Spinach and Broccoli Gluten Free Pasta

My boy loves anything that's green!!!

He loves soba and green wanton noodle and I managed to have the greatest Spinach and Broccoli Gluten free pasta .....yeah 

Here's the recipe 

A

3 Eggs

3 tbsp Virgin Olive Oil

80g of Baby Spinach ( just the leaves )

40g of broccoli 

Put the above into a blender machine and puree all. Once done leave a side .

B

85gm Tapioca Flour

85gm Cornfour

3 tbsp Potato Flour

3 tsp Xanthan Gum

1/2 tsp Salt

and a pasta maker machine currently 

I am using KitchenAid Pasta maker.......

very good speedo and fast . 

Highly recommended if you have a 

KitchenAid cake mixer

I used to make pasta with the munual pasta maker huffffff.....pengsan.com

This is fast and easy.

How too 

1) Sift the dry ingredients

2) Put onto a large bowl and make 

a well in the center 

3) Pour in mixture A in the center and mix well with your hand. Please do not pour all , perhaps just 60% and mix and form a dough. If it's too dry add more slowly. You may not require all because the spinach and broccoli produces liquid during the puree process.

4) Slowly mix all in and it shall form into a dough

5) Knead gently until becomes smooth

6) Let it set for 10-15 mins by wrapping with tight cling film

7) Once done divide into four balls 

8) Use a rolling pin , roll into long strip and set a set cover with a damp clean cloth

put into the pasta machine and roll as least 4 times and make to as thin as possible

and you choose whether you want to make into spaghetti or fettuccine

9) Prepare boiling water with salt and 

boil for 4-5 mins 

Out of hot water rise with cool 

water to stop the cooking

Cook as you desire ;-)

 I doubled up the recipe and managed to make extra for my sisters and brothers ....yeah.

Lunch I cooked with minced 

kampung chicky dee , 

chopped broccoli and mushroom. 

Yummmy, both haaabis all hehheheh.

For dinner my boy requested for soba 

and mummy did but with miso soup.

He was so happy and requested for the same for tomorrow's dinner hehhehhe.

mummy ButterfLai happieeeeeee....

Hakka Yong Tau Foo

HAKKA FISH PASTE 

Please refer to my original Fish Paste - Ikan Tenggiri ( below ) 

Once the fish paste is ready, just add Mince pork and 

Tenggiri salted fish .

AS how much...hmmmmmm 

Minced Pork - 60% of the fish paste

Tenggiri Salted fish 1/2-1tbsp ( up to you )

if you want strong taste of it please add more.

Suggest you add little and try** , add as required.

Tenggiri Salted fish - Remove the bones and afterwhich mince it.

Prepare a pan lightly stir fry it till fragant. 

Remove from pan drain out the oil. 

Let it cool. Add into the fish paste.

Once all done you can stuff it into :

Eggplant

Bittergourd

Taufu pork

Chillie

Ladyfinger

Mushroom

Taufu 

Fu Pei 

Prepare a pan with oil medium fire,  place the fish paste/stuffing surface on the pan to let it cook first once its done 

then only turn and let the eggplant surface cook 

Huu Huu 

** Prepare a pot of boiling water , once your fish paste is done scoop a table spoon into the boiling water. When its cook it will float ontop. Remove from the boiling water and put it into a bowl of cool water to stop the cooking. Over cooked may make the texture too hard. 

The texture shold be springy " tan sing " 

Technique of making DIY fish cake without preservetives or flour.....

Buy this from the wet market and ensure you buy from a trusted fish monger because not all ikan tenggiri is meant for making fish paste. 

An honest fish monger will let you know whether its the right one ie female pregnant ikan tenggiri. 

Ask him to scrap the flesh out for you and ask him back for the bones. You can use the bones to boil soup ( remember to add some ginger to eliminate the fishy smell.

Here is how it looks like.....

Prepare salty water ie 1 cup of water to 1 tbsp of salt. Mix till delute.

 Put the scrapped fish into a mixer, I am using a Kenwood Mixer. Blend it till smooth and starchy. As you are blending add the salt water bit by bit plus pepper and little pepper.

once its done its supposed to look pale and light and smooth starchy. 

As how much of salty water to add its up you, if the fish is big you may need more the a cup, if the fish is small perhaps 

less then a cup. 

NOT forgetting, 

please ADD one beaten EGG White 

and One tsp of corn flour ( 1 Tsp with 2 tbsp water )

Once its done the paste should look pale and 

solid and evenly mixed.

Once done prepare a pot of boiling water, 

                    once the water is boiling put it on medium.

