Copycat Din Tai Fung Steamed Chicken Soup 元盅鸡汤【鼎泰丰风味家常做法】

My son is a superfan of Din Tai Fung restaurants, he loves their fried rice, dumplings, prawn pancakes, and steamed soup. Thus, it's one of our favourite restaurants to dine in over the weekends since he was a toddler. And, he'd ask me to replicate DTF food at home! 😅

Previously I've tried replicating their prawn pancakes and Xiao Long Bao. This time, I tried making their steamed chicken soup 元盅鸡汤 and I'm happy that my son loves it and he says "very nice mummy, it tastes like Din Tai Fung steamed soup". 

  <<CLICK here for Homemade Prawn Pancake  Recipe>>  

 <<CLICK here for Easy Homemade XiaoLongBao/ Steamed Dumpling Recipe>>. 

Preparation is easy with a few simple ingredients, here's sharing a time-saving shortcut method to prep this delicate yet flavourful chicken soup.

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

1 Kampong Chicken Leg, blanched

1 stalk Spring Onion

2-3 slices Ginger

1 Scallop, optional (if using large chicken leg, omit this)

300g Hot Water

Marinade:

1/2 tbsp Rice Wine

1/2 tsp Salt, or add to taste

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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. Marinate the chicken for 15 minutes. Add all the ingredients to a heat-proof bowl/ container, and cover with a lid. Add water to the pot - 2 cups level. 

2. Place the bowl/ container on the rack. Close the pressure lid, and seal. Set Pressure Cook （HI）30 minutes. 

3. After natural pressure release, serve warm with steamed rice or noodles. 

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 Homemade Xiao Long Bao aka Steamed Soup Dumpling 鲜肉小笼包【简单家常做法】

Xiao Long Bao also known as soup dumpling is famous for its delicate soupy meat fillings. It's a must-order item whenever we dine at Ding Tai Fung restaurant as my son loves it so much! Recently he has been pestering me to make it for him, I wonder why this boy enjoys giving me challenges >.<

I happened to have some pork collagen broth at home, so I tried making for him using store-bought dumpling skins.  The basket was emptied quickly so I think it was a success! The soupy fillings taste just like the real thing at Ding Tai Fung. I'll probably try again with homemade dumpling skin next time.

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

500g Ground Fatty Pork 

250g Pork Collagen Broth, cut into small cubes

Dumpling Skin

Marinade:

1 tbsp Tapioca Flour

1/2 tbsp Sesame Oil

1 tbsp Light Soy Sauce

1 & 1/2 tbsp Shao Xing Hua Tiao Wine

1/4 tsp White Pepper 

1/2 tsp Sugar

1 stalk Spring Onion, chopped

15g Ginger, grated

1 tsp Salt

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 pork and marinade ingredients, mix well and let marinate for 30 minutes.

Homemade Xiao Long Bao 

2. Mix together collagen cubes and pork mixture. Wrap in fillings, brush some water on the edges of the dumpling skin then seal. Steam for 8 minutes 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. 

Lychee Martini Rose Snowskin Mooncake 荔枝马蒂尼玫瑰红豆馅冰皮月饼

Mid-Autumn Festival is around the corner, this year I've created a new flavour that I put together all my favourite elements in one ~ Rose Lychee Martini Snowskin Mooncake! 

An uplifting delicate flavour with a combination of soft and chewy rose-infused snow skin filled with rose red bean paste and Lychee Martini truffle. The snow skin is made with glutinous flour, rice flour, and wheat starch, with no shortening, Gao Fen (糕粉） or premixed flour because I only make a small quantity, I preferred simple ingredients that I can get in my pantry, no need to buy extra ingredients just for mooncakes. ;)

