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COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 400 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.



Friday, 29 April 2016

Mango Overnight Oats 芒果隔夜燕麦粥



I have started overnight oats for quite sometimes and I find it really good. 

~ They're much easier to digest

~ Higher in resistant starch

~ Save my time, no cooking required

~ They're versatile 

It's easy to make, healthy and filling. Well, although there are thousands of overnight oats recipes online, I only stick to the basic one that I like. Just milk, vanilla yoghurt, chia seeds and rolled oats to pair with fruits. Most recipes calls for greek yoghurt but I personally like it more watery, so I use my favourite Dairy Farmers vanilla yoghurt. It's simple, no cooking required, just dump everything in the jar, soak it overnight in the fridge and breakfast is ready! 



Ingredients:

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!


1/4 cup Rolled Oats 生燕麦片 1/4 杯(不要用快速燕麦)

1/3 cup Milk 牛奶 1/3 杯

1/4 cup Vanilla Yoghurt 香草味酸奶1/4杯(不喜欢太稀的,可以用greek酸奶)

1.5 tsp Chia Seeds 奇异子 1.5小匙

1/3 cup Mango (chunks) 芒果 1/3 杯,切小

1.5- 2 tsp Honey 蜜糖 1-2小匙,芒果的甜度有别,蜜糖的份量可以自行调整。











Method:

1. Put all ingredients in a jar, mix well. 
把所有材料放进罐子里,用汤匙搅拌均匀。

2. Cover and keep in the fridge overnight. Serve chilled.
盖好,放进冰箱。隔天早上就可以吃了。可以加自己喜欢的果仁或其它水果。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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Enjoy!











Thursday, 28 April 2016

Coconut & White Fungus Black Chicken Soup ~Pressure Cooker Recipe 黑鸡椰子银耳汤-清热滋阴,润肺养颜,增强免疫力




A nourishing soup that packed with nutrients, it is especially good for the lungs, improve skin complexion and boost immunity. Make sure to choose the good quality white fungus. 


I am not advertising for Hock Hua, but this is the better quality wild white fungus that I am using.
No weird or sour taste. 

The method that I'm sharing here is pressure cooker method. If you do not have a pressure cooker, just boil and simmer for 2 hours in a conventional pot. If cooking in a slow cooker or double boil, cook for 4 hours. 


Ingredients:

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!


1 Black Chicken (skinless) 


20g White Fungus (soaked, discard water)

1/2 Coconut Flesh (sliced)

1 slice Ginger

5 Seedless Red Dates

1 tbsp Wolfberries 

1 litre Hot Water





 Salt (add to taste, optional)


Method:

1. Wash the chicken, immerse in hot boiling water for 5 minutes. Discard the water.




2. Put all ingredients (except salt) in the pressure cooker. I am using 4.5L WMF Perfect Pro pressure cooker.




3. Close with the cover and set the knob to 1.




4. Use medium heat until the cooking indicator rises to the 1st orange ring.







5. Reduce heat to low and let it cook for 30 minutes.

6. When the cooking is over, turn off the heat. Wait till the indicator (orange ring) go down or turn the knob to lock/unlock to release pressure. When there's no more pressure, open the cover.




7. Add some salt to taste. Repeat step 3 to 5, cook for 15 minutes. Continue with step 6.



8. Serve warm.


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Strawberry Overnight Oats 草莓隔夜燕麦粥








I have started overnight oats for quite sometimes and I find it really good. 

~ They're much easier to digest

~ Higher in resistant starch

~ Save my time, no cooking required

~ They're versatile 

It's easy to make, healthy and filling. Well, although there are thousands of overnight oats recipes online, I only stick to the basic one that I like. Just milk, vanilla yoghurt, chia seeds and rolled oats to pair with fruits. Most recipes calls for greek yoghurt but I personally like it more watery, so I use my favourite Dairy Farmers vanilla yoghurt. It's simple, no cooking required, just dump everything in the jar, soak it overnight in the fridge and breakfast is ready! 



