Cranberry Cream Cheese Buns 蔓越莓奶酪软面包

These Cranberry Cream Cheese Buns are soft and have a lightly sweet and creamy cheese filling with a hint of sourness from the cranberries. Perfect for breakfast or snack all week!

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Click the link below to view the bread recipe 点击链接进入面包食谱: 

<Bakery Style Soft Bread Recipe 软面包食谱>

Cream Cheese Filling:

250g Cream Cheese

50g Icing 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. Prepare the bread dough using Poolish starter method, add some dried cranberries. <Click here for details 详细面包食谱>

2. Combine the filling ingredients, and mix to form a smooth paste. Transfer the cream cheese mixture to a piping bag. Roll out the dough, add the filling, wrap it up and seal.

3.  Let it proof for 1 hour or double in size. Cover with another baking pan on top, bake

180’C for 17 minutes or until cooked through. If you do not have an oven at home, you can pan-fry the buns using a non-stick pan. 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 news feed. 

Wok-Fry Meat With Potatoes & Mushrooms 鸿禧菇马铃薯爆炒肉片

This stir-fried shabu-shabu meat cooks quickly and bursts with flavour, making it a great match for rice and porridge.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

200g Shabu-shabu Beef/ Pork

1 cooked Potato

1/2 pk Shimeji Mushroom 

1 stalk Spring Onion 

(chopped, separate green and white parts, about 1 heap tbsp each. Use the white part for sautéing, the green part for garnishing)

Marinade:

1 tbsp Corn Flour 

1 tbsp Sesame Oil

1 tsp Dark Soy Sauce 

1 tbsp Light Soy Sauce 

1 tbsp Mirin/ Rice Wine

Sauce:

1 tbsp Light Soy Sauce

1/2 tbsp Sugar

1 tbsp Mirin/ Rice Wine

1-2 tbsp 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 marinade ingredients and meat, set aside. Add some oil to a wok, heat the oil (medium heat) and stir-fry spring onion until aromatic. 

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

2. Stir fry beef and mushroom, and add potato and sauce. When the sauce has thickened, garnish with spring onion and 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. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!

Soy Milk Rose Syrup Pudding | Bandung Panna Cotta 玫瑰奶露布丁

Grab a spoon and dive into this velvety smooth and creamy pudding with the lovely flavour of fragrant rose syrup and a mixture of milk and soy milk. 

Bandung is a pink, milky rose syrup drink that is extremely popular in Singapore and Malaysia, especially during the month of Ramadan. It's one of my favourite childhood drinks, and now it's my son's favourite too! Previously I have tried baking bandung sponge cake, cheesecakes, and my son created his very own bandung-flavoured pancakes. Sharing here is my new creation ~ bandung pudding.  

Adapted from my Panna Cotta Recipe

Ingredients: 
材料：

60g Water 水 

4 tsp Gelatin Powder 吉利丁粉 

230g Whipping Cream 动物性鲜奶油 

140g Soy Milk 豆奶

430g Milk 鲜奶

100g Sugar 细砂糖 

50g Rose Syrup 玫瑰露/玫瑰糖浆

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. Add water to a bowl, and add the gelatin powder, set aside for 10 minutes.
把水倒进碗里，撒上吉利丁粉，待10分钟。

2. Heat the remaining ingredients in a saucepan until sugar is dissolved (do not boil). 
把剩下的材料倒进锅里，开小火煮至糖溶化。不要煮沸。

3. Turn off heat, and stir in (1) until gelatin is fully dissolved.
熄火，倒入（1）搅拌至吉利丁溶化。

4. Stir in rose syrup.

加入玫瑰露，拌均。

5. Pour into pudding cups, and keep in the refrigerator once cooled. Let it chill overnight and enjoy! 
倒入布丁杯里，待凉后放进冰箱，凝固后即可享用。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. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Red Dates With Walnuts 红枣夹核桃

Red dates and walnuts are both nutritious and have many health benefits, such as improving brain and heart health. The combination of red dates and walnuts is naturally sweet and nutty, making them an excellent snack for the young and old.

I made this for my parents, I'm so glad that they loved it:) 

Ingredients: 

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

28pcs Toasted Walnuts 

28pcs XL Red Dates

56pcs Wolfberries/ Goji Berries (Optional: My parents have sweet tooth, so I added some wolfberries for them. Feel free to omit this for less sweet snacks)

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 the red dates quickly and dry them with kitchen towels. 

