Cute Bunny Milk Pudding | Rabbit Panna Cotta 萌兔牛奶布丁

I really love these adorable, jiggly, and yummy bunny milk puddings. The bottom layer is Milo pudding topped with biscuit crumbs. If you love pudding desserts then you're going to love this. Do try it out and enjoy your bunnies before they hop away！ 

Tap this link for 《Milo Pudding Recipe 美禄布丁食谱》点击进入

Made this Jade Rabbit on the Moon creme brulee on Mid-Autumn Festival, using the same bunny milk pudding recipe. I'll share the Creme Brulee recipe in another post, stay tuned!
Photo updated: September 2023

Ingredients: 
材料：

30g Water 水 30克

2 tsp Gelatin Powder 吉利丁粉 2小匙

160g Whipping Cream 动物性鲜奶油 160克

140g Fresh Milk 鲜奶 140克

45g Sugar 细砂糖 45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 water to a bowl, and add the gelatin powder, set aside for 10 minutes.
把水倒进碗里，撒上吉利丁粉，待10分钟。

2. Heat up the remaining ingredients in a saucepan until sugar is dissolved (do not boil). 
把剩下的材料倒进锅里，开小火煮至糖溶化。不要煮沸。

3. Turn off heat, and stir in (1) until gelatin is fully dissolved.
熄火，倒入（1）搅拌至吉利丁溶化。

Note: Mix some charcoal powder and pink food colouring to make the bunny eyes and ears, and let it set before step 4. 
备注：取出少量加少许粉红色素和可可粉兔子耳朵和眼睛造型。放冰箱凝固后再加入原色。

4. Pour into pudding mold and keep in the refrigerator once cooled. Let it chill overnight, unmold and enjoy! 
倒入布丁模具里，待凉后放进冰箱，凝固后即可享用。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. 

Coconut Milk Bird's Nest Soup Dessert 椰汁炖燕窝【滋润养颜甜点】

Bird's nest in coconut milk and rock sugar is a traditional soup dessert belonging to Cantonese cuisine. It's absolutely delectable and nourishing especially good for ladies to consume for promoting and maintaining youthful and radiant skin. You can cook this using a slow cooker or try this easy recipe that I'm sharing here on this blog post, a super time-saving method using a pressure cooker. 

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

2pcs Bird's Nest, soaked overnight

15g Rock Sugar

1 Coconut (Juice 300g, Flesh 50g)

130g Coconut Milk 

Water

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 the first 3 ingredients to a heat-proof bowl/ container, and cover with a lid. Add water to the cooking pot - 2 cups level. 

2. Place the bowl/ container on the rack/ basket. Close the pressure lid, and seal. Set Pressure Cook （HI）for 20 minutes.

3. After natural pressure release, add coconut milk and serve warm or 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 favourite my pages if you wish to see my post on your news feed. 

Prawn Tomato Rice 大虾番茄饭 [Rice Cooker Recipe]

This hearty Prawn Tomato Rice is cooked using homemade prawn stock together with a whole tomato, added the prawns at the end of cooking making sure the prawns are not overcooked. They all come together nicely with vibrant colour, so flavourful and delicious! 

Ingredients:

Yield 2-3 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

3 tbsp Shallots

1 tbsp Garlic 

4 slices Ginger

7-8 Prawns 

175g Jasmine Rice

225g Prawn Stock

1 Tomato

Black Pepper, add to taste

Sauce:

1 tbsp Oyster Sauce

1 tbsp Light Soy Sauce

1 tbsp Rice Wine

2 tsp Fish Sauce

1 tsp Sugar

1/2 tbsp Sesame Oil

Optional: Ebiko Roe, Fried Shallot Oil & Spring Onion 

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. Heat some oil, stir fry shallot, ginger and garlic until fragrant then sear the prawn heads. Add some hot water, and let it boil for 10 minutes. Discard the prawn heads and ginger.

2. Add rice, prawn stock, and tomato into Song Cho Claypot Rice Cooker. Cover with double lids set <CRUST> mode. 

3. When the cooker beep, add in chilled prawns, sauce, and black pepper. Cover with double lids and let it continue to cook (about 6 minutes). When the cooking has completed, add some Ebiko roe, fried shallot oil, and spring onion. Mash the tomato and mix well with rice, 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 favourite the pages if you wish to see my post on your news feed. 

Enjoy!

Chinese Four Herbs Tonic Soup 古早味四神汤【具有健脾开胃、清热祛湿、补中益气等功效】

Commonly known as Si Shen Tang aka 4 herbs tonic soup, this soup is good for strengthening our digestive system and spleen, improving appetite, and our overall health. It's sweet in taste and well-loved by children.

This is a simple herbal soup that you can easily cook for your family. All you have to do is gather the ingredients, give the herbs a quick rinse, and then pop them into the soup pot and let it cook! 

Chinese Four Herbs Black Chicken Soup
Replaced chicken carcass with black chicken
Photo updated: March 2023

This steamy bowl of herbal soup brings a deep sense of comfort!

Photo updated: September 2024 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Ingredients: (Yield 3 servings)

1 Kampong Chicken Carcass, blanched

30g Dried Lotus Seeds

20g Dried Chinese Yam/ Huay san 

30g Poria/ Foo Lin

20g Euryale Seeds/ Qian Shi 

Handful of Wolfberries (optional)

1 litre Hot Water

Some Salt (add to taste)

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. Place all ingredients (except wolfberries and salt) into a soup pot. 

