红糖核桃红枣面包 Red Date Walnut Brown Sugar Bread

做了无数次的老面种吐司面包。每次用面包机做吐司，老面的用量大多数只是主面团20-40%的。这次破天荒想尝试一下主面团🆚老面1:1的效果，毕竟老面的份量始终没有绝对的比列。做好后得到的结论是OK的哦，不过普遍性隔天就没当天做好的那般松软，面包依旧可以室温保存三天内吃完。虽然很多「种」可供选择，「婆妈」始终认为老面种最方便，因为它不需要更改任何主面团的材料（不喜欢酒味面香太浓的，就减少酵母的量而已）。波兰种+老面也是近期大爱用的酵头之一，不过波兰种不能冷冻还是没有老面方便咯😆。

红糖核桃红枣面包  

{老面种材料} 高筋面粉300克，清水190毫升，酵母2克，盐 ¼ 茶匙。 

***将全部材料搅拌成团，揉捏排排气后室温发酵1小时左右，放入冰箱冷藏24小时即可（冷藏可放3-5天，不能马上用完的，24小时后量好每份大约50-80克速冻保存可达三个月）。 

***基本原理～老面是主面团的量大约是20-40%左右，所以250克主面团，大约要50-100克左右的老面种。 

{主面团材料} 高筋面粉165克，紫薯粉10克，红糖30克，盐1茶匙，酵母2克，温水65克， 淡奶30克(不用淡奶就100克温水)，无盐奶油20克，老面种170克（第一次用网友教的比列1:1）。 

{馅料} 核桃碎和红枣丁适量。 

{抹皮} 融化牛油适量。 

{做法} 

1. 红糖盐用温水搅拌均匀，待冷备用。 

2. 将所有主面团材料加入搅拌成稍微滑面团，红糖水可以慢慢地分成几次加入（除了无盐奶油）。 

3. 加入牛油再搅拌1-2分钟或至接近光滑的面团，可以撑开薄膜，洞口边缘光滑。 

4. 取出面团，继续搓揉成光滑圆形状后盖好湿布进行第一次发酵。（大约1小时） 

5. 第一轮发酵好后，帮面团擀平排气，分割成3份搓成圆球状，静置15分钟。 

6. 此时准备好馅料，再擀平成长条状放入馅料，卷起收口捏紧，放入抹了一层薄牛油的面包模具中进行第二轮发酵（大约50分钟左右）。 

7. 将面包抹上一层融化牛油的烤盘上。放入预热烤箱中170°C， 烤30-35分钟左右。（烤箱温度得自行拿捏哦！） 

***面包出炉后，还可以再刷上一层融化牛油更香气扑鼻！ 

Walnut Red Date Brown Sugar Bread 

{Old dough ingredients} High protein flour x 300g, water x 190ml, instant dry yeast 2g, salt ¼ tsp. 

***Mix all ingredients well, knead the dough a while  and let it prove in room temperature for about 1 hour before keep refrigerated for 24 hours (keep refrigerated can store for 3-5 days, else divide the dough after 24 hours to 50-80g each to keep frozen and can last 3 months). 

***Old dough in main dough in each bread making is about 20-40%, for example: 250g main, need 50-100g old dough. 

{Main Dough Ingredients} Bread or high protein flour x 165g, purple sweet potato powder x 10g, brown sugar x 30g, salt x 1 tsp, instant yeast x 2g, warm water 65g, evaporated milk x 30g (no evaporated milk, just use 100g warm water in total), unsalted butter x 20g, old dough 170g (1st try to use ratio 1:1). 

{Fillings} Some chopped walnuts and red dates. 

{Glazing} Some melted butter. 

{Directions} 

1. Mix brown sugar and salt with warm water till fully dissolved, set aside. 

2. Follow by add in all the ingredients (except butter) into mixing bowl, brown sugar water can add in slowly, knead under the low speed for until form unstick dough. 

3. Add in butter to continue knead for1-2 mins until almost form a smooth dough - can pull into very thin sheet without tearing.

4. Remove dough from mixing bowl, shape into a smooth ball, cover with plastic wrap or wet cloth to prove till double in bulk (About 1 hour) .

5. Flatten and roll the dough into 3 rounds or other’s desired shapes, let it rest for 15 mins. 

6. Get ready the filling ingredients, flatten dough again and wrap up with the filling, sealed it properly. Arrange the doughs into bread moulds and leave to prove till double in sizes (about 50mins). 

7. Glaze with melted butter, bake in preheated oven at 170°C for 30-35 mins or till golden brown. (Oven temperature adjust accordingly.) 

***Remove, brush with a little more melted butter if wish. 

 Previous： 斑斓牛油饼干 Pandan Butter Cookies

斑斓牛油饼干 Pandan Butter Cookies

这是饼干印模做出来的牛油饼，有加蛋黄版和无蛋黄版的，个人觉得无蛋黄版的比较酥脆可口些。「婆妈」与天使们分工合作的亲子活动目前这类的方法对她们而言参与感比较多也比较好玩。 These recipes suitable for cut out cookies, perfect for any holidays: Christmas, New Year, Chinese New Year or any days of the year. 

斑斓牛油饼 

{材料} 无盐牛油200克（室温软化）， 糖粉/幼糖60克，盐 ¼ 茶匙， 香草精 ½ 茶匙，特幼/低筋面粉220克，玉米淀粉80克，泡打粉 ½ 茶匙，斑斓粉1茶匙。 

{做法} 

1. 无盐牛油打散后加入幼糖拌打一下后加入盐和香草精搅拌至颜色变成微黄。 

2. 筛入粉类：特幼/低筋面粉 + 玉米淀粉 + 泡打粉 + 斑斓粉， 搅拌均匀。 

3. 用手搓成长条状，如果不打算做造型，直接搓成正方形或其它你喜欢的形状，包上保鲜膜放入冰箱冷藏30分钟。 

4. 烤盘预先铺上烘焙纸。取出，不做造型就直接切好厚度一致的饼干片，放入烤盘排好。做造型就用饼干模器切出想要的造型， 再放入冰箱冷藏15分钟。 

5. 放入预热好上下火（不开风扇）的烤箱150°C中层，先烤15分钟；然后去调去170°C再烤3-5分钟左右即可。 

Pandan Butter Cookies 

{Ingredients} Unsalted butter x 200g (melted in room temperature), icing sugar/caster sugar 60g, salt x ¼ tsp, vanilla essence x ½ tsp, superfine flour/cake flour/all purpose flour x 200g, corn starch x 80g, baking powder x ½ tsp, pandan powder x 1 tsp. 

{Directions} 

1. Whisk unsalted butter a while, add in sugar continue to whisk a while, then follow by add in salt and vanilla essence to whisk until slightly light yellow and fluffy. 

2. Sifted in flour ingredients: superfine flour + corn starch + baking powder + pandan powder, fold to mix well. 

3. Roll the dough into a long round or square or any shapes you like, if do not plan to shape the cookies with cookie cutters, cover with a plastic wrap and chill in refrigerator for 30 mins. 

4. Put a slice of baking sheet on the baking tray, take out the dough from refrigerator, cut into 1cm thick pieces evenly and arrange well on baking tray. Using cookie cutters: roll to 1 cm thick flat and cut into whatever shapes you wish, and keep it chill in refrigerator for 15 mins before bake. 

5. Pre-heated oven at 150°C (no fan mode), bake for 15 mins first, then switch to 170°C bake for another 3-5 mins or until light brown colour at the edge. 

斑斓牛油饼 (加蛋黄) 

{材料} 无盐牛油150克（室温软化）， 糖粉/幼糖50克，盐 ¼   茶匙， 香草精 ½ 茶匙，蛋黄1个，特幼/低筋面粉200克，玉米淀粉30克，泡打粉 ½ 茶匙，斑斓粉2茶匙。 

{做法} 

1. 无盐牛油打散后加入幼糖和盐拌打均匀后加入香草精搅拌一下后加入蛋黄继续搅拌至颜色变成微黄。 

2. 筛入粉类：斑斓粉+ 泡打粉 + 特幼/低筋面粉 + 玉米淀粉， 翻拌均匀。 

3. 面团放入塑料袋，用擀面杖擀成大约1cm厚度的长方形状，放入冰箱冷藏30分钟。 

4. 烤盘预先铺上烘焙纸。开始用饼干模器切出想要的造型，放入烤盘排好，再把剩下的面团放入塑料袋擀好放入冰箱冷藏20分钟再做造型，软了的面团不易塑形。 

5. 重复直到所有面团用完，切好的饼干再放入冰箱冷藏15分钟待烤。 

6. 放入预热好上下火（不开风扇）的烤箱160°C中层，先烤12分钟；然后去调去170°C再烤3-5分钟左右即可。 

Pandan Butter Cookies (egg yolk) 

{Ingredients} Unsalted butter x 150g (melted in room temperature), icing sugar/caster sugar 50g, salt x ¼ tsp, vanilla essence x ½ tsp, egg yolk x 1, superfine flour/cake flour/all purpose flour x 200g, corn starch x 30g, baking powder x ½ tsp, pandan powder x 2 tsp. 

{Directions} 

1. Whisk unsalted butter for a while, add in sugar and salt continue to whisk a while only add in vanilla essence and follow by add in egg yolk to continue whisk until slightly light yellow and fluffy. 

2. Sifted in flour ingredients: pandan powder + baking powder + superfine flour + corn starch, fold to mix until incorporated. 

3. Put the dough into a plastic bag, roll the dough into 1cm thickness flat rectangle shape and chill in refrigerator for 30 mins. 

4. Place a slice of baking sheet on the baking tray, take out the dough from refrigerator, use cookie cutters to cut the dough into whatever shapes you wish (If the dough turn soft again before you able to cut all the shapes, put the leftover dough back to the fridge to chill for 20 mins only cut and shape again). 

5. Repeat the chill, cut, shape process until all the dough is use up, and keep it chill in refrigerator for 15 mins before bake. 

6. Pre-heated oven at 160°C(do not use the fan mode) , bake for 12 mins first, then switch to 170°C bake for another 3-5 mins or until light brown colour at the edge.

Previous：幻彩汤圆 Colorful Glutinous Ball （Tang Yuan） 

幻彩汤圆 Colorful Glutinous Ball （Tang Yuan）

原定计划是要做出五颜六色的汤圆搭配红糖桂花老姜糖水，结果演变成顺势而做由她们临时充分发挥小脑袋瓜里的ideas的多彩汤圆。原来她们眼中的彩色汤圆是这样“玩的”...好啦，「婆妈」让路，毕竟搓汤圆要磨耐性的。没得玩，她们怎么消磨时间呢。重点是，我也没做过这样的汤圆，也很想看看煮好后是不是那样“迷人心窍”... 第一次和天使们搓汤圆乐耶，非记录起来不可。也再次印证，有了天使们参与后的计划是赶不上任何一次她们灵机一动的变化滴，虽然不是每一次她们的ideas都会被接纳，但只要“无伤大雅”的都OK滴，哈哈哈😂。

幻彩汤圆 

{材料A} 糯米粉300克，粘米粉10克（加100毫升水拌均匀后，小火慢煮至纹路出现即可），蓝花/蝴蝶豆花 10朵（加150毫升水煮出深蓝色的水），斑斓粉1茶匙（加适量的水拌均），柠檬汁一点（用来把深蓝色水转变成紫色），食用粉红色素适量（也可以用红色火龙果或番茄或甜菜根榨汁50毫升） 

{材料B} 清水500-1000毫升， 红糖适量，老姜一小块，桂花一茶匙。 

{做法} 

1. 先把5种颜色的材料都准备好：蝶豆花水先煮好备用， 拿出50毫升加入柠檬汁变成紫色待用（临时想做，家里少了可用的蔬果汁）。 

2. 接着煮好粘米粉种，稍微待凉后加入糯米粉混合拌均匀后，分成6份（每份大约50克左右）。 

3. 每份慢慢地一点一点加入温水或蔬果汁等，搓成粉团待用（粘手就再加点糯米粉，太干去就加水，水一定要一点点的加哦）。食用色素要先搓好白色粉团后再加入适量的色素再搓成团，记得洗后以免残留的色素渗透入其它粉团。 