2. Remove the seeds, and stuff in walnuts. 

Optional: Top with wolfberries, if using. Dip a bit of honey to stick the wolfberry

2.  Bake in a preheated oven 150’C for 5 minutes.

3. When completely cooled, keep in an air-tight container. 

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 posts on your news feed. 
Enjoy!

Pork & Mushrooms Sesame Oil Rice 麻油肉片焖饭【简单电饭锅食谱】

This aromatic sesame oil rice with pork and mushroom is warm, savoury and comforting. It's an easy one-pot rice recipe perfect for the day when you don’t have much time to cook!

Ingredients: 2 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

160g Pork Slices/ Shabu-Shabu Pork

1 tbsp Sesame Oil 

1 thumb-size Ginger, sliced/ julienned 

4-5 cloves Garlic, chopped 

1 small Red Pepper/ Capsicum 

1 cup Rice

1 tbsp Light Soy Sauce 

1 cup Chicken Broth

1/2 pk Shimeji Mushrooms 

Some Spring Onions for garnish 

Marinade: 

1 tbsp Light Soy Sauce 

1 tbsp Oyster Sauce 

1/2 tbsp Shao Xing Hua Tiao Wine

1 tsp Sesame Oil

1 tsp Tapioca Flour

1/8 tsp White 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. Marinate the pork and set aside. Sauté garlic and ginger with sesame oil. Add the meat and stir fry for a few seconds. 

2. Place all ingredients into the inner pot of the rice cooker. Cover with double lids set <RICE> mode. I'm using Song Cho Claypot Rice Cooker.

3. When the cooking has completed, drizzle some sesame oil, garnish with spring onion and 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. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Simple Avocado Toast With Egg & Tomato 鳄梨/牛油果鸡蛋番茄吐司【简单早餐系列】

I love egg and avocado toast, it's nutritious and so easy to customise. This is one of the simple wholesome breakfasts I always make for myself on school day mornings when I'm eating alone.

Previously shared | Breakfast idea: Avocado toast with smoked salmon

Ingredients I used for a single serving:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 Hardboiled Egg

1/2 Avocado

2 slices Tomato

1 slice of Bread, click here for easy no-knead bread recipe

Seasonings: Salt & 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. Spray some water and toast the bread. Optional: Spread some butter on the toast.

3. Slice the egg and avocado, and assemble the toast (use the picture above as reference). Season with salt and pepper, and serve right away with your favourite sides/ drinks.

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 posts on your news feed. 

Enjoy!

Raspberry Muffin With White Chocolate Chips 覆盆子白巧克力麦芬【香软可口、当早餐或茶点都合适】

These soft and moist Raspberry Muffins are the perfect treat for breakfast or an anytime snack. They are packed with raspberries and white chocolate chips, and super easy to make from scratch.

These muffins stay soft at room temperature for days. Can be served at room temperature or heated up before serving (if you like a crisp crusty top).

Ingredients: Yield 5-6 muffins 
材料

(A)

1 Egg 鸡蛋 1粒

100g Sugar 细砂糖 100克

60g Milk 牛奶 60克

65g Cooking Oil 油 65克

1 tsp Vanilla Extract 香草精 1小匙

(B)

125g Cake Flour 低筋面粉 125克

1/2 tsp Baking Powder 发粉 1/2小匙

1/2 tsp Baking Soda 小苏打 1/2小匙

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

100g Frozen Raspberry 覆盆子 100克

60g White Chocolate Chips 白巧克力豆 60克

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. Preheat oven 180'C.
预热烤箱 180度。

2. Mix (A) in a bowl. Sift in (B) in another bowl. 
把材料 (A) 搅拌均匀，材料（B）过筛。

3. Pour (A) into (B), mix well with a hand whisk. Do not over-mix the batter.
把 (A) 加入 (B)，搅拌均匀。不要过度搅拌，不然麦芬会变硬。

4. Add in chocolate chips and raspberries, mix well.
加入巧克力豆和覆盆子，搅拌均匀。

5. Pour the batter evenly into muffin cups. Bake in a preheated oven for 25 minutes or until cooked through. 
把面糊平均的倒入麦芬杯子。放进已预热的烤箱，烘烤25分钟或至熟，即可。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 feed. 

Enjoy!