Bandung Basque Burnt Cheesecake 双色玫瑰巴斯克芝士蛋糕

Basque Burnt Cheesecake is definitely one of my favourite baked cheesecakes because it's extremely easy to make. Previously I've made a few different flavours - vanilla, coffee, and Neapolitan. 

My son is a super fan of Sirap Bandung aka rose syrup milk. So this time, I added some rose syrup to half of the batter. The result is absolutely fantastic! The colour turned out so beautiful with a lovely pink layer and sweet rose aroma. My boy and I finished eating the whole cake in less than 24 hrs and we have to admit that this is our top favourite flavour for now! :P

If you'd like to try making it at home, tap the link below for the recipe.

Click here for Bread Recipe  <<Basque Burnt Cheesecake 巴斯克芝士蛋糕 >>点击进入

If you are sharing this 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 favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Pumpkin Spiral Mantou/ Steamed Bun 双色南瓜小馒头

Thinking of making the usual mantou a little fancier? Try this simple spiral mantou aka steamed buns. These are soft and fluffy with a tad of sweetness. Made using fresh pumpkin for the bright natural colour. 

Ingredients: 

Yellow Pumpkin Dough:

65g Pumpkin Puree 南瓜泥 65克

10g Sugar 细砂糖 10克

1 tsp Oil 油 1小匙

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

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

Some Milk 牛奶 适量

White Plain Dough:

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

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

20g Sugar 细砂糖 20克

85g Cold Milk 冷牛奶 85克

1 tsp Cooking Oil 油 1小匙

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. Combine dough ingredients in separate bowls and knead until glossy and smooth. You can use a blender to knead the dough <<Click here to watch the dough preparation video tutorial>>

将所有面团材料分别揉成团至光滑。

2. Roll out the dough, place the white dough onto the yellow dough, roll it up and cut it into smaller pieces. Note: Use the picture above as a reference, brush some milk in between the dough.

分割后造型 - 把面团分别擀平，白色面团叠在黄色面团上面，然后卷起，切小块。可参考上图，面团之间要涂少许牛奶。

3. Let it proof double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing/opening the lid. 

做好后发酵至双倍大。蒸15分钟。 蒸好后熄火，待5分钟才把馒头拿出, 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. Enjoy!

Old-school Curry Potato Bun 古早味咖喱马铃薯软面包

This is one of my childhood favourite bread and now this has become my son's favourite. These soft and fluffy bread are stuffed with flavourful and aromatic curry filling, it's non-spicy and thus kid-friendly. A simple yet delicious treat for breakfast or snacks.

If you'd like to try making it at home, tap the link below for recipes.

Click here for Bread Recipe  <<Soft Bread Recipe 超软老式面包食谱>>点击进入

Click here for Curry Potato Recipe << Easy Chicken Potato Dry Curry Recipe 鸡肉马铃薯咖喱馅食谱 >> 点击进入

If you are sharing this 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 favourite my pages if you wish to see my post on your news feed. 

Enjoy!

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

By Cheryl Ho

Spinach In Superior Broth With Century Egg & Salted Egg Yolk 上汤菠菜

Dian Xiao Er Restaurant-inspired spinach in superior broth with salted egg yolk, it's my son's favourite veggie dish to order whenever we dine at the restaurant over the weekends. I added some minced pork and century eggs as requested by the boy, tastes so good!

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 pkt Spinach

2 cloves Garlic

60g Ground Pork

(marinate with 1/4 tsp sesame oil, fish sauce/ light soy sauce and grated ginger)

2 Salted Egg Yolk

1 Century Egg

1 tbsp Rice Wine/ Mirin

285g Pork/ Chicken Broth

Some Salt & Pepper, add to taste

1 tbsp Wolfberries 

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. Fill some water in a wok and bring it to a boil. Blanch the spinach and transfer to a serving plate, discard the water. Cut the spinach and set aside.

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

2. Heat some oil, stir fry garlic until aromatic. Stir fry the marinated pork, add the salted egg yolk and century egg, stir fry for a few seconds then drizzle in cooking wine. 

3. Add broth, bring to a boil and simmer for a minute. Add salt and pepper to taste then add wolfberries and serve right away.

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 post on your news feed. 

Enjoy!

Braised Chicken Wings With Mushrooms & Peanuts 蘑菇花生焖鸡翼

A hearty, warm and comforting meal-in-one packed with juicy chicken wings and veggies in flavourful gravy well-seasoned with a rich taste.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

8 Chicken Mid-Wings

1 thumb-size Ginger, sliced

4 cloves Garlic

1 tbsp Rice wine 

4pcs Canned Mushrooms, cut half 

1 can Chicken Broth 

1/8 tsp White Pepper 

1/2 Carrot, sliced

1 can Braised Peanut 

1 tbsp Corn flour + 2 tbsp water

1 stalk Spring Onion 

Marinade:

1 tsp Corn Flour

1 tsp Sesame Oil

1 tsp Light Soy Sauce

1 tsp Oyster Sauce

Dash of White Pepper

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 chicken wings and marinade ingredients, let marinate for 1 hour. 

2. Heat some oil, sear chicken wings on both sides, set aside. Stir-fry ginger and garlic until fragrant, add in mushrooms, stir fry for a minute. 

