Cottage Cheese Pancakes with Ham & Corn 火腿玉米茅屋芝士松饼

Looking for a quick and easy savoury breakfast or snack? These Cottage Cheese Pancakes with Ham & Corn are just what you need! Made with creamy cottage cheese, savoury ham and sweet corn kernels, these pancakes are crispy on the outside and soft, fluffy and cheesy on the inside. Every bite is packed with delicious flavours and a lovely contrast of textures.

They're simple to prepare, family-friendly and perfect for breakfast, brunch or even a light lunch. Serve them warm, straight from the pan, for the best taste!

Ingredients | For 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 Eggs

200g Cottage Cheese (I used Onion & Chives Cottage Cheese. Optional: reserve 2 tbsp for toppings)

1/4 tsp Salt

1/8 tsp Pepper

65g Self-Raising Flour

45g Ham

70g Corn Kernels 

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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. Combine the first 4 ingredients, add flour and mix well. 

2. Add ham and corn kernels, pan-fry both sides until golden and crisp. Optional: Top with the remaining cottage cheese and garnish with spring onion. 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 Rice Cooker Braised Pork Collar with Sea Cucumber & Shiitake Mushrooms 海参香菇焖猪颈肉【电饭锅做法】

This braised pork with sea cucumber and shiitake mushrooms is rich, savoury and full of flavour. It’s a simple, comforting dish to make for a family meal, especially when you’re craving something home-cooked without spending too much time at the stove. Serve it hot with steamed rice and enjoy every bit of that delicious sauce!

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Ingredients: 

500g Pork Collar 

4 Sea Cucumber

4 Shiitake Mushrooms (soak to rehydrate, reserve the soaking water)

30g Ginger, sliced 

6 cloves Garlic 

1 Cinnamon Sticks 

1 Bay Leaf

1 Red Chilli 

1 stalk Coriander 

500ml Hot Water

1 tbsp Oil for cooking 

Marinade:

1 tbsp Tapioca Flour 

1 tbsp Rice Wine

2 tbsp Light Soy Sauce 

1 tbsp Dark Soy Sauce 

 1/2 tbsp Sugar 

1 tbsp Oyster Sauce

1/4 tsp Sichuan Pepper 

Sauce:

4 tbsp Rice Wine 

2 tbsp Light Soy Sauce 

1 tbsp Dark Soy Sauce 

35g Rock Sugar

1/2 tsp Chinese 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 with kitchen towels. Combine the marinade ingredients and pork, keep in the fridge and marinate overnight.

2. Boil the thawed sea cucumber in water with a few slices of ginger and a splash of cooking wine for 5 minutes to remove any residual fishy odours. Drain and cut into thick bite-sized pieces.

3. Heat the oil in the rice cooker pot, stir fry ginger and garlic until aromatic, add the marinated pork and mushrooms, stir fry for a minute. Add cinnamon stick, bay leaf, chilli, sauce, and enough hot water (plus the mushroom water) to cover the ingredients. 

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  

4. Use the rice cooker braise function 130 °C for 1 hour. Add sea cucumber and coriander root, cook for another 20 minutes. Garnish with coriander leaves and 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.  

Caramelised Banana Overnight Oats with Coconut Milk 焦糖香蕉椰奶隔夜燕麦

This overnight oats taste like dessert! I love how the caramelised banana adds sweetness, while the coconut milk makes the oats extra creamy with a lovely coconut fragrance. The combination of banana and coconut works so well together, making this a breakfast that feels more like a treat. I usually prefer using rolled oats for overnight oats, as they give a nice texture. But this time, I ran out of rolled oats, so I used quick-cook oats instead. It still turned out delicious! The texture is just a little softer, so don't worry if quick-cook oats are all you have at home. It's simple to prepare, lovely for a make-ahead breakfast or snacks.

