Monday, June 30, 2008

Cutting of 10th Tooth

YAY! The bottom pre-molar has cut through! I hope this means that Kimi will be more keen on textured foods soon.

I also could feel the top canine might be coming soon. Maybe my prayers for Kimi to have a few teeth erupting the same time has been answered? I keep everything crossed! :)

Wednesday, June 25, 2008

Okonomiyaki (Hiroshima Style)

Top View
Side view - see the fillings!

I've been asked to share this recipe since it was posted. This is the Hiroshima style ones which have noodles on top of the bottom batter layer and top with an egg. The Osaka style ones, mixes the cabbage together with the batter and comes out as a large pan cake.

I like both and which I make depends on what is available. This is quick, yummy and filling!

Pix are courtesy of Cat.

  • Cabbage (sliced thinly, not beijing ones as may turn too soft)
  • Yellow noodles or soba (cooked)
  • 1 egg (beaten)
  • Ham (sliced thinly)
  • Chopped garlic
  • Oil
  • 1 cup plain flour
  • 1 cup water
  • 1 tbsp corn flour
  • 1 egg
  • Bull Dog Vegetable Sauce (Tonkatsu sauce, BBQ sauce or Worcestershire sauce)
  • Anori Seaweed (Flakes and in bottles)
  • Japanese Mayonnaise
  • Bonito Flakes
  1. Mix batter and set aside.
  2. Heat oil and fry chopped garlic till fragrant, add in the noodles and fry till fragrant. Add Bull Dog sauce and fry lightly. Remove and set aside.
  3. Use a small non-stick pan, add a little oil and fry the beaten egg.
  4. Remove once the edges are firm. Slide it on a flat round plate.
  5. Scoop some batter into the pan and while the top is still 'wet', add the pre-fried noodles.
  6. Drizzle a little batter on top and add the thinly sliced cabbage and/or any other toppings.
  7. Again drizzle a little batter and top with the omelette.
  8. Put cover over the okonomiyaki and let it cooked over low heat.
  9. After about 3-5 mins, use a spatula/ladle and flip the whole pancake. Cover and let it cook.
  10. Once you can smell the fragrance of the egg, use the flat plate and place over pan and flip for a perfect pancake.
  11. Drizzle Bull Dog sauce, anori seaweed, mayo and top with Bonito flakes.
  12. Serve hot and ENJOY!
  • Use the normal cabbage unless you like very soft ones then you can use Beijing cabbage. I like mine a little crunchy.
  • If you like a softer batter, omit the egg.
  • Use a small 5-6 inch or so non-stick pan so that the pancake will be nice and round and not too large.
  • Add the toppings according to the top as that is the best way to enjoy Okonomiyaki. The Bull Dog sauce must be first so it can be absorb by the egg.
  • There is no need to fry the egg till the top is dried up, nor there is a need to flip the egg. As long as the sides are firm and most of the beaten egg is formed, remove to plate.
  • You can use other fillings like prawns, cheese or whatever you fancy. Just ensure they are pre-cooked. I also like to add Pork Floss!

Tuesday, June 24, 2008

Regrettable Construction

Dear readers, you would probably see some changes to my blog. And I really hate myself for being so no-brainer! I had been wanting to give my blog a new look and sweet Cat offered to help me tweak it.

I forgot to save the template and after changing, I realised that I can't really use it and didn't really like it. I'm such an itchy backside! Anyway, am so sad most of my widgets are gone.

So, pls bear with me as I re-construct my site or until I find another template which I like... pls get used to tis for now. Sorry!

3 Babes @ Palawan Beach

We wanted to spend a day together so Cat suggested going to Sentosa for the morn and then back to her place for lunch and nap. Of cos, this time round, we made sure that 1 child in 1 room during nap time.

Yes, we did it! All 3 slept more or less about the same time and we girls were lamenting how we could have done some cooking.

Nevertheless, we had a fun time but I tell you, I AM SO TIRED! It was such a long walk to the carpark, especially when lugging Kimi and stuff! My left arm almost dropped off as Kimi was arching back and leaning back and what have you.

I wonder when we will do the beach again? It's hard work bringing Kimi to the beach on my own as he just wants to run into the waves!

But there is a little watering point/fountain just before the beach, outside KouFu which I thought was much better as it was cleaner. The sea today was rather filled with junk. Anyhow, it was good fun!

Unbelievable bliss - my rascal is playing amicably with Estelle, instead of bullying her!

Kimi loves watering cans - you will his obsession as you scroll down ...

