5 minutes. Coupled them with some healthy sides and you have quite a complete and awesome meal!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Some of the sandwiches I've made for the kiddos...</span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "trebuchet ms" , sans-serif;"><b>5. Prepare healthy snacks that can be added to lunchbox. </b></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "trebuchet ms" , sans-serif;">Cereal bars, mixed nuts, crackers, cookies & fruits that can be served whole (grapes, blueberries, strawberries, banana, cherry tomatoes). All these add some variety of colors & nutrition to the lunchbox.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Somehow my duo have pretty good appetite so having extra snacks allow them to fill the tummies instantly, conveniently instead of eating junks. ;-)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>6. Use an Insulated Bag</b> <b>to store all food in one bag, nothing goes missing!</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The food container, drink packets, foldable fork & spoon are all kept in the same bag, and the insulated functions allow the food to keep warm and stay spill proof at the same time. You can easily find them from Daiso for RM5.30, or just get one from the departmental stores.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This also takes the weight away from E's already heavy school bag...</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Some of the insulated bags I used. Fuel is one of my favorite brands, especially the foldable forks and spoons, been using them for 5 years and counting. </span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">7. Use a good flask to keep the food fresh & warm</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I have tried putting fried noodles directly into the container and it turned sour by afternoon (effort wasted!), tried some plastic flask too and only keep warm for about an hour or so. Finally I dug out the Thermos food flask which I used to store baby porridge when they were little. Still good as new!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I rinse the Thermos with hot water before using, then keep the soup / rice / fried noodle/porridge in there, it can keep warm up to noon time (6-8hours) without problem.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">* reminder: must train little ones to handle hot liquid with flask with care.</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">8. Keep small containers for titbits</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I used normal BPA free lunchboxes that comes with standard 1 or 2 compartment, so having some small containers allow the flexibility of having the cut fruits, veggie or snacks arranged neatly instead of having everything mixed up. Best of all, these are things I can prepare the night before.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Most of these items are available from Daiso, except the Fuel foldable fork & spoon which we bought during our trip in Australia. You can find this brand in most major departmental stores nowadays. Those silicon cupcake holders are meant for baking but well, find them ideal for storage too.</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">9. Last but not least, plan the weekend grocery list.</span></b></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "trebuchet ms" , sans-serif;">I do my grocery shopping once a week, this ensure I have supplies for cooking variety for the kiddos throughout the week and any leftovers are used up for weekends cooking. What I usually have on the list...</span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "trebuchet ms" , sans-serif;"><i>Note: I have free supply of fresh herbs from my garden, so I can just toss in some fresh herbs when cooking for natural flavoring.</i></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "trebuchet ms" , sans-serif;">That's all folks...</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Hope this helps all the busy moms or dads or grannies or caretakers out there. There's no secret really, but just need pre-planning and determination to provide the kiddos good food. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">However, on days I'm busy or tired I would take a day off from cooking and inform E to purchase food at the school cafeteria. I think it's important to stay flexible and don't be so hard on ourselves. :-)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Thanks for reading. Do feel free to send your questions or suggestions, I shall attempt my best to respond. If you like this post and think it would be useful for your friends, colleagues, family or simply anyone you know, feel free to share it, like my Facebook page </span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">and shout about it ok? ;-)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Note..</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Many have concerns if the food can stay warm for such long hours without turning bad, I too had the same concern. So what I've practiced is that for all the new recipe I attempted, I'll cook extra and bring to office in a separate flask, so I know if the food taste and smell alright or not. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Xoxo,</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">PH</span></div>
PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-64505020224846170022016-02-21T18:34:00.001+08:002016-02-27T09:03:40.323+08:00Double Style Sesame Chicken Nuggets<div><br></div><div>This is a fast and easy dish that is crunchlicious and suitable for any occasion, be it family dinner, friends gathering or even picnic. The white sesame coating over the nuggets adds a subtle aroma and adds to the crunchiness. </div><div><br></div><div>Why double style? I made a non spicy version (sesame) and a spicy version (sesame + paprika), everyone can just pick their favorites, or have both. ;)</div><div><br></div><div>Served the Sesame Chicken Nuggets with 3 different sauces, so there's at least a flavor that suits everyone :- hot Sambal, Sesame sauce and mayonnaise.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-cQZIe-D_kVk/VsmSvigvCjI/AAAAAAAANe8/DV579WQedaU/s640/blogger-image--157971311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-cQZIe-D_kVk/VsmSvigvCjI/AAAAAAAANe8/DV579WQedaU/s640/blogger-image--157971311.jpg"></a></div><br></div><div>I had it served as part of our family's CNY luncheon. The whole big plate was emptied before the lunch was over.</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-qnOi6CBC_jo/VsmSsdiAxYI/AAAAAAAANe4/F8gQWEMNc5U/s640/blogger-image-860764266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-qnOi6CBC_jo/VsmSsdiAxYI/AAAAAAAANe4/F8gQWEMNc5U/s640/blogger-image-860764266.jpg"></a></div><br></div><div><br></div><div>Preparation Time: 10 minutes</div><div>Cooking Time: 30 minutes</div><div>Serving for: approximate 40-50 nuggets</div><div><br></div><div><b>Ingredients</b>:</div><div>• 800gm chicken fillets, cut into cubes</div><div><br></div><div><u>For Seasoning:</u></div><div>• salt and pepper </div><div>• few drops of sesame oil</div><div>• 1 tablespoon of Shao Xin wine (skip if serving for young kids)</div><div><br></div><div><u>For Coating:</u></div><div>• 4 tablespoon of flour + 1 <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">tablespoon of cornflour</span></div><div>• 2 egg whites</div><div>• 1/2 cup of white sesame seeds</div><div><br></div><div><u>For Hot version:</u></div><div>• few dash of paprika powder </div><div> </div><div><b>The Making:</b></div><div>1. Marinate the chicken nuggets with the salt, sesame oil and Shao Xin wine. Set aside for about 30minutes.</div><div><br></div><div>2. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Coat the chicken nuggets with the following in sequence: 1) mixed flour 2) egg white 3) white sesame seeds. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>For the hot version</b>, add few dash of Paprika powder into the flour and mix well.</span></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-eMKr6IekScc/VsmSol2nZFI/AAAAAAAANe0/TUVHPicBKd8/s640/blogger-image--288826157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-eMKr6IekScc/VsmSol2nZFI/AAAAAAAANe0/TUVHPicBKd8/s640/blogger-image--288826157.jpg"></a></div><br></div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. Heat up few spoonful of cooking oil in a frying pan. Once the oil in heated, using a pair of long chopsticks or thong, slowly place the chicken nuggets into the pan; you may cook few nuggets at the same time, just make sure they do not overlap.</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. Cook each nuggets for about 1 minute on each side or until golden brown. Dish out and put over a piece of kitchen towel to absorb the excess oil.