Try with one little tbsp to test if the paste is springy enough and salty enough. If its not springy enough please blend more...;-)

Fried Minced Pork with Shredded Yam

Fried Minced Pork with Shredded Yam

This is one yummy and easy recipe,

• Mince pork 300gm 
• Mince prawn 150gm ( Optional )
• Shredded yam 600gm
• Salt, pepper & little sugar to taste
• 1 tbsp of chinese wine 

Mix all together and use a pair of fork and spoon to 

make them into the size you desire ie the smaller 

the more crispy ie 2cm size 

Pre-heat oil in wok once you see smoke coming out fro it 

....hufffff the wok is ready , put the 

little balls into the wok to deep fry till crispy....

Please deep fry one piece first to check if 

added salt is enough ok ......if not please add more.....

You may try this with mince chicken too instead of pork......:-))

Please enjoy, everyone loves this especially with beer !!!!!

This recipe was shared by Patricia Lai

HomeMade Gluten Free Pasta

My boy loves pasta and I usually buy the commercial GF pasta from the market.

Last week my sister-in-law came home from US and brought us back a pasta maker .....yeah!!!!! 

I tried making for my son today. 
What could more fresher then fresh pasta......

It was easy and its really yummy. 

The texture is nicer then the commercial ones.

After a few bites , my boy said , 
"mummy it taste liked Maggi Mee " , 
happily !!!!

I am sooooo happy, from now my boy shall have homemade fresh GF pasta with love by his mummy .....


Here's the recipe 

85gm Tapioca Flour
85gm Cornfour
3 tbsp Potato Flour
3 tsp Xanthan Gum
1/2 tsp Salt
3 Eggs
3 tbsp Virgin Olive Oil

and a pasta maker machine 


How too 

1) Sift the dry ingredients

2) Put onto a large bowl and make 
a well in the center 

3) Beat virgin olive oil with eggs and pour onto the well

4) Slowly mix all in and it shall form into a dough

5) Knead gently until becomes smooth

6) Let it set for 10-15 mins by wrapping with tight cling film

7) Once done divide into four balls 

8) Use a rolling pin , roll into long strip and set a set cover with a damp clean cloth
put into the pasta machine and roll as least 4 times and make to as thin as possible
and you choose whether you want to make into spaghetti or fettuccine

9) Prepare boiling water with salt and 
boil for 4-5 mins 
Out of hot water rise with cool 
water to stop the cooking


Cook as you desire ;-)

My boy's request today was ,
Mummy I want it cooked with 
Garlic , Zuchini and Salmon 

Ta da !!!



In the picture the zuchini is sliced by my son heeeheheheh

He finished the whole plate, mummy is happiest mummy today.


Next I will make GF Baby Spinach Pasta for my family .

Let 

GLuten Free Belly Button Biscuits

Last Monday I took my son to pasar malam 

and he saw the everybody's favourite biscuits -

Belly Button Biscuits!!! 

The first thing he said was,
 "Mummy I want this please, 
and sadly I had to say NO to him 
and explained to him that 
it contains wheat/gluten, which he can't consume...;-(( "

But, I told him, 
" Mummy promise Mummy 
will bake for you ok...;-) "

He smiled and said , " ok Mummy. "

Ta Da!!! 

Gluten Free Belly Button Biscuits 
for my dearest son, he is gonna be 
so thrill, happy and hyper tomorrow !!!!!

Here's the recipe:

1 1/4 cup of rice flour

1/2 tsp xanthan gum

1 tsp GF baking powder

1/4 cup of organic brown sugar 

( I usually add 20% lesser )

4 tbps of soft unsalted butter OR 

5 tbsp of corn oil

1 beaten egg

2 tbsp organic light corn syrup

1 grated lemon ( Optional )

Preheat oven 140C fan

Place all ingredients into 

a food processor or cake mixer

Mix all together if you find the dough a bit dry please add a little milk.

Roll the dough to thickness of 1/4" .

Use a circle shape cutter to cut the shape, 

I used an icing piping tube ( the base ) 

ie 15mm  

Put them onto baking sheets to bake 

for 8-10 mins to light brown.

Let it cool. Once they are cool, you 

may pipe the icing ontop .

Tada that's all.

easy easy !!!

Icing - Meringue Powder Royal Icing
( choose Meringue powder because its safer for children  )

1/4 cup Meringue Powder
1/2 Cup cold water
1 kg icing sugar 

Add meringue powder to cold water .
Let it set thereafter beat on medium speed until soft peaks ( 3 mins )
Add sugar gradually and beat till even. 


