Miso Pork Stew With Potatoes & Carrot 味噌马铃薯萝卜焖炒肉片

This is a simple yet very delicious pork stew loaded with tender pork and vegetables. It's packed with umami-rich sauce and perfect over steamed rice. 

My son loves miso-anything! This Miso pork stew with vegetables is one of his most-loved dishes that I cook at least once a week. 

Panda Bento for the kiddo, packed with his favourite Miso Minced Pork Stew, veggies and egg. A simpler way to make cute lunchbox without the need to shape rice ball. 

Pork & Veggies Stew, cooked using minced pork for a quick-fix meal. 
Photo updated: June 2025

Easy meal idea
Photo updated: June 2025

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

250g Shabu-shabu/ Sliced Pork Collar

1 tbsp Garlic

1 Onion

1-2 Potato

1 Carrot

Some water & oil for cooking 

Marinade:

1 tsp Tapioca Flour 

1 tsp Sesame Oil

1 tbsp Light Soy Sauce

1/8 tsp White Pepper

1 tbsp Sake

Sauce:

1 tbsp Miso Paste

50g Mirin

1 tbsp Light 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 pork and the marinade, let marinate for 30 minutes. Heat some oil, stir-fry the garlic and onion till aromatic.

2. Stir-fry the pork followed by the potatoes, add a few dashes of black pepper while stir-frying. 

3. Add carrot, stir in sauce and some water. Cover and pressure cook for 3-5 minutes (NPR) or simmer until the potatoes are tender. Adjust the cooking time according to the thickness/ size of the ingredients. Serve warm with steamed rice.

Note: If you're using shabu-shabu pork, just simmer till all the ingredients are cooked through. Use pressure cook function if you're using sliced pork which is thicker/ tougher and takes longer time to tenderise. Use the reversible rack if you're cooking it together with rice. Adjust the taste with more/ less light soy sauce.

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 recipe posts on your news feed. Enjoy!

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

By theagakcook

By Chen Siew Lei

Lemongrass & Taucu Bean Sauce Braised Chicken 香茅豆酱焖鸡

A very flavourful and delicious lemongrass bean sauce braised chicken, filled with the aroma of lemongrass, Taucu bean sauce and Gula Melaka. This dish goes very well with steamed rice.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

400g Bone-in Chicken 

2pcs Lemongrass

5 cloves Garlic, minced

1 Red Chili 

2 Potato 

1 tbsp Bean Sauce/ Taucu

25g Gula Melaka/ Coconut Palm Sugar

1/2 tsp Dark Soy Sauce 

1 tbsp Light Soy Sauce 

Some water and oil for cooking 

Marinade:

1/2 tbsp Corn Flour

1 tbsp Light Soy Sauce

1/2 tbsp Sesame Oil

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. Marinate the chicken for 15 minutes. Heat some oil in a wok, fry the garlic and lemongrass until aromatic, add chicken, bean sauce, Gula Melaka and stir fry for a minute. 

I cooked this dish using Song Cho stainless steel wok, a multi-ply 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 in dark soy sauce and light soy sauce. Add water to cover the ingredients, bring to a boil then lower the heat and simmer until the chicken and potatoes are cooked through. Add red chilli, garnish with spring onion (optional) 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 recipe posts on your news feed. 

Enjoy!

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

By Bee Lay

Easy Crème Brûlée Recipe 法式焦糖烤布蕾【简单家常做法】

Creme Brulee is a delectable French dessert with a creamy, pudding-like custard base and a caramelised sugar crust that cracks when you gently tap it with a spoon. Making it at home is easier than you think and this recipe that I'm sharing here tastes just as good (if not better) as those I have tried at fancy restaurants.:)

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

250ml Whipping Cream

1/2 tsp Vanilla Extract

2 Egg Yolk

25g Castor Sugar, plus some extra for topping

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. Gently heat whipping cream and sugar until sugar dissolves (50'C). Stir in vanilla extract, pour in egg yolk and mix well. 

2. Pour mixture through a strainer into ramekins, bake at 160'C 45 minutes, water bath method (rack 2). Chill before serving, layer the top with some sugar, heat with a torch until the sugar is melted and caramelized. Watch the video below to see how it's done.

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 feed. 

Air-Fried/ Roasted Curry Cauliflower Steak 香烤咖喱味椰菜花

This thick slab of cauliflower steak is delicious, well-seasoned and packed with a satisfying savoury curry flavour. It's made by slicing cauliflower into thick pieces, then air-fried or roasted until lightly charred and crisp on the outside and tender in the middle. Perfect as a versatile vegan side dish or as a low-carb light meal for calorie watchers.

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

1 thick slice Cauliflower (about 180g)

Seasonings:

1 tbsp Mayonnaise 

1/8 tsp Ground Turmeric 

1/4 tsp Onion Powder

1/2 tsp Curry Powder

1/4 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 seasoning ingredients and set aside. Wash and pat dry the cauliflower with a kitchen towel and coat it with the seasoning mixture. 

2. Air-fry 180'C for 15 minutes or until cooked through and crisp. 

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 recipe posts on your feed. 

Taro Coconut Sago Dessert 椰香芋泥西米露

Taro Sago Dessert aka Yam Sai Mai Lo 西米露 is a very popular sweet soup in Cantonese cuisine. Mainly made of taro/ yam, sago and coconut milk, this creamy dessert is bursting with a deliciously sweet aroma. 

Sharing here is a super easy way to prepare this delicately yummy Taro Coconut Sago Dessert.

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

120g Taro/ Yam

20g Purple Sweet Potato 

30g Rock Sugar

250g Water 

50g Coconut Cream/ Coconut Milk

20g Sago

1pc Pandan Leaf (optional)

Note: You may need more or less sugar depending on your personal preference, feel free to adjust the amount accordingly.

