Happy Bear Bento/ Black Angus Ribeye Steak 开心熊便当/ 日式烧汁牛排饭

Rice Based Bento ~ Happy Bear Bento filled with Black Angus Ribeye Steak in homemade sweet tare sauce, paired with rice and some stir fry veggies, prawns and egg.

Specially made this for my happy boy who recently so-into taking over my morning chores :D Every morning, he woke up at 6am (30 minutes before the alarm sets off), prepare breakfast, get ready himself for school and wake me up to have breakfast with him. How lovely.... so when I say I love my boy more than anyone else, I really mean it ❤️

Here are some quick notes to show how I put this together:

中文翻译：可在网页的右边点击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. 


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. Season the meat with salt, black pepper and olive oil. Add some all purpose herbs seasoning if you like it more flavourful. I use Black Angus Ribeye from Australia.

3. Heat some oil and pan fry the meat both sides till your desired level of doneness. 

I added a little butter to elevate the taste.

4. Remove the meat from pan and let it rest for a while. Cut the meat into bear head shape.

When cooking steak for my kid (especially packing for bento), the steak has to be cooked, not medium rare.
The meat is cooked through, slightly pink on the inside, the texture is tender and juicy.

5. Portion out some rice for bear face/ eyes, add the remaining in bento box.

6. Assemble bento with other side dishes. Add bear facial details using seaweed.

This picture was taken before adding sauce.

7. Add some furikake on the rice, some sauce on the steak (optional) 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!

Cute Panda Bento (Honey Roast Chicken Rice) 可爱熊猫便当/ 蜜汁鸡扒饭

Rice Based Bento ~ Cute Panda Bento, a simple and delicious bento filled with Honey Roast Chicken, egg roll, stir-fry spinach, mushrooms, baby corn and french beans, pair with rice, topped with a small panda rice ball/ onigiri. 

My boy loves reading, typically at night before bedtime. That's how he could "postpone" bedtime and the next morning, he would wake up early continue reading the "unfinished" books... Made this panda to reflect his look with dark eye rings... :D and to remind him not to stay up late.... 

Another cute Panda Bento that I've made for my boy, filled with Salmon & Pumpkin Fried Rice.
Photo updated: September 3, 2019.

Here are some quick notes to show how I put this together:

中文翻译：可在网页的右边点击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. 

2. Meanwhile, roast the chicken following this recipe:

< Honey Chicken Chop Recipe > 点击链接进入《中式蜜汁鸡扒食谱》

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！

3. Portion out some rice to make panda rice ball, add the remaining in bento box.

4. Assemble bento...

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!

Osmanthus Jelly/ Agar-agar Mooncake 桂花枸杞燕菜月饼

A very simple and healthy jelly mooncake added Osmanthus flower, wolfberries and honey rock sugar, packed with rich aromas and health benefits. 

Well, actually I used to make this as a dessert for the family, this jelly is commonly known as 桂花糕. It can be made using agar-agar powder and konnyaku jelly powder, both textures are nice. Mid-Autumn Festival is around the corner, agar-agar is more "old-school", so I use agar-agar powder to make this jelly into mooncake. 

Osmanthus Jelly/ Cute Pooh Bear Jelly made for the kid.

Photo updated: November 2019

Ingredients: 材料

10g Agar-agar Powder 燕菜粉 10克

1 litre Water 水 1公升

3-4 tbsp Osmanthus Flower 桂花 3-4汤匙

2 tbsp Wolfberries/ Goji Berries 枸杞子

110g Honey Rock Sugar 石蜂糖 110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. Dissolve agar-agar powder in water. Add in all ingredients (except sugar) and bring to a boil over medium heat. Add in honey rock sugar and simmer for a minute or so until the sugar dissolves. Turn off the heat. 
燕菜粉加入水，拌均后加入其他材料（除了糖）。煮滚后加入石蜂糖，小火焖煮1-2分钟至糖溶化，熄火。

2. Let it cool for a while, pour through a sieve into agar-agar mould. 
稍微待凉，过筛倒入模具。

Optional: Add some wolfberries and osmanthus flowers to make the jelly more colourful. 
也可以加入少许桂花和枸杞子。如果小朋友不爱吃枸杞子/桂花的渣，可以不放。

3. Keep in refrigerator until set, un-mould and serve chilled.
放入冰箱冷藏至凝固。脱模后即可享用。这桂花燕菜的味道很清香又清甜，大人小朋友都会喜欢。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:

By Nikki Chow

By Khloe Ng

By fernsbakes

Kawaii Eeyore Bento 可爱屹耳便当

This is the first Eeyore bento I have made. In the past, I always make Winnie The Pooh food art, I have tried making Pooh Bear bento, bread, steamed bun, cookies etc.. this time, trying something new using natural colour from butterfly pea flowers for blue, a little beetroot juice for pink. Glad that it turned out nice. 

