Finger Food for Baby

I learnt this recipe from MMB forum..Finally got time to bought all the ingredients and cook for SQ last weekend..Normally I no need to cook for SQ , coz she take porridge at morning & evening which my mama ready..When I reached home on the evening, I just need to warm it up then feed her, thats all..

But sometimes felt sorry to SQ..coz always porridge or rice with vegetable or fish..no others food..very pity isn't she?...so I try some new dish for her ..hehe

Fish Fillet + mashed potato + corn + brocoli + corn powder + carrot (I forgot to buy liao..:P..so skip it) = all cooked & blended
no seasoning needed..


Forgot to buy bread crumbs oso, so blended it myself after bake the white bread.


Pick small portion & dip in bread powder


Pat & Roll into a finger shape..


Ok..This is how it look like b4 cook..yalor..I know it look like 'K" .
but NVM lah..the looking r not importance..as long as yummy is enough lor..


Fried in hot oil..a non stick wok with little bit oil is the best..
Fry until golden colour..


See..This is the completed Fish finger food liao....hehe


How is the taste? U know it when look at my SQ .
It a little bit crispy at outside but soft inside..


Isn't it easy to hold by a baby? hehe..so looking really doesn't matter..hehe... As long as SQ enjoy it, r perfect liao...And I give fatty taste, he oso said yummy ler..hehe..

Chinese Rice Wine

Ingredients :

6 Kilo Glutinous Rice
18 pcs small wine biscuit (chao ban 酒餅)
some water (about 150ml)

1st ~ Cook all the Glutinous Rice with rice cooker, we cook 3 - 4 time to finish whole 6 Kilo...(remember to cook at night, coz need to wait those rice getting cold)

2nd ~ Get ready the wine biscuit, compress into powder form...

3rd ~ Let all the cooked Glutinous Rice cold..have to cook it at night..
and let it overnight to make sure all of it have cool lor.....
if continue other steps by using the hot rice will cause the wine become sour ...

4th ~ Next early morning, get ready the Ceramic Selinder (?) ..
and start with 1st layer of wine powder..

5TH ~ then, 1 layer of Glutinous Rice...

6th ~ cover with another layer of wine powder....

Repeat Step 4 & Step 5....until finished all the Glutinous Rice & wine powder..

7th ~ Finally Pour alittle bit of water on the top of those ingredients....

and Cover it nicely...

WARNING!! Keep it at Safety Place...and try to put alittle bit water in the big plate to avoid ants attack..

Note :

1) Pour 1 or 2 bottle of Rice Wine (bought from shop) into it on the 3rd day....to make it more 'thick' & tasty wor..2) Homemade Chinese Rice Wine (米酒) will be ready after 20 days only....3) With good result may produce 10 - 15 bottles (1 litre) sweet & tasty chinese rice wine..

p/s : According to old folks, Kenot make chinese rice wine on Chinese day No. 3, 6 & 9 (初三, 六 & 九) .....They said these few days will cause no wine produced wan ..:)) ..don't ask me why..coz I have not idea at all...:p

Steamed Yam Cake (Wu Tou Kow)

Ingredients
Yam
dried shrimp
onion
salt
five spice powder
Blended rice flour
Brown bean Sauce

1st ~ Fried yam with oil, dried shrimp, onion, salt & five spice powder.


2nd ~ Mixed 500gm (1 bag) Blended rice flour with 1.5ml water (1 mineral water bottle)..
3rd ~ stir until all flour mixed.


4th ~ stir-frying with yam..
must stir non stop coz bottom very easy get scorch..


5th ~ Until it become sticky..


6th ~ Steam for 30 mins....
After done, cut the yam cake when it get cool only...


7th ~ get ready fried dried shrimp , fried onion & brown bean souce ..


Serves with chilli sambal..yumyummm....

Dried Bak Choy Soup

Ingredients :-
Pork Bone
Chicken Foot
Red date
Dried bak choy
Raw peanut
Dried Sotong

Boil all above ingredients for 3 - 4 hours..
Add salt & soya sauce to taste..

mmmh....1 big bowl of 'low fuo tong' was here to serve.

Simple Coleslaw

Ingredients
Cabbage / Lettuce
Green cucumber
Carrot
Turnip
Mayonnaise
Basil leave
pepper (to taste)

1st ~ all ingredients cut into slice

2nd ~basil leave chop fine


3rd ~ Mixed all the ingredients

4th ~ Add mayonnaise & pepper to taste

5th ~ Topping with chop basil leave

Hakka Pan Mee (Flat Flour Noodle Soup)

This is very popular at Seri Kembangan...and I'm hakka..sure I know how to make it..

1st ~ Noodle made by tepung gandum + egg + water + oil (to save time..lazy bugs attacked skip this step..I used ready to serves noodle....very cheap mah...about RM5 for 1 kg only...)

2nd ~ cook anchovies soup with dai tou choi, add shu cai choi (don't know wat this call in english)

Get ready the topping..which u can't enjoy much at stall...
~ Chili padi with soy sauce,
~ chop pork meat with moi choy
~ Sambal belacan
~ Chop garlic
~ Fried onion & oil
~ Fried dry shrimp
~ Fried anchovies
~ Black Fungus ( I forgot to prepare )

3rd ~ Blanch noodles (pan mein) in boiling water, then serve dry in bowl and scoop some soup in

Add topping..as many as possible.... Isn't it look delicious...

I can finish 1 big bowl of noodle in 10 mins time..about the double side of outside stall serve

Potato Salads

Ingredients
Potato
Mustart Green
White Bread
Mayonise (2 tablespoo)
Yogurt (1 cup)
Sugar (2 - 3 teaspoon)

wash & cut mustart green in small pieces


cut white bread into small cubes & bake for 6 - 7 mins


mustart green pieces, crispy bread cubes & cooked potato (potato shouldn't cook too soft)


Prepare dressing & taste 1st b4 mixing with salad
Then mixed with salad & serve crispy bread on top