Buddy's Best Day Ever - Cute & Delicious Teddy Bear Kung Bo Chicken Sandwich for KidZania KIDZ & FOOD Family Cook-Off Event

I'm honoured to be invited by KidZania Singapore to make a special guest appearance at their first ever Family Cook-Off event. The event took place at the Main Square at the City. It was a fun-filled and exciting event and it's great to see how family bonded together to create delicious and lovely meals. 

Kung Bo Chicken Sandwich.
My boy named this Buddy's Best Day Ever.

New recipe, taste test done before the event. 

We have created a simple meal specially for this event, the dish is Buddy's Best Day Ever aka Kung Bo Chicken Sandwich, decorated with adorable teddy bears made of hard boiled egg. We prepared this meal alongside with the Family Cook-Off contestants at KidZania, a place where kids play so something cute, extremely kid-friendly and delicious would be perfect for this event. 

My boy and I had a wonderful experience and play time at the Kidz & Food Event. Here are some of the photographs taken during the event.

KidZania Singapore first ever Family Cook-Off Competition on 10 March 2018.

We, the special guests, preparing ourselves...

The Family Cook-Off Contestants setting up their work station.

The Family Cook-Off Contestants setting up their work station.

The Main Square of the City at KidZania Singapore.

Ready, set, cook! Exciting and fun! 

Look at my boy! the Master Chef Junior wannabe... :D 

Simple recipe, I let the boy do the cooking.

Parent-child bonding, precious moment. :)

Delicious Kung Bo Chicken cooked by my 9yo son, guided.  

Assembling and plating by me.

Working on the details. 

Look at the bears ❤️

Buddy's Best Day Ever - Our best parent-child bonding day.
That's what we wished for when we named this dish.

A quick snapshot of me and Buddy's Best Day Ever.

The boy who supposed to describe the dish but ...

Tasted by the chefs and judges of the competitions.
Thanks to Chef Jeremy and other judges for the compliments.
I'm so glad that they all loved it!

The winning family's creation. Congratulations to the winner!
Although we weren't competing in the Cook-Off competition,
we enjoyed cooking alongside with the contestants to show support.

KIDZ & FOOD event 1 March - 25 March 2018

Happening right now at KidZania Singapore ~ Improve your mood with delicious foods when you head down to KidZ & Food event! From now till 25 March, the City transforms into a fun, food hub filled with tons of activities where kids can play real life "masak-masak". Kids can learn all about how different ingredients complement each other to make a dish or drink and even prepare it themselves. 

The drink station where kids can make their own milkshake.

My boy making milkshake. He loves it!

I've got a cup of milkshake made by my boy, yum!

KIDZ KITCHEN where kids can make cheese skewer.

There were others KIDZ & FOOD booth that we have missed because the boy was busy with job hunting after the Cook-Off competition. We will definitely return to try out the rest of the KIDZ & FOOD activities. Special thanks to KidZania Singapore for organising such wonderful event. 

If you like what I do, click here, LIKE & follow Miki's Food Archives Facebook Fan page to receive recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to miki9mak@gmail.com. 

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Black Sesame Soup (cheater's version) 黑芝麻糊

Black Sesame Soup is traditionally prepared using black sesame seeds and rice. The whole process takes time as the sesame seeds needs to be fried till fragrant then grind into powder and cook. I'll only do that when I have time. :)

On a busy day when I'm craving for black sesame soup, I'll use my quick and easy method as shared in this blog post. 

黑芝麻糊不但味道好，而且具有很好的医疗作用。芝麻含有丰富的营养，因而在延缓人的衰老及美容方面，有极大的作用。中医认为，芝麻味甘、性温，有补血、润肠、通乳、养发等功效，适于治疗身体虚弱、头发早白、贫血、头晕耳鸣等症状。 黑芝麻糊的效用更胜鲜奶，多吃的话，皮肤会滑溜、少皱纹，还会令肤色红润白净。

Ingredients: Yield 2 servings
材料

80g Black Sesame Powder 黑芝麻粉 80克

60g Glutinous Rice Flour/ Kou Fen 糯米粉 60克

800g Hot Water, adjust the amount accordingly. 热水 800克，自行调整份量

2 Pandan Leaves (optional)，班兰叶 2片，可以不放

80g - 100g Castor Sugar, adjust to taste 细砂糖 80-100克

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 flour and black sesame powder in a saucepan. Dry fry till fragrant.
将粉类炒香。

2. Gradually add in hot water, stir constantly. Add pandan leaves, if using. 
加入水，拌均。加入班兰叶。

3. Add sugar to taste, keep stirring and continue to cook for 5 minutes till the paste is smooth. Serve warm.
加入细砂糖，继续搅拌，以小火煮大概五分钟，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 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!

