Braised Chicken Wings With Mushrooms & Peanuts 蘑菇花生焖鸡翼

A hearty, warm and comforting meal-in-one packed with juicy chicken wings and veggies in flavourful gravy well-seasoned with a rich taste.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

8 Chicken Mid-Wings

1 thumb-size Ginger, sliced

4 cloves Garlic

1 tbsp Rice wine 

4pcs Canned Mushrooms, cut half 

1 can Chicken Broth 

1/8 tsp White Pepper 

1/2 Carrot, sliced

1 can Braised Peanut 

1 tbsp Corn flour + 2 tbsp water

1 stalk Spring Onion 

Marinade:

1 tsp Corn Flour

1 tsp Sesame Oil

1 tsp Light Soy Sauce

1 tsp Oyster Sauce

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. 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 chicken wings and marinade ingredients, let marinate for 1 hour. 

2. Heat some oil, sear chicken wings on both sides, set aside. Stir-fry ginger and garlic until fragrant, add in mushrooms, stir fry for a minute. 

3. Add in rice wine, chicken broth, and carrot, bring to a boil. Add chicken wings, season with white pepper, simmer for 5 minutes, add braised peanut and stir in corn starch. Garnish with spring onion and serve warm with steamed rice.

Note: I'm using flavoured chicken broth in this recipe, if you're using unflavored broth, add some salt to taste.

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

By Winnie Lai

Hazelnut Chocolate Muffin 榛果巧克力麦芬

These Hazelnut Chocolate Muffins are nutty, rich and full of chocolaty goodness! It's super easy to make with just 5 ingredients. 

做法超简单，无需电动打蛋器都可以轻松制作，味道香浓口感湿润。


Ingredients:
材料

50g Self Raising Flour 自发粉 50克

1 Egg 鸡蛋 1粒

185g Hazelnut Chocolate Spread 榛果巧克力酱 185克

1 tsp Milk 牛奶 1小匙

25g chopped Hazelnut 榛果碎 25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:

1. Lightly whisk the egg, hazelnut spread and milk until smooth and glossy.
鸡蛋，榛果巧克力酱和牛奶拌均。

2. Add in flour, and mix well. 
加入自发粉，拌均。

3. Pour the batter evenly into 3-4 muffin cups. Top with hazelnuts.
把面糊倒入麦芬杯子里，上面放些榛果碎。

4. Bake 180'C for about 20 minutes or until cooked through.
以180度，烘烤20分钟或至熟。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. 

Mushroom & Chestnut Sesame Oil Rice 香菇栗子麻油饭

This fragrant mushroom and chestnut sesame oil rice is nutrient-packed, tasty and easy to prepare. It's a vegan-friendly one-pot meal conveniently cooked in a rice cooker.

Ingredients:

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

1 tbsp Sesame Oil + 1 tbsp Cooking Oil

1 thumb-size Ginger

6pcs Dried Shiitake Mushrooms, soaked and reserved the water

1 pkt Shimeji Mushroom 

100g Roasted Chestnuts 

1 cup Rice

1 & 1/4 cup Water/ the reserved mushrooms water

2 tbsp Oyster Sauce

1 tbsp Mirin/ Rice Wine

1 tbsp Light Soy Sauce 

1/2 tsp Dark Soy Sauce 

Optional: some spring onion and red chilli 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. Heat the cooking oil and sesame oil, fry the ginger until aromatic, stir fry mushrooms, season with a pinch of salt and pepper. 

I'm using Song Cho IH rice cooker
Click here for product details

2. Add all ingredients to the rice cooker pot. Select <RICE> <STANDARD>.

3. When the cooking has completed, garnish with spring onion and chilli, if using. Serve warm.

Optional: Drizzle 1 tsp sesame oil for extra flavour!

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!

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

By Linda Bee

Salted Egg Yolk Crab Recipe 金沙咸蛋黄奶油螃蟹

Last December 2022, when we were back visiting our parents, my son went prawning with his cousins and “accidentally” caught 2 crabs. Brought back to my parent’s place, my sister and I cooked this for our family’s lunch. The buttery and savoury salted egg yolk sauce paired with the natural sweetness of the crab was so tasty. If you're a crab lover, this is definitely a dish that you will regret not trying!