The sea is beckoning ... Kimi is looking ...

Even after a hard wave and he falls on his bum,

Kimi is still unafraid and wants to even walk out to the sea!

My only pix of Kimi with a frontal shot and smile. And, yes! finally a pix of Cat & Tong in the background. Cat sitting apretty on her beach mat and enjoying the sea breeze! She made fabulous bento for us but I was too busy n hungry to snap! We had potato & tuna croquette with sandwich & mini sausages. YUM!!

Kimi trying to fetch some water with THE watering can ...

Over at the fountain/waterplay area = Kimi : I'm a Lion, see me prowl! Roar!

Kimi : I'm Spidy, see me scale!

Kimi : I'm just a boy who loves water! Ahhh! This is the life!

See how my rascal is bullying Estelle? He pushed her and she tumbled into the plot behind... Sorry, Estelle! I'm so embarassed!

Even when it was Estelle's turn to water the plants, Kimi HAD to hold the watering can. Even when it was Tong's turn, he had to have his hands in it too... sigh..what to do with this boy?

Tong at the helm of the train, Estelle looking for a comfy seat... Btw, it was soooo hot here!

Then we came to another play area...Cool breeze!

Cutting of 9th Tooth

Sigh, saw over at Cath's blog that Tong has 4 pre-molars coming out all at once... I know it's very tough on the babes but Kimi has it worst - 20 painful teething episodes!

His first pre-molar has just cut through. How I wished he had it like Tong.

Friday, June 20, 2008

What tai-tais wannabe wished for ...

After we've been meeting quite regularly now, we feel a bit sad that the kids are starting playschool soon and we will be missing out on our morning dates.

So Cat and myself decided we should make the best of these weeks before 'school' starts. My plan was to have a leisurely chat & chomp session at Cat's place.

I'd planned the food, dessert and even drinks to go with our supposedly leisurely lunch when the kids sleep! Who would have expected that Tong refused to sleep for more than an hour after his routined nap time, Kimi zonked off to dreamland on time but woke after an hour and best of all, Estelle did not nap at all!!

It was CHAOS!!! But still, we are super-mummies. We managed to eat (although at diff times) and still could have our banana cake and pacify the kids! Of course, it wasn't cake with coffee and a-tete a-tete as planned but well ... I thoroughly ENJOYED myself! I wouldn't mind doing it again ... (I can see sweat trickling down Cat's temples! Wuhaha!). Ladies and babies, THANKS for a wonderful day! Kimi and myself enjoyed it very much!

And although Cat said that I hadn't sat down much since I arrived in the morning, I didn't noticed it. Think I must be enjoying and basking in their company that I did not feel tired at all. And when I got home, I even mopped the floor, washed the toilet and ironed some clothes after walking Enzo, putting Kimi to bed, cooking a light dinner and washing up the kitchen.

Sometimes I do think I am a super-woman.

Pictures are courtesy of Serene and Cat cos I had a super cranky Octopus that simply gave me no chance to snap anything.

So, I guess so much so for trying to be a tai-tai for a day? Think we'd better stick with being a SAHM - it's definitely easier! Haha!

3 cuties fascinated by the fountain!
Sweet Estelle

My favourite pix! The 3 looked like little garden pixes, busying themselves with gardening! This is Cat's gardening plot at her condo.

Lunch (Okonomiyaki Hiroshima Style), Lychee Spritzer and dessert

Wednesday, June 18, 2008

BB Norwegian Meatballs

This is what my Dad used to make for us when we were growing up. I enjoyed it very much but I prefer it without the sauce. My dad used to keep some aside for me before putting the rest into the brown sauce.

This is an adapted version for babies as I added breadcrumbs. This helps to makes the meatballs softer, great for Kimi as he doesn't like too textured or hard foods. For adults version, I prefer to add choppped onions as I like a more 'meaty' texture and it gives a sweetness to the meatballs. I used herbs whereas my family don't so if you don't like you can omit it.

Rosemary is another nice herb to use for this dish but parsley is more subtle so really depends on your bb's prefernce.

I also made the meatballs more 'patty' style instead of 'rounded' as it cooks faster. You can serve this with boiled potatoes or mashed potatoes/peas/carrots. My mom likes it with rice! Sometimes, we even season the sauce with some red wine. Of course, not for babies!