</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);">Serve alongside your favorite sauce (tomato ketchup, chili sauce, Sambal chili, mayonnaise, peanut sauce, sesame sauce). Enjoy!</span></div></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-1488294662109157512016-02-14T19:43:00.001+08:002016-02-18T11:28:04.626+08:00{CNY Special} Prosperous Abalone dish with Mushrooms 鲍螺万象迎新年<div><br></div><div>It's the 7th day of Chinese New Year, which also coincide with the Valentine's Day. We had a simple family gathering where my siblings and dad came over for a family luncheon. It's potluck style and as the hostess, I decided to make an auspicious dish to celebrate the Lunar new year. </div><div><br></div><div>Managed to cook this dish in under 30 minutes and it's emptied almost immediately when we started dining. </div><div><br></div><div>The topshell was arranged into a rose shape, it was spontaneous but I though their appearance was rather beautiful. *smile* My late mom would approved this if she's around.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-iyblN6PGf6o/VsBocbX0xxI/AAAAAAAANeg/H91d8aDsDhw/s640/blogger-image-1715375423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-iyblN6PGf6o/VsBocbX0xxI/AAAAAAAANeg/H91d8aDsDhw/s640/blogger-image-1715375423.jpg"></a></div><br></div><div>The platter of food.. Recipe for the sesame chicken cubes (the center piece) will be shared separately.</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-A94tgEr2Qns/VsBoR3XxarI/AAAAAAAANeY/b6VptINkPLQ/s640/blogger-image-2010854307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-A94tgEr2Qns/VsBoR3XxarI/AAAAAAAANeY/b6VptINkPLQ/s640/blogger-image-2010854307.jpg"></a></div></div><div><br></div><div>Note: I did not serve the abalone nor top shells to my little ones (I prefer serving them unprocessed food), however they enjoyed the broccoli and other dishes to the max.</div><div><br></div><div> </div><div>Preparation time: 10 minutes</div><div>Cooking time: 15 minutes </div><div><br></div><div><b>Ingredients</b>:</div><div>• 1 can of abalone in brine 高汤炖鲍鱼一罐*</div><div>• 1 can of sliced topshell 鲍鱼汁螺片一罐*</div><div>• 300gm of broccoli, cut into florets 西兰花一颗约三百克</div><div>• 3 cloves garlic, crushed 蒜头三颗,切细</div><div>• 8 King Eryngii Mushroom, roughly shredded 杏鲍菇八颗,捌段</div><div>• 100g Enoki mushroom, washed, 金针菇一百克,洗净</div><div><br></div><div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">*<i>Note: I used the Soon Thye Hang (顺泰行海味) canned abalone and topshell, you can choose other brand or flavor too but their brine sauce is my favorite.</i></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);"><br></span></div><div><b>The Making 做法:</b></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-dl8alhpRHhM/VsBoXRFPB5I/AAAAAAAANec/M7O6jALfW-U/s640/blogger-image--150231238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-dl8alhpRHhM/VsBoXRFPB5I/AAAAAAAANec/M7O6jALfW-U/s640/blogger-image--150231238.jpg"></a></div><br></div><div>1. Blanch the broccoli florets with hot water, drain the excess water and place aside. 用热水把西兰花烫熟,让多余的水流掉,西兰花放一旁待用。</div><div><br></div><div>2. Heat up 2 tablespoon of cooking oil in the wok, toss in the garlic and sautée for a minute till turns golden color. 在热锅烧热两汤匙油,加入蒜头炒至金黄色。</div><div><br></div><div>3. Add the mushrooms and broccoli, quick fry on high heat for about 2 minutes, add a tablespoon of the abalone sauce to flavor. Scope out and put into the serving dish. </div><div><br></div><div>* you may add some sliced ham too for richer flavor</div><div><br></div><div>把杏鲍菇,金针菇加入锅中混入两汤匙的红烧鲍鱼菇汁快炒,再加入烫熟的西兰花大火炒约两分钟即可离锅,放在一个空碟上。</div><div><br></div><div>* 也可加入切片火腿添味</div><div><br></div><div>4. In the same wok, heat up the abalone with sauce, once the sauce starts to boil (should be around a min) turn off the heat. Arrange the abalone nicely over the broccoli and pour the sauce all over them. Repeat the same for the topshell but only add few spoonful of sauce over the topshell will do. 把罐头鲍鱼连汁倒入锅中,滚后即可熄火(约一分钟左右)把鲍鱼排在西兰花上方,然后把剩余的汁倒入碟中。罐头螺片也如法炮制,但只需要加几汤匙的螺汁在螺片上,不用太多。</div><div><br></div><div>That's it, your CNY dish is ready to serve. it's really just that simple! *wink* </div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">一道”鲍螺万象”轻轻松松上桌啦,趁热吃吧!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-C-ni6_Q08BY/VsBoKlTmQyI/AAAAAAAANeU/aM_8fSXFtqE/s640/blogger-image-1476949821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-C-ni6_Q08BY/VsBoKlTmQyI/AAAAAAAANeU/aM_8fSXFtqE/s640/blogger-image-1476949821.jpg"></a></div><br></div><div>祝各位,新年快乐,心想事成!</div><div><br></div><div><br></div><div><br></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-50497458741858408132016-01-14T08:33:00.001+08:002016-01-14T08:42:13.498+08:00Easy Japanese Tamago Sushi (Sweetened Egg Rolls)<div><br></div>It's been a while since we last had any Japanese meal at home, I decided to surprise the little ones by making some of their favorite sushi - sweet beancurds, Tamago and teriyaki salmon, serve with a pot of home brewed mint tea - mix of spearmint, peppermint, Indian borage and lemon.<div><br></div><div>I bought the sweet beancurd from Aeon mall @ RM7.90 for 6 pieces, but for the Tamago, a kind of sweetened Japanese egg rolls, I decided to make it myself as I often find the store made too sweet.</div><div><br></div><div>My grill pan is my best companion now. Cook all these with just 1 pan (and rice cooker for the sushi rice), washing is minimal and save me so much time!</div><div><br></div><div><br></div><div>Simple Jappy lunch, for the 3 of us.<br><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-GHa5Iv78tnY/VpbhBx2neuI/AAAAAAAANas/lhmQwvUMg04/s640/blogger-image-1707955672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-GHa5Iv78tnY/VpbhBx2neuI/AAAAAAAANas/lhmQwvUMg04/s640/blogger-image-1707955672.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-mxhqL50Ke4A/Vpbs6QuGfEI/AAAAAAAANbE/SqdXF7eJltc/s640/blogger-image-627229111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-mxhqL50Ke4A/Vpbs6QuGfEI/AAAAAAAANbE/SqdXF7eJltc/s640/blogger-image-627229111.jpg"></a></div><br></div><div>While I was preparing the tea, E decided to surprise me with his food art. Lol, what a cute old man!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-6sbstX1zLMI/VpUSdUdNO_I/AAAAAAAANac/vNpGiIrG22A/s640/blogger-image--1626610699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-6sbstX1zLMI/VpUSdUdNO_I/AAAAAAAANac/vNpGiIrG22A/s640/blogger-image--1626610699.jpg"></a></div><br></div><div>Making of the Tamago sushi is easy...</div><div><br></div><div>Preparation: 10 minutes</div><div>Cooking time: 15 minutes</div><div>Serving for: approximate 10-12 Tamago sushi<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><b>Ingredients:</b></div><div>Tamago</div><div>• 4 eggs</div><div>• 1 teaspoon mirin (Japanese vinegar)</div><div>• 1 teaspoon soyu (sushi sauce)</div><div>• 1 teaspoon sugar (can add more up to 1 tablespoon)</div><div><br></div><div>Sushi Rice</div><div>• 1 cup Pearl rice (short grain rice)</div><div>• 2 cups water</div><div>• 1 tablespoon mirin </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-MHv1kkw6JGQ/Vpbs8xkUu4I/AAAAAAAANbM/fXzcj9HS9Y8/s640/blogger-image-65298007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-MHv1kkw6JGQ/Vpbs8xkUu4I/AAAAAAAANbM/fXzcj9HS9Y8/s640/blogger-image-65298007.jpg"></a></div><br></div><br></div><div><b>The Making:</b></div><div><br></div><div>1. Wash the rice and cook as usual (1 cup rice to 2 cups water). Once done, let the rice rest for about 10 min in the pot then scope out to let cold down.</div><div><br></div><div>2. While the rice is cooking, beat the eggs lightly. Add the rest of the ingredients, beat lightly to mix well.</div><div><br></div><div>3. Using a square pan (I used my grill pan), pour the egg mixture, slowly fold inward using a spatula until it forms a roll.</div><div><br></div><div>4. Let it cook for about a minute, move the egg roll to a clean cutting board and cut into equal slices of about 1" thick each.</div><div><br></div><div>5. Mix the mirin into the rice, mix well using a spatula then shape them into rolls of equal size using your palms.</div><div><br></div><div>Serve the egg rolls on sushi rolled rice (wrap with some cut seaweed sheet if you have any, I forgot to buy them!) or with sliced cucumbers, prepare some Japanese soya sauce for dipping. That's it, you are done!</div><div><br></div><div>Itadakimasu!</div></div><div><br></div><div>Need more idea for sushi? Refer to my previous post <a href="http://food4littleones.blogspot.my/2012/09/homemade-rolled-sushi.html" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">here</a>. The kiddos love any kind of sushi as long as they are mommy made.