Sambal Oeleck Sticky Chicken Wings 叁巴辣酱烤鸡翅膀/ 辣酱焗鸡翼

Sambal Oeleck Sticky Chicken Wings 参峇辣酱烤鸡翅膀/ 辣酱焗鸡翼, coated with hot and spicy sambal oeleck sauce with perfect savoury and sweet seasoning. These chicken wings has just the right amount of sticky sweet heat and big flavour. 

Ingredients:
材料

6pcs Chicken Mid Wings 鸡翅膀/ 鸡翼 6只

1 tsp Corn Flour 玉米粉/ 粟粉 1小匙

Lime wedges (optional) 青柠（酸柑） 1片

Sauce: 酱汁

1 1/2 tbsp Sambal Oeleck Sauce 叁巴辣椒酱 1 1/2汤匙 

1/2 tbsp Light Soy Sauce 酱油 1/2汤匙

1 tsp Fish Sauce 鱼露 1小匙

1/2 tbsp Honey 蜜糖 1/2 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. Mix together all sauce ingredients, set aside. 
酱汁拌均，备用。

2. Wash and pat dry the chicken wings with kitchen towels. Add in corn flour and sauce, mix well. Cover with cling wrap and let marinate in the refrigerator for 3 hours or more.
鸡翅膀洗净，抹干。加入玉米粉和酱汁，拌均。盖上保鲜纸，放入冰箱腌3小时。

3. Remove the chicken wings from the refrigerator, bring the chicken wings to room temperature. 
从冰箱取出鸡翅膀，回室温。

4. Bake the chicken wings 200'C for 15 minutes, baste with the sauce, bake for 10 minutes. Drizzle some freshly squeezed lime juice, serve right away. 
以200度烘烤15分钟。取出，刷上酱汁，继续烘烤10分钟或至熟。加少许青柠汁，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。

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Easy Custard Recipe 简单卡士达酱/吉士酱

A quick and easy to make, foolproof custard recipe that can be served on its own or used as fillings in puff pastry, bread, steamed buns, dorayaki, pancakes and pie. Previously, I have shared custard recipe cooked from scratch using egg yolk. This is a simpler version that does not need to add egg yolk and cooked in just minutes. This custard is ideal for baking too. 


Ingredients: 
材料

250g Milk 牛奶 250克

20g Custard Powder 卡斯塔粉 20克
(I used BIRD'S brand)

60g Castor Sugar 细砂糖 60克

1 tsp Vanilla Extract 香草精 1小匙

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. Mix all ingredients (except vanilla extract) in a saucepan. 
全部材料（除香草精）拌均至无颗粒。

2. Cook on medium heat, stir constantly until the mixture is thickened and smooth. 
中小火煮至浓稠顺滑，需要不断搅拌。大概2分钟左右。

3. Remove from heat, stir in vanilla extract and it's ready to use. 
离火，加入香草精，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. 

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

By Wong Yue Mooi

By Jasmine

Snoopy Bento/ Lunchbox 史努比便当

Rice Based Food Art ~ Snoopy Bento/ Lunchbox 史努比便当. Snoopy is one of the easy-to-make character with just simple black and white that can easily made with rice and seaweed. This bento is packed with my boy's favourite homemade chicken nuggets and tamagoyaki with seaweed and crabstick. 

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 rice: 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. 

2. Meanwhile, cook the side dishes. Click the link below for recipe.

<< Tamagoyaki aka Japanese egg roll recipe >>

<< Homemade Crispy Chicken Nugget recipe >>

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. Shape the rice as shown in the picture below. Ignore the yellow rice ball. I wanted to make Woodstock at first, but I changed my mind as I was in a rush. 

4. Transfer to a bento box lined with lettuce.

5. Add facial details using seaweed. 

6. Add in the rest of the side dishes and it's ready. 

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!

Rilakkuma Almond Butter Cookies 轻松熊/拉拉熊杏仁牛油饼干

These cute and cheery Rilakkuma and Kiiroitori Almond Butter Cookies will delight kids of all ages! Though they look a little complicated, it's totally manageable with the help of the cookie cutters. 

I use a similar recipe modified from my Cute Squirrel Cookies recipe, this time I added some almond extract and ground almond to elevate the flavour. If you're allergic to nuts, you can use this recipe: Squirrel Cookies recipe. Both recipes are easy to handle, the dough is pliable and easy to shape. 

These are the cookie cutters that I used to shape the cookies. If you're interested to buy these 2 in 1 cookie cutters, you can click this link to DGZ SHOP page. PM/ send a private message the page admin to place order. :)

2 in 1 cookie cuttersRilakkuma & Kiiroitori Cookie Cutter 
Buy online @ DGZ SHOP 

Ingredients: yield 24 assorted cookies
材料

75g Salted Butter 牛油 （含盐） 75克

65g Icing Sugar 糖粉 65克

30g Egg （lightly beaten）蛋液 30克

145g Cake Flour 低筋面粉 145克

15g Ground Almond 杏仁粉 15克

1/2 tsp Pure Almond Extract 纯杏仁精 1/2小匙

1/2 tsp Cocoa Powder 可可粉 1/2小匙

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. Cream butter and icing sugar until smooth. Gradually beat in egg and almond extract.

