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!

Photo updated: June 2026

Ingredients:

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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

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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:

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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:

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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:

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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!

Baked Egg Toast Cup 烤蛋吐司杯

Some mornings just call for something warm, and effortlessly delicious, and this homemade Baked Egg Toast Cup is exactly that. It looks fancy, but it comes together with just a few pantry staples and hardly any prep time. Perfect for busy weekdays, slow weekends, or when you just want to treat yourself to a café-style breakfast at home.

This breakfast is made by pressing the bread into a ramekin or muffin cup, adding your toppings of choice, and baking it until the edges turn golden and crisp. The center stays soft and creamy, with a perfectly cooked egg that brings everything together. I love pairing it with a simple side salad and some fresh fruit, the colours make the whole plate feel extra cheerful.

I like plating it with a small garden salad and fresh fruit, the blueberries and mango cubes add a nice pop of sweetness. And of course, a hot cup of coffee completes the meal.

• 

  Baked Egg Toast Cup with a cup of Christmas tree latte.
  Photo: Dec 2025

  
  
  
  

Ingredients: 1 serving

1pc Bread

1 Egg (room temperature)

Salt & Pepper

Gochujang Sauce, or use tomato sauce/ pizza sauce for a non-spicy option 

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. Press a slice of bread into a lined remekin/ cup to form a little bread bowl, or tear open the bread if using sourdough bread/ baguette. Click here for easy homemade baguettes recipe.

2. Squeeze some Gochujang on the bread and add a pinch of salt. Crack an egg into the bread cup. Season with a pinch of salt and pepper. 

I like runny yolk. Tastes so good with the crunchy toast! 

3. Bake in an air-fryer (without preheating) 180’c 10-12 minutes, depending on how runny you want the yolk. 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. 

How To Cook Fluffy Quinoa [Stove-top Method] 在家轻松煮藜麦

Quinoa is a healthy, protein-rich grain that is easy to prepare and works well in salads, rice bowls, or as a side dish. Once cooked, it becomes light, fluffy, and slightly nutty in flavour. 

I like to cook a batch of quinoa whenever I have extra time, then keep it in the fridge to add to my quick meals throughout the week. It’s an easy way to boost protein and make simple meals more filling and nutritious.

Ingredients:

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1/2 cup Quinoa 

1 cup Water

1/4 tsp Salt 

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 the quinoa under cold water using a fine mesh strainer. Add all ingredients to a saucepan and cover with a lid. Cook over medium heat, bring to a boil.

2. Lower the heat, and simmer for 10 minutes. Turn off the heat, let it sit for 10 minutes. Fluff the cooked quinoa with a fork 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. 

Braised Chinese Five Spice Pork Ribs 五香酱油卤排骨

This is one of those comforting, home-style dishes I cook quite often. It's simple, hearty, and always satisfying with a bowl of warm rice. Tender, flavourful pork ribs infused with the warm aroma of five spice, and eggs that are deeply braised and packed with umami. 

This time, I switched things up by using the braise function on my new rice cooker. What I like about this rice cooker is that it allows you to adjust both the cooking temperature and time, making it really convenient for dishes like this.

Ingredients:

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1 slab Baby Back Ribs/ Pork Ribs 

4pcs Shiitake Mushrooms (soaked to rehydrate, reserve the water)

4 Hard-boiled Eggs 

Thumb-size Ginger (sliced)

5 cloves Garlic

6 Shallots 

1 Star Anise

1 slice Licorice Root

1 Red Chilli

1 stalk Spring Onion

Hot Water + the reserved mushroom water (1 cup level)

30g Rock Sugar

30g Light Soy Sauce

Some oil for cooking 

Marinade:

1 tbsp Tapioca Flour

30g Premium Dark Soy Sauce 

20g Rice Wine 

1/4 tsp White Pepper 

1/4 tsp Five Spice Powder

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. Wash and dry the pork ribs with kitchen towels. Combine the marinade ingredients and pork ribs, keep in the fridge and marinate for 2 hours or overnight.

2. Heat some oil in the pot, fry garlic, shallots and ginger till fragrant, stir-fry the pork ribs and mushrooms (reserve the marinades).  

Stir-fry using the steam mode, just to bring out the fragrance and lightly brown everything. Switch to the braise function, select cooking time and temperature.

I'm using Song Cho 1.5L IH Multi-Function Cooker (SC-IH15G), with low sugar pot
You can check out the details on their E-SHOP  

3. Add in the rest of the ingredients (except eggs) and the reserved marinades. Braise for 1 hour, temp 110 °C. Add eggs, and braise another 20 minutes. Serve warm with steamed rice, porridge or noodles. 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.