Chrysanthemum, HoneySuckle & Wolfberry Drink - Reduce body heat/ fever, Anti-inflammatory 金银花菊花枸杞茶 - 能解毒明目，疏风清热，增强免疫力

This is another easy method to prepare cooling drink taught by my mom. I didn't know about  the usage of honeysuckle until my mom visited me in Singapore few years back. She cooked this for me. 

This is a very 'cooling' drink that I used as a remedy to reduce body heat when my boy fever or when I sense that he is about to fall sick...You may be curious about how I know he is about to fall sick? Hahaha.... certified doctor may need a thermometer to tell if the child is sick but as a SAHM, by looking at his face, I know :) 

For regular cooling drink, I omit the honeysuckle. Just chrysanthemum flower, wolfberry and rock sugar/ honey sugar is good enough. 

Bear in mind, do not add too much honeysuckle as this ingredient is very 'cooling' and the drink would turn out bitter if added too much in it. I just found out that the chinese tonic shop in Singapore - ZTP 正中平 is selling the pre-packed chrysanthemum and honeysuckle. But seriously, this is so easy to prepare that I don't see the NEED to get a pre-packed one. ;)


Ingredients: (Yield 2-3 servings)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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！



1 Cup Chrysanthemum flower 菊花
(get the yellow one for boiling, not the white one or flower bud for tea.)

About 1 tbsp Honey Suckle 金银花

2 tbsp Wolfberry 枸杞

1/2 pc Licorice root 甘草 , use 1 pc if you like the taste of it. 1/2 pc is about 1 inch

Honey Rock Sugar to taste 石蜂糖(or rock sugar)

1 Honey Dates (optional, I only add this when my boy cough)

3.5 Cup Water (room temperature)



Method:

1. If using honey dates, add 1.5 cup of water and bring to boil. Simmer for 20 minutes. 

2. Add all ingredients in a saucepan/ pot (except sugar). Bring to boil.

3. Reduce heat, simmer for 5 minutes. Add sugar to taste. Simmer for 3-5 minutes. Strain and serve warm or chilled.

Pan Fried Sweet Drunken Prawn 干煎酒香明虾

Photo updated: 31 July 2017

Pan Fried Sweet Drunken Prawn 干煎酒香明虾 - A quick and easy prawn recipe ready in 10 minutes or less. Absolutely delicious to pair with or without rice.

Today is 8th day of Chinese New Year 正月初八 . There's no way I can buy fresh prawns. These prawns were bought before Chinese New Year. I cleaned it, dried and kept in the freezer. Well, I'm very picky when come to seafood especially prawns. Prawns that were kept frozen, I need to cook it with strong flavor to get rid of the fishy smells. 

This method is perfect! Made up my new recipe again. Simple yet delicious. My definition of 'simple' this time, refer to NO DEEP FRYING ;)

My boy gives me 2 thumbs up when I asked him to rate this dish, the prawns were drunken but you won't get drunk by eating this... :)




Ingredients:

6 Large Prawns (deveined, cleaned & dried)



Seasoning:

6-8 Small Onion (or more, peeled and sliced thinly)

1 1/2 tbsp Soy Sauce

1 tbsp Shao Xing Wine

1/4 tsp Sesame Oil

1 tbsp Sugar


Some oil for cooking

Chopped spring onion and red chili for garnishing


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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 seasoning (except sugar)  in a bowl, set aside.

2. Heat oil in a skillet, add small onion. Fry until fragrant.

3. Add in prawns. Pan fry both sides.

4. Pan fry until the prawns are almost cook through.

5. Add in seasoning.

6. When the gravy is thicken (less than a minute) sprinkle sugar and stir to coat. Remove from heat, garnish with spring onion and chilies, if using. Serve warm with steamed rice :) 

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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Sweet Corn Pork Ribs Soup 玉米排骨汤 - 能健脾益胃, 润肺养心

This is a common soup in most of the Chinese household. There are many ways to cook this soup. I cooked many versions of sweet corn soup but I have not add to my archives yet. 

Let's get started to add the basic sweet corn soup recipe. Hope I would have more time to upload the rest of my recipes. :)

Cooked sweet corn increases levels of ferulic acid, which has anti-cancer properties

Ingredients: (Yield 2-3 servings)

250g Pork Ribs

420g Sweet Corn (about 1 1/2 corn, husked, reserved everything)

6 Seedless Red Dates

Handful of Chinese Almond / Apricot Kernels / Nan Bei Xing 南北杏



Some Sea Salt to taste



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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. Lined the pot with corn husk. This is beneficial for health. So, don't waste. lol...

2. Rinse pork ribs with hot boiling water. Drain, transfer the pork ribs to the pot.

3. Add in all ingredients except salt.

4. Add 2 litre of hot water. Bring to boil. Cook with high heat for 30 minutes. Remove the husk. Reduce heat and cook another 60 minutes. Add salt to taste. Continue to cook 30 minutes. 

5. Strain and serve warm.

Basic Swiss Roll with Mild Coconut Flavor 简易椰香蛋糕卷

This was my 2nd attempt making swiss roll. My first attempt was the giraffe pattern swiss roll  . 

Click here for Giraffe Pattern Swiss Roll recipe. 

Looks good right? But, it was a failure because when I rolled the cake, the bottom crack. Since then, I was wondering how to roll the cake to make the perfect roll. Should I roll it while it's still hot? or wait for it to cool completely first? or anything to do with the recipe?

Now I know.... This time, I don't use swiss roll recipe. I modified the ogura cake recipe. I used self raising flour instead of cake flour/ top flour. Don't need to beat the egg yolk batter, just mix with a hand whisk until well combined. This way, the cake would turn out more springy but the texture remain soft. When the cake is ready, roll up while it's still warm, do not wait until completely cooled. Is this recipe foolproof? I'd say YES if you whip the egg whites at the right 'stage'. Enjoy!



