Melt-in-Your-Mouth ~ German Butter Cookies 原味德国酥饼

It’s been a long while since I last baked these classic German cookies, the kind that melt the moment they touch your tongue, light, buttery and not overly sweet. Perfect for gifting or CNY snack jars. If you love those old-school bakery butter cookies, this recipe is for you. One bite and you’ll understand why this is such a timeless classic!

Ingredients: Recipe adapted from here

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

250g Butter (softened)

80g Icing Sugar

250g Potato Flour

160g Cake Flour

10g Milk Powder

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Method:

1. Cream the butter and icing sugar until light, pale and fluffy.

2. Sift in flour and milk powder. Fold gently to form a soft dough. Do not overmix. Cover with cling wrap and keep in the fridge for at least 1 hour.

3. Remove from the fridge, let it sit at room temperature for about 5 minutes. When it's pliable, divide the dough into 8g each. Roll into small balls and lightly press with a fork. 

You can shape into animals or festive shapes for fun too!

Cute & Auspicious Horse-Shaped German Cookies

I made for CNY ~ the Year of the Horse 

4. Bake in a preheated oven 160'C for about 22 minutes. Remove from oven, carefully transfer to a rack to cool. Keep in an air-tight container. 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!

Cute & Auspicious Horse-Shaped German Cookies 可爱小马造型德国酥饼【年饼系列】

 

German Butter Cookies for Chinese New Year ~ Light, buttery, melt-in-your-mouth and not overly sweet. The last time I made them was years ago, in the Year of the Sheep, when I shaped them into little sheep just for fun 🐑

This year, instead of sheep, I shaped them into adorable little horses for Chinese New Year (it's the Year of the Horse 2026). And not just any horses… Each one is holding an auspicious character: 发 (prosperity), 福 (blessings), 旺 (thriving), 财 (wealth)✨

Four little horses, carrying all the good luck and good vibes into the new year. Still the same old-school German cookie texture - crumbly, buttery and light, but now extra festive and meaningful. 

I’ll be sharing the full recipe in my next post, so you can bake your own little lucky horses too.

Stay tuned 🧧✨

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！

Thanks for reading! I hope you are inspired after reading my blog. If you love to see my food, 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!

Crispy Seaweed Popiah Crackers 紫菜脆片

Once you start… it’s really hard to stop! These crispy seaweed popiah crackers are one of those dangerously addictive CNY snacks, light, airy and shatteringly crisp. Made with just a few simple ingredients, they fry up beautifully golden and are perfect for nibbling during Chinese New Year or gifting in jars. 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 small Egg (or ½ large egg)

1 tsp Oyster Sauce

A pinch of Salt

Spring Roll Wrappers / Popiah Skin

Seaweed Sheets

Oil, for deep frying

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. Beat the egg with oyster sauce and a pinch of salt until well combined. 

2. Brush a thin layer of egg onto one popiah skin, and place a sheet of seaweed on top. Lightly brush egg over the seaweed, then cover with another popiah skin.

I'm using Song Cho stainless steel wok for deep-drying. It's a multi-ply stainless steel wok without chemical coating, it's safe to use for any cooking. 

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

3. Press gently so the layers stick together. Cut into desired shapes using scissors or a knife.

4. Deep fry at 150°C until lightly golden and crisp. Drain well and let cool completely. Store in an airtight container to keep them crispy. 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!

Easy Paper-Wrapped Salt Baked Herbal Chicken 纸包药材盐焗鸡

Been a long while since I last cooked this comforting and nourishing Salt Baked Herbal Chicken. This is the kind of dish that fills the kitchen with a gentle herbal aroma. Simple seasoning, no complicated steps, just letting the chicken slowly bake and absorb all the goodness from the herbs. Love how tender, juicy and naturally flavourful it turns out every time.

