Easy 3-Ingredients Peanut Butter 五分钟自制花生酱

Easy 3-Ingredients Peanut Butter 五分钟自制花生酱 - All natural and creamy peanut butter made in a blender ready in just 5 minutes. I made this using Ninja blender, a vital tool for making incredible peanut butter at home. Ingredients required for its making are simple - roasted peanuts, plus some sugar and salt for taste.

Ingredients:

450g Roasted Peanuts (store-bought or homemade, I used store-bought)  
烤好的花生450克，可以用现成的或自己烤／炒

3 tbsp Icing Sugar
糖粉 3大匙

1 + 1/2 tsp Salt
盐 1+1/2 小匙

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Method:

To start, you'll need a high-speed blender/ processor with really sharp blades. The blender/ processor must be able to handle staying ON while chopping nuts without overheating. I have tried a few brands of food processors, Ninja is the best so far. I have tried most of the functions, I especially like the ice crushing for ice cream and smoothies, dough making for steamed bun/ Pao and cookies, and this processor to make peanut butter, it's so efficient and really impressive.  Ninja blender can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products via their website.

1. Place all ingredients into the Ninja Precision Processor. 
把所有材料放进搅拌机。

2. Select PUREE and blend until the desired consistency. 
搅拌至细腻。

3. Let it cool completely and store in an airtight container/ fridge. Freshly made peanut butter is smooth, warm and runny due to the heat generated by the blender. Once the peanut butter is completely cooled to room temperature, store in the refrigerator. Chilling helps thicken the peanut butter and prolongs its shelf life.  

待凉后收在密封瓶／冰箱。

Watch Video Tutorial < Easy Homemade Peanut Butter >

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Baked Curry Potato & Meat Croquette 烤香脆咖喱马铃薯肉饼 （中英文食谱）

Last minute meal again....I made this today with the leftover mashed potatoes after I baked potato bread. My son didn't like potatoes, so I must think of ways to hide the potatoes in his food. Mom got to be smart to make sure the kids eating well. ;) Next time I'm gonna hide more vegetables in there.

I didn't follow any standard croquette/ Japanese croquette recipes. Just made up my own using mostly Chinese seasoning because my son never like those croquette served in Japanese restaurants. This is specially customised for him and yes, successful! he likes it ;)



Ingredients:



100g Minced Pork 肉碎


125g Mashed Potatoes 马铃薯泥


Seasoning (A): Add to taste 调味，适量

Tapioca Flour 木薯粉

Soy Sauce 酱油

White Pepper 胡椒粉

Sesame Oil 麻油

Fish Sauce 鱼露

Sugar 糖


Seasoning (B): Add to taste 调味，适量

Garlic Salt 蒜盐／盐

White Pepper 胡椒粉


Seasoning (C): 

A dash of Curry Powder 咖喱粉

A dash of Turmeric Powder 黄姜粉



All Purpose Flour 面粉

Bread Crumbs 面包糠

Some lightly beaten eggs 蛋

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. Mix (A) with minced meat with a pair of chopsticks. Stir in one direction until the mixture is gooey.
将(A) 和肉碎混合。用筷子搅拌至起胶。

2. Mix (B) with mashed potatoes.
将（B) 和马铃薯泥混合。

3. Mix (1) & (2) together. 
将（1）和（2） 混合。

4. In a plate, mix (C) with bread crumbs.
把 (C) 和面包糠混合。

5. Shape the meat & potato mixture. Coat with flour, follow by egg and bread crumbs.
将肉碎马铃薯泥压成块状。沾面粉－蛋－面包糠。

6. Transfer to a lined baking tray. Repeat for the rest.
放在烤盘上。

7. Bake in a preheated oven 200'C for about 15 mins.
放进预热烤箱，烤200度15 分钟。

Easy Kids Friendly Tiramisu - Alcohol-free & Decaffeinated 最简单的提拉米苏－无酒精，无咖啡因

Expensive cake! I called this...even homemade one is not cheap because the main ingredient is pricey - Mascarpone Cheese.

I customised my Tiramisu using decaffeinated coffee and of course I omitted the alcohol. No Rum, No Espresso.. just addictive + yummy! 

