Oatmeal with black sesame and steamed apple

Recipe:

2 Tbsp blended rolled oats
1 tsp blended and toasted black sesame
Estimated amount of water
1/2 sweet gala apple (cubed and steamed for 5 minutes)

(1) In a sauce pan, bring about 1.5cup of water to boil. Very promptly, sprinkle in oats (not pour) as to avoid oats from sticking together.

(2) Once the oats starting to absorb water, and gets thicken, put to low temperature. In a minute or two, off fire. Stir in black sesame.

(3) Serve warm and top with some steamed apples.

Results: Baby loves this very much and keep asking for more. This was a decision shortly after she had spaghetti with mushroom sauce for lunch, and showing sign of hungry yet again.

Spaghetti with mushroom sauce

Recipe:

Mushroom sauce
2 fresh brown button mushroom (sliced)
2 fresh shitake mushroom (sliced)
2 shallots (chopped)
2 cloves garlics (chopped)
1 Tbsp blended rolled oats
3 Tbsp natural greek yogurt
1 small bowl sweet apple sauce (cut small and steamed for 5 minutes, mashed)

(1) In a frying pan, toss in garlic and shallots and fry till fragrant. Stir in mushroom and fry till watery and fragrant. Toss in apple sauce and give a quick stir.
(2) Separately soak oats with yogurt. Once the above ingredients well cooked, put to low temperature - stir in yogurt mixture, and off fire.
(3) Blend the sauce in a food processor till smooth. Serve with spaghetti.


Spaghetti
Estimated amount of gluten free spaghetti
Estimated amount of water
1 tsp olive oil
1/2 carrot (sliced)

(1) Put water to boil, add olive oil and stir well.
(2) Put in spaghetti, cook till soft - around 10 minutes or according to the packaging instruction.
(3) Add carrot to boil together.
(4) Sieved the spaghetti with carrots once cook, rinse with cooked room temperature water and serve warm.

Homemade chicken ball
2 slices of chicken breast (chopped and minced)
handful of parsley (chopped and minced)
1 tsp corn flour

(1) Mix all ingredients together, form a ball and steam for 10 minutes.
(2) Serve warm.

Meatball Mushroom Pizza and Garden Pizza

Recipe:

Pizza Dough:
1 cup all purpose flour
1 cup wholemeal flour
11g instant active yeast
1 tsp brown sugar
2 Tbsp coconut oil
1/2 Tbsp blended black sesame
3/4 cup of warm water

(1) Fill 1/2 cup water in a big bowl, put instant yeast, stir well and leave to form bubbles for 5 minutes.
(2) Add sugar and oil and stir well. The mixture should turn frothy at once.
(3) In a separate bowl, sieve all purpose flour and add into wholemeal flour, stir well. Stir in black sesame. (4) Add the yeast mixture into the flour mixture and start kneading. Knead till form a soft but elastic ball. If is too dry, add water, 1 Tbsp at a time till achieve a very soft but elastic dough.
(5) Dab some oil around the dough kneaded, and around the bowl. Leave the dough to proof till double it size, around 1 hour.
(6) After proof, gently knead around 1-2 minutes and divide into desired portion. Flatten the dough manually or using a rolling pin - gently. Leave to proof for another 10 minutes. (optional)

Yields: Made 3 portion medium size crust

Toppings:

Meatball Mushroom Pizza
6 meatballs (halves)
1 big button mushroom (sliced)
1 bowl mushroom sauce
1 tsp butter
1 Tbsp cream cheese
few slices of mozzarella cheese
handful of fresh basil leaves (torn)

(1) Preheated rice cooker. Put pizza dough to cook. Once button release, remove dough and flip over.
(2) In sequence arrange the toppings: spread butter, cream cheese, mushrooms, meatballs, mushroom sauce and mozzarella cheese.
(3) Put the pizza to cook. Once button release, put in basil leaves and close the cover for 10 minutes.
(4) Dish out and serve hot.


Garden Pizza
1 medium size sweet onion (sliced into ring shape)
1/4 red capsicum (julienne)
1/4 green capsicum (julienne)
1/4 yellow capsicum (julienne)
1 bowl mix vegetables pureed
1 tsp butter
1 Tbsp natural greek yogurt
handful of shredded mozzarella cheese
handful of fresh parsley leaves (torn)

(1) Preheated rice cooker. Put pizza dough to cook. Once button release, remove dough and flip over.
(2) In sequence arrange the toppings: spread butter, yogurt, pureed (half bowl), onions, capsicums, pureed (remaining half bowl), parsley leaves and mozzarella cheese.
(3) Put the pizza to cook. Once button release, wait for 10 minutes before removing.
(4) Dish out and serve hot.

