Steamed Kampong Chicken with Chinese Sausage & Salted Fish 咸鱼腊肠蒸甘榜鸡

Last year (2014), during my house renovation, that was the first time I tried this, not cooking but eating at the neighbourhood Kopitiam (coffee shop). They served this in a set, paired with minced meat steamed egg, soup and rice. This was the ONLY food my boy rated good in that food court. Well, we seldom eat at food court because the food are too salty and loaded with MSG. This particular stall labelled their food as 'NO MSG', so we tried. 

However, after our 2nd visit, the food quality was different, very oily with lots of fat in the chicken. Therefore, we stopped buying from them. Anyway, when my kitchen is ready, I could make my own, with fresh Kampong chicken (free range chicken) and seasoning that match our tastebud. I'm not sure if my version is exactly the same like the Kopitiam one, but my boy loves this more than that. 

Ingredients: Yield 2 servings
材料
350g Kampong Chicken 鸡腿／翅膀 350克
(Any parts, cut into chunks or use chicken wings and drumsticks.)

1 slice Salted Fish 咸鱼 1片，去骨剁碎。大概1/2-1汤匙左右，根据咸鱼的味道调整份量。
(Bones removed. If using dried salted fish, use about 1/2- 1 tbsp. Adjust the amount based on the taste and aroma of the salted fish. Soaked & finely minced)

30g Chinese Sausage (soaked & sliced) 腊肠 30克，切片

4 slice Ginger (julienne) 姜 4片，切丝

Seasoning: 腌料

1 tsp Light Soy Sauce 酱油 1小匙

2 drop Dark Soy Sauce (optional) 黑酱油 2滴，也可以不放

2 tsp Oyster Sauce 蚝油 2小匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1小匙

1/8 tsp Salt 盐 1/8 小匙

1/2 tsp Sesame Oil 麻油 1/2 小匙

1/4 tsp Sugar 糖 1/4 小匙

1/2 tsp Corn Flour 玉米粉／粟粉 1/2 小匙



Chinese Coriander or Spring Onion for garnishing 芫荽／葱 少许

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: 步骤

1. Mix together all ingredients. It's optional to mix in ginger, I usually place them on top so it's easier to pick out after steaming as we don't eat the ginger. 
全部材料混合均匀。不吃姜的可以最后才放在上面。

2. Wrap with cooking paper, if using. Or place the chicken in a bowl and cover with cling wrap. Let it marinate in the fridge for at least an hour. 
放冰箱腌至少1小时。

Note: It's optional to wrap the chicken in cooking paper before steaming. 

This was steamed in a bowl without wrapping with paper.
Photo taken in 2015.

3. Remove the marinated chicken from the fridge. Return to room temperature and steamed in a hot steamer for 15-20 minutes or until cook through. 
从冰箱取出已腌好的鸡肉，放置室温。放进蒸炉大火蒸15-20分钟或至熟。

4. Garnish with chinese coriander or spring onion. Serve warm with steamed rice.
加入少许芫荽或葱，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。

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Easy 2 Ingredients Pan-fried Curry Salmon 简易香煎咖喱三文鱼

When I started cooking for my boy, I used less seasoning and simple method. If you are a busy mommy like me or a working mom, this is simple and quick to fix a nutritious and yummylicious meal for family.


Refer Pan-fry  Curry Mr. Grouper for recipe, or click here for details. Enjoy!

Purple Sweet Potato Balls in Mung Bean Sweet Soup 紫薯丸子绿豆糖水

One of the Asian delights that is not only delicious but it is wonderful for clearing toxins from our body, added purple sweet potatoes which is a great source of dietary fibre and high in anti inflammatory benefits which are beneficial to overall health.

I made this dessert quite some times ago when my parent and sisters came to visit me in Singapore. My sister sent me a message.... 'Cook tong shui (aka sweet soup) for us...' , and that was a very last minute request. 

