Spicy Sardine Buns 香辣沙丁鱼面包

Spicy sardine buns made using my chia seed soft bread recipe, topped with quail egg, adding extra boost of nutrition. Great for breakfast or a tasty snack anytime!

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 small can Sardine

1-2 tbsp Sambal/ Chilli Paste, or adjust to taste.

Quail Eggs

Mayonnaise

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. You can find the bread recipe in my older posts or click the link below to view the recipe 点击链接进入面包食谱: 

<Chia Seed Soft Milk Bread Recipe 奇亚籽奶香软面包食谱 >

2. Mix together sardine and sambal/ chilli paste. Divide the dough and wrap in fillings, proof for an hour or double in size. 

3. Use a pair of scissors, cut a "cross" on the top of each dough. Add eggs and mayonnaise. Bake in a preheated oven 180'C  for 12-15 minutes.

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!

 

Milk Tea Basque Burnt Cheesecake 奶茶口味巴斯克芝士蛋糕

Milk Tea Basque Cheesecake is a delicious dessert that blends creamy basque burnt cheesecake with the aromatic flavour of earl grey tea. It is made by infusing the batter with tea and baking at a high temperature for a signature burnt top.

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

250g Cream Cheese

70g Palm Sugar

2 Eggs

125g Whipping Cream (infused with earl grey tea)

10g Cake Flour

1 tsp Tea Powder (optional)

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 cream cheese and sugar in a mixing bowl, whisk until smooth and creamy. Whisk in eggs one by one, followed by whipping cream. Lastly, add in dry ingredients and mix until smooth.

2. Pour batter through a sieve into a 6" round pan lined with parchment paper. Bake 200'C-220'C for 30mins or 180'C for 25mins if using air-fryer. Remove the cake and let it cool on the rack. The cake is jiggly and the centre of the cake is very soft at this point, refrigerate overnight before cutting and serving. This cheesecake texture is creamy and soft as my kid doesn't like gooey cheesecake. If you like it gooey at the centre, use a higher temperature and a shorter baking time, adjust the temperature based on your oven heat. 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. 

Garlic Miso Udon Soup With Fish & Veggies 蒜香味噌乌冬汤面

A comfy bowl of homemade Garlic Miso Udon Soup with fish and veggies is just what you need to warm you up and make you feel good! It’s quick and easy to whip up!

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

5 cloves Garlic (lightly pounded)

1 litre Chicken Broth 

1 tbsp Miso Paste

1 Fish Fillet, sliced and marinated with 1 tsp corn flour, sesame oil, salt and pepper 

 

2 servings Udon 

Handful of Spinach

1/2 pack Shimeji Mushrooms 

2 tbsp Toasted Ground Sesame Seeds 

1 tbsp Light Soy Sauce 

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.  Heat one pot of water, blanch veggies and cook the udon according to the package instructions, set aside. 

Cook using Song Cho Optimal Sauce Pan, a multi-ply stainless steel pan without chemical coating, it's safe to use for any cooking. 

2. Heat some oil, sauté garlic and mushrooms, season with a pinch of salt and pepper. Remove mushrooms from the pan. Add chicken broth and bring to a boil. 

3. Add fish slices, when cooked through, remove from the pan. Add miso paste to the soup.

 

Song Cho Optimal Sauce Pan

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

4. In the serving bowls, mix ground sesame seeds with light soy sauce. Add soup and mix well. Add cooked udon, veggies, mushrooms and fish. Garnish with spring onion 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. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!