We Bare Bears Halloween Bento/ Lunchbox 【咱们裸熊】可爱万圣节便当

Cute rice-based bento ~ We Bare Bears Halloween theme bento/ lunchbox, filled with flavored rice, egg rolls and homemade chicken nuggets. We love homemade nuggets because it's healthier and easy to make using simple ingredients. These nuggets in the lunchbox were air-fried with minimal oil, it's crispy, delicious and not oily at all. You can check out the recipe here. 

My boy loves We Bare Bears, these are some other same theme bentos that I've made for him...

Made the junior/ younger version of We Bare Bears Bento/ Lunchbox for kids, aren't they cute?

Created on 28 Feb 2020.

We Bare Bears Bento/ Lunchbox for kids.

Created on 2 March 2020.

I don't have mould or cutter to cut the exact shape of the bears. So all the rice balls in the bento/ lunchbox were shaped by hands. Here's a close-up picture of Grizzly (head stuck in the pumpkin), Panda and Ice Bear in the making...

Make Chicken Nuggets from scratch is easy.

Just marinate the chicken meat, coat with air-fry. 

Just spray some oil and air-fry the chicken nuggets, that's simple.

Yellow colour is pumpkin rice, filled with furikake.

Egg roll with crab stick.

Fill with veggies at the bottom.

Hand-shaped rice balls. 

The purple wizard hat = Purple Sweet Potato rice.

Added facial details.

RECIPE 食谱 》Click the link below for recipe 点击以下链接进入食谱网页:

< Homemade Chicken Nuggets 香脆鸡柳食谱 >

< Egg Roll 蛋卷食谱 >


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!

Chicken Lollipops aka Boxing Chicken 免油炸棒棒鸡翼球【Air-Fryer Recipe】

Chicken Lollipop aka boxing chicken is a frenched chicken drumlet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop-like appearance. Usually marinated in spicy marinades and deep-fried. 

I'm cooking for my kid who does not eat spicy food, so my recipe is non-spicy, kid-friendly and healthier as I air-fry the winglets instead of deep-frying in hot oil. 

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

10 Chicken Drumlets/ Drumettes, frenched

Marinade:

1.5 tbsp Cornflour 

1/8 tsp White Pepper

1/8 tsp Five Spice Powder

1 tbsp Oyster Sauce

1 tbsp Light Soy Sauce

1 tbsp Fish Sauce

1 tsp Sugar

1 tsp Sesame Oil

1 tsp grated Ginger

1 tsp grated Garlic

1 tsp Shao Xing Hua Tiao Wine

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. Mix all marinade ingredients in a bowl. Wash and pat dry chicken drumlets, cut loose the flesh from the bone end and pushed down.

2. Add in all marinade ingredients and chicken drumlets in a bowl, mix well, cover with cling wrap and marinate overnight.

3. Air-fry 180'C for 15-18 minutes. Serve as a snack or as a side dish with rice. Ideal to pack in children's bento box.

Note: If cooking a bigger portion, adjust the cooking time accordingly. 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. 

Cute Bear Fishball Seafood Noodle Soup 鱼丸汤面

Scorching hot day... 小熊被太阳晒到眼睛都开不到了。。🥵

Cooked this Seafood Noodle Soup🍜 for the kid. I prepared the seafood stock in the morning, reheat and add fish slices, spinach and noodles before serving. While heating the soup, air-fry fishball for few minutes... 

Video: Air-Fry Fishball, 

no need to use oil, yummy!

 

<< Click here for 【Homemade Seafood Soup Recipe 海鲜汤底】中英文食谱，点击这里 >>

Soft Butter Bread Baked Without Oven 牛油餐包【免烤箱面包食谱】

These cute and soft Butter Bread were baked without an oven, these bread were baked using an air-fryer. 

Easy and delicious homemade Custard Bun/ Soft Butter Bread with custard fillings.
Homemade Custard Recipe 
Photo updated: 3 March 2021

Ingredients: 
材料

(A)

250g Bread Flour 高筋面粉 250克

25g Cake Flour 低筋面粉 25克

1 1/2 tsp Instant Dry Yeast 即溶酵母 1 1/2 小匙

16g Milk Powder 奶粉 16克

45g Sugar 细砂糖 45克

1/2 tsp Salt 盐 1/2 小匙



(B)

100g Water 水 100克

80g Milk 牛奶 80克


(C)

45g Unsalted Butter (Softened) 牛油 45克，软化

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 mixing bowl, mix (A). Add in (B).
将 （A）拌均，加入 （B）。

2. When all ingredients come together, gradually knead in butter. Continue kneading until the dough passes the windowpane test.
搅拌成光滑面团，分次加入牛油。继续揉至光滑有弹性，能拉出薄膜。可以参考以下视频。

3. Transfer the dough onto a greased bowl, cover with cling wrap and let it proof doubled in size. About an hour.
把面团放进涂了牛油的碗里，用保鲜纸盖好，发酵一小时或双倍大。

4. Deflate and divide dough, roll into balls. Cover and let it rest for 15 minutes. 
排气，分割，揉成小球。盖上保鲜纸，休面15分钟。

5. Shape the dough as desired, place the dough into paper cups.
造型后放进纸杯。

6. Proof double in size, about an hour.
发酵1小时。

Before bake...

After baked...

