Totoro Tang Yuan With Red Bean Filling 龙猫豆沙汤圆

Winter, a lingering season, is a time to gather golden moments and enjoy every idle hour with family. This year, we will be celebrating winter solstice at Hokkaido, Japan. Hope it will snow. Happy Winter Solstice. 

Cute, creative and delicious glutinous rice ball with red bean paste filling. The texture is springy and soft. Taste superb with the fragrant Pandan syrup. 

The LINE FRIENDS, Cony and Brown Tang Yuan, made using the same recipe.

Photo updated: 14 Feb 2020

Ingredients: yield 20 Tang Yuan
材料

750g Water 水 750克

75g Rock Sugar 75克 冰糖 

5 Pandan Leaves 班兰叶 5片，打结

200g Red Bean Paste 豆沙 200克


White Dough 白面团:

100g Glutinous Rice Flour 糯米粉 100克

30g Hot Boiling Water 热水 30克

40g Cold Water 冷水 40克

Natural Blue Colour Dough 天然色素蓝面团:

100g Glutinous Rice Flour 糯米粉 100克

30g Hot Boiling Water 热水 30克

40g Butterfly Pea Flower/ Blue Pea Flower Water 蓝蝶花水 40克

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. Prepare pandan syrup: Add pandan leaves, rock sugar and water into a pot, bring to boil. Reduce heat and simmer for 10 minutes. Set aside.
将班兰叶，冰糖和水煮滚，转小火煮十分钟，熄火。备用。

2. Prepare plain dough: Mix glutinous rice flour and hot boiling water with a spatula. Gradually add in cold water and knead with hand to form a dough. Cover with cling wrap. Meanwhile, prepare coloured dough.
白面团：糯米粉加入热水，用刮刀稍微搅拌。慢慢加入冷水，用手揉成面团。盖上保鲜纸，然后准备蓝色面团。

3. Prepare blue colour dough: Mix glutinous rice flour and hot boiling water with a spatula. Add in butterfly pea flower water and knead with hand to form a dough. Cover with cling wrap and let it sit for 15 minutes.
蓝色面团：糯米粉加入热水，用刮刀稍微搅拌。慢慢加入蓝蝶花水，用手揉成面团。盖上保鲜纸。

4. Divide filling and dough, wrap in fillings and shape. (for reference: red bean paste 10g, dough 15g).
分割面团和豆沙馅，包入馅料，然后造型。参考份量：面团：15克，豆沙馅：10克

5. Boil a pot of water, add in glutinous rice balls, cook until they float up. Cook for another minute. Transfer the dough to a bowl of water (room temperature), drain and serve with pandan syrup. 
煮滚一锅水，加入汤圆，煮至汤圆浮起，继续煮1分钟左右，然后捞起放入室温的水里。捞起汤圆加入班兰糖水，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。

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!

Molang & Piu Piu Christmas Bento 萌浪兔圣诞便当

Rice Based Food Art - Molang & Piu Piu Christmas Bento 萌浪兔圣诞便当. Pan Fried Curry Salmon, Butter Garlic Tiger Prawn, Blanched Chinese Kale, served with pumpkin rice ball (Piu Piu) and white rice ball （Molang) filled with Furikake. 

❤️The gift of Christmas is a precious reminder that WE ARE LOVED ❤️

Here are some quick notes to show the steps/ method:
中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1. Cook the rice and all the side dishes. 

Click here for recipe:

<< Curry Salmon Recipe 咖喱三文鱼食谱 >>

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！

2. Portion out the rice. Mould into Molang and Piu Piu shape as shown in the picture below. 

The red stripes are crab stick.

3. Add facial details using seaweed, cheese and ketchup. Assemble with the rest of the sides. 

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, 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!

Cheese Mochi Bread 芝士麻薯面包

Something different from the ordinary bread, these Cheese Mochi Bread are crusty on the outside, soft and chewy in the inside. 