Ingredients:

1/4 cup Rolled Oats 生燕麦片 1/4 杯(不要用快速燕麦)

1/3 cup Milk 牛奶 1/3 杯

1/4 cup Vanilla Yoghurt 香草味酸奶1/4杯(不喜欢太稀的,可以用greek酸奶)

1.5 tsp Chia Seeds 奇异子 1.5小匙

1/3 cup Strawberries (chunks) 1/3 杯,切小

2 tsp Honey 蜜糖 2小匙







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. Put all ingredients in a jar, mix well. 
把所有材料放进罐子里,用汤匙搅拌均匀。

2. Cover and keep in the fridge overnight. Serve chilled.
盖好,放进冰箱。隔天早上就可以吃了。可以加自己喜欢的果仁或其它水果。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 my facebook page to receive more recipe updates. If you already LIKED my page but did not see my recipes on your Facebook News Feed, click here, go to my page:

~ select FOLLOWING (next to LIKED)

~ change the setting to SEE FIRST




Enjoy!





Wednesday, 27 April 2016

Stuffed Eggplant In Abalone Sauce 鲍鱼汁焖酿茄子



This is definitely my plate of comfort-food. My 7yo didn't like eggplant, so this is only for the 70's babies in my house! 

Stuffed with salted fish, minced meat and fish paste, when pan frying the stuffed eggplants, my whole house smells so good. Added some abalone sauce to further enhance the flavour.  





Ingredients:



Eggplant (cut into thick slices, slit in between for filling)


(A)

200g Minced Meat

20g Pan Fried Salted Fish 
(pan fry the salted fish with 1 tbsp oil, reserved the oil to add in the minced meat)

Juice of one thumbs size ginger

1/2 tsp Sugar

1 tsp Soy Sauce

2 tsp Oyster Sauce

1/2 tsp Sesame Oil

1/2 tsp Rice Wine




(B)

200g Fish Paste

Dash of White Pepper


Sauce:

1 tbsp Abalone Sauce

Sugar and white pepper, add to taste

Some water 

(1tsp Corn flour + 2 tsp water), mix together

Chopped Spring Onion


Some oil for cooking ~ I use Medella Premium Organic Coconut Cooking Oil



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. Mix all (A) ingredients in a bowl. Stir with a pair of chopsticks in one direction until the mixture is gluey.

2. Stir in (B), continue to stir in one direction until well combined. 

3. Stuff the eggplant with minced meat mixture as shown in the picture.

4. Heat oil in a skillet, pan fry the eggplant until the sides are lightly brown. Add some water 3/4 cover the eggplant, abalone sauce, sugar and white pepper add to taste. Simmer until the eggplant and meat are fully cooked. Stir in corn starch mixture, when the sauce is thicken, turn off heat, garnish with some chopped spring onion and serve warm with rice.

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. If you already LIKED my page but did not see my recipes on your Facebook News Feed, click here, go to my page:

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Enjoy!





















Monday, 25 April 2016

Steamed Chicken With Chinese Herbs 简易药材蒸鸡








An old recipe of mine adapted from here. Unlike those steamed herbal chicken served in the restaurant, this home cooked recipe is rather mild and sweet in taste. Kids will definitely love this! 



Ingredients:

2 Chicken Leg (I use free-range/ kampong chicken leg with skin) 鸡腿 2只

*2 inches long Codonopsis Root (Dang Shen) 党参 2寸

*1 small slice Angelica (Dang Gui) 当归1小片

*4 Seedless Red Dates 红枣4粒(去心)

*1/2 tbsp Wolfberries 枸杞子 半汤匙

*1/2 tbsp Yu Zhu 玉竹 半汤匙

3/4 tsp Salt 盐 3/4 小匙

1/4 tsp Soy Sauce 酱油 1/4 小匙

1/4 tsp Sesame Oil 麻油 1/4 小匙



*washed & soaked 预先洗干净,浸泡



If you are concern about using aluminium foil in steaming,
you can wrap the chicken in cooking paper.

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. Mix all ingredients in a bowl. Make sure to rub the salt all over the chicken legs.
把所有材料混合均匀。一定要先把盐抹在鸡腿上。

2. Transfer to an aluminum foil (double layer). Wrap and seal, keep in the fridge let it marinate at least 1 hour.
用锡纸包好,放进冰箱腌至少一小时。




The gravy are so good to pair with rice. 


3. Return to room temperature, steam in a hot steamer for 20-25 minutes or until 'just cooked'. The steaming time depend on the size of the chicken leg, do adjust accordingly. 
腌好了放置室温,水滚后蒸20-25 分钟或蒸至刚熟。鸡腿的大小有别,蒸的时间可以自己自行调整。

4. Serve warm with steamed rice.
蒸好了趁热配饭吃。这食谱的药材味较淡,甜度适中,不爱药材味的小朋友也会爱吃的!蛮下饭的一道菜。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 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!





