We'll be going to Seoul/VanCouver - will update when we are back!!
Saturday, December 29, 2007
We'll be going to Seoul/VanCouver - will update when we are back!!
Tuesday, December 25, 2007
- 1 egg yolk
- 1-2 ears of Oyster mushroom finely chopped
- 1/4 of a small tomato, skinned & de-seeded & finely chopped
- 1/4 slice of Cheddar sliced cheese, torn in small pcs
- 3-4 tbsp of milk
- Dash of pepper & kelp
- Some butter
- Beat yolk lightly and add milk, cheese, pepper & kelp
- Add mushroom & tomatoe and set aside
- Use a non-stick pan and add a little butter on a small fire
- Once butter is melted, add egg mixture
- Cover & wait till the sides are brown
- Turn or flip the omelette
- Once the bottom side and egg mixture is cooked, remove and serve immediately
- To de-skin & de-seed tomato, you can use the same method which I used to de-skin a peach (click here). This is especially important for younger babies like 8-9 months old cos the skin & seed can cause indigestion or even choking.
- However, if your baby is very good with chewing and has many teeth, you can skip de-skinning. But, de-skinning is easy & fast so take a little more time to make a good meal for your tot. :)
Monday, December 24, 2007
My classic fudgy wudgy brownies - crispy tops & exterior with a rich, moist, fudgy, chewy & chocolatey centre! You can sink your teeth into these even when it is COLD! When warmed with a scoop of ice-cream, heavens!! To test for a really good brownie, eat it when it's cold - all brownies (or cakes) when warmed and doused with chocoalte sauce & ice cream, always taste good. If the baker allows you to eat it cold, you know it's a winner! Sorry, too much musing here cos I last ate & baked this last xmas!! So, you can understand ya?
Here's some of my festive bakes to for this year. Sadly, these were all I could afford to bake this year. Made only 6 trays of brownies... (compared to before... this is only about half).
Sunday, December 23, 2007
Wednesday, December 19, 2007
- A diamond ring? Hardly viable when you need to be nifty and deft while manouvering around delicate diapering areas and scrubbing toilets.. anyway, I do not don any cutesy or glam manicures now to show-off the rock.
- A designer bag?Whatever for? To parade at NTUC or the market?
- Manolos?I can hardly balance with Kimi on 1 hip and a diaper bag on the other!
- A spanking, new and LARGE 2 door fridge so I can store more goodies & foods for Kimi.
- A new MPV so that there is lots of space for everyone!
- A new larger home so that there is more room, storage and play area for Kimi.
Friday, December 14, 2007
- 1 yolk
- 5 tbsp milk
- 4 tbsp of Cheerios blended to powder ( can substitute with wholemeal flour but I prefer to use Cheerios as high in fibre)
- 1 to 1/2 small banana (mashed)
- Some maple syrup
- Add all ingredients together till smooth (texture should be thick & sticky)
- Add oil/butter to mini pan, once hot, pour mixture into it and smooth till fill up
- Cook on low fire till edges are golden brown
- Slide onto another flat non-stick pan before flipping back onto original pan
- Once cooked, slide onto serving plate
- Drizzle maple syrup (NOT HONEY) & serve
- DO NOT USE HONEY for infants under 18 months
- Be careful when serving cooked bananas as it can be very hot
Tuesday, December 11, 2007
Saturday, December 08, 2007
So, it was back to the 'thinking board' for me to come up with something that can hide this goody. Came up with a 'potato-lasagne' instead of the normal pasta kind. Actually can also be considered as a gratin. Well, most importantly, Master Picky finished it with gusto. Next time I will make it for myself too.. cos its pretty yummy!
The cheese layer is more burnt than I want it to be but it's alright, just remove and serve. I used a toaster oven so the heat can't be controlled. Hence, it is better to use a convention oven. But I wanted to do something so that most of my readers can use and I'm quite sure most of you would have a toaster oven at home. So, just watch the heat or simply tear off the top. ENJOY!
- 1 potato (boiled)
- Some butter
- 1 tbsp of lightly blanched & chopped Spinach
- 1 tbsp of lentils (boil in milk to mashy and let stand for 10mins after boiling)
- 2 tbsp of Tuna (flakes in water)
- 1 tbsp of shredded cheddar cheese (optional)
- 1 slice of cheddar cheese or shredded cheddar/mozarella
- Smear the bottom & sides of an oven-ready dish
- After the potato is soft from boiling (check with fork), pour away the water and heat it in the dry saucepan, shaking & moving the potato till dry, approx 1 min.