</div><div><br></div><div>Psss... This is also ideal to be packed for their school lunch box ;-)</div><div><br></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-51688680078705541352016-01-08T16:41:00.001+08:002016-01-10T08:23:52.449+08:00Super Easy Grilled Chicken & Veggie Platter<div><br></div><div>I bought a new grill pan during our recent visit to Langkawi, it was so much cheaper than the price in town and I could not help but ask myself... why did I not bought this earlier?? It is light, nice to hold, non stick and the food cooks evenly. I should have gotten this loooong ago.</div><div><br></div><div>Anyway, I made this <b><i>Full Platter Grilled Chickens and Veggie</i></b> for our dinner in just 30 minutes, everyone loved it and the kiddos enjoyed assembling their own burgers - I just served them the buns, grilled chicken fillet and veggie. With the ease of preparing and cleaning, this will definitely be one of our usual meals. ;)</div><div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-NN9cUNOb1nc/Vo92IXf92pI/AAAAAAAANaA/TmZMEco4orU/s640/blogger-image--958226023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-NN9cUNOb1nc/Vo92IXf92pI/AAAAAAAANaA/TmZMEco4orU/s640/blogger-image--958226023.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-O24CjkomDd8/Vo91_esOgsI/AAAAAAAANZo/JCqzWGgIwiI/s640/blogger-image--1686742594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-O24CjkomDd8/Vo91_esOgsI/AAAAAAAANZo/JCqzWGgIwiI/s640/blogger-image--1686742594.jpg"></a></div><br></div><div>My portion, with a glass of chilled Chardonay.... Heavenly.</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-VjiO2nlezEI/Vo92Ld8F6OI/AAAAAAAANaI/AZMpSEHD3qw/s640/blogger-image-309848784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-VjiO2nlezEI/Vo92Ld8F6OI/AAAAAAAANaI/AZMpSEHD3qw/s640/blogger-image-309848784.jpg"></a></div><br></div><div>The next morning, I made a big breakfast with the leftover ingredients. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-dg3yO2jDpxA/Vo92Cuy5RJI/AAAAAAAANZw/oJYqRZCgOwU/s640/blogger-image-396358877.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-dg3yO2jDpxA/Vo92Cuy5RJI/AAAAAAAANZw/oJYqRZCgOwU/s640/blogger-image-396358877.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Preparation Time: 15 minutes</div><div class="separator" style="clear: both;">Cooking Time: 20 minutes</div><div class="separator" style="clear: both;">Serving for: 4 persons</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Ingredients</b>:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><u>Ingredient A</u></div><div class="separator" style="clear: both;">• 600gm chicken fillet, washed</div><div class="separator" style="clear: both;">• 8-10 brown mushrooms, thinly sliced</div><div class="separator" style="clear: both;">• 2 clove garlic, roughly sliced</div><div class="separator" style="clear: both;">• 1 bell pepper, thinly sliced</div><div class="separator" style="clear: both;">• 1 carrot, cut cubes</div><div class="separator" style="clear: both;">• some broccoli, cut into bite size<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div class="separator" style="clear: both;">• some asparagus, use only the spears (stems are too fibrous)</div><div class="separator" style="clear: both;">• 4-6 dinner rolls, cut half </div><div class="separator" style="clear: both;">• butter </div><div class="separator" style="clear: both;">• Salt & black pepper </div><div class="separator" style="clear: both;">• olive oil</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Ingredient B (Chicken Marinate)</b></div><div class="separator" style="clear: both;">• 1 teaspoon salt</div><div class="separator" style="clear: both;">• 2 table spoon teriyaki sauce*</div><div class="separator" style="clear: both;">• 1 tablespoon Shao Xin wine</div><div class="separator" style="clear: both;">• dash of black pepper </div><div class="separator" style="clear: both;">• 2 pricks of fresh rosemary or dried rosemary leaves (and extra for garnishing)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Note: <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">*you may </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">replace teriyaki sauce with equal amount of soya sauce and a tablespoon of honey.</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><b>The Making:</b></div><div> </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-VjYgKqK7H70/Vo92FU9QXDI/AAAAAAAANZ4/i9ypV-VuvEM/s640/blogger-image-755354085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-VjYgKqK7H70/Vo92FU9QXDI/AAAAAAAANZ4/i9ypV-VuvEM/s640/blogger-image-755354085.jpg"></a></div></div><div><div><br></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);">1. Rub the chicken fillets with salt and marinate with ingredients B evenly. Set aside in fridge for about 30 minutes before cooking. </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. Heat up the grill pan, drizzle with some olive oil. Toss in the garlic and follow by the chicken fillet and mushrooms, grill each side for about 2-3 minutes or until it turns golden brown. Drizzle some teriyaki sauce if the fillets are getting too dry. Scoop 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. Toss the broccoli and carrots into the grill pan, let cook for about 2 minutes on each side then add the asparagus and bell peppers, cook for another 1-2 minutes (check to make sure carrots and broccoli are soft enough to your liking). Sprinkle with olive oil, salt and black pepper onto the veggies, shake the grill pan to mix well. Once done, scope the veggies 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);">4. Cut dinner rolls into half, melt a small lump of butter on the grill pan and lightly grill the dinner rolls for about 45 seconds to get the golden crunch. </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);">Arrange all grilled goodies in a plate, garnish with some Rosemary and serve hot, best to go with a glass of wine or cold juice. </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);">Enjoy!</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);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Xoxo,</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">PH</span></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-44481397893674065302015-12-24T16:57:00.001+08:002015-12-24T21:42:28.893+08:00Simplest Mango Mousse (2 Ingredients only!)<div><br></div><div>This is one of the easiest desserts I have ever made, just require 2 ingredients and it taste great. Besides, the recipe is so easy that you would never forget, just 1 part whipping cream to 1.5 part of mango purée. Almost dummy-proof huh? *laugh*</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-xwCesKDmu10/Vnuvyc9MCnI/AAAAAAAANXY/Q0rNtBvp_xw/s640/blogger-image-954328841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-xwCesKDmu10/Vnuvyc9MCnI/AAAAAAAANXY/Q0rNtBvp_xw/s640/blogger-image-954328841.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-BQXjyKSFT0Q/VnuxDt4FUvI/AAAAAAAANX0/ANs3Kbos04A/s640/blogger-image--1174217765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-BQXjyKSFT0Q/VnuxDt4FUvI/AAAAAAAANX0/ANs3Kbos04A/s640/blogger-image--1174217765.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-WTZtkuP3ZcM/VnuxH6qPw6I/AAAAAAAANX8/c5DBSz5igjY/s640/blogger-image--1602838518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-WTZtkuP3ZcM/VnuxH6qPw6I/AAAAAAAANX8/c5DBSz5igjY/s640/blogger-image--1602838518.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-UQNvZiLL0kg/VnuxBSlf_fI/AAAAAAAANXs/GvcXGcMt7hg/s640/blogger-image-437449777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-UQNvZiLL0kg/VnuxBSlf_fI/AAAAAAAANXs/GvcXGcMt7hg/s640/blogger-image-437449777.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-dXRRS_W3FkU/Vnuza6gXk3I/AAAAAAAANYI/ie6I-awRK-c/s640/blogger-image--209081707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-dXRRS_W3FkU/Vnuza6gXk3I/AAAAAAAANYI/ie6I-awRK-c/s640/blogger-image--209081707.jpg"></a></div><br></div><div>Ready to make some? Here we go..</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Preparation time: 30 minutes</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Chilling time: 30-60 minutes</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Serving for: 4-6 pax</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Ingredients:</b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 1 cup whipping / heavy cream</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• 1.5 cup mango purée</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">• additional mango cubes for topping</span></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-6XYFy83DO90/Vnuv1bdGbrI/AAAAAAAANXg/4izb3vTvkR4/s640/blogger-image--230861086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-6XYFy83DO90/Vnuv1bdGbrI/AAAAAAAANXg/4izb3vTvkR4/s640/blogger-image--230861086.jpg"></a></div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><i>Note: I used 1 1/2 mango of the above size (as in picture), you may add 1-3 teaspoon of sugar if you like, but since the mango i got is ripe and sweet, I opted to go without extra sugar</i>.