Black Raisins Multigrain Bread 黑葡萄干谷粮燕麦吐司面包

This soft, fluffy and wholesome Black Raisins Multigrain Bread is a wonderful loaf to bake at home. Packed with a nourishing blend of grains, oats, and sweet raisins. It's delicious on its own or with your favourite toppings, perfect for breakfast or a wholesome snack any time of the day.

Homemade black raisins multigrain bread for breakfast, paired with some fresh, wholesome sides, so satisfying with a cup of coffee ☕️ 

Recipe adapted from here.

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

300g Bread Flour

230g Milk

50g Castor Sugar

12g Milk Powder 

1 tsp Yeast

5g Salt 

30g Butter

Handful of Black Raisins

3 tbsp Black Multigrains Oats, plus more for toppings

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix all ingredients (except butter, raisins and multigrain), knead to form a dough. Gradually knead in the butter. Add multigrain mixture and continue kneading until the dough passes the windowpane test.

2. Proof for 1 hour or double in size. Transfer the dough onto the worktop, shape and let it proof for 1 hour or double in size. If you're new to bread making, refer to my older bread posts for detailed instructions or watch my video tutorial on Instagram: mfa_dingoozatfood  

3. Brush the top with milk, topped with black multigrains. Bake 170'C for 30 minutes. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Peach Gum Snow Fungus in Almond Cream Dessert 桃胶雪耳杏仁露

If you’re looking for a nourishing dessert that feels light yet comforting, this Peach Gum Snow Fungus in Almond Cream is just perfect, and it's especially lovely for Chap Goh Mei, a sweet way to wrap up the festive season.

This traditional sweet soup combines peach gum (a natural plant resin), snow fungus, red dates, and Chinese almonds. A silky, lightly sweet almond cream with soft, gelatinous peach gum and tender snow fungus, it's soothing, hydrating, and naturally nourishing.

Whether served warm for a comforting bowl, or chill for a refreshing, skin-loving tonic, it’s a dessert that feels indulgent yet wholesome.

Ingredients:
中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

50g Peach Gum

50g Chinese Almonds (a mix of South/Sweet and North/Bitter almonds)

6 Red Dates (pitted)

15g Snow Fungus

1L Hot Water

80g Rock Sugar (adjust to taste)

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Place peach gum in a large bowl and cover with plenty of water. It can expand up to 10 times its size. Soak for 10–12 hours or overnight in the fridge. Remove any black impurities and rinse thoroughly in a colander.

2. Soak the Chinese almonds for 2–4 hours or overnight in the fridge. Add soaked almonds and 300g of the water into a blender. Blend until completely smooth. Using a nut milk bag or fine cheesecloth, squeeze out the almond milk. Discard the pulp.

3. Add hot water, red dates, and soaked snow fungus into the Song Cho IH rice cooker pot, select Soup function. The preset cooking time is 2 hours. 

I'm using Song Cho IH rice cooker
Click here for product details

4. Halfway through cooking, add peach gum and rock sugar. At the end of cooking, heat the almond milk in a saucepan, then gently stir in the almond milk. Do not let it come to a rolling boil after adding almond milk, as it may separate. Serve warm or chilled. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 
Enjoy!

Melt-in-Your-Mouth ~ German Butter Cookies 原味德国酥饼

It’s been a long while since I last baked these classic German cookies, the kind that melt the moment they touch your tongue, light, buttery and not overly sweet. Perfect for gifting or CNY snack jars. If you love those old-school bakery butter cookies, this recipe is for you. One bite and you’ll understand why this is such a timeless classic!

Ingredients: Recipe adapted from here

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

250g Butter (softened)

80g Icing Sugar

250g Potato Flour

160g Cake Flour

10g Milk Powder

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Cream the butter and icing sugar until light, pale and fluffy.

2. Sift in flour and milk powder. Fold gently to form a soft dough. Do not overmix. Cover with cling wrap and keep in the fridge for at least 1 hour.

3. Remove from the fridge, let it sit at room temperature for about 5 minutes. When it's pliable, divide the dough into 8g each. Roll into small balls and lightly press with a fork. 

