Easy Brioche Bread Recipe 布里欧修面包

This is an easy straight dough method, baked without an oven. Had a baking session with my kid, so everything got to be simplified and fun. We also cooked burger patties and eggs!

Wagyu Beef & Egg Burger, made by my boy.

Ingredients:

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140g Lukewarm Milk

1/2 tbsp Instant Yeast 

300g Bread Flour

30g Caster sugar

1/2 tsp Salt

1 Egg

30g Butter 

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Method:

1. Mix milk and yeast, let it sit for 15 minutes. Knead together all the ingredients (except butter). Add in butter, continue kneading the dough to form a smooth elastic dough. 

2. Transfer the dough onto a greased bowl, cover with cling wrap and let it proof doubled in size. About an hour.

3. Deflate and divide the dough. Cover and let it rest for 10 minutes. Shape the dough as desired. Proof double in size. 

4. Burger Bun - egg wash, topped with some sesame seeds, bake 150'C 12 mins. Loaf - bake 20-25mins. 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. 

Shark's Fin Melon Chicken Soup 鱼翅瓜鸡丝汤 - 营养丰富，清心止渴

This is one of our regular home-cooked soups, the main ingredient is shark's fin melon that resembles shark's fin as it's cooked. Since Chinese New Year is nearing, I thought it'd be a great time to share this delicious and nutritious shark's-fin-free soup recipe so that you guys can cook for your family. Say NO to the real shark's fin!

Ingredients:

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Ingredients: (Yield 3 servings)

1 thick slice Shark's Fin Melon, peeled and cut into chunks.

1 Carrot, peeled and cut into chunks

1 Kampong Chicken Carcass (skinless with some chicken breast meat, blanched)

5 Red Dates

3-4 Dried Scallops (soaked and reserve the water)

2 slices Ginger

Hot Water

Some Salt and White Pepper (add to taste)

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 all ingredients (except salt and pepper) into the cooking pot. Add in hot water to 7 cups level. 

2. Close the pressure lid, SEAL. Pressure cook (HI) for 10 minutes. Natural pressure release 10 minutes. 

3. Add salt and white pepper to taste, shred some chicken meat from the chicken carcass, discard chicken bones, and serve warm. 

Note: If you're like me who love the "thicker" kind of 老火汤 soup, after pressure cooking, switch to Sear/ Saute (HI) mode, and add some salt to taste. Let it boil for 5-10 minutes. Add a dash of white pepper and 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. 

Thai Style Single Bone Chicken Wings 泰式单骨鸡翼/免油炸鸡翅膀

Tasty Thai Style Single Bone Chicken Wings, a simple kid-friendly recipe without the need to deep-fry the wings in oil. 

Ingredients:

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13 Chicken Mid Wings, cut half in between the middle bones.

Optional: Handful of Thai Basil leaves 

Marinade:

1 tsp grated Shallot

1 tsp grated Garlic

1 tsp Coriander Powder

1 tbsp Thai Fish Sauce

1/2 tsp Light Soy Sauce

1/4 tsp Salt

1 tsp Sugar

1/8 tsp White Pepper

1 tbsp Corn Flour

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 for 2 hours or overnight in the refrigerator.

2. Preheat air-fryer 200'C for 3mins. If you do not have an air-fryer, you can deep fry the chicken wings with basil leaves.

3. Place the chicken wings (combine with basil leaves, if using) on the cooking basket, air-fry for 15-18 mins or until crisp and golden. Note: Spray some oil before air-frying. If you're cooking more chicken wings at a time, flipping halfway. 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. 

Radish Cake aka Lo Bak Go 萝卜糕 [Ninja Foodi/Pressure Cooker Recipe]

This is a Lunar New Year staple because the word for radish (菜头, chhài-thâu) is a homophone for "good fortune" (好彩头, hó-chhái-thâu) in Hokkien language, older generation used to make and give away to relatives and friends. In Singapore and Malaysia, we hardly call this Turnip/ Radish Cake, it's more commonly known as Carrot Cake aka Lo Bak Go 萝卜糕 in Cantonese. Usually made by steaming, this time I tried another method. Started with stir frying the ingredients, then switch to pressure cook. 

Ingredients:

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Make 1x 6" cake

500g White Radish/ Daikon/ Turnip

30g chopped Dried Shrimps, rehydrated 

1 small Chinese Sausage, diced

3 Dried Shiitake Mushroom, soaked and reserved *water.

25g Wheat Starch 

100g Rice Flour 

250g - 300g Chicken Broth + *mushroom water, adjust the amount accordingly. 

About 1/2 tsp - 3/4 tsp Salt, adjust to taste

1/4 tsp White Pepper 

Some shallot oil to grease the cake pan

Some chopped spring onion, chilies and fried shallots for garnishing. 

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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. Peel and shred radish. Squeeze out excess water and set aside. Sieve flour, salt and white pepper, set aside.