4. 每种粉团搓好后，再一个个搓成长条状，切成想要的小段，搓成圆形，排入盘或容器中。（每层记得铺上一层烘培纸或保鲜膜，以免搓好的汤圆粘在一起）。 

5. 汤圆现煮现吃，口感最好。不吃的，搓好后，收入容器中速冻冷藏即可。 

6. 煮汤圆糖水时，先把红糖和老姜块（有斑斓叶就这时一起加入）煮沸。煮沸换小火煮5分钟左右后，老姜块和斑斓叶就捞出。加入桂花和汤圆，煮到汤圆浮起来再煮一会儿即可。 

7. 如果没有要马上吃，汤圆就另外用煮沸的清水煮至浮起来再煮一分钟，拿起泡冷水一分钟后沥干，放入红糖桂花老姜糖水水中就可随时享用了。 

***没有粘米粉的话，就用回N年前「婆妈」试过的方法。就是每份粉团搓好后，拿出大约15克粉团放入沸水中煮至浮起来，再把熟粉团和生粉团混合拌均 （这样做的汤圆比较Q弹，搓汤圆时也比较容易，因为没那么容易变干）。 

***记得从最浅色的白色开始搓汤圆，不然就像我们随意搓会让颜色变得好梦幻，哈哈哈（跟孩子们一起“玩”，能玩疯的就跟着她们的节奏走玩疯吧）。 

Colourful Glutinous Ball （Tang Yuan） 

{Ingredients A} Glutinous rice flour x 300g, blended rice flour x 10g (add 100ml of water to mix well, cook under low heat until the batter forms the firm line shape), blue pea flowers x 10 (add 150ml of water to extract blue colour), pandan powder x 1 tsp, some lemon juice (to turn some blue colour to purple colour), some food grade pink colouring (can extract from red dragon fruit or tomato or beet root for about 50ml). 

{Ingredients B} Water x 500-1000ml, some brown sugar, old ginger small piece x 1, dried osmanthus flowers x 1 tsp. 

{Directions} 

1. Get ready 5 colours ingredients: blue peas flower water done cooked, measure about 50 ml of it to drop in some lemon juices to turn to purple colour. 

2. Then, cook the blended rice flour and add in glutinous rice flour and mix them well, divide to 6 portions (about 50g each portion). 

3. Each portions slowly add in warm water or any juices, knead them well to form a firm and stiff dough (too sticky, add glutinious flour, too dry, add little water). For coloring, add few pinch into white dough, knead again until color is well distributed. Be sure wash your hand each time to avoid discolouring. 

4. After shape all dough, roll them into long strips type and cut into desire portions, shape into small ball shapes (each layer remember put on a layer of baking paper or plastic wrap to prevent dough balls sticking together). 

5. Glutinous rice balls is nice to taste freshly, unconsumed uncooked glutinous rice balls is advice to keep frozen. 

6. Cook the soup base: Add in water, brown sugar and ginger (pandan leaves if you have), bring to boil, turn to low heat and cook for another 5 mins. Remove the ginger piece and pandan leaves. Add in osmanthus flower and rolled glutinous rice balls to cook until balls is floating to the surface, cook for a while will do. 

7. If not plan to eat shortly, cook the rolled glutinious rice balls in clear boiling water until they float to the surface, allow to cook for another 1 min and remove and soakinto a bowl of cool boiled water for about 1 min. Drain thoroughly and drops the cooked glutinous rice balls in dessert soup. 

 ***No blended rice flour, can pull out 15g from dough from each portions to cook them one by one in boiling water to turn to cooked dough and mix them again with the original dough (this will make the texture of the balls more chewable and easy to shape during rolling process). 

***Remember start roll each small pieces from light to deep color, else enjoy the mixed color fun like us (Sometimes let’s follow angel’s ideas to enjoy the fun of team work).

Previous： 红糖提拉米苏 Brown Sugar Tiramisu

红糖提拉米苏 Brown Sugar Tiramisu

提拉米苏 (Tiramisu) 是唯一一种「婆妈」绝不妥协的甜点。因为私人原因这个甜点就是注定一世难忘，别质疑，真的可以忘不了的。不至于念念不忘，但就是一提到「它」就会冒出那个独特风格的味道和口感。今年感触特别多，很多事情不去努力实现一辈子只能就是凭空想象。做过用黑咖啡戚风或摩卡海绵蛋糕的提拉米苏，不过用手指饼干的口感略胜一筹。很多人都说这类甜点很容易的，又不用烤箱，省心省力哦。哎哟喂，怎么我亲身体验的过程就不如别人口中那么简单一试就搞懂呢？！或许「婆妈」的功夫就是不到家，要不然就是家人们口中的吹毛求疵咯。一直不分享关于「它」的食谱只因为「婆妈」不断累积的“功夫”还未达到心里那把“及格”的尺，今年总算赶得上尾班车可以搬上台面啦（不然又得拖多一年又一年的啦😆）。只可惜认真学习了很多很多很多遍，酒味香郁+咖啡浓厚的味道总算拿捏得不错，就总觉得口感扎实又入口Q滑还是差了那几点，会继续努力做好此生特别刻苦铭心的好滋味，呵呵。等掌握好想要的口感后，应该是要继续努力研究如何做出自家的手指饼干啦，一步一步地达到心中独一无二的提拉米苏，加油吧。

红糖提拉米苏 

{材料} 蛋黄2个， 红糖30克（喜欢甜的，请用50克）， 咖啡酒 (Dark Rum/Kahlua/Tia Maria/Baileys Irish Cream/Sweet Marsala wine/Brandy) 20-40ml（依个人口味选自己喜爱的酒味，拿捏好份量找出你想要的味道），马斯卡彭奶酪250克， 浓缩黑咖啡150毫升 （2包即溶黑咖啡加热水泡）， 无糖可可粉1茶匙（加入黑咖啡的份量）， 手指饼干适量，淡奶油150毫升（喜欢多奶油的，请用200毫升或更多），香草精5毫升（可以不放），额外无糖可可粉适量（洒面用的）。 

***打发鲜奶油的容器等预先放入冰箱冷藏至少20-30分钟。 

{做法} 

1. 手指饼干根据要用的模具预先算好大概多少块和切好形状备用。 

2. 准备沾手指饼干的黑咖啡混合液：2包即溶黑咖啡+1茶匙可可粉+120-150毫升热水搅拌均匀，喜欢酒味醇厚的可以再加入10毫升的咖啡酒。 

3. 马斯卡彭芝士从冰箱拿出备用。蛋黄+糖+咖啡酒隔热水打至浓稠, 离火稍微待冷一些（大约5分钟左右）。 

4. 此时可以预先搅拌一下马斯卡彭芝士至顺滑（大约1-2分钟左右），再加入温的蛋黄液搅拌均匀后放入冰箱冷藏待用。 

5. 淡奶油和容器从冰箱里取出。淡奶油加香草精从低速开始打发1分钟后转去中速继续打发1分钟，然后高速打发2-3分钟至提起会有回弯钩接近干性发泡（8分发）即可。 

6. 一次过加入冷藏的马斯卡彭蛋黄糊， 轻轻翻拌均匀后，提拉米苏芝士糊就好了。 

7. 手指饼干迅速地双面沾满黑咖啡混合液，在容器或模具中排好，接着铺上一层提拉米苏糊。 

8. 然后，重复手指饼干层，再铺上一层提拉米苏糊直到容器9分满即可。如果容器还有空间就继续重复手指饼干层再铺上芝士糊。 

9. 放入冰箱冷藏至少8小时再拿出来，在表面上洒上满满的可可粉就可以吃啦（冷藏两天后酒和咖啡更入味，味道真是无敌，哈哈）。如果不打算吃，做好马上速冻冷藏可保存1-3个月哦，要吃的前一晚才转移去冷藏层自然解冻或吃当天室温解冻20-30分钟。 

***这是口感较浓稠但味道一级棒的提拉米苏蛋糕，超喜欢口感扎实入口Q滑的提拉米苏，会继续努力加强再加强的。 

***这食谱可以做1个6寸蛋糕模和1个17cmx14.5cmx5cm的容器或者一个6cup/8inx6inx2in/1.5L/20.3cmx15.2cmx5cm的容器。

Brown Sugar Tiramisu

{Ingredients} Egg yolks x 2, brown sugar x 30g (More sweet, use 50g), coffee liquor x 20-40ml (Dark Rum/Kahlua/Tia Maria/Baileys Irish Cream/Sweet Marsala wine/Brandy, according to personal preferences), mascarpone cheese x 250g, espresso x 150ml (2 instant espresso sachets mix with hot water), unsweetened cocoa powder x 1 tsp (mix with espresso), some lady fingers, whipping cream x 150ml (prefer thick layer of cream , use 200ml or more), vanilla concentrated x 5ml (optional), some extra unsweetened cocoa powder (dusting purpose). 

***Chilled mixing bowl and whisk attachment 20-30mins in advance before use to whip up the cream. 

{Directions} 

1. Begin with count and shape the ladyfingers, set aside. 

2. Prepare espresso mixtures: 2 sachets instant espresso + 1 tsp cocoa powder + 120-150ml hot water, mix well (mix in extra 10ml of coffee liquor for more liquor taste). 

3. Take out mascarpone cheese to let it stay at room temperature. Beat egg yolks + brown sugar + coffee liquor by using double boiler until turn to slightly thick, about 5 mins. (Don’t have , place a heat-proof bowl over a pot of simmering water over mediem low heat, don’t let water touch the bottom of the bowl). 

4. Now can start beating mascarpone cheese under medium speed until smooth (about 1-2 mins), add in egg yolks mixture, fold with spatula until well combined, keep refrigerated. 

5. Take out whipping cream, mixing bowl and whisk attachment. Whip the cold whipping cream + vanilla extract together on low speed at first for 1 min and turn to medium speed to continue beat for another 1 min, then high speed for 2-3 mins until form a medium peak (Medium peaks is in between soft peaks and stiff peaks, also called firm peaks). 

6. Add in cold mascarpone egg yolk mixture, fold it gently as you will wish to keep as much air as possible to have a better texture, the tiramisu cream mixture is ready. 

7. Quickly dip both sides of ladyfingers in espresso mixture and arrange well in your container or mould, follow by add in a layer of tiramisu cream, spread it evenly. 

8. Then, repeat with the espresso-soaked ladyfingers layer, top by tiramisu cream layer and spread evenly. If your container still got room, repeating again the ladyfingers layer and then folloy by tiramisu cream layer. 

9. Refrigerated for at least 8 hours, dust the surface with a layer of unsweented cocoa powder before enjoy it (The flavors actually get more great after 2 days). If you don’t think can finished in 5 days or a week time, pls consider freeze part of it immediately without dusting cocoa powder. Frozen can store for 1-3 months, thaw in refrigerator a day ahead before you wish to eat or let it defrost in room temperature for 20-30 mins. 

***This tiramisu recipe is rich and slightly firmer texture, not a very smooth type. Just love the flavour so much but texture still can be improved. 

***This recipe can make a 6 in cake + a container 17cm x 14.5cm x 5cm OR a pyrex glass container 6 cup/8inx6inx2in/1.5L/20.3cmx15.2cmx5cm. 

 Previous: 花生酱烤排骨 Oven Baked Peanut Butter Pork Ribs

花生酱烤排骨 Oven Baked Peanut Butter Pork Ribs

 

今年不烤鸡啦，为即将到来的佳节而特制的烤排骨，提前练习一下，一段时间没烤了叻。Easy Recipe for festive season.

