Shark-fin Melon Chicken Soup/ Pork Ribs Soup 清甜鱼翅瓜鸡汤／排骨汤－营养丰富，清心止渴，清热解毒

I am a diver, a diver who don't eat shark-fin! Let's all save the shark and eat shark-fin melon instead of killing the shark cruelly to get their fins. 

Shark-fin melon is very nutritious and I like it cooked this way, with some carrots and chicken bones or pork ribs. This simple combination made a very sweet and delicious soup that helps to nourish our body. Kids would definitely love this soup, well at least my picky eater at home love this!



Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 slice of Shark-fin Melon (about 600g-800g, peeled and cut into big chunks)

1 Kampong Chicken Bones (or 1/2 Kampong Chicken) or 350g Pork Ribs

2 medium size Carrots (peeled and cut into big chunks)

5 Seedless Red Dates

1 thin slice Ginger


Some salt  and pepper, add to taste

2 Dried Scallops (soaked)

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. Rinse the chicken/ pork ribs with hot boing water. Transfer to a pot.

2. Add in the rest of the ingredients, except salt and pepper.

3. Add 2 litre hot water, cook with high heat for 30 minutes. Reduce heat and simmer 60minutes.

4. Add salt to taste, simmer another 30 minutes. Add some pepper and serve warm. 

If you like my recipe, click here, LIKE & follow Miki's Food Archives 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!





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Easy Banana Yoghurt Smoothie made by my 6 yo 简易香蕉酸奶冰沙

Banana Yoghurt Smoothie....made with fresh ripen bananas and non fat yoghurt. This was prepared by my 6 yo son, with a little help from me of course :) Nice, sweet and refreshing!

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.

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2 Ripe Bananas

1 small cup Non Fat Yoghurt (140g)

1 heap tbsp Honey

1/2 tsp Vanilla Extract

Some ice cubes





Method:

1. Place all ingredients in a blender and blend it. Serve immediately!


Updated 9 June 2015,

Made this again today using frozen bananas. Omit the ice cubes. 

While I was busy blending the smoothie, my boy lost his tooth! >.<
This smoothie came just in time to stop the bleeding. lol...

Fresh Mango Pudding 鲜芒果布丁

I am a jelly + pudding lover! 

When I was a teenager, I used to make pudding using instant pudding powder with some fresh mango cubes in it. Now I'm more advance, made everything from scratch! Not because I have more time now, simply because I'm making this for my kid, I wanted to avoid all those colouring added in the instant pudding mix. 

Homemade Mango Pudding 
Photo Updated: April 2019

I have tried many recipes, trial and error as I always wanted to make pudding that can be un-mould, like this (the picture shown below). This was made with coconut milk, drizzle with some coconut milk. Fragrant and tasty, a successful one but too bad that I have lost my notes...

First attempt, made pudding from scratch, year 2014

I always wanted to make mango pudding again because my boy likes it. However, during mango season, the mangoes are so fresh, juicy and sweet. Whenever I cut the mangoes, we ate it fresh instead of using it to make dessert. Till today, when I cut the 'Thai Mango' that I bought from the supermarket, I decided to make mango pudding because it's orange flesh that we didn't like it. And so...I made this...

This can be un-mould easily :)
Gelatin amount: 15g

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


(A)

50g Water

10g or 1 tbsp Gelatine Powder
(use 15g for harder texture)

1. In a bowl, add in water (room temperature). Sprinkle gelatine and set aside. 

Mean while, prepare the mango puree.





(B)

2. To prepare the mango:


280g Mango Puree 

Blend the mango. Stir in 1 tsp fresh lemon juice 

Strain to get a smooth puree. 

Reserve some Mango (cut into cubes, drizzle with some lemon juice, covered and keep in the fridge for later use.)


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.

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(C)


90g Water

55g Sugar


3. Warm (C) in a saucepan, stir constantly until sugar fully dissolve. Add in (A). Stir until gelatine fully dissolve. Remove from heat. Set aside to cool.

