我们会幸福的

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对我而言, 你是无可取代的
我相信在这个世界再也找不到一个象你那么爱我的人了
我也相信我再也不可能再用这颗爱你的新去爱别人了
我很高兴我可以认识你
虽然我们也有过不愉快的时候
但你总是能让笑容回到我的脸上, 让我的觜角永远都是往上翘的
虽然我的双眼流过得泪是红肿的, 但你总是在那陪我度过我难过得时候
谢谢你, 那么的容忍我的一切。
我们一定会幸福的。
Disclaimer: Please note that all reviews on skincare, makeup and healthcare are solely base on my own experiences and thoughts, I shall not be hold responsible if you do experience any negative reactions to the products. Cheers!!

Wholemeal Oat Cheesy Loaf

Weekends and Offdays are usually spent making food for R!
So here’s my invention today using my trusty breadmaker!

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Ingredients
Egg 55g
Water 65g
Bread Flour 120g
Wholemeal Flour 150g
Raw Sugar 1tbsp
Yeast 1tsp
TangZhong 100g
Unsalted Butter 15g
Shredded Cheese 20g

Add into breadmaker in the following order, tangzhong when dough is crumbs form and better after evenly mixed. Add cheese lastly!

Above is for breadmaker 700g loaf

Avo Oat

Did a nutritional breakfast for R to bring to nanny hse today!

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Ripe Avocado 1
Baby Oat 1tbsp
Hot Water 120ml

Pour hot water over baby oat and let it soak.
Scoop the avocado into a blender (i uses beaba) and blend till smaller pieces. Pour in the soak oat and blend till creamy.

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Serve immediately or cool.

Salmon Broccoli Stew Rice

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Ingredients
Skinless Salmon Fillet
Broccoli
Pearl Rice – washed
Ikan Billis Powder

Heat some olive oil.
Fry the salmon and flake them. Add in broccoli and washed rice. Fry for 3mins and add in ikan bilis powder. Fry for another 5mins.
Transfer contect to rice cooker and add water or stock. Cook as normal.

Very yummy and i cook this 1st time thus did not explore with adding herbs and spices. 
Rachelle loves it too!

Baby Version Red Dragonfruit Oat Loaf

After being a mom i cook a lot…
So for record sake, i will be writting down so that i wouldn’t forget.

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TangZhong Dough
1part bread flour to 5parts water
Bread Flour 25g
Water 125g

Mix both and stir till no lumps.
Cook over fire till 65°
I just cook till the texture resembles glue.
Leave it aside to cook

Ingredients
(1)
Dragonfruit Puree 100g
Avocado Oil 20g
Soya Milk 80g

(2)
Bread Flour 270g
Roll Oat 1tbsp
Yeast 1tsp

(3)
TangZhong 92g
Melted Unsalted Butter 10g

Set the bread machine to crust ‘Thin’ and weight ‘700g’
Pour (1) into BM and press start.
Add (2) in after 1 min and let it mix.
After texture becomes crumbs add in (3) bit by bit starting with tangzhong follow by melted butter.
Close the cover and wait for about 3hrs.

Enjoy!
*if baking adult version, add in additional 1tsp salt and 2tbsp caster sugar.

Baby Version Chiffon Cupcake

Before i forget i better pen down how i made it!

Thanks to Mama Syvia for the recipie and i modify a bit to suit my liking!

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Pandan Chiffon

Egg Yolk 50g
Raw Sugar 15g
Soya Milk 50g
Pandan paste 1tsp
Avocado Oil 2tsp

Shifted
Cake Flour 60g
Baking powder 1/4 tsp

Egg white 115g
Raw Sugar 15g

Preheat Oven 200°

Whisk yolk with sugar till pale. Add oil and mix. Add milk and pandan paste and mix. Add shifted flour. Mix and set aside.

Whisk egg white till thick. Add sugar and whisk till peak.

Hand fold white into yolk mixture. Mix till even. Slamed the container on tabletop to remove air.

Spoon into mould. I make 6 large. Tap tray again before into over.

Bake 20mins and tada!!!!