干捞面的食谱🔗

https://menwomenvoices.blogspot.com/2013/10/lo-mien.html

花生酱烤排骨 

{材料} 排骨两条（切成12-15块，先泡清水15分钟去血水） 

{腌料} 蒜碎1汤匙，花生酱1汤匙，酱油1汤匙，黑酱油 ½ 茶匙，番茄酱2汤匙，蚝油 1茶匙， 芝麻油1茶匙， 绍兴酒 ½ 茶匙，五香粉 ½ 茶匙，红糖 1茶匙， 姜碎一点点，白胡椒粉和黑胡椒粉适量。 

{抹面调味料} 蜜糖1汤匙，花生酱1汤匙。 

{做法} 

1. 排骨用腌料腌至少1天。（腌2天会更入味哦） 

2. 将腌好的排骨排好在已铺了烘培纸的烤盘上。 

3. 剩余的腌料加入蜂蜜花生酱拌均匀后，涂抹在排骨的双面。 

4. 放入预热烤箱180◦C，盖上锡纸先烤18分钟左右。 

5. 烤好拿走锡纸，再涂上一层蜂蜜花生酱腌料在排骨的双面，放入烤箱再续烤15-18分钟左右。

 

6. 再将剩余的蜂蜜花生酱腌料涂抹排骨的双面，再烤10-12分钟或至颜色微焦即可（主要是让排骨更有花生味）。 

Peanut Butter Baked Pork Ribs 

{Ingredients} Pork ribs x 2 long strips (clean, lightly cut into 12-15 pieces, soak in water for 15 mins) 

{Marinades} Chopped garlic x 1 tbsp, peanut butter x 1 tbsp, soy sauce x 1 tbsp, black soy sauce x ½ tsp, tomato sauce x 2 tbsp, oyster sauce x 1 tsp, sesame oil x 1 tsp, Shao xing wine x ½ tsp, five spice powder x ½ tsp, brown sugar x 1 tsp, some chopped ginger, white and black pepper. 

{Glazing Seasonings} Honey x 1 tbsp, peanut butter x 1 tbsp. 

{Directions} 

1. Marinate ribs with marinades sauce for at least a day. (2 days more tasty) 

2. Arrange ribs on top of the baking tray that layered with baking paper. 

3. Mix leftover marinades sauce with honey and peanut butter, apply on both sides of ribs. 

4. Pre-heated oven at 180◦C, cover a layer of aluminium foil and bake for 18 mins.

5. Remove aluminium foil, apply another layer of honey peanut butter marinades sauce on both sides of ribs, bake for another 15-18 mins. 

6. Brush again another layer of honey peanut butter marinades sauce on both sides of ribs, continue bake for another 10-12 mins or until turn to dark brown or well cooked (For better peanut taste on ribs). 

Previous: 紫薯椰糖冰淇淋 Purple Sweet Potato Gula Melaka Ice Cream

紫薯椰糖冰淇淋 Homemade Purple Sweet Potato Gula Melaka Ice Cream

难得有多余的淡奶油，好啦，再做“正常”的冰淇淋给天使们吃。不知几时开始她们口中有了正常🆚不正常的冰淇淋这类区别，而且根深蒂固地重复提醒「婆妈」😂😅。No eggs, No Ice Cream machine! An easy and smooth homemade ice cream recipe.

紫薯椰糖冰淇淋 

{材料} 椰糖50克，紫薯水120毫升，炼奶100毫升，鲜奶油300毫升。 

***打发鲜奶油的容器等预先放入冰箱冷藏至少20-30分钟。 

{做法} 

1. 椰糖和紫薯水小火慢煮大约10分钟左右或至椰糖溶化。 

2. 煮好的椰糖紫薯水只用100毫升（多出的我会拿来做馒头或面包或燕菜果冻等）。 

3. 待凉后，加入炼奶拌均匀冷藏一下。 

4. 鲜奶油低速开始打发1分钟后转去中速继续打发1分钟，然后高速打发2分钟至接近干性发泡即可。 

5. 一次过加入冷藏的紫薯椰糖炼奶， 轻轻翻拌均匀后，倒入模具。 

6. 速冻冷藏至少要6-8小时左右才能享用，隔夜最佳。 

***如果想要口感更细腻，速冻冷藏两小时后拿出来翻拌均匀再速冻冷藏，隔一小时再拿出来翻拌均匀（翻拌2-3次即可，这次的冰淇淋晚上10点多才做好就省略这步骤，不过也挺好顺滑的啦，以后不用这么麻烦啦，呵呵）。 

Homemade Purple Sweet Potato Gula Melaka Ice Cream 

{Ingredients} Gula Melaka (palm sugar) 50g, purple sweet potato water 120ml, condensed milk 100ml, whipping cream 300ml. 

***Chilled mixing bowl and whisk attachment at least 20-30mins in advance before use to whip up the cream. 

{Directions} 

1. Cook purple sweet potato water with gula melaka under low heat for about 10 mins or until the gula melaka fully dissolved. 

2. Measure 100 ml of cooked purple sweet potato gula melaka water (leftovers will refrigerated or frozen to use for bread or jelly making). 

3. Mixed condensed milk and already turn cool purple sweet potato gula melaka water well and keep refrigerated. 

4. Whip the cold whipping cream with low speed at first for 1 min and turn to medium speed to continue whip for another 1 min, then high speed for 2 mins till form a firmer soft peak. 

5. Add in cold condensed milk mixtures and gently fold untill well mixed, pour into mold. 

6. Freeze for at least 6-8hours before enjoy it chill, or overnight is the best. 

***Freeze for 2 hours and then take out to stir well and freeze again, after an hour stirring it well again and freeze it back (Stir for 2-3 times for smoother texture purpose, optional). 

Previous：芹菜土豆丝豆芽菜炒蛋 Fried Egg with Celery, Potatoes and Bean Sprouts

芹菜土豆丝豆芽菜炒蛋 Fried Egg with Celery, Potatoes and Bean Sprouts

怎样都要再加个炒鸡蛋， 因为要变成天使们要求的鸡蛋料理😂😄。自家发豆芽发多了，搭配着家里有的食材做出对天使们而言算是小创意的料理。干捞面配上这轻口味的家常菜也是一餐咯。

芹菜土豆丝豆芽菜炒蛋 （蛋炒三丝） 

{材料} 鸡蛋3粒（加一点酱油，胡椒粉和芝麻油打散备用），豆芽菜（洗净去尾），马铃薯1（洗净切丝，泡水），芹菜（洗净去丝，切片状），海鲜豆腐3块（洗净切丝），萝卜丝，蒜碎，姜碎和小红葱碎适量。 

{调味料} 豆瓣酱 ½ -1茶匙，鲍鱼汁1茶匙，鱼露 ½ 茶匙，盐和清水/高汤适量。 

{做法} 

1. 豆芽菜先用加了盐和橄榄油的沸水川烫15秒左右，捞起沥干过冷水备用。 

2. 接着，芹菜先用加了盐和橄榄油的沸水川烫1分钟左右， 一样捞起沥干过冷水备用。 

3. 起油锅爆香小红葱碎，先把鸡蛋炒熟备用。 

4. 再起油锅爆香蒜姜碎后，加入豆瓣酱炝锅后加入土豆丝拌炒一下，接着加入3汤匙清水继续拌炒2分钟左右才加入萝卜丝，海鲜豆腐和再多3汤匙清水炒一下。 

5. 然后，加入芹菜，豆芽菜和其它调味料翻炒至汤煮沸。 

6. 接着，再加入鸡蛋炒至汤汁再次煮沸或稍微收干即可。 

Fried Egg with Celery, Potatoes and Bean Sprouts 

{Ingredients} Eggs x 3 (beaten with ½ tsp soy sauce, pepper and sesame oil), bean sprouts (wash and remove bottom parts), potato x 1 (wash and shredded, soak in water), celery (wash and remove fibrous skin and sliced), seafood tofu x 3 (wash and shredded), some shredded carrots, some chopped garlic, ginger and shallots. 

{Seasonings} Bean paste x ½ -1 tsp, abalone sauce x 1 tsp, fish sauce x ½ tsp, some salt and water/broth. 

{Directions} 

1. Blanch over the bean sprouts with boiling water that add with some salt and olive oil for 15 seconds, drain well, soak in cold water a while, drain well again, and set aside. 

2. Then, blanch over the celery with boiling water that add with some salt and olive oil for 1 min, drain well, soak in cold water a while, drain well again, and set aside. 

3. Heat up oil to fry the egg mixture till cooked and set aside. 

4. Heat up another round of oil to saute chopped garlic and ginger till fragrant, seasons in bean paste and add in shredded potatoes to stir-fry a while, follow by add in 3 tbsp of water to continue stir-frying for 2 mins only add in carrots and seafood tofu and another 3 tbsp of water to stir-fry. 

5. Then, add in celery, bean sprouts and remaining seasonings and continue stir-frying until the sauce is boiling. 

6. Follow by add in cooked eggs, stir-fry evenly and bring to boil again or cook until the sauce is thick, ready to serve. 

Previous: 杏鲍菇豆芽菜 King Oyster Mushroom Bean Sprout

杏鲍菇豆芽菜 King Oyster Mushroom Bean Sprout

去头去尾的豆芽菜身价不同，名字也更好听叫银芽也有者称它为如意菜。食材也靠外表维持自己的形象进而影响身价哟。「婆妈」没那么勤劳，每次处理这个食材本来什么都不想去但是尾巴部分每次都确实看不过去，不太爱吃豆芽菜的我做有关于它的这道菜是很龟毛的，去尾是每次必做的事。还有一件事就是川烫它，不然腥味重抢味啊。

自家发豆芽视频👉🏻https://youtu.be/ctH2AVEXbx4

杏鲍菇豆芽菜

{材料}豆芽菜1把（洗净去尾），杏鲍菇丝1个（切丝），海鲜豆腐3块（切丝），油麦菜1个（切丝），小萝卜条状适量（蒸熟备用），鸡高汤100毫升，蒜碎适量。 

{调味料}蚝油1茶匙，鱼露 ½ 茶匙，盐适量。 

{做法} 

1. 豆芽菜先用加了盐和橄榄油的沸水川烫15秒左右即可，捞起沥干过凉水备用。 

2. 起油锅爆香蒜碎，先把杏鲍菇丝拌炒一会儿后加入海鲜豆腐丝和萝卜条，调入盐和倒入高汤中火炒均匀。 

3. 然后，加入油麦菜丝拌炒一下，接着加入豆芽菜和调入鱼露和蚝油翻炒均匀即可。 

King Oyster Mushroom Bean Sprout 

{Ingredients} Bean sprouts 1 bowl (wash and remove bottom part), king oyster mushroom x 1 (shredded), seafood tofu x 3 (shredded), baby romaine x 1 (shredded), some baby carrots (steamed and set aside), chicken broth x 100ml, chopped garlic. 

{Seasonings} Oyster sauce x 1 tsp, fish sauce x ½ tsp, some salt to taste. 

{Directions} 

1. Blanch over the bean sprouts with boiling water that add with some salt and olive oil for 15 seconds, drain well, soak in cold water a while, drain well again, and set aside. 

2. Saute chopped garlic till fragrant, add in king oyster mushroom to stir-fry a while, follow by add in seafood tofu and carrots, season in some salt and pour in chicken broth to continue stir-frying. 

3. Then, add in shredded romaine to stir fry a while, follow by add in bean sprouts and season in fish sauce and oyster sauce to toss till well combine, serve hot. 

Previous： 简易轻松发豆芽 Easy Grow Bean Sprouts

简易轻松发豆芽 Easy Grow Bean Sprouts

很久没自己发豆芽了，天使们开始对这有兴趣，索性就跟她们提议一起“玩”来体验结果。她们没试过当然非常乐意参与。而且比「婆妈」还更有责任感，每天不断轮流着提醒「婆妈」要浇水啦😂。简单的亲子活动，收获可是无比的多，多得无法想象。男女人们，家里有小孩又没试过这么发豆芽菜的，亲身体验感受一下吧，不过得有心理准备接招---她们有很多很多很多的为什么😂。 

轻松发豆芽 

{材料} 绿豆50克，一个大容器（装得下洗菜蓝子的），镂空的洗菜篮子，纱布/小毛巾/厨房纸巾，盘子一个（用来压豆，选稍微有重量一些的），锅盖/一块黑布或其它可以盖住，清水。 

{做法} 

1. 绿豆洗洗，清水盖过豆子隔夜泡发 (至少要12-15小时左右，24小时最好)。 

2. 隔天再次洗净，把不合格的豆子挑掉，镂空洗菜蓝子放进一个大容器里，然后放入纱布/小毛巾/厨房纸巾，加入洗净的绿豆，用盘子压好（不让它长太高，希望它长胖和粗一点）和盖好外加一层黑布或其它布料双层遮光，放在阴暗的地方。 

3. 每天记得早晚各浇一次水，浇水时记得避光或灯要关哦。（豆芽菜怕羞，见不得光哦） 

4. 浇完水，多余的水记得要倒掉。重复做浇水动作3天左右就有自家种的豆芽菜吃了。 

5. 吃不完的，用一次性塑料袋装好冷藏保存3-5天左右。 

***视频里每天打开检查豆芽是给天使们亲眼见证豆芽长成的“奇迹”，不过只要避光又不开灯，影响不大。如果见了光太多是会影响它的口感，因为见了光的豆芽会变微红色，煮或炒之前一定要川烫沸水去一下苦涩味。

Easy Grow Bean Sprouts 

{Ingredients} Mung bean x 50g, a big bowl (for put in the kitchen basket), drainable kitchen basket, cheesecloth/kitchen towel/kitchen paper towel, a plate (choose slightly heavier), lid / black cloth or T-shirt for covering purpose, water. 