(D)

80g Whipping Cream or Coconut Milk or Milk


4. In a large bowl, stir together all (A+C), (B) and (D). 

5. Carefully pour into pudding cup/ mould.

6. Keep in the refrigerator for at least 2 hours. Add toppings and serve chilled. 

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!

Chilled Gula Melaka Sago Dessert 椰糖沙谷椰奶冻

This is something that I couldn't resist eating! I never fail to order this in Grandma's restaurant but too bad the restaurant closed down. I have been craving it and couldn't find a nice one around my area. So, I got to make my own!

Ingredients: 材料

1/2 Cup Sago 沙谷米 1/2 杯

3 Cup Water 水 3 杯

6 Pandan Leaves 班兰叶 6 片

100g Gula Melaka (Palm Sugar) 马六甲椰糖 100克

2- 4 tbsp Water 水 2- 4 汤匙
(depends on the sweetness and thickness desired, I use 2 tbsp water)

110g Coconut Cream 椰奶 110克

Pinch of Salt 盐 少许

It's been a long time never made this Chilled Gula Melaka Sago Dessert, I'm still loving it! 
Photo updated: April 2023

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.

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Method: 步骤

To prepare the sago: 

准备沙谷

1. In a pot, add sago, water, and 2 pandan leaves. 

将沙谷，水和2片班兰叶煮滚。

2. Bring to boil, stirring constantly, and simmer until cooked through, when sago turns transparent.
转小火，搅拌煮至沙谷转透明。

3. Remove from heat. Add some cold water. Pour the sago into a large sieve. Rinse under running water (I use drinking water from my water filter to rinse this)
离火。加入少许冰水，将沙谷倒入筛子，用过滤水／清水冲掉多余的淀粉质。

4. Transfer to the cup. Keep in the refrigerator to set.
倒入布丁杯，盖好放冰箱待凝固。




To prepare the Gula Melaka Syrup:


5. In a saucepan, add Gula Melaka, 2 Pandan leaves, and 2-4 tbsp water. Simmer until Gula Melaka fully dissolve. Set aside.
将椰糖，2 片班兰叶和 2 汤匙水（喜欢少甜的可以放4汤匙），小火把椰糖煮溶。备用。

To prepare the coconut cream:

6. In a saucepan, add coconut cream, salt, and 2 pandan leaves. Simmer until fragrant. Remove from heat. Set aside.
将椰奶，盐和2 片班兰叶小火煮至香浓，熄火，备用。

To serve, assemble all the 3 ingredients and serve chilled! 
取出已冷却的沙谷，加入适量的椰奶和椰糖，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!

This recipe will have some leftover Gula Melaka syrup, can be kept in the refrigerator for later use :)
You may use coconut milk for this recipe but I prefer coconut cream...I like it more creamy!

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

By Evon Lim

By Evon Lim

Curry Lemongrass Fried Chicken (Air Fried Recipe) 咖喱香茅炸鸡 （气炸）

Simple and delicious Curry Lemongrass Fried Chicken cooked in an air-fryer with minimal oil used. Healthier and easier for home cooks, no greasy kitchen, less cleaning and washing. Preparation is simple, just add in seasoning, let marinate for 1 hour or overnight, air-fry for 15 minutes. 

The first attempt, this dish was created in May 2015.

I'm cooking for my little boy who doesn't eat spicy food, this recipe is kid-friendly, non-spicy at all. If you like it hot and spicy, toss in some chili flakes/ cajun or chili padi. ;)

 Curry Lemongrass Chicken, so flavourful and delicious.