牛油和糖粉打至顺滑。分次加入蛋液和杏仁精。

2. Sift in flour and ground almond, mix with low speed. Use a spatula to scrape the sides and bottom. Form a dough.

筛入面粉和杏仁粉，低速拌均成团。

3. Divide dough into 2 portions. Take one portion, mix in cocoa powder.

分割2份面团，一份加入可可粉。

4. Roll out dough, cover and freeze for 30 minutes. Use cookie cutters to shape the cookies as shown in the pictures below. You can use any cookie cutter to cut shapes as desired. Various type of cookie cutters available for sale, tap this link to choose design and place order 👉 DGZ SHOP  << DGZ SHOP >>
擀平面团，冷藏30分钟，然后造型。参考下图。

5. Bake in a preheated oven, 180'C for 12 -1 minutes or until they are set and barely browned around the edges. It's optional to decorate the cookies. However, if you wish to make it more fancy, you can use chocolate or royal icing to decorate the cookies. 

放入已预热的烤箱，以180度烘烤12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!

Detective Pikachu Bento/ Lunchbox 名侦探皮卡丘便当 ［名探偵ピカチュウ］

Rice Based Bento ~ Detective Pikachu Bento/ Lunchbox 名侦探皮卡丘便当 ［名探偵ピカチュウ］ inspired by the urban fantasy mystery film - Pokemon Detective Pikachu.

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

This colourful bento is made of all natural colour:

Orange: Salmon Trout
Yellow: Turmeric Rice
Pink: Beetroot
Red: Tomato
Green: Lettuce and broccoli
Black: Seaweed
Brown: Mushroom

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！

1. Cook yellow rice: Soak 70g sushi rice for 30 minutes, drain. Add 100g water and a dash of ground turmeric, cover with lid and bring to boil, reduce to low heat, simmer for 10 minutes, let it sit for 10 minutes. 

2. Prepare Pokeball: Cook a hard boil egg, peel and soak the egg (half) in fresh beetroot juice, meanwhile prepare other side dishes.

3. Cook salmon trout and other sides: Season fillet with some garlic salt and pepper, pan fried both sides. Wrap in aluminium foil, set aside. Use the same pan, stir fry mushrooms and broccoli, season with all purpose seasoning or salt and pepper. Set aside.

4. Shape rice into Pikachu shapes as shown in the picture below:

5. Transfer to a bento box lined with lettuce.

6. Add details using seaweed, tomato, mayonnaise and crab stick (white part). 

7. Add in the rest of the side dishes and it's ready. 

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!

Chocolate Chiffon Cake (Slit-top Cooked Dough Method) 巧克力烫面戚风蛋糕/ 可可烫面雪纺蛋糕

This Chocolate Chiffon Cake is so light, airy, soft and moist. Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal 6 inches round pan with slit top to have a nice controlled cracked top with flower/ pinwheel top and lovely Rilakkuma pictures printed on the cake. 

I print the Rilakkuma picture on the cake using Hot Stamp Tool.

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

Chocolate Slit-top Chiffon Cake aka Crown Chiffon Cake

Chocolate Slit-top Chiffon Cake aka Crown Chiffon Cake

Pink Velvet Slit-top Chiffon Cake 

Recipe adapted from here. 

Ingredients:

33g Cooking Oil/ Coconut Oil 菜油或椰子油 33克

45g Cake Flour 低筋面粉 45克

15g Cocoa Powder 可可粉 15克

55g Fresh Milk 牛奶 55克

3 Egg Yolk 蛋黄 3粒

3 Egg White 蛋白 3粒

1/4 tsp Lemon Juice or 1/8 tsp Cream Of Tartar 柠檬汁 1/4小匙 或 1/8小匙塔塔粉

55g Castor Sugar 细砂糖 55克

10g Corn Flour 玉米粉／粟粉 10克

A cake full of love....specially dedicated to all the lovely mothers. 

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. Heat oil in a saucepan, when temperature reach 80'C, remove from heat. Sift in flour and cocoa powder, mix well.
油加热至80度，熄火。加入已过筛的面粉和可可粉，拌均。

2. Add in milk, mix well.
加入牛奶，拌均。

3. Add in egg yolk, mix well.
加入蛋黄，拌均。

4. In a mixing bowl, beat egg white and lemon juice/ cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.
把蛋白加入柠檬汁或塔塔粉，打至松发，慢慢加入幼糖。过筛加入玉米粉，打至硬性发泡。

5. Fold the meringue into the yolk mixture in 3 batches. 
分次把蛋白加入蛋黄糊，用刮刀搅拌均匀。不能过度搅拌。

6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.  
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。

7. Bake in a preheated oven on 2nd lowest rack, 170'c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes. 
放进已预热的烤箱，以170度烘烤12分钟。取出蛋糕，用刀子画线，继续烘烤30分钟。

Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同，烘烤温度和时间须自行调整。

I print the Rilakkuma picture on the cake using Hot Stamp Tool.

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

8. When it's ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mold the cake. Use a hot stamp tool to print pictures on the cake, slice, and enjoy!
烘烤后把蛋糕从烤箱里拿出，轻轻在桌上敲1-2次。倒扣待凉后脱模，印上烙印，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. 


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

By CSea Lee

By ayellowbowl