Air-Fried Fish With Curry Powder 咖喱粉煎鱼【气炸锅食谱】

Frying fish is such a breeze if you have an air-fryer at home, cook without oil splattering around the kitchen.

Ingredients: 

1 slice Fish 鱼片

1 tsp Sesame Oil 麻油

1 tsp Oyster Sauce 蚝油

1 tsp Curry Powder 咖喱粉

A pinch of Garlic Salt 蒜盐

1/2 tsp Corn Flour 玉米粉

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 all ingredients. Cover and marinate for 15 minutes. 

把所有材料混合，腌15分钟。

AirCrisp/ Air-fryer Fried Fish - Threadfin 

 AirCrisp/ Air-fryer Fried Fish - Cod Fish
Taste better than pan-fried!

AirCrisp Salmon Fillet 
AirCrisp/ Air-fried for 8 mins, the skin is crispy!
 

Aircrisp Whole Pomfret Fish
AirCrisp/ Air-fried for 12 mins.

2. Air fry 210'C for 8-10 minutes or till cooked through. Serve right away. 

气炸210度8-10分钟或至熟。

Note: Spray a little oil on the basket and fish before air frying. Adjust the cooking time accordingly if cooking a bigger portion/ thicker fillet.

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. 

Homemade Achar/ Nyonya Acar 娘惹阿杂菜

Achar/ Acar is a mixture of pickled vegetables commonly served in Asian cuisine. It's generally made with different types of vegetables and fruits such as cucumber, carrots, pineapple, long beans, and cabbage, pickled in a well-seasoned vinegar concoction. It's an excellent side dish to increase appetite and goes well with greasy food such as nasi lemak and deep-fried food, it even tastes good on its own. During Chinese New Year, we serve Achar with prawn crackers and that's my top favorite pairing! ;)

The Achar recipe that I'm sharing here is a simplified version of Peranakan/ Nyonya Achar. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

2 Cucumber

1-2 Carrot

1/2 Pineapple

1/2 tsp Turmeric Powder

100g Rice Vinegar

100g Water

100g Sugar

1/2 tsp Salt (additional 2 tsp to dehydrate cucumber and carrots)

80g or more Gound Peanuts

2-3 tbsp Toasted Sesame Seeds

Some oil for cooking

(A)

3 Shallot

1 Onion

5 Dried Chili

3 cloves Garlic

2 Candle Nuts

1/2 thumb size Galangal

2-3 Red Chili

1 Lemongrass

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 cucumber and carrot into strips, mix with 2 tsp salt, let it sit for an hour, squeeze out the liquid, set aside.

2. Add ingredients (A) and some water (optional) into a blender, blend till smooth. 

3. Heat some oil in a pan/ wok, add in the paste and turmeric powder. Stir fry till the oil seeps through. Add in vinegar, water, salt, and sugar. Bring the mixture to a boil, you may adjust the taste to your own preferences.

4. Let it cooled for a while. 

5. Combine all ingredients together, leave it to cool completely. Store in airtight jar/ glass containers. Keep refrigerated and serve the next day. Best consumed within 1-2 weeks. 

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. 

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

Crispy Salt & Pepper Chicken 盐酥鸡

Crispy and addictive to munch, this Salt & Pepper Chicken is pretty similar to the Taiwanese popular street food, only missing the basil leaves which I omitted, to avoid deep-frying oil splattering in the kitchen. :P  

Ingredients: 材料

300g Chicken Meat (skinless, cut into bite-size) 鸡肉

1 Egg White 蛋白 (optional)

Some Corn Flour / Potato Starch 玉米粉/地瓜粉

Some oil for cooking 油

Some Salt Pepper Seasoning 椒盐

Marinade：腌料

1 tsp Corn Flour 玉米粉

1 tsp Salt 盐

1/8 tsp White Pepper 胡椒粉

1 tsp Garlic 蒜茸

1/4 tsp Five Spice Powder 五香粉

1 tsp Chicken Powder 鸡粉

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. In a bowl, combine chicken and marinade ingredients, let marinate at least 1 hour or overnight.

鸡肉切块，加入腌料，腌制1小时以上或隔夜。

2. Stir in egg white. Coat chicken with flour.

加入蛋白，沾上粉。

3. Heat oil in a wok to 180'C.

锅里烧热油。

4. Deep fry chicken meat by batch, double-fry at 200'C. Sprinkle some salt pepper seasoning, toss and serve right away.

分批把鸡肉炸熟，回锅以高温炸至酥脆，撒上椒盐，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. Remember to favorite my pages if you wish to see my post on your feed. 
Enjoy!

Monster Theme Birthday Cake [Customised Kid's Birthday Cake]

It's that time of the year again.... Every year, I'd make birthday cake for my boy. This year, for his 11th birthday, he'd requested a ClassDojo monster theme birthday cake. He printed and cut out 12 monster pictures that he and his classmates created via Classdojo and asked me if I could make a cake with all these monsters on it. Ohh he did mentioned about 3D, not just pictures LOL.... This is definitely not easy but challenge accepted! :D 

Handcrafted customised ClassDojo monsters fondant cake topper.

