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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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Tuesday, 16 October 2018

Sweet & Savoury Pineapple Meatball 凤梨茄汁肉丸




This is a very appetising dish that loved by both kids and adults especially those who love ketchup. Cooked and coated with sweet and savoury sauce, added some fresh pineapples that elevated the taste with a hint of sourness, it goes well with or without rice. Super tasty!









This dish required deep frying and stir frying. The best cookware to use is this flat based stainless wok ~ Song Cho IDEAL Wok, a 30cm stainless steel wok which is perfect for deep frying and stir-frying. It is a multiply stainless steel wok without chemical coating, 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



凤梨茄汁肉丸 ~ 这道肉丸的酱料有甜味,有咸味,吃一口凤梨就带一点酸味,终结是开胃又美味。如果不喜欢有酱汁的话,把肉丸炸好就直接可以上桌了,更简单。

Ingredients:
材料

90g Ground Pork 肉碎 90克

90g Prawn, minced. 虾肉 90克,剁碎

Some Cream Cracker crumbs 苏打饼干碎 适量,也可以不放
(optional- add/ adjust the amount according to the moisture of meat mixture)

1 Onion, cut into chunks 洋葱 1粒,切块

1 tbsp minced Garlic 蒜茸 1汤匙

1/2 Red Chili, cut into chunks 红辣椒 半条,切小

90g Pineapple, cut into chunks 凤梨/黄梨 90克, 切块

3 Cherry Tomatoes 樱桃番茄 3粒,切半

Some Spring Onion 青葱 适量

Some oil for cooking 油 适量



(A)

3/4 tsp Tapioca Flour 木薯粉 3/4 小匙

3/4 tsp Sesame Oil 麻油 3/4 小匙

1 1/2 tsp Oyster Sauce 蚝油 1 1/2 小匙

1/8 tsp Sugar 细砂糖 1/8 小匙

Dash of White Pepper 胡椒粉 少许







(B)

1 tsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1小匙

1/4 tsp Salt 盐 1/4 小匙



(C) 

1 tsp Corn Flour 玉米粉/粟粉 1小匙

2 tsp Soy Sauce 酱油 1小匙

1 tbsp Sugar 细砂糖 1汤匙

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

3 tbsp Ketchup/ Tomato Sauce 番茄酱/茄汁 3汤匙

About 3 - 4 tbsp Water 水 3 - 4汤匙或适量






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. In a bowl, mix ingredients (A) and ground pork. 
将材料(A)和肉碎拌均。

2. In another bowl, mix ingredients (B) and prawn. Set aside for 15 minutes. 
另一个碗里,将材料(B)和虾肉拌均。放置15分钟。

3. Mix together (1 + 2)  and cream cracker crumbs in one direction until gooey. Cover with cling wrap and chill in the refrigerator for 30 minutes.
将步骤 1 + 步骤 2 + 饼干碎混合,用筷子以同一个方向搅拌至起胶。盖上保鲜纸,放冰箱30分钟。

4. Remove the meat mixture from the refrigerator and make into small round meat balls. Return to room temperature.
从冰箱取出,分割并揉成小球,回室温。




5. Add generous amount of oil into Song Cho Ideal Wok. Heat the oil till 170'C. Deep fry the meat ball until fully cooked. 
松厨万能锅里倒入适量的油(冷锅下油),然后烧热至170度左右。把肉丸炸至熟透,捞起。





6. Pour the oil into a bowl, return the wok to the stove. Use the remaining oil in the wok, stir fry onion, garlic and red chilies until fragrant.
把油倒入大碗里,锅里留少许油,加入洋葱,蒜茸和红辣椒,爆香。





7. Add in ingredients (C), bring to a boil. Add in pineapple, tomatoes and meatballs. Mix and coat.
加入材料(C),煮滚。加入凤梨,番茄和肉丸。拌炒均匀。









8. When the sauce is thicken, turn off heat. Garnish with spring onion and serve warm with steamed rice.
收汁,熄火,加入青葱,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!