2. Pressure cook for 15 minutes (NPR). Add wolfberries (if using) and salt to taste, and simmer for 10 minutes. If you do not have a pressure cooker, you can boil the soup over the stovetop for 2 hours.

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. 

Panda Bento ~ Meatless| Vegan LunchBox 超萌熊猫便当【素食】

Rice-based food art ~ Cute Panda onigiri bento with plant-based beef stir-fry in Miso sauce, along with some veggies. 

It has been a while since I made my last bento. Made this adorable Panda bento to celebrate World Environment Day 💕 Check out my Instagram for the recipe and details <<Tap here 点击进入食谱>>

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！

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!

Sea Coconut Longan Sweet Soup | Tong Sui Dessert 海底椰龙眼糖水【润肺止咳、清热滋阴、养颜抗衰老】

Sea Coconut Longan Sweet Soup aka Tong Sui in Cantonese, a cooling and refreshing dessert which helps to nourish the lungs, soothes cough and good for the skin, tastes fabulous warm or chilled. 

Cooling and refreshing when serving it chilled 
Photo updated: Apr 2023

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

4pcs Sea Coconut, peeled & sliced

50g Dried Longan

2pcs Honey Dates

6pcs Red Dates

Water

Rock Sugar, add to taste

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 the first 4 ingredients to the cooking pot. Add water to 8 cups level.

2. Close the pressure lid, seal. Set Pressure Cook （HI）for 20 minutes.

3. After natural pressure release, add sugar to taste, simmer until the sugar is fully dissolved. Serve warm or 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 favourite my pages if you wish to see my post on your news feed. 

Vietnamese Lemongrass Pork Skewers 香茅猪肉串【家常简易食谱】

Grilled Lemongrass Pork Skewers is a classic Vietnamese street food snack with a delicious aroma of lemongrass and garlic combined with the umami flavour of fish sauce marinated pork. 

It's not difficult to recreate this dish at home if you're following my simplified recipe. Simply marinate the meat, then rolled into a sausage shape around the lightly pounded lemongrass, which lends a wonderful aroma to the meat. Spray or brush a little oil on the meat skewers and grill for 10 minutes, and you'll get these tasty, flavourful and juicy pork skewers.

Ingredients: yield 9-10 skewers
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

250g Ground Pork

5 Lemongrass, halved & lightly pounded

Marinade:

1 tbsp Tapioca Flour

2-3 tbsp Shredded Carrot

2 cloves Garlic, mashed

1 tsp Shallot Oil

1 tbsp Fish Sauce

1 tsp Sesame Oil

1 tsp Brown Sugar

A 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 from Miki's Food Archives. 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 all ingredients (except lemongrass), stir in one direction until gooey, cover and chill for an hour. 

2. Divide into 9-10 portions, rolled into a sausage shape around the lightly pounded lemongrass. Spray/ brush some oil on the pork skewers and the cooking basket. Grill for 10minutes, serve warm and enjoy! Note: Flip once halfway through cooking. 

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: Some feedback from those who have tried this recipe

By life.ofrii 

Fruit Jelly Zong Zi aka Dumpling Jellies 果冻水果粽子

The Dragon Boat Festival is around the corner, it's time to indulge in your favourite Zong Zi aka rice dumpling. A twist on the usual rice dumpling, I've made these light and refreshing dumpling jellies for the family. These are the perfect desserts to mark the festivities, not only are they delicious and healthy for all ages, they're eye-catching and insta-worthy! 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

250g Konnyaku Premix Jelly Powder

1250ml Water

1 tsp Chia Seeds

1 Red Dragonfruit

1 Mango

1/2 pkt Nata De Coco

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. Heat water, gradually stir in jelly powder, and bring to a boil. Turn off heat, continue stirring for a minute, set aside to cool then stir in Chia Seeds.

2. Peel and cut the fruits into small cubes. Fill each bag with fruits and carefully pour in the jelly liquid. 

3. Fold and seal. Tie on the string then refrigerate until set. 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 favourite my pages if you wish to see my post on your news feed. 

Stir-fry Curry Clams aka Curry Lala 香炒咖喱花甲/啦啦

Fresh flower clams stir-fry in savoury curry sauce, it's so flavourful with the right amount of creamy coconut milk. This simple dish can be made at home with my easy recipe that I've adjusted the taste to suit the whole family, it's mildly spicy even the kid can enjoy it!

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1kg Flower Clams

3 cloves Garlic

3 Shallot 

1 Onion

Handful of Curry Leaves 

Thumb size Ginger 

1 Red Chilli 

1 stalk Lemongrass

Some water and oil for cooking

1 stalk Coriander for garnishing 

Seasoning:

1 tsp Curry Powder

2 tbsp Curry Paste

4 tbsp Coconut Milk

1 tsp Fish 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. Add some water to the wok and bring to a boil over high heat. Add in clams and let it cook until most clams have opened, remove from heat. Discard any unopened clams and set them aside. 

2. Add some oil to the wok and turn on medium heat. When the oil is heated, add garlic, shallot, and ginger, stir fry until fragrant. Add onion, chili, curry leaves, and lemongrass, continue to stir-fry until aromatic. 

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 including deep-frying. 

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

3. Stir in seasoning, add in some water and coconut milk, turn on high heat and bring to a boil. Add the clams, and stir to coat with the curry sauce. When the sauce has thickened, remove from heat, garnish with coriander, 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. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!