Stir-Fry Assorted Mushroom with Chu Hou Paste 柱侯酱炒鲜杂菌

Whenever I step in a supermarket, I'd buy something...buy first, think and use later. This is the sauce I bought weeks ago. It was sitting in my storeroom quietly without me notice its appearance. Until today, I bought some very fresh assorted mushrooms and scratching my head, thinking what to cook for dinner. 

I normally stir-fry assorted mushrooms with Teriyaki sauce, but we just had Teriyaki Cod for lunch. So this time, I used Chu Hou Paste. Yes, this is my first attempt using this sauce. I stir-fry the mushrooms with some tender sliced pork. Served with steamed rice with some spring onion fried egg and vegetables, simple and delicious. My boy rated this as 'Yummy' food, so I definitely will cook this again.


Ingredients:
King Oyster Mushroom
Enoki Mushroom
Shiitake Mushroom
Shimeji Mushroom
Sliced Pork/ Chicken
Garlic
Wolfberry 

Seasoning:
Cooking Wine
Soy Sauce
Sugar
Sesame Oil
White Pepper
Tapioca Flour for sliced pork/ Corn Flour for sliced chicken 

Sauce:
Chu Hou Paste
Soy Sauce
Sesame Oil
White Pepper
Sugar
Corn Flour 
Water

Oil for cooking


Method:
1. Add seasoning to sliced pork/ chicken. Marinate for 20 minutes. 
2. Mix all the sauce ingredients in a bowl. Set aside.
3. Heat oil in a skillet, fry garlic until fragrant. Add in sliced pork/ chicken, fry until almost cooked. Stir in mushrooms, fry for 1-2 minutes until mushrooms are softened. Add some water, simmer in low heat for 2 minutes. 
4. Stir in sauce and wolfberry. Simmer 1 minute, remove from heat and serve warm with steamed rice.

Milo Banana Muffin

My boy asked me to make banana bread for him but I made something else.....just want to use up my big tin of Milo. 


Ingredients: Make 6 mini muffins
50g Unsalted Butter (softened)
50g Sugar/ Brown Sugar
1 Egg (room temperature)
75ml Fresh Milk (room temperature)

(A) - sift together and set aside
100g Cake Flour
30g Milo
1tsp Baking Powder

1 Banana (Mashed)

6 Walnut for toppings (optional)

Method:
1. Preheat oven 180'C.
2. Cream butter with a whisk. Add sugar and egg, mix well. 
3. Stir in 1/2 of (A) mixture, mix well. Add in milk, mix well.
4. Stir in the remaining (A) mixture, mix well. Add mashed banana and mix well.
5. Pour evenly in 6 mini muffin cups. Place a walnut on top. Bake 25 minutes.

Cheesy Eggy Hash Brown Cups (Flour-less)

I made this for breakfast last sunday. It's a very simple recipe with simple ingredients. However, it's quite time consuming to prepare this food for breakfast. Preparation + cooking time is about 40 minutes. But...it's nutritious and delicious! I'll only make this on weekends when I do not need to rush my boy to school. :)

Ingredients: (Make 3 hash brown cups)



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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！


1 Large Potato
2 Egg (Lightly beaten)
2 Ham (chopped)
Salt
Pepper
Olive Oil
Parmesan Cheese
Shredded Cheddar and Mozzarella Cheese

Method:
1. Peel potato. Shred with a grater. Squeeze shredded potato to remove starch and dehydrate.
2. Add some salt, pepper, oil and parmesan cheese. 
3. Scoop into greased muffin tin. Make a well in the middle. Bake in a preheated oven 200'C for 12-15 minutes.
4. Mean while, mix eggs, shredded cheese mixture and chopped ham in a bowl. 
5. When the hash brown cups are ready. Lower temperature to 180'C. 

6. Scoop the egg mixture into the baked hash brown cups. Bake 15 minutes or until cook through.

7. Serve warm.

Flowery Sweet Potato Yoghurt Bread

8 Sept 2014

Today is Mid Autumn Festival but I'm not making moon cakes because no one in my house eat moon cakes except ME. 

After I made the Lazy Doggie Sweet Potato Loaf I have 1 more organic sweet potato sitting in my fridge. So I used it to make the yoghurt bread with sweet potato filling today. 

My boy didn't like sweet potato, so I knew I cannot do it the usual way to fill the sweet potato filling inside the bun. I made it with the cinnamon rolls method. Rolled out the dough, spread the sweet potato filling and rolled up. Made his favorite flowery pattern. He likes this bread a lot and he said he likes sweet potato with bread. Yay! Successful! 

