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อ๊าย อยากชวนแม่ๆ ไปร่วมกิจกรรมกับ ทั้ง 9 แบรนด์ ของแม่ๆ และเจ้าจิ๋วกันค่ะ
ทั้ง CiPU Thailand กระเป๋า ที่ทางเราต้องช๊อปแน่ๆ ทั้ง Pigeon / AviiDay Skincare / Brusta / Drink in the Box / TinyTale / Vcare และ Milk Plus & More น้ำหัวปลีสกัดเข้มข้นผสมอินทผลัม เพิ่มน้ำนม บำรุงครรภ์
ตามไปดูวววว ~~
🌟燒雲腿海參乳鴿脯
Sautéed Pigeon with Fried Yunnan Ham & Sea Cucumber. Today's version is served 位上 individual portion. Very good rendition, there's a few HK Cantonese institutions serving this, the sauce for the Pigeon coating has depth here. The Fried Ham is also not salty hard, properly treated this round
🌟鮑魚飄香荷葉飯
Steamed Fried Rice with Braised Abalone, Chicken, Conpoy in Lotus Leaf basket. I have had so many versions of this before, but again this stands out from the soy mixture sauce & Dried Conpoy 乾瑤柱 infusion they use here. The taste & smell is totally Classic retro, very 1980's.. Many look & emulate similar, but doesn't taste like this!
🌟蓮蓉西米焗布甸
Baked Sago Pudding with Lotus Seed, a more permanent fixture. Compared to my numerous experiences of this, this time it could be baked a bit longer, stickier caramelized 🤔
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Petits Fours, Wintermelon Paste Puff 迷你冬蓉老婆餅, Coconut Milk & Red Bean Pudding 椰汁紅豆糕
Michelin 2 🌟🌟【Ying Jee Club 營致會館, Central】 Part of the Old Cantonese Cuisine Menu for HKD $880. It is still being promoted, but I ate it right before lockdown so hope they extend this due to dining restrictions, please call up restaurant to enquire!
今日教大家整
📌炸乳鴿
📌沙翁
📌韓式泡菜
✨✨✨✨✨✨✨✨✨✨✨✨
2020 10月25日Live 中英對照食譜
再一次謝謝義工團，好彩有你地，
完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘
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📌燒乳鴿
材料: 鴿王，乳鴿，BB 鴿 共三隻
醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙
上色料: 老抽，生抽，酒各一湯匙
脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙
做法:
1 鴿洗淨索乾水後用醃料內外塗勻
2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘
3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘
備註: 鴿王需時15分鐘轉身再焗15分鐘
鴿腳不要關節位剪(會縮)
English Version
Fried Pigeon
(YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.)
Ingredients:
Pigeons - 3 sizes (or use spring chicken)
(young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.)
(Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.)
Marinate ingredients for 3 pigeons:
(divide the measurements according to the size of your pigeon)
Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg)
White pepper - ½ tsp
Sugar - 1 ½ tbsp or more
Salt - 1 ½ tsp
Cooking wine - 1 tbsp
Dark soya sauce - 1 tbsp
Light soya sauce - 1 tbsp
Crispy skin mixture ingredients:
Maltose - 1 tsp (or honey but it will not be as crispy)
Chinese red vinegar - 1 tsp (or just use white vinegar)
White vinegar - 1 tbsp
Methods:
1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well.
2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1.
3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well.
4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes.
5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time.
6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well.
7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F).
Adjust the time according to the size of your pigeons.
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📌韓國泡菜
大白菜 1棵
白蘿蔔 少許(切絲)
紅蘿蔔 少許(切條）
蔥 1 棵
中國韭菜 數條
鹽 1 茶匙 (調味用);
大量 (用來醃大白菜及蘿蔔條)
蘋果 1/4 個 (切大粒）
雪梨 1/4 個 (切大粒）
蒜頭 1個(去衣)
洋蔥 1/4 (橫切幾刀）
白醋 2-3湯匙
魚露 2湯匙
黃糖 2至4茶匙（隨個人口味加減）
生薑蓉 1湯匙
韓國辣椒醬 2湯匙
韓國辣椒粉 4湯匙
芝麻 (炒香）大約1/4s杯
做法：
1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用.
