BB's Ultrasound Scan on 34 Weeks 宝宝34周扫描

15th Jan 2010

距离上次的产检只有两个星期，可是在短短的两个星期内我竟然胖了2公斤。我一度怀疑护士小姐看错了记录，一再证实后我真的胖了两公斤。

这两个星期来我的确是吃了不少，因为肚子很容易饿，所以吃得也特别多。我问医生原因，医生看了看我的肚子说宝宝已经往下移了，不像之前顶着我的胃，所以我的胃口也变好了。

从怀孕两个月到现在我已经足足胖了15公斤，所以医生希望下次的产检我最多胖1公斤。

以前医生只要把仪器放在我的肚子上就能看到BB的头了，但今天医生要一直往下移才看到BB的头，原来BB的头已经engaged了(i.e baby's head has dropped below the pelvic bone)!!

医生说通常BB的头在36周时才会engaged，所以我有可能会早两周生，D和我听了又惊又喜。医生叫我要多休息，不要走动太多了。

可能是BB头enggaged的缘故，最近我走多了会感觉特别累，不像前两三个星期shopping一整天都没问题。晚上我也更难以入眠了，不管是向上，向左还是向右睡都不舒服。之前晚上频尿的现象已有所改善，最近又要频频起身上厕所了。

上次BB的头部背向我们，今天开始扫描时BB也是背向着我们，当我们以为看不到BB的脸时，BB转头了。我们看到了BB的侧脸！:) 回家后D跟我说他觉得BB的鼻子像他，我开玩笑跟D说像我的比较美，哇哈哈！

上次扫描BB的体重约2公斤，医生说这时BB的平均体重是2.2公斤。我们的BB大约是2.3-2.4公斤。

BB's weight on 34 weeks: 2.3 - 2.4kg

今天医生也测量BB的头部，BB的头部周长约32mm，相等于一般初生婴儿的头部大小。所以，医生估计我们的BB出生时的头部周长应该会是34mm左右。

BB's head circumstance on 34 weeks: 32mm

今天BB的心跳是146bpm，属于正常范围。

BB's heartbeat: 146bpm

下次的产检也是安排在两周后，很快又能和BB见面了！

Pumpkin Kaya (Coconut Jam) 金瓜咖椰

Something different from the traditional Hanainese Kaya (the brown colour one) and Nyonya Kaya (the green colour) one. And, it is eggless, i.e. vegetarian can also has it.

I came across this recipe quite some times ago and it always stayed top of my to-do list. Only until last Sunday I managed to get all the ingredients (except fresh coconut milk, so at the end I used the box type) and made it at night after a long day out.

Though I was tired I still proceeded with my plan. It paid off - the outcome was good. The kaya was very fine and smooth. I was also glad that I decided to cut down the sugar from 200g to 150g; the sweetness was just nice for me to eat with bread.

Just in case you think that it's a difficult task to make kaya at home, I can assure you that this is very easy and generally I don't think it requires any kitchen skill.

Ingredients 材料:

(A)

500g pumpkin 金瓜 (net weight)(净重)

(B)

300g pure coconut milk 纯椰浆

½ tsp salt 盐

200g brown sugar 黄糖 (I reduced to 150g)(我减至150g)

2 tbsp custard powder 蛋黄粉
(C)

4pcs pandan leaves 香兰叶 (I used 10pcs)(我用10片)

Method 方法:

1) Peel pumpkin skin, cut into thin slices, steam till cooked and soften (about 8 mins), remove, mashed while hot. 把金瓜去皮, 切成薄块, 送入蒸笼蒸熟（约8分钟）, 取出, 乘热压烂成泥。

2) Add B, mix well, strain into a wok. 加入材料B搅至糖溶, 过沥在锅内。

3) Add C, over low flame, stir cooked till thicken (about 15 mins). 加入C, 以小火不停搅煮至浓稠。（约15分钟）。

(Recipe reference: 我的厨房笔记)

[Soft & Moist] Strawberry Yogurt Muffin 草莓优格松糕

What can be done with this small tub of yogurt?

I bought my favourite Meiji strawberry yogurt (4 for SGD2.95 only) and one box of Korea strawberry from Giant last week. On Sunday morning, I thought why not combine both and bake something.

I was not in the mood of using my mixer, very quickly I settled with this simple yogurt muffin recipe which I used to bake often for breakfast in the past before I started this blog.

It is a simple and versatile recipe where you can modify very easily with the ingredients on-hand. The muffin is cake-like, soft and moist. I specially opt for cake flour this time to produce a finer and softer texture.

Ingredients:

(A)

1 ½ cup cake flour* (sifted)

2 tsp baking powder (sifted)

1 cup sugar (80% full)
¼ tsp salt
* Can by replaced by plain flour

(B)

1 tub (140g) strawberry yogurt*

5 tbsp milk*

3 large eggs (lightly beaten)

½ tsp vanilla extract**

½ cup canola oil (80-90% full)
* Can use 1 cup of yogurt (you will need slightly more than 1 tub) and omit milk.
** It will be ideal to use strawberry essence/paste but I only have vanilla extract at home.

(C)
8 strawberries (diced)

Method:

1) Line muffin tray with paper liner and preheat oven to 180C.

2) In a bowl, stir to mix ingredient (A).

3) In another bowl, stir to mix ingredient (B).

4) Add mixture (B) to mixture (A), mix till just incorporated (batter should be quite runny).

5) Fold in (C) gently.

6) Scoop the batter into muffin tray till 90% full.