3. Add in rice wine, chicken broth, and carrot, bring to a boil. Add chicken wings, season with white pepper, simmer for 5 minutes, add braised peanut and stir in corn starch. Garnish with spring onion and serve warm with steamed rice.

Note: I'm using flavoured chicken broth in this recipe, if you're using unflavored broth, add some salt to taste.

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 Winnie Lai

Hazelnut Chocolate Muffin 榛果巧克力麦芬

These Hazelnut Chocolate Muffins are nutty, rich and full of chocolaty goodness! It's super easy to make with just 5 ingredients. 

做法超简单，无需电动打蛋器都可以轻松制作，味道香浓口感湿润。


Ingredients:
材料

50g Self Raising Flour 自发粉 50克

1 Egg 鸡蛋 1粒

185g Hazelnut Chocolate Spread 榛果巧克力酱 185克

1 tsp Milk 牛奶 1小匙

25g chopped Hazelnut 榛果碎 25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:

1. Lightly whisk the egg, hazelnut spread and milk until smooth and glossy.
鸡蛋，榛果巧克力酱和牛奶拌均。

2. Add in flour, and mix well. 
加入自发粉，拌均。

3. Pour the batter evenly into 3-4 muffin cups. Top with hazelnuts.
把面糊倒入麦芬杯子里，上面放些榛果碎。

4. Bake 180'C for about 20 minutes or until cooked through.
以180度，烘烤20分钟或至熟。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. 

Mushroom & Chestnut Sesame Oil Rice 香菇栗子麻油饭

This fragrant mushroom and chestnut sesame oil rice is nutrient-packed, tasty and easy to prepare. It's a vegan-friendly one-pot meal conveniently cooked in a rice cooker.

Ingredients:

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

1 tbsp Sesame Oil + 1 tbsp Cooking Oil

1 thumb-size Ginger

6pcs Dried Shiitake Mushrooms, soaked and reserved the water

1 pkt Shimeji Mushroom 

100g Roasted Chestnuts 

1 cup Rice

1 & 1/4 cup Water/ the reserved mushrooms water

2 tbsp Oyster Sauce

1 tbsp Mirin/ Rice Wine

1 tbsp Light Soy Sauce 

1/2 tsp Dark Soy Sauce 

Optional: some spring onion 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. Heat the cooking oil and sesame oil, fry the ginger until aromatic, stir fry mushrooms, season with a pinch of salt and pepper. 

I'm using Song Cho IH rice cooker
Click here for product details

2. Add all ingredients to the rice cooker pot. Select <RICE> <STANDARD>.

3. When the cooking has completed, garnish with spring onion and chilli, if using. Serve warm.

Optional: Drizzle 1 tsp sesame oil for extra flavour!

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 Linda Bee

Salted Egg Yolk Crab Recipe 金沙咸蛋黄奶油螃蟹

Last December 2022, when we were back visiting our parents, my son went prawning with his cousins and “accidentally” caught 2 crabs. Brought back to my parent’s place, my sister and I cooked this for our family’s lunch. The buttery and savoury salted egg yolk sauce paired with the natural sweetness of the crab was so tasty. If you're a crab lover, this is definitely a dish that you will regret not trying!

鲜味十足的金沙咸蛋黄奶油螃蟹，甜咸适中、美味而不腻！

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Ingredients:

2 Crab, small-med size

Some Potato Starch 

1 Bird’s Eye Chili/ Chili Padi

1-2 sprig Curry Leaves

2 Salted Egg, steamed and mashed

20g Butter

1/2 tsp Curry Powder

1 heap tbsp Milk Powder

3 tbsp Milk

Pinch of salt and sugar, add to taste

Some oil for cooking 

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. Coat the crab with potato starch and deep-fry until almost cooked. Set aside. 

2. Heat butter and some oil, stir-fry the salted egg, chilli, curry powder and curry leaves until aromatic. Add the remaining ingredients and mix well. Add crab, toss to coat the crab with sauce, and serve right away. 

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 post on your news feed. 

Enjoy!

Easy Herbal Chicken Soup 滋补养生鸡汤

This simple yet nourishing herbal chicken soup tastes so good and is full of flavour that it can be served with rice/ noodles or as a delicious meal by itself. It's quick and easy to cook, added a bottle of chicken essence at the end of cooking to level up the nutrition values.

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

6 Chicken Drumstick

2 slices Ginger

2 cloves Garlic

1 stalk Coriander 

1 tbsp Rice Wine 

1/2 can Sea Asparagus, optional

5pcs Straw Mushrooms 

1 pc Dang Shen 党参

4-5pcs Yu Zhu 玉竹

1-2pcs Dang Gui 当归

1 tbsp Wolfberries

1 bottle of Chicken Essence

Some Salt to taste, if needed

Marinade:

1 tsp Corn Flour

1 tsp Sesame Oil

1 tsp Salt

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 chicken and the marinade, let marinate for 1 hour. Heat some oil in the cooking pot, sear the chicken drumstick together with garlic, ginger and coriander root.

2. Add in rice wine and the remaining ingredients, except wolfberries and chicken essence.  Add some hot water (enough to cover the ingredients), bring to a boil. 

3. When the chicken is cooked through, add in wolfberries and season with salt if needed. Stir in chicken essence, garnish with coriander and serve warm.

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.