2种材料纯天然万用紫薯泥（免炒版本) Natural Purple Sweet Potato Paste

 

 

Easier and healthier natural purple sweet potato sauce or puree, kids friendly + multipurpose usage. Without pan fry with just 2 ingredient, not only for bread, steamed bun, cake, also for any recipes that suits your taste such ad cookies, pizza, sago dessert, steam eggs, dipping sauce, pan cake, pie, etc. 天然色素…更快手超简单的纯天然紫薯馅，只需简单材料+免炒版本。这馅料万用哦，除了面包、馒头、蛋糕、也可以做饼干，披萨、西米露、蒸蛋，蘸料、薄饼、派等等。 

纯天然紫薯酱 

{材料} 

紫薯5个 

蒸紫薯水50毫升 

牛奶100毫升 

**可单用牛奶或紫薯水，液体的份量就是150毫升左右，能搅得动就OK了。 

{做法} 

1. 紫薯洗净表皮，去皮切成小块状，用清水清洗洗几次。 

2. 注入清水大约盖住紫薯块，上蒸锅蒸25分钟左右。 

3. 蒸好加入牛奶和蒸紫薯的水搅拌成泥状即可。 

Natural Purple Sweet Potato Paste 

{Ingredients} 

Purple sweet potato 5 pieces 

Steamed purple sweet potato water 50ml 

Milk 100ml 

**Can purely use milk or steamed purple sweet potato water, total liquid about 150ml to move the blender considering okay. 

{Directions} 

1. Clean purple sweet potatoes, peel off skin and cut into small pieces, rinse well with water for few times. 

2. Add in water to cover the purple sweet potato pieces, steam for 25 mins or until soft. 

3. Pour in milk and steamed purple sweet potato water blend until smooth puree will do. 

Previous：亲子家庭味炒面 Kids Friendly Fried Noodles

新加坡亲子游 Family Fun in Singapore

 

520，我爱你们，但我也要更懂得爱自己...好想去旅行了，没存够勇气之前就回忆过去先咯，毕竟游记博文停在2016年就没继续写了，是时候该换个方式坚持下去了…从第一次一家四口飞出马来西亚的亲子之旅开始吧…Investing in experiences makes us happier than investing in stuff especially affordable travel experiences😊🥰Is time to write back my travel fun blogs, use a diffrent way this round...Let's start again with meaningful trip👉🏻1st time, family of 4 together travel out from Malaysia.

#singapore #memories #throwback #love #cute #smile #kids 

Places to go: 

S.E.A Aquarium 

The Shoppes at Marina Bay Sands 

Gardens by the Bay 

Changi Airport 

Singapore Zoo 

River Safari 

Singapore Flyer 

Suntec City 

Previous: 猫空四哥的店加动物园一日游，台北

亲子家常炒面 Kids Friendly Fried Noodles

简简单单的家常炒面，下厨可以增添J的自信心，当然前提是她乐意做，从孩子们身上看到能学或重复做自己想做的事是多么简单的幸福。Simple but full of love, kids friendly fried noodles. Cooking can help young kids to build their self-confidence and lay the foundation for healthy eating habits. #亲子活动 #cookingwithkids #亲子家庭味 #eatwellstayhealth 

亲子家庭味炒面 

{材料} 

面条适量（过热水川烫半分钟左右） 

鱼饼片适量 

胡萝卜丝适量 

鸡蛋3粒（加点胡椒粉打散备用） 

包菜丝适量 

蒜碎1汤匙 

小红葱碎1汤匙 

青葱段适量 

{调味料} 

黑酱油1汤匙 

酱油2汤匙 

蚝油1茶匙 

番茄酱2汤匙 

豆瓣酱½茶匙 

红糖适量 

芝麻油1茶匙 

清水/高汤 ½ 杯 

{做法} 

1. 起油锅先把鸡蛋炒熟备用。 

2. 再起3汤匙油锅爆香蒜葱碎，加入胡萝卜丝、鱼饼、包菜丝和一半调味料拌炒均匀。 

3. 然后，加入面条和另一半的调味料拌炒至上色后加入青葱段和鸡蛋炒均匀或至汁收干即可。 

Kids Friendly Fried Noodles 

{Ingredients} 

Noodles(Blanch over with hot water for 30sec)

