Peas is very tasty for babies, in fact, it’s ready to
feed when the baby is 6 months old. It’s sweet and can be accepted by most
babies.
My 2 little angels like is so much and I am starting
with just plain peas puree while they are still small. Time flies …..Iris already
stepping in 17 months and she is starting want to act like adult especially her
gor gor. She wanted to follow her gor gor while on the dinning time. She wanted
to hold the spoon by herself and eat by own, however she’s still need times to practice
for it and end up I have to do the cleaning work. Nevertheless, I d’t want to
stop her learning path, she should given chance to explore and learn…..that’s
how they growth, right?
Okay, come back to the peas. I wanted to cook
something different for my kids to increase their appetite. This is the reason
of this dish being created in my kitchen. The taste is not disappointing me. It’s
sweet and fragrant with add on onion. Dun wait, try it out for your kid and I am
sure they like it.
Ingredients:
1 Pack of peas
3 medium size dried mushrooms
half of onion
2 bulbs garlic
1 tbsp olive oil
pinch of rock salt
Directions:
1. Soak dried mushrooms, drain and squeeze a way the water. Cut in cubes and set a side.
2. Wash the peas with pinch of salt and rinse to clean. Cut in cubes and set a side.
3. Cut the onion in slice and chopped the garlic.
4. Heat the wok with olive oil and pour in chopped garlic and saute until fragrant.
5. Add in mushrooms and peas and continue saute.
6. In between add a little bit of water to ensure it's not too dry.
7. When the peas is half cooked, add in onion and saute until all are cooked.
8. Season with pinch of salt.
I usually will make some food ice cube if the dish is
not finished consume in 1 time. This way also saves a lot of my time as I dun
cook dish for my kids every week. Yes, I am lazy mummy :p
I am very tired after the long journey on CNY’s
cookies baking. Not only need to supply for customers, but also for relatives
and friends.
Thus, I have no more energy to cook for family while
CNY reached. Just cook some fast and easy dish in order to fill up the tummy
will do.
In fact, my husband has requirement that I no need to
cook many varieties foods. For him, 1 dish will do but have to ensure it’s
delicious! Aham…..i believed this fried rice is match his liking
as I found there is a mirror plate (美人 照镜)
after he said he is full.
Ingredients:
white rice (better use the cooked rice stored in fridge overnight)
2 bulbs garlic
2 eggs
1 yard waxed meat
pinch of salt
pinch of pepper
2 tbsp oil
spring onion for garnish (optional)
Directions:
1. Chopped garlic and evenly stir the eggs in a bowl and put aside.
2. Soak waxed meat in water to soften the skin and peel off. Chopped it and put a side.
3. Heat up the oil and fried garlic until fragrant.
4. Pour in egg and keep fried until just cooked and dip up.
5. With the wok still hot, saute the waxed meat for around 1 minutes and dip up.
6. Pour in the rice and keep saute with medium heat until the rice is getting dry and hard.
7. Add in egg and waxed meat and fry.
8. Season with salt and pepper.
Enjoy!
No reason and still yet to know why this Chinese New
Year that I have no mood to buy any cookies from outside stalls. Thus, also not
sure what’s the market price now for CNY cookies.
Am not a hardworking baker, thus will just choose some
simple cookies and snacks to bake.
This is one of the snacks which is most welcoming and
finished very fast during this festival.
Ingredients are pretty simple as well as the methods.
I would say it’s a bit time consuming for the rolling part.
Ingredients:
Spring roll wrapper
Nori ( those used for Sushi)
Egg white
Directions:
1. Cut Nori in half and set a side (Nori must be dry).
2. Spread the spring roll on table; place the Nori on top
of it.
3. Take a chopstick on the end of spring roll and Nori
and start rolling it.
4. Spread the egg white on the spring roll and continue
rolling with the chopstick.
5. Slowly take out the chopstick once finished.
6. Using scissor cut in slanting around 1 inch and fry in
medium heat oil until golden brown.
Enjoy!
Hoho.....Chinese New Year is passing in the middle and i only has time to post up this for you guys. No matter how, this Rocher definitely can be serve anytime through out the year!
I have adopted from Table for 2 or more and did some minor modification accordingly to my liking.
Ingredients:
300gm silvered almond
100gm rice crispies
2 large egg white
300gm semi sweet chocolate
80gm icing sugar
Directions:
1. Mix almond and rice crispies evenly.
2. In another bowl, mix egg white and icing sugar until no more lumps.
3. Pour the egg white mixture into the almond mixture and toss evenly.
4. Spread the mixture in a baking pan/tray and bake for 15 minutes at 150c.
5. Take out from oven and stir it evenly then bake again for another 10 minutes.
6. Repeat step 5. until the almond you find is crispy.
7.Let the almond mixture cold down and at the same time melt the chocolate using double boiling method.