Steamed wholemeal green peas muffin

Recipe:

1/2 cup wholemeal flour
1 tsp baking powder
5 Tbsp natural yogurt
1 Tbsp olive oil
3 Tbsp green peas (presteamed 5 minutes and pureed)

(1) In a bowl, mix flour and baking powder together.

(2) Blend green peas with yogurt till smooth. Add the blended mixture into flour mixture and fold till all mix. Lastly, mix in olive oil.

(3) Steam in preheated steamer for 15 minutes. Leave to cool for 2 minutes before dish out.

Yields: 5 muffins

Results: This is an attempt to make a healthier muffin for my baby. It is a successful attempt with no sugar, egg, salt and minimum white flour. The texture is very soft and the taste is mild and fragrant for baby.

Mix vegetable pasta sauce w/ colourful vegetable pasta

Recipe:

Pasta Sauce
4 garlic clove (chopped)
5 shallots (chopped)
1 medium size carrot (grated)
1/2 japanese cucumber (sliced)
1 big brown button mushroom (sliced)
3 oyster mushroom (sliced)
1/4 red bell pepper (cut square)
1/4 green bell pepper (cut square)
1/4 yellow bell pepper (cut square)
10 cherry tomatoes (halves)
8 ice cube of vegetable stock
Handful of fresh basil leaves (torn)
1 tsp apple cider vinegar
1 tsp black pepper
1 tsp shredded cheddar cheese

(1) Saute garlic, shallots till fragrant. In sequence add in: carrots, bell peppers, cucumber and mushrooms and saute for 5 minutes. Add vinegar and saute for a while. Stir in tomatoes and simmer for 5 minutes.
(2) Add in vegetables stock, stir well and cook till the mixture slightly thicken or till all liquid well absorbed.
(3) Add in basil leaves and black pepper.
(4) Blend the cooked ingredients coarsely, add some shredded cheddar cheese and serve with pasta.

 Animal Pasta
1/2 cup animal pasta
1 tsp olive oil

In a sauce pan, bring water to boil. Stir in olive oil and cook pasta for 10 minutes or according to instruction.

Reference : http://www.annabelkarmel.com/recipes/vegetable-sauce

Banana pancake with oats and black sesames

Recipe:

1 large banana
2 kampung egg
1 Tbsp blended rolled oats
1 tsp blended black sesames

(1) Mash banana using fork and set aside.
(2) In sequence mix together : beaten eggs, banana, oats, sesames
(3) Using a non stick frying pan, dab some coconut oil and stir around the pan. Immediately scope the mixture using the same spoon utensil onto the frying pan. Flip once bubbles form or when mixture turn slightly hard. Smaller mixture scope easier to handle.
(4) Serve warm to cold, top with natural yogurt.

Rice Cooker Pizza Margherita (thin crust)

Recipe:

I have leftover dough from the pizza dough i made (recipe below) - so i cut portion of the dough from fridge and left to proof in room temperature for 40 minutes. I want a thinner crust so is only 1.5 pingpong ball size of dough.

Pizza Dough:
2 cups all purpose flour
11g/1 packet instant yeast
1 tsp brown sugar
1 Tbsp coconut oil
3/4 cup warm water

(1) Fill 1/2 cup water in a big bowl, put instant yeast and leave to form bubble for 5 minutes.
(2) Add sugar and and oil and stir well.
(3) Sieve in flour and knead till form an elastic ball, at least 10 minutes. Add water 1 Tbsp at a time to make the dough more moisture. The dough should threaten to stick to the bowl so that the dough will be soft after cook.
(4) In a separate bowl, spread oil around the bowl and put the dough kneaded in the bowl. Brush some olive oil around the dough and cover with bowl with cloth. Leave the dough to proof till double it size, around 1 hour or so.
(5) After proof, gently knead around 1-2 minutes and divide into portion two portion. Flatten the dough manually or using rolling pin (but must be gentlly so that the gas in the dough did not escape fully to achieve soft spongy pizza dough)

Yields: Made 2 portions of around 8" diameter pizza dough, medium thick crust or 4 portions of thin crust
Note: After divide into portion of pizza dough - can leave to proof a while, around 15minutes


Toppings:
1 Medium Size Tomato (cut small)
1 Small Sweet Potato (cut small)
2 Shallots (chopped finely)
Handful of grated unprocessed mozarella cheese
Dash of dry basil leaves

Cooking Method:
(1) Prepare the ingredients: Steam all ingredients
-Sweet Potato 10 minutes
-Tomato and Shallots 5 minutes

Mash and mix all ingredients together. It too watery due to steaming, remove some.

