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COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.


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Monday, 29 February 2016

Double Chocolate Chips Frappe 双重巧克力冰沙

Photo updated: Nov 30, 2016.

Frappe is easy to make, just add the ingredients and blend it up, no skill required ;) Love it! 


Ingredients:

1 cup Milk 鲜奶 1 杯

1 tbsp Sugar 糖 1 汤匙

1/3 cup Mini Chocolate Chips (optional) 巧克力豆 1/3 杯(用迷你的, 不放也可以)

3 tbsp Chocolate Syrup 巧克力酱 3汤匙

2 cup Ice 冰块 2杯

2 drops of Vanilla Extract/ Mint Extract 香草精/ 薄荷精 少许



Optional: Whipped Cream and Chocolate Syrup topping 






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.

如果您要分享此食谱,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. Add all ingredients in a blender, blend it up. Top with whipped cream and chocolate syrup. 
把所有材料放进搅拌机,打成冰沙。把冰沙倒入杯里,挤上鲜奶油和巧克力酱,即可享用。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。

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Sunday, 28 February 2016

Baked BBQ Pork Bun (aka Char Siew Bun) 叉烧餐包




These are extremely soft and tasty baked char siew bun. My all times favourite since I was a child. This homemade version tastes much better than store bought one because it's not too salty, just nice for the little one!




This time, I used Yoghurt Bread recipe because this was a last minute bake and I need the bread to stay soft for days. So I chose this 'never-turn-hard' bread recipe that never failed me. However, this bread taste better when it's warm, do heat up a little before consume.

Click here for Yoghurt Bread recipe

Click here for Char Siew Filling recipe







Made some piggy bun for my son.

My son's recess food... Baked Char Siew Piggy Bun ;)



BBQ Pork Filling (aka Char Siew Filling) 万用叉烧馅做法



This is a very straight forward and easy recipe to make char siew filling at home. This filling can be used for baked bun, steamed bun or even pie and pastry. 


Ingredients:


150g Char Siew (homemade or store bought, chopped) 叉烧150克,切小

Click HERE for homemade char siew recipe.

50g Shallot (finely chopped) 小葱头50克,切碎

2 tbsp Peas 青豆2汤匙 (Optional, for baked bun filling)

Some chopped Coriander 芫西碎, 少许 (Optional, for steamed bun filling)


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.

如果您要分享此食谱,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!


Seasoning: Char Siew bought from different stores taste different, the seasoning here is for reference only, do adjust accordingly and add to taste  不同地方买的叉烧味道都不一样,调味料须自行调整


2 tsp Oyster Sauce 蚝油 2小匙

1-2 tsp Sugar 糖 1- 2 小匙

1 tsp Dark Soy Sauce 黑酱油 1 小匙

Sesame Oil 麻油,少许

White Pepper 胡椒粉,少许

Some Water 水,少许




Some oil for cooking, I use Medella Organic Coconut Cooking Oil 油













2 tsp Water 水 2 小匙

1 tsp Corn Flour 玉米粉 /粟米粉 1 小匙


Method:

1. Heat oil in a skillet, add in shallot and cook until fragrant. Add in char siew and peas, stir fry for few minutes.

用少许油热锅,把小葱头炒香,再加入叉烧和青豆。炒香。




2. Add in all seasoning and some water, let it simmer for 1-2 minutes. 

加入调味料,加少许水,滚1-2分钟。

3. In a bowl, mix together corn flour and water. Gradually add in (keep stirring) to the char siew filling. When the sauce is thickened, add coriander (if using) , remove from heat, let it cool completely before making the bun/pie/pastry.

把玉米粉和水拌均,慢慢加入,需不断搅拌。收汁, 加入芫西即可!这个叉烧馅可用来做叉烧包,叉烧餐包,叉烧酥等等。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 hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!


Make sure the gravy is thick and not watery.







Baked Char Siew Piggy Bun for my son. Click here for recipe.



Baked Char Siew bun 叉烧餐包 , click here for recipe

Another batch done without peas but added coriander. This filling is perfect for steamed bun. 


