Steamed egg rice with vegetables and topped with ricotta cheese

Recipe:
Cooked rice (Mix of buckwheat, millet and white rice)
1 Kampung egg (lightly beaten and mixed with 1.5 portion of water)
1/2 aubergine (cubed)
1 okra (cubed)
some mizuna (chopped)
1 Tbsp ricotta cheese

(1) Steam rice till cooked. Once done, stir the rice well. Is okay if the rice is slightly moisture.

(2) Add all the vegetables on top of the rice and around. Beat in egg mixed with water.

(3) Once done, add ricotta cheese and leave in the steamer for few minutes before dish out.

Results: This is a yummy and simple meal suitable for babies who can chew well. It is also a very subtle way to introduce egg.

Pumpkin flax seeds bread with homemade kaya

Recipe:

Bread -
1 cup natural yogurt
2/3 cup steamed and mashed pumpkin
1/4 cup raw flax seeds (soak in water for 10 minutes and drain off water)
2 Tbsp olive oil
1/2 tsp apple cider vinegar
1 tsp pure maple syrup
2 cup bread flour
1/2 cup buckwheat flour
1/2 cup arrowroot flour
1.5 tsp instant active yeast

Mode: basic, stop the machine after second kneading, remove paddle. Set to 'bake' and on timer to bake 2:00 hr later for proofing purpose.
Crust : light
Size : 1.5 lb or 700g

Kaya -
1 cup freshly grated coconut flesh
1 cup filtered water
4 pandan leaves (chopped)
4 kampung egg (beaten)
1/2 cup brown sugar

(1) Blend coconut with water and pandan leaves.
(2) Sieve it over a strainer with cheese clooth to remove pulps. Reserve pandan coconut mixture.
(3) Transfer all ingredients to breadmaker in sequence:
a - pandan coconut liquid
b - beaten egg
c - sugar
(4) Set to 'jam' mode and let the machine finish its course. Once done, dish out the kaya and drain off excess water.
(5) Blend the jam till smooth or according to preferred texture. Keep in air-tight glass jar.

Made about a cup of kaya

Gluten-free vegetables steamed bun

Recipe (made 8 buns):

Dough -
1 cup corn starch
1/2 cup tapiaco flour
1/2 cup rice flour
1 tsp yeast
2 Tbsp warm water (to activate the yeast)
1 tsp baking powder
2/3 cup liquid (i mixed water and greek yogurt)
1 tsp molasses sugar
2 Tbsp olive oil

(1) Activate the yeast by combining 2 Tbsp of water with sugar and yeast. Let stand for 10 minutes or till it looks frothy.

(2) Start by combining all the flour in a large mixing bowl.

(3) Add in all the liquid and yeast mixture to form a soft dough. Shape it into a ball and cover with a cloth, set aside for 1 hour. (It will look melted due to the lack of gluten, which is normal)

(4) Prepare fillings by stir frying all the ingredients and let it cools completely.

(5) After 1 hour, transfer the dough to a dough mat and sprinkle some flour on top. Knead for a little while. Set aside some flour, olive oil and 1/2 cup of warm water - for bun shaping.

(6) Divide and cut the dough into 2 using a dough cutter. Keep one back to the mixing bowl and cover it with cloth. Further divide and cut the dough into 8 almost similar pieces.

(7) Work 2 at one time. (Keep the rest and cover it - so that the dough will not turn hard). Make both dough into a ball shape. Flatten them. Fill one with fillings, and top the other flatten dough over. Seal the side all round with some oil and water. Carefully, shape it further so that it looks like a bun. Repeat for the rest.

(8) Rub some oil around the dough, put the bun on baking paper.

(9) Steam for 15 minutes. Once done, tilt the cover slightly and wait for another 2 minutes before dish out.

Filling -
hard boiled kampung egg
shitake mushroom
garlic
shallot
purple cabbage
radish
dash of black pepper (mixed with 1/3 cup of water)

(1) Heat up some coconut oil on a frying pan. Saute mushroom till fragrant and slight crispy. Add garlic and shallot, followed by the rest of the ingredients.

(2) Add the black pepper diluted with water necessarily. Once done, dish out and let it cools before use as bun filling.

Additional - Concentrated juice from 1 red cherry for dotting after steaming.

Pesto sauce fried rice

[15M 5D]

Recipe:
2/3 cup rice (cooked and cooled)
handful of green peas
handful of petai
1 piece fried tofu (cubed)
1/3 cup homemade pesto sauce
2 cloves garlic (minced)
2 shallots (sliced)
1 egg (beat in last after add in the rice)
some chopped spring onions for garnishing

Tomato Cherry Salad Breakfast

Recipe:
1 organic tomato (cubed)
8 red cherry
few romaine lettuce leaves (chopped)
1-2 Tbsp greek yogurt

Mix everything together and serve immediately.

Gluten free noodles with pan fried chicken and pumpkin sauce

Recipe:
Noodles -
1/2 cup tapiaco flour
1/2 cup potato flour
1 tsp chia seed mix with 2 Tbsp warm water (soak for 10 minutes before use)
3 kampung egg
1 Tbsp extra virgin olive oil

Mix everything and use a piping bag to pipe out into a sauce pan filled with hot boiling water for 2-3 minutes. Dish out using a colander and drain through cold filtered water. Set aside or use immediately in soup with homemade sauce.

Pan fried chicken -

Marinate chicken with lemon juice. Pan fried with garlic and shallots till brown and cooked.

Gluten Free Noodle with Vegetables Sauce

Recipe:
150g rice flour (extra for dusting)
50g potato flour
1 Tbsp corn flour
1 tsp chia seed mix with 2 Tbsp warm water (soak for 10 minutes before use)
3 kampung egg
1 Tbsp extra virgin olive oil

Mix everything and use a piping bag to pipe out into a sauce pan filled with hot boiling water for 2-3 minutes. Dish out using a colander and drain through cold filtered water. Set aside or use immediately in soup or with homemade sauce.

SOURCE: http://www.jamieoliver.com/recipes/pasta-recipes/gluten-free-pasta-dough/

Verdict : I wished i could make the noodle thinner which i shall try it next time !