Thursday, 24 July 2014

花形面包烤蛋(Baker's Dozen Eggs)





很久以前,在Angelic Heart家,看过这个外貌可爱,
名字特别 - Baker's Dozen Egg的烤蛋面包。
 I saw this cute and uniquely named recipe, Baker's Dozen Egg, at Angelic Heart's blog some time ago.






就不知他的中文名字是啥,当然找谷哥去,结果意外发现,直接翻译将会是个既奇怪又不雅的名字 - “13粒蛋”。
Why "Baker's Dozen", though? A search from Google reveals all --- "Baker's Dozen" actually means 13.




今天把它选来当孩子们的星期三便当。
又不知原创 Lauren Bank Deen为什么称之“13粒蛋”,
只好私自为它 改了一个文雅的名字 - 花形面包烤蛋。
Although I have no idea why the creator of this recipe, Lauren Bank Deen, decided to name this snack "Baker's Dozen Egg", I decided to prepare this for NaNak and her friend's Wednesday bento.


花形蛋烤面包
食谱参考 : Angelic Heart
六人份

材料:

5tbsp 奶油
6片全麦薄面包(用擀面棍稍微把面包擀扁,不然烤好的面包口感像饼干)
120g 火腿,切小条状
6颗 中型蛋
适量盐和现磨黑胡椒
6片车达乳酪片
少许韭菜,切细(我用干Parsley代替)
1/2杯 磨碎的Parmesan cheese (我用Parmesan cheese 粉)


做法:
1. 预热烤箱190度C。

2. 满分烤盘扫上奶油。将面包其中一面涂上奶油,轻压进烤盘成面包杯,奶油面向上,再铺上一片车达乳酪片。

3. 火腿轻压进面包杯,撒一些盐和黑胡椒调味(盐不要放太多),把蛋打入碗内,小心用汤匙舀进面包杯内。整颗蛋直接打入的话,蛋白会太多而流出面包杯。

4. 小心把烤盘送入烤箱,烤至蛋白凝固,约15 - 18分钟(依自己喜好,太熟的蛋不是很好吃,我喜欢7/8分熟)。 

5. 把面包杯移出烤盘,撒上芝士粉和干Parsley。




 
Baker's Dozen Eggs
Recipe adapted from: Lauren Bank Deen's "Kitchen Playdates" cookbook.

Yield Serves 6

Ingredients
5 tablespoons unsalted butter, softened
6 slices extra-thin whole wheat bread
120g ham, thinly sliced
6 medium eggs
Coarse salt and freshly ground black pepper
6 slices cheddar cheese
Chopped fresh chives, for garnish
1/2 cup grated Parmesan  cheese, for garnish

Directions
1. Preheat oven to 190' C.
2. Butter 6 cup muffin cups. Butter one side of each slice of bread. Press each slice of bread, buttered side up, gently into the bottom of a muffin cup. Place 1 slice of cheddar cheese on it.
3. Gently press ham into each bread cup. Carefully, crack one egg on top of ham. Repeat process until all bread cups are filled. Season each with salt and pepper.
4. Carefully transfer muffin tin to oven and bake eggs until whites are just set, 15to 18 minutes. Using an offset spatula, remove bread cups from muffin tin and transfer to a serving plate. Garnish with chives and cheese; serve immediately.

 


一如往常,这花形面包烤蛋,还是获得孩子们的喜爱。
同时安哥也少有的竖起拇指哦!
As usual, this bento delighted the kids, and even my hubby gave it a thumbs up! 



烤香的面包外层,香香脆脆,
内层则被烤至半熟的蛋液覆盖,
因而富有火腿,乳酪,蛋香和香草的混合湿润美味,
好好吃! 
The toasted bread was crispy, while the half-cooked egg deliciously filled with ingredients like ham, cheese and herbs gave off an aroma that made this snack all the more tempting!

Wednesday, 23 July 2014

渔网煎饼 vs 印度烙饼(恰巴蒂 ) Roti Jala (net crepes) vs Chapati



应娜娜的要求煮了咖哩鸡
同时煎了几张她爱吃的渔网煎饼;
又烤了几片安哥爱吃的印度烙饼(恰巴蒂 )。
渔网煎饼和恰巴蒂相遇时,
你会选谁呢??? 
Having cooked the Curry Chicken as per NaNak's request, I also made her favorite Roti Jala and my hubby's favourite Chapati. So, between Roti Jala and Chapati, which would you choose?




