Fruity Yoghurt Puffs 水果味酸奶小饼干(中英文食谱)

Fruity Yoghurt Puffs, crispy and melt in mouth. A very healthy snack for the little one and  the older one Lol... I personally like this! 

Well, I love baby food. Did I tell you I used to eat my son leftover baby food when he was younger? Gerber banana and pear fruit puree, Heinz teething biscuit, Gerber fruit puffs and many more. I probably eat these more than my son! Lol.... I just love snacking baby food because they are healthy, less sweet, less oil, no preservative and no artificial colouring. However these baby food are pricey. Now my boy is no longer a baby, so I'm not buying these pricey food anymore. Time to make my own. 

There is always a reason why those store-bought one are expensive. Well, those were freeze dried yoghurt puffs whereas homemade version is oven baked. Not 100% taste like the store bought yoghurt puffs but it's definitely a healthy snack for toddlers/ preschoolers. 


I would not recommend this snack for baby younger than 12 months old because this homemade version contains egg white. My baby can eat anything when he was small but not sure if some have sensitive tummy, so it's better to be safe and sorry :)

我不建议这食谱给一岁以下的宝宝，因为含有蛋白成份。担心有些宝宝会对蛋白敏感。

Ingredients: 


(A)

50g Yoghurt 任何口味的酸奶

(Can use plain yoghurt if baking for toddlers or any flavoured yoghurt of your preference. I used pineapple yoghurt this time. 我用了凤梨口味的。如果做给宝宝吃，用原味的)

32g Corn Flour 玉米粉

30g Milk Powder 奶粉

Measure (A) in a bowl. 

(B)

2 Egg White 蛋白

1 tsp Lemon Juice 柠檬汁

1 tsp Castor Sugar 细糖 (optional，可以不放)

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. In a bowl, mix together (A) with a spoon to form a smooth paste. Set aside.

把 (A) 搅拌均匀。

2. Whisk egg white until foamy, add lemon juice. Continue to whisk and add sugar gradually. Whisk until stiff peak.

蛋白打至起泡，加柠檬汁。慢慢加入细糖打至硬性发泡。

3. Scoop out 1/3 of meringue, mix well with the (A) mixture. Pour the (A) mixture to the remaining meringue and fold until well combined.

将1/3 的蛋白加入（A）搅拌均匀。再将（A）倒入蛋白，用刮刀搅拌均匀。


4. Transfer to a piping bag. Pipe as desired on a lined baking tray.

倒入挤花袋，挤出自己喜欢的形状在烤盘上。

5. Bake in a preheated oven 90'C for 60 minutes, reset temperature to 100'C for 20 minutes. Let it sit in the oven for 10 minutes after baked. The surface should be dry (not sticky) and crispy at this stage.

放进预热的烤箱，烤90度60 分钟。把温度调100度，烤20 分钟。烤好后留在烤箱里10 分钟。表面要干的，不粘手，脆脆的，就好了！


6. Keep in an airtight container when it's completely cooled. 

待凉后放进密封瓶子里。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 my 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'm not sure how long can these be kept because I baked these last night, all gone in this afternoon Lol...

Some feedback from those who have tried this recipe:

By Lynn J. Lin

Recipe credit: Abigail Ngan. Thanks for sharing :) 

Fragrant Stir-fry Clams aka Kam Heong Lala 炒甘香啦啦/蛤蜊/蚬

Fragrant Stir Fry Clams aka Kam Heong Lala is a famous hawker/ ZiChar dish in Malaysia, it's also one of my favourite. Fresh clams blends well with savoury Kam Heong Sauce which made up of curry leaves, dried shrimps, curry powder, garlic and other seasonings. Super fragrance and tasty! I bet you'll ask for more after you've tasted the first one! 

I didn't planned to cook this at first, brought my boy to market and he saw the clams. Pester me to cook clams for him. 

Alright, last minute meal again...Poor boy can't take spicy food, can't eat the clams that we ordered in Malaysia, so I cooked the non-spicy version for him. Luckily I managed to cook something similar to what we ate in Malaysia 2 weeks back. :) 

A little thing that I do to make my son happy! 



Ingredients:
中文食谱：请在网页的右边点击Translate, 然后选择中文翻译。

1kg Clams (blanched)

I was told that these clams has no sands in it, no need to brush or wash.
Just soak in salt water and drain before cook. 

(A)

60g Dried Shrimp (chopped)

3 cloves Garlic (chopped)

3 Shallot (chopped)

Handful of Curry Leaves 

Thumb size Ginger (thinly sliced)

1 Red Chilli or Bird's Eye Chili (optional)


(B)

1 tbsp Curry Powder

1.5 tbsp Oyster Sauce

1/2 tbsp Light Soy Sauce

1/4 tsp Dark Soy Sauce

1/2 tsp Sugar

2 tbsp Water

Some oil for cooking

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. Heat oil in a wok/ skillet. Stir fry (A) until fragrant.

2. Add in (B). Stir in clams, coat with the sauce.

3. Dish out and serve right away. 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!

Crispy Roasted Pork Belly 简易脆皮烧肉

Easy Crispy Roasted Pork Belly aka Siew Yuk/ Sio Bak recipe, with step by step tutorial for home cooks to make this at home.

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

June 2015. 

My first attempt. Roasted Pork Belly. 

I never expect anything like this, the skin was so crispy, crunchy and the meat was juicy and tasty!

I don't need to use a huge butcher knife to cut this. 