7. Egg wash the bread and bake 130'C for 10 mins. Adjust the baking temperature if using an oven.

涂上蛋液，烘烤130度10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. 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:

By Pang Shu Hui

Homemade Kaya 焦糖咖椰 【面包机食谱】

Kaya aka Coconut Egg Jam. There are 3 kaya flavors that I usually make at home，the classic coconut kaya, Nyonya pandan kaya and gula Melaka kaya. Ever since I've got my breadmaker, I don't cook kaya over the stove, it's too troublesome to keep stirring. Making kaya using bread maker is much easier. There's no need to stir constantly as the bread maker would do all the stirring and cooking. However, it's good to scrape the sides 1-2 times in between to make sure there's no hardened egg residue sticking at the sides of the bread barrel. 

This is the bread maker that I'm using:

Song Cho Bread Maker SC-BK06A

Ingredients:
材料


5 Eggs 鸡蛋 5粒

170g Castor Sugar 细砂糖 170克

3-4pcs Pandan Leaves 班兰叶 3-4片

175g Coconut Milk 椰奶/椰浆 175克

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. Heat 50g sugar in a saucepan over medium-low heat until brown, stir in coconut milk, mix well. Whisk egg and castor sugar until sugar dissolved. Pour through a sieve.
将50克的糖放进锅里，煮至成焦糖，倒入椰奶，拌均。鸡蛋和细砂糖搅拌至无颗粒。过滤。

2. Take out the bread barrel from Song Cho Bread Maker. Install the stirring rod. Add all ingredients into the bread barrel. 

把所有材料放入松厨面包机。

3. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Select <#12 JAM> , press < START >.

安装好后按键选择 《#12 JAM》，按 《START》。

Note: During the cooking, scrape the sides 1-2 times in between to prevent harden egg residue sticking at the sides of the bread barrel. 

面包机烹煮过程，如果有蛋液凝固在面包桶，

需要用刮刀稍微搅拌1-2次，成品才均匀。

4. When the kaya is ready, remove the bread barrel from the bread maker. Discard the pandan leaves, blend until smooth. When it's completely cooled, transfer to a jar and keep chilled. 

咖椰煮好后丢掉班兰叶，用搅拌器打至顺滑，即可。自制咖椰不含防腐剂，必须放冰箱。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!

Rabbit/ Bunny Red Bean Paste Snowskin Mooncake 月兔/玉兔红豆馅冰皮月饼【免烤月饼食谱】

Mid-Autumn Festival is around the corner. This year, I have made two different types of rabbit mooncakes using my new mooncake mold, the baked and non-baked aka snow skin mooncakes. Aren't they cute? 

Baked Rabbit/ Bunny Gong Zai Mooncake Biscuit

Rabbit/ Bunny mooncake mold from DGZ SHOP. 

Non-Baked Rabbit/ Bunny Snowskin Mooncake 

These adorable moon rabbit mooncakes are filled with red bean paste with a soft and chewy layer of snow skin. I like recipes without shortening, premix flour, or Gao Fen (糕粉) because I only make a small quantity, I preferred simple ingredients that I can get in my pantry, no need to buy extra ingredients just for mooncakes. ;)

Ingredients: 材料

Recipe adapted from here. 

2 tbsp Glutinous Rice Flour (for dusting) 糯米粉 2汤匙 （手粉）

1x 50g *Mooncake Mould 50克的月饼模具 

*Mooncake mold can be purchased from DGZ SHOP. 
Click the link below and PM for inquiry: https://www.facebook.com/dgzshop/photos/a.684006245266151/1224253287908108/?type=3&theater

6x 25g Red Bean Paste 红豆馅 6x 25克


Snow Skin Dough: 冰皮材料


90g Milk 牛奶 90克

25g Glutinous Rice Flour 糯米粉 25克

20g Rice Flour 粘米粉 20克

10g Wheat Starch 澄面粉 10克

20g Icing Sugar 糖粉 20克

15g Coconut Oil/ Peanut Oil 椰子油/花生油 15克

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. Prepare cooked flour for dusting: 准备手粉

Microwave method: Cook 2 tbsp glutinous rice flour in the microwave (800W) for 1 minute. Stir and cook 30 seconds. Stir and cook another 30 seconds. Remove from microwave and set aside. If cooking more flour, increase the cooking time. 
微波炉：微波煮两汤匙糯米粉，搅拌后煮30秒，搅拌后再煮30秒或至没有生粉的味道即可。

Stovetop method: Fry fry the glutinous rice flour in a pan over low heat until slightly yellowish.
平底锅：低温干炒至没有生粉的味道即可。

2. Mix all dough ingredients in a bowl, pour through a sieve. Steam in a hot steamer for 20 minutes. 
把所有冰皮材料混合，过筛。蒸20分钟。

3. Remove from steamer, use a pair of wooden chopstick, stir the cooked dough until smooth. If making a bigger portion, use a stand mixer. Cover with cling wrap, chill for 15 minutes.
蒸好立刻用筷子搅至顺滑。盖上保鲜纸放进冰箱冷藏15分钟。

4. Divide dough into 6 portions (25g each), roll into ball.
分割6份25克冰皮面团，揉成小球状。

5. Assemble mooncake: Wrap in fillings, roll into ball, dust with some cooked flour. Use a mooncake mold, shape and imprint designs. 
包入馅料，撒上少许手粉，用月饼模印上图案。

6. Put in mooncake case/ air-tight container, chill for an hour before serving. Best consumed within 3 days. 

刚做好的冰皮月饼很软，先不要切。需放进密封盒，冷藏1小时以上。在3天内享用是最佳。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 Evon Low

By Wai Yee

By Wai Yee