Danish Bread With Egg & Cheese

The texture of Danish Pastry is very similar to puff pastry's: flaky and buttery. Its main ingredients include yeast, flour, milk, and lots and lots of butter. To produce the trademark flaky texture, the dough is spread out thinly over a wide surface while generous amounts of butter is applied evenly on all areas, after which the dough is folded systematically and rolled. This tedious process is repeated several more times to achieve the flaky and buttery effect. Wow... these sounds tedious if making I am going to make this Bread at home but since I am not good at bread making, I decided to get a loaf of Danish Bread from the bakery instead :p


So for today's breakfast, we will have Danish Bread with Egg & Cheese. I just love the crispy and buttery fragrant of the bread when toasted..... it's so yummy no matter what you eat it with.... :)

Ingredients: (serves 2)
4 Slices of Danish Bread
2 Slices of Sandwich Cheese
2 Small/Medium Egg
2 Slices of Ham, optional

Methods:
1. Use a medium size cookie cutter to cut out a shape on two slices of bread and set aside.
2. Place 1 piece of bread on a square piece of foil which is slightly bigger than the bread so that you can wrap the 4 corners up when toasting.
3. Place the cheese and ham(if using) on the bread and top with another bread that is with a cut-out.
4. Crack the egg in a small bowl then slowly spoon it into the bread opening.
5. Next wrapped up the 4 corners of the bread and toast it in the oven toaster for about 5 - 8 minutes depend on how well you want the egg to be done.
6. When done, remove the toasted bread onto a serving plate and sprinkler some dried parsley and pepper then serve it with extra fruits or tomato if desire.

Notes:
a) You can use any kind of bread towards your liking or in your pantry.
b) Try to choose those thicker bread if not, you will need 3 slices so that the egg white will not overflow.

Quick & Easy Meal

This is one of the easiest and nutritious way to prepare an Quick and Easy meal for kid that contain both meat and vegetables. You can use whatever ingredients you have in your pantry or fridge. For this dish, I use some frozen mixed vegetable for the colour, potato cubes for the crunch and mini hotdog for easy kid consume. You can serve it with either White Rice, Macaroni or Spaghetti


Ingredients: (serves 2)
6 -8 Mini Hotdog
1 Medium Potato, cut into cubes
2 Tablespoons Of Frozen Mixed Vegetables
1 Small Red Onion, cut into wedges
1 Small Tomato, cut into wedges(optional)
1 Packet of Lee Kum Kee Sauce For Sweet & Sour Pork

Methods:
1. Pan-fry the potato cubes until golden brown, dish up and set aside.
2. Use the remaining oil to grill the hotdog until cook through and remove.
3. Saute the onion wedges with 1 teaspoon of oil until fragrant then add in the frozen vegetables and stir-fry for 1 minutes then add in the packet of Sweet and Sour sauce then give it a quick stir.
4. Next add in the hotdog, potato cubes and tomato wedges and stir it till well combine. (remember to stir the sauce and mixture over low heat or else the sauce will dry up very fast)

Notes:
a) You can use any kind of hotdog that you can find in your pantry or towards your preference.

Filed Under: Meals For Toddler(Meat & Poultry)


I replicate this dish from one of my colleague, she told me that her mum used to cook this at home and from her description I am kind of curious on how will it taste like to put cucumber, enokitake mushroom and fish cake together into one dish. So what I did is from her description, I also add in carrot slices, wolfberries and egg white to make the dish more complete and vibrant in colour.
Ingredients: (serves 2)
1 Medium Japaness Cucumber, cut into thin slices
1 Packet of Enokitake Mushroom, wash and trim
1 Piece of Medium Fried Fishcake, cut into thin slices
6 - 8 Slices Of Carrot
1/2 Tablespoon of Minced Garlic
1/2 Tablespoon of Oyster Sauce
1/2 Tablespoon of Wolfberries
100ml - 150ml of Water
1/2 Egg White, lightly whisk

Methods:
1. Saute the minced garlic with 1/2 tablespoon of oil until fragrant then add in the carrot slices and fishcake, stir-fry it for a while then add in the cucumber slices.
2. When the carrot is almost soft, add in the enokitake mushroom and oyster sauce then give it a quick stir and add in 100ml of water and the wolfberries and let it simmer in low heat for a 1 - 2 minutes.
3. When it is almost thicken up, slowly drizzle in the egg white and give it a stir until the well combine.
4. Serve hot with white rice.