Some fish cake slices 

Some shredded carrots 

Egg 3 pcs (beaten with some pepper) 

Some shredded cabbage 

Chopped garlic 1 tbsp 

Chopped shallots 1 tbsp 

Some green onions (sectioned) 

{Seasonings} 

Black soy sauce 1 tbsp 

Soy sauce 2 tbsp 

Oyster sauce 1 tsp 

Tomato sauce 2 tbsp 

Bean paste ½ tsp 

Some brown sugar 

Sesame oil 1 tsp 

Water/broths ½ cup 

{Directions} 

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

2. Heat up frying pan with 3 tbsp of olive oil to saute chopped garlic and shallot till fragrant, add in carrots, fish cakes, cabbages plus half of seasonings to stir-fry till well combined. 

3. Then, add in noodles and another half of seasonings to continue stir-frying until well mix only add in green onions and cooked egg to stir fry till gravy is thickening, serve hot.

Previous：预拌粉花生牛油饼 Cookies Mix Peanut Butter Cookies

预拌粉花生牛油饼 Cookies Mix Version Peanut Butter Cookies

能让两个她都愿意“动起来”的亲子活动就是做饼干，学校假期难得突然想起要做饼干，不想扫兴，只好用家里仅有的饼干预拌粉。School holiday activities must have their's first priority: baking favorite cookies. 

预拌粉花生牛油饼 

{材料} 

牛油饼干预拌粉490克 

无盐牛油250克 

花生碎30克 

鸡蛋1个 

{做法} 

1. 无盐牛油室温软化后，低速打发至浅黄色，分两次加入鸡蛋液搅拌均匀。 

2. 分两次筛入预拌粉搅拌均匀后，加入花生碎，再次翻拌均匀。 

3. 揉成软面团，盖好休面10分钟。 

4. 每小份约5克，搓成小球状，按成大小一致的圆形状，或放入饼干模具中塑形，冷藏保存待烤。 5. 提前预热好烤箱上下火（不开风扇）170°C，烤10-13分钟左右即可。 

Cookies Mix Peanut Butter Cookies 

{Ingredients} 

Buttery cookies premix flour 490g 

Unsalted butter 250g 

Peanut powder 30g 

Egg 1 pcs 

{Directions} 

1. Blend room temperature unsalted butter until soften or light yellow color, add in egg mixture and mix well. 

 2. Sifted in cookie premix flour in batches and mix well after each addition, follow by add in peanut powder and mix well again. 

3. Knead into soft dough, cover and let it rest for 10 mins. 

4. Divide soft dough into 5g each portions shaping into small ball, press down to make a circle shape, or direct put the soft dough on the cookies mold for shaping up. Keep refrigerated while waiting to bake. 

5. Pre-heated oven 170°C(without fan), bake for 10-13mins or until lightly browned. 

Previous: 奶香味香蕉核桃蛋糕 Banana Walnut Cakes

奶香味香蕉核桃蛋糕 Banana Walnut Cakes

  

面包、蛋糕…傻傻分不清楚🫣😅香蕉蛋糕百吃不腻，用纯鲜奶做的香蕉核桃蛋糕有着孩子们大爱的浓郁奶香味儿。Banana cake never disappointed, simply a great recipe to kick start for anyone wish to start to bake for their own.  

