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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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Tuesday, 19 February 2019

Cute Piglets Lei Sha Tang Yuan 可爱小猪黑芝麻馅擂沙汤圆


Unlike the common soupy Tang Yuan, Lei Sha Tang Yuan is served dry coated with ground roasted peanuts. The texture of these Tang Yuan is springy and soft, filled with homemade black sesame fillings, simply delectable!




Ingredients: 
材料

Some Ground Roasted Peanuts 烤箱花生碎 适量

Dough 面团:

100g Glutinous Rice Flour 糯米粉 100克

30g Hot Boiling Water 热水 30克

40g Cold Water 冷水 40克

Some Pink Food Colouring 粉红色素


Black Sesame Fillings 黑芝麻馅:

80g Toasted Black Sesame Seeds 炒香黑芝麻 80克

85g Castor Sugar 细砂糖 85克

30g Salted Butter or Lard, add more if prefer runny paste 含盐牛油/猪油 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:
步骤

1. Process toasted black sesame seeds and sugar in a blender, stir in butter/ lard to form a thick paste.
用搅拌器把黑芝麻和糖打均,加入油,拌均。






2. Divide the paste, roll into small balls. Cover and chill in the fridge for 30 minutes. 
将黑芝麻馅分成小球状。盖好,放进冰箱冷藏30分钟。





3. Prepare dough: Mix glutinous rice flour and hot boiling water with a spatula. Gradually add in cold water and knead with hand to form a dough. Knead in food colouring if using. 
面团:糯米粉加入热水,用刮刀稍微搅拌。慢慢加入冷水,用手揉成面团。加入色素,揉均。

4. Divide dough, wrap in fillings and shape. (for reference: black sesame paste 10g, dough 15g).
分割面团,包入馅料,然后造型。参考份量:面团:15克,黑芝麻馅:10克









5. Boil a pot of water, add in glutinous rice balls, cook until they float up. Cook for another minute. Transfer the dough to a bowl of water (room temperature), drain and coat with/ serve on ground roasted peanuts.
煮滚一锅水,加入汤圆,煮至汤圆浮起,继续煮1分钟左右,然后捞起放入室温的水里。捞起汤圆滴干水份,加入花生碎,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, 17 February 2019

Baked Pineapple Sauce Pork Ribs 秘制凤梨酱烤排骨



Tender, juicy and flavourful Baked Pineapple Sauce Pork Ribs with a hint of sweetness from the fresh pineapple juice and honey. This recipe was originally created by me who love the combination of meat + pineapple, inspiration from my favourite pineapple pork jerky. ;)




调味料加了鲜榨的凤梨汁,让排骨的肉质软嫩,添加了果香又不会过于油腻。。


Ingredients:
材料

600g Loin Ribs/ Baby Back Ribs 排骨 600克

1/2 tbsp Honey 蜜糖/蜂蜜 1/2 汤匙

1 tsp Sesame Oil 麻油 1小匙


(A)

2 tbsp Soy Bean Paste (minced/ pureed) 豆酱 2汤匙,剁碎

150g Fresh Pineapple Juice 黄梨/凤梨汁 150克

1 tsp Fresh Ginger Juice 姜汁 1小匙

1 tsp Sesame Oil 麻油 1小匙

1 tbsp Chinese Rice Wine 白米酒 1汤匙

2 cloves Garlic (crushed) 蒜头 2瓣,压碎

2 tbsp Ketchup/ Tomato Sauce 番茄酱 2汤匙

1 tsp Brown Sugar 黄糖 1小匙

1 tbsp Light Soy Sauce 酱油 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. Add (A) ingredients in a sauce pan, mix well and bring to boil, reduce heat to low and simmer for 1 minute. Remove from heat, let it cooled completely. Reserve 50g of the sauce, store in the refrigerator for later. 
将(A)材料煮滚,转小火焖煮一分钟,熄火。待凉后取出50克酱汁放冰箱,备用。

2. Wash and pat dry pork ribs with kitchen towel. Spread the remaining sauce onto the ribs, use a fork to prick the meat all over. Cover and let marinate overnight in the refrigerator.
排骨洗净后抹干。加入(1)剩下的酱汁,拌均后用叉子把肉刺透。盖上保鲜纸放进冰箱腌隔夜。




4. To bake, bring the pork ribs to room temperature, transfer the pork ribs onto a baking/ grilling pan, bake in a preheated oven 200'C for 20 minutes, baste both sides with the reserved sauce, flip over and bake for 10 minutes. Flip over and brush with honey, bake another 5 minutes on top rack. Remove from oven, glaze with sesame oil. Serve warm.
腌好后取出回室温,放在烤盘/烧烤架,放入已预热的烤箱以200度烘烤20分钟,涂上步骤(1)保存的50克酱汁,翻面继续烘烤10分钟。翻面涂上蜂蜜/蜜糖,放在烤箱的上层烘烤5分钟或至上色。取出排骨涂上麻油,即可上桌。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, 14 February 2019

Coconut Butter Prawns 椰香牛油虾




Coconut Butter Prawns, a delicious and easy recipe that uses simple ingredients without the need of deep frying. Full of coconut aroma with buttery flavour, this dish can be served with rice or on its own as appetiser or snacks. 






