關於 packaged food stock ，我們在網路上蒐集到這些相關的討論、資訊與評價

Delicious French food for family dinner this evening - it was super quick and easy to prepare too!

Everything’s done simultaneously within 30mins, thanks to the ready-to-heat meals from So France! The second pic shows how it actually arrives - in convenient ready-to-be-boiled vacuum bags and a tray for the oven!

I plated it communal style for my family of 5 - there was Coq Au Vin (bag goes in boiling water for 20mins), which is served with Orecchiette Pasta (bag goes in the same pot for 5mins), and Tartiflette (popped into the oven for 12mins).

Chopped up a colourful salad, toasted the baguette, poured out the chilled Gazpacho, scooped out the Pork Rillette and dinner is served! It’s very generous portions too - we had plenty of leftovers. *burp* It’s pretty well priced too!

You can fill your fridge with these bistro dishes that are conveniently packaged, ready to be heated and served, thanks to So France! Aside from the meals from their bistro, you can also pick up lots of goodies from their epicerie (I hope the Bordier Butter and delicious raspberry shortbread cookies are back in stock soon!).

Get everything in one convenient delivery (free same day delivery with minimum of $120 spend) on their new online ordering portal - visit www.so-france.sg for details!

#charmfeeds
#charmcooks(sorta) @ So France Duo

These are Ella Grace's mama-approved favorite milk cartons that we usually pack w us on-the-go!

***

1. For smaller little ones that might not quite be able to finish a larger carton yet, this half packet from Dutch Lady Malaysia is perfect! The added bonus is that they also have Frozen or Marvel designs.

2. We recently discovered this carton from Fernleaf Malaysia and Ella has been loving it! It's 100% milk from New Zealand (recombined and packaged in Malaysia) and it is the best value among all three but without compromising on nutrition. They are currently having a buy 3 get 1 free promotion so I've seen it as cheap as 4 cartons for RM4.75 at Jaya Grocer. (Dutch Lady is RM4.65 for 4 half cartons)

3. Lastly, a perennial favorite but not always in stock, Ella Grace's "red milk" from Organic Valley. Although they keep it in the fridge here, it is actually UHT treated like the others and doesn't require refrigeration. I usually pack this with her snack box for school. The only con of this is that it is consistently the priciest of all of them (recombined and packaged in the US) but Ben's Independent Grocer usually has it the cheapest at RM9.90.

***

What does UHT mean and is it safe to feed my child this?

Yes! UHT just means that it's been pasteurized under high heat and is shelf stable. Although it does kill off a few nutrients, it is much safer for your little one to be consuming pasteurized milk and UHT cartons are a simple, convenient way to have a milk option on-the-go.

It is usually also transported in milk powder form then reconstituted before being heat treated and packaged into tetrapaks. This is why Fernleaf can offer 100% New Zealand milk without the New Zealand price. 😅

Please bear in mind that this is not a replacement of formula or breastmilk for little ones and should be treated like just a drink for those that have started weaning.

After 12m, contrary to popular belief, there is no requirement that children need to replace their formula or breastmilk w fresh or UHT milk. It is just another drink they can have but if your child is lactose intolerant or you just don't have a lot of milk, there are lots of other ways to get calcium and vit D into your diet too.

Always look for Full Cream milk as it contains the fats that little ones need for their brains to develop. There is also usually more additives and junk added to anything "low fat" so try to always stick w whole foods in their natural form as much as possible.

***
To learn more about raising healthy happy little ones, come join my Food Wars! workshop and start a calm, confident, no begging, bribing, yelling or threatening food relationship for you and your family. ❤️

Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. Leftover vegetables are okay! Vegan/Vegetarian people can use Kombu Dashi broth for the dipping sauce 👍

Using round aluminum foil molds, you can deep fry the vegetable strips with less batter coated. In this way Kakiage becomes very light and crispy 😋

You can serve it with rice or Udon noodles for example, as a side dish. Or, you can put on top of rice or Udon noodles to make a bowl dish. It is up to you 😉

I used Pink Deep Fryer by Fujihoro
https://amzn.to/2Tqkrps

Other Tempura Recipes:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Egg Tempura
https://youtu.be/y0D8nfsZMS8

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo

---------------------------------
Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters Recipe)

Difficulty: Easy
Time: 15min
Number of servings: 4 pieces of 8cm (3inch) Kakiage

Ingredients
100g (3.5oz) onion slices
30g (1oz) carrot strips
30g (1oz) whole kernel corn
--Tempura Batter
* 1/2 cup ice-cold water
* 1/2 cup all purpose flour
--Tentsuyu (Tempura dipping sauce)
* 100ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
vegetable oil for deep frying

Directions:
1. Cut aluminum foil about 30cm (12inch) long, fold it into quarters lengthwise. Make a ring then fold the ends together to make 8cm (3inch) circle. (please see the video)
2. Place the cut vegetables in a bowl. Add 1 tbsp. of all purpose flour from Tempura Batter, then coat evenly with your hands.
3. Tempura Batter: Mix ice-cold water and all purpose flour. Make sure to use ice-cold water not to activate the gluten. The batter should be lumpy, do not over-mix.
4. Add the vegetables then toss lightly.
5. Heat 5cm (2inches) of oil in a pan to 170C (340F). Place one or two aluminum foil rings (depending on the size of the pan), then put 1/4 of the vegetables in each ring little by little to form into circles. When the bottoms are cooked, remove the rings, flip them over and cook thoroughly until crisp golden. Then drain well. (Do not deep fry too many at once.)
6. Tentsuyu: In a pan, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. **
7. You can eat with salt, with Tentsuyu, or serve on top of rice with Tentsuyu to make Tendon (Tempura rice bowl), etc... it is up to you.