(2) Preheated rice cooker, press cook once. Once the button release, put the flatten pizza dough to cook.
Press cook ONCE to cook the dough. Once cook remove from the rice cooker, and flip over.

(3) Top with ingredients, in sequence: spread olive oil, ingredients mixture and grated cheese.

(4) Put the pizza back to rice cooker to cook. Press cook ONCE to cook the pizza. Once the cooking button release, add dash of dry basil leaves. Close cover and wait for 8 minutes before removing the pizza. Serve hot.

(Total button pressing time - 2 times, Total cooking time - 10 minutes)

Results: The crust is thinner but texture just alright and not too hard compare to previous experiment. Overall is satisfying.

Bubur Cha Cha

Recipe:

Tapioca Pearls
1/2 cup tapioca flour
Boiling water as needed

(1) Spread flour on a table, add boiling water as needed 1Tbsp at a time until achieve a soft dough.
(2) Immediately press flat and lay on table, cut into long slices (width according to preference, the wider, the bigger the pearl). Further cut the long slice dough into little square shape, using finger to press and form a mini pearl shape.
(3) In a saucepan, prepare a pot of boiling water, pour all the pearls to boil. The pearl will sink when pour and float when cook. Once the pearls float - sieve and pour into a bowl of cold filtered water. The pearls will turn transparent. Set aside.

Sugar Syrup
1/2 cup brown sugar
1 Tbsp agave nectar

(1) Steam sugar with 1/4 cup water for 10minutes or until sugar dissolved.
(2) Mix with agave nectar. Set aside.

Bubur Chaha
Using a mixture of different potatoes :
1 local sweet potato (cut into cube)
1 china sweet potato (cut into cube)
1 japanese purple sweet potato (cut into cube)

1 thai yam (cut into cube)
1 banana (sliced into bite size)
2 pandan leaves (tied into a short knot)
2 cup fresh grated coconut

(1) Prepare coconut milk : Blend coconut with 5 cups water, sieve and extract the milk out. Set aside
(2) Separately, steam all potatoes and yam till almost cooked - around 20minutes.
(3) In a pot, put coconut milk and pandan leaves and bring to boil in medium temperature. Stir and simmer for 10-15 minutes.
(4) Put in potatoes, yam, banana and tapioca pearls and simmer in medium low temperature for 5 minutes.
(5) Serve hot with or without sugar syrup.

Results:
-The soup tasted better overnight.
-The pearl is a bit hard, need to try to reduce cooking time in the future or make the dough even more sticky when form the pearls next time.


Reference: http://kotakinabalu2.blogspot.com/2013/02/recipe-for-how-to-make-homemade-tapioca.html

Steam Yogurt Banana Muffin

Recipe:

1/2 cup superfine flour
1 tsp baking powder
1 egg (beaten)
1 banana
1 Tbsp evoo
2 Tbsp natural yogurt

(1) In a big bowl, sieved flour and baking powder and set aside.
(2) In sequence, mix banana, egg, yogurt and oil. Put the mixture into no. 1 and fold slowly till all mix.
(3) Steam in preheated steamer for 15 minutes.

Yields: 5 small medium size muffins

Results: Did not rise high, but is an attempt to omit baking soda for a banana muffin.

Texture still soft.

Rice Cooker Frittata

Recipe:

3 eggs
1/2 cup spinach (finely chopped)
1/2 carrot (finely sliced)
1 button mushroom
1/4 tomato (chopped)

(1) Preheat rice cooker. Pour in sieved beaten eggs. (I was in a hurry so didnt sieve).
(2) In sequence, arrange carrot, mushroom, spinach and tomato.
(3) Press cook. Using a traditional rice cooker, i press 3 times in total.

Total time: 15minutes + 10minutes to cool off before removing

Results: Texture is okay, but a bit thin the slice for a frittata. Meanwhile, egg need to be sieved after beaten to remove air bubble

Steamed wrapped pumpkin chicken drumstick

Recipe:

1 chicken drumstick
2 pieces of pumpkin with skin intact, size enough to cover 1 drumstick
Half potato (cut into cube)
Half carrot (cut into stick - quartered vertically)
1 Tbsp finely chopped basil leaves

(1) Marinate chicken with dash of black pepper and basil leaves for at least 10minutes.
(2) Using metal foil, lay one piece of pumpkin on it. Put the drumstick on it, and top with another piece of pumpkin on the drumstick.
(3) Roughly arranged the chopped potatoes and carrots. Wrapped and closed the metal foil and steamed in high heat for 15minutes. Wait for 5 minutes before dish out.
(4) Open foil, remove the top piece pumpkin and scrape out the pumpkin flesh and spread on the chicken flesh.

