Spicy Peanut Edamame 香辣花生毛豆

These Spicy Peanut Edamame are the perfect balance of savoury, sweet, spicy, and nutty, with just the right amount of crunch. Seriously addictive and incredibly easy to make, they’re perfect for a quick snack, appetiser, or flavour-packed side dish.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

200g Frozen Edamame Pods 

2 tbsp Ground Peanuts 

Sauce:

1 tbsp Dried Shrimp Chilli Oil/ Chilli Crisp Oil

1 tbsp Oyster Sauce

2 tsp Sugar

1 tsp Light Soy Sauce

1 tsp Rice Vinegar 

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. Bring a pot of water to a boil and add the frozen edamame pods. Cook for a few minutes until they turn bright green. Drain and rinse under cold water.

Cook using Song Cho Optimal Sauce Pan, a multi-ply stainless steel pan without chemical coating, it's safe to use for any cooking. 
For more information about the product, visit Song Cho e-shop for details.

2. Heat the sauce over low heat. Add cooked edamame and mix well. Add ground peanuts, give it one last mix and serve. 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!

Easy Homemade Raspberry Chia Seed Jam 自制覆盆子奇亚籽果酱

I’ve been making this Raspberry Chia Seed Jam so often lately because my boy tends to eat very little at breakfast, so I try to pack a little more nutrition into whatever he does eat. Made with just a few simple ingredients, this jam is naturally fruity and packed with the goodness of raspberries and chia seeds. Raspberries provide fibre and antioxidants, while chia seeds add fibre, plant-based omega-3s and a little protein. So easy to make, naturally delicious and a great homemade alternative to store-bought jam. And the best part? He actually loves it and always adds a generous spoonful on his waffles, bread and pancakes, which makes breakfast so much more enjoyable and nutritious too. ❤️

Ingredients: 

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

250g Frozen Raspberries 

1 tbsp Water 

4 tbsp Sugar (adjust based on how sweet you like)

1 tsp Fresh Lemon Juice

25g Chia 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. Cook the raspberries, water and sugar over low heat until softened (about 3-5 minutes), stirring constantly.

2. Stir in lemon juice, simmer gently for 2 to 3 minutes.

3. Turn off the heat, add chia seeds and mix well. Let it sit for 10 minutes to gel and give it a final stir. Let it cool completely, then transfer to a clean container/ jar, and keep chilled in the refrigerator. 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. 

Miso Chicken Pumpkin Rice With Mushrooms [Easy Rice Cooker Recipe] 鸿喜菇味噌鸡肉南瓜饭

This Miso Chicken Pumpkin Rice with Mushrooms is a fuss-free rice cooker recipe that's perfect for busy days. Tender chicken, sweet pumpkin, and mushrooms cooked together with rice, the simple miso-based seasoning adds a delicious savoury flavour. Easy, wholesome, and packed with flavour!

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

100g Pumpkin

6 Chicken Drumsticks (debone, you can use the bones to make chicken broth)

1 pack Shimeji Mushrooms 

1 cup Rice

1 cup Chicken Broth (homemade or store-bought)

Marinade:

2 tbsp Miso Paste

1 tbsp Light Soy Sauce

1 & 1/2 tbsp Mirin

1 tbsp Sake

1/2 tbsp Sesame Oil

A few dashes of White Pepper 

1 tsp Corn Flour

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 chicken with the marinade ingredients for at least 30 minutes. 

I'm using Song Cho 1.5L IH Multi-Function Cooker (SC-IH15G), with low sugar pot
You can check out the details on their E-SHOP 

2. Add the marinated chicken and the remaining ingredients to the rice cooker. Cook using the normal rice setting. When it's ready, 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. Don't forget to favourite my pages if you wish to see my post on your news feed.