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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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Friday, 6 September 2019

Osmanthus Jelly/ Agar-agar Mooncake 桂花枸杞燕菜月饼




A very simple and healthy jelly mooncake, added Osmanthus flower, wolfberries and honey rock sugar, packed with rich aromas and health benefits. 





Well, actually I used to make this as dessert for the family, this jelly is commonly known as 桂花糕, can be made using agar-agar powder and konnyaku jelly powder. Both textures are nice. Mid Autumn Festival is around the corner, agar-agar is more "old-school", so I use agar-agar powder to make this jelly into mooncake. 


Ingredients: 材料

10g Agar-agar Powder 燕菜粉 10克

1 litre Water 水 1公升

3-4 tbsp Osmanthus Flower 桂花 3-4汤匙

2 tbsp Wolfberries/ Goji Berries 枸杞子

110g Honey Rock Sugar 石蜂糖 110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. Dissolve agar-agar powder in water. Add in all ingredients (except sugar), bring to boil over medium heat. Add in honey rock sugar and simmer for a minute or so until the sugar dissolved. Turn off heat. 
燕菜粉加入水,拌均后加入其他材料(除了糖)。煮滚后加入石蜂糖,小火焖煮1-2分钟至糖溶化,熄火。





2. Let it cool for a while, pour through a sieve into agar-agar mould. 
稍微待凉,过筛倒入模具。

Optional: Add some wolfberries and osmanthus flower to make the jelly more colourful. 
也可以加入少许桂花和枸杞子。如果小朋友不爱吃枸杞子/桂花的渣,可以不放。




3. Keep in refrigerator until set, un-mould and serve chilled.
放入冰箱冷藏至凝固。脱模后即可享用。这桂花燕菜的味道很清香又清甜,大人小朋友都会喜欢。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!

Thursday, 5 September 2019

Kawaii Eeyore Bento 可爱屹耳便当


This is the first Eeyore bento I have made. In the past, I always make Winnie The Pooh food art, I have tried making Pooh Bear bento, bread, steamed bun, cookies etc.. this time, trying something new using natural colour from butterfly pea flowers for blue, a little beetroot juice for pink. Glad that it turned out nice. 




Here are some of the steps:
中文翻译:可在网页的右边点击Translate, 然后选择中文翻译

1. Soak 70g sushi rice for 30 minutes, drain. Add 100g water, cover with lid and bring to boil, reduce to low heat, simmer for 10 minutes, let it sit for 10 minutes. 

2. Meanwhile, stir fry minced meat - My boy named this Popo's (grandma's) recipe minced meat. A super delicious homey dish that goes really well with rice, recipe credit to my mom. 
<< Click here for full recipe >>


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. Portion out some rice to mix with butterfly pea and beetroot water separately. Shape into Eeyore. 





4. Line bento box with lettuce, fill in the remaining rice, top with minced meat and Eeyore.




5. Add in side dishes and veggies.




6. Add details using seaweed and it's done. 

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!

Wednesday, 4 September 2019

Braised Chicken Feet With Mushrooms 香菇焖鸡脚/凤爪



An old school dish that is so flavourful and tasty, perfect to pair with rice, porridge or noodles. This dish usually involves long hours of simmering. The common method is to deep fry the chicken feet then simmer over low heat until the chicken feet is soft. 




The recipe that I'm sharing here is a simplified version cooked using Song Cho Electric Pressure Cooker SC-EP5. It's ELECTRIC, means the pressure and cooking time were preset and taken care by the pressure cooker itself. So convenient and fuss-free. 


Song Cho Electric Pressure Cooker SC-EP5.
Find out more products details from Song Cho E-Shop


Ingredients: 材料

8pcs Dried Shiitake Mushrooms (soaked) 香菇 8朵,浸软

1kg Chicken Feet or 500g Chicken Feet + 4 Chicken Drumstick 鸡脚/凤爪 1kg 或500克+4只鸡腿

1 thumb size Ginger, sliced 姜 6片

8 cloves Garlic, pounded 蒜头 8瓣

3 Shallot 小葱头 3粒

1pc Star Anise 八角 1个

3 Clove 丁香 3粒

Optional: 80g Peanut, soaked 花生 80克,浸软(也可以不放)

Some Coriander for garnishing 芫荽 少许

(A)

1 tbsp Corn Flour 玉米粉/粟粉 1汤匙

1 tbsp Light Soy Sauce 酱油 1汤匙

1 tbsp Sesame Oil 麻油 1汤匙


(B)

