Fruity Salmon Prosperity Toss aka Yu Sheng/ Lo Hei 水果三文鱼捞起

A fruity twist to the usual Chinese New Year Yu Sheng salad, made creatively with fresh fruits and sashimi grade salmon. Added some shrimp Tenkasu for the crunch. Looks good, taste great!

This was my first ever DIY Yu Sheng made in 2018, year of dog. And that is why you see the cute little Snoopy dog smiling happily on the plate. 

Me and my 阿旺 food art. :)

Ingredients:

中文食谱：请在网页右边点击Translate选择中文翻译

8 slices Sashimi Grade Salmon

Some Tabiko (for garnishing)

280g Japanase Daikon/ radish (shredded)

The first 3 ingredients that I got from Emporium Shokuhin.

1 Red Apple (shredded)

1 Green Apple (shredded)

1 Green Apple (thinly sliced)

1 Orange Carrot (shredded)

1/4 Purple Carrot (shredded)

10 Red Seedless Grapes

10 Green Seedless Grapes

1 slice Mango

1 cup Shrimp Tenkasu 
(can be replaced with Bok Chui crackers)


Other Condiments: 

2-3 tbsp Plum Sauce

1 tbsp Toasted Sesame Seeds

2 tbsp Toasted Ground Nuts

1/2 tsp White Pepper

1 tbsp Ground Nut Oil 

1 tsp Lemon Juice

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:

1. Made Snoopy character with Daikon. 

2. Add facial details and outlines using purple carrot. Made heart shape using orange carrot.

3. Cut mango into the auspicious character 旺  or just cut into cubes.

4. Place the mango on the shredded carrot.

5. Place 4 slices of salmon as shown in the picture below, roll up to make the flower. Repeat for the rest.

6. Assemble with the rest of the ingredients. Add some Tabiko on the shredded carrot to give it a nicer colour.

7. To serve, add in condiments, toss up high and enjoy! 恭喜发财 Happy New Year!

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!

By readers:

By Vera Lim

Stove Top Sticky Pork Ribs 养生甜酱排骨（免油炸）

Easy no-deep-frying stove top sticky pork ribs cooked in a pan. An excellently tender, sticky and sweet pork ribs added a secret ingredient that elevated the nutrition level of this dish. The secret ingredient is revealed in the recipe. Happy cooking. :)

这排骨的做法非常简单。不需要油炸或烘烤，健康又美味。

Ingredients:
材料

400g Pork Ribs 排骨 400克

6 slices Ginger (julienne) 姜，6片／切丝

4 cloves Garlic (thinly sliced) 蒜头 4 瓣，切片


(A)

2 tsp Sesame Oil 麻油 2小匙

2 tsp Tapioca Flour 木薯粉 2 小匙


(B)

1 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1汤匙

2 tbsp Sugar 细砂糖 2汤匙

2 tbsp Soy Sauce 酱油 2汤匙

1 tbsp Oyster Sauce 蚝油 1 汤匙

1 tbsp Huiji Waist Tonic 汇集补腰精 1汤匙
(This product is not suitable for pregnant women and babies. You may omit this if needed. 孕妇／婴儿不适宜服用，可以不放。)

1-2 tsp Dark Soy Sauce 黑酱油 1-2 小匙

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


6 tbsp (more or less) Water 水 6汤匙，自行调整份量

Some oil for cooking 油 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. Wash and dry the pork ribs with kitchen towels. Add in (A), mix well. Cover and keep in the refrigerator overnight. 
排骨洗净抹干。加入（A）拌均。盖上，放冰箱腌隔夜。

2. Heat oil in a pan. Add in pork ribs, pan fry until the bottom is slightly brown.
烧热少许油，加入排骨，煎香。

3. Flip the pork ribs, add in ginger and garlic. Fry until fragrant.
当底部上色时，翻另一面，煎至上色。同时，加入姜和蒜头，爆香。

4. Add in (B) and some water, just enough to cover the pork ribs. Simmer until the sauce is thicken. Remove from heat and serve warm with steamed rice.
加入适量的水，焖至收汁即可。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 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!

Banana Bread 香蕉面包 ［面包机食谱］

Easy Bread Maker Recipe - Banana Bread made using Song Cho Bread Maker. 


