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:

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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:

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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. 

Sous Vide Honey Glazed Pork Ribs 蜜汁烧排骨【舒肥低温烹调法】

I've cooked this countless times, this is one of our favourite grilled ribs recipes. This time, I've tried Sous Vide + Grill method.

Starts with Sous Vide and finishes with a quick grill. The meat turned out super tender and succulent, slightly charred on the outside. Verdict: both Sous Vide and Pressure Cook results are much better and tastier than oven-roast ribs. 

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 of Baby Pork Ribs 

Honey

Seasoning: 

2 tbsp Shao Xing Hua Tiao Cooking Wine 

1 tbsp Sugar 

2 Cloves Garlic (Mashed) 

1 tbsp Hoisin Sauce 

1 tbsp Char Siew Sauce 

2 tbsp Ketchup/ Tomato Sauce 

2 tbsp Light Soy Sauce 

1/4 tsp Chinese Five Spice Powder 

1/2 tsp Black 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 seasoning and pork ribs, marinate for 2 hours. Place the pork ribs in sous vide bag without overlapping, sealed.

2.  Add 2.5 litre of water into the pot. SOUS VIDE 74'C 12 hours. 

3. When it's ready, grill the ribs for 10 minutes, baste halfway and glaze with honey. Slice and 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. 

Sous Vide Fish Fillet With Garlic Butter Sauce 蒜香奶油鱼柳【舒肥真空低温烹调法】

Sous Vide is pronounced "sue-veed", is a cooking technique that utilizes precise temperature control in a water bath to cook food to the exact level of doneness. Sous Vide is an excellent method for preparing fish. It helps to preserve the flavour, saving more nutritional elements and keeps the fish moist and tender. This technique produces results that are impossible to achieve through other cooking methods. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

2 slices Fish Fillet

1/2 tsp Garlic Salt

A dash of White Pepper

1 tsp Sesame Oil

1 tsp Mirin

2 cloves Garlic, minced

10g Salted Butter

1/4 Dried Chili - Tap here for <Homemade Dried Chili 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！

Method:

1. Combine fish fillet with salt, pepper, sesame oil and mirin. Place the fish fillet in sous vide bag without overlapping, sealed. 

2. Add 2.5 litre of water into the pot. SOUS VIDE 55'C 30mins. 

3. When the fish fillet is ready, heat some oil, stir fry garlic and chili until fragrant, add in butter and the gravy from the fish fillet. Pour the garlic butter sauce on the fish fillet and serve right away. Video tutorial available on my Instagram: mfa_dingoozatfood

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 Priscilla

Homemade Walnut Soy Milk 自制核桃豆奶【养生饮料】

Walnut Soy Milk is not only delicious, but it's also rich in natural nutrients that can help support a healthy body, skin and brain. This plant-based milk is packed with omega-3 fatty acids and antioxidants, also contains good fats, biotin, vitamin E and B6.  

Easy & healthy plant-based Walnut Soy Milk
Made using Ninja Foodi Cold & Hot Blender 

Ever since I've got my blender, I have reduced my coffee intake, replaced it with healthy plant-based milk. I can easily make soy milk in the morning. Just add all ingredients into the blender and let it cook + blend, freshly made soy milk will be ready in 15mins. 

Homemade Walnut Soy Milk along with Chinese breakfast crepe 煎面粉糕
Photo updated: Jan 2022

Ingredients: 

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80g Dried Soy Bean, soaked overnight

20g Walnut

30g Rock Sugar

800ml 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. Add all ingredients into the blender. 

2. Select <COOK - HIGH>, let it boil for 10mins. Switch to <BLEND - HIGH>, blend until smooth. Pour the soy milk through a strainer, 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. 

Peanut Root Soup 花生根增高汤

Have you ever heard of peanut root soup? Old folks believe that regular consumption of this soup can help growing kids grow taller. 

I do believe that a person's height is very much of the genetics, the rest is due to environmental factors and lifestyle choices. Whether or not this soup is effective in boosting the child's growth, this soup is nutritious, nourishing and known to be strengthening the overall health. So, there's no harm in adding this to your home-cooking menu.

Peanut roots are available at local wet markets. When you buy fresh peanut roots from the wet market, it comes in a big bunch of 1kg or more which is too much for one-time usage. To avoid wastage, you can clean the peanut roots and dehydrate the roots to extend the shelf life.

Fresh peanut roots

Dried Peanut Roots

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

100g Peanut Root

1 Chicken Carcass/ 250g Pork Ribs (blanched)

4-5 Red Dates

1 litre Hot Water 

2 tbsp Wolfberries/ Goji Berries

Salt, 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. Add all ingredients (except wolfberries and salt) into a pot. 

2. Leftover peanut roots for later use: dehydrate 6-8 hours. Keep in an air-tight container. I usually do this at night and "harvest" the dried food the next morning. 

3. Bring the soup to a boil, lower heat and simmer for 90 minutes. Add wolfberries and some salt to taste, and continue to simmer for 30 minutes. 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. 

Stir-fry Kam Heong Stingray 甘香魔鬼鱼

A simple stir-fry stingray dish in aromatic Kam Heong sauce, flavourful and goes well with rice and porridge. 

Ingredients:

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470g Stingray

60g Dried Shrimp (chopped)

3 cloves Garlic (chopped)

3 Shallot (chopped)

Handful of Curry Leaves 

Thumb size Ginger

1 tbsp Curry Powder

1 Red Chilli or Bird's Eye Chili 

Some oil for cooking

Marinade:

1 tsp Corn Flour

1 tsp Salt

1/4 tsp White Pepper 

1 tsp Sesame Oil

1 tbsp Shao Xing Wine

Sauce:

1.5 tbsp Oyster Sauce

1/2 tbsp Light Soy Sauce

1/4 tsp Dark Soy Sauce

1/2 tsp Sugar

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 stingray and marinade ingredients, let it sit for 15mins.

2. Add some oil to the wok, turn on the heat. When the oil is hot, stir fry stingray until half-cooked, set aside.

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.

3. Stir fry ginger, shallot, garlic and dried shrimps until fragrant, stir in curry powder, add sauce and some water, bring to a boil. Add stingray, simmer until the sauce has thickened, add curry leave and chili. When it’s completely cooked, turn off the heat and serve right away.

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Enjoy!