Steamed Char Siew Bun using the same char siew filling recipe.

Click here >> Steamed BBQ Pork Bun recipe

Use the same filling in Onigirazu.  另类叉烧饭 :)

Photo updated 23 July 2016

Stove top BBQ Pork Pastry/ Char Siew Sou 平底锅叉烧酥
photo updated: 13 August 2018














Thursday, 25 February 2016

Decorated Chocolate & Vanilla Butter Cookies (Happy Auspicious Squirrel) 巧克力香草双味饼干



Photo updated: January 2017


Are they cute? Are they edible? 

Yes and these cookies are handmade by me.






During Chinese New Year, these adorable cookies are the most eye-catching butter cookies and they are especially loved by young children. Not only where they attractive to the eye, they tasted great too. Made with the combination of chocolate and vanilla, they can be combined in various way to create all kinds of delightfully cute and delicious cookies.

This recipe is featured in Bake & Celebrate: Cookies & Treats Cookbook



This cookbook is available at Popular bookstores Singapore and MPH bookstores Malaysia.







Here's the gallery of the cookies that I made with this recipe. 




First batch made in February 2016.
























My son told me the cookies (before deco) looks like hippo cookies. So I used his idea, decorated some hippo cookies for him ;) 





Photo updated on January 2017. 








**********************************






Here's the recipe:
点击中文食谱>> 

Vanilla layer

40g Unsalted Butter (softened)

30g Icing Sugar 

13g Egg (lightly beaten)

1/8 tsp Vanilla Extract


75g Cake Flour


Chocolate layer

80g Unsalted Butter (softened)

60g Icing Sugar 

25g Egg (lightly beaten)

130g Cake Flour

20g Cocoa Powder



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.

如果您要分享此食谱,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:

Prepare vanilla cookie dough: 

  1. Cream butter and icing sugar until smooth. 
  2. Gradually beat in egg and vanilla extract.
  3. Add in flour and mix with low speed.
  4. Use a spatula to scrape the sides and bottom. Form a dough. 
  5. Cover the dough with cling wrap, roll out the dough to about 1cm thick and refrigerate for at least 1 hour.

Prepare chocolate cookie dough: 

  1. Cream butter and icing sugar until smooth. 
  2. Gradually beat in egg.
  3. Add in flour and cocoa powder, mix with low speed.
  4. Use a spatula to scrape the sides and bottom. Form a dough. Cover the dough with cling wrap, roll out the dough to about 1cm thick and refrigerate for at least 1 hour.

To assemble and bake:

  1. When you are ready to bake, remove the chocolate dough from the refrigerator. Let it soften until the dough is pliable to roll. 
  2. Flour your rolling pin and rolling surface. Roll out the dough to about 0.5cm thick, use a squirrel (body) cookie cutter to cut out the dough. Carefully place the cut out cookie on a lined baking tray. Repeat for the rest.
  3. Remove the vanilla dough from the refrigerator. Let it soften until the dough is pliable to roll.
  4. Flour your rolling pin and rolling surface. Roll out the dough to about 0.5cm thick, use a squirrel (face) cookie cutter to cut out the dough. Carefully place the cut out cookie on the cut out chocolate cookie to assemble the face. Repeat for the rest.
  5. Bake in a preheated oven 180’C for about 15 minutes or until they are set and barely browned around the edges.


    To decorate:
    1. Remove cookies from the oven, let it rest on the baking tray for  5 minutes. Transfer the cookies onto a cooling rack, let it cool completely. 
    2. When cookies are completely cool, ice and decorate as desired. 


    Another design that I have made with the same cutter, using this recipe.
    Photo updated: October 3, 2018

    Note: 
    1. You can use any cookie cutter to cut shapes as desired. Various type of cookie cutters available for sale, tap this link to choose design and place order 👉 DGZ SHOP  << DGZ SHOP >>
    2. You can use chocolate or store-bought royal icing to decorate the cookies. 

    If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

    Enjoy!







    By readers, some feedback from those who have tried this recipe:

    By our customer cum fans ~ Maria.theodora.

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