2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內.
3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內.
4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，.
5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味
Kimchi
(YouTube video starts at 20:40)
Ingredients:
Napa cabbage - 1 head
White radish - cut into strips
Carrot - cut into strips
Green onion - cut into chunks
Chives - cut into chunks (do not add too many chives)
Salt - enough to marinate
Marinate ingredients:
Apple - ¼
Pear - ¼ (best to use Asian pear)
White onion - ¼
Garlic - 1 bulb (remove skin)
White vinegar - 2 tbsp or more (adjust to your taste)
Fish sauce - 2 tbsp
Korean red hot pepper powder - 4 tbsp or more (adjust to your taste)
Korean red hot pepper paste - 2 tbsp
Sugar - 2 ½ tsp or more (adjust to your taste)
Salt - 1 tsp (adjust to your taste)
Grated ginger - 1 tbsp
White sesame seeds - pan fry with no oil until fragrant
Methods
1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside.
2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid.
3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside.
4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside.
5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside.
6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed.
7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become.
__________________________________
甜品_沙翁
📌高筋麵粉 50克
📌低筋麵粉 50克
📌糯米粉 20克
📌牛奶150克
📌水 50克
📌菜油 4湯匙
📌蛋4 隻
📌糖 1 茶匙
📌肉桂粉 *如不喜歡可以不用*
📌鹽 半茶匙
做法：
1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾
2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽
3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌
4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪)
5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆
6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻
7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙
8.再將#7剛炸完的麵球放回鑊中炸至爆開
9.炸完再洒上砂糖和肉桂粉-沙翁完成!
Chinese Sugar Egg Puffs
(YouTube video starts at 43:15.)
Ingredients:
Water - 50ml
Milk - 150ml
Vegetable cooking oil - 4 tbsp
Sugar - 1 tsp
Salt - ½ tsp
Eggs - 4 whole eggs (add in one at a time)
Bread flour - 50g
Cake flour - 50g (also known as low gluten flour)
Glutinous rice flour - 20g
Toppings:
Icing sugar - a bowl
Cinnamon powder, optional - a small dish
Methods:
1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils.
2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat.
3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later.
Optional to mix manually by hand with four chopsticks or a whisk.
4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles.
5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside.
6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside.
7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape.
8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside.
9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.
本來親餵和奶瓶都可以接受的寶寶，忽然拒絕親餵或奶瓶該怎麼辦？本集跟大家分享親餵/瓶餵轉換困難該怎麼辦，混合餵養寶寶為什麼會突然拒絕其中一種方式，或如果你計畫長期混合餵養，該怎麼做才能夠盡量減少兩種餵養方式的差異，讓寶寶容易兩者混用轉換。分辨什麼是Nipple Confusion乳頭混淆、Flow Preference流速偏好、Latching Difficulty含乳困難、Reverse Feeding顛倒餵養。📢 快來訂閱我的頻道：http://bit.ly/2kttyum
本影片僅供教育使用，不能取代醫生診斷。請向醫生或其他合格醫療人員諮詢您的病情。
立即預約「 Sunny老師線上泌乳門診哺育諮詢 」
無論妳在國內或海外，透過線上視訊互動方式諮詢(Video Chat)，讓Sunny老師即時專業輔導，解決妳遇到的母乳哺育問題！預約視訊諮詢服務：https://forms.gle/AphbHvtcv5Y2Rr4EA
