Dinner Dishes

Dinner today: Steamed threadfin fish, Onion scallion egg, stir fry spinach with garlic, little winter melon fish soup ♡_♡

Steamed threadfin fish -
1 whole threadfin fish
2 stalks scallion (cut into 1" length)
1 red chilli (thinly sliced)
1 knob ginger (cut into strips)

Marinate fish with some lemon juice for 15 minutes. Put all ingredients except scallion and steam for 10 minutes. Add scallion and continue to steam for another 5 minutes.

Little winter melon (fuzzy gourd / hairy gourd) soup -
1 little winter melon (cut into chunk)
1 part golden snapper fish bone
4 organic red dates (pitted)
3 small organic dried figs
1 black date

Heat up some water in a slow cooker pot. Add all ingredients except red dates. Let it cook for 6 hours. Halfway through, add red dates and continue to cook till done.

Banana oat cookies

Tea time : i made these banana oat cookies that looks like 'pisang goreng in round shape' lol

1 cup organic rolled oat (soak overnight and drain and press off excess water)
2 banana
2 knob soften unsalted butter

Combine everything, scope onto baking tray and bake at 170c for 15 minutes and 150c for 15 minutes.

Tomato quinoa with lamb, potato and celery (not for strict grain-free eater)

Lunch: tomato quinoa with lamb, potato and celery

Cook all ingredients except lamb in rice cooker. Use brown rice mode and cook for 1.5 hrs. Once done, stir in cut lamb strips and close the lid for 5 minutes before dish out.

Papaya and muesli with yogurt

I had the opportunity to get the premium yogurt, which i believe is made from raw milk as what Bright Cow's brand is preaching about. This is indeed an excellent yogurt, with a price tag of RM6+, locally (Malaysia) made and i thought it was good at this price tag. I bought from Opika, 1 Utama while having a casual walk with my baby.

Recipe:

1/2 cup muesli (soak overnight)
1 cup cut papaya
2 Tbsp bright cow's natural yogurt

Mix all together and serve accordingly.

Dinner Dishes

Dinner: baked pandan chicken, steamed broccoli and cauliflower, old cucumber fish soup

Baked pandan chicken -
4 chicken parts (marinated with lemon juice and balsamic vinegar)
12 large screwpine leaves
8 lime leaves
1 knob smashed ginger
some chopped thyme
some chopped peppermint leaves

(1) Wrap the chicken using pandan leaves (3 leaves for each) with lime leaves, ginger, thyme and peppermint leaves.

(2) Bake at 170c for 15 minutes and 150c for 10 minutes.

Old cucumber fish soup -
1 part fish bone
1 organic old cucumber (deseeded, cut into large pieces with skin intact)
4 organic red dates
3 small organic dried figs
3 slices organic dried huai san

Heat up some water in a small slow cooker pot. Add in all ingredients and let it slow cook for 6 hours.

Fruits in homemade organic yogurt

Breakfast today: papaya and avocado in homemade organic yogurt

Ingredients:
2 cup cut papaya
1/2 avocado (sliced)
5 Tbsp homemade organic yogurt <same method as here but i used organic starter, i also incubated
in oven under 50c for 6 hours and then continued to incubate after the temperature setting was off for another 6 hours>
1/2 Tbsp extra virgin olive oil

Note: Organic starter that i used was Clover's Organic Plain Yogurt. I bought this yogurt from Jason's food hall, Bangsar Shopping Complex

Dinner Dishes

Dinner for us and the 17M 13D lo :

- baked black pomfret in orange glazing, served with wild rocket
- stir fry xiau bai chai and nai pak with fish maw
- pan fried bitter gourd egg
- black bean chicken soup

We had these dishes with turmeric rice. I basically added chopped lemon grass and dash of ground turmeric while cooking the rice.

I gave my lo some black beans and wolfberries to munch after she finished her food, she enjoyed it very much !

Bake black pomfret in orange glazing
1 whole black pomfret (marinate with lemon juice for 5 minutes, add in chunks of lemon zest into the fish)

Method: Baked at preheated oven at 150c for 25 minutes

To prepare the orange glazing, combine 1 whole orange juice with some flesh and  tbsp of honey. Heat up the mixture till thicken on induction cooker. Once done, pour onto the fish and top with fresh wild rocket.

Black bean chicken soup
1/2 cup black bean (soaked overnight)
1 large piece chicken part (blanched)
1 honey date
4 red dates (pitted)
handful of wolfberries

(1) Heat up some water in a slow cooker pot. Pour in black bean and let it cook for 3 hours.

(2) Once done, discard water and refill filtered water into the pot. Add in chicken and other ingredients except wolfberries.
Let it cook for 5-6 hours or till bean soften.

Note: The reason to discard water after boiling for 3 hours is to further remove phytic acid in the beans. Phytic acid inhibit proper digestion and nutrients absorption. Soaking and heating substantially remove phytic acid.