2 tbsp Abalone Sauce 鲍鱼汁 2汤匙

1 tbsp Oyster Sauce 蚝油 1汤匙

2 tbsp Light Soy Sauce 酱油 2汤匙

1/2 tbsp Dark Soy Sauce 黑酱油 1/2汤匙

1/8 tsp White Pepper 胡椒粉 1/8小匙

8g Rock Sugar 冰糖 8克

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

150g Water 水 150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. If using chicken drumstick: mix (A) and rub on chicken drumstick, cover and marinate in the refrigerator for 2 hours. 
先腌制鸡腿:加入(A)材料,拌均后盖上保鲜纸放进冰箱腌两小时。

2. Blanch chicken feet, drain. Rub some oil, bake in a preheated oven 200'C for 15 minutes. Can be air fried or deep fried, set aside. 
鸡脚用热水烫过,抹干。刷上少许油,放进烤箱以200度烘烤15分钟。没有烤箱的话,可以气炸或油炸。



3. Add all (B) ingredients in a saucepan, simmer until rock sugar is fully dissolved.
将(B)材料放进锅里小火把冰糖煮溶。





4. Add all ingredients (except coriander) into Song Cho Electric Pressure Cooker inner pot, mix well. 
把所有材料(除芫荽)放进松厨电压力锅内锅,拌均。把香菇,花生和鸡脚放在底部。




5. Close the lid and ensure the pressure cooker is properly locked and balancing weight is properly placed. Plug in and turn on power, press <BEANS/ TENDON> function (default cooking time is 40 minutes after sufficient pressure is formed).
盖上锅盖,把盖子锁好,配重头戴正。开电源,按《BEANS/ TENDON》 功能(默认烹煮时间在气压饱和后为40分钟)
Note: If preferred softer peanuts, increase cooking time. 如果喜欢较软绵的花生,可以延长烹煮时间。






6. When it is done, the control panel will indicate <bb> text and it goes into keep warm stage. Press <CANCEL> button and turn off the power. This step is important to ensure the pressure is released faster. When the indicator drop, it is ready. Garnish with coriander and serve warm with rice, noodle or porridge. 
烹煮完成后,显示荧幕会出现《bb》字体。按《CANCEL》即取消保温程式。关掉电源,这样能使压力比较快降低。当指示阀下降后,打开锅盖,即可上碟,加入芫荽点缀,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!


Thursday, 29 August 2019

Pandan Custard Snow Skin Mooncake 班兰/香兰奶黄馅冰皮月饼


Easy snow skin mooncake with no shortening, no Gao Fen. This recipe yield soft and moist Pandan Custard Snow Skin Mooncake, everything made from scratch.


Pandan Custard Snow Skin Mooncake
This picture was taken before chill, the colour was darker green.

My childhood favourite festive food was snow skin mooncake. Every year, my mom would make a small batch of snow skin mooncake. I would sit by her side and wait for the snow skin to be ready. That waiting time was killing me. Her recipe was the traditional method, using Gao Fen (ready-to-use cooked glutinous rice flour) mix with oil, sugar, banana essence and water then let the dough rest for many hours (I don't know how long) before she assemble the mooncake. So as a junior foodie, I will watch the dough for her and while watching, I would grab some dough to "test" (actually I tasted) the texture for her. When the dough is elastic, it's ready. 



Pandan Custard Snow Skin Mooncake
This picture was taken before chill.
It's not ideal to cut snow skin mooncake before chill, the mooncake is simply too soft to handle.
Look at that piece at the bottom right... yeah, 我明知故犯, I cut that because the waiting time is killing me, again... >.< 




My hubby and son don't eat snow skin mooncake, not even a slice. There was a time I bought one big pack of Gao Fen, made one batch of snow skin mooncake to satisfy my crave, the leftover Gao Fen kept till expired and thrown away...all wasted. Therefore, now I don't make snow skin mooncake with Gao Fen. This recipe use a mixture a flour, mix and steam to get the chewy and soft texture. Very similar to Daifuku/ mochi recipe, added pandan and coconut flavour with my favourite creamy custard fillings, these are so yummy!


Pandan Custard Snow Skin Mooncake
This picture was taken after chilled overnight in the refrigerator, the colour was lighter.
Texture still very soft and moist.
I must cut it right after I removed the mooncake from the refrigerator, otherwise it's too soft to handle...



