Stir-fry Dry Laksa Spaghetti 干炒叻沙意大利面

This aromatic and flavourful Dry Laksa Spaghetti totally tastes like Laksa but without soup. It's easy and quick to cook with a few simple ingredients.

Ingredients: 2 servings

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100g Spaghetti 

50g Laksa Paste

130g canned Sardine or Mackerel 

5 tbsp Coconut Milk

A handful of bean sprouts 

2pcs Fish Cake, sliced

*1 tsp Dark Soy Sauce

*1 tsp Light Soy Sauce

*These are optional, you may omit or adjust the seasonings to your own preferences.

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Method:

1. Cook the spaghetti as per package instructions. 

2. Heat the Laksa paste in a pan, add coconut milk and mix well. 

3. Add in sardine/ mackerel and break it into smaller pieces. Add in cooked spaghetti, fish cake and bean sprouts. Stir in dark soy sauce and light soy sauce, if using. Serve warm.

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Enjoy!

Spiral Pandan Mantou aka Pandan Swirl Steamed Bun 双色班兰馒头

These Pandan Mantou are soft and fragrant with a mild sweet flavour. Made using fresh Pandan extract to create the natural green spiral patterns and to infuse the fragrance of Pandan.

Soft and fragrance Homemade Pandan Mantou

Ingredients: 

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300g Plain Flour/ Pau Flour 

1tsp Instant Dry Yeast 

40g Sugar 

170g Cold Milk 

2 tsp Coconut Oil or Cooking Oil 

Homemade Pandan Extract, click here for the method or use store-bought Pandan paste 

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. Combine all the ingredients (except Pandan extract) and knead until glossy and smooth. Divide the dough into 2 portions and knead in Pandan extract to one of the dough.

2. Roll out the dough and place the green dough onto the white dough, roll it up and cut it into smaller pieces. Note: Use the picture above as a reference, brush some milk in between the dough.

3. Let it proof double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing/opening the lid. 

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If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. Enjoy!

Barley Ginkgo Nut Bean Curd Dessert 白果腐竹薏米糖水【有助清热去湿、润肺美白等功效】

This barley ginkgo nut bean curd dessert is a Cantonese sweet soup aka Bak Koh Fu Chuk Yi Mai Tong Sui. It's been one of my favourite desserts since childhood day, always feels good to have a bowl of nourishing sweet soup to finish off a meal. It also helps to reduce body heat and promote better skin complexion. 

Preparation is simple, it can be cooked using a pressure cooker, rice cooker or over the stove. Sharing here is the rice cooker recipe.

Ingredients:

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(5-6 servings) 

40g Dried Beancurd Skin/ Sheets

70g Ginkgo Nuts 

25g Barley 

2pcs Pandan Leaves 

1.5L Hot Water

Sugar or Rock Sugar, add to taste 

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. Rinse and soak the bean curd skin for 15 minutes. 

2. Place all ingredients into Song Cho Claypot Rice Cooker. Cover with double lids, set <SOUP> mode. Note: add the sugar halfway through cooking.

3. When the cooker beeps, serve warm or chilled. 

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Enjoy!

Bunny Coconut Jelly With Nata De Coco 萌兔椰子果冻

Happy Easter to those who celebrate! Here's a cute addition to your Easter celebration. 

These bunny rabbit jellies are so cooling and refreshing. Made with coconut water and filled with nata de coco, they're perfect for the scorching weather we are currently facing here! 

Ingredients: 
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10g Konnyaku Jelly Powder

1 pack Nata De Coco (I use Lychee flavour)

810g Coconut Water (fresh or packet)

100g Sugar (this is less sweet, add more if you like sweeter jelly)

Note: If you're not using Nata De Coco syrup, use 970g coconut water and increase the amount of sugar.

Cute and delicious coconut jellies
Tips: use toasted black sesame seeds to make the bunny eyes. 