Air-fried Curry Lemongrass Chicken Leg
Photo updated: March 2026

Ingredients: 材料

300g Chicken (thigh/ wings, with skin on)
带骨鸡肉 300克


Seasoning: 调味料

1 tbsp Oyster Sauce 蚝油 1汤匙

1/2 tbsp Fish Sauce 鱼露 1/2 汤匙

1/2 tsp Sugar 细砂糖 1/2 小匙

1/4 tsp Ground Turmeric 黄姜粉 1/4 小匙


1/2 tsp Curry Powder 咖喱粉 1/2 小匙
(if using meat curry powder, use 1 tsp)

1 tsp Garlic Salt 蒜盐 1小匙

1 tsp Soy Sauce 酱油 1小匙

1 tsp Corn Flour 玉米粉／粟粉 1小匙

1/2 tbsp Sesame Oil 麻油 1/2 汤匙

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


2 Lemongrass 香茅 2支，剁碎 （外皮不要）
(use the tender part of the lower bulb portion, finely chopped/ pounded)

Handful of Curry Leaves 咖喱叶 适量

1-2 tbsp Corn Flour 玉米粉／粟粉 1-2 汤匙

Note: This is a non-spicy recipe, if you like it hot and spicy, toss in some chili flakes/ cajun or chili padi. 

备注：这食谱的炸鸡是不辣的。喜欢吃辣的，可以加小辣椒或辣椒粉。

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. In a bowl, mix in all seasoning with chicken. Mix in chopped/ pounded lemongrass. Cover and let marinate for 1 hour or overnight in the refrigerator.
将所有调味料加入鸡块，盖好，放冰箱腌1小时或隔夜。

2. Return to room temperature. Stir in corn flour. 
回室温。加入玉米粉／粟粉，拌均。放进气炸锅。

3. Air fry 180'C  for 15 minutes or until cook through. Cooking time depends on the size and amount of the chicken, flip the chicken halfway cooking. Serve warm with rice. 
气炸15分钟或至熟。即可上碟。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. 

Some feedback from those who have tried this recipe:

By Ruyeras Mel

By Jooey Teoh

By Ruyeras Mel

By Lilian Liong

By Lilian Liong

By thecookingmama

Steamed Pork Ribs with Black Bean Garlic Sauce & Pumpkin 南瓜蒜蓉豆豉酱蒸排骨

When cooking for young children, steamed dishes are always at the top of my menu. This is one of the recipes that I have been using for years. When I was cooking for my 3-year-old son, I used to add pumpkin slices to add natural sweetness to this dish and at the same time, encourage the boy to eat pumpkin by adding the mashed pumpkin to his rice with the gravy. It tastes really good to serve it that way. The boy loves it! 

However, it's optional to add pumpkin to it. If you hate pumpkin more than my son does, you may omit pumpkin and replace it with some sugar.

Savoury, tender & tasty steamed pork ribs perfect for hot days when you don't want to spend a lot of time cooking. ♨️Steamed Pork Ribs with Black Bean Garlic Sauce 蒜蓉豆豉酱蒸排骨

Photo updated: September 2025

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

200g Pork Ribs

* Some Pumpkin Slices (optional, omit sugar if pumpkin is added to this dish)

1 1/2 tsp Black Bean Garlic Sauce 

* 1/2 tsp Sugar

About 1/2 - 1 tbsp Soy Sauce (add to taste)

1/8 tsp Dark Soy Sauce 

1 tsp Sesame Oil

1 tsp Tapioca Flour

3 slices Ginger (julienne)


Some chopped spring onion, coriander 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. Place a cooking paper on a bowl. Place the pumpkin slices on the cooking paper (if using).

2. In another bowl, mix together all ingredients (except ginger). Transfer onto the pumpkin (if using).

3. Cover and let marinate for at least 2 hours or overnight in the fridge. 

4. Before steaming, add ginger and wrap up the cooking paper. If you do not have cooking paper at home, you can cover the bowl with aluminium foil/ lid.

5. Steam in a hot steamer for 40 minutes. Garnish with chopped spring onion, coriander and red chilli. Best served with rice. 

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 Melanie Ruyeras