Easy Stir-fry Pork Belly With Salted Fish 咸鱼花腩煲

Thinly sliced pork belly coated with thick savoury sauce, packed with a rich umami flavour, this dish goes well with rice and porridge. This is one of my frequently-cooked dishes, previously I've shared the rice cooker, wok, and air-fryer methods. Sharing here on this blog post is another easy method.

Ingredients: 

材料

300g Pork Belly, sliced 花肉 300克，切片

1 stalks Spring Onion 1 棵青葱

Some oil for cooking 油，适量

(A)

1 tsp Tapioca Flour 木薯粉 1小匙

1 tsp Sesame Oil 麻油 1小匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1小匙

(B)

30g Salted Fish, diced 咸鱼 30克，切粒

3-4 Dried Chili 辣椒干 3-4条

Note:

This recipe is non-spicy and kid-friendly, double the dried chilies amount if you love hot & spicy.

这食谱的咸鱼花腩不辣，适合小朋友的口味。喜欢辣的可以放六条辣椒干。

1 Onion, cut into chunks 洋葱 1粒，切块

5 cloves Garlic 蒜头 5瓣

7 slices Ginger 姜 7片

(C) - add all ingredients to a bowl, mix well. 将所有材料C混合，拌均

1/2 tbsp Light Soy Sauce 酱油 1/2 汤匙

1 tsp Castor Sugar 细砂糖 1小匙

1 tbsp Oyster Sauce 蚝油 1汤匙

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

1.5 tsp Dark Soy Sauce 黑酱油 1.5小匙

80ml Water 水 80毫升

(D) - add all ingredients to a bowl, mix well. 将所有材料D混合，拌均

1/2 tsp Corn Flour 玉米粉／粟粉 1/2 小匙

1/2 tbsp Water 水 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. Add (A) into pork belly, mix well. Cover with cling wrap and let marinate in the refrigerator for at least 2 hours.

花肉加入（A），拌均。盖上保鲜纸，放进冰箱腌至少两小时。

2. Add 1/2 tbsp oil to the pot. Add in salted fish. Air-fry 180'C 5mins. 

锅里加入少许油，气炸咸鱼180 度5分钟，备用。

3. Remove the salted fish, set aside. Add in the remaining (B) ingredients, stir fry until fragrant.
加入其余的（B）材料，爆香。

4. Add in marinated pork belly, stir fry until half cooked. Stir in (C), mix well. 

加入花肉，炒香至半熟。加入（C），拌均。

5. Bring to a boil, reduce heat and simmer until the pork is fully cooked. Stir in (D), mix well. Add in salted fish. 

大火烧开后转小火，焖至花肉熟透。加入（D），拌均。加入咸鱼。

6. When the sauce is thickened and glossy, garnish with spring onion/ coriander, serve warm with steamed rice or porridge. 
收汁，加入青葱，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 favourite my pages if you wish to see my post on your news feed. 

Christmas Theme Teriyaki Chicken Rice 圣诞主题照烧鸡腿饭

Merry Christmas! 🎅🏻☃️ Made a Christmas theme Teriyaki chicken rice bowl for my kid - Santa Claus and snowman rice ball/ onigiri along with some yummy and super easy-to-prep Teriyaki drumsticks. 

Tap here for <<Chicken Teriyaki Recipe 点击进入：日式照烧鸡食谱/做法>>

Tap here for <<Easy Homemade Teriyaki Sauce Recipe 点击进入：日式照烧酱食谱/做法>>

Miso Chicken Wings 和风味噌酱烧鸡翼

These Miso Chicken Wings are packed with umami flavour and they're incredibly easy to make. Just marinate the wings and throw them into the air-fryer or an oven if you have one at home. 

Ingredients: yield 2 servings
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

10 Mid Wings 

1 tbsp Corn Flour

2 cloves Garlic, mashed

1 + 1/2 tbsp Miso Paste

1 + 1/2 tbsp Light Soy Sauce

1 tbsp Mirin 

1 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 from Miki's Food Archives. 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 all ingredients, let marinate for 2 hours or overnight. 