My little serrated knife did a pretty good job on this. Probably it's because the skin is puffy and crisp, so it's easy to cut. 




Front view...

Side view...

Top and inside...

This is my hubby's favourite. He'd order this whenever we dine out in Chinese restaurant. Those were costly! About 2cm x 2cm cut (or slightly smaller), 6 pcs for SGD 8+ or SGD 12+ . 

A nice cut of belly did affect the texture and taste of the roasted pork. 

 I didn't follow exactly any recipe. Well, I had been eating roasted pork since my childhood day, I roughly know what sort of ingredients to add in it, just not sure how to grill it. 

Inspired by an old friend of mine who made very nice roasted pork, she did hers with her trusty oven. Initially I planned to use my air fryer to air fry the belly but I bought a very nicely cut belly, so I decided to follow my friend's method, roasted in an oven. 

Ingredients: 材料


650g Pork Belly  五花腩 650克 

Seasoning: 调味料

1 tsp Shao Xing Wine 绍兴花雕酒 1小匙

1 heap tsp Garlic Salt 蒜盐 1小匙

1/2 tsp Sugar 糖 半小匙

Dash of Five Spice 五香粉 少许

Dash of Pepper 胡椒粉 少许




Some Distilled White Vinegar 白醋 适量

Some generous amount of Coarse Salt 粗盐 适量


Tools:

Oven, tweezer, aluminium foil, bamboo skewers, deep roast tray, baking tray

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


Day 1: 第一天

1. Wash and dry the pork belly with kitchen towel.
把五花腩洗净，用厨房纸巾抹干。

2. Make sure it is dry thoroughly. Transfer to a plate, skin side down. Rub the seasonings all over (except the skin).
把五花腩放在碟上，皮部向下。把调味料涂在上面。看下图。

3. Flip over, dry the skin again with kitchen towels.
翻面，用厨房纸巾抹干猪皮。

4. Keep in the fridge overnight to dry and marinate. Do not cover the belly, I keep this in the chill room.
放进冰箱腌隔夜。不要盖上。


Day 2: 第二天

5. Remove from the fridge. The skin should be dry at this stage. Remove hair (if there's any) with a tweezer. 
从冰箱取出，五花腩的表皮应该是干了的。如果猪皮有毛，可以拔掉。

I pluck out less than 10 hairs... nice, cleaned belly 

6. Carefully prick the skin layer with bamboo skewers. 

用尖竹枝或铁枝把猪皮刺透。

7.  Transfer to a baking tray. Cover the bottom and sides with aluminium foil. Preheat oven 200'C.
把五花腩的底部用锡纸包好，放在烤盘上。预热烤箱 200度。

8. Brush a thin layer of vinegar on the skin. Leave it to dry. When the oven is ready, cover the skin with generous amount of coarse salt. 
猪皮的表面涂一层醋。放在风扇下吹干。干了后，铺上一层粗盐。看下图。

9. Bake at 200'C for 35 minutes. (Note to myself: Rack 2, Traditional Mode). Remove from oven, discard salt. Transfer the belly to a deep roast rack.
放进已预热的烤箱，以200度烘烤35分钟（上下火，中层）。取出，把盐丢掉。把烧肉放在烤架上。

10. Return to oven, grill for 20-25 minutes or until the skin crackling, puffy and crisp.

(Note to myself: Rack 2, Grill mode, Last 3-5 minutes Gratin Mode)

放进烤箱，烤20-25分钟或至皮脆。


11. Remove from oven, let it cool for 8-10 minutes on the rack. 
取出烤架，放置8-10分钟待凉。

12. Cut into your desired size and enjoy!
切好便可享用。如果采用比较大片的五花腩，可以参考下面更新的烘烤温度和时间。

Tips:

For the bamboo skewers, I used Daiso yakitori skewers which is more solid and hard. The long bamboo skewers bought from NTUC is too soft to prick the thick pork skin. Or alternatively, you can get the wooden tool with sharp nails on it, that is especially for this purposes. I found one but I didn't buy, because my kitchen storage is too limited for it lol...

Just 2 of us, my 6yo son and I finished 650g belly... Scary? lol... That's our lunch and dinner.
Today is a busy day, rushing in and out for extra classes. So for our quick fixed dinner,
I used the leftover belly to cook this very delicious Stir Fried Sweet Soy Sauce Belly to serve with rice.
Mom's used to cook this for us when we were small, kinda miss this dish and mom of course :)

Updated 3 Sept 2015

I had been making this almost every week. This time, I need to update with a picture here because I used different temperature and baking mode that I need to take note for this huge belly.



Bake at 210'C for 35 minutes, traditional mode, rack 2
以210度烘烤35分钟，上下火

Remove from oven, discard salt, transfer to rack.
取出，把盐丢掉。把烧肉放在烤架上。

Bake 210'C for 30 minutes, traditional mode, rack 2
以210度烘烤30分钟，上下火

Transfer to rack 3, 210'C traditional mode, bake until the skin crackling to the MAX :)
放在烤箱的上层，以210度烘烤至脆皮。

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!

Some feedback from those who have tried this recipe:

By Jess Chen

By Serene Teo

By Chunyan Tan

By Yvonne Gan

By Yvonne Gan

By Swee Fong Lim

By Jolene Ang

By Sandy Wong

Feedback, by Sandy Wong

By Kenix Chong

By Julie Koh

By Ai Lin Lee

Feedback from Wong Mei Ling 

By Ai Lin Lee