鲜味十足的金沙咸蛋黄奶油螃蟹，甜咸适中、美味而不腻！

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Ingredients:

2 Crab, small-med size

Some Potato Starch 

1 Bird’s Eye Chili/ Chili Padi

1-2 sprig Curry Leaves

2 Salted Egg, steamed and mashed

20g Butter

1/2 tsp Curry Powder

1 heap tbsp Milk Powder

3 tbsp Milk

Pinch of salt and sugar, add to taste

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. Coat the crab with potato starch and deep-fry until almost cooked. Set aside. 

2. Heat butter and some oil, stir-fry the salted egg, chilli, curry powder and curry leaves until aromatic. Add the remaining ingredients and mix well. Add crab, toss to coat the crab with sauce, 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. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Easy Herbal Chicken Soup 滋补养生鸡汤

This simple yet nourishing herbal chicken soup tastes so good and is full of flavour that it can be served with rice/ noodles or as a delicious meal by itself. It's quick and easy to cook, added a bottle of chicken essence at the end of cooking to level up the nutrition values.

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

6 Chicken Drumstick

2 slices Ginger

2 cloves Garlic

1 stalk Coriander 

1 tbsp Rice Wine 

1/2 can Sea Asparagus, optional

5pcs Straw Mushrooms 

1 pc Dang Shen 党参

4-5pcs Yu Zhu 玉竹

1-2pcs Dang Gui 当归

1 tbsp Wolfberries

1 bottle of Chicken Essence

Some Salt to taste, if needed

Marinade:

1 tsp Corn Flour

1 tsp Sesame Oil

1 tsp Salt

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 chicken and the marinade, let marinate for 1 hour. Heat some oil in the cooking pot, sear the chicken drumstick together with garlic, ginger and coriander root.

2. Add in rice wine and the remaining ingredients, except wolfberries and chicken essence.  Add some hot water (enough to cover the ingredients), bring to a boil. 

3. When the chicken is cooked through, add in wolfberries and season with salt if needed. Stir in chicken essence, garnish with coriander and 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 my pages if you wish to see my post on your news feed. 

Trio Steamed Egg With Minced Meat 蒸三黄蛋｜三色蒸水蛋

This silky smooth Chinese-style steamed three colours egg with minced meat brings comfort in every spoonful of flavour from the salted egg yolk and century egg bits. A homey dish that my mom used to cook for us and now this has become one of my son's favourites too! Preparation is quite easy and versatile, you can adjust the amount of meat, salted egg and century egg to your preferences. 

滑嫩细腻的三色蒸水蛋含有鸡蛋、咸蛋黄、皮蛋和少许肉碎，每一口都超满足！

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Ingredients:

3 Eggs

1 Century Egg

1 Salted Egg Yolk

1 tsp Mirin/ Rice Wine

1/2 tsp Salt 

1 heap tbsp Minced Pork

(marinate the meat with some tapioca flour, sesame oil, white pepper and light soy sauce)

Water: Egg ratio 5:3

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. Cut the salted egg yolk and century egg into smaller pieces. Lightly mix with the minced meat and spread evenly on a steaming bowl/ container. 

2. Mix the remaining ingredients, pour the mixture through a strainer into the steaming bowl/ container, cover it with aluminium foil.  

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.

3. Fill some water in a wok and bring it to a boil, steam the egg for 15-20 minutes or until cooked through. Optional: Drizzle some fried shallot oil and light soy sauce, garnish with spring onion and serve warm with steamed rice.

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 post on your news feed. 

Enjoy!

Cute Bunny Rabbit Steamed Bun With Peanuts & Black Sesame Fillings 萌兔花生黑芝麻包子 【Easy Blender Recipe】

Happy Lunar New Year! May your year of the rabbit be full of happiness, good health and luck! 祝你兔年幸福安康！

These soft and fluffy steamed buns are filled with peanuts and black sesame paste, shaped into cute little bunnies to usher in the year of the rabbit in the Chinese Zodiac.