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

½ Chicken

2 tsp Salt (or enough to rub all over the chicken)

1 tsp Light Soy Sauce

1 tbsp Shao Xing Hua Tiao Cooking Wine

1 tsp Sesame Oil

⅛ tsp White Pepper

1 tsp Corn Flour

Herbs：

6 Red Dates, halved

6 slices Angelica Sinensis (Dang Gui 当归 , rehydrated)

6 slices Codonopsis Root (Dang Shen 党参, rehydrated)

1 tbsp Wolfberries

Notes：

• No added oil needed - the chicken releases its own juices while baking.

• Best enjoyed with plain rice to soak up the herbal juices.

• Soak Dang Gui and Dang Shen until rehydrated. Reserve the soaking 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. Rub the chicken thoroughly with salt, light soy sauce, Shao Xing wine, sesame oil, white pepper and corn flour. Marinate overnight in the fridge for best flavour.

2. When ready to cook, combine the chicken with red dates, Dang Gui, Dang Shen, wolfberries, and a little of the reserved herbal soaking water.

3. Wrap the chicken tightly in baking paper. Let the chicken return to room temperature before baking.

4. Bake at 180°C for 90 minutes (longer if the chicken is bigger). Remove from the oven and let it rest for 15 minutes before unwrapping and serving. 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. 

Enjoy!

Curry Shakshuka 咖喱北非蛋【一锅到底美味早午餐】

Shakshuka is one of those dishes I keep coming back to whenever I want something comforting, fuss-free, and full of flavour. Traditionally made with eggs poached in a rich tomato and pepper sauce, this version adds my favourite twist ~ curry flavour! 🌶️✨

The curry brings extra aroma to the dish, making it perfect for slow mornings, brunch at home, or even a simple dinner when you don’t feel like cooking multiple dishes. Everything comes together in one pan, and the best part? You’ll want plenty of bread to mop up every last bit of sauce.

Ingredients:

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1 small Red Pepper/ Capsicum 

2 tbsp Onion

100g Tomato Paste

250g Chicken Broth

1/2 tbsp Sugar

1/2 cube Curry Roux (or use curry paste, add to taste)

2pcs Ham 

2 Eggs

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 some oil in the pan, sauté the onion and red pepper, and season with salt and pepper. 

2. Add sauce, curry roux and broth, simmer until the sauce has slightly thickened. 

I'm using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. 

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

3. Add ham and eggs, cover the pan and cook until the egg whites are set but yolks are still runny (or to your liking). Serve immediately with warm bread. 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!

Leftover Roast Chicken Kimchi Salad 泡菜鸡肉沙拉

After a festive feast, there’s always leftover roast chicken or turkey in the fridge. Instead of reheating it the same way again, turn it into something fresh, spicy, and super satisfying 🥗~ Leftover Roast Chicken Kimchi Salad. A simple, no-waste recipe that makes leftovers feel exciting again ✨

It’s quick to prep, full of flavour, and perfect for using up smaller portions of leftover meat. The dressing is a balance of savoury, sweet, tangy, and a little spicy from gochujang, while kimchi adds a punch of umami and crunch.

This salad works great as a light lunch, side dish, or even a quick post-holiday reset meal.

Ingredients: 

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Salad: 

70g Kimchi

1 mini Cucumber, sliced

Handful of Greens 🥬 

100g Roast Chicken, shredded 

Dressing: 

1/2 tbsp Light Soy Sauce

1/2 tbsp Honey

1 tsp Sesame Oil

1/2 tsp Apple Cider Vinegar

1 tbsp Gochujang

1/2 tbsp Toasted Sesame Seeds

Optional: Salt, to taste 

Tips:

• Swap roast chicken for leftover turkey easily.

• If your kimchi is very sour, add a little more honey to balance it out.

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 small bowl, mix all the dressing ingredients until well combined. Taste and adjust seasoning with a pinch of salt if needed.

2. In a large bowl, add greens, cucumber, kimchi, and shredded roast chicken.

3. Pour the dressing over and serve immediately. 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.