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Tuesday, 24 March 2015

Pan Fried Shanghai Char Siew (aka BBQ Pork) 上海煎叉烧

This was my first attempt making pan fried char siew as I normally air fried Char Siew . When I found this recipe in a book, I was hesitate to try but at the same time I can't stop my curiosity to try it. Lol... Just want to know if it's work and how it would taste.

Well, the taste was better than I expected. As for the texture of the meat, I used the healthier tender fillet. If you like it juicier, use pork belly! but it's fattening lol...

Click here for air fried/ grilled char siew recipe.


400g Pork Tender Fillet/ Belly (cleaned and dry with kitchen towel)

3 cloves of Garlic (Smashed)

250ml Water


1 tbsp Soy Sauce

1 tbsp Oyster Sauce

2 tbsp Sugar

1 tbsp LP Worchestershire Sauce 

1 tsp ShaoXing Wine

Dark Soy Sauce (optional)

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1. Mix pork, garlic and all seasoning. Let marinate overnight.

2. In a pot, bring water to boil. Add in pork and half of the sauce, simmer until the gravy is thicken.

3. Heat oil in a skillet. transfer the fillet to the skillet. Pan fry both sides.

4. Add in the remaining sauce and simmer to coat. 

5. Remove from heat. Sliced and serve with rice or noodle. 

Indonesian Sup Buntut (aka Oxtail Soup) 印尼牛尾汤

Back in December 2014.... We had our fun filled family vacation in Bali. My boy is a super picky eater! We had battle almost every meal time, except when we dined in the Japanese restaurant in Westin. Besides Japanese food, the only food that he ate in Bali was Sup Buntut. And...that was the first time I introduced this food to him. 

Ever since we back from Bali, when we dining boy always ask me to find sup buntut for him. We tried the sup buntut in some 'quite well known' Indonesian restaurant in Singapore, but my boy didn't really like it. The meat were not tender and coarse, too hard to chew. So, I have to make my own. 

I did some research from internet and find that there are lots of spices used to prepare the authentic sup buntut. And that was the reason I 'postponed' this dish until now...finally I simplified the recipe and made it for him. I'm so happy that he likes it! 

The cooking time was more than 3 hours. So I didn't cook other food to go with this...just soup, plain rice and blanch vegetables. To my surprise, he finished a big bowl of rice with the soup and told me to cook this for him everyday.... :) And, this is the reason I need to save this recipe here for my future reference. 

Ever since I got my pressure cooker, I never cook sup buntut the conventional way because pressure cooking is a lot faster. Just 45 minutes to tenderise the oxtail.
Read how I use pressure cooker to cook sup buntut, click here for recipe. 


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700g Frozen Oxtail (Defrost to room temperature)

2 Carrots (cut into chunks)

1 Potato (cut into chunks)

(A) :

3 Cloves 

Some Chopped Spring Onion

1 Red Onion (Diced)

2 Small Onion (Diced)


Dash of Ground Nutmeg

Olive Oil for cooking

Some salt to taste


1. In a pot, add hot water and oxtail, cook oxtail until tender. About 2.5 - 3 hours.

2. Add in carrots and potatoes chunks. continue to simmer.

3. Mean while, heat oil in a skillet. Add in all (A), fry until fragrant.

4. Add in (B). Fry until fragrant.

5. Remove from heat, stir in to the oxtail soup.

6. Add salt to taste. Continue to simmer until the carrots are softened. About 20-30 minutes.

7. Topped with some fried onions and garnish with chopped spring onion. Serve warm with steamed rice. If you like my recipe, click herefollow my facebook page to receive more recipe updates. 

The meat were tender and the'd know this is delicious when you smell it!
Love the aroma...smells so good! 

This was the 2nd boy ate this for dinner too... ;)
He was so happy when he knew he had the same soup for dinner!
Soup and plain rice for him, Pan Fried Ngoh Hiang and XO Sauce Luncheon Meat Fried Rice for hubby and me... ;)

Click here for Homemade Pan Fried Ngoh Hiang recipe.

