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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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Wednesday, 26 February 2020

Sambal Mayo Grilled Tiger Prawn 三峇辣椒美乃滋烤虾



Quick and easy to prepare, this is a very appetising and flavourful oven grilled prawn recipe, perfect to serve as appetiser or side dish. 

Ingredients:
中文食谱可在网页的右边点击Translate,然后选择中文翻译

5 Large Tiger Prawn (Deveined)

2 tbsp Sambal (I use sambal oeleck)

2 tbsp Mayonnaise

Pinch of Sea Salt 

Fresh Lime 

5 Bamboo Skewer 



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. Thread one prawn onto each skewer. Place the prawn on the grilling pan. Sprinkle some sea salt on the flesh. 




2. Add sambal oeleck and mayonnaise in a bowl, mix well. Brush the mixture evenly on the flesh of the prawns.




3. Bake in a preheated oven 200'C for 12-15 minutes or cooked through. Add a splash of freshly squeezed lime juice and serve right away. 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, 20 February 2020

Cute Totoro Bread With Custard Filling 龙猫造型卡士达馅菠萝包




Made these cute Totoro bread for my son who loves Totoro. It's our favourite Hong Kong Style Pineapple Bun aka Polo Bun,  with Homemade Custard fillings.  This combination is super duper delicious!








This was how the Totoro bun looks like before bake...
The sweet and creamy custard fillings... so yummy! 



Click the link below to view full recipes 点击链接进入食谱: 

<Hong Kong Style Pineapple Bun aka Polo Bun 港式菠萝包食谱 >

< Homemade Custard Recipe 卡士达馅/吉士酱食谱 >


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!

Monday, 17 February 2020

Garlic & Dried Scallops Chicken Soup 大蒜瑶柱鸡汤 【Pressure Cooker Recipe 高压锅食谱】




Garlic are known to boost the function of the immune system and help prevent and reduce the severity of common illnesses like flu and common cold. Adding garlic in daily soup provides great health benefits and it gives the soup a nice savoury flavour. 








I cook this soup 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

100g Garlic 蒜头 100克

650g Chicken (blanched) 带骨鸡肉 650克,汆水备用

3-4pcs Dried Scallops (soaked) 瑶柱/干贝 3-4 粒,泡软

1 litre Hot Water 热水 1 公升

Salt (add to taste) 盐 适量

20ml Rice Wine (optional) 米酒 20毫升(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. Add some oil into Song Cho Electric Pressure Cooker inner pot, select <SOUP> function. When the oil is heated, add in garlic and stir fry till fragrant and slightly brown.
松厨电压力锅内锅加入少许油,开电源,按《SOUP》 功能烧热油。加入蒜头爆香至上色。







2. Add in the rest of the ingredients. 
加入所有材料。





3. Press <CANCEL>, close the lid and ensure the pressure cooker is properly locked and balancing weight is properly placed. Press <SOUP> function (default cooking time is 25 minutes after sufficient pressure is formed).
按《CANCEL》,盖上锅盖,把盖子锁好,配重头戴正。按《SOUP》 功能(默认烹煮时间在气压饱和后为25分钟)。








4. 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, best serve warm. 
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!


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

By Zaibab Zainab












Thursday, 13 February 2020

Glutinous Rice [Baby's Full Month Gift Box] 可爱造型【满月礼盒糯米饭】



Specially created this cute, healthy and delicious home cooked glutinous rice packed in baby's full month gift box, for a Mediacorp Channel 8 programme ~ A Taste of Festival 节庆。风味 EP 4, hosted by Pornsak, aired on 22 January 2020. 





This recipe is slightly different from the traditional glutinous rice, this is a healthier version with simplified method, meatless with lesser seasoning and shorter cooking time. 




Behind the scene, filming day...













Ingredients:

150g Glutinous Rice (soaked at least 3 hours or overnight, drain)

5pcs Dried Shiitake Mushrooms (soaked till softened, *reserve water)

3-4pcs/ 10g Dried Scallops (soaked till softened, *reserve water)

45g Shallot (chopped)

1 clove Garlic (chopped)

20g Chestnut (cut into small chunks)

150g *Broth/ Water (use water reserved from soaking scallops and mushrooms)

2 tbsp Cooking Oil


Seasoning:

2 tsp Dark Soy Sauce

1 tsp Light Soy Sauce

1 tsp Shao Xing Hua Tiao Wine

1/4 tsp Salt

1/4 tsp Castor Sugar

1/2 tsp Sesame Oil

A dash of White Pepper





材料

糯米(浸泡)150克
香菇(浸软)5朵
干贝(浸软)3-4颗
小红葱(切碎)45克
蒜头(切碎)1瓣
栗子(切粒)20克
浸泡香菇和干贝的水/ 高汤 150毫升    


调味料:
黑酱油 2小匙
盐 ¼ 小匙
白糖 ¼ 小匙
酱油 1 小匙
花雕酒 1 小匙                              
麻油 ½ 小匙
白胡椒粉 少许




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:

Watch Video tutorial ~ catch up episode on meWatch .  ~ A Taste of Festival 节庆。风味 EP 4, hosted by Pornsak, aired on 22 January 2020. 


1. In a bowl, mix all seasoning ingredients and water. Set aside. 
把所有调味料加进高汤里,搅拌拌匀。

2. Heat cooking oil in a non stick pan. Stir fry shallot till softened, add in garlic, stir fry till slightly brown/ golden. 
热锅爆香小红葱,加入蒜头,炒至金黄色。

3. Stir in dried scallops and mushrooms. Add in glutinous rice and stir fry thoroughly.  
加入香菇、干贝和糯米,边翻炒边倒入高汤。

4. Gradually add in half of the liquid (from step 1) while stir frying. Stir in chestnuts, continue adding the remaining liquid (from step 1) and stir fry till almost dry up. 
加入栗子,炒至收汁后盛起。

5. Remove from heat, transfer the glutinous rice into a steaming tray/ bowl, steam for 30 minutes or till cooked.
把糯米饭放进蒸锅里,蒸30分钟,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!




















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