Meatballs Ingredients (makes approx. 15 balls)

  • 40g minced beef
  • 30g minced pork
  • 1 slice of bread (blended till crumbs)
  • 1 egg beaten
  • 1 tbsp cornflour
  • Kelp, pepper & dried parsley
  • Butter & oil

Brown Sauce Ingredients

  • 3 tbsp of plain flour
  • Butter/oil
  • Water
Method for Meatballs

  1. Wash the minced meat in a sieve, drain and marinate with kelp, pepper & parsley.
  2. Mix in 5 tbsp (approx) of the breadcrumbs & cornflour. Add the beaten egg, 1 tbsp at a time till the dough combines and is not sticky, approx. 4 tbsp. If too sticky, add some plain flour or breadcrumbs.
  3. Set aside for 15 mins.
  4. Heat a flat non-stick pan with butter and oil
  5. Shape into small round balls and lightly flatten and let it brown on 1 side before turning over.
  6. Remove and place on kitchen napkins to absorb the oil.
Method for Brown Sauce

  1. Heat a saucepan with butter and oil. Be careful that it doesn't burn.
  2. Once bubbles, add in the flour and stir till coated.
  3. Using a low fire, continuously stir/fry/turn the flour. If some of the flour has not been coated with butter, push the flour aside and add another dollop of butter. Once bubbles, stir flour in.
  4. Continue to fry till flour is golden brown.
  5. Pour in slowly some water and continue to stir and add water till it becomes a large paste
  6. Add in the milk slowly to thin out the paste while continously stirring.
  7. If too thick, add water till consistency coats the back of the spoon.
  8. Pour through a sieve and return to the saucepan.
  9. Season with kelp and pepper and add the meatballs to the sauce.
  10. Before it comes to a boil, add in 1 tbsp of butter. Let it simmer for 10mins
  11. Serve hot and ENJOY!

  • If serving as a finger food and bb likes a more meaty texture, reduce breadcrumbs and cornflour by 1-2 tbsp and 1/2 tbsp respectively.
  • You can make more of these meatballs and freeze them so you only need to make the sauce to serve next time.
  • Instead of water, you can also use chicken stock for a richer taste.
  • When frying the flour, use low heat and you MUST stir/turn it continuously so it doesn't burn. But it should have a slightly browned flour smell. It's ok!
  • You can also add herbs to the sauce if you wish but the trick with brown sauce is adding the fluid slowly and steadily till it combines nicely.
  • It's always good to make more sauce. 3 tbsp makes sufficiently enough for the above recipe.

Tuesday, June 17, 2008

Quick & Easy Spaghetti Aglio Olio

Hb asked me to make some pasta for him and since Aunty Pat is coming over, I thought I should make more so we can all eat. Hb wanted the tomato-seafood pasta but Aunty Pat & Reuben prefered cream or Aglio Olio style.

So, I decided to make this as it is faster and easier.

  • Spaghetti
  • Back bacon (cut in squares)
  • Prawns (de-shelled, de-veined & marinate w salt & pepper)
  • Garlic (thinly sliced)
  • White Button mushroom
  • Brown Button mushroom (or shiitake)
  • Dried Parsley
  • Salt & Black pepper
  1. Pre-boil spaghetti in hot water, strain and add some oil to keep it moist if not cooking immediately
  2. Fry garlic slices in oil till slightly brown, add in the bacon and fry till golden
  3. Add prawns and fry till half cooked, add mushroom
  4. Once fragrant, add the pre-cooked pasta and mix well
  5. Season with dried parsley, salt and black pepper
  6. Serve hot & ENJOY
  • Do not rinse the pasta with water, it is better to strain and drizzle some olive oil over it
  • For this dish, do not boil pasta till too soft as the quick-frying will soften the pasta a little. Best to cook till a little chewy or 'al-dente'
  • You can use fresh basil or dried basil for a stronger herb taste or add chilli flakes for a spicy twist.
  • I used 2 kinds of mushroom for depth and texture. If you can't get brown buttons, you can substitute with shiitake.

More Swimming Pix

Kimi simply loves his swim lessons now! He's not even afraid to 'dive' in when we go through the 'humpty dumpty' routine. This is where the babies will sit at the edge and the instructor will sing the nursery rhyme, Humpty Dumpty and at the end, they will 'tumble' into the water.

We had to restrain Kimi from 'diving' in, giving him the 1-2-3 cue. It's very cute to see his eagerness!

Love Kimi's soft, brown hair and curls!

Just before swim lessons

Humpty Dumpty sat on the wall ...

Humpty Dumpty had a great fall, 1-2-3 ... JUMP!

Water, water, everywhere

1 way to get babies accustomed to water in their faces. Kimi loves the water flowing from the watering can

Splash, splash, splash!