Note:
- The gravy can pour out to feed separately or leave it with the chicken and ingredients.
- The bottom piece of pumpkin can serve while eating. No need to remove.

Mango chicken

Recipe:

1 small bowl skinless & boneless chicken thigh (cut into bite size pieces)
1 cove garlic (minced)
1 shallot (quartered)
1/2 green bell pepper (cut into chunks)
1 stalk celery (cut diagonal)
1 small ripe pakistan mango (sliced including seed)

Sauce:
In a food processor - blend half red apple, few slices of mango, 1 tomato, 1 tsp of apple cider vinegar

(1) Marinate chicken with 1 tsp corn flour and dash of black pepper for at least 10 minutes. Set aside.
(2) Using coconut oil, in sequence: Saute garlic, shallot, green pepper and celery till fragrant. Set aside.
(3) Put a bit coconut oil, toss in marinated chicken, fry till half cooked and add in mango slices including the seed. Give a quick swirl until the chicken gets a bit sticky. Cover wok and simmer in medium high temperature for another 2 minutes to draw the mango juice out.
(4) Remove wok cover, add in sauce mixture, stir well and bring it to boil. Cover wok and turn it to medium low temperature, simmer till chicken thoroughly cooked.
(5) Toss in no.2 ingredients. Serve hot.

Results: Tasty and refreshing dish with mango appetizing flavour

Reference: http://rasamalaysia.com/malaysian-mango-chicken/

Rice Cooker Pizza (Basic)

Recipe:

Pizza Dough
2 cups all purpose flour
11g/1 packet instant yeast
1 tsp brown sugar
1 Tbsp coconut oil
3/4 cup warm water

(1) Fill 1/2 cup water in a big bowl, put instant yeast and leave to form bubble for 5 minutes.
(2) Add sugar and and oil and stir well.
(3) Sieve in flour and knead till form an elastic ball, at least 10 minutes. Add water 1 Tbsp at a time to make the dough more moisture. The dough should threaten to stick to the bowl so that the dough will be soft after cook.
(4) In a separate bowl, spread oil around the bowl and put the dough kneaded in the bowl. Brush some olive oil around the dough and cover with bowl with cloth. Leave the dough to proof till double it size, around 1 hour or so.
(5) After proof, gently knead around 1-2 minutes and divide into portion two portion. Flatten the dough manually or using rolling pin (but must be gentlly so that the gas in the dough did not escape fully to achieve soft spongy pizza dough)

Yields: Made 2 portions of around 8" diameter pizza dough
Note: After divide into portion of pizza dough - can leave to proof a while, around 15minutes

Toppings
1 button mushroom (sliced)
1 tomato (chopped)
3 kai lan leaves (chopped finely)
2 Tbsp cream cheese
2 Tbsp natural yogurt
1 Tbsp olive oil
1 tsp fresh basil leaves (chopped finely)

Cooking method
(1) Preheated rice cooker, press cook once. Once the button release, put the flatten pizza dough to cook.
Press cook twice to cook the dough. Once cook remove from the rice cooker, and flip over.
(2) Top with ingredients, in sequence: spread oil, 1 Tbsp cream cheese, tomato, mushroom and green leaves. Mix the balance of cream cheese with yogurt and spread on top of the ingredients. Add dash of basil leaves on top.
(3) Put the pizza back to rice cooker to cook. Press cook twice to cook the pizza. Once the cooking button release, wait for 10minutes before removing the pizza. Serve hot.

(Total time to press cooking - 4 times, Total cooking time - 20 minutes)

Results: The dough is a bit hard, can leave to proof longer after forming pizza dough, and before flip over - can try to press cooking only 'once' and after toppings press cooking 'twice' meaning total pressing time = 3 instead of 4)


References:
http://www.marthastewart.com/332275/basic-pizza-dough
http://allrecipes.com/recipe/quick-and-easy-pizza-crust/

Vegetables Rice Pancake

Recipe:

Chopped finely vegetables:
-bitter gourd (2 Tbsp)
-purple cabbage (3 Tbsp)
-shallots (1 no)
-spring onion (1 stalk)
-tomato (half)

(1) Mix all vegetables. Add 3 Tbsp cooked basmati rice, stir and mix in.
(2) In a separate bowl, beat 1 egg and pour into the mixture and stir well.
(3) Scope mixture into preheated frying pan with dab of coconut oil and pan fry.
(4) Flip the batter when one side is movable and is turning hard.
(5) Serve warm.

Results : Satisfactory, lack of taste due to no seasonings.