{Directions} 

1. Mung bean washed and soaked overnight (at least 12-15 hours, best is 24 hours). 

2. Next day, wash again and remove nasty bean, put the kitchen basket inside a big bowl, layer cheesecloth/kitchen towel/kitchen paper towel on the drainable kitchen basket, add in the bean, cover up and put a plate on top, cover with a lid plus another layer of black cloth for double protection from light and rest it in a dark place. 

3. Remember add in clean water at least twice a day: morning and night, do not on the light when watering (Bean sprouts love to stay in dark mode). 

4. Aftter watering, remember drain the excess water. Repeated the watering step for 3 days. 

5. Unconsume bean sprounts, do not wash it and keep refrigerated directly. Thi for 3-5 days. 

***In video open the daily to check is to fulfil angel’s curiosness to see how a bean sprout is growing. Frequently expose the bean sprouts to light will cause it change colour and need to blanch over boiling water for crispy and freshness taste. 

Previous：烧肉长豆炒蛋 Stir fried long beans and roasted pork with eggs

烧肉长豆炒蛋 Stir fried long beans and roasted pork with eggs

烧肉长豆炒蛋 Stir fried long beans and roasted pork with eggs

烧肉先炒起来备用，小天使越来越得心应手地凑厨房的“热闹”。

烧肉太多吃不完时，可以这么做着吃，天使们「无蛋」不欢，呵呵！

烧肉配蛋还真的很好吃...婆妈的厨房完成品从不讲究“完美”，因为我们享受在厨房里忙碌着的亲子互动的玩乐时光。（其实是自己无法做到完美😂）说穿了，很多事情不必样样都精通但就一定要做到不断提升自己的人生价值观。只要今天的自己比昨天的更好一点就行啦🥰☺️💜💪🏻

烧肉长豆炒蛋

{材料} 烧肉丁，豇豆丁，鸡蛋3粒（加点麻油和胡椒粉打散备用），胡萝卜丝，小红葱碎适量。

{调味料} 酱油 ½ 汤匙，豆瓣酱 ½ 茶匙，胡椒粉少许。

{烧肉调味料} 黑酱油1茶匙，酱油 一点，蒜碎1汤匙。

{做法}

1. 先把烧肉炒熟备用： 起油锅爆香蒜碎，加入烧肉丁和烧肉调味料炒均匀盛起备用。

2. 再起2汤匙油锅爆香小红葱碎， 豇豆丁，萝卜丝和调味料拌炒约2分钟后，倒入蛋液。

3. 鸡蛋快熟时加入烧肉丁拌炒均匀即可。

Stir fried long beans and roasted pork with eggs

{Ingredients} Diced roasted pork, diced long bean, egg x 3(beaten with some sesame oil and pepper), shredded carrots, some chopped shallots.

{Seasonings} Soy sauce x ½ tsp, bean paste x ½ tsp, some pepper.

{Roasted pork seasonings} Black soy sauce x 1 tsp, some soy sauce and chopped garlic x 1 tbsp.

{Directions}

1. To fry roasted pork: heat up oil to saute the chopped garlic till fragrant, add in diced roasted pork and seasonings till well combined and set aside.

2. Heat up frying pan with 2 tbsp of olive oil to saute chopped shallot till fragrant, add in diced long bean, shredded carrots plus seasonings to stir-fry till for about 2 mins, pour in the egg mixture.

3. When the egg mixture almost set, add in cooked roasted pork to continue stir-frying till well mixed. Serve hot.

Previous：红薯杂蔬日式咖喱 Veggies Sweet Potato Japanese Curry

红薯杂蔬日式咖喱 Veggies Sweet Potato Japanese Curry

Eat Japanese style curry with tortilla wrap. Try it and you will love it as absolutely a perfect match.日式咖喱很受「婆妈」家两位天使的欣赏，几天前她们提议想要搭配卷饼（tortilla wrap) 吃咖喱。只要没啥过度的要求，做得到的当然OK。Yes, 即煮酱料时间到，因为「婆妈」也煮到想休息啦。S&B咖喱块一直以来很受我们家喜爱，家里大多数一定会有的。 

日式红薯杂蔬咖喱 

{材料} S&B日式咖喱块一包，中红薯1个（洗净去皮切块状，泡水10分钟）， 中马铃薯2个（洗净去皮切块状，泡水10分钟），红萝卜半条（洗净去皮切块状），青甜椒块适量，豆腐卜5个（切块），大葱丝，蒜碎和姜碎，清水750毫升。 

{做法} 

1. 起1 ½ 汤匙油锅爆香大葱丝，蒜碎和姜碎，加入马铃薯和红薯块拌炒一下。 

2. 接着加入萝卜和甜椒块继续翻炒均匀，加入750毫升清水拌均匀。 

3. 大火煮沸后转小火，盖好慢煮20分钟左右。 

4. 然后加入咖喱块慢慢搅拌至融化后加入豆腐卜，继续慢煮5分钟左右，要不时轻轻地搅拌。 

5. 趁热搭配卷饼吃，孩子们提议的新颖吃法，绝配。（可以搭配米饭或个人喜好其它的选择） 

Veggies Sweet Potato Japanese Curry 

{Ingredients} S&B curry sauce mix x 1 pack, medium sweet potato x 1 (wash, peel and cut into pieces, soak in water for 10 mins), medium potato x 2 (wash, peel and cut into pieces, soak in water for 10 mins), half carrot (cut into pieces), some green bell pepper, tofu puffs x 5 (slices), shredded onions, chopped garlic and chopped ginger, water x 750ml. 

{Directions} 

1. Heat up 1 ½ tbsp of olive oil to saute onions, garlic and ginger, add in potato and sweet potato pieces to stir fry a while. 

2. Follow by add in carrots and bell pepper to continue stir fry till well combine, add in 750ml of water. 

3. Bring to boil, reduce heat, cover and simmer cook for about 20 mins. 

4. Then, add in curry sauce mix to cook till completely melted only add in tofu puffs to cook for another 5 mins until gravy thickened, stirring occasionally in between. 

5. Serve hot with tortilla wrap, my kid’s idea and absolutely a perfect match (Of course can eat with rice or any others idea according to personal preference). 

Previous：桃胶5合一养颜汤水 Peach Gum 5 in 1 Collagen Soup

桃胶5合一养颜汤水 Peach Gum 5 in 1 Collagen Soup

 

 

又炖桃胶糖水滋润养颜养生咯。3合一袋装外加大多男女人们家里一定有的食材枸杞子和红枣，就可以随时喝简易的养颜养生糖水。 这周特别需要甜品调整调整状态，呵呵😄！

桃胶5合一养颜汤水 

{材料} 桃胶/皂角米/雪燕独立包装1包（隔夜泡发，每样分开泡哦），红枣3粒（洗净，去核切半），枸杞适量（洗净）。 

{调味料} 冰糖/红糖适量。 

{做法} 

1. 隔夜泡好后，简单的清理一下桃胶和雪燕的杂质。 

2. 隔水炖法：先将桃胶，皂角米和红枣加入炖盅继续隔水炖30分钟后，再加入冰糖，雪燕和枸杞炖20-30分钟即可品尝。 

***桃胶/皂角米/雪燕，可以盖上保鲜膜放入冰箱隔夜泡发12-15小时。 

Peach Gum 5 in 1 Collagen Soup 

{Ingredients} Snow bird nest/ peach gum/ snow lotus seed x 1 sachet (soak individually for each item overnight), red dates x 3 (rinse and deseed, cut into half), some goji berries (rinse well). 

{Seasonings} Some rock sugar/brown sugar. 

{Directions} 

1. Simple clean the peach gum and snow bird nest, remove impurities.

2. Rice cooker double-boiled: fill in water- half of the stew pot,add in peach gum, snow lotus seed and red dates inside the pot to slow cook for 30 mins only add in rock sugar, snow bird nest and goji berries to cook for another 20-30 mins. Serve hot/warm/chill, according to personal preferences. 

***Peach gum/snow lotus seed/snow bird nest, can cover with wrap and soak overnight in refrigerator for 12-15 hours.    

Previous: 干贝家常炒米粉 Homestyle Scallop Fried Vermicelli

干贝家常炒米粉 Homestyle Scallop Fried Vermicelli

炒米粉这类一锅炒熟料理在这疫情期间差不多每周都在「婆妈」🏠上演着...煮到已经可以很善于随意搭配冰箱有的食材而变出看似有点小创意的炒米粉，自夸一下毕竟从未试过一直都在下厨了将近九个月以上啦，天使们也不停地夸奖，也许怕「婆妈」罢煮哈哈哈😂😅😂

干贝家常炒米粉 

{材料} 鸡蛋5粒（加一点酱油，胡椒粉和芝麻油打散备用），番茄米粉和普通米粉（分别川烫一分钟，沥干备用），干贝适量（洗净切片），小香肠（洗净切丝），萝卜丝，大葱丁，蒜碎和小红葱碎适量，生菜丝（洗净泡盐水15分钟，切丝备用）。 

{调味料}黑酱油1茶匙， 酱油2汤匙，蚝油1茶匙，鱼露1茶匙，番茄酱1茶匙，高汤 ½ 碗，芝麻油一茶匙，红糖 ½ 茶匙，盐和胡椒粉适量，混合搅拌均匀（亲子米粉用8-10茶匙左右）。 

***一口辣酱1汤匙和豆瓣酱1茶匙（只用在做法4）。 

{做法} 

1. 起油锅爆香小红葱碎，先把鸡蛋炒熟备用。 

2. 再起油锅爆香大葱，蒜碎和小红葱碎，加入香肠丝，干贝丝和萝卜丝拌炒一下后，调入8茶匙调味料和米粉翻炒均匀。（颜色不均再加入3茶匙调味料让米粉上色） 

3. 最后，加入鸡蛋拌炒一下即可出锅，享用是配上生菜丝增加视觉效果，吃着更有滋味。 

4. 接着，再起油锅炒大人的午晚餐份量。用猪油先炒一炒香肠丝，接着爆香大葱，蒜碎和小红葱碎，加入一汤匙一口辣酱和豆瓣酱炒香。 

5. 加入萝卜丝和干贝片翻炒均匀后，调入综合调味料和米粉继续翻炒均匀再加入鸡蛋拌炒均匀就搞定啦。 

Fried Vermicelli with Scallops 

{Ingredients} Eggs x 5 (beaten with some soy sauce, pepper and sesame oil), tomato vermicelli & normal vermicelli (blanch over hot boiling water for 1 min, drain well and set aside), some scallops (wash and sliced), cocktail sausages (wash and shredded), carrots (shredded), onions (diced), chopped garlic and shallots, lettuces (washed and soak in salter water for 15 mins, shredded), 

{Seasonings} Black soy sauce x 1 tsp, soy sauce x 2 tbsp, oyster sauce x 1 tsp, fish sauce x 1 tsp, tomato sauce x 1 tsp, broth x ½ cup, sesame oil x 1 tsp, brown sugar x ½ tsp, some salt and pepper, mix well (kid friendly recipe use 8-10 tsp of the mixture). 

