Hong Kong Style Crispy Buns with Condensed Milk 港式脆脆奶油猪

Crispy buns drizzled with condensed milk are an irresistible staple in Hong Kong's Cha Chaan Teng cafes. These buttery bread are toasted until golden and crisp, perfectly complemented by the sweet creaminess of condensed milk. It's a delightful snack for tea time or a quick breakfast option, and it's easy to make at home with just 3 ingredients!

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Sliced Bread/ Buns (I use homemade breakfast bun that I made into mini loaf, <<click here>> for the recipe)

Butter

Condensed Milk

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. Spread butter on the bread.

2. Toast/ bake/ air-fry - 180'C for 5 minutes or until golden and crisp. Drizzle condensed milk and serve right away. 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. 

Gula Melaka/ Palm Sugar Braised Pork Ribs 椰糖焖排骨

These tender, juicy Gula Melaka Braised Pork Ribs are slow-simmered in a flavour-packed sweet-savoury gravy that pairs well with steamed rice, noodles, or porridge.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

400g Pork Ribs

4 Shallot, chopped

60g Gula Melaka/ Palm Sugar

Oil for cooking 

Hot Water 

Marinade:

1/2 tbsp Tapioca Flour

1 tbsp Oyster Sauce

1 tbsp Shao Xing Hua Tiao Wine

1/4 tsp Salt

1 tsp Dark Soy Sauce

5 cloves Garlic, mashed

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 marinade ingredients and pork ribs, and let marinate overnight. 

2. Heat some oil and stir fry the shallot until aromatic. Add pork ribs (reserve the marinade) and stir fry for a minute or so. 

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.

3. Add the reserved marinade, gula melaka and water (enough to cover the pork ribs). Bring to a boil then reduce heat to low, cover the wok with a lid and simmer for 2 hours or until the meat is tender and the sauce has thickened. Serve warm with steamed rice, noodles or porridge.

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 to see my posts on your news feed. 

Enjoy!

Rice Cooker Salmon & Pumpkin Rice 三文鱼南瓜焖饭【电饭锅食谱】

This delicious and nutritious one-pot rice cooker meal is cooked with pumpkin and salmon, which is an excellent source of protein and rich in omega-3 fatty acids. The naturally sweet pumpkin cubes blend well with the umami-packed rice, and the salmon's fattiness helps it stay moist and flaky, making this a satisfying meal anytime! 

Ingredients: 2 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

2pcs Salmon Fillets (season with 1/2 tsp garlic salt, a dash of pepper and 1 tsp sesame oil)

130g Pumpkin

1 cup Rice

1 + 1/4 cup Dashi

1 tbsp Light Soy Sauce

1 tbsp Mirin

1 tbsp Sesame Oil

Spring Onion/ Coriander for garnishing 

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. Add all ingredients (except salmon) to the rice cooker pot. 

2. Cover with double lids set <CRUST> mode. I'm using Song Cho Claypot Rice Cooker.

3. When the cooker peeps, add salmon. When the cooking has completed, garnish with chopped spring onion/ coriander and serve warm.

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. 

Enjoy!

Coffee Hot Cross Buns With Chocolate Chips & Cranberries 咖啡十字面包【香软可口复活节面包食谱｜蔓越莓巧克力豆咖啡口味】

Hot Cross Buns are a classic Easter treat. Sharing here is my recipe, which features a twist on the traditional spiced version. These buns are super soft and fluffy, infused with a delightful coffee flavour and loaded with delicious chocolate chips and tangy cranberries. Topped with a cute Easter bunny bread, this is simply perfect and well-loved by children!

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Hot Cross Paste:

20g Plain Flour

1/2 tbsp Coconut Oil/ Cooking Oil

22g Milk

1/2 tsp Icing Sugar (optional)

～～～～～～～～～～

Handful of Chocolate Chips and Dried Cranberries

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. Prepare the bread dough. Click here for the Coffee Soft Bread Recipe 点击进入《咖啡软面包食谱/做法》

2. When the dough is ready, divide the dough, add chocolate chips and cranberries, shape it round, then proof for an hour or double in size. If you're new to bread making, refer to my older bread posts for detailed instructions or watch the video tutorial on my Instagram: mfa_dingoozatfood 

3. Combine the paste ingredients and transfer to a piping bag. Pipe crosses onto the buns. Bake 170'C for 15 minutes. 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 post on your news feed. 

Miffy Coffee Bread 米菲兔咖啡软面包 [Easter Bunny Bread Recipe]

These bunny buns are soft and fluffy, with a delightful coffee flavour. Shaped like Miffy, they make the perfect treat for Easter.  