奶香味香蕉核桃蛋糕 

{材料} 

熟透香蕉泥350克（提前冷冻保存至少一夜，室温解冻2-3小时使用） 

中筋面粉220克 

红糖80克 

鸡蛋2粒 

无盐融化牛油60克 

盐 ½茶匙 

泡打粉2茶匙 

苏打粉½茶匙 

核桃碎50克 

牛奶100-130毫升 

香草精几滴 

{做法} 

1. 香蕉室温解冻后，压成泥状+红糖+融化无盐黄油+鸡蛋+香草精+粉类搅拌均匀，慢慢地加入牛奶拌均匀后加入核桃碎拌均匀。 

2. 把拌好的蛋糕糊倒入模具中，准备烤。 

3. 预热烤箱170°C， 烤55-60分钟左右，蛋糕出炉待冷后即可切片享用。 

Banana Walnut Cakes 

{Ingredients } 

Ripe banana 350g (Keep frozen overnight, defrost to room temperature 2-3hours) 

All purpose flour 220g 

Brown sugar 80g 

Eggs 2pcs (grade A) 

Melted unsalted butter 60g 

Salt ½ tsp 

Baking powder 2 tsp 

Baking soda ½ tsp 

Chopped walnuts 50g 

Milk 100-130ml 

Vanilla essence few drops 

{Directions} 

1. Defrost banana in room temperature, mash it + brown sugar + melted unsalted butter + eggs + vanilla essence + flour to mix until fully combined, slowly add in milk and mix well, then add in chopped walnuts and mix well again. 

2. Pouring the batter into the cake pan, and get ready to bake. 

3. Pre-heated oven 170°C, bake for 55-60mins. Ready to slice and taste once cakes are completely cool. 

Previous: 波兰种黑芝麻面包 Poolish Black Sesame Bun

波兰种黑芝麻面包 Poolish Black Sesame Bun

 

One dough for different types of bread or bun. 老面，汤种，烫种和波兰种/液种，最爱还是烫种和波兰种。只能选一种的话，就最爱用波兰种，因为它最容易掌握，基本上最吸引我的是完全不需要更改原食谱。Poolish starter is convenient as DO NOT have to amend any original bread/bun recipe, just add in…that it! 

 

波兰种黑芝麻面包 

{波兰种} 

 高筋面粉50克 

干酵母1克 

清水50毫升 

{主面团材料} 

高筋面粉 230克 

黑芝麻馅30-80克 

干酵母3克 

红糖30克 

盐3克 

无盐黄油20克 

鸡蛋55克 

鲜奶90-100毫升 

{抹皮} 

融化无盐牛油 

鸡蛋液 

炼奶+ 融化牛油 

{做法} 

1. 波兰种提前准备好，全部材料拌均后，盖上盖子室温发酵至少3小时后才能用或者室温发酵1小时后移去冰箱冷藏隔夜大约15小时左右再用。 

2. 将全部材料放入面包机内（除了黄油）混合均匀（大约5分钟左右），加入黄油揉至光滑面团和发酵至两倍大（大约50分钟左右)。 

3. 将发酵好了的面团在撒了些面粉的桌面搓圆，分成合适的份量，搓成小球状休面十分钟左右，擀平排气搓成小圆球形状或整形做成各种形状的面包。 

4. 放烘盘上，盖好做二次发酵（约50分钟），抹上融化牛油/全蛋液/炼奶+融化牛油等。 

5. 预热烤箱170°C， 烤25分钟左右。 

Poolish Black Sesame Bun 

{Poolish} 

Bread flour 50g 

Instant yeast 1g 

Water 50g 

{Main Ingredients} 

Bread flour 230g 

Black sesame paste 30-80g 

Instant yeast 3g 

Brown sugar 30g 

Salt 3g 

Unsalted butter 20g 

Egg 55g Milk 90-100ml 

{Glazing} 

Melted unsalted butter 

Egg mixture 

Condensed milk +Melted unsalted butter 

{Directions} 

1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use. 

2. Mix all ingredients in a bread machine(except butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins). 

3. Transfer dough onto a floured surface, shaped round and divide dough into equal portions, shaping up to small ball, let it rest for 10 mins only flatten and shape to smooth ball shape or any desired shape. 

4. Cover and leave aside to prove till double in bulk (about 50mins), glaze with melted butter, egg wash / condensed milk + melted butter on top. 