Watch the making of Bunny Steamed Bun video/ tutorial 萌兔包子制作视频:

Ingredients: 

90g Cold Milk 冷牛奶 

20g Sugar 细砂糖 

1 tsp Oil 花生油

150g Plain Flour/ Pau Flour 中筋面粉/包粉 

1/2 tsp Instant Dry Yeast 即溶酵母 

Peanuts & Black Sesame Fillings 黑芝麻馅：

40g Toasted Black Sesame Seeds 炒香黑芝麻 

40g Toasted Peanut 花生

85g Castor Sugar 细砂糖 

50g Salted Butter (or use ground nut oil/ lard with some salt, adjust the amount accordingly)  含盐牛油／花生油/ 猪油 

Bunny steamed buns for breakfast🐰💕 

Compared with the one I made at the end of rabbit year, they are happier getting off work😍  

认真工作了一整年，兔兔开开心心地准备下班咯！希望大家也一样愉悦地迈进甲辰龙年🐲

Photo updated: Jan 2024

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: 步骤

1. Process the black sesame seeds and peanuts separately in a grinder, follow the steps in the video tutorial. Mix all filling ingredients to form a paste, add more oil if needed. 

黑芝麻和花生搅碎，与馅料食材混合。冷藏后揉成小球备用。

2. Chill the paste then divide and roll into small balls. 

3. Meanwhile, prepare the dough. Place the dough blade into the processor pitcher. Add in all the dough ingredients. Select the DOUGH function to knead the dough.
将其它材料放进搅拌机搅拌成团。

I used the spice & coffee grinder to grind the black sesame seeds and finely chopped the peanuts

4. When the dough is ready, transfer the dough onto the floured tabletop, knead for a few minutes till smooth. Divide dough, roll into small balls. Roll out the dough, wrap in fillings and shape into bunny rabbit.
取出面团加少许面粉揉至光滑。分割，包入馅料后造型。

5. Let it proof for about 50 minutes or double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing the lid. 

做好后发酵50分钟或双倍大。蒸15分钟。 蒸好后熄火，待5分钟才把包子拿出。待凉后即可享用。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. 

Bunny Rabbit Coconut Jelly 萌兔椰奶果冻

These cute bunny rabbit jellies are delicately sweet and delicious, made with coconut cream infused with the fragrance of the Pandan leaves. It's the perfect dessert to mark the festivities and "wow" your family and friends during this year of the rabbit! 

Let's all HUAT 兔-gether! Wishing you happiness, success and good health… 兔来运转旺全年，万事如意迎新年。欢庆除夕共聚一堂㊗️大家平安喜乐、阖家幸福✨

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

200ml Coconut Cream/ Coconut Milk

1150ml Water

2-3pcs Pandan Leaves 

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 and pandan leaves. Gradually stir in jelly powder and bring to a boil. Reduce the heat and stir in coconut cream. 

2. Turn off the heat and continue stirring for a minute. Scoop out a small portion and mix with rose syrup or pink food colouring. Fill the rabbit ears then chill to set. 

3. Fill the body of the rabbit with the remaining pandan coconut jelly liquid. Refrigerate until set, unmould and 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" the pages if you wish to see my post on the news feed. 

Conpoy/ Dried Scallops & Mushrooms Pork Ribs Rice 干贝香菇排骨饭

I love cooking pork ribs rice using a rice cooker because it's simple to make and delicious to eat. The meat is tender and the rice is full of Umami flavour with the combinations of Conpoy aka dried scallops, Shiitake mushrooms and Chinese sausage. 

Ingredients: 2 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

150g Pork Ribs

1 cup Rice

1 & 1/2 cup Water, plus the water used to soak scallops

4 Fresh Shiitake Mushrooms, sliced

1 thumb-size Ginger, sliced

4 Conpoy/ Dried Scallops, soak and reserve the water

1/2 Chinese Sausage, sliced

Marinade: 

1 tbsp Oyster Sauce

1 tsp Light Soy Sauce 

1 tsp Tapioca Flour

1 tsp Sesame Oil

1/2 tbsp Shao Xing Hua Tiao Wine 

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 the pork ribs and marinade ingredients, let marinate overnight. Heat some oil, sauté ginger, Chinese sausage and mushrooms, season with salt and pepper. 

2. Place all ingredients into the inner pot of the rice cooker. Cover with double lids set <RICE> mode. I'm using Song Cho Claypot Rice Cooker.

3. When the cooking has completed, garnish with spring onion, and 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 my pages if you wish to see my post on your news feed. 

Enjoy!