Made using Song Cho Bread Maker:

Song Cho Bread Maker SC-BK06A

Features:

• 
  
• * Sleek body design, large LED display

• * 14 functions (basic, french, whole wheat, sweet, gluten free, sandwich, cake, bake, rise, rise dough, dough, jam, yoghurt and home made)
• * 13-hour programmable timer
• * Ceramic-coated bread barrel for easy cleaning
• * 10 minutes' power cut-off memory function
• * Bread weight: 680g to 900g
• * Bread barrel: 19L x 14W x 17H cm
• * Techincal Specs: Rated voltage 220/240V~50Hz, Rated power 550W

Ingredients:
材料

130g Glutinous Rice Flour 糯米粉 130克

20g Tapioca Flour 木薯粉 20克

1/2 tsp Salt 盐 1/2 小匙

55g Milk 牛奶 55克

40g Cheese Premixed or Grated Parmesan 芝士 40克

1 small Egg 鸡蛋 （小）1粒

35g Butter (melted) 牛油 35克

1 tbsp Castor Sugar 细砂糖 1汤匙

Note: Different types of cheese absorb moist differently. Do adjust the amount of liquid and flour accordingly. 

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. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Butter > Egg > Sugar > Salt > Glutinous Rice Flour > Tapioca Flour into bread barrel. 
将牛奶》牛油》鸡蛋》糖》盐》糯米粉》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. Select <#11 DOUGH > , press < START >.
安装好后按键选择 《#11 DOUGH》，按 《START》。

3. After 15 minutes, add in cheese. Let the bread maker continue to knead the dough.
15分钟后加入芝士。让面包机继续把面团揉均。

4. When the dough is ready, transfer the dough onto worktop. Divide dough into 15g portions. Roll into small balls, transfer to a lined baking tray. 
面团揉均后，分割每份15克左右，搓圆后放在铺了油纸的烤盘上。

5. Bake in a preheated oven 170'C for 20-25  minutes or until cook through. Remove from oven, serve warm.
放进已预热的烤箱，以170度烘烤20-25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. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Stir Fried Sweet Roasted Pork With Garlic 香蒜爆炒回锅烧肉

This is one of my childhood favourite dishes. A homestyle dish that my mom used to cook for us during Chinese New Year or festive seasons when she had leftover roasted pork. The preparation is easy, just cut the roasted pork into bite size and stir fry with garlic and some seasoning. The seasoning that my mom used was rather simple, just sugar and dark soy sauce. This recipe that I'm sharing here, added a few more ingredients to elevate the taste. 

Stir-fried sweet roasted pork served with rice, tomato fried egg and stir-fried veggies with prawns, a quick and simple lunch for the kid. This is without oyster sauce, just light soy sauce, dark soy sauce and sugar, add to taste.
Photo updated: Aug 5, 2019

Stir-fry Roasted Pork With Garlic ~ A simple yet comforting dish that goes very well with rice.
Photo updated: Dec 2023 

Ingredients:
材料

300g Roasted Pork Belly, cut into bite-size 烧肉 300克，切小

<<Homemade Roasted Pork Recipe 点击进入<<自制脆皮烧肉食谱>>

40g chopped Garlic 蒜头 40克，剁碎

2 tbsp Coarse Sugar 粗糖 2汤匙

1 tbsp chopped Red Chili/ Bird's Eye Chili 红辣椒／指天椒 1汤匙

1 tbsp chopped Coriander/ Spring Onion 青葱／芫荽 1汤匙

Some oil for cooking 油 适量


Sauce: 酱料

1 tbsp Oyster Sauce 蚝油 1汤匙

1 tbsp Rice Wine 米酒 1汤匙

1 tsp Dark Soy Sauce 黑酱油 1小匙

1 tbsp Water 水 1汤匙

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. In a bowl, mix together all sauce ingredients, set aside. 
酱料拌均备用。

2. Add some oil in the wok (I use Song Cho stainless steel wok). Heat the oil and stir fry garlic until crisp and golden. Transfer the garlic into a bowl.
松厨锅里加入油（冷锅下油）。烧热油后加入蒜头爆香至上色，捞起备用。

3. Use the remaining oil in the wok, stir-fry roasted pork belly until fragrant. 
利用锅里剩余的油，把烧肉炒香。

4. Add in sauce, stir to coat. 
加入酱料，翻炒。

5. When the sauce is thickened, stir in chilli, coriander/ spring onion and crispy garlic. 
收汁，加入辣椒，青葱／芫荽和蒜头。

6. Stir in sugar, mix well. Remove from heat and serve warm.
加入糖，翻炒拌均即可。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!

By readers, some feedback from those who have tried this recipe:

Feedback from Lee Chin