Homemade Air-Fried Seaweed Shaker Fries 自制海苔薯条【免油炸】

If you love Mcd shaker fries, here's a recipe for you to try making a healthier version at home without deep-frying! It's really easy to make using frozen fries or if you have time, make it from scratch using the recipe below. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

2 Potatoes

Seasoning：

Few dashes of Seaweed Powder, Garlic Powder, Salt & Pepper, add to taste

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. Steam or pressure cook the potatoes for 15 minutes. Cut into sticks, spray/ coat with some oil. 

2. Air fry  200'C for 10-15 minutes, tossing halfway. Add seasoning and serve right away as a side dish or snack. These homemade shaker fries are crispy and absolutely tasty! 

Note: Do adjust the cooking time according to the size/ thickness of the potatoes.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. 

Homemade Air Fried Shaker Fries, serve with Dry Rub Grilled Chicken
Tap here for << Dry Rub Grilled Chicken Recipe >>  

Salted Egg Yolk Chicken Wings 咸蛋黄鸡翅【免油炸 Air-fryer Recipe】

Salted egg yolk sauce goes well with almost anything! One of my favourite recipes is this salted egg yolk chicken wings that we could enjoy with less guilt knowing that it did not come out from a deep fryer filled with oil. The preparation is easy - steam salted egg yolk, air-fry chicken wings until golden crisp, then cook the sauce.

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

8 Chicken Mid Wings

Marinade:

1 tsp Corn Flour

1/2 tsp Salt

Dash White Pepper

1 tsp Sesame Oil

1 tsp Light Soy Sauce

1/2 tsp Onion Powder

Salted Egg Yolk Sauce:

3pcs Salted Egg Yolk, steamed and mashed

1/2 tsp Sugar

1/2 Red Chili/ or 1 Chili Padi

1 sprig Curry Leaves

1 tsp Curry Powder

10g Butter 

A pinch of Salt 

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 from Miki's Food Archives. 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 chicken wings and marinade ingredients, let marinate for 2 hours or overnight. Coat the wings with corn flour.

2. Preheat air-fryer 200'C 3 minutes. 

3. Air-fry the wings 200'C 12 minutes. Note: Spray/ brush some oil on the chicken wings and basket before cooking. 

4. Heat butter, curry leaves, and salted egg yolk, stir in chili, sugar, and salt, mix well. Add chicken wings, coat with sauce, 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. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Lucky Bag Pumpkin Steamed Bun/ Pau With Curry Potato Filling 福袋南瓜包子【咖喱马铃薯馅】

Happy Chap Goh Meh! Made another batch of pumpkin steamed buns, this time I used a lucky bag mould to shape the dough, added curry potato filling. The texture is super soft and fluffy, tastes so good! 

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！

Tap the link below for recipes:

Tap here for 《 Pumpkin Steamed Bun Recipe 》

Tap here for 《 Curry Potato Filling Recipe 》

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, 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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Pork Jerky/ Bak Kwa, Potato & Mushrooms Rice 肉干马铃薯焖饭

Pork jerky aka Bak Kwa is a popular snack during Chinese New Year celebration, it tastes good on its own and it's a versatile ingredient to be used in cooking and baking. This is one of the recipes that I've created, it's very easy to cook, delicious and flavourful one-pot pork jerky rice, potato and mushroom rice. 

Ingredients:

Yield 3 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

2 & 1/2 slices Pork Jerky 

1 Potato 

1 pkt Shimeji Mushroom

1 & 1/4 cup Rice 

1 & 3/4 cup Water

1 stalk Spring Onion

Seasonings:

3 tbsp Light Soy Sauce 

2 tsp Brown Sugar

2 tsp Caster Sugar

2 tsp Sesame Oil

1 tbsp Rice Wine

1/2 tsp Garlic Pepper

1/2 tsp Garlic Salt

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 all ingredients to the inner pot of the rice cooker. 

