Air Fried Curry Chicken Wings 咖喱粉炸鸡翼【免油炸 Air-fryer Recipe】

Crispy and tasty curry-flavoured fried chicken, a very simple kid-friendly recipe without the need to deep-fry the wings in oil. These wings are crispy on the outside and juicy inside! 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

12 Chicken Mid Wings

1 Egg Yolk

1-2 tbsp Corn Flour

Marinade:

2 tsp Curry Powder

1 tbsp Corn Flour

1 tsp Salt

1/4 tsp White Pepper

2 tsp Light Soy Sauce

1 tsp Sesame Oil

1/2 tsp Onion Powder

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. Mix all marinade ingredients in a bowl. Add in chicken wings, mix well. Cover and let marinate overnight in the refrigerator.

2. Stir in egg yolk and mix in some corn flour to the chicken wings to form a thin layer of coating. Preheat air-fryer 200'C for 3mins. 

3. Place the chicken wings on the cooking basket, air-fry for 10-12 mins or until crisp and golden. Note: Spray some oil on the basket before air-frying. If you're cooking more chicken wings at a time, flip the wings once halfway cooking. 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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By readers: Some feedback from those who have tried this recipe

By phyphycooks

Chinese Stir-Fry Glutinous Rice 古早味糯米饭【快速简易版 Pressure Cooker Recipe】

This is a simplified recipe that I've modified from the classic stir-fry glutinous rice that required a longer stir-frying time.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

225g Glutinous Rice (soaked for at least 1-2 hours, drain)

100g Pork Belly, sliced/ diced

(marinate with 1/2 tsp tapioca flour, a dash of five-spice powder, 1/2 tsp light soy sauce, a pinch of sugar, and 1/2 tsp sesame oil)

1 small Chinese Sausage, diced

8pcs Dried Shiitake Mushrooms (soaked till softened, *reserve water)

**4-5pcs Dried Scallops (soaked till softened, *reserve water)

**Can be replaced with some dried shrimp

60g Shallot (chopped)

2 clove Garlic (chopped)

250g *Water (use water reserved from soaking scallops and mushrooms)

Some oil for cooking

Seasoning:

2 tsp Oyster Sauce

2 tsp Dark Soy Sauce

1 tsp Light Soy Sauce

1.5 tsp Shao Xing Hua Tiao Wine

1/2 tsp Salt

1/2 tsp Fish Sauce

1/2 tsp Castor Sugar

1 tsp Sesame Oil

1/8 tsp White Pepper

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. Mix all seasoning ingredients and water, set aside. Heat some oil, stir fry Chinese sausage till crisp, set aside. 

2. Use the remaining oil, stir fry shallots and garlic till fragrant. Stir fry pork belly till cooked, add in scallops and mushrooms, followed by glutinous rice, stir fry thoroughly. 

3. Gradually stir in the seasoning mixture. Add in Chinese sausage.

4. Pressure cook （HI）3 minutes. When the cooking is done, natural pressure release 10 minutes, release the remaining pressure, and it's ready to serve. 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 favourite my pages if you wish to see my post on your news feed. 

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

By breadlover_mm

By Geraldine Koh Sh

Coffee Basque Burnt Cheesecake 咖啡口味巴斯克芝士蛋糕

It's been a while since we last made Basque Burnt Cheesecake. Last year, the boy made this cake for my birthday...

Basque Burnt Cheesecake (lemon flavour), made by the boy, for my birthday.
Photo dated: November 2019.

Previously we baked this cheesecake using an oven. Somehow my oven heat is too gentle, we couldn't get the "burnt" top with a high-temperature setting. This time, I baked using air-fryer, lower temperature setting than the oven, a shorter baking time, the top is nicely browned, just perfect without a hint of bitterness! Added some coffee layers that taste so good!

Bandung Basque Burnt Cheesecake
This is another flavour I've tried using the same recipe, reduced sugar and replacing coffee paste with some rose syrup. The colour turned out so beautiful with a sweet rose aroma. This has become our new favourite, I'll definitely make this again! 
Photo updated: April 2023

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

250g Cream Cheese

70g Castor Sugar

2 Eggs

125g Whipping Cream

10g Cake Flour

1/2 tsp Vanilla Extract

1 tsp Coffee Paste

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. Combine cream cheese and sugar in a mixing bowl, whisk until smooth and creamy. 

If you're not a fan of coffee,
add some lemon juice instead of coffee paste and vanilla. 

2. Whisk in eggs one by one, followed by whipping cream. Lastly, add in flour and mix until smooth.

3. Pour batter through a sieve evenly into 2 bowls, add vanilla extract and coffee paste in each bowl. Pour into a 6" round pan lined with parchment paper. 

Someone's playing with the batter... :D 

Don't try drawing nice patterns on the basque burnt cheesecake,
it can't be seen after baking! :D 

4. Bake 180'C for 25 mins. Remove the cake and let it cool on the rack. The cake is jiggly and the centre of the cake is very soft at this point, refrigerate overnight before cutting and serving. This cheesecake texture is creamy and soft as my kid doesn't like gooey cheesecake. If you like it gooey at the centre, use a higher temperature and a shorter baking time. If you'd like to bake this in an oven, you may use this temperature and baking time as reference: 200'C-220'C 30mins, adjust the temperature based on your oven heat. 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 favourite my pages if you wish to see my post on your news feed. 

