Mr. Snail Custard Potato Bun 卡斯塔马铃薯面包

I wanted to make this snail bun for quite some time already...Yeah...just because my boy likes it. That's always the same reason... He likes to watch the Baby TV Mr. Snail show. Whenever I say 'Hey Snaily', he giggles.

This is just an ordinary soft potato bread recipe with custard topping but I do not like it to look boring... The very boring 9pcs bun with custard crossed on top. If I made that, he may not like it much.

I'd like to make something that he can't get elsewhere....a good piece of memory next time when he grows up. The very unique and special bread that Mommy made for him. :)

He ate 3 today...and I'm glad that he likes it. After dinner, I let him 'decorate' the bun with the leftover chocolate that I used in the afternoon. Here's what the snaily looks like after my boy 'decorated' it...hahaha..he just wanted to squeeze out all the chocolate...he likes chocolate!

Ingredients:

Bread 面包材料:

250g Bread Flour
高筋面粉 250克

50g Mashed Potato
马铃薯泥 50克

50g Brown Sugar
黄砂糖 50克

70g Fresh Milk
鲜奶 70克

50g Whipping Cream
鲜奶油 50克

1/4 tsp Salt
盐 1/4 小匙

1 tsp Instant Yeast
即溶酵母 1 小匙（满）

30g Unsalted Butter
牛油（无盐，室温） 30克

Custard Topping 卡斯塔材料:

1 Egg Yolk
蛋黄 1 个

65g Fresh Milk
鲜奶 65克

10g Brown Sugar
黄砂糖 10克

15g Bread Flour
高筋面粉 15克

Important Notes:
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

注意：
如果您要分享此食谱，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:

Custard Topping 卡斯塔做法:

1. Mix all ingredients in a bowl. Strain and cook with low heat in a saucepan. Keep stirring and when the mixture is thickened, remove from heat. 

2. Transfer to a bowl. Cover with cling wrap and refrigerate for at least 1 hour.

3. Transfer to a piping bag and make the topping as desired.

将所有材料搅拌均匀，过筛。用小火边煮边搅拌成糊状 （看下图）。熄火，盖上。待凉后装进挤花袋，放进冰箱。

Bread 面包做法:

1. Mix all ingredients except butter. 
除了牛油，将所有材料搅拌成面团。

2. When all ingredients come together, knead in the butter. Continue kneading until the dough passes the membrane test.
加牛油，将面团搓至光滑有弹性。拉开时能拉出薄膜即可。看下图。

The dough is 'elastic' at this stage

3. Place in a greased bowl, cover with cling wrap and let it proof doubled in size. About an hour.

将面团放入已涂油的碗，用保鲜纸盖上。发酵至双倍大，大概1 小时。

4. Deflate and divide the dough to make 9 balls, about 60g each. Let it rest for 15 minutes. Shape as desired. Proof double in size. About 45 minutes. Egg wash and add custard topping.

用手按压面团，挤出空气。分割成9份，每份大概60克。用保鲜纸盖好，静置15分钟。随意造型后，放置烤盘上，用保鲜纸盖好，发酵至双倍大，大概45分钟。涂些蛋液后把卡斯塔随意挤在面团上。可以看图参考做法。

5. Bake 170'C for 15 minutes.

烘烤170'C 15分钟。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 posts on your news feed. 

Updated 30 September 2015

Baked this again with the most ordinary shape! sigh... I swear I will not shape it like this anymore! 

Muahahaha... after 7 years, I baked this "ordinary" shape custard potato bread 😝
This time, I used another eggless custard recipe. 
Photo updated: April 2022

Stir Fry Vegetable & Pork with Hoisin Sauce

This is similar to Stir Fry Vegetable & Chicken with Hoisin Sauce recipe. I used sliced pork fillet and shiitake mushroom this time.  




Ingredients:
Sliced Pork 
Broccoli
Baby Corn
Shiitake Mushroom
Garlic
Oil for cooking

Seasoning:
Tapioca Starch
Cooking Wine
Salt

Sauce:
Hoisin Sauce
Soy Sauce
Sesame Oil
White Pepper
Corn Starch
Sugar
Water

Method:
1. Add seasoning to the sliced pork. Marinate for 20 minutes.
2. Mix all the sauce ingredients in a bowl. Add in Shiitake mushroom, set aside.
3. Heat oil in a skillet, stir fry garlic until fragrant. Add broccoli and baby corn, stir fry about a minute or two, add pork, stir fry another minute or two.
4. When the pork is about to cook through, stir in sauce and mushroom. Mix well.
5. When the sauce is thicken and the pork is cook through, remove from heat and serve warm with steamed rice.

Instant Teriyaki Glazed Pork Chop

I called this 'Instant' because I used the ready-to-cook marinated pork chop that I bought from Cold Storage. Whenever I was busy with something else...(shopping, facial treatment or massage)...I'd buy this to cook for dinner. Very easy, no preparation work, just place it in my Tefal Actifry and cook. Sometimes I cooked this in a skillet. Well, it's all depends on my mood of the day... 

