Miki's Food Archives

Tuesday, 16 February 2016

Cranberry Shortbread 蔓越莓牛油饼干

These were the HOTTEST Chinese New Year cookies in 2016! After reading all the verdicts of those who have tried it, I attempted and tasted it myself.

Well, I took a piece to try when it was fresh from the oven. Taste awesome! But after it is cooled, it's just like that blue container - Kjeldsens butter cookies. Perhaps I'm not a fan of plain butter cookies, so it's just an ordinary butter cookie to me, not addictive, not super tasty. I personally prefer cookies loaded with nuts, raisins, berries etc...

However, my family and friends who have tried my cookies, said 'These cookies are really delicious and addictive!'. I brought back a box for my sister-in-law to try, and she polished it off all within a few days. After getting all the feedback here and there, I must conclude that these cookies are yummy if you like butter cookies.

Do scroll down to the end of this blog post to read the verdicts from home bakers who have tried this recipe.

Looking at the cookies that I have on the table,
my son and I still prefer the cute squirrel cookies ;)

Ingredients:

200g Salted Butter (softened) 牛油 200克（有盐的，软化）

100g Icing Sugar 糖粉 100克

1/4 tsp Vanilla Extract 香草精 1/4 小匙

300g All Purpose Flour 面粉 300克

40g Dried Cranberries (chopped) 蔓越莓 40克（切小）

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. Cream butter and icing sugar. Beat in vanilla extract. Gradually beat in flour (low speed, KitchenAid speed 1) until all ingredients come together.
把牛油和糖粉打至奶白色，加入香草精，慢慢加入面粉，混合均匀。

2. Stir in cranberries.
加入蔓越莓。

3. Cover the dough with cling wrap/ baking sheet, keep in the freezer for 1 hour.
用保鲜纸／油纸把面团包好，放冰箱雪藏1小时。

Shortbread Cookie Mould/ Shaper available at DGZ SHOP.
Visit DGZ SHOP, PM for details/ order.

4. Remove the dough from the freezer, slice it and transfer to a lined baking tray.
取出面团，立刻切片，摆放在烤盘上。（烤盘必须铺上油纸）

5. Bake in a preheated oven 160'C for 15-20 minutes.
放进已预热的烤箱，以160度，烘烤15-20分钟即可。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 posts on your news feed.

Enjoy!

Some feedback from those who have tried this recipe:

By Yvonne Chan

By Maya Isabella Lau

By Kwai L Lin

By Kelly Yip

By Chua Poh Ling

By Dewi FiGlia

By Josephine Fong

By Johanna Wong

By Elaine Pan

By Sherlynn Goh

By Jaylene Chuah

By Elaine Teoh TP

By Janice Yong

By Ruyeras Mel

By Mayble Chee

By ML Yim

By Hui Peng Tan

By Danny Wong

By Nana Ong

By Eileen Tan

By Augustina Liow

By Miki Chan

By Madeline Chan

By Samantha Yeap

By Alice Neo

By Julie-Anne

By Lydia Chung

By Tan Lee Khing

By Wei Wong

By Ella Lim

By Yuet Yu

By Ruyeras Mel

By mybakinghub

By Adeline Song Jun Ling

By Cindy Loh

By Lotus A.Garden

By Lin Mei Fang

Feedback from Sin Yin, Phey Ling, Janice Tan L H and Yen Cho

By Elaine Chan Yin Ling

By Jo Ann Tan

By Angelina Chow

By Jackie Lim

By Julie-Anne

By Alisha Ng

By Geraldine Chang

By Kennix Ng

By Alice Neo

By Serene Hui Ling

By Genevieve Ngui

Feedback from Genevieve Ngui

Recipe adapted from Ah Gim. Thank you Ah Gim for sharing the recipe. I think I'd love the cranberries + pistachio version! ;)

Monday, 15 February 2016

Crunchy Butter Sugar Toast (aka Roti Kok) 香脆粗糖牛油面包饼

I was hesitate to share this food that I made today because it may reveal my age! :P

If you were born in the 70s or 80s or earlier and you happened to visit local coffee shop (kopitiam) in Malaysia, you'll probably had seen this before. Of course not the flower shape that I made, they used to be in rectangular shape.

This is the toast that we used to call it 'Roti Kok', unlike the toast that we can get from Toast Box or Yakun in Singapore, these toast has a layer of butter/ margarine with generous amount of coarse sugar on top and toasted until it's crunchy! Taste superb with a cup of hot coffee ;)

Ingredients:

Bread (cut into desired shapes) 面包

Butter (softened, or use Planta/ magarine if you like it taste exactly like those in the old coffee shop) 牛油

Coarse Sugar 粗糖

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. Spread a layer of butter on the bread.
搽一层牛油在面包上。

2. Sprinkle generous amount of sugar on top.
撒上粗糖。

3. Bake in a preheated oven 150'C (with fan) for 25-30 minutes. Baking time may be vary due to the size and thickness of the bread, do adjust accordingly.
放进已预热的烤箱，烤150度（风扇）25-30分钟。烤的时间需自己拿捏。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 my facebook page 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!

Thursday, 11 February 2016

Malaysian Style Hokkien Noodle 福建面

This is the Hokkien Noodle that I prepared for my son to eat during recess at school.