You can shape into animals or festive shapes for fun too!

Cute & Auspicious Horse-Shaped German Cookies

I made for CNY ~ the Year of the Horse 

4. Bake in a preheated oven 160'C for about 22 minutes. Remove from oven, carefully transfer to a rack to cool. Keep in an air-tight container. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!

Cute & Auspicious Horse-Shaped German Cookies 可爱小马造型德国酥饼【年饼系列】

 

German Butter Cookies for Chinese New Year ~ Light, buttery, melt-in-your-mouth and not overly sweet. The last time I made them was years ago, in the Year of the Sheep, when I shaped them into little sheep just for fun 🐑

This year, instead of sheep, I shaped them into adorable little horses for Chinese New Year (it's the Year of the Horse 2026). And not just any horses… Each one is holding an auspicious character: 发 (prosperity), 福 (blessings), 旺 (thriving), 财 (wealth)✨

Four little horses, carrying all the good luck and good vibes into the new year. Still the same old-school German cookie texture - crumbly, buttery and light, but now extra festive and meaningful. 

I’ll be sharing the full recipe in my next post, so you can bake your own little lucky horses too.

Stay tuned 🧧✨

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Thanks for reading! I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Crispy Seaweed Popiah Crackers 紫菜脆片

Once you start… it’s really hard to stop! These crispy seaweed popiah crackers are one of those dangerously addictive CNY snacks, light, airy and shatteringly crisp. Made with just a few simple ingredients, they fry up beautifully golden and are perfect for nibbling during Chinese New Year or gifting in jars. 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 small Egg (or ½ large egg)

1 tsp Oyster Sauce

A pinch of Salt

Spring Roll Wrappers / Popiah Skin

Seaweed Sheets

Oil, for deep frying

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Beat the egg with oyster sauce and a pinch of salt until well combined. 

2. Brush a thin layer of egg onto one popiah skin, and place a sheet of seaweed on top. Lightly brush egg over the seaweed, then cover with another popiah skin.

I'm using Song Cho stainless steel wok for deep-drying. It's a multi-ply stainless steel wok without chemical coating, it's safe to use for any cooking. 

For more information about the product, visit Song Cho e-shop for details.

3. Press gently so the layers stick together. Cut into desired shapes using scissors or a knife.

4. Deep fry at 150°C until lightly golden and crisp. Drain well and let cool completely. Store in an airtight container to keep them crispy. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!

Easy Paper-Wrapped Salt Baked Herbal Chicken 纸包药材盐焗鸡

Been a long while since I last cooked this comforting and nourishing Salt Baked Herbal Chicken. This is the kind of dish that fills the kitchen with a gentle herbal aroma. Simple seasoning, no complicated steps, just letting the chicken slowly bake and absorb all the goodness from the herbs. Love how tender, juicy and naturally flavourful it turns out every time.

Ingredients:
中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

½ Chicken

2 tsp Salt (or enough to rub all over the chicken)

1 tsp Light Soy Sauce

1 tbsp Shao Xing Hua Tiao Cooking Wine

1 tsp Sesame Oil

⅛ tsp White Pepper

1 tsp Corn Flour

Herbs：

6 Red Dates, halved

6 slices Angelica Sinensis (Dang Gui 当归 , rehydrated)

6 slices Codonopsis Root (Dang Shen 党参, rehydrated)

1 tbsp Wolfberries

Notes：

• No added oil needed - the chicken releases its own juices while baking.

• Best enjoyed with plain rice to soak up the herbal juices.

• Soak Dang Gui and Dang Shen until rehydrated. Reserve the soaking water.

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Rub the chicken thoroughly with salt, light soy sauce, Shao Xing wine, sesame oil, white pepper and corn flour. Marinate overnight in the fridge for best flavour.

2. When ready to cook, combine the chicken with red dates, Dang Gui, Dang Shen, wolfberries, and a little of the reserved herbal soaking water.

3. Wrap the chicken tightly in baking paper. Let the chicken return to room temperature before baking.

4. Bake at 180°C for 90 minutes (longer if the chicken is bigger). Remove from the oven and let it rest for 15 minutes before unwrapping and serving. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!