5. Pre-heated oven 170°C, bake for 25mins.

Previous：油豆腐茄子焖饭 One Pot Tofu Puff Eggplant Rice 

油豆腐茄子焖饭 One Pot Tofu Puff Eggplant Rice

  

油豆腐或称为豆腐泡搭配茄子和木耳菜做成一锅熟电饭锅焖饭确实可行哦。油豆腐/豆腐泡既可作蒸、炒、炖之主菜，又可为荤宴素席的配料，是家常食材的佳品之一。Tofupuff + egg plant still brings a perfect taste. Introducing eggplant to our little girls still work in progress💪🏼☺️💪🏼 

油豆腐茄子焖饭 

{材料} 

油豆腐适量 

木耳菜适量 

茄子2 条 

小胡萝卜适量 

白米两杯 

鸡蛋2粒 

青葱丁适量 

蒜碎1汤匙 

小红葱碎1茶匙 

姜碎1茶匙 


{调味料}  

料酒1茶匙 

煮两杯米的水 

甜酱油1汤匙 

酱油 2 大匙 

黑酱油1大匙 

蚝油1大匙 

鱼露1茶匙 

麻油1茶匙 

盐1茶匙 

红糖1茶匙 

胡椒粉½茶匙, 混合均匀 

**香菇水/清水/高汤50毫升+酱油1汤匙+蚝油½大匙 

{做法} 

1. 白米两杯（洗净，沥干加入1汤匙橄榄油拌均备用； 鸡蛋2粒（加入一点胡椒粉，酱油和芝麻油打散备用； 木耳菜泡发好，切丝； 小胡萝卜切成小段； 油豆腐切成小块；茄子洗净切片后泡盐水（要炒时，沥干茄子的水分）。 

2. 烧热油, 爆香蒜葱与姜碎, 料酒炝锅后加入木耳丝和茄子块炒香, 接着加入萝卜，倒入酱油+蚝油+适量的清水以中大火略炒均后加油豆腐, 倒入洗净白米的其他调味料炒一炒熄火后转移到电饭锅，再加入剩下的煮米水。使用煮饭的设定煮熟。 

3. 饭煮好前的3-5分钟，倒入加了点青葱丁的鸡蛋液快速翻拌均匀，煮熟趁热享用。 

One Pot Tofu Puff Eggplant Rice 

{Ingredients} 

 Some tofu puff 

Some black fungus 

Eggplant 2pcs 

Some baby carrots 

Rice 2 cups Eggs 2 pcs 

Some diced green onions 

Chopped garlic 1 tbsp 

Chopped shallots 1 tsp 

Chopped ginger 1 tsp 


{Seasonings }  

 Cooking wine 1 tsp 

Water to cook 2 cups of rice 

Sweet soy sauce 1 tbsp 

Soy sauce 2 tbsp 

Black soy sauce 1 tbsp 

Oyster sauce 1 tbsp 

Fish sauce 1 tsp 

Sesame oil 1 tsp 

Salt 1 tsp 

Brown sugar 1 tsp 

Pepper ½ tsp, mix all well. 

**Mushrooms water/water/broth 50 ml+soy sauce 1 tbsp+oyster sauce ½tbsp 

{Method} 

1. White rice 2 cups (washed and drain well, add in 1tbsp of olive oil to mix well and set aside), egg 2 pcs (beaten with some sesame oil, soy sauce and pepper), soaked black fungus and sliced, baby carrots cut into small pcs, tofu puffs cut into small pcs, eggplants cut into pcs and soaking in salty water (squeeze dry once plan to start frying). 

2. Heat up oil to saute chopped garlic, shallot, and ginger, add in cooking wine then follow by black fungus and eggplant to stir-fry until fragrant, add in baby carrot, pour in soy sauce + oyster sauce +some water and stir frying under medium high heat for a while only add in tofu puffs, add in white rice and leftover seasonings until well combine, transfer everything into rice cooker, press start cook button to cook. 

3. Before rice is done cooked in 3-5 mins, add in egg mixture that with some diced green onions and let it sit for few more mins before serving. Serve hot.

