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Tuesday, 30 September 2014

Easy Marmite Baby Back Ribs 最简单的妈蜜排骨

Marmite Pork Ribs is one of my favorite! I like food cooked with marmite but I could hardly find this dish in Singapore. This is Marmite: 

I had tried many method cooking this dish, from easy to complicated one. Among all the recipes I had tried, this is the easiest and most delicious one! No oil added (only 1/2tsp sesame oil), no salt added, no cooking required. Just marinate with sauce and air-fry. That's simple. 

If you do not have an air fryer, just grill the ribs in the oven. Click here for oven grilled method. 

Photo Updated 22 June 2015, Oven Grilled Marmite Ribs


650g Frozen Baby Back Ribs (thawed)

3 cloves Garlic (thinly sliced)

Some sesame seeds


2 tsp Tapioca Flour

2 tbsp Honey

1 tbsp Marmite

1 tbsp Ketchup

1 tbsp Oyster Sauce

1/2 tsp Sesame Oil

Pinch of Garlic Pepper

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. Wash the ribs, cut and dry with kitchen towel.

2. In a bowl, mix all seasoning. Put the ribs and seasoning in a ziplock bag, mix well and keep in the fridge. Let marinate at least 3 hours or overnight.

3. Place the marinated ribs on the fryers pan (reserve the sauce), cook for 8 minutes. Add in garlic, sesame seeds and the remaining sauce, cook another 8 minutes. 

4. Serve warm with steamed rice.

Important notes:
Cooking times depends on the amount of ribs and thickness of the meat. Do adjust accordingly.   
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Monday, 29 September 2014

Purple Sweet Potato Chiffon Cupcakes 紫薯戚风杯子蛋糕

As I said, this blog is to archive food that I cooked for my little boy. Everything written here are genuine.. To be frankly to all, this is my first time EATING sweet potato chiffon cake! No kidding... I never see any store or bakery selling this cake. I only got the idea from google when I have a big packet of purple sweet potato sitting in my fridge that taking up too much space. 

Before this, I couldn't imagine how would it taste when a chiffon cake added with sweet potato. I made pandan chiffon, orange chiffon and lemon chiffon before, but my boy only like pandan chiffon. Now, this is the new flavor that he likes :) but he said he didn't like the 'grey color'...sigh...I was a little regret didn't add lemon juice to make them looks pinkish, but after I added the lemon juice, he may not like, what should I do next time???? hmm...with some toppings maybe?

These cakes doesn't looks good to me... After I take them out from the oven, I don't even bother to try it and I went out straight to pick my boy. Until when we were back home, my boy ran to his table (where I put the cakes on the rack for cooling), he bite one of it and tells me 'mommy, it's good you know!' ...I ate 4 of them right after and while eating them, I took some snapshot of the cakes...just to show off how ugly are they!!! hahaha....but they are yummy..moist and when chilled. However, the pandan chiffon cake is still unbeatable! 

Ingredients: Make 10-11 cupcakes
(A) Mix and set aside
100g Purple Sweet Potato (preferably mashed and sieved, I was in a rush today so I just mashed)
3tbsp Fresh Milk

3 Egg Yolk
35g Sugar
50ml Oil
3tbsp Fresh Milk

80g Cake Flour

4 Egg White
50g Sugar

1. Whisk egg yolk until pale and thick. Add in oil mix well. Add in milk, mix well. Add in (A), mix well.
2. Sift in cake flour. Mix well, set aside.

3. Whisk egg white until foamy. Add sugar gradually and whisk until stiff peak. 
4. Fold egg white into egg yolk batter (3 batches). Pour evenly into 10 paper cups, I didn't weight today as I was super duper rush! Actually I poured too much on each cups. 

5. Bake in a preheated oven 170'C for 25 minutes.

Friday, 26 September 2014

Lovely & Flowery Purple Sweet Potato Yoghurt Bread

After my first attempt of the super soft and fluffy Sweet Potato Yoghurt Bread that stay soft for at least 3 days, I always wanted to try it with purple sweet potato. I like the color! 

Well, the taste is about the same, but when came to shaping the dough, using purple sweet potato is tougher, 'tougher' meaning is more work for me to do :) because the purple color is quite dark and if handle carelessly like I did, actually they looks a little messy. At first I wanted to make heart-shapes bun, but after first trial with my idea, I knew it doesn't work very well. So I just make the old flowery bread.

As I said, the taste for 2 types of sweet potatoes are similar. I made this just for the fun of adding new 'natural' color to my boy's food. Yeah...he likes it! He tells me he wants PINK bread next time....errr....let me think about first.. :)



280g Bread Flour

35g Sugar

1tsp Instant Yeast

2g Salt 


55g Plain Yoghurt

25g Honey

38g Egg (lightly beaten, some extra for egg wash)

125ml Milk

28g Butter 

(C) Purple Sweet Potato Filling:

130g Purple Sweet Potato (mashed & sieved)

20g Castor Sugar

9g Butter

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. In a mixer bowl, mix (A) ingredients. Make a well, add in (B) except butter. 

2. Mix all ingredients. When all ingredients come together, knead in butter. Continue kneading until the dough passes the membrane test.

The dough is 'elastic' at this stage

3. Cover with cling wrap and let it proof doubled in size. About an hour.

4. Mean while, make the purple sweet potato filling. Mix all (C) ingredients while the mashed sweet potato still warm. Cover with cling wrap and set aside. Do not keep in the fridge.

5. Deflate and divide dough into 2. Let it rest for 15 minutes. Shape as desired. Sprinkle some water and let it proof about 1 hour. Egg wash.