7) Bake for 15 minutes or until toothpick inserted in center comes out clean.

BB's Ultrasound Scan on 32 Weeks 宝宝32周扫描

29th Dec 2009

这时BB不只在肚子里又踢又滚，他还会在里头坐过山车。我最新的娱乐就是望着肚子，因为随时都会有惊喜。

我会看到肚子像波浪式的在动，从左到右，从右到左。有时我的肚子一边会突然间突出来，摸起来硬硬的，应该是BB的脚或手。我还听过一些妈妈说肚子再大时甚至会看到BB的拳头或是脚板印。

这个月我的体重竟然上升不到1公斤，只重了900克。可能是前两个星期我患了胃感冒，又吐又泻，一整个星期都没什么吃到东西的缘故。我也发现这个月我的胃口很像恢复到怀孕前，不会动不动就肚子饿，一天通常也只是吃三餐而已。医生说通常third trimester妈妈的体重会稳定下来，不会增加太多。希望如此。

我只重了900克，那BB呢？上次扫描BB的体重是1.2公斤，医生说这时BB的平均体重是1.8公斤。

医生测量了3次，拿平均数，BB这时重2公斤，稍微超出一点，不过医生说没关系。也就是说我重的900克，有800克是去了BB那里，哇哈哈！

BB's weight on 32 weeks: 2kg

上次我们看到BB的脸，而今天BB的脸是向内的，我们只看到BB头的背部。今天我们也没有看到BB打拳或踢腿，因为他在睡觉。从前几次的产检我发现当我们的appointment在下午时，BB通常都是在睡觉。

BB很乖，头部已经往下转了，也就是说到时我会计划自然生产。

看得出这是什么吗？

医生说这是BB的lollipop，我觉得我的医生形容的即贴切又好笑。然后，她对我们说“Baby is still a boy”，上次她也是说同样的话。哈哈。

这是BB的心跳，140bpm。我问医生上次是160多，怎么这次比较低。医生说因为BB在睡觉，没有动来动去，所以心跳比较慢，140bpm也是正常的。

BB's heartbeat: 140bpm

下一个产检开始就不是每个月一次了，而是每两周一次。医生说离预产期越靠近时可能要每周检查一次。

我开始觉得有点紧张害怕，好像要真正进入待产的状态了。

【家常小菜】四季豆炒冬粉 Stir Fried French Bean with Vermicelli

除了这个煮法，这是另一个我们家常有的四季豆煮法。本来不喜欢吃菜的爸爸，对这道菜却是情有独钟。

材料：
四季豆 300克（去掉两边的丝，斜切）
红辣椒 2条（去籽，斜切）
豆腐 1 - 2片（切条状，预先炸好）（我没放）
冬粉 1大把 （预先泡软）
蒜头 3 - 4瓣（剁碎）
虾米 1大把 （洗净，用半碗水泡软）（保留浸泡的水）

调味料：
鱼露或鸡精粉 适量
糖 少许

做法：
1）热油，爆香蒜头。下虾米和辣椒，炒香。
2）下四季豆，翻炒至软身，慢慢淋上浸泡虾米的水，继续翻炒，不够水再加，加入调味料，最后加入冬粉和炸豆腐炒至软硬适中即可上桌。

小小心得/建议：
1）四季豆也可预先用热水川烫一下，炒时就比较容易软。
2）冬粉要最后才加入不然会吸干所有的水份。

Butter Cookies 牛油饼干

This is a very simple recipe yet the result is fabulous.

The cookies tasted almost like the blue colour tin Danish butter cookies. Not only I think so, my colleagues who tasted it also said so.

I suggest using good quality butter for this recipe. I used Golden Churn this time. I think may be next time I should try using Lurpak, the taste may be even better.

I strongly recommend this recipe especially for beginner. Not only the recipe is simple, the dough is very easy to handle too. Just need to watch out the oven temperature and baking time.

Ingredients 材料：
250g butter 牛油
100g castor sugar 细砂糖 (I cut down to 90g)
1 egg yolk 蛋黄

¼ tsp vanilla oil 香草油 (I replaced by ½ tsp vanilla extract)
350g plain flour (sifted) 普通面粉 (混合过筛)
30g custard powder 蛋黄粉

Method 做法：

1) Cream butter and castor sugar till light and fluffy. 把牛油和细砂糖，放入搅拌钢内先用低速度打均，然后用中速度打至松发。

2) Add egg yolk and vanilla oil, mix well.
加入蛋黄和香草油打均匀。

3) Fold in the sifted flour (plain flour & custard powder) and mix into a soft dough.

用低速度慢慢加入粉料（面粉和蛋黄粉）拌成粉团。

4) Form into ball, press lightly with a fork and sprinkle some sugar on top.

取一些粉团, 用手搓成圆形, 用叉子稍微压扁形成纹路，并在饼面上晒一些糖。

5) Bake in a pre-heated oven at 180°C for about 20 mins till golden brown. Remove , leave to cool before storing.**
放入已预热的烤箱内，180°C烘约20分钟至金黄色，取出待冷。**

** I bake at 170°C for about 10 - 12 mins.
** 我用170 °C烤约10 - 12分钟。

Note:
1）In step 4, I measure each small ball with a measuring spoon, each cookie is ½ tbsp. Yield 139 cookies.
2) Besides sprinkle sugar on top, you can have other variations using the same cookie dough. I added chopped cherries and orange peels on some of the cookies. I also tried to wrap some chocolate chips with the cookie dough.

(Recipe reference: 我的厨房笔记)