Previous：木耳炒面 Fried Noodles with Black Fungus

木耳炒面 Fried Noodles with Black Fungus

Quick and easy meal ideas👉🏻 Fried Noodles with Black Fungus. 食材简单，做法简易快手的一餐，上班上学天太需要凡事快一点，但不影响活得精彩💪🏼

木耳炒面 

{材料} 

面4块 

黑木耳适量 

肉丝适量 

胡萝卜丝适量 

鱼饼丝适量 

鸡蛋4粒 

青葱丁适量 

青水/高汤适量 

小红葱碎适量 

蒜碎适量 

*猪油+橄榄油 

{调味料} 

料酒1汤匙 

盐½茶匙 

酱油2汤匙 

黑酱油1茶匙 

蚝油1汤匙 

番茄酱1汤匙 

芝麻油1茶匙 

胡椒粉适量 

{做法} 

1. 木耳菜泡发好切丝，鸡蛋加点盐和胡椒粉打散待用，面条用加了点盐和橄榄油的沸水汆烫1分钟后过凉水待用。 

2. 起1汤匙油锅爆香一茶匙小红葱碎，倒入鸡蛋液炒熟待用。 

3. 再起两汤匙油锅爆香蒜葱碎，料酒炝锅后加入木耳菜和肉丝炒一炒， 加入鱼饼和胡萝卜丝再炒一下，调入盐和适量清水，继续调入酱油，黑酱油，蚝油和番茄酱，接着倒入面条翻炒均匀。 

4. 接着，调入芝麻油和胡椒粉再次炒均匀。 

5. 最后，加入鸡蛋和青葱丁拌炒均匀即可。 

Fried Noodles with Black Fungus 

{Ingredients} 

Noodles 4 pcs 

Some black fungus 

Shredded meats 

Some shredded carrots 

Some shredded fish cakes 

Eggs 4 pcs 

Some diced green onions 

Some water/ broth 

Some chopped shallots 

Some chopped garlic 

*Lard+olive oil 

{Seasonings} 

Cooking wine 1 tsp 

Salt ½ tsp 

Soy sauce 2 tbsp 

Black soy sauce 1 tsp 

Oyster sauce 1 tbsp 

Tomato sauce 1 tbsp 

Sesame oil 1 tsp 

Some pepper to taste 

{Directions} 

1. Soaked black fungus till double in size and shredded, beaten eggs with some salt and pepper, blanch noodles 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. 

2. Heat up olive oil to sauté chopped shallots, pour in egg mixture and frying until cooked. 

3. Heat up olive oil to saute garlic, season in cooking wine follow by add black fungus and meats to stir-fry, then add fish cake and carrots, season in salt and some water, then soy sauce, black soy sauce, oyster sauce and tomato sauce, follow by add in noodles to continue stir frying under medium low heat until well combine. 

4. Season in sesame oil and some pepper and mix well. 

5. Lastly, add in cooked eggs and green onions to mix well. Serve hot.

Previous: 番茄炒蛋 Scrambled Eggs and Tomatoes

番茄炒蛋 Scrambled Eggs and Tomatoes

Q弹滑口，水份刚刚好的番茄/西红柿炒鸡蛋，最家常的一道菜。 Making a simple but delicious dish called "Scrambled eggs with tomatoes”. It's delicious and goes well with rice or noodles. 西红柿炒鸡蛋，合格吗❓How To Cook Tomatoes Eggs: too runny, watery, or simply overcooked…J is passed or not?! 