 渔网煎饼是马来西亚巫裔的传统食品。
翻译成渔网饼非常贴切,因为它的造型类似一面渔网。
 The Roti Jala is a Malay cuisine where the batter is fried in the shape of a fish net.




 印度烙饼(恰巴蒂)原自南印度的特别家常小吃。
是马来西亚印度同胞的美食之一。外貌扁平带圆的恰巴蒂富有小麦的原香原味。
Chapati hails from Southern India. Its unassuming round shape hides the delicious taste of wheat.





渔网煎饼 ,质地柔软富奶香味。
外貌因加了黄姜粉,所以网格也是金灿灿的,很有南洋风范。
The Roti Jala a soft texture and a delicious milky taste. With the added tumeric powder, it turns a beautiful golden yellow.


 


 印度烙饼(恰巴蒂)是把小麦粉、盐与水混合成团,
擀成圆扁的薄饼,放在烤盘上干烤成烙饼 
Chapati is made by combining wheat, salt and water into a dough, molding it into a circular shape then grilling it on a pan.









渔网煎饼和印度烙饼(恰巴蒂 ),
在马来西亚虽然分别是巫裔和印裔的美食。
可是居于它们的特色美味和低油因素,
倒也获得不少华族的青睐。
尤其是搭上一碗香喷喷,汁浓,马铃薯软濡辛香的咖哩鸡
总叫人回味无穷呢! 
Roti Jala and Chapati might be a Malay and Indian cuisine, but due to their tastiness and lack of oil, they are also welcomed among other races. In fact, they taste better when eaten with a bowl of delicious Chichken Curry!




 


渔网煎饼 Roti Jala (net crepes)
食谱参考/adapted from : Jozelyn, Sonia

渔网煎饼 材料/Roti Jala Ingredients:

200g         面粉 (200g plain flour)
100g         牛奶 (100g  milk) 
270g         水 (270g water) 
1个            鸡蛋 (1 egg)
1/4茶匙     盐 (1/4 tsp salt) 
1/4茶匙     芫茜粉(1/4 tsp coriander powder)
1/2汤匙     黄姜粉  (1/2 tbsp turmeric powder)
1汤匙        油 (1 tbsp cooking oil)




步骤 (Steps)
1. 把所有材料混合均匀,过筛。
    Mix all ingredients until well combine, sieve the batter.



2. 烧热不粘锅,把(1)放入 roti jala 模,在不粘锅上打转,让面糊流入锅里,煎至熟,
卷起,即可。
Heat up the non-stick pan, place (1) into the roti jala mould, move the mould in circular motion over the non-stick pan to form a net, fry until cooked, roll up, that's all.


********************************************

印度烙饼 (Chapati )
食谱参考 :咖啡与面包的交响曲 - Linnh

Atta Flour
材料/Ingredients:

300g Atta 粉  300g Atta flour                  
200g 温水    200g warm water
1 小匙盐     1tsp salt
1大匙粟米油  1tbsp corn oil




做法/Method:

    1。 所有材料混合成团后分割成6 个小团。
         Mix all ingredients and knead into dough,then divide it into 6 small dough. 
    2。 盖好面团,休面30 分钟。
         Cover the dough with cling wrap,rest for 30 minutes.
    3。 撒些Atta粉,擀薄面团。 
         Spirnkle some Atta flour on the working desk, roll the dough into flat and thin dough.

      
    4。 烧热平底锅(无油), 把面皮放上去,数分钟后翻面,两面熟后即可食。
         Heat up the pan(no needs oil),place the flat dough on it,grill for few minutes,turn to the other side and grill again until cooked. 
    5。 烙饼叠好用布盖好以免被风干。
        Cover the cooked chapati with cloth to prevent become dry.



    对我来说,这2款面食都和咖哩鸡超搭,
    好吃!我都喜欢。
    而且觉得身为马来西亚人好幸福,
    各族的美食佳肴,我们皆垂手可得。
    For me, these two dishes tastes great with the Chicken Curry. It just goes to show how lucky I am,  as a Malaysian I get to enjoy the delicious food of sodifferent races so easily.