- Use a fork or knife to mash lightly the potato and lay a little at the bottom of the dish
- Spoon some of the filling and repeat the mash potato process
- Fill top layer with the mash potato, press lightly to compact it
- Tear up a pc of the sliced cheese and arrange till covered or sprinkle the shredded cheese on top till covered
- Place in toaster oven for 5 mins or oven at 190 degrees for 8-10mins or until the cheese has browned
- Remove and slowly scoop out & serve immediately
- Use a good quality, powdery potato (for baking) so that it can be mashed easily and taste sweet and soft.
- Boiling the lentils in milk enhances the taste and removes more the nutty flavour, giving it a sweet, creamy texture
- Recipes not suitable for freezing
- You can substitute other kinds of meat like salmon or other veg like broccoli or cauliflower
- Dry heating boiled potatoes after it is done is to remove the moisture that has accumulated especially in the centre of the potato. This will help to remove/reduce the sogginess and makes handling it easier and improves the texture.
Friday, December 07, 2007
This is one of the dish that I made for dinner today. Didn't include the pix of the whole dinner as I was running late. The other 2 dishes are Steamed Pomfret With Ginger & Chinese Wine and Watercress Soup.
This is an easy to do dish although it may be a little more tedious. But, we enjoyed it as it's juicy & healthy!
150g minced pork
4-6 large fresh Shitake mushroom
4-6 medium prawns (shelled & de-veined.Marinate with some pepper, chinese wine & cornflour)
Some wolfberries (gou qi zi)
2 tbsp of chopped Chinese parsley
2 tbsp of dried shrimps (soaked, dry-fried till fragrant & blended to coarse powder)
2 tbsp of chopped Mushroom (Chinese dried variety, soaked & chopped)
1 tsp Maggi Chicken powder
2 tsp of cornfloour
Dash of pepper, sesame oil & Chinese wine
1 clove of chopped garlic
2 tbsp of oyster sauce
Some thinly sliced Dried Chinese mushroom (pre-soaked)
some sugar to taste
1 tsp of Maggi Chicken powder
2 tbsp cornflour dissolved in some water
- Add all the seasonings to the minced pork and let it marinate for a while
- Wash & remove centre stem of shitake mushroom and set aside
- Spoon pork into the cavity of mushrooms, dab the prawn with some cornflour and press on top of the pork ball
- Place some wolfberries on top of prawn & transfer to plate and steam till cooked
- Saute garlic and add sliced mushrooms, fry till fragrant.
- Add oyster sauce & the rest of seasoning.
- Pour in the cornstarch mixture and bring to a boil
- Remove the steamed mushroom saucers and place on serving dish
- Use a spoon to drizzle the sauce over and around the saucers
- Serve immediately. ENJOY!
- Keep some of the broth derived from the steamed mushroom. Use this and add some to the sauce for added fragrance.
- You can also use salted fish instead of dried shrimps. Just pre-fry till crispy and chop till broken down. If using salted fish, reduce seasoning slightly to avoid to much salt. Keep some of the oil from the salted fish and add a little to the pork for seasoning
Thursday, December 06, 2007
Monday, November 26, 2007
Friday, November 23, 2007
Before I start on my tag, I would also like to tag the 6 ladies above. My tag of 5 things :-
- Mini pantry for Kimi's milk feeds
- Mini torchlight by my bed to check on Kimi in the middle of the night so I don't have to turn up the lights
- A bottle of water
- Air filter
- Kimi's cot - he sleeps right next to me and it's such a wonderful feeling to be awakened by his smiling face every morning!
- Travel to the Himalayas, Tibet and making the journey on Silk Route.
- Live in a penthouse with a large roof garden that overlooks the sea or the city. It is equipped with a large kitchen with lots of storage & state-of-art baking and cooking equipment. FABULOUS!!
- Learn to speak Finnish, Norwegian, German, French, Spanish, Thai, etc. I love languages.
- Have more than 10 children! (I can't even manage with 1 now, sigh..)