Ingredients: 1 small serving

1/4 cup Oats 燕麦片 1/4 杯

1/3 cup Light Coconut Milk 椰奶 1/3 杯

(adjust the amount to your preferred consistency)

1/4 cup Greek Yoghurt  希腊酸奶1/4杯

1.5 tsp Chia Seeds 奇亚籽 1.5小匙

1-2 tsp Honey 蜜糖 1-2小匙

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

1 Banana 香蕉 1 根

1 tsp Sugar 细砂糖 1小匙

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. Put all ingredients in a jar/ container, mix well. 
把所有材料放进罐子里，用汤匙搅拌均匀。

2. Cover and keep in the fridge overnight. To serve: Sprinkle sliced bananas with sugar, use a kitchen torch to caramelise the sugar until golden. Serve with the chilled overnight oats. 
盖好，放进冰箱。隔天早上将香蕉切片铺成一层，均匀撒上糖，再用喷枪将糖炙烧至焦糖色即可。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 recipe posts on your news feed. 

Rice Cooker Sesame Oil Chicken Rice With Claypot-Style Crispy Bottom 麻油鸡饭【用电饭锅做煲仔饭酥脆锅巴】

I made this sesame oil chicken rice using my rice cooker, and managed to get that crispy rice crust at the bottom, just like the guo ba you get from claypot rice! The rice is fragrant and savoury, the chicken is tender, and those crispy bits at the bottom are honestly the best part. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 cup Rice

8 Dried Shiitake Mushrooms (soak to rehydrate, reserve the soaking water)

3/4 cup Water (mushroom water)

6 small Chicken Drumsticks 

Thumb-size Ginger, sliced

4 cloves Garlic, sliced

1 tbsp Wolfberry 

1 tbsp Sesame Oil (for cooking) 

1 stalk Spring Onion + 1 tsp Sesame Oil (garnishing)

Marinade:

2 tsp Corn Flour

1 tsp Salt

1/4 tsp White Pepper

1 tsp Sesame Oil

1 tbsp Shao Xing Hua Tiao Cooking Wine

Sauce:

1 tbsp Dark Soy Sauce

1 tbsp Light Soy Sauce

1 tbsp Oyster Sauce

2 tsp Sesame Oil 

1 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. Marinate the chicken with the marinade ingredients for at least 30 minutes. 

2. Heat sesame oil over low heat, stir-fry ginger and garlic until aromatic. Add mushrooms, stir fry for a minute, and stir in the sauce. 

I'm using Song Cho 1.5L IH Multi-Function Cooker (SC-IH15G) for claypot-style crispy bottom. You can check out the product details on their E-SHOP 

3. Add the remaining ingredients, cook using rice cooker normal rice mode or crust rice mode for crispy bottom. Once done, debone the chicken, garnish 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. Don't forget to favourite my pages if you wish to see my post on your news feed.  

Easy Protein Berry Yoghurt Bakes 酸奶高蛋白低卡甜点

I made this berry yoghurt bake as a snack after my workout. It’s simple, lightly sweet, and packed with protein, just the kind of thing I like to have when I want something quick and satisfying after the gym. Someone told me it tastes like cheesecake. Hmm… I think it’s nowhere near the creamy, rich, indulgent cheesecake we all know and love. But with the addition of raspberries, the whole thing becomes much more enjoyable. The berries add a lovely tartness that balances out the yoghurt and gives it a refreshing fruity flavour. A healthy, high-protein raspberry yoghurt snack that I’d happily make again!

Ingredients:

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

60g Greek Yoghurt or High-Protein Yoghurt

1 Egg

1 tbsp All Purpose Flour

1 tsp Honey

Handful of Frozen Berries (I used raspberries)

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 yoghurt, egg, flour, and honey until smooth. Pour into a small ramekin/ ovenproof dish. 

2. Add frozen berries. Bake 180'C for 12 minutes or until golden and set. Drizzle some honey or nut butter and enjoy it warm or chilled. 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!