2. Air-fry 180'C 10-12mins or until cooked through, serve right away. 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. 

Mochi Kaya Puff aka Kaya Kok 麻薯咖椰角

Feeling so nostalgic when making these old-school Kaya Puff aka Kaya Kok, it's one of my favourite afternoon snacks when I was a child. Kaya puffs are flaky pastries filled with Kaya, this recipe that I'm sharing here is a twist from the traditional Kaya puffs, instead of just Kaya, I added some mochi in it and this gives the puffs a double texture filling, tastes so good! 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Mochi:

25g Glutinous Rice Flour 

15g Rice Flour

10g Corn Flour

10g Coconut Oil/ Cooking Oil

90g Milk

15g Icing Sugar

Water Dough:

160g Plain Flour

55g Salted Butter

70g Water

1 tsp Icing Sugar

Oil Dough:

100g Plain Flour

60-65g Shortening/ Lard/ Butter

~~~~~~~~~~~~~~~~~~~~~~~

Kaya

Egg Wash

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 mochi ingredients in a bowl, pour through a sieve. Cover with aluminium foil, steam for 20 minutes, stir with a pair of wooden chopsticks until smooth, set aside.

2. Mix all water dough ingredients, cover with cling wrap, let it rest for 30 minutes. Divide dough into smaller portions. Mix all oil dough ingredients, cover with cling wrap, let it rest for 30 minutes. Divide dough into smaller portions.

3. Roll out the water dough (flat and round). Place oil dough in the middle, wrap up and seal. Roll it out long and flat, roll up. Rotate the dough 90', roll out again (long and flat), then roll-up. Hold up 2 sides and seal, let it rest for 15 minutes. Repeat for the rest. Roll the dough round and flat, wrap in kaya and mochi filling as shown in the picture above. 

4. Egg wash and bake 170'C for 20 minutes or until golden. 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. 

Totoro Steamed Buns With Curry Potato Filling 龙猫造型咖喱马铃薯包子

Totoro is one of the character foods that I often made for my kid who loves his little buddy... the one under the table below... :P

Another design that I've tried... My Neighbour Totoro Steamed Bun with  BBQ pork fillings, aren't they cute?
Made using natural colour from edible charcoal powder (grey and black) and green tea powder  (green).
Photo: September 2019

Ingredients: 

Dough recipe 面团材料: 

85g Milk 牛奶 85克

20g Sugar 细砂糖 20克

1 tsp Oil 油 1小匙

150g Plain Flour/ Pao Flour 中筋面粉/包粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Some Charcoal Powder 碳灰粉 少许

Some Green Tea Powder 绿茶粉 少许

1-2 tbsp Milk, if needed 牛奶，适量

Some Chicken & Potato Dry Curry Filling 鸡肉马铃薯干咖喱馅

Tap the link for recipe 点击链接进入 

<<Chicken & Potato Dry Curry Filling Recipe 咖喱马铃薯鸡肉馅料食谱>> 

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. Combine dough ingredients, knead the dough until glossy and smooth.

将所有面团材料放进搅拌机搅拌成团至光滑。

2. Shape as desired, use picture above as reference. For coloured dough: take out small portion of dough, knead in some milk + charcoal powder/ green tea powder.

分割后包入馅料，造型可参考上图。

3. Let it proof for about 50 minutes or doubled in size. Steam for 15 minutes. When it's done, turn off heat. Let it sit for 5 minutes before removing open the lid. 

做好后发酵50分钟或双倍大。蒸15分钟。 蒸好后熄火，待5分钟才把包子拿出。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!

Fish Congee/ Porridge With Dried Scallops 瑶柱鱼片粥 [Pressure Cooker Recipe]

Simple and comforting Fish Congee/ Chinese Rice Porridge With Dried Scallops. Most Chinese household knows how to cook congee/ porridge using the conventional/ stovetop method. In this blog post, I'm sharing a super easy fool-proof method using a pressure cooker. No need to stand by the kitchen to constantly stir the congee or "watch fire" 不需要看火. :D  The end result is satisfying, the right texture that I like! 

Ingredients: yield 2 servings