Saturday, 14 March 2015

Baked Purple Sweet Potato Mochi with Nian Gao Fillings 紫薯年糕球 - 用烘烤式,不油不腻

I brought back a Nian Gao (Chinese New Year Cake) from my hometown. My sister gave it to me, it's a traditional Nian Gao. I used some to make Air-fried Nian Gao Glutinous Balls and I still have some leftover Nian Gao sitting in my fridge. So I used up some of it to make this yummy snack. Although Chinese New Year was over, I believed many chinese household still have Nian Gao at home, just like me. My mom used to have Nian Gao in her fridge all year long Lol... Traditional Nian Gao were steamed more than 10 hours, so it can be kept year long in the fridge/ freezer.

I love Nian Gao. My mom used to pan fried and deep fried it with yam and sweet potato. A very oily and fattening food because the batter, yam, sweet potato and Nian Gao absorbed lots of oil during deep frying process. However, I really love it to the MAX! I rated it as 'the super yummy food'. 

Now back to Singapore home, mom not living with me, no one fried Nian Gao for me. So I got to think of ways to cook Nian Gao to satisfy my craving. Yeah, some say 'people who loves to eat, can cook too!' Lol... thats true!

I made up this recipe by my own. I mixed up rice flour and glutinous rice flour, added some sugar and water. That's it! Goodness I remember to take down the ratio of the flours this time. The traditional Nian Gao that I used is very springy in texture, so the 'mochi' coating that I made is less springy (Q Q), just nice to pair with the springy Nian Gao. If your Nian Gao is the 'less springy' type, do adjust the flour ratio accordingly to your desired texture.

Ingredients: (Yield 15 Mochi)

160g Purple Sweet Potato (Steamed, mashed and sieved) 紫薯160克,蒸好,过筛

This is the type of purple sweet potato that I used in this recipe.

Before the natural dark purple color.

30g Rice Flour 粘米粉 30克

45g Glutinous Rice Flour 糯米粉 45克

40g Castor Sugar (can be reduced if you like it less sweet) 糖 40克,喜欢少甜的可以减少份量

6 tbsp water 水 6汤匙

The amount of water used is depends on the moisture of the sweet potatoes. Do adjust accordingly. 紫薯的湿度都不同的,水的成份需自己拿捏。

Pinch of Salt 少许盐

Some Nian Gao, cut into small cubes. 年糕,切小块

Cooking spray or cooking oil 油

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1. Prepare the sweet potato puree. 把紫薯蒸好。弄烂,过筛。

Steamed. The color turned darker.

 2. Stir in water and sugar to the sweet potato puree. 把水和糖加入紫薯泥。

Mashed & sieved the sweet potato to get a smooth puree. 

3. Stir in flour and salt. Mix to form a pliable dough. 加入粉和盐。搅拌成面团。

4. Divide dough into 15 balls. Add the Nian Gao and roll into ball. Place on a lightly greased baking tray. Repeat for the rest. 搓成15粒小球,放年糕馅,搓圆。把烤盘涂上薄薄的油,把年糕球排列好。

5. Spray with olive oil. If you do not have cooking spray, grease your hands while rolling the Nian Gao ball in step 4. 喷少许油在年糕球上。也可以在步骤4,手沾一些油,用手搓年糕球。

6. Bake in a preheated oven 170'C for 20-25 minutes or until fully cooked. You will see the Nian Gao starts bubbling out when it's ready. 预热烤箱,烤170度, 20-25 分钟。


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This recipe is being featured in SAVOUR magazine Jan-Feb 2016 issue.

Thank you SAVOUR for featuring my recipe. :) 

Some feedback from those who have tried this recipe:

By Alice Tan

By Caren Goh 

By Ginny Chan

By Lene Hsc

By Tan Sf 

By Tan Yueh Fei

By Cindy Seng

By Mee Fah Teh 

By Joyce Phuah

By Michelle Lo

By Ong Hwei Peng

By 思萍

By Lily Chong

By Khris Wong

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