***Crispy sambal chili x 1 tbsp and bean paste x 1 tsp (use at direction 4 only). 

{Directions} 

1. Heat up oil to saute some chopped shallots, pour in egg mixture to stir-fry till cooked and set aside. 

2. Heat up another round of oil to saute onions, garlics and shallots till fragrant, add in sausages, scallops and carrots to stir-fry a while, seasons in 8 tsp of seasonings mixture and vermicelli to continue stir-frying till well combined (add in another 3 tsp if not enough coated the vermicelli). 

3. Lastly, add in cooked eggs and mix them well, sprinkle up some shredded lettuces and enjoys. 

4. Then, heat up oil to cook adult’s portion for lunch + dinner. Use pork lard to saute the sausages 1st, follow by add in onions, garlics and shallots, add in crispy sambal chili and bean paste to stir-fry till fragrant again. 

5. Follow by add in carrots and scallops to stir-frying till mix well, add in seasonings mixture and vermicelli to stir-fry till well combine again only add in cooked eggs and mix them well, done and serve hot. 

 Previous: 烤紫薯条 Oven Baked Purple Sweet Potato Fries

烤紫薯条 Oven Baked Purple Sweet Potato Fries

视频版的烤箱烤紫薯条，要脆一定要加粉裹，这样烤出来包你卡兹卡兹的👍😍😋切薄点会更容易酥脆但对孩子们不怎么健康，容易热气咯。重复做了几次，发现脆的软的，口感都是OK的，软的就像蒸番薯的feel咯。当下午茶或零嘴都是不错的选择哟😋🥰。

烤紫薯条 

{材料} 紫薯3粒（洗净去皮，切条状泡水洗净表面淀粉），盐适量（烤好才撒入，可不放。） 

{抹表面用} 玉米淀粉1汤匙，橄榄油3汤匙，混合均匀备用。 

{做法} 

1. 切好的紫薯条泡水一小时左右，沥干水份， 多余的水份一定要用厨房纸巾吸干。 

2. 烤盘铺上锡纸后抹上一层薄薄的橄榄油，把控干水份的薯条倒入纸袋中，再放入抹表面用的材料，抖动使每条薯条都沾上油酥，然后排好。（尽量不重叠！） 

3. 放入预热好的烤箱210°C中层，先烤15分钟；然后翻面再烤15分钟即可。 

4. 烤好，撒上适量的盐，待冷5分钟即可享用。 

Oven Baked Purple Sweet Potato Fries 

{Ingredients} 

Purple sweet potatoes x 3 (peel and cut into evenly-sized, soaked in water.), some salt. (will sprinkle on at the very end, optional.) 

{Glazing} Corn starch x 1 tbsp, olive oil x 3 tbsp, mix well and set aside. 

{Directions} 

1. Soak the well-cut sweet potato fries for at least 60 mins, rinse, drain and pat dry with kitchen paper towels. 

2. Baking tray cover with parchment sheet with a thin layer of olive oil or any other cooking oil,  transfer the fries into the bag, put in the glazing mixture, and toss evenly to ensure each fries coated with the oil, transfer to baking tray and arrange well. (Do not overlapping if possible!) 

3. Bake in pre-heated oven at 210°C for 15 mins first, flip the fries and bake for another 15mins. 

4. Remove baking tray from oven, season the fries with some salt (optional), and let it rest for 5 mins only enjoy it. 

Previous: 超快手面包披萨 Easy Bread Pizza

超快手面包披萨 Easy Bread Pizza

没时间又想来点小心思的早餐或下午茶可以考虑一下这款快手面包pizza哦。配料随意，之前分享过一篇简易面包比萨的啦，为了加强我的视频编辑技术加上家里有的食材而做的CMCO早餐，一会儿大天使要上网课啦，如今很多「婆妈」们应该都和我一样多重身份，顾到这，顾不了那，每天一起身就停不了的节奏，但还是努力挤出一些时间熬一点夜做自己喜欢的事💜💪，看「婆妈」能坚持到何时，呵呵呵😂。

超快手面包比萨 

{材料} 面包5片，番茄酱，mozzarella芝士150克，菠菜（用加了点盐和油的沸水川烫一分钟，捞起沥干备用），甜椒丁，鸡肉碎（用一点胡椒粉，芝麻油和几滴酱油腌5分钟。），大葱碎和蒜碎少许。 

{做法} 

1. 起 ½ 汤匙橄榄油锅爆香大葱和蒜碎，加入甜椒丁拌炒均匀后加入鸡肉碎炒熟，盛起备用。 

2. 将面包片排好在以铺了烘焙纸的烤盘上，均匀的涂抹上番茄酱，撒上第一轮的mozzarella芝士，再把煮好的菠菜叶和炒好的鸡肉碎配料排满面包片，再加入满满的mozzarella芝士 (芝士的份量依个人口味)。 

3. 预热烤箱180°C， 烤大约12-15分钟左右或至芝士融化即可。（烤箱温度得自行拿捏哦！）

 

Easy Bread Pizza 

{Ingredients} Bread slices x 5, tomato sauce, shredded mozzarella cheese x 150g, baby spinach (blanch over boiling water that add with some salt and 2-3 drop of olive oil, drain and set aside.), diced bell pepper, minced chicken (marinade with some pepper, sesame oil and few drops of soy sauce.), some chopped onion and garlic. 

{Directions} 

1. Heat up ½ tbsp of olive oil to saute chopped onion and garlic, add in bell pepper to fry evenly only add in minced chicken to stir-fry till cooked, set aside. 

2. Arrange the bread slices on top of the baking tray that coated with baking paper, spread the tomato sauce evenly on top of bread slices, sprinkle up some mozzarella cheese, follow by add in the cooked spinach and minced chicken, then add on another layer of mozzarella cheese. (Cheese portions according to personal preference.) 

3. Preheat oven 180°C, baked for 12-15mins or until cheese fully melted. (Oven temperature adjust accordingly.) 

Previous:桃胶雪燕皂角米银耳养颜糖水 Snow Bird Nest Peach Gum 6 in1 Collagen Dessert

深呼吸 Take A Deep Breath

 

控制好生气的度 Control Your Anger

Challenge yourself to control your anger, before your anger dictates your life. Stay with anger in healthy level since it was a part of our life but don’t let it control you. Anger just took seconds, but always remember it can be calm down and let go. Anger is one letter short of Danger. Don’t punish yourself on others mistakes. Don't drain your energy and time on anger as we could using it for more meaningful things in life. 

不简单吖，虽然心中有数但还是三不五时会败给她们毫无保留的无理要求，家果然只能讲爱，讲理嘛，人家都不怎么听得入耳，更难记在心里。老师的一句好过「婆妈」的十句，可惜的是网课一天只有一小时😔😕😣控制好生气的度，就能拥有一切，中了生气的毒，严重时会一无所有。正确使用生气的人可以与自己的生气拥有一段健康或者“正常的”关系。生气是生活中正常的一部分，但别让生气支配着你的生活，受困于生气的人甚至完全无法接近自己所爱的人，因为总是怒气冲天的男女人们会令人望而却步。记得生气只是暂时的，它是可以被放下的。

Previous：Stay On Positive (This SOP is not that SOP) 

桃胶雪燕皂角米银耳养颜糖水 Snow Bird Nest Peach Gum Snow Lotus Seed 6 in1 Collagen Dessert

 

桃胶雪燕皂角米银耳养颜糖水 Snow Bird Nest Peach Gum Snow Lotus Seed Collagen Dessert

3合一袋装的桃胶雪燕皂角米

桃胶袋装里头的养颜圣品分开泡过夜，再另加其它三种配料一次过让胶原蛋白饱满哦。

桃胶雪燕皂角米糖水 Snow Bird Nest Peach Gum Snow Lotus Seed Dessert

轻轻松松养出胶原蛋白美肌的亲民6 in 1养颜养生汤，近期虽然少了ME time但依然每星期都找时间炖一次，因为买了高品质植物胶质组合的袋装。难得可以让「婆妈」安心吃的商品可遇不可求叻，不过再好也不宜天天吃，男女人们，有条件的一周最多2次就好啦。Beauty starts from inside out, start it with natural collagen soup. A collagen booster dessert a week is a must.

桃胶雪燕皂角米银耳养颜糖水 

{材料} 桃胶/皂角米/雪燕独立包装1包（隔夜泡发，每样分开泡哦），银耳半朵（隔夜泡软，撕成片状），红枣3粒（洗净，去核切半），枸杞适量（洗净）。 

{调味料} 冰糖/红糖适量。 

{做法} 

1. 隔水炖法：先将银耳炖一个小时。 

2. 此时，简单的清理一下桃胶和雪燕的杂质（独立包装的好处就是省心省清理的时间）。 

3. 一小时后，再把桃胶，皂角米和红枣加入炖盅继续隔水炖20分钟后，再加入冰糖，雪燕和枸杞炖20-30分钟即可品尝。 

***桃胶/皂角米/雪燕/银耳，可以盖上保鲜膜放入冰箱隔夜泡发12-15小时。 

6 in 1 Collagen Dessert 

{Ingredients} Snow bird nest/ peach gum/ snow lotus seed x 1 sachet (soak individually for each item overnight), white fungus ½ pcs (soak overnight, tear to bite size pieces), red dates x 3 (rinse and deseed, cut into half), some goji berries (rinse well). 

{Seasonings} Some rock sugar/brown sugar. 

{Directions} 

1. Rice cooker double-boiled: place white fungus in stew pot, fill in water- half of the pot and cook under “slow cook” function for 1 hour. 

 2. Then, simple clean the peach gum and snow bird nest, remove impurities (sachet is super convenient as save lots of time). 

3. An hour later, add in peach gum, snow lotus seed and red dates inside the stew pot continue to slow cook for 20 mins only add in rock sugar, snow bird nest and goji berries to cook for another 20-30 mins. Serve hot/warm/chill, according to personal preferences. 

Previous: 鸡蛋煎面包 Easy French Toast

鸡蛋煎面包 Easy French Toast

鸡蛋煎面包 Easy French Toast

沾鸡蛋液，双面煎成金黄色即可。

宅在家的早餐，这款鸡蛋煎面包一个月免不了要吃几次。高级一点就称为它为“法兰西吐司”或者西多士，它的配料可以有很多很多很多种，也可以抹上不同酱或搭配蔬菜水果，所以72变着吃都不会腻哦😋🥰😂。

鸡蛋煎面包 

{材料} 鸡蛋2粒，面包两片（切对半），牛油适量。 

{调味料} 牛奶2汤匙，糖 ½ 茶匙，盐一点，胡椒粉适量。 

{做法} 

1. 鸡蛋调入调味料打散备用。 

2. 不粘锅，抹上一层薄牛油，把沾了鸡蛋液的面包，双面煎成金黄色即可。 

3. 配料随意加，趁热享用。 

 Easy French Toast 

{Ingredients} Eggs x 2, bread slices x 2 (cut into half), some salted butter. 

{Seasonings} Milk x 2 tbsp, sugar x ½ tsp, a pinch of salt and some pepper. 

{Directions} 

1. Beaten the eggs with seasonings, set aside. 

2. Brush a thin layer of butter over the non-stick frying pan, dip the bread sliced in egg mixture, fry both sides of the slices until golden yellow. 

