Miki's Food Archives

Wednesday, 24 February 2016

Rice Cooker Pork Belly With Salted Fish 电饭锅咸鱼花腩煲

I used to cook Salted Fish Pork Belly in a skillet until recently I bought a mini rice cooker, I have tried cooking it in the rice cooker. Glad that it works and the result is awesome!

I probably will only use the rice cooker to cook this dish in future, perhaps I need a slightly bigger rice cooker because my boy said he wants to eat this for lunch and dinner everyday :D

My cooking is mainly for my little boy, so this is a kid-friendly and non spicy version, if you like it spicy, just add more dried chilies or click here to read how I made the chillies non-spicy.

Ingredients:

180g Fresh Pork Belly (sliced) or pork collar

15g Salted Fish (soaked and cut) 梅香咸鱼

3 Dried Chili (add more if you like it spicy)

4 cloves Garlic (peeled and sliced)

1 Onion (peeled and sliced)

4 slices Ginger

Water

Cooking Oil

Spring onion

Seasoning:

(A)

Ginger Juice

Soy Sauce

Sesame Oil

Sugar

(B) add to taste

Oyster Sauce

Sugar

Dark Soy Sauce

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 (A) to pork belly. Mix well. Marinate for 1 hour.

2. Add some oil in the rice cooker bowl, preheat the rice cooker (set to 'cooking' mode, do not cover the lid)

3. Fry the salted fish until fragrant, remove from the rice cooker, set aside.

4. Stir fry the pork belly to remove the water. Dish out, set aside.

5. Fry garlic, ginger, onion and dried chili until fragrant.

6. Stir in the cooked pork belly and salted fish. Cook for few minutes.

7. Add some hot water, just enough to cover the ingredients. Stir in oyster sauce, sugar and dark soy sauce. Cover and set to 'Cooking' mode.

8. When the gravy is thicken, add spring onion and it's ready to serve. If you like my recipe, click here, 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！

Note:

1. You may cook this ahead of time and set to 'Keep Warm' mode. That's how I fixed my lunch and dinner today!

Click here for Pork Belly With Salted Fish cooked in skillet recipe.

Monday, 22 February 2016

{GIVEAWAY - CLOSED} MEDELLA PREMIUM ORGANIC COCONUT COOKING OIL. Singapore & Malaysia

Medella Premium Organic Coconut Cooking Oil Giveaway 22 February - 15 March 2016

~ Singapore Winner List ~

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

Medella Premium Coconut Cooking Oil Giveaway 22 March - 15 April 2016

~ Malaysia Winner List ~

Special thanks to Medella
Website: www.medella.biz

Moist Yoghurt Banana Cupcake

I just browsed through some of the old food photos in my phone's photo album. Found this long lost recipe...

Ingredients: (Yield 7 small cupcakes, I used small muffin cups)

50g Butter (softened)

60g Sugar

1 Egg

100g Yoghurt (plain)

1 Banana (mashed)

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！

Dry ingredients:

100g Cake Flour

1 tsp Baking Powder

Dash of Cinnamon Powder (optional)

Method:

1. Use a hand whisk, mix butter and sugar together. Whisk in egg.

2. Gently fold in yoghurt and mashed banana with a kitchen spatula.

3. Sift in dry ingredients and fold to combined. Do not over mixed the batter.

4. Pour the batter into 7 small muffin cups.

5. Bake in a preheated oven 180'C for 15-20 minutes.

Sunday, 21 February 2016

Seaweed Sausage Roll 紫菜香肠卷

I made these for my son to eat at school during recess. Using the same method as Cheesy Sausage Roll. Just replace the cheese with seaweed. Click here for full recipe.

Coconut & Yam Paste Crispy Nian Gao Stick (aka OrNee Nian Gao Stick) 椰香芋泥年糕棒

When I ask my 7yo son what he wants for Chinese New Year, he wants me to make Pork Jerky for him.....when my sister ask me the same question, my answer is always the same - Traditional Nian Gao!

My new creation ~ Coconut & Yam Paste Nian Gao Stick ~ was an unplanned experiment. I wanted to make yam paste dessert at first but after pureed the yam, I realised that I did not have shallot to make shallot oil. So I changed my mind to add some flour mixture (based on my last year creation - Baked Purple Sweet Potato Nian Gao Mochi flour ratio to form a thick paste, then coat it on Nian Gao and pan fry.

Before you continue with this blog, I must tell you, this is not a foolproof recipe. The thick and sticky yam paste isn't easy to handle. But, trust me, the result is awesome! It turned out so tasty and addictive! The outer crust is crispy and the inner part is chewy. Non greasy because I pan fried it with minimal oil used. This is something you must try if you are a Nian Gao lover like me ;)

Ingredients: (Yield 6 - 3inch Nian Gao Stick)
~I must say this is ONE serving, I finished eating all 6 by myself!