8. Pour the melted chocolate into the almond mixture and stir until all are coated with chocolate.
9. Spoon the chocolate rocher in a mini paper cup and set aside until harden.
Enjoy!
I always cook dish for my kids when there are run out of vege's cube for them in freezer. During Chinese New Year as too busy visiting around; i suddenly come into idea to cook this dish as these are the only ingredient in my fridge. And surprising me .......delicious!
This is definitely a delicious dish for your little loves. Once mixed with porridge, you can smell the cauliflower and bell pepper fragrant.
Cauliflower is low fat. Even it's low carbohydrates; but it's rich in fiber and vitamin c.
Same goes to bell pepper....also rich in vitamin c. If you can get red bell pepper; pls get is in priority as red bell pepper has twice the vitamin c content of green bell pepper.
Since during this CNY, i think my kids might need more vitamin C....hehe...
Ingredients:
1 medium size green/red bell pepper
½ of medium size cauliflower
2 bulbs garlic - chopped
1 tbsp extra virgin olive oil
Directions:
1. Clean and cut bell pepper in small cubes and set aside.
2. Wash and rinse cauliflower and cut in bite-sized florets.
3. Heat the wok with olive oil and saute garlic until fragrant. Do not fry until it's turn brown.
4. Add in cauliflower and saute for 1-2 minutes. You may add some water if it's too dry.
5. Turn heat to medium can covered with wok's cover.
6. Pour in bell pepper when the cauliflower is half way cooked.
7. Add pinch of sea salt just for taste.
8.Saute until it's cooked and dip up.
9. Blend it for puree and mix with porridge to serve.
Time passed fast.....Iris is celebrating the 2nd year of Chinese New
Year since she born! My lovely girl, she's just an apple in my eyes .... i
cannot describe how much i love her. My memory is still very fresh and i cannot
forget how's my feeling when i saw her during the nurse carried her to me the
1st time! My tears came out uncontrollable from my eyes. She was so tiny as a
new born baby, just 2.3kg.....all's mummy fault as i have not eat more to
provide you enough nutrition for you to growth bigger.
Thanks God, now she is going up under my eyes and become a naughty girl
:P
She scream and cry for what she wanted but c’t get it, definitely a little
fierce girl (辣椒仔).
Iris wishing all 哥哥, 姐姐, aunties, uncles ......Happy Chinese New Year, 恭喜 恭喜!
This is my 1st attempt to cook this dish.
Am decided to cook it for CNY eve day because I know this dish can eat for than
days! I have spend around 2 hrs for this including preparation and cooking time
and I found it’s worth for it. You c’t believe I am still eating it right now
as it’s already CNY day four!
I have search around internet looking for the recipe
and end up with Annielicious’s and not regret at all. She even shown how to
differentiate back feet and front feet ….good job Annie!
However I have adjusted the amount of vinegar as the
brand that I used is different in the post. So, you better adjust according to
your own liking.
Ingredients:
2kg pig trotter (used front feet)
350g old ginger (take small portion and bruised)
100g young ginger (i skipped as forgotten to buy)
350ml black vinegar
400ml sweet vinegar
150g brown sugar
4 tbsp dark brown sugar
7 tbsp sesame oil
2 tbsp sea salt
2 tbsp shao xin wine
8pcs red dates
800ml water
4 hard boiled eggs (optional)
Directions:
1. Blanch pig trotter and clean to rinse in cold water. Pap dry with towel paper and set aside.
2. Soak red date in water and clean to rinse. Then soak in Shiao Xin wine in small bowl, wrap it and set aside. Do this at least 3 hours in advance.
3. Sliced and bruised all the ginger and set aside.
4. Heat the wok with sesame oil, saute all the ginger until fragrant.
5. Add the pig trotter and keep saute until fragrant.
6. Add in brown sugar and saute evenly until sugar melted.
7. Transfer pig trotter and ginger in a pot (i used clay pot) and add in water.
8. Bring the pot to boiled and reduce to medium heat simmer for 30 mins.
9. Add in vinegar, red date and wine, dark brown sugar and salt. Adjust the taste to your liking.
10. Add in hard boiled egg and continue to cook under low heat for another 30 mins.
11. Turn off the heat after 30mins and let it stay for at least 3 hours to allow the flavour infused into the pig trotter. ( i let it stayed over night).
12. Reheat before serving.
Enjoy!
Gong Xi Fa Cai .....恭喜发财!
