Cute Cow Tang Yuan aka Glutinous Rice Ball 可爱牛牛豆沙汤圆

It's the 15th day of Chinese New Year... Happy Chap Goh Meh! 元宵节快乐！

Made these cute cow Tang Yuan filled with red bean paste, served with Osmanthus flower syrup. Wishing everyone an Ox-picious & Prosperous New Year!

Ingredients:
材料

100g Glutinous Rice Flour 糯米粉 100克

30g Hot Boiling Water 热水 30克

40g Cold Water 冷水 40克

Some Red Bean Paste Filling 豆沙馅

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 glutinous rice flour and hot boiling water with a spatula. Gradually add in cold water and knead with hand to form a dough. Prepare coloured dough by kneading in some natural food colouring - charcoal powder, pumpkin powder, beetroot powder. 
白面团：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。分割，分别揉入色素。

2. Divide filling and dough, wrap in fillings and shape. (for reference: red bean paste 10g, dough 10g).
分割面团和豆沙馅，包入馅料，然后造型。参考份量：面团：10克，豆沙馅：10克

3. 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 favourite 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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Five Spice Salt & Pepper Chicken Wings 五香椒盐鸡翼/鸡翅 [免油炸 Ninja Foodi Air Fryer Recipe]

This is a simple fried chicken wings recipe without deep-frying in oil. These delicious chicken wings are easy to cook, flavourful 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

10 Chicken Mid Wings

Some Corn Flour

Salt Pepper

Optional: Handful of Curry Leaves

Marinade:

1 tsp Corn Flour 

1/2 tsp Salt

1/8 tsp White Pepper

1/2 tsp Garlic Pepper

1/4 tsp Five Spice Powder

1 tsp Chicken Powder

1 tsp Sesame Oil

1/2 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 chicken wings. Cover and let marinate for 2 hours or overnight in the refrigerator.

2. Preheat air-fryer 180'C for 3mins. 

If you do not have an air-fryer, you can deep fry the chicken wings with basil leaves. 

3. Lightly coat chicken wings with some corn flour. Place the chicken wings (combine with curry leaves, if using) on the cooking basket, air-fry for 12-15 mins or until crisp and golden. Sprinkle some Salt Pepper, serve right away. Note: Spray some oil before air-frying. If you're cooking more chicken wings at a time, flip 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. 

Claypot Chicken Rice 煲仔饭

Claypot rice aka Bao Zi Fan/ Bo Zai Fun (in Cantonese) is a traditional dish in Hong Kong, Singapore and Malaysia. The rice is cooked in the claypot with other ingredients, develops a crust giving the dish a distinctive flavor. Traditionally, the cooking is done over a charcoal stove which is quite tedious if you want to make it at home. Here's an easy recipe made using Song Cho Claypot Rice Cooker, which simplified the cooking process and giving a similar crust and flavor to the dish. 

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 cup Rice 

150g Chicken Thigh Meat, sliced

3 Shiitake Mushrooms, soaked, drained & sliced

5 slices Ginger, sliced

2 cloves Garlic, minced

1.5 cup Water (or use the mushroom water)

1 small Chinese Sausage, sliced

1 small stick Salted Fish, diced

Some Dark Soy Sauce and Sweet Soy Sauce

Marinade:

1 tsp Corn Flour

1 tsp Light Soy Sauce

1/4 tsp Salt

A dash of White Pepper

1/8tsp Garlic Pepper

1 tsp Sesame Oil

1 tsp Shao Xing Hua Tiao Wine

1/4 tsp Sugar

1 tbsp Oyster Sauce

Garnish:

Chopped Spring Onion 

Fried Shallots

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 chicken, let marinate for 1 hour, mix in mushrooms, set aside.

2. Pan-fry Chinese sausage and salted fish, set aside. Saute garlic and ginger, mix with rice.

3. Add rice and water into Song Cho Claypot Rice Cooker. Cover with double lids set <CRUST> mode. 

4. When the cooker beep after about 28mins, add in chicken, mushroom and sausage, let it continue to cook.

5. When the cooking is completed,  stir in some dark soy sauce and sweet soy sauce. Garnish with salted fish and spring onion, 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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!