Stir-fry Salt & Pepper Garlic Prawn 爆炒蒜香椒盐虾球

A quick and easy stir-fry Salt & Pepper Garlic Prawn that everyone can easily cook at home using simple seasonings and spices, seasoned with GoodSalt, a low sodium iodized salt that tastes like regular salt. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

18 Prawns 

2-3 tbsp Potato Starch 

4 tbsp Garlic

2 sprigs Curry Leaves 

1 Red Chili

1 tsp Spring Onion

Some oil for cooking

Marinade:

1/2 tsp GoodSalt

1 tsp Sesame Oil

1 tsp Shao Xing Hua Tiao Cooking Wine

Seasoning:

1 tsp GoodSalt

1 tsp Castor Sugar

1/4 tsp Chinese Five Spice Powder

1/2 tsp Curry Powder 

1/2 tsp 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. Combine marinade ingredients and prawns, let marinate for 15 minutes. 

2. Combine all seasoning ingredients, set aside. 

3. Heat some oil in a pan, coat the prawns with potato starch, pan-fry until just cooked, set aside.

4. Stir fry garlic, curry leaves and chili until fragrant, add in half of the seasoning ingredients, mix well. 

5. Toss in prawns and the remaining seasonings, mix well. Garnish with chopped spring onion, 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. 

Ginseng Chicken Soup [Samgye-tang] 人参鸡汤

This nourishing and nutritious Ginseng Chicken Soup is not just delicious, it is easy to make and good for health. I'm trying out Song Cho Claypot Rice Cooker - soup mode, the default cooking time is 2 hours, slowly simmer the soup for great flavor! 

Ingredients:

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

1 small Chicken (700g)

2 tsp Salt

1 tbsp Chinese Rice Wine

(A)

6 cloves Garlic

3 tbsp Glutinous Rice, soaked for 1 hour, drained

1 Ginseng/ Korean Ginseng 

1-2 Dried Scallops

6 Red Dates

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

Some hot water

Some Salt & White Pepper, add to taste

Some Spring Onion for garnishing 

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. Rub chicken with salt and rice wine, set aside for 30 minutes. Wipe off the excess liquid.

2. Stuff the chicken with ingredients (A), place the chicken into the inner pot, add water till 80% full.

3. Cover with double lids, set <SOUP> mode, the default cooking time is 2 hours.

4. After 1.5 hours, add salt to taste. 

5. When the cooking is completed, add some white pepper. 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!

EB Golden Crispy Prawn Cake With Sweet & Sour Hot Sauce [Cute Bear Rice Ball/ Onigiri]

Would you like a slice of Golden Crispy Prawn Cake? Dip it with some sweet & sour hot sauce brings you a multitude of flavors!

These EB Golden Crispy Prawn Cake are so tasty, generously filled with big chunks of prawn meat and some water chestnut crunch. The outer skin is made using non-GMO soybean which is full of nutrition. 

Comes in 2 sheets of thick prawn cakes per package.
 

It's convenient and easy to cook from frozen, you can deep-fry or air-fry to perfect golden. 

Cook from frozen in an air-fryer.
Alternatively, you can deep-fry the prawn cakes.

Crispy and delicious prawn cakes ready to serve! 

Serve as its own, or pair with your favorite dips. If you wish to try the sweet & sour hot dipping sauce, here's the recipe: 

1 tbsp Sweet Thai Chili Sauce

1 tsp Castor Sugar

1/4 tsp Fish Sauce

2pcs Calamansi (extract the juice)

Mix all the above ingredients, serve with the prawn cakes. 

Head over to EB Food Singapore's Facebook page and ebfood_ Instagram to check out their wide variety of frozen products. The product is now available in NTUC FairPrice. They do giveaways from time to time, do follow their pages for attractive giveaways in the future. ;)

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.  

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!

Lychee Sweet & Sour Pork 荔枝古老肉 【免油炸 - Air Fryer Recipe】

Quick and easy no-deep-frying Lychee Sweet & Sour Pork cooked with minimal oil, air-fry the pork using at high temperature 210'C to crisp up the surface, retain the moisture and cook the pork to perfection. It's healthier, less oily, and saves me some hassle to clean the oily stove-top and greasy floor from the deep-frying oil! 

Easy no-deep-frying ~ Sweet & Sour Pork With Lychee
Photo Updated: October 2021

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

250g Pork Shoulder

Marinade:

1 tsp Light Soy Sauce

1 tsp Rice Wine

1 tsp Tapioca Flour

1/8 tsp Salt

1 tsp Sesame Oil

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

Sauce:

2 tbsp Ketchup/ Tomato Sauce

1 tbsp Plum Sauce

2 tsp Vinegar

1/2 tsp Maggi Seasoning

1 tbsp Oyster Sauce

1.5 tsp Corn Flour

5 tbsp Lychee Syrup 

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

2 tbsp Egg White 

3 tbsp Potato Starch

1/2 Onion

1 Red Chili

6pcs Lychee

1 clove Garlic

1 stalk Spring Onion

Some oil for cooking

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 pork with marinade ingredients, mix well, and let marinate overnight.

2. Preheat air-fryer 210'C 3 minutes. Coat the pork with egg white and potato starch. Air-fry 10 minutes or till crisp and cooked. Set aside.