80g Steamed Yam (steamed with pandan leaves for 30 minutes)
蒸好的芋头80克（加一些班兰叶一起蒸30分钟）

3 tbsp Coconut Milk
椰奶3汤匙

Note:
The amount of coconut milk used is based on the moisture of the yam, do adjust accordingly. 椰奶的份量需自己拿捏。

Pinch of Salt
盐，少许

10g Sugar (optional, omit sugar for less sweet nian gao stick)
糖 10克，不爱吃太甜的可以不放

15g Rice Flour
粘米粉 15克

23g Glutinous Rice Flour
糯米粉 23克

6 Nian Gao Stick
年糕6条，大概三寸长

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. Puree the steamed yam with coconut milk.
将芋头和椰奶搅成泥状。

2. Add in pinch of salt and sugar if using. Mix well. Add in all the flour, form a thick paste.
再加入全部材料（除了年糕），用汤匙搅拌均匀。

3. Heat oil in a skillet, coat the nian gao with yam paste, pan fry until golden brown. When the nian gao bubbling out, means it's ready to serve! Enjoy!
烧热少许油，把年糕粘上芋泥，煎至金黄色。少许年糕流出，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 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!

Tuesday, 16 February 2016

Yam & Sweet Potato Sweet Soup (aka Bubur Cha Cha) 椰香磨磨喳喳糖水

I bought some yam and sweet potato today, thought of making nian gao snack but I changed my mind because I had this sudden crave... Bubur Cha Cha!

It's been more than 10 years I never had a nice bowl of Bubur Cha Cha, the one that taste like my mom's home cooked. Taste of home, that's what I'm craving for.....and the only way to fulfil my crave is make my own.

My mom used to cook sweet soup almost everyday. Being a 'loyal follower' in my mom's kitchen for so many years, cooking sweet soup is nothing challenging to me. Just boil, boil and keep boiling lol...

Ingredients: (yield 2-3 servings) 材料：2-3 人份

120g Yam (peeled, cut into cubes) 芋头 120克（去皮，切小）

100g Sweet Potato (Japan, peeled, cut into cubes) 日本番薯 100克（去皮，切小）

Water 水适量（盖过芋头和番薯大概2寸，看下图参考份量）
(I didn't measure the amount, I use the small saucepan, just fill up until 1inch to full. Refer to Pic 1 for reference. Do not add water after that.)

4-5 Pandan Leaves 班兰叶 4-5 片，打结
(be generous so your dessert will smells good!)

2 tbsp Sago 沙谷米 2汤匙，稍微洗一洗，滤干
(Rinse and drain)

Sugar/ Rock Sugar 冰糖／砂糖适量
(add to taste)

Coconut Milk 椰奶适量
(fresh or packet, add to taste)

*Pinch of Salt (optional) 盐少许，随意

Pic 1

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 saucepan, add water, yam and sweet potato, bring to boil. Reduce heat to med-high, cover and cook until it's softened (about 20-30 minutes, depends on the size).
把芋头，番薯和水放进锅里煮沸，转中火，煮20-30分钟或至芋头和番薯软化。

2. Add pandan leaves and sago, cook until the sago is 'half-cooked'. You can see the white dots in the middle. Add sugar to taste. Reduce to very low heat, stir in coconut milk.
加入班兰叶和沙谷米，煮至沙谷米接近熟透（中间有白点）。加糖，转小火，加椰奶和盐。

*You may add a pinch of salt to the coconut milk if you like it more flavourful. *

3. When the sago is fully cooked, remove from heat. Serve warm or chilled.
沙谷米煮至透明，熄火。即可。

Note:
Do not over cooked the sago else the soup may turn gooey and thick.
放了沙谷米后要看火，不要煮太久，不然会变成糊，就不好吃了。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, 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!

Cranberry Shortbread 蔓越莓牛油饼干

These were the HOTTEST Chinese New Year cookies in 2016! After reading all the verdicts of those who have tried it, I attempted and tasted it myself.

Well, I took a piece to try when it was fresh from the oven. Taste awesome! But after it is cooled, it's just like that blue container - Kjeldsens butter cookies. Perhaps I'm not a fan of plain butter cookies, so it's just an ordinary butter cookie to me, not addictive, not super tasty. I personally prefer cookies loaded with nuts, raisins, berries etc...

However, my family and friends who have tried my cookies, said 'These cookies are really delicious and addictive!'. I brought back a box for my sister-in-law to try, and she polished it off all within a few days. After getting all the feedback here and there, I must conclude that these cookies are yummy if you like butter cookies.

Do scroll down to the end of this blog post to read the verdicts from home bakers who have tried this recipe.

Looking at the cookies that I have on the table,
my son and I still prefer the cute squirrel cookies ;)

Ingredients:

200g Salted Butter (softened) 牛油 200克（有盐的，软化）

100g Icing Sugar 糖粉 100克

1/4 tsp Vanilla Extract 香草精 1/4 小匙

300g All Purpose Flour 面粉 300克

40g Dried Cranberries (chopped) 蔓越莓 40克（切小）

Method:

1. Cream butter and icing sugar. Beat in vanilla extract. Gradually beat in flour (low speed, KitchenAid speed 1) until all ingredients come together.
把牛油和糖粉打至奶白色，加入香草精，慢慢加入面粉，混合均匀。

2. Stir in cranberries.
加入蔓越莓。

3. Cover the dough with cling wrap/ baking sheet, keep in the freezer for 1 hour.
用保鲜纸／油纸把面团包好，放冰箱雪藏1小时。

Shortbread Cookie Mould/ Shaper available at DGZ SHOP.
Visit DGZ SHOP, PM for details/ order.

4. Remove the dough from the freezer, slice it and transfer to a lined baking tray.
取出面团，立刻切片，摆放在烤盘上。（烤盘必须铺上油纸）

5. Bake in a preheated oven 160'C for 15-20 minutes.
放进已预热的烤箱，以160度，烘烤15-20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 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!

Some feedback from those who have tried this recipe: