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

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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.

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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

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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!

Fried Nian Gao aka Chinese New Year Cake 炸年糕

Fried Nian Gao aka Sticky Glutinous Rice Cake is a tasty snack we eat during Chinese New Year.  It is considered good luck to eat Nian Gao during this festive season as the Chinese believe eating Nian Gao symbolises raising oneself taller, higher, or wealthier in each coming year. 

This is my go-to recipe for deep-fried Nian Gao, the texture is crisp on the outside, and soft and chewy inside.  

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

8pcs Nian Gao/ Sticky Glutinous Rice Cake <<Click here for Homemade Nian Gao Recipe>>

Batter:

20g Rice flour 

20g Plain flour 

1/4 tsp Salt 

60ml Carbonated Drinks (chilled)

Optional: 1 tbsp Sesame Seeds

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 a wok and heat the oil (medium heat) to 180’C. Combine the batter ingredients.

I fried the Nian Gao using Song Cho stainless steel wok, a multi-ply 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. Coat the Nian Gao with batter and deep fry until golden 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 to see my posts on your news feed. 

Enjoy!

Chinese New Year Koi Fish Jelly | Coconut Milk & Rose Syrup Jelly 锦鲤鱼果冻｜椰香玫瑰口味果冻

These adorable Koi fish jellies are the perfect dessert to celebrate the Chinese New Year festivities, symbolising good fortune, wealth, and prosperity. They are delicately sweet and delicious, infused with fragrant coconut and rose flavours.

今天是正月初六，开工大吉日！六条锦鲤鱼寓意六六大顺，好运连连！愿新的一年顺风顺水鱼跃龙门、鸿运当头！

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

250g Konnyaku Premix Jelly Powder

200ml Coconut Cream/ Coconut Milk

1150ml Water

Rose Syrup

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Method: 

1. Heat the water over medium heat. Gradually stir in jelly powder and bring to a boil. Reduce the heat and stir in coconut cream/ coconut milk. 

2. Turn off the heat and continue stirring for a minute. Scoop out a small portion and mix with rose syrup. Fill the bottom of the koi fish jelly mould with the rose syrup liquid then chill to set. 

3. Fill the white part of the koi fish with the remaining coconut jelly liquid. Refrigerate until set, unmould and serve 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" the pages if you wish to see my post on the news feed.