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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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Saturday, 15 December 2018

Molang & Piu Piu Christmas Bento 萌浪兔圣诞便当



Rice Based Food Art - Molang & Piu Piu Christmas Bento 萌浪兔圣诞便当. Pan Fried Curry Salmon, Butter Garlic Tiger Prawn, Blanched Chinese Kale, served with pumpkin rice ball (Piu Piu) and white rice ball (Molang) filled with Furikake. 






❤️The gift of Christmas is a precious reminder that WE ARE LOVED ❤️



Here are some quick notes to show the steps/ method:
中文食谱:请在网页的右边点击Translate,然后选择中文翻译

1. Cook the rice and all the side dishes. 


Click here for recipe:

<< Curry Salmon Recipe 咖喱三文鱼食谱 >>

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!

2. Portion out the rice. Mould into Molang and Piu Piu shape as shown in the picture below. 



The red stripes are crab stick.




3. Add facial details using seaweed, cheese and ketchup. Assemble with the rest of the sides. 








Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, 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!

Thursday, 13 December 2018

Cheese Mochi Bread 芝士麻薯面包





Something different from the ordinary bread, these Cheese Mochi Bread are crusty on the outside, soft and chewy in the inside. 





Made using Song Cho Bread Maker:


Song Cho Bread Maker SC-BK06A

Features:


  • * Sleek body design, large LED display
  • * 14 functions (basic, french, whole wheat, sweet, gluten free, sandwich, cake, bake, rise, rise dough, dough, jam, yoghurt and home made)
  • * 13-hour programmable timer
  • * Ceramic-coated bread barrel for easy cleaning
  • * 10 minutes' power cut-off memory function
  • * Bread weight: 680g to 900g
  • * Bread barrel: 19L x 14W x 17H cm
  • * Techincal Specs: Rated voltage 220/240V~50Hz, Rated power 550W


Ingredients:
材料

130g Glutinous Rice Flour 糯米粉 130克

20g Tapioca Flour 木薯粉 20克

1/2 tsp Salt 盐 1/2 小匙

55g Milk 牛奶 55克

40g Cheese Premixed or Grated Parmesan 芝士 40克

1 small Egg 鸡蛋 (小)1粒

35g Butter (melted) 牛油 35克

1 tbsp Castor Sugar 细砂糖 1汤匙

Note: Different types of cheese absorb moist differently. Do adjust the amount of liquid and flour accordingly. 






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. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Butter > Egg > Sugar > Salt > Glutinous Rice Flour > Tapioca Flour into bread barrel. 
将牛奶》牛油》鸡蛋》糖》盐》糯米粉》跟次序放入松厨面包机。






2. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Select <#11 DOUGH > , press < START >.
安装好后按键选择 《#11 DOUGH》,按 《START》。








3. After 15 minutes, add in cheese. Let the bread maker continue to knead the dough.
15分钟后加入芝士。让面包机继续把面团揉均。




4. When the dough is ready, transfer the dough onto worktop. Divide dough into 15g portions. Roll into small balls, transfer to a lined baking tray. 
面团揉均后,分割每份15克左右,搓圆后放在铺了油纸的烤盘上。

5. Bake in a preheated oven 170'C for 20-25  minutes or until cook through. Remove from oven, serve warm.
放进已预热的烤箱,以170度烘烤20-25分钟即可。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!

Tuesday, 4 December 2018

Stir Fried Sweet Roasted Pork With Garlic 香蒜爆炒回锅烧肉



This is one of my childhood favourite dish. A homestyle dish that my mom used to cook for us during Chinese New Year or festive seasons when she had leftover roasted pork. The preparation is easy, just cut the roasted pork into bite size and stir fry with garlic and some seasoning. The seasoning that my mom used was rather simple, just sugar and dark soy sauce. This recipe that I'm sharing here, added a little more ingredients to elevate the taste. 







For stir frying, I usually use this flat based stainless wok ~ Song Cho IDEAL Wok, a 30cm multiply stainless steel wok without chemical coating, need not worry about over-heated or scratches on the surface, it's safe to use in any cooking. 


FEATURES:
  • - Multiply stainless steel
  • - Lightweight
  • - Multi-functional (use as a hotpot; pan-fry, stir-fry & steam)
  • - Suitable on various types of cooker (gas, induction, infrared, ceramic, electric, oven)
  • - Energy saving
  • - Economically effifient
  • - Environmentally friendly




Ingredients:
材料

300g Roasted Pork Belly, cut into bite size 烧肉 300克,切小


<<Homemade Roasted Pork Recipe 点击进入<<自制脆皮烧肉食谱>>



40g chopped Garlic 蒜头 40克,剁碎

2 tbsp Coarse Sugar 粗糖 2汤匙

1 tbsp chopped Red Chili/ Bird's Eye Chili 红辣椒/指天椒 1汤匙

1 tbsp chopped Coriander/ Spring Onion 青葱/芫荽 1汤匙

Some oil for cooking 油 适量


Sauce: 酱料

1 tbsp Oyster Sauce 蚝油 1汤匙

1 tbsp Rice Wine 米酒 1汤匙

1 tsp Dark Soy Sauce 黑酱油 1小匙

1 tbsp Water 水 1汤匙






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: 步骤

1. In a bowl, mix together all sauce ingredients, set aside. 
酱料拌均备用。




2. Add some oil into Song Cho IDEAL Wok. Heat the oil and stir fry garlic until crisp and golden. Transfer the garlic into a bowl.
松厨IDEAL锅里加入油(冷锅下油)。烧热油后加入蒜头爆香至上色,捞起备用。






3. Use the remaining oil in the wok, stir fry roasted pork belly until fragrant. 
利用锅里剩余的油,把烧肉炒香。







4. Add in sauce, stir to coat. 
加入酱料,翻炒。





5. When the sauce is thicken, stir in chili, coriander/ spring onion and crispy garlic. 
收汁,加入辣椒,青葱/芫荽和蒜头。






6. Stir in sugar, mix well. Remove from heat and serve warm.
加入糖,翻炒拌均即可。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!

