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 if you have a Ninja Foodi at home. The Ninja Foodi cooks the food with a delicious golden crisp finish, works like the real deep-fryer minus the oil and mess of the deep-frying process. These wings are flavourful juicy inside! If you love deep-fried food but hate the process of deep-frying, this is the machine that you'd need. 

The Ninja Foodi multi-cooker that I'm using is a combination of a pressure cooker and air fryer in one pot, it's super-efficient and time-saving. The heat distribution is even and it heats up real fast compared to my other air fryer. The deep pot could prevent oil/ residues splatter all over the crisping lid making it easy to maintain and clean. 

The one in front is my Ninja Foodi OP300 after 6 months of heavy usage, the crisping lid still as good. The one simple step is to wipe it clean with a damp cloth after use. Easy? 
The one at the back is a new unit. :D  

Besides pressure cook and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, sous vide, yoghurt, dehydrate and keep warm. I also use it for stir-frying dishes with 5 adjustable heat levels. Overall, Ninja Foodi is a good all-in-one product, just like a portable kitchen with a rice cooker, pressure cooker, air fryer, oven and stovetop functions, reasonable price, and highly versatile. 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:

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 Ninja Foodi Air-Crisp mode 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 Cook & Crisp Basket, Air-Crisp 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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

<< Click HERE >> to view more Ninja Foodi recipes and cooking videos, including easy one-pot-meal, chicken curry, roast chicken, roast pork ribs, crispy chicken, porridge, fish recipes, bread, kid-friendly snacks, and many more...

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!