Monday, October 24, 2011
Friday, October 21, 2011
The writer is a Chinese Medicine Physician by profession but practice and advocate Waldorf Education system in raising children. In August this year, I was fortunate to be able to attend her workshop at Bodhi Temple, Penang (a beautiful place, surrounded by nature); this one day workshop is mainly focused on analyzing and educating the 4 different characters in children.
During the Q&A session at the workshop, participants were given time to ask, discuss and clarify matters related to educating children which centred around learning, commitment and caring as well as health. The workshop was a learning curve for many parents on educating children from the Waldoft perspective. One of the questions were on how to treat children's fever with lemon slice; which is penned in her book as well.
Few days ago, my 16 months old daughter was in mild fever, ~ 38+ degree C, just before the bedtime. I treated her with the "lemon slice" remedy. It works! Steps I did:
1. cradle her to deep sleep.
** Always keep some fresh lemons in the fridge, good aids (with honey) for sore throat as well..
Thanks for the remedy, 许姿妙医师!
Wednesday, October 19, 2011
90g Icing Sugar
(B) Sieve all ingredient together except almond powder
250g Plain Flour
100g Rice Flour
30g Potato Flour/Starch
100g Almond Powder
Black Sesame Seeds
For top grazing
1 no egg (mixed well)
1. Preheat over at 150 degree C.
2. Cream (A) until smooth. Add (B) and mixed to form a soft dough.
3. Roll dough on working table and stamp cookies with cookies cutter of any shape that is available in our kitchen or flatten it with folk. 4. Place cookies on lined baking tray.
5. Brush egg on cookies surface and decorate with almond slice / sesame seed / any topping.
6. Bake in the oven for 25 to 30 minutes or until cookies lightly brown.7. Wait till cookies completely cool and store in airtight containers.
Points I followed:- Add more plain flour if dough is too soft for cookies cutter to cut.
We baked some extra sharing with babysitter and some for her friends at the kindergarden...
Monday, October 17, 2011
Tuesday, October 11, 2011
We make sure "Basting" process is done carefully. Fat and cooking juice from roasting tray were spooned over the whole chicken to moisten it. It is important to prevent the chicken surface from drying and enhance the taste of skin in particular. Every participants were given a chance to practice the carving skills and decide our favorite part of chicken for lunch...
1 Whole Chicken
Stuffed in chicken cavity:
1 no Lemon
* Note: May boil (potato) and toss the vegetables in the pan before transfer to roasting tin after basting process.
2. Preheat oven to 200-220 degree C.
Friday, October 7, 2011
The potato simply absorbed flavor from mayonnaise and mustard. Together with hard-boiled egg make a perfect match! Never forget to highlight, the crunchy celery, pickled gherkin and onion enhanced the salad texture.
- 5 nos Potatoes (large)
- 3-4 nos Egg
- 1/2 cup Celery (cubed)
- 1/2 cup Onion (chopped)
- 2-3 Pickled Gherkin (cubed)
- 1/2 cup or more mayonnaise
- 2 Tbsp English / Dijon Mustard
- To taste Salt
- To taste Pepper
- Dill / Parsley - garnished or chopped and mixed with salad
1. Boil eggs
2. Boil potatoes with skin. May boil with bay leaf and fish sauce (optional).
3. Peel eggs and potatoes. Dice eggs. Slice or cut potatoes into any shape.
4. In a separate bowl, mixed mayonnaise and mustard well.
5. Add eggs, potatoes, celery, onion, gherkin, salt and pepper.
6. Refrigerate until thoroughly chilled.
7. Serve cold.
- I simply love to garnish with dill or mixed with chopped parsley. It fresh up the salad!
Thursday, October 6, 2011
This is a very cheerful dessert, contribute from its colorful layers. Kids would definately love to prepare and enjoy it!
Wednesday, October 5, 2011
To me, the most important is be able to introduce this homemade version... and I have made many mums became the best Cook in the eyes of their children when they used my recipe! It is very encouraging and joyous moment to see the satisfied faces.
- 500 g *Mushrooms (sliced)
- 90 g Butter or Olive oil
- 2 nos Onion - medium (chopped)
- 3 cloves Garlic (crushed)
- 2-3 Tbsp Plain Flour
- 1.5 lit Chicken Stock
- 2 Bay Leaf (medium)
- To taste Black pepper (freshly ground)
- To taste Salt
- Parsley - garnish (chopped)
Tuesday, October 4, 2011
We carefully prepared our white stock, as we know it is essential to any quality sauce (for our roasted chicken) or soup (mushroom soup).
Points that we followed:
- cooked slowly/simmer
- should not be covered
- scum and fat were removed as they accumulate
- 2 kgs Chicken Bone
- 5 lit Water
- 1 no Onion (large)
- 1 stick Celery
- 1 tsp Thyme
- 1 tsp Parsley
- 1 Bay leaf
- 5-7 Cloves
- 10 Peppercorns
5. Simmer for ~ 3 hours. Remove scum as it accumulates.
6. Skim and strain.
Notes:If stock is not going to be used immediately, to prevent spoilage, it should be cooled as quickly as possible by placing the container in cold running water. It should then be refrigerated.