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. In a bowl, combine sugar and jelly powder. In a cooking pot, combine water, syrup (from the nata de coco) and coconut water. 

2. Combine both mixtures, stir constantly and bring to a boil. Turn off the heat and add nata de coco.

3. Fill the jelly mould with the jelly liquid. Refrigerate until set, unmould and serve chilled. 

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Chia Seed Bagel 奇亚籽贝果

Been baking bagel so often lately, this batch added chia seed to boost nutrition. Loving this  easy bagel recipe that yields soft, chewy and delicious bagels.

Ingredients:

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Dough:

200g Bread Flour 

50g Cake Flour

1/2 tsp Instant Yeast

1/4 tsp Salt 

20g Sugar

170g Cold Milk

1 tbsp Chia Seed

12g Butter

Syrup:

1 litre Water

30g Sugar

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. Mix all dough ingredients (except butter) and knead till smooth. Add in butter and continue kneading till the dough is elastic and smooth. Set aside to rise to double about an hour.

2. Divide the dough into 4 equal portions (about 110g) and shape them round, rest for 20 minutes then shape (refer to the pictures below) - roll out the dough - roll it up like a Swiss roll - flatten one of the ends - join the ends to form a circle. 

3. Let the bagels rest for 30 minutes. Bring water and sugar to a boil then lower the heat. Gently boil the bagel one by one, 30 seconds on each side. Remove the bagel with a slotted spoon. Bake at 220C for about 10 minutes or until golden brown. 

Note: Boiling the bagels before baking gives them a crave-worthy chewy texture, do not skip this step.

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 here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Bacon & Egg Mayo Sandwich 培根鸡蛋三文治【简单美味营养早餐三文治】

This Bacon & Egg Mayo Sandwich is a delicious breakfast sandwich made with hard-boiled eggs and crispy bacon bits. It's surely a family's favourite that can be prep under 30 minutes and it tastes delicious. Great for breakfast or as a light meal.

Ingredients:

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2pcs Bread

2pcs Bacon

2 Eggs

1 & 1/2 tbsp Mayonnaise 

1/2 tbsp Dijon Mustard 

1/2 tsp Seaweed Flakes

1/8 tsp Salt Pepper 

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. Air-fry or pan-fry the bacon and set aside.

2. Cook the eggs in hot boiling water for 8 minutes. Rinse under cold running water. Peel and mash the eggs with mayonnaise, dijon mustard, seaweed flakes and salt pepper. 

3. Add the bacon and mix well. Spread the mixture on the bread and wrap the bread with sandwich paper (refer to the picture above). Slice and serve.

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Enjoy!

Chinese Braised Pork Belly AKA Hong Shao Rou 红烧肉

Chinese Braised Pork Belly aka Hong Shao Rou has a perfect balance of sweet and savoury taste, slow-cooked over low heat, allowing seasonings to penetrate the meat. This dish is flavourful and goes well with steamed rice.

Ingredients:

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320g Pork Belly 

6 cloves Garlic

10pcs Shiitake Mushrooms (optional)

1 stalk Spring Onion

1 Thumb-size Ginger

1 tbsp Shao Xing Hua Tiao Wine

Some oil for cooking 

Some Water

Sauce:

55g Light Soy Sauce

35g Rock Sugar (crushed)

25g Black Vinegar

1 tbsp Shao Xing Hua Tiao Wine 

1/4 tsp Dark Soy Sauce 

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Method:

1. Blanch the pork belly with ginger, spring onion(white part) and cooking wine. Slice the pork belly and set aside.

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

2. Heat some oil in a wok and stir-fry the garlic until aromatic. Add the pork belly and stir-fry with rock sugar until slightly caramelised. Add sauce, water and mushrooms, if using. 

3. Cover and simmer until the pork is tender and the sauce has thickened (about 2 hours or longer). Garnish with spring onion (green part) and serve warm with steamed rice, porridge or noodles. 

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If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!