2. Heat some oil, add in dried shrimp, mushroom and Chinese sausage, stir fry till fragrant. Set aside.

3. Add in shredded radish, stir fry for a minute or so. Add 100g chicken broth and sifted flour. Gradually stir in chicken broth till the mixture is thick and pliable. Stir in dried shrimp and Chinese sausage. Transfer to a 6" cake pan. 

4. Pressure cook for 15 minutes. When it's done, remove the cake pan from the pot. Let it cool completely on the rack, about 2-3 hours for the radish cake to set. Garnish with spring onion, chillies and fried shallot before serving. You may store the turnip cake in the refrigerator to serve later. Slice and reheat before serving. Taste superb! 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. 

Homemade Radish Cake/ Carrot Cake/ Lo Bak Go
Taste good on its own!

Air Fried Radish Cake/ Lo Bak Go
This is so much easier than pan-fry!!

Cream Cracker Meatball 梳打饼炸肉丸【免油炸 Ninja Foodi Air Fryer Recipe】

Almost every kid loves meatballs but not all the kids love veggies. One of the reasons I'd make meatballs for my kid it's that I could hide veggies in the meatballs such as carrots, peas and other chopped veggies. This is a very simple kid-friendly meatball recipe, added shredded carrots, easy to make without deep-frying in oil. These meatballs are cooked perfectly, slightly crisp on the outside and juicy inside.

Cream Cracker Meatball in sweet & sour sauce, made the meatball using the same recipe. 
If you'd like to try this, click here for the sauce recipe.
Photo updated: May 2023

Easy Homemade Cream Cracker Meatball tastes good with or without sauce.
Photo updated: June 2023 

Ingredients:

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250g Ground Pork

3-4 tbsp shredded Carrot

2 tbsp chopped Spring Onion

1 Egg White

3 Cream Cracker 

Marinade:

1 tbsp Tapioca Flour

1/2 tsp Sugar

1 tsp Fish Sauce

1 tbsp Oyster Sauce

1/4 tsp White Pepper 

1/2 tsp Onion Powder

1 tsp Sesame Oil

1 tsp Light Soy Sauce

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 marinade ingredients and pork, mix well. Let marinate overnight in the fridge.

2. Stir in the rest of the ingredients. Divide the meat mixture into 17 portions, roll round. Preheat air-fryer 180'C 5mins. If you do not have an air-fryer, you can deep fry the meatballs. 

3. Place the meatballs on the cooking basket, air-fry for 10 mins or until crisp and cooked through. Note: Spray some oil on the basket and meatballs 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. 

Homemade Nian Gao/ Tikoy/ Kuih Bakul 自制年糕【传统年糕+快速版】

Nian Gao, translated as Chinese New Year Cake is a sweet sticky rice cake prepared from glutinous rice flour, sugar, and water. Traditionally it is most popular eaten during Chinese New Year. It is considered good luck to eat Nian Gao during this festive season as the Chinese believe eating Nian Gao has the symbolism of raising oneself taller, higher, or wealthier in each coming year. 

I love Nian Gao, especially the homemade less sweet version. There are two easy methods to make Nian Gao at home. A modern quick version using a pressure cooker and traditional long hours steaming using a slow cooker. 

Easy homemade Gula Melaka/ Brown Sugar Nian Gao - pressure cook 40 mins. 

Easy homemade Traditional Nian Gao - slow cook for 16 hours.

Ingredients:

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Traditional Slow Cook Nian Gao: 

200g Glutinous Rice Flour

180g Sugar 

240g Water 

Banana Leaves 

Pressure Cook Nian Gao:

200g Glutinous Rice Flour

110g Brown Sugar 

50g Gula Melaka/ Palm Sugar 

285g Water 

Banana Leaves 

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Method: 

1. Blanch the banana leaves in hot water, pat dry with kitchen towel and line the ramekins. 

Traditional Nian Gao:

Mix all ingredients until the sugar has fully dissolved, pour through a strainer.

Pressure Cook Gula Melaka/ Brown Sugar Nian Gao: 

Heat water and sugar till fully dissolved, let it cool. Mix the syrup with glutinous rice flour, pour through a strainer.

2.  Pour the mixture into the lined ramekin, cover it with aluminium foil, place a rack in the pot. Add in hot water, 6 cups level (slow cook), 4 cups level (pressure cook). 

3. Close the lid.  

Pressure Cook method: SEAL. Select Pressure Cook (HI), set 40 mins cook-time.

Slow Cook method: VENT. Select Slow Cook (HI), set 12 hours cook-time. Reset the timer and continue cooking for another 4 hours. 

I've tested the Slow Cook power consumption. The power consumption is low, it's ok to use the slow cook mode to cook for long hours, you don't need to worry about your electricity bill. :D 

Note: This traditional Nian Gao is a less sweet recipe. Feel free to add more sugar if you like it sweeter, the color and aroma would be better if added more sugar and cook longer. Previously when I did it at my mom's place, we slow cook Nian Gao for 22 hours to make dark brown color Nian Gao. If you've time, you can give it a try! 

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 Michelle Foo

By Michelle Foo

By Jolene Ang

By Sharon Yeow