Stir-fry Dry Laksa Spaghetti 干炒叻沙意大利面

This aromatic and flavourful Dry Laksa Spaghetti totally tastes like Laksa but without soup. It's easy and quick to cook with a few simple ingredients.

Ingredients: 2 servings

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100g Spaghetti 

50g Laksa Paste

130g canned Sardine or Mackerel 

5 tbsp Coconut Milk

A handful of bean sprouts 

2pcs Fish Cake, sliced

*1 tsp Dark Soy Sauce

*1 tsp Light Soy Sauce

*These are optional, you may omit or adjust the seasonings to your own preferences.

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Method:

1. Cook the spaghetti as per package instructions. 

2. Heat the Laksa paste in a pan, add coconut milk and mix well. 

3. Add in sardine/ mackerel and break it into smaller pieces. Add in cooked spaghetti, fish cake and bean sprouts. Stir in dark soy sauce and light soy sauce, if using. Serve warm.

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Enjoy!

Spiral Pandan Mantou aka Pandan Swirl Steamed Bun 双色班兰馒头

These Pandan Mantou are soft and fragrant with a mild sweet flavour. Made using fresh Pandan extract to create the natural green spiral patterns and to infuse the fragrance of Pandan.

Soft and fragrance Homemade Pandan Mantou

Ingredients: 

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300g Plain Flour/ Pau Flour 

1tsp Instant Dry Yeast 

40g Sugar 

170g Cold Milk 

2 tsp Coconut Oil or Cooking Oil 

Homemade Pandan Extract, click here for the method or use store-bought Pandan paste 

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 the ingredients (except Pandan extract) and knead until glossy and smooth. Divide the dough into 2 portions and knead in Pandan extract to one of the dough.

2. Roll out the dough and place the green dough onto the white dough, roll it up and cut it into smaller pieces. Note: Use the picture above as a reference, brush some milk in between the dough.

3. Let it proof double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing/opening the lid. 

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!

Barley Ginkgo Nut Bean Curd Dessert 白果腐竹薏米糖水【有助清热去湿、润肺美白等功效】

This barley ginkgo nut bean curd dessert is a Cantonese sweet soup aka Bak Koh Fu Chuk Yi Mai Tong Sui. It's been one of my favourite desserts since childhood day, always feels good to have a bowl of nourishing sweet soup to finish off a meal. It also helps to reduce body heat and promote better skin complexion. 

Preparation is simple, it can be cooked using a pressure cooker, rice cooker or over the stove. Sharing here is the rice cooker recipe.

Ingredients:

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(5-6 servings) 

40g Dried Beancurd Skin/ Sheets

70g Ginkgo Nuts 

25g Barley 

2pcs Pandan Leaves 

1.5L Hot Water

Sugar or Rock Sugar, 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. Rinse and soak the bean curd skin for 15 minutes. 

2. Place all ingredients into Song Cho Claypot Rice Cooker. Cover with double lids, set <SOUP> mode. Note: add the sugar halfway through cooking.

3. When the cooker beeps, 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. Remember to favourite the pages if you wish to see my post on your news feed. 

Enjoy!