Steamed Purple Sweet Potato Muffin

Recipe:

1/2 cup superfine flour
1 tsp baking powder
2 Tbsp natural yogurt
4 Tbsp homemade soya milk
1 small bowl pureed purple sweet potato
1 Tbsp coconut oil
Handful of organic raisins

(1) In sequence: Mix potato pureed, milk, yogurt and oil. Stir till all mixed.

(2) Sieve in flour and baking powder and fold till all mixed.

(3) Scope batter into cupcake liner, fill till 80% full. Arrange raisins on top of the batter and press in slightly.

(4) Steamed in preheated steamer for 15 minutes.

Yields: 4 muffin

Results: Eventhough added yogurt, the colour of the purple muffin still changed to slight bluish after steaming.
To experiment more for this recipe. However, the texture is soft.

Steamed Cream Cheese Muffin

Recipe:

4 tbsp self-raising flour
1/2 tsp baking powder
1 Tbsp olive oil
2 Tbsp cream cheese (melted)
1 tsp molasses
2 eggs

(1) Mix oil, molasses and cream cheese in a bowl.
(2) Add flour and baking powder and mix well.
(3) Beat eggs till foamy and add in 2 portion. Fold till all mix.
(4) Steam in preheated steamer for 15minutes. Serve warm.

Yields: 4 muffins

Note: The batter is slightly watery but after steam, rise nicely and texture is soft. A success try.

Reference : Modified from mummy sweetie apple's recipe as i used very little or no sugar for my lo's meal

Steamed whole carrot cake (sugarless, eggless, oil less)

Recipe:

60g cake flour
2 tsp baking powder
1 tsp cinnamon powder
140g organic oats (blended into powder form)
(mixed with 1 cup homemade soya milk)
40g walnuts (roasted till crispy and coarsely chopped)
40g sultanas (roughly chopped)
120g carrots (finely chopped)

Topping:
1 cup cream cheese (melted)
1 tsp unsalted butter (melted)
1 tsp agave nectar

(1) Mix walnuts, sultanas and carrots. Pour in oats milk mixture and mix well.
(2) Sieve in cake flour, baking powder and cinnamon powder and fold well.
(3) In a 7" diameter baking pan, pour in the mixture slowly, and smooth out the top using spatula.
Give a light tap.
(4) Steam in preheated steamer for 30minutes. Once finish steaming, wait for 5-10 minutes before
removing the cake. Remove, and put on cooling rack.

Butter cream cheese frosting:

(1) Using a food processor, mix cream cheese, butter and agave syrup.
(2) Mix till it looks creamy. Put in fridge to cool.
(3) Spread on top of the carrot cake and serve.

Steamed banana muffin (sugarless version#002)

Recipe:

1/2 cup + 1tbsp all purpose flour
1/2 tbsp baking powder
1/4 tbsp baking soda
1/2 tbsp evc oil
1 egg
1 large banana
1 tbsp homemade soya milk

(1) mix all flour and powder together.
(2) beat egg till foamy, mash banana and mix in, add oil and milk
(3) pour no2 into no 1 and fold till all mix.
(4) steamed in preheated steamer for 15minutes.

Yield: 3 muffins

Note: Very tasty even without sugar. A bit eggy due to steaming rather than oven baking.

Steamed banana muffin (sugarless)

Recipe:

50g cake flour

100g all purpose flour
1&1/2 tsp double action baking powder
1/2 tsp baking soda
2 cavendish banana (mashed using fork)
2 eggs
2 tbsp coconut oil

(1) Beat eggs till foamy. Add in banana and stir till all mixed.
(2) Sieved in all dry ingredients in 3 batches. Fold till all mixed.
(3) Add in coconut oil and slowly mix in.
(4) Steam in preheated steamer for 15minutes.

Yield: 7 muffins

Note: Batter for banana muffin slightly more watery.

Basic steamed sponge cake

Recipe:

200g superfine flour
150ml homemade soya milk
100ml water
30g sugar (i used 28g)
1 tbsp squeezed local lemon (limau kasturi)
2 tsp baking powder

(1) Using 7" diameter baking pan, line parchment paper at the bottom and side.
(2) Mix milk, water, sugar and lemon and stir till all properly mixed.
(3) Sieved in flour and baking powder mixture into no.2.
(4) Pour batter into lined baking pan. Using spatula, smooth the top surface and slightly recess
the middle part.
(5) Steam for 30 minutes, wait for 5 minutes before removed. Serve warm or use as sponge for fruit cakes and other decorative cakes.

Note: Is a very small cake, the thickness is slightly less than half of this baking pan. Can double the recipe to make thicker sponge.