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

300g Bread Flour

200g Milk

1 & 1/2 tbsp Instant Coffee Powder (I used Decaf coffee. Mix with hot water and let it cool completely)

50g Castor Sugar

15g Milk Powder 

1 tsp Yeast

5g Salt 

30g Butter

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 the dough ingredients (except butter), knead to form a dough. Gradually knead in the butter, and continue kneading until the dough passes the windowpane test.

2. Proof for 1 hour or double in size. Transfer the dough onto the worktop, divide the dough, shape and let it proof for 1 hour or double in size. If you're new to bread making, refer to my older bread posts for detailed instructions or watch the video tutorial on my Instagram: mfa_dingoozatfood 

3. Bake in a preheated oven 170'C for 15 minutes. Decorate the facial details with melted chocolate. 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 post on your news feed. 

Cranberry Cream Cheese Buns 蔓越莓奶酪软面包

These Cranberry Cream Cheese Buns are soft and have a lightly sweet and creamy cheese filling with a hint of sourness from the cranberries. Perfect for breakfast or snack all week!

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Click the link below to view the bread recipe 点击链接进入面包食谱: 

<Bakery Style Soft Bread Recipe 软面包食谱>

Cream Cheese Filling:

250g Cream Cheese

50g Icing 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. Prepare the bread dough using Poolish starter method, add some dried cranberries. <Click here for details 详细面包食谱>

2. Combine the filling ingredients, and mix to form a smooth paste. Transfer the cream cheese mixture to a piping bag. Roll out the dough, add the filling, wrap it up and seal.

3.  Let it proof for 1 hour or double in size. Cover with another baking pan on top, bake

180’C for 17 minutes or until cooked through. If you do not have an oven at home, you can pan-fry the buns using a non-stick pan. 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 recipe posts on your news feed. 

Wok-Fry Meat With Potatoes & Mushrooms 鸿禧菇马铃薯爆炒肉片

This stir-fried shabu-shabu meat cooks quickly and bursts with flavour, making it a great match for rice and porridge.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

200g Shabu-shabu Beef/ Pork

1 cooked Potato

1/2 pk Shimeji Mushroom 

1 stalk Spring Onion 

(chopped, separate green and white parts, about 1 heap tbsp each. Use the white part for sautéing, the green part for garnishing)

Marinade:

1 tbsp Corn Flour 

1 tbsp Sesame Oil

1 tsp Dark Soy Sauce 

1 tbsp Light Soy Sauce 

1 tbsp Mirin/ Rice Wine

Sauce:

1 tbsp Light Soy Sauce

1/2 tbsp Sugar

1 tbsp Mirin/ Rice Wine

1-2 tbsp Water

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 marinade ingredients and meat, set aside. Add some oil to a wok, heat the oil (medium heat) and stir-fry spring onion until aromatic. 

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. Stir fry beef and mushroom, and add potato and sauce. When the sauce has thickened, garnish with spring onion and serve warm. 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 to see my posts on your news feed. 

Enjoy!

Soy Milk Rose Syrup Pudding | Bandung Panna Cotta 玫瑰奶露布丁

Grab a spoon and dive into this velvety smooth and creamy pudding with the lovely flavour of fragrant rose syrup and a mixture of milk and soy milk. 

Bandung is a pink, milky rose syrup drink that is extremely popular in Singapore and Malaysia, especially during the month of Ramadan. It's one of my favourite childhood drinks, and now it's my son's favourite too! Previously I have tried baking bandung sponge cake, cheesecakes, and my son created his very own bandung-flavoured pancakes. Sharing here is my new creation ~ bandung pudding.  

Adapted from my Panna Cotta Recipe

Ingredients: 
材料：

60g Water 水 

4 tsp Gelatin Powder 吉利丁粉 

230g Whipping Cream 动物性鲜奶油 

140g Soy Milk 豆奶

430g Milk 鲜奶

100g Sugar 细砂糖 

50g Rose Syrup 玫瑰露/玫瑰糖浆

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 water to a bowl, and add the gelatin powder, set aside for 10 minutes.
把水倒进碗里，撒上吉利丁粉，待10分钟。

2. Heat the remaining ingredients in a saucepan until sugar is dissolved (do not boil). 
把剩下的材料倒进锅里，开小火煮至糖溶化。不要煮沸。

3. Turn off heat, and stir in (1) until gelatin is fully dissolved.
熄火，倒入（1）搅拌至吉利丁溶化。

4. Stir in rose syrup.

加入玫瑰露，拌均。

5. Pour into pudding cups, and keep in the refrigerator once cooled. Let it chill overnight and enjoy! 
倒入布丁杯里，待凉后放进冰箱，凝固后即可享用。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 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.