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>The Making:</b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1. Cut mango into small cubes, blend on high speed for about 15 seconds until it turns purée.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2. Using a mixer, whisk the whipping cream on high speed until it is stiff (no longer in liquid form, takes</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> about 1 minute of whisking if using machine, probably a lot longer if using hand). Add in the mango purée and whisk to mix well.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3. Pour into a clear container, refrigerate for at least 30 minutes before serving.</span></div><div><br></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">When serving, add additional mango purée and mango cubes on top the mango mousse, it's simply delicious that even my in law approved it! *wink*</font></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-74437707226118567612015-11-23T18:32:00.001+08:002015-11-29T21:09:09.486+08:00Devil's Chicken Wings<div><br></div><div>During my little girl's recent birthday party, I made this roast chicken wings which was a big hit. All 24 pieces were grabbed up while the box of KFC was still more than half full. Many of the friends asked for the recipe after the party, so I thought just to make it available to all.</div><div><br></div><div>Be warn, you may not be able to stop eating... There's a reason why I named it the Devil's Chicken Wings. ;-)</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-X8zM_Ym-Iec/VlLrKo09OJI/AAAAAAAANLU/CYzH2-_nICg/s640/blogger-image--1378367946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-X8zM_Ym-Iec/VlLrKo09OJI/AAAAAAAANLU/CYzH2-_nICg/s640/blogger-image--1378367946.jpg"></a></div><br></div><div>Preparation Time: 15 minutes </div><div>Marination Time: at least 2 hours</div><div>Roasting Time: 45 minutes</div><div>Serving: 1 dozen chicken wings</div><div><br></div><div><b>Ingredients:</b></div><div>• 12 pieces chicken wings, chop half</div><div>• 2 teaspoon salt</div><div>• a dash of pepper </div><div>• 2 tablespoon soya sauce</div><div>• 2 teaspoon brown sugar </div><div>• 1 tablespoon Shao Xin wine</div><div>• a dash of paprika powder (optional if you prefer non spicy)</div><div>• 1 teaspoon Italian spice** </div><div>• 1 tablespoon dark soya sauce</div><div>• few drops of sesame oil</div><div><br></div><div>* all measurement above are in estimate (agak-agak), as I was adding them by instinct without using a measurement spoon. </div><div>** if you do not have the Italian spices, just add mixture of basil, rosemary and oregano leaves.</div><div><br></div><div><br></div><div><b>The Making:</b></div><div>1. Wash the chicken wings and rub them all over with salt. Season the wings with all the ingredient except the dark soya sauce, sesame oil & brown sugar. Keep refrigerated for at least 2 hours.</div><div><br></div><div>2. Preheat oven to 180°c, cover the roasting tray with a piece of aluminum foil and spray / brush some cooking oil over it to avoid sticking.</div><div><br></div><div>3. Remove chicken wings from fridge, add the brown sugar, sesame oil and dark soya sauce, mix well.</div><div><br></div><div>4. Place all chicken pieces on the tray and avoid overlapping. Roast in middle tray for 30 minutes, remove from oven and turn the wings to the other side; roast for another 15 minutes or until golden brown.</div><div><br></div><div>Voila! Your mouth watering chicken wings are ready.. Just let cold and serve them right away. </div><div><br></div><div>I reserved the drummets for the little ones so they can enjoy more meat instead of skin. My kiddos absolutely loved it! *smile*</div><div><br></div><div>Enjoy...</div><div><br></div><div><br></div><div>Xoxo,</div><div>PH</div><div><br></div><div><br></div><div><br></div><div><b><i>A Note to Parents with Young Toddlers..</i></b></div><div><i>As I used more spices for this recipe, I would not recommend serving this to kids under 4yo. I tried to avoid using salt, sugar and processed food / sauces when preparing food for my kiddos when they were under 2yo.</i></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-84997634496841543572015-11-14T01:53:00.001+08:002015-11-16T15:40:35.477+08:00Basil & Spinach Chicken Fettucini 罗勒鸡块菠菜意面<div><br></div><div>Bilingual | 中英对照</div><div><br></div><div><br></div><div>My organic basil is growing so well that it is turning into a small bush, so I have been using them for cooking more frequently than ever. The fresh basil leaves add a very delightful scent to the meal that is somehow lacking in the dried basil.</div><div><br></div><div>I have tried the 3 Cups Chicken (三杯鸡) in Taiwan, one of the spices used is the sweet basil leaves, so I decided to make a basil chicken fillet to go with the Fettucini, and they tasted so good! You really ought to give this a try if you or your little ones are pasta lovers like us. :) </div><div><br></div><div>Just so you know, my little ones ate up every bits from their plates, including all the greens. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-czLDS5kgnyg/VkYjfR_cFKI/AAAAAAAANIg/_6HTOO-KhAQ/s640/blogger-image--1179274966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-czLDS5kgnyg/VkYjfR_cFKI/AAAAAAAANIg/_6HTOO-KhAQ/s640/blogger-image--1179274966.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-VckeZ0Yguy8/VkYjc_jn8bI/AAAAAAAANIY/O_1_N3i9KRs/s640/blogger-image-12296901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-VckeZ0Yguy8/VkYjc_jn8bI/AAAAAAAANIY/O_1_N3i9KRs/s640/blogger-image-12296901.jpg"></a></div><br></div><div class="separator" style="clear: both;"><b>Ingredients:</b></div><div class="separator" style="clear: both;">Serving size: for 2-4 person</div><div class="separator" style="clear: both;">Preparation time: 15 minutes</div><div class="separator" style="clear: both;">Cooking time: 25 minutes</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>For the Chicken Fillets:</b></div><div class="separator" style="clear: both;">• 8-10 chicken fillet, cleaned </div><div class="separator" style="clear: both;">• a pinch of salt</div><div class="separator" style="clear: both;">• a dash of pepper</div><div class="separator" style="clear: both;">• 1 tablespoon of honey teriyaki sauce*</div><div class="separator" style="clear: both;">• 4-5 fresh basil leaves, roughly chopped (I used a scissors)</div><div class="separator" style="clear: both;">• 2 clove garlic, finely chopped </div>• 2 tablespoon of corn flour</div><div><br></div><div><i>* can substitute with teriyaki sauce / soy sauce and add a tablespoon of honey.</i></div><div><br></div><div> </div><div><b>For the Pasta:</b></div><div>• 1/2 packet or 250gm Fettucini pasta</div><div>• 12 stalks baby spinach, washed and roughly chopped</div><div>• 2 tablespoon of olive oil</div><div>• 1 carrot, cut into thin slices</div><div>• 2 shallots, chopped finely</div><div>• few drops of Worchester sauce</div><div>• 2-3 teaspoon of salt</div><div>• 2 egg, mixed</div><div>• 2 slices cheddar cheese</div><div>• few dash of mixed spices</div><div>• extra basil leaves for gardenia hung</div><div><br></div><div><i>*Optional: you can add some broccoli too. My kiddos love broccoli so I added them.</i></div><div><br></div><div><br></div><div><b>The Making:</b></div><div><b><br></b></div><div>1. Marinate the chicken fillets with ingredient A (except garlic and basil leaves), coat wih a thin layer of flour and keep refrigerated for at least 30 minutes.</div><div><br></div><div>2. Heat up 2 tablespoon of cooking oil in a pan, sauté the garlic till fragrance then pan fry the chicken fillet for about 2-3 minutes on each side until cook, add the basil leaves and stir to mix well. Once cooked, Set aside.</div><div><br></div><div>3. In a clean wok or deep pan, add the cooking oil and sautéed the shallots, carrots for about a minute, add salt, pepper, Worchester sauce and mixed herbs to taste.</div><div><br></div><div>4. Toss in the pasta. Add cold water or chicken stock into the pan (just enough to cover the pasta) then close the lid to let it simmer on medium heat for 12 minutes (or according to the recommended cooking time on the pasta packaging).</div><div><br></div><div>5. Add the baby spinach, eggs and cheese, stir to mix and let it simmer for another 2-3 minutes to soften. Add a bit more water if the pasta is too dry now.</div><div><br></div><div>6. Serve your pasta right away with the chicken fillet on top. </div><div><br></div><div><br></div><div>Another easy least yet delicious meal for the whole family... <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Don't forget to add some basil leaves for garnishing! *smile*</span></div><div><br></div><div>Bon appetite! </div><div><br></div><div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In case you wonder, this is how the sweet basil plant looks like. Photo was taken 2 weeks ago.