Quinoa with chicken, potato, celery and bok choy

Lunch for the 17M 13D lo today: quinoa with chicken, potato, celery and bok choy

Ingredients -
1 part chicken (marinated with 1 tsp sesame oil for 30 minutes)
1/2 cup tri colour quinoa (soaked overnight)
1 small organic white potato (diced)
1 stalk organic celery (diagonally cut)
2-3 stalks bok choy (chopped)

(1) Cook quinoa (1:2 quinoa water ratio) with diced potato and celery for 1 hour in electrical lunch box.

(2) Once done, add in chicken and let it cook for 20 minutes. Add in bok choy last 5 minutes.

Chinese chicken soup in electrical lunch box

[23.02.2015]

Yesterday's (22.02.2015)  lunch - First time using electrical lunch box to prepare food for my lo. She is 17M +. I decided to get this Yoei's electrical lunch box after much surveyed. I got my sister to buy from Singapore for me which she gave to my lo as present in the end. Thank you Maggie Tan small yi on behalf of my lo.

The reason why i choose Yoei -
(1) Stainless steel quality and food grade plastic body.
(2) Reliability from customer's reviews.
(3) English written manual and operational method.

I prepared Chinese chicken soup with the following ingredients -
1 chicken drumstick
1 cup filtered water
2 red dates
1 black date
1 dried fig
2 slices organic dried huai san
3-4 slices lotus root

After cooked, i added 1/2 Tbsp of organic wolfberries 

Fried garlic egg rice and baked chicken drumstick

[21.02.2015]
Lunch for the 17M 9D lo and us: fried garlic egg rice and baked chicken drumstick.

Ingredients for fried rice:
1 cup cooked basmathi rice
2 knobs unsalted butter
2 bunches spring onion
10 cloves garlic
3 kampung egg
1/2 cup arrowroot slices

Baked chicken drumstick -
Marinated with lemon juice, thyme and garam masala for 30 minutes. Bake at 170c for 10 minutes and 150c for 15 minutes. Dish out 10 minutes later.

Mee suah in fish head soup base

[20.02.2015]

Lunch for us and the 17M 8D lo before leaving to visit lo's great grandmother

Organic mee suah in fish head soup base, served with lamb strips, green vegetables and mushroom.

The soup base <here> was remaining from yesterday's dinner. I added diced pumpkin and arrowroot slices for lo. For mummy and daddy, we had it with homemade chilli paste and homemade acar (acar not by me).

Happy chinese new year !

Mix bean salad

[20.02.2015]

Breakfast for the 17M 8D lo: mix beans salad

Ingredients:
2 Tbsp organic mix beans (presoaked and precooked, chilled overnight)
1/2 cup chopped romaine lettuce
1/4 cup chopped arrowroot (preboiled and cooled)
1/2 cup milk kefir

CNY 1st day dinner

[19.02.2015]

Dinner on first day cny for us: Homemade steamboat

Soup Base -
1 golden snapper fish head
1 whole unpeeled garlic
1 big onion
3 bay leaves
2 stalks celery
1 large carrot
2 dried figs
2 Tbsp presoaked organic anchovies

Steamboat ingredients -
(1) Green vegetables : wild rocket, fresh parsley, nai pak, broccoli, cauliflower

(2) Squid and golden snapper fish fillet

(3) Fresh button mushroom, dried organic shitake mushroom, organic tofu

(4) Seasonal organic red tomato

Side dish : Baked small white pomfret

Clean the fish and pat dry. Coat with some vco and bake at preheated oven with fan on 180c for 15 minutes.

Homemade chilli paste -
5 large red chillies
2 cloves garlic
3-4 shallots
1 knob ginger
handful of lime leaves

Blend everything in a food processor till desired texture.

Baked yellow sweet potato with toppings

[19.02.2015]

Lunch for 17M 7D lo today: Baked potato with toppings

Recipe:
1 large yellow sweet potato (quartered)

Toppings -
2 Tbsp diced celery
2 Tbsp sliced fresh button mushroom
2 Tbsp diced pumpkin
2 Tbsp diced organic green zucchini
1 Tbsp cream cheese
1 Tbsp milk kefir

(1) Presteamed potato with skin intact till soften but still hard when press using a metal fork.

(2) Make an indent on the potato, by scooping out some potato flesh using a small spoon. (This is to make way for toppings. The flesh can be kept for other usage)

(3) Mix all topping ingredients together and scope onto the potato pieces. Bake at 160c for 10 minutes.

CNY Reunion Dinner - Meal for lo

[18.02.2015]

Is 12:10am Malaysia's Time. Blessed chinese new year to daddies and mummies who are celebrating!

