Fragrant Oil Mushroom Chicken Rice 电饭锅香菇葱油焖鸡饭【Rice Cooker Recipe】

This fragrant oil mushroom chicken rice is comforting, tasty, and easy to cook using simple ingredients in a rice cooker. 

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

1/2 small Kampong Chicken (or 2 legs + 2 wings)

Handful of Spring Onion

6-8pcs Shiitake Mushrooms 

1 tbsp Shao Xing Hua Tiao Wine

1/4 tsp Salt 

A dash of White Pepper 

1 cup Rice

1 cup Chicken Broth 

Some oil for cooking 

Marinade:

1/2 tbsp Corn Flour

1 tbsp Shao Xing Hua Tiao Wine

1 tsp Salt

1/8 tsp White Pepper

1/2 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. Marinate the chicken for 30 minutes or overnight. Heat some oil and stir-fry the spring onions until aromatic. 

2. Add mushrooms and stir fry for a minute or so, add salt, pepper and drizzle the wine. Add the remaining ingredients.

I'm using Song Cho IH rice cooker
Click here for product details

3. Select <RICE> <STANDARD>. 

4. When the cooking has completed, garnish with chopped spring onions 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. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Lychee Coconut Milk Pudding 荔枝椰奶布丁

This soft and velvety smooth Lychee Coconut Milk Pudding has the lovely flavours of both fruity lychee and fragrant coconut milk that satisfy all your sweet cravings.

Adapted from my Panna Cotta Recipe

Ingredients: 
材料：

60g Water 水 

4 tsp Gelatin Powder 吉利丁粉 

170g Whipping Cream 动物性鲜奶油 

300g Fresh Milk 鲜奶 

200g Coconut Milk 椰奶

50g Sugar 细砂糖 

130g Lychee Syrup 荔枝糖浆 （use canned Lychee, reserve the Lychee for topping)

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 up 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. Pour into pudding cups, top with lychee and keep in the refrigerator once cooled. Let it chill overnight and enjoy! 
倒入布丁杯里，放入一粒荔枝。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. 

Easy Pan Pizza Recipe 平底锅披萨

We all love Pizza Hut Personal Pan Pizzas! This homemade version is easy to make, and the kids can personalize it with their favourite toppings, plus nutritious ingredients.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Dough: for 3x personal pan pizza

260g Bread Flour

1/2 tsp Italian Seasoning 

1 tsp Instant Dry Yeast

1 Egg 

130g Milk 

10g Sugar 

1 tsp Salt 

30g Butter

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

Optional: 2-3 tbsp Parmesan Cheese

Use any toppings of your choice, here are the things I used: 

Pizza sauce, pizza cheese, mushroom, quail eggs, salmon (seasoned with a dash of garlic salt, pepper, onion 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. Mix the dough ingredients (except butter) and knead until smooth and elastic.

2. Knead in butter. Divide the dough into 3 portions then roll out flat. Generously grease the pan with olive oil and place the dough into the greased pan.  

I made this using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. It's safe to use in the oven.

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

3. Stuff in some parmesan cheese to the sides. Let the dough proof for 30 minutes. Add toppings and bake in a preheated oven 200'C 15 minutes. 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!

Cute Pompompurin Cheddar Cheese Pudding 可爱布丁狗造型奶酪布丁

Dessert just got a whole lot cuter with Pompompurin! These Pompompurin puddings are made with cheddar cheese, they're creamy and not overly sweet. And, you only need a few simple ingredients to make these adorable treats!

Adapted from my Panna Cotta Recipe

Ingredients: 

中文食谱请在网页的右边点击Translate, 然后选择中文翻译

10g Gelatin Powder 

40g Water

160g Milk

140g Whipping Cream 

45g Sugar

3 slices Cheddar Cheese

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 water to a bowl, and add the gelatin powder, set aside for 10 minutes.

2. Heat up the remaining ingredients in a saucepan. Stir constantly until the cheese has melted. 

3. Turn off the heat, and stir in (1) until the gelatin is fully dissolved.

4. Pour the mixture through a sieve into the pudding mould, and keep in the refrigerator once cooled. Let it chill until set, unmould and draw the facial details with melted chocolate. If you do not have the mould, you can use any pudding cups available at home. 
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. 

Salmon Fillet With Egg & Garlic Butter Mushroom Toast 三文鱼｜蒜香奶油蘑菇鸡蛋吐司

Wholesome breakfast I made for my son, easily cooked in a single pan.

Ingredients I used:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 Salmon Fillet, click here to get the recipe

1 Egg

2-3pcs Brown Mushrooms

1 slice of Bread, click here for easy no-knead bread recipe

Seasonings: Garlic Butter and some Salt & Pepper

Homemade hearty breakfast for the kiddo
~ Salmon Fillet With Egg & Garlic Butter Mushroom Toast 三文鱼｜蒜香奶油蘑菇鸡蛋吐司

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 and pan-fry the salmon. Start with the skin side down, then flip to the side.

2. Saute mushrooms with garlic butter and season with some salt and pepper.

3. Beat the egg with a pinch of salt and fry it with butter. For the toast - heat it with the remaining butter/ oil in the pan until crisp. Assemble the toast 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!

Easy No-Knead Crusty Artisan Bread 简单易做【免揉欧式面包】

If you’ve never made bread before, this homemade crusty artisan bread is for you. It's fail-proof and beginner-baker-friendly without kneading involved, no sourdough starter is required, and you can add herbs and spices to make a variety of bread flavours. It tastes like French bread with a slightly crisp crust and chewy texture.

I've been using this recipe for many years and this was one of my favourite bakes that I made in the year of Rabbit, the Chinese New Year theme. This was baked in an oven.
Video tutorial available on my Instagram: mfa_dingoozatfood 

You can shape and decorate the loaf however you want by making basic cuts with scissors or take it to the next level with stencilling and scoring.

 This was Mickey Mouse Christmas Theme Bread I made in the year 2021.

 This was another Mickey Mouse Christmas Theme Bread I made in the year 2021.

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

225g Bread Flour 

1/2 tsp Instant Dry Yeast 

1/8 tsp Salt 

1 tbsp Oil

175g 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 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 for 2 more times.

This was baked using an air-fryer.

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 200’c 25mins. 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. 

Stir-fry Water Spinach aka Kangkong With Dried Shrimp 虾米酱炒空心菜

This stir-fried water spinach with dried shrimp is a quick-to-cook and tasty vegetable side dish that goes well with rice. Cooked using a wok, quick stir-fry with hot oil, aromatics, and a bold flavour sauce.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 pkt Water Spinach/ Kangkong (about 200g)

1 Red Chilli or Chilli Padi

2 cloves Garlic

2 tbsp Dried Shrimp

Sauce:

1/2 tsp Shrimp Paste 

1 tbsp Water, or more if needed

1/4 tsp 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.  Add some oil to a wok, heat the oil (medium heat) and stir-fry garlic and dried shrimp until aromatic. Add chilli and stir-fry 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. Add water spinach and stir-fry (high heat) until tender. Stir in sauce and serve warm with steamed rice 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!