Rice Wine Chicken - 黄酒鸡

Yo!!! All the Precious Mummies who read this post, do you still remember this Rice Wine Chicken dish that you used to have during the 30 days of Confinement? I guess most of the Asia Mummies do love this dish due to it's special fragrance of the sesame oil and shredded ginger. It is a very nutritious dish which contain Woodears, Mushroom, Chicken and lot of Ginger and Rice Wine.


I love this dish especially with a lot of the shredded ginger and sesame oil. I just simply love the fragrance of this dish when saute the ginger with the sesame oil. The purpose of eating this dish during confinement time is to expel the wind from the stomach as well as clear the blood clot in the womb.

This dish goes well with either steam white rice or Mee Suan(面线) as you can use the gravy as a soup base. I love the crunchiness of the Chinese mushroom and smooth and sticky woodear after being stew in the sauce. But for those who has not being a mother yet, you still can try cooking this dish by either retain the rice wine as the main ingredients or replace it with water.

Ingredients: (Serves 2)
4 Chicken Wings, cut at the joint
1 Tablespoon of Grated Ginger
4 - 6 Dried Chinese Mushroom, soaked till soft
1 or 2 Cluster of Fresh Woodear(木耳), washed and cut into thick section
8 Slices of Ginger, thinly shredded
1 1/2 Tablespoons Of Sesame Oil
1/2 Tablespoon of Wolfberries(枸杞子)
3/4 - 1 Cup of Glutinous Rice Wine
1/2 Tablespoon Oyster Sauce, optional
1/2 - 1 Tablespoon of Cornstarch mixture

Methods:
1. Marinate the chicken wings with 1 tablespoon of grated ginger for about 20 - 30 minutes to enhance the favour.
2. Heat a craypot or frying pan with sesame oil and saute the shredded ginger until fragrant and almost golden colour then add in the marinated chicken wing.
3. Stir-fry the chicken until it turn white on the surface(sealed the surface of the meat) then add in the Woodears, Mushrooms and oyster sauce.
4. Continue to stir-fry for about 30 seconds to let it absorb the sesame oil fragrant.
5. Next pour in the rice wine and wolfberries and let it simmer over low heat for about 15 minutes or so. (If you prefer more gravy, you can add in more rice wine according to your preference)
6. When the chicken and mushroom is cooked through, stir in the cornstarch mixture to thicken the sauce a bit and give it a glossy texture.
7. Serve it with white rice or mee suan(面线) as prefer.

Notes:
a) You can replace chicken wings with chicken pieces or meat.
b) You can omit the dried mushroom and woodear for different texture of this dish.
c) It's optional that you must add in cornstarch to thicken the sauce.
d) You can either season it with Oyster sauce or salt depend on your preference.

Braised Chicken & Mushroom

This is a very Quick and Easy meal for busy working mum to get dinner ready in less than 30 minutes. You can actually prepared some of the ingredients the night before like soaking the mushroom till soft and prepared the hard-boiled eggs and keep it in the fridge before use. It all depend on what ingredients you prefer to add into this meal.



For this Braised Chicken & Mushrooms dish, I added in Hard-boiled eggs which is Reyon's favourite and it really taste great with the help of Lee Kim Kee instant Sauce For Teriyaki Chicken. If you prefer, you can also replace the chicken wings with Pork Belly meat to make Braised Pork Belly but the cooking time will be slightly longer in order to make the pork belly more tender. You can also use this dish to go with either Rice or Noodle depend on your preference.

Ingredients: (serves 2)
3 - 4 Chicken Wings, depend on the size
2 Hard-boiled Egg
6 - 8 Medium Dried Mushroom, soaked till soft
1 Packet of Lee Kim Kee Sauce For Teriyaki Chicken
3 Shallot, thinly sliced
4 Cloves Of Garlic, light smashed
2 Slices of Ginger
150ml - 180 ml Of Water

Methods:
1. Preheat the small saucepan with 1 teaspoon of sesame oil and saute the shallot, garlic and ginger until fragrant.
2. Next add in the chicken wings and continue to saute for a few second then add in the Teriyaki Sauce and stir till well combined.
3. Pour in the water then follow by the pre-soaked mushrooms and hard-boiled egg and let it simmer on low heat for about 10 - 15 minutes until the chicken is cook through.
4. If you wan the mushroom to absord more favour of the sauce, you can remove the chicken wings first then let the mushroom and egg continue to simmer for another 10 minutes.

Notes:
a) You can use either whole chicken wings or mid-joint or drumstick depend on your preference.
b) You can even add in Firm Beancrud(Dou Gan).
c) You can replace the chicken wing with 1 or 2 strips of the pork belly.
d) If you prefer more sauce, you have to use two packets of the Lee Kee Kim Teriyaki Sauce instead of one.