Delicious one-pot pork jerky rice cooked using Song Cho IH rice cooker. 

2. Select <RICE> <STANDARD> .

3. When the cooking has completed, garnish with spring onion, 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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

By readers... Some feedback from those who have tried this recipe:

By Liwei Chua

Cute Tiger Pumpkin Steamed Buns 超萌小老虎造型南瓜馒头

Usher in the year of Tiger with some cute and yummy tiger theme pumpkin steamed buns. 

These steamed buns are soft and fluffy with a tad of sweetness. Made using my usual steamed bun recipe, added some fresh pumpkin in the dough to get the bright natural colour. 

My kid loves this so much that he can't bear to eat the tiger face! 😝

Cute tiger steamed bun with sliced luncheon meat for the kid.

My boy says it's too cute, he can't bear to eat the face >.<

Ingredients: 

65g Pumpkin Puree 南瓜泥 65克

10g Sugar 细砂糖 10克

1 tsp Oil 油 1小匙

150g Plain Flour/ Pao Flour 中筋面粉/包粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

Some Milk 牛奶 适量

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. Combine dough ingredients, knead the dough until glossy and smooth.

将所有面团材料放进搅拌机搅拌成团至光滑。

2. Shape as desired, use picture above as reference. 

分割后造型, 可参考上图。

3. Let it proof doubled in size. Steam for 15 minutes. When it's done, turn off heat. Let it sit for 5 minutes before removing/ open the lid. 

做好后发酵至双倍大。蒸15分钟。 蒸好后熄火，待5分钟才把馒头拿出, 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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Cute Tiger Bread Usher In The Year Of Tiger 萌虎面包迎新年

Chinese New Year is nearing, sharing here is my very first attempt making tiger theme bread art, a fun baking to usher in the roaring year of the Tiger! 

These bread are not only cute, they're very soft and full of buttery aroma. If you'd like to try making it at home, tap the link below for recipe.

<<Soft Butter Bread - Get Recipe - 牛油软面包食谱>>

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, 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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Air Fried Belacan Chicken Wings 气炸马来峇拉煎鸡翅膀

Marinated with Asian belacan spices, these chicken wings are infused with so much flavour and shiok to eat! Preparation is easy, just marinate the wings and throw them into the air-fryer or you can bake them in an oven.

Air-fried Belacan Chicken Mid Wings are tasty and easy to cook!

Ingredients: yield 2 servings
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

12 Chicken Mid Wings

Marinade:

2 tsp Belacan Powder

1 tsp Curry Powder

1 tbsp Corn Flour

1/2 tsp Salt

1/8 tsp White Pepper

2 tsp Light Soy Sauce

1 tsp Sesame Oil

1/2 tsp Onion Powder

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 from Miki's Food Archives. 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 all ingredients, let marinate for 2 hours or overnight. 

3. Air-fry 180'C 15 minutes or until cooked through, serve right away. Note: Spray/ brush some oil on the chicken wings and basket before cooking. 

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. 

Pink Velvet Slit-top Chiffon Cake 粉红丝绒戚风蛋糕

This Pink Velvet Chiffon Cake is so light, airy, soft, and moist. Actually, the boy wanted to have red velvet cake but I don’t want to add so much coloring to it, so I made a pink one. It’s my first time baking this new flavor, glad it turned out well 💕

Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal 6 inches round pan with a slit top to have a nice controlled cracked top with a star top and lovely Totoro pictures imprinted on the cake using a hot stamp tool. I'm using the same recipe as my Chocolate Slit-top Chiffon Cake, replace the cocoa powder with red velvet cocoa powder << Tap here for the recipe>>.   Hot Stamp Tool can be purchased from DGZ SHOP. 