</div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-L7Ykln_V2EY/VkleQs3i6UI/AAAAAAAANIw/5knFsXK-IBs/s640/blogger-image--1818104157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-L7Ykln_V2EY/VkleQs3i6UI/AAAAAAAANIw/5knFsXK-IBs/s640/blogger-image--1818104157.jpg"></a></div><br></div><div><br></div><div><b>中文版</b></div><div>供2-4人份量</div><div>准备时间:约15分钟</div><div>烹饪时间:约25分钟</div><div><br></div><div><b><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">鸡柳</span>材料</b>:</div><div><div>•8-10片鸡柳,清洗</div><div>•少许盐</div><div>•胡椒粉少许</div><div>•1汤匙蜂蜜日式照烧酱*</div><div>•4-5鲜罗勒叶,切碎(我用剪刀)</div><div>•2瓣大蒜,切碎</div><div>•2汤匙粟米粉</div><div><br></div><div>*可以普通日式照烧酱或酱油代替,并添加一汤匙蜂蜜即可。</div></div><div><br></div><div><div><b>意面材料:</b></div><div>•半包或250克Fettucini意面</div><div>•12颗菠菜,洗净,切大片</div><div>•2汤匙橄榄油</div><div>•1根胡萝卜,切成幼条</div><div>•2小葱头,剁碎</div><div>•几滴Worchester伍斯特酱</div><div>•2-3茶匙盐</div><div>•2个鸡蛋,搅拌</div><div>•2片切 达干酪</div><div>•混合香料少几许</div><div>•额外的罗勒叶供装饰用</div><div><br></div><div>*您也可以添加一些西兰花。我的小瓜喜欢西兰花,所以我加入少许。</div></div><div><br></div><div><br></div><div><div><b>做法:</b></div><div><br></div><div>1.用材料A腌制鸡肉(除了大蒜,罗勒叶),再裹上一层薄薄的粟粉。保持冷藏至少30分钟备用。</div><div><br></div><div>2,在一个平底锅里,烧热2-3汤匙橄榄油,爆香大蒜后放入鸡柳,双面煎大约二分钟或直到熟透,加入罗勒叶搅拌均匀,取出备用。</div><div><br></div><div>3. 用一个锅子或深的平底锅,烧热橄榄油,加入小葱头,胡萝卜,盐,胡椒,伍斯特酱和混合香草翻炒约一分钟。</div><div><br></div><div>4.加入意面,灌入冷水或鸡汤(刚够覆盖面条即可),然后盖上盖子用中火煨约12分钟(或根据面条包装上的建议烹调时间)。</div><div><br></div><div>5.加入菠菜,鸡蛋和奶酪,搅拌均匀,再煨2-3分钟直到软化。如果面太干了可加入一点水。</div><div><br></div><div><br></div><div>好好吃的罗勒菠菜意大利面煮好咯,快上桌享用吧!别忘了放上罗勒叶来装饰!</div></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-23078272756384388692015-11-12T00:25:00.001+08:002015-11-21T21:12:34.481+08:00My 1st Ever Cake Decoration Class!<div><br></div><div>Little C's 4th birthday is approaching so that means it is time for me to design a new birthday cake and dress for her again - this is a tradition I started since her first birthday and I intend to continue for as long as possible... </div><div><br></div><div>Coincidently, my buddy Teng contacted me and asked if I'm interested to join the latest fondant cake decoration class that she will be hosting in her baking studio where students will be taught how to craft and decorate a bear figurine from scratch. So I thought why not give it a try, since I have never joined any cake / baking lesson despite I have been baking for like... 6 years?</div><div><br></div><div>So I signed up without any procrastination, and look what I've created.</div><div><br></div><div>A cute little pinky bear. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-0izbgp3KZL0/VkNr8gM-fsI/AAAAAAAANIE/41792Ql41wM/s640/blogger-image--1883228146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-0izbgp3KZL0/VkNr8gM-fsI/AAAAAAAANIE/41792Ql41wM/s640/blogger-image--1883228146.jpg"></a></div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Why pink? Because it's my little girl's favorite color and her favorite teddy bear is in the same shade of pink! Can't wait to show her this surprise... ❤️</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-70lQNX2TcCo/VkNfOwtBntI/AAAAAAAANG0/5wkO3nFM-A8/s640/blogger-image--1808302146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-70lQNX2TcCo/VkNfOwtBntI/AAAAAAAANG0/5wkO3nFM-A8/s640/blogger-image--1808302146.jpg"></a></div><br></div><div>I decorated my teddy on a dummy as her birthday is still a week away, so I will use this as a top layer for the real cake that I will bake later. That's why you would noticed I did not decorate the base layer like others did- will have to do that on the real cake.</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-S1MPQChkdV0/VkNe78a2PHI/AAAAAAAANGc/nJMTseWh9I4/s640/blogger-image--650086883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-S1MPQChkdV0/VkNe78a2PHI/AAAAAAAANGc/nJMTseWh9I4/s640/blogger-image--650086883.jpg"></a></div></div><div><br></div><div>Ops, where's the head?</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-AKcD9XaIb-c/VkNe5u5MdrI/AAAAAAAANGY/vyaiBpG1_zQ/s640/blogger-image--1984064518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-AKcD9XaIb-c/VkNe5u5MdrI/AAAAAAAANGY/vyaiBpG1_zQ/s640/blogger-image--1984064518.jpg"></a></div></div><div><br></div><div>The first time student.</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-NEzRML3VEk8/VkNfE4hezUI/AAAAAAAANGo/v5MDlMEz370/s640/blogger-image-1236067762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-NEzRML3VEk8/VkNfE4hezUI/AAAAAAAANGo/v5MDlMEz370/s640/blogger-image-1236067762.jpg"></a></div><br></div><div>With the very friendly instructor, V, who is a professional baker and cake decoration instructor specialised in fondant and gum paste. Just so you know, she conversed well in English and Mandarin.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-xmA5krSrLB0/VkNfUN9jf7I/AAAAAAAANG8/1F2sELn4Vcc/s640/blogger-image-1828510447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-xmA5krSrLB0/VkNfUN9jf7I/AAAAAAAANG8/1F2sELn4Vcc/s640/blogger-image-1828510447.jpg"></a></div></div><div><div class="separator" style="clear: both;"><br></div>Other students' creations. It's interesting to see others' design. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-G0OzyZ6dxCI/VkNfMUxJTOI/AAAAAAAANGw/8pkoB18KOs0/s640/blogger-image-1775841349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-G0OzyZ6dxCI/VkNfMUxJTOI/AAAAAAAANGw/8pkoB18KOs0/s640/blogger-image-1775841349.jpg"></a></div><i style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Photo courtesy of De Little Baker</i></div><div><i style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></i></div><div>The cakes on the left and in the middle are by the instructor.</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-9FYSO3tC8AU/VkNfRdf5n_I/AAAAAAAANG4/PlqXdHVpmxM/s640/blogger-image-1549873341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-9FYSO3tC8AU/VkNfRdf5n_I/AAAAAAAANG4/PlqXdHVpmxM/s640/blogger-image-1549873341.jpg"></a></div><br></div><div><br></div><div>The class was really enjoyable and V was attentive to all questions asked (of which mostly came from me who had many failed trials in the past!! *blush*). </div><div><br></div><div>There were only 4 students and all<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> ingredients + equipments were provided except for the pizza cutter and modeling tools (but Teng kindly loaned me a unit). </span></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-kHCDEpotZOg/VkNfCPcithI/AAAAAAAANGk/5SVPX7xPksY/s640/blogger-image-1745300593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-kHCDEpotZOg/VkNfCPcithI/AAAAAAAANGk/5SVPX7xPksY/s640/blogger-image-1745300593.jpg"></a></div><div><br></div>V explaining on different ingredients used, I have learnt something new that most online tutorials or books I've readnever taught me. Many "now I see" moments, so I guess I shall do much better in my future cake designing.. *smile*</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-iqN4vN47PCw/VkNe_EclJoI/AAAAAAAANGg/QkPAIN95jOU/s640/blogger-image--663807593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-iqN4vN47PCw/VkNe_EclJoI/AAAAAAAANGg/QkPAIN95jOU/s640/blogger-image--663807593.jpg"></a></div><br></div><div>Teng, the amazing lady who runs this studio. The studio is brightly lighted and covered in banana yellow & white, providing a joyful & friendly ambience. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-CE7vijp1HEs/VkNfJ30IgzI/AAAAAAAANGs/jRxMtFwmAW0/s640/blogger-image--1342476093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-CE7vijp1HEs/VkNfJ30IgzI/AAAAAAAANGs/jRxMtFwmAW0/s640/blogger-image--1342476093.jpg"></a></div><br></div><div>To sum up what I've learnt in the 1-day class:</div><div>• <i>Proper</i> technique when working with fondant</div><div>• how to <i>properly</i> cover the cake with buttercream & fondant and achieve smooth edges</div><div>• how to cover and decorate the cake board with ribbon</div><div>• Technique to make a bear figurine </div><div><br></div><div>*<i>noticed how I highlight the word </i><i><b>properly</b></i><i>? I have been making fondant cake but these are useful add-ons knowledge..</i></div><div><br></div><div><br></div><div>If you are interested to participate in other classes, be it baking or decorating for beginner, intermediate or advanced levels using buttercream or fondant of gum paste, or even holiday programme for your little ones, do check out <a href="https://www.facebook.com/de.little.bakers.home/" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">De Little Baker's Facebook page</a> <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">and be updated on their upcoming courses!</span></div><div><div><br></div><div><br></div><div><b>De Little Baker Studio</b></div><div>No. 1-10, Jalan PJU 8/3, </div><div>Damansara Perdana, </div><div>47820 Petaling Jaya.