Avocado Toast With Chilli Crisp Fried Egg 快手早餐系列~ 辣椒油煎蛋+牛油果烤吐司

Enhance your breakfast by putting a twist on the classic fried egg! Cook sunny-side-up eggs in spicy chilli crisp, and serve them on top of creamy avocado toast. This simple yet delightful morning meal is sure to excite your taste buds. What a delicious way to start your day!

Chilli Crispy Scrambled Egg With Cheese

Ingredients I used for a single serving:

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1 Egg

1 tbsp Chilli Crisp

1/2 Avocado

1 slice of Bread, click here for easy no-knead bread recipe

Seasonings: Salt & Pepper

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Method:

1. Heat 1/2 tbsp chilli oil in a small non-stick pan. Cook the sunny-side-up egg.

2. Mash the avocado and add seasoning. If you're serving it for later, mix in some lemon juice. 

3. Spread the creamy avocado on a toast, add the egg and top it with the remaining chilli crisp. Serve with your favourite sides/ drinks for a complete meal.

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Enjoy!

Cinnamon Rolls With Walnuts & Bananas 香蕉核桃肉桂面包卷

These Banana Walnut Cinnamon Rolls are one of my favourites that I often make at home because they taste really good and packed with nutrition - With the addition of chia seeds in the bread and generous filling of fresh bananas, crunchy walnuts, and cinnamon goodness in each roll!

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Filling recipe adapted from my Cinnamon Milk Twist Bread

