Spaghetti Aglio e Olio With Bacon & Shrimps 虾仁熏肉蒜香橄榄油意面

Spaghetti Aglio e Olio is a classic Italian pasta. Aglio ~ fresh garlic, Olio ~ good oil. With just simple ingredients that you probably already have in hand, this gonna be the easiest pasta recipe you'll ever make.

I normally cook this for dinner, added some baby spinach, served as one pot dish for my family. The recipe that I'm sharing in this blog post is the basic one with just bacon and shrimps which I used to pack for my 7yo school snacks.

My son's school snacks. If you like my bento/ school snacks idea,click here, follow my facebook page to receive more school snacks ideas.

Ingredients: (1 serving 一人份)

80g Spaghetti 意面 80克

4 cloves Garlic (chopped) 蒜头 4棵（切碎）

2 tbsp Chopped Bacon 熏肉碎 2汤匙

6－8 Shrimps 虾仁 6－8 只 （撒些盐和胡椒粉调味）
(seasoned with a pinch of salt & pepper)

Pepper & Salt, add to taste 盐和胡椒粉 适量

*2 tbsp Water 水 2汤匙

Dried/ Fresh Parsley 香菜 少许

Some Olive Oil for cooking 橄榄油 适量

* Adjust the water quantity accordingly. 水的份量自行调整

Another simple version ~ Aglio e Olio with sausage and broccoli, topped with crispy garlic for extra crunch.
I used linguine this time...run out of spaghetti :P


Photo updated: October 2019

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. Cook spaghetti according to the packet instruction. Drain and set aside.
把意面煮熟，备用。

2. Heat some oil in a skillet, add in garlic, stir and fry until fragrant and starting to colour. 
烧热少许油，把蒜炒香。

3. Add in bacon and shrimps, stir fry until the prawn is almost cooked. 
加入熏肉和虾仁，炒香至虾仁差不多熟透。

4. Stir in spaghetti and drizzle some water. Add pepper and salt to taste. 
加入意面，水，胡椒粉和盐调味。

Note: This recipe is customised for my 7yo who doesn't like spicy food, so I leave out the red chili flakes and black pepper. You may add this with the salt to enhance the flavours. ;)

5. Garnish with parsley. Dish out and serve warm. 
加入少许香菜，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. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Charcoal Soft Bread 竹炭软面包（老式酵头）

Bamboo charcoal is a fun ingredient widely used in many bread, cake and cookie recipes throughout Asia. The charcoal powder is actually tasteless and odourless. It lends a naturally coloured and gorgeous look to baked goods without affecting the taste. 

Look at these lovely Charcoal Soft Bread, they are pillowy soft and spongy. And, they will stay soft for days.  

This recipe was adapted from here . If you do not have charcoal powder and would like to try the plain golden soft bread, click here for recipe >> 

Ingredients:


(A)

105g Bread Flour 高筋面粉 105克

45g Cake Flour 低筋面粉 45克

12g Castor Sugar 糖 12克

1 tsp Instant Yeast  即溶酵母 1 小匙

(B)

120g Warm Water (just a little warm when touch by hand) 温水 120克

(C)

105g Bread Flour 高筋面粉 105克

45g Cake Flour 低筋面粉 45克

2 tsp Charcoal Powder 碳粉 2小匙

57g Castor Sugar 糖 57克

1/2 tsp Salt 盐 半小匙

12g Milk Powder 奶粉 12克

(D)

45g Egg (lightly beaten an egg, reserved some for egg wash) 鸡蛋 45克 （打撒）

25g Water (at room temperature) 水 25克 （室温）

(E)

40g Unsalted Butter (softened) 无盐牛油 40克 （软化／室温） 


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 (A) in a mixer bowl. Add in (B). Use a spoon or mixer's dough hook to mix until it form a sticky dough. This is the starter dough. Cover the bowl with cling wrap and let it rest for about 2.5 hours.