Learning to blow bubbles in water

Overcoming fear of jumping in the pool... Kimi walking to the edge and ...

into the pool he jumps!

Dunking in the water. Everytime there is water in his face, Kimi will quickly swipe it off, so cute.

End of lesson but still holding on to the toys

Wednesday, June 11, 2008

Grilled Salsa Portobello Mushrrom

Saw something similar on a cookery show but can't remember what or where. The Chef placed an egg in the centre. I felt like some salsa so I put the 2 together.

Portobellos seem more like breakfast food ya? But, that's ok cos feeding your cravings are more important! Haha!

I like this simple dish and you can use different fillings - just get creative! I think the mellow woody taste of the mushroom goes best with the egg in the centre, topped with herbs, ham and cheese. Try whatever you like or have.

I think when you are cooking, use your heart or what's in your fridge and experiment, experiment.

  • 1 large portobello mushroom
  • 1 small tomato diced
  • 1 small wedge of green bell pepper (capsicum) diced
  • Fresh or dried Basil
  • Shredded Cheddar cheese
  • Squeeze of lemon juice
  • Pinch of salt
  • Butter & oil
  1. Gently remove the stem of the mushroom.
  2. Sprinkle the salt onto the diced tomato and pepper.
  3. Squeeze a little lemon on it, add some basil and mix well, set aside.
  4. Heat pan with butter and some oil.
  5. Fill the centre of the mushroom with the salsa and top with cheese.
  6. Place the mushroom on the pan and cover.
  7. Once the cheese is melted, slowly dish and sprinkle more basil on top.
  8. Serve Hot & ENJOY.
  1. If you have more fillings, you can use a small, sharp knife to remove some of the mushroom making the cavity larger.
  2. After cooking and while resting, the mushroom will emit quite a bit of juice, do not throw away, you can eat it together.
  3. I add some oil to the butter as butter burns easily. Hence by adding a little oil, it slows down the burning rate.

Tuesday, June 10, 2008

Swim Lessons

Kimi went for his 3rd swim lesson today at Marsden and he is enjoying it so much now. A far cry from his first day. Kimi has always been a duck to water so I couldn't understand why and how he could have cried throughout the whole 30mins during his first day.

I think it must have been cos I woke him to early and he didn't sleep enough. Hb was with us today so I could take some pix but pea-brain me forgot to bring the camera so I had to use my phone.

What I really like about this place although I have to drive like 40mins to reach there is that the pool is covered and heated. Perfect for a baby, regardless of the weather - no chilly dips or harmful UV rays.

Dip! Dip!

Choose a toy

Throw your toy and try to swim towards it

Pick a ball from the sea of colour balls

Kick kick towards basket and throw it in

As usual, Kimi wanted to grab the balls that were already in it ...

Playing Peek-a-boo and then Kimi has to crawl towards Papa at the other end ...

and 'dive' (more like tumble) into the water

Happy water baby

Kimi's favourite - sliding into the water!

Slide and dunk! Kimi never fails to squeal and clap after each slide

Sunday, June 08, 2008

BB White Bait, Chicken & Tofu Porridge

Got some fresh white bait (some call it silver fish,white fish, etc) from the market yesterday and made some for Kimi today. He enjoyed this porridge very much! The white bait and chicken made it very sweet and tasty.

  • Chicken fillet
  • 1 tbsp of fresh white bait (washed and drained)
  • 2 inch egg tofu sliced thickly (you can also use plain if BB dont take full eggs yet)
  • A few florets of broccoli
  • 2 tbsp white rice grains
  1. Put all ingredients except tofu and broccoli into slow cooker.
  2. Add hot water and set on high.
  3. Cook for 1.5 to 2 hours depending on texture needed.
  4. Occasionally check on porridge and add water when necesary so that it doesn't dry up.
  5. Add in the tofu and broccoli 30 mins before serving.
  6. Remove the chicken fillet and shred before adding back to porridge.
  7. Serve hot
  8. ENJOY!
  • If you want you can use stock instead of water but because you are already using the chix fillet and white bait as a 'stock base' here, there is no need to.

  • I prefer to use the actual chix or pork or other ingredients to boil as 'stock base' for the porridges cos it is more tasty compared to using pre-prepared stock. This is because the flavour will steep into the porridge, making it more tasty.

  • Normally, I do not use these meat again. I would remove and discard and add fish. But for the chix fillet, i would shred it and use it if I'm not giving fish for that meal.


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