A Simple Red Velvet Birthday Cake With Natural Colour 天然色素~ 红丝绒蛋糕

Every year, I ask my boy what birthday cake he'd like, and this little tradition has become one of my favourite parts of celebrating his special day. This year, he requested a red velvet cake. 

Instead of using the usual artificial red food colouring, I wanted to make a more natural version by using beetroot powder. While the cake didn't achieve the bright, vibrant red that we're all familiar with, it turned out with a lovely natural hue. Sometimes, nature gives us softer colours, but that also makes it beautifully unique. The taste and texture, however, were exactly what I had hoped for. The cake was soft, moist and tender, paired with a light cream cheese frosting that complemented it perfectly without being overly sweet.

Most importantly, my boy loved it, and that's all that mattered. Seeing him enjoy a cake made with love made every bit of effort worthwhile. Happy 17th Birthday, Louis! ❤️ Wishing you a year filled with good health, happiness, exciting adventures and beautiful memories. May you always stay kind, curious and true to yourself. I love you always.

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

210g All Purpose Flour 

2 tbsp Beetroot Powder

3 tsp Natural Cocoa Powder (not Dutch-processed)

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

115g Butter, softened

180g Castor Sugar

2 Large Eggs

1 tbsp Pure Vanilla Extract

185g Buttermilk

1 tsp Vinegar

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. Preheat the oven to 180°C. 

2. Sift together the flour, beetroot powder, cocoa powder, baking powder, baking soda and salt.

3. In a mixing bowl, beat the softened butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the buttermilk mixed with the vinegar. Repeat the process, finishing with the remaining dry ingredients. Mix only until just combined to ensure a soft, tender crumb.

4. Line the bottoms of two 6-inch round cake pans with parchment paper. Divide the batter evenly between the prepared cake pans. Bake in a preheated oven at 180°C for 15 minutes, then reduce to 160°C and continue baking for another 25 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Frost with your favourite cream cheese frosting and decorate as desired. 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!

Egg & Cucumber Salad on Toast 小黄瓜鸡蛋沙拉吐司

Begin the day with a simple yet satisfying breakfast ~ Egg & Cucumber Salad on Toast. This easy recipe combines creamy egg mayo with crisp cucumber, served on toasted sourdough bread for a refreshing and wholesome start to the day.

The combination of creamy egg mayo and crunchy cucumber creates a wonderful balance of textures, while the toasted sourdough adds a delightful crunch. It's light, refreshing, and filling without being too heavy, making it perfect for busy mornings or a relaxing weekend brunch.

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

2 Eggs, hard-boiled

1 Cocktail Cucumber (sliced and dehydrated with 1/8 tsp salt)

1 tbsp Mayonnaise 

1 tsp Honey Dijonnaise/ Honey Dijon Mustard

Salt & Pepper, to taste 

Sourdough Toast

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. Mash the hard-boiled eggs in a bowl. Add mayonnaise, honey Dijon mustard, salt, and pepper. Mix well.

2. Pat the cucumber slices dry and fold them into the egg mixture. Spoon the egg and cucumber salad onto toasted sourdough. Serve right away for a simple, fresh, and relaxing morning breakfast. 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!

Plum Sauce Braised Pork Ribs with Lotus Root and Shiitake Mushrooms 酸梅酱莲藕香菇焖排骨

This Plum Sauce Braised Pork Ribs with Lotus Root and Shiitake Mushrooms is a comforting, home-cooked dish that's packed with flavour and pairs perfectly with a bowl of steamed rice. The pork ribs are slow-braised until tender in a rich, savoury sauce with a hint of sweetness from the plum sauce. Fragrant aromatics like star anise, cloves, cinnamon, and garlic infuse the dish with wonderful depth, while lotus root and fresh shiitake mushrooms absorb every bit of the delicious braising sauce. 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

550g Baby Back Ribs/ Pork Ribs 

8 cloves Garlic, pounded 

1pc Star Anise 

3 Clove 

1 Cinnamon Stick 

130g Lotus Root, cut into chunks

4 Fresh Shiitake Mushrooms, cut into chunks 

Hot Water

1 stalk Spring Onion and 1 Red Chilli for garnishing 

Marinade:

1/4 tsp White Pepper 

1 tbsp Light Soy Sauce 

1 tbsp Mirin/ Rice Wine 

1 tsp Grated Ginger

1 tsp Sugar

1/2 tsp Salt 

Sauce:

2 tbsp Plum Sauce 

1 tbsp Oyster Sauce 

1 tbsp Dark Soy Sauce 

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.  Marinate the pork ribs for at least 1 hour. Heat some oil in a wok, stir-fry garlic, star anise, cloves and cinnamon stick until fragrant.

2. Add the marinated pork ribs and stir-fry until lightly browned. Add the remaining ingredients and enough water to cover the pork ribs, and bring to a boil. 

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, which is safe to use for any cooking. 

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

3. Reduce the heat to low, cover, and simmer for 30 minutes. Add the lotus root and continue simmering until the pork ribs are tender.

4. During the last 15 minutes of cooking, add the fresh shiitake mushrooms. Garnish with chopped spring onion and sliced red chilli before 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. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!