50g Salted Butter, softened 

25g Egg

50g Icing Sugar

60g Milk Powder

3 tsp Ground Cinnamon 

10g Ground Almond 

~~~~~~~~~~~~~~~~~

Handful of walnuts and bananas

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 in my older posts or click the link below to view the bread 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. Combine the filling ingredients to form a thick paste. Roll out the dough and spread the cinnamon paste on the dough, add walnuts and bananas. Wrap up, seal, and cut the dough as shown in the picture below:

3. Place the rolls onto paper cups.

4. Let it proof for 1 hour or double in size. Bake in a preheated oven 180'C for 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 recipe posts on your news feed. 

Dried Oyster & Mushrooms Pork Ribs Rice 蚝豉香菇排骨饭

This savoury Dried Oyster & Mushrooms Pork Ribs Rice is packed with rich, deep flavours and tender pork ribs, all cooked to perfection in a rice cooker with simple ingredients.

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

300g Pork Ribs

2 cloves Garlic, chopped

4 pcs Shallots, chopped

1 cup Rice

1 cup Water (or water used to soak dried oysters)

6pcs Dried Oysters, cleaned and soaked in hot water to rehydrate 

4 Shiitake Mushrooms 

Oil for cooking

Marinade:

1 tbsp Oyster Sauce

2 tbsp Light Soy Sauce 

1 tbsp Tapioca Flour 

1/2 tbsp Sesame Oil

1/2 tsp Dark Soy Sauce 

1 tbsp Shao Xing Hua Tiao Wine

1 dash of White Pepper 

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 pork ribs for an hour or overnight, and combine with the mushrooms. 

2. Heat some oil in the rice cooker pot and stir-fry the shallots, garlic and oysters until aromatic. Add the remaining ingredients. 

I'm using Song Cho IH rice cooker
Click here for product details

3. Select <RICE> <STANDARD>. 

4. When the cooking has completed, serve warm. You may drizzle some sweet soy sauce and garnish with crispy shallots for extra flavour!

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. 
Enjoy!

Smiley Boba Milk Tea Birthday Cake [Gula Melaka Earl Grey Cake] 黑糖珍珠奶茶生日蛋糕

I made this delightful Boba Milk Tea Cake for my son’s 16th birthday, and he absolutely loved it! I could see the joy on his face when he saw it.

The same smile on his face when I made bubble tea for him back in year 2020.
Rolling the boba/ tapioca pearls and made everything from scratch was fun!

The cake features a soft, fluffy sponge that is not only moist but also infused with aromatic Gula Melaka (palm sugar) and Earl Grey tea. 

The cross-section of the boba milk tea birthday cake
filled with moist and soft gula melaka earl grey sponge cake. 

To make it visually appealing, I topped it with luscious brown sugar boba pearls and Earl Grey whipped cream, giving it the look of a giant cup of milk tea. 

To add an extra touch of fun, I decorated it with a cute smiley face! It was the perfect treat to celebrate this special milestone!

Happy birthday to my baby boy!🎂 May your year ahead be filled with love, laughter, and all your favourite things!

Ingredients:

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Egg Yolk Mixture:

5 Egg Yolk

1 Whole Egg

1/4 tsp Salt 

60g Oil

90g Gula Melaka/ Palm Sugar + Earl Grey infused Milk 

75g Cake Flour

Meringue:

5 Egg Whites

1 tsp Lemon Juice

40g Castor Sugar

If you are sharing this 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！

Click here for the method instructions <<Basic Sponge Cake Recipe 点击进入～基本海绵蛋糕做法>> 

Click here for <<Homemade Boba/ Tapioca Pearl Recipe>> 点击进入<<黑糖珍珠(奶茶)做法>>

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 favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Cream Cheese Stuffed Bagels 奶油奶酪馅贝果

These delightful Cream Cheese Stuffed Bagels are the perfect blend of soft and chewy, with a luscious, slightly sweet cream cheese filling that will leave you craving more. Try making this for breakfast or as a tasty snack throughout the week, they’re bound to brighten your day!

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Click the link below to view the easy bagel recipe 点击链接进入贝果食谱: 

<Chia Seed Bagel 奇亚籽贝果食谱>

Cream Cheese Filling:

250g Cream Cheese

50g Icing 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. Prepare the dough using straight dough method. <Click here for detailed instructions 详细步骤>

2. Combine the filling ingredients, and mix to form a smooth paste. Transfer the cream cheese mixture to a piping bag. Roll out the dough, add the filling, wrap it up and seal.

3. Let the bagels rest for 30 minutes. Bring water and sugar to a boil then lower the heat. Gently boil the bagel one by one, 30 seconds on each side. Remove the bagel with a slotted spoon. Bake at 220C for about 10 minutes or until golden brown. 

Note: Boiling the bagels before baking gives them a crave-worthy chewy texture, do not skip this step.

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Sweet Red Bean Soup 红豆糖水｜红豆沙

This Sweet Red Bean Soup is a classic Cantonese dessert that I grew up enjoying. You can easily prepare this delicious dessert at home using just red beans, water, and sugar. The addition of pandan leaves, coconut milk, and sago adds a fragrant aroma and a velvety texture, making every spoonful a comforting treat!

Ingredients: 2 servings

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80g Red Bean 

2pcs Pandan Leaves 

3 cups level Water

Rock Sugar, add to taste

Optional:

Coconut Milk

Cooked Sago

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. Rinse and clean the red beans, add enough water to cover the red beans, soak for 1 hour, then freeze overnight.

2. Add frozen red beans, pandan leaves and water to the rice cooker pot. 

3. Select <SOUP> function. 

I'm using Song Cho IH Rice Cooker, the preset soup function is 2 hours. 

4. Add rock sugar halfway cooking. When the cooking has completed, serve warm with some coconut milk/ sago, if desired. Note: Freezing the red beans and stirring occasionally while cooking helps break the red beans quickly. 

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Enjoy!

Hong Kong Style Crispy Buns with Condensed Milk 港式脆脆奶油猪

Crispy buns drizzled with condensed milk are an irresistible staple in Hong Kong's Cha Chaan Teng cafes. These buttery bread are toasted until golden and crisp, perfectly complemented by the sweet creaminess of condensed milk. It's a delightful snack for tea time or a quick breakfast option, and it's easy to make at home with just 3 ingredients!

Made this for breakfast, nothing fancy, just simple and good!
Photo updated: September 2025

Ingredients:

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Sliced Bread/ Buns (I use homemade breakfast bun that I made into mini loaf, <<click here>> for the recipe)

Butter

Condensed Milk

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. Spread butter on the bread.

2. Toast/ bake/ air-fry - 180'C for 5 minutes or until golden and crisp. Drizzle condensed milk 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 if you wish to see my posts on your news feed. 

Gula Melaka/ Palm Sugar Braised Pork Ribs 椰糖焖排骨

These tender, juicy Gula Melaka Braised Pork Ribs are slow-simmered in a flavour-packed sweet-savoury gravy that pairs well with steamed rice, noodles, or porridge.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

400g Pork Ribs

4 Shallot, chopped

60g Gula Melaka/ Palm Sugar

Oil for cooking 

Hot Water 

Marinade:

1/2 tbsp Tapioca Flour

1 tbsp Oyster Sauce

1 tbsp Shao Xing Hua Tiao Wine

1/4 tsp Salt

1 tsp Dark Soy Sauce

5 cloves Garlic, mashed

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 marinade ingredients and pork ribs, and let marinate overnight. 

2. Heat some oil and stir fry the shallot until aromatic. Add pork ribs (reserve the marinade) and stir fry for a minute or so. 

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

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

3. Add the reserved marinade, gula melaka and water (enough to cover the pork ribs). Bring to a boil then reduce heat to low, cover the wok with a lid and simmer for 2 hours or until the meat is tender and the sauce has thickened. Serve warm with steamed rice, noodles or porridge.

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!