Easy Sambal Sardine Puff 沙丁鱼千层酥/ 酥皮沙丁鱼派【简易、零难度做法】

This is super easy to prepare using canned sardine and frozen paratha, it tastes good and is great for a quick-fix breakfast, light meal, or snack any time of the day! It can be baked in an oven or air-fryer.

Ingredients: 
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Frozen Paratha

1 small can of Sardines 

1 tbsp Sambal Chili

(alternatively, this can be replaced with some chopped shallots, chili, salt, and pepper add to taste)

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Method: 

1. Mash the sardine and mix well with sambal chilli. 

2. Wrap in filling and air-fry 180'C 8 minutes or until golden and crisp. 

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Korean Spicy Cucumber Salad 韩式小菜｜凉拌黄瓜

This crunchy cucumber salad is super easy to prepare, it's great to serve as a side dish to add delicious spiciness to any meal.

Serving my homemade spicy cucumber salad with Air-fried Turmeric Chicken and otah-otah

Ingredients: 

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250g Cucumber 

1 tsp Salt 

Salad Dressing: 

4 tsp Korean Chilli Paste/ Gochujang 

1 tbsp Roasted Sesame Seeds

*1 1/2 tbsp Sugar

3 tsp Apple Cider Vinegar

1 tsp Sesame Oil

*Note: I like my salad to have a tad of sweet taste, do adjust the seasoning to your own preferences. 

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. Combine salt and cucumber, let it sit for 10 minutes, discard the excess liquid.

2. Mix the cucumber with salad dressing, serve right away or chill before serving.  

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Snow Fungus & Lotus Seeds Sweet Soup 银耳莲子羹 [滋阴润肺、养颜美容等功效]

This delectable Snow Fungus & Lotus Seeds Sweet Soup, aka Lian Zhi Geng 莲子羹 is an old-fashioned Chinese sweet soup that my mom used to cook for us. It tastes good when served warm and it's cooling and refreshing when served chilled. The conventional/ stovetop method usually takes at least 2 hours of slow simmering to soften the lotus seeds. In this blog post, I'm sharing a quick and easy method using a pressure cooker. No need to stand by the kitchen to "watch fire" 不需要看火. :D  The result is satisfying, with the right texture and consistency that I like! 

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

90g Lotus Seeds

(soaked overnight in hot water or use fresh lotus seeds)

110g Dried White Fungus, soaked and torn into smaller pieces

8 Red Dates

20g Dried Longan

Rock Sugar, add to taste

Water, 10 cups level

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Method: 

1. Add the first 3 ingredients and water to the pot.

2. Close the pressure lid, seal. Set Pressure Cook （HI）for 20 minutes.

3. After natural pressure release, bring to a boil, add in the remaining ingredients, cook for 10 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. 

Easy Mala Xiang Guo aka Sichuan Spicy Stir-fry 麻辣香锅【家常简易食谱】

Mala Xiang Guo aka Sichuan Spicy Stir-fry is strongly flavored with Mala spices stir-frying with assorted meat, vegetables, noodles etc... Sharing here is an easy method that I normally do using store-bought Mala sauce, it's simple and tasty! This is a less-spicy recipe, if you like it more spicy, feel free to add more dried chilies. ;）

Ingredients:

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100g Pork Belly

6 Shrimps 

2 Fish Cake

1/2 section Lotus Root

1 Carrot

5 Button Mushroom

1 Onion

6 Dried Chili

6 cloves Garlic

6 slices Ginger 

100g Mala Paste

Handful of Coriander 

Some oil for cooking 

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. Blanch lotus root and carrot, set aside. Add oil in the wok, turn on medium heat. Stir fry onion, ginger, and garlic until fragrant, add in pork belly, stir fry until half cooked, stir in dried chili, mushroom, and shrimps. 

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. When the pork and shrimps are cooked, stir in fish cake and Mala sauce. Add carrot and lotus root, mix well. Garnish with coriander, 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!

Mango Coconut Milk Jelly 芒果椰奶冻

A delicious and refreshing jelly combining mango and pandan-infused coconut milk, this is definitely a crowd-pleasing dessert!

Ingredients: 
材料

200g Coconut Milk 椰奶 200克

300g Fresh Milk 鲜奶 300克

500g Water 水 500克

10g (1pkt) Konnyaku Jelly Powder 蒟蒻果冻粉 10克

200g Sugar 细砂糖 200克

5 Pandan Leaves 班兰叶 5片

1/2 Mango, cut into cubes

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. In a bowl, mix sugar and Konnyaku jelly powder. 
细砂糖和蒟蒻果冻粉混合均匀。

2. Heat up water and pandan leaves until fragrant. Add in coconut milk and fresh milk. Gradually stir in (1).
将水和班兰叶加入锅里加热。加入椰奶和鲜奶。慢慢加入（1），不断搅拌。

3. Continue stirring. Bring to a boil, turn off the heat and constantly stir till the jelly powder is fully dissolved.
继续搅拌，加热至煮滚／烧开。熄火，继续搅拌至果冻粉完全溶解。

4. Place mangoes and the jelly mixture into jelly mould/ cups/ tray. Let it cool, cover and keep in the refrigerator for 4 hours. Serve chilled.
和芒果一起加入模里待凉后盖好放进冰箱。四小时后即可享用。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。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 post on your news feed. 

By readers: Feedback from those who have tried this recipe

By Oo Phaik Lay