Caramelised Banana Overnight Oats with Coconut Milk 焦糖香蕉椰奶隔夜燕麦

This overnight oats taste like dessert! I love how the caramelised banana adds sweetness, while the coconut milk makes the oats extra creamy with a lovely coconut fragrance. The combination of banana and coconut works so well together, making this a breakfast that feels more like a treat. I usually prefer using rolled oats for overnight oats, as they give a nice texture. But this time, I ran out of rolled oats, so I used quick-cook oats instead. It still turned out delicious! The texture is just a little softer, so don't worry if quick-cook oats are all you have at home. It's simple to prepare, lovely for a make-ahead breakfast or snacks.

Ingredients: 1 small serving

1/4 cup Oats 燕麦片 1/4 杯

1/3 cup Light Coconut Milk 椰奶 1/3 杯

(adjust the amount to your preferred consistency)

1/4 cup Greek Yoghurt  希腊酸奶1/4杯

1.5 tsp Chia Seeds 奇亚籽 1.5小匙

1-2 tsp Honey 蜜糖 1-2小匙

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1 Banana 香蕉 1 根

1 tsp Sugar 细砂糖 1小匙

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. Put all ingredients in a jar/ container, mix well. 
把所有材料放进罐子里，用汤匙搅拌均匀。

2. Cover and keep in the fridge overnight. To serve: Sprinkle sliced bananas with sugar, use a kitchen torch to caramelise the sugar until golden. Serve with the chilled overnight oats. 
盖好，放进冰箱。隔天早上将香蕉切片铺成一层，均匀撒上糖，再用喷枪将糖炙烧至焦糖色即可。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 recipe posts on your news feed. 

Rice Cooker Sesame Oil Chicken Rice With Claypot-Style Crispy Bottom 麻油鸡饭【用电饭锅做煲仔饭酥脆锅巴】

I made this sesame oil chicken rice using my rice cooker, and managed to get that crispy rice crust at the bottom, just like the guo ba you get from claypot rice! The rice is fragrant and savoury, the chicken is tender, and those crispy bits at the bottom are honestly the best part. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 cup Rice

8 Dried Shiitake Mushrooms (soak to rehydrate, reserve the soaking water)

3/4 cup Water (mushroom water)

6 small Chicken Drumsticks 

Thumb-size Ginger, sliced

4 cloves Garlic, sliced

1 tbsp Wolfberry 

1 tbsp Sesame Oil (for cooking) 

1 stalk Spring Onion + 1 tsp Sesame Oil (garnishing)

Marinade:

2 tsp Corn Flour

1 tsp Salt

1/4 tsp White Pepper

1 tsp Sesame Oil

1 tbsp Shao Xing Hua Tiao Cooking Wine

Sauce:

1 tbsp Dark Soy Sauce

1 tbsp Light Soy Sauce

1 tbsp Oyster Sauce

2 tsp Sesame Oil 

1 tsp 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. Marinate the chicken with the marinade ingredients for at least 30 minutes. 

2. Heat sesame oil over low heat, stir-fry ginger and garlic until aromatic. Add mushrooms, stir fry for a minute, and stir in the sauce. 

I'm using Song Cho 1.5L IH Multi-Function Cooker (SC-IH15G) for claypot-style crispy bottom. You can check out the product details on their E-SHOP 

3. Add the remaining ingredients, cook using rice cooker normal rice mode or crust rice mode for crispy bottom. Once done, debone the chicken, garnish 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.