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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, 30 April 2018

Green Tea aka Matcha Shortbread 抹茶牛油饼干




Shortbread is one of the top viewed recipe on my blog. I have tried another flavour recently and I personally love it so much. Green Tea flavoured shortbread with cranberries and pistachio nuts, this combinations will make you come back for more and never stop munching! 


Green Tea Shortbread (plain/ cranberries/ pistachio nuts)
Premium Homemade Cookies available for sale,
click here visit DGZ SHOP , pm to place order.  

Ingredients:

200g Salted Butter (softened) 牛油 200克 (有盐的,软化)

100g Icing Sugar 糖粉 100克

290g All Purpose Flour 中筋面粉 290克

10g Green Tea Powder 抹茶粉 10克

40g Dried Cranberries (chopped) 蔓越莓 40克 (切小)

30g Pistachio Nuts 开心果 30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:

1. Cream butter and icing sugar. Gradually beat in flour + green tea powder (low speed, KitchenAid speed 1) until all ingredients comes together. 
把牛油和糖粉打至奶白色,慢慢加入面粉和抹茶粉,混合均匀。




2. Stir in cranberries and pistachio nuts.
加入蔓越莓和开心果。





3. Cover the dough with cling wrap/ baking sheet, keep in the freezer for 1 hour.
用保鲜纸/油纸把面团包好,放冰箱雪藏1小时。



Shortbread Cookie Mould/ Shaper available at DGZ SHOP.
Visit DGZ SHOP, PM for details/ order.








4. Remove the dough from freezer, slice it and transfer to a lined baking tray. 
取出面团,立刻切片,摆放在烤盘上。(烤盘必须铺上油纸)








5. Bake in a preheated oven 160'C for 15-20 minutes. 
放进已预热的烤箱,以160度,烘烤15-20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。

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Enjoy!



Friday, 27 April 2018

Cute Little Sheep Steamed Bun aka Pao 小绵羊造型香菇鸡肉包



Baa Baa.... Cute Little Sheep Steamed Bun aka Pao filled with chicken and shiitake mushrooms. Other than the regular  Char Siew Pao (BBQ Pork Bun) , this is another type of savoury steamed bun that my family loved. 

Previously I made Chicken Pao in cute chicken shape. This time, it's little sheep. Actually this was a last minute idea. At first I planned to make plain steamed bun because today is Friday, early school dismissal that I have not much "play time" in the kitchen. When I was half way shaping the buns, the hubby popped by the kitchen, asked me "what are you making? chicken pao ahh, why so plain? " ..... 

Looking at the plain round buns, yes I agreed, too plain LOL... I have a thumbs size dough left in the refrigerator, I then used it to turn my plain round buns into cute little sheeps. 








Here's how I made it... 

Click here for >> Chicken & Mushroom Steamed Bun Recipe 
点击进入 》香菇鸡肉包食谱 》






How I shape the bun into cute little sheep:

1. Wrap the bun with fillings.




2. Roll out a small portion of dough. Use a sheep head shape cutter, cut out the dough. Brush some milk on the bun and place the "head" on the bun. 





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!



3. Use a flower shape cutter, cut out a small flower. Brush some milk on the top of the "head" , place the "flower" on top of it. Cut out another "flower", place it at the back of the bun as tail. Use pictures below as reference. 








3. Repeat for the rest. Cover and let it proof for 40 minutes. Steam in a hot steamer for 15 minutes. 



4. When it is done, turn off the heat, let it sit in the steamer for 5 minutes before removing from the steamer. When the buns are completely cooled, draw facial details with edible marker.

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!
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Wednesday, 25 April 2018

Sweet & Spicy Pan Fried Dumpling aka Gyoza 韩式甜辣酱煎饺子



Sweet and spicy, slippery and slick, these pan fried dumplings aka gyoza are so appetising and delicious. Both freshly made and frozen gyoza can be used in this recipe. Simple, need no dipping sauce for this. ;)







Ingredients:
中文食谱:在网页的右边点击Translate,然后选择中文翻译


6pcs Gyoza

Make gyoza from scratch >> Click here for Homemade Gyoza Recipe >> 


Homemade Gyoza



If you have no time to make gyoza from scratch,
 this CP brand frozen gyoza is a good alternative. 


