My Incomplete Confinement Food Guide

By , April 29, 2010 5:02 pm

Seeing how I’m confined to home this month, recommending new eats isn’t quite going to happen. So I thought I’d share some food related confinement knowledge I gathered in the last 3 weeks.

Firstly, must eat. All the time. This is so that the body will not drop dead from exhaustion produce milk for baby. 

Secondly, can eat only Mother approved food and drinks. That means no water because it will introduce ‘wind’ to the body. In place of water is Herbal/Tonic Soups, Chicken Essence, Red Dates Tea, Brown Rice Water, Milo, Horlicks and Milk. I try to drink the sweet stuff as diluted as possible so I get more liquids and less unnecessary sugar. 

Cold anything is also not allowed (yoghurts/ice cream/cold milk) because that will also introduce ‘wind’ to the body. Actually, my mother thinks that cold water is the root of all illnesses confinement period or not so I am a little dubious. Kidding. I listen.

Tea is also a no no because it will introduce ‘wind’ to the body.

I’m allowed any meats and innards so long as they are cooked with sesame oil, ginger and alcohol.  That gets rid of the wind in the body. Vegetables and other ‘sides’ are a tad tricky. To name a few random disallowed veges : onions, carrots, lettuce and water cress. These are “cold” foods and might introduce wind to the body.

Are you getting the drift yet? I dare say confinement food is largely about not introducing wind to the body, and getting rid of whatever wind there is in the body. Ta dah. Nothing to it.

Now, if only I will stop craving for cold ice blended drinks.

Cupcake Pops

By , April 20, 2010 5:04 pm

Have you heard of these? A friend sent me this link (this bakerella site has many great ideas!) and said that she was considering making them after her success with the easy banana cake. I was saving this so that I could blog about it when I actually do it. But since that’s not likely to be anytime soon because a new baby and a new mommy=no time, you try it and let me know how it turns out!

cupcakepops

These mini cakes are Awfully Adorable!! I fell in love with them and was thinking they’d make great gift cakes for when Renee turns one-month. Of course I know better now that Renee is here – lack of time and energy does not Cupcake Pops make. I guess I’ll go the traditional way and order my cakes over the phone/internet.

Oh, there’s even a step by step guide on how to make Cupcake Pops as featured in the Martha Stewart show :

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 All the online resources you need to make Cupcake Pops! Have fun!!!

Cinnamon Roll With Glazing

By , April 1, 2010 1:32 pm

cinnamonR3

Why whine when I can actually do something about it? I am referring to finding my cinnamon roll not quite sweet enough for my tastebuds. This adds about a thousand calories to it (I’m kiddin. Maybe closer to 100), but it makes the indulgence so much more worth it.

Vanilla glaze  (enough for 8 rolls)

6tbsp icing sugar
1tbsp milk
1 tsp butter
A few drops vanilla extract.

Microwave butter with milk til butter has melted. Mix together with everything else and depending on how watery or how thick you like your glazing, add more sugar/milk (SLOWLY) accordingly.

Cinnamon Rolls

By , April 1, 2010 11:20 am

I am not a fan of working with yeast because they smell I think there’s so much waiting time in between. There’s waiting for the yeast to foam, and waiting for the dough to rise, and waiting for it to be ready for the oven blah blah. Very start stop if you know what I mean.

There is the shortcut – a bread making machine but that novelty will quickly wear off because honestly, it’s just not right to take credit for measuring out ingredients (ie: it’s just not the real deal).

As usual, my impetus for trying out something is because other people made many positive comments on the review page (7000+ people bookmarked this recipe!). So surely, I Can Do It Too!

Here’s the original recipe with comments

Here’s mine after some modifications :

Ingredients
1 (7gms) package active dry yeast [approx 1/2 tbsp]
3/4 (180ml) cup warm water (110 degrees F/45 degrees C)
1/4 (50g) cup white sugar
3/4 teaspoon salt
1 egg, room temperature
1 tsp vanilla extract
2tbsp (25gm) shortening / butter
2  3/4 (345gm) cups bread flour

Filling
1/4 cup (55gm) butter, softened
1 tablespoon ground cinnamon
3/4 cup brown sugar

1. In a small bowl, dissolve yeast and 1 tbsp of sugar (from the 1/4cup of sugar measured out) in warm water. Leave alone for 10mins until it’s creamy/foamy (Don’t smell the mixture!). 
2. In a big bowl, combine all the ingredients (NOT the filling), minus the bread flour. Use only 1 cup of the bread flour and stir well to combine. It will be rather sticky in the beginning but keep at it, adding 1/2 cup of flour to the mix at a time. When it’s a lump that you can hold, work on a floured surface(easier) and knead until it’s smooth and elasticky. Leave alone, covered, for 10mins .
3. Lightly grease a 9 X 13 inch pan. Roll out flour to a 1/4 inch thick rectangle. Spread the dough with butter and all the other fillings. Feel free to go crazy with fillings here – I added walnuts to mine.
4. Roll up dough along the long edge(like making a swiss roll) and slice it into 12 equal sizes. The dough now still feels soft. Place them in the pan with the cut side up.
5. Cover with plastic wrap and fridge overnight or let rise at room temp for about 45mins before baking. (I fridged it for freshly baked breakfast rolls!)
6. Preheat oven to 200deg C and bake for 20mins – til rolls turn golden brown.

cinnamonR1

Hurrah!! The cinnamon roll turned out a little crusty on the top and had the ‘right’ soft bread texture (meaning it was right for me). More importantly, I made bread in my kitchen!!! 🙂 My only gripe really, is that it could be sweeter but that’s just me cos I’ve been hankering sweets lately…

cinnamonR2

Ah – this picture gives a clearer idea how to place the cut rolls on the pan. Have fun if you try this recipe – You Can Do It Too!! 😀

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