Healthy vegetables rice balls

Recipe:

1/2 cup steamed basmati rice
1/2 tomato (diced)
1 cup spinach (finely chopped)
1 small piece pumpkin (with skin leave on)
3 slices radish (finely chopped)

(1) Put all ingredients to steam; steaming time as followed:
-rice: 25minutes
-radish & pumpkin: 10-12minutes
-tomato & spinach: 3minutes

(2) Let stand until cool enough to handle, about 10minutes. Squeeze using spoon to drain water of ingredients and put aside. Mash tomatoes and scope out pumpkin, remove skin.

(3) Lay the rice flat on a medium size plate. Mix ingredients with the rice and mix well.
-due to the steaming, the mixture should be moisture enough to handle. If too dry only add water of ingredients in no.2

(4) Use damp hands, form the mixture into 1 1/2inch size balls. Serve warm or at room temperature.

Yield: 20+ rice balls

Note: There is no seasonings added. Some suggestions would be to add pepper or natural herbs.

Adapted from Martha Steward Kids, Fall

Rice Cooker Cake: Wholemeal banana cake with cinnamon (very mild sweet taste)

Recipe:

1 cup all purpose flour
1/2 cup wholemeal flour
1/2 cup homemade soya milk (or equivalent)
50ml olive oil
2 cavendish banana
2 large eggs
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon powder
1/2 tsp molasses sugar

(1) Sieve and mix flour, cinnamon, baking powder, baking soda. Set aside.
(2) Mash banana and pour in milk. Mix well. Set aside.
(3) Beat eggs till foamy. Add sugar and beat till all mix. Pour in oil and mix well.
(4) Mix no.2 and no.3. Pour the mixture into no.1. Fold till all mix.
(5) Bake in preheated rice cooker for 30minutes.

Note:
Im using a more than 10 years old national rice cooker. To preheat it, press 'cook' button once. Once the button change to 'keep warm' mode, pour the batter in. In 1 minute the button will release to 'keep warm' again. Wait for 3-5minutes and press 'cook' again. In total, i press 5 times 'cooking' mode and wait 30minutes to cool off.

Total time : 35minutes to cook and 30minutes to cool off.

Results:

-The sweet taste could be more. Probably hidden by cinnamon taste and absorption from wholemeal flour. Can try using all normal flour in the future.

-Texture: Soft and skin crispy, but the skin could be more moisture. Can try flipping the cake right before pressing 5th time 'cooking' mode, in the future - to balance up the crispiness for top and bottom.

Tomato and egg tofu

Adapted from http://rasamalaysia.com/tomato-and-tofu-eggs/2/

Recipe:
Half piece silky organic tofu
1 tomato
3 eggs (beaten)
chopped scallions
1 bowl pureed papaya w/ vegetable stock and 1 tsp sesame oil

(1) In a frying pan, fry egg till cooked (scrambled egg alike) and set aside.
(2) Put in pureed sauce, in sequence add in tofu and tomato.
(3) Lastly, put in fried egg done earlier.
(4) Simmer a while, and add scallions. Serve hot.

Results: In rasa malaysia recipe, it calls to fry tofu and tomato first before putting in the sauce, thus
the tofu will be easier to handle and not broken apart. Besides, the sauce will not dry out so much.

Fried vegetables w/ chicken meehoon

Recipe:

1pax unsalted meehoon (presoaked with filtered water for 10minutes)
2 cloves garlic (minced)
1/2 big red onion (minced) or shallots
1tsp soya pulp (from homemade soya milk)
1 small piece chicken breast (minced)
2 eggs (beaten)

Handful shredded carrot
Handful shredded yam bean
Handful shredded purple cabbage
Handful of spinach leaves
Handful of chopped celery

Small piece pumpkin (presteamed)
1tbsp cream cheese (melted)
1 cup vegetable stock
1 tbsp coconut oil for frying

(1) Drain the soaked meehoon and set aside.

(2) In sequence, saute garlic, onion and soya pulp till fragrant. Add vegetables and fry till soft but still crispy, add meat and continue saute. Put dash of sesame oil and few tbsp stock at this time.

(3) Using your frying ladle, put all ingredients in no.2 to one side in the wok, and fry beaten eggs on the other side. When the egg is half cooked (like wet fried scrambled eggs), pour meehoon into the wok and mix fry all ingredients together.

(4) When the meehoon is done mixing well with the ingredients, pour in 1/2 cup stock and stir fry. Add the remaining stock as the meehoon dry out from water absorption.

(5) In low fire, stir in mashed pumpkin and cream cheese. Give a quick stir and off fire. Done.

Oats cinnamon muffin

Recipe:

100g all purpose flour
100g rolled oats (blended)
100ml homemade soya milk
150ml warm water
2 tsp cinnamon powder
2 tsp baking powder
1 tsp molasses sugar

(1) In sequence: Mix milk, water, sugar and oats together
(2) Sieve in flour, baking powder and cinnamon powder
(3) Steamed in preheated steamer for 15minutes. Serve warm

Yield: 8 medium size muffins

Result: Slightly more sugar might be tastier as the oats absorbed the sugar more

Homemade Yong Tou Foo

Recipe:

1 piece mackerel
1 piece chicken breast
pinch of salt (for adult portion)
1/2 tsp soya sauce (for adult portion)
dash of pepper (for adult portion)
1/2 tsp corn flour
Vegetables to put in fillings: shitake mushroom, lady finger, bittergourd, beancurd, tofu(i use hard type),
note: lady finger and bitter gourd were presteamed for 3 minutes

(1) Deboned meat and minced it. Marinate adult portion with seasonings mentioned, lastly mix with corn flour.
(2) Stuffs the meat paste into the vegetables, and put in fridge until time to do steaming.
(3) Steam in high temperature for 10 minutes. Serve hot.

Homemade soy milk

Recipe:

1 cup organic soya bean
3 cup filtered water
1 cup hot water (to add when boiling)
Cheesecloth and strainer

(1) Presoaked bean overnight in a big bowl, with water covered at least double the amount of the beans
(2) Strain the beans, rinse and rub the beans against both hands to remove bean skins.
(3) Blend the beans with water. Pour over cheesecloth to get the milk.
(4) Boiled in medium temperature for 1hr and stir occasionally. Remove the skin formed on top boiling beans if occur. Add 1 cup hot water if too thick or if dries out.
(5) Serve with honey, vanilla or sugar. Leave the balance to cool and can use as replacement for recipe that called for milk in baking. (If lo not taking fm or cow's milk). Can keep in fridge for 3-4 days.

Yield: About 4-5 cups soya milk

Pulp usage: I used for cooking, eg as fried patties filling, breadcrumbs, mix ingredient for baking and steaming for meat+vegetable patties

Simple steamed coconut muffin

Recipe:

100g all purpose flour

3g baking powder

100ml coconut milk

2tbsp organic cane sugar

Note: do not attempt to reduce the sugar. I have tested it wont rise nicely 

(1) stir and mix flour, baking powder and sugar
(2) pour in coconut milk in 2 portions and mix well
(3) steam in preheated steamer for 10minutes

Yield: 4 muffins 

Steamed pumpkin muffin with raisins (sugarless and eggless)

Recipe:

1/2cup all purpose flour
1/2tsp baking powder
4tbsp oatsmeal (2tbsp oat powder + 60ml water in room temperature)
1 tbsp olive oil
1 mini bowl pureed raisins (presoaked in hot water)
1 small bowl pureed pumpkin
2-4tbsp water (use if batter too dry)

(1) In sequence: Mix oats, raisins, pumpkin, oil
(2) Sieve in flour + baking powder in 3 portions. Mix slowly.
(3) Steam in preheated steamer for 12 minutes

* Suitable for babies or toddlers who can only take eggless, sugarless and have milk allergy

Results: Outlook appearance not appealing (neither smooth nor break up risen) but texture is chewy and soft

Homemade Almond Milk and Almond Flour

Recipe:

Almond Milk

1 cup raw almonds

3 cups filtered water or equivalent

cheesecloth

blender

honey (can use vanilla, maple syrup, sugar or dates too)

(1) Soak almond for 2 nights. Change water every water whenever u remember, otherwise the soaked water will have rancid smell. 

(2) Remove water and rinse many times right before blend. 

(3) Blend in high mode for a minute or two until you can see its look creamy and all nuts break up.

(4) Pour your blended almonds over a cheesecloth and collect the almond milk.

(5) Add honey or drink raw, or keep in fridge for other usage eg. replacing milk for baking

*if you put lesser water, it will be very creamy thus can use as almond creamer for coffee or tea etc

*if you put more water, it will be almond milk. Can drink raw or serve with honey or keep in fridge for a week. So far i havent try keeping more than a week. 

Almond Flour

Pulp collected after collecting almond milk

(1) Spread the almond mixture on a cookie sheet and let it dry in oven. Temperature 180 for 2-3 hours.

(2) Let it cool down. After dry fully, further blend it into smoother texture which will looks like flour.

*you can keep the pulp in fridge and oven dry later if you have no time to do it immediately. 

*you can use almond flour to mix with your commercial flour for baking, it adds fragrant to your baking outcome.

Homemade Chinese Mustard Leave (Sawi) Panmee

Recipe:

Soup
2tbsp anchovies (presoaked to remove saltiness)
1 big potato
2 stalks celery
2 bunch of chinese parsley

Boil the above ingredients for 2 hours and set aside

Dough
2 cups all purpose flour
1/2 cup corn flour (note: too much will cause the soup to be sticky)
1 small bowl pureed chinese mustard leave (sawi) :
(using few stalks of the leaves + 1/2 cup of water)
extra flour for dusting when roll over the noodle maker machine
1tbsp coconut oil

(1)Mix all flour and dig a hole in the middle, pour in vegetable pureed and hand knead
(2)Add in oil and knead till it form a ball, soft but elastic. Add water if needed, 1tbsp at one time
(3)Put in fridge and take out to prepare the noodle when want to eat
(4)For noodle maker: Take out the dough from the fridge and put aside at least 30minutes before
roll over the machine. Dust some flour before and after roll through the machine. Set aside.
(I divide into 4 balls, and there were 4 sets of noodles after rolled over)

Toppings
1 large black fungus(sliced thin)
2 large shitake mushroom (sliced thin)
5 shallots (cut in slices)

(1)Saute shallots till fragrant, add in black fungus and saute for a while before adding in
mushroom
(2)Seasoning as preferred. I put rice wine, soya sauce, black sauce and dash of pepper
(this topping is for adult)

Separately, cut bok choy about 1/2 inch and steam for 8 minutes. Soak in the soup (to reheat) using
sieve while cooking the noodle. Top with some finely cut parsley onto the noodle before serve.

Cooking for pan mee
(1) Scope some soup and bring to boil, add in pan mee, amount to preference
(2) Add toppings and serve

Eggless - Steamed Vegetables Oats Muffin

Recipe:

50g cake flour
4 tbsp pureed choy sum (sawi / chinese mustard leave) w/ oats
(blended with 3tbsp oats + 80ml water)
1/2tsp molasses sugar
1/2tsp baking powder
2tbsp greek yogurt
1tsp squeezed local lemon
1 tbsp olive oil

(1) In sequence: Mix sugar, oil, yogurt, vegetable oats pureed and lemon
(2) Add in flour + baking powder and fold till all mixed
(3) Steam in preheat steamer for 12minutes, serve warm

Yield: 3 mini muffins

Stir fried spicy four angled bean

Recipe:
Handful of soaked angled bean
Half big yellow onion, sliced
5 shallots, diced
4 cloves garlic, chopped fine
4 mini super spicy dried chillies
5 prawns, washed and unshelled

Seasoning:
2 tbsp rice wine
1 tbsp soya sauce
1 tsp corn flour
pinch of salt
pinch of sugar
water (estimated according to preference, more water more gravy)

(1) Saute garlic, onions, shallots till fragrant, add in dried chillies and continue to fry
* Separately mix seasoning in one bowl (use only 1 tbsp rice wine here)
(2) Add in angled bean and fry till soft but still crunchy, put in seasoning one tbsp at one time
(3) Add in prawn, and another 1 tbsp of rice wine and continue to fry
(4) Add water when necessary, simmer a while and serve hot

Result: Tasty enough, spiciness can be reduced

Steamed Yogurt Bread Muffin (Sugarless)

Recipe:
50g cake flour / superfine flour (I measured slightly less than half a cup)
1 tsp baking powder
1 tsp molasses sugar
1 tbsp coconut oil
2 tbsp greek yogurt
2 tbsp oatmilk (i use oats + water)
1/2 local lemon zest (green colour type)

(1)Mix sugar, oil, yogurt, milk and lemon together
(2) Sieve flour and baking powder and mix into no.1
(3) Fold slowly and pour the batter into cups
(4) Steam for 15 minutes

Results :
First attempt: batter more diluted, and the muffins sunk after removed from steaming pan
Second attempt: batter more dry, and the muffins rise better and the texture was very soft

Definitely will try for the 3rd time !

Steamed Oatmilk Bread Muffin (Sugarless)

Recipe:

100g cake flour / superfine flour (100g = 7/8 cup)

1 tsp baking powder

1 tsp molasses sugar

1 tbsp olive oil

80ml oatmilk (i use oat + water)

(1) Sieve flour and baking powder, add sugar and give a quick stir

(2) Beat egg till foamy, add oatmilk and mix well

(3) Pour no.2 into no.1 and fold slowly

(4) Add oil, steam for 15 minutes

Yield : 6 muffins

Results : Not fluffy enough, lack of taste