This was my first attempt making purple sweet potato balls. I followed a recipe that I found from google search, but the texture was totally out of what I wanted. Trial and error...I continued to modify the flour ratio to get the right texture that I wanted. A little springy but soft, just nice for the elderly (my parent). I'm happy that my parent and sisters gave me 8 thumbs up for this!  :)



Ingredients:

To prepare mung bean soup: 绿豆糖水食谱，点击以下链接。

Click here for Mung Bean Sweet Soup recipe.

To prepare Purple Sweet Potato Ball: 紫薯丸子食谱：

1 cup Mashed Sweet Potato 紫薯泥 1杯

Steamed and sieved to get a smooth puree.

15g Tapioca Flour 木薯粉 15克

15g + 1 tbsp Corn Flour  玉米粉 15克＋1汤匙

3 tbsp Glutinous Flour 糯米粉 3 汤匙

3 Tbsp Sugar 糖 3 汤匙

Some water 水 ，适量

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.

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Method:

1. Cook the mung bean soup. Set aside. 
先煮一锅绿豆糖水。

2. Mix all ingredients together. Form a dough. 
把所有材料混合，搓成团。

3. Roll out the dough. 
分割。

This was the natural color of the purple sweet potato.
I didn't add any colouring and I didn't edit the color of this photo. 

4. Cut into small pieces. 
切小。

5. Cook in hot boiling water. Rinse with ice water. Serve with warm mung bean soup. 
把紫薯丸子放进沸水中煮熟，过冰水。配上绿豆糖水即可享用。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。

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Enjoy!

Mung Bean Sweet Soup with Sago 绿豆沙谷糖水

A quick and simple Chinese dessert that I think most Chinese family cook this at home. This is my mom's version, my favourite tong shui (aka sweet soup). 



Ingredients:

235g Mung Bean

1.8 litre Water

Rock Sugar , add to taste

2-3 Pandan Leave

Handful of Sago (soaked in water for at least 15 mins)

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. Wash the mung bean. Add hot water and bring to boil.

2. Cook with high heat for 30 minutes. Add pandan leaves, sago and rock sugar to taste.

3. Simmer until sago are cooked through (transparent). Remove from heat. Serve warm or chilled. 

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!

Tried this with Purple Sweet Potato Balls...Super Yummy!! 

Click here for Purple Sweet Potato Balls in Mung Bean Soup Full Recipe.

Banana Muffin With Crispy Cinnamon Oatmeal Streusel

Banana muffin is my all times favourite.. I used to make Eggless Banana Muffins with walnuts but this time, I ran out of walnut. So I modified the recipe, make it with egg this time, added cinnamon streusel instead of adding ground cinnamon in the muffin. 

I must say.... this is a good try! This combination is just perfect :)



Ingredients: (Make 5 muffins)



(A)

100g All Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

Pinch of Salt



(B)

38g Unsalted Butter (Melted)

75g Castor Sugar

1.5 Large Banana (mashed)

1 Egg 

Topping:

30g All Purpose Flour

2 Tbsp Brown Sugar

3/4 tsp Ground Cinnamon

1 Tbsp Oatmeal

30g Unsalted Butter 




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.

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Method:
1. Preheat oven 180'C.

2. Sift (A) to mix well. Set aside.

3. Mix melted butter, sugar and egg with a folk. When it come together, mix with a whisk.

4. Add the butter sugar mixture into mashed banana, mix well.

5. Stir in (A) and mix until just well combined (no more lumps).

6. Prepare topping: Combine all dry ingredients. Mix in butter to form a crumbly mixture.

7. Line the baking tray. Pour the muffin batter into 5 muffin cups evenly. Sprinkle the crumbs on top.

8. Bake for 25 minutes or until muffins are golden brown. 

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My boy yummy school snack! :) 

Easy Pan Seared Scallops Skewers with Teriyaki Sauce 简易日式照烧酱煎扇贝

My recipes are mostly easy, but when you see the word 'EASY' on my blog title, that means this dish is really 'easy peasy, lemon squeezy'. That's what my boy always said...lol..