Some feedback from those who have tried this recipe:



Thanks to Jackie Tan and Angelina Lai for trying my recipe :) 





By Pearly Leong


By KH Chew

By Tricia Ng

By Nicole Ong

By Jaslin Yoke






Sunday, 24 April 2016

Homemade Salted Black Bean Fish (copycat canned fried dace with salted black beans) 自制豆豉鲮鱼



This is the copycat version of the canned fried dace with salted black beans. This is a classic canned food that I used to eat when I was a kid. It is best to serve with a bowl of warm steamed rice.

Fried dace with salted black beans is originated from GuangZhou in China. In the past, many Chinese from the Pearl River Delta region needed to go to Southeast Asia to work. They would fry the dace, preserve it with salted black beans and bring it with them because they were not used to eating foreign food.The tradition gradually transformed into a canned food business. 




The essential ingredients in the canned product namely fresh dace, salted black beans, vegetable oil, sugar, soybean sauce, salt and spices. The dace preserved in vegetable oil, it tasted well seasoned with black beans and flavoured with savoury spices. Well, these are the one 'listed' on the label, but there are some hidden ingredients that you and me wouldn't know........ In 2005, the Hong Kong Food and Environmental Hygiene Department tested 26 samples of food, in which some of the samples of the canned fried dace with salted black beans were tested positive for malachite green, a carcinogenic chemical. (source: from wikipedia)

This is what we all should be aware of! I never eat this for more than 20 years as I never cook when I started to work and I never cook canned food when I started to cook for my little one. Until I found this recipe from the China site a year ago, I was so eager to try out the recipe. However, it required 8 hours of continuous simmering. Therefore, it has been sitting in my 'to-do-list' until I got my pressure cooker. Pressure cooker shorten cooking time by 70%, so I decided to give it a try and I'm glad that the outcome was good! 




Ingredients:

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!


6 Dace 
(I can't get dace here in the nearby neighbourhood market, so I used red snapper/hong ge li)

Salt





4 slices Ginger

100g Salted Black Beans (washed, soaked and drain)

4 tbsp Rice Wine

1 tbsp Soy Sauce

1 tbsp Dark Soy Sauce

3 tbsp Rock Sugar or add to taste

12 tbsp Water or more



Method:

1. Wash the fish, rub the fish with some salt. Pat dry and let it marinate for 30 minutes. 

2. Deep fry the fish until crispy. This step is essential! Make sure to deep fry until the bones are crispy. 

3. Heat some oil in a skillet, fry the ginger until fragrant. Stir in black beans, cook until fragrant. Add in rice wine, soy sauce, dark soy sauce, rock sugar and 6 tbsp water. Bring to boil and simmer until the sugar dissolve.

4. Add in the fried fish, stir to coat. Turn off heat.

~ If using conventional pot, add water to cover the fish, simmer with med-high heat for 2 hours, turn to low heat, simmer for 6 hours. This is what indicated in the original recipe~






 5. Fill up 1/3 water in a WMF Perfect Pro 4.5L pressure cooker. Place the steam rack in the pot. Line the steaming tray with 3 layers of aluminium foil. Transfer the fish and sauce onto the foil, as shown in the picture. 

6. Add 2 tbsp water, close with the cover and set the knob to 1. Use medium heat until the cooking indicator rises to the 1st orange ring. Reduce heat to low and let it cook for 15 minutes. 





7. Set the knob to lock/unlock to release pressure or wait until the orange ring to go back down. When there's no more pressure, open the cover and flip the fish. 




8. Repeat step 6 and 7 until the fish is soft. My total cooking time is 45 minutes to soften the fish, until the bones are soft and edible, just like the canned one!







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Hong Kong Polo Bear Bun 可爱小熊菠萝包

Cute Polo Bear Bun ~ created on 24 April 2016.


Traditional Hong Kong Polo Bun aka pineapple bun is a kind of sweet bun topped with streusel-like crust shaped like pineapple, a very popular snack in Hong Kong and Macau. You can find this in almost every 'char chan teng' / cafe in Hong Kong.




Traditional Polo Bun 


My latest creation - Polo Bear Bun, created on 24 April 2016.