1 heap tsp Grated Ginger

1 heap tsp Grated Garlic

Pinch of Toasted Sesame Seeds 

1/4 tsp Chopped Spring Onion

Some oil for cooking 


Sweet & Spicy Sauce: 

1/2 tsp Sesame Oil

1 tbsp Gochuchang Sauce

1 tbsp Chili Sauce

1/4 tsp Soy Sauce

1/2 tsp Sugar

1/2 tbsp Mirin

Dash of Chili Powder

1 tbsp Water

(add all sauce ingredients in a bowl, mix well and set aside)

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. Cook gyoza following the steps in this link >> >> Click here for Homemade Gyoza Recipe >>  . Note: Do not add Teriyaki sauce.



2. Remove the gyoza from skillet, set aside. Heat some oil in the same skillet, add in grated ginger and garlic, fry till fragrant. 





3. Stir in sauce, bring to a boil and turn to low heat. 




4. Add in the cooked gyoza, stir to coat. When the sauce is thicken, remove from heat. Garnish with toasted sesame seeds and spring onion. Serve right away.



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!

Rilakkuma On Hamburger Happy Meal Toy 拉拉熊快乐餐




Rice Based Food Art - Rilakkuma On Hamburger Happy Meal Toy 拉拉熊快乐餐. Made of cooked rice added some pumpkin and soy sauce for the colour, healthy and adorable kids meal. 

Rilakkuma On Hamburger was the McDonald's free toy with any Happy Meal purchase. I have missed this toy as I wasn't aware of the promotion. I only managed to get the other three. To "complete" the set, I have made this toy with rice, take a picture and archived. :P 




Back in March 2018, McDonald's released a set of super adorable Rilakkuma toys:


  • Rilakkuma on Hamburger
  • Rilakkuma & Hamburger
  • Korilakkuma & Drinks 
  • Kiiroitori on Happy Meal Box

I loved them all but too bad I was not aware of the promotion and when I finally visited McDonald's on one of the weekend, I have missed the first one - Rilakkuma On Hamburger. 

I have 1 Kiiroitori on Happy Meal Box and 1 Rilakkuma & Hamburger extra, all new and sealed. If anyone have Rilakkuma On Hamburger extra and keen to trade the toy, kindly contact Miki's Food Archives via pm. I'm not interested to buy, so if you're a seller, please do not contact me. Thank you.






How I made it:
中文翻译:在网页的右边点击Translate,然后选择中文翻译

1. Portion out the cooked rice, 2/3 of the rice mix with steamed pumpkin. Place a cling wrap on a bowl, add in rice and wrap up. Gently press to shape the rice into semicircle. Remove the rice from cling wrap, transfer onto serving plate. Set aside.




2. Scoop out 1 tsp of plain rice, cover with cling wrap and flatten. Set aside. 


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!

3. Add some soy sauce/ dark soy sauce to the remaining rice, mix well. Use cling wrap to shape the Rilakkuma head, body, arms and ears. 






4. To serve: Place the Rilakkuma on the pumpkin rice. Cut and place the plain rice on the face and tummy. Add facial details using seaweed and cheese. Serve with lemon-pepper spiced salmon, seaweed egg roll and vegetables to complete the meal.

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

Tuesday, 24 April 2018

Keroppi Matcha Steamed Bun aka Green Tea Tau Sar Pao 抹茶豆沙包




Keroppi Matcha Steamed Bun aka Green Tea Tau Sar Pao, aren't they cute? 

I have been wanting to make this since last year when my boy told me he loves Keroppi. I don't like to use artificial colouring in my boy's food so green tea powder is my first choice, it's easy to blend into the dough without the need of extracting juice from green plants such as spinach or pandan leaves. Just mix some green tea powder into the dough and it looks perfectly green and it will not affect the taste of the steamed bun. I have got some red bean paste at home, just nice for the green tea steamed bun fillings, they're the perfect match! 






In the past, when I need to make small amount of steamed bun, I'd have to knead the dough with hands because it's pretty hard to knead small portion of dough using my KA stand mixer. Now that I have my Song Cho bread maker, I can let it do the kneading. I'm impressed with the small but really powerful mixing blade in this bread maker. It really saved my energy and time. This is the bread maker that I would highly recommend to my readers. :)







Ingredients: Yield 7 Keroppi buns

85g Cold Milk 冷牛奶 85克

20g Sugar 细砂糖 20克

1 tsp Oil 油 1小匙

150g Plain Flour 中筋面粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

3/4 tsp Green Tea Powder 抹茶/绿茶粉 3/4 小匙

80g-100g Red Bean Paste 红豆沙 80-100克


Optional: Skip this if you're using food grade marker to draw the details.