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Basic White Bread 基本面包／原味吐司 (面包机食谱）

A super easy, mess-free and straightforward basic white bread recipe of your dream. This recipe is suitable for people who have never tried baking bread at home and it's perfect for busy parents. Just add all ingredients into Song Cho bread maker and let it do the kneading and baking. The next time you open the lid, the bread is ready. Seriously, nothing beats the smell and taste of freshly homemade bread.

Ingredients:
材料

200g Fresh Milk 鲜奶 200克

25g Castor Sugar 细砂糖 25克

1 tsp Salt 盐 1克

20g Unsalted Butter 牛油 20克

300g Bread Flour 高筋面粉 300克

1 tsp Instant Dry Yeast 即溶酵母 1克

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. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Butter > Sugar > Salt > Flour > Yeast into bread barrel. 
将牛奶》糖》牛油》盐》面粉》酵母》跟次序放入松厨面包机。

2. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Press < MENU >, select <#2 BASIC > , press < START >.
安装好后按键《MENU》，选择 《＃2 BASIC 》，按 《START》。

3. When the bread is ready, beep sound 10 times and it turn into keep warm status automatically. The longest time of keeping warm is 1 hour. Press <STOP> button for 3 seconds, it stop keeping warm so that you could take out the bread. 
面包烘烤完成后面包机会响10声。面包机会自动保温长达一小时。持续按键《STOP》三秒钟停止保温，即可拿出面包。

4. Transfer the bread on a cooling rack. When it's completely cooled, slice and serve.
待凉后享用。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 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!

~ Special thanks to Song Cho Singapore ~ 

By readers, some feedback from those who have tried this recipe:

By Charlene Sim

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Steamed Radish Cake aka Carrot Cake/ Lo Bak Go 蒸萝卜糕

Steamed Radish Cake 蒸萝卜糕 - A classic dim sum dish that is usually served steamed, topped with fried shallot, spring onion and chillies or pan-fried and served with chilli sauce. 

It's also a Lunar New Year staple because the word for radish (菜头, chhài-thâu) is a homophone for "good fortune" (好彩头, hó-chhái-thâu) in the Hokkien language, older generation used to make and give away to relatives and friends. In Singapore and Malaysia, we hardly call this Radish Cake, it's more commonly known as Carrot Cake aka Lo Bak Go 萝卜糕 in Cantonese. 

I did this a few weeks ahead of the Chinese New Year. I made three, one for photoshoot + tea time, one for breakfast the next day and packed one for a friend for a taste test. Their feedback is as below....

...and my son, who normally doesn't eat radish cake, loves this! 

I steamed the radish cake using Song Cho wok. It is a flat-based stainless steel wok that can be used to do more than just simple stir-frying. A multiply stainless steel wok without chemical coating, so it's safe to use for any cooking and ideal for steaming too. 

Just nice to fit in my 3 x 4" radish cake.

Made this again using a loaf pan.
Sliced and pan-fried for breakfast, my family loved this so much. :)
Photo updated: 2 May 2018.

Ingredients: Yield 3 x 4" round radish cake

500g Japanese Daikon/ White Radish 日本白萝卜 500克

30g chopped Dried Shrimps, rehydrated 虾米 30克，泡软，剁碎

20g chopped Chinese Sausage 腊肠 20克，剁碎

25g Wheat Starch 澄面粉 25克

100g Rice Flour 粘米粉 100克

250g - 300g Organic Chicken Broth, adjust the amount accordingly. 鸡汤 250-300克

About 1/2 tsp - 3/4 tsp Salt, adjust to taste 盐 1/2-3/4 小匙，以鸡汤的咸度自行调味

1/4 tsp White Pepper 白胡椒 1/4 小匙

Some shallot oil for cooking and to grease the pan. 葱油 适量

Some chopped spring onion, chilies and fried shallots for garnishing. 
青葱碎，辣椒碎，炸葱头 适量

Optional: You may also add in some chopped mushrooms to enhance the flavour. 也可随意加一些香菇碎，添加口感。

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. Peel and shred radish. Squeeze out excess water and set aside. Sieve flour, salt and white pepper, set aside.
白萝卜去皮，切丝。挤掉多余水份，备用。粉类，盐和白胡椒过筛，备用。

2. Add some shallot oil in Song Cho Ideal Wok, turn on medium heat. Add in dried shrimps and Chinese sausage, stir-fry till fragrant. Set aside.
用松厨IDEAL万能锅以冷锅下葱油，稍微烧热油，加入虾米和腊肠，爆香。备用。

