Avocado smoothie with Gula Malacca!

This is not the most healthiest treat with Gula malacca but it is definitely the most aromatic and addictive version of the avocado smoothie! In the past, it would be a pain to do this as you have to heat and melt the Gula Malacca and wait till it dissolves and add water then when u thought u are done, you are left with a sticky pot and a sticky container.
That day is history my friend cos I have found the amazing SingLong brand squeezable and ready to use Gula Malacca syrup! It's is cooked with pandan leaves and water hence the taste is not too sweet and you can use it for various desserts! I found it in NTUC at $2.80.
Ok so back to the smoothie making, make sure you buy brown avocados that are still firm to touch. These type of avocados will be pretty and buttery.

Ingredients:
Group A:
1/2 cup Fresh milk
1 Ripe and firm avocado, with stone and skin removed
1/2 Tablespoon SingLong Gula Malacca syrup

Group B:
Ice

Just blend everything together
The above ratio can be adjusted to personal liking.
If Too thick, add more milk
If too sweet, add more ice
If too tasteless, add more Gula malacca syrup

Enjoy!

Inspiring yummy mummies
PoshPearl

Simple Chinese New Year Veg dish: bai ling mushroom On veg

It's lovely to be able to find canned bailing mushrooms as they are so succulent and smooth. One would mistaken them even as abalone. And they taste good too! This is how I like to prepare my bailing mushrooms!

Ingredients:
1 can of bailing mushrooms
2 tablespoon of abalone or oyster sauce
1/2 tablespoon of Corn starch with 1 tablespoon of water
Vegetable of your choice eg broccoli, Cai Xin etc
1 teaspoon of minced Garlic and shallots
1 tablespoon of oil

1. Heat wok to medium heat until hot and add in oil.
2. Add in garlic and shallots and stir fry until slightly brown.
3. Add vegetable. Stir fry and add water and cover with lid to soften vegetables if preferred.
4. Remove vegetables and place nicely on plate when done.
5. Slice bailing mushrooms into thin slices.
6. Heat wok with a little oil and stir fry bailing mushrooms for a couple of minutes.
7. Add oyster or abalone sauce and continue stir frying.
8. Add corn starch mixed with water and continue stir frying.
9. When sauce thickens, it's ready to be served over the vegetables.
Enjoy!

Inspiring Yummy Mummies
Mummyposhpearl

Review: Beksul tapioca sesame bread premix: Whip them up in an instant!

It's 11am and I have less than an hour to pick my daughter from school. She is looking toward to her daily bento and I ran out of bread! What should I do?!
I conveniently took out the Beksul Tapioca sesame bread premix and whipped them within 40minutes from preparation to baking to be presented in her bento box!
It's so aromatic and crusty on the outside and soft and chewy in the inside!
It's hassle free and easy and perfect for anyone to do, especially for busy mums or working adults or even young children!

The end result? My darling Trinity was so happy with her bento and she finished the bun and told me it's so yummy!

Side note:
I bought it from Vivo City Seoul Market. I suppose Korean supermarkets should carry them.

There's 2 packets of premix in the box, 250g each. Makes 9 buns. So you get 18 buns at $8.90. That's a steal!

Ingredients:
1 egg (60g)
90ml full cream milk
1 packet of premix (250g)
Optional: 1-2 tablespoon of unsweetened cocoa powder/ bakeable matcha powder or black sesame powder

1. Preheat oven to 180 deg Celsius.
2. Whisk egg and milk.
3. Add premix.
4. Knead with a spatula for a little while till a dough is form.
5. Make little balls of 40g each and place on baking tray or silicon baking mat.
6. Bake for 30 minutes and you are done!!!
Enjoy!

Inspiring yummy mummies
PoshPearl

PoshPearl's favorite Yummy Bread recipe!!!

Bread making is addictive. The smell of home baked bread that fills the kitchen brings warmth to any household. The taste of it makes one feels loved. And most importantly it is preservatives free and allows the maker to be creative with fillings!

Lately my family fell in love with the Panda loaf recipe. The panda loaf is a loaf that has the face of a panda when you slice it. You can search YouTube "yoyomax12 panda bread" for more details. It is a very good white bread recipe and I modified the proportion of bread and cake flour to make it even softer. Really love the texture!

I have tried a variety of fillings with this bread recipe. As a loaf or as a bun, it's equally good! But as a bun, it baked at half the timing and is softer and more tender than the loaf version. The fillings I have tried includes
red bean (Azuki bean),
mashed potato with nacho cheese,
bah kwa (Chinese roasted dried meat), multigrain,
chocolate chips,
paprika and cayenne pepper ham,
hot dog,
Taiwanese sausage
Stir fried bacon with onions
and my latest favorite: dried cranberries and blueberries with sliced almonds!!!!

Do give these flavors a try or let me know what other flavors are good! I would love to try making them!

Ingredients for 1 loaf or 6 buns:

Ingredients A:
180g bread flour
120g cake flour
30g caster sugar
4g salt (I use sea salt)
4g instant yeast

Ingredients B:
210g of 1 beaten egg yolk + fresh milk

Ingredients C:
20g unsalted butter (I use French butter. I love it and it melts so quickly!)