Ingredients:

6 Frozen Scallops (thawed, cleaned and dry with kitchen towel)

4 skewers

Homemade Teriyaki Sauce or some good quality Teriyaki Sauce

Some chopped Chinese Coriander

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.

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Method:

1. Thread the scallops on the skewers, as desired pattern.

2. Heat oil in a skillet. Pan fry the scallops, both sides.

3. When it's cook through, drizzle some Teriyaki sauce and sprinkle some chopped coriander. 

4. Remove from heat. Serve warm with steamed rice. 

Served with egg fried rice. Simply delicious! 

Coffee Swiss Roll 咖啡蛋糕卷

Coffee Swiss Roll, made with decaffeinated coffee. Best for me and my little boy who loves coffee flavoured cakes as I do not want to add caffeine in his food and myself, I simply can't take any caffeinated drinks. 


After so many attempts in making swiss roll, now that I have the right recipe and method to roll the cakes. Definitely no cracks but need to slice it nicer next time. :) 

Photo updated 24 June 2016
Made this for a lovely lady who loves to bake, using 3 in 1 coffee.

Ingredients: 材料


(A)


3 Egg Yolk 蛋黄 3粒

25g Oil 油 25克


* 2 tsp Coffee Powder 咖啡粉 2小匙

I used this.... Decaffeinated Coffee

* 30ml Fresh Milk 牛奶 30毫升

* Heat up the milk in a double boiler.* 牛奶隔水加热

Note: If you're using 3 in 1 coffee, replace milk with 3 in 1 coffee and omit the coffee powder*

* Stir in coffee powder until it's fully dissolved, set aside to cool* 
加入咖啡粉，搅拌至溶化，待凉备用

50g Cake Flour 低粉 50克



(B)

3 Egg White 蛋白 3粒

70g Castor Sugar (can be reduced for less sweet swiss roll) 
细砂糖 70克，喜欢少甜的可以减少份量


(C)

Whipped Cream, click here for whipped cream recipe 鲜奶油，打发，备用

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: 步骤

Preheat oven 160'C. 
烤箱预热 160度。

1. In a bowl, mix together egg yolk, oil, coffee and milk mixture. Mix in flour to form a thick paste. Mix with hand whisk, do not beat or over-mix the batter.
将蛋黄，油，咖啡奶拌均。加入低粉，拌均。

2. Beat egg white until foamy, add in sugar gradually. Beat until stiff peak but not dry.
蛋白打发后分次加入细砂糖，继续打至硬性发泡。

3. Add the coffee paste to meringue in 2 batches. 
分次将蛋白加入蛋黄糊，用刮刀拌均。

Mix with hand whisk in one direction. Scrape the side and bottom with a spatula.

The cake batter shall look exactly like this. 

4. Pour the batter onto a lined baking tray (23cm x 32cm). Gently tap 2-3 times on the worktop. 
把面糊倒入铺了油纸的烤盘，把烤盘轻轻在桌面敲2-3次。

5. Bake in a preheated oven for 20-25 minutes. 
放进已预热的烤箱，烘烤 20-25分钟。

6. Remove from oven, let it cool for 5 minutes. 
烤好后取出，待凉 5分钟。

7. Carefully remove the baking sheet. Roll up the cake while it's still warm.
把油纸拿掉，铺一张新的油纸，把蛋糕卷起。

8. Let it cool completely. 
待凉。

9. When it's completely cooled, unfold the cake. Add whipped cream and roll up again. Keep in the fridge for at least 1-2 hours before cut to serve. 
慢慢打开蛋糕，涂上已打发的鲜奶油，卷起，收冰箱冷却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 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!

I made this the night before and cut it on the next morning...

Some feedback from those who have tried this recipe:

By Enny Leonalis

By Wendy Cheong