Monday, 15 October 2018

Oven Baked Crispy Curry Chicken 香脆咖喱烤鸡 (免油炸)



Flavourful, tasty, succulent and healthier than deep fried chicken, these baked curry chicken is super easy to prepare. Be it on school holiday or busy schooling day, I skipped the mortar and pestle by using instant curry paste, saved time and energy, just make sure to choose the paste that has no MSG and preservative added. 





This recipe is adapted from one of my popular recipe ~ Oven Baked Crispy Har Cheong Gai aka Prawn Paste Chicken. 



<< Oven Baked Crispy Har Cheong Gai aka Prawn Paste Chicken Recipe >> 





Ingredients:
材料

400g Chicken Wings or thighs/ drumstick with skin 鸡翅膀/鸡腿 400克

2 tsp Corn Flour 玉米粉/粟粉 2小匙

40g *Curry Paste 黄咖喱酱 40克
*I use Dancing Chef Yellow Curry Paste

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


1 tbsp (lightly beaten) Egg 鸡蛋液 1汤匙

Some Corn Flour for coating 玉米粉/粟粉 适量

Cooking Spray or cooking oil 油 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. Wash and pat dry chicken with kitchen towel. Add in 2 tsp corn flour and curry paste, mix well with hand. Do a little massage to the chicken. (I normally wear glove when handling raw meat and seasoning). Cover and let marinate in the fridge for at least 2 hours or overnight for best flavour! 
鸡肉加入2小匙玉米粉和咖喱酱,拌均。盖上保鲜纸,放进冰箱腌隔夜。








2. Remove the chicken from fridge. Add in egg, mix well. 
取出鸡肉,加入蛋液,拌均。





3. Coat the chicken with corn flour. Place onto a lined baking tray. Let it sit for 30 minutes or until return to room temperature.
沾上玉米粉/粟粉。放置30分钟或回室温。






4. Spray some cooking spray all over (or brush with a thin layer of oil). Bake in a preheated oven 210'C for about 25 minutes until golden brown and crisp. Serve warm.
喷/涂上少许油,放进已预热的烤箱,以210度烘烤25分钟左右或香脆熟透。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!

Monday, 8 October 2018

Pooh Bear Soft Butter Bread 维尼熊造型软面包



Made these Pooh Bear bread more than one month ago but haven't have time to archive on blog because lately, we have been busy talking about GEP - Gifted Education Programme selection test, the test rated as "The Most Difficult Test In The World" ... how true is that saying? I'm not sure.

My boy is selected for the round 2 GEP test. As a parent, I'm extremely happy and proud of him because it's really not easy to pass the first screening test as there's only the top 10% amongst the cohort is selected. The round 2 test is on next week, are we nervous? No, because there's nothing that we need to prepare for the upcoming test. I just need to make sure the boy is eating well and happy.  ❤️ 










Ingredients: 
材料

(A)

250g Bread Flour 高筋面粉 250克

25g Cake Flour 低筋面粉 25克

1 1/2 tsp Instant Dry Yeast 即溶酵母 1 1/2 小匙

16g Milk Powder 奶粉 16克

45g Sugar 细砂糖 45克

1/2 tsp Salt 盐 1/2 小匙

Some Ground Turmeric 黄姜粉 适量

(B)

100g Water 水 100克

80g Milk 牛奶 80克


(C)

45g Unsalted Butter (Softened) 牛油 45克,软化





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: 步骤

1. In a mixing bowl, mix (A). Add in (B).
将 (A)拌均,加入 (B)。

2. When all ingredients come together, gradually knead in butter. Continue kneading until the dough passes the windowpane test.
搅拌成光滑面团,分次加入牛油。继续揉至光滑有弹性,能拉出薄膜。






可以参考以下视频。

If you're not sure what is windowpane test, watch the video below:








3. Transfer the dough onto a greased bowl, cover with cling wrap and let it proof doubled in size. About an hour.
把面团放进涂了牛油的碗里,用保鲜纸盖好,发酵一小时或双倍大。






4. Deflate and divide dough, roll into balls. Cover and let it rest for 15 minutes. 
排气,分割,揉成小球。盖上保鲜纸,休面15分钟。








5. Shape as desired. Transfer to a lined baking tin. Refer to the pictures below. 
造型。放进已铺油纸的烤盘。

Tap to read more 点击进入 < how to do printing on bread 面团绘画食谱>








6. Cover with cling wrap and proof double in size. About an hour.
用保鲜纸盖上,发酵1小时。




7. Preheat oven 180'C, reset to 140'C, bake for 20 minutes. Remove from oven, let the bread cool on the rack. 
预热烤箱180度,以140度,烘烤20分钟。烘烤后,取出面包,放在架子上。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!