      Tuesday, 22 July 2014

      咖哩鸡(Curry Chicken)


       最近安家娜娜口味开始倾向辛辣,
      不知是否受到马来同胞的斋月美食影响,
      竟然破天荒,要安迪煮咖哩鸡。 
      Recently, NaNak started to enjoy spicy food. And probably due to her frequenting bazaars this Ramadhan month, she actually requested me to cook this Curry Chicken!




      刚好家里进了一堆的马铃薯,
      冰箱也有鸡肉,辛香料也不缺,
      网上找来Jane 家的食谱, 开锅咯!
      Conveniently, I just restocked on potatoes, and there were plenty of chicken and spices in stock. Armed with Jane's recipe, it's time to enter the kitchen!



      闻着香喷喷的一大锅的咖哩鸡,
      顺娜娜的意,煎了几张渔网面包 - Roti Jala ;
      也顺安哥的意,再烤了几片印度烙饼 - Chapati ;
      这样的搭配之下,这咖哩鸡就显得妙不可言了!!
      With the lovely aroma of Curry Chicken filling the house, I decided to indulge NaNak again by preparing Roti Jala. I also prepared Chapati for my hubby, making this Curry Chicken more delicious!

      咖哩鸡


      材料:
       800克 全鸡腿 (斩块)
       4粒马铃薯 (削皮,切块)
       3大匙  咖哩粉 (加入几匙的清水调成糊状)
       2枝  咖哩叶 2枝(取叶子)
       1枝  桂皮
       2粒  八角
       5粒  豆蔻籽
       25毫升 浓椰浆
       3汤匙 油
       500毫升  清水

      腌料
      1汤匙 鸡肉咖哩粉
      1汤匙 生抽

      辛料(搅拌)
      250克葱头仔
      20克 蒜头
      2支 香茅
      6条红辣椒
      **1汤匙 A1咖喱酱料
      **1茶匙巴拉煎粉

      **用搅拌机将以上(除了A1咖喱酱料和巴拉煎粉)材料搅拌成辛料糊。

      调味
      1茶匙 盐
      1茶匙糖
      1汤匙 生抽


       做法:
      1。 将鸡肉块与腌料混合,盖上保鲜纸,腌制1小时。

      2。 热锅,加入油烧热,爆香桂皮,八角,豆蔻籽。转中火慢炒辛料糊和巴拉煎粉至香味溢出。然后加入 A1咖喱酱料继续炒2分钟。

      3。加入鸡块,拌炒均匀,倒入500毫升的清水,大火焖煮至滚。然后转中小火加盖煮大约15分钟。

      4。加入马铃薯,继续加盖煮大约20分钟或至鸡肉和马铃薯熟软为止。

      3)最后加入椰浆和调味,煮滚即可熄火。

       
      豆蔻籽 cardamom seed






      Curry Chicken
      Recipe adapted from : Jane's Corner


      Ingredients:
      800g chicken thigh and wings
      4 potatoes
      3 tbsp meat curry powder (mix with few spoon water to form curry paste)
      2 stalk curry leaves
      1 cinnamon stick
      2 star anis
      5 cardamom seed
      125 ml thick coconut milk (I used 3tbsp milk powder add with 1/2 cup milk)
      3 tbsp oil
      some water

      Marinade:
      1tbsp curry powder, 1tbsp light soy sauce

      Spice Paste:
      250 g shallots, peeled
      20 g garlic, peeled
      20 dried chillies, soaked in warm water to soften
      6 red fresh chillies
      **1tbsp A1 meat curry paste 
      **1 tsp toasted belacan powder

       **(ground all ingredients (except belacan and A1 curry paste) into a paste with a food processor)

      Seasonings:
      1 tsp salt
      1 tsp sugar
      1 tbsp light soy sauce

      Method:
      1.  Mix chicken with marinade in a bowl. Cover with cling film and marinate for an hour.
      2.  Heat up the oil in a wok and saute spice paste together with belacan until fragrant.
      Add in A1 curry paste and fry for 2 mins.
      3.  Add the marinated chicken and stir-fry until aromatic. Add in 500ml of water and seasonings. Continue cooking for 15 minutes.
      4.  Add in potatoes and continue cooking until chicken and potatoes are cooked.
      5。 Pour in coconut milk and bring to boil. Dish up and serve warm.