Here are some of the steps:
中文翻译：可在网页的右边点击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. 

2. Meanwhile, stir fry minced meat - My boy named this Popo's (grandma's) recipe minced meat. A super delicious homey dish that goes really well with rice, recipe credit to my mom. 
<< Click here for full 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. Portion out some rice to mix with butterfly pea and beetroot water separately. Shape into Eeyore. 

4. Line bento box with lettuce, fill in the remaining rice, top with minced meat and Eeyore.

5. Add in side dishes and veggies.

6. Add details using seaweed and it's done. 

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!

Braised Chicken Feet With Mushrooms 香菇焖鸡脚/凤爪

An old school dish that is so flavourful and tasty, perfect to pair with rice, porridge or noodles. This dish usually involves long hours of simmering. The common method is to deep fry the chicken feet then simmer over low heat until the chicken feet is soft. 

The recipe that I'm sharing here is a simplified version cooked using Song Cho Electric Pressure Cooker SC-EP5. It's ELECTRIC, means the pressure and cooking time were preset and taken care by the pressure cooker itself. So convenient and fuss-free. 

Song Cho Electric Pressure Cooker SC-EP5.
Find out more products details from Song Cho E-Shop

Ingredients: 材料

8pcs Dried Shiitake Mushrooms (soaked) 香菇 8朵，浸软

1kg Chicken Feet or 500g Chicken Feet + 4 Chicken Drumstick 鸡脚/凤爪 1kg 或500克+4只鸡腿

1 thumb size Ginger, sliced 姜 6片

8 cloves Garlic, pounded 蒜头 8瓣

3 Shallot 小葱头 3粒

1pc Star Anise 八角 1个

3 Clove 丁香 3粒

Optional: 80g Peanut, soaked 花生 80克，浸软（也可以不放）

Some Coriander for garnishing 芫荽 少许

(A)

1 tbsp Corn Flour 玉米粉/粟粉 1汤匙

1 tbsp Light Soy Sauce 酱油 1汤匙

1 tbsp Sesame Oil 麻油 1汤匙


(B)

2 tbsp Abalone Sauce 鲍鱼汁 2汤匙

1 tbsp Oyster Sauce 蚝油 1汤匙

2 tbsp Light Soy Sauce 酱油 2汤匙

1/2 tbsp Dark Soy Sauce 黑酱油 1/2汤匙

1/8 tsp White Pepper 胡椒粉 1/8小匙

8g Rock Sugar 冰糖 8克

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

150g Water 水 150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. If using chicken drumstick: mix (A) and rub on chicken drumstick, cover and marinate in the refrigerator for 2 hours. 
先腌制鸡腿：加入（A）材料，拌均后盖上保鲜纸放进冰箱腌两小时。

2. Blanch chicken feet, drain. Rub some oil, bake in a preheated oven 200'C for 15 minutes. Can be air fried or deep fried, set aside. 
鸡脚用热水烫过，抹干。刷上少许油，放进烤箱以200度烘烤15分钟。没有烤箱的话，可以气炸或油炸。

3. Add all (B) ingredients in a saucepan, simmer until rock sugar is fully dissolved.
将（B）材料放进锅里小火把冰糖煮溶。

4. Add all ingredients (except coriander) into Song Cho Electric Pressure Cooker inner pot, mix well. 
把所有材料（除芫荽）放进松厨电压力锅内锅，拌均。把香菇，花生和鸡脚放在底部。

5. Close the lid and ensure the pressure cooker is properly locked and balancing weight is properly placed. Plug in and turn on power, press <BEANS/ TENDON> function (default cooking time is 40 minutes after sufficient pressure is formed).
盖上锅盖，把盖子锁好，配重头戴正。开电源，按《BEANS/ TENDON》 功能（默认烹煮时间在气压饱和后为40分钟）
Note: If preferred softer peanuts, increase cooking time. 如果喜欢较软绵的花生，可以延长烹煮时间。

6. When it is done, the control panel will indicate <bb> text and it goes into keep warm stage. Press <CANCEL> button and turn off the power. This step is important to ensure the pressure is released faster. When the indicator drop, it is ready. Garnish with coriander and serve warm with rice, noodle or porridge. 
烹煮完成后，显示荧幕会出现《bb》字体。按《CANCEL》即取消保温程式。关掉电源，这样能使压力比较快降低。当指示阀下降后，打开锅盖，即可上碟，加入芫荽点缀，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!