Friday, 30 November 2018

Pooh Onigiri Christmas Bento 维尼熊圣诞饭团便当




Christmas is nearing, ho ho ho.... Pooh bear is ready for Christmas! 




We just returned home from a short trip to Malaysia, I was so busy unpacking thus haven't have time to shop for groceries. Made a simple bento for my boy using Chuka Idako, Unagi and spinach served with pumpkin rice ball (Pooh Bear onigiri). 

This time, I only managed to take one in-the-making photo, just to show the Christmas tree wannabe....








Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, 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!

Thursday, 15 November 2018

Honey Glazed Chicken Wings 蜜汁鸡翼/鸡翅膀



Easy Chinese style Honey Glazed Chicken Wings, a foolproof recipe that everyone could replicate this dish at home. These sticky, juicy and tasty chicken wings are fingers licking good! 



This recipe is adapted from my popular Baked Chicken Chop Recipe 


Ingredients: 2 servings 
材料

4 Chicken Wings (cut into half, tip removed.) or 8 Mid-joint Wings 鸡翅膀 8 段

1 tbsp Honey 蜂蜜 1汤匙

Marinade: 腌料

1 tbsp Sugar 细砂糖 1汤匙

1 tbsp Oyster Sauce 蚝油 1 汤匙

1/4 tsp Garlic Pepper 大蒜胡椒或黑胡椒 1/4小匙

1 tbsp Char Siew Sauce 叉烧酱 1汤匙

1 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1汤匙

1/2 tsp Salt 盐 1/2 小匙

1 tsp Corn Flour 玉米粉/粟粉 1小匙









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: 步骤

1. Wash and dry the chicken wings with kitchen towels. 
将鸡翅膀洗净,抹干。

2. Mix all marinades in a bowl, pour the marinade over the chicken wings. Mix well and cover with cling wrap. Keep in the refrigerator and let marinate overnight.
把所有腌料混合,加入鸡翅膀,拌均。用保鲜纸盖好放进冰箱腌隔夜。




3. Remove the marinated chicken wings from the refrigerator. Let it sit on the counter for 30 minutes, bring to room temperature.
从冰箱取出鸡翅膀,放置室温30分钟或回室温。



4. Transfer the chicken wings onto a lined baking pan. Reserve the marinade.
将鸡翅膀放在已铺油纸的烤盘上。腌汁留着。




5. Bake in a preheated oven 180'C for 15 minutes. Baste with the reserved marinade.
放进已预热的烤箱,以180度,烘烤15分钟。取出,刷上腌汁。






6. Continue to bake for 10 minutes, brush some honey and bake another 5 minutes. Remove the chicken wings from the oven, let it sit for 10 minutes before serving.
继续烘烤10分钟,刷蜂蜜,继续烘烤5分钟。取出,待10分钟后即可享用。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 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!

Sunday, 11 November 2018

Old School Butter Cake 古早味牛油蛋糕


When I was a child, I only get to eat this cake during Chinese New Year when my mom baked butter cakes and fruit cakes for praying. Now that I can bake this cake at home, I don't need to wait till Chinese New Year, love this with a cup of coffee. ;) 






This old school butter cake is rich, fragrant and moist. Need not keep in the fridge, wrap with cling wrap or keep in air tight container, can be kept at room temperature for up to a week. 

Ingredients: 
材料

170g Salted Butter (softened) 含盐牛油 170克,软化

120g Castor Sugar 细砂糖 120克

~~~~~~~~~~~~~~~~~~~~~

3 Egg Yolk 蛋黄 3粒

1 tsp Vanilla Extract 香草精 1小匙

150g Self Raising Flour 自发面粉 150克

45g Fresh Milk 鲜奶 45克

~~~~~~~~~~~~~~~~~~~~~

3 Egg White 蛋白 3粒

40g Castor Sugar 细砂糖 40克






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:
步骤

1. In a mixing bowl, cream butter and sugar. 
牛油和120克细砂糖打发。




2. Beat in egg yolk one at a time. Beat in vanilla extract. 
分次加入蛋黄和香草精。




3. Sift in half of the flour, fold with a spatula.
过筛加入一半的自发粉,用刮刀轻轻拌均。




4. Add in milk, mix until well combined. Fold in the remaining flour. Do not over-mix the batter.
加入牛奶,拌均。过筛加入剩下的自发粉,拌匀即可,不能过度搅拌。




5. In another mixing bowl, beat egg white until foamy. Gradually add in castor sugar and continue to beat until stiff peak.
另一个碗里打发蛋白,分次加入40克细砂糖,打发至干性发泡。






6. Fold egg white into egg yolk batter in 3 batches. Transfer the batter to a lined baking tin/ loaf tin. Tap the baking tin on the worktop 2-3 times.
把蛋白分次加入蛋黄糊,用刮刀拌均。把面糊倒入已铺油纸的烤盘,轻轻在桌面敲几下。






7. Bake in a preheated oven 160'C for 60 minutes or until cook through. Remove the cake from the oven, let it rest in the baking tin for 5 minutes, un-mould and let it cool on the rack. Slice and enjoy. 
放进已预热的烤箱,以160度烘烤60分钟或至熟。烘烤完成后从烤箱取出蛋糕,待5分钟后把蛋糕脱模,放在架上待凉后即可享用。这蛋糕用保鲜纸盖上,可放置室温长达一星期都不会坏/发霉,无需冷藏。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!

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

By Susan Ho

By Jia Pei

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