Red Rice Powder and Charcoal Powder 红菊粉和黑炭粉,适量

1-2 tbsp Fresh Milk, if needed 牛奶,适量





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. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Castor Sugar > Oil > Flour > Yeast into bread barrel. 
将牛奶》细砂糖》油》面粉》酵母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. Press < MENU >, select <#15 FAST KNEAD DOUGH > , press < START >.
安装好后按键《MENU》,选择 《#15 FAST KNEAD DOUGH 》,按 《START》。



3. When the dough is ready, transfer the dough onto table top. Portion out 4 small parts of dough for green, red, black and plain dough. 
把打好的面团拿出,分割四份。一份大的绿茶面团,三份小的分别做红色,黑色和原味。


Optional: Skip step 5 and 6 if you're using food grade marker to draw the details. 
Tips: While working on each colour dough, keep the remaining dough in the refrigerator. 
小贴士:还没操作的面团先用保鲜纸盖好放进冰箱。



4. Prepare plain dough: Divide plain dough into 14 portions, each small dough weight about 10g. Roll into small round balls. Cover with cling wrap and store in the refrigerator. 
原味面团:分割14份,每份大概10克,揉成小球状。盖好,放进冰箱。




5. Prepare red colour dough: knead in some red rice powder and milk. Cover with cling wrap and store in the refrigerator. 
红色面团:加少许红菊粉和牛奶,揉均。盖好,放进冰箱。






6. Prepare black colour dough: knead in some charcoal powder and milk. Cover with cling wrap and store in the refrigerator. 
黑色面团:加少许黑炭粉和牛奶,揉均。盖好,放进冰箱。






7. Prepare green tea dough: Add 1/2 tsp milk into green tea powder, mix well to form green tea paste. Knead green tea paste into the remaining dough. If the dough is too dry, add some milk while kneading. Divide dough into 7 portions, roll the small dough into balls. Cover with cling wrap, store in the refrigerator.
绿茶面团:绿茶粉加半小匙牛奶拌均,加入面团,揉均。如果面团太干,可加少许牛奶。分割7份,揉成球状。盖好,放进冰箱。






8. Prepare red bean paste filling: Divide the paste into 7 portions, roll into balls.
红豆沙馅分7份,揉成球状,备用。




9. Remove green dough from the refrigerator, wrap with red bean fillings. Repeat for all seven buns.
取出绿茶面团,包馅料。



10. Remove plain dough from the refrigerator, gently roll the dough. Brush some milk on top of the green tea bun, add 2 white balls on the green tea buns to make Keroppi eyes. Repeat for all seven buns.
取出原味面团,轻轻搓圆。绿茶包子上涂少许牛奶,然后把2粒原味面团放在上面当眼睛。重复至完成7个Keroppi 包子。




Optional: Skip step 11 and 12 if you're using food grade marker to draw the details. 



11. Remove red dough from the refrigerator, gently roll the dough. Portion out some tiny balls, brush some milk on the green tea bun (below the white dough) and stick two red balls on the "Keroppi cheek". Repeat for all seven buns.
取出红色面团,轻轻搓圆。取出两小份面团搓圆,在Keroppi 眼睛下方涂少许牛奶,然后把红色面团粘上去。重复至完成7个Keroppi 包子。



12. Remove black dough from the refrigerator, gently roll the dough. Add facial details using the same method above. Repeat for all seven buns.
取出黑色面团,轻轻搓圆。取出小份面团以同样的方式做脸部细节。重复至完成7个Keroppi 包子。



13. Let it proof for about 50 minutes or doubled in size. Steam on high heat for 15 minutes. When it's done, turn off heat. Let it sit in the steamer for 5 minutes before removing from the steamer. 


Optional: When the steamed buns are completely cooled, use edible marker to draw the facial details.


做好造型后发酵50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火,待5分钟才把包子拿出。待凉后即可享用。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!


~ Special thanks to Song Cho Singapore ~ 



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

By Melanie Ruyeras



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