       This post is linked to the event Little Thumbs Up (July Event:Potato)

      @@@@@ Enjoy ! @@@@@

      Sunday, 20 July 2014

      马铃薯泥( Mashed Potatoes)



      看这照片,有没有想要来一口?
      我告诉你哦,这薯泥,好好吃!!
      薯泥本身幼滑顺口,富有香醇奶香;
      香草淋酱,香气熏天,美味无比。
      简单说,喜欢!很喜欢!
      Doesn't this picture tempt you to take a bite? I'm telling you, this Mashed Potato is everything it looks and more! The potato is smooth and milky, the sauce is fragrant and delicious. One comment: I love it!


      还没淋上香草酱汁的薯泥,嫩白细滑,奶香扑鼻。
      Before drizzling with sauce, the mashed potato is white and creamy, with a hint of milkiness lingering in the air.


      淋上酱汁,锦上添花,愈加美味可口。
      The sauce really completes the picture of perfection!



      马铃薯泥
      食谱参考 :Paty'sKitchen

      700克 马铃薯,去皮一切四
       1/2茶匙 盐
      4汤匙 鲜奶油
      2汤匙 奶油
      2汤匙 鲜奶
      少许的盐和胡椒粉
      一个压泥器 

      做法:
      1。将马铃薯块放到一个锅里,加入1/2茶匙盐,加水至掩盖马铃薯块。 大火煮滚,然后转小火焖煮15 - 20 分钟或马铃薯变软(用叉插得进即可),沥干放入一个大盆待用。
      2。在一个小煲内,加入鲜奶油和奶油,小火煮溶。然后淋在做法(1)的马铃薯上,用压泥器,将它压成薯泥。
      3。加入鲜奶,调至个人喜爱的滑度,撒上适量的盐和胡椒粉即可。

      Mashed Potato 
      Recipe adapted from : Paty's Kitchen


      700g lbs yukon gold potatoes, peeled and quartered length-wise
      1/2 teaspoon salt
      4 Tbsp whipping cream
      2 Tbsp butter
      2 Tbsp milk
      Salt and Pepper

      METHOD
      1. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, for 15-20 minutes, or until done - a fork can easily be poked through them.
      2. Warm cream and melt butter together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

      香草淋酱

      1 1/2 汤匙 奶油
      1 汤匙 面粉
      50 可西芹,剁碎
      50克 大葱,剁碎
      1片 月桂叶 
      1/4茶匙 百里香(麝香草)
      1/4茶匙 罗勒
      1/8茶匙 黑胡椒粉
      1/8茶匙 胡椒粉
      1/8茶匙黑酱油
      350毫升 水

      做法
      1。在一个小煲,小火煮溶奶油,加入面粉,搅拌均匀。
      2。 慢慢加入水,煮滚。加入其它材料,焖煮酱汁至浓稠即可。
      3。 煮好的浓稠酱汁林在薯泥上面即可享用。


      Thyme, Bay leaf, Basil


      MASHED POTATO GRAVY
      1 1/2 tbsp butter
      1 tbsp flour
      50g celery, chopped
      50g big onion, chopped
      1 bay leaf
      1/4 tsp thyme
      1/4 tsp basil
      1/8 tsp black pepper
      1/8 tsp pepper
      1/8 tsp black soya sauce for colour
      350ml water

      Method
      1.  Heat butter till it melts, add in the flour and stir well over low heat.
      2. Add in the water gradually and bring to a boil. Mix in the rest of the ingredients and simmer until gravy is thick.
      3.  Use gravy as a topping for your mashed potatoes.


      炸鸡,高丽菜沙律,马铃薯泥。。。。。。。
      不可缺一的铁三角。
      Fried chicken, coleslaw, mashed potato; the perfect trio.


      无论刚出锅,热乎乎的薯泥;
      或是出自冰箱冰凉凉的薯泥,都叫人欲罢不能!
      Fresh out of the pot or fresh out of the fridge, you can't help but want more of this Mashed Potato.


       有时间不妨试一试,或许味蕾带给你意外的惊喜哦!
      Why not give it a try and allow this simple dish to wow you!


       This post is linked to the event Little Thumbs Up (July Event:Potato)


       @@@@@ Enjoy ! @@@@@


      Saturday, 19 July 2014

      高丽菜沙拉(肯德基版)KFC Coleslaw



       这是为了配合肯德基马铃薯泥而做的肯德基高丽菜沙律。
      This KFC coleslaw was made to go with the KFC Mashed Potato.




