Air-Fried/ Roasted Curry Cauliflower Steak 香烤咖喱味椰菜花

This thick slab of cauliflower steak is delicious, well-seasoned and packed with a satisfying savoury curry flavour. It's made by slicing cauliflower into thick pieces, then air-fried or roasted until lightly charred and crisp on the outside and tender in the middle. Perfect as a versatile vegan side dish or as a low-carb light meal for calorie watchers.

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

1 thick slice Cauliflower (about 180g)

Seasonings:

1 tbsp Mayonnaise 

1/8 tsp Ground Turmeric 

1/4 tsp Onion Powder

1/2 tsp Curry Powder

1/4 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 seasoning ingredients and set aside. Wash and pat dry the cauliflower with a kitchen towel and coat it with the seasoning mixture. 

2. Air-fry 180'C for 15 minutes or until cooked through 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. Remember to favourite my pages if you wish to see my recipe posts on your feed. 

Taro Coconut Sago Dessert 椰香芋泥西米露

Taro Sago Dessert aka Yam Sai Mai Lo 西米露 is a very popular sweet soup in Cantonese cuisine. Mainly made of taro/ yam, sago and coconut milk, this creamy dessert is bursting with a deliciously sweet aroma. 

Sharing here is a super easy way to prepare this delicately yummy Taro Coconut Sago Dessert.

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

120g Taro/ Yam

20g Purple Sweet Potato 

30g Rock Sugar

250g Water 

50g Coconut Cream/ Coconut Milk

20g Sago

1pc Pandan Leaf (optional)

Note: You may need more or less sugar depending on your personal preference, feel free to adjust the amount accordingly.

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 the first five ingredients to the blender and select <SMOOTH SOUP> mode. The blender will cook and blend on its own.

2. In a saucepan, cook the sago with pandan leaf and some water for 5 minutes or until transparent, rinse under running water, drain and set aside. 

3. When the cooking has completed, pour the taro dessert into the serving bowl, combine with the cooked sago and enjoy. You can enjoy this refreshing dessert 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. 

Rice Cooker Yam Rice/ Taro Rice Recipe 虾米香菇芋头饭【电饭锅食谱】

Yam rice aka Taro rice is a savoury one-pot rice with yam cubes, dried shrimp, Chinese sausage, Shiitake mushrooms and meat. This is a very flavourful and hearty rice dish that can be enjoyed entirely on its own or served with veggies to round out a meal. 

Ingredients: 

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

120g or 1/2 small Taro/ Yam, peeled & cut into small cubes

100g Meat, sliced or minced

1 cup Rice

1 & 1/3 cup Water (reserved from soaking the dried ingredients)

6pcs Shiitake Mushrooms, soaked & sliced (reserve the water for cooking rice)

25g Dried Shrimp, soaked & chopped (reserve the water for cooking rice)

1/2 Chinese Sausage, cut into small cubes

5 Shallots, chopped

1/4 tsp Salt

1/4 tsp White Pepper

1/2 tsp Dark Soy Sauce

1 tbsp Shao Xing Hua Tiao Cooking Wine

Some oil for cooking

Some Spring Onion for garnishing 

Marinade:

1 tsp Corn Flour 

1 tbsp Light Soy Sauce

1 tsp Sesame Oil 

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 meat, set aside for 15 minutes. Heat some oil, sauté the shallots and dried shrimp. Stir-fry the yam and mushrooms, season with salt and pepper. Push to one side, stir-fry the meat and Chinese sausage, then stir in the cooking wine.

I'm using Song Cho IH rice cooker
Click here for product details

2. Add all ingredients to the rice cooker pot. Select <RICE> <STANDARD>.

3. When the cooking has completed, garnish with spring onion, if using. 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. 

Enjoy!