Homemade Parmesan Cheese Bagels (Stuffed & Crispy) 帕玛森芝士贝果

These homemade Parmesan cheese bagels are everything you could want in a fresh bagel. Soft and chewy on the inside, beautifully golden on the outside, with a crispy Parmesan cheese crust. Despite their bakery-style appearance, these bagels are surprisingly easy to make at home with simple pantry ingredients. Stuffing the dough with Parmesan creates an extra layer of flavour, while topping each bagel with more Parmesan before baking gives them a deliciously crisp, savoury crust. Enjoy them warm on their own, or filled with your favourite sandwich ingredients, perfect for breakfast, brunch, or an afternoon snack.

Morning energy breakfast ~ Ham, egg and cheese sandwich made with my homemade cheese bagel🧀🍳🥯 

Freshly toasted bagel with melty cheese is always a good idea!

Toasted the last frozen cheese bagel from my freezer stash. Added egg and meat floss for breakfast

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

260g Bread Flour

1/2 tsp Italian Seasoning 

1 tsp Instant Dry Yeast

1 Large Egg 

130g Milk 

10g Sugar 

1 tsp Salt 

30g Butter

~~~~~~~~~~~~~~~~~~~~~

1 litre Water

30g Sugar

Parmesan Cheese for fillings and toppings

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 the dough ingredients (except butter) and knead until smooth and elastic. Knead in butter. 

2. Divide the dough into 60g each, add fillings and shape (refer to the pictures) 

3. Let the bagels proof double in size. 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. Add cheese toppings. Bake at 200 °C for 15 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. 

Enjoy!

Stir-fry Rice Vermicelli / Bee Hoon With Canned Fried Dace 豆豉鲮鱼炒米粉

Some dishes never go out of style, and Stir-Fry Bee Hoon with Canned Fried Dace is definitely one of them. Cooked using canned fried dace in black bean sauce (豆豉鲮鱼), the savoury fish and aromatic fermented black beans add a rich umami flavour that instantly elevates the taste. Combined with crunchy vegetables, fragrant garlic, and springy rice vermicelli, every bite is packed with flavour and texture.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

80g Bee Hoon/ Rice Vermicelli, soaked 

1 can Fried Dace With Salted Black Beans

3 Shiitake Mushrooms, soaked and reserved the water

3 Baby Bakchoy/ any veggie

1/4 Carrot

2 cloves Garlic 

A dash of White Pepper

Garnish: some fried shallots and spring onions

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 (from the can fried dace), stir fry garlic until fragrant. Add in mushrooms and carrot, stir fry for a minute. 

2. Add in fried dace with salted black beans, bakchoy, Bee Hoon, white pepper and water. Mix well and simmer for a while for the Bee Hoon to absorb the flavour. Garnish with spring onion and fried shallot, 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. 

Enjoy!

Simple Avocado Toast With Cajun Seasoning 香辣卡真风味牛油果吐司早餐

Avocado toast is one of my favourite go-to breakfasts. Crispy toasted bread topped with creamy mashed avocado, paired with hard-boiled egg and a warm cup of coffee, makes such a comforting start to the day. 

What I love most about avocado toast is how effortless it is to prepare, yet it still feels fresh and nourishing. A little sprinkle of seasoning on top instantly adds extra flavour and makes every bite even better. Simple ingredients, simple preparation, and simple happiness on a plate 💚

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1/2 ripe Avocado

1 slice Toasted Bread

Pinch of Salt

1 Hard-boiled Egg

Optional: Cajun Seasoning 

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. Mash the avocado lightly with a fork. Add a small pinch of salt and spread onto toasted bread.

I usually start breakfast with a hot coffee and finish it with a glass of fresh milk to add some extra protein to my meal.

2. Sprinkle Cajun seasoning over the avocado. Serve with boiled egg on the side. 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. 

Butter-Seared Sweet Potato with Sweet & Spicy Glaze 甜辣奶油香煎番薯 【韩式甜辣酱风味】

If you’re bored of eating plain steamed sweet potato, this easy upgrade is worth trying ~ Butter-Seared Sweet Potato with Sweet & Spicy Glaze 🍠✨ 

I usually steam sweet potatoes in batches and keep them in the fridge for breakfast or a quick snack during the week. One day, I felt like having something a little spicy and more flavourful, so I came up with this recipe, and instantly loved it. It’s such a simple and delicious way to reheat sweet potatoes without feeling repetitive.

The sweet potatoes are pan-seared in butter, then everything gets coated in a glossy sweet and spicy glaze that’s savoury, slightly sticky, and super addictive. Simple ingredients, but so much flavour. It works great as a snack, side dish, or even a light meal when paired with eggs or salad. The buttery aroma together with the sweet heat makes it hard to stop at one piece. A nice little twist when you want something comforting but not boring.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 Steamed Sweet Potato, sliced

1 tsp Toasted Sesame Seeds

Butter for cooking 

Glaze:

1 tsp Maple Syrup/ Honey

1/2 tbsp Gochujang/ Spicy & Sweet Korean Hot Sauce 

1/2 tsp Light Soy Sauce 

1 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. Heat the butter in a stainless steel pan, and lightly sear both sides of the sweet potatoes. 

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.

2. Pour in the sauce and let it coat and glaze the potatoes evenly. Garnish with sesame seeds 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!