Ingredients: 材料

2 tbsp Glutinous Rice Flour (for dusting) 糯米粉 2汤匙 （手粉）

Rose Red Bean Paste 玫瑰红豆馅 

Lychee Martini Truffle 荔枝马蒂尼酒精巧克力

Snow Skin Dough: 冰皮材料

90g Milk 牛奶 90克

25g Glutinous Rice Flour 糯米粉 25克

20g Rice Flour 粘米粉 20克

10g Wheat Starch 澄面粉 10克

20g Icing Sugar 糖粉 20克

15g Coconut Oil/ Peanut Oil 椰子油/花生油 15克

For rose flavour: Infused with a handful of rose petals or add 1 tbsp rose syrup

This recipe was adapted from my usual snow skin recipe

<<Tap here to view the method ~ snow skin mooncake recipe 点击进入 ～冰皮月饼做法>>

If you are sharing this 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！

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 favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Easy Grilled Ribeye Steak 简易香料牛排饭

Thought of making a simple grilled steak with salad but the son wanted to eat it with rice, so I made this quick-cooking ribeye steak on pumpkin fried rice and ramen egg for him, just salad and steak for the rest. 

Here's sharing a simple way to cook ribeye steak without hassle.

Ingredients:

中文食谱：请在网页的右边点击“Translate"，然后选择中文翻译

Ribeye Steak

Some Steak Seasoning (store-bought)

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. Coat the ribeye steak with steak seasoning (if time is allowed, marinate overnight.) 

2. Spray some oil on both sides of the steak, and grill 3-4 minutes to the desired doneness. 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. 

Indian-style Lamb Curry aka Mutton Curry 印度风味羊肉咖喱

This Indian-style mutton curry is made using lamb shoulder instead of mutton as lamb is more tender than mutton meat (older than 1 year). I've never cooked lamb curry before, this is the first and surely more to come as it was very tasty. This rich and hearty dish is delicious to serve with steamed rice, paratha, or bread.   

Preparation is rather simple if you're not making the curry paste from scratch. Here I'm sharing a very hands-off method that requires a much shorter cooking time than the conventional way, pressure cooked in a flavourful curry sauce until it is fall-apart tender.

How easy is that? Just place the ingredients into the pot and pressure cook the curry together with rice. It's so convenient to cook everything in the same pot. After cooking, just wash one pot and all the cleaning is done! 

Tasty lamb curry with fork-tender texture

Keeping it simple with a bowl of lamb curry to go with our usual egg-veggies-rice meal. 
Photo updated: Dec 2022

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

500g Lamb Shoulder, cut into chunks

1 tbsp Corn Flour

1 tbsp Light Soy Sauce

150ml Water

100g Indian Curry Paste

160g Potato 

1 Tomato

1 Lemongrass

1 Onion

Handful of Curry Leaves 

100ml Coconut Milk

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 meat with 2 tbsp curry paste, corn flour, and light soy sauce, and let marinate overnight. 

I use Roaring Forties Lambs 

2. Heat some oil, saute lemongrass, onion, and marinated meat. Add water and the remaining curry paste, and pressure cook for 20mins (QPR).  

 

3. Add potatoes and curry leaves, use the reversible rack and place the rice on top, pressure cook 8mins(NPR after 15mins). Remove the rice and rack, add coconut milk and tomatoes, bring to a boil and it's ready! 

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. 

Easy Stir-fry Asparagus & Scallops 芦笋炒带子

A simple yet delicious stir-fry asparagus dish that my son enjoyed eating. He's not a fan of asparagus, by cooking it with his favourite scallops, now this has become one of his favourite veggies, and it would be completely finished including the gravy whenever I cooked this! This recipe is versatile, you can swap scallops with other ingredients, for example, fish cake, etc.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

6 Scallops, slice half

1 pkt Asparagus 

(I used organic asparagus, the son preferred the "thin" one)

6 Baby Corn

2 cloves Garlic

2 slices Ginger

1/2 Red Chili

Salt & pepper, add to taste

1 tbsp Mirin/ Rice Wine

1 tbsp Water

Sauce:

1/2 tbsp Light Soy Sauce

1/2 tsp Sugar 

1/2 tsp Fish Sauce

2 tbsp Water

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. Add some oil to the wok and turn on medium heat. When the oil is heated, stir-fry garlic, chili, and ginger until fragrant. 

2. Increase heat, add in baby corn and asparagus, stir-fry then season with salt and pepper. Stir in rice wine and water, bring to a boil.

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. Add scallops and sauce, when the scallop is cooked through, 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。

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Enjoy!