My first batch of Polo Bun was made before I buy my first oven back in year 2014. Baked in an air fryer, made using Tangzhong method. Get the TangZhong (water roux) Polo Bun recipe here.


My maiden attempt making Polo Bun ~ June 2014, baked in an air fryer.




This time, I use Flour Gelatinised method because I'm making this to pack in my son's recess snack box, I need soft bread that will never turn hard. This method yield the soft bread that I want, so I do not need to reheat the bread in the morning. 




Packed this cute polo bear bun in my son's snack box. 
The bear head and body are individually filled with cheese and raisin. 
My boy is so looking forward to see what he will eat first!
If you like my bento idea, click here, LIKE & follow Miki's Food Archives Facebook Fan Page to receive daily school snack ideas.








Ingredients:


Basic Sweet Bread recipe using Alex Goh's flour gelatinised method:


Day 1:

(A)

100g Bread Flour 高筋面粉 100克

70g Hot Boiling Water 滚水 70克

~ Mix (A) with a wooden spoon, form a rough dough. Cover with cling wrap, let it cool and keep in the fridge overnight or at least 12 hours. ~ 
用木汤匙将(A)搅拌成团,用保鲜纸盖好。待凉后放进冰箱收隔夜或至少12小时。




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!


Day 2:

(B)

300g Bread Flour 高筋面粉 300克

100g Plain Flour 中筋面粉 100克

80g Sugar 细砂糖 80克

6g Salt 盐 6克

20g Milk Powder 奶粉 20克

9g Instant Yeast 即溶酵母 9克

(C) 

175g Cold Water 冷水 175克

1 large Cold Egg (60g without shell) 冷鸡蛋 1粒

(D)

60g Unsalted Butter (softened) 無盐牛油 60克


1. Mix all (B) ingredients in a mixing bowl, add in (C), mix until well combined. Add in (A), knead until well combined. Gradually knead in (D). 
将(B)搅拌均匀,加入(C),搅拌均匀。加入(A),揉成团,分次加入(D)。

2. Continue to knead until the dough pass the windowpane test. Watch the video if you're unsure what is windowpane test.
继续揉至面筋扩展,表面光滑,有弹性,能拉出薄膜。可以参考以下视频。






3. Transfer the dough to a lightly greased bowl. Cover with cling wrap and let it proof for 1 hour or double in size.
将面团放入已涂油的碗里,盖上保鲜纸,发酵1小时或至双倍大。

4. Mean while, prepare the polo crust dough: 准备菠萝皮

Polo Crust Dough Recipe(This recipe yield 6 polo bun topping):

30g Butter (Cold, cut into small cubes) 冷牛油 30克,切成小块

35g Icing Sugar 糖粉 35克

60g Cake Flour 低筋面粉 60克

2 tsp Milk Powder 奶粉 2小匙

12g Egg (Lightly Beaten) 鸡蛋 12克,打散




~ Sift icing sugar, cake flour and milk powder into a bowl. Add in cold butter cubes, mix with hand. Add in egg, form a dough. DO NOT over knead the dough. Shape into a flatten ball, wrap with cling wrap, chill in the fridge at least 30 minutes. The weight of the dough is about 125g-130g~
将糖粉,低粉和奶粉过筛。加入牛油,用手搓成碎粒状。加入鸡蛋,搅拌成团(不要过度搅拌)。用保鲜纸包好,轻轻压平,放进冰箱30分钟。


5. When the bread dough is ready, transfer the dough to a floured worktop. Deflate and divide the dough into your desired size. Roll into balls, cover and let it sit for 15 minutes.

将已发酵好的面团排气,分割,揉成小球形状,盖上保鲜纸,休面15分钟。





6. Shape as desired or click here to learn how to handle the polo curst dough and how to shape the traditional polo bun. 
造型。步骤/图示/参考






7. Cover with cling wrap and let it proof for 1 hour or double in size.
盖上保鲜纸,发酵1小时或双倍大。

8. Egg wash and bake in a preheated oven 180'C for 15-20 minutes or until cooked.
涂蛋液,放进已预热的烤箱,以180度烘烤15-20 分钟或至熟。

9. When it's ready, remove from oven and transfer to a cooling rack. Keep in an airtight container when it's completely cooled.
烘烤后把面包放在架子上待凉。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。

If you like my recipe, click hereLIKE & follow my facebook page 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!




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