</div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><a dir="ltr" href="tel:+6013-3310038" x-apple-data-detectors="true" x-apple-data-detectors-type="telephone" x-apple-data-detectors-result="2/0">+6013-3310038</a></font></div></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Inquiry@delittlebaker.com</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><b>【Updated】</b></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Finally, the completed birthday cake! Added pastel green leaves and more flowers, now it looks like the little bear is resting in a blossom garden...</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-9Tf4XrZrnfU/VlBtuKYOxwI/AAAAAAAANK0/X1sdCD_70aY/s640/blogger-image-1004084558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-9Tf4XrZrnfU/VlBtuKYOxwI/AAAAAAAANK0/X1sdCD_70aY/s640/blogger-image-1004084558.jpg"></a></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-zBzIAPnY9Po/VlBtoB-Vh0I/AAAAAAAANKs/1SdiUic8e58/s640/blogger-image--127901284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-zBzIAPnY9Po/VlBtoB-Vh0I/AAAAAAAANKs/1SdiUic8e58/s640/blogger-image--127901284.jpg"></a></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-AcRbBXlh0pg/VlBtqvCRX9I/AAAAAAAANKw/KCBdo1Ifi2w/s640/blogger-image--1786453666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-AcRbBXlh0pg/VlBtqvCRX9I/AAAAAAAANKw/KCBdo1Ifi2w/s640/blogger-image--1786453666.jpg"></a></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-a4u8sTzE874/VlBtwHQnwTI/AAAAAAAANK4/fza_wDF05oM/s640/blogger-image--1340897025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-a4u8sTzE874/VlBtwHQnwTI/AAAAAAAANK4/fza_wDF05oM/s640/blogger-image--1340897025.jpg"></a></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><i>Disclaimer: I was not paid nor given reward in any kind for writing this post, it is merely an honest sharing based on my experience as a first time baking student. Since I liked what I had experienced today I thought it's worth sharing with my friends and readers who too may share same interest. Signed up at your own risk.. *smile*</i></div><div><br></div><div><br></div><div>Xoxo,</div><div>PH</div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-36586679798552144862015-09-19T16:50:00.001+08:002015-09-19T17:52:12.728+08:00Jade & Golden Jelly Mooncakes<div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">It's a tradition that our family members will meet up in our hometown to celebrate Mid Autumn festival every lunar 8th month of the year. This yes is no different.</span></div><div><br></div><div>On top of the catered food, I thought of making some cooling desserts since weather has been so fuming hot. After a visit to the nearby supermarket, I've made my choice - Aloe Vera and Peach flavor mooncakes!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Gu1iOyOejWo/Vf0hizR-hgI/AAAAAAAAM7c/0sa1X-V0oGE/s640/blogger-image--351326312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Gu1iOyOejWo/Vf0hizR-hgI/AAAAAAAAM7c/0sa1X-V0oGE/s640/blogger-image--351326312.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">I especially love this flower shape mould, an old fashion Tupperware mould given by my mom in law.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-QBY_2Bm_EUo/Vf0hrLyNEuI/AAAAAAAAM70/Whtba_7r2bM/s640/blogger-image--1160808817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-QBY_2Bm_EUo/Vf0hrLyNEuI/AAAAAAAAM70/Whtba_7r2bM/s640/blogger-image--1160808817.jpg"></a></div></div><br></div><div>Aloe Vera jelly mooncake in different shades of greens to give them the jade-like appearance.</div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-5cOYvWdntjI/Vf0hmWWcarI/AAAAAAAAM7k/FHP7-4MhQv8/s640/blogger-image-1691759077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-5cOYvWdntjI/Vf0hmWWcarI/AAAAAAAAM7k/FHP7-4MhQv8/s640/blogger-image-1691759077.jpg"></a></div><br></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-ani7_V8fJ1c/Vf0AEcAKo7I/AAAAAAAAM7E/Ygsfn73jQoM/s640/blogger-image--308434894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ani7_V8fJ1c/Vf0AEcAKo7I/AAAAAAAAM7E/Ygsfn73jQoM/s640/blogger-image--308434894.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-5_Kxm4DfuUA/Vf0AAgOsKDI/AAAAAAAAM68/hmQAwamW6pk/s640/blogger-image-455625197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-5_Kxm4DfuUA/Vf0AAgOsKDI/AAAAAAAAM68/hmQAwamW6pk/s640/blogger-image-455625197.jpg"></a></div><br></div><div>Can you spot the “好” wording on the top? Four of these little jelly mooncakes form a “花好月圆”, which means bountiful blooms under the full moon.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-axqhD0ojpsA/Vf0AHyrH_GI/AAAAAAAAM7M/7vroqo3zt8g/s640/blogger-image--1200322188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-axqhD0ojpsA/Vf0AHyrH_GI/AAAAAAAAM7M/7vroqo3zt8g/s640/blogger-image--1200322188.jpg"></a></div><br></div><div>The making is so easy, takes only about 20 minutes (excluding waiting time) and can be kept refrigerated for days.</div><div><br></div><div>What you need:</div><div>• 2 packets agar-agar powder </div><div>• 1 liter Aloe Vera juice </div><div>• 1 can sliced peaches + extra water to make up to 1 liter</div><div>• few drops of green food coloring </div><div>• about 50gm sugar</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-UoVGgP2fEDo/Vf0ho7hZomI/AAAAAAAAM7s/0bl7yT2OJY0/s640/blogger-image-849236914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-UoVGgP2fEDo/Vf0ho7hZomI/AAAAAAAAM7s/0bl7yT2OJY0/s640/blogger-image-849236914.jpg"></a></div><br></div><div>The Making:</div><div><br></div><div>1. Add 1L aloe Vera juice / peach juice (with extra water) into a pot. Add the jelly powder and turn on the heat, continue stirring occasionally. Add the sugar now if you like it sweeter. Once the liquid starts to bubble, switch to low heat but don't forget to stir occasionally.</div><div><br></div><div>Note: if you use a different jelly brand, the water requirements may differ so do adjust accordingly.</div><div><br></div><div>2. For the Peach flower pattern, arrange the peach slices around the mould to form a ring, make 2-3 layers of ring.</div><div><br></div><div>3. Pour the jelly water into the mould until full. For the gradient jade green effect, I created 3 layers of greens:</div><div><br></div><div>1st layer: add 2-3 drops of green food coloring into the jelly liquid (I used avocado green), mix well and pour into the mould up to 1/3 full; keep in freezer for about 3 minutes till slightly hardened.</div><div><br></div><div>2nd & 3rd layer: using a knife, lightly poke few holes on the first layer (this will help the adjacent layers to stick together). Add another 2 drops of green (or blue) food coloring, then pour into the mould till 2/3 filled. Keep in freezer for another 3-5 minutes then repeat same step for last layer.</div><div><br></div><div>4. Let it cold for about 30 minutes before transferring to the fridge (not freezer). Refrigerate for at least 3 hours before consuming.</div><div><br></div><div>Enjoy!</div><div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-88872475593957885832015-09-16T15:25:00.001+08:002015-09-16T15:25:29.932+08:00Best Homemade Waffle Combo!<div><br></div><div>Waffles seem to be the latest attraction in town, there is this Owl Cafe, Madame Waffle, Kaffeine cafe all well known for their sweet and savoury waffles. I have managed to try out 2 of these waffle shops and decided to give it a try at home. </div><div><br></div><div>1 batter. 3 different flavors. 1 big breakfast. 2 superbly happy kiddos.</div><div><br></div><div>This is my <b>Green Tea, Cocoa & Tuna Waffles Combo</b>, with a drop of vanilla ice cream. </div><div><br></div><div>Ahhhh.... Life is good.</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-2wGkrbx4Gf4/VfkZXJ7PCnI/AAAAAAAAM6Q/i6LzQvAyx88/s640/blogger-image-1704383234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-2wGkrbx4Gf4/VfkZXJ7PCnI/AAAAAAAAM6Q/i6LzQvAyx88/s640/blogger-image-1704383234.jpg"></a></div><br></div><div>Best companion: Tuna waffles with mayonnaise, Cocoa waffles with cocoa syrup, Green tea waffle with almond flakes and fruits & nuts. </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-xKhZFRZg0OE/VfkXOTxMmTI/AAAAAAAAM5s/BdKK9NLHo0Q/s640/blogger-image--777845439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-xKhZFRZg0OE/VfkXOTxMmTI/AAAAAAAAM5s/BdKK9NLHo0Q/s640/blogger-image--777845439.jpg"></a></div><br></div><div><br></div><div>Tuna Waffles</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-3K7XGcN-OP8/VfkZRmoVvuI/AAAAAAAAM6A/A9lEYnzCRhM/s640/blogger-image--1384905709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-3K7XGcN-OP8/VfkZRmoVvuI/AAAAAAAAM6A/A9lEYnzCRhM/s640/blogger-image--1384905709.jpg"></a></div><br></div><div>Green Tea Waffles</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-CMd4nRff3PI/VfkXVkZogWI/AAAAAAAAM50/D00JoyaxF9A/s640/blogger-image-1961394837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-CMd4nRff3PI/VfkXVkZogWI/AAAAAAAAM50/D00JoyaxF9A/s640/blogger-image-1961394837.jpg"></a></div><br></div><div>Chocolate Waffle with Vanilla Ice cream</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Xk8RQ_2LPoA/VfkZZ6XXj-I/AAAAAAAAM6Y/X9OMcwLdrGI/s640/blogger-image--84829492.