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 .jpg)  Our Lil Princess: Amabel Loh Birthday: 21 August 2006 Place of Birth: Thomson Medical Centre, Singapore Delivery Method: Natural Delivery without Epidural Borned in Gestation age: 38weeks 3days Weight at Birth: 3.005kg Length at Birth: 47cm Breastfeed: 14 months  Our 2nd Lil Princess: Aisleyne Loh Birthday: 15 August 2008 Place of Birth: Thomson Medical Centre, Singapore Delivery Method: Natural Delivery without Epidural Borned in Gestation age: 39weeks 2days Weight at Birth: 3.010kg Length at Birth: 48cm Breastfeed: 3 years+  |
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date: Thursday, July 19, 2007 time : 5:00 PM Vegetable Stock 1 There is different kind of vegetables can be use to make stock. Usually I will just use whatever fresh vegetables I can find in the supermarket. The following is the first vegetable stock you have tried. Ingredients: Leek Carrots Potatoes Courgette (zucchini) Water Leeks : I use to substitute the white onion. I don’t like the taste of onion and it’s so much stronger than onion so in the end chose leek. Select: I choose those that are firm and straight with dark green leave and white necks. Store: I stored directly to refrigerator without washing and trimming it. Wrapping them loosely in a perforated plastic bag. Preparation: Remove the hard layers and discard the leafy part. Chunk the white part into pieces. Carrots : I prefer to use baby carrots as I can use the quantity that you usually can eat per meal. Learnt that once the normal size carrot is cut and while keeping it in the fridge, it looses its nutrients. Select: Firm, relatively smooth and straight, bright in color. Store: Stored them in the coolest part of the refrigerator in a perforated plastic bag. Preparation: Baby carrots do not have to peel its skin, just wash it. Courgette (zucchini): A type of squash that resembles a cucumber. Will often see two type of skin color; yellow or green. Select: Heavy for their size, have shiny and unblemished rinds. Store: Store unwashed in a perforated plastic bag in the refrigerator. Preparation: Peel and chunk into pieces. Potatoes: As potatoes have a neutral starchy flavor, they serve as a good complement to many meals. Select: I choose those that are firm relatively smooth, free of decay. And they should not be sprouting. Store: I stored in a dark, dry place. Preparation: Peel and chunk into pieces.  How to cook:1. After preparing all the 4 vegetables 2. Bring the water to the boil in a pot. Add all the chopped vegetables and cover the pot with lid. 3. When the water returns to boil, lower heat and gently simmer for 2 hours 4. Strain the stock and allow it to cool before using. 5. Pour the stock into a clean bag 6. Record the amount of stock I bagged and indicate it expiry date. *To expedite the cooling process, I ice bathe the stock that I bagged. Once it is cooled to room temperature, I faster store it in freezer. Store the bagged stock when it is still hot or warm will affect the freezer temperature and will affect the freezer lifespan. Tips > Can be frozen for future use, I will only keep in freezer for a maximum of 7 days. Labels: Baby Food Journal, Stocks |
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