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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, 26 April 2019

Chinese Style Honey Roast Pork Ribs 中式蜜汁烤排骨


Easy to make, these Chinese Style Honey Roast Pork Ribs are tender and delicious. A great recipe that everyone can easily replicate at home. 

Recipe adapted from here

Ingredients:

300g Pork Soft Bones/ Ribs 排骨/软骨 300克

1 tbsp Honey 蜂蜜 1汤匙


Marinade: 腌料

1/2 tbsp Sugar 细砂糖 1/2汤匙

1 tbsp Oyster Sauce 蚝油 1 汤匙

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 Tapioca Flour 木薯粉 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 pork ribs with kitchen towels. 
将排骨洗净,抹干。

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

3. Remove the marinated ribs from the refrigerator. Let it sit on the counter for 30 minutes to return to room temperature.
从冰箱取出排骨,放置室温30分钟。



4. Transfer the ribs onto baking pan. Reserve the marinade.
将排骨放在烤盘上。腌汁留着。

5. Bake in a preheated oven 180'C for 30 minutes (fan force). Baste with the reserved marinate and honey. 
放进已预热的烤箱,以180度,风扇,烘烤30分钟。取出,刷上腌汁和蜂蜜。

6. Continue to bake for 10-15 minutes or until cook through. Remove the ribs from the oven, let it sit for 10 minutes, slice and serve warm.
继续烘烤10-15 分钟或至熟。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!

Wednesday, 24 April 2019

Pandan Chiffon Cake (Slit Top Cooked Dough Method) 椰香斑斓戚风蛋糕(烫面雪纺蛋糕)



Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal round pan with slit top to have a nice controlled cracked top. I kind of like this idea, need not worried about volcano-like cracked top that anyway I'm going to make it crack the way I like ;)




Before this, I have tried baking this cake several times, adjusted the recipe and baking time to get this tall and perfect no-shrink chiffon cake. This recipe yield super light, fluffy and spongy texture with nice aroma from the coconut oil and pandan juice, all natural colour and flavour. Watch this video to see the texture of this cake. 













Ingredients:

35g Cooking Oil/ Coconut Oil 菜油或椰子油 35克
(I used Medella Extra Virgin Organic Coconut Oil in this recipe, love the coconut aroma without the need of adding coconut milk)

50g Cake Flour 低筋面粉 50克

30g Fresh Milk 牛奶 30克

25g Concentrated Pandan Juice 浓缩斑斓汁 25克

3 Egg Yolk 蛋黄 3粒

3 Egg White 蛋白 3粒

1/4 tsp Lemon Juice or 1/8 tsp Cream Of Tartar 柠檬汁 1/4小匙 或 1/8小匙塔塔粉

55g Castor Sugar 细砂糖 55克

10g Corn Flour 玉米粉/粟粉 10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. Heat oil in a saucepan, when temperature reach 80'C, remove from heat. Sift in flour, mix well.
油加热至80度,熄火。加入已过筛的面粉,拌均。





2. Add in milk and pandan juice, mix well.
加入牛奶和斑斓汁,拌均。

3. Add in egg yolk, mix well.
加入蛋黄,拌均。



4. In a mixing bowl, beat egg white and lemon juice/ cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.
把蛋白加入柠檬汁或塔塔粉,打至松发,慢慢加入幼糖。过筛加入玉米粉,打至硬性发泡。








5. Fold the meringue into the yolk mixture in 3 batches. 
分次把蛋白加入蛋黄糊,用刮刀搅拌均匀。不能过度搅拌。







6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.  
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。








7. Bake in a preheated oven on 2nd lowest rack, 170'c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes. 
放进已预热的烤箱,以170度烘烤12分钟。取出蛋糕,用刀子画线,继续烘烤30分钟。

Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同,烘烤温度和时间须自行调整。








I use Hot Stamp Tool to print the picture on the cake. 



I print the Keroppi picture on the cake using Hot Stamp Tool.
Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

8. When it's ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake. Use hot stamp tool to print picture on the cake, slice and enjoy!
烘烤后把蛋糕从烤箱里拿出,轻轻在桌上敲1-2次。倒扣待凉后脱模,印上烙印,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. 




Thursday, 18 April 2019

Cute Chicken Onigiri With Homemade Japanese Curry 日式鸡肉咖喱饭



Rice Base Food Art ~ Cute Chicken Onigiri/ Rice Ball With Homemade Japanese Curry 日式鸡肉咖喱饭. 

This is a quick and easy method to make cute food for kids. Just mould the rice into triangle shape and add details. No skill required ;)



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. Prepare homemade Japanese curry. I have an easy recipe to cook Japanese curry from scratch. This is the recipe I have been using for years, my kid-favourite curry. Get full recipe:  <<Click here for Homemade Japanese Curry 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!

2. 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. 




3. Divide rice into 3 portions, use a sushi mould/ hand, shape the rice into triangle onigiri and place on a serving plate. 






4. Add facial details using seaweed (eyes and claws), sweetcorn (beak) and carrot (comb).



5. Pour curry on the plate, serve warm with side dishes - vegetables and steamed egg (not in the pic).
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, 17 April 2019

Fragrant Egg Tart 班兰奶香蛋挞



This is a quick and easy recipe to make smooth, fragrant and delicious pandan flavour egg tart at home with simple ingredients.