This is the food that I miss a lot after I moved to Singapore. The Hokkien noodles in Singapore are totally different from what I had in Malaysia. The dark soy sauce in the thick gravy is the signature of this dish. The darker the colour, the yummier it tastes! :P

I had been cooking this for many years. However, I normally reduce the dark soy sauce used in my home-cooked Hokkien noodles. Do you know why? Make a guess ;)

Ingredients:

Thick Hokkien Noodle
(I sub with Udon because I don't like the yellow food colouring used in yellow noodles)

Sliced Pork (marinate with soy sauce, pepper and tapioca flour)

Fresh Prawn (marinate with sesame oil, pepper and salt)

Minced Garlic

Sliced Fish Cake

Some Green Vegetables (I used organic baby spinach)

Seasoning: (add to taste)

Chicken Broth (I used organic low-sodium chicken broth)

Oyster Sauce

Dark Soy Sauce

Soy Sauce

White Pepper

Sugar

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. Heat some oil in a skillet. Add garlic and cook until fragrant.

2. Add sliced pork and prawn, stir-fry until almost cooked.

3. Stir in the fish cake followed by the noodles. Cook for a minute until the noodle is loosen.

4. Gradually stir in chicken broth. Add the rest of the seasoning to taste.

5. Add vegetables. When the vegetable is cooked and the gravy is thickened, it's ready. If using the thick yellow noodles, braise longer time until it's softened. 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.

Enjoy!

Monday, 1 February 2016

Copycat Ding Tai Fung Prawn Pancake 脆皮虾饼（山寨版的鼎泰丰虾饼）

Photo updated May 4, 2017

My boy loves dining at Din Tai Fung restaurant during the weekend. I don't need to ask him what he wants to eat because he has a 'standard' list of food to order and these are the only food that he eats at Din Tai Fung restaurant ~ Fried Rice, Vegetable Pork Dumpling soup and Prawn Pancake.

Photo updated: April 2019

A few weeks back, I promised him to make the prawn pancake for him at home. I did some research online. Well, so far....up to date (2016), there's only ONE similar recipe posted by Elaine (Wokking Mom). However, I did not follow her recipe. Hmm...I'm not going to disclose the reason, everyone has different ways/methods of cooking, I don't judge other bloggers' recipes. ;)

First attempt
January 2016

My 2nd attempt - Ding Tai Fung Prawn Pancake.
This time I used coriander instead of spring onion, the taste is 95% the same as the original one, just that I pan-fried instead of deep-fried, my version is less oily.
Updated: 17 February 2016

As you continue to read this blog, you may notice that I only use a few simple ingredients to make this pancake. To me, less is more. Especially for this recipe, the main ingredient that I used is good quality prawn. There's really no need to add too much seasoning to it.

Well, the one that I made, my boy and I approved! it tastes really similar to the one we had at Din Tai Fung restaurant. I did not measure each of the ingredients used because I made a small portion, it's pretty tough to get the exact measurement. I have drafted out the ingredients with measurement (rough estimation). Feel free to use the recipe as a guide and reference, do adjust the taste according to your own preference. ;)

Homemade Din Tai Fung - Inspired Crispy Prawn Pancake

Ingredients: 1 serving

100g Prawn (good quality fresh prawn, peeled and deveined) 新鲜虾肉 100克
(use 150g if you like it thicker. 喜欢较厚的，用150克）

Some Shredded Carrots 萝卜丝切碎

Chopped Spring Onion/ Coriander 葱／芫西切碎 (放芫西的味道比较接近）

Tapioca Flour 木薯粉

1 Beancurd Sheet 腐皮

Some Toasted Sesame Seeds (optional, I like it more fragrant!) 芝麻（可以不放）

Egg White 蛋白

Seasoning: 调味料

*About 1/2 tsp Garlic Salt 蒜盐 1/2 小匙
*I'm using MasterFoods garlic salt, if you're using another brand, do adjust the amount accordingly. 不同牌子的蒜盐咸度不一样，这个分量是根据我用的MasterFoods 蒜盐的咸度配搭的。如果不是用这牌子，请自行调味。

Dash of White Pepper 胡椒粉

1/2 tsp Sesame Oil 麻油 1/2 小匙

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claim 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. Minced the prawn into 'paste'. Sprinkle seasoning and mix until well combined. Add in carrot, spring onion/ coriander and sesame seeds, mix well.
把虾肉剁碎至起胶。撒上适量的调味料（腐皮有咸味，调味料的份量只需少许）。加入胡萝卜，葱／芫西和芝麻，搅拌均匀。

2. Flour a plate/ worktop with tapioca flour, place a beancurd sheet and spread a layer of prawn paste, brush some egg white on the sides, layer top with another beancurd sheet.
桌上撒些木薯粉，放一层腐皮（腐皮先用湿布抹过）。在腐皮上铺一层虾肉胶，在腐皮的四周涂一层薄薄的蛋白，盖上另一片腐皮。

3. Gently press to flatten, seal the sides. Sprinkle some tapioca flour on the beancurd sheet.
轻轻把盖好的虾饼压平。撒上一些木薯粉。

4. Keep in the fridge for 30 minutes.
盖好放进冰箱待30分钟。

5. Heat oil in a skillet, pan fry or deep fry until golden brown and crispy. Serve warm.

Those in the pictures that I'm sharing here was pan-fried, less oily version ;). It will look better if you deep fry it with oil but of course, more oil in your pancake.
烧热少许油，虾饼下锅煎至两面香脆金黄色即可。我的做法是煎的，如果要更香脆，可以下锅油炸，但是会比较油腻。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。