Ingredients: 材料

2 tbsp Glutinous Rice Flour (for dusting) 糯米粉 2汤匙 (手粉)

1x 50g Mooncake Mould 50克的月饼模具 


Pandan Snow Skin Dough: 班兰/香兰冰皮材料

15g Pandan Leaves 班兰/香兰叶 15克

100g Milk 牛奶 100克

25g Glutinous Rice Flour 糯米粉 25克

20g Rice Flour 粘米粉 20克

10g Wheat Starch 澄面粉 10克

30g Icing Sugar 糖粉 30克

15g Coconut Oil 椰子油 15克


Creamy Custard Filling: 奶黄馅材料

5g Custard Powder 卡士达粉/ 吉士粉 5克

30g Wheat Starch 澄面粉 30克

5g Cake Flour 低筋面粉 5克

55g Milk 牛奶 55克

15g Salted Butter 牛油 15克,用含盐的味道甜而不腻

30g Castor Sugar 细砂糖 30克 

1 Egg 鸡蛋 1粒






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. Prepare cooked flour for dusting: 准备手粉

Microwave method: Cook 2 tbsp glutinous rice flour in microwave (800W) for 1 minute. Stir and cook 30 seconds. Stir and cook another 30 seconds. Remove from microwave and set aside. If cooking more flour, increase the cooking time. 
微波炉:微波煮两汤匙糯米粉,搅拌后煮30秒,搅拌后再煮30秒或至没有生粉的味道即可。

Stove top method: Fry fry the glutinous rice flour in a pan over low heat until slightly yellowish.
平底锅:低温干炒至没有生粉的味道即可。




2. Blend pandan leaves and milk in a blender, extract 90g pandan milk. 
班兰叶和牛奶搅拌,取90克班兰奶。




3. Mix all pandan dough ingredients in a bowl, pour through a sieve. Steam in a hot steamer for 20 minutes. 
把所有冰皮材料混合,过筛。蒸20分钟。




4. Remove from steamer, use a pair of wooden chopstick, stir the cooked dough until smooth. If making bigger portion, use a stand mixer. Cover with cling wrap, chill for 15 minutes.
蒸好立刻用筷子搅至顺滑。盖上保鲜纸放进冰箱冷藏15分钟。

5. Divide dough into 6 portions (25g each), roll into ball.
分割6份25克冰皮面团,揉成小球状。

6. Prepare creamy custard filling: 奶黄馅做法




Heat milk and sugar in a saucepan over low heat until sugar fully dissolved. Turn off heat, sift in all flour, mix well. Add egg and butter, cook over low heat, stir constantly until the paste is smooth and glossy. Remove from pan, cover with cling wrap and chill for 30 minutes. Divide the paste into 6 portions (25g each), roll into ball. Freeze for 15 minutes.
牛奶和糖小火煮溶,熄火。过筛加入粉类,拌均。加入鸡蛋和牛油,小火煮至顺滑有光泽。煮的过程必须不断搅拌。离火,盖上保鲜纸放进冰箱冷藏30分钟。分割6份25克,揉成小球状。放冰箱雪藏15分钟。




7. Assemble mooncake: Wrap in fillings, roll into ball, dust with some cooked flour. Use a mooncake mould, shape and imprint designs. 
包入馅料,撒上少许手粉,用月饼模印上图案。







8. Put in mooncake case/ air-tight container, chill at least 3 hours before serve. This snow skin mooncake is very soft and fragrant. Best consumed within 3-5 days.
刚做好的冰皮月饼很软,先不要切。需放进密封盒,冷藏3小时以上,即可。在3天内享用是最佳,五天后冰皮会开始老化,不建议收太久。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, 27 August 2019

Bumble Bee Mushroom Chicken Rice Bento 香菇酱油鸡饭(可爱小蜜蜂便当)




Let it bee..... Beelieve in yourself, bee yourself, bee awesome! 
Rice Based Bento ~ Bumble Bee Mushroom Chicken Rice Bento 香菇酱油鸡饭便当. 



Made this cute little bees bento for my son, filled with his favourite Mushroom Chicken Rice, topped with egg, french beans, spinach and crab stick. It's an easy to make and yummy lunchbox! ;)

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

1. Cook the rice following this recipe:

 << Mushroom Chicken Rice Recipe 点击进入:香菇酱油鸡饭食谱 >>

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. Cook egg sheet. Cut the egg sheet according to the bento box size. Use as many sheets as you like, I made 2 sheets. I used the remaining to make sandwich.





3. Use round cutter, cut out some holes on one of the egg sheet to make bumble bees.



4. Make bumble bee wings using white part of a crab stick as shown in the picture.

5. Fill bento box with mushroom chicken rice. Optional: line 2 sides with lettuce.





6. Cover the top part with egg sheets. Fill the bottom with french beans and spinach. 




7. Make flowers using red part of a crab stick. Place bumble bees and flowers as desired. Add facial details using seaweed and it's done!

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!

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