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Xk8RQ_2LPoA/VfkZZ6XXj-I/AAAAAAAAM6Y/X9OMcwLdrGI/s640/blogger-image--84829492.jpg"></a></div><br></div><div>I thought I made too many waffles (total 12 pieces) but we managed to finish all! The tuna waffle is voted the best by Big Guy and my little boy. Perhaps next time I shall try some bacon bits.. :)</div><div><br></div><div>Just use the batter recipe I shared last year <a href="http://food4littleones.blogspot.com/2014/05/kids-favorite-chocolate-waffles.html">here</a>, and mix in different bowls. </div><div><br></div><div>• Green tea: mix 7gm or 2 teaspoons green tea with 6 tablespoons of batter.</div><div><br></div><div>• Tuna: mix 4-5 tablespoon of tuna flakes in water with 6 tablespoons of batter.</div><div><br></div><div>• Cocoa waffle: mix 2 tablespoon of unsweetened cocoa powder with 6 tablespoons of batter.</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-SFTD-_klLyM/VfkZUPdI1BI/AAAAAAAAM6I/SClFmLLJxeg/s640/blogger-image-1200408295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-SFTD-_klLyM/VfkZUPdI1BI/AAAAAAAAM6I/SClFmLLJxeg/s640/blogger-image-1200408295.jpg"></a></div><br></div><div>I love homemade breakie as we can add any condiments as we like. Almond flakes, sunflower seeds, cocoa syrups, raisins, dried cranberries, berries, blueberry jam, apricot jam... The combination is simply endless!</div><div><br></div><div>Hope you enjoy this as much as we do. Ciao!</div><div><br></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-30924003339803060502015-09-07T14:30:00.001+08:002015-09-07T14:34:46.954+08:00Double Chocolate Cookie Balls<div><br></div><div><br></div><div>The kids absolutely love chocolate, and so do I. I have been buying them Chipsmore cookies occasionally but when I'm not too lazy, I will bake our favorite double chocolate cookies with reduced sugar. Today happened to be my not-so-lazy day so I started baking while listening to my all time favorite album, French Kiss. </div><div> </div><div><br></div><div>Soft on the inside, crunchy on the outside. It's what I called <b><i>Love at first bite</i></b>...</div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-N6L4qW8Oq5Q/Ve0u92rPmeI/AAAAAAAAM48/L0YBVG61Kbs/s640/blogger-image--1637969956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-N6L4qW8Oq5Q/Ve0u92rPmeI/AAAAAAAAM48/L0YBVG61Kbs/s640/blogger-image--1637969956.jpg"></a></div><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-tvllkx1_x54/Ve0u7eO59rI/AAAAAAAAM40/cKAn9wQOPHg/s640/blogger-image-2075216693.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-tvllkx1_x54/Ve0u7eO59rI/AAAAAAAAM40/cKAn9wQOPHg/s640/blogger-image-2075216693.jpg"></a></div><br></div><div>Preparation: 30 minutes</div><div>Baking Time: 10-12 minutes</div><div>Serving: 14-16 pieces</div><div><br></div><div><i>Original recipe adopted and modified from Food Lovers' Cooking for Children.</i></div><div><i><br></i></div><div><i><br></i></div><div><b>Ingredients:</b></div><div>• 100g unsalted butter, cut cubes</div><div>• 100g brown sugar </div><div>• 3 tablespoon unsweetened cocoa powder (I used Hershey's)</div><div>• 1 teaspoon baking powder</div><div>• 1 teaspoon vanilla extract</div><div>• 1 large egg, beaten</div><div>• 170g all purpose flour, sifted</div><div>• 2 palmful / half cup of dark chocolate chips (add more if you wish)</div><div>• 1 teaspoon icing sugar (for sprinkle)</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Vrv3DrN7uT8/Ve0vADiKVFI/AAAAAAAAM5E/6eoNj_F5aK0/s640/blogger-image--1280444415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Vrv3DrN7uT8/Ve0vADiKVFI/AAAAAAAAM5E/6eoNj_F5aK0/s640/blogger-image--1280444415.jpg"></a></div><br></div><div><b>The Making:</b></div><div><br></div><div>1. Preheat oven to 180°c, lay a piece of baking sheet over the tray.</div><div><br></div><div>2. In a dry mixer bowl, beat butter with sugar until fluffy, then gradually add in the egg, vanilla extract, the sift in the flour, baking powder and cocoa powder.</div><div><br></div><div>3. Mix with a spatula until well mixed, then add the chocolate chips.</div><div><br></div><div>4. Using your palms, shape one large scope of dough into a round ball and place the cookie dough onto the baking tray, with at least 2" apart from each other.</div><div><br></div><div>5. Bake for 10-12min in the middle compartment, the cookies will expand slightly when baking.</div><div><br></div><div>6. Once done, remove from oven and let cool for about 10 minutes. Sprinkle with some icing sugar on top and keep in an airtight container. I could never resist to eat one right away, they smell too good to resist!</div><div><br></div><div>Enjoy... ;)</div><div><br></div><div><br></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-19693500158238784372015-08-18T14:46:00.001+08:002015-08-26T14:58:42.710+08:00Super Easy Chocolate Banana Ice Cream<div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This is one recipe too easy not to make, absolutely no additive and preservative! With our kind of hot climate that can melt you without the air-condition turned on, your kiddos will love you for this sweet treat.. ;)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-bmud_76MZWM/VdLo83SFFWI/AAAAAAAAM2o/AK-uZiGEaws/s640/blogger-image-1234393935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-bmud_76MZWM/VdLo83SFFWI/AAAAAAAAM2o/AK-uZiGEaws/s640/blogger-image-1234393935.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-i50aj1rXr-Q/VdLo4Udo_EI/AAAAAAAAM2Y/atIFekJ3HOg/s640/blogger-image-2125721396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-i50aj1rXr-Q/VdLo4Udo_EI/AAAAAAAAM2Y/atIFekJ3HOg/s640/blogger-image-2125721396.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-B2PEaf3vsIs/VdLo6g7LgtI/AAAAAAAAM2g/EVDO7ecCgsE/s640/blogger-image-404956305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-B2PEaf3vsIs/VdLo6g7LgtI/AAAAAAAAM2g/EVDO7ecCgsE/s640/blogger-image-404956305.jpg"></a></div><br></span></div><div><b>Ingredients:</b></div><div>• 4 ripe banana, cut small cubes (don't use the overriped)</div><div>• 2-3 tablespoon fresh milk</div><div>• 2-3 tablespoon chocolate chips</div><div><br></div><div>Makes about 8 scopes of ice creams.</div><div><br></div><div><b>The Making:</b></div><div>1. Freeze the banana chunks overnight or at least 3-4 hours.</div><div><br></div><div>2. Blend the frozen banana using a food processor. I used a hand blender so need to add some milk to soften it, otherwise the milk could be optional.</div><div><br></div><div>3. Once the banana turns to a creamy texture, add the chocolate chips and blend on high speed for a few seconds. </div><div><br></div><div>4. Freeze the ice cream for at least 2 hours before eating. I added some Hershey's chocolate syrup with rice sprinkles and this really made the duo's day!</div><div><br></div><div><br></div><div>Few days later the duo asking for some sweet treat after school, since we had some leftover Choco banana ice cream, I decided to let them have Se ice cream crackers instead and they loved it!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-FLsgENCGb2c/Vd1joFiLhlI/AAAAAAAAM3I/gzIH6YfF-S8/s640/blogger-image--1769352185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-FLsgENCGb2c/Vd1joFiLhlI/AAAAAAAAM3I/gzIH6YfF-S8/s640/blogger-image--1769352185.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-XcaouOZDU_s/Vd1jk4wXHtI/AAAAAAAAM3A/kTIP0IfhvfA/s640/blogger-image--1746795057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-XcaouOZDU_s/Vd1jk4wXHtI/AAAAAAAAM3A/kTIP0IfhvfA/s640/blogger-image--1746795057.jpg"></a></div><br></div><div>Hope you enjoy this simple but healthilicious snack as much as we did...</div><div><br></div><div><br></div><div><br></div><div><i>Just a note: this ice cream melts kind of fast compare to the normal ice cream, so do serve one scope at a time of little one is a slow eater</i>.. </div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0tag:blogger.com,1999:blog-6622712261126984469.post-89918376565499321152015-08-15T13:13:00.001+08:002015-08-15T17:55:07.567+08:00Kids Friendly Beef & Mushroom Pie<div><br></div><div>I have a sudden craving for pie, hot piping meat pie like the ones we had in London, paired with a pint of cold ale. Perhaps it's the raining weather, or just the desire to travel.