番茄炒鸡蛋 

{材料} 

番茄3粒 

鸡蛋5粒 

玉米淀粉水 

青葱丁适量 

*清水50毫升 

*蒜碎1茶匙 

*料酒1茶匙 

{调味料} 

盐1/4 茶匙 

椰糖1茶匙 

{做法} 

 1. 鸡蛋加料酒+ 玉米淀粉水（盐、芝麻油和胡椒粉随意）打散至起泡泡。 

2. 起油锅, 下青葱炒香，倒入鸡蛋液不停地翻炒均匀，鸡蛋一炒熟马上熄火盛起备用。 

3. 起油锅爆香青葱丁，番茄块倒进去翻炒，调入椰糖，炒番茄的时间稍微长一点，直到炒出番茄本身的汤汁， 如果太干适量加点清水。 

4. 加入鸡蛋，翻炒，让鸡蛋吸收番茄的汤汁，调入盐炒均。 

5. 出锅之前加倒入剩下的玉米淀粉水勾芡即可，趁热享用。 

Scrambled Eggs and Tomatoes 

{Ingredients } 

Tomatoes 3 pcs 

Eggs 5 pcs 

Corn flour solutions 

Diced green onions 

*Water 50 ml 

*Chopped garlic 1 tsp 

*Cooking wine 1 tsp 

{Seasonings} 

Salt 1/4 tsp 

Palm sugar/gula melaka 1 tsp 

{Directions} 

1. Break the eggs into a bowl, beat the eggs with cooking wine + corn flour solution(salt, sesame oil, ground white pepper optional) and stir to mix well. 

2. Heat up olive oil to saute diced green onions, pour in egg mixture and keep stirring the beaten eggs until cooked, as soon as the eggs are cooked, dish out and set side. 

3. Heat up oil to saute green onions, add in diced tomatoes and stir-fry until soft, season in Gula Melaka and add in a little water if too dry. 

4. Add in the cooked eggs and stir-fry until cooked through, season in some salt to taste. 

5. Thicken with leftover corn flours solution, serve warm hot. 

Previous：椰肉西芹木耳菜 Coconuts with Mixed Vegetables

椰肉西芹木耳菜 Coconuts with Mixed Vegetables

  

买嫩椰子喝完椰水后，除了生吃就不知道还有什么做法吗？除了煲汤，椰子肉还有挺多的简单家常做法哦。 记得椰子肉别扔掉，刮一刮其实不太麻烦，烦的是该想想家里有什么食材搭配。椰肉炒什么菜好吃呢…木耳、西芹、山药等都是清爽不腻的简易组合哦。 配料随意：枸杞、胡萝卜、甜椒、菇菌类、鸡蛋等都行耶。What to do with young coconut meat after enjoying a fresh coconut water? Besides to use it cooking soup, there is still lots more easy veggies mixed recipes. 

椰肉西芹木耳菜 

{材料} 

 椰肉片（1颗椰子） 

西芹片/山药片适量 

木耳菜适量 

红甜椒丁/枸杞子适量 

橄榄油2汤匙 

蒜碎1汤匙 

*胡萝卜丝适量 

{调味料} 椰水5汤匙 鲍鱼汁1茶匙 盐适量 

{做法} 

1. 木耳菜用沸水汆烫30秒，西芹片用加了点盐和橄榄油的沸水汆烫1分钟后过凉水待用。 

2. 起油锅爆香蒜碎，加入木耳菜炒一炒后加入椰肉，调入鲍鱼汁，盐和椰水炒一下，继续加入西芹片翻炒均匀后中小火煮1-2分钟。 

3. 最后，加入甜椒丁再次炒均煮沸即可。 

Coconuts with Mixed Vegetables 

{Ingredients} 

Coconut meat (shredded, 1 coconut) 

Shredded celery/ Chinese yam 

Black fungus pieces 

Diced red bell pepper/ gojiberries 

Olive oil 2 tbsp 

Chopped garlic 1 tbsp 

*some shredded carrots 

{Seasonings} Coconut water 5 tbsp Abalone sauce 1 tsp Some salt to taste 

{Directions} 

1. Blanch over the black fungus with boiling water for 30 seconds, 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. 

2. Heat up olive oil to saute garlic, add black fungus to stir-fry, then add coconut meat, season in abalone sauce, salt and coconut water, follow by add in celery to continue stir frying under medium low heat for 1-2 mins. 

3. Lastly, add in diced bell pepper to mix well and bring to boil again. Serve hot. 

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