It's a very lightly flavored pork chop. I served this with steamed rice, so I normally add some flavor in it.... ketchup pork chop, marmite pork chop...etc...this time is the easiest Teriyaki. :)

Ingredient:
Marinated Pork Chop

Seasoning:
Teriyaki Sauce

Method:

Cook with Tefal Actifry:
1. Place the pork chop on the fryer's pan. Gently press to flatten.
2. Cook for 6 minutes, flip over. Baste the pork chop with some (very little) teriyaki sauce. Continue to cook until cook through.

Cook in skillet/ frying pan:
3. Heat oil in a skillet. Cook the pork chop for 2-3 minutes each side until almost cook through. Drizzle some teriyaki sauce. Cook until cook through. 

4. Serve warm with steamed rice. 

Chicken Teriyaki (AirFried or PanFried) 日式照烧酱炸鸡

I always keep a bottle of teriyaki sauce in my fridge. It tastes good and can be added to any dishes like fish, chicken, pork, or even stir fry vegetables and mushrooms. And, this is one of our favourites...Chicken Teriyaki. 

This is the recess food that I prepared for my son.
I marinate the chicken a day before, cook the chicken in the morning. :) 

Photo updated 10 June 2015, AirFried Teriyaki Chicken Wing

Air Fried Teriyaki Chicken Wings, served with long bean omelette, stir-fry veggies, and pumpkin rice.
Photo updated: August 2019

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

1 Boneless Chicken Leg

Some oil for cooking

Seasoning:

*Teriyaki Sauce (store-bought or homemade Teriyaki Sauce)

*Updated 14 January 2016

It's been a long time I never buy Teriyaki sauce from the store. I made my own using just 4 simple ingredients. It's tastier compared to the store-bought one! 

Here's the recipe for 1 chicken leg. 

Sauce: 

1/2 tbsp Sugar

1 tbsp Japanese Soy Sauce

1/2 tbsp Mirin

1/2 tbsp Sake

Pinch of Garlic Pepper

1 tsp Sesame Oil

1 tsp Corn Starch

Some Honey (optional for glazing)

Mix all sauce ingredients and a boneless chicken leg in a bowl.
Cover and marinate for at least 2 hours or overnight in the fridge.
If marinate for less than 2 hours, use a fork, prick the meat before adding in seasoning.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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 seasoning to the chicken. Marinate for at least 2 hours or overnight.

Air-fry method:

2. Air-fry 180'C 12-15mins or until cooked through, serve right away. Optional: Baste the chicken with some teriyaki sauce halfway cooking, glaze with some honey, if needed.

Pan-fry method:

3. Heat oil in a skillet, if using boneless chicken thigh, place the chicken (skin side down) in the skillet.

4. When it's almost cooked through, flip the chicken meat and drizzle some teriyaki sauce. When the meat is cooked through, 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. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Watermelon & Lemon Smoothie

Bought the not-so-sweet watermelon, so the best is to blend into juice! I came across some recipes on watermelon lemonade few days ago, so I added some leftover lemon sorbet in my watermelon juice. Whiz up and slurp....it's good and refreshing!


Ingredients:
Watermelon (3 portions) : Lemon Sorbet (1 portion): Ice Cubes (1 portion)

Method:
1. Blend everything in a blender/ food processor. Serve immediately. 

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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！

Mint & Chocolate Chips Ice Cream (made with fresh mint leaves)

This is my 2nd attempt on Mint & Chocolate Chips Ice Cream. The first attempt was totally failed because I over-beat the cream. The ice cream then turned out a bit lumpy and I added too much condensed milk that made the ice cream super duper sweet. Yeah...super duper sweet, that's why my boy said it's good. 

This time, I made it with my own recipe and method....the less sweet version and made with fresh mint. Most recipe that I found were made with mint essence, egg yolks and need to churn! I do not have an ice cream maker at home, so this no-churn version is best for me. 


Ingredients:
1 pkt Fresh Mint Leaves (30g pack, stems removed)
4 heap tbsp Condensed Milk (I made it less sweet, can be increased for sweeter and creamier ice cream)
250ml Thickened Cream
Chocolate Chips

Method:
1. Place mint leaves and 2 heap tbsp of condensed milk in a food processor. Blend it.

2. Strain, stir in the remaining condensed milk and set aside.

Next time, I will skip this step...with less mint leaves use. Updated on 5 Sept 2014: I made this today with 3 tbsp mint leaves added into the ice cream. It adds great flavor to the ice cream. Can be increased some more for extra minty flavor. 

 3. Whip the thickened cream until whipped cream consistency.

4. Fold in whipped cream. Add chocolate chips and mix well.
5. Pour in a freezer safe container and freeze at least 6 hours or overnight.