把(A)混合，加入（B) 搅拌均匀。盖上保鲜纸，室温待发至浮现蜂窝状，大概两个半小时。

2. Monitor closely after 2 hours. When you see 'bubbling' effect and the center of the dough starting to topple, that's the time to add in (C) and (D).
当面团的中心开始下陷时（待发大概两小时后就要注意看看），加入（C) 和 （D)。

3. In a bowl, mix together (C) ingredients. In another bowl, mix together (D) ingredients. When the starter dough is ready, add in (C) and (D)
注意：材料(C) 和(D) 必须分别放在碗里混合了才加入。


4. Mix until it form a shinny dough. (For KitchenAid mixer, use dough hook, speed 2 for 5 minutes. This can be done with hand too, my sister tried hand knead the dough, according to her, it's very sticky at this stage, but it'll be pliable after a while)
揉至表面光滑。



5. Knead in (E) gradually and continue to knead until it passes the membrane stage. My mixer took about 10 minutes kneading time).
分两次加入牛油，揉至面团能拉出薄膜（请看下图）。

6. Cover and let it proof 1.5-2 hours. Remove from the bowl and place the dough on a lightly greased worktop. Deflate and shape as desired. Place the dough on a lightly greased baking tin. Let it proof doubled in size, about 1 hour. 
盖上保鲜纸，发酵至双倍大。取出，排气，造型，放在已涂过油的烤盘上，进行最后发酵。

7. Preheat oven 200'C. Egg wash and add on some toppings as desired.
预热烤箱200度。发酵完成后，涂蛋液。

8. Place the bread into the oven, 2nd rack from the bottom. Reduce temperature to 170'C and bake for 15-20 minutes. This method helps the bread to RISE to the MAX! 
放进已预热的烤箱，把烤箱的温度调至170度，烘烤15-20 分钟。

9. Remove from oven. 
烘烤完毕后，把面包取出。


10. Remove bread from the baking tin. Let it cool completely on the rack.
倒扣取出面包，放在架上。

11. It's ready and time to enjoy the delicious bread! :)  
待凉后即可享用。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 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!

Feedback from those who have tried this recipe:

By Tammy Tng

By Tammy Tng 

Pan Fried Salted Fish Minced Meat Patties 香煎咸鱼肉饼

Taste of home....that's how I'd describe this dish.  

Marinated with some fragrant pan-fried salted fish along with chopped coriander and sauces, pan fry with a little oil until golden brown and crisp from the outside, tender and juicy in the inside. This is the food that will wake your tummy up even when you have no appetite to eat. So be sure to cook more rice or porridge to go with it. ;)


Ingredients:

370g Minced Pork 肉碎 370克

50g Salted Fish 梅香咸鱼 50克 

1 tbsp Grated Ginger 姜茸 1 大匙

1 tbsp Coriander (chopped) 芫西碎 1 大匙

1/2 tsp Sugar 糖 半小匙

1.5 tsp Tapioca Flour 木薯粉 1.5 小匙

1.5 tsp Soy Sauce 酱油 1.5 小匙

Dash of White Pepper 胡椒粉 少许

1.5 tsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1.5 小匙

1.5 tsp Oyster Sauce 蚝油 1.5 小匙




Cooking Oil 食油 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. 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 skillet, pan fry salted fish until fragrant, dish out and let it cool completely.
烧热少许油，把咸鱼煎香。待冷备用。


2. Put all ingredients in a bowl (including the cooled pan fried salted fish), use a pair of chopsticks, mix all ingredients in circular movement in one direction until the mixture is gooey.
将所有材料（包括煎好的咸鱼）放进碗里，用筷子以一个方向搅拌均匀至起胶。


3. Divide minced meat mixture into small portions. Shape into round patties.
把肉茸分成小份，做成小圆肉饼状。


4. Heat oil in a skillet and pan fry both sides until golden brown. Dish out and serve warm with steamed rice or porridge.
烧热少许油，放入肉饼煎至两面金黄色，盛起即可享用。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 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!



Some feedback from those who have tried this recipe:

By Tiffydelicatessen

Tasted & Approved Cookbook For Busy Parents By Busy Parents [Special Preorder Price - 20% OFF]

Book Cover, by Marshall Cavendish International

I am so excited to announce that some of my new recipes will be featured in this upcoming cookbook ~ TASTED & APPROVED, a quick and easy cookbook for Busy Parents by Busy Parents, published by Marshall Cavendish International.

This cookbook features a collection of 50 quick and easy recipes (consists of main, snack, dessert & drinks) contributed by 10 well-known mommy bloggers, I am honoured to be one of them :). The book will be available in Singapore, Malaysia and countries around the region, Amazon online and it will be made into an eBook. 