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

3/4 *cup Jasmine Rice 
（rinsed, soaked for 30 minutes）

4-5 *cup Water & the water used to soak dried scallops

*Cup = the small measuring cup commonly used to measure rice.

1 Fish Fillet （sliced）
（Seasoned with salt, white pepper, sesame oil, and corn flour.）

3-4 Dried Scallops （soaked）

1 thumb-size Ginger (sliced)

Some Fish Sauce/ Salt & White Pepper, add to taste

Optional： Shallot Oil/ Sesame Oil, Spring Onion, Homemade Youtiao or any condiments of your preferences, for toppings.

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. Place rice, scallops and water in the pot. 

2. Close the pressure lid, seal. Set Pressure Cook （HI）for 15 minutes.

3. After natural pressure release, bring to a boil, add in the sliced fish fillet, ginger and some white pepper, salt/ fish sauce add to taste. Add toppings and serve warm. 

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. 

Seafood Butter Rice 牛油海鲜饭

A nutritious kid-friendly and tasty one-pot Seafood Butter Rice cooked using Song Cho Claypot Rice Cooker, added some finely shredded carrots and butter lends an amazing flavor to this seafood rice. 

Ingredients:

Yield 2-3 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

1 + 1/2 cup Rice 

2 + 1/4 cup Chicken Broth

1 small Carrot, finely shredded

20g Butter

1 large Fish Fillet, cut into chunks

10pcs Prawns

1 Squid, sliced

1 stalk Spring Onion

Seasonings:

1 tsp Garlic Salt

1/2 tsp Onion Powder

1 tsp Mirin

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. Add rice, carrot and chicken broth into Song Cho Claypot Rice Cooker. Cover with double lids set <CRUST> mode. 

2. Combine seasonings and seafood, set aside.

3. When the cooker beep after about 28mins, add in seafood and butter, let it continue to cook.

4. When the cooking is completed, garnish with spring onion, serve warm.

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!

Grilled Lemon Pepper Sea Bass With Asparagus 香烤柠檬胡椒鲈鱼+芦笋

This is a simple and tasty way to grill whole Sea Bass. Just rub the fish with seasoning and grill. It takes only 7 minutes to grill a whole fish and I like how the fish turned out with the char-grilled flavour! 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 Sea Bass

1 tsp Corn Flour

Optional: Asparagus (season with salt, pepper and butter/ oil)

Seasoning:

1 tbsp Sesame Oil

1/8 tsp White Pepper

1 tsp Garlic Salt

1/2 tsp Onion Powder

1 tbsp Lemon 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. Wash and pat dry the fish with kitchen towels. Rub the seasoning and corn flour all over the fish.

2. Grill 3 minutes. Flip the fish, add asparagus and continue grilling for 4 minutes or until cooked through, serve right away. 

Note: Adjust the grill time according to the size of the fish. 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. 

Lotus Root & Pork Ribs Stew 莲藕焖排骨

This is a very simple pork ribs stew with lotus roots full of umami flavour! Flavourful and thick gravy with tender meat that fall-off-the-bones! A comforting dish that goes well with steamed rice and porridge.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 section Lotus Root

6 cloves Garlic

400g Pork Ribs

Marinade:

1 tbsp Tapioca Flour

1 tbsp Sesame Oil

1 tbsp Light Soy Sauce

1/8 tsp White Pepper

Sauce:

60g Miso Paste/ Fermented Bean Paste

70g Mirin

30g Sake

20g Sugar

50ml Water

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 the pork ribs with the marinade ingredients, let marinate for an hour. Place all ingredients into the pot. 

2. If cooking with rice, use a rack and place the rice on top. Rice and water ratio is 2:3. Pressure cook for 20 minutes, natural pressure release 10 minutes. 

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.