This was my first attempt, made this with my 6yo son :) 

Dust with Milo powder. Trying to dust different colour tones, but not so successful >.<

This was my 2nd attempt.
Inner layer dust with Milo powder, outer layer (top) dust with cocoa powder.

hmm... I name this 'Dirty Penguin' lol... I'm really not a pro dusting a cake!
But I like this combination. Inner Milo layer which is sweeter in taste, then topped with cocoa powder.
It's just perfect!  

Ingredients & Method: (yield a 5.5" cake)

(A)

2 tsp Instant Coffee (I used Decaf coffee) 即溶咖啡 2小匙（我用无咖啡因的）

50g Hot Boiling Water 滚水 50克

90g Cold Milk 冷鲜奶 90克


(B)

250g Mascarpone Cheese (softened to room temperature) 马仕卡邦乳酪 250克

2 tsp Vanilla Extract 香草精 2小匙


(C)

150g Whipping Cream 鲜奶油 150克

4 tbsp Icing Sugar 糖粉 4大匙

(D)

8pcs Ladyfingers (sponge biscuit) 手指饼干 8 条

Milo Powder/ Cocoa Powder of your preference 美碌或可可粉适量

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. Chill the mixing bowl and whisk in the freezer.

把打蛋器冷藏。

2. Prepare (A) - Mix coffee powder and hot water until coffee powder fully dissolved. Add in cold milk. Keep it chill in the fridge.

将咖啡粉和滚水搅拌均匀。加冷奶，放进冰箱。

3. Prepare (B) - In a bowl, use a spoon, mix Mascarpone Cheese, vanilla extract and 50g (A) until smooth and creamy. Cover with cling wrap, keep it chill in the fridge.

用汤匙，把奶酪，香草精和50克的咖啡搅拌均匀。放进冰箱。


4. Remove whisking utensil from the freezer. Whip up (C). 

用冷却了的打蛋器，把(C) 打发。

5. Fold together cheese mixture and (C) until smooth.

将奶酪组合和 (C) 轻轻搅拌均匀。


6. To assemble 

- Apply one thin layer of cheese mixture at the bottom. 

先铺一层奶酪在底。

- Dip the ladyfingers in the remaining coffee. Do not soak it more than 1 second. Just dip, flip and lift! ;) 

把手指饼干沾一层咖啡（用剩余的咖啡），排列一层。切记－别把饼干弄得太湿。


- Layer the ladyfingers on the cheese mixture. Top with another layer of cheese mixture.

再铺上一层奶酪。

- Dust a layer of Milo powder/ cocoa powder. 

撒上一层美碌或可可粉（用美碌小朋友比较爱吃）。

- Repeat the same steps. Then, smooth the top layer with a spatula.

重复以上步骤。把上层铺平。

7. Dust the top layer with Milo/ cocoa powder as desired. Cover and let it chill in the fridge.

撒一层美碌或可可粉在上层。盖好，放进冰箱冷冻即可。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。

8. Serve chilled. 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!

Light & Fluffy Japanese Sweet Loaf 奶香松软甜面包

Light & Fluffy Japanese Sweet Loaf 奶香松软甜面包 - Soft bread recipe using Flour Gelatinised Method, yield fluffy bread that stay soft for days.

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22 Sept 2015...

Lately I have been trying out different bread recipes, trying different methods to get bread that will stay soft for days. All these does is to get myself ready for Primary 1..... Yes, I'm not joking. Next year my boy is going to P1 and I'm planning to bake bread for his breakfast. There's no way for me to bake in the dawn, I need recipes that yield soft bread that will stay soft for the next few days. So I don't need to get up early to prepare breakfast. :)

I have tried one of Alex Goh's recipe using flour gelatinised method. 

Here's the recipe>> Plain Sweet Loaf that stay soft for days . 

This time, I tried another one with whipping cream. If you have tried bread recipe with whipping cream, you'd know how's the texture of this bread. Light and fluffy, and YES, this bread stay soft for many days! 

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

(A)

120g Bread Flour

85g Boiling Water


(B)

380g Bread Flour

140g Sugar (reduce sugar if you like it less sweet)

About 1 tsp Salt

2.5 tsp Instant Yeast


(C) 

120g Cold Milk

100g Cold Whipping Cream

60g Cold Egg


(D)

40g Unsalted Butter (softened)



(E)

Some softened butter to grease the pan and work top.

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:



Day 1:

1. Mix (A) together using a spoon. Form a rough dough. Cover and let it cool completely. Keep in the fridge for at least 10 - 12 hours.