3. Side dishes according to personal preferences, serve hot. 

Previous：双花炒蛋 Fried Broccoli and Cauliflower with Eggs

双花炒蛋 Fried Broccoli and Cauliflower with Eggs

 鸡蛋创意料理继续收集ideas中，J说要「婆妈」教她煮全部关于鸡蛋的料理😂😅 

双花炒蛋 

{材料} 鸡蛋2粒（加一点酱油，胡椒粉和芝麻油打散备用），西兰花（洗净切块状），白菜花（洗净切块状），肉丝（用一点酱油和胡椒粉腌5分钟），萝卜丝，蒜碎和小红葱碎适量。 

{调味料}高汤5汤匙，盐和胡椒粉适量。 (可放鲍鱼汁1茶匙）

{做法} 

1. 西兰花和白菜花先用加了盐和橄榄油的沸水川烫2-3分钟，捞起沥干过冷水备用。 

2. 起油锅爆香小红葱碎，先把鸡蛋炒熟备用。 

3. 起油锅爆香蒜碎后，加入肉丝拌炒一下，接着加入萝卜丝继续拌炒。 

4. 然后，加入调味料拌炒至汤稍微煮沸，加入西兰花和白菜花翻炒。 

5. 接着，再加入鸡蛋炒至汤汁再次煮沸即可。 

Fried Broccoli and Cauliflower with Eggs 

{Ingredients} Eggs x 2 (beaten with ½ tsp soy sauce, pepper and sesame oil), broccoli (wash and cut into bit size), cauliflower (wash and cut into bite size), meat slices (marinate with some soy sauce and pepper for 5 mins), some shredded carrots, some chopped garlic and shallots. 

{Seasonings} Broth x 5 tbsp, some salt and pepper. (abalone sauce 1tsp, optional)

{Directions} 

1. Blanch over the broccoli and cauliflower with boiling water that add with some salt and olive oil for 2-3 mins, drain well, soak in cold water a while, drain well again, and set aside. 

2. Fry the egg mixture till cooked and set aside. 

3. Sautés chopped garlic and shallots till fragrant, add in meat slices to stir-fry a while, follow by add in carrots to continue stir-frying. 

4. Then, add in seasonings and bring to boil, add in broccoli and cauliflower to continue stir-frying. 

5. Follow by add in cooked eggs and bring to boil again, serve hot.

Previous：古早味红豆冰淇淋 Creamy Red Bean Ice Cream  

古早味红豆冰淇淋 Creamy Red Bean Ice Cream

CMCO进行中，家里感觉得到很“热”，火气🔥一天天变得越来越大，冰淇淋刚好可以降降温。家里没有鲜牛奶而变通的食谱，完成品不会很甜腻腻的，还不错👍。喜甜的，可能要在糖的份量上自行拿捏一下自家口味哈☺️。天使们吃过另一种“正常”的冰淇淋，会明示了...请「婆妈」下次做回那天那种冰淇淋吧😆😂。

红豆牛奶冰淇淋 

{材料} 红豆和清水适量（完全盖过红豆），牛奶500毫升(家里没鲜奶，用200毫升罐头淡奶+2汤匙的炼奶+煮红豆的水300毫升搅拌均匀)，红糖30-40克，玉米淀粉25克（也可用糯米粉代替）。 

{做法} 

1. 红豆洗净，加入适量盖过红豆的清水， 放入高压锅煮熟即可备用。（或是红豆提前一晚洗净泡水，隔天加入适量盖过豆子的水煮到红豆熟，请煮到豆子开花哦。） 

2. 先把淡奶+炼奶+红豆水+红糖搅拌均匀后倒入锅中，加入玉米淀粉以小火慢煮，不停的搅拌至浓稠就可以了。

 

3. 然后，加入煮好的红豆搅拌混合均匀，倒入模具中，放入冰箱冷冻4-6小时或隔夜即可享用啦。

Red Bean Milk Ice Cream 

{Ingredients} Some red bean and water, milk x 500ml (replace with full cream evaporated milk x 200ml + condensed milk 2 tbsp + red bean water 300ml ; mix well) , brown sugar x 30-40g, corn starch x 25g (Can be replace by glutinous rice flour). 

{Directions} 

1. Wash read bean, add in the water to cover the bean, cook in pressure cooker till cooked. (Alternately please soaked red bean overnight, next day cook the red bean with right amount of water that just cover the bean till cooked.) 

2. Mix the evaporated milk + condensed milk + red bean water + brown sugar well before pour in a pot, follow by add in corn starch, stirring well and slow cook till thickening.

3. Then, add in cooked red bean and mix well, pour into the molds, freeze for 4-6 hours or overnight before enjoy it.

Previous：一口辣+番茄酱香肠花枝卷炒意面 Angel Hair Pasta with Crispy Sambal Chili + Tomato Sauce, Sausage and Squid 

Stay On Positive (This SOP is not that SOP)

Serenity Or Pandemonium

SOP, 当今社会样样都与SOP离不开关系...但是再怎么努力也变不出多余的时间和精力哟。之前真的真的真的很难去做到去尊重孩子们，也许我们自身的掌控欲强过度。时间慢慢地让我适应她们的节奏，虽然节奏变幻莫测😂。疫情期间，学会了更放宽心，允许孩子们在安全性考量的前提下不断地去探索来调节她们自己的人格。

说穿了，能够亲身体验看着一个人一天天“长成大人”果然不容易。所以说，能睁一眼闭一眼的就让孩子按照自己的节奏去成长吧。育儿这方面是没有标准的SOP，不然一肚子气的往往是父母。

Stay On Positive side since there are no SOP (Standard Operating Procedure) in parenting path. Each child has a different journey, be flexible to learn together with them.

Previous: 下一步是...What is Next?

一口辣+番茄酱香肠花枝卷炒意面 Angel Hair Pasta with Crispy Sambal Chili + Tomato Sauce, Sausage and Squid

天使意面 (Angel Hair Pasta) 在「婆妈」家永远名列前茅，全家人最爱❤️是它啦...

一口辣+番茄酱香肠花枝卷炒意面 

{材料} 意面适量（用加了盐和橄榄油的沸水川烫至8分熟备用），香肠适量（切丝），鸡蛋3粒（加点酱油，胡椒粉和芝麻油打散备用），花枝卷，番茄块，萝卜丝，蘑菇块，白菜花和西兰花适量（用加了点盐和油的沸水川烫3分钟左右），洋葱丁，蒜碎适量，姜碎一点。 

{调味料} 一口辣酱2汤匙，意面番茄酱5汤匙，高汤 5汤匙，混合香料适量，盐和黑胡椒粉一点。 

{做法} 

1. 起油锅先把鸡蛋液炒熟备用。 

2. 起1汤匙无盐牛油和一汤匙橄榄油锅先把香肠丝小炒一下，才加入爆香蒜葱姜碎炒至香。 

3. 接着加入番茄块，蘑菇块和萝卜丝拌炒一下，调入一口辣和番茄酱，再加入花枝卷炒一炒。 

4. 倒入高汤，调入盐和黑胡椒粉继续拌炒一下后， 加入意面和混合香料翻炒至汤汁收干即可。 

5. 然后，加入鸡蛋翻炒均匀即可出锅。 6. 要享用时，记得加点水煮白菜花和西兰花哦。（也可以煎香肠适量加料哦） 

 Angel Hair Pasta with Crispy Sambal Chili + Tomato Sauce, Sausage and Squid 

{Ingredients} Some angel hair pasta (boiled cook with some salt and olive oil till almost cooked, drain and set aside), some sausages (shredded), eggs x 3 (beaten with some soy sauce, pepper and sesame oil), squid, diced tomatoes, shredded carrots, some diced mushrooms, some cauliflower and broccoli (boiled cook with some salt and olive oil for 3 mins, set aside), diced onions, chopped garlic and ginger. 

{Seasonings} Crispy sambal chili x 2 tbsp, pasta tomato sauce x 5 tbsp, broth x 5 tbsp, some mixed herb, some salt and black pepper to taste. 

{Directions} 

1. Fry the egg mixture till cooked and set aside. 

2. Heat up 1 tbsp of unsalted butter + 1 tbsp of olive oil to fry shredded sausages first only add in chopped garlic, onion and shallot to saute till fragrant. 

3. Follow by add in tomatoes, mushrooms and carrots to stir a while, season in sambal and tomato sauce, add in squid to stir-frying a while. 

4. Pour in broth, season with some black pepper and salt, add in cooked pasta and mixed herb, stirring till gravy is thickened. 

5. Then, add in cooked egg to continue stir-frying till well combined. 6. Remember to top up with some cooked cauliflower and broccoli before eat ya. (Can top up with some grill sausages too.)

Previous: 新鲜番茄酱花枝炒意面 Angel hair pasta with fresh tomato sauce and squid

鲜番茄酱花枝炒意面 Angel hair pasta with fresh tomato sauce and squid

又点名要吃天使意面（Angel Hair Pasta）🍝啦，她们真的真的真的超爱这款意面...其实「婆妈」也超爱的，哈哈哈哈😂😋😍

鲜番茄花枝卷炒意面 

{材料} 意面适量（用加了盐和橄榄油的沸水川烫至8分熟备用），鸡蛋3粒（加点酱油，胡椒粉和芝麻油打散备用），花枝卷，番茄块，萝卜丝，蘑菇块，白菜花和西兰花适量（用加了点盐和油的沸水川烫3分钟左右），洋葱丁，蒜碎适量，姜碎一点。 

{调味料} 高汤 ½ 碗，盐一点。 

{做法} 

1. 起油锅先把鸡蛋液炒熟备用。 

2. 起1汤匙油锅爆香蒜葱姜碎，加入番茄块，萝卜丝和蘑菇块拌炒均匀，再加入花枝卷炒一炒。 

3. 倒入高汤和调入盐继续拌炒一下后， 加入意面翻炒至汤汁收干即可。 

4. 然后，加入鸡蛋翻炒均匀即可出锅。 

5. 要享用时，记得加点水煮白菜花和西兰花哦。 

 Angel Hair Pasta with Fresh Tomato and Squid 

{Ingredients} Some angel hair pasta (boiled cook with some salt and olive oil till almost cooked, drain and set aside), eggs x 3 (beaten with some soy sauce, pepper and sesame oil), squid, diced tomatoes, shredded carrots, some diced mushrooms, some cauliflower and broccoli (boiled cook with some salt and olive oil for 3 mins, set aside), diced onions, chopped garlic and ginger. 

{Seasonings} Broth x ½ cup, some salt to taste. 

{Directions} 

1. Fry the egg mixture till cooked and set aside. 

2. Heat up 1 tbsp of olive oil to saute chopped garlic, onion and shallot till fragrant, add in tomatoes, carrots and mushrooms to stir a while, follow by add in squid. 

3. Pour in broth and salt, add in cooked pasta, stirring till gravy is thickened. 

4. Then, add in cooked egg to continue stir-frying till well combined. 

5. Remember to top up with some cooked cauliflower and broccoli before eat ya. 

Previous：简易快手鸡翅 Quick and Tasty Chicken Wings

下一步是...What is Next?

 

心中有图，万事都足

男女人们，也许彻底地明白自己是天方夜谭，但能肯定的是我们都能掌握自己的❤️。心图让你走出稳稳地下一步，请管好你的心，让它为你做事而不是跟你作对。心若定下来，哪里都是天堂。Trying to control everything would be too much work and not enough life. But every men and women can control your heart, please rule your 💜 and let it work for you to reach your destination in 🗺 .

当你心中无图，一路上迷迷糊糊，到后来不知何去何从。如果你心中有图，但迟迟不行动，梦始终还是一场梦。每个男女人们都该有个弹性十足的「心图」，能承受得住任何局势的变化。有突发情况，你得变通，你的心图也得顺势而为做出合适的调整，这样的话，男女人们才能有个大有可为的人生。记住，心图的细节性不重要，重要的是你无论如何都要有个基本图在心中引导着你走出更省心更清晰的明天。Yes, we need a plan as a map to guide us for better tomorrow. Details of the plan is doesn't matter, as not all plans lead to the right path. But, we need a flexible plan to adapt to any changes. Follow the trend, sometimes is a better choice when you are floating without a clear direction.