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 five ingredients to the blender and select <SMOOTH SOUP> mode. The blender will cook and blend on its own.

2. In a saucepan, cook the sago with pandan leaf and some water for 5 minutes or until transparent, rinse under running water, drain and set aside. 

3. When the cooking has completed, pour the taro dessert into the serving bowl, combine with the cooked sago and enjoy. You can enjoy this refreshing dessert 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. 

Rice Cooker Yam Rice/ Taro Rice Recipe 虾米香菇芋头饭【电饭锅食谱】

Yam rice aka Taro rice is a savoury one-pot rice with yam cubes, dried shrimp, Chinese sausage, Shiitake mushrooms and meat. This is a very flavourful and hearty rice dish that can be enjoyed entirely on its own or served with veggies to round out a meal. 

Ingredients: 

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

120g or 1/2 small Taro/ Yam, peeled & cut into small cubes

100g Meat, sliced or minced

1 cup Rice

1 & 1/3 cup Water (reserved from soaking the dried ingredients)

6pcs Shiitake Mushrooms, soaked & sliced (reserve the water for cooking rice)

25g Dried Shrimp, soaked & chopped (reserve the water for cooking rice)

1/2 Chinese Sausage, cut into small cubes

5 Shallots, chopped

1/4 tsp Salt

1/4 tsp White Pepper

1/2 tsp Dark Soy Sauce

1 tbsp Shao Xing Hua Tiao Cooking Wine

Some oil for cooking

Some Spring Onion for garnishing 

Marinade:

1 tsp Corn Flour 

1 tbsp Light Soy Sauce

1 tsp Sesame Oil 

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 meat, set aside for 15 minutes. Heat some oil, sauté the shallots and dried shrimp. Stir-fry the yam and mushrooms, season with salt and pepper. Push to one side, stir-fry the meat and Chinese sausage, then stir in the cooking wine.

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, if using. 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!

Mini Sausage Bread Rolls 迷你香肠面包卷

Mini sausage buns made using my super soft Chia Seed bread recipe. These are very delicious and perfect for breakfast, afternoon tea or as a quick snack. It is great for packing kid's bento boxes as well.

Click the link below to view the bread recipe 点击链接进入面包食谱: 

<Chia Seed Soft Bread Recipe 奇亚籽软面包食谱 >

Notes: I use chicken cocktail sausages, coat a little garlic butter on the sausages before shaping for extra flavour. Refer to the above picture for the shaping idea, each dough weighs 25g. Egg wash and bake at 170'C 12 minutes.

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！

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. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Ginkgo Nut Pork Tripe Soup aka Pig Stomach Soup 白果腐竹猪肚汤【补胃养生汤】

This is my son's favourite soup! However, I never intend to cook this soup at home because we can get a pretty good one at Lao Huo Tang restaurant. And, the main reason is that cleaning the pig's stomach is a disaster as I can't stand the odour of the raw pig's organ 【 I had a bad experience with this smell. It smells like the dead rat that I dissected during my school day's science lab experiment >0< 】

Then why is this recipe here?! That's because my boy told his grandma he loves to eat pig stomach, so my MIL went to the market and bought it, cleaned and packed it frozen for me. All I have to do is to blanch it and it's ready to cook! :D 

This soup is highly nourishing and it helps to strengthen the body, spleen and stomach. Sharing here's my version of 老火汤 that the son approved! 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 Pig Stomach, cleaned 

1 Kampong Chicken Carcass/ 300g Pork Big Bones

1-2 tsp White Peppercorns, add more if you like a stronger pepper taste

2pcs Scallops, rehydrate 

1 stick DangShen 党参

10g Dried Beancurd Skin/ Fuchuk, soak to soften 

6pcs Red Dates

2 slices Ginger

20pcs Ginkgo Nut

1 heap tbsp Wolfberries 

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. Blanch the pig stomach - heat it with some water, cooking wine (Shao Xing/ Sake), 5-6 slices ginger and 1 stalk of spring onion. Bring to a boil. Discard the water. Do the same to blanch the chicken carcass/ pork bones.

2. Place all ingredients in the pot (except ginkgo nuts, wolfberries and salt), add hot water and bring it to a boil and lower the heat to medium, cover and cook for 2 hours. Add ginkgo nuts and continue cooking for 1 hour. Slice the pork stomach, add the wolfberries and salt to taste, simmer for 10mins and it's ready to serve. If you're using a pressure cooker <<CLICK HERE>>  to my older soup recipe post for reference.

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!

Oatmeal Breakfast Waffles 燕麦片格子松饼【外脆内松软】

Crispy exterior, soft and airy on the inside, these healthy oatmeal waffles are wonderfully easy to make. This recipe is super versatile and can be customized in many different ways. My kid loves having waffles for breakfast, adding oats to the waffles is a good way of incorporating nutrients and fibre. 

Made my son’s favourite oatmeal waffles for breakfast,

this time using black multigrain oatmeal for an extra wholesome twist

Photo updated: Nov 2025

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

90g Plain Flour + 10g Corn Flour

3/4 tsp Baking Powder 

1 tbsp Castor Sugar 

1/8 tsp Salt

60g Melted Butter 

210g Milk

1 Egg

1/4 tsp Almond Extract/ Vanilla Extract

15g Baby Oats/ Quick Oats

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. Whisk the egg with sugar, milk, extract and salt. 

2. Sift in the flour and baking powder, mix well. Stir in butter and oats.

3. Cook in a preheated waffle maker. When the waffle is ready, serve it right away. This recipe makes 2-3 servings, depending on the size of the waffles. Leftover waffles can be stored in the freezer for an easy breakfast any day, simply reheat before serving.

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. Remember to change the setting to favourite my pages if you wish to see my post on your news feed. Enjoy!