So happy that I finally got my new flower tart mould with removable base. Can't wait any longer to try out my new toy :D 






Previously, in year 2014, I have shared an egg tart recipe that yield delicate egg tarts with super smooth egg custard that required longer baking time to get the egg custard cooked with low temperature. This recipe that I'm sharing in this blog post is a simplified version, added natural pandan flavour to the egg custard and reduced baking time. 






Ingredients: (yield 5 flower shape egg tarts or 8 regular egg tarts)
Recipe adapted from here.

5 Flower Removable Base Tart Mould or 8 regular egg tart mould


Flower Egg Tart Mould is available for pre-order,
PM DGZ SHOP Facebook page for details/ order. 


Tart Shell: 挞皮

60g Salted Butter (Softened to room temperature) 含盐牛油 60克,室温

30g Icing Sugar (Sifted) 糖粉 30克,过筛

15g Egg (beaten) 蛋液 15克

1/2 tsp Vanilla Extract 香草精 1/2小匙

100g All Purpose Flour/ Plain Flour 中筋面粉 100克


Custard Filling: 蛋挞液/馅

85g Castor Sugar 细砂糖 85克

80ml Water 水 80毫升

1 Pandan Leaf 班兰叶 1片

2 Eggs 鸡蛋 2粒

125ml Fresh Milk 鲜奶 125毫升







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. Use a spatula, mix butter and icing sugar until smooth.
用刮刀把牛油和糖粉充分拌均至顺滑。




2. Mix in egg and vanilla extract.
加入蛋液和香草精,拌均。



3. Mix in all purpose flour to form a soft dough. 
加入面粉,柔和成软面团。

4. Cover the dough with cling wrap. Keep in the freezer for 20 minutes.
盖上保鲜纸放进冰箱冷藏20分钟。




5. Divide dough into 5 or 8 equal portions according to the tart mould sizes.
把面团分割小份。




6. Take a dough, roll into ball. Cover with plastic bag or cling wrap, flatten the dough, transfer the dough onto the tart mould. Gently press to fit into the mould. Trim the excess dough with a plastic scraper. Prick the tart base using a fork. Repeat for the remaining dough. Cover the tart shell with cling wrap, keep chill in the refrigerator while preparing the egg custard.
揉成小球状,盖上保鲜纸/胶袋,压平然后放入蛋挞模,用手轻轻压均平铺挞模,用刮刀把边缘多出来的挞皮切掉。用叉子在中间插几个小洞。把做好的挞皮盖上保鲜纸放冰箱,然后准备蛋挞液。




7.  Prepare pandan syrup: Add castor sugar, pandan leaf and water into a saucepan, simmer until sugar dissolved. Turn off heat, set aside to cool. Discard pandan leaf.
准备班兰糖水:把细砂糖,班兰叶和水焖煮至糖溶解,熄火。待凉后丢掉班兰叶。






8. Gently beat egg and milk with a hand whisk. Stir in pandan syrup. Pour the mixture through a sieve, twice. 
把鸡蛋和牛奶充分拌均,加入班兰糖水,拌均。过筛两次。







9. Pour the egg custard into tart shells. Bake in a preheated oven 180'C for 25 minutes, reset temperature to 160'C, bake another 5-10 minutes or until the egg custard is cooked. 
把蛋液倒入挞皮,放进已预热的烤箱,以180度烘烤25分钟,转160度,继续烘烤5-10分钟或至蛋液凝固。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!

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


By Cara Yap
By Summer Ho

Friday, 12 April 2019

Moist & Soft Steamed Banana Cake (Easy, No Mixer Recipe) 蒸香蕉棉花蛋糕(无需搅拌机)




This is the best steamed banana cake recipe that I have been using for years, I have made more than a hundred cupcakes using this recipe, yes I'm not kidding. Simply because this is the easiest, tastiest, moist and soft cupcakes that required the least effort. No electric mixer, no oven, well basically just need to mix with a fork to get the batter ready. 





These banana cakes are soft even after chilled for 3-5 days in the refrigerator. It's optional to reheat the leftover, ideal for make ahead school snacks, good to pack for children's snack box/ bento to eat at school. Healthy and delicious! 






Ingredients: (yield 5 cupcakes)
材料

(A)

100g Ripe Banana, mashed 熟透香蕉 100克,压烂

1 Egg (Lightly beaten) 鸡蛋 1粒,打散

15g Cooking Oil 菜油15克


(B)

50g All Purpose Flour 中筋面粉 50克

1/4 tsp Baking Powder 发粉 1/4小匙

1/4 tsp Baking Soda 小苏打 1/4小匙

30g Brown Sugar / Castor Sugar 黄糖/细砂糖 30克

A pinch of Salt 盐 少许

A pinch of Ground Cinnamon, optional 肉桂粉 少许,不放也可以






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 (A) until well combined.
将材料(A)混合均匀。






2. Sift in (B) and mix until well combined. 
将(B)过筛,加入(A)搅拌均匀。不要过度搅拌。






3. Add batter to the paper cups as shown in the picture below.
把面糊分别倒入纸杯。






4. Steam in a hot steamer for 10-15 minutes, steaming time depends on the size of the cupcakes. 
蒸10-15分钟,即刻。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 CSea
By Tan Wooi Sean
By Ling Yi Pei

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