Day 2:

2. Mix (B) in a mixing bowl. Add in (C) and knead to form a dough. Add in (A) and knead until well combined. Add in (D) and continue to knead until it passes the membrane test/ windowpane stage. 

3. Cover and let it proof for 90 minutes or until double in size.

4. Transfer the dough to a lightly greased work top. Punch down. Divide into 2 equal portions. Cover with cling wrap and let it sit for 10 minutes.

5. Grease the rolling pin with some butter, roll the dough flat. 

6. Roll up, then roll the dough flat and roll up and seal. 

7. Transfer to a greased baking tin. 

8. Cover and let it proof for 60 minutes.

9. Bake in a preheated oven 200'C, lowest rack for 30-35 minutes.

10. When the baking is over, remove the bread from baking tin. Let it cool on the rack.When it's completely cooled, slice and serve.
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!

5 Minutes Miso Tofu Soup 五分钟简易日式味增豆腐汤

This isn't an authentic miso soup, this is my quick-fix soup for a last-minute meal. Yeah, just 5 minutes, can be done in 5 minutes!


If you are looking for authentic miso soup, click here for the recipe. 




Ingredients:

About 2 cups Organic Chicken Broth

1 tbsp Miso Paste

1 block Tofu 
(cut into cubes, my soup is loaded with tofu, if you like it less, halve the amount)

Wakame (seaweed), soaked and drained.

Toasted Sesame Seeds (ground)

Soy Sauce

Sesame Oil

5-mins Miso Tofu Soup along with homemade sushi and grilled Unagi.
Photo Updated: Dec 2021

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Method:

1. Add chicken broth in a saucepan, bring to boil. Meanwhile, mix ground sesame seeds, soy sauce and sesame oil in a serving bowl. Set aside.

2. Add tofu to the chicken broth. Bring to boil. Reset to low heat. Add miso paste (in a small sieve). Refer here for the method. Do not bring to boil.

3. Remove from heat. Transfer the soup into the serving bowl. 

4. Topped with wakame, serve warm. Alternatively, you can also add some meat/ seafood/ fish cakes/ etc to the soup.

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. 

Chinese Yam (aka Huai Shan) Sweet Corn Pork Ribs Soup 鲜淮山玉米排骨汤－抗衰老，清湿热，健脾补肺

Chinese Yam (aka Huai Shan) Sweet Corn Pork Ribs Soup is naturally sweet, nutritious, and nourishing, drinking this soup regularly helps strengthen the spleen and stomach to aid digestion, improve the immune system, anti-aging, relieve fatigue, and many other health benefits.

鲜淮山玉米排骨汤是一道味道清甜，营养丰富的汤水，具有很好的健脾开胃功效。此汤不仅可开胃，亦能补充体力，增加身体的抵抗力。淮山所含营养素可为人体所吸收，能有效改善体质虚弱与消除疲劳。玉米中含蛋白质、脂肪、糖类、维生素和矿物质都比较丰富。玉米脂肪中的维生素较多，对防止细胞氧化、衰老有益处。

Ingredients: (Yield 2-3 servings)
材料


300g Pork Ribs/ Chicken 排骨/ 带骨鸡肉 300克

1 Chinese Yam 鲜淮山 1根

1 Sweet Corn 玉米 1 根

5 Seedless Red Dates 红枣 5粒

1 tbsp Chinese Almond (Nan Xing) 南杏 1汤匙

1 Dried Cuttlefish (softened) 鱿鱼 1 片

Some salt to taste 盐 适量

Having a good bowl of nutritious soup is a great way of nourishing your body

Photo updated: Nov 2023

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:
步骤

1. Rinse the ribs with hot boiling water. Transfer to a pot. Add in the rest of the ingredients except salt.
将排骨用热水烫过。将所有材料（除了盐）放进锅里。

2. Add 2L hot water, bring to boil. Cook with high heat for 30 minutes. Reduce heat and simmer for 60 minutes.
加入两公升热水，大火煮滚。中大火煮30分钟，转小火煮60分钟。

3. Add salt to taste, cook another 30 minutes. Serve warm. Alternatively, you can try a quicker method ~ <<Tap here for 30mins quick & easy soup recipe>>
加少许盐调味。继续以小火煮30分钟即可。 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 post on your news feed. 

Enjoy!