Tender-Crisp Char Siu aka BBQ Pork 肉嫩多汁叉烧做法

I've made Char Siu countless times and this is the best so far.  The meat is nicely caramelised and slightly charred on the outside, tender and succulent inside. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 slab Pork Belly, cut into 4

1 tbsp Sugar 

2 tbsp Oyster Sauce 

1 tsp Garlic Pepper 

3 tbsp Char Siu Sauce 

2 tbsp Shao Xing Hua Tiao Wine 

1/2 tsp Salt 

1 tbsp Tapioca 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. Combine all ingredients, let marinate overnight in the fridge. 

Tips for better flavour - use a fork, poke some holes all over the meat 

2. Heat some oil and sear the pork belly (fat side down). Add in the marinade and 150ml water, pressure cook for 10mins, quick pressure release. 

3. Simmer and slightly thicken the sauce, set aside. 

Optional: add some Char Siu Sauce to taste. 

4. Transfer the pork belly to the cooking basket, grill 8mins (baste & flip halfway). When it's done, coat with the remaining sauce, slice 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。

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Grilled Honey Garlic Chicken Drumette 蒜香蜜汁烤鸡

This delicious chargrilled honey garlic chicken drumette is sweet, moist, and tender. It's a super easy recipe, just marinate and grill for a quick meal.

Ingredients:

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6pcs Chicken Drumettes

1 tsp Honey 

Marinade: 

1 tsp Garlic Powder/ Mashed Garlic

1 tsp Sugar 

1 tbsp Oyster Sauce

1 tbsp Char Siu Sauce

1 tbsp Shao Xing Hua Tiao Wine 

1/2 tsp Salt 

1 tsp 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. Wash and dry the chicken drumettes with kitchen towels. Mix all marinades in a bowl, pour the marinade over the chicken drumettes. Mix well and cover with cling wrap, let marinate for 1 hour or overnight.  

2.  Grill 8-10 minutes or until cooked through, brush a thin layer of honey, serve right away. 

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

Walnut Cream Dessert 核桃糊

This is a popular dessert aka sweet soup/ Tong Shui in Hong Kong, China, Singapore and Malaysia. A tasty dessert that helps to improve our brain health and reduce the risk of heart disease and cancer. Walnuts are rich in heart-healthy fats and high in antioxidants, they also contain good fats, biotin, vitamin E and B6. These nuts are easily incorporated into our diet, making desserts is a delicious way to consume walnuts.  

Easy Recipe - Homemade Walnut Cream Dessert 

Here's a super-easy way to prepare Walnut Cream Dessert. This walnut cream dessert consistency is just right, so smooth, and creamy! 

核桃糊属于养生保健甜点，核桃含有丰富的蛋白质、脂肪，矿物质和维生素。可防止细胞老化、增强记忆力及抗衰老、止咳化痰，润肺补肾补血等功效。经常食用有润肌肤、乌发，及防治头发过早变白和脱落的功效。

Ingredients: 

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80g Toasted Walnut 

10g Rice 

300g Water

A pinch of Salt

25g Brown Sugar

Note: My kid is not a fan of Chinese dessert, I usually cook a portion for myself. If you're cooking for your family, feel free to adjust the recipe. This soup can be used as a soup base for desserts such as glutinous rice ball aka Tang Yuan, yam paste etc.

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 all ingredients into the blender. 

2. Select <SMOOTH SOUP>. The program will auto-cook and blend, the dessert will be ready in 30 minutes. Serve warm or chilled.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. 

Black Sesame Paste Mixed Nuts Traditional Mooncake 黑芝麻五仁传统广式月饼

Mixed nuts mooncake is my favourite among all the traditional mooncakes since my childhood days. These sweet and savoury mooncakes are filled with crunchy nuts, dried fruits, and the fragrance of Chinese Jin Hua ham 金华火腿. The recipe for making mixed nuts mooncakes is versatile, you can mix and tweak as many types of nuts and dried fruits combinations as you desired. 

For this recipe, I have added some black sesame paste in the fillings to replace the use of oil. This is a guilt-free and healthier alternative to mooncakes that uses oil, lard, and sweetened bean paste fillings. I've shared a traditional mooncake recipe in the previous year, therefore I'd just archive the mooncake fillings in this blog post. 

Mixed Nuts Mooncake Fillings Ingredients: 

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90g Toasted Almond

70g Toasted Walnut

1 Candied Tangerine

70g Candied Winter Melon

20g Cranberry 

50g Toasted Pumpkin Seeds 

20g Toasted Black Sesame Seeds

20g Toasted White Sesame Seeds

60g Cooked Glutinous Rice Flour

1 tbsp Jin Hua Ham 

1 tsp Sesame Oil

1 tbsp Wine

45g Sugar 

30g Water 

50g Cooked Glutinous Rice Flour

60g Black Sesame Paste

1/8 tsp Chinese Five Spice (optional)

1/4 tsp Salt

1 & 1/2 tbsp Light Soy Sauce

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. Mix all the ingredients. Divide into 75-85g each, roll round.

2. Wrap in fillings, shape and bake. <<Tap here for Traditional Mooncake Recipe >>

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Easy Air Fryer Fish & Chips 气炸鱼片薯条餐

An easy peasy fish and chips recipe cooked without deep-frying in oil. Frying can be messy and I'd always skip that part by air-frying with no unnecessary oil and it takes less time. 