Here's a good news for you!

You can pre-order the book with a special discounted price $24 (with GST) from now till 10 October 2016. The book stores will be selling the books at $29.96. If you are interested to pre-order the books, fill up the order form and email to booksorder101@gmail.com.

Thank you. :)

Shanghai White Lotus Paste Mooncake 白莲蓉上海月饼

White Lotus Paste Shanghai Mooncake 白莲蓉上海月饼 - Nice crumbly texture made with or without shortening.

Happy Mid-Autumn Festival! 

Made with homemade lard, this is the natural fat used in this recipe to yield a nice crumbly pastry.

Ingredients: 

(A)

300g Plain Flour 中筋面粉 300克

100g Icing Sugar 糖粉 100克

50g Milk Powder 奶粉 50克

24g Custard Powder 蛋黄粉 24克

1.5 tbsp Baking Powder 发粉 1.5 汤匙

100g Shortening/ Lard 白油/ 猪油 100 克

50g Planta 白兰他 50克

2 Eggs 鸡蛋 2粒


(B)

600g White Lotus Paste 白莲蓉 600克

12 Salted Egg Yolk 咸蛋黄 12粒

(C)

1 Egg Yolk (lightly beaten) 蛋黄 1 粒，打散

Optional:

Black Sesame Seeds/ Pumpkin Seeds 黑芝麻或南瓜子，装饰

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claim it 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. Steam salted egg yolk for 10 minutes. Let it cool completely.
把咸蛋黄蒸10分钟，待冷备用。

2. Divide white lotus paste into 50g each. Roll the paste into a ball, gently flatten the center and add in a cooked salted egg yolk. Wrap up and roll into a ball, repeat for the rest.
将白莲蓉分每份50克，包入咸蛋黄。搓圆备用。

3. When the filling is ready, mix (A) to form a dough. Divide dough into 50g each. Wrap filling and roll it into a ball. Place on a lined baking tray. Repeat for the rest. 
把（A）混合成面团，分割每份50克，包馅，搓圆，放在烤盘上。

Note: 

~ If using lard, add gradually to form a dough, may not need to add all. 如果用猪油，分次加入，拌成团即可。

~ If the dough is too soft, place it in the fridge to chill for 15-30 minutes. 如果面团太软，先放进冰箱，冷却后才包馅。

4. Egg wash with (C), decorate with black sesame seeds/ pumpkin seeds. 
涂上蛋黄液，放点黑芝麻或瓜子装饰。

5. Bake in a preheated oven 190'C for 20-25 minutes.
放进已预热的烤箱，190度烘烤20-25分钟或至金黄色即可。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. Don't forget to favourite my pages to see my posts on your news feed. 

Enjoy!

Some feedback from those who have tried this recipe:

By Sharon Ooi Theng

By Foong Yee

By Wai Wai

By Sharon Ooi Theng

By Jacq Chan

By Apple Kwan

By Wai Yee

By Bee Leng Ng

Piggy Mooncake Biscuit 传统公仔饼／猪仔饼

This is one of my favourite childhood festive food. My mom made traditional mooncakes every year, all from scratch. She never like anything store-bought, so she'd make her own golden syrup, lotus paste, red bean paste etc...

When I was a child, I didn't like mooncakes with fillings. So she'd make mooncake biscuits for me. We called it doll biscuit 公仔饼. I always joined in the fun shaping the biscuit into pigs, goldfishes and some funny-looking dolls. Too bad we do not have iPhone last time, I do not have a single picture of the doll biscuit to share here...all that I could remember is the joy of being together with my family....a precious piece of memory.

I am a modern mom but I love to introduce my childhood food to my son, especially festive food. Although he may not like all of them, at least he knows what mommy likes and what kind of food that his grandma had prepared for his mom, what Chinese eats during mooncake festival ...etc... Hmm....sounds complicated right? Well, what I'd like to do is to carry on some of our family cultures and traditions so that our next generation will treasure our cultures and traditional values.

The Three Little Pigs, where's the big bad wolf?

Now, what's the hottest game in town? POKEMON GO! 

My Pikachu mooncake biscuit looks a bit like a rabbit! Lol...

Packed some for a friend...

In the making.....

Made another batch of Piggy Doll Mooncake Biscuits for the kid.
This is the improved version :P
Photo updated: September 2021.