Previous: 用心继续成长

简易快手鸡翅 Easy and Tasty Chicken Wings

「婆妈」秘制简易快手的烤箱料理 👉🏻烤鸡翅，天使们初尝这滋味，频频地说：“太好吃了！”🥰😂😍说真的，做了不计其数的烤鸡翅，这次的腌料太合我意，太OK的啦。Secret recipes需要不断努力地研究才能更佳， 记录一下后会继续加油的啦。😋💜😋❤️💪🏻💪🏻💪🏻

简易快手鸡翅 

{材料} 鸡中翅12只（洗净，在背面划两刀方便入味）。 

{腌料} 蒜碎2汤匙，小红葱碎1汤匙，姜碎1茶匙，酱油3汤匙，黑酱油1茶匙，蚝油 1汤匙， 芝麻油1茶匙， 绍兴酒1茶匙，五香粉 ½ 茶匙，红糖 1茶匙， 白胡椒粉和黑胡椒粉适量。 

{调味料} 蜜糖1汤匙。 

{做法} 

1. 鸡中翅用腌料腌至少1天。（腌2天会更入味哦） 

2. 将腌好的鸡翅排好在已铺了烘培纸上。 

3. 剩余的腌料加入蜂蜜拌均匀后，涂抹在鸡翅的正面与背面上。 

4. 放入预热烤箱180◦C烤15分钟左右。 

5. 烤好再涂上一层腌料，翻面将剩余的蜂蜜腌料涂抹在另一面，放入烤箱再烤13-15分钟或至颜色微焦即可。

Easy and Tasty Chicken Wings 

{Ingredients} Wings x 12 pcs (clean, lightly cut 2 lines inside the wings for better taste).x 1tsp, 

{Marinades} Chopped garlic x 2 tbsp, chopped shallots x 1 tbsp, chopped ginger x 1 tsp, light soy sauce x 3 tbsp, black soy sauce x 1 tsp, oyster sauce x 1 tbsp, sesame oil x 1 tsp, Shao xing wine x 1 tsp, five spice powder x ½ tsp, brown sugar x 1 tsp, some white and black pepper. 

{Seasoning} Honey x 1 tbsp. 

{Directions} 

1. Mix chicken wings with marinades sauce for at least a day. (2 days more tasty) 

2. Arrange wings on top of the baking tray that layered with baking paper. 

3. Mix leftover marinades sauce with honey, apply on both sides of wings. 

4. Bake in pre-heated oven at 180◦C for 15 mins. 

5. Brush another layer of honey marinades sauce, flip over and apply another layer of marinades sauce on top of each wings, continue bake for another 13-15 mins or until turn to dark brown or well cooked.

Previous: 极简自制斑兰冰淇淋 Quick and Easy Pandan Homemade Ice Cream

极简自制斑兰冰淇淋 Quick and Easy Pandan Homemade Ice Cream

答应了天使们很久很久很久的事。自从做了几次被她们“嫌弃”但依旧会吃完的古早味冰淇淋，就会时不时向「婆妈」提一提什么时候做“正常”的冰淇淋🍦给她们试试😂。这食谱里的份量特地为天使们减少对糖的摄入而“量身定做”的，所以完成品会不怎么甜☺️。

极简自制斑兰冰淇淋 

{材料} 炼奶100克，鲜奶油400毫升，斑兰粉10克(个人喜好)。 

***打发鲜奶油的容器等预先放入冰箱冷藏。 

{做法} 

1. 炼奶加班兰粉拌均匀后冷藏备用。 

2. 鲜奶油低速开始打发1分钟后转去中速继续打发2分钟至出现纹路。 

3. 一次过加入冷藏的斑兰炼奶， 低速搅拌均匀至再次出现纹路轻轻翻拌均匀后，倒入模具。 

4. *速冻冷藏两-三小时后拿出来翻拌均匀再速冻冷藏，隔一小时再拿出来翻拌均匀（这步可省略滴---翻拌1-2次，口感细腻些。）

 5. 速冻冷藏至少要8小时左右才能享用，隔夜最佳。 

***炼奶150克，鲜奶油350毫升，班兰粉15克是「婆妈」🏠正常口味的份量哟！

Quick and Easy Homemade Pandan Ice Cream 

{Ingredients} Condensed milk 100g, whipping cream 400ml, pandan powder x 10g (optional). 

***Chilled mixing bowl and whisk attachment that use to whip up the cream.

{Directions} 

1. Mixed condensed milk and pandan powder well and keep refrigerated. 

2. Whip the cold whipping cream with mixer with low speed at first for 1 min and turn to medium speed to continue beat for another 2mins till form a soft peak. 

 3. Add in cold condensed milk mixtures, mix well with low speed a while till form firmer peak, and gently fold till well mixed, pour into mold. 

4. *Freeze for 2-3 hours and then take out to stir well and freeze again, after an hour stirring it well again and freeze it back (Stir for 1-2 times for smoother texture purpose, optional) . 

5. Freeze for at least 8 hours before enjoy it chill, or overnight is the best. 

***This is kid friendly recipe---Original flavour recipe: condensed milk 150g, whipping cream 350ml, pandan powder 15g. 

Previous：椰糖双色大黑子燕菜果冻 Gula Melaka Basil Seeds Jelly

椰糖双色大黑子燕菜果冻 Gula Melaka Basil Seeds Jelly

近期做燕菜果冻做上瘾了，天使们也吃上瘾了...做完这次得停一停啦，哈哈哈哈哈😂

椰糖双色大黑子燕菜果冻 

{第一层} 椰浆100毫升，水250毫升，椰糖35克， 燕菜粉1 ½ 茶匙，即溶果冻粉 ½ 茶匙。 

{做法} 

1. 椰浆，清水，燕菜粉和果冻粉拌均匀后加入椰糖，中火煮至椰糖溶化，过程中不停地轻轻搅拌.

2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水），倒入模具中，放入冰箱速冻5分钟（这时请煮第二层），取出在表面划满刮痕。 

{第二层} 水200毫升，椰糖20克， 燕菜粉 ½ 茶匙，即溶果冻粉 ½ 茶匙， 大黑子1汤匙 （泡热水5分钟）。

{做法} 

1. 清水，燕菜粉和果冻粉拌均匀后加入椰糖，中火煮一会加入大黑子煮至椰糖溶化，过程中不停地轻轻搅拌. 

2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水），倒入模具中，放入冰箱冷藏至少三小时或过夜才脱模。 

***如果想知道正确清水的量，请先把模具用水量好倒入衡量杯就知道大概需要多少啦。 

Gula Melaka Basil Seeds Jelly 

{1st Layer} Coconut milk x 100ml, water x 250ml, gula melaka x 35g, agar powder x 1 ½ tsp, jelly powder x ½ tsp. 

{Directions} 

1. Mix coconut milk, water, agar powder and jelly powder well before putting in cooking pot, follow by add in gula melaka, cook under medium heat until fully dissolved continue to stirring while waiting it boiling. 

2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the cake mold, and keep frozen for 5 mins (please cook 2nd layer while waiting), lightly scratch the surface once done quick freeze. 

{2nd Layer} Water x 200ml, gula melaka x 20g, agar powder x ½ tsp, jelly powder x ½ tsp, basil seeds x 1 tbsp (soaked  in hot water 5 mins).

{Directions} 

1. Mix water, agar powder and jelly powder well before putting in cooking pot, add in gula melaka, cook under medium heat a while only add in basil seeds to cook until gula melaka fully dissolved,  continue stirring. 

2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the mold, and keep refrigerated for at laest 3 hours or overnight. 

***If wish to know the exact mililiter of waters, please fill the mold with water and pour into measurement cup to know the total ml that needed.

Previous: 双色小馒头 Little Dual Colour Steamed Bun

双色小馒头 Little Dual Colour Steamed Bun

 两个天使们只有在做馒头，面包或小蛋糕时才会“合作无间”...难得「婆妈」此次有机会纪录一下她们一起玩乐的片段，但愿长大后的她们一样热爱某些homemade☺️🥰。食物粉买自阿莫杂货铺，她家的产品很合我意👍👍👍。

双色小馒头

 {紫色材料} 紫薯水25克（25克水+ ½ 茶匙紫薯粉）， 面粉50克，干酵母0.5克，红糖3克，油（玉米油或其它植物）1茶匙。 

{绿色材料} 斑兰水25克（25克水+ ½茶匙斑兰粉）， 面粉50克，干酵母4克，红糖3克，油（玉米油或其它植物）1茶匙。 

{做法} 

1. 每份面团，捏成絮状，再继续捏成光滑面团（大约15分钟左右）。 

2. 两份面团都盖上湿布让面团发酵成双倍大（大约40-50分钟），按下去不会回弹即是发酵好了。 

3. 将发酵好了的两份面团各擀一擀排气（有能力就充分的揉搓均匀5分钟后再擀），擀成面片状后，用饼干模器切出造型小馒头，放入已经铺上一层防油纸的蒸锅中休面10-15分钟左右。 

4. 然后，蒸锅蒸12-15分钟左右即可。 

***喜欢甜一些的，请自行加糖的份量至10克。不同牌子面粉的吸水量也不同，面团太干：请多加一点水； 面团太湿：就加一点粉。 

Little Steamed Bun 

{Purple Color Ingredients} Purple sweet potato water x 25g (water x 25g + ½ purple sweet potato powder), flour x 50g, instant yeast x 0.5g, brown sugar x 3g, corn oil (or other vegetable’s oil) x 1 tsp. 

{Green Color Ingredients} Pandan water x 25g (water x 25g + ½ purple sweet potato powder), flour x 50g, instant yeast x 0.5g, sugar x 3g, corn oil (or other vegetable’s oil) x 1 tsp. 

{Directions} 

1. Mix all both ingredients well in 2 different mixing bowl until it form a smooth round dough (about 15 mins each portion). 

2. Both doughs cover with wet cloth and let it be prove until double it’s size. (take about 40-50mins.) 

3. Stretching and flattening both doughs (if possible knead for additional 5 mins 1st), cut into desired shape using cookies cutters, place the shaped doughs onto the steamer that layer with greaseproof paper, rest for 10-15 mins. 

4. Then, steam for about 12-15 mins. 

***Sugar according to personal preference, love sweeter, please add till 10 g. Different brands flour have different water absorption level, dough too dry: add slightly more water; dough too wet: add slightly more flour. 

 Previous: 豇豆丁九层塔炒蛋 Fried Long Bean Egg with Basil

豇豆丁九层塔炒蛋 Fried Eggs with Basil and Meat

 J“歇息”几周后，继续她的炒蛋乐。她说她要煮很多很多很多关于鸡蛋的料理给我们吃耶，听了真的真的甜入心底...😍🥰👍❤️

J下厨乐：https://youtu.be/BNFmvL_fmYw

豇豆丁九层塔炒蛋 

{材料} 鸡蛋2粒（加 ½ 茶匙酱油，胡椒粉和芝麻油打散备用），豇豆丁，萝卜丝，九层塔适量（切小块状），蒜葱碎适量。 

{调味料}酱油 ½ 茶匙. 

{做法} 

1. 起油锅爆香蒜葱碎后，调入酱油 ，加入豇豆丁拌炒一下。 

2. 接着加入九层塔和萝卜丝继续拌炒。 

3. 然后，加入鸡蛋液翻炒至熟即可。 

Fried Long Bean Eggs with Basil 

{Ingredients} Eggs x 2 (beaten with ½ tsp soy sauce, pepper and sesame oil), diced long bean, shredded carrots, some basil, some chopped garlic and shallots. 

{Seasonings} Soy sauce x ½ tsp 

{Directions} 

1. Saute chopped garlic and shallots till fragrant, season in soy sauce, add in diced long bean to stir-fry a while. 

2. Follow by add in basil and carrots to continue stir-frying. 

3. Then, pour in egg mixture to stir-fry till fully cooked and serve hot. 

Previous: 豇豆丁肉丝炒蛋 Fried Long Bean Eggs with Meat

豇豆丁肉丝炒蛋 Fried Long Bean Eggs with Meat

 简单快手的鸡蛋料理，口味较淡，男女人们要吃“normal”口味，请自行斟酌调味料的量哈。

J下厨乐记：https://youtu.be/xfO2fWpG-Wo

豇豆丁肉丝炒蛋 

{材料} 鸡蛋2粒（加 ½ 茶匙酱油，胡椒粉和芝麻油打散备用），豇豆丁，萝卜丝，肉丝（用一点酱油和胡椒粉腌5分钟），蒜葱碎适量。 

{调味料}酱油 ½ 茶匙，高汤5汤匙。 

{做法} 

1. 先把鸡蛋炒熟备用。 

2. 起油锅爆香蒜葱碎后，加入豇豆丁拌炒一下，接着加入萝卜丝继续拌炒。 

3. 然后，加入腌好的肉丝炒至变色后加入酱油和高汤拌炒至汤煮沸，加入鸡蛋翻炒至汤汁再次煮沸即可。 

Fried Long Bean Eggs with Meat 

{Ingredients} Eggs x 2 (beaten with ½ tsp soy sauce, pepper and sesame oil), diced long bean, shredded carrots, meat slices (marinate with some soy sauce and pepper for 5 mins), some chopped garlic and shallots. 