**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!
https://amzn.to/2Yc3GEF

レシピ（日本語）
https://cooklabo.blogspot.com/2020/05/light-and-crispy-kakiage-tempura.html
---------------------------------

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
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NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

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http://cookpad.com/ami
http://twitter.com/alohaforever

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I will show you easy and the best choices to make Tempura Moriawase 👍
I used Pink Deep Fryer by Fujihoro
https://amzn.to/2Tqkrps

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil:
http://www.youtube.com/watch?v=zRyoZ8bybSo

Vegan/Vegetarian people can skip the seafood. Use Kombu Dashi broth for the dipping sauce💖

---------------------------------
Tempura Moriawase (Assorted Seafood and Vegetable Tempura)

Difficulty: Easy
Time: 30min
Number of servings: 4 or more

Ingredients
vegetables of your choice (Okra, Maitake mushrooms, Kabocha (Japanese squash), sweet corn kernels, grape tomatoes etc...)
seafood of your choice (prawns, fish, squid, etc...)
--Tempura Batter
* 1 cup ice-cold water
* 1 cup (120g) all purpose flour
--Tentsuyu (tempura dipping sauce)
* 200ml dashi broth (using packaged dashi powder saves time)
* 4 tbsp. mirin (sweet sake)
* 4 tbsp. soy sauce
vegetable oil
grated daikon radish
salt and sudachi (or lemon) if desired

Directions:
1. Prepare vegetables and seafood before frying. I will explain how to for shrimps: Shell the prawns (leave the tails on), devein, and make incisions (about 1/3 depth) in the stomach side to straighten them. Cut off the tip of the tail and remove the water inside to avoid splattering when deep frying.
2. Tentsuyu: In a pan, bring dashi broth, mirin, and soy sauce to a boil.**
3. Tempura Batter: Mix ice-cold water and all purpose flour. Make sure to use ice-cold water not to activate the gluten. The batter should be lumpy, do not over-mix.
4. Heat vegetable oil in a deep pan to 180~190C (340~350F).
5. Lightly dip the ingredients in the batter and deep fry immediately until golden and crisp. Drain the tempura on a rack or a piece of paper towel. (Do not deep fry too many at once.)
6. Serve while hot with Tentsuyu and grated Daikon radish. Or salt and Sudachi (or lemon) is good, too!

Tempura is best served hot!

**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!

レシピ（日本語）
https://cooklabo.blogspot.com/2019/04/Tempura.html
---------------------------------

Music by
YouTube Audio Library

I used Z CAM K1 Pro Cinematic VR180 Camera.
Superior image quality, Stereoscopic 3D!

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron

♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1

♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
https://www.amazon.com/dp/4046014822/
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22

Amazon Japan may be Cheaper ($10 plus shipping fee).
How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI

Old version is unlisted since it has a copyright issue.
過去にアップしたものは著作権の都合上限定公開になっているので編集し直しました。
https://www.youtube.com/watch?v=MFo3dOuA0YE

Miso simmered eggplant is a popular dish in Japan. I arranged it for Halloween ;)

Without a question, it goes great with white rice!!!

---------------------------------
Miso Simmered Eggplant Witch

Difficulty: Medium
Time: 30min
Number of servings: 4

Ingredients:
4 eggplants (5-6 inches long)
A
* 200ml Dashi broth (using packaged Dashi powder saves time)
* 1 tbsp. Mirin (sweet sake)
* 1 tbsp. Sake
* 1/2 tbsp. sugar
B
* 1 tbsp. red Miso
* 2 tbsp. white Miso
4 star-shaped carrot slices

Directions:
1. Make "Chasen Nasu" and soak in water to remove the bitter taste. How to make "Chasen Nasu" is HERE: http://createeathappy.blogspot.com/2008/09/chasen-nasu.html
2. Heat A in a deep pot, dissolve miso in 1/2 cup of Dashi broth, add Chasen Nasu and carrot slices, then cover with Otoshi Buta (drop-lid) and cook on low heat for 10 minutes. Flip eggplants, cover and simmer for another 10 minutes until the eggplants are tender.
3. Pour in the soup in a dish, then twist and press the eggplant by hand to form the witch shape.
5. Attach carrot slices with toothpicks (like magic sticks) and stick them into the eggplant witch.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_23.html
---------------------------------

#ochikeron #Halloween #Witch

Product I used:
Ajinomoto Hon-Dashi (Bonito Fish Soup Stock)
It is an authentic granule Dashi.
http://astore.amazon.co.jp/shopping072-22/detail/B007A8LM7A
http://www.ajinomoto.com/tasty/dashi/dashi2.html

Music by
甘茶の音楽工房
死神とワルツ
夕暮れのメリーゴーランド

♥Utensils I use in my videos♥
http://astore.amazon.co.jp/shopping072-22

♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/

♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w

♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1