Dinner for lo during cny reunion: steamed mackerel and fried glass noodle with mushroom and vegetables

Steamed mackerel -
1 piece cut mackerel (marinated with some lemon juice for 15 minutes)
3 organic cherry tomato (diced)
1 dried fig
some fresh oregano leaves

Put ingredients on fish and steam in a preheated steamer for 8-10 minutes.

Fried glass noodle -
1/4 cup preboiled glass noodle
2 cloves garlic (minced)
1 Tbsp chopped onion
1 white button mushroom (sliced)
1/8 cup shredded carrot
1 egg (mix with 1 Tbsp milk kefir and lightly stir)
4 stalks spinach (finely chopped)

(1) Heat up some oil on a cooking pan. Saute garlic and onion.

(2) Add in mushroom and saute. Add in carrot and spinach stalks part and saute.

(3) Add in spinach leaves and saute shortly. Scrape all ingredients aside and pour in egg batter. Once it starts to set, stir and mix with other ingredients.

(4) Add in glass noodle and mix well. Once done, dish out accordingly.

Made 1 adult serving

Mushroom Shallot Quiche

[18.02.2015]
Lunch for the 17M 6D lo: Mushroom quiche 

smile emoticon

Recipe (made 2 small serving):

Crust -
1 cup all purpose flour
1 egg
1/4 cup unsalted butter (soften)
1-2 Tbsp cold water
some olive oil for brushing

(1) Mix all in a bowl and knead till form a soft pliable dough. Keep in fridge for 1 hour for easy rolling later.

(2) Using 2 medium size ramekins, rub the base and side with some olive oil. Divide the dough into two and roughly roll it flat in round shape. Transfer and press it to the the base of ramekin and all round vertically.

(3) To prevent base crust from over-cooked or burning - Cut a round shape parchment paper enough to insert onto the base of the dough and its side all round. (Make extra for easy removal). Put a dough weight or some beans on it.

(4) Bake at 180c for 20 minutes. Remove the parchment paper with content on it. Poke around the base using fork and put back the crust into oven and continue to bake for 10 minutes at 160c.

(5) Once done, remove the ramekin with the crust on it. Once it is slightly cool, remove the crust carefully from the ramekin and let it cool off totally at room temperature.

Filling -
4 fresh button mushroom (2 brown mushroom, 2 white mushroom - sliced)
4 small organic dried shitake mushroom (presoaked, sliced)
4 shallots (diced)
3 stalks organic spinach (chopped small)
some fresh thyme (finely cut)

(1) Heat up some butter on a cooking pan. Saute shallots till fragrant.

(2) Add in all the mushrooms and stir fry till it turns brown slightly. Add some filtered water if necessary.

(4) Add in spinach, stalks first and then leaves and do a quick stir fry - around 2 minutes.

(5) Once done, off fire and add in some fresh thyme and mix well. Let stand to cool and set aside.

To set and bake the mushroom quiche:
-Crust made
-Filling made
-Other ingredients:
1 tsp dried thyme flakes
2 kampung egg (lightly beaten)
1/8 cup milk kefir or buttermilk
1/2 yellow onion (chopped small)
1 Tbsp shredded mozzarella cheese
1 Tbsp shredded cheddar cheese

(1) Add dash of dried thyme flakes onto the crust. Scope in filling, divide equally between two crusts.

(2) Mix egg and milk kefir in a bowl and pour into the crust with fillings.

(3) Add onion and top with cheese.

(4) Bake at 160c for 25 minutes or till the ingredients set nicely. Let to cool a little before serve.

Reference: http://www.epicurious.com/recipes/food/views/mushroom-shallot-quiche-236171

Dinner Dishes

[17.02.2015]

Dinner today:
-Grilled local indian mackerel in local style
-stir-fry four angled bean with garlic
-egg tofu and tomato dish
-pink radish chicken soup

Grilled mackerel:
1 whole indian mackerel
5 red chilies
2 cloves garlic
4 shallots
5 lime leaves
some lemon juice
some olive oil
some extra virgin olive oil

(1) Blend chillies, garlic, shallots and lime leaves using a food processor till achieve a coarse paste texture. Add some lemon juice and set aside.

(2) Rub fish with some olive oil. Scope some chilli paste to fill up the middle inner part and top part. Squeeze some lemon juice and let it marinate for 15 minutes

(3) For the remaining chilli paste, add some extra virgin olive oil and continue to blend till it looks smoother. Keep as sauce dip later.

(4) Under preheated oven at 250c, lower the temperature to 200c, put in fish and grill for 20 minutes. After 15 minutes, lower temperature to 150c-120c.

Pink radish chicken soup:
1 pink radish (sliced into 10mm thick)
1 part chicken carcass (blanched)
2 dried figs
5 large red dates

(1) Heat up some water in a small slow cooker pot.

(2) Add in all the ingredients except red dates and let it cook for 6 hours.

(3) Add in red dates halfway through and continue to cook till ready to serve.