{Seasonings} Soy sauce x ½ tsp, broth x 5 tbsp. 

{Directions} 

1. Fry the egg mixture till cooked and set aside. 

2. Saute chopped garlic and shallots till fragrant, add in diced long bean to stir-fry a while, follow by add in carrots to continue stir-frying. 

3. Then, add in marinated meat to stir-fry till change color, season in soy sauce and broth and bring to boil, add in cooked eggs and bring to boil again, serve hot. 

Previous：椰糖红豆燕菜果冻牛油蛋糕 Gula Melaka Red Bean Jelly Butter Cake

椰糖红豆燕菜果冻牛油蛋糕 Gula Melaka Red Bean Jelly Butter Cake

彩色大黑子燕菜果冻球 Colourful Basil Seeds Jelly Ball: https://youtu.be/7TBZ45RrmyI

简易牛油蛋糕视频 Easy Butter Cake Recipe： https://youtu.be/TvShotMlQVY

这次为了燕菜果冻牛油蛋糕豁出去了，很久没有那么“用力”做这么“大个”的生日蛋糕给他了😂，还好天使们也很配合。用了整整两天“挤出”的时间把这生日蛋糕🎂做好，主蛋糕还好能成功美美的脱模。Yeah...终于完成了想做但也是拖了很久的事，哈哈哈😂🥰😍😂。

椰糖红豆燕菜果冻牛油蛋糕 

{第一层}水300毫升，椰糖50克， 燕菜粉1 ½ 茶匙，即溶果冻粉1 茶匙。 

{做法} 

1. 椰糖加入清水中，燕菜粉和果冻粉拌均匀后，中火煮至椰糖溶化，过程中不停地轻轻搅拌. 

2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水），倒入蛋糕模具中，放入冰箱速冻5分钟（这时请煮第二层），取出在表面划满刮痕。 

{第二层} 椰浆100毫升，水250毫升，椰糖25克， 燕菜粉1 ½ 茶匙，即溶果冻粉 ½ 茶匙，罐头红豆2汤匙。 

{做法} 

1. 清水，椰浆，燕菜粉和果冻粉拌均匀后加入椰糖，中火煮至椰糖溶化，过程中不停地轻轻搅拌. 

2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水）。 

3. 把红豆放上第一层的刮痕上，再把煮好的燕菜果冻液慢慢地倒入蛋糕模具中，放入冰箱速冻5分钟（这时请煮第三层），一样5分钟后取出在表面划满刮痕。 

{第三层} 水400毫升，糖粉40克， 燕菜粉2 茶匙，即溶果冻粉1 茶匙，牛油蛋糕碎6汤匙左右。 

{做法} 

1. 清水，糖粉，燕菜粉和果冻粉拌均匀后，中火煮沸. 

2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水）。 

3. 把蛋糕碎分三次放上第二层的刮痕上，再把煮好的燕菜果冻液慢慢地分三次倒入蛋糕模具中，放入冰箱速冻8分钟（这时请煮第四层），取出在表面划满刮痕。 

{第四层} 水150毫升，椰糖15克， 燕菜粉 ½ 茶匙，即溶果冻粉 ½ 茶匙。 

{做法} 

1. 椰糖加入清水中，燕菜粉和果冻粉拌均匀后，中火煮至椰糖溶化，过程中不停地轻轻搅拌. 

2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水），倒入蛋糕模具中，放入冰箱冷藏过夜才脱模。 

***如果想知道正确清水的量，请先把各模具用水量好倒入衡量杯就知道大概需要多少啦。 

**如果易出水，可以➕1茶匙的粟米粉在粉类材料中搅拌均匀。

Gula Melaka Red Bean Jelly Butter Cake 

{1st Layer} Water x 300ml, gula melaka x 50g, agar powder x 1 ½ tsp, jelly powder x 1 tsp. 

{Directions} 

1. Add gula melaka in water, mix agar powder and jelly powder well before putting in cooking pot, cook under medium heat until fully dissolved, continue to stirring while waiting it boiling. 

2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the cake mold, and keep frozen for 5 mins (please cook 2nd layer while waiting), lightly scratch the surface once done quick freeze. 

{2nd Layer} Coconut x 100ml, water x 250ml, gula melaka x 25g, agar powder x 1 ½ tsp, jelly powder x ½ tsp , ready to eat red bean x 2 tbsp. 

{Directions} 

1. Mix coconut milk, water, agar powder and jelly powder well before putting in cooking pot, follow by add in gula melaka, cook under medium heat until fully dissolved, continue stirring. 

2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat. 

3. Put the red bean on top of 1st layer, then pour the cooked mixture slowly into the cake mold, and keep frozen for 5 mins (please cook 3rd layer while waiting), lightly scratch the surface once done quick freeze. 

{3rd Layer} Water x 400ml, icing sugar x 40g, agar powder x 2 tsp, jelly powder x 1 tsp, butter cake flakes x 6 tbsp. 

{Directions} 

1. Mix water, icing sugar, agar powder and jelly powder well before putting in cooking pot, cook under medium heat until boil. 

2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat. 

3. Divide the cake flakes into 3 portions and put on top of 2nd layer, then pour the cooked mixture slowly each times into the cake mold, and keep frozen for 8 mins (please cook 4th layer while waiting), lightly scratch the surface once done quick freeze. 

{4th Layer} Water x150ml, gula melaka x 15g, agar powder x ½ tsp, jelly powder x ½ tsp.

{Directions} 

1. Add gula melaka in water, mix agar powder and jelly powder well before putting in cooking pot, cook under medium heat until fully dissolved, continue to stirring while waiting it boiling. 

2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the cake mold, and keep refrigerated overnight. 

***If wish to know the exact millilitre of waters, please fill the mold with water and pour into measurement cup to know the total ml that needed.

***Add 1tsp of corn starch in powder’s mixture can help to reduce too moisture problem.

Previous：彩色大黑子燕菜果冻球 Colorful Basil Seeds Jelly Ball

彩色大黑子燕菜果冻球 Colorful Basil Seeds Jelly Ball

彩色大黑子燕菜果冻球 Colorful Basil Seeds Jelly Ball

想做七彩燕菜果冻球当蛋糕🍰的装饰品，无奈家里少了蓝色的材料。不过，这些色彩足以让「婆妈」🏠的天使们开心得见牙不见眼哟。小孩子的世界果然简单很多，快乐永远垂手可得💜😍！

彩色大黑子燕菜果冻球 

「大黑子」1汤匙, 泡热水10分钟沥干备用。 

 {橙色} 红萝卜水300毫升（萝卜1条切小块状，加150毫升水打成汁，再加清水至300毫升），糖粉30克， 燕菜粉1 茶匙，即溶果冻粉1 茶匙。 

{黄色} 玉米水300毫升（罐头玉米粒1罐，加100毫升水打成汁，再加清水至300毫升），糖粉30克， 燕菜粉1 茶匙，即溶果冻粉1 茶匙。 

{红色} 火龙果水300毫升（火龙果半粒切丁，加100毫升水打成汁，再加清水至300毫升），糖粉30克， 燕菜粉1 茶匙，即溶果冻粉1 茶匙。 

{青色} 奇异果水300毫升（奇异果1粒切丁，加100毫升水打成汁，再加清水至300毫升），糖粉30克， 燕菜粉1 茶匙，即溶果冻粉1 茶匙。 

{紫色} 紫薯水300毫升（紫薯粉 ½ 茶匙加清水300毫升搅拌均匀），糖粉30克， 燕菜粉1 茶匙，即溶果冻粉1 茶匙。 

{褐色} 红糖水300毫升（红糖30克，加清水300毫升搅拌均匀），燕菜粉1 茶匙，即溶果冻粉1 茶匙。 

{浅橙色} 橙水150毫升（橙1粒切丁，加100毫升水打成汁，再加清水至150毫升），糖粉15克， 燕菜粉 ½ 茶匙，即溶果冻粉 ½ 茶匙。 

{做法} 

1. 糖粉，燕菜粉和果冻粉拌均匀备用，红萝卜水/玉米水/火龙果水/橙水/奇异果水/紫薯水/红糖水（过滤杂质后）倒入锅中，再加入拌均的糖粉，燕菜粉和果冻粉再次拌均匀； 开中火煮一会儿后加入1/2 -1湯匙泡好的大黑子，过程中不停地轻轻搅拌. 

2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水），倒入波波模具中，倒满盖紧，用重物压住待冷却后放入冰箱速冻15分钟，脱模后得再继续冷藏三小时左右才享用比较Q弹。 

***「婆妈」只有一个波波球模具，所以用15分钟速冻方法让燕菜果冻球快点成型以便预先脱模来做其他颜色的球球。 

***如果想知道正确清水的量，请先把各模具用水量好倒入衡量杯就知道大概需要多少啦。过多的燕菜果冻汁，会放入其他卡通造型模具厂中做成燕菜果冻来享用。 

Colorful Basil Seeds Jelly Ball 

{Basil Seeds} Soak in hot water for 10 min, drain well and set aside. 

{Orange Color} Carrot’s juice x 300ml (carrot x 1 pcs; diced, add in 100ml of water to blend it and add on water to make it 300ml), icing sugar x 30g, agar powder x 1 tsp, instant jelly powder x 1 tsp. 

{Yellow Color} Corn’s juice x 300ml (Sweet Corn x 1 can; add in 100ml of water to blend it and add on water to make it 300ml), icing sugar x 30g, agar powder x 1 tsp, instant jelly powder x 1 tsp. 

{Red Color} Dragon fruit’s juice x 300ml (dragon fruit x ½ pcs; diced, add in 100ml of water to blend it and add on water to make it 300ml), icing sugar x 30g, agar powder x 1 tsp, instant jelly powder x 1 tsp. 

{Green Color} Kiwi’s juice x 300ml (Kiwi x 1 pcs; diced, add in 100ml of water to blend it and add on water to make it 300ml), icing sugar x 30g, agar powder x 1 tsp, instant jelly powder x 1 tsp. 

{Purple Color} Purple sweet potato’s water x 300ml (purple sweet potato powder x ½ tsp, mix well with 300ml of water), icing sugar x 30g, agar powder x 1 tsp, instant jelly powder x 1 tsp. 

{Brown Color} Brown sugar’s water x 300ml (brown sugar x 30g, mix well with 300ml of water), agar powder x 1 tsp, instant jelly powder x 1 tsp. 

{Light Orange Color} Orange’s juice x 150ml (orange x 1pcs, diced, add in 100ml of water to blend it and add on water to make it 150ml), icing sugar x 15g, agar powder x ½ tsp, instant jelly powder x ½ tsp. 

{Directions} 

1. Mix icing sugar, agar powder and jelly powder well, carrot’s juice/corn’s juice/dragon fruit’s juice/kiwi’s juice/purple sweet potato water/brown sugar water/ orange juice (pass through the strainer/filter) pour into cooking pot, follow by add in the powders’s mixture, cook under medium heat for a while, follow by add in ½ - 1tbsp of basil seeds, continue stirring. 

2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the mold, fully fill the mold and close tightly, use heavy bowl to press it for better shapes, let it cool down and keep frozen for 15mins, remove from mold and continue to keep refrigerated for at least 3 hours before enjoy it. Serve chilled to enjoy QQ feels. 

***Only 1 balls’ mold in the house, use keep frozen 15 mins to speed up the shaping process as wish to keep reuse the same mold to do others ball color. 

***If wish to know the exact mililiter of waters, please fill the molds with water and pour into measurement cup to know the total ml that needed. If got extra agar/jelly’s mixture, pour into others molds.

Previous：八珍黑豆鸡蛋汤 Pak Cheng Black Bean Eggs Soup