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Friday, 27 December 2019

Japanese Steamed Cake 日式蒸蛋糕



These healthy and delicious Japanese Steamed Cakes are made with very simple ingredients, perfect for breakfast or snack in between meals. The texture is soft and well loved by children.






Ingredients: yield 5-6 cupcakes
材料

100g Pancake Mix 松饼粉 100克

1 Egg 鸡蛋 1粒

40g Castor Sugar 细砂糖 40克

30g Yoghurt, plain or any flavour 优格/酸奶 30克,可以用原味或其他口味

30g Milk 牛奶 30克

15g Melted Butter (salted) 含盐牛油/奶油 15克,融化



These were made using mango & passion fruit yoghurt, 
the cakes are so fragrant and well loved by children.
用水果口味的优格,有点像冰淇淋的味道,小孩非常喜欢。




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. Whisk egg and sugar, stir in yoghurt and milk, mix well.
鸡蛋和糖充分拌均,加入优格和牛奶,拌均。






2. Sift in pancake mix, mix well. Stir in butter, mix well. 
过筛加入松饼粉,拌均。加入牛油,拌均。







3. Pour evenly on paper cups, steam in a hot steamer for 12-15 minutes or till cooked through.
把面糊倒入模具/纸杯,蒸12-15分钟或至熟。即可享用。这食谱做的蛋糕口感软又绵密,不会回缩。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!

Some feedback from readers who have tried this recipe:

By Nicole Mak







Thursday, 26 December 2019

Salted Egg Yolk Prawns 金沙虾球/咸蛋黄炒虾



We love salted egg yolk everything, Salted Egg Yolk Prawns is one of it. Unlike Zi-char stall, when preparing this dish at home, I'd use prawn without shells. This way, the prawn flesh will be coated generously with a divine salted egg sauce and it's also easier for the kid to eat. 











Ingredients: 材料

6-8 Large Prawns 大虾 6-8只

1/2 Egg, beaten 蛋液 少许

Some Rice Flour 粘米粉 适量

1 tsp Minced Garlic 蒜茸 1小匙

Handful of Curry Leaves 咖喱叶 适量

1 tbsp chopped Red Chilies/ 1 Bird's Eye Chili 红辣椒碎 1汤匙/ 指天椒 1条

Some oil for cooking 油 适量



(A)

1/2 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1/2小匙

Pinch of Salt 盐 少许

Dash of White Pepper 胡椒粉 少许


(B)

10g Butter 牛油 10克

2 Salted Egg Yolk, cooked & mashed 咸蛋黄 2粒,蒸熟压碎

1 tsp Milk Powder 奶粉 1小匙

1/4 tsp Chicken Powder 鸡粉 1/4小匙

1/4 tsp Sugar 糖 1/4小匙

Dash of White Pepper 胡椒粉 少许

Salt, add to taste 盐 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 (A) and prawn, let it marinate for 15 minutes. 
把(A)和虾拌均,腌15分钟。




2. Add generous amount of oil in a wok, heat oil to 170'C. Coat the prawns with egg and rice flour, deep fry till golden, set aside.
锅里烧热油,把虾沾上蛋液和粘米粉,炸至金黄色,备用。

Note: I cooked this dish using Song Cho stainless steel wok, a multiply stainless steel wok without chemical coating, it's safe to use for deep frying or any cooking. For more information about the product, visit Song Cho e-shop for details.



3. Pour away excess oil, in the same wok, fry garlic, chili and curry leaves till fragrant.
锅里留下少许油,把蒜茸,辣椒和咖喱叶爆香。






4.  Stir in (B) to make the sauce.
加入(B),炒香。





5. Add in prawns, coat the prawn with sauce and serve right away.
加入虾,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!

Tuesday, 10 December 2019

Custard Pancake Balls [Christmas Food Idea] 卡士达酱小松饼


Just returned home from Japan, it was a fun and exciting trip, couldn't believe we've walked more than 100km with the boy in 8 days. :D These few days, we stayed home, clear some laundry and taking a short break before our next destination...






Ingredients: yield 28pcs
中文食谱:请在网页的右边点击Translate,然后选择中文翻译

150g Pancake Mix

1 Egg

110g Milk

40g Castor Sugar

1 tbsp Coconut Oil

Some Custard  <Homemade Custard 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!

Method:

1. Whisk egg and sugar, stir in milk. Add in pancake mix, mix well. Stir in coconut oil.






2. Wipe some oil on the pan, preheat over low heat. Pour a tbsp of batter into each hole, top with some custard filling. When the surface start bubbling, turn over using 2 bamboo skewers.







3. Turn off heat when the pancake balls cooked through. Serve right away or decorate as desired. 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. 
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