Carrot & Green Radish Pork Ribs Soup 青红萝卜汤 - 清热消炎，润肺

Carrot & Green Radish Pork Ribs Soup  青红萝卜汤食谱 － 功效：清热消炎，润肺

This is one of our weekly soup, the green radish smells awful while cooking but when it's ready, it taste really good! 

Ingredients: (yield 2-3 servings) 

300g Pork Bones 排骨／汤骨 300克

1 Green Radish, peeled & cut into chunks 青萝卜 1 根，去皮切块

3 Medium Carrot, peeled & cut into chunks 胡萝卜 2-3 根，小根的就用3根，去皮切块

5 Seedless Dates 去籽红枣 5粒

1 tbsp Chinese Almond 南北杏 1汤匙，也可以只用南杏

1 tbsp Dried Lily Bulb (washed & soaked) 干百合 1 汤匙，洗净浸泡

2 L Hot Water 热水 2 L

Sea Salt, add to taste 盐 适量

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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. Rinse soup bones with hot water (just boiled), soak the bones in hot water for 5 minutes, discard the water.
用滚水冲一冲汤骨，再倒一些滚水将汤骨浸泡5分钟，然后将血水倒掉。

2. Add all ingredients into a pot (except salt). 
将所有材料放进锅里（除了盐）。

3. Cover with lid (leave a small gap), cook with high heat for 30 minutes.
盖上（留一个小缝）。大火滚30分钟。

4. Reduce to low heat, simmer for 75 minutes.
转小火煮75分钟。

5. Add sea salt to taste. Simmer another 15 minutes. Serve warm.
加少许盐调味，继续煮15分钟即可。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 my 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!

Orange Chiffon Cupcake

When I was small, there were 2 cakes that I mom used to make for us.... Pandan Chiffon Cake and Orange chiffon cake. 

Pandan flavor is always my preference because I like the pandan fragrant and color. Well, actually I never like the orange chiffon hahaha.... but today I made it....just want to use up the oranges in my fridge :)

And...I like my boy to taste it...the cake that his grandma used to make for his mom. I want him to know more about me, my childhood food and a lot more things about me. Not just what he need to learn in the school. And I'm happy that he likes this cake more than I do.

This is my first attempt on orange chiffon cake. Very fluffy, soft and moist. But, I think it will be better if the orange flavor can be enhanced. I made 17 chiffon cupcakes today, if we can finished all, perhaps I will bake this cake again with a little modification for stronger flavor.

Stuffed Portobello Mushroom

My boy likes to eat mushroom... So whenever I see fresh mushroom, I will buy and add to his meal. This, the stuffed portobello, I had made many times, but never repeat the same recipe. That's my way of cooking....'Just stuffed whatever available in the fridge'. However, there are some basic ingredients and seasoning that I added in my version of stuffed mushroom that I need to save in my archives here...just in cased I forgot about it, someday....

Ingredients:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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！

Large Portobello Mushroom
Minced Meat
Ham/ Bacon (chopped)
Shredded Cheese (Mozzarella and cheddar)
Oats/ Bread Crumbs/ Rice Crumbs

Seasoning: 
Salt
White Pepper
Tapioca Flour
Sugar
Sesame Oil
Soy Sauce
Cooking Wine (Shao Xing)

Method:
1. Add seasoning to minced meat. Marinate for 15 minutes.
2. Mix ham/bacon, shredded cheese and oats/bread crumbs/ rice crumbs with the marinated minced meat. 
3. Stuff the mushroom with the minced meat mixture. 

4. Cook in Tefal Actifry for 5 minutes. 
5. Add the shredded cheese topping and continue to cook until cook through. 

Twisty Cheesy Potato Bun

TGIF...late night baking again....that's the way I like it. With the help of my stand mixer, I would say...Bread is easy to make because I no longer need to knead the dough by hands. :)

I chose to make it on friday's night because I normally do not cook on weekends. So bread is the best breakfast solution for me.

This time, I made potato bun with cheese and coarse sugar toppings because my boy wants it. It should taste better and looks better without the cheese toppings that I sprinkled on top. My next attempt on this will definitely without any toppings, just add some cheese in between the spiral, I think that would be perfect!


Ingredients:

Important Notes:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

注意：

如果您要分享此食谱，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！

250g Bread Flour
50g Mashed Potato (steam 1 medium size potato for 40 minutes and mash)
50g Brown Sugar
150ml Fresh Milk
1 tbsp Milk Powder
1/4 tsp Salt
1 tsp Instant Yeast
30g Unsalted Butter (softened)


Method:
1. Mix all ingredients except butter. 
2. When all ingredients come together, knead in butter. Continue kneading until the dough passes the membrane test.

The dough is 'elastic' at this stage

3. Place in a greased bowl, cover with cling wrap and let it proof doubled in size. About an hour.

4. Deflate and divide dough to make 8 balls. Let it rest for 15 minutes. Shape as desired. Proof double in size. About 45 minutes.

5. Cook in Tefal Actifry until brown or bake in a preheated oven 170'C for 15-20 minutes.