Song Cho Stainless Steel 1.8L Rice Cooker (SC-FD18F2) [Product Review]


Rice cookers that comes with multi-functions are gaining more and more acceptance in the world today due to the convenience that they offer and ease of use. In this blog post, I will share my review of Song Cho Stainless Steel 1.8L Rice Cooker (SC-FD18F2) that I have been using in my daily cooking, not only cooking rice but a variety of dishes from savoury one pot meal to sweet desserts and 2 in 1 meal.


Come with a steaming rack, ideal for 2 in 1 meal. 



Stainless steel steamer can be purchased separately, if desired.

Tap this link to purchase from Song Cho e-shop 
<< 22cm Stainless Steel Steamer $12.90 (including GST), suitable for 1.8L rice cooker >>

Come with a measuring cup and serving spatula/ ladle for rice and soup.

I love cooking one pot meal using Song Cho rice cooker because I could use the STEAM function to pre-fry the ingredients in the inner pot instead of frying over the stove using another pan and transfer to the rice cooker. This is more practical, saved time and effort without the need of washing extra utensils. It comes with the sensor touch control panel that is very easy to operate.


Sensor Touch Control Panel



At the back of the rice cooker, there's this small holder to collect "steam water"  when opening the cover/ lid.
No more wet table top after cooking with this rice cooker. ;)



This rice cooker is so versatile with 12 functions:
  • Regular
  • Fast Cook
  • Cook (Brown Rice, Pearl Rice, Long Grain Rice)
  • Porridge
  • Soup
  • Steam
  • Stew
  • Crust
  • Cake
  • Yoghurt
  • Preset Time 
  • Keep Warm Time  
The inner pot is made of 3-ply multiply stainless steel, with no chemical coating that does not react with the food cooked or in contact with its surface, it can be used for cooking practically everything.

Made of high quality stainless steel material.

3-ply multiply stainless steel inner pot.
It's very easy to clean and it doesn't stick if you use it correctly. 

Here's a compilation of the rice cooker recipe and video tutorial of some easy dishes that I have cooked using Song Cho Rice Cooker with different functions used:

One Pot Meal - Rice Cooker Mushroom Chicken Rice cooked using STEAM and FAST COOK function


One Pot Meal - Rice Cooker Mushroom Chicken Rice 

Watch Recipe Video:






One Pot Rice Cooker Creamy Chicken Stew cooked using STEAM and STEW function



One Pot Rice Cooker Creamy Chicken Stew

Watch Recipe Video:





Rice Cooker 2 in 1 Meal cooked using STEAM and FAST COOK function.


Taiwanese Braised Minced Pork With Rice
Watch Recipe Video:




Rice Cooker Soft & Moist Banana Cake baked using CAKE function


Soft & Moist Banana Cake 


Watch Recipe Video:




Rice Cooker Cheng Tng cooked using SOUP function




Watch Recipe Video:




Features:

  • Capacity 1.8L
  • 12 Functions: Regular, Fast Cook, Cook (Brown Rice, Pearl Rice, Long Grain Rice), Porridge, Soup, Steam, Stew, Crust, Cake, Yoghurt, Preset Time & Keep Warm Time
  • Stainless steel inner pot is corrosion resistant, safe & hygienic
  • 18.8 stainless steel inner lid
  • Easy to operate
  • Min 2 cups of white rice; Max 10 cups of white rice (1 cup = approx 2 bowls of cooked rice)
  • Inner pot size - D23.5cm x H14.5cm (inner rim D21.5cm)


Thank you for reading my review. If you wish to find out more about the rice cooker, visit Song Cho Online Store for more details. 

If you like my recipe and love my sharing, 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. 

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