      Coleslaw 是一个法文。
       cole 是法文里高丽菜的意思, 而 slaw 则是沙拉的意思。 
      所以 coleslaw 就是一种高丽菜沙拉。
      The name "Coleslaw" actually arised from the Dutch word koolsalade which means "cabbage salad".



      经过冷藏后, 清脆鲜甜的高丽菜附和奶香带微酸的白酱,
      让人觉得种清新爽口。
      对同时吃炸鸡,炸薯条时,就起了消油去腻的作用。 
      Chilled, the crunchy cabbage drenched in the milky dressing gives a cooling and delicious taste.


       高丽菜沙拉(肯德基版)
       食谱参考  :Amanda's Cookin

       沙拉酱
      125克  美奶滋
      80克   幼糖
      60克   鲜奶
      60克   酪浆
      2 1/2汤匙   柠檬汁
      1 1/2 汤匙   白醋
      1/2茶匙   盐
       1/8茶匙  胡椒粉

      沙拉菜
      600克   包菜,剁碎
      60克   红萝卜,剁碎
      2 汤匙  大葱碎
        
      做法:
      1。 将沙拉酱材料倒入一个大碗,搅拌均匀。
      2。 将所有的沙拉菜粒放到一个大盆,搅拌均匀。倒入做法(1)的沙拉酱汁,均匀翻搅,使到所有菜粒都沾上酱汁。
      3。最后将之包上一层保鲜纸,放到冰箱冷藏至少4小时或隔夜更好。 让包菜有足够的时间吸取沙拉酱汁,这样才会入味好吃。




       KFC Coleslaw recipe
      Adapted from : Amanda's Cookin

      Ingredients:
        DRESSING:
      • 125g  mayonnaise
      • 80g granulated sugar
      • 60g milk
      • 60g buttermilk
      • 2 1/2 tablespoons lemon juice
      • 1 1/2 tablespoons white vinegar
      • 1/2 teaspoon salt
      • 1/8 teaspoon pepper 
        COLESLAW:
      • 600g  cabbage
      • 60g carrot (about 1/4 cup)
      • 2 tablespoons minced onion
      Method:
      1. Chop cabbage into chunks and run through your food processor, or chop finely.
      2. Combine all of the dressing ingredients in a large bowl, whisk well.
      3. Combine cabbage, carrots, and onion and toss well. Pour dressing over the coleslaw and turn to coat well.
      4. Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.

       很喜欢这款高丽菜沙拉,甜酸适中,菜脆爽口,
      就算斋吃,也可以吃上一大碗。
      所以,肯定以后会常出现在安家的冰箱内。
      I really like this coleslaw. The sweetness is just right, while the cabbage is crunchy and delicious. In fact, it is tasty enough to be eaten on its own! I'll probably make more of it soon.



      @@@@@ Enjoy! @@@@@

      Friday, 18 July 2014

      马铃薯芝士小蛋糕 Potato Cheese Cupcakes



      这是一款很好吃的薯泥小蛋糕,
      只是安迪犯糊涂,把低筋粉当自发面粉来用,
      结果成品美味不缺,就是蛋糕体略为扎实了一些,
      幸好有薯泥的加入,虽然扎实,但是还是湿嫩好吃滴。 
      This is actually a very tasty potato cupcake, only I mistakenly used cake flour instead of self-raising flour. In the end, the taste was perfect, but the texture became rather firm. Luckily, the potato paste added moisture to the cake, so the cake was still moist and delicious.



       原本薯泥搭上黑椒和香料就好味,
      如今再加上乳酪,更是锦上添花,
      香醇美味!
      Adding black pepper and Italian seasoning was actually sufficient to make the cupcake delicious. The cheese was really the icing of the cake, making it marvelous!
       