Black Sesame Glutinous Rice Ball aka Tang Yuan 黑芝麻馅汤圆食谱

Homemade Black Sesame Glutinous Rice Ball aka Tang Yuan. The texture of these Tang Yuan is springy and soft, filled with homemade black sesame fillings, simply delectable!

Black Sesame Tang Yuan in Sweet Pumpkin Paste
made using the same recipe
Photo updated: February 2025

Ingredients: 
材料

Dough 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



Black Sesame Fillings 黑芝麻馅：

80g Toasted Black Sesame Seeds 炒香黑芝麻 80克

85g Castor Sugar 细砂糖 85克

30g Salted Butter or Lard, add more if prefer runny paste 含盐牛油／猪油 30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. Process toasted black sesame seeds and sugar in a blender, stir in butter/ lard to form a thick paste. 
用搅拌器把黑芝麻和糖打均，加入油，拌均。

2. Divide the paste, roll it into small balls. Cover and chill in the fridge for 30 minutes. 
将黑芝麻馅分成小球状。盖好，放进冰箱冷藏30分钟。

3. Prepare the 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. 
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。

4. Divide dough, wrap in fillings.
分割面团，包入馅料。

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 your favorite 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。捞起汤圆滴干水份，加入糖水，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。

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Enjoy!

Mamee Meatball 免油炸Mamee肉丸 (Air Fryer Recipe)

This is a kid's favourite meatball dish. Simple and delicious meatballs coated with Mamee noodle snacks, made easily without deep-frying. It's healthy and hassle-free! 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

125g Prawn/ Shrimps (Peeled, deveined, use a pair of scissors to cut into smaller chunks) 

75g Ground Pork

1 pkt Mamee Noodle Snack 

1/4 tsp Salt  

A dash of White Pepper 

1 tsp Sesame Oil 

1/2 tsp Tapioca Flour 

1/4  tsp Sugar 

1/2 tsp Chicken Powder 

1/2 tsp Light Soy Sauce 

1 tbsp grated Carrot 

1 tbsp chopped Spring Onion

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. Mix all marinade ingredients (except Mamee noodle snack) in a bowl. Stir in one direction to form a sticky paste texture. Refrigerate for 30minutes. 

2. Make the meat paste into meatballs, coat with Mamee noodle snack. 

3. Preheat air-fryer 160'C for 3mins. 

3. Place the meatballs on the cooking basket, air-fry for 10mins or until cooked through. Serve with your favourite dips as a snack or side dish. 

Note: Spray some oil before air-frying. 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 favourite my pages if you wish to see my post on your news feed. 

Beef Stew With Tendon & Daikon 柱候萝卜焖牛肉、筋 [Pressure Cooker Recipe]

This is a classic HK beef stew with tendon and daikon, cooked easily using a pressure cooker to speed up the cooking process to tenderize the meat. 

This is a simplified recipe, merely 45 minutes of cooking time that tastes like it's been slow-cooked for 3-4 hours, with perfectly tender and succulent beef infused in rich flavourful gravy. 

Add a rack to create an extra tier, 
cook rice and beef stew at the same time.
Rice and water ratio is 2:3 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

600g Beef Brisket/ Shin/ Shank Cubes 

500g Tendon

(blanched in water + rice wine + few slices of ginger, set aside)

1/2 Daikon/ Radish

1 tbsp Potato Starch

1/2 tbsp Sesame Oil

1 thumb-size Ginger, sliced

8 Shallot

6 cloves Garlic

1 Star Anise

1 tsp Garlic Pepper

5 small Rock Sugar

150ml Chinese Rice Wine

3 tbsp Chu Hou Paste

2 tbsp Oyster Sauce

1 tbsp Light Soy Sauce

Some oil for cooking

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. Combine beef with potato starch and sesame oil, cover and leave it overnight in the refrigerator. 

2. Heat some oil and saute ginger, shallot, star anise, and garlic till fragrant, gently stir-fry the beef to lock the moisture. 

3. Stir in garlic pepper and rock sugar, followed by rice wine and the rest of the sauce ingredients. Pressure Cook (HI) 30 minutes. When the cooking is done, quick-release pressure. Add tendon and daikon. If you're cooking rice, place a rack and rice in the pot as shown in the pictures above. Continue with 15 minutes of pressure cook on high.  

5. When the cooking is done, natural pressure release 15 minutes, it's ready to serve. If you prefer a thicker gravy, simmer to thicken the gravy. 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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Air-Fry Miso Cod Fish 日本味噌鳕鱼【气炸鳕鱼】

This air-fryer miso cod is a super easy recipe with the perfect balance of savoury and sweet taste. Tastes great to pair with rice, porridge or on its own.

 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

260-300g Cod Fish

Marinade:

1 tbsp Miso Paste

2 tsp Light Soy Sauce

2 tsp Mirin

2 tsp Sake

1/4 tsp Sesame Oil

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. Mix all marinade ingredients in a bowl. Add in cod fish. Cover and let marinate overnight in the refrigerator.

2. Preheat air-fryer 200'C for 3mins. 

3. Place the cod fish on the cooking basket, air-fry for 7-8 mins or until crisp and golden.

 

Note: Spray some oil on the Cook & Crisp basket before air-frying. 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 favourite my pages if you wish to see my post on your news feed.