Easy Stir-fry Ee Fu Noodles aka Yi Mein 干烧伊面/伊府面

Ee Fu noodles are commonly served in restaurants, it's a popular noodle dish served during Chinese New Year.  Sharing here is a very simple stir-fry Ee Fu Noodles recipe that everyone can easily prepare at home without hassle.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

3pcs Ee Fu Noodles, blanched

100g Roasted Pork

6 Large Prawns

1pc Fish Cake, sliced

6 Shiitake Mushrooms (soaked, reserve the water)

4 cloves Garlic, minced

1 tbsp Rice Wine

1 stalk Spring Onion

Some salt and pepper, add to taste

Some oil for cooking 

Sauce:

2 tbsp Oyster Sauce

1 tbsp Maggi Seasoning

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. Add some oil to the wok, turn on medium heat. When the oil is heated, add in garlic, stir fry until fragrant. 

I cooked this dish using Song Cho stainless steel wok, 

a multiply 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. Add in roasted pork and mushrooms, stir fry for a minute, season with salt and pepper. Drizzle rice wine, add in mushroom water (and/ or some chicken broth, optional), noodles and sauce. Mix well and bring to a boil. 

3. Add in prawns and fish cake. When the prawns are cooked, 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. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Easy Stir-fry Pork Belly With Salted Fish 咸鱼花腩煲

Thinly sliced pork belly coated with thick savoury sauce, packed with a rich umami flavour, this dish goes well with rice and porridge. This is one of my frequently-cooked dishes, previously I've shared the rice cooker, wok, and air-fryer methods. Sharing here on this blog post is another easy method.

Ingredients: 

材料

300g Pork Belly, sliced 花肉 300克，切片

1 stalks Spring Onion 1 棵青葱

Some oil for cooking 油，适量

(A)

1 tsp Tapioca Flour 木薯粉 1小匙

1 tsp Sesame Oil 麻油 1小匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1小匙

(B)

30g Salted Fish, diced 咸鱼 30克，切粒

3-4 Dried Chili 辣椒干 3-4条

Note:

This recipe is non-spicy and kid-friendly, double the dried chilies amount if you love hot & spicy.

这食谱的咸鱼花腩不辣，适合小朋友的口味。喜欢辣的可以放六条辣椒干。

1 Onion, cut into chunks 洋葱 1粒，切块

5 cloves Garlic 蒜头 5瓣

7 slices Ginger 姜 7片

(C) - add all ingredients to a bowl, mix well. 将所有材料C混合，拌均

1/2 tbsp Light Soy Sauce 酱油 1/2 汤匙

1 tsp Castor Sugar 细砂糖 1小匙

1 tbsp Oyster Sauce 蚝油 1汤匙

1 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1汤匙

1.5 tsp Dark Soy Sauce 黑酱油 1.5小匙

80ml Water 水 80毫升

(D) - add all ingredients to a bowl, mix well. 将所有材料D混合，拌均

1/2 tsp Corn Flour 玉米粉／粟粉 1/2 小匙

1/2 tbsp Water 水 1/2 汤匙

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: 步骤

1. Add (A) into pork belly, mix well. Cover with cling wrap and let marinate in the refrigerator for at least 2 hours.

花肉加入（A），拌均。盖上保鲜纸，放进冰箱腌至少两小时。

2. Add 1/2 tbsp oil to the pot. Add in salted fish. Air-fry 180'C 5mins. 

锅里加入少许油，气炸咸鱼180 度5分钟，备用。

3. Remove the salted fish, set aside. Add in the remaining (B) ingredients, stir fry until fragrant.
加入其余的（B）材料，爆香。

4. Add in marinated pork belly, stir fry until half cooked. Stir in (C), mix well. 

加入花肉，炒香至半熟。加入（C），拌均。

5. Bring to a boil, reduce heat and simmer until the pork is fully cooked. Stir in (D), mix well. Add in salted fish. 

大火烧开后转小火，焖至花肉熟透。加入（D），拌均。加入咸鱼。

6. When the sauce is thickened and glossy, garnish with spring onion/ coriander, serve warm with steamed rice or porridge. 
收汁，加入青葱，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.