       马铃薯芝士小蛋糕 Potato Cheese Cup Cakes 


      材料:
      80克牛油    80g butter
      90克糖粉    90g icing sugar
      1粒蛋         1 egg
      50ml牛奶    50ml fresh milk
      60克cheddar cheese(切碎)  60g grated cheddar cheese
      100g 马铃薯泥                   100g mashed potato
      100克自发面粉                   100g self raising flour
      1小匙意大利混合香料        1 tsp Italian seasoning
      半小匙盐                            1/2 tsp salt

      撒面:帕美升芝士               Sprinkle on top :  some Parmesen cheese,some Ground back pepper
      ,黑胡椒碎






      做法:
      1. 预热烤箱
      2. 牛油加入糖粉拌打至松发,加入鸡蛋拌打至光滑。
      3. 加入其余材料拌均。
      4. 面糊倒入纸杯,撒上帕美升芝士和黒胡椒碎。
      5. 180度烤20至25分钟即可。

      Method:
      1. Preheat the oven at 180°C.
      2. Beat the butter and icing sugar until light, then add in egg  and beat until smooth and shiny.
      3. Add in the rest of the ingredients and mix evenly.
      4. Spoon the batter into paper cups and sprinkle Parmesen cheese and ground black pepper on top.
      5. Bake for 20-25 minutes.






       This post is linked to the event Little Thumbs Up (July Event:Potato)


       @@@@@ Enjoy ! @@@@@

      Wednesday, 16 July 2014

      鹰嘴豆沙律 (Chickpea Salad)

      鹰嘴豆(Chickpea ),在马来西亚,俗称Kacang Kuda.
      是印度同胞的食料之一。
      因为豆子的头有一个小钩,尖如鹰嘴,故称此名。
      别名鸡碗豆,鸡豆、鸡头豆。
      The Chickpea, more well known as Kacang Kuda in Malaysia, is a common ingredient in Indian recipes. Its name came from the Basque word garbantzu, a combination of garau(seed) and antzu(dry).





      鹰嘴豆含有丰富的优质球蛋白,18种氨基酸
      其中人体 必需但自身不能合成的8种氨基酸全部具备,
      而且含量比燕麦还要高出2倍以上。
      同时也含大量的膳食纤维,
      有“粗粮中的粗粮”之美誉。(详文在这里)。
      The Chickpea is a very nutritious bean. For more information, refer here.



      今天安迪就为娜娜及孩子们带来这营养丰富的好料,
      鹰嘴豆沙律 ,做为今天的便当副食。
      Therefore, I prepared this very nutritious dish, Chickpea salad as a side dish for NaNak and her friends' Wednesday Bento.
       




      鹰嘴豆沙律(CHICKPEA SALAD)
      食谱参考/recipe adapted from : Paty's Kitchen

       材料(Ingredients):
      400克 罐头鹰嘴豆以水冲洗   沥干400g canned chickpeas, drained and rinsed
      1条 青瓜去籽切粒    1 cucumber, peeled and finely diced
      1杯 番茄切粒   1 cup tomatoes, diced
      1粒  大葱切粒  1 onion, diced
      1棵芫 茜剁碎  1 stalk coriander leaves, chopped
      2茶匙  蒜茸  2 tsp fresh garlic,
      mince


      淋酱(Dressing)
      1汤匙 橄榄油    1 tbsp olive oil
      2汤匙 balsamic醋  2 tbsp balsamic vinegar
      1汤匙 鱼露  1 tbsp fish sauce
      1汤匙 酸柑汁  1 tbsp lime juice
      1/4 茶匙盐  1/4 tsp salts
      1汤匙糖  1 tbsp sugar


      将所有淋酱材料混合置旁待用。 
      Combine all dressing ingredients and set aside .


      准备(PREPARATIONS)
      1。在一个大碗内,倒入鹰嘴豆,青瓜,番茄,大葱,蒜茸,芫西碎。
      1. Add chickpeas, cucumber, tomatoes, onion, garlic, coriander leaves to a bowl.

      2。淋上沙律酱,搅拌均匀,适度调味即可。

      2. Drizzle seasoning on top and toss all ingredients until well combined.



      娜娜要求,做了这久违的日式烧饼
      Request from NaNak: Okonomiyaki.

      日式烧饼食谱在这里。
      Okonomiyaki recipe here.



      .

      有蛋糊煎成的日式烧饼,
      搭上炸鱼柳,鹰嘴豆沙律,新鲜蔬菜。
      应该是营养均称的一餐了。
      Okonomiyaki,
      Fish filet, chickpea salad and more fresh greens;
       a balanced diet.


      孩子们对今天的便当配搭,大爱!
      对我来说,又是快乐的一天!

      The kids were very happy with today's bento.
      Consequently, it was another happy day for me.





      ***** Enjoy  ! *****
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