Cute Bear Rice Dumpling 小熊粽子饭团

Happy Dragon Boat Festival 端午节快乐! It's been months that I'm not going out for groceries shopping, I couldn't get ingredients to make traditional Bak Zhang/ rice dumpling. So I made this instead... cute bear "rice dumpling" using Japanese rice, paired with Chicken Katsu and Tamagoyaki. :P

How to make bear rice ball: 

Hand mould the rice into triangle shape (with or without fillings), wrap with bak choy.

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Make 2 small round rice balls as bear ears.

RECIPE 食谱 》Click the link below for recipe 点击以下链接进入食谱网页:

< Chicken Katsu aka Japanese Fried Chicken Cutlet 日式炸鸡排>


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Enjoy!

Happy Dragon Boat Festival 端午节快乐

Steamed Nine Layer Cake aka Kueh Lapis 九层糕

The old school snack that I love, commonly known as 九层糕 Nine Layer Kuih with 9 layers all different colours. When making it at home, I usually make 2 colours only... easier, no need to wash so many bowls. :D 

The combination of coconut milk and pandan leaves is so fragrant, the texture is soft and springy, we enjoyed eating the kuih layer by layer...


Ingredients:
材料

200ml Water 水 200克

150g Castor Sugar 细砂糖 150克
(Use 130g if preferred less sweet)

4pcs Pandan Leaves 班兰叶 4片

1/8 tsp Salt 盐 1/8小匙

85g Tapioca Flour 木薯粉 85克

65g Rice Flour 粘米粉 65克

200g Coconut Milk 椰奶 200克

1 tsp Coconut Oil 椰子油 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. Cook pandan syrup: Add water, sugar, pandan leaves and salt in a saucepan, cover with a lid, bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, let it cooled. Discard pandan leaves.
糖，水，班兰叶和盐煮至出味。

2. Mix syrup with coconut milk. Stir in flour, pour the mixture through a sieve into 2 bowls. Add pink colouring in one of the bowl.
糖水和椰奶拌均。加入粉类，过筛。分两碗，一碗加入粉红色素。

3. Grease the bottom and sides of a heat-proof glass container with coconut oil. Steam the empty container for 5 minutes.
蒸盘涂椰子油，蒸5分钟。


4. Pour a layer of white batter into the container, steam for 5 minutes. Pour another layer of pink batter, steam for 5 minutes. 
倒入一层白面糊，蒸5分钟后倒入一层粉红面糊，蒸5分钟。

5. Repeat step 4 to finish all the batter. After pour in the last layer, steam for 15 minutes. Let it cooled completely, un-mould, slice and serve.
重复步骤4至用完面糊，加入最后一层面糊后蒸15分钟。待凉后即可享用。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!

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

By Ayu Fatarina 

By hightea_with_dings

Coconut & Chocolate Chips Cookies 椰丝巧克力豆曲奇/饼干 [Quick & Easy Blender Cookie Recipe]

My boy loves cookies and I admit I'm a cookie monster too! :D  I love cookies especially homemade cookies loaded with my favourite ingredients. That's the best part of homemade cookies, you can add whatever ingredients you like - chocolate chips, nuts, oatmeals, dried fruits etc... 

This version that I'm sharing here is a very aromatic, crunchy texture similar to Famous Amos cookies, filled with chocolate chips, desiccated coconut, diced almond and full of coconut aroma.

Here's a quick video to show you guys how to prepare cookie dough:

Took out the processor to knead some bread dough today. While waiting for the bread dough to proof, 
I made another batch of Coconut Chocolate Chips Cookies.
Bake without freezing the dough.
Photo updated: June 2021
 

Ingredients:
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

250g Salted Butter (softened)

150g Brown Sugar

1 Egg

330g Plain Flour

60g Corn Flour

1 tsp Baking Powder

1 tsp Baking Soda

50g Coconut Oil

60g Chocolate Chips

60g Desiccated Coconut 

60g Almond (diced) - optional, can be replaced with more chocolate chips.

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. In a bowl, sift to combine flour, baking powder and baking soda, set aside.

2. Place dough blade into Ninja blender, use DOUGH function to cream butter and sugar. Scrape down the sides, add in coconut oil and egg, PULSE a few times until well combined.  Ninja blender can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products via their website.

3. Add in flour mixture, PULSE until incorporated. 

4. Add in chocolate chips, desiccated coconut and diced almond, PULSE to mix.

5. Scoop out the dough onto a lined baking tray. Freeze for 30 minutes.
 (The dough can be kept frozen and bake anytime as desired.)

6. Preheat oven 180'C, bake from frozen 160'C (fan) for 30 minutes. Remove the tray from the oven, let the cookies sit on the tray for 10 minutes, transfer to a cooling rack. Store in an airtight container when completely cooled.  

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Eggless Thin Pancakes With Custard Fillings 薄松饼【卡士达馅】

These eggless pancakes are quick, easy to make and very delicious. Perfect for breakfast or snacks at any time of the day. They're thin and soft, easy to fold into half to add in fillings. 