3. In the same wok, add in shredded radish, stir fry for 10 seconds. Add in 100g chicken broth and sifted flour. Gradually stir in chicken broth till the mixture is thick and pliable. Stir in dried shrimps and Chinese sausage. Remove from heat.
同一个锅里，加入萝卜丝，翻炒10秒。加入100克鸡汤和粉类，慢慢加入适量的鸡汤，拌均至浓稠。加入虾米和腊肠，拌均。离火。

4. Grease 3 x 4" round pan with shallot oil. Transfer the batter into 3 pans evenly.
准备三个四寸圆形蛋糕模，涂上少许葱油。把面糊平均倒入蛋糕模。

5. Steam for 30 minutes. 
蒸30分钟。

6. When the steaming is over, remove the radish cake from the heat. Let it cool completely on the rack, about 2-3 hours for the radish cake to set. Garnish with spring onion, chillies and fried shallots before serving. You may store the radish cake in the refrigerator to serve later. Slice and pan fry with some oil to crisp up the surface before serving. Taste superb! 
蒸好后放置架子上待凉至成型。撒上青葱碎，辣椒碎和炸葱头，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. 

By readers, from those who have tried this recipe:

By Wong Yen Li

By Wong Yen Li

By Charlene Sim

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Crispy Money Bag 香脆黄金福袋

Crispy Money Bag 香脆黄金福袋. This dish symbolised wealth and prosperity as the dumpling looks like a purse filled with gold/ money. It's a prefect dish to serve during Chinese New Year. Other than festive season, this dish also make a great starter, side dish or finger food. So delish! 

I love deep frying using Song Cho IDEAL wok. It is a flat based stainless steel wok that can be used to do more than just simple stir-frying. A multiply stainless steel wok without chemical coating, so it's safe to use in any cooking and ideal for deep frying. 

FEATURES:

• - Multiply stainless steel
• - Lightweight
• - Multi-functional (use as a hotpot; pan-fry, stir-fry & steam)
• - Suitable on various types of cooker (gas, induction, infrared, ceramic, electric, oven)
• - Energy saving
• - Economically effifient
• - Environementally friendly

Ingredients: Yield 20 Money Bags

138g Prawn (Peeled, deveined, use a pair of scissors to cut into smaller chunks) 
虾 138克，清理干净，切小

50g Minced Meat 猪肉碎 50克

20pcs Spring Roll Pastry 春卷皮 20片

Some Chives 韭菜


(A) 

1/4 tsp Salt  盐 1/4 小匙

Some White Pepper 胡椒粉 少许

Some Sesame Oil 麻油 少许

1/2 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1/2 小匙

A few leaves of Coriander (chopped) 少许芫西碎

(B)

1/4 tsp Tapioca Flour 木薯粉 1/4小匙

1/4  tsp Sugar 糖 1/4 小匙

1/4 tsp Sesame Oil 麻油 1/4 小匙

1/2 tsp Soy Sauce 酱油 半小匙

Other options: add some diced water chestnuts. 可依自己的口味添加一些马蹄碎，增添口感。

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 (A) into prawn, mix well and set aside.
把(A)加入虾，搅拌均匀。

2. Add (B) into minced meat, stir and mix with a pair of chopsticks in the same direction (clock wise/ anti clock wise) until the meat turn gooey. 
把(B)加入猪肉碎，用筷子以一个方向搅拌至起胶。

3. Mix all (A+B) until well combined. 
把所有(A+B) 材料混合，搅拌均匀。

4. Fill up 1/4 of water in Song Cho Ideal Wok. Bring to a boil, blanch the chives. Remove from heat and rinse under cold water. Drain and set aside.
用松厨Ideal万能锅煮滚适量的水，加入韭菜烫软，然后用室温的水冲一冲，滤干，备用。

5. Spoon the meat mixture onto a piece of spring roll pastry. Wrap up. Tie up with chives.
把适量的馅料放在一片春卷皮上，包起。用韭菜绑紧。（请看上图）

6. Transfer onto a plate, repeat for the rest.
把包好的福袋放在碟子上。继续把其余的馅料包完。

7. Add some oil in Song Cho Ideal Wok, heat the oil to 170'C. Add in money bag (by batch) and deep fry till golden brown. Serve warm.
松厨Ideal 万能锅加入适量的油（冷锅下油），然后烧热油至170度，分次放入福袋，炸至金黄色即可。

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 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!

~ Special thanks to Song Cho Singapore ~