I started with the cake toppers, I'd made all 12 fondant cake toppers based on the pictures given, all handcrafted in 3D figurines. Every piece is unique because it's all hand-shaped, tedious work that I took about 8 hours to complete.

Handcrafted customised ClassDojo monsters fondant cake topper and a stand alone staircase/ wall.

Recently my boy started to love coffee, so I baked a coffee cake as base and decorated the cake with fresh cream frosting. I kept it as simple as possible as the 12 monsters were already very colourful. 

Handcrafted customised ClassDojo monsters fondant cake topper.

Besides the 6" coffee cake, I also made a mini vanilla cake. This idea came after the boy found a box of candy and asked if I could make pinata cake. I didn't want him to eat too much candies, so I made a mini pinata cake to place on top (where the pink monster standing) instead of using the main cake to fill with candies. 

Just 6 candies.... all for him.. :D 

Birthday boy with his unique ClassDojo monster theme birthday cake
specially made for him.

When everything's ready, I let him decide where to place the monsters. Although there were some flaws here and there after he accidentally "touch" the cakes, overall we were happy that everything turned out well. 

Creative monster theme kid's birthday cake, handmade by mom ❤️

Look at the pink monster holding 2 candles....isn't it cute! :D 

Coffee Cake With Fresh Cream.

If you wish to try the cake recipe, click the link here 蛋糕食谱: The Perfect Sponge Cake Recipe 点击进入《海绵蛋糕食谱》

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. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Dry Curry Pork Stir-fry 香炒干咖喱猪肉片

This is my family's recipe, one of my childhood favourite dishes that my mom used to cook for us. Flavourful and full of curry aroma but non-spicy, that's why it's well-loved by children. :) 

Ingredients: 材料

250g Pork, thinly sliced 猪肉片

1tbsp Garlic 蒜头

A handful of Curry Leaves 咖喱叶

Some oil for cooking 油


（A）

1 tsp Curry Powder 咖喱粉

1/2 tsp Ground Turmeric 黄姜粉

1 tsp Tapioca Flour 木薯粉

1/2 tsp Soy Sauce 酱油

1/4 tsp Salt 盐

1 tsp Sesame Oil 麻油

（B）

1/2 tbsp Oyster Sauce 蚝油

1 tsp Curry Powder 咖喱粉

1/2 tsp Soy Sauce 酱油

1/8 tsp Dark Soy Sauce 黑酱油

Some Water 水

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. Marinate pork with （A）for 2 hours or overnight.
（A）和肉片拌均，腌两小时或隔夜。

2. Heat oil in a pan/ wok, fry garlic and curry leaves till fragrant. Add in the pork and stir fry till half-cooked.
烧热油把蒜头和咖喱叶爆香，加入肉片炒香。

3. Add in （B）, stir/ toss to mix well. 

加入（B），拌均。

4. When the pork is cooked through, remove it from the heat and serve it with warm rice.

猪肉煮熟后收汁即可。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!

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

By Safrinachong

Curry Potato & Chicken Cute Steamed Bun/ Pau 咖喱马铃薯鸡肉包【可爱造型包子】

Peep peep little chicks! Made these adorable, soft and fluffy steamed buns for breakfast. Don't worry about the vibrant yellow colour, it's all-natural colour from ground turmeric.

Red Bean Paste Steamed Bun for me and Curry Potato Chicken Steamed Bun for the kid.

Ingredients: 

Dough recipe 面团材料: 

85g Milk 牛奶 85克

20g Sugar 细砂糖 20克

1 tsp Oil 油 1小匙

Few dashes of  Ground Turmeric 黄姜粉 少许

150g Plain Flour/ Pao Flour 中筋面粉/包粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

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

Red Rice Powder/ Carrot Juice and Charcoal Powder 红菊粉/胡萝卜汁和黑炭粉，适量

1-2 tbsp Milk, if needed 牛奶，适量

Some Chicken & Potato Dry Curry Fillings 鸡肉马铃薯干咖喱馅

Tap the link for recipe 点击链接进入 

<<Chicken & Potato Dry Curry Filling Recipe 咖喱马铃薯鸡肉馅料食谱>> 

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. Place the dough blade into the pitcher. Add in all dough ingredients. Select the DOUGH function to knead the dough.

将所有面团材料放进搅拌机搅拌成团。

2. When the dough is ready, transfer the dough onto the floured tabletop, knead for few minutes till smooth.
取出面团加少许面粉揉至光滑。

- Prepare red/orange colour dough: knead in some red rice powder+ milk/ carrot juice. 

红色面团：加少许红菊粉和牛奶/胡萝卜汁，揉均。

- Prepare the black colour dough: knead in some charcoal powder and milk. 

黑色面团：加少许黑炭粉和牛奶，揉均。

3. Shape as desired, use the pictures below as reference.

分割后包入馅料，造型可参考下图。

4. 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 open 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.