- Play the piano & harp
Found in my bag:
- Kimi's dummy, snacks, face cloth, feed cloth, wet & dry tissues
- Lip gloss
Found in my wallet:
- Credit cards
- Used receipts & ATM slips
- Discount & Membership cards
- A folded heart made from a $2 note
I'm currently into:
- Thinking up of complete meals for Kimi and exploring new ingredients
- Blogging - it provides a channel for my rantings and is a great relaxation therapy
- Wubai (since when I'm not?)
- Melodolic lullabies, folk songs, nature sounds and soothing music for Kimi
- Books on parenting
Ladies, happy tagging!!
Tuesday, November 20, 2007
Monday, November 19, 2007
But it was fun, fun, fun cos he is just so funny & tickled when we asked him to roll his hands. It's the sign for 'SIGNING' in the Baby Signing Times DVD. Sadly, I've yet to capture that on film, will try to do that soon!
Saturday, November 17, 2007
Kimi is 10 months old today! What a journey we have walked together, darling!
Instead of the usual smily, posey shots, I'm posting a collage of Kimi sleeping. I don't know why but I love and enjoy looking at Kimi when he's asleep. He looks so innocent, beautiful and sometimes funnily cute when he opens his mouth! I enjoy taking his shut-eye shots, think I have quite a number over the months...
Remember to take these shots of your baby cos they are priceless!
Friday, November 16, 2007
- 250g salmon steak
- Dash of pepper & kelp
- 6-8 tbsp of Thickened Cream (Bulla)
- 20g of shredded Cheddar
- 1 tsp butter
- Dash of black pepper
- Pinch of ground nutmeg
- Some milk (optional)
- 2 florets of cauliflower & broccoli (steamed, chopped & set aside)
- Rub the pepper and kelp onto the salmon steak
- Add a little oil in pan and fry the salmon skin side first on medium heat
- Once the sides are golden brown, turn and continue to fry until the salmon is light golden brown. Use fork to separate lightly to check if it is fully cooked.
- Remove and place on flat plate. Use fork to remove skin and dark flesh under the skin and discard. Continue to flake and set aside
- Add the butter to a saucepan (low heat), once melted, add the cream and stir till bubbling.
- Stir in the cheddar cheese and let it bring to boil. If too thick, can add a little milk.
- Add nutmeg and pepper
- Stir in the vegetables and pasta and turn lightly till all coated.
- Remove and serve immediately. ENJOY!
As with all pan frying of steaks whether beef or salmon, do not keep turning and frying as this will dry out the meat and render it tough. A slightly high fire is used when we first place the steak in so that it can seal in the juice. Then reduce heat slightly so that the inside will cook well. Check by looking at underside of the steak or at the edges. Once the other side is done, turn and let the new side cook. At the very most, turn 1 more time and serve.
Wednesday, November 14, 2007
Saturday, November 10, 2007
Thursday, November 08, 2007
Monday, November 05, 2007
- Tahini - What is it? (Adapted from the book, Super Baby Food)It is a super healthy spread made from ground sesame seeds (just as peanut butter is a spread made from ground peanuts). It is high in calcium, protein and the healthy fat that your baby needs for proper development, especially brain development.
- Kelp - Powdered kelp (which is actually a seaweed) is a rich source of iodine. Purchase from natural stores and ensure it is deep sea and organic.
Friday, November 02, 2007
- 1 carrot
- 1 - 2 sticks of celery
- 1 clove of garlic, minced or chopped
- 1 tbsp of chopped onion (large orange type)
- 1 tsp of corn flour
- 2 dried apricots (thinly sliced)
- Dash of pepper
- Dash of powdered kelp (optional)
- 1 tsp butter
- 120ml of chicken or vegetable stock
- Put slower cooker on high
- Add butter, garlic and onions and let it simmer in slow cooker till slightly soft & fragrant, about 5 to 10mins
- In the meanwhile, cut chicken, carrots, celery into small cubes
- Marinate chicken with pepper, cornflour and kelp
- When garlic & onions are soft, add chicken, veg, apricots and lentils.
- Then add in the stock
- Reduce heat to Auto and let it simmer for 2 to 3 hours or until chicken is soft and fragrant
- Remove, cool and serve
Depending on age of baby, you may wish to either mash/chop or puree in blender for appropriate texture using the gravy from the stew.