Sunny老師的Amazon Store (推薦清單不定期更新) https://www.amazon.com/shop/sunnyhuang-ibclc
Pigeon breast milk realize Nipple from 3 months (貝親奶嘴頭M號) https://amzn.to/3pldurC
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Lansinoh NaturalWave Slow-Flow Nipples (Lansinoh奶嘴頭慢速) https://amzn.to/3wWsJJS
Lansinoh Baby Bottles for Breastfeeding Babies (Lansinoh母乳奶瓶) https://amzn.to/2SU0LQv
Comotomo Silicone Nipple, Slow Flow (Comotomo奶嘴頭/慢速) https://amzn.to/3uMF0iv
Evenflo Wide Neck Nipples (Evenflo奶嘴頭/慢速) https://amzn.to/3uN7oBm
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Comotomo Baby Bottle (寬口奶瓶) https://amzn.to/30W8HSA
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NUK Learner Cup (鴨嘴杯) https://amzn.to/3wjj2Fd
Munchkin Gentle Transition Trainer Cup (鴨嘴杯) https://amzn.to/3ysukJe
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「最適合母乳寶寶使用的瓶餵方式控速瓶餵 」影片連結：https://youtu.be/MAisn6NxR3A
「寶寶厭奶該怎麼辦 | 造成寶寶厭奶的5大原因及應對方式」影片連結：https://youtu.be/ZrDH2_XUT3E
「寶寶多大要用杯子 | 如何選擇最適合的學習杯」影片連結：https://youtu.be/WBtCoNXGfVk
Sunny老師簡介：
國際認證泌乳顧問IBCLC
Lamaze拉梅茲國際認證生育講師LCCE
DONA國際認證分娩陪產暨產後照護DOULA
美國紅十字會認證成人嬰幼兒急救、心肺復甦術、自動電擊器講師
廣告利益揭露：透過鏈接產生之符合的購買行為，我們可能會獲得合作網站提供之廣告佣金。
#寶寶親餵 #寶寶瓶餵 #Sunny母乳餵養
The best thing in the world is seeing them happy ?
Roxanne loves Pigeon SofTouch™️ Peristaltic PLUS since baby, a feeding bottle made in safe and durable material that can withstand high temperatures of sterilisation.
And PIGEON Peristaltic PLUS nipples offers an extensive range of essential tools like bottles and nipples to enable mommies to continue giving baby the goodness of expressed breast milk and the most comfortable natural feeding.
Gifts, new releases, PR shtuff you know the drill! Grab a cuppa tea or juice and sit back and chill with me while I unbox things hehe!
⇩ OPEN ME FOR MORE
» MENTIONED IN THE VIDEO
☞ PETITE STUDIO NYC
https://bit.ly/2vnxmiy
holly jacket
holly pants
harper top
stella top (pigeon blue)
azalea pants (terracotta)
☞ KLARRA
cream top https://klarra.com/products/top-in-cream
camel culottes https://klarra.com/collections/new-arrivals/products/classichighwaistedculotteswhemdetailingincamel
☞ BENEFIT
Precisely My Brow Pencil in shade 3
Roller Liner in black
Porefessional Primer
Mini Hoola Bronzer
☞ INNISFREE
No Sebum Mineral Powder
☞ IT COSMETICS
CC+ Creams in matte/oil-free, illuminating glow, concealer
Superhero Mascara
Brow Power Pencil
☞ MYCLARINS
re-move micellar cleansing milk
re-fresh hydrating beauty mist
re-boost hydrating cream
re-charge relaxing sleep mask
☞ PAPA RECIPE
eggplant variety set
☞ RYO
hair fall ginseng range of shampoo, conditioner and treatment
not featured but I really like Dr. Groot too!
» HAVE U SEEN THESE THO?
JB DAY TRIPS: WHICH IS BETTER?
☞ https://www.youtube.com/watch?v=bt7Iw3KgIzY&t=72s
MY APARTMENT
☞ https://youtu.be/2dUI-UG94pI
HOW I CAN AFFORD LIVING ALONE
☞ https://youtu.be/11ubIEvi8uM
» COME FIND ME
☞ IG - http://instagram.com/wordweed
☞ TWEET TWEET - http://twitter.com/wordweed
☞ BLOG - http://wordweed.blogspot.sg
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» I also run an online store for vintage and contemporary jewellery sourced worldwide that I personally source, curate and shoot.
☞ gomargaux.net
☞ @gomargaux on instagram
» BUSINESS INQUIRIES/COLLABS
✎ wordweed@gmail.com
▻ Music ◅
blue hour- birocratic
