In March 2019... Rice Base Food Art - Doraemon Unagi Don Bento/ Lunchbox. I have been wanting to make Doraemon bento for the longest time, finally made it today. No blue Doraemon, I used seaweed instead. Well, my boy is a seaweed lover so he wouldn't complain but he said next time please make a blue one.... :D ..... ALRIGHT! ;)
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. Soak 70g sushi rice for 30 minutes, drain. Add 100g water, cover with lid and bring to boil, reduce to low heat, simmer for 10 minutes, let it sit for 10 minutes, stir in sushi vinegar, set aside to cool. Mean while, cook baby spinach, season with some soy sauce and shallot oil. 2. Portion out a small amount of rice, shape into Doraemon head and 2x paws. Wrap the head using seaweed. Prepare facial details, refer to picture below. Tips: Use toothpick to trim out the white part of the eyes (cheese).
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！
3. Layer bento box with the remaining rice. Top with spinach.
4. Place Doraemon in the middle. Add facial details using cheese, seaweed, crab stick and crispy spaghetti.
5. Top with side dishes, I used Unagi, baby octopus and Tobiko as per my boy's request. Lastly, add the paws and it's done! Updated on 9 March 2020... Another Unadon version that I've made... Doraemon bento/ lunchbox. This time I used homemade unagi sauce, so delicious!
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Rice Based Food Art ~ Cute Kitty Cat Sushi Bento This bento is easily assemble, just need to cook sushi rice, boil egg and broccoli, the rest of the ingredients were store-bought and ready to use.
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. Soak 70g sushi rice for 30 minutes, drain. Add 100g water, cover with lid and bring to boil, reduce to low heat, simmer for 10 minutes, let it sit for 10 minutes, stir in sushi vinegar, set aside to cool. Mean while, cook quail egg and broccoli. 2. Transfer the rice into sushi mould and shape.
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！
3. Chop 2-3 baby octopus into small pieces.
4. Wrap roasted seaweed around the rice ball. Top with baby octopus. I made 2 baby octopus and 2 Tobiko sushi, use one of the rice ball to shape into kitty cat. Place sushi and other side dishes into the bento box.
5. Assemble kitty cat, add facial details using seaweed, brush some light soy sauce for the colour.
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.
Homestyle one-pot braised chicken with carrots, potatoes and mushrooms in thick savoury gravy has all of the flavour. All we need is just some rice to go with it. So delicious!
Ingredients: 材料 4 Chicken Drumstick 鸡腿 4个 1 large Potato (cut into chunks) 马铃薯 1粒，切块 Pinch of Black Pepper 黑胡椒 少许 1 Carrot (cut into chunks) 胡萝卜 1条，切块 5 cloves Garlic (sliced) 蒜头 5瓣，切片 3 Shallots (sliced) 小葱头 3粒，切片 3 slices Ginger 姜，三片 35g Fermented Soy Bean Paste (minced/ pureed) 咸豆酱 35克 6 Swiss Brown Mushrooms 蘑菇 6粒 1 Bay Leaf 月桂叶 1片 250ml Chicken Broth 鸡汤／上汤 250毫升 50ml Water 水 50毫升 1 tbsp Oyster Sauce 蚝油 1汤匙
1 tsp Brown Sugar 黄糖 1小匙 10g Unsalted Butter 牛油 10克 1 tbsp All Purpose Flour 中筋面粉 1汤匙 Some chopped Spring Onion for garnishing 青葱碎 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. Wash and pat dry the chicken with kitchen towel. 鸡腿洗干净抹干。
2. Heat oil in a skillet, pan fry the potatoes until slightly brown, remove the potatoes from skillet, set aside. 烧热少许油，煎香马铃薯，备用。 3. In the same skillet, add in garlic, shallot and ginger, stir fry until fragrant, add in bean sauce, stir fry until fragrant, add in chicken, cook on low until the skin is slightly brown. 加入蒜头，葱头和姜，爆香。加入豆酱，爆香。加入鸡腿，小火煎至少许上色。
4. Push the chicken to one side and melt the butter on the empty side of the skillet, stir in flour to mix with butter. 把锅里的材料推一边，加入牛油和面粉，拌均成糊状。
5. Add in chicken broth and water, mix well. Add a pinch of black pepper, carrot, potatoes, mushroom, bay leaf, oyster sauce and brown sugar, stir to mix well, bring to boil and reduce to medium-low heat, simmer for about 25-30 minutes. Garnish with spring onion and serve warm. 加入鸡汤和水，拌均。然后加入所有材料（除了青葱碎），煮滚后转中小火焖煮25-30分钟。撒上青葱碎即可。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。
Super soft and moist Pandan Ogura Cake made using freshly extracted Pandan juice and coconut milk, this cake is the perfect match with salted Gula Melaka Buttercream.