If you do not have an air-fryer, you can deep fry the pork. 

3. Heat some oil and stir fry onion, garlic, spring onion (white part) until fragrant. 

4. Add in sauce ingredients, bring to a boil.

5. Add in crispy pork and the remaining ingredients, mix well. Serve warm with rice. 

Note: Spray some oil on the cooking basket and pork before air-frying. 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. 

Watch video tutorial on Youtube:

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

By shuzhenhang

By Hui Wee Tea

By Melanie Ruyeras

By Qiao Zhen 

No-Bake Caramel Pudding 焦糖布丁【免烤箱】

A delicate and delicious Caramel Pudding that's silky, creamy, and flavour-packed. This is a quick and easy no-bake recipe you can try making at home.

Smooth & creamy No-bake Caramel Pudding
You can have it warm, but I personally love it chilled 🍮

Unmold and serve chilled! 
Yummy No-Bake Caramel Pudding

Ingredients: (yield 3 servings)
材料

(A) Pudding:

2 Whole Egg 全蛋 2粒

2 Egg Yolk 蛋黄 2粒

300g Milk 牛奶 300克

100g Whipping Cream 动物性鲜奶油 100克

1/2 tsp Vanilla Extract 香草精 1/2 小匙

50g Castor Sugar 细砂糖 50克


(B) Caramel:

100g Castor Sugar 细砂糖 100克

30g Water 水 30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. Mix all (A) ingredients in a bowl, pour through a sieve, set aside.
材料（A）拌均，过筛，备用。

2. Prepare caramel using ingredients (B), let it cool before pouring in the egg mixture.
材料（B）煮焦糖。把焦糖倒入模具里，待凉。焦糖凝固后，倒入蛋液。

3. Add hot water into the cooking pot - 2 cups level. PRESSURE COOK (LOW) for 5 minutes, natural pressure release. To serve: Run a blade of a knife around the ramekins, invert and serve chilled. 
低压煮5分钟。步骤详细在下面的视频里👇 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. 

Watch the video tutorial for the cooking method/ steps. 

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

Teriyaki Pork Ribs 照烧排骨

These are super easy Teriyaki Pork Ribs recipe, the meat is tender, flavorful and delicious. Simply marinate the pork ribs and cook. Alternatively, if you're using a whole slab of ribs, you can use the TenderCrisp method which yields even more succulent and juicy pork ribs. Click here for TenderCrisp Pork Ribs Recipe. 

Easy & yummy Teriyaki Pork Ribs Rice. 
Photo updated: 9 March 2021

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

600g Baby Back Ribs

Some Honey

Teriyaki Sauce, Homemade/ Store-bought 

Some Toasted Sesame Seeds for garnishing

Marinade: 

1 tbsp Tapioca Flour

1 tsp Sesame Oil

1/8 tsp White Pepper

2-3 tbsp Teriyaki Sauce 

(store-bought or homemade using 1 part each sugar, Mirin & Sake + 2 part Jap. soy sauce)

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 all ingredients, let marinate overnight.

2. Air fry 200'C, 10 minutes. Baste with Teriyaki Sauce and some honey, continue to cook for 3-5 minutes. Garnish with some toasted sesame seeds.

Note: 

• I'm using Baby Back Ribs which is more tender so I didn't use the TenderCrisp method. If using normal prime ribs or cooking a whole slab of ribs, pressure cook the ribs till tender before Air-Crisp/ Roast, click here to read the method. 
• Spray some oil before air-frying. 

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. 

Seafood White Bee Hoon/ Vermicelli 海鲜白米粉

A quick, easy-to-cook, and delicious white bee hoon stir-fry, simmer in flavourful chicken stock along with egg and seafood, perfect for any day. :)

Ingredients:

材料

130g Dried Bee Hoon/ Vermicelli, soaked to soften. 米粉

1 tbsp Garlic 蒜茸

3-4 slices Ginger 姜

1 Large Egg, lightly beaten 鸡蛋

20 Clams 哈利/啦啦

6 *Prawns 虾

1/2 *Squid  乌贼

*Season prawns and squid with some salt, white pepper, sesame oil and Shao Xing Hua Tiao cooking wine. 虾和乌贼加入少许盐，胡椒粉，麻油，绍兴酒调味

500g Chicken Stock 上汤

Fish Sauce & White Pepper, add to taste 鱼露和胡椒粉 适量

A handful of Vegetables - BokChoy or Choy Sum 小白菜/菜心

1 stalk Spring Onion 青葱

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 some oil in Song Cho stainless steel wok. Turn on medium heat.

松厨锅里加入适量的油（冷锅下油）。

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. 

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

2. Stir fry garlic and ginger until fragrant, push the garlic and ginger aside, pour in the egg.

把油烧热后加入蒜茸和姜，爆香。加入鸡蛋。

3. When the egg is half-cooked, stir in chicken stock. Turn to high heat, bring to a boil.

鸡蛋炒至半熟，加入上汤，煮滚。

4. Add in the rest of the ingredients (except spring onion). Let simmer until cooked through. Stir in spring onion, serve right away.

加入其余的材料（除青葱），煮至熟透，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 change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!