These prawns are cooked in Song Cho IDEAL wok, a flat based stainless steel wok that can be used to do more than just simple stir-frying. It is a multiply stainless steel wok without chemical coating, it's safe to use in any cooking and deep frying. 


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
  • - Environementally friendly




Ingredients:
材料

25g Desiccated Coconut (toasted) 椰丝 25克,炒香/烤香

6 Large Prawns 大虾 6只

1/4 tsp Salt 盐 1/4小匙

2 tbsp Cooking Oil 油 2汤匙

25g Butter 牛油 25克


(A)

1 clove Garlic (chopped) 蒜茸 1小匙

1/2 Red Chili/ 1 Bird's Eye Chili (sliced) 红辣椒 1/2条 或 指天椒 1条,切小

1 Shallot (chopped) 小葱头 1粒,切碎

Handful of Curry Leaves 咖喱叶 适量


(B)

1/2 tsp Pepper Salt 椒盐 1/2小匙

1/8 tsp Salt 盐 1/8小匙

1/2 tsp Sugar 细砂糖 1/2 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:

1. Season prawns with 1/4 tsp salt, set aside for 15 minutes.
大虾加入1/4小匙盐,腌15分钟。




2. Add oil in Song Cho IDEAL Wok, heat oil. Add prawns and pan fry until cooked. Set aside.
松厨万能锅加入油,以冷锅下油,然后烧热。加入大虾,两面煎熟,捞起备用。





3. Reduce heat to low, add in butter and (A), fry until fragrant. 
转小火,加入牛油和(A)材料,爆香。





4. Stir in toasted desiccated coconut. 
加入椰丝,拌均。





5. Stir in (B) and prawns , toss/ mix well and it's ready to serve. 
加入(B)和虾,拌均后即可上碟。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, 1 February 2019

Homemade Crispy Florentines (without florentines powder) 杏仁瓜子脆片(无需麦芽粉)



Super addictive and nutritious Crispy Almond & Seeds Florentines made without florentines powder. Made with mainly egg whites, it's an ideal way to use up leftover egg whites after baking cookies. 







好好利用之前做饼干剩下的蛋白,不需要买一大包麦芽粉,做了非常酥脆,满满的杏仁,瓜子和葵花籽的香味,口感超棒,令人无法停止一片一片的放进嘴里,太满足,太好吃了。。强力推荐!

Ingredients:
材料

*200g Sliced Almond (toasted) 杏仁片 200克 (烤香)

*175g Melon Seeds (toasted) 瓜子 175克 (烤香)

*150g Organic Sunflower Seeds (toasted) 葵花籽 150克 (烤香)

*Can be replaced with other seeds or nuts of your preference. 

20g Organic Black Sesame Seeds 黑芝麻 20克

85g Unsalted Butter (melted) 牛油 85克 (融化)

200g Castor Sugar 细砂糖 200克
(Can be reduced to 180g if prefer less sweet 喜欢少甜的可以把糖的份量减少至180克)

1/4 tsp Salt 盐 1/4小匙

230g Egg White 蛋白 230克

70g Cake Flour 低筋面粉 70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 bowl, add in egg white, sugar, salt and butter, mix well. Stir in flour, pour through a sieve to remove lumps. Add in black sesame seeds.
将蛋白,糖,盐和牛油拌均,筛入面粉,拌均,过筛。加入黑芝麻。




2. Add in the remaining ingredients, mix well.
加入其余的材料,拌均。




3. Layer thinly on a lined baking tray. 
倒入铺了油纸的烤盘,铺平,越薄越好。




4. Bake in a preheated oven 150'C fan force for 25 minutes, rotate the tray in between.
放入已预热的烤箱,以150度,烘烤25分钟。






5. Remove the tray from oven, cut into small squares. Flip over, return to oven and bake for another 18-20 minutes until golden brown. Remove from oven and let it cool completely on the tray. 
取出,切片后翻面,继续烘烤大概18-20分钟至金黄色,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!

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