These delicious fish fillets are covered in tasty crispy crust, it's soft and velvety from the inside.

Ingredients:

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330g Fish Fillets (I use fresh grouper fish fillets)

1 tsp Sesame Oil

1 tsp Garlic Salt

Crust:

2 part Crispy Flour + 3 part Plain Flour

1 Egg 

Bread Crumbs

Some Cooking Oil/ Spray

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 flour, mix well. Rub the fillet with sesame oil, season with garlic salt.

2. Coat the fish fillets with flour > egg > flour > egg > bread crumbs. 

Crispy fries air-fried from frozen 200'C 12mins. 

3. AIR FRY 200'C 6-8 minutes or until golden and crispy, serve right away with fries.

Note: Spray/ brush some oil on the fish fillets before cooking. 

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. 

Salted Egg Yolk Pastry Mooncake 螺旋蛋黄酥/咸蛋酥【豆沙馅】

Delicate and delicious Salted Egg Yolk Chinese Pastry Mooncake made with flaky layers of pastry crust stuffed with sweetened red bean paste and salted egg yolk. In this recipe, I'm using butter, if you like it flakier, use shortening or pork lard that'll give it a unique flavour！

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

120g Red Bean Paste

6pcs Salted Egg Yolk

Water Dough:

65g Plain Flour

10g Icing Sugar

25g Salted Butter

25g Cold Water

Oil Dough:

20g Salted Butter/ Lard/ Shortening

40g Cake Flour

Pumpkin Powder/ Yellow Food Colouring (if making Pooh Bear mooncake design)

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. Brush salted egg yolk with cooking wine, steam for 5 minutes. Set aside to cool.

2. Mix all water dough ingredients, cover with cling wrap, let it rest for 30 minutes. Divide dough into 6 portions. Mix all oil dough ingredients, cover with cling wrap, let it rest for 30 minutes. Divide dough into 6 portions.

3. Roll out the water dough (flat and round). Place oil dough in the middle, wrap up and seal. Roll it out flat, roll up, let it rest for 10 minutes. Roll out again (long and flat), then roll up, let it rest for 10 minutes. 

4. Divide red bean paste into 6 portions, wrap in salted egg yolk. Cut the dough into 6 portions, roll the dough round and flat, wrap in fillings. Bake 160'C 30mins, decorate as desired and enjoy!

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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. Remember to favourite my pages if you wish to see my recipe posts on your news feed. 

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

By Irawatie15

Taiwanese 3Q Flaky Mooncake 台式3Q麻薯酥皮月饼

This unique Taiwanese 3Q mooncake is made of flaky pastry crust, filled with red bean paste, salted egg yolk, QQ mochi and meat floss. If you like less sweet mooncakes with sweet and savoury fillings, do give this a try! 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

280g Red Bean Paste

80g Chicken Floss 

6-7pcs Salted Egg Yolk (cooked & break into smaller pieces)

1 Egg White

Some Black & White Sesame Seeds

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

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, divide into 8 portions, set aside.

2. Mix all water dough ingredients, cover with cling wrap, let it rest for 30 minutes. Divide dough into 8 portions. Mix all oil dough ingredients, cover with cling wrap, let it rest for 30 minutes. Divide dough into 8 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. Divide red bean paste, salted egg yolk and chicken floss into 8 portions. Roll the dough round and flat, wrap in fillings. 

4. Brush a thin layer of egg white, coat with sesame seeds. 

5. Bake 170'C for 30 minutes or until golden and crisp. 

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. 

Bongo Cat Bento [Cartoon animation cat | Internet meme]

Rice Based Food Art ~ Cute Bongo Cat Bento, specially requested by my kid who loves this cartoon animation cat that plays bongo drum and many other instruments/ "things".

Along with the Bongo Cat are Air-fried Lemongrass Chicken, butter garlic prawns, and some veggies served with pumpkin rice. The bongo ( small drums) are quail eggs. 

Tap here to get << Air-fried Lemongrass Chicken Recipe >>

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！

It's pretty easy to shape this Bongo Cat rice ball, just shape the cat with cooked rice then add the face details and paw using seaweed. If you have kids or friends who loves Bongo Cat, you can try making it! ;)

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, 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!

Stir-fry Curry Prawn 香炒咖喱虾

This curried prawns stir-fry is very tasty, goes well with rice and it's easy to cook. 

Ingredients:

15 Prawns

1 tsp Sesame Oil

1 tbsp Curry Paste

1 Onion

1 Lemongrass

1/4 tsp Salt

1 tsp Curry Powder

2-3 tbsp Water

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 prawns, sesame oil and curry paste, let it sit for 10 minutes. Heat some oil in the wok, stir fry lemongrass and onion until fragrant. Season with salt.

I cooked this dish using Song Cho stainless steel wok, 

a multiply stainless steel wok without chemical coating, it's safe to use in any cooking including deep-frying. 

For more information about the product, visit Song Cho e-shop for details.

2. Stir fry prawns, add in curry powder, light soy sauce and water. When the prawns are cooked, serve warm with steamed rice.

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Enjoy!