And, I personally like this bread, very fluffy and soft. Next, I'll try this with purple sweet potato, if I can find one :)



Ingredients:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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！



(A)
280g Bread Flour
35g Sugar
1tsp Instant Yeast
2g Salt 

(B)
55g Plain Yoghurt
25g Honey
38g Egg (lightly beaten, some extra for egg wash)
125ml Milk

28g Butter 

(C) Sweet Potato Filling:
130g Sweet Potato (mashed and sieved)
20g Castor Sugar
9g Butter

Sesame seeds (optional)

Method:
1. In a mixer bowl, mix (A) ingredients. Make a well, add in (B) except butter. 
2. Mix all ingredients. When all ingredients come together, knead in butter. Continue kneading until the dough passes the membrane test.

The dough is 'elastic' at this stage

3. Cover with cling wrap and let it proof doubled in size. About an hour.
4. Mean while, make the sweet potato filling. Mix all (C) ingredients while the mashed sweet potato still warm. Cover with cling wrap and set aside. Do not keep in the fridge.

5. Deflate and divide dough to make 5 balls, about 100g each. Let it rest for 15 minutes. Shape as desired. Sprinkle some water and let it proof about 1 hour. Egg wash and sprinkle with some sesame seeds.

When my boy saw this, he said they looks like sweet potato Man Tou. :)

5. Bake in a preheated oven 170'C for 15 minutes. 

This bread is so soft and fluffy, my hubby ate it (one spiral bun) with just one bite! 

Easy Homemade Nutella Ice Cream, just 2 ingredients

I made this few days ago with the 100ml leftover whipping cream. Made about 2 scoops of ice cream. A very easy recipe that I only used 2 ingredients, whipping cream and Nutella. Yeah Nutella, must be yummy, no yucky :) If you like creamy ice cream, just add some condensed milk. I normally omit this because I don't like it too creamy. I prefer a lighter ice cream.


Ingredients:
Whipping Cream (any amount as desired)

Nutella (add to taste)

Method:
1. Whip the cream until whipped cream consistency.

2. Fold in Nutella. 

3. Pour into the freezer safe container. 

4. Let it freeze overnight. 

Lazy Doggie Sweet Potato Loaf, Sponge Dough Method

When my hubby popped by the kitchen, he asked me 'what is this?' .... At first I thought to draw the doggie mouth, whiskers..etc... but after his very discouraging comment, I had no mood to do anything already. Just cut and eat. 

Yeah, it's a loaf, not a doggie bun. I didn't bake this in a loaf tin because I was so free that day when my hubby and my boy busy setting up the new drum set. 

I thought hard whether to add this recipe to my archives because I personally don't like to eat this. Nothing to do with the taste of the bread, just my personal preference. The texture, same as the very famous 'Lucky Butter Bread' in my home town in Seremban, that I don't like at all. My hubby said the texture is totally fine, just need to make it sweeter.  

This was my first time made bread with sponge dough method. The texture is extremely soft and moist even on the 3rd day still very soft. I am not sure if this the 'standard texture' of the sponge dough method bread. I will try this method again with another recipe. The result....to be updated. :)


Ingredients: Make 1 loaf

Sponge Dough:
115g Bread Flour
10g Plain Flour
1 tsp Instant Yeast
90ml Water

Bread Dough:
115g Bread Flour
10g Plain Flour
1 tbsp Milk Powder
1 tbsp Sugar (can be increased)
1/2 tsp Salt 
130g Mashed Sweet Potato (about 250g sweet potato before steam)
25ml Water (or less, add in gradually) 
20g Butter

Method:
1. Mix all ingredients to form a soft dough. Cover with cling wrap and leave for proof about 1 1/2 hour.
2. Add all the bread dough ingredients (except butter) to the sponge dough and knead until it form a dough. Add in butter and knead until it passes the membrane test.
3. Cover with cling wrap and let it proof for 15 minutes. 
4. Shape and transfer to a baking tin. Let it proof until doubled in size, about 1 hour.
5. Bake in a preheated oven 180'C for 20-25 minutes. 

Mint Pot Plant Dessert- Milo Pudding with Crushed Oreo

I saw this interesting dessert on Facebook before, if I was not mistaken, that was an ice cream pot plant sold in the night market in Malaysia. Today I made it with Milo pudding as based. Sound's weird right? Yeah, I used Milo because I need to use up my big tin of Milo that my hubby brought back all the way from Australia. Still got a lot more in the tin, so I'm going to make more food with Milo this coming school holiday!