1. Mix ingredients A.
2. Microwave ingredients B on 30 seconds at 700w
3. Combine ingredients A+B and knead till well combined.
4. Add ingredient C and knead at high speed for 20 minutes.
5. Transfer and Cover with cling wrap and proof for 30-40 minutes or until size doubled.
6. Punch out the air and transfer to a working mat.
7.roll it flat from middle outwards in one direction, avoid rolling back and forth.
8. Place the ingredients of your choice. Do it lavishly. Eg 120g of dried cranberries and blueberries.
9. Roll up and place in bread pan.
*if you wan it to be open faced buns, just slice up the roll! :)
10. Proof for a second time until double in size, 30-40 minutes.
11. At the same time, preheat your oven at 180 deg C.
12. Apply left over egg white as egg wash and sprinkle any toppings like sliced almonds if desired.
13. Bake for 20-30 minutes for loaves and 10-12 minutes for buns until the satay stick can piece through and emerge clean.
14. Cool, slice and enjoy!

Inspiring yummy mummies
PoshPearl

Homemade non toxic edible paints for infants and toddlers

Infants and toddlers learn through their 5 senses through interaction with their environment. One must bear in mind that they are never too young to learn and never underestimate their ability and wisdom. Body painting is a very good way to learn about Science: colors, texture, temperature, strokes, fine motor control and being comfortable with mess.

To begin art, always allow experimentation with edible paints then move on to inedible ones.

Fruit paints:
red dragon fruit for purple,
Mango for yellow
Papaya for orange

Allow child to squeeze and explore each fruit and smear onto himself.
Let the child be seated on a mahjong paper with a disposable picnic mat under for easy cleaning.


Corn starch paints
Ingredients:
The following juices blended and strained:
Spinach/ pandan for green
Rosella/ red dragonfruit for red
Turmeric/ mango for yellow
Cornstarch and water mixture to your desired consistency

Mix each juice with the cornstarch mixture and allow child to explore as he would for the fruit paint experience.

Chocolate pudding/ yoghurt/ honey body paint

Ingredients:
Jello chocolate pudding powder
Plain yoghurt
Honey

Choose either of the above and allow exploration as child would for the fruit paints.

Cleaning up:
Since child is on mat, remember to lay down the ground rules before hand. Be with child and tell child to signal once he or she is ready to clean up. Hold the 4 corners of the mat and wrap the child to prevent spillage. Then carry child to the bathroom. Throw away the mat with mahjong paper and bathe child. It's a breeze :)

Inspiring Yummy Mummies
PoshPearl

Review: Prima nonya curry paste, fragrance that fills the kitchen!

So we had not much time to cook and was really hungry. My mum bought some crayfish earlier on and so I decided to put my Prima curry paste to use. The result was an aromatic and yummy dish that got my mum saying wow, I can smell the fragrance from the living room! Moreover it is really easy to use! Just need water and coconut cream plus meat or vegetables! For Spiciness level I will give it a 3/5 but for fragrance level 5/5! Taste would be 4/5! We really love the taste of the curry and will definitely buy it again to spice up any dishes!

Crayfish nonya curry
Ingredients:
Crayfish, washed clean and prepared, cut in the middle on the underside
Prima nonya paste
220ml water
200ml coconut cream ( I added more to make the curry sweeter and creamier)
1. Add water to curry paste, stir evenly tin the wok and bring to a boil.
2. Add crayfish, coat it with curry and cool over high fire, covering wok.
3. When crayfish has changed color, add coconut cream.
4. Once cooked to desired consistency, it's ready!
5. Serve with rice or spaghetti.

Inspiring Yummy Mummies
PoshPearl

猪脚焖米粉 Pork Trotters Braised Bee Hoon: Rendition of Paradise Inn's signature dish

If you like pork trotters and rice noodles, you will like this. I ate it once at Paradise Inn and today, I decided to create it to let my family try. They were skeptical as they presume it will be very oily. But they were pleasantly surprised as I added lots of Kai Lan, a dark leafy vegetable, canned bailing mushroom and canned shitake mushroom which is tender and smooth plus packed chestnuts that's eaten as snacks. The result is a quick treat using canned food but a dish worthy to be served in a restaurant. Having said that, this is an occasional treat, when you feel like dieting is not for the day. Nevertheless, having a little serving when you are dieting won't hurt. :)

Ingredients:
Narcissus brand canned pork leg with mushroom
Narcissus brand canned stew pork chops
Hosen brand canned bai ling mushroom, sliced
Any canned shitake mushroom, sliced
1 pack Chili brand bee hoon, soaked in warm water
1 pack cooked and ready to eat chestnuts
Kai Lan vegetable, chopped roughly
1 bowl Swanson chicken broth
5 tablespoon dark soy sauce

1. Heat wok and add all canned food, dark soy sauce, chicken stock and chestnuts and bring to a boil.

2. Add bee hoon and make sure every strand is evenly coated in the gravy.

3. Cover and braise for 10 minutes.
4. Add Kai lan and stir till Kai Lan is cooked.
5. It's ready now! Serve hot!

Inspiring Yummy Mummies
PoshPearl