Ingredients: yield 8-10pcs thin pancakes
材料

75g Self Raising Flour 自发粉 75克

125g Milk 牛奶 125克

1 tsp Castor Sugar 细砂糖 1小匙

Pinch of Salt 盐 少许

Homemade Custard  <<Get recipe here 卡士达/吉士酱食谱>>

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！

Method: 步骤

1. Mix all ingredients (except custard). 
全部材料拌均（除了卡士达酱）。

2. Wipe some oil on a non-stick pan. Spread a tablespoon of batter on the pan.
烧热平底锅，倒入1汤匙面糊。

3. When the pancake is cooked, add a tablespoon of custard, fold it, and remove it from the pan. Repeat these steps to finish all the batter. 
煎熟后加入1汤匙卡士达酱，对半折起。重复步骤至用完面糊。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. 

Enjoy!

Stir-fry Chicken With Ginger & Spring Onion 姜葱鸡肉

A classic Chinese stir-fry dish, quick and easy to cook. Taste superb with rice or porridge. 



Ingredients：

450g Chicken Meat 鸡肉

5 cloves Garlic, sliced 蒜头

25g Ginger, sliced 姜

5 stalk Spring Onion 青葱


(A)

1/2 tsp Salt 盐

Dash of White Pepper 胡椒粉

1 tsp Sesame Oil 麻油

1 tsp Corn Flour 玉米粉/粟粉

(B)

2 tbsp Chinese Rice Wine 米酒

1/2 tbsp Maggi Seasoning 鲜味汁

1/2 tbsp Light Soy Sauce 酱油

1 tsp Sugar 糖

Some Water 水 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:

1. In a bowl, mix (A) and chicken meat. Marinate for 30 minutes.
鸡肉加入（A），腌30分钟。

2. Heat some oil in a pan/ wok, fry garlic, ginger and spring onion (white part only) till fragrant. 
锅里烧热油，爆香蒜头，姜和葱白。

3. Add in chicken meat, stir fry till half cooked. 
加入鸡肉炒香至半熟。

4. Add (B). Bring to a boil. Simmer until the meat is cooked through and the sauce has thicken. Add in spring onion (green part only), serve warm.
加入（B），煮滚后焖煮至鸡肉熟透，收汁即可。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!

Chicken & Mushroom Baked Rice 鸡肉蘑菇芝士焗饭

A simple and quick One-Pot Baked Rice recipe that is so easy to prepare. It's creamy, cheesy and delicious. Instead of using a rice cooker to cook rice, a pan to saute ingredients and an oven to bake rice, I used ONLY ONE POT ~ Ninja Foodi to replace the rice cooker, stove-top and oven. 

Easy steps to prepare baked rice using Ninja Foodi:

👉 To replace stovetop ~ Use SAUTE/SEAR mode to cook/saute the mushroom and chicken meat. This function comes with 5 stovetop heat settings that can be adjusted for searing, sauteing, simmering and more. 

👉 To replace a rice cooker ~ Use the Pressure Cook function to cook Japanese Rice, just 3 minutes cooking time, 10 minutes natural pressure release. The rice turned out perfectly done.

👉 To replace an oven ~ After adding toppings and cheese to the cooked rice, use Grill mode to bake for 5 minutes. 

The ceramic-coated inner pot is non-stick, PTFE/PFOA-free and easy to clean. 

All done in a pot, less washing and fuss-free. :)

The Ninja Foodi that I'm using is a combination of a pressure cooker and air fryer in one appliance. Besides pressure cooking and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, dehydrate, sous vide, yoghurt, and keep warm. This cooker helps prepare quick meals without hassle, which I highly recommend to everyone who loves easy and hassle-free cooking with fewer pots and pans to wash. If you're interested, you can use our exclusive discount code to buy at the best market rate. I've attached the details and links below for easy reference.

SINGAPORE:

Ninja Foodi can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products.

MALAYSIA:

Ninja Foodi can be purchased via Ninja Shark Official Website. Cart out with Promo Code: MFAOP300 to get the lowest price deal.

<< Read more about Ninja Foodi product reviews >>

Ingredients: Yield 2-3 servings

150g Chicken 鸡肉

1/2 tsp Corn Flour 玉米粉/粟粉

1/8 tsp Garlic Salt/ Sea Salt 蒜盐/海盐

Dash of White Pepper  胡椒粉

200g Japanese Rice (pre-soaked and drained) 日本米 （先泡水30分钟）

250g Warm Water (do not use cold water while the pot is hot) 温水

2 tbsp Garlic 蒜茸

5-6pcs Brown Mushroom 蘑菇

Some Black Pepper, add to taste 黑胡椒

150g Cream of Chicken (canned) 罐头忌廉鸡汤

1 tbsp Water 水

2pcs Ham 火腿

Some butter for cooking 牛油 

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. In a bowl, mix together chicken, salt, white pepper and corn flour, let marinate or 15 minutes. 
鸡肉加入盐，胡椒粉和玉米粉腌15分钟。

Watch video tutorial for method/ steps👇 步骤详细在下面的视频里。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。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.