I am coming back!!

Hi my dear friends out there,

Sorry for the long time “missing” in this blog. Yes, I have been busying for a big project. I called it’s big because it can occupied all my time….including my sweet time with my kids! But, am very disappointed as I c’t get the result as per my expectation!!

Down…down…down….i have been in “down” mood since yesterday whole day. And now it’s time to stand up and work harder and smarter….should i?...try again?...huh…..i dunno

I have to give this smile face to myself and show it to my family that I am OK now!!

Life still on, right?

Blogging world, I am coming back :p

Saute Broccoli with Carrots | 胡萝卜炒​​西兰花

Dear folks, yes I know. Long time I have not blogging since the Chinese new year passed. No other reason as just only 1…lazy. The God is fair; he gives everyone 24 hours every day, so am i. Thus, I cannot say I am busy; I dun have enough time to blog. Please recommend to me if you know any medicine to overcome lazy sickness. :p

.

Okay, come to this menu for my kids. I like the color definitely.  Broccoli and carrot just the perfect match! It’s not only for kids, but also can be my dish as well. So, 1 cooks for whole family.

For my little one, it’s well service with any protein food, either pork, chicken or fish! Yummy!

Ingredients:
1 medium broccoli
1 small size carrot
2 bulbs garlic
1 tbsp olive oil

Directions:
1. Soak broccoli in bowl of water with pinch of salt around 10 minutes.
2. Wash and rinse broccoli and cut in small size.
3. Cut carrot in small cubes.
4. Garlic chopped.
5. Heat olive oil and pour in garlic.
6. Add in broccoli and sauté for a minute, add some water and cover for simmer around 2 minutes.
7. Keep sautéing broccoli and add pinch of salt just for taste.
8. Add in carrot and sauté until cooked.
9. Dip up and let it cold down before blend (optional).

Mushroom sauté Peas | 香菇炒豆豆

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

Simple Waxed Meat Fried Rice | 简单腊肠炒饭

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!

Nori Spring Roll | 紫菜卷

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!

Chocolate Rocher | 巧克力金莎

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!

Cauliflower with Bell Pepper | 甜椒炒椰菜花

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.