Watch video tutorial:

Bread Maker Banana Bread 香蕉面包

Ingredients:
材料

150g Banana Milk 香蕉口味牛奶 150克

15g Oil 油 15克

15g Brown Sugar 红糖 15克

1/4 tsp Salt 盐 1/4小匙

270g Bread Flour 高筋面粉 270克

15g Castor Sugar 细砂糖 15克

1 tsp Instant Yeast 即溶酵母 1 小匙

110g Overripe Mashed Banana 熟透香蕉泥 110 克 

Dash of Ground Cinnamon 肉桂粉 少许

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. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Oil > Sugar > Salt > Flour > Yeast > Banana > Ground Cinammon into bread barrel. 
将牛奶》糖》油》盐》面粉》酵母》香蕉》肉桂粉》跟次序放入松厨面包机。

2. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Press < MENU >, select <#5 SWEET > , press < START >.
安装好后按键《MENU》，选择 《＃5 SWEET 》，按 《START》。

3. When the bread is ready, beep sound 10 times and it turn into keep warm status automatically. The longest time of keeping warm is 1 hour. Press <STOP> button for 3 seconds, it stop keeping warm so that you could take out the bread. 
面包烘烤完成后面包机会响10声。面包机会自动保温长达一小时。持续按键《STOP》三秒钟停止保温，即可拿出面包。

4. Transfer the bread on a cooling rack. When it's completely cooled, slice and best toasted before serving with Hazelnut Chocolate and Peanut Butter Spread. Crisp on the outside and chewy inside. 
待凉后享用。建议先用吐司机烤香面包，这能达到外脆内Q的效果，然后涂上巧克力酱或花生酱享用。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!

~ Special thanks to Song Cho Singapore ~ 

Creamy Chicken Mushrooms & Ham Spirals With Crispy Garlic Crumbs 蘑菇鸡肉火腿意大利螺旋面

Creamy Chicken Mushrooms & Ham Spirals With Crispy Garlic Crumbs 蘑菇鸡肉火腿意大利螺旋面 - A flavourful brown rice pasta dish coated with delicious creamy sauce, topped with crispy and aromatic garlic crumbs. 

The base of this creamy sauce is similar to my Creamy Mac & Cheese recipe . That's the recipe I have been using for years because it's versatile and super delicious. 

Thanks to San Remo Singapore for sending over some brown rice pasta and sauce for me to try out.
Love it.

Ingredients: Yield 2 servings

中文食谱：可在网页的右边点击Translate，然后选择中文翻译

250g San Remo Brown Rice Spirals

120g Chicken Thigh, cut into chunks

1 tbsp chopped Garlic 

6 Brown Button Mushrooms, sliced

4 slices shaved Ham, diced

30g Unsalted Butter

2 tbsp Plain/ AP Flour

200ml Cooking Cream

240ml Chicken Broth

Some Olive Oil for cooking

Some Salt & Black Pepper, add to taste

(A)

1/4 tsp Corn Flour

Dash of White Pepper

1/4 tsp Salt

1/2 tsp Olive Oil


(B)

30g Panko/ Bread Crumbs

2 heap tbsp chopped Garlic

1/2 Red Chili, finely diced (use bird's eye chili if you like it hot & spicy)





Some Parsley for garnishing

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:

1. In a bowl, add in chicken meat and (A), mix well and let marinade for 30 minutes.

2. Cook pasta according to the package instruction. Heat some generous amount of olive oil, add in 2 tbsp garlic and stir fry till fragrant. Add in chili and bread crumbs, stir fry until crisp, season with salt and black pepper. Remove from heat and set aside.

3. Heat some olive oil, add in 1 tbsp garlic, fry till fragrant. Add in mushrooms, season with salt and black pepper. Add in chicken, stir fry until cooked and stir in ham. Remove from heat and set aside.

4. Heat butter, stir in flour and mix until smooth. 

5. Add in cream and chicken broth, bring to a boil. Add some salt and black pepper to taste, if needed.

6. Add in cooked pasta, chicken, mushrooms and ham. Stir to coat and when the sauce is thicken, remove from heat. Top with crispy garlic crumbs and garnish with chopped parsley, serve right away. 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!
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