This combination isn't something new to me, this cake is quite popular in Singapore - dine in/ take away cafe. The picture below was a S$7 per slice Pandan Gula Melaka cake that I ordered from a cafe few months back which I thought the price is quite reasonable for the amount of time and effort required to prepare this cake. Well, you know there were times that I just want to satisfy my crave with that one slice, not a whole cake, but of course if you have a big family, I would advise you to bake this at home ... ;)
I love this cake because it's not too sweet. The Gula Melaka Buttercream was slightly salted and that gives a nice contrast to the cake. Pandan Moist Sponge Cake aka Pandan Ogura Cake Recipe recipe adapted from here. Ingredients: (A) 5 Egg Yolk 蛋黄 5粒 1 Egg 全蛋 1粒 1/4 tsp Salt 盐 1/4小匙 40g Oil 油 40克 80g Pandan Leaves 班兰叶 80克 90g Coconut Milk 椰浆 90克 85g Cake Flour 低筋面粉 85克 (B) 5 Egg White 蛋白 5粒 85g Castor Sugar 幼糖 85克 1 tsp Lemon Juice/ 1/4 tsp Cream of Tartar 柠檬汁 1小匙／塔塔粉 1/4小匙
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. Blend pandan leaves and coconut milk, extract the liquid, this should yield about 90g of green pandan milk. Set aside. 把班兰叶和椰浆放进搅拌机打汁，取出班兰椰浆，大概90克。过滤后备用。
2. Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appeared), whisk in salt, oil and green pandan milk until well combined. Gradually sieve in flour, gently whisk until no more lumps. Do not over mix the batter. 把蛋黄和全蛋打至起小泡，加入盐，油和班兰椰浆搅拌均匀。分次筛入低粉。混合均匀即可。不要过度搅拌。
3. In a stand mixer, beat egg white and lemon juice until frothy, gradually beat in sugar. Continue to beat until the meringue is stiff but not dry. 把蛋白和柠檬汁打至起泡，慢慢加入幼糖，继续打至接近硬性发泡。（看下图参考）
4. Fold egg white into yolk batter in 3 batches. 分次把蛋白拌入蛋黄糊。混合均匀即可。
5. Pour the batter into a lined baking tin (7" round baking tin). Gentle tap the baking tin on the worktop to release trapped air. 准备一个7寸圆形的蛋糕模，铺油纸。把混合好的蛋糕糊倒入，把烤盘轻轻在桌面敲几下。
6. Bake in a preheated oven (water bath method) 160'C for 30 minutes (lowest rack). Reset temperature to 140'C, bake for 30 minutes (lowest rack). Move the baking tin to middle rack, continue to bake for 20 minutes until the top is nicely brown. 放进烤箱，以水浴烘焙式，烘烤： 160度－30分钟（放在烤箱最低层） 140度－30分钟（放在烤箱最低层） 140度－20分钟（放在烤箱的中层） Do adjust the temperature and baking time according to your oven setting. 每个烤箱的温度都不同，烘焙时间和温度须自行调整。 7. When it is done, remove the baking tin from oven. Invert the cake and peel off the baking sheet. Let it cool completely on the rack. Slice and set aside. 烘焙完成后，把蛋糕倒扣，取出蛋糕。把油纸拿掉。待凉后切片。 Salted Gula Melaka Buttercream Recipe 椰糖奶油霜食谱 Ingredients: 材料 (A) 1 block/ 50g Gula Melaka, chopped 马六甲椰糖 50克，切碎 2 tbsp Water 水 2汤匙 2 Pandan Leaves 班兰叶 2片，打结
150g Salted Butter, slightly softened. 含盐牛油 150克，稍微软化 1/4 tsp Salt or adjust to taste 盐 1/4小匙，可依个人口味调整份量 Method: 步骤 1. Heat (A) in a saucepan, stir constantly, bring to boil. Reduce to low heat and let simmer until the syrup is slightly thicken. Turn off heat and transfer the syrup to a bowl to cool. 材料（A）煮滚后转小火焖煮至稍微浓稠，需要不停搅拌，熄火待凉。
2. Add (B) in a mixing bowl, place the mixing bowl over hot steam (boil water in a pot and place the mixing bowl on top without touching the water.). Stir until sugar fully dissolved. 材料（B）隔水以蒸气加热，搅拌至糖完全溶解。
3. When the sugar is fully dissolved, whisk on high speed until stiff. Lower the speed and let it cool to room temperature. Gradually beat in (C). 用搅拌机／打蛋器把蛋白打发至硬，转低速打至室温。分次加入（C）。
4. Scrap the sides and beat on high speed until the buttercream is smooth. 转高速打至顺滑。
5. Reduce speed and gradually beat in Gula Melaka syrup. The buttercream is ready for frosting. Assemble the cake and enjoy! 转低速分次加入椰糖浆，继续打至顺滑即可装饰蛋糕。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。
Gold Fish Tofu Tang Yuan, delicious and springy Tang Yuan made into adorable gold fish shape, made wtih all natural colour - carrot juice, beetroot juice and charcoal powder.
I'm happy to have local celebrity - Wang Wei Liang 王伟良, at my home filming for Mediacorp TV programme for children <Mark Your Calendar 历历在目>. The series seeks to promote better understanding and foster harmony among Singaporeans by raising awareness of various festival in Singapore.
Ingredients: 材料 750g Water 水 750克 90g Rock Sugar 冰糖 90克 2 tbsp Osmanthus Flower 桂花 2汤匙 100g Japanese Glutinous Rice Flour 白玉粉 100克
80g -100g Japanese Silken Tofu 豆腐 80-100克 Some Water/ Juice, 水，蔬菜汁 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. Prepare Osmanthus syrup: Add rock sugar and water into a pot, bring to boil. Add in Osmanthus flower, reduce heat and simmer for 1 minute. Let it sit for 5 minutes. Strain and set aside. 将冰糖和水煮滚，加入桂花，转小火煮1分钟，熄火。浸泡5分钟，过筛备用。
2. Mix glutinous rice flour and tofu with hand. Gradually add in water/ juice, knead with hand to form a dough. 糯米粉加入豆腐，用手搅拌。慢慢加入水／蔬菜汁，用手揉成面团。
3. Divide dough, shape as desired. 分割面团，造型。
4. 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 osmanthus 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。捞起汤圆加入桂花糖水，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。