Divide them accordingly and add Wilton colours according to your desire.

Please store any thats not in sue in airtight container or esle it will get harden hehhehehehhe

Icing pipe use 1M or any design 

that's available in your kitchen.

Let them set and dry for more then 8 hours.

Pls note this is a Gluten Free cookie/biscuit,

it is not as cripy as the original ones made with wheat flour. 

Gluten Free Chocolate Cuppie.....

Easy Easy , 

Here's the recipe :

115g unsalted butter

115g Caster Sugar ( I usually reduce 25% )

2 Eggs 

115g Gluten Free Flour

1 tsp of Gluten Free Baking Powder

5 tbsp of Milk ( if you want it extra moist add one more tbsp )

1 tsp Vanilla Extract

2 tbsp Cocoa Power or preferable Chocolate powder 

Pre heat Oven to 180C

Mix butter and sugar till light and pale, fluffy

Add eggs one by one and beat on slow 

Add all dry ingredients alternately with milk on slow beat.

Chocolate add 2 tbsp of Gluten Free chocolate powder 

and 5 tbsp of milk.

Place it into cup cake cases and bake for 20 mins .

Icing

Layer I

Buttercream Icing 

250gm unsalted butter

Pinch of salt

125gm icing sugar

2 tbsp cocoa powder

Mix all together and place a small layer ontop

of the CC or any desired amount.

Layer II

Anchor Whip Cream

Whip the cream and pipe onto the chocolate CC

My son loves it!!!

Gluten Free Cookies

Gluten Free ( GF )  Cranberry / Lemon  Cookies



I used to buy commercial GF cookies for my two chipmunks.
They both can finish a box within less 
then an hour!!!

Each box costs me RM 15.90, 
which is very very expensive.

I have decided to do some research and experiement to develope 
a cookie recipe that is similiar 
to the commercial ones....

Here's the recipe:


1 1/4 cup of rice flour
1/2 tsp xanthan gum
1 tsp GF baking powder
1/4 cup of organic brown sugar 
( I usually add 20% lesser )
4 tbps of soft unsalted butter OR 
5 tbsp of corn oil
1 beaten egg
2 tbsp organic light corn syrup
1 grated lemon 
Organic Cranberry 1/2 cup OR Organic Raisins 


Preheat oven 150C fan

Place all ingredients into 
a food processor or cake mixer

Mix all together if you find the dough a bit dry please add a little milk.

Soak the cranberry into hot water 
for just 3-5 mins.

Remove the Cranberry/ Raisins from 
the hot water and press all the water out. 

Mince the cranberry/ raisins and 
mix into the dough.

Roll the dough to thickness of 1/4" to any shape you desire .

Put them onto baking sheets to bake 
for 8-10 mins to light brown.

Tada that's all.

easy easy !!!


You may use the same recipe to make decorated shape cookies , just without the cranberry.





Prepared the cookies for my son 
to decorate to present 
to his school teachers 
and his BFF's birthday

Here are his designs, not bad for a 5 year old boy , 

hehhehehhe.

He piped the board lines himself.

Cake Stenciling

This is my first cake stencil design.

Looks easy but not exactly hehheheh quite challenging I must admit. 
Lots of practice and exploring to do. 

Now butterfLai needs to buy more cake stencil hehehheheh.....

With matching inner designs ....

Oppa Gangnam Kimchi ....!!!

Classic Cabbage Kimchi 

1 Large Chinese Cabbage
3 liter water
250g Sea Salt 


1. Remove the outer leaves of cabbage
2. Cut into 4 lengthwise and rinse in between.
3. Rub half of the sea salt in between all the leaves       and set aside .
4. Balance half of the salt mix into the water and stir till salt desolved. Soak the cabbage into the salt water about 5 hours. 
Afterwhich please drain it and retain some salt water.


Stuffing

1 white radish peel and cut into thin strip
5 tbsp of korean chillie powder ( gochu-garu , available in any Korean marts )
10 cloves galic , minced fine
4 tbsp minced fresh ginger root
250ml fish sauce 
1 onion - finely chpped
1 brunch of chinese chives cut into lengths
1 carrot cut into stips 
1 tbsp sugar 

1. Prepare above stuffing, mix all together.
2. Speard the stuffing in between the cabbage leaves, make sure all the leaves are coated on BOTH sides.
3. Place the stuffed cabbage in an airtight container and allow it to sit at room tempreture for at least 12 hours. After which place it into the fridge for anothe 4 days and ready to be served.....yummmmm 

Healthy and high on pro biotic.......

I added coriander too ....besto hehhehehhehe