</div><div><br></div><div>So I searched for some best pie recipes and decided to stick with Jamie Oliver's <a href="http://www.jamieoliver.com/recipes/beef-recipes/aussie-humble-pie/#method" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Aussie Humble Pie</a><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">, I used to watch his cooking show in late night and he's still one of my favorite hosts. </span></div><div><br></div><div>I made some minor adjustments to the recipe to make it kids friendly -- replacing ale with non-alcohol malt drink and added some green peas which the kids like. </div><div><br></div><div>The duo <b><i>absolutely love</i></b> these pies<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">, they ate 2 slices each and finished everything on the plate, including mushrooms which they usually picked and chucked aside. So I must say this recipe is a keeper!</span></div><div><br></div><div><b><br></b></div><div>Hot Beef & Mushroom pie....</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-d222GaIKLo8/Vc7KCdrroDI/AAAAAAAAMyQ/gGfB6jmrIEc/s640/blogger-image-857489012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-d222GaIKLo8/Vc7KCdrroDI/AAAAAAAAMyQ/gGfB6jmrIEc/s640/blogger-image-857489012.jpg"></a></div><br></div><div>The thick gravy is just oh-so-nice!</div><div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-U5vzAhNgXVg/Vc7KFoRCzTI/AAAAAAAAMyY/zwu-8_lUe1M/s640/blogger-image--128061372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-U5vzAhNgXVg/Vc7KFoRCzTI/AAAAAAAAMyY/zwu-8_lUe1M/s640/blogger-image--128061372.jpg"></a></div><br></div><div><div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ready to bake (before applying egg wash..)</span></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-4k5SzWY0-ak/Vc7KPV2PnqI/AAAAAAAAMyo/oEueOhpXZhs/s640/blogger-image-1131253378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://lh3.googleusercontent.com/-4k5SzWY0-ak/Vc7KPV2PnqI/AAAAAAAAMyo/oEueOhpXZhs/s640/blogger-image-1131253378.jpg"></font></a></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);">Ta-da.... The pies are served.</span></div><div><div class="separator" style="clear: both;"><font color="#000000" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://lh3.googleusercontent.com/-XjFO5TMcD20/Vc7KdXT7iWI/AAAAAAAAMy4/3Gmx2g3NVWE/s640/blogger-image--1928996447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><img border="0" src="https://lh3.googleusercontent.com/-XjFO5TMcD20/Vc7KdXT7iWI/AAAAAAAAMy4/3Gmx2g3NVWE/s640/blogger-image--1928996447.jpg"></a></font></div></div></div><div class="separator" style="clear: both;"><br></div><div>I made 2 medium size pies with this recipe, or you may use a larger pan too. It's more than sufficient for 4 persons sharing.</div><div><br></div><div>Preparation Time: 45min</div><div>Waiting Time: 2-3h</div><div>Cooking & Baking Time: 2h</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>The Ingredients:</b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b><br></b></span></div><div><u>For the filling:</u></div><div>• 500gm beef, cut into chunks (Jamie's recipe uses 1kg)</div><div>• approx 2 dash of ground pepper</div><div>• approx 6 dash of nutmeg powder</div><div>• 8 fresh brown mushrooms, sliced </div><div>• 2 whole carrots, cut into small chunks</div><div>• 2 palmful of frozen green peas</div><div>• 2 clove garlic, diced </div><div>• 2 shallots, diced</div><div>• 2 sprigs rosemary (add more dried rosemary if you wish) </div><div>• 250ml Malta drink (replacement for pale ale)</div><div>• 1 tablespoon tomato purée </div><div>• 1 tablespoon plain flour</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-QEUFR6NXliQ/Vc7KJe0bqGI/AAAAAAAAMyg/b_3BA7pq_L4/s640/blogger-image--29608359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-QEUFR6NXliQ/Vc7KJe0bqGI/AAAAAAAAMyg/b_3BA7pq_L4/s640/blogger-image--29608359.jpg"></a></div><br></div><div><u>For the dough:</u></div><div>• 600gm plain flour</div><div>• 150gm unsalted butter, cut cubes </div><div>• 150gm shredded cheddar cheese (I reduced to 100gm)</div><div>• 1L cold water</div><div>• 1 egg yolk, beaten</div><div>• spray cooking oil / extra butter for brushing </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-itt6rzyktHU/Vc7J9XUzPlI/AAAAAAAAMyI/CUtaIiwbkxo/s640/blogger-image--617012487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-itt6rzyktHU/Vc7J9XUzPlI/AAAAAAAAMyI/CUtaIiwbkxo/s640/blogger-image--617012487.jpg"></a></div><br></div><div><b>The Making:</b></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-kR1XUMewFxE/Vc7Kgf6ZxOI/AAAAAAAAMzA/lOgDPbImLH4/s640/blogger-image-1815056264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-kR1XUMewFxE/Vc7Kgf6ZxOI/AAAAAAAAMzA/lOgDPbImLH4/s640/blogger-image-1815056264.jpg"></a></div><br></div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Little E snapped a shot of mommy preparing the pie base.</span></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-3IawtH311xc/Vc7KYXJxvnI/AAAAAAAAMyw/AHZR8Uxqa4s/s640/blogger-image--1508517810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://lh3.googleusercontent.com/-3IawtH311xc/Vc7KYXJxvnI/AAAAAAAAMyw/AHZR8Uxqa4s/s640/blogger-image--1508517810.jpg"></font></a></div></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);">1. Heat up 2 table spoons of olive oil, sautée the onion, garlic, and follow by carrots. Add salt and rosemary, cook for about 10 minutes then set aside. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><div class="separator" style="clear: both;">2. Season the beef with salt, nutmeg powder, pepper and 2 tablespoon of olive oil, mix well. Heat up a pot and cook the beef on high heat until turns brown.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. Pour malt (or ale if you prefer the authentic taste) into the pot, follow by flour and tomato purée. Add 1L of water and let the liquid boils. Stir occasionally to ensure nothing sticks to the bottom of the pot.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. Add the sliced mushrooms, cooked vegetables and green peas. Then<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> close the lid and let it simmers on medium heat for about 1.5 hours or until the gravy is thicken. Let the stew beef cold down completely before using (I transferred it to a pot and keep it in the fridge) </span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-vK1bDDJ0HVc/Vc8J7H9CMMI/AAAAAAAAMzY/RtX5gABh4uM/s640/blogger-image-132808958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-vK1bDDJ0HVc/Vc8J7H9CMMI/AAAAAAAAMzY/RtX5gABh4uM/s640/blogger-image-132808958.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Preparing the dough - </b>you can make this a day earlier and store it in the freezer compartment (covered in cling film)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">5. In a clean mixer bowl, add shredded cheese into the flour, follow by butter cubes. Rub to mix with your hands then gradually add in water. Continue mixing until you get a smooth dough. Cut half, half to be used for dough base and the other for the pie top. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">6. Using a rolling pin, spread out the dough on a clean surface to form a large square, then lay over the baking pan (coat with a layer of cooking oil or melted butter to avoid sticking). Cut off the excess edges (refer to picture above), then wrap the dough base with cling film and let it sits in the fridge for 2-3 hours or overnight.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Wrap the excess dough in a cling film to be used for pie top later.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">7. Pour the stewed beef into the hardened dough base until full. Spread out the remaining dough with a rolling pin then cover the top completely. Cut off the excess dough at the edges and press the edges with a fork to form a neat lines pattern. Cut 2 or more small holes on the center top of the dough with a knife.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-qfopzDr_FOY/Vc8Jjp7MjpI/AAAAAAAAMzQ/HwmW1MW39eQ/s640/blogger-image--173357988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-qfopzDr_FOY/Vc8Jjp7MjpI/AAAAAAAAMzQ/HwmW1MW39eQ/s640/blogger-image--173357988.jpg"></a></div><br></div><div class="separator" style="clear: both;">8. Preheat oven to 180°c. Brush the pie top with some egg yolk and bake for 15-20 minutes until it turns golden brown. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Your kitchen will be filled with nice aroma of the pie once you open the oven door. Let it cool down then dig in and enjoy your piping hot pie... It's really mouth watering and my duo were actually fighting for more. :)</div></div><div><br></div><div><br></div><div><b><i>Need More?</i></b></div><div>You may want to hop over to Jamie's food tube and check out his video guide (click <a href="https://youtu.be/yZGTkzhCrIU" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">here</a> to watch). This aussie beef pie is so delicious that it's worth the time to prepare it.</div><div><br></div><div><br></div><div><br></div><div><br></div>PH11http://www.blogger.com/profile/03760536348404430636noreply@blogger.com0