6. Bake in a preheated oven 170'C for 15 minutes. 
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Wednesday, 24 September 2014

Pork Belly with Salted Fish Skillet Recipe 咸鱼花腩煲 (low fat version), in clay pot if you have one :)

I always cook kid's friendly food because my main diner is my 5 year old boy. But, sometimes I may cook some of my hubby's favorite dish.. Today I made his all times favorite Pork Belly with Salted Fish. 

This is my first attempt! I cooked this in a skillet because I do not have a clay pot (I'm using induction cooker). I'm so happy that this is a successful one, taste as good even without a clay pot. Actually I had no idea how to choose the raw ingredients. I followed my hubby's philosophy - buy the most expensive one! 

So I bought the imported frozen pork belly and thread-fin salted fish. This is the salted fish I bought from market. Yeah...SGD 3.60, it's cheap to me but it's the most expensive among the rest hahaha.

Not sure if this is a good salted fish, but the 'smell' is acceptable, to my standard. :) 
When eating in restaurant, my hubby never fail to order this, his favorite dish as I said. But, I only like the sauce and the 'thin' part of the pork belly. I don't eat FAT. So when I cook this, I 'de-fat' the pork belly by using my Tefal Actifry. Air fry the meat before braise them and while simmering the pork, discard the excessive oil floating on the surface. 

Tender and juicy.

Nicely coated with thick sauce. Can you see FAT? 

No oil at all. You will never see this in any of the restaurant out there. 
This was how the pork belly look like. FAT? 

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


500g Frozen Pork Belly Slices (Cut into 1.5 inch each)
30g Salted Fish (soaked and cut into small chunks)
2 Dried Chili (non-spicy, add more for spiciness.)
4 cloves Garlic (peeled and sliced)
1 Onion (peeled and sliced)
1/2 Medium Carrot (peeled and sliced)
2 slices Ginger
1.5 tsp Corn Flour
Oil for cooking
Spring onion

I did some online research and found these useful tips to make the dried chili less spicy, so I did the same and yes it works: 

1. Remove the seeds: The capsaicin in chilies (what makes them spicy) evolved as a defense measure to keep creatures (other than birds, which are immune) from eating them. (Evolutionarily speaking, chilies “want” birds to eat them, as birds can help sow a chile plant’s seeds further as they fly.) It is particularly concentrated in the seeds, so making sure you remove every last seed can dramatically reduce the heat of your chilies.

2. Remove the ribs: Inside each chili are several ribs that give it structure. These can be unpleasant to eat because of their texture, but they also carry a lot of the chile’s capsaicin.

2 tsp Tapioca Flour
Soy Sauce
Sesame Oil

Oyster Sauce 
Dark Soy Sauce

1. Add seasoning (A) to pork belly. Mix well. Marinate for 1 hour.
2. Cook pork belly in Tefal Actifry for 10 minutes or heat oil in a skillet and stir fry to dehydrate.

This step is crucial to make 'low fat' pork belly. 
3. Heat oil in a skillet, fry the salted fish until fragrant and crisp, remove from heat set aside. 
4. Heat oil in a skillet, fry garlic, ginger and dried chili until fragrant, stir in carrot and onion. Stir fry to soften. 

When my boy see this, he said he will not eat this! haha

5. Stir in the cooked pork belly, mix well.
6. Add hot water and bring to boil. Add in salted fish. Cover and simmer until the pork belly are tender.
7. When it's about to ready, stir in oyster sauce and dark soy sauce to taste. 
8. Mix corn flour with some water, stir in and add in spring onion stalks. When the gravy is thicken, remove from heat.

9. Top with some chopped spring onion and serve warm. 

Note to myself on my next attempt: Fried extra salted fish for toppings (just for hubby, not for my little boy)

Updated 25 February 2016

I have tried cooking this dish in a mini rice cooker and it turned out superb! it's more simplified compared to my skillet version. Click here for the Rice Cooker Pork Belly with Salted Fish recipe

Easy Steamed Half Shell Scallops with Premium Light Soy Sauce

Scallops! My favorite!! I bought a big packet of frozen half shell scallops last weekend. I wanted to make baked scallops, but decided to steam them. Scallops always taste good, no fancy ingredients used in my steamed version. Just soy sauce, Shao Xing cooking wine, sesame oil and ginger. Super Yummy!! My boy said he likes this more than chicken rice...hahaha...chicken rice used to be his favorite food! 

I only steamed 3 this time, just want to try if my recipe works. :) Next attempt I must steam MORE!! :D 

3 Scallops (half shell, washed and dry with kitchen towel)
Some thin slices of ginger
Spring Onion for garnishing

Seasoning: Mix in a bowl
1 tsp Light Soy Sauce
1 tsp Cooking Wine
1/2 tsp Sesame Oil

I used this..
1. Top some ginger on each scallop.
2. Add in about 1/2 tsp of seasoning in each scallop.
3. Steam for 5 minutes. 
4. Top with some spring onion. Serve immediately.

Saturday, 20 September 2014

Copycat Egg & Ham Toast

I saw this on facebook. So I took a quick snapshot and kept for future reference. **This is NOT my photo and NOT my idea** 

When I was back from my cruise vacation, I brought back the leftover bread that I bought for my boy for fish feeding. The bread was still fresh, so I decided to try this method.

Very easy, just follow step by step showed on the diagram.

The cooking time is long. I used very low heat to cook the egg to avoid burn. My piece of ham was oversized, so I just tore the edges off. Not neatly done, I know. :)

I used Cheddar Cheese.

This supposed to be the last step. But I flipped over.
Ahh...This, I personally don't like! 

Like the ordinary toast with cheese, ham and egg.

It's quite impossible to cook through the egg yolk with this method. I do not recommend this for kiddie food.

Well, the taste is quite standard with cheese, ham and egg. To me, this is just an ordinary ham, cheese and egg toast with longer preparation time. :) 

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