Ingredients: (make 2 small pot plants)

1 cup Fresh Milk
1 1/2 tsp Gelatin
10 tbsp Milo or add to taste, my boy cooked this and tasted it, he said '10 tbsp is just nice!' 
Crushed Oreo (cream filling removed)
2 stalks of Fresh Mint for decoration

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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. Sprinkle gelatin in the milk. Wait for 5 minutes.
2. Pour the milk into a saucepan. Simmer in low heat, keep stirring until gelatin dissolved. 
3. Add milo to taste. Do not bring to boil. 
4. Pour into 2 small bowls/ containers. Chill until it is set. 
5. Cover the top with crushed oreo. Gently place the mint stalk in the middle. Serve chilled.

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. 

Little Penguin Onigiri

I posted this picture on facebook and asked: Guess who's waiting for dinner? ...hahaha the answer is: my little boy, not little penguins :)

I got this leaflet from Cold Storage recipe board. Cute right? I was looking at the Japanese Croquette recipe, not the onigiri but when my boy saw this, he said he wants to eat the 'penguin' for dinner. His request was last week but I have no intention to make this for him because I'm not good in handling small stuffs and especially seaweed! However after a week, today I made it. Not planned, just a last minute decision because I ran out of idea of what to cook for dinner again! 

Yeah...last minute meal. No penguin moulds, no special tools. Just these...my pair of scissors and tweezer. I spent about 30 minutes to shape and 'dress up' the origini.

I was making the onigiri with my boy standing next to me munching the seaweed. There was no time for me to slowly take picture of the making of penguin onigiri. This was the only in-progress picture. 

This was our dinner plate tonight (of course there were some more Japanese curry for refill). I made my last minute decision to make penguin onigiri because tonight's dinner was NO cooking required. All steamed. 

I made 7 little penguins onigiri tonight. That was about 2 bowls of rice. My boy likes it so much and he wanted to eat all, but i stopped him of course, only let him ate about 4. That was quite a lot for a 5 year old boy....Scary right?! 

They are FAT! hahaha...but cute! I may or may not make it again. Or to be precise, I will only make it again upon my boy special request. :)

Lemongrass Sorbet

This recipe was modified from my Lemon Sorbet recipe. Just added some lemongrass to add the flavor. I used rock sugar this time because my boy tends to have phlegm after he ate the lemon sorbet. Yes, the rock sugar did made a difference. Don't ask me why, I do not know...I just remembered my mom used to cook sweet dessert (tong shui) with rock sugar with the same reason. If you want to know the reason, perhaps Mr. Google can help you with the answer...hahaha...when I'm free someday, I'll find out the answer.




Ingredients:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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！




6 Lemongrass (smashed)
2 1/2 cup Water
1 cup Rock Sugar 
1 Lemon Zest
3 tbsp Lemon Juice

Method:
1. Combine lemongrass, sugar and water. Transfer to a cooking pot, slowly bring to boil.
2. Simmer with low heat for 15 minutes, stir in lemon zest. Simmer another 5 minutes.

3. Remove from heat, set aside to cool. 
4. Add in lemon juice, strain and pour into a freezer safe container.
5. Let it freeze.
6. Before serving, put it in a food processor or blender, blend it. Served chilled.
7. Or store in freezer until time to serve.

Banana Scones with Peanut Butter Chips 香蕉司康

Indulge in the delightful twist on classic scones with this irresistible recipe! While traditional scones pair wonderfully with butter or jam, this version takes it up a notch by combining with bananas and peanut butter chips. Imagine sinking your teeth into a scone that’s crunchy on the outside yet wonderfully soft on the inside!

What makes these scones truly exceptional is the use of whipping cream, which lends a subtle sweetness and a luxurious texture to each bite. Perfectly suited for breakfast or an afternoon tea, grab a cup of tea or coffee and enjoy!

Ingredients:

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

(A)

140g Plain Flour

1/2 tbsp Baking Powder

1/4 tsp Salt

30g Sugar

(B)

105g Whipping Cream (plus more for brushing the tops)

1/4 tsp Vanilla Extract

～～～～～～～～～～～

40g Cold Butter (cut into small cubes)

1 Banana (cut into small chunks)

80g Peanut Butter Chips 

Demerara Sugar for toppings

Photo updated: July 2025

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. Mix (A) in a mixing bowl. Add in butter and mix/ rub it with hands to form crumbs.

2. Add in (B) and mix until just combined (do not overmix). Cover with cling wrap and keep in the fridge for 15-30 minutes. 

3. Fold in bananas and peanut butter chips, and shape as desired.

4. Brush whipping cream on the top of each scone and sprinkle some demerara sugar on top.

5. Bake in a preheated oven 200'C for 15 minutes until golden brown. 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. 

First attempt ~ Jan 2014: 
Made these Banana & Peanut Butter Chips Scones for Saturday's breakfast, son loves it!