Ingredients:



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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！

Egg Yolk Batter:

3 Egg Yolk
1 Egg
50g Self Raising Flour
48g Coconut Oil 

Meringue:

3 Egg White
60g Castor Sugar

Filling: 
Whipping Cream or ready-to-use whipped cream 

I didn't plan to bake swiss roll today, so I just used whatever available in my fridge for the swiss roll filling.

Toppings:
Icing Sugar

Method:

Preheat Oven 180'C.

1. In a bowl, mix together all the egg yolk batter ingredients with a hand whisk. Do not beat, just mix until well combined. Make sure there's no more lumps in the batter. Set aside.

2. In a stand mixer, whisk the egg white until foamy. Gradually add in sugar and beat until stiff peak but not dry. 

This is a very quick recipe. Preparation time is about 10-15 minutes only. I made this when my pup taking his nap. :D

3. Pour the egg yolk batter into meringue. Use a hand whisk, mix in one direction until well combined. Do not over mix the batter. Use a spatula, scrape the bottom and side. The final batter should look like this...as shown in this picture.

4. Pour the batter onto a lined swiss roll tray (23cm x 32cm). Gently tap 2-3 times on the worktop. Bake in a preheated oven for 20-25 minutes (baking mode).

5. Remove from oven. Let it cool for 5 minutes. 

6. Place a baking sheet on top of the cake, flip over the cake, remove the existing baking sheet. I ran out of baking sheet today, so I used the same baking sheet to roll the cake. :)

7. Roll up gently while the cake is still warm. 

8. Leave it to cool.

9. When it's completely cooled, unfold the cake.

10. Add filling. You can use any whipped cream of your choice. 

Click on the link for whipped cream recipes:

Vanilla Custard Whipped Cream

Nutella Whipped Cream

I minimized the use of whipped cream.
You may add more cream and some fruits for fillings but adding fruits may make the cake soggy on the next day.

11. Roll up, wrap with cling wrap and keep in the fridge for at least 2 hours.

12. Remove the baking sheet, sprinkle some generous amount of icing sugar on top. Cut and enjoy!

My boy don't like swiss roll but this one, he rated 'very nice!'. 

Braised Chicken with Shiitake Mushroom 香菇焖鸡

Braised chicken always sounds complicated but actually it's easy to prepare especially with a given recipe like what I have shared this blog post. Just add all the seasoning, let it marinate then cook.

From day one I cooked this dish, I never refer to any recipe, I just poured the sauce, add everything a dash and a few dashes. Tell you what, it turned out awesome! And from that day onwards, this dish has become one of our favourite comfort food. 

What I struggled the most was to draft out this recipe with exact measurement. The reason?.......because I never measure my ingredients! ‘凭感觉烹饪’ 

So whoever came across this recipe, do appreciate the author's effort and time spent measuring and taking down the amount for you. ;) 

This dish is quite versatile. Besides adding Shiitake mushrooms, you may try using Enoki mushrooms or adding black fungus. It taste awesome too!

Replaced Shiitake mushrooms with Enoki mushrooms and black fungus.
More gravy for the boy to eat with rice.

Photo updated 22 June 2017.

Photo updated: 9 January 2018

Ingredients: 材料

600g Chicken 带骨鸡肉 600克 

Can use big or small cutlets. 

8 Shiitake Mushroom 香菇 8 棵
(dried or fresh, if using dried shiitake, soak in water until softened and drain)

Seasoning: 调味料

1- 2 tbsp Sugar, adjust to taste 细砂糖 1- 2汤匙（依自己口味调味）

1/2 tbsp Sesame Oil 麻油 半汤匙

A dash of Chinese Five Spice 五香粉 少许

A dash of Garlic Pepper 大蒜胡椒 少许

1 tbsp Shao Xing Wine 绍兴花雕酒 1汤匙

2 tbsp Oyster Sauce 蚝油 2汤匙

1/2 tsp Dark Soy Sauce 黑酱油 半小匙

2-3 tbsp Soy Sauce 酱油 2-3 汤匙

1 small piece Star Anise 八角 1粒（小）

1 tsp Corn Flour 玉米粉 1小匙

Add all seasoning to the chicken. 
把所有调味料和鸡肉混合。

Mix well. Marinate for 2 hours or overnight in the refrigerator.
盖上保鲜纸，放进冰箱腌至少两小时或隔夜。

Remove from the refrigerator, add in mushrooms and let it marinate for 1 hour.
把鸡肉从冰箱取出。加入香菇，放置1小时。

5 thinly sliced Ginger 姜片 5片

5 cloves Garlic 蒜头 5瓣

Some Spring Onion/ Chinese Coriander for garnishing 葱／芫西 适量

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. Heat oil in a pot. Add ginger and garlic. Fry until fragrant.
烧热油，爆香姜片和蒜头。

2. Add chicken, reserve the sauce. Stir fry until half cooked.
加入已腌好的鸡肉，保留酱汁。炒至半熟。

3. Add mushrooms, reserved sauce and hot water. Water level just enough to cover the chicken.
加入香菇，酱汁和热水。热水份量：刚盖过鸡肉就够了。看下图。

4. Bring to boil. Simmer until the sauce is thicken.
煮滚。转小火焖至收汁。

5. Garnish with spring onion or chinese coriander. Serve warm with steamed rice.
加入葱或芫西，即可上桌，配饭享用。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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

 By readers, some feedback from those who have tried this recipe:

By Nicole Mak 

By Connie Andrew