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

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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.  

Black Sesame Oatmeal Waffles 黑芝麻燕麦格子松饼【外脆内松软华夫饼】

Waffles are a breakfast favourite in my home, especially for my kid. To make them a little more nutritious, I usually add oats to the batter. And this time, I added some black sesame seeds.

Black sesame seeds bring a rich, nutty aroma, while oats add extra fibre and a soft, hearty texture. It’s an easy way to boost the nutritional value without compromising on taste, still crispy on the outside, fluffy on the inside. These waffles are simple to make and perfect for busy mornings. Serve them warm with your favourite toppings, or enjoy them as they are. A wholesome and satisfying start to the day!

Son's school day breakfast ~ homemade waffles with egg mayo.
Photo updated: May 2026

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

(Recipe adapted from here)

190g Plain Flour + 10g Corn Flour

1/2 tbsp Baking Powder 

1 tbsp Castor Sugar 

1/4 tsp Salt

120g Melted Butter 

400g Milk

2 Egg

1/2 tsp Vanilla Extract

50g Baby Oats/ Quick Oats

1 heap tbsp Black Sesame Seeds

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. Whisk the egg with sugar, milk, extract and salt. 

2. Sift in the flour and baking powder, mix well. Stir in butter, oats and black sesame seeds.

3. Cook in a preheated waffle maker. When the waffle is ready, serve it right away. This recipe makes 4 waffles. Leftover waffles can be stored in the freezer for an easy breakfast any day, simply reheat 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 to receive more recipe updates. Remember to change the setting to favourite my pages if you wish to see my post on your news feed. Enjoy!

Hiyashi Chuka {Cold Soba} 鸡肉蔬菜荞麦冷面

When the weather is hot, I always find myself craving something refreshing and easy to put together. That’s where this simple version of hiyashi chuka comes in. My take on this dish is all about keeping things fuss-free with cold soba noodles and a homemade dressing that’s light yet flavourful. From there, it’s really up to whatever you have on hand. For this version, I topped my noodles with pan-fried chicken breast, mushrooms, vegetables, egg, tobiko, and crab sticks. The combination gives a nice balance of textures and flavours, the kind of meal that looks colourful, tastes good, and doesn’t require too much effort. 

Ingredients for the dressing:

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1 tsp grated Ginger

2 tbsp Sugar

4 tbsp Light Soy Sauce

4 tbsp Chicken Broth 

1 tbsp Mirin

1 tbsp Rice Vinegar 

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

1 tbsp Sesame Oil

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 the ingredients (except sesame oil) and bring the mixture to a boil.

2. Lower the heat and simmer for a minute. Turn off the heat and stir in sesame oil. Set aside. Cook the soba noodles according to package instructions and prepare the toppings of your choice.

3. To serve: Add dressing, mix and enjoy! 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. 

Walnut & Medjool Dates Crusty Bread [Easy No-Knead Recipe] 免揉核桃椰枣软欧包

If you love homemade bread but don’t want the hassle of kneading, this Walnut & Medjool Dates Crusty Bread is the perfect recipe to try. With just a few simple ingredients and minimal effort, you’ll get a loaf with a crispy golden crust and a soft interior. Best of all, this is a no-knead bread, which means the dough does most of the work while it rests. The natural sweetness of Medjool dates pairs beautifully with the nutty crunch of walnuts.

Ingredients:

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200g Bread Flour 

25g Wholemeal Flour

1/2 tsp Instant Dry Yeast 

1/8 tsp Salt 

1 tbsp Oil

200g Milk

3pcs Medjool Dates, cut into smaller pieces

Handful of chopped Walnuts

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Method:

1. Combine the ingredients to form a dough. Cover it with a damp towel and let it proof for 30 minutes. 

2. Slightly wet your hands with some water and fold the dough towards the centre of the dough. Cover it with a damp towel and let it proof for 30 minutes. Repeat this step 2 more times.

3. Dust with some flour, shape it round and proof for 1 hour. Decorate and score as desired. Spray some water on the dough, bake in a preheated oven 200 °C fan for 15 mins, 180 °C fan for 10 mins. 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. 

Garlic Butter Chicken Rice 蒜香牛油鸡腿饭

There’s something deeply comforting about a one-pot meal, especially when it fills your kitchen with the rich aroma of garlic and butter. This dish combines tender chicken, fluffy rice, and the savoury richness of garlic butter into a complete meal. The rice cooker does most of the work, allowing all the flavours to meld beautifully. It’s beginner-friendly, budget-friendly, and delicious.

(Note: If you're using seasoned broth, you may omit or adjust the amount of salt in step 1.)

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

2 Chicken Legs 

1 whole Garlic

1 tbsp Butter

1 cup Rice

1 cup Chicken Broth 

For garnish: Spring Onion, Butter (if you like it more buttery)

Marinade:

1 tsp Corn Flour

1 tbsp Shao Xing Hua Tiao Wine

1 tsp Garlic Salt

1/8 tsp White Pepper

1 tsp Sesame Oil

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 chicken for 30 minutes or overnight. Heat the butter and sauté the garlic with 1/2 tsp salt. Add rice and stir fry to remove the excess moisture.

2. Place all ingredients into the inner pot of the rice cooker. Cover with double lids set <RICE> mode. I'm using Song Cho Claypot Rice Cooker. You can use other rice cooker model, just select the normal rice cooking mode.

3. When the cooking has completed, mix in butter (if using), garnish with spring onion, and serve warm. 

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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!

Black Raisins Multigrain Bread 黑葡萄干谷粮燕麦吐司面包

This soft, fluffy and wholesome Black Raisins Multigrain Bread is a wonderful loaf to bake at home. Packed with a nourishing blend of grains, oats, and sweet raisins. It's delicious on its own or with your favourite toppings, perfect for breakfast or a wholesome snack any time of the day.

Homemade black raisins multigrain bread for breakfast, paired with some fresh, wholesome sides, so satisfying with a cup of coffee ☕️ 

Recipe adapted from here.

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

230g Milk

50g Castor Sugar

12g Milk Powder 

1 tsp Yeast

5g Salt 

30g Butter

Handful of Black Raisins

3 tbsp Black Multigrains Oats, plus more for 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 all ingredients (except butter, raisins and multigrain), knead to form a dough. Gradually knead in the butter. Add multigrain mixture 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, 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 my video